Pineapple Sorbet (Raw Doreen)

Pineapple Sorbet

Source: Raw Doreen.

Ingredients

• 1 fresh frozen pineapple, peeled, cored and chopped
• 1 cup of unsweetened almond milk
• 1 tablespoon of honey or agave sweetener

Instructions

1. Take the frozen pineapple - about 7 cups - and add to your Vitamix or high speed blender, because you'll need to be able to pulverize the frozen pineapple into an ice cream like consistency.  A normal blender will most likely not work, but a food processor might.
2. Add in the almond milk and honey, then blend until a frozen sorbet texture is achieved.  I scoop it out and serve in martini glasses and the family loves it.
3. Put any leftovers in an ice cube tray and that can be used in a smoothie for later.

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Soup Jimbos - San Diego

African Harvest Soup

Filtered water, organic pumpkin, organic carrots, organic onions, organic celery, organic peanuts, organic sunflower oil, organic sucanat, organic cilantro, basil, white wine, organic vegetable base, lemongrass, organic ginger, sea salt, organic garlic powder, ground white pepper. 

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Pumpkin Conch Soup

Pumpkin Conch Soup

Ingredients

• 1 and a half onions 
• 1 red bell pepper 
• 2 stalks celery 
• 5 conchs 
• Half a pumpkin 2 cups of ground pumpkin 
• 1 cassava 
• 1 cup okra frozen or fresh 
• 1 red hot pepper 
• 3 gloves garlic 
• 2 tablespoon ginger 
• 1 tablespoon curry powder 
• Water 

Instructions

1. Sauté onions, celery, pepper, garlic, okra. 
2. Use food processor to process pumpkin and conch so that it is in small pieces. 
3. Add to sautéed veggies. Add water and curry powder. Cook until veggies soft. 

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Papaya Ginger Coconut Smoothie

Papaya Ginger Coconut Smoothie

Ingredients

• papaya 
• fresh coconut 
• frozen banana 
• tablespoon lime 
• raw Bahamian honey 
• ginger 

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Butternut Squash Mac & Cheese (This Rawsome Vegan Life)

Butternut Squash Mac & Cheese

Source: This Rawsome Vegan Life.

Base
3 cups of quinoa penne is in the photos, but you could use whatever you want.

Sauce Ingredients

• 3 cups cubed butternut squash, baked until soft
• 1/2 onion
• 1 garlic clove
• 1/4 cup cashews
• 1/2 avocado
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric 
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander 
• 3 dates (or 1 teaspoon liquid sweetener)
• Salt & pepper, to taste
• Water, as needed

Instructions

1. Prepare your base: cook your noodles, rice, or whatever... or slice a zucchini into zucchini noodles!
2. To make the sauce: blend everything until smooth and creamy. Mix into your noodles or rice or whatever base you want and nom it up! Oh... this would probably be amazing if you baked it in a bowl with Daiya vegan cheese shreds over top. Mmm.

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Hope 4 Cancer: Preparing Meals

Hope 4 Cancer: Preparing Meals

Breakfast

• Breakfast Soup - quinoa or oats 
• eggs - poached or scrambled 
• veggie - cactus , spinach , alfalfa sprouts 
• healthy fat - avocado , coconut milk, nuts 

Lunch

• soup -veggie or bean
• protein - chicken or fish (mixed in with veggie sauce) 
• healthy fat -avocado 
• salad or veggies 

Dinner (vegan)

• soup - nut or bean (for protein) 
• grain - brown rice pasta 
• healthy fat - nut sauce 
• salad 

Or

• soup -nut or bean
• cooked veggie 
• raw salad 
• carb - scoop of potato 

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Buckwheat-Flaxseed Blueberry Pancakes (Jumbos Magazine)

Buckwheat-Flaxseed Blueberry Pancakes

Source: Jumbos Magazine.
Alternative Source: Delicious Living.

Note: While the image is from Jumbos magazine, the text is from the alternative source at Delicious Living.

Serves: 6 people
Calories per serving: 296

Rich in omega-3 fatty acids, high-fiber flaxseeds offer nutrient benefits only when ground (whole flaxseeds pass right through), so opt for the most finely ground flaxseeds you can find, or grind your own in a coffee grinder. If your gluten-free flour mix already contains baking powder and baking soda, omit them from the recipe.

Ingredients
Toppings

• 2 cups (one 8-ounce pack)strawberries (thawed if frozen)
• 2 tablespoons light agave nectar (divided)
• 3/4 cup low-fat plain yogurt
• 1/4 heaping teaspoon finely grated orange zest

Pancakes

• 1/2 cup 100 percent buckwheat flour
• 1/2 cup ground flaxseeds
• 1/2 cup all-purpose flour or gluten-free flour mix with xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons light agave nectar
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 1/2 cups low-fat buttermilk
• 1 cup (one 4.4 ounce pack)blueberries (fresh or frozen)

Instructions

1. For toppings: Quarter strawberries, then stir in 1 tablespoon agave nectar. Set aside. Stir 1 tablespoon agave nectar and orange zest into yogurt. Cover and refrigerate.
2. For pancakes: Sift dry ingredients together into a medium mixing bowl. In a separate bowl, whisk together agave, eggs, oil, and buttermilk. Whisk wet mixture into dry ingredients until just incorporated. Do not overmix.
3. Heat a skillet over medium heat. Brush lightly with vegetable oil, then drop about 1/4 cup batter onto skillet. Cover with blueberries (no need to thaw if frozen). Fill skillet with as many pancakes as will fit, leaving a small space between. Cook until set around edges, 2–3 minutes. Flip and cook for another 1–2 minutes, until cooked through. Top each pancake with a dollop of yogurt and a scoop of strawberries.

Per serving: 296 cal, 33% fat cal, 11g fat, 2g sat fat, 75mg chol, 10g protein, 40g carb, 6g fiber, 535mg sodium

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Creamy Cauliflower Soup (Ramses Bravo)

Creamy Cauliflower Soup

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

This refreshingly light soup goes well with many dishes. Cauliflower is available year-round, so you can turn to this recipe whenever you need a light-colored soup to accent a meal. 

Ingredients

• 1 large cauliflower, cut into small florets
• 1 onion, diced
• 1 small celery root, peeled and diced
• 1 small turnip, peeled and diced
• 1 stalk celery, diced
• 1 shallot, diced
• 1 clove garlic, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 5 cups vegetable broth (preferably homemade, page 28)
• 1 cup unsweetened soymilk
• Ground nutmeg, for garnish

Instructions

1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. 
2. Put 1/2 cup of the cauliflower florets on the lined baking sheet and roast for 40 to 45 minutes, until lightly browned. 
3. Put the remaining cauliflower and the onion, celery root, turnip, celery, shallot, garlic, red pepper flakes, and 1/4 cup of the broth in a large pot over medium-low heat. Cook, stirring occasionally, for 10 minutes. Do not allow the bottom of the pot to brown. Stir in the remaining 4 3/4 cups of broth and the soymilk. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook, stirring occasionally, for 15 minutes. Transfer to a blender and process on high speed until smooth. You may need to process the soup in batches depending on the size of your blender. Serve hot, garnished with the roasted cauliflower and nutmeg. 

Stored in a sealed container in the refrigerator, Creamy Cauliflower Soup will keep for 3 days. Reheat and garnish just before serving. 

Note: Choose firm, white cauliflower, without any brown spots or yellow leaves. 

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Life Quotes

"Our lives are filled with unexpected happenings, and those who are successful at adapting to change have better health and more fulfilling lives." - Secrets of Longevity: Hundreds of Ways to Live to Be 100 by Maoshing Ni.

"Practice flexibility as a personality trait."

"Try not to become overly attached to a specific outcome: stay on the course you have chartered for your life, but understand that when barriers present themselves you'll sometimes have to take a detour in order to get back on track." - Dr. Maoshing Ni

"Today brings wonderful and unique experiences and opportunities that will never happen again ...be here now!" - Patricia Scott

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Sautéed Kale and Mushrooms with Ginger (Ramses Bravo)

Sautéed Kale and Mushrooms with Ginger

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

There are many varieties of vitamin-packed kale, which is in peak season from December to February. I like the taste of lacinato kale best, with Russian kale a close second. 

Ingredients

• 1 small yellow onion, thinly sliced
• 3 tablespoons peeled and chopped fresh ginger
• 3 cloves garlic, chopped
• 20 large shiitake mushrooms, stemmed and sliced
• 30 large lacinato kale leaves, stemmed and cut into 1-inch pieces
• 1/4 cup vegetable broth (preferably homemade, page 28)
• 1 teaspoon sesame seeds, toasted (see page 26)

Instructions

1. Put the onion, ginger, and garlic in a large dry saucepan over medium heat and cook, stirring constantly, for 3 minutes. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the kale and broth and cook for 10 minutes, stirring occasionally. Stir in the sesame seeds and cook for 2 minutes longer. 

NOTE: Kale shrinks quite a bit when cooked. If only small leaves are available for purchase, buy some extra when making this recipe. 

Per serving: calories: 161.9, protein: 8.8 g; carbohydrates: 33.9 g; fat: 2.1 g; calcium: 321.2 mg; sodium: 104.6 mg; omega-3: 0.4 g

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Grilled Ratatouille with Pesto Sauce (Ramses Bravo)

Grilled Ratatouille with Pesto Sauce

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

Yield: 4 servings

This is a variation of traditional ratatouille, which is made with tomato sauce. 

Ingredients

• 4 large portobello mushrooms, stemmed and dark brown gills removed
• 3 red bell peppers, cut in half lengthwise, stemmed, and seeded
• 3 yellow bell peppers, cut in half lengthwise, stemmed, and seeded
• 3 yellow squash, sliced lengthwise 1/4 inch thick
• 3 zucchini, sliced lengthwise 1/4 inch thick
• 2 small eggplants, peeled and sliced 1/4 inch thick
• 2 red onions, sliced 1/4 inch thick
• 1 cup Pesto Sauce (page 118)

Instructions

1. Preheat the grill to medium-high. Grill the mushrooms for 5 to 7 minutes on each side. Grill the red and yellow bell peppers, yellow squash, zucchini, eggplants, and onions for 3 to 5 minutes on each side. (The cooking time will depend on how evenly your grill cooks.) Transfer the vegetables to large plates or baking sheets and let cool. When cool enough to handle, cut into bite-sized pieces. Put all the vegetables in a large bowl. Add the sauce and stir until evenly distributed. 

NOTES

• Alternatively, the vegetables can be cut into bite-sized pieces and roasted. Preheat the oven to 400 degrees F. Put the vegetables on a rimmed baking sheet lined with parchment paper and roast about 10 minutes, until browned and tender. 
• For a more traditional ratatouille, replace the Pesto Sauce with 2 cups of Bravo Tomato Sauce (page 117). 

Per serving: calories: 242.7, protein: 11.2 g; carbohydrates: 47.7 g; fat: 3.9 g, calcium: 144.9 mg; sodium: 59.8 mg; omega-3: 0.3 g

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Bravo Chili - Bean Chili (Ramses Bravo)

Bravo Chili

Source: Ramses Bravo.

Chili is one of America's signature dishes. This nutritious version has a hearty flavor that will leave you satisfied. 

Ingredients

1. 1 cup dried kidney beans (see page 25), soaked in water for 8 to 12 hours
2. 1/2 cup dried garbanzo beans (see page 31), soaked in water for 8 to 12 hours
3. 1/2 cup dried lima beans or butter beans (see page 25), soaked in water for 8 to 12 hours
4. 2 quarts vegetable broth (preferably homemade, page 28)
5. 2 cups shredded cabbage
6. 1 cup diced onion
7. 1 cup peeled and diced potato
8. 1/2 cup peeled and diced carrot
9. 1/2 cup diced celery
10. 1/2 cup diced tomatoes
11. 3 tablespoons salt-free tomato paste
12. 1 tablespoon chopped garlic 
13. 1 tablespoon dried onion flakes
14. 1 tablespoon chopped shallot
15. 1 teaspoon granulated garlic
16. 1/4 teaspoon red pepper flakes

Instructions

1. Drain and rinse the kidney beans, garbanzo beans, and lima beans and transfer them to a large pot. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook uncovered, stirring occasionally, for 90 minutes, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam. Stir in the cabbage, onion, potato, carrot, celery, tomatoes, tomato paste, granulated garlic, and red pepper flakes and cook uncovered, stirring occasionally, until the beans are soft, about 1 hour. 

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Brown Lentil Stew (Ramses Bravo)

Brown Lentil Stew

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

This is one of the simplest recipes in this chapter, but it is also one of my favorites. A bowl of lentil stew, some steamed brown rice, sliced avocado, and hot sauce is a satisfying and comforting meal. If brown lentils aren't available, green lentils can be substituted. 

Ingredients

• 3 cups diced onions
• 2 cups diced celery
• 1 cup scrubbed and diced carrot
• 1 cup sliced leek (see page 27)
• 1/2 cup chopped shallots
• 4 quarts vegetable broth (preferably homemade, page 28)
• 3 cups brown lentils, rinsed and soaked in 1 quart vegetable broth (preferably homemade, page 28) for 2 hours
• 12 cloves garlic, roasted (see page 25) and chopped
• 1 tablespoon granulated garlic
• 1 tablespoon dried onion flakes
• 1 tablespoon chopped fresh flat-leaf parsley, or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Instructions

Put the onions, celery, carrot, leek, and shallots in a large dry pot over medium heat and cook, stirring occasionally, for 10 minutes. Stir in the broth and lentils, any leftover soaking liquid, and the roasted garlic. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium-low and cook uncovered, stirring occasionally, until the lentils are soft, about 1 hour, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam. Stir in the granulated garlic and dried onion flakes and cook, stirring occasionally, for 30 minutes longer. Garnish with the parsley and thyme. Serve hot. Stored in a sealed container in the refrigerator, Brown Lentil Stew will keep for 4 days. 

Per serving: calories: 412.5, protein: 27 g, carbohydrates: 74.5 g, fat: 1.3 g, calcium: 117.2 mg, sodium: 222.8 mg, omega-3: 0.1 g.

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Yellow Split Pea Stew (Ramses Bravo)

Yellow Split Pea Stew

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

This stew has a sweet but subtle flavor. I like to serve it with chopped green chiles sprinkled over the top to heighten the flavor. 

Ingredients

• 2 cups chopped onions
• 1 cup chopped celery
• 2 shallots, chopped
• 1 tablespoon chopped garlic
• 1 1/2 cups yellow split peas, rinsed and soaked in 3 cups vegetable broth (preferably homemade, page 28) for 8 to 10 hours
• 7 cups vegetable broth (preferably homemade, page 28)
• Kernels sliced from 4 ears fresh corn (see page 27), or 2 cups thawed frozen or drained canned corn
• 2 cups peeled and cubed potatoes
• 2 cups peeled and cubed yams
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons dried onion flakes
• 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Instructions

1. Put the onion, celery, shallots, and garlic in a large dry pot over medium heat and cook, stirring frequently, for 5 minutes. Stir in the split peas, any leftover soaking liquid, and the broth. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium-low and cook uncovered, stirring occasionally, until the split peas are almost soft, about 90 minutes, using a ladle to skim off any foam that forms at the surface. Discard the foam. 
2. Stir in the corn, potatoes, yams, granulated garlic, and dried onion flakes. Cook uncovered, stirring occasionally, until the split peas are soft, about 30 minutes. Remove from the heat and stir in the parsley and thyme. Serve hot. Stored in a sealed container in the refrigerator, Yellow Split Pea Stew will keep for 4 days. 

Per serving: calories: 535.3, protein: 25.3 g, carbohydrates: 109.7 g, fat: 2.1 g, calcium: 111.1 mg, sodium: 189.1 mg, omega-3: 0.1 g.

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Orange Ginger Pad Thai (Megan Elizabeth)

Orange Ginger Pad Thai

Source: Megan Elizabeth.

Paige's Recipe Note: The dressing is not that great... use less tahini.

Ingredients

Dressing

• 1/2 Cup of Fresh Orange Juice
• 1/3 Cup Fresh Coconut Meat
• 1/2 Cup Cilantro
• 1/3 Cup Chopped Scallions
• 2 Tbsp Fresh Lemon Juice
• 1 1/2 Tbsp Raw Tahini
• 2-3 Leaves of Fresh Sage
• 1 Quarter Sized Slice of Ginger

Noodles

• 4 Cups Spiral Zucchini
• 1/2 Cup Spiraled or Shredded Carrot
• 1/3 Red Pepper Sliced Very Thin

Instructions

1. Place on a bed of greens and garnish with sprouts. Then pig out!

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Spicy Peanut Noodles with Broccoli (Chef AJ)

Spicy Peanut Noodles with Broccoli

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ. Also found a copy of the recipe on Healthy Girl's Kitchen.

Ingredients

• 1 pound brown rice noodles (spaghetti or linguine)
• 1 pound broccoli florets
• 3/4 cup peanut butter, unsweetened and unsalted
• 3/4 cup water
• 1/4 cup rice vinegar
• 2 Tbsp low sodium tamari
• 2 Tbsp date syrup*
• 2 cloves garlic, pressed
• 1/4-1/2 ounce piece of fresh ginger, pressed
• 1/2 tsp red pepper flakes
• 8 scallions, thinly sliced on the diagonal
• Sesame seeds or chopped unsalted peanuts for garnish (optional)

Instructions

1. To make the date paste: soak 1/4 pound of dates in 1/4 cup of water for several hours until much of the liquid is absorbed (you can do this overnight). In a food processor fitted with the s blade (I used my mini Cuisinart), process dates and liquid until completely smooth. Store extra date paste in the refrigerator.
2. Cook pasta according to directions on package. Run under cold water when done. Drain and place in a large bowl.
3. Blanch broccoli and run under cold water when done. Drain and add to pasta bowl along with the scallions.
4. To make the sauce, combine peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger and red pepper flakes in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes until thickened, turning heat down to low if necessary to prevent overheating. Pour dressing over noodles and broccoli and thoroughly combine. Chill until it becomes cold.

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Stompin' at the Savoy Cabbage Soup (Chef AJ)

Stompin' at the Savoy Cabbage Soup

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.

This delicious soup is a healthier version of the sweet and sour cabbage soup my Russian grandmother would make on Friday nights. It's so good that it would even make Louis Armstrong stomp!

Ingredients

2 large yellow onions, diced (about 4 cups)

1 cup carrots, sliced (about 6 carrots)

1 cup celery, diced (about 8 stalks)

1 pound crimini mushrooms, sliced

6 cloves garlic, peeled and pressed

8 cups water

2 cans (14.5 ounces each) salt-free diced tomatoes

1 can (6 ounces) salt-free tomato paste

1 head savoy cabbage, shredded (about 10 cups) 

1 cup fresh basil, chiffonade (ribbon slices)

1 Tablespoon sundried tomato powder

4 Tablespoons spicy pecan vinegar

Instructions

Water sauté onions until translucent and soft, about 8-10 minutes. Add carrots, celery, garlic and mushrooms and sauté another 8-10 minutes until carrots are soft. Add water, diced tomatoes and tomato paste and bring to a boil. Stir in sundried tomato powder. Add shredded cabbage and reduce heat. Cook for a few more minutes until cabbage becomes slightly softened. I only cook it 2-3 more minutes because I like my cabbage to still have a slight crunch, but you can cook it longer if you prefer. Remove from heat and stir in basil and vinegar. Serve. 

Chef's Note: Savoy cabbage is a very pretty cabbage available at most supermarkets. If you can't find it, feel free to substitute Napa cabbage, regular cabbage, or even kale. Spicy pecan vinegar is made by Cuisine Perel. You could also use apple cider vinegar.

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Faux Parmesan (Chef AJ)

Faux Parmesan

Source: Chef AJ.

Ingredients

• 1 cup raw almonds or cashews
• 1/2 cup nutritional yeast
• 1 Tablespoon salt-free seasoning (I prefer Benson's Table Tasty.)

Instructions

1. In a food processor fitted with the "S" blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less. 

Chef's Note: You can also use a store-bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.

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Creamy Corn Chowder (Chef AJ)

Creamy Corn Chowder

Source: Chef AJ.

Ingredients

• 2 and 1/2 cups almond milk
• 2 and 1/2 cups corn kernels
• 1 small shallot
• 1 avocado

Instructions

1. Puree all ingredients in a blender until smooth. Ladle into bowls and sprinkle with cilantro leaves, diced avocado and corn kernels. 

Chef's Note: You can defrost frozen corn or use fresh for this super easy soup. It's also great with a little sun-dried tomato powder or chipotle powder.

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Cream of Zucchini Soup (Chef AJ)

Cream of Zucchini Soup

Source: Chef AJ.

Ingredients

• 1 and 1/2 pounds zucchini, cut up (about 3)
• 12 ounces unsweetened hemp milk
• 1 clove garlic (or more, taste)
• 3 Tablespoons fresh lemon juice
• 4 large basil leaves
• 4 pitted dates
• 1/2 cup hemp seeds
• 1 Tablespoon sundried tomato powder

Instructions

1. In a blender, combine all ingredients until smooth. Garnish with small cubes of zucchini or sprouts, if desired. Enjoy immediately. Delicious served warm or cold. 

Chef notes: If you can't find hemp milk, unsweetened almond milk works great. 

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Stirred, Not Fried Healthy Stirfry (Chef AJ)

Stirred, Not Fried Healthy Stirfry

Source: Chef AJ.

Ingredients

Your favorite veggies, cut up in small pieces. I like to use broccoli, bok choy, pea pods, carrots, peas, corn, red pepper, red onion, bean sprouts and cilantro.

Sauce

• 1 cup raw almond butter
• 1 ripe avocado
• 1/3 cup lime juice (about 3), including zest
• 3 Tablespoons low sodium tamari
• 4-6 cloves garlic
• 2 inch piece of ginger
• 1 teaspoon tamarind paste
• 6 dates
• 10-20 mint leaves
• Red pepper flakes, to taste (optional)
• 1/2 cup water (or water from a Thai young coconut)
• Chopped almonds and bean sprouts for garnish (optional)

Instructions

1. Place all ingredients in a blender and blend until smooth, adding only enough water to allow the blender to process. Pour over vegetables and coat well. Top with beans sprouts, chopped almonds and more cilantro, if desired. 

Chef's Note: Even better the next day after the flavors have a chance to marinate.

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Healthy Chocolate Cake (Dr. Fuhrman)

Healthy Chocolate Cake

Serves: 12

Ingredients

CAKE

• 1 2/3 cups whole wheat flour
• 1 teaspoon baking powder
• 3 teaspoons baking soda
• 3 cups dates, pitted, divided
• 1 cup pineapple chunks in own juice, drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded beets
• 3/4 cup shredded carrots
• 1/2 cup shredded zucchini
• 4 tablespoons natural, non-alkalized cocoa powder
• 1/2 cup dried currants
• 1 cup chopped walnuts
• 1 1/2 cups water
• 2 teaspoons vanilla extract

CHOCOLATE NUT ICING

• 1 cup raw macadamia nuts or raw cashews
• 1 cup vanilla soy, hemp or almond milk
• 2/3 cup dates, pitted
• 1/3 cup hazelnuts
• 2 tablespoons natural, non-alkalized cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350° F. 
2. Mix flour, baking powder, and baking soda in a small bowl. Set aside. 
3. In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. 
4. 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. 
5. Add the blended mixture and mix well. Spread in a 9.5" x 13.5" nonstick baking pan. 
6. Bake for 1 hour or until a toothpick inserted into the center comes out clean. 
7. 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. 

* A food processor may be used to combine icing ingredients but the icing will not be as smooth. 

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Banana Oat Cookies (Dr. Fuhrman)

Banana Oat Cookies

Source: Dr. Fuhrman.

Ingredients

• 1/2 cup raisins or chopped dates
• 2 medium bananas, mashed
• 1 1/2 cups old fashioned oats
• 1/3 cup chopped walnuts or almonds
• 1/4 cup unsweetened, shredded coconut
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 100% fruit spread, any flavor, if desired

Instructions

1. Add 2 tablespoons water to dates or raisins and soak for 30 minutes. 
2. Preheat oven to 325 F. 
3. Combine the mashed bananas and the oats. Add the nuts, coconut, vanilla, cinnamon, and the soaked dates or raisins. Mix well. 
4. Drop by tablespoons onto a non-stick cookie sheet. If desired, flatten a little and make an indentation into the center of the cookie. Add the fruit spread. 
5. Bake for 13 minutes or until golden brown.

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Mediterranean Lentil Salad (Jimbos Magazine)

Mediterranean Lentil Salad

Serves 4 | Gluten Free, Vegan

Serve this protein-rich salad on a bed of lettuce, topped with olives and surrounded by tomato wedges and cucumber slices. If you're not vegan, sprinkle with feta cheese. 

Ingredients

• 1 cup brown or green lentils
• 4 cups water
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 2 cloves garlic, peeled
• 1/2 cup sun-dried tomatoes (not packed in oil) *
• Boiling water
• 1/2 cup diced celery
• 1/2 cup diced red or yellow bell paper
• 1/4 cup minced red onion *
• 1/2 cup chopped fresh parsley

Dressing

• 1/3 cup olive oil *
• 3 tablespoons red wine vinegar
• 1 teaspoon ground fennel
• 1 rounded teaspoon Dijon mustard

Instructions

1. Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender. 
2. Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables. 
3. Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.

* denotes pieces of the recipe I could not 100% make out in the photograph. 

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Ginger-Sesame Baked Halibut

Ginger-Sesame Baked Halibut

Serves 4 | Gluten Free

Delicate halibut, spicy ginger, a crunchy flaxseed-sesame topping, and a cool pineapple relish create a dish that's beautiful, delicious, and full of anti-inflammatory nutrients. 

Ingredients

PINEAPPLE RELISH

• 2 cups chopped fresh pineapple
• 1 cup finely chopped red onion
• 1/4 cup fresh lime juice
• 1 teaspoon ginger juice
• 1/4 cup chopped fresh parsley*
• 1/4 teaspoon ground turmeric*
• Pinch of cayenne pepper

• 4 (4-ounce) halibut fillets, each about 1 inch thick
• 1 1/2 tablespoons olive oil, divided
• 4-6 green onions, finely chopped
• 1 (3-inch) piece fresh ginger, peeled and finely chopped
• 4 cloves garlic, crushed
• 1 tablespoon sesame oil
• 2 tablespoons reduced-sodium, gluten-free tamari or soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ground flaxseeds
• 2 tablespoons sesame seeds

Instructions

1. Combine all relish ingredients in a bowl and set aside. 
2. Preheat oven to 425°. In each fish fillet, cut a horizontal slit along one edge to form a pocket (or have your fishmonger do this). Heat 1 tablespoon olive oil in a small skillet; add green onions, ginger, and garlic, and sauté over medium heat until soft. Fill each halibut pocket with one-fourth of the ginger-garlic mixture. Place stuffed fillets in a 9x13-inch baking dish. 
3. Wipe out skillet and add remaining 1/2 tablespoon olive oil and sesame oil; place over medium heat. Add tamari or soy sauce and vinegar; cook for 1 minute. Drizzle over fish. 
4. In a small bowl, mix ground flaxseeds and sesame seeds; sprinkle over fillets. Bake for 10-15 minutes or until fish is flaky and cooked through. Serve with pineapple relish.

* denotes measurements that cannot be clearly read in the photograph.

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