Salade triple choux Dr.

. Joel Furhman Pour 4 personnes (15 minutes) Prparation salade: 2 tasses de chou vert rp 1 tasse de chou rouge rp 1 tasse de chou de Savoie rap 1 carotte pele et rpe 1 poivron rouge finement tranch 4 c. soupe de bleuets 2 c. soupe de graines de citrouille natures 2 c. soupe de graines de tournesol natures 1 c. soupe de graines de ssame non-dcortiqu

Vinaigrette : 1/3 tasse de lait damande ou de soya 1 pomme pele et tranche tasse de cashew ou tasse de beurre de cashew 1 c. soupe de vinaigre de cidre de pomme 1 c. soupe de bleuets 1 c. soupe de graines de ssame non-dcortiques, lgrement rties

Mlangez tous les ingrdients de la prparation de salade. Dans un mlangeur puissant, mlangez les 4 premiers ingrdients de la vinaigrette et dposez sur la prparation de salade. Dcorez avec les bleuets et les graines de ssame.

*****

Vinaigrette/trempette de figue la russe 5 c. soupe de sauce tomate sans sel 3 c. soupe beurre damande ou 1/3 tasse damandes nature 2 c. soupe de graines de tournesols natures 3 c. soupe de vinaigre aux figues

Dans un mlangeur puissant, mlangez tous les ingrdients jusqu consistance lisse.

*****

Vinaigrette/trempette lorange et aux cashews 3 oranges, peles et en quartier tasse de cashews natures ou tasse de beurre de cashew 3 c. soupe de vinaigre aux oranges 1 c. th de jus de citron (optionnel) Dans un mlangeur puissant, mlangez tous les ingrdients jusqu consistance lisse. Si ncessaire, ajoutez un peu de jus dorange pour une consistance plus lgre

*****

Vinaigrette au brocoli

1 gros brocoli tasse de vinaigre de riz 1 c. table de zeste citron 2 c. th de moutarde de Dijon 2 grosses gousses dail, presses ou minces .

Coupez le broccoli en bouches. Pelez et tranchez les tiges en btonnets de tuvez le tout pendant 8 minutes ou jusqu tendres. Pendant ltuvage de brocoli, fouettez le reste des ingrdients dans un grand bol et ajoutez les brocolis lorsque prts.

Greens and Berries Salad with Cashew Currant Dressing

CASHEW DRESSING 1/4 cup raw cashews or 2 tablespoons raw cashew butter 1/3 cup unsweetened soy, hemp or almond milk 1 apple, peeled and sliced 2 tablespoons dried currants or raisins SALAD 1 head (about 6 cups) romaine lettuce 5 ounces (about 5 cups) organic baby spinach 1 12-ounce bag frozen strawberries, defrosted and sliced in half

To make dressing, blend cashews or cashew butter with soy milk and apple in a high powered blender until smooth. Add the currants and blend well. Pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens. Drizzle dressing over the greens and berries.

Tomato Bisque

3 cups carrot juice 1 1/2 pounds fresh chopped tomatoes or 1 (28 oz) can whole tomatoes, no-salt-added or low sodium (San Marzano variety, if possible) 1/4 cup sun-dried tomatoes, chopped 2 celery stalks, chopped 1 small onion, chopped 1 leek, chopped 1 large shallot, chopped 3 cloves garlic, chopped 2 tablespoons Dr. Fuhrman's MatoZest or other no salt seasoning 1 teaspoon dried thyme, crumbled 1 small bay leaf 1/2 cup raw cashews or 1/4 cup raw cashew butter 1/4 cup chopped fresh basil 5 ounces organic baby spinach

In a large saucepan, add all ingredients except the cashews, basil and spinach. Simmer for 30 minutes. Discard the bay leaf. Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup with the cashews in a food processor or high powered blender until smooth. Return the pureed soup along with the reserved vegetables to the pot. Stir in the basil and spinach and heat until spinach is wilted.

Black Forest Cream of Mushroom Soup, original recipe

1/2 cup dried mixed mushrooms (optional) 2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4" thick 2 cloves garlic, minced or pressed 2 teaspoons herb de Provence 2 carrots, coarsely chopped 3 cups cauliflower florets, cut into small pieces 1 cup chopped organic celery 3 leeks, cut into 1/2 inch rounds 4 tablespoons Dr. Fuhrman's VegiZest, or other no salt seasoning 5 cups carrot juice 3 cups water 1/4 cup raw cashews 1 tablespoon lemon juice 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh rosemary 2 cans white beans, northern, navy, or cannellini (no salt) 1 5-oz bag organic baby spinach 1/4 cup chopped fresh parsley

If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water saut the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.

Thai Vegetable Curry

4 cloves garlic, finely chopped 2 tablespoons 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, seeded and thinly sliced 1 large eggplant, peeled, if desired & cut into 1 inch cubes 2 cups green beans, cut in 2 inch pieces 3 cups sliced shiitake mushrooms 1 (8 ounce) can bamboo shoots, drained 2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning 1/2 teaspoon curry powder 2 cups watercress leaves, divided 3 tablespoons unsalted natural chunky peanut butter 2 pounds firm tofu, cut into 1/4 inch thick slices 1/2 cup light coconut milk 1/2 cup chopped raw cashews unchopped mint, basil or cilantro leaves, for garnish (optional)

Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.

Great Greens

1 large bunch kale, tough stems and center ribs removed and leaves chopped 1 bunch Swiss chard, touch stems removed and leaves chopped

1 tablespoon Dr. Fuhrman's Spicy Pecan Vinegar or other flavored vinegar 1 clove garlic, minced 1/2 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning 1 teaspoon dried dill 1 teaspoon dried basil black pepper to taste

Steam the kale for 10 minutes. Add the Swiss chard and steam for another 10 minutes or until tender. Transfer to a bowl. Combine the remaining ingredients and add to the greens. If desired, add 2 to 3 tablespoons of the steaming water to adjust consistency.

Yummy Banana Oat Bars

2 cups quick-cooking rolled oats (not instant) 1/2 cup shredded coconut 1/2 cup raisins or chopped dates 1/4 cup chopped walnuts 2 large ripe bananas, mashed 1/4 cup unsweetened applesauce (optional; see note) 1 tablespoon date sugar (optional; see note)

Preheat oven to 350 degrees. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

Cinnamon Fruit Oatmeal

1 cup water 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/2 cup old-fashioned rolled oats 1/2 cup blueberries 2 apples, chopped 2 tablespoons chopped walnuts 1 tablespoon ground flax seeds 1/4 cup raisins

In a saucepan, combine water with the vanilla and cinnamon. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the oats. When the mixture starts to simmer, add the blueberries. Remove from heat when berries are heated through.

Cover and let stand for 15 minutes until thick and creamy. Mix in apples, nuts, flax seeds, and raisins.

Eat Your Greens Fruit Smoothie

5 ounces baby spinach 1 banana 1 cup frozen or fresh blueberries 1/2 cup unsweetened soy, hemp or almond milk 1/2 cup pomegranate juice or other unsweetened fruit juice 1 tablespoon ground flaxseeds

Blend all ingredients in a high powered blender until smooth and creamy.