Here is a sample of our healthy and delicious recipes. Coming soon we will provide hundreds of recipes for your enjoyment.
Soy & Green Bean Medley
2 cups fresh cut green beans
1 cup frozen soybeans, thawed
1 cup canned aduki beans, no or low salt
2 scallions, chopped
2 tablespoons currants
1 tablespoon rice vinegar
1 1/2 teaspoons 100% apricot fruit spread
1 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil
Steam green beans and soybeans together about 8 minutes or until crisp tender. Remove to bowl and add aduki beans, scallions, and currants. With a wire whisk combine rest of ingredients and toss with bean mixture. Refrigerate for a few hours before serving to let flavors combine. Serves 6.
Strawberry Pineapple Sorbet
1 10-ounce bag frozen strawberries
1/2 cup orange juice or soy milk
4 slices dried pineapple, unsweetened and unsulphured
3 pitted dates
1 cup fresh organic strawberries, sliced
Blend all ingredients except fresh strawberries in a high-powered blender. Pour into sorbet glasses and top with sliced fresh strawberries. Serves 2.
Very Veggie Salad
15 ounces or 10 cups mixed greens or baby salad greens
1/2 cup halved cherry tomatoes
1 avocado, cubed
1/4 cup chopped green onions
1 red bell pepper, thinly sliced
left over steamed vegetables (optional)
1/2 15-ounce can lentils, drained, or 1 cups cooked lentils
2 medium carrots, grated
1/4 cup raw sunflower seeds
1/2 cup dressing of choice
Distribute greens, vegetables (except carrots), and lentils on dinner plates. Then distribute grated carrots. Sprinkle with sunflower seeds and pour dressing over salads. Serves 2.
Healthy Pancakes
1 cup great northern beans (no or low salt), drained
2 egg whites
1 cup unsweetened soy milk
1 teaspoon vanilla
10 pitted dates
1/2 cup oat bran
1/4 cup buckwheat flour
1 cup blueberries or 1 banana, sliced
pure maple syrup
Blend beans, egg whites, soy milk, vanilla, and dates in a blender until smooth. Add oat bran and buckwheat flour and blend. Fold in blueberries or banana. Pour batter by 1/4 cupfuls onto a hot, non-stick or lightly oiled griddle. When bubbles form on top of pancakes, flip. Cook until golden. Serve with pure maple syrup. Serves 2.
Savory Tomato Dressing
1 cup pasta sauce, no or low salt
3 tablespoons almond butter
1-2 tablespoons Dr. Fuhrman’s Black Fig Vinegar or balsamic vinegar
1 tablespoon Dr. Fuhrman's VegiZest (optional)
garlic or onion powder, to taste (optional)
Mix all ingredients together in a blender or blend with a wire whisk. Add any additional seasonings such as garlic or onion powder if you wish.
Dr. Fuhrman's Raisin Coleslaw
1/2 cup raisins
1/2 cup apple juice
1/2 cup baked potato, skin removed
1 teaspoon mustard
1 tablespoon lemon juice
4 cups shredded cabbage
2 cups shredded carrots
2 cups peeled and shredded apples
1 cup shredded beets (optional)
1/4 cup finely chopped scallions
Blend in Vita-Mix or blender the raisins, apple juice, potato, mustard, and lemon juice. Mix with rest of the ingredients. Use this in place of a lettuce salad for lunch or dinner. Serves 8.
Moroccan Chicken
8 ounces chicken breast, cut in strips
1 onion, chopped
1 cup carrots, thinly sliced
2 garlic cloves, crushed
4 dates
2 tablespoons lemon juice
2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar
1/2 tablespoon cinnamon
3 tomatoes, cut up
8 ounces kale
8 ounces broccolli rabe
Cook chicken in skillet with 1/2 inch of water. Remove from pan. Add the onion, carrots, garlic to skillet and cook. In blender, blend the dates, lemon, vinegar, cinnamon and tomatoes. Pour blend into skillet and continue to cook. Return chicken to skillet. Pour over steamed greens and mix. Serves 4.