Disease Proof

Creamy Fruit and Berry Smoothie

1 cup pomegranate juice
1/2 cup vanilla soy or almond milk
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen peaches
1 banana
2 tablespoons ground flax seeds

Blend all ingredients together in a high powered blender. Serves 2.

Portobello Red Pepper Sandwich

SANDWICH
1/2 large red onion, thinly sliced
4 large Portobello mushrooms, stems removed
4 (4 inch) whole wheat pitas
2 cups large arugula leaves
2 medium drained roasted red bell peppers, from jar,
seeded and cut into 1/2-inch-thick slices


TAHINI SPREAD
3/4 cup raw tahini (pureed sesame seeds)
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon Dr. Fuhrman’s VegiZest
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1 large pitted medjool date, chopped or 2 deglet noor
1 small clove garlic, chopped

Preheat oven to 375 degrees. Arrange mushrooms and onions on baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make tahini spread by blending all spread ingredients together. When mushrooms/onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of tahini spread on top half of split pita. Place 1/2 cup arugula on bottom half and then, 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper. Serves 4.

Baked Potato Fries

2 pounds Yukon Gold potatoes or sweet potatoes
4 cloves fresh garlic, pressed or 2 tsp garlic powder
1 tablespoon olive oil
2 teaspoons onion powder
no salt herb seasoning

Preheat oven to 350 degrees. Peel potatoes if not organic and cut into strips. Mix remaining ingredients and toss with potatoes. Bake for 30 to 45 minutes or until lightly golden and tender. Serves 4.