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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