REAL Recipes

Here are our newest REAL recipes. All Vegan, mostly Gluten-Free.

Cha Cha Chickpea Chowder

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…

Dark Vegetable Stock

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…

Maple Peanut Butter Oatmeal Cookies

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…

Roasted Vegetable Pizza

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…

Chili Pie with Cornbread Topping

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,…

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…

Almond Coconut Macaroons

Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016. Serves: 18 2 cups finely shredded unsweetened coconut 2 cups finely ground blanched almonds (see Note) ¼ cup unsweetened soy, hemp, or almond milk 1 tablespoon orange zest 1 teaspoon almond extract 2½ tablespoons ground flax seeds simmered with 3 tablespoons water…

Carrot Lentil Paté

This is a fine dish to serve as an appetizer or as a party food. It has simple flavors everyone loves. 4 carrots, grated (peel if not organic) 1 onion, grated 1 cup red lentils 2 cloves garlic, minced 2 Tablespoons Tapioca Flour 1 Tablespoon Herbes de Provence 1 Tablespoon Sunflower Seeds 1 Tablespoon Poppy…

Carrot Lentil Soup

This soup is a variation of the Creamy Carrot Bisque blended with Red Lentils. Without the cashews it’s lighter and the carrot, lentil and herb flavors stand out more. 2 cups dry red lentils 1 onion diced 6 carrots sliced in one inch chunks (peel if not organic) 8 cups water 1 Tablespoon Herbes de…

Cheesy Blue Ranch Dip/Dressing

Sometimes you just feel like having a wedge of iceberg slathered with a thick creamy dressing sprinkled with a few tempeh bacon bits. Here’s what we recommend. It is vegan, oil-free, gluten-free and flavorful. 1 brick silken tofu (about 12 ounces) 1/2 cup soy milk, unsweetened 1/4 cup red wine vinegar or other vinegar 1/4…

Tune in Love for Valentine’s Day

Here at REAL we feel the most romantic thing you can do this Valentine's Day is to fall in love with yourself and go vegan. It is a relationship that will not only last forever, but gets better and better with age. And it is not only good for you it is good for the…

Vegetable Scramble

1 cup garbanzo bean flour 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon summer savory 1 teaspoon marjarom 1 tablespoon nutritional yeast 1 cup water 1 onion chopped 2 carrots – diced 2 celery stalks diced 6 green olives, pitted and chopped vegetable oil In a bowl mix together garbanzo bean flour with…

The Rejuveganator

After an evening eating course after course after course of vegan delights and washing them down with glass after glass after glass Querciabella vegan biodynamic wine what’s a vegan body dynamic to do? Have a smoothie, of course! All ingredients are organic: 4 large collard leaves (stemmed) 1 cup raspberries (1/2 bag frozen) 1 large…

Five Seed Gluten-Free Raspberry Lemon Muffins

If you count the Raspberry seeds there are five seeds in this muffin mix. 1 cup sorghum flour 
1 1/4 cups plus 2 tablespoons All Purpose Gluten-Free Flour (we use Bob’s Red Mill) 1/4 cup millet flour 1/4 cup tapioca flour
 2 teaspoons baking soda
 Optional: 2 Tablespoons- 4 Tablespoons sugar (evaporated cane juice)
 2…

Poached Pears with Raspberry Coulis

While living in the south of France, I often saw Poached Pears with Raspberry Coulis on dessert menus of upscale restaurants. It was often the one dessert I was happy to choose because it was vegan. This is a beautiful dish to finish a perfect meal; very fresh and light with just enough sweetness. 8…

Boozy Balls

This is a variation on our Fruit and Nut Truffles with an extra kick – Bourbon, which gives these Fruit and Nut Balls a sophisticated flavor. 1/2 cup raisins 1/2 cup apricots 1/4 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds 1/4 cup shredded coconut 2 tablespoons cocoa 1/4 cup…

Mung Bean Chowder

3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large onion 5 celery stalks 4 carrots 2 cups dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za’atar spice mix (or a mix you prefer) 1 teaspoon red pepper flakes 1 teaspoon salt 1 teaspoon canola oil for sautéing vegetables…

Gary’s Rustic Bread, gluten-free

When we are in the mood for bread, we bake some. Gary made these rustic rolls today. Ingredients: 1 package of dry granulated yeast or 1 cake of refrigerated yeast 1/2 cup water for yeast, 3 cups more for dough pinch of sugar 4 cups all purpose gluten free flour (we use Bob’s Red Mill)…