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

• Print
• Comments
• Share Link

Very Veggie Salad

15 ounces or 10 cups mixed greens or baby salad greens
1/2 cup halved cherry tomatoes
1 avocado, cubed
1/4 cup chopped green onions
1 red bell pepper, thinly sliced
left over steamed vegetables (optional)
1/2 15-ounce can lentils, drained, or 1 cups cooked lentils
2 medium carrots, grated
1/4 cup raw sunflower seeds
1/2 cup dressing of choice

Distribute greens, vegetables (except carrots), and lentils on dinner plates. Then distribute grated carrots. Sprinkle with sunflower seeds and pour dressing over salads. Serves 2.

Tomato Bisque

3 cups carrot juice
1 1/2 pounds fresh chopped tomatoes
1/4 cup sun-dried tomatoes, chopped
2 organic celery stalks, chopped
1 small onion, chopped
1 leek, chopped
1 large shallot, chopped
3 garlic cloves, chopped
2 tablespoons Dr. Fuhrman’s VegiZest
1 teaspoon dried thyme, crumbled
1 small bay leaf
pinch of saffron (optional)
1/2 cup raw cashews
1/4 cup fresh basil, chopped
1 5-ounce bag organic baby spinach (optional)

In large saucepan, add all ingredients except cashews, basil, and spinach. Simmer for 30 minutes. Discard bay leaf. Remove 2 cups of vegetables with slotted spoon and set aside. Puree remaining soup and cashews in processor until smooth. Add soup vegetables to puree to make creamy bisque with chunks of vegetables. Stir in basil and spinach & let it wilt. Serves 8.

Pumpkin Pineapple Cookies

1 cup fresh or canned pumpkin or sweet potatoes
1 small banana, mashed
1/2 cup crushed pineapple, with juice
3/4 cup date sugar
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups quick oats (not instant)
1 cup raisins
1/2 cup chopped walnuts

Combine pumpkin, banana and pineapple. In a separate bowl, combine rest of ingredients. Stir in pumpkin mixture. Drop by tablespoonfuls onto cookie sheet and press down slightly. Bake for 10 minutes at 350 degrees. Makes 16 cookies.