Thursday, January 16, 2014

week 2, day 7, level 2, Dr Joel Fuhrman's recipes

BREAKFAST:  Vegetable Omelet
serves 2
1 medium onion diced
1 medium red pepper
1.5 cups chopped shiitake mushrooms
1 cup diced fresh tomato
1/4 tsp dried basil
4 eggs beaten
black pepper to taste
directions: lightly wipe the skillet with olive oil, saute vegetables until tender, add basil and eggs cooking over medium heat. Turn with spatula halfway through. Sprinkle with pepper if desired

vegan option Quinoa Breakfast
serves 4
1 cup quinoa rinsed well
2 cups water
1 cup nut milk
1/4 cup chopped prunes
1/4 cup frozen wild blueberries
1.4 cup chopped dried apricots
1/4 cup raisins
1/4 cup chopped dates
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 cup chopped Brazil nuts
directions simmer quinoa in water for 10 minutes. When the water is absorbed add the remaining ingredients, simmering another 10 minutes until the nut milk is absorbed.

100% fruit juice


Black Bean Mango Salad (we love this recipe and don't add the corn)
(for those needing extra calories top with pumpkin seeds)

DINNER: raw veggies with Tasty Hummus
Vegetable Shepherd's Pie
For this recipe instead of tofu, corn starch, water, Vegi-Zest, and carrot juice, we used a 1 cup of red lentils and 2 cups of vegetable broth. We added a 1/2 cup each of carrots and celery.  We like including as many anti-inflammatory foods as we can.

DESSERT:  (for those needing extra calories Blueberry Banana Cobbler)

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