Here are our newest REAL recipes. All Vegan, mostly Gluten-Free.
I want to nurture my microbiome, don’t you? That’s why I created this gut-healing Mineral-Rich Mushroom Broth, which is filled with good things that are good for you. And it’s comforting, satisfying and delicious. It’s made with celery, which is loaded with minerals. It’s got mushrooms, nutritional powerhouses with anti-cancer and anti-inflammatory effects. I add…
Gary talks a lot about Original Joe’s in San Jose. I remember going there when I lived in the Bay Area, late at night after performing in a show. They had huge plates of pasta, which was the best way to calm the post-performance adrenaline and get a good night’s sleep. Gary’s favorite dish from…
This Fresh Fruit Tart is a spectacular summer dessert for a picnic or barbecue. Dark chocolate lines the crust which is filled with a sweet vanilla custard and then topped with fresh fruit. Ingredients: 1 9-inch Pie Crust (make your own or get one ready made) 1/2 cup dairy-free dark chocolate chips 1 cup raw…
Here’s a great recipe for colorful drinks made from whole fruits. The meaning of the Spanish words – Aguas Frescas is “fresh waters’ and Aguas frescas traditionally are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. There is no added sugar in this recipe. The…
Urban garden-grown veggies come together with a tropical fruit salsa to create this beautiful dish. Ingredients 1 head of kale, stems removed. 1 ½ cups corn kernels, fresh or frozen 2 yellow, orange or red bell peppers, seeded and finely chopped ¼ cup sunflower seeds Papaya Avocado Salsa Directions Place small handfuls of the kale…
This is an easy soup to make. Red lentils practically dissolve into the water to make a flavorful broth and the carrots add sweetness. 4 carrots, Purple Yellow and Orange, chopped 1 onion, chopped 1/2 cup red lentils 6 white mushrooms, sliced 3 1/2 cups water Rinse and drain the lentils. Put all the ingredients…
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil. Turn the heat down to simmer, cover and…
Everyone loves a good burger. These are the best veggie burgers we have ever had! You can make it mild or with a little spicy kick using chipotle and chili powders. Ingredients 1 cup cooked millet ½ cup cooked black rice ½ cup cooked red rice 1 cup turanicum (also known as Kamut), soaked overnight,…
Power Pop is fun and easy to make and especially delicious to eat. If the Power Pop doesn’t disappear as soon as you make it, you might enjoy making Power Pop Bars. Ingredients ½ cup organic popping corn ½ cup raw Brazil nuts chopped ½ cup walnuts, chopped ¼ cup raw sunflower seeds ¼-1/2 cup…
Papaya Avocado Salsa is colorful and refreshing. It can be served with crackers or tossed with a salad in place of the dressing. Ingredients: 1 ripe medium avocado, peeled, pitted and diced 1/2 ripe papaya, peeled, halved, seeded, and diced 4 Tablespoons finely chopped red onion 1 clove garlic, minced 1 Tablespoon chopped fresh cilantro…
Mother’s Day brunch and look at these dishes! Easy to make and oh so delicious! The main ingredients each one features: Love and respect for all living creatures. There’re smoothies and waffles and home fries too, Egg-free frittata that serves quite a few. Your mom will love them and so will your guests, If you…
This recipe starts with another recipe. We made Dr. Dean Ornish’s Roasted Cauliflower with Curried Red Pepper Glaze. We posted the recipe in Day 443 of What Vegans Eat. It was nice enough but for lots of reasons it sat in the refrigerator uneaten. Then Gary got creative and made this Roasted Red Pepper Cauliflower…
This is a special sauce that goes great with burgers, over whole grains or vegetables. 3/4 cup raw whole cashews 1 roasted red pepper, diced 1 clove garlic 2 chipotle peppers packed in adobo sauce, rinsed 2 Tablespoons Apricot Butter or other light, unsweetened, colored jam ¼ cup apple cider vinegar 1 teaspoon onion powder…
Ginger juice ice cubes are a fun and delicious way to jazz up any drink. The remaining pulp is great to use for making hot ginger tea. Ingredients Ginger Root Water Using the back of a spoon or a peel, remove the outer brown skin of the ginger root. Put the ginger through a juicer…
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…
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…
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,…