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

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Adapted from Dr. Fuhrman's book Eat to Live:

Jenna's Peach Freeze
1 frozen banana
2 large dates, or 4 small
3 peaches or nectarines
¼ cup vanilla soymilk
1 tsp. vanilla
1/8 tsp. cinnamon

Cut up the bananas and fruit. Mix all ingredients together in a blender or Vita-Mix.

Bean Enchiladas
1 green pepper, sliced
½ cup sliced onion
1 cup nonfat commercial taco sauce or salsa sauce
2 cups canned or cooked pinto or black beans
1 cup frozen corn kernels
1 tsp. cumin
1 tsp. chopped cilantro
6-8 nonfat corn tortillas

Saute the green pepper and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn, and seasonings. Paint the tortillas with a coating of taco sauce, spoon about ¼ cup of the bean mix on each, and roll up. They can be eaten as is or baked at 375 degrees in the oven for 15 minutes first.

Cara's Apple Cake
1/4 tsp. vanilla
1/4 cup apple juice
1 tsp. cinnamon
1 egg white
1/4 cup vanilla soymilk
3 apples, peeled and chopped
1/4 cup raisins, chopped
1/2 cup rolled oats or oatmeal flakes

Stir the vanilla into the apple juice. Stir in the cinnamon, egg white, and soymilk. Then add the apples, raisins, and oats. Bake uncovered at 350 degrees for 1 hour. Remove and cover with aluminum foil.