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Wednesday, March 13, 2013
Recipes to Try
Breakfast: Super Seed Oatmeal
1 cup old-fashioned rolled oats (not quick or instant)
1 1/2 cups unsweetened vanilla soy, hemp or almond milk
1 apple, peeled, cored and chopped
1 cup frozen blueberries or mixed berries, thawed
1/4 cup raisins
1 tbsp raw sunflower seeds
1 tbsp ground flaxseed
1 tbsp ground hemp seeds
1/2 tsp ground cinnamon
Cook oats according to package directions, using soy milk instead of water. Mix remaining ingredients together and stir into oats.
Dinner: Goji Chili Stew
3 cups diced plum tomatoes or 1 (28-oz) can no-salt-added or low-sodium plum tomatoes
1 lb frozen broccoli, thawed and chopped
10 oz frozen chopped onions, thawed
2 1/2 cups corn, fresh or frozen
1/2 cup goji berries
2 large zucchini, diced
4 oz chopped mild green chilies
4 tsp chili powder, or more to taste
2 tsp cumin
3 cloves garlic, minced
1 1/2 cups cooked pinto beans or 1 (15-oz) can no-salt-added or low-sodium pinto beans, drained
1 1/2 cups cooked black beans or 1 (15-oz) can no-salt-added or low-sodium black beans, drained
1 1/2 cups cooked red beans or 1 (15-oz) can no-salt-added or low-sodium red beans, drained
Cover and simmer all ingredients, except precooked (or canned) beans, for 20 minutes. Add beans and heat through.
Dr. Furhman's Chocolate Cake
1 2/3 cups whole-wheat pastry flour
1 tsp baking powder
3 tsp baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 cup unsweetened applesauce
1 cup raw beets, shredded
3/4 cup raw carrots, shredded
1/2 cup raw zucchini, shredded
3 tbsp natural, nonalkalized cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 tsp vanilla extract
Chocolate Nut Icing
1 cup raw macademia nuts and/or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tbsp cocoa powder
1 tsp vanilla extract
Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.
In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch pieces.
In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.
Spread in a 9 x 13-inch nonstick baking pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.
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