Breakfast: The Green Smoothie is back. This one was made with 1 cup water, 2 cups packed Kale, 2 Tablespoons Flax Seeds, 2 Tablespoons Red Maca, One Pear, 1 cup frozen Blueberries. We sipped slowly. Served with Bai Mu Dan white tea. Lunch: Yay! I love it when Gary makes his version of Joe’s…
Breakfast: Sunday breakfast of Polenta and Berry Compote accompanied by some good reading. Dr. Fuhrman’s latest book, The End of Heart Disease will be released on Tuesday and that’s when I will be having him on my show, IT’S ALL ABOUT FOOD. Don’t miss it! Lunch: We were off to the annual Veggie Pride Parade…
Breakfast: I am lucky! I was treated to a spectacular Saturday breakfast. Gary’s French Scramble made with Soy Milk instead of Cashew Cream… …with Baked Home Fries. I topped it with Sky Valley Sriracha and Ketchup and a pot of Vanilla Black tea. Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Lime…
This no-oil pesto is a powerfully nutritious sauce packed with superfoods: Kale, Walnuts, Garlic. And it’s as delicious as it is nutritious. This is a new must-have all the time sauce in our house. Serve on everything! More please! 2 cups loosely packed kale leaves 3/4 cups walnuts 1/4 cup nutritional yeast 1 cup unsweetened…
2 cups of dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 – 2 teaspoons salt (optional) 1 pound organic…
4 red onions (peeled and quartered) 4-6 carrots (purple are preferred but orange are fine) 4-6 stalks of celery (leaves on) 2-4 cobs of corn (optional) 1 celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2…
This is a no guilt, good-for-you cookie made with real foods. 1 tablespoon ground flax seeds 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/2 cup peanut butter 1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat…
Breakfast: It’s a simple repeat from the day before: Peanut Butter Blueberry Scones, Apricot and Prune Butters, Rose Jasmine Tea. Why change something that’s so good? Well, we did change one thing – we added fresh oranges! Lunch: Yesterday’s Cabbage Papaya Sesame Slaw now topped some heavenly Marinated Tempeh with a Romaine Lettuce Salad.…
Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 2 2 cups broccoli florets 1 large red bell pepper, sliced 1 inch thick 1 large portobello mushroom, cut into ½-inch slices 1 teaspoon garlic powder 1 tablespoon balsamic vinegar 1 teaspoon Mrs. Dash seasoning or Spike no-salt seasoning 5 ounces…
