Disease Proof

Thai Vegetable Curry

4 cups Wehani brown rice or any brown rice or quinoa
4 cloves garlic, finely chopped
2 tablespoons peeled, finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice
1 red bell pepper, thinly sliced
1 large eggplant, peeled, if desired & cut into 1" cubes
2 cups green beans, cut in 2" lengths
3 cups sliced shiitake mushrooms, stems removed
1 small can bamboo shoots
2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
1/2 teaspoon curry powder
3 tablespoons chunky peanut butter, natural unsalted
2 pounds tofu, cut into 1/4" thick slices
1/2 cup light coconut milk
2 cups watercress leaves
1/2 cup chopped raw cashews

Cook brown rice or quinoa according to package directions and set aside until ready to serve. Finely chop together garlic, ginger root, mint, basil, and cilantro. Save some unchopped fresh herbs for garnish. Place rest of ingredients (except for peanut butter, tofu, coconut milk, 1 cup watercress, and cashews) in wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Add peanut butter and mix in with simmering liquid and toss to distribute. Add tofu, simmer and toss until hot. Add coconut milk and heat. Serve on rice or quinoa. Top with the remaining cup of watercress and cashews. Frozen vegetables may be used instead of fresh. Serves 8.

Quick Oriental Wok

1 tablespoon seasoned rice vinegar
1 teaspoon Mrs. Dash or no salt Oriental seasoning
2 cloves garlic, chopped
1/4 cup no salt vegetable broth
1/8 cup pineapple juice, added for sweetness
20 ounces frozen mixed vegetables or frozen oriental vegetables (defrosted)
1 onion, chopped
1 can water chestnuts, sliced
1 pound tofu, diced
1 tablespoon apricot spreadable fruit

Drain defrosted vegetables. Place the vinegar, seasoning, garlic, broth and pineapple juice in a covered pot or wok and heat. Add the vegetables, onion, water chestnuts and tofu. Sauté until vegetables are tender. Mix in apricot fruit spread and serve. Serves 3.

Greek Chickpea Salad

1 16-ounce can garbanzo beans (chick peas), no or low salt
3 plum tomatoes, chopped
1 boiled potato, peeled and chopped in chunks
1 green apple, peeled, cored and chopped
1 cucumber, chopped
1/2 small onion, chopped
1/4 cup chopped brazil nuts
3 tablespoons Dr. Fuhrman’s Spicy Pecan Vinegar
1 teaspoon chopped cilantro
10 ounces mixed salad greens
2 tablespoons chopped brazil nuts

Mix all ingredients, except for salad greens and 2 tablespoons brazil nuts, together and serve on a bed of mixed salad greens and sprinkle with 2 tablespoons brazil nuts. Note: This is even better the following day when the flavors have mingled overnight. Serves 4.