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21 Recipes To Satisfy Any Appetite
21 Recipes To Satisfy Any Appetite
R E V O L U T I O N
THE
Ea t B e t t e r, N o t L e s s !
BREAKFASTS / SNACKS 1. Yummy, Quick & Easy Banana Oat Bars 2. Orange Banana Berry Smoothie SOUPS 3. Creamy Vegetable Soup 4. Lentil Chowder 5. Mighty Minestrone Soup SALADS 6. Roasted Vegetable Salad with Roasted Garlic Dressing 6a. Roasted Garlic Dressing 7. Tomato Herb Salad 8. Avocado Dressing for Green Salad ENTREES 9. Baja Vegetable Wrap 10. Cajun Black Bean Gumbo 11. Ginger-Miso Stir Fry 12. Spiced Lentils and Sauted Vegetables 13. Hearty Stuffed Squash 14. Moroccan Chicken 15. Bean Burgers 16. Hummus Stuffed Chard Leaves 16a. Healthy Hummus 17. Teriyaki Salmon on Mixed Mesclun Greens 18. Portobello Mushroom Burgers 18a. Herbed Vinaigrette DESSERTS 19. Vanilla Vice Cream 20. Chocolate Decadence Pudding 21. Apple Pie
Nutrient Rich
www.NutrientRich.com.
Source Joel Fuhrman, M.D., Author, Eat to Live, Cholesterol Protection for Life, and Disease-Proof Your Child. (Visit his website at www.DoctorF.org)
Source The McDougall Quick & Easy Cookbook, by John A. McDougall, M.D. and Mary McDougall.
4. Lentil Chowder
PREP TIME: 15 MINUTES COOKING TIME: 1 - 2 HOURS SERVES 4-6 1 cup brown, green, or red lentils, rinsed 4 cups water 1 medium onion, coarsely chopped 1 medium potato, peeled and coarsely chopped 1 medium butternut squash, peeled, seeded and coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, peeled and coarsely chopped 1 tomato, seeded and diced 1 tablespoons tomato paste 2 teaspoons dried thyme freshly ground black pepper
In a large soup pot, combine the lentils, 4 cups of water, the onion, potato, squash, celery, carrot, tomato, tomato paste, thyme, and pepper to taste. Slowly bring to a boil, reduce the heat, and simmer for about 1 hours over very low heat, stirring occasionally. Add a bit more water if the soup seems to be getting too thick. Taste, adjust the seasonings, and serve at once.
Comments You can also cook this soup in a Crock-Pot for approximately 3 hours over high heat.
Source The Candle Caf Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Visit the Candle Caf online at www.CandleCafe.com. If youre in Manhattan, visit them for real.
Saut garlic, leek and yellow and green zucchini for 2-3 minutes. Add Swiss chard and cook for 1-2 minutes. Add beans, bay leaves, water, tomato paste, basil and parsley, salt and pepper and pasta. Bring to a boil. Reduce flame, cover and simmer for 15 minutes.
Source Eating Nutrient Rich with Andrea Beaman, HHC.
Preheat the oven to 400 F. In a large mixing bowl, toss the vegetables with the salt, pepper to taste, and olive oil. Spread a single layer on a baking sheet and bake until just tender, 35-40 minutes. Toss the vegetables with about 2 tablespoons of Roasted Garlic Dressing (recipe to follow) to lightly coat the vegetables and set aside. To serve the salad, arrange the arugula, evenly divided, on 4 plates, then top with equal amounts of the warm vegetable mixture. Sprinkle with toasted walnuts or pecans and currants or cranberries, if desired. Drizzle with a bit more dressing and serve at once.
Source The Candle Caf Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Visit the Candle Caf online at www.CandleCafe.com. If youre in Manhattan, visit them for real.
Source The Candle Caf Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Visit the Candle Caf online at www.CandleCafe.com. If youre in Manhattan, visit them for real.
Place all the ingredients in a blender or food processor, and blend until smooth. Serve immediately over salad greens, baby spinach, or a tossed salad.
Variation Replace the basil with your favorite fresh herb (tarragon, cilantro, oregano, etc.). Source The Health Promoting Cookbook, by Alan Goldhamer, D.C. (author of The Pleasure Trap.)
Place the onion, bell pepper, carrot, and garlic in a large pot with the vegetable broth. Cook, stirring occasionally, for about 4-5 minutes. Add green onions, Napa cabbage, soy sauce, chili powder and oregano. Continue to cook, stirring occasionally, for about 10 more minutes. Add the tomatoes, spinach, beans and salsa. Cook an additional 5 minutes. Remove from heat, stir in the cilantro and hot sauce to taste. Roll up in a warm tortilla and eat.
Comments This keeps well in the refrigerator and reheats well, so it makes a fast meal for lunch later in the week. This may also be served over baked potatoes or whole grains.
Source John McDougall, M.D., author of The McDougall Quick & Easy Cookbook.
Soak the beans overnight in enough water to cover. Boil for 5 minutes and drain. In an 8-quart soup pot, add the soup stock and bay leaves, and simmer the beans over medium heat for 90 minutes. Meanwhile, steam-fry the onions in 1 cup water for 3-5 minutes. Stir in the carrots, celery, bell peppers, oregano, and thyme, and cook for another 10 minutes, adding liquid as needed. Add the mushrooms and tomatoes, and simmer 5 more minutes, then remove from heat. Once the beans are cooked, add the vegetable mixture and stir well. Finally, add the okra and corn kernels, and simmer until tender (about 10 minutes).
Source The Health Promoting Cookbook, by Alan Goldhamer, D.C. (author of The Pleasure Trap.)
To make the ginger-miso sauce, place all of the ingredients with 1 cup of water in a blender and blend until smooth. The sauce will keep in the refrigerator, covered, for up to a week. In a large saut pan or wok, heat the olive oil over high heat. Add the ginger and garlic and saut for about 2 minutes. Add the vegetables and tofu and toss to combine. Continue to saut and toss the vegetables and tofu together until they reach the desired doneness, about 5 to 10 minutes. Add the gingermiso sauce and water chestnuts and stir-fry for an additional 3 minutes. Sprinkle with sesame seeds and serve at once.
Source The Candle Caf Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Visit the Candle Caf online at www.CandleCafe.com. If youre in Manhattan, visit them for real.
Preheat oven to 350 F. Place the rice, basil, celery, bell pepper, tomatoes, and lemon juice in a bowl, and mix together. Spread out the lightly steamed chard leaves one at a time, and place a teaspoonful each of the rice mix and hummus and a few pieces of avocado on the end of the leaf. Roll up like a burrito, tucking the sides in before rolling completely. Chill and serve.
Source The Health Promoting Cookbook, by Alan Goldhamer, D.C. (author of The Pleasure Trap.)
Put all of the ingredients in a blender and blend until well combined. Taste and adjust the seasonings. The dressing will keep in the refrigerator, tightly covered, for up to 10 days.
Source The Candle Caf Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Visit the Candle Caf online at www.CandleCafe.com. If youre in Manhattan, visit them for real.
Source Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights, by Jeff Rogers.
With a whisk, combine cocoa, sugar, cornstarch, and milk in a medium saucepan. Bring to a boil over medium-low heat, stirring constantly until thickened. Remove from heat and add vanilla. Pour into a bowl, cover with plastic wrap, and chill for 4 hours.
Source Heather McDougall with John McDougall, M.D., author of The McDougall Quick & Easy Cookbook.
Sift the flours, cinnamon and salt into a medium bowl. Add the oil and mix well. Add the ice water gradually to the mixture while continuing to mix the dough. Continue to mix until the dough is firm but not flaky. Roll up the dough, put into a bowl, and let it rest in the refrigerator for 30 minutes. Form the dough into 2 balls. Roll one out into a circle with a -inch thickness. Press into an 8inch pie pan and trim, leaving inch all around. Preheat the oven to 350 F. In a large bowl, combine the apples, maple syrup, and lemon juice. In a small bowl, mix together the flour, cinnamon, and nutmeg, then toss with the apple mixture. Add the filling into the pie shell. Roll out the second ball of dough into a circle large enough to cover the pie. Top the pie with the dough, then trim any excess and crimp the edges. Cut 3 slits in the top crust. Bake for 1 hours, or until the piecrust is golden.
Source The Candle Caf Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Visit the Candle Caf online at www.CandleCafe.com. If youre in Manhattan, visit them for real.