Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 8 For the Chili: 2 cups low-sodium or no-salt-added vegetable broth 1 onion, chopped 4 cloves garlic, chopped 3 tablespoons tomato paste, in BPA-free packaging 1½ cups diced tomatoes 2 tablespoons chili powder 2 teaspoons cumin 3 cups frozen chopped broccoli,…
Category: BLOGS
Walnut Vinaigrette Dressing
Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 4 ¼ cup balsamic vinegar ½ cup water ¼ cup walnuts ¼ cup raisins 1 teaspoon Dijon mustard 1 clove garlic ¼ teaspoon dried thyme Blend ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 84; PROTEIN 1g; CARBOHYDRATE 11g;…
Chocolaty Brownies
Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 9 For the Brownie: ½ cup natural cocoa powder ½ cup chestnut flour or almond flour 1¾ cups mashed cooked sweet potato ½ teaspoon cinnamon 1 teaspoon alcohol-free vanilla flavoring ½ teaspoon baking soda ½ teaspoon baking powder 2/ 3 cup…
Sunny Tuscan Dressing
Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 4 ¼ cup dried, unsulfured apricots 1 navel orange, peeled 2 tablespoons unhulled sesame seeds or tahini ¼ cup raw cashews 2 tablespoons Lemon Basil Vinegar* or balsamic vinegar 1 teaspoon dried basil ½ teaspoon dried oregano 2 scallions (white part…
What Vegans Eat – Day 415
Breakfast: When we are low on one breakfast ingredient or another, like rolled oats, that means it’s time to make scones. We made Peanut Butter Scones! Revisiting our REAL recipes always gives us the opportunity to think about how to make them better. This recipe originally had xanthan gum and it’s not necessary, so it’s…
What Vegans Eat – Day 414
Breakfast: The pears Gary picked up yesterdays were fragrant with a lovely sweet perfume. I warmed up the last (finally!) of some savory leftovers, the Eggplant in Plum Sauce and the Red Cabbage with Oven Roasted Vegetables and saved the sweet, ripe Pear for last. I made a pot of Rose Jasmine Tea. We…
What Vegans Eat – Day 413
Breakfast: We have another spread to add to our favorite Peanut Butter (PB1) and that’s Prune Butter, (PB2). Look for PB1 and PB2 creations to come. Here is a variation on our Buckwheat Waffles. We are always mixing things up and this batch had some Rolled Oats and Sorghum Flour in the mix. I had…
What Vegans Eat – Day 412
Breakfast: I wanted more Breakfast Socca Wraps and I got them. I had made extra socca crepes a couple of days before so they were ready to roll, literally, when I was. I filled them with Black Beans, Potatoes, Tofu Sour Cream and topped with Sky Valley Sriracha served with Jasmine Tea. Good morning! Daily…
What Vegans Eat – Day 411
Breakfast: Gary’s Easter Basket of Vegan Candies stood proudly on the table. It contained a Sjaak Organic Large Filled Chocolate Bunny with Fruity Bears, a Sjaak Organic Peanut Butter Crunch Egg, Sjaak Organic Vegan melk Caramel Filled Egg Box, Sjaak Organic Peanut Butter Chocolate Filled Egg Box, a Sjaak Organic Chocolate heart, Dandies Vegan Marshmallow,…