Snack to Live!

Posted on July 14, 2008 by Joel Fuhrman
High Cruciferous Juice
6 medium carrots
6 cauliflower florets
2 apples, cut in fourths
1 bunch kale
1/2 bunch watercress
1/2 head broccoli with stems
Run all ingredients through a juicer. Serves 4.

Baked Garlic Pita Chips
2 whole wheat pitas
olive oil cooking spray (optional)
garlic powder
Preheat oven to 375 degrees. Split each pita in half horizontally. Spray pita halves lightly with olive oil, if desired, and sprinkle with garlic powder. Cut each half in half and then into four sections to form triangles. Place on baking sheet and bake for 8 minutes or until lightly browned and crispy. Serve with salsa or hummus. Serves 4.

Red Pepper Salsa
2 red bell peppers, stems removed
1/2 cup minced fennel
1 tablespoon red wine vinegar
1/2 tablespoon olive oil
1 1/2 teaspoons Dr. Fuhrman’s VegiZest
1/2 teaspoon minced garlic
freshly ground black pepper, to taste
Broil peppers on high until softened and brown on all sides, about 25 minutes, turning after 10 minutes. Enclose in a paper bag and let stand 10 minutes. Peel, seed, and chop peppers. Mix fennel, vinegar, oil, VegiZest, garlic, and red peppers in medium bowl. Season with pepper. Good served with endive leaves for dipping. Serves 4
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