Disease Proof

Thai Chicken Stir-fry

2 cups cooked brown rice
2 chicken breasts, skinless and boneless
4 cloves garlic, cut in half
1/2" slice fresh ginger root
1/2 bunch chopped fresh mint
12 fresh basil leaves
1/2 bunch chopped cilantro, optional
2 1/2 cups carrot juice
2 1/2 teaspoons arrowroot powder
2 bags oriental frozen vegetables
1 whole onion, sliced
1/2 pound sliced shiitake mushrooms
1 bag broccoli florets
1 can bamboo shoots, drained
2 teaspoons Spike seasoning, or other no salt seasoning
2 tablespoons Dr. Fuhrman's VegiZest
1/2 teaspoon curry powder, optional
3 tablespoons natural peanut butter, no salt
1/2 cup light coconut milk
1/4 cup raw cashews, chopped

Cook brown rice according to directions and set aside until ready to serve. Very thinly slice chicken. Lightly brown chicken over high heat. Turn down heat to medium and cook until done. Do not overcook chicken; when pricked with fork and juice runs clear the chicken is cooked. Remove to a plate and set aside. In food processor, finely chop garlic, ginger root, mint, basil, and cilantro, reserving some for top, if desired. Mix carrot juice w/ arrow root powder. Place all ingredients (except for peanut butter, coconut milk, and cashews) into a wok or large skillet. Cook on high heat, covered, stirring often, until vegetables are just tender and chicken cooked through about 10-15 minutes. Push vegetables aside and add peanut butter, stirring to blend with liquid. Toss to distribute. Add coconut milk and heat until hot. Place chicken on the brown rice, cover with vegetable mixture and top with chopped cashews. Also delicious topped with the fresh herbs. Serves 4.

Salmon Salad Nicoise

Salad
1/2 cup wild salmon, canned or left over, flaked
2 cups green beans, cooked
1 cup cooked and cubed potatoes
1/2 cup chopped bell pepper
1/2 cup shredded carrots
1/4 cup thinly sliced sweet onion
1/2 cucumber, cut into small cubes
1 large tomato, coarsely chopped
2 cups mixed salad greens or baby greens
2 cups romaine lettuce, torn in small pieces


Dressing
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
2 teaspoons Dr. Fuhrman's VegiZest
2 tablespoons orange juice
1 teaspoon garlic powder

Prepare all salad ingredients. Whisk dressing ingredients and toss with salad mixture and serve. Serves 2.

Baked Apricot Garlic Turkey Tenderloins

4 apples, quartered
2 oranges, quartered
1 onion, peeled and quartered
2 tablespoons fresh thyme
20 fresh sage leaves
2 whole turkey tenderloins or 6 turkey scallops, sliced very thin
1/2 cup apricot spreadable 100% fruit
2 teaspoons Bragg Liquid Aminos
3 teaspoons Spike seasoning (no salt) or other no salt seasoning
6 cloves garlic, pressed

Preheat oven to 375 degrees. Cut apples in quarters and slice core out leaving flat. In baking pan arrange apples, oranges, and onion close together. Lay herbs on top of fruit. Place tenderloins on top of fruit, onion, and herb mixture. If using turkey scallops, fan out three scallops on top of each other and place over apple, orange, onion and herb mixture, and do the same for the remaining three. Mix apricot spread, liquid aminos, Spike and garlic. Generously spread turkey with sauce. Cover loosely with foil and bake for 30-35 minutes until turkey juices run clear when pricked in center with a fork. Serves 6.