* Exported from MasterCook * Acorn Squash Supreme Recipe By Serving Size Categories Amount -------1 4 2 15 2 : Pocket Cook v5 : 2 : Main Dish

Ingredient -- Preparation Method -------------------------------Acorn Squash Dried Apricots -- Diced Cashews -- * See Note Crushed Pineapple -- * See Note Raisins

Measure -----------lg tb tb oz tb

Cut squash in half, remove seeds, and bake facedown in 1/2 inch of water for 45 minutes at 35o degrees. Cover the apricots in bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews. Let stand and soak while the squash is cooking. After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center. Cover with aluminum foil and bake covered for an additional 30 minutes. Sprinkle with cinamon, then put it back in the over for 5 more minutes. NOTES : * chopped raw * unsweetened Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Chocolate Dip Recipe By Serving Size Categories Amount -------1 1/3 1 1 1 2/3 : : 10 : Dips Ingredient -- Preparation Method -------------------------------almonds raw or 2/3 raw almond butter Soymilk vanilla cocoa powder dates

Measure -----------cups cup teaspoon tablespoon cup

Blend nuts, soy milk, vanilla, cocoa powder and dates. Add more soy milk if necessary. Use as a dipping sauce for fresh strawberries and fruit slices. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond-Carob Fudge Recipe By Serving Size Categories Amount -------1/2 1/4 1 1/2 1/2 1 : Dr Fuhrman online : 4 : Dessert New Ingredient -- Preparation Method -------------------------------dates soy milk raw almond butter raw carob powder shredded coconut vanilla extract

Measure -----------c c c c c tsp

Chop dates and cover overnight with the soy milk to soften. Mash and mix all ingredients, including the soy milk soak, together and press in glass dish. Chill in refrigerator or freezer before cutting to serve. Serves 4. Rating: 5 Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * An Ace of a Breakfast Recipe By Serving Size Categories Amount -------3 1 1 1 1/4 1 1 : Pocket Cook v5 : 1 : Imported Ingredient -- Preparation Method -------------------------------Oatmeal Apple -- Chopped Flaxseed Soy Milk Raisins Sunflower Seeds Persimmons

Measure -----------c tb c c oz

Mix and eat.

Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Rating: 5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Another Blended Salad Recipe By Serving Size Categories Amount -------1 1 3 : : : Blended Salad

New

Measure -----------lg

Ingredient -- Preparation Method -------------------------------handful of spinach apple dates

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Another Blueberry Blended Salad Recipe By Serving Size Categories Amount -------11 1 1 7 1/2 blend Julia Julia : Julia : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------frozen blueberries orange banana spinach soy milk

Measure -----------ounces ounces cup

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anti cholestoral Split Pea and Carrot Soup Recipe By Serving Size Categories Amount -------6 1 2 2 4 1 4 : Pocket Cook v5 : 1 : Soup Ingredient -- Preparation Method -------------------------------Water Split Peas Carrot -- Peeled And Chopped Kale Squash Celery -- Sliced Vegebase

Measure -----------c pk lb md bn tb

Add all soup to pot. Boil an simmer for 1/2 hour. Blend on the Kale and squash. Simmer for another 1/2 hour. Recipe By : Dr Fuhrman (cholestoral book) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Antioxidant Rich Smoothie Recipe By Serving Size Categories Amount -------8 1 1 1 3 2 1/2 : internet : 3 : Blended Salad

New

Measure -----------oz c c c tbsp

Ingredient -- Preparation Method -------------------------------organic baby spinach pomegranate juice blueberries, frozen strawberries frozen Medjook Dates Flax Seed avocado (optional)

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Berrynut Pudding Recipe By Serving Size Categories Amount -------2 1 1/2 8 1/2 1/2 1 1/4 1/2 1/4 6 6 : Dr Fuhrman online : 12 : Dessert Ingredient -- Preparation Method -------------------------------dried apples unsweetened vanilla soy milk fresh organice strawberries or frozen raw pecans raw brazil nuts organice spinach unsweetened, shredded coconut cinnamon nutmeg medjool dates, pitted fresh organice strawberries or frozen for garnish

Measure -----------c c c c c c tbsp tsp

Preheat oven to 300 degrees. Soak dried apples in soy milk for at least one hour. If using frozen strawberries, thaw and squeeze out water. In a high-powered blender combine soaked apples, soy milk and 8 strawberries with remaining ingredients, except for strawberry and coconut garnishes, until smooth. Add a little more soy milk if needed. Spoon into muffin cups or small oven-proof custard cups and bake for 20 minutes. Place 1/2 strawberry on top of each pudding cup and sprinkle with coconut. Chill in refrigerator before serving. Rating: 4 Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pear Vinaigrette Recipe By Serving Size Categories : Pocket Cook v5 : 1 : Salad Dressings

Amount -------15 3 1

Measure -----------oz tb

Ingredient -- Preparation Method -------------------------------Canned Pears Or Fresh -- With Liquid Balsamic Vinegar Apple -- Cut Up

Blend all ingredients together until smooth. (You can use fresh pears instead of canned, but add a little water to compensate for the lack of liquid from the canned pears) Pour blended ingredients into a small saucepan and warm it on low heat for a few minutes. Goes great with a spinach and walnut salad with maybe some chopped apples. Also can work well poured over some lightly steamed greens like kale. Recipe By : NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pie Dressing Recipe By Serving Size Categories Amount -------2 1/4 : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Apple -- Peeled Orange Juice -- * See Note

Measure -----------c

Blend together. I especially like this salad dressing with lettuce, tomatoes, avocados, walnuts, and raisins. Obviously, if you are trying to lose weight, don't add much of the higher-calorie nuts and avocados. NOTES : * Fresh squeezed Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Suprise Recipe By Serving Size Categories Amount -------8 1 4 1 1 : ETL person : 8 : Main Dish Ingredient -- Preparation Method -------------------------------apples -- peeled, cored & dice raisins flaxseeds -- ground walnuts -- chopped cinnamon

Measure -----------cup tablespoons cup tablespoon

Place raisins in bottom of pot and cover with � cup water and diced apples on top. Steam for 7 minutes. Now take the raisins, apples with the juice/water in the bottom of the pot and place in chopping bowl and chop and mix with remaining ingredients. 6 � 8 servings ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applenut Flax Bars Recipe By Serving Size Categories Amount -------1 4 1 1/2 1/2 1/4 2 2 : : : Dessert

New Ingredient -- Preparation Method -------------------------------oats medjool dates, chopped apple, chopped raisins Brazil nuts chopped vanilla soy milk flax seed ground raw cashew butter

Measure -----------c lg c c c tbsp tbsp

Preheat oven to 300 degrees. Mix all ingredients together and press into a 9X9 glass baking dish. Bake for 30 minutes. Remove from oven and press once again. Allow to cool before slicing. Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Stuffed Peppers Recipe By Serving Size Categories Amount -------1 1 1/2 : onlineDr Fuhrman : 1 : Main Dish Ingredient -- Preparation Method -------------------------------red pepper apple cinnamon

Measure -----------medium teaspoon

Chop apple Mix with cinamon and nutmeg. Cut top off of pepper and remove core and seeds. Stuff pepper with apple mixture and bake in oven at 400 degrees for 15 minutes Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arrowroot Squares Recipe By Serving Size Categories Amount -------1/2 1/2 4 2 1 25 1/2 : Pocket Cook v5 : 1 : Dessert Ingredient -- Preparation Method -------------------------------Margarine -- Or Butter Icing Sugar Cocoa -- Heaping Eggs -- Beaten Vanilla Arrowroot Cookies Walnuts -- Chopped butter in saucepan, add icing sugar melts. Add beaten egges and cook overf biscuits in bowl, mix, pressin broiler)

Measure -----------c c ts t c

Break biscuits and nuts into large bowl. Put and cocoa and mix over low heat until butter until like custard, add vanill. Pour custard buttered pan. When cool ice. (custard double Recipe By : Paulette

NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,

Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arugula & Spinach Stuffed Pitas with Watercress Pesto Recipe By Serving Size Categories Amount -------4 1 1/2 2 2 2 5 1/2 4 : : 4 : New

Pita/Sandwich Ingredient -- Preparation Method -------------------------------whole wheat pitas tomato, sliced red onion, sliced arugula spinach watercress, stems removed basil leaves walnuts soy milk

Measure ------------

c c c c tb

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arugula Salad with Sun Dried Tomato Dressing Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 1/2 5 1/4 1/2 1/2 1/2 : : 2 : Salad Dressings

Salads

Measure -----------oz tb tb tb c c c

Ingredient -- Preparation Method -------------------------------arugula fresh rosemary chopped basil chopped fresh thyme chopped fresh grape tomatoes red onion chopped sun dried tomatoes unsweetened soy milk lemon, juice squeezed

Combine all ingredients in a Vita Mix until smooth and creamy. tomatoes are too tough, soak in soyt milk for an hour first.) Source: dr Fuhrman Newsletter Rating: 4 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Salad with Hazelnut Vinaigrette Recipe By Serving Size Categories Amount -------1 2 1 1/2 1/4 1/4 1 2 : Dr Furhman : 6 : Salads And Dressings Ingredient -- Preparation Method -------------------------------shallot -- minced Riesling raisin vinegar dijon mustard date sugar water hazelnuts -- chopped hard-cooked egg white asparagus -- trimmed

(If sun dried

Measure -----------large tablespoons tablespoon teaspoon cup cup pounds

In a bowl,whisk together shallot,vinegar, mustard, date sugar, and pepper to taste. Whisk in hazelnuts. Finely chop the egg whites and set aside. In a deep 10to 12- inch skillet bring 1-1/2 inches of water to a boil and cook asparagus over high heat until crisp-tender, about 2-4 minutes. Drain asparagus in a colander, then transfer to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg whites. Serve asparagus warm or at room temperature. Serves 6. Dr Furhman Dr Furhman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Salad with Sweet Balsamic Vinegar Recipe By Serving Size Categories Amount -------1/3 3 1 : Pocket Cook v5 : 4 : Salad Dressings Ingredient -- Preparation Method -------------------------------Balsamic Vinegar Water Dijon Mustard

Measure -----------c tb tb

1 1 2 1 1/3

tb t lb sm c

Fresh Marjoram --

Chopped (or 1 Tsp

Garlic -- Minced Asparagus -- Ends Trimmed Red Bell Pepper -- Diced Pecans -- Chopd -- Lightly Toast

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in mustard, marjoram, and garlic. Steam asparagus in large pot until crisp-tender, about 4 minutes. Rinse with cold water and drain. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve. Serves 4 Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Salad with Tangy Fig Dressing Recipe By Serving Size Categories Amount -------pieces 2 : ETL Newsletters : : New Salad Dressings

Salads

Measure -----------lb sm c c c c tbsp tbsp tbsp tbsp tbsp tbsp tsp

Ingredient -- Preparation Method -------------------------------asparagus, tough ends removed, cut on diagonal int 2 inch red bell peper, very thinly sliced fresh figs, halved (optional) cooked red kidney beans pecans, lchopped, lightly toasted in low oven mixed baby greens black fig vinegr vegiZest water dijon mustard marjoram, fresh chopped (or 1 tsp. dried) almond butter ketchup, low sodium garlic, miced

1 4 2 1/2 6 1/3 1 3 1 1 1 1 1

Boil vinegar in a heavy small saucepan over medium heat until reduced by half (about 3 minutes). Pour vinegar into bowl and whisk in mustard, marjoram, and

garlic. Water saut� asparagus, peppers, and VegiZest, stirring over high heat for 3 minutes, then covering and steaming for an additional 1 minute.Add asparagus, beans, and bell pepper to dressing; gently toss to blend well. Serve on bed of mixed greens with fig halves. Sprinkle with pecans and serve. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Shitake Salad Recipe By Serving Size Categories Amount -------2 1/2 1 1 1 1 1/2 4 2 : Eat for Health book : : Main Dish New Ingredient -- Preparation Method -------------------------------beets, peeled and slice 1/2 in thick shiitake mushrooms, sliced asparagus fresh, cut diagon. 2 in Vegizest garlic powder red bell pepper, thinly sliced water chestnuts sliced watercress bean sprouts

Measure -----------med lb lb tbsp tsp c c c

Preheat oven to 400 degrees. Place beets in a baking pan and add 1/2 cup water. Cover and roast for 20 minutes. Unclover and cntinue roasting until tender. If needed. add morer water to keep beets from drying out. Set aside. Meanwile water saute mushrooms over high heat for about 7 mihutes, using only enough water to keep from scorching. When mushrooms are tender and juicy add asparagus and water saute until slightly tender, but still crisp. Toss in Vegizest and garli powder. Remove from heat and toss with bell pepper and water chestnuts. Place watercress on plate and pile vegeta le mixture on top. Drizzle dressin over all and tp with bean sprouts. Arrange roasted beets around the sides. Eat for Health book Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus with Orange Tuxedo Recipe By : Pocket Cook v5

Serving Size Categories Amount -------2 1 1/2 1/4 2 1 2 2

: 4 : Main Dish Ingredient -- Preparation Method -------------------------------Walnuts -- Finely Chopped Asparagus Orange Zest -- Fresh Orange Juice Fresh Lemon Juice Water Blood Orange Vinegar

Measure -----------tb lb t ts t tb tb

Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Steam asparagus until crisp-tender, about 7 minutes, and drain.Whisk together remaining ingredients, except nuts.Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts. Serves 4. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus-Potato-Leek Ragout Recipe By Serving Size Categories Amount -------2 1 2 1 1/2 1/2 1/4 3 : Pocket Cook v5 : 4 : Soup Ingredient -- Preparation Method -------------------------------Leeks -- White & Pale Green Small Red Potatoes Water -- Seasoned With Asparagus -Trimmed And Cut

Measure -----------lg lb c lb lb c tb

Fresh Shiitake Mushrooms -- Stems Discarded Lemon Fresh Mint Leaves -- Chopped Fresh Parsley -- Finely Chopped

Cut leeks lengthwise and wash thoroughly. Then cut crosswise into 1/2-inch slices. Quarter potatoes and steam in a steamer until just tender, about 10 minutes. Transfer potatoes to a bowl. In skillet, water-saut� leeks in seasoned water for 3-4 minutes, stirring until tender. (Add liquid if needed.) Transfer leeks to bowl

with potatoes. In skillet, heat more Vegebase water and water-saut� asparagus for about 2 minutes, stirring constantly. Add mushrooms and water-saut� mixture,and continue cooking for about 3 minutes or until mushrooms soften. Combine all ingredients. Before serving, squeeze a little lemon juice over vegetables, stir in mint, parsley, and pepper Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Athlete's Green Fuel Recipe By Serving Size Categories Amount -------8 4 1 1 1 1 3 : Dr Joel Fuhrman : 1 : Blended Salad

Salads

Measure -----------ounces ounces ounce ounce ounce teaspoons

Ingredient -- Preparation Method -------------------------------romaine lettuce baby spinach sunflower seeds -- raw pine nuts cashews -- raw banana fig vinegar

Dr Joel Fuhrman Dr Joel Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Autumn Vegetable Bisque Recipe By Serving Size Categories Amount -------1 1 : Dr Bernard : 1 : Soup Vegetables Ingredient -- Preparation Method -------------------------------onion -- chopped leek -- rinsed and sliced

Measure -----------medium large

1 4 4 2 2 2 1/4

teaspoon cups cups tablespoons cups tablespoons cup

garlic -- crushed water mixture-turnip, parsnip, rutabaga, carrots parsley flakes -- dried soy milk white wine vinegar -- or fresh lemon juice scallions -- thinly slice garnish

Heat some water in a large soup pot. Add onion, leek, and garlic. and saute 8 to10 minutes. Add water, root vegetables, parsley and bring to a boil. Reduce heat, co er, and cook 45 to 60 minutes, stirring occasionally. Remove from heat and stir in milk. Mix well, then stir in vinegar or lemon juice. Blend in batches in blender or food processor until completely smooth. Warm gently until heated through. Do not boil. Garnish each serving with some chives or scallions. Dr Bernard Dr Bernard Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Balsamic Recipe By Serving Size Categories Amount -------1 1 2 : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Avocado Balsamic Vinegar Raisins

Measure -----------md tb tb

Blend until creamy. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Cream Pie

Recipe By Serving Size Categories Amount -------1 1 1 1 4 1 1/2 1/2 1/2 1/2 1/2

: ETL Newsletters : : Dessert New Ingredient -- Preparation Method -------------------------------canned coconu milk (made from cocnut meat and water) vanilla avocado agar flakes medjool dates persommon or banana frozen walnuts shredded coconut baby Familia soy milk dates mashed

Measure -----------c tsp tsp

c c c c c

Chop or crush walnuts into a paste and then mix with other crust ingredients and press into glass pie plate. Blend the filling ingredients together and spread on top of the crust and chill. (serves 4) ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Currant Pudding Recipe By Serving Size Categories Amount -------2 1 4 1/2 1/2 1/2 1 : : 3 : Dessert

New Ingredient -- Preparation Method -------------------------------avocado banana spinach (4 oz) vanilla soy milk date sugar currants or raisins coconut unsweetened and shredded

Measure -----------med c c c c tbsp

Blend all ingredients, except currants and coconut, in a Vita-Mix or other powerful blender until smooth and creamy. Pour into bowl and stir in currants. Refrigerate for at least 2 hours. Stir and sprinkle with coconut. Serves 3. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Avocado Herb dressing Recipe By Serving Size Categories Amount -------1 2 2 1 1/4 1/3 1/2 2 : ETL web site : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------vegebase garlic lemon juice tomato -- chopped green pepper -- chopped red onion -- chopped avocado reisling raisin vinegar

Measure -----------tablespoon cloves tablespoons small cup cup tablespoons

blend it all until smooth ETL web site Rating: 5 ETL web site Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Orange Dressing Recipe By Serving Size Categories Amount -------1 3 1/2 1 Blend Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Papaya Reisling Raisin Vinegar Avocado Orange -- Peeled

Measure -----------c tb

* Exported from MasterCook * Avocado Tornado Dip Recipe By Serving Size Categories Amount -------2 1 4 1/2 1 1 1 1 : Pocket Cook v5 : 1 : Dips Ingredient -- Preparation Method -------------------------------Tomatoes -- Chopped Avocado st Celery -- Chopped Red Onion -- Chopped Red Pepper -- Chopped pn Chili Powder pn Paprika Date Sugar

Measure ------------

t

Blend all ingredients together in a food processor or blender. Great as a dip for raw veggies. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado-Carob Cream Pie Recipe By Serving Size Categories Amount -------1/2 4 1/4 1/4 8 1 2 : Pocket Cook v5 : 1 : Dessert Ingredient -- Preparation Method -------------------------------Macadamia Nuts -- Crushed Date Cocomut Rools Or Medjool Dates Coconuts -- Shredded Cashews Dates Avocado Raw Carob Powder

Measure -----------c c c tb

Cream filling- Blend in Vitamix or food processor until creamy, dates, avocado, cashews & carob powder. CRUST-Mash coconut, macadamias and dates together and keep

kneading until well blended together and press into glass pie pan. Spoon filling over crust and refridgerate or chill by freezing for one hour before serving. Recipe By : Dr. Fuhrman Online NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Awesume Eggplant Recipe By Serving Size Categories Amount -------1 2 2 1 1/3 4 : wildflower Waiter : : Main Dish Ingredient -- Preparation Method -------------------------------Eggplant garbanzo beans chopped tomatoes onion green pepper tahini

Measure -----------c can sm c tbsp

chop onion and green pepper and add to the tomato sauce. For the tahini use it at room temperature or heated in the microwave so that it's easy to drizzle. layer in the listed order in an 8 x 8 inch pan. Bake at 375 degrees for one hour. This is the recipe I got from the waiter at The Wildflower. Rating: 5 wildflower Waiter Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * BAKED APPLES Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 2 : Dessert Ingredient -- Preparation Method -------------------------------Leona and I loved it.

Measure ------------

2 2 2 1/8 1/8 1/2

ts tb t t c

Apples Golden Raisins Pecans -- Chopped Cinnamon Nutmeg Apple Juice

Preheat oven to 350 degrees Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from the top of the apple and stopping halfway from the bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a small ceramic or glass baking dish. Toss together nuts, raisins, zest, and spices. Pack center of apples with mixture. Pour juice around apples. Cover baking dish tightly with foil. Bake for 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 - 30 minutes. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Tofu Recipe By Serving Size Categories Amount -------1 1 1 : Pocket Cook v5 : 1 : Main Dish Ingredient -- Preparation Method -------------------------------Extra Firm Tofu Garlic Powder Onion Powder

Measure -----------Package t t

Cut tofu into inch strips Place on a wire rack. Sprinkle on garlic powder and onion powder Put in oven at 325 for 30 minutes or when tofu is yellowed and firm on the outside Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Dressing Recipe By Serving Size Categories Amount -------3/4 1/4 2 1 1 : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Water Balsamic Vinegar Dijon Mustard Basil -- Dried Parsley -- Fresh Optional

Measure -----------c c ts t tb

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator. Makes 1 cup Recipe By : Susan Powter's Recipes NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Smoothie Recipe By Serving Size Categories Amount -------1 10 1 1/4 : etl person : 1 : Smoothies Ingredient -- Preparation Method -------------------------------banana strawberries cocoa powder (natural) soy milk

Measure -----------whole tbsp c

5

walnut halves

Add ingredients to blender and mix well. Simple and delicious...you will think you are 'cheating' with this one. Modifications: you could probably add some pineapple too to make it even more of a banana split but I didn't have any on hand. Rating: 5 etl person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Walnut Ice cream Recipe By Serving Size Categories Amount -------1 1/4 1/2 : Pocket Cook v5 : 1 : Dessert Ingredient -- Preparation Method -------------------------------Banana Vanilla Soymilk Walnuts

Measure -----------c oz

Freeze lots of bananas in advance to have them on hand so they will be handy when you want to make this. Peel each banana and cut into 8 pieces. Put the pieces into a freezer bag, or a plastic container and put in freezer. When the pieces are frozen hard (at least 24 hours) combine in vitamix with soymilk and walnuts in amounts given above for a single serving. Double for heartier appetites. I start the vitamix on a low speed (1 or 2) and gradually raise it to 4 or 5. I stop when I see a nice swirly pattern form on top. This has a wonderful ice creamy texture. Recipe By : Claudia Bullock from ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana-Berry Shake Recipe By Serving Size Categories : Pocket Cook v5 : 2 : Dessert Vegetarian

Amount -------1 2 1/2 1

Measure -----------c c tb

Ingredient -- Preparation Method -------------------------------Banana Strawberries -- * See Note Soy Milk Flaxseed

Blend all ingredients together in a food processor, blender, or Vita-Mix. NOTES : * Frozen or 1 box fresh strawberries. Make this recipe for 1 and use a bowl of strawberries. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean and Barley Chowder Recipe By Serving Size Categories Amount -------8 1 1 1 1 1 1/2 1 1 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Vegetable Stock -- From Vegebase Dry Baby Lima Beans -- Soak Overnigt -Onion -- Chopped Carrot -- Chopped st Celery -- Finely Chopped Green Peas Pearl Barley Garlic -- Crushed Thyme

Measure -----------c c c c c c tb t

Drain

Place water and beans in a large soup ot and bring to a boil. Add remaining ingredients. Return to a boil, reduce heat to medium, cover, and simmer until barley and beans are tender and broth is creamy, about 1 1/2 to 2 hours. Serve hot. Recipe By : Dr Neal Bernard NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Broccoli Stir Fry Recipe By Serving Size Categories Amount -------1/2 16 1 3 1 1 2 1 5 1 3 : Pocket Cook v5 : 2 : Oriental Ingredient -- Preparation Method -------------------------------Bragg's Liquid Aminos Crushed Pineapple Apricot Jam -- * See Note Garlic -- Chopped Snow Peas -- Chopped Baby Corn -- Canned Onion -- Chopped Waterchestnuts Spinach -- Raw Beans -- * See Note st Broccoli

Measure -----------t oz tb c c c c oz cn

Stir together the crushed pineapple with the juice, the apricot jam, the chopped garlic and the Braggs. Place in non-stick skillet and wok the vegeables in the fruity mix unitl tender. Discard the liquid from the canned beans and add the beans to the mix. Heat for a few more minutes. NOTES : * all fruit * your choice Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Burgers

Recipe By Serving Size Categories Amount -------1/4 2 1/2 1/2 2 1

: Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Sunflower Seeds Beans -- * See Note Minced Onion Chili Powder Ketchup Wheat Germ -- * See Note

Measure -----------c c c t tb tb

Chop the sunflower seeds in a food processor or hand chopper and mash the beans with potato masher or food processor and mix. Mix in the remaining ingredients and form the patties. Bake at 350 for 20 - 25 minutes. Remove from the oven and let cool until you can pick up each patty and compress it firmly in your hands to reform the burger. Then cook for another 15 minutes on each side. NOTES : * red or pink (unsalted) * or oatmeal Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Burrito with Vegetables Recipe By Serving Size Categories Amount -------1 1/2 2 2 1 1 4 1 1/2 1 1 1 1 : onlineDr Fuhrman : 8 : Ingredient -- Preparation Method -------------------------------broccoli florets -- chopped cauliflower florets -- chopped carrot -- chopped red pepper -- chopped zucchini -- chopped onion -- chopped garlic vegizest basil oregano parsley cumin

Measure -----------head head

medium cloves tablespoons teaspoon teaspoon teaspoon teaspoon

1/2 1 1 1/2 15 1/2 1/2 8

teaspoon teaspoon cup cup ounces cup cup

red pepper flakes allspice -- optional cashews unsweetened soy milk pinto beans -- no salt drained low sodium pasta sauce -- * see note chopped soy mozarella cheese -- shredded optional whole wheat tortilla wraps or large romain

Vegetables should be chopped in small pieces by hand or in a food processor. In a large covered pot saute' vegetables with herbs and spices in 1/8 cup water for 15 minutes or until tender. In the meantime, place cashews in food processor and chop until very fine. Add soy milk and blend until smooth. Add cashew/soymilk mixture and beans to the veggies and mix thoroughly. Spread mixture on tortilla or lettuce leaf & roll up to form burrito. If using tortilla wraps you may top them with pasta sauce and shredded soy mozzarella cheese if you desire. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Enchiladas Recipe By Serving Size Categories Amount -------1 1/2 1 2 1 1 1 7 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Green Pepper -- Sliced Onion -- Sliced Taco Sauce -- * See Note Pinto Beans -- * See Note Corn Kernels -- * See Note Cumin Cilantro -- Chopped Corn Tortillas -- *

Measure -----------c c c c t t

Saut� the green pepper and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn, and seasonings. Paint the tortillas with a coating of taco sauce, spoon about 1/4 cup of the bean mix on each, and roll up. They can be eaten as is or baked at 375 degrees in the oven for 15 minutes first. NOTES : * nonfat commercial taco sauce or salsa sauce * canned or cooked pinto or black beans * frozen corn kernels * nonfat corn tortillas Recipe By : Dr Joel Fuhrman

NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Salsa Recipe By Serving Size Categories Amount -------6 4 1 2 10 2 1 1/2 : Pocket Cook v5 : 1 : Ingredient -- Preparation Method -------------------------------Plum Tomatoes Scallion -- Chopped Red Pepper -- Chopped Raw Almond Butter Or Ground Raw Almonds Fig Vinegar Tomato Paste Canned Red Kidney Beans

Measure ------------

tb tb 2 oz Can c

Mix all ingredients together. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Salsa #2 Recipe By Serving Size Categories : Pocket Cook v5 : 1 :

Amount -------6 4 1 2 10 2 1 1/2

Measure ------------

tb tb 2 oz Can c

Ingredient -- Preparation Method -------------------------------Plum Tomatoes Scallion -- Chopped Red Pepper -- Chopped Raw Almond Butter Or Ground Raw Almonds Fig Vinegar Tomato Paste Canned Red Kidney Beans

Mix all ingredients together. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beany sauce Recipe By Serving Size Categories Amount -------1 1 2 3 1/2 1/4 1/4 : Pocket Cook v5 : 1 : Sauce/Gravy/Relishes

Vegetarian

Measure -----------cn tb tb tb t t t

Ingredient -- Preparation Method -------------------------------Garbanzo Beans -- Drained And Rinsed Tahini Lemon Juice Nutritional Yeast Onion Powder Garlic Granules Mustard Powder

Blend all ingredients until smooth, warm and serve over whatever you like. It is such a yummy way to eat beans and wonderful over steamed kale! Recipe By : Jen NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beet Carrot Cake Recipe By Serving Size Categories Amount -------2 1 1 1/2 3 1/4 1 1 1 1 1 1 : Pocket Cook v5 : 14 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Whole Wheat Flour Beets -- Peeled And Shredded Carrots -- Peeled & Shredded Baking Soda Date Sugar Applesauce -- Unsweetened Pineapple -- Blended Banana -- Mashed Vanilla Extract Walnuts -- Chopped Currants -- Optional

Measure -----------c c c ts c c c t c c

Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together. Stir in the vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and mix.Then mix in the shredded carrots and beets. Spread in a nonstick baking pan. Bake at 300 degrees for about 45 minutes. Serve with Warm Butternut Lemon Sauce and Macadamia Whipped Cream. Recipe By : Chef Robin NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beet Sweet Potato Soup

Recipe By Serving Size Categories Amount -------4 1 4 1 3 one bunch 2 4 2

: ETL Newsletters : : Soup Ingredient -- Preparation Method -------------------------------water vegetable broth, or 2 cups carrot juice celery juice beets, with beet greens ( if you can't get beet greens use onions sweet potato, peeled & diced vegezest

Measure -----------c can c c spinach) med med tbsp

Put broth and carrot juice in a pot and bring to a simmer. Meanwhile, grate beets and onions with food processor and add to the pot. Then add the bite-sized pieces of sweet potato and the Goji berries. Simmer over low heat for one hour or until sweet potatoes are tender. Blend half the soup with the cashew butter, leaving some chunky parts, so it becomes creamy, yet with some chunks of potatoes. Add blended mixture back to soup pot and stir. Rating: 5 ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beet-Apple Walnut Salad Recipe By Serving Size Categories Amount -------2 1/2 2 2 2 1/4 1/2 1/4 : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Beets -- Peeled & Shredded Walnuts Apples -- Peeled -- Sliced Thin Romaine Raw Cashews Soy Milk Unsweetened Applesauce Currants Or Raisins

Measure -----------c md Heads oz c c c

Slice lettuce into small shredded pieces and mix in bowl with beets, apples, and walnuts. Blend cashews with soy milk and applesauce to make the dressing, or use raw cashew butter and mix until smooth. Mix currants into the dressing and pour over the top of the salad. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from

Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beetnut dressing Recipe By Serving Size Categories Amount -------1 1 4 2 2 1 : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Walnuts Beets -- Peeled And Chopped Dates -- Pitted Orange -- Peeled Black Fig Vinegar Lemon Ju

Measure -----------oz lb tb tb

blned in blender or food processor until smooth Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Pecan Spice Sorbet Recipe By Serving Size Categories Amount -------1/4 1 : onlineDr Fuhrman : 4 : Dessert Ingredient -- Preparation Method -------------------------------soy milk strawberries, frozen

Measure -----------cup cup

1 1 1 4 2

cup cup teaspoons

mixed berries, frozen peaches, frozen banana, frozen dates. pitted spicy pecan vinegar

Blend all ingredients in blender. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Big Red Smoothie Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 1 1 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black and Blue Beans & Greens Recipe By Serving Size Categories Amount -------1/2 1/2 1 2 1 1 1 3 10 4 : Pocket Cook v5 : 4 : Main Dish Vegetables Ingredient -- Preparation Method -------------------------------Black Beans White Beans Bay Leaf Garlic -- Chopped Mrs. Dash Seasoning Vege Base Kale -- * See Note White Onions Spinach -- * See Note Zucchini : internet : 1 : New Smoothies Ingredient -- Preparation Method -------------------------------Flax Seed soy milk pomegranate juice cherries frozen strawberries frozen blueberries, frozen parsley fresh

Measure -----------tbsp c c c c c bunch

Measure -----------c c t t bn md oz sm

Start cooking beans in 3 cups of water with the bay leaf, garlic, and seasonings. Then peel the onions and add them along with the spinach, zucchini, kale, and dill on top of the cooking bans and let simmer over a low flame for at least 2 hours. Then stir up the mixture well, breaking up the zucchini and onion now that they are soft and mushy. NOTES : * chopped or sliced in strips, stems removed * chopped or sliced in strips, stems removed ( or one box frozen spinach) Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Forest Cream of Mushroom Soup Recipe By Serving Size Categories : : 8 : Favorite

Soup Ingredient -- Preparation Method -------------------------------dried mixed mushrooms (optional) mixed fresh mushrooms (button, shitake, cremini), sliced garlic, miced or pressed herb de Provence carrots, coarsely chopped cauliflower florets, cut into small pieces organic celery, chopped leeks, cleaned and cut into 1/2 inch rounds VegiZest carrot juice water raw cashews lemon juice fresh thyme chopped fresh rosemary, shopped white beans, northern, navy, or cannellini (not salt) bag organic baby spinach fresh parsley, chopped

Amount Measure -------- -----------1/2 c 2 lb 1/4" thick 2 clove 2 tsp 2 3 c 1 c 3 4 tbsp 5 c 3/4 c 1/4 c 1 tbsp 1 tbsp 2 tsp 2 cans 5 oz 1/4 c

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. Preparation Time: 30 minutes Rating: 5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * blended Blueberry salad Recipe By Serving Size Categories Amount -------10 1/4 4 blend ETL person I could only eat 3/4 of this recipe in one sitting on 7/8.08. Rating: 5 ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blended green soup Recipe By Serving Size Categories : Pocket Cook v5 : 16 : Soup Vegetarian : ETL person : 1 : Blended Salad

measure 1

Measure -----------ounces cup

Ingredient -- Preparation Method -------------------------------blueberries pomegranate juice dates

Amount -------1 1/2 1 1/2 1 2 1 1 1 1 1 2 4 1 1 1 1 1 1 1 1 3/4 1/2

Measure -----------qt c lg tb t t t c c

Ingredient -- Preparation Method -------------------------------Water Dried Beans Or Lentils -- 3 Cups Cooked Onion Garlic -- Minced Dried Parsley Dried Basil Dried Sage Dried Chervil Carrots -- Chopped Celery -- Chopped Zucchini -- Leave Whole W/o Cabbage -- Cored But Whole Collards -- Whole W/o Stems Kale -- Whole W/o Stems Broccoli -- Whole W/o Stem Green Peas (frozen) -- Thawed Green Beans (frozen) -- Thawed Corn (frozen) -- Thawed Diced Tomatoes Cashews

bn bn bn c c c lb c

Cook beans (soaked overnight if necessary) in water till tender. Drain and reserve water. I pressure cook the beans. Put beans aside. In a VERY large pot add: water from the cooked beans, onion, garlic, seasonings, carrots, celery. Then add the bigger uncut whole vegetables: Cabbage, broccoli, zucchinis, and collards/ kale on top. Simmer until vegetables are tender, about 45-60 minutes. Then ladle some of the water from the greens up in small batches in a blender. Use some of diced tomatoes if need be. Place all back in the pot green peas, green beans, and corn and cook till they 20 minutes. Recipe By : From McDougall book NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blended Mango Salad Recipe By Serving Size Categories : Pocket Cook v5 : 1 : Blended Salad bottom and blend all the the liquid from the canned and then add diced tomatoes, are tender, about another 15-

Amount -------1 4 1 1/4

Measure -----------c c lg c

Ingredient -- Preparation Method -------------------------------Spinach -- Chopped Romaine Lettuce -- Chopped Mango -- Chilled Soy Milk

Peel and chop mango and place in food processor or blender. Place part of the lettuce and spinach in. Blend. Add soymilk and more lettuce. Blend. Continue to add more lettuce to taste. Blend until creamy. (I really don't know how much lettuce I put in. Just add enough to get a nice creamy mango flavor but still get a good amount of greens). Recipe By : ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * blended salad from Mexico Recipe By Serving Size Categories Amount -------1 1 3 1/2 blended ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bloody Delicious Dressing Recipe By : Pocket Cook v5 : ETL person : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------spinach apple dates avocado

Measure -----------handful

Serving Size Categories Amount -------1/4 1

: 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Vinegar -- * See Note Tomato -- * See Note

Measure -----------c lg

NOTES : * blood orange vinegar * or 10 cherry tomatoes Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Breakfast Smoothie Recipe By Serving Size Categories Amount -------6 1 1 1/2 1/2 2 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Orange Smoothie Recipe By Serving Size Categories Amount -------1 : Food counting ebook : 2 : New Smoothies Ingredient -- Preparation Method -------------------------------blueberries, frozen : internet : 2 : Blended Salad

New

Measure -----------oz c c c tbsp

Ingredient -- Preparation Method -------------------------------baby spinach banana blueberries, frozen pomegranate juice soy milk flax seed ground

Measure -----------c

3 2 1

dates oranges, peeled banana

Food counting ebook Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bok Choy and Bean Medley Recipe By Serving Size Categories : Pocket Cook v5 : 6 : Main Dish Ingredient -- Preparation Method -------------------------------Bok Choy -- Chopped Pinto Or Kidney Beans Adzuki Beans Prunes -- Soaked In Water (just Cover) 1 -Lemon Juice Dried Dill Weed Pine Nuts Or Almonds --

Amount Measure -------- -----------2 lb 1 15 oz Can 1 15 oz Can 1 c Small Piec 1/4 1/4 1/2 c t c

Cut Into

Lightly Toasted

Including the prune soaking water, saute' the first six ingredients for 10 minutes. Before serving sprinkle toasted nuts over top. This may be served as a side dish or over brown rice, quinoa or bulgar for a main dish. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brainy Blueberry Dressing Recipe By Serving Size : Pocket Cook v5 : 1

Categories Amount -------1/2 2 2 1

: Salad Dressings Measure -----------pk tb tb Ingredient -- Preparation Method -------------------------------Blueberries -- Frozen Dates Raspberry Vinegar Lemon Juice

Blend together. Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brazilian Black Bean Recipe By Serving Size Categories Amount -------1 3 1 1 1 1 1 1/2 2 1/2 1 1/2 2 3 1/2 : Pocket Cook v5 : 4 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Onion -- Chopped Garlic -- Crushed Carrot -- Chopped st Celery -- Chopped Green Pepper -- Chopped -- Optional Coriander -- Ground Cumin -- Ground Oranges -- * See Note Orange Juice Cooking Wine Fresh Lemon Juice Dry Black Beans Water Or Stock

Measure -----------c lg c t ts c tb t c c

1. Rinse the beans. Cover them with water, and let them soak several hours. Pour off excess water. Place in saucepan with 3 � cups water or stock. Bring to a boil, cover simmer 1 � hours over very low heat. 2. In water saut� onions, garlic first then add the carrot, celery, green pepper, coriander, and cumin. When everything seems just as it should be, add saut� to the beans. Let the soup continue to simmer over lowest possible heat. 3. Add oranges, orange juice, cooking wine and lemon juice to the soup. Give it a stir, cover, and sit down for 10 minutes. Now, return to the soup, refreshed. Look at it and as yourself if this soup suits you.

Is it too thick? Add water? Do you want it thicker, heartier? You can puree some or all of it in the blender. NOTES : * Oranges Peeled, sectioned, seeded Recipe By : Mollie Katzen NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli and Red Pepper Soup Recipe By Serving Size Categories Amount -------2 1 3 3 1/3 3 1 1 : Pocket Cook v5 : 4 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Broccoli -- Chopped Onion -- Diced Garlic -- Minced Dried Soup Mix Brown Rice -- * See Note Red Bell Pepper Lemon -- * See Note Vinegar

Measure -----------lb lg tb c tb

In a large soup pot, combine the broccoli, onion, garlic, water, Vege Base, and rice in 2 quarts of water. Simmer, covered, over a very low flame. Roast the red peppers in a broiler or on a gas grill until all sides begin to blacken. Quarter and remove the peel and seeds from the peppers, then puree them in a blender with the softened broccoli with some of the soup liquid. Add puree back to the pot. Add the lemon, vinegar and seasonings to taste (e.g., tarragon, thyme, white or black pepper). NOTES : uncooked juiced seasonings, to taste Recipe By : Dr. Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Oriental Recipe By Serving Size Categories Amount -------1 1 4 4 1 1 : Pocket Cook v5 : 1 : Oriental Ingredient -- Preparation Method -------------------------------Vegebase Date Sugar Garlic -- Chopped st Broccoli Waterchestnuts -- Sliced Cornstarch

Measure -----------tb tb c tb

Cut up the broccoli into small pieces and steam for 10 minutes. Combine the rest of the ingredients and simmer on low heat for a few minutes before adding the water chestnuts and then mixing in with the broccoli in a large bowl. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Vinaigrette Recipe By Serving Size Categories Amount -------1 1/4 2 2 : Pocket Cook v5 : 4 : Main Dish Ingredient -- Preparation Method -------------------------------Broccoli Rice Vinegar Dijon Mustard Garlic Cloves

Measure -----------bn c ts lg

Break the broccoli into bite-size florets. Peel stems and slice them into 1/4-inch

strips. Steam florets and stems for 10 minutes, or until just tender. While the broccoli is steaming, whisk the rest of the ingredients in a bowl. Add broccoli and toss to mix. Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brussel Sprouts Polonaise Recipe By Serving Size Categories Amount -------2 6 1/4 1 1 1/4 : Pocket Cook v5 : 1 : Main Dish Ingredient -- Preparation Method -------------------------------Lemon Juice Brussel Sprouts Parsley -- Snipped Vegebase Date Sugar Tofu -- Soft

Measure -----------tb c c tb tb c

Cut large sprouts in half and steam for 12 minutes. Blen tofu, lemon, date sugar, garlic and VegeBase in blender and pour over sprouts, sprinkle with parsley Recipe By : NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Apple Bisque

Recipe By Serving Size Categories Amount -------1 1 1 1 5

: Pocket Cook v5 : 6 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Onion -- Diced Curry Powder Butternut Squash -- * Granny Smith Apple -- Cubed Vegetable Stock -- Unsalted

Measure -----------md tb c

Peel and seed the squash and the apple, then cut each into cubes. Set aside. In a 4 quart pot, heat the water and saute the onion until limp, about 5 minutes Add the curry powder and saute 2 minutes more. Be careful not to scorch. Add the squash, apple and stock to the pot, bring to a boil, then reduce to simmer. Cover and cook 20 to 30 minutes, or until the squash is tender. In a food processor or blender, puree the soup and seve. NOTES : * about 1 1/2 lb cubed Optional add 1 tablespoon of fresh chopped ginger to the onion saute, or chopped candied ginger as a garnish. Recipe By : Co Op person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Capers Recipe By Serving Size Categories Amount -------1 2 4 2 1 1/2 1 : Pocket Cook v5 : 1 : Main Dish Ingredient -- Preparation Method -------------------------------Green Cabba -- Shredded Garlic -- Chopped Tofu Reisling Raisin Vinegar Vegebase Caraway Seed Date Sugar

Measure -----------tb tb tb t tb

Cut up cabbage and steam for 10 minutes. Blend the remaining ingredients in a blender and stir into cabbage, heat for another two minutes. Sprinkle with caraway

seeds. Amount Ingredient Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Mushroom Soup Recipe By Serving Size Categories Amount -------15 10 20 6 1 3 6 4 1 1 1 1 1/4 1/4 1/2 1/2 : Pocket Cook v5 : 10 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Carrot Juice Celery Juice Water Onion Green Cabbage st Broccoli Rabe Collard Greens Mushroom -- * See Note Chopped Nutrional Yeast Garlic Powder Salt Free 17 Seasoning -- Lawry's Mrs Dash Unhulled Raw Sesame Seeds Cashews Red Kidney Beans White Beans

Measure -----------oz oz oz

c tb t t t c c c c

Cook all ingredients (except the sesame seeds and cashews) on a very low flame in a large covered pot.Remove the cabbage, broccoli rabe, and collards when soft and place in a blender or food processor. Ladle in a little of the soup liquid, pur�e, and pour the entire mixture back into the soup. Next, put the sesame seeds and cashews into the blender, ladle in some of the soup, pur�e until silky smooth, and pour the mixture into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.) NOTES : * (shiitake preferred) Recipe By : Dr Fuhrman newsletter NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Raisin Soup Recipe By Serving Size Categories Amount -------3 4 1/4 1/4 1 1 1 1 2 2 2 1 2 1 : Pocket Cook v5 : 6 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Lemon Juice Onion -- Chopped Split Peas Pearl Barley Green Cabbage Raisins Or Currents Walnuts -- Chopped Unsweetened Soy Milk Freshly Squeezed Apple Juice Water Carrots -- Chopped Oregano Vegebase Mrs Dash

Measure -----------tb lg c c c c c c c c t tb t

Blend the raisins with two cups of water in a Vita-Mix or other powerful blender or a food processor, until smooth and creamy. Add the liquefied raisins and the rest of the ingredients together in a pot and cook on a very low flame. Leave the cabbage in large chunks. When the cabbage is soft remove it from the soup with tongs and blend it into soup liquid in the blender or Vita-Mix. Add it back to the soup and continue cooking in a covered pot on a low flame for one hour. NOTES : Each serving is about 2 cups Recipe By : Dr Fuhrman (newsletter) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Caesear Salad dressing Recipe By Serving Size Categories Amount -------1 1 1 5 1/4 1/2 2 : Pocket Cook v5 : 4 : Salad Dressings Ingredient -- Preparation Method -------------------------------Soy Milk Lemon Dijon Mustard Garlic Black Pepper Cashew Butter Nutritional Yeast -- Optional

Measure -----------c tb t c tb

Instructions: Blend. Yield: 2 cups Serv sz: 1/2 cup Recipe By : Casinera NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cake Hawaiian Pineapple Recipe By Serving Size Categories Amount -------2 1 1/2 1 1/2 1 8 1/2 1 1/2 1/2 : Pocket Cook v5 : 12 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Whole Wheat Pastry Flour Date Sugar Baking Soda Pumpkin Or Sweet Potatoes Mashed -Crushed Pineapple -- Undrained Pineapple Or Orange Juice Vanilla Extract Walnuts -- Chopped

Measure -----------c c ts c oz c ts c

Canned Or Fresh

1 1/3 1 2/3 1/2

c c c cn

Raw Cashews Soy Milk -- Unsweetened Dates -- Pitted Crushed Pineapple -Drained

Instructions: Combine the flour, date sugar, and baking soda, and stir to mix well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the pineapple or orange juice, vanilla extract and walnuts. Lightly spray a 9 X 13" pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 degrees for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean. While cake is baking, make the topping by blending the nuts & then adding the soy milk and dates and blending until smooth. When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew nut "icing" on top & sides. If you desire, you may decorate with fresh strawberries and crushed pineapple (make sure to drain the pineapple well). NOTES : Note: This cake may be made in a heart-shaped pan, but will have to remain in oven for 40 minutes. If you don't have a heart-shaped pan but would like to have a heart-shaped cake, you may divide the batter between an 8-inch round pan and an 8-inch square pan. When cakes are done, cool for 10 minutes in pans & then invert them onto a cooling rack. When completely cool, keeping cakes inverted, cut circle cake in half and place each half of circle on connected sides of the square cake, making a heart shape. Spread a thin layer of topping between the touching sides of cake to help them stay together and then spread the rest of the topping over the entire cake and decorate with strawberries & crushed pineapple, if desired. Note: This cake is good even without the "icing". Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cantaloupe Slush Recipe By Serving Size Categories Amount -------1/2 : ETL Newsletters : : Dessert New Ingredient -- Preparation Method -------------------------------cantaloupe

Measure ------------

2 1

c

medjool dates or 6 deglet ice

Scoop out the flesh of the cantaloupe and place with other ingredients in a blender or VitaMix. Blend until smooth. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cara's Apple Cake Recipe By Serving Size Categories Amount -------1/4 1/4 1 1 1/4 3 1/4 1/2 : Pocket Cook v5 : 4 : Dessert Ingredient -- Preparation Method -------------------------------Vanilla Apple Juice Cinnamon Egg White Soy Milk -- * See Note Apples -- * See Note Raisins Rolled Oats -- *

Measure -----------t c t c c c

Stir the vanilla into the apple juice. Stir in the cinnamon, egg white, and soymilk. Then add the apples, raisins, and oats. Bake uncovered at 350 for 1 hour. Remove and cover with aluminum foil. NOTES : * vanilla soymilk * peeled and chopped * or oatmeal flakes Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Apple Salad Recipe By Serving Size Categories : : : New

Salads

Amount -------1 1 1 1 1 1 2

Measure -----------lb handful handful tbsp tsp

Ingredient -- Preparation Method -------------------------------carrots, shredded gala apple, diced orange, the juice of raisins walnuts, chopped Blood orange vinegar fresh ginger, grated

Toss ingredients 1-5 together. Add 6 and 7. Then toss again. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cream Soup Recipe By Serving Size Categories Amount -------20 2 3 2 2 1 1 2 1 1/4 1/4 : Dr Fuhrman online : 5 : New Soup Ingredient -- Preparation Method -------------------------------carrots, peeled, & cut into large chunks potatoes, peeled, & cut into large chunks onions soy milk water zucchini, sliced minced fresh ginger root (optional) garllic Vegizest cashews almonds

Measure ------------

c c sm tbsp clove tbsp c c

Make a quick, thick and creamy soup by adding all the ingredients except the nuts to a pot and simmer on low for 20 minutes. Then puree the cooked soup with the nuts in a food processor or powerful blender until smooth. Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Salad Recipe By Serving Size Categories Amount : : : New

Salads Ingredient -- Preparation Method

Measure

-------5 16 1 1/2 1/2 1/2 2 1 1 1/2 1/2 1

-----------oz c c c tbsp tbsp tsp tsp c tbsp

-------------------------------carrots, thinly sliced mixed baby greens grapes, halved orange juice carrot juice raw cashew butter Riesling Raisin Vinegar Vegizest spike or no salt seasoning Goji berries (optional) fresh tarragon, minced or 1 tsp dried

1 tablespoon fresh tarragon, minced or 1 tsp dried In a medium saucepan, bring the carrots and 1/2 cup water to a boil. Reduce the heat and simmer, covered until just tender, about 6 minutes. Drain and transfer to bowl. When cooled, add salad greens and grapes. In a blender or Vita-Mix, combine the orange juice, carrot juice, cashew butter, vinegar, VegiZest, Spike, and 1/4 cup of the Goji berries. Blend until smooth and creamy. Mix in tarragon and remaining Goji berries and pour over the carrots, salad greens and grapes and toss. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cashew Blended Salad Recipe By Serving Size Categories Amount -------5 1/2 4 1/2 1 1/2 1/2 1 1/2 1/4 : Pocket Cook v5 : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------Cashews Frozen Banana Strawberries Dates -- Pitted Blueberries -- Frozen Flaxseed Romaine Lettuce

Measure -----------md c ts md

Recipe By : ETL member NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cashew Cookies Recipe By Serving Size Categories Amount -------1 1 1 1/3 1/2 1/4 1 : Pocket Cook v5 : 24 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Raw Cashew Butter Or 2 C. Raw Cashews Oats Cinnamon Date Sugar Water Unsweetened Applesauce Vanilla

Measure -----------c c t c c c t

Preheat oven to 350 degrees. Blend oats (and raw cashews if your are using them) in a food processor or VitaMix until they have the consistency of flour. Pour blended ingredients into a large bowl and stir in all the remaining ingredients except the ham. Mix thoroughly. Drop by teaspoonfulls on cookie sheet. With your fingertip, form a small well in the center of each cookie. Place a small amount of jam in each welll Bake for 15 minutes. NOTES : Makes approximately 2 dozen. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cashew Currant Dressing Recipe By Serving Size Categories Amount -------1/4 1/3 1/4 : eat for Health book : 2 : New Salad Dressings Ingredient -- Preparation Method -------------------------------cashews or 2 oz cashew butter soy milk applesauce

Measure -----------c c c

2 12

tbsp bag

currants or raisins strawberries

Blend cashews or cashew butter with soy milk and appplesauce in blended until smooth. Add the currants and blend well. Pile the lettuce and spinach leaves on a plate and lay strawberries on top. the juice from the strawberries over the greens. Drizzle dressing over the greens and berries. eat for Health book Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cauliflower Sauce on Chickpeas, Potatoes, and Green Beans Recipe By Serving Size Categories Amount -------1 5 4 2 4 1 3/4 1/4 1/8 3 4 2 1/2 1 : Fatfree vegan SusanV : 1 : Main Dish Sauce/Gravy/Relishes Ingredient -- Preparation Method -------------------------------head cauliflower -- cut into pieces water garlic -- chopped fresh ginger -- chopped bayleaves -- optional ground coriander garam masala ground cumin white pepper chickpeas -- cooked red potatoes -- chopped into 1/2 inc sliced green beans soy milk lemon juice Pour

Measure -----------small cups large cloves tablespoons tablespoon teaspoon teaspoon teaspoon cups medium cups cup tablespoon

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes. Remove the bay and curry leaves, and puree everything else in a blender (I use my trusty Kitchen Aid hand blender right in the pot). Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired. Add the soymilk and lemon juice, stir, and cook for 5 more minutes. Serve over basmati rice topped, if you like, with Fiery Onion Relish. Fatfree vegan SusanV Fatfree vegan SusanV Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheez Please Soup Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 1 2 1 1/4 : Pocket Cook v5 : 1 : Soup Ingredient -- Preparation Method -------------------------------Carrot -- Chopped Onion -- Chopped Potato -- Peeled And Chopped Vegetable Broth Silken Tofu -- Mori-nu Nutritional Yeast Soymilk Lemon Juice -- Fresh Onion Powder Garlic Powder

Measure -----------lg c pk c c tb t t

Put the first four ingredients in a large pot, bring water to a boil, cover and cook until veggies are tender. In the blender put: If your blender can handle it, put all the cooked veggies and broth in the blender with the already blended tofu mixture. Blend until smooth. Reheat gently and serve. If your blender can't do it all at once, just blend in batches(1/2 the veggies and 1/2 the tofu mixture at a time, transferring the already blended stuff into a clean pot). NOTES : for the tofu use (aseptic, shelf stable package) silken tofu(I use Mori-nu organic) Its very important that the lemon juice is fresh. This is REALLY good over broccoli or with spinach. Recipe By : Jo Stepaniak NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Ice Cream Recipe By Serving Size Categories Amount : Pocket Cook v5 : 0 : Dessert Vegetarian Ingredient -- Preparation Method

Measure

--------

------------

--------------------------------

Amount Measure Ingredient -- Preparation Method -------- ------------------------------------------- cherries -- frozen soy milk Blend together until smooth and creamy NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Optional Veg-Lentil Soup Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 3 3 : Pocket Cook v5 : 4 : Soup Ingredient -- Preparation Method -------------------------------Lentils Barley -- * See Note Onion -- Chopped st Celery -- Diced Carrot -- Chopped

Measure -----------c c lg

Mix everything in a large pot with 6 cups of water, bring to boil, and simmer over low flame for 2 hours. Variation: Use chicken broth instead of water and/or add 2 oz. chicken diced. NOTES : * couscous can be used instead of barley. Also ad 1 tsp. Mrs. Dash seasoning Recipe By : Joel Fhurman, M.D. The original recipe called for 6 cups of water. I tried it with 8 and didn't like it. NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chickpea flour pizza Recipe By Serving Size Categories Amount -------1/2 1/2 : Jen : 1 : Main Dish Ingredient -- Preparation Method -------------------------------chickpea flour water

Measure -----------cup cup

Spray a 10" skillet with olive oil. with sauce of your choice. Jen

Fry the pizza like a pancake.

Cut and serve

I doubled this recipe and cooked it in our large skillet for both of us. I used the vegetarian cheese with baked vegetables (baked in toaster oven) and tomato sauce. I think it would be fine without the cheese but Leon liked it instead of the tomato sauce. Jen Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chiled Avocado Soup Recipe By Serving Size Categories Amount -------1 1 1 1 2 4 1 1 2 1 c tb : Pocket Cook v5 : 4 : Soup Tex-Mex Ingredient -- Preparation Method -------------------------------Avocado Green Pepper -- Diced Red Pepper -- Diced Soy Milk Carrot Juice Scallion Garlic Red Onion -Sliced

Measure ------------

c c

Water Vegebase Instant Soup

Blend the water and lemon with garlic clove, onion, and peppers. Add mixture to

pot with the carrot juice and soy milk and simmer on low heat for 20 minutes. Place hot soup back in blender and blend in the avocado and then pour out of blender and stir in the scallions. Serve warm or cool, but do not reheat once the avocado is added. (serves 4) Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Apricot Stir Fry Recipe By Serving Size Categories Amount -------2 2 4 1 4 6 1 1/2 : Pocket Cook v5 : 1 : Oriental Ingredient -- Preparation Method -------------------------------Extra Firm Tofu -- Cubed Into Bite Mixed Vegetables -- Frozen Apricot Preserves -- 100% Fruit Garlic Powder Cooking Wine Water Braggs' Liquid Amos Chinese Seasoning -- Salt Free

Measure -----------pk ts t tb tb t t

Adding 2 tbsp. of water in a pan and add the tofu. Put on a medium heat and once the pan is hot, lower the heat. Turn the tofu frequently at first to prevent sticking. Eventually, the water from the tofu will be released and it won�t have to be turned so frequently. In a cup, mix the apricot preserves, cooking wine, 2 tbsp. water and the Braggs Aminos. Sprinkle half of this mixture over the tofu and continue to simmer. Defrost the frozen vegetables in a microwave or steam on stovetop. Once defrosted, add vegetables to the tofu. Sprinkle the remaining sauce over tofu-vegetable mix and add the Chinese seasoning. Continue to simmer until the liquid is largely cooked off. Amount Ingredient Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg

Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Blended salad Recipe By Serving Size Categories Amount -------5 2 1/2 1 3 2 1 : Dr Fuhrman online : 2 : Blended Salad New Ingredient -- Preparation Method -------------------------------spinach frozen blueberries soy milk banana medjool dates or 6 deglet Cocoa powder (natural) flax seeds ground

Measure -----------oz c c med tbsp tbsp

Blend all ingredients in a Vita-Mix or other powerful blender until smooth and creamy. Serves 2. Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake with Chocolat/Macadamia/Hazelnt Icing Recipe By Serving Size Categories Amount -------1 2/3 3 1 1 3/4 1/2 1 1/2 3 1 1 1 1/2 1/2 ` : ETL Newsletters : 12 : Cakes Dessert

New

Measure -----------c tsp tsp c c c c c c whole c c c c

Ingredient -- Preparation Method -------------------------------whole wheat flour baking soda baking powder beets, shredded carrots, shredded zucchini, shredded water dates pitted pineapple chunks in own juice, drained banana walnuts chopped currants dates pitted, cut into 1/2" thick sections unsweetened applesauce

2 3 1 1/3 1 2 2/3 1

tsp tbsp c c tsp tbsp c c

vanilla extract cocoa powder (natural) raw macadamia hazelnuts vanilla extract cocoa powder (natural) dates pitted soy milk

Preheat oven to 350 degrees. Mix flour, baking powder,and baking soda in a bowl. In blender, blend 3 cups of dates, pineapple, banana, and applesauce together. In a large bowl, mix beets, carrots, zucchini, blended mixture, cocoa powder, currants, sliced dates, walnuts, and water. Add the flour mixture. Mix well and spread in a nonstick baking pan. Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Icing In powerful blender or food processor, blend all ingredients until smooth and creamy. Place a dollop over warm cake and serve. (Serves 12) ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Ice Bean Bars Recipe By Serving Size Categories Amount -------1 2 15 1/2 1 5 : : : Dessert Ingredient -- Preparation Method -------------------------------raw cashews dates, pitted can pinto beans, drained cocoa powder (natural) vanilla extract cold water

Measure -----------c c oz c tsp c

Blend ingredients in a Vita-Mix or other powerful blender until smooth. Pour on a baking sheet with sides or a glass baking pan and freeze overnight. Let ice cream thaw slightly for 1 hour before serving, cut into bars. Rating: 5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pecan Smoothie Recipe By :

Serving Size Categories Amount -------5 1/4 1/4 1/2 2 1/2 1 1

: 1 : Blended Salad Ingredient -- Preparation Method -------------------------------organic baby spinach soy milk pomegranate juice banana raw pecans cocoa powder (natural) blueberries, frozen ground flaxseeds

Measure -----------oz c c tbsp tbsp c tbsp

First liquefy spinach in soy milk and pomegranate juice. Then add all remaining ingredients and blend until smooth. Serves 2. Rating: 5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHOPPED SALAD Dressing Recipe By Serving Size Categories Amount -------1/4 1/2 1/4 2 : ETL person : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------almond butter liquid from canned garbanzo beans ketchup lemon juice or mild vinegar

Measure -----------cup cup cup tablespoons

Prepare salad. Put dressing ingredients in a jar and shake vigorously until blended. Toss all together. ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Fruit Oatmeal Recipe By Serving Size Categories Amount : Eat for Health book : 2 : Breakfast Ingredient -- Preparation Method

Measure

-------1 1 1/4 1/2 1/2 2 2 1 1/4

-----------c tsp tsp c c tbsp tbsp c

-------------------------------water vanilla extract cinnamon old fashinoned rolled oats blueberries, frozen apples, chopped walnuts, choppe flax seed ground raisins (optional)

prepare oatmeal the normal way. Dr Fuhrman's preperation: In a saucepan, combine water with vanilla and cinnamon. bring to a boil over igh heat. Reduce the heat to a simmer and stir in the oats. When the mixture starts to simmer, add the bluegerries. 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. Rating: 4 Eat for Health book Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus Salad with Carrot-Ginger Dressing Recipe By Serving Size Categories Amount -------2 1 2 1 3 1/4 1/2 1 : : : New

Salad Dressings Ingredient -- Preparation Method -------------------------------carrot juice baked potato, peeled ginger root, grated garlic dates pitted Asian toasted sesame oil raw cashew butter Bragg Liquid Amimos

Measure -----------c tsp clove whole tsp c tsp

Blend all dressing ingredients until smooth. In a dry skillet, lightly toast sunflower and sesame seeds until just beginning to turn golden. Toss over a green salad made from watercress, spinach, romaine lettuce, diced avocado, thinly sliced sweet onion, and orange sections. Toss and sprinkle with sunflower and sesame seeds. Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Cleansing Blended salad Recipe By Serving Size Categories Amount -------8 1 1 : Pocket Cook v5 : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------Baby Lettuce Leaves Orange Lemon Juice

Measure -----------oz tb

Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Tropical Smoothie Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 2 1/2 : Dr Fuhrman online : 2 : Dessert New

Smoothies

Measure -----------c c c c c c

Ingredient -- Preparation Method -------------------------------vanilla soy milk cubed fresh pineapple mangoes frozen orange juice coconut unsweetened and shredded bananas frozen strawberries frozen

Blend all ingredients in a high-powered blender. Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Colcannon Recipe By Serving Size Categories Amount -------4 1 1 1/4 1 1/3 : Pocket Cook v5 : 5 : Main Dish Ingredient -- Preparation Method -------------------------------Potato Kale -- Bunch Onion -- Chopped Water Vegebase Soy Milk -- Plain

Measure -----------md lg lg c t c

Colcannon is an Irish dish of mashed potatoes and cabbage, usually seasoned with butter, but this healthier version is delicious, too. Wash potatoes and cut into fourths. Boil or steam until tender, about 15 minutes. Wash kale, remove tough stems, and chop leaves. Steam until tender and drain well. Mix 1/4 C. water and Vegebase in a nonstick skillet and saute onion until soft. Remove potato skins and mash potatoes well, adding soymilk for a good consistency. Stir in kale and onions and rewarm over low heat, if necessary. Serves 4-6. Recipe By : Jean Myers from ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coleslaw dressing by Julia Recipe By Serving Size Categories Amount -------1 6 1/2 1 blend Julia Julia : Julia : 1 : Ingredient -- Preparation Method -------------------------------orange riesling vinegar avocado papaya

Measure -----------tablespoons large cup

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Convenience Soup Recipe By Serving Size Categories Amount -------10 10 10 10 10 30 30 8 1 1 1/4 4 1/2 1 1/2 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Frozen Green Beans Frozen Peas Frozen Lima Beans Frozen Asparagus Spears Frozen Chopped Spinach No-salt Diced Tomatoes No-salt Black Beans No-salt Tomato Sauce Minced Onion Flakes Bay Leafrlic Powder Garlic Powder Water Dried Thyme Basil

Measure -----------oz oz oz oz oz oz oz oz tb t c t ts

In a large soup pot, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Use a spoon to break up large clumps of frozen vegetables. Cover and reduce heat to medium-low and simmer 1 hour or until vegetables are tender. Remove and discard bay leaf before serving. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Chowder Quick Recipe By Serving Size Categories : Pocket Cook v5 : 10 : Soup Vegetarian

Amount -------32 1/2 16 30 2 3 10 6 4 1 2 2

Measure -----------oz c oz oz lb oz c t c md

Ingredient -- Preparation Method -------------------------------Soy Milk Water Low Sodium Vegetable Broth Frozen Corn Carrots -- Chopped Zuss Frozen Broccoli Celery Stalk Kale -- Chopped Mrs Dash Mushroom Potato

Cook all ingredients, except the corn and mushrooms, in a large pot on low flame. After 20 minutes of cooking, remove the zucchini, broccoli and celery with some of the liquid, add one cup of the corn, and blend. Add this creamed mixture back into the soup. Add the rest of the corn and mushrooms and cook another 15 minutes. NOTES : This makes 10 - 2 cup servings. Pressure cooking: cook the first group of food for 2 minutes and spray pan to cool. Cook second group for 1 minute and spray to cool. I could only fit 2 cups of kale and 16 ounces of corn in the pot along with the rest of the ingredients. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Waldorf Salad Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure ------------

Ingredient -- Preparation Method --------------------------------

Chop apples, celery, cranberries, nuts and raisins and put into a bowl. Add lemon juice and spices. This makes a beautiful and great tasting relish or can be mounded on top of lettuce as a salad. As a variation, you can add shredded lettuce and or bean sprouts in any amount you like. NOTES : *enough to coat chpped apple Recipe By : Joanne from ETL web NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crazy about Carrot Salad Recipe By Serving Size Categories Amount -------8 1/2 4 1/4 : : : New

Salads Ingredient -- Preparation Method -------------------------------carrots, shredded raisins orange juice cinnamon, or to taste

Measure -----------med c tbsp tsp

Combine carrots and raisins. Add orange juice and cinnamon and mix all together. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamed Black Fig Salad Recipe By Serving Size Categories Amount -------5 5 1 : Pocket Cook v5 : 1 : Ingredient -- Preparation Method -------------------------------Baby Spinach Baby Romaine Avocado

Measure -----------oz oz

1/2 6 4 4

c tb

Unsweetened Soy Milk Black Mission Figs -Black Fig Vinegar Ice Cubes

Dried

Blend the avocado and soy milk together then add the rest of the ingredients to the blender or VitaMix machine until creamy smooth milkshake smooth. If using a regular blender use a carrot stick as a tool to mix the ingredients so they completely blend Amount Ingredient Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Asparagus Soup Recipe By Serving Size Categories Amount -------3 4 4 1/2 2 6 1/2 : Pocket Cook v5 : 7 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Asparagus Vogue Vegebase Water Carrot -- Chopped Fine Garlic -- Pressed Or Minced Raw Cashews

Measure -----------lb ts c md c

Cut off the tough base of the asparagus and discard. Cut off two inches of the asparagus tips and stew on a low heat in one cup of water for about 3 minutes and save with liquid. In a 4-quart heavy saucepan, add onions, remaining asparagus stalks, garlic, onion, seasonings, water, and the liquid from the asparagus tips. Simmer, covered, for 20 minutes, or until asparagus pieces are tender. Pur�e soup in blender. In final batch, puree cashews as well. Return to 4-quart saucepan, thin with water if desired. Add asparagus tips and serve. Serves 7. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,

Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Balsamic Dressing Recipe By Serving Size Categories Amount -------1 3 1 : Pocket Cook v5 : 4 : Salad Dressings Ingredient -- Preparation Method -------------------------------Avocado Balsamic Vinegar All Fruit Apricot Jam

Measure -----------tb t

not only will contribute nutrients but you will absorb more of those cancerfighting nutrients like lycopene and quercetin. Thus, pairing Blend all ingredients. (Serves 4) Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Banana Smoothie Recipe By Serving Size Categories Amount -------1 1 1 : Dr Fuhrman online : : Dessert Smoothies Ingredient -- Preparation Method -------------------------------banana soy milk strawberries or blueberries

Measure -----------c c

Blend all ingredients together in a Vita-Mix or other powerful blender. Rating: 5

Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * CREAMY BLUEBERRY DRESSING Recipe By Serving Size Categories Amount -------2 2 1/4 1/4 1 : onlineDr Fuhrman : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------blueberries -- frozen and thawed spicy pecan vinegar pomegranate juice raw cashews flaxseeds -- ground

Measure -----------cups tablespoons cup cup tablespoon

Serve over romaine lettuce, fruit, berries and nuts. Dr Fuhrman Rating: 5 onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Butternut Squash Soup Recipe By Serving Size Categories Amount -------2 1 2 2 6 5 2 2 3 1 1 1 1 : onlineDr Fuhrman : 1 : Soup Ingredient -- Preparation Method -------------------------------water low sodium vegetable broth soy milk onion -- cut in half carrot -- slices in large slic celery sticks -- sliced in 1/2 in sli zucchini -- cut into large peice butternut squash -- peeled and cubed vegizest spike or mrs dash ground cloves nutmeg mushroom -- cut into bite size

Measure -----------cups can cups

medium whole tablespoons teaspoon teaspoon teaspoon pound

Place everything in soup pot except mushrooms. Boil and then simmer for � hour. Blend everything. Add mushrooms. Cook another � hour. Dr Fuhrman

onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Fruit and Berry Smoothie Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1/4 1/4 1/2 : : 1 : Smoothies Ingredient -- Preparation Method -------------------------------pomegranate juice vanilla soy milk strawberries blueberries, frozen peaches frozen banana

Measure -----------c c c c c

Blend all ingredients together in a high powered blender. Serves 2. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Garlic and Onion Dressing Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1 1 : Pocket Cook v5 : 1 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Cashews -- Raw Soy Milk Onion Powder Garlic Chives Lemon Juice

Measure -----------c c tb tb tb

Blend all ingredients until smooth and creamy. Recipe By : Thad Roe From ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Peanut Butter Soup Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 6 1 1/2 12 1/2 2 2 1 4 : ETL Newsletters : : New Soup Ingredient -- Preparation Method -------------------------------kale (de-stemmed and torn into bite sized pieces) butternut squash broccoli florets lentils beets, shredded carrot juice zucchini (cut into chunks) cashews dates unsweetened applesauce vanilla extract soy milk natural peanut butter spinach

Measure -----------bunch med c c med c sm c c tsp c tsp oz

Simmer first seven ingredients, adding water if needed, for 45 minutes or until vegetables are very tender. Blend all ingredients until smooth and creamy. Adjust sweetness by adding more dates if needed. Add enough soy milk to thin to appropriate consistency. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Sesame Dressing Recipe By Serving Size Categories Amount -------1 2/3 2 1 1 7 : Eat for Health book : : New Salad Dressings Ingredient -- Preparation Method -------------------------------soy milk unhulled sesame seeds, lightly toasted riesling raisin vinegar or seasoned rice vinegar raw cashew butter toasted sesame oil dates pitted soaked in water for 30 minutes

Measure -----------c c tbsp tbsp tsp

1/2 2

clove tbsp

garlic sesame seeds unhulled, lightly toasted

blend all ingredients, except for the 2 Tablespoons sesame seeds, until smooth and creamy. Stir in remaining sesame seeds, Use soaking water from dates to thin if needed. This is supposed to be good on top of the Asparagus Shitake Salad Eat for Health book Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisco Icning Recipe By Serving Size Categories Amount -------1 3 3/4 1 1 : : : Dessert Ingredient -- Preparation Method -------------------------------Milk Flour crisco vanilla Sugar

Measure -----------c tbsp c tsp c

mix the two instruction groups together with a blender until creamy and smooth 12/08 I like lots of icining so do two batches per one batch of cake recipe Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cruhchy Onion Chicken Recipe By Serving Size Categories Amount -------2 4 1 : magazine : 4 : Leon's favorite Ingredient -- Preparation Method -------------------------------French's original or cheddar french fried onions chicken breasts boneless Egg, beaten

Measure -----------c

Crush french friend onions in plastic bag Dip checken into egg; then coat in onion crumbs Bake at 400 degrees for 20 minutes until no longer pink in center

I made this dish using chicken thighs. Leon loved it but it took longer to cook them. For average size thighs it should take about a half hour at 425 degrees. Rating: 5 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Dressing Recipe By Serving Size Categories Amount -------1/4 1 1 1 2 1 1 1 2 Blend Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cuke Salad with Walnuts Recipe By Serving Size Categories Amount -------2 1 1 1 1/2 : Pocket Cook v5 : 1 : Salads And Dressings : Pocket Cook v5 : 2 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Avocado Cucumbers Pear Garlic Lemon Juice Dill -- Chopped Cilantro -- Finely Chopped Vegebase Pear Vinegar

Measure ------------

tb tb tb tb tb

Vegetarian

Measure -----------md sm tb tb tb

Ingredient -- Preparation Method -------------------------------Cucumber -- Thinly Sliced * Yellow Sweet Pepper -- Julienned * Water Red Wine Vinegar Basil

1/8 3

t tb

Mrs Dash Walnuts --

Chopped --

Toasted

In a medium mixing bowl combine cucumber slices and sweet pepper strips. Set aside.For vinaigrette, in a screw-top jar combine water, red wine vinegar, basil, salt, pepper, and dash ground red pepper. Cover and shake well. Pour vinaigrette over cucumber mixture. Toss lightly to coat. Cover and refrigerate for 4 to 24 hours.Before serving, stir in walnuts. Makes 4 to 6 servings.Make-ahead tip: Prepare salad. Toss lightly to coat with dressing. Cover and refrigerate for 4 to 24 hours. NOTES : * 3 1/2 cups * 3/4 cups Recipe By : ETL Pam from Westwood, NJ NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * D'Anjou Veggies Recipe By Serving Size Categories Amount -------4 6 4 1 1 1 1/2 1/4 4 1/2 : : 4 : Main Dish

New

Measure -----------c med c tbsp tsp c tsp c

Ingredient -- Preparation Method -------------------------------fresh green beans, cut into 1 inch pieces carrots, chopped tomatoes, fresh & chopped onion, cut in large pieces sun dried tomatoes, soaked for at leas an hour & cut up vegiZest Italian herb seasoning fresh parsley, chopped D'Ajou Pear Vinegar sesame seeds or cocount, toasted (optional)

Saute' vegetables, seasonings and parsely in 1/8 cup water until vegetables are just fork-tender. Add vinegar and saute' 2 more minutes. If desired, place sesame seeds or coconut in a small pan and toast on low heat, stirring constantly until light brown. Sprinkle over veggie mixture. Serves 4. Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Dash's Salsa Recipe By Serving Size Categories Amount -------1 1 1/4 1 2 1 1/4 : Pocket Cook v5 : 1 : Dressings Ingredient -- Preparation Method -------------------------------Red Pepper -- Cut Into 1/2" Corn -- Cooked Onion -- Minced Mrs. Dash Seasoning Lemon Juice Honey Parsley -- Fresh

Measure -----------lg c c tb tb tb c

Combine red pepper, corn, onion, Mrs. Dash� Extra Spicy Seasoning Blend, lemon juice, olive oil and honey. Mix well and refrigerate. Recipe By : Mrs Dash NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date-Nut Balls Recipe By Serving Size Categories Amount -------1/2 1/2 2 1 : Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Blanched Almonds Sunflower Seeds Raw Cashew Butter Flaxseed

Measure -----------c c tb tb

In a Vita-Mix or coffee grinder, grind the sunflower seeds and almonds into a powdered meal. Knead all ingredients together and form into little nut balls.

Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Delicious Fruit Smoothie Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 : Dr Fuhrman online : 2 : Dessert New

Smoothies

Measure -----------c c c

Ingredient -- Preparation Method -------------------------------pomegranate juice or fresh apple banana pear strawberries frozen blueberries, frozen

Blend all ingredients together & enjoy!! Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dip Eggplant Hummus Dip Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 2 1 1 : onlineDr Fuhrman : 1 : Dips Ingredient -- Preparation Method -------------------------------eggplant -- baked chickpeas -- with liquid raw unhullled sesame seeds scallion garlic shredded horseradish lemon

Measure -----------medium cup cup cup cloves tablespoon tablespoon

Blend all ingredients thoroughly in highpowered blender (Vitamix or Blend-Tec).

Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dr Fuhrman's famous Anti-Cancer Soup Recipe By Serving Size Categories Amount -------1 4 8 3 5 2 1 2 1 6 : : 10 : Soup

Vegetarian Ingredient -- Preparation Method -------------------------------Split Peas -- * See Note Onion Zucchini st Leek Carrot Celery Cashews -- * Vege Base Mushroom -- * See Note Tvp (textured Vegetable Protein) Optional

Measure -----------c md lb c tb pk oz

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dr. Fuhrman's Blueberr/Flax Yogurt Recipe By Serving Size Categories Amount -------2 3/4 1 3 : Dr. Fuhrman : 1 : Ingredient -- Preparation Method -------------------------------blueberries, frozen -- * see note soy milk flax seeds dates -- * Great for the kids lunches, and for

Measure -----------cups cup tablespoon

Blend until smooth in blender or Vitamix. after school snacs. NOTES : * or fresh Dr. Fuhrman Dr. Fuhrman

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dr. Fuhrman's Patriotic Salad Recipe By Serving Size Categories Amount -------1 1 9 1 1/2 : Dr. Fuhrman : 1 : Ingredient -- Preparation Method -------------------------------frozen blueberries -- * see note frozen strawberries -- * see note lettuce leaves banana soy milk

Measure -----------cup cup cup

Blend banana and soy milk to make topping. Arrange berries and lettuce leaves in a bowl. Pour topping over fruit and serve. NOTES : * or fresh blueberries * or fresh strawberries Dr. Fuhrman Dr. Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy No-Bake Thumbprint Cookies Recipe By Serving Size Categories Amount -------3 1/2 8 1 1/3 1 1/2 3/4 : Dr Fuhrman online : 10 : Cookies Dessert Ingredient -- Preparation Method -------------------------------rollled oats medjool dates, pitted unsweetened soy milk raw almond butter coconut, reserving 1/4 c (optional)

Measure -----------c c c c

Grind oats slightly in a high-powered blender. Pour into a bowl and mix with dates, soy milk, almond butter, and coconut. Form into balls and press down in middle with thumb and place a small amount of fruit preserves in the indentation or roll in reserved coconut. Refrigerate before eating. Rating: 5

Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg White Omelette Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1/2 2 : Dr Joel Fuhrman : 2 : Vegetables Ingredient -- Preparation Method -------------------------------onion, -- diced pepper -- * see note mushroom -- * see note tomato -- diced egg white

Measure -----------medium medium cup cup

Saute the onions, pepper, and mushrooms in some of the liquid from the canned mushrooms (or instead, with the diced tomato broth), then add egg whites and cook. NOTES : * red or green, diced * canned or fresh mushrooms, diced, liquid reserved Dr Joel Fuhrman Dr Joel Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Adzuki Recipe By Serving Size Categories Amount -------1 1 4 2 3 2 1 1 : NewslettersETL : 4 : Vegetables Ingredient -- Preparation Method -------------------------------celery -- chopped green pepper -- chopped adzuki beans onion -- chopped garlic -- diced tomato sauce -- no salt eggplant -- peeled and cut into VegeBase

Measure -----------cup cup cups cups cloves cups tablespoon

Soak adzuki beans and cook in water with one cup of chopped onion added on low flame for 1.5 hour. In a large non-stick skillet cook the sliced eggplant in the tomato sauce for a few minutes then add the rest of the onion, pepper, celery and

spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and cover with the sauce from the pot continuing to cook in the oven uncovered at 350 for 25 minutes. Serve in squares with some adzuki beans on top. Arrange the eggplant ETL NewslettersETL Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Hummus Spread Recipe By Serving Size Categories Amount -------1 1 2 2 5 1/3 1 : onlineDr Fuhrman : 1 : Sauce/Gravy/Relishes Ingredient -- Preparation Method -------------------------------eggplant -- * see note chickpeas -- cooked tahini lemon juice garlic -- finely chopped bean liquid -- or water onion flakes

Measure -----------cup tablespoons tablespoons cloves can tablespoon

Blend all ingredients in blender until smooth and creamy. NOTES : * baked at 350 for 45 Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Patties Recipe By Serving Size Categories Amount -------2 3 4 1 1 : Pocket Cook v5 : 4 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Eggplants -- Peeled And Sliced Balsamic Vinegar Garlic -- Minced Rosemary -- Chopped Bragg's Liquid Aminos

Measure -----------tb tb tb

Slice eggplant into 1/2 inch-thick patties. Mix together all ingredients in a flat-bottom bowl. Let the eggplant patties marinate in the mixture for 15-20 seconds. Wet napkin with olive oil and wipe down a nonstick baking tray or aluminum foil at 350 degrees for 20-25 minutes. Mushrooms can be used instead of or in addition to the eggplant. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant-Hummus Dip Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 2 1 1 : ETL Newsletters : : Dips New Ingredient -- Preparation Method -------------------------------eggplant baked chickpeas with liquid sesame seeds, unhulled raw scallions garlic horseradish shredded lemon juice

Measure -----------med c c c clove tbsp tbsp

Blend all ingredients thoroughly in highpowered blender (Vitamix or Blend-Tec). ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * ETL Mushroom Sauce with Spinach Recipe By Serving Size Categories Amount -------2 : ETL person : 1 : Main Dish Ingredient -- Preparation Method -------------------------------spinach

Measure -----------pounds

1 1/4 1 1/2 2

pound cup teaspoon tablespoons

white mushrooms -- divided light soy milk white onions -- chopped garlic powder whole wheat flour

Steam the spinach with half of the mushrooms for 10 minutes, then remove it from the pot and drain. Take the other half of the mushrooms and gently heat in a pot with the soymilk, onion, garlic, and flour for 15 minutes. Blend the heated mixture in a blender, food processor, or a Vita-Mix and pour each separate serving of steamed spinach and mushrooms. ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * ETL Roasted Vegetable Salad Recipe By Serving Size Categories Amount -------: ETL person : 1 : Vegetables Ingredient -- Preparation Method --------------------------------

Measure ------------

I roast mushrooms, asparagus, onions and red peppers that I have marinated in a cornstarch, water and herb mixture. I top lettuce with the roasted vegetables and add garbanzo beans and a small amount of balsamic vinegar. ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fast Butternut Vegetable Bean Soup Recipe By Serving Size Categories Amount : onlineDr Fuhrman : 12 : Soups Ingredient -- Preparation Method

Measure

-------4 15 2 2 1/2 4 4 1 2 1 15 15 2 1/4 1 1/2 4 1/4

-----------cups ounces cups cups head tablespoons cups cup cups cup ounces ounces teaspoons teaspoon tablespoon cup cups cup

-------------------------------Imagine Creamy Butternut Squash Soup black bean soup -- no sodium carrot juice water cabbage -- shredded VegiZest broccoli florets -- chopped and frozen onion -- frozen & chopped kale or other green -- frozen & chopped mixed vegetables (peas, carrots, corn) -- frozen can cannellini beans -- no sodium red beans -- no sodium garlic powder nutmeg spike -- no sodium cashews -- raw baby spinach -- 6 -8 ounce bag walnuts -- chopped

In large saucepan, simmer all ingredients except cashew nuts, spinach and walnuts for 40 minutes. Blend 1/4 of cooked mixture with cashew nuts until very smooth. Add back to remaining soup and add the fresh spinach. Spinach will wilt in hot soup. Serve sprinkled with chopped walnuts. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Favorite Chicken Burger Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 1/4 1 : Paulette : 4 : Leon's favorite Ingredient -- Preparation Method -------------------------------ground chicken (or turkey) onions dried breadcrumbs dijon mustard garlic minced

Measure -----------lb c c clove

Heat grill to high. In a medium bowl, use a fork to gently combine chicken with all other ingredients. Gently form mixture into four 1 in ch thick patties. Lightly oil grill. Place patties on hottest part of grill; sear util browned, 1 to 2 minutes per side. Move the patties to coller part of grill; continue grilling until cooked through. 5 to 10 minutes per side. I'm upping the onions in this recipe because Leon said it was a little dry when I cooked the burgers on the George forman grill. Rating: 4 Paulette

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Favorite Strawberry Nana Pie Recipe By Serving Size Categories Amount -------1 1 10 2 4 1 1 5 2 : onlineDr Fuhrman : 8 : Dessert Ingredient -- Preparation Method -------------------------------cashew dates organic strawberries banana medjool dates or 8 neglet noor dates lemon juice organic strawberries -- sliced organic strawberries -- sliced unsweetened coconut -- optional

Measure -----------cup cup large teaspoon quart tablespoons

Instructions: To make the pie shell, place cashews in a food processor and chop well. Add the dates and process until well mixed. Press firmly on the bottom and up the sides of a pie plate. For the pie filling, blend together the 10 strawberries, bananas, dates, and lemon juice until smooth. Remove to bowl and fold in the quart of sliced strawberries. Pour into pie shell and decorate with 4-6 sliced strawberries. If desired, sprinkle coconut over the top. Chill in refrigerator at least two hours before serving Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fig & Blueberry Sorbet Recipe By Serving Size Categories Amount -------1/4 10 2 : onlineDr Fuhrman : 2 : Dessert Ingredient -- Preparation Method -------------------------------pomegranate juice blueberries, frozen dried figs

Measure -----------cup ounces

Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Figanana Ice Cream Recipe By Serving Size Categories Amount -------1/4 1 2 4 : onlineDr Fuhrman : 4 : Dessert Ingredient -- Preparation Method -------------------------------soy milk black fig vinegar frozen bananas dried figs

Measure -----------cup tablespoon

Make sure to freeze ripe bananas at least 24 hours before making this. Blend all ingredients Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Four Fruit Carob Smoothie Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1/4 1/4 1/2 : ETL person : 1 : Dessert

Smoothies

Measure ------------

c c tbsp

Ingredient -- Preparation Method -------------------------------pomegranate juice orange cut in half banana blueberries, frozen raspberries cocoa powder (natural)

Pour pomegranate juice in a blender to the top of the blades. Add rest of ingredients & blend until smooth. Rating: 5 ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

French Minted Pea Soup Recipe By Serving Size Categories Amount -------10 1 1 1 3 3 3 1/2 4 4 2 : Pocket Cook v5 : 4 : Soup Ingredient -- Preparation Method -------------------------------Green Peas -- Frozen Onion -- Chopped Garlic Fresh Mint (save A Few Leaves For Garnish) Vegizest Water Dates -- Pitted Cashews -- Raw Romaine Lettuce -- Shredded Lemon Juice Fresh Snipped Chives -Optional

Measure -----------oz sm bn tb c c c ts tb

Simmer peas, onions, garlic, mint and VegiZest in water for about 7 minutes. Blend pea mixture, dates and enough broth to liquefy. Add cashews and blend. Add rest of broth and blend to reach a creamy consistency. Mix in shredded lettuce, lemon juice, Spike and chives. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Banana Fluff Recipe By Serving Size Categories Amount -------1 1/4 : Pocket Cook v5 : 2 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Banana Soy Milk -- * See Note

Measure -----------c

Peel and freeze the ripe banana in plastic bag or kitchenware. Place the soymilkin the food processor, with the S blade in place. Turn the machine on and drop in

small slices of frozen banana, one by one. Add ground flaxseed to the top. NOTES : * vanilla soymilk Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit & Lettuce Smoothie Recipe By Serving Size Categories Amount -------1 3/4 1 1/2 1/2 : Pocket Cook v5 : 1 : Blended Salad

Vegetarian

Measure -----------c tb

Ingredient -- Preparation Method -------------------------------Peach Berries -- Frozen Flax Seed Banana Romaine Lettuce

Blend, I'm going to try this without ice first unless it needs more liquid Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Salad Recipe By :

Serving Size Categories Amount --------

: 1 : Ingredient -- Preparation Method --------------------------------

Measure ------------

Pineapple orande sw onion rosemarry red wine vinegar Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Truffles Recipe By Serving Size Categories Amount -------1/3 1/2 1/2 1 1 1 1/4 : Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Almonds -- Lightly Toasted Prunes -- Pitted Dried Apricots Lemon Peel -- Finely Grated Orange Juice Honey Ground Cinnamon

Measure -----------c c c md tb tb t

Place the almonds in a food processor, and process until finely ground. Transfer to a small bowl and set aside. Process the dried fruit until finely chopped. Pulse in the lemon peel, 2 tablespoons of the almonds, and the juice, honey and cinnamon. Wet your hands. Roll the fruit paste into 20 1 inch balls. Roll the remaining almonds to coat well. Set on waxed paper to dry. Place in mini paper candy cups if desired. Can be refrigerated up to 1 week. Makes 20 Per truffle: 34 cal, 1 g pro, 6g carb, 1g fat, 0g sat fat, 0mg chol, 1g fibre, 1 mg sodium Recipe By : Moom from ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruity Chococolate Smoothie Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/2 : Me : 1 : Dessert

Smoothies Ingredient -- Preparation Method -------------------------------apples cocoa powder (natural) blueberries, frozen banana sesame seeds (optional)

Measure -----------tbsp c oz

In a Vita-Mix or blender add the apples first then the cocoa powder. Then add the blueberries and banana. Blend until smooth. Grind the sesame seeds in a coffee mill and sprinkle on top of the smoothie. Rating: 5 Me Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruity Herb Dressing Recipe By Serving Size Categories Amount -------2 2 2 1/4 2 1/3 : : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------bay leaf garlic shallot tarragon dates black fig vinegar

Measure -----------cloves teaspoon cup

Mix in blender with 1/2 cup water or soy milk Rating: 5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garbanzo Burgers

Recipe By Serving Size Categories Amount -------1/2

: Pocket Cook v5 : 1 : Main Dish Ingredient -- Preparation Method -------------------------------Water

Measure -----------c

Garbanzo Burgers- Mix in blender- 1 1/2 cups or 1 can garbanzo beans(well drained) 3/4 cup of soy milk Mix in bowl- 2 cups of quick oats 1/2 cup ground walnuts 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp sage a few shakes of pepper you can add any spices you like Add wet ingredients to dry ingredients. Form into thin patties and "fry" until slightly browned(I just cooked them on medium-low for a few minutes on each side). Recipe By : Jen NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden of Eden Recipe By Serving Size Categories Amount -------6 6 4 2 : Pocket Cook v5 : 1 : Ingredient -- Preparation Method -------------------------------Baby Lettuce Leaves Baby Spinach Figs -- * See Note Fig Vinegar

Measure -----------oz oz tb

NOTES : * figs soaked overnight in 1/4 cup soy milk Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlicky Spinach Recipe By Serving Size Categories Amount -------16 4 1 : Diabetes newsletter : 2 : Main Dish Ingredient -- Preparation Method -------------------------------bag frozen spinach -- defrosted garlic -- chopped oil free tomato sauce

Measure -----------ounces cloves cup

Mix the spinach and chopped garlic into a pot with the oil-free tomato sauce. Simmer on a low flame for 15 minutes, stirring occasionally. Serves two. Diabetes newsletter Diabetes newsletter Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gazpacho - Watermelon Recipe By Serving Size Categories Amount -------6 2 1 1/2 1 1/4 1 : : 1 : Dessert Ingredient -- Preparation Method -------------------------------watermelon -- cubed and seeded apples -- cored & chopped onion -- finely chopped green pepper -- diced basil -- dried chili powder cider vinegar

Measure -----------cups medium cup teaspoon teaspoon tablespoon

Puree the watermelon in a blender until smooth. Pour into a bowl and stir in the remaining ingredients. Refrigerate until well chilled (about 2 hours). Not only is this ridiculously easy, it is GREAT for hot weather. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Gerry's Chocolate Pudding Recipe By Serving Size Categories Amount -------2 1 1 1 1 2 4 6 1/2 4 1/2 1/2 : : : Dessert

New Ingredient -- Preparation Method -------------------------------bananas ripe walnuts, choppe sunflower seeds sesame seeds flax seed nutritional yeast romaine lettuce leaves dates unsweetened soy milk unsweetened cocoa powder spinach, chopped frozen avocado

Measure -----------tsp tsp tsp tsp tsp big c tsp c

Blend until smooth. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gobs Recipe By Serving Size Categories Amount -------2 1/2 2 4 2 1 1/2 1/2 : Pocket Cook v5 : : Dessert Ingredient -- Preparation Method -------------------------------Sugar shortning eggs Flour Baking Soda baking powder Salt cocoa powder

Measure -----------c c c tsp tsp tsp c

add alternately the cream mixture and the sifted mixture with 1 cup sour milk & 3/4 c boiling water, very slow until just right. drop on ungreased cookie sheet. bake at 350 for 5 minutes. 12/08: In my oven on Kelly lane bake them for 8 minutes at 350. If you double the batch it gets really hard to stir the mixture so you may want to do it in two batches and use the mixer. The mixer is to small to mix two batches. Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Goji Oat Clusters Recipe By Serving Size Categories Amount -------1 1/2 1 2 3/4 2/3 1 1/4 2/3 2 1/2 3/4 1/4 1/4 6 1/2 : : : Dessert

New Ingredient -- Preparation Method -------------------------------banana unsweetened applesauce vanilla extract date sugar whole wheat flour arrowroot powder walnuts, ground cinnamon nutmeg oats Goji berries raisins or currants dates, chopped, pitted walnuts, chopped

Measure -----------c tsp c c tsp c tsp tsp c c c c

Preheat oven to 375 degrees. Blend bananas, applesauce, vanilla, and date sugar in blender until creamy. In a large mixing bowl, combine the flour, arrowroot powder, ground nuts, cinnamon and nutmeg. Add the blended wet ingredients to the dry ingredients and mix well. Stir in oats, Goji berries, raisins, dates, and chopped nuts. Bake for 10 minutes. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Goji Oatmeal Clusters Recipe By Serving Size Categories Amount -------1 1/2 1 2 1 2/3 2/3 1 1/4 2 1/2 : eTL Newsletters : : Cookies Dessert

New

Measure -----------c tsp c c c tsp tsp tsp

Ingredient -- Preparation Method -------------------------------banana unsweetened applesauce vanilla extract date sugar walnuts ground whole grain flour aluminum-free baking powder cinnamon nutmeg

3/4 1/4 1/4 6 1/2

c c c c

oatmeal Goji berries raisins dates pitted & chopped walnuts chopped

Blend bananas, applesauce, vanilla, and date sugar in blender until creamy. In a large mixing bowl, combine the flour, baking powder, cinnamon, and nutmeg. Then add the blended moist ingredients and mix. Stir in oatmeal, chopped nuts, dates, and raisins. Use a large spoon to drop mixture on a non-stick baking sheet and bake for 20 minutes at 350 degrees. eTL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Delicious Cheese Recipe By Serving Size Categories Amount -------1 1/2 2 : ETL Newsletters : : Cheese New Ingredient -- Preparation Method -------------------------------raw cashews raw blanched almonds golden delicious apples, peeled, cored, and sliced

Measure -----------c c

Grind the cashews and almonds into a powdered meal in a VitaMix or coffee grinder, then blend the ground nuts with the apple slices. Spread the mixture into a flat storage dish, uncovered,and store in the refrigerator until it hardens, somewhat like cheese. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Got Greens Smoothie Recipe By Serving Size Categories : : : Blended Salad

New

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 ounces f resh organic aby spinach 2 cups fre sh or frozen ineapple cubes 3 kiwis 1/2 avocad o 1 banana Blend all ingredients i a Vita-Mix or other powerful blender until smooth and creamy.

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma Tillie's Eggplant Dip Recipe By Serving Size Categories Amount -------1 1 1 1 : Pocket Cook v5 : 2 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Eggplant Tomato -- Diced Green Pepper -- * See Note Onion -- Diced

Measure ------------

lg

Bake the eggplant in the oven at 350 degrees for 1 hour, or microwave it for 8-11 minutes. In a covered, shallow pan or pot, steam-fry the tomato, pepper, and onion until soft. Scoop out or peel the eggplant and blend it with the steamed vegetables and seasoning. NOTES : * dash of Mrs. Dash seasoning Recipe By : Dr. Joel Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gravy Eggplant Recipe By Serving Size Categories Amount -------2 1 1 : Pocket Cook v5 : 1 : Vegetables Ingredient -- Preparation Method -------------------------------Water Eggplant Bouillon

Measure -----------c tb

3/4 1/2 1/4 1/8 1/8

c t t t t

Cashews Onion Powder Garlic Powder Sage Thyme

Cook eggplant at 350 for about 1 to 1 1/2 hours (till very tender) Peel eggplant Put the eggplant pulp in the water with all the seasonings. Let simmer for about 5 or so minutes Transfer all to the blender with the cashews. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Great Greens Recipe By Serving Size Categories Amount -------2 1 2 1 2 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Garlic Dill Vegebase Basil Spicy Pecan Vinegar

Measure -----------t tb t tb

Wash greens twice to get off all sand and dirt. Steam for 5 minutes and transfer to bowl. Add mix of vinegar, garlic, VegeBase, dill, basil and toss. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Chick Pea Salad Recipe By Serving Size Categories Amount -------16 1 3 1 1 3 1/2 12 1 : Pocket Cook v5 : 1 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Garbanzo Beans Potato -- Boiled Plum Tomatoes -- Chopped Onion -- Chopped Green Apples -- Peeled -- Cored & Chop Spicy Pecan Vinegar Chopped Cilantro Pecan Halves -- Chopped Cucumber -- Chopped

Measure -----------oz

tb t

Mix all ingredients together Recipe By : Lisa Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Lentil Soup Recipe By Serving Size Categories Amount -------2 28 2 2 2 1 1/8 : onlineDr Fuhrman : 1 : Soup Ingredient -- Preparation Method -------------------------------dried lentils whole peeled tomatoes fig vinegar currents leeks -- finely chopped onion -- chopped cumin

Measure -----------cups ounces tablespoons cups stalks large teaspoon

3 1 8

tablespoons teaspoon cups

parsley -- minced ground coriander wate

Combine all ingredients in large soup pot and cook on a low flame about 45 minutes, stirring occasionally until lentils are soft. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Banana Power Blended Salad Recipe By Serving Size Categories Amount -------2 1/2 3 1/2 1 1/2 5 1 : Dr Furhman : 2 : Blended Salad Ingredient -- Preparation Method -------------------------------baby spinach romaine lettuce banana avocado medjool dates black fig vinegar -- optional

Measure -----------ounces ounces

tablespoon

Blend well into a smooth pudding-like consistency in the food processor, Vita-Mix, or a powerful blender by shoving the lettuce down into the blades with a cucumber or carrot used as a plunging tool. Blending raw greens until smooth greatly increase the absorption of nutrients from out digestive tract, delivering a powerful nutrient punch. Serves 2. Dr Furhman Dr Furhman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * GREEN BERRY SMOOTHIE Recipe By Serving Size Categories Amount -------4 2 2 1 : Pocket Cook v5 : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------Spinach -- Or Lettuce Flaxseeds -- Ground Blueberries -- Fresh Or Frozen Apple -- Or Pear

Measure -----------oz tb c

1 1/2 1/2

c c

Banana Juice -- Or Soy Milk Pomegranate Juice

Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Citrus Medley Recipe By Serving Size Categories Amount -------9 1 1 1 : Pocket Cook v5 : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------Romaine Lettuce -- * See Note Orange -- Peeled Pineapple Juice -- Fresh Blood Orange Vinegar

Measure -----------oz c tb

NOTES : * or leaf lettuce Recipe By : Dr Joel Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Gorilla Recipe By Serving Size Categories : Pocket Cook v5 : 1 : Blended Salad

Amount -------5 5 1/2 1

Measure -----------oz oz

Ingredient -- Preparation Method -------------------------------Baby Lettuce Leaves Spinach Avocado Banana

Start the avcado blending with the banana and then add the lettuce and spinach. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Martian Sauce Recipe By Serving Size Categories Amount -------1 1 1/4 2 : Joanne Stepaniak - Jen's friend : 1 : Sauce/Gravy/Relishes Ingredient -- Preparation Method -------------------------------dino or lacinato kale carrots pecans garlic -- crushed

Measure -----------pound pound cup teaspoons

Wash kale and remove the thickest part of the stem(I used as much of the stem as I could). Chop leaves. Wash and chop carrots. Place 2 cups of water, kale, carrots and garlic in a dutch oven. Bring to a boil, cover tightly and reduce heat to medium low(or you could steam them and use the steaming water in the blender). Cook until veggies are tender. Place all ingredients from the pot into a blender along with the pecans(If you have a small blender, do this in batches. If you have a VitaMix or a K-Tec Champ HP3 you can do it in one batch. Just make sure to open the steam vent and cover it with a paper towel!). Blend until smooth. Pour into pot, add salt if desired(obviously not for ETL'ers). Reheat and serve. This can be served as a sauce over brown rice, potatoes(sweet potatoes great!) or whole grain pasta. Or you can just do what I did and eat it soup! My kids really enjoyed it over brown rice. What a satisfying way greens! The pecans and carrots seem to overcome the natural bitterness kale. I would say the recipe makes 3 very hearty bowls of soup. Joanne Stepaniak - Jen's friend would be like a to get your of the

Joanne Stepaniak - Jen's friend Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Onion Mashed Potatoes Recipe By Serving Size Categories Amount -------12 1 1 : Pocket Cook v5 : 6 : Main Dish Ingredient -- Preparation Method -------------------------------Russet Or Yukon Gold Potatoes -Plain Soymilk Green Onion -- Minced

Measure -----------md c c

* See Note

Boil the potatoes in water to cover until tender. Drain them and mash them in the pot. Beat in the soymilk (or alternate) and green onions, and season with salt and pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious made into little "cakes" and browned over medium heat in a heavy lightly-oiled or non-stick skillet. Boil the potatoes in water to cover until tender. Drain them and mash them in the pot. Beat in the soymilk (or alternate) and green onions, and season with salt and pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious made into little "cakes" and browned over medium heat in a heavy lightly-oiled or non-stick skillet. NOTES : * peeled and cut into even chunks Recipe By : Internet Vegetarian site NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Velvet Dressing Recipe By Serving Size Categories Amount -------1 1/2 : onlineDr Fuhrman : 4 : Ingredient -- Preparation Method -------------------------------water lemon juice

Measure -----------cup cup

1/2 1/4 2 2 1/2 1/2 2

cup cup cloves tablespoons tablespoon tablespoon teaspoons

tahini fresh parsley -- chopped garlic -- peeled and chopped vegizest fresh dill -- chopped fresh tarragon -- chopped, optional bragg liquid aminos

Combine all ingredients in blender. Blend until smooth. Sauce should be the consistency of heavy cream. If too thick add more water or lemon juice. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Haullah Bread Recipe By Serving Size Categories Amount -------1/2 1/4 1 3 1/3 1 1/4 3 1/2 : Pocket Cook v5 : 1 : Bread Ingredient -- Preparation Method -------------------------------Milk Water Egg Gold Medow Better For Bread Flour Sugar Salt Margarine Or Butter -- Softened Regular Active Dry Yeast

Measure -----------c c c c t c ts

1. Place all dough ingredients in breadpan in the order listed. Select Sweet Dough cycle. 2. Grease cookie sheet. Divide dought into 3 equal peces. Roll each piece into 20 inch rope on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and loosely. Press ends together to fasten. Cover; let rise in warm place 1 to 1 1/4 hours or until almost double. 3. Heat oven to 350 degrees. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Recipe By : Brenda NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Sweet Potato Pie Recipe By Serving Size Categories Amount -------5 1 1/2 1 : Pocket Cook v5 : 4 : Main Dish Ingredient -- Preparation Method -------------------------------Sweet Potato -- * See Note Orange Juice Pineapple -- * See Note

Measure -----------c cn

Bake sweet potatoes at 400 degrees for 90 minutes or until soft. Let cool. Peel off skin. Mash in a food processor or vitamix with sufficient orange juice to reach desired consistency. Spread mixture into a pan. Cover with pineapple slices. Bake at 350 degrees for 1/2 hour. NOTES : * organic potatoes are sweeter * unsweetened pineapple Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Healthy Chocolate Cake Recipe By Serving Size Categories Amount -------1 2/3 1 3 3 1/2 1 1 1 1 3/4 : Dr Fuhrman online : : Dessert New Ingredient -- Preparation Method -------------------------------whole wheat pastry flour baking powder baking soda dates pitted and divided pineapple chunks in own juice, drained banana unsweetened applesauce shredded beets shredded carrots

Measure -----------c tsp tsp c c c c c

1/2 3 1/2 1 1 1/2 2 1 1 2/3 1/3 2 1

c tbsp c c c tsp c c c c tbsp tsp

shredded zucchini Cocoa powder (natural) currants walnuts chopped water vanilla extract raw macadamia nuts or raw cashews vanilla soy milk dates pitted brazil nuts or hazelnuts cocoa powder (natural) vanilla extract

Cake: Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. Slice remaining 1/2 cup dates into 1/2 inch thick 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 9.5" X 13.5" nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Icing: Using a high powered blender*, combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead. Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * HEALTHY CHOCOLATE SMOOTHIE Recipe By Serving Size Categories Amount -------5 1/2 1/2 2 1 1 1 1 : Pocket Cook v5 : 1 : Vegetarian Blended Salad Ingredient -- Preparation Method -------------------------------Spinach Soy Milk Pomegranate Juice Blueberries -- Frozen Cocoa Powder Banana Vanilla Flaxseed

Measure -----------oz c c c tb t tb

First, blend spinach, soymilk and Pomegranate juice to liquify the spinach. Add remaining ingredients and blend until thoroughtly smooth and creamy. Recipe By : ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Healthy Slaw Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1 1/4 : Pocket Cook v5 : 1 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Cabbage -- Shredded Beets -- Shredded Carrot -- Shredded Apple -- Shredded Raisins

Measure -----------c c c c c

Toss together and serve Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Healthy Thai Vegetable Tofu Curry Recipe By Serving Size Categories Amount -------4 4 2 2 : Pocket Cook v5 : 8 : Ingredient -- Preparation Method -------------------------------Wehani Brown Rice Or Any Brown Rice Garlic -- Finely Chopped Fresh Ginger Root -- Peeled & Finely Fresh Mint -Chopped

Measure -----------c tb tb

2 2 2 1 1 2 3 1 2 1/2 3 2 1/2 1/2

tb tb c lg c c sm tb t tb lb c c

Can

Fresh Basil -- Chopped Cilantro -- Chopped Carrot Juice Red Bell Pepper -- Thinly Sliced Eggplant -- -- Cut Into 1" Cubes Green Beans -- Cut In 2" Lenghts Shitake & Button Mushrooms -- Sliced Bamboo Shoots Vegizest Curry Powder -- Or To Taste Chunky Peanut Butter -- Natural Unsalted Tofu Sliced -- Cut Into 1/4" Thick Light Coconut Milk Cashews -- Raw -- Chopped

Cook brown rice according to directions and set aside until ready to serve. Finely chop together garlic, ginger root, mint, basil, and cilantro. Save unchopped fresh herbs for garnish. Place rest of ingredients (except for peanut butter, tofu, coconut milk and cashews) in wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Add peanut butter and mix in with simmering liquid and toss to distribute. Add tofu, simmer and toss until hot. Add coconut milk and heat. Serve on rice with fresh herbs and cashews sprinkled on top. Note: frozen vegetables may be used instead of fresh Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Fruit & Nut Smoothie Recipe By Serving Size Categories Amount -------1 1 1 1 : ETL person : 1 : New Smoothies Ingredient -- Preparation Method -------------------------------banana raspberries cashews raw pieces soy milk

Measure -----------c oz c

Place all ingredients in Vita-Mix blender. Blend for 30 seconds on high.

Frozen mixed berries work very nicely as well. You will feel healthier immediatly upon drinking this. ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Almond Nog Recipe By Serving Size Categories Amount -------1/4 4 1/4 1 1 1 6 1/4 c : Pocket Cook v5 : 1 : Beverage Vegetarian Ingredient -- Preparation Method -------------------------------Almonds -- Ground Soymilk Nutmeg Almond Extract Cantaloupe Banana Medjook Dates Date Sugar

Measure -----------c c t t

Soak almonds and dates (or date sugr) in soymilk for a few hours. Put all ingredients in Blender. Blend and enjoy Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hunzain Okra Soup Recipe By Serving Size Categories Amount -------4 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Okra -- Finely Chopped

Measure -----------c

4 4 1 1 1/4 1/4 1/4 1/4 1 4

c bn c c c c c c

Swiss Chard -- Chopped Onion -- Chopped Celery -- With Tops Lemon -- Squeezed Raisins Dried Apricot Halves Prune Dark Wild Rice Soy Milk Water

Soak the apricots and prunes overnight in 3 cups of water. Blend them. Place them in a large covered pot with all the other ingredients and simmer until the rice is mushy (about one hour). Recipe By : Dr Fuhrman (newsletter) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Mango Salad Recipe By Serving Size Categories Amount -------1 1 1/2 2 2 1 2 : Lisa Fuhrman : 1 : Salads Vegetables Ingredient -- Preparation Method -------------------------------red pepper -- chopped red onion vegebase mangos -- peeled & sliced firm tomatoes -- chopped chili powder celery -- chopped

Measure -----------tablespoon pinch stalks

Mix all ingredients in a covered bowl and refigerate until use. Lisa Fuhrman Lisa Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Jenna's Peach Freeze Recipe By Serving Size Categories Amount -------1 2 3 1/4 1 1/3 : Pocket Cook v5 : 4 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Banana -- * See Note Dates -- * See Note Peachs -- * See Note Soy Milk -- * See Note Vanilla Cinnamon

Measure -----------lg c t t

Cut up the bananas and fruit. Mix all ingredients together in a blender or VitaMix. NOTES : * frozen * or 4 small * or nectarines * vanilla if possible Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jen's corn muffins Recipe By Serving Size Categories Amount -------1/2 1/2 1 2 1/3 1 1/4 1 : Pocket Cook v5 : 1 : Bread Vegetarian Ingredient -- Preparation Method -------------------------------Oat Flower -- Ground Rolled Oats Brown Rice -- Ground Sht Grain Stoneground Cornmeal Baking Powder Apple Sauce Water Maple Syrup

Measure -----------c c c ts c c tb

Mix dry ingredients, then add wet ingredients(go from mixing part to the oven part quickly so you get the best rise out of the baking powder) . Fill prepared muffin tins(the recipe will make around 9 muffins). Bake at 350 for around 20 minutes, or

until lightly browned. Recipe By : Jennifer NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jen's Lentil Soup Recipe By Serving Size Categories Amount -------2 1/2 1 1 1/2 : Pocket Cook v5 : 0 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Ups Lentils Easpoon Tumeric Easpoon Garlic Powder Easpoon Onion Powder Easpoon Powdered Ginger

Measure ------------

I just got it going to a boil and then reduced the heat and covered it until the lentils were done. Add a couple of teaspoons of red wine vinegar before serving. NOTES : * a few big handfuls of spinach * however much you want for thinkness. Notes : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jen's soup recipe Recipe By : Pocket Cook v5

Serving Size Categories Amount -------32 6 3 2 6 1

: 1 : Soup

Vegetarian Ingredient -- Preparation Method -------------------------------Baby Lima Beans Carrot -- Diced Fine Flour Thyme Garlic -- Diced Fine Soymilk -- Unsweetened

Measure -----------oz tb tb c

Boil the limas until tender. Drain. While limas are cooking, in another pot combine carrots, garlic and a couple of cups of water. Heat until boiling, cover and lower heat. Cook until carrots are tender, adding water as neccessary. Let water cook off. Put drained limas and 1 cup of water in blender(You may need to do this in two batches. Don't forget to open the steam vent!). Blend until very smooth. Mix flour, thyme and pepper in a small bowl. Add to cooked carrots on medium-low heat. Mix thoroughly. Add soymilk and wisk until there are no lumps. Pour in lima bean puree. Mix well. Cover and heat on medium-low for 5 minutes or so. Serve. This soup freezes well. Debbie, it's a quick way to cook some beans and an unlimited food! Recipe By : Jen NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Julia's ceasear dressing Recipe By Serving Size Categories Amount -------1 1 1/3 1 1/2 : Julia : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------cashews soy milk raisin riesling vinegar mustard

Measure -----------cup cup cup teaspoons

blend in the Vitamix for at least 1 minute or longer.� Chill.� Julia

Julia Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Julia's Cole Slaw Recipe By Serving Size Categories Amount -------1 1 1 1/2 2 2 : Julia : 1 : Salads Ingredient -- Preparation Method -------------------------------cole slaw mix cucumber -- cut up red pepper -- cut up vegenaise reisling raisin no sodium catsup

Measure -----------pound

cup tablespoons tablespoons

Pour dressing over vegetables and mix well Julia Julia Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kale Fennel Soup Recipe By Serving Size Categories Amount -------15 10 20 3 2 4 4 1/2 1/2 1 4 4 2 1/4 1/2 : Dr Fuhrman Newsletter : 10 : Soup Vegetables Ingredient -- Preparation Method -------------------------------carrot juice beet juice water kale -- strip leave frm stem fennel (anise) -- * see note zucchini onion split peas lentils raw cashew nuts parsnips -- chopped carrots -- chopped peaches -- frozen red chilli peppers -- crushed Mrs Dash

Measure -----------ounces ounces ounces heads heads cup cup cup cups teaspoon teaspoon

1 1 1

teaspoon teaspoon tablespoon

basil -- crushed thyme -- crushed Vegebase

Cook all ingredients (except the cashews and peaches) on a very low flame in a large covered pot. Remove the kale, zucchini, and onions when soft and place in a blender or food processor. Ladle in a little of the soup liquid, pur�e, and pour the entire mixture back into the soup.Next,put the cashews and peaches into the blender, ladle in some of the soup, pur�e until silky smooth, and pour the mixture into the soup. Continue cooking until the split peas are soft, for about 1 1/2 hours. Dr Fuhrman Newsletter Dr Fuhrman Newsletter Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kale with Cashew Cream Sauce Recipe By Serving Size Categories Amount -------2 1 1 1 1 : Pocket Cook v5 : 1 : Main Dish Sauce/Gravy/Relishes Ingredient -- Preparation Method -------------------------------Kale Cashews Soy Milk Onion Flakes Vegbase

Measure -----------c c tb tb

Steam Kale, when done, press into a towel to remove excess water. While kale is steaming make sauce by blending cashews, soy milk, VegeBase and onion flakes until smooth and creamy. Chop kale and mix in sauce Recipe By : Dr. Fuhrman Online NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kiwi Surprise

Recipe By Serving Size Categories Amount -------2 1/3 1 3/4

: Pocket Cook v5 : 1 : Breakfast Vegetarian Ingredient -- Preparation Method -------------------------------Kiwi Fruit Raspberries -- Fresh Or Frozen Banana Water Or Soymilk

Measure -----------c c

Blend thoroughly. Recipe By : Wai Lana NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leafy Greens with Cashew Cream Sauce Recipe By Serving Size Categories Amount -------3 1 1 1/2 : ETL Newsletters : : Main Dish New Ingredient -- Preparation Method -------------------------------leafy greens (swiss chard, spinach, or kale) cashews raw pieces soy milk onion flakes

Measure -----------bunches c c tsp

To make the sauce: In a VitaMix or food processor, blend the cashews, onion flakes, and soy milk (just enough to cover the cashews and onion flakes) until completely creamy. Steam greens until soft (do not overcook), remove from steamer, and press with a towel to remove excess water. Chop greens in wooden chopping bowl and mix with cream sauce. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Zest Spinach

Recipe By Serving Size Categories Amount -------1 1/4 6 5 3 1 1/2

: : : Main Dish

New

Measure -----------lb clove tbsp tsp tsp tsp

Ingredient -- Preparation Method -------------------------------spinach garlic, miced pine nuts lemon juice olive oil lemon zest

Steam spinach and garlic until spinach is just wilted. Place in bowl and toss in remaining ingredients. Serves 4. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon/Herb Dressing Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 2 2 : Pocket Cook v5 : 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Basil Parsley Mustard -- Ground Onion Powder Garlic -- Minced Lemon Juice -- Fresh Squeezed

Measure -----------t tb t t c

Mix all ingredients together. Store in glass container in the refrigerator. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Lentil Pot Soup Recipe By Serving Size Categories Amount -------1 1 1 1 4 4 2 1 1 8 2 3 1 : Pocket Cook v5 : 12 : Soup Ingredient -- Preparation Method -------------------------------Oregano st Celery -- Chopped Green Beans -- Chopped Cabbage -- Chopped Lentils Potato -- Chopped Onion st Broccoli -- Chopped Thyme Tomatoes -- Chopped Vegebase Garlic Basil

Measure -----------t c c c

t tb t

Soak lentils overnight or for a few hours in 6 cups of water. Cook on low heat and add all the other ingredients. Let cook for at least one hour. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leon's Apple Pie Recipe By Serving Size Categories Amount -------1 1/4 5 1/2 1 1/2 1/8 : ETL person : 6 : Dessert Ingredient -- Preparation Method -------------------------------Grape Nuts Cereal apple juice -- thawed cornstarch date sugar cinnamon ginger -- ground cloves -- ground

Measure -----------cup cup tablespoons cup teaspoon teaspoon teaspoon

Preheat oven to 350. Mix Grape Nuts with apple juice concentrate, then pat into bottom and partway up sides of 9" pie pan. Bake 7 minutes. Remove and set aside but keep the oven at 350. Peel and slice apples and put them on the pie crust. cover with foil and bake at 425 for 35 to 40 minutes or until apples sizzle. ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Sesame Dressing Recipe By Serving Size Categories Amount -------2/3 1 1 3 2 1 1 2 3 1 3 : : : New

Salad Dressings Ingredient -- Preparation Method -------------------------------water vegiZest miso riesling Raisin Vinegar arrowroot powder ginger, fresh, chopped garlic, chopped sesame oil, toasted sesame seeds, toasted orange juice dates pitted, chopped

Measure -----------c tsp tsp tbsp tsp tsp clove tsp tbsp tbsp whole

In a small saucepan, whisk and heat the first 5 ingredients until thickened. Blend thickened mixture with ginger, garlic, sesame oil, 2 tablespoons of sesame seeds, orange juice, and pitted dates until smooth. Stir in remaining tablespoon of sesame seeds. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lisa's Favorite Green Smoothie Recipe By Serving Size Categories Amount -------1 1 1/2 : : : Blended Salad Ingredient -- Preparation Method -------------------------------apple, cut in fourths banana avocado

Measure ------------

4 5

Oz

dates pitted spinach

Blend all ingredients in a high powered blender until smooth and creamy. Rating: 5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lisa's Lovely Lentil Stew Recipe By Serving Size Categories Amount -------1 1/2 1 1 3 1 : Pocket Cook v5 : 2 : Soup Ingredient -- Preparation Method -------------------------------Lentils -- * See Note Onion -- Finely Chopped Pepper -- Optional Basil Tomatoes -- Chopped st Celery -- Finely Chopped

Measure -----------c md t t lg

Cook lentils in water for 30 minutes with onion, pepper, and basil. Add tomatoes and celery and cook for an additional 15 minutes. NOTES : *1 cup lentils for every 3 cups water Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Little Macs Recipe By Serving Size Categories Amount : Pocket Cook v5 : 1 : Main Dish Ingredient -- Preparation Method

Measure

-------2

------------

-------------------------------Cucumbers -- Sliced Into Thin

Spread a teaspoon of nut butter onto a slice of cucumber. Top with a tomato slice (and, if desired, a thing slice of onion and another cucumber slice). Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macadamia Whipped Recipe By Serving Size Categories Amount -------1 1/3 1 2/3 : Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Macadamia Nuts Soy Milk Dates -- Pitted

Measure -----------c c c

In VitaMix or food processor, blend together until smooth and creamy. Place dollop over warm cake and Butternut Lemon Sauce Recipe By : Chef Robin NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Mango Salad Smoothie Recipe By Serving Size Categories Amount -------1/4 4 1 1/2 1 1/3 blend Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mangonut Sorbbet Recipe By Serving Size Categories Amount -------1/8 1/4 10 2 1/2 Blend Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango-Pineapple Shazaam Dressing Recipe By Serving Size Categories Amount -------1 4 : Pocket Cook v5 : 2 : Salad Dressings Ingredient -- Preparation Method -------------------------------Mango Pineapple -- Canned : onlineDr Fuhrman : 2 : Dessert Ingredient -- Preparation Method -------------------------------water lemon or lime juice mango, frozen dried mango, unsweetened and unsulfured shredded coconut unsweetened : internet : 4 : Blended Salad

New

Measure -----------c c lb c

Ingredient -- Preparation Method -------------------------------banana lettuce pineaple mango frozen Water

Measure -----------cup teaspoon ounces slices cup

Measure -----------oz

2 2 3

ts tb oz

Lemon Vinegar -Tofu

* See Note

Blend together NOTES : * red raspberry vinegar or blood orange vinegar Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Pecan Salad Recipe By Serving Size Categories Amount -------1/2 1/2 1 1/2 2 2 2 : onlineDr Fuhrman : 5 : Salad Dressings Ingredient -- Preparation Method -------------------------------pecans -- chopped plain soy milk cinnamon mejool dates pure maple syrup spicy pecan vinegar -- optional

Measure -----------cup cup teaspoons tablespoons tablespoons

Mix in blender half the chopped pecans with the other ingredients. Then when creamy take out of the blender and add the rest of the pecans so the dressing remains lumpy, with some crunch. Pour over baby romaine lettuce or spinach for that soft but crunchy salad. It is also good with chunks of pear mixed in. Serves 4-6. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Roasted Parsnips Recipe By : Pocket Cook v5

Serving Size Categories Amount -------2 2 1/2 1/4 1

: 1 : Main Dish Ingredient -- Preparation Method -------------------------------Parsnip -- Peeled & 1/4" Maple Syrup Yellow Onion -- Thinly Sliced Fresh Parsley -- Chopped Olive Oil

Measure -----------lb tb c t

Preheat oven to 375 degrees. Toss parsnips with oil and maple syrup and put into a 9 x 13 inch baking dish. Bake uncovered for 30 to 40 minutes or until parsnips are tender. Saute onion in water until its very soft (about 15 minutes). Remove parsnips from oven; top with onions and sprinkle with parsley and cinnamon to taste. Recipe By : Delicious living mag. NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Winter Squash Recipe By Serving Size Categories Amount -------2 4 2 1 1/4 1 : Dr Fuhrman online : 5 : Main Dish New Ingredient -- Preparation Method -------------------------------winter squash, fresh or frozen leeks, cleaned and sliced water VegiZest or other no salt added seasoning nutmeg cinnamon

Measure -----------lb c tbsp tsp tsp

In a large saucepan, bring squash, leeks, and water to a boil. Reduce the heat and simmer, covered until the squash is tender, about 30 minutes. Drain well. Transfer the vegetables, nutmeg and VegiZest to a bowl and mash with a potato masher. Dr Fuhrman online

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Eggplant and Beans Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 3 2 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Eggplant -- Peeled And Diced Onion -- Sliced Thin Green Pepper -- Chopped Raisins Lemon Juice Ketchup Garbanzo Beans -- * See Note

Measure ------------

c tb tb c

Steam the eggplant for 10-12 minutes. Cook the onion and pepper over a low flame in a covered skillet with 2 tablespoons of water for 6-8 minutes. Then add the eggplant, raisins, lemon juice, and ketchup and simmer uncovered for another 5 minutes. Mix in the beans. NOTES : * or other beans, cooked or canned Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican blended salad Recipe By Serving Size Categories Amount -------1 1 3 1/2 : Pocket Cook v5 : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------Spinach -- Handful -- Chopped Apple Dates Avocado

Measure -----------lg

Recipe By : ETL member NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Corn Salad Recipe By Serving Size Categories Amount -------4 15 1/2 1/2 1/4 1 2 : Kristins on ETL forum : 1 : Ingredient -- Preparation Method -------------------------------frozen corn, thawed black beans, drained and rinsed chopped green onions red bell pepper chopped cilantro salsa No-Salt Salsa (Enrico's) is good balsamic vinegar

Measure -----------cups ounces cup cup cup tablespoons

combine veggies in a bowl...place salsa and vingar in food processor until smooth...pour over veggies and mix well....refigerate 2 hours.... Kristins on ETL forum Kristins on ETL forum Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Lentils Recipe By Serving Size Categories Amount -------1 1 1 1 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Lentils -- Uncooked Corn -- Fresh Or Frozen Tomato Sauce -- Nonfat Onion -- Chopped

Measure -----------c c c

Boil the lentils in 2 cups of water for 30 minutes and drain. Combine the remaining ingredients and simmer over low heat for 20 minutes. NOTES : * crushed red chili peppers, garlic, and dill Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mishmash Salad with Sesame Ginger Dressing Recipe By Serving Size Categories Amount -------1 2/3 1/2 6 1 2 1 : : : New

Salad Dressings

Salads

Measure -----------tbsp c clove c tbsp tsp

Ingredient -- Preparation Method -------------------------------raw cashew butter sesame seeds, lightly toasted in flat pan garlic dates pitted soy milk Riesling Raisin Vinegar sesame oil

Assemble salad in a large salad bowl. Blend all dressing ingredients except for 2 tablespoons of sesame seeds. Blend until smooth and creamy. Stir in remaining sesame seeds. Toss over mixed greens, sliced kiwi, strawberries and sliced green apples. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Berry Smoothie Recipe By Serving Size Categories : ETL person : 1 : Dessert

Smoothies

Amount -------1/4 1/2 1 1/2 1/2

Measure -----------c c c

Ingredient -- Preparation Method -------------------------------pomegranate juice banana apple strawberries blueberries, frozen

Blend all ingredients together. This makes a very colorful smoothie, is very healthy & tastes great! Rating: 5 ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monkey Fudge Popcycles Recipe By Serving Size Categories Amount -------2 1 3 : ETL Newsletters : : Dessert Ingredient -- Preparation Method -------------------------------bananas ripe raw cashews raw carob powder

Measure -----------c tbsp

Blend the mixture until smooth and place in a Popsicle tray for freezing at least 2 hours before serving. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * More Roasted Vegetables Recipe By Serving Size Categories Amount -------3 1/2 1/2 1/2 1 1 2 2 8 : onlineDr Fuhrman : 6 : Main Dish Vegetables Ingredient -- Preparation Method -------------------------------brown rice -- optional brussel sprouts baby carrots -- cut in half asparagus, hard ends removed -- cut into 2" PIeces broccoli florets cauliflower florets black fig vinegar or balasamic bragg liquid aminos or low sodium soy sauc garlic -- minced

Measure -----------cups pound pound pound pound pound tablespoons teaspoons cloves

Preheat oven to 450 degrees. If serving over rice, cook according to directions on package. To prepare brussel sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem. Lightly spray vegetables with olive oil and toss all ingredients, except rice, in a large bowl. Pour into a large baking pan and spread evenly. Bake for 30 minutes, stirring after 15 minutes. If vegetables begin to get too brown before they are tender, pile them up to keep moist and turn heat down to 350 degrees and finish cooking. May be served over brown rice, if desired. Note: You may use frozen vegetables. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushrooms & Zucchini Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1 : Diabetes newsletter : 1 : Main Dish Ingredient -- Preparation Method -------------------------------zucchini mushroom onion powder lemon -- juiced lightly toatsted sesame seeds

Measure -----------cup teaspoon tablespoon

Steam the zucchini and mushrooms just until they are soft. Sprinkle with onion powder, lemon juice, and sesame seeds. Diabetes newsletter Diabetes newsletter Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Smoothie Recipe By Serving Size Categories Amount -------6 1/2 1 1 : Pocket Cook v5 : 1 : Dessert Smoothies Ingredient -- Preparation Method -------------------------------Blueberries -- Frozen Banana Orange Juice -- Fresh Dat

Measure -----------oz c

My smoothie: 6 oz frozen blueberries 1/2 banana 1 c orange 1 date

Recipe By : Brenda NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Tomato Sauce Recipe By Serving Size Categories Amount -------4 1 2 1 1 : Brenda : 2 : Ingredient -- Preparation Method -------------------------------tomato -- * see note onion -- chopped italian seasoning -- salt free lemon juice red wine vinegar Puree everything.

Measure -----------medium medium tablespoons teaspoon teaspoon

Gently heat all ingredients for about 45 minutes to 1 hour. NOTES : * or canned tomatoes Brenda Brenda Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nuts and Bolts Squash Recipe By Serving Size Categories Amount -------1/4 1/4 1/2 : Pocket Cook v5 : 1 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Cashews Raisins Dried Apricots

Measure -----------c c c

1/4 2

c

Pecans Acorn Squash

Chop apricots, cashews and pecans as small as possible and mix with raisins. Add enough orange juice to cover the mixture. Cut the squash longitudinally and scoop out the seeds. Place the dried fruit/nut mixture into the hollow cavity of the squash. Add extra orange juice, if necessary, to fill the cavity. Lightly cover the top of each squash half with silver foil. Bake in a pan at 350 degrees for 90 minutes or until the squash is soft. Place 1/3 inch of water in the bottom of the pan to maintain moisture. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Cookies Recipe By Serving Size Categories Amount -------4 1 1/2 1 1/4 2 1 1/2 : Pocket Cook v5 : 12 : Cookies Vegetarian Ingredient -- Preparation Method -------------------------------Oat Flour -- * See Note Baking Powder Baking Soda Cinnamon Nutmeg Bananas -- Mash And Soft Apple Juice Raisins

Measure -----------c t t t t c c

*Preheat the oven to 375 degrees. Mix the dry ingredients in a large bowl. *In a food processor, blend the bananas and juice until smooth (I just used a wire whisk and it turned out fine). *Slowly add the dry ingredients while mixing. *Pour the batter into the large bowl, and add the raisins. Drop by spoonfuls onto a nonstick baking sheet. Bake for 10 minutes. NOTES : * can be oatmeal ground in a blender or food processor Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Open Face Ratatouille Sandwich Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 2 1 2 : : 4 : New

Sandwich Ingredient -- Preparation Method -------------------------------eggplant in 1 in pieces zucchini or yellow 3/4 in slices red pepper cut in strips red onion 1/2 in wedges herbes de provence or dried thyme plum tomatoes lenghwise in 6 wedges garlic balsamic vinegar

Measure -----------sm sm med sm tsp med clove tbsp

Preheat over to 400. toss eggplant, zuccchini, pepper, and onion inside. sprinkle with herbes de provence. Fill shallow pan with on inch of water and put tossed vegetables in. Roast for 30 minutes, Add tomatoes and roast for 15 to 20 minutes or until begetables are tender. Meanwhile rub pita or bread with cut sides of garlic clove. vinegar over vegetables on bread. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Banana Berry Smoothie Recipe By Serving Size Categories Amount -------2 1 10 : Dr Fuhrman online : : Dessert Smoothies Ingredient -- Preparation Method -------------------------------oranges banana strawberries sprinkle balsamic

Measure -----------oz

Blend all ingredients together in a Vita-Mix or other powerful blender. Rating: 4 Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cashew Salad Recipe By Serving Size Categories Amount -------2 2 3 12 : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure -----------tb tb

Ingredient -- Preparation Method -------------------------------Oranges -- Peeled And Diced Lemon Juice Blood Orange Vinegar Cashews -- Raw

In a blender or Vitamix conbine the ingredients and blend until smooth. NOTES : This tastes great on a spinach and mushroom salad with thinly sliced red onions, or ona lettuce, tomato, and ccumber salad. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Chicken Oriental Recipe By Serving Size Categories Amount -------3/4 1 8 1 2 1 : Pocket Cook v5 : 1 : Poultry Ingredient -- Preparation Method -------------------------------Orange Juice Navel Oranges -- Diced Chicken -- Diced Green Pepper -- Sliced Waterchestnuts -- Canned -- Drained Mushroom -- Baby

Measure -----------c oz oz c

1 1 1 1 1

t t t t

Olive Oil Cornstarch Bragg's Lliquid Aminos Date Sugar Garlic

Mix orange juice, orange, Bragg's and garlic, Then add the chicken chunks to marinate in fridge for 1 hour. Put the oil in a large non-stick skillet and take the chicken out of the marinade and cook it in the skillet with the green pepper and water chestnuts. After cooking about 5 minutes add the cornstarch to the orange marinade and stir and then add it to the chicken and vegetables. Serve over brown rice. Recipe By : ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Dill Vinaigrette Recipe By Serving Size Categories Amount -------1/2 1/2 3 1 1 1/2 3 4 : Pocket Cook v5 : 2 : Salads And Dressings

Vegetarian

Measure -----------t c tb

Ingredient -- Preparation Method -------------------------------Red Pepper Dill -- Dried Dates -- Pitted Onion Orange Juice Garlic Wine Vinegar

Blend together until smooth. Recipe By : ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange dressing Recipe By Serving Size Categories Amount -------handful 2 1 : onlineDr Fuhrman : : Salad Dressings Ingredient -- Preparation Method -------------------------------cashews raw pieces oranges orange vinegar

Measure -----------1 whole tbsp

blend Rating: 5 - - - - - - - - - - - - - - - - - * Exported from MasterCook * ORANGE GINGER DRESSING Recipe By Serving Size Categories Amount -------1/2 1 2 2 2 1 : ETL person : 2 : Salad Dressings Ingredient -- Preparation Method -------------------------------orange juice garlic -- pressed low sodium soy sauce -- optional ginger, peeled and chopped rice vinegar white miso -- optional

Measure -----------cup clove teaspoons teaspoons tablespoons tablespoon

Whisk or blend together. This makes enough for 3 servings. Dressing will keep for one week in the refrigerator. ETL person ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Goji Bars Recipe By Serving Size Categories : ETL Newsletters : : Dessert New

Amount -------1 1/2 1 1 1/4 1 1 1 1/4

Measure -----------c c c c c c c tsp c

Ingredient -- Preparation Method -------------------------------dates raisins unsulfered dried apricots Goji berries dried apricots walnuts oatmeal (finely chopped in food processor) orange zest (fresh from orange) sesame seeds

Place dates, raisins, apricots, and Goji berries in food processor. Process until the mass forms one large ball, then remove to a mixing bowl.Process the oatmeal until it is a fine meal. Process nuts until they are finely chopped but not powder. Knead all ingredients thoroughly by hand.Press out on a cutting board,flipping and pressing evenly until about 1/2 inch thick.Trim edges and make a rectangle and slice in bars. Knead together leftover edges and make more bars. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Sunflower Dipping Sauce Recipe By Serving Size Categories Amount -------3 3 1 2 : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure -----------tb oz

Ingredient -- Preparation Method -------------------------------Black Fig Vinegar Black Mission Figs Sunflower Seeds Oranges

Blend together until creamy Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Orange/Sesame Dressing Recipe By Serving Size Categories Amount -------3 6 1/2 2 2 : Pocket Cook v5 : 2 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Sesame Seeds -- * See Note Cashews -- * See Note Orange Juice Rice Vinegar Oranges -- *

Measure -----------tb c tb

Toast the sesame seeds in a dry skillet for 3 minutes, shaking the pan frequently. In a blender or Vita-Mix, combine 2 tbsp. sesame seeds, the cashews, orange juice, and vinegar. Add the diced oranges to the salad and mix in the blended dressing. Sprinkle the remaining sesame seeds on top. This tastes great on a spinach and mushroom salad with thinly sliced red onions, or on a lettuce, tomato, and cucumber salad. NOTES : * unhulled * raw * peeled and diced, or 1 jar unsweetened, mandarin orange slices Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Wok Recipe By Serving Size Categories Amount -------1 1 2 1/4 15 1 1 1 : Pocket Cook v5 : 21 : Oriental Ingredient -- Preparation Method -------------------------------Sweet Mirin Seasoning Mrs Dash Or Oriental Seasoning Garlic Cloves Cooking Wine -- * See Note Frozen Mixed Vegetables -- * See Note Onion -- * See Note Waterchestnuts -- Canned -- * See Note Tofu Block -- Diced

Measure -----------tb t c oz cn

2

oz

Chichen --

Optional

Place the seasoning, garlic, and cooking wine (or broth) in a covered pot or wok and heat. Add the vegetables. If using frozen vegetables, drain off the water and don't use the juice from the water chestnuts because you will not need as much liquid. Fresh vegetables need to cook longer and require more liquid. Any vegetables can be stir-fried in pineapple juice, vegetable broth, flavored vinegar, light soy sauce, or Bragg's Liquid Aminos for a change of flavor. NOTES : or vegetable broth use 10- 20 ounces assorted fresh vegetables, or 1-2 (10-oz.) bags frozen Oriental vegetables (defrosted) or 3 shallots chopped reserve juice Recipe By : Dr Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Paulette's Vegetable Soup Recipe By Serving Size Categories Amount -------1 4 1 1 1 1 1/2 1/2 1/2 1/2 1/2 1/2 1 1 : Pocket Cook v5 : 4 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Potato -- Diced Into 1/2 Inch Water Onion -- Chopped Garlic -- Large st Celery -- Chopped Carrot -- Diced Mushroom -- Chopped Thyme Dill Marjoram Basil Cooking Wine Liquid Amos Peas -- Fresh Or Frozen

Measure -----------lg c c lg lb t t t t c tb c

Boil the potato in the water in a covered pot until the potatoes are just tender. Heat a heavy skillet. Add some water (to saute with), onions, garlic and salt. Saut� over medium heat, stirring for 5 minutes. Add remaining celery, carrot, mushrooms and spices and more water if necessary; continue cooking and stirring.

When all is tender (8 - 10 minutes) add the entire skillet, liquid and all to the potatoes and their water. Simmer an additional 20 - 30 minutes. Add the cooking wine, Liquid Amos and peas when there are 20 minutes left to simmer before serving time. Sprinkle the scallions on top of each serving. NOTES : This is one of these convenient soups which actually improve with a little standing around before serving time. You can assemble it in the morning to serve it at night. Just do everything but the final simmering, and let the soup stand at room temperature (keep it covered). Simmer just before serving. Recipe By : Paulette NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Apricot Cover up pie Recipe By Serving Size Categories Amount -------1/2 4 5 1/2 1/2 1 1/4 : Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Oatmeal Whole Wheat Flour Almond Butter -- Raw Date Sugar Apricots -- Pitted And Sliced Peaches -- Pitted And Sliced Cinnamon

Measure -----------c tb tb c lb lb t

Toss peaches and apricots with the cinnamon, nutmeg, and half the date sugar, and spread evenly in a glass pie plate. Prepare the topping by mixing the oats, flour, nut butter, and remaining sugar, and kneed until smooth. Crumble the topping over the fruit and bake at 300 degrees for 20 minutes. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Ice Cream with Nut Pie Shell Recipe By Serving Size Categories Amount -------16 1/2 1/2 1/2 1/2 8 : ETL Newsletters : : Dessert New Ingredient -- Preparation Method -------------------------------peaches, frozen and sliced soy milk walnuts ground macadamia nuts ground pecans ground medjool dates

Measure -----------oz c c c c

Make the nut crust by kneading the ground nuts with the date rolls and pressing into the bottom of a glass pie pan. Blend the frozen peaches with the soy milk and spoon into nut crust before serving. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach smoothie Recipe By Serving Size Categories Amount -------1 3 Recipe By : Brenda NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: : Pocket Cook v5 : 1 : Breakfast Ingredient -- Preparation Method -------------------------------Orange Dat

Measure ------------

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Peaches and Cream Recipe By Serving Size Categories Amount -------1 1 1 : ETL Newsletters : : Dessert New Ingredient -- Preparation Method -------------------------------and slicedpeaches, frozen dried apricots soy milk

Measure -----------lb c c

Soak apricots in soy milk overnight. Blend all ingredients in a high powered blender, food processor, or VitaMix until mixture forms a smooth, ice cream-like consistency. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peachy Apricot Sorbet Recipe By Serving Size Categories Amount -------1/4 2 2 Blend Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peachy Leek Soup Recipe By Serving Size Categories Amount : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method : onlineDr Fuhrman : 2 : Dessert Ingredient -- Preparation Method -------------------------------soy milk, plain peaches, frozen dried apricots, unsweetened and unsulfured

Measure -----------cup cups

Measure

-------2 1 4 2 4 1/2 4 3

-----------c lb lg lb c oz c

-------------------------------Dried Peaches Frozen Peaches Onions Carrots -- Juiced Leek Stalks -- Split And Washed Lentls Spinach -- Bagged Water

Soak dried peaches in water overnight and then chop into small chunks and place in the soup pot with the soaking water, set on a low flame. Add the lentils,chopped onion, and leeks. Blend the carrot juice and raw spinach in a blender or VitaMix and add to the pot. Take the soft cooked leeks out of the soup pot and blend with some soup liquid until smooth and add back to the pot. Cover the pot and simmer on low heat for 30 minutes. Recipe By : Dr Fuhrman (newsletter) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peachy Pecan Dip Recipe By Serving Size Categories Amount -------2 4 6 8 1 : Pocket Cook v5 : 1 : Vegetarian Ingredient -- Preparation Method -------------------------------Spicy Pecan Vinegar Dried Peachs Or Dried Apricot Presoak In 1/4 C Soy Milk Raw Pecan Halves Tofu

Measure -----------tb

oz

Blend until smooth. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg

Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pears L' Orange Recipe By Serving Size Categories Amount -------6 1/4 1/4 1/4 1 1/2 1 1/2 1 2 : Lisa Fuhrman : 1 : Dessert Ingredient -- Preparation Method -------------------------------pears -- any type orange juice concentrate white grape juice concentrate pineapple juice concentrate water cranberries -- fresh currants arrowroot

Measure -----------cup cup cup cups cups cup tablespoons

Peel and slice pears. Put juice concentrates and 1 cup of water in a pot. Bring to a boil. Add fresh cranberries and currants, return to a boil for 3 minutes. Reduce heat. Mix 1/4 cup cold water awith arrowroot until smoothe. Add to cranberry-currant mixture and stir until sauce thickens. Lay pears in a baking pan and cover with the sauce. Bake covered at 350 degrees until tender, about 35minutes. Lisa Fuhrman Lisa Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Maple Salad Recipe By Serving Size Categories Amount -------2 1/4 1/4 3 16 : Pocket Cook v5 : 1 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Maple Syrup Spicy Pecan Vinegar Pecans -- Raw -- Chopped & Crush Green Apples -- Peeled Mixed Baby Greens

Measure -----------tb c c oz

Peel apple into thin slivers with apple peeler or shredder into greens. Stir maple syrup into pecan vinegar and pour over salad. Toss the crushed pecans on top. Seal

top of bowl tightly and shake it, turn it upside down and shake some more, then shake the bowl more too. Have fun Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecandorf Holiday Salad Recipe By Serving Size Categories Amount -------3 1 1 1/2 1/4 1 1/4 1/4 1/4 1/4 1/4 : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure -----------lb lb c c tb c lb lb lb lb

Ingredient -- Preparation Method -------------------------------Green Apples Leaf Lettuce -- * See Note Raw Vegetables Pecans -- Chopped Spicy Pecan Vinegar Maple Syrup Vinegar Red Pepper Onion Carrot Cabbage

Place salad greens (and raw vegetables, if used) into a bowl. With an apple peeler, shred apples onto lettuce. Sprinkle in chopped pecans. Stir maple syrup into Spicy Pecan Vinegar. Pour on top of other ingredients. Cover lettuce bowl with a tight cover and shake vigorously to thoroughly mix ingredients. NOTES : * mixed leafy greens Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Inspired Salad Dressing Recipe By Serving Size Categories Amount -------8 2 24 1 8 5 Claudia Claudia Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pigs in Blankets Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1 : : : Leon's favorite Ingredient -- Preparation Method -------------------------------cabbage ground beef onion, finely chopped egg rice uncooked : Claudia : 4 : Salad Dressings Ingredient -- Preparation Method -------------------------------avocado pine nuts basil leaves -- fresh vegetable juice garlic -- less if large lemon juice

Measure -----------ounces ounces quart cloves tablespoons

Measure -----------head c c

Core the cabbage and place head-down in enough boiling water to cover. Turn off heat. When cabbage has softened, remove from water and separate leaves, leaving them whole. Trim heavy vein down to make it look flat. Combine meat, onion, egg, seasonings, and rice. Mix well. In the center of each cabbage leaf place 2 to 3 tablespoons of this filling mixture. Fold two sides down toward center and roll. Secure with toothpicks. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 hours. Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple blended salad Recipe By Serving Size Categories Amount -------1 5 1 1 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pistachio Mustard Salad Dressing Recipe By Serving Size Categories Amount -------1/3 1 2 1/4 1/2 : onlineDr Fuhrman : 4 : Salad Dressings Ingredient -- Preparation Method -------------------------------raw shelled pistachio nuts dijon mustard VegiZest garlic powder soy milk : : : Ingredient -- Preparation Method -------------------------------banana lettuce date sugar pineapples in its own juice

Measure -----------oz sm can

Measure -----------cup tablespoon tablespoons teaspoon cup

Blend all ingredients until smooth in a high powered blender (serves 4-6). Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pistachio-Mustard Dressing Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 1 : Salad Dressings

Vegetarian

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/3 1 2 1/4 1/2

c t ts t c

Pistachio Nuts -- Raw Shelled Dijon Mustard Vegezest Or Vegebase Garlic Powder Unsweetened Soy Milk

Blend all ingredients thoroughly in highpowered blender (Vitamix or Blend-Tec). Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Apple Bake Recipe By Serving Size Categories Amount -------2 1/4 2 1 1/4 1 : Pocket Cook v5 : 2 : Breakfast Vegetarian Ingredient -- Preparation Method -------------------------------Apple -- Chopped Raisins -- * See Note Apple Juice -- * See Note Flaxseed -- Ground Cinnamon Whole Wheat Pita -- *

Measure -----------c tb tb t

Heat the apples, raisins (if desired), and water or juice over a low flame for 5 minutes, stirring frequently. Remove from heat and mix in flaxseed and cinnamon. Cut pita in half and fill with apple mixture. Toast in the toaster oven on high for 3 minutes. Try it with other fruits, like pears or peaches, too. NOTES : * optional * or water * split and separated Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5

Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Vegetable Casserole Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 1 1 1 1 6 1 1/8 3/4 6 1 1/2 4 2 1 : Pocket Cook v5 : 8 : Vegetarian Ingredient -- Preparation Method -------------------------------Baby Spinach Zucchini -- Chopped Broccoli -- Chopped Red Pepper -- Chopped Green Pepper -- Chopped Fresh Tomatoes -- Chopped Mushrooms -- Chopped Onion -- Chopped Oregano Basil Garlic -- Chopped Vegizest Water Low Sodium Pasta Sauce (walnut Acres Garli Water Sun-dried Tomatoes Soaked Over Night -Garlic -Cornmeal Minced Grate Cut Into Small

Measure -----------c c c c c c c md tb tb tb c cn c c c c

Soy Mozzarella Cheese -- --

Instructions: Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polynesian Broccoli Recipe By Serving Size Categories Amount -------4 2 4 1 1 1 1 1 1 : onlineDr Fuhrman : 1 : Main Dish Ingredient -- Preparation Method -------------------------------broccoli, stems and florets frozen corn garlic -- minced date sugar VegiZest cornstarch Blood orange vinegar pineappple chunks waterchestnuts -- sliced

Measure -----------stalks cups cloves tablespoon tablespoon tablespoon tablespoon can cup

Cut the broccoli florets from the stems and peel stems with potato peeler. Cut the broccoli stems and florets into small chunks. Steam the broccoli for 10 minutes adding the corn the last 4-5 minutes. Combine the remaining ingredients, except the water chestnuts, in a saucepan and simmer over low heat for 10 minutes. Add water chestnuts and stir to heat through. In a large bowl, combine broccoli and corn mixture with sauce and mix to coat. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pomeberry green blended salad Recipe By Serving Size Categories Amount -------2 10 4 2 3 : Pocket Cook v5 : 1 : Ingredient -- Preparation Method -------------------------------Pomegranate Juice Blueberries Baby Romaine Baby Spinach Dates

Measure -----------oz oz oz oz

Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from

Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popcorn Puppies Recipe By Serving Size Categories Amount -------1 1 1 : ETL Newsletters : : New Snack Ingredient -- Preparation Method -------------------------------bowl of air popped popcorn olive oil brewer's yeast

Measure -----------lg tbsp tsp

Put olive oil in a fine mist sprayer. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobella Mushrooms and Beans Recipe By Serving Size Categories Amount -------1/2 1 2 2 1/3 1 15 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Olive Oil Onion -- Chopped Garlic -- Chopped Mushroom -- * See Note Red Wine -- * See Note Tomato -- * See Note Garbanzo Beans -- * See Note

Measure -----------t lg lg c lg oz

Heat oil and spread to cover the bottom of a skillet. Add the onion and garlic and saut� for 2 minutes, then add the mushrooms and the red wine or broth. Cook for 5 more minutes. Add the tomatoes and garbanzo beans, plus half the juice from the can. Cook for another 5-10 minutes. NOTES : * portobella mushrooms,sliced thin * or vegetable broth * diced, or 8 halved cherry tomatoes * juice reserved

Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Pancakes Recipe By Serving Size Categories Amount -------1 : Pocket Cook v5 : 1 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Egg Beaters� 99% Egg Substitute

Measure ------------

bake at 425 spray ea side with olive oil Recipe By : Brenda NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Presto Pesto Dip Recipe By Serving Size Categories Amount -------1/2 : Pocket Cook v5 : 1 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Almonds

Measure -----------c

1/2 2/3 4 2 1

c c tb c

Pine Nuts Basil -- Fresh Garlic Lemon Juice Tomatoes -- Chopped

Grind all ingredients in a VitaMix or food processor, Can be served with steamed or raw veggies. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Citrus Soup Recipe By Serving Size Categories Amount -------2 2 4 3 1 1 1 2/3 1 : Pocket Cook v5 : 8 : Soup Ingredient -- Preparation Method -------------------------------Vegebase Orange Juice Carrot Juice Pumpkin -- * See Note Onion -- Thinly Sliced Garlic Ground Cinnamon Raw Cashews Fresh Parsley

Measure -----------tb c c c c t c t

In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the pumpkin mixture and cashews in blender until smooth; return pureed mixture to pot. Repeat with remaining pumpkin mixture. Heat pureed mixture and serve, garnished with parsley. NOTES : * cubed (or 1 can pumpkin puree) Recipe By : Robin Jeep NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Recipe By Serving Size Categories Amount -------1 1/4 5 1/2 1 1/2 1/8 15 1 1/2 : Pocket Cook v5 : 6 : Vegetables Ingredient -- Preparation Method -------------------------------Grape Nuts Cereal Apple Juice -- Thawed Cornstarch Date Sugar Cinnamon Ginger -- Ground Cloves -- Ground Pumpkin -- Canned Soy Milk

Measure -----------c c tb c t t t oz c

Preheat oven to 350. Mix Grape Nuts with apple juice concentrate, then pat into bottom and partway up sides of 9" pie pan. Bake 7 minutes. Remove and set aside but keep the oven at 350. In a large bowl, combine the cornstarch with the sugar, salt, cinnamon, ginger and cloves. Blend in the pumpkin and soymilk. Pour into baked pie crust and bake 45 minutes. This has 3g. fiber. Picky people think this is just regular pumpkin pie. I didn't post it in the recipes as I think it came from another book. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Smoothie Recipe By : Pocket Cook v5

Serving Size Categories Amount -------1 1 4 1/2 2 1/8 1/4

: 1 : Dessert

Vegetarian

Smoothies

Measure -----------c sm t t Can

Ingredient -- Preparation Method -------------------------------Vanilla Soymilk Banana -- Frozen Dates -- Pitted Pumpkin -- 7/8 Cup Ice Cubes Ground Mace -- Or Nutmeg Cinnamon -- Ground

Place all ingredients in Vita Mix container. Process on high with tamper until smooth. Serves 2. Substitutions: Steamed winter squash could be used instead of canned pumpkin. Recipe By : Carol from ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick & Easy Banana/Oat Bars Recipe By Serving Size Categories Amount -------2 1/4 1/2 1/2 2 1/4 : onlineDr Fuhrman : 8 : Dessert Ingredient -- Preparation Method -------------------------------quick oates (not instant) walnuts -- chopped shredded coconut raisins or chopped dates ripe bananas -- mashed unsweetened applesauce, -- optional

Measure -----------cups cup cup cup large cup

Instructions: Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9"X 9" baking pan. Bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. ENJOY!! Add the applesauce & date sugar if you'd like a sweeter, moister version of these bars. I usually double this recipe since everyone loves these bars and they disappear so quickly Dr Fuhrman

onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Corn Chowder Recipe By Serving Size Categories Amount -------32 1/2 16 30 2 3 10 6 4 1 2 2 : ETL Newsletters : : New Soup Ingredient -- Preparation Method -------------------------------vita soy original soy milk water vegiZest corn frozen carrots, chopped zucchini broccoli, frozen celery kale, chopped Mrs dash mushrooms chopped potatoes

Measure -----------oz c oz oz lb oz stalks c tsp c med

Cook all ingredients, except the corn and mushrooms, in a large pot on a low flame. After 20 minutes of cooking, remove the zucchini, broccoli and celery with some of the liquid, add one cup of the corn, and blend. Add this creamed mixture back into the soup. Add the rest of the corn and the mushrooms and cook another 15 minutes. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Corn Stew Recipe By Serving Size Categories Amount -------2 1 1 1 1 1/2 2 1/4 : Pocket Cook v5 : 2 : Soup Ingredient -- Preparation Method -------------------------------Soy Milk Whole Wheat Flour Potato -- Diced Carrot -- Diced Onion -- Diced Dulse Dried Vegetable Flakes Mrs. Dash Seasoning

Measure -----------c tb md lg t tb t

1 10

t oz

Butter Buds� Frozen Corn

Heat 2 cups of water and soymilk together on a low flame. Mix in the flour, dulse, vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the soup comes to a boil again. Recipe By : Dr. Joel Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Red Pepper Soup Recipe By Serving Size Categories Amount -------1 6 1/2 2 6 1 2 2 1 5 1 3 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Chili Pepper Red Pepper Parsley -- Chopped Spinach -- Chopped Plum Tomatoes -- Chopped Basil -- Chopped Frozen Corn Mushroom -- Chopped Mrs Dash Water Unsweetened Soy Milk Dates

Measure -----------sm lg c c tb c c t c c

Blend the peppers, parsley, dates and water together in the blender or Vitamix until smooth. Place all ingredients into a large covered pot and cook low heat for 20 minutes. Recipe By : Dr Fuhrman (newsletters) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg

Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Coleslaw Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1 1 4 2 1 2 1/4 : Pocket Cook v5 : 2 : Salads And Dressings

Vegetarian

Measure -----------c c t tb c c c c c

Ingredient -- Preparation Method -------------------------------Raisins Apple Juice Potato -- Baked Mustard Lemon Juice Cabbage -- Shredded Carrot -- Shredded Beets -- * See Note Apples -- * See Note Scallion -- Finely Chopped

Blend or Vita-Mix the raisins, apple juice, potato, mustard, and lemon juice, then mix all the ingredients together. Use this in place of lettuce salad for lunch or dinner. NOTES : * shredded, (optional) * peeled and shredded Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Smoothie Recipe By Serving Size Categories Amount : Pocket Cook v5 : 2 : Dessert Vegetarian Ingredient -- Preparation Method

Measure

-------1 1 1 1 Blend

-----------c c oz

-------------------------------Orange Juice Raspberries -- * See Note Banana Flax Seed -- Ground

NOTES : * freshly squeezed Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Vinaigrette Dressing Recipe By Serving Size Categories Amount -------1 3/4 1/4 1/4 1 : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure -----------tb c c c tb

Ingredient -- Preparation Method -------------------------------Shallot -- Chopped Raspberries -- Frozen Frozen Apple Juice Raspberry Vinegar Dijon Mustard

Mix all ingredients well, or puree for a smoother texture. Recipe By : Vegan web site NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Red Pepper Dressing Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/3 1/4 2 1 1

c c tb t

Balsamic Vinegar White Wine Vinegar Garlic -- Minced Basil -- Fresh -- Chopped Rosemary -- Fresh -- Chopped

lettuce, a layer of sliced artichoke hearts and a layer of roasted red peppers. It is topped with a roasted red pepper dressing made with a roasted red pepper, 1/3 cup balsamic vinegar, 1/4 cup white wine vinegar, 2 cloves garlic, minced, 1 tablespoon fresh chopped basil, and 1 teaspoon chopped fresh rosemary. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding With Banana/Apricot Sauce Recipe By Serving Size Categories Amount -------1 1 2 3 10 1 1 4 1 : onlineDr Fuhrman : 4 : Dessert Ingredient -- Preparation Method -------------------------------dried apricot halves raisins soy milk egge whites dates cinnamon vanilla brown rice -- cooked banana

Measure -----------cup cup cups tablespoon teaspoon cups

Soak apricots and raisins in the soy milk, each in its own separate closed container, in the refrigerator overnight. The next day pour off the soy milk from the raisins into the blender with the egg whites, dates, cinnamon, and vanilla. Mix with the rice and raisins and place in shallow baking pan. Bake at 250 degrees for 30 minutes. Chill before serving. Blend on banana with the soaked apricots and soy milk and pour over chilled bowls of rice pudding. Serves 4. Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Peppers Recipe By Serving Size Categories Amount -------4 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Red Pepper -- * See Note

Measure ------------

Rub down the peppers with the salad dressing using your hands and cook in overn on low broil for 10 minutes, or reast in oven at 450 degrees for 30 minutes. Wash hands. NOTES : * with seeds scooped out * low-calorie commercial dressing Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Potatoes Recipe By Serving Size Categories : Pocket Cook v5 : 4 : Vegetables Vegetarian

Amount -------1 1/2 12 1

Measure -----------tb sm tb

Ingredient -- Preparation Method -------------------------------Mrs Das Original Blend Red Potatoes -- Cut Into Wedges Olive Oil

Instructions: 1. Preheat oven to 400�F (200�C). 2. Add olive oil and melted butter to a large bowl, add potatoes, 1 Tbsp. Mrs. Dash� Original Blend and toss. 3. Place on a cookie sheet, and roast for 30 minutes. 4. Increase heat to 450�F (220�C). 5. Sprinkle with remaining Mrs. Dash� Original Blend and continue to roast for 5 to 10 minutes or until tender and browned. Recipe By : Mrs Dash NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Salad Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure ------------

Ingredient -- Preparation Method --------------------------------

Marinate vegetables in cornstarch water and herb mixture for an hour. Roast mushrooms, asparagus, onions and red peppers. I top lettuce with the roasted vegetables and add garbanzo beans and a small amount of balsamic vinegar. Recipe By : ETL Member

NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * ROBIN'S FAVORITE BLENDED SALAD Recipe By Serving Size Categories Amount -------10 1/2 1 1/2 1 1/2 2 1/2 1/2 : Chef Robin : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------spring salad mix, spinach or lettuce white beans tomato avocado rice vinegar or seasoned vinegar garlic tahini Vegezest -- optional water or veggie juice, enough toliquify

Measure -----------ounces cup tablespoon clove teaspoons teaspoon

Blend it all together and add any seasonings or herbs to your taste. It is like a great cold veggie soup or drinking a great salad dressing. You can add other veggies or even fruits - cucumbers, bell peppers, apple, etc. Chef Robin Chef Robin Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rolled Eggplant Recipe By Serving Size Categories Amount -------1 1 1 : Pocket Cook v5 : 2 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Eggplant -- * See Note Pepper -- * See Note Onion -- Chopped

Measure ------------

2 2

c

Garlic -- Chopped Tomato Sauce 350 degrees for 20 minutes, until flexible. water to make the filling. Take the strips of them up with the filing mix in the middle. bake at 350 for 30 minutes.

Bake eggplant in lubricated pan at Saut� pepper, onion, and garlic in partially cooked eggplant and roll Cover with nonfat tomato sauce and

NOTES : * peeled and sliced into thin, flat, wides stirps * diced (red or green) Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Corn Salad Recipe By Serving Size Categories Amount -------5 1 3 4 2 1 2 1 1 1 2 10 : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure -----------cn

t tb

Ingredient -- Preparation Method -------------------------------Corn -- Steamed And Cut Off Black Beans Red Bell Pepper st Celery -- Chopped Scallion Orange -- Peeled Plum Tomatoes -- Chopped Garlic Mrs. Dash pn Chili Powder Spicy Pecan Vinegar Pecan Halves -- Chopped

Roast peppers at 400 degrees for 15 minutes, then chop in small pieces. Blend the orange, tomatoes, scallions, garlic, Mrs. Dash, chili powder, and vinegar to make the dressing. Toss the corn, beans pepper, celery, and pecans with the dressing Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,

Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Fig Dressing Recipe By Serving Size Categories Amount -------2 1/4 2 : Pocket Cook v5 : 1 : Vegetarian Ingredient -- Preparation Method -------------------------------Fig Vinegar Garlic Tomato Sauce Raw Almond Butter

Measure -----------tb c ts

Mash together with a fork. Recipe By : NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad - Asparagus with Sweet Black Fig Dressing Recipe By Serving Size Categories Amount -------1/3 1 1 1 1 1 1 : Pocket Cook v5 : 4 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Black Fig Vinegar Dijon Mustard Fresh Marjoram -- Chopped (or 1 Tsp Almond Butter Ketchup -- Low Sodium Garlic -- Minced Vegizest

Measure -----------c tb tb tb tb t tb

3 2 1 1/2

tb lb sm c

Water Mixed With Low Sodium Seasoning Asparagus Tough Ends Trimmed -- Cut Into 2-"pieces Red Bell Pepper -- Very Thinly Sliced Pecans Lightly Toasted -- Chopped

Dressing- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in mustard, marjoram, garlic, almond butter, ketchup and water with seasoning mixed in, to taste. Vegetable Salad- Saut� asparagus in small amount of water, stirring over high heat for 3 minutes, then cover and steam for 1 minute. Remove to a bowl. Water saut� bell peppers for 1 minute. Add asparagus and bell peppers to dressing; toss to blend well. Sprinkle with pecans and serve. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad with Spicy Russian Dressing Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 2 : Salads And Dressings

Vegetarian

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/8 1 1/8 6 1/4

c 7 oz Can t

Soy Milk Tomato Paste Chili Powder Almonds -- Blanched Avocado

Make salad dressing by blending avocado, almonds, soy milk, and chili powder. Place all ingredients in a large bowl, addthe dressing, cover the bowl with a thight lid and shake to mix thoroughtly. Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scrambled Tofu Recipe By Serving Size Categories Amount -------1 1/2 2 2 : Pocket Cook v5 : 2 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Onion -- * See Note Green Pepper -- Finely Chopped Garlic -- Chopped Firm Tofu -- * See Note

Measure -----------sm c c

In a large skillet, saut� onion, green pepper, and garlic in 1/2 cup water for 5 minutes. Add the tofu and pepper (or seasoning) and cook for another 5 minutes. Add a little Vege Base or Mrs. Dash as a flavoring. NOTES : * or several green onions, chopped * drained and crumbled black pepper to taste, or Vege Base or Mrs. Dash seasoning Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Strawberry Dressing Recipe By Serving Size Categories Amount -------2 : onlineDr Fuhrman : 2 : Salad Dressings Ingredient -- Preparation Method -------------------------------strawberries -- fresh

Measure -----------cups

4 1/2 3

ounce tablespoons

dates sesame seeds, unhulled black fig vinegar

Blend all ingredients together Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shelley's blended salad Recipe By Serving Size Categories Amount -------8 1 1 1 1 1 : Shelley on ETL : 1 : Blended Salad Ingredient -- Preparation Method -------------------------------water naval orange -- peeled frozen strawberries frozen peaches baby spinach or 2 large handfuls ground flaxseed

Measure -----------ounces cup cup bag tablespoon

Blend until smooth Shelley on ETL Shelley on ETL Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sicilian Meal Roll Recipe By Serving Size Categories Amount -------2 1/2 3/4 2 1/2 1 1 1 1/4 : Pocket Cook v5 : 8 : Ingredient -- Preparation Method -------------------------------Eggs -- Beaten Tomato Sauce -- No Sodium Bread Crumbs -- Soft Parsley -- Snipped Oregano -- Dried And Crushed Onion -- Chopped Carrot -- Minced st Celery -- Minced Salt

Measure -----------c c tb t md md t

2 2 5 6 3/4 4 2

lb oz oz c ts tb

Garlic -- Minced Ground Beef Prosciutto -- Or Bacon Or Br Ham Swiss Cheese Ketchup Dry Mustard Brown Sugar

In a bowl combine the eggs and tomato sauce. Stir in the bread crumbs, parsley, oregano, salt, pepper, and garlic. Add ground beef; mix well. On waxed paper or oil pat meat to a 10 x 8 inch rectangle. Arrange ham slices atop meat, leaving a small margin (1 inch) around edges. Top with sauce or reserved slice of cheese. For sauce see recipe. Tear up remaining cheese; sprinkle over ham. Starting from short end, carefully roll up meat, using wax paper to lift; seal edges and ends. Place roll, seam side down, in 13 x 9 x 2 inch baking pan. Bake at 350 till done, about 1 1/4 hours. (Center of roll will be pink due to ham.) Cut reserved cheese slice into 4 triangles; overlap atop meat. Return to woven till cheese melts, about 2 minutes. NOTES : Doube recipe if you have company and want to make sandwiches the next day. Recipe By : Paulette NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Salad Dressing Recipe By Serving Size Categories Amount -------: : : New

Salad Dressings Ingredient -- Preparation Method --------------------------------

Measure ------------

blend Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Smashed chick peas Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 0 : Vegetables Vegetarian Ingredient -- Preparation Method --------------------------------

Measure ------------

1 can chickpeas fig vinegar -- to taste Put chick peas in a bowl, and partially mash (smash) with a fork. You can make this as chunky or smooth as you wish. Add a splash of fig vinegar (or other vinegar,) smash a bit more just to blend the flavors, and enjoy! NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smooth & Creamy Recipe By Serving Size Categories Amount -------6 6 1/4 8 : Dr Joel Furhman : 1 : Blended Salad

Salads

Vegetables

Measure -----------ounces ounces cup

Ingredient -- Preparation Method -------------------------------baby lettuce leaves baby spinach soy milk dates

Dr Joel Furhman Dr Joel Furhman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoothie

Recipe By Serving Size Categories Amount -------1 1 1 1 Blend

: Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Orange Juice -- Freshly Squeezed Raspberries Banana Flax Seed -- Ground

Measure -----------c c oz

Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soaked Oatmeal Supreme Recipe By Serving Size Categories Amount -------1/3 1 6 1 : Diabetes newsletter : 1 : Breakfast Ingredient -- Preparation Method -------------------------------raw oat flakes flaxseed walnut halves, -- crushed fresh or frozen strawberries -- sliced in half

Measure -----------cup tablespoon pint

Put the oat flakes in a cup, fill the cup with water, and place it in the refrigerator. In the morning, the oat flakes will be softened. Cut in the fruit, mix in the flaxseed, Diabetes newsletter Diabetes newsletter Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sorbet Dr Fuhrman's favorite

Recipe By Serving Size Categories Amount --------

: : : New

Sorbet Ingredient -- Preparation Method --------------------------------

Measure ------------

My favorite sorbet is just blending frozen mango (in the VitaMix) with a slice of unsweetened dried mango, a little shredded coconut and a splash of lemon. But most people love blending frozen banana with a little vanilla. We also like blending frozen strawberries with a slice of orange and a slice of dried pineapple in the VitaMix. Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sorbet-Strawberry & Pineapple Recipe By Serving Size Categories Amount -------1/4 10 1 Blend Dr Fuhrman onlineDr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soycotash Salad for Two Recipe By Serving Size Categories Amount -------1/2 2 2 1 1 : Pocket Cook v5 : 1 : Salads And Dressings : onlineDr Fuhrman : 2 : Dessert Ingredient -- Preparation Method -------------------------------orange juice strawberries, frozen dried pineapple, unsweetened, unsulfured

Measure -----------cup ounces slice

Vegetarian

Measure -----------c c c

Ingredient -- Preparation Method -------------------------------Zesty Tomato Garlic Dressing Corn Kernels Edamame Beans -- Cooked Tomato -- Chopped Salad Greens

Put half of the greens in each of two salad bowls or containers. Then put half of

the rest of the ingredients on each salad. The frozen edamame beans will need to be pre-cooked. Frozen corn kernels don't need to be cooked if there is time for them to thaw. I carry this to work and never cook the corn, and it is nice and sweet. The recipe for the dressing is in the ETL book. You can substitute lima beans or kidney beans for the edamame sometimes for variety, and to avoid excessive amounts of soy. View More Recipes Recipe By : Claudia Bullock (ETLr) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spainach Salad Recipe By Serving Size Categories Amount -------5 1/4 2 1 1 1 2 : Pocket Cook v5 : 1 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Spinach -- Raw Red Onion -- Shredded Finely Unhulled Sesame Seeds Flax Seed -- Ground Sunflower Seeds Blackberries Pear Or Fig Vinegar -- If Desired

Measure -----------oz tb tb tb pt tb

Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Bean Spread or Dip

Recipe By Serving Size Categories Amount -------15 1 1 1/4

: Pocket Cook v5 : 2 : Dips Ingredient -- Preparation Method -------------------------------Beans -- * See Note Chili Powder -- * See Note pn Cumin -- * See Note Garlic Powder -- *

Measure -----------oz t t

Mash the beans with a fork, masher, or food processor with about half the liquid from the can. Mix in the spices. Serve with raw or lightly steamed vegetables or toasted pit bread. NOTES : * 15 oz can of beans, any type * or mild chili salsa, or crushed red chili peppers * or turmeric (optional) * or two garlic cloves, crushed Recipe By : Dr. Joel Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach and Mushroom Sauce Recipe By Serving Size Categories Amount -------2 1 1/4 1 1/2 2 : Pocket Cook v5 : 2 : Vegetables Vegetarian Ingredient -- Preparation Method -------------------------------Spinach Mushrooms Soy Milk -- * See Note Onion -- * See Note Garlic Powder Whole Wheat Flour

Measure -----------lb lb c t tb

Steam the spinach with half of the mushrooms for 10 minutes, and then remove it from the pot and drain. Take the other half of the mushrooms and gently heat in a pot with the soymilk, onion, garlic, and flour for 15 minutes. Blend the heated mixture in a blender, food processor or Vita-Mix and pour over each separate serving of steamed spinach and mushrooms. NOTES : * light soymilk * white

Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad Recipe By Serving Size Categories Amount -------5 1/4 2 1 1 1 2 : Pocket Cook v5 : 1 : Salads And Dressings Ingredient -- Preparation Method -------------------------------Spinach -- Raw Red Onion -- Shredded Finely Unhulled Sesame Seeds Flax Seed -- Ground Sunflower Seeds Blackberries Pear Or Fig Vinegar -- If Desired

Measure -----------oz tb tb tb pt tb

Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Strawberry Salad Recipe By Serving Size Categories Amount : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure

Ingredient -- Preparation Method

-------5 3 12 2 1/4 1/4 1/2

-----------oz oz oz oz c c c

-------------------------------Baby Spinach Romaine Lettuce Strawberries -- Frozen Cashews Soy Milk Unsweetened Applesauce Cashews sauce to make the dressing or use raw cashew lettuce and spinach leaves on a plate and on top. Pour the juice form the strawberries to the dressing and dribble over the greens

Blend cashews with soy milk and apple butter and mix until smooth. Pile the lay the defrosted frozen strawberries over the greens too. Add the currents and berries. Recipe By : Dr Joel Fuhrman

NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea and Carrot Soup Recipe By Serving Size Categories Amount -------6 1 2 2 4 1 4 : Pocket Cook v5 : 1 : Soup Ingredient -- Preparation Method -------------------------------Water Split Peas Carrot -- Peeled And Sliced Kale -- Or Any Other Green Squash Celery -- Peeled And Sliced Vegebase

Measure -----------c pk lb md bn tb

Add all to soup pot. Boil and simmer for � hour. Blend only the Swiss chard, and Squash. Simmer for another � hour. Recipe By : JOEL FUHRMAN NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,

Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split pea soup Recipe By Serving Size Categories Amount -------1 3/4 4 2 2/3 1/4 1 1/2 2 2 1/2 1/2 1/2 2 1/2 1/2 1/4 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Split Peas -- Washed Water Vegetable Stock -- Or More Water Sage Basil Thyme Garlic -- Minced Chicken Seasoning -- Or Poultry Carrot Celery Sweet Potato -- Or White Spinach -- Chopped Red Onion -- * See Note -Black Pepper

Measure -----------c c c t t t tb c c c c c t

Diced

Instructions Combine split peas and water and simmer until soft, about 45 minutes to one hour. Stir occasionally as the split peas can stick to the bottom of the pot. Add veggie stock (or water), sage, basil, thyme, fresh garlic, and vegetarian chicken seasoning (or poultry seasoning), Red onion (or yellow), Carrots, Celery, potatoes, and spinach. Simmer half an hour. Turn off heat and add pepper. Garnish with lemon slices if you like. Comment: I usually triple this recipe as it doesn't make a whole lot. NOTES : * or white Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Soup with a Twist Recipe By Serving Size Categories Amount -------5 1 1 1 2 1 1 1/2 1 1/4 1 2 1 1 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Water Vege Base Split Peas Radish -- Thinly Sliced Banana -- Sliced 1/4" Thick Spinach -- Fresh Turmeric Coriander Ginger -- Grated Olive Oil Garlic -- Minced Cumin Seeds Paprika Lemon Juice -- Fresh

Measure -----------c tb c c lb t t t t ts t tb

In a large saucepan bring water, Vege Base, split peas, turmeric, coriander and ginger to a boil, stirring occasionally. Reduce heat to low, cover and simmer for 30 minutes. Add radishes and bananas and cover and simmer for another 30 minutes or until the peas are soft. Add spinach, cover and cook for about 10 minutes. Meanwhile, in a small skillet heat oil. When it's hot add garlic and cumin seeds and cook until they are brown, stirring occasionally. Add paprika, stir, then add spices to soup. Add lemon juice. Cover and let spices soak into soup for a few minutes before serving. I found this recipe in a book by Roy Walford, the Biosphere II physician. The bananas add a sweetness to the soup. Recipe By : Ke215cop of ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Greens Vegetable Soup Recipe By Serving Size : Pocket Cook v5 : 10

Categories Amount -------1 1 1 1/2 6 2 1 2 6 1 4 1 8 8 2/3 1/2

: Soup Measure -----------bn bn bn bn sm sm md md md c c tb c c

Vegetarian Ingredient -- Preparation Method -------------------------------Dandelion Greens -- Coarsely Trimmed Swiss Chard -- Chopped -- Stems Diced Kale -- Stems Removed -- Chopp Bok Choy -- Chopped -- White Diced New Potatoes -- Cubed Sweet Potatoes -- Cubed Zucchini -- Cubed Summer Squash -- Cubed Garlic -- Thinly Sliced Onion -- Chopped st Celery -- Chopped Red Lentils Water Vegizest Walnuts -- Chopped Macadamia Nuts -- Chopped

1 bunch dandelion greens, coarsely trimmed 1 bunch Swiss chard, coarsely chopped, stems diced 1 bunch kale, stems removed and coarsely chopped 1/2 bunch bok choy, chopped, white part diced 6 small new potatoes, quartered 2 small sweet potatoes, cubed 1 medium zucchini, cubed 2 medium summer squash, cubed 1 medium onion, chopped 6 cloves garlic, thinly sliced 4 stalks celery, chopped 1 cup red lentils 8 cups water 8 Tbsp. Dr. Fuhrman�s VegiZest, or 2 tsp. Vegetable Better than Bouillon 2/3 cup chopped walnuts, raw 1/2 cup macadamia nut, raw/unsalted, chopped In large soup kettle, place chopped dandelion greens, kale, new potatoes, sweet potatoes, onion, lentils, VegiZest, and water. Bring to a boil, cover and simmer on low for about 20 minutes, stirring occasionally. Add chard, bok choy, zucchini, and squash and cook until tender, about 10 more minutes. Serve topped with a dollop of Tomato Almond Sauce made with a tomato sauce mashed with almond butter and a little fig vinegar. Recipe By : Chef Robin NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Salad with Orange Sesame Recipe By Serving Size Categories : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Amount -------1 2 2 1 3/4 1/4 1 1/4 1/2 2 1 1/2

Measure -----------c sm c c c c tb tb

Ingredient -- Preparation Method -------------------------------Baby Spinach Oranges Mushroom -- Sliced Red Onion -- Sliced Thin Raisins Sesame Seeds Orange Juice Almonds Orange -- Peeled Sesame Tahini Blood Orange Vinegar Or 1 Tb Apple Cider V

Instructions: Toss all salad ingredients together. Blend dressing ingredients and mix thoroughly with salad. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fry - Bean Brocolli Recipe By Serving Size Categories Amount -------1 1 1/2 1 3 16 1 2 3 5 1 : Pocket Cook v5 : 1 : Vegetarian Ingredient -- Preparation Method -------------------------------Apricot All Fruit Jam Baby Corn -- Canned Bragg's Liquid Aminos Beans -- Unsalted Broccoli Crushed Pineapple Snow Peas -- Chopped Onion -- Chopped Garlic Clove -- Chopped Spinach Waterchestnuts

Measure -----------tb c t cn oz c c oz c

Stir together the crushed pineapple with the juice, the apricot jam, the chopped garlic and the Braggs. Place in non-stick skillet and wok the vegeables in the fruity mix unitl tender. Discard the liquid from the canned beans and add the

beans to the mix. Heat for a few more minutes. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Freeze Recipe By Serving Size Categories Amount -------1/2 1/4 1 : Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Banana -- * See Note Soy Milk -- & Strawberries -- * See Note

Measure -----------c c

Peel and freeze the ripe banana in plastic bag or kitchenware. Place the soymilk in the food processor, with the S blade in place. Turn the machine on and drop in small slices of frozen banana, one by one. Add ground flaxseed to the top. NOTES : * frozen banana * vanilla soymilk * frozen strawberries Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Ice Scream Recipe By : ETL Newsletters

Serving Size Categories Amount -------1 2 12

: : Dessert

New Ingredient -- Preparation Method -------------------------------orange juice dried pineapple frozen strawberries

Measure -----------c slices oz

Place all ingredients in a blender, food processor, or VitaMix. Blend until creamy smooth. If you do not have a VitaMix,you may have to soak the dried pineapple in the orange juice overnight to soften sufficiently to blend in a regular blender or food processor. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry/Blueberry Smoothie Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/2 1 : ETL person : 2 : Dessert

New

Smoothies

Measure -----------tbsp c c c c

Ingredient -- Preparation Method -------------------------------Goji berries vanilla soy milk pomegranate juice strawberries blueberries, frozen banana

Soak Goji berries in small amount of water, just to cover, at least 1/2 hour before making smoothie. When Goji berries are soft, blend all ingredients together in a Vita-Mix or other powerful blender. ETL person Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Dates Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 0 : Fruit Vegetarian Ingredient -- Preparation Method --------------------------------

Measure ------------

Amount Measure Ingredient -- Preparation Method -------- ------------------------------------------- 1/2 pound dates -- pitted raw almond of pecan butter almonds -- whole pecans -- whole Slit dates open. Stuff with nut butter. Insert one nut on top of each date. NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Spaghettie Squash Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 4 2 1 1/4 1/2 1/2 1/3 : Lisa Fuhrman : 1 : Main Dish

Vegetables

Measure -----------large pound medium large cloves teaspoon teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------spaghetti squash mushroom -- fresh, sliced bell pepper -- chopped red bell pepper -- chopped onion -- chopped tomato -- finely chopped garlic basil -- dried thyme -- dried Mrs Dash oregano -- dried water

Slice the squash in half lenghtwise, and scoop out the seeds. Place in oven at 375 for 45 minutes. Bake until can pierce easily with a fork. While the squash is cooking, saute in water the onions, red and green peppers, galric and herbs. When the peppers are almost soft, add the muchrooms. When the mushrooms are tender, add the tomatoes and simmer about 10 minutes or until most of the liquid has evaporated. Spoon out the squash. Top with saute. Lisa Fuhrman Lisa Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Super Fruit Tart Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 4 1 1/2 1/2 1/2 1/2 8 3 1 1 2 2 : Pocket Cook v5 : 8 : Dessert Ingredient -- Preparation Method -------------------------------Water Dried Apricots Goji Berries Gac Juice Or Natural Fruit Blend Juice Fresh Lemon Juice Walnuts -- Ground Macadamia Nuts -- Ground Pecans -- Ground Oatmeal -- Ground Pitted Dates Unsweetened Coconut -- Shredded Strawberries -- Sliced In Half Blueberries Kiwi Fruit -- Sliced Unsweetened Coconut -- Shredded

Measure -----------c c c tb tb c c c c tb c c c tb

Filling: Simmer the water, apricots and goji berries, on low heat uncovered for about 20 minutes or until the apricots are plump and tender, stirring regularly to keep from sticking. Place water, apricots, goji berries and juices in a blender and blend until smooth and pudding like. Crust: Make the nut crust by kneading the ground nuts and oatmeal with the dates and coconut and pressing them into the bottom of a glass or ceramic pie or tart pan. Assemble: Spread filling evenly over crust and chill. Attractively arrange sliced fruit on top of chilled filling and sprinkle with coconut. NOTE: You can also make this in individual tart pans. Feel free to use any fresh berries or sliced fruit. For the tart shell: if using the date/coconut rolls you can eliminate the shredded coconut. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tahini Salad Dressing Recipe By : Pocket Cook v5

Serving Size Categories Amount -------1 2 2 2

: 1 : Salad Dressings Ingredient -- Preparation Method -------------------------------Tahini Garlic -- Grated Balsamic Vinegar Water

Measure -----------tb md Cloves tb tb

Blend and use only enough water to the right consistency. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Rating: 5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Talia's Unmeatballs and Spaghetti Recipe By Serving Size Categories Amount -------1/4 1 1/4 1/2 1/4 1 2 : Pocket Cook v5 : 4 : Main Dish Ingredient -- Preparation Method -------------------------------Soy Milk -- * See Note Tahini -- * See Note Whole Wheat Flour Oatmeal Walnuts -- Chopped Tofu -- Firm -- Chopped Onions -- Chopped

Measure -----------c tb c c c c

Warm the soymilk gently and fold in the tahini to make a sauce. Remove from heat and add the seasonings and Vege Base. Add the flour and oatmeal and mix well. Add the remaining ingredients. Mash it all together and knead the mixture with your hands to form solid ball. Then form the mixture into small balls and lay them on a nonstick baking tray and bake at 375 for 30 minutes. Serve over baked spaghetti squash, or lentil bean pasta, with plenty of fat-free tomato sauce. You can make your own fat-free, salt-free tomato sauce by gently heating in a pot fresh or canned tomatoes, crushed garlic, chopped onions, chopped scallions, and 2 tablespoons of salt-free Italian seasonings, one teaspoon of lemon juice, and one teaspoon of wine vinegar. NOTES : * light soymilk * sesame tahini chopped garlic, dill, oregano, parsley

(optional) 1 T. Vege Base by Vogue 1 c. TVP Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Soy Dressing Recipe By Serving Size Categories Amount -------1/2 5 2 2 8 : Pocket Cook v5 : 2 : Dressings Ingredient -- Preparation Method -------------------------------Soy Milk Dates Lemon Juice Black Fig Vinegar Cashews -- Raw

Measure -----------c tb tb

Blend until smooth Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tasty Hummus Spread or Dip Recipe By Serving Size Categories : Pocket Cook v5 : 2 : Sauce/Gravy/Relishes

Amount -------1 1 2 2 1

Measure -----------c tb tb t

Ingredient -- Preparation Method -------------------------------Garbanzo Beans Tahini Lemon Juice Garlic -- Finely Chopped Horseradish -- Optional

Blend all ingredients in a blender until creamy smooth. Makes an awesome spread or a dip for raw lightly steamed vegetables. NOTES : reserve 1/3 cup bean liquid and add to recipe. Recipe By : Dr. Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Green Machine Recipe By Serving Size Categories Amount -------6 6 6 2 4 2 : ETL Newsletters : : Main Dish Ingredient -- Preparation Method -------------------------------raw chopped kale raw chopped bok choy broccoli rab, chopped tomatoes, chopped garlic, chopped mushrooms chopped

Measure -----------oz oz oz lg cl c

ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thousand lost island dressing Recipe By Serving Size : :

Categories Amount -------2 1/3 1/2 3 1 1/3

: Salad Dressings Measure -----------c tsp tbsp tbsp c Ingredient -- Preparation Method -------------------------------hard boiled egg whites celery, chopped, cucumber, or stemed string beans chopped onion powder ketchup, low sodium nonfat plain yogurt red pepper

Blend together Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Chow Mein Recipe By Serving Size Categories Amount -------2 2 1 2 2 1 1 15 2 : Pocket Cook v5 : 4 : Oriental Ingredient -- Preparation Method -------------------------------Cabbage -- Chopped Onion -- Sliced Tofu -- Diced Peas Mushroom -- Sliced Arrowroot Powder Soy Sauce -- * See Note Waterchestnuts -- Canned Mung Bean Sprouts

Measure -----------c c lb c c tb tb oz c

In a covered pan or wok, saute the cabbage and onions in 1 teaspoon of sesame or almond oil. Cook for 5 minutes and then add the tofu, peas, and mushrooms. In a separate bowl, mix the arrowroot powder and the soy sauce with 3 tablespoons of the liquid from the cooking mushrooms or from the canned water chestnuts. Add this mixture, the seasonings, the water chestnuts, and the ban sprouts to the saute mixture and mix well. Cook for 3 more minutes. NOTES : * or almond oil * low salt tamari, or Bragg's Liquic Aminos *1 teaspoon Oriental seasonings Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Pumpkin Pie Recipe By Serving Size Categories Amount -------16 3/4 1 1/2 1/4 10 9 : Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Purred Pumpkin Sugar (raw) Cinnamon Ginger -- Ground Cloves -- Ground Soft Tofu -- * See Note Unbaked Pie Shell -- * See Note

Measure -----------oz c t t t oz

Directions: Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it wiII fool almost anyone. Top with non dairy topping and it will fool any pumpkin pie lover. Nutrition Information: calories-195; fat-6g; saturated fat-2g Serves: 8 Preparation time: about 1 hour + chilling time NOTES : processed in blender until smooth For pie shell I use wheat free granola about 2 cups and I soak it in about 8 oz of apple juice. Then I press it into a 9" pie plate and fill with pumpkin pie filling in this recipe and bake. Recipe By : Rene from ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Tomato Barley Stew Recipe By Serving Size Categories Amount -------1 1 2 1 1 1/4 6 1/2 8 : Pocket Cook v5 : 2 : Soup Ingredient -- Preparation Method -------------------------------Celery Juice Onion Carrot -- Diced Zucchini Potato -- * See Note Barley -- * See Note Tomato -- Chopped Sun-dried Tomatoes -- Finely Chopped Mushroom -- * See Note

Measure -----------c md

c c oz

Heat 1 cup of water and the juice of a low flame. Add the onion, carrots, zucchini and potato. Let simmer about 1 hour and then blend in blender or Vita-Mix. Return pureed mix back to the pot and add the barley, tomatoes, dried tomatoes and mushrooms and simmer for another 45 minutes. NOTES : * baked or boiled (no skin) * unrefined * white Recipe By : Dr. Joel Furhman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato dressing Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure ------------

Ingredient -- Preparation Method --------------------------------

I also like some tomato paste with some almonds, onion flakes and chili powder

Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Leek Greens Soup Recipe By Serving Size Categories Amount -------20 10 15 1/2 1/2 3 1 4 3 3 3 4 8 1/4 2 2 1 1 : Pocket Cook v5 : 10 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Tomato Juice -- Freshly Squeezed Celery Juice Water Lentils Adzuki Beans Onions -- Diced Sun-dried Tomatoes -- Soaked & Diced Plum Tomatoes -- Diced st Leeks -- Stripped -- Washed Zucchini Parsnip -- Peeled & Diced Collard Leaves Bok Choy Dill -- Fresh -- Chopped Garlic -- Crushed Basil Leaves -- Fresh Oregano -- Dried Mrs Dash -- Or Other

Measure -----------oz oz oz c c c

lg c t tb

Cook all ingredients on a very low flame in a large covered pot.Remove the leeks, zucchini, collards, and bok choy when soft and place in a blender or food processor. Ladle in a little of the soup liquid, pur�e, and pour the entire mixture back into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.) Recipe By : Dr Fuhrman newsletter NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,

Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Mushroom Soup Recipe By Serving Size Categories Amount -------2 3 4 1/2 4 3 1/2 4 4 1 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Sun-dried Tomatoes Tomato Paste Fresh Squeezed Tomato Juice Dried Lentils Water Onions -- Chopped Chili Powder Garlic Shiitake Mushrooms -- Diced Mrs Dash

Measure -----------c oz c c c t c t

This is one of my favorite lunch soups, and it can be thrown together in a flash. Soak the dried tomatoes in water overnight (see Winter Greens Soup recipe) and cut into little pieces. Put all ingredients into a large covered pot, and simmer on low heat until the lentils are mushy (about one hour). Recipe By : Dr Fuhrman (newsletter) NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * TOMATO SOUP Recipe By Serving Size Categories : Pocket Cook v5 : 1 : Soup Vegetarian

Amount -------28 2 1 1 4 1 4

Measure -----------oz c lb lg sm

Ingredient -- Preparation Method -------------------------------No-salt Tomatoes Carrot Juice Carrots -- Chopped Onion -- Chopped Garlic Cabbage -- Chopped Tomatoes -Fresh

Cook together everything but fresh tomatoes until vegetables are soft Blend entire mixture together with 4 fresh tomatoes until creamy and smooth. Recipe By : ETL member NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-Almond Dressing Recipe By Serving Size Categories Amount -------1 4 1 2 1/4 1/3 1 : Pocket Cook v5 : 1 : Salads And Dressings

Vegetarian

Measure -----------oz oz 6 oz Can tb c t t

Ingredient -- Preparation Method -------------------------------Sesame Seeds Blanched Almonds Tomato Paste Ketchup Soy Milk Chilli Powder Onion Flakes

Toast the sesame seeds for three minutes in a pan on the top of the stove, shaking the pan frequently. Put sesame seeds into the blender with the other ingredients and blend until smooth and creamy (works best in a VitaMix). This tomato-based recipe is great as a dressing to put inside pita pocket sandwiches stuffed with lettuce, sprouts, tomatoes, and avocados; or as a dip for raw veggies. Recipe By : JOEL FUHRMAN NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-Bean Soup Recipe By Serving Size Categories Amount -------6 2 1 1 1/2 3 2 1 3 : Diabetes newsletter : 2 : Soup Ingredient -- Preparation Method -------------------------------tomatoes leeks -- washed and chopped onion -- chopped mushrooms -- chopped adzuki beans bok choy -- chopped vegizest mrs dash seasoning water

Measure ------------

cup cup cups tablespoons teaspoon cups

Place ingredients in a pot;cover and simmer for two hours on a low flame.Pur�e the tomatoes,onions,and leeks,and then stir back in with the other ingredients. Leave all other ingredients in small chunks. Diabetes newsletter Diabetes newsletter Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tossed Mixed Greens and Fruit with Blueberry Dress Recipe By Serving Size Categories Amount -------2 1/2 2 3 3 : Pocket Cook v5 : 8 : Ingredient -- Preparation Method -------------------------------Frozen Blueberries -- Thawed Raw Cashews Blood Orange Vinegar -- Or Balsamic Spicy Pecan Vinegar -- * See Note Apricot Puree -- Optional

Measure -----------c c tb ts tb

1/2 2 2 1 1 1 1/2 2

c

Pomegranate Juice Romaine Lettuce -- Wash And Bite Size Kiwi Fruit -- Cut Into Pieces Fresh Strawberries -- Cut In Half Apple -- Cut Into Chunks Pear -- Cut Into Chunks Currants -- Or Raisins Pecans -- Chopped

pt c oz

Puree all dressing ingredients in blender until smooth. Taste and adjust seasoning if necessary. Toss all ingredients in dressing and sprinkle with chopped pecans. Use any combination of fruits that you like. NOTES : *or raspberry vinegar with a dash of pecan flavoring extract Recipe By : Dr. Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tossed salad w/ Apple Almond Dressing Recipe By Serving Size Categories Amount -------4 2 2 1 1 1 1 4 4 2 2 : Dr Fuhrman : 4 : Salad Dressings Ingredient -- Preparation Method -------------------------------mixed greens romaine lettuce oranges cut into bite size pieces mushrooms -- sliced cherry tomatoes almonds -- sliced, toasted almond butter apples -- peeled, quartered nutritional yeast breagg's liquid amoinos spicy pecan vinegar -- or of your choice

Measure -----------cups heads cup cup cup cup tablespoons teaspoons teaspoons

Mix all salad ingredients together. Blend all dressing ingredients until smooth.

Dr Fuhrman Dr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Trail Mix Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 : Pocket Cook v5 : 2 : Snack Ingredient -- Preparation Method -------------------------------Apricots -- Chopped Dates -- Chopped Raisins Pumpkin Seeds Pecans Walnuts Sunflower Seeds

Measure -----------c c c c c c c

Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Layer Carrot Cake with Crean Cheese Frosting Recipe By Serving Size Categories Amount -------2 1 1/2 4 2 2 2 1 : internet : 10 : Dessert Ingredient -- Preparation Method -------------------------------sugar vegetable oil egg all-purpose flour baking powder baking soda salt

Measure -----------cups cups large cups teaspoons teaspoons teaspoon

1 3/4 3 1/2 1/2 4 16 1/2 4

teaspoon teaspoon cups cup cup cups ounces cup teaspoons

ground cinnamon ground nutmeg carrot -- finely grated pecans -- chopped raisins powdered sugar cream cheese -- * see note unsalted butter vanilla extract

For cake: Preheat oven to 325�F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes (watch to be sure it does 't burn.) Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) For frosting Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature NOTES : Carrots weigh about 1 lb. Pecans weigh about 1/2 oz. internet internet Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Dressing Recipe By Serving Size Categories Amount -------1 1/2 1 2 2 1 : Pocket Cook v5 : 2 : Salad Dressings Ingredient -- Preparation Method -------------------------------Cucumber -- Peeled Tuna In Water -- * See Note Cider Vinegar Fresh Dill -- * See Note Nonfat Plain Yogurt -- * See Note Tomato

Measure -----------sm sm tb ts tb sm

Blend together. NOTES : * save liquid from tuna * finely minced, or 1 teasponn dried dill * or soy yogurt

Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Green Soup Recipe By Serving Size Categories Amount -------1 3 15 15 1 1 2 1 1 1 1 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Balsamic Vinegar Vegetable Broth -- Or 2 15 Oz Cans Diced Tomato White Beans -- With Juice Onion Basil -- Dried Garlic Oregano -- Dried Fennel Seed -- Or Powdered Fennel Rosemary Collard Greens -- Chopped

Measure -----------tb c oz oz c t t t t c

Open the can of diced tomatoes and drain some liquid into a large soup pot. Heat over medium heat. Add onions and garlic, lower heat, cover and cook for 5 minutes, until onions are soft. Add more liquid to keep from sticking. Stir in basil, oregano, fennel, rosemary and red pepper flakes. Add the beans, diced tomatoes and vegetable stock. Bring to a boil. Add the greens, lower heat and simmer for about 20 minutes. Before serving, stir in the balsamic vinegar and black pepper. Makes 6 cups. Freezes well. Variations: use other types of beans and/or seasonings. Substitute kale as the green, using about 3 cups chopped and cooking only 8-10 minutes. Or spinach or Swiss chard, cooking 4-5 minutes. Recipe By : Jodi NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuttie Fruitie Pita Sandwich Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 3 : Dr Furhman : 3 : Main Dish Ingredient -- Preparation Method -------------------------------dried mango soy milk banana avocado almonds whole-grain pita pockets, cut in half

Measure -----------cup cup cup

Soak dried mango in soy milk overnight. Drain off soy milk and blend with banana, avocado, and almonds. Thicken the mixture by letting it dehydrate in a low-heat 200-degree oven for 30 minutes. You can leave the oven door open a crack to keep the temperature a little lower. Spread mixture into the inside of the side of each pita and lay the soaked dried mango over the other side. Lightly toast the pita and wrap with silver foil for a great school lunch treat. Serves 3. Dr Furhman Dr Furhman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Barley Soup Recipe By Serving Size Categories Amount -------1 2 1 6 28 14 2 1 1/2 1 1/2 1/4 : Pocket Cook v5 : 4 : Soup Ingredient -- Preparation Method -------------------------------Onion -- Chopped Garlic -- Minced Olive Oil Water Diced Tomato -- Undrained Green Beans -- Frozen Carrot -- Sliced Mushroom -- Fresh Barley -- Uncooked Basil Oregano Pepper

Measure -----------md t c oz oz lg c c t t t

1 1

tb

Vegebase Vegetable Boulon Cube

Cook onion and garlic in oil until tender in a 4-quart saucepan. Add remaining ingredients. Bring to a boil. Reduce heat to low, cover, and simmer 45 to 50 minutes, stirring occasionally. Recipe By : Brenda Boro NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Pea/Bean Soup Recipe By Serving Size Categories Amount -------2 2 4 4 6 8 1/2 1/2 5 1 : Pocket Cook v5 : 1 : Soup Ingredient -- Preparation Method -------------------------------Carrot Juice Celery Juice Water Kale -- Chopped Onions -- Finely Chopped Tomatoes -- Finely Chopped Dried Split Peas Mixed Dried Soup Beans Vegizest Mrs Dash Table Blend

Measure -----------c c c c

c c tb tb

Combine all ingredients and simmer on low heat for 90 minutes. NOTES : retain all juice from tomatoes Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5

Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable topping Recipe By Serving Size Categories Amount -------2 2 1 1 1/4 1/4 : Pocket Cook v5 : 1 : Sauce/Gravy/Relishes Ingredient -- Preparation Method -------------------------------Lemon Juice -- * See Note Garlic -- Minced Parsley Basil Onion Powder Mustard Seed -- Ground

Measure -----------c t t t t

Store in glass container in the refrigerator. I also use it as a dipping sauce for raw veggies. Yum yum! NOTES : * 7 to 8 lemons Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Chili Recipe By Serving Size Categories Amount -------2 15 2 2 1 1 : Pocket Cook v5 : 4 : Soup Ingredient -- Preparation Method -------------------------------Beans -- * See Note Tomato -- * See Note Red Onion -- Chopped Pepper -- * See Note Carrot -- Chopped Celery -- Chopped

Measure -----------c oz c c c c

1 4 1 1 1 1/2 1 1

c t t t t t tb

Tvp Garlic -- Finely Chopped Oregano Basil Chili Powder Cumin Red Wine Vinegar Raisins -- *

Wash the beans and soad them in water overnight. Cover with water, simmer for 2 hours, and pour off the water, or use a 15 - oz. can of pinto beans instead. Combine all ingredients in a large saucepan and simmer for 1 hour. This can be poured over chopped lettuce or steamed green vegetables such as spinach and kale, or eaten by itself. NOTES : * dry kidney or pinto beans * can tomatoes crushed * chopped green or red peppers * diced or dates Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Chowder recipe Recipe By Serving Size Categories Amount -------5 1 3 1 1/3 1 2 2 2 1 1 1/2 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Potato -- Chopped Sweet Potato -- Peeled And Chopped Water Soy Milk Vegebase st Celery Carrots Onion Bell Pepper -- Red Or Yellow Marjoram

Measure -----------md md c c tb md sm lg ts

Boil potatoes in 3 cups of water until tender. Put about 1/2 the potatoes in the blender with 1 1/3 cup of unsweetened soymilk and 1 Tbs. of VegeBase. Blend until smooth. Pour back into pot. Keep on low heat. Dice these veggies when you chop

potatoes so they are cooking at the same timeWater saute the veggies with 1-2 tsp. of marjoram until the veggies are tender. When veggies are done, add to the pot of potatoes. Mix well, add pepper to taste and heat through on low to medium heat. Serve. Recipe By : Voluptuos Vegan cookbook from Jen NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Very Berry Creamy Smoothie Recipe By Serving Size Categories Amount -------1/4 1 1 1/4 1/4 1/4 : Dr Fuhrman online : 1 : Dessert Smoothies Ingredient -- Preparation Method -------------------------------soy milk banana peaches frozen blackberries raspberries blueberries, frozen

Measure -----------c c c c c

Blend all ingredients in a high-powered blender until smooth. Rating: 5 Dr Fuhrman online Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vibrant Veggies Recipe By Serving Size Categories Amount -------2 1/2 1 1 : Pocket Cook v5 : 12 : Ingredient -- Preparation Method -------------------------------Carrot Juice Broccoli Florets Cauliflower -- Small Head

Measure -----------c bn

2 4 4 3 1 4 1 2 1 2 1/2 1/4

sm sm md md ts t ts c

st Zucchini --

Celery -- Chopped Thinly Sliced Thinly Sliced Yellow

Yellow Squash --

Bell Pepper -- Orange -- Red -Beet -- Peeled -- Slice Strips Garlic -- Chopped Onion -- Halved -- Slice 1/4 In Beet Powder -- Optional Herdeprovence (dried Herbs) Arrowroot Or Cornstarch Parsley -- Chopped

Juice carrots and mix with arrow root. Water saut� broccoli, onions, and garlic for 5 minutes. Add remaining vegetables and carrot juice/arrow root. Simmer covered stirring occasionally (the sauce will thicken) until all vegetables are tender about 8 to 10 minutes. garnish sprinkled with parsley. Recipe By : Robin Jeep NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Baked Lentils Recipe By Serving Size Categories Amount -------3 3 2 4 1 2 6 3 4 1 1 1 : Pocket Cook v5 : 8 : Ingredient -- Preparation Method -------------------------------Dried Lentils -- * See Note Water Carrot Juice Carrot -- Finely Chopped Onion -- Finely Chopped Zucchini -- Finely Chopped Garlic -- Finely Chopped st Celery -- Finely Chopped Vegizest -- Or Vegebase Spike Walnuts -- Chopped Parsley -- Chopped

Measure -----------c c c

tb tb c c

Preheat oven to 350 degrees. Chop all vegetables (except for parsley) together in food processor. Combine all ingredients and place in casserole dish. Cover and bake for 1- 1 1/2 hours or until lentils are tender. Sprinkle dish with walnuts and bake for 30 more minutes. Top with parsley and serve. NOTES : * I like to use 1 cup red, 2 cups green 28 ounces crushed tomatoes -- no added sodium Recipe By : Robin Jeep NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Warm Butternut Lemon Recipe By Serving Size Categories Amount -------1 1/2 1/4 2 1/4 : Pocket Cook v5 : 14 : Dessert Vegetarian Ingredient -- Preparation Method -------------------------------Butternut Squash -- Peeled -- Cut In Chunk Date Sugar Lemon Juice Lemon Zest Lemon Extract

Measure -----------c c ts t

Simmer butternut squash and date sugar in 1 cup of water, covered, about 15 minutes or until tender. Puree squash with liquid, add lemon, lemon zest, and lemon extract. Keep warm.Serve over warm cake. Recipe By : Chef Robin NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Watermelon Ices Recipe By Serving Size Categories Amount -------5 1/2 : ETL Newsletters : : Dessert New Ingredient -- Preparation Method -------------------------------seedless watermelon raisins a blender, food processor, or VitaMix until they paper cups and freeze for one hour only. Remove freezer. Blend again, spoon the mixture back into freezer until served.

Measure -----------c c

Blend watermelon and raisins in form a creamy liquid. Pour into partially frozen treat from the the cups, and place back in the ETL Newsletters Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon smoothie Recipe By Serving Size Categories Amount -------12 2 1 : Sophie Grigson : 4 : Smoothies Ingredient -- Preparation Method -------------------------------strawberries -- hulled mint -- fresh watermelon -- seedless

Measure -----------handfuls

1. Place the strawberries in a blender and add the mint. Whizz to blend. 2. Add the watermelon pulp to the blender and whizz again. Serve immediately. Sophie Grigson Sophie Grigson Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whipped cream Recipe By Serving Size Categories Amount -------: Pocket Cook v5 : 1 : Dessert Vegetarian Ingredient -- Preparation Method --------------------------------

Measure ------------

4 1/2

oz t

Tofu Maple Syrup

Puree everything in a food processor until smooth. I haven't tried this so I'm not sure how it comes out. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean & Escarole Soup Recipe By Serving Size Categories Amount -------4 2 2 2 2 10 1 2 : Pocket Cook v5 : 4 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Garlic -- Crushed Onion -- Chopped Bay Leaf st Celery -- Minced Carrot -- Diced Stock Or Water Excarole Or Spinach -- Chopped Beans Dry - Navy Or Pea -* See Note

Measure -----------md c md c lb c

1. In a kettle or saucepan, cook the onions and garlic in water over low heat. 2. When onions are limp (3-5 minutes) add bay leaf, celery, and carrot. Stir and saut� another 5 minutes. Add stock or water. Cover. 3. Let it simmer about 20 minutes. Add cooked beans and escarole or spinach. Cove r, and continue to simmer (over very low heat) another 10-15 minutes. Top each bowlful with freshly grated nutmeg. NOTES : * You don't need to soak the beans first. Cook them in pleanty of boiling water until tender, but not mushy. Drain them, if necessary. This extra water can be used as this soup's stock. Cookin time = 1 � 2 hours.) cook beans in 10 cups of water. Recipe By : Mollie Katzen NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat.

Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Greens Soup Recipe By Serving Size Categories Amount -------1 3 1 4 2 4 1 1/2 4 1 : Pocket Cook v5 : 1 : Soup Vegetarian Ingredient -- Preparation Method -------------------------------Leafy Greens Tomatoes -- Juiced Sun-dried Tomatoes Onions Carrots Garlic Vegebase Lentils And/or Split Peas Water Almond Slivers

Measure -----------bn lb c lb tb c c c

The night before, put the sun-dried tomatoes in a small zip-lock sandwich bag with a little water in the fridge.The dried tomatoes will soften so you can easily chop them up into little pieces to cook with the rest of the ingredients. Blend the leafy greens with the garlic, slowly adding water until they liquefy. Put all the ingredients�except the almond slivers�in a big covered pot and cook over low heat for twenty minutes. Serve hot with almond slivers sprinkled on top. Recipe By : Dr Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wokking Sauces

Recipe By Serving Size Categories Amount --------

: Pocket Cook v5 : 1 : Sauce/Gravy/Relishes Ingredient -- Preparation Method --------------------------------

Measure ------------

this is used to cook vegetables. Use a handful of datesor dried apricots blended with water and Braggs Liquid Amos Another is to taKe a can of or sweetened diced pineapples and add some tomato sauce. Recipe By : ETL person NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wonderful Watermelon Smoothie Recipe By Serving Size Categories Amount -------7 1/4 2 1 1 : Elizabeth Pivonka : 1 : Smoothies Ingredient -- Preparation Method -------------------------------dates -- pitted soy milk watermelon -- chuncks fresh or frozen strawberries bana

Measure -----------cup cups handful

Blend in a blender Elizabeth Pivonka Elizabeth Pivonka Rating: - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * yeast-cheese-sauce recipe Recipe By Serving Size Categories Amount -------3 2 1/8 1/8 5 : Pocket Cook v5 : 1 : Sauce/Gravy/Relishes

Vegetarian

Measure -----------tb ts t t oz

Ingredient -- Preparation Method -------------------------------Nutritional Yeast Flakes Cornstarch Dry Mustard Garlic Powder Soy Milk

1. Mix dry ingredients in a pan. Slowly mix in the soya milk. 2. Bring slowly to simmering point, stirring constantly, then simmer for a few seconds until thickened, stirring well. Recipe By : Internet NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Blueberry with Flax Recipe By Serving Size Categories Amount -------2 1/2 1 3 : onlineDr Fuhrman : 1 : Breakfast Dessert Ingredient -- Preparation Method -------------------------------blueberries -- frozen soy milk flax seeds -- ground medjool dates -- or 6 deglet noor dat

Measure -----------cups cup tablespoon

Blend until smooth. Chill and serve. Great for school lunches too. Serves 1. Dr Fuhrman onlineDr Fuhrman Rating:

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Yummy, Quick & Easy Banana/Oat Bars Recipe By Serving Size Categories Amount -------2 1/2 1/4 2 1/2 1 1/4 : Dr Fuhrman : 1 : Ingredient -- Preparation Method -------------------------------banana -- mashed raisins -- or chopped dates walnuts -- chopped oats -- quick not instant coconut -- shredded date sugar -- optional unsweetened applesauce -- optional

Measure -----------large cup cup cups cup tablespoon cup

Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9"X9" baking pan. Bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. ENJOY!! Add the applesauce & date sugar if you'd like a sweeter, moister version of these bars. Dr Fuhrman Dr Fuhrman Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Tomato-Garlic Dressing Recipe By Serving Size Categories Amount -------1/2 2 1/2 1 3 : Pocket Cook v5 : 2 : Salad Dressings Ingredient -- Preparation Method -------------------------------Vegetable Juce Lemon Juice Italian Seasoning Garlic -- * See Note Tofu -- * See Note

Measure -----------c ts t oz

Blend together NOTES : * chopped, or 1/4 teaspoon garlic powder * low fat Recipe By : Dr Joel Fuhrman NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,

Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini & Mushrooms Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1 : ETL Newsletters : : Main Dish New Ingredient -- Preparation Method -------------------------------zucchini, sliced mushrooms chopped onion powder lemon juiced sesame seeds, lightly toasted Sprinkle with onion

Measure -----------c tsp tbsp

Steam the zucchini and mushrooms just until they are soft. powder, lemon juic, and sesame seeds. ETL Newsletters Rating: - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Vegetable Blend Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1 1 1 1 1 3 4 : Pocket Cook v5 : 2 : Main Dish Ingredient -- Preparation Method -------------------------------Mushroom Tomato -- Chopped Red Onion Black Fig Vinegar Vegebase Cornstarch Thyme Dill Oregano Oregano Basil Garlic -- Chopped Zucchini -- Sliced

Measure -----------c tb tb tb t t t t t

In a large non-stick skillet add 3 tbsp water, garlic, thyme, dill, oregano,

basil, mushrooms, tomato and stir on low heat. Add onion and zucchinis. Stir for 4 minutes. Add mixture of cornstarch, vegebase and vinegar and cook until sauce boils and thickens, while stirring. Recipe By : ETL NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from Protein and 0% from Fat. Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg, Cholesterol: 0mg Pocket Cook v5 Pocket Cook v5 Rating: - - - - - - - - - - - - - - - - - -

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