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

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Apple-Stuffed Peppers

1 medium apple
1/2 teaspoon cinnamon
Pinch of nutmeg
1 red pepper

Chop apples. Mix with cinnamon and nutmeg. Cut top off of pepper and remove core and seeds. Stuff pepper with apple mixture and bake in oven at 400 degrees for 15 minutes. Serves 1.

Broccoli fra Diablo

10 ounces bag frozen broccoli, thawed
14 ounces can diced tomatoes, no salt
8 ounces can tomato sauce
4 cloves garlic, chopped
1 dash dried hot pepper flakes
1-2 teaspoons Italian seasoning (no salt)

In large saucepan over medium heat, sauté garlic in 1/4 cup water for 3-4 minutes. Add tomatoes, tomato sauce, and hot pepper flakes to taste. Simmer 5-10 minutes. Add broccoli and serve. Serves 2.

Colcannon

4 medium potatoes
1 large bunch of kale, chopped
1/4 cup water
1 teaspoon Dr. Fuhrman's VegiZest
1 large onion, chopped
1/3 cup plain soymilk

Colcannon is an Irish dish of mashed potatoes and cabbage, usually seasoned with butter, but this healthier version is delicious, too. Wash potatoes and cut into fourths. Boil or steam until tender, about 15 minutes. Wash kale, remove tough stems, and chop leaves. Steam until tender and drain well. Mix 1/4 C. water and VegiZest in a nonstick skillet and sauté onion until soft. Remove potato skins and mash potatoes well, adding soymilk for a good consistency. Stir in kale and onions and re-warm over low heat, if necessary. Serves 4.