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

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Carrot Cream Soup

20 carrots, washed, peeled, and cut into large chunks
2 potatoes, peeled and cut into large chunks
3 onions, peeled and chopped
2 cups soy milk
2 cups water
1 small zucchini, sliced
1 tablespoon minced fresh ginger root (optional)
2 cloves garlic
1 tablespoon dehydrated vegetable instant soup mix or VegiZest
¼ cup raw cashews
¼ cup raw almonds

Make this quick, thick, and creamy soup by adding all the ingredients except the nuts to a pot and simmer on low heat for 20 minutes. Then puree the cooked soup with the nuts in a food processor or good blender until smooth. Serves 4-6.

Tomato Tornado

½ cup pinto beans
4 cups fresh tomato, chopped
2 apples, cored
1 onion, sliced
1 cup unsweetened soy milk
½ cup corn kernels
3 tablespoons tomato paste
1 tablespoon VegiZest, or another dried vegetable soup base
1 tablespoon apple cider vinegar or raisin vinegar

Blend pinto beans, 2 tomatoes, apples, onion, and soy milk in food processor or blender. Add 2 chopped tomatoes, corn, tomato paste, VegiZest, and vinegar. Simmer on low heat until tomatoes are soft. Serves 2.

Moroccan Vegetable-Almond Stew

8 cloves garlic, peeled and chopped
2 large onions, chopped
4 carrots, sliced
3 parsnips, sliced
12 oz. bag frozen peas
4 celery stakes, chopped
3 Tbsp. raw almond butter
2 small zucchini squash, diced
1 large eggplant, diced
2 cups currants
2 tsp. cinnamon
½ tsp. ground fennel
¼ tsp. ground oregano
1 can unsalted chickpeas
1 cup white mushrooms, sliced
½ cup almond slivers
3 cups water

Drain liquid from can of chickpeas and mix with currants and spices. Make sure all the vegetables are cut into very small pieces, and mix all ingredients in tightly covered pot or pressure cooker on lowest flame possible. Cook for 30 minutes, stirring occasionally. Serve with lightly toasted almond slivers sprinkled on top.