Disease Proof

Winter Warm Fruit Salad

2 apples, peeled, cored, and chopped into bite sized pieces
2 bananas, sliced
1 cup frozen strawberries
1 cup frozen blueberries
1/2 cup frozen mangoes, cut into bite sized pieces
1/2 cup frozen peaches, cut into bite sized pieces
6 medjool dates, chopped
10 Brazil nuts, chopped or 1/3 cup chopped walnuts
1/8 cup unsweetened shredded coconut
flaked or shredded coconut, for garnish
chopped Brazil nuts, for garnish (optional)

Over medium/low heat cover and simmer apples for 5 minutes until tender but not too soft. While apples are cooking combine rest of fruit and dates in a bowl. When apples are done add combined fruit/date mixture and stir. Cover and simmer over medium/low heat for another 5 minutes. Add nuts and 1/8 cup coconut and combine. Sprinkle with flaked or shredded coconut and chopped Brazil nuts. Serve warm.

Golden Austrian Cauliflower Cream Soup

1 head cauliflower, cut into florets
3 carrots, coarsely chopped
1 cup celery, coarsely chopped
2 leeks, coarsely chopped
2 tablespoons VegiZest or other no salt seasoning
2 cups carrot juice
4 cups water
3 teaspoons Spike seasoning
2 cloves garlic, minced
1/2 teaspoon nutmeg
1 cup raw cashews
5 cups kale or organic baby spinach

Cover and simmer all ingredients except cashews and kale or spinach for 15 minutes or until just tender. If kale is being used steam until tender. Blend 2/3 of soup vegetables and liquid with raw cashews until smooth and creamy. Add back to the remaining chunky vegetables and stir in kale or spinach. Spinach will wilt in hot soup.

Sweet Potato-Cabbage Casserole

1/2 head cabbage
4 medium sweet potatoes, grated
1 medium onion, chopped
2 teaspoons dried dill
1 apple, peeled and diced
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 28-ounce can diced tomatoes, no salt

Parboil cabbage and slice off the thick stalk of each leaf by slicing parallel to the leaf. Line the bottom of the crock pot with six leaves. Chop the rest of the cabbage coarsely. Mix next six ingredients together. Place a layer of tomatoes with liquid on the six cabbage leaves and then add a layer of the sweet potato mixture, and a layer of chopped cabbage. Continue layering ending with tomatoes. Cook on high for 5 1/2 hours or low for 7-8 hours.