Disease Proof

Non-Vegetarian Nutrient-Dense Dishes

Moroccan Chicken
8 ounces chicken breast, cut in strips
1 onion, chopped
1 cup carrots, thinly sliced
2 garlic cloves, crushed
4 dates
2 tablespoons lemon juice
2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar
1/2 tablespoon cinnamon
3 tomatoes, cut up
8 ounces kale
8 ounces broccolli rabe
Cook chicken in skillet with 1/2 inch of water. Remove from pan. Add the onion, carrots, garlic to skillet and cook. In blender, blend the dates, lemon, vinegar, cinnamon and tomatoes. Pour blend into skillet and continue to cook. Return chicken to skillet. Pour over steamed greens and mix. Serves 4.

Wild Salmon Chowder
4 medium potatoes, peeled and cubed
2 leeks, chopped
1 cup organic chopped celery
2/3 cup bell pepper (red, green, and yellow), chopped
1/2 cup chopped carrots
1/4 cup white wine (optional)
5 cups water
2 tablespoons Dr. Fuhrman's VegiZest, or other no salt seasoning
2 bay leaves
8 ounces wild salmon, canned, or fresh, cut into bite sized pieces (if canned, rinse and remove skin)
1 cup frozen peas
1 cup frozen corn kernels
1 cup unsweetened soy milk
1/2 cup chopped fresh parsley
Cover and simmer potatoes, leeks, celery, bell peppers, carrots, white wine, water, VegiZest, and bay leaves for about 15 minutes until vegetables and potatoes are tender. Discard bay leaves. With slotted spoon, reserve about 1 cup of cooked vegetables. Blend other cooked ingredients and broth in the blender to liquefy. Return thickened potato/vegetable stock to saucepan and add cooked vegetables, salmon, peas, and corn. Simmer for 5 minutes until salmon is cooked. Add soy milk and warm for 1-2 minutes. Serve garnished with parsley. Serves 6.
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