Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

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From Dr. Fuhrman's book Eat to Live:

Teriyaki Chicken Coleslaw

1 cup raisins
2 white potatoes, boiled
½ cup soy milk
2 tablespoons onion flakes
1 tablespoon olive oil
1 tablespoon flax seed oil
1 tablespoon VegiZest
1 teaspoon Mrs. Dash seasoning
½ green cabbage, shredded
1 cup snow pea pods, shredded
6 ounces chicken breast, cooked and shredded

Mix and mash white potatoes, soy milk, onion flakes, and oil and seasoning to form a thick sauce. Mix thoroughly with the shredded vegetables, raisins, and chicken. Serve chilled. Serves 4.

Wild Rice And Broccoli

1 cup wild rice
1 cup brown rice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano flakes
2 large bunches broccoli, cut up
2 tablespoons olive oil

Use a very large pot to simmer the 2 cups of rice with 5 cups of water and the seasonings on a low heat for 30 minutes. Then add the pieces of broccoli on top of the rice, sprinkle the olive oil over the broccoli, and let simmer another 15 minutes, until the broccoli is soft. Toss and serve. Serves 4-6.

String Beans And Almond Dust

1 cup slivered almonds
¼ cup unhulled sesame seeds
2 pounds string beans with top stems cut off
½ teaspoon flax oil
½ teaspoon olive oil

Take half of the slivered almonds and sesame seeds and grind into powder in coffee grinder, food processor, or Vita-Mix. Lay out the other half of the nuts in pan in toaster oven and lightly toast on lowest setting possible. Steam the string beans and hand-toss with flax oil and olive oil. Mix in the toasted nut dust and sprinkle the toasted nuts on top of each serving. Serves 4.