1 1/4 pounds fresh organic spinach or 4 bags organic baby spinachSteam spinach and garlic until spinach is just wilted. Place in bowl and toss in remaining ingredients. Serves 4.
6 cloves garlic, minced
5 tablespoons pine nuts
3 teaspoons lemon juice
1 teaspoon olive oil
1/2 teaspoon lemon zest
4 cups fresh green beans, cut into 1-inch piecesSaute' vegetables, seasonings and parsely in 1/8 cup water until vegetables are just fork-tender. Add vinegar and saute' 2 more minutes. If desired, place sesame seeds or coconut in a small pan and toast on low heat, stirring constantly until light brown. Sprinkle over veggie mixture. Serves 4.
6 carrots, chopped
4 fresh tomatoes, chopped
1 medium onion, cut in large pieces
1 cup sun dried tomatoes, soaked for at least an hour & cut up
1 tablespoon Dr. Fuhrman's VegiZest
1/2 teaspoon Italian herb seasoning
1/4 cup fresh parsely, chopped
4 teaspoons Dr. Fuhrman's D'Anjou Pear Vinegar
1/2 cup sesame seeds or coconut, toasted (optional)
Acorn Squash w/ Apples and Pecans
1 acorn squashCut squash in half and remove seeds. Place face down in a baking pan. Add 1/8 inch of water. Cover pan loosely with aluminum foil. Bake at 350 degrees for 30 minutes. Meanwhile, mix apples, pecans and raisins together in a small bowl. Take squash out of oven and place apple mixture in hollowed out bowl of squash. Sprinkle with cinnamon. Cover loosely with foil and bake another 30 minutes, or until squash and apples are soft. Serves 4.
1 medium apple, chopped
1/2 cup raw pecans, chopped
1/4 cup raisins or currants
cinnamon, to taste