week 4, day 3, level 2, Dr Joel Fuhrman's recipes

BREAKFAST: mixed berries topped with Berry “Yogurt”
http://www.healthscience.org/index.php?option=com_zoo&task=item&item_id=15&Itemid=294
(if extra calories are needed add orange goji bars)
http://www.ziplist.com/recipes/770563-Orange_Goji_Bars

LUNCH: quinoa bean salad on a bed of mixed greens (select your bean of choice)
http://www.carrieonvegan.com/2011/12/06/get-your-veggies-quinoa-salad/
grapes or other fresh fruit

DINNER: pistachio crusted tempeh with balsamic and shiitake mushrooms

 We used arrowroot starch instead of cornstarch. We used black bean tempeh (Smiling Hara brand from Ashville, NC. Here is their link http://www.smilingharatempeh.com/) instead of soy.








We also used the marinade and crust for a chicken breast for the hubby. He doesn't like mushrooms, so his had no mushrooms. We served his on brown rice with a side of steamed broccoli.
http://www.bigoven.com/recipe/563153/pistachio-crusted-tempeh-with-balsamic-marinade-and-shiitake-mushrooms
lemon zest spinach
We used kale instead of spinach because it is available in the garden.
http://www.diseaseproof.com/archives/2007/06/articles/recipes/

DESSERT: Jenna's Peach Freeze
http://www.diseaseproof.com/archives/recipes-summertime-picnic.html