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Breakfast, then Lunch, then Dinner...

Romaine with Cashew Butter and Fruit
6 large romaine lettuce leaves
2 tablespoons raw cashew butter
1 cup organic sliced strawberries
2 kiwis, sliced
Spread a thin layer of cashew butter in each romaine leaf. Place berries and kiwi on top. Serves 2.

Sunshine Slaw
4 carrots, grated
1 1/2 apples, peeled and chopped
1 teaspoon fresh lemon juice
1/3 cup raisins
1/3 cup slivered or sliced almonds
1/3 cup low salt mayonnaise or Vegenaise (a vegan alternative)
Toss carrots and apples with lemon juice. Add raisins and almonds. Mix in low salt mayonnaise or Vegenaise. Serves 4.

Mashed Red Potatoes

6 medium red potatoes, peeled if not organic
3 tablespoons unsweetened soy milk
6 ounces fresh organic spinach
2 tablespoons fresh parsley, chopped or 1 teaspoon dried
Cut potatoes into two inch pieces and place in pot. Cover with water & boil, covered, until fork tender. Drain, place in a bowl and mash with a potato masher. Add soy milk and whip with a beater until creamy & smooth. Wilt spinach over low flame. Mix spinach and parsley into potatoes. Serve with White Wine and Onion Gravy or Vegan Gravy. Serves 6.
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