Follow by Email

Wednesday, March 13, 2013

Recipes to Try


Breakfast: Super Seed Oatmeal
Serves 2

Ingredients
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

Directions
Cook oats according to package directions, using soy milk instead of water. Mix remaining ingredients together and stir into oats.
Dinner: Goji Chili Stew
Serves 6

Ingredients
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

Directions
Cover and simmer all ingredients, except precooked (or canned) beans, for 20 minutes. Add beans and heat through.
Dr. Furhman's Chocolate Cake
Ingredients
Serves 12

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 banana
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

Directions
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.

No comments:

Post a Comment