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Cut squash in half, remove seeds, and bake facedown in 1/2 inch of water for 45
minutes at 35o degrees. Cover the apricots in bowl with some of the pineapple
juice. On top, add the pineapple, raisins, and cashews. Let stand and soak while
the squash is cooking. After the squash has cooked, mix up the fruit in the bowl
and scoop it into the squash's center. Cover with aluminum foil and bake covered
for an additional 30 minutes. Sprinkle with cinamon, then put it back in the over
for 5 more minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By :
Serving Size : 10
Categories : Dips
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Almond-Carob Fudge
Chop dates and cover overnight with the soy milk to soften. Mash and mix all
ingredients, including the soy milk soak, together and press in glass dish. Chill
in refrigerator or freezer before cutting to serve. Serves 4.
Rating: 5
Dr Fuhrman online
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An Ace of a Breakfast
1 tb Flaxseed
1 c Soy Milk
1/4 c Raisins
1 oz Sunflower Seeds
1 Persimmons
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
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Recipe By :
Serving Size :
Categories : Blended Salad New
Rating:
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Recipe By : Julia
Serving Size : 1
Categories : Blended Salad
blend
Julia
Julia
Rating:
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Add all soup to pot. Boil an simmer for 1/2 hour. Blend on the Kale and squash.
Simmer for another 1/2 hour.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
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Recipe By : internet
Serving Size : 3
Categories : Blended Salad New
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In a high-powered blender combine soaked apples, soy milk and 8 strawberries with
remaining ingredients, except for strawberry and coconut garnishes, until smooth.
Add a little more soy milk if needed.
Spoon into muffin cups or small oven-proof custard cups and bake for 20 minutes.
Place 1/2 strawberry on top of each pudding cup and sprinkle with coconut. Chill
in refrigerator before serving.
Rating: 4
Dr Fuhrman online
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Blend all ingredients together until smooth. (You can use fresh pears instead of
canned, but add a little water to compensate for the lack of liquid from the
canned pears) Pour blended ingredients into a small saucepan and warm it on low
heat for a few minutes. Goes great with a spinach and walnut salad with maybe some
chopped apples. Also can work well poured over some lightly steamed greens like
kale.
Recipe By :
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
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Blend together. I especially like this salad dressing with lettuce, tomatoes,
avocados, walnuts, and raisins. Obviously, if you are trying to lose weight, don't
add much of the higher-calorie nuts and avocados.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Apple Suprise
Place raisins in bottom of pot and cover with � cup water and diced apples on top.
Steam for 7 minutes. Now take the raisins, apples with the juice/water in the
bottom of the pot and place in chopping bowl and chop and mix with remaining
ingredients. 6 � 8 servings
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ETL person
Rating:
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Recipe By :
Serving Size :
Categories : Dessert New
Preheat oven to 300 degrees. Mix all ingredients together and press into a 9X9
glass baking dish. Bake for 30 minutes. Remove from oven and press once again.
Allow to cool before slicing.
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Apple-Stuffed Peppers
Chop apple Mix with cinamon and nutmeg. Cut top off of pepper and remove core and
seeds. Stuff pepper with apple mixture and bake in oven at 400 degrees for 15
minutes
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Arrowroot Squares
Break biscuits and nuts into large bowl. Put butter in saucepan, add icing sugar
and cocoa and mix over low heat until butter melts. Add beaten egges and cook
until like custard, add vanill. Pour custard overf biscuits in bowl, mix, pressin
buttered pan. When cool ice. (custard double broiler)
Recipe By : Paulette
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
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Recipe By :
Serving Size : 4
Categories : New Pita/Sandwich
Rating:
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Recipe By :
Serving Size : 2
Categories : Salad Dressings Salads
Rating: 4
Rating:
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Recipe By : Dr Furhman
Serving Size : 6
Categories : Salads And Dressings
Dr Furhman
Dr Furhman
Rating:
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1 t Garlic -- Minced
2 lb Asparagus -- Ends Trimmed
1 sm Red Bell Pepper -- Diced
1/3 c Pecans -- Chopd -- Lightly Toast
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about
3 minutes. Pour vinegar into large bowl. Whisk in mustard, marjoram, and garlic.
Steam asparagus in large pot until crisp-tender, about 4 minutes. Rinse with cold
water and drain. Add asparagus and bell pepper to dressing; toss to blend well.
Sprinkle with pecans and serve. Serves 4
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Boil vinegar in a heavy small saucepan over medium heat until reduced by half
(about 3 minutes). Pour vinegar into bowl and whisk in mustard, marjoram, and
garlic. Water saut� asparagus, peppers, and VegiZest, stirring over high heat for
3 minutes, then covering and steaming for an additional 1 minute.Add asparagus,
beans, and bell pepper to dressing; gently toss to blend well. Serve on bed of
mixed greens with fig halves. Sprinkle with pecans and serve.
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Place beets in a baking pan and add 1/2 cup water. Cover and roast for 20
minutes. Unclover and cntinue roasting until tender. If needed. add morer water
to keep beets from drying out. Set aside.
Meanwile water saute mushrooms over high heat for about 7 mihutes, using only
enough water to keep from scorching. When mushrooms are tender and juicy add
asparagus and water saute until slightly tender, but still crisp. Toss in
Vegizest and garli powder. Remove from heat and toss with bell pepper and water
chestnuts.
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Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with
a vegetable peeler. Steam asparagus until crisp-tender, about 7 minutes, and
drain.Whisk together remaining ingredients, except nuts.Transfer hot asparagus to
plates. Spoon orange dressing over top and sprinkle with nuts. Serves 4.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
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Asparagus-Potato-Leek Ragout
Cut leeks lengthwise and wash thoroughly. Then cut crosswise into 1/2-inch slices.
Quarter potatoes and steam in a steamer until just tender, about 10 minutes.
Transfer potatoes to a bowl. In skillet, water-saut� leeks in seasoned water for
3-4 minutes, stirring until tender. (Add liquid if needed.) Transfer leeks to bowl
with potatoes. In skillet, heat more Vegebase water and water-saut� asparagus for
about 2 minutes, stirring constantly. Add mushrooms and water-saut� mixture,and
continue cooking for about 3 minutes or until mushrooms soften. Combine all
ingredients. Before serving, squeeze a little lemon juice over vegetables, stir in
mint, parsley, and pepper
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Joel Fuhrman
Dr Joel Fuhrman
Rating:
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Recipe By : Dr Bernard
Serving Size : 1
Categories : Soup Vegetables
Heat some water in a large soup pot. Add onion, leek, and garlic. and saute 8
to10 minutes. Add water, root vegetables, parsley and bring to a boil. Reduce
heat, co er, and cook 45 to 60 minutes, stirring occasionally. Remove from heat
and stir in milk. Mix well, then stir in vinegar or lemon juice. Blend in
batches in blender or food processor until completely smooth. Warm gently until
heated through. Do not boil. Garnish each serving with some chives or scallions.
Dr Bernard
Dr Bernard
Rating:
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Avocado Balsamic
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
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1/2 c walnuts
1/2 c shredded coconut
1/2 c baby Familia
1/2 c soy milk
1/2 c dates mashed
Chop or crush walnuts into a paste and then mix with other crust ingredients and
press into glass pie plate. Blend the filling ingredients together and spread on
top of the crust and chill. (serves 4)
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Recipe By :
Serving Size : 3
Categories : Dessert New
Rating:
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Blend
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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* Exported from MasterCook *
Blend all ingredients together in a food processor or blender. Great as a dip for
raw veggies.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
Rating:
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Cream filling- Blend in Vitamix or food processor until creamy, dates, avocado,
cashews & carob powder. CRUST-Mash coconut, macadamias and dates together and keep
kneading until well blended together and press into glass pie pan. Spoon filling
over crust and refridgerate or chill by freezing for one hour before serving.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Awesume Eggplant
chop onion and green pepper and add to the tomato sauce. For the tahini use it at
room temperature or heated in the microwave so that it's easy to drizzle. layer
in the listed order in an 8 x 8 inch pan. Bake at 375 degrees for one hour.
This is the recipe I got from the waiter at The Wildflower. Leona and I loved it.
Rating: 5
wildflower Waiter
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BAKED APPLES
Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts
starting from the top of the apple and stopping halfway from the bottom to keep
apple intact. Brush inside of apples with lemon juice and stand apples in a small
ceramic or glass baking dish.
Toss together nuts, raisins, zest, and spices. Pack center of apples with mixture.
Pour juice around apples. Cover baking dish tightly with foil. Bake for 40
minutes. Remove foil and continue to bake until apples are very tender but not
falling apart, 20 - 30 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Baked Tofu
Cut tofu into inch strips Place on a wire rack. Sprinkle on garlic powder and
onion powder Put in oven at 325 for 30 minutes or when tofu is yellowed and firm
on the outside
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Balsamic Dressing
Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor.
Store in a covered container in the refrigerator. Makes 1 cup
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Add ingredients to blender and mix well. Simple and delicious...you will think you
are 'cheating' with this one.
Modifications: you could probably add some pineapple too to make it even more of a
banana split but I didn't have any on hand. Rating: 5
etl person
Rating:
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Freeze lots of bananas in advance to have them on hand so they will be handy when
you want to make this. Peel each banana and cut into 8 pieces. Put the pieces into
a freezer bag, or a plastic container and put in freezer. When the pieces are
frozen hard (at least 24 hours) combine in vitamix with soymilk and walnuts in
amounts given above for a single serving. Double for heartier appetites. I start
the vitamix on a low speed (1 or 2) and gradually raise it to 4 or 5. I stop when
I see a nice swirly pattern form on top. This has a wonderful ice creamy texture.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
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Banana-Berry Shake
NOTES : * Frozen or 1 box fresh strawberries. Make this recipe for 1 and use a
bowl of strawberries.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
Rating:
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1 c Green Peas
1/2 c Pearl Barley
1 tb Garlic -- Crushed
1 t Thyme
Place water and beans in a large soup ot and bring to a boil. Add remaining
ingredients. Return to a boil, reduce heat to medium, cover, and simmer until
barley and beans are tender and broth is creamy, about 1 1/2 to 2 hours. Serve
hot.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Pocket Cook v5
Rating:
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Stir together the crushed pineapple with the juice, the apricot jam, the chopped
garlic and the Braggs. Place in non-stick skillet and wok the vegeables in the
fruity mix unitl tender. Discard the liquid from the canned beans and add the
beans to the mix. Heat for a few more minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Bean Burgers
Recipe By : Pocket Cook v5
Serving Size : 2
Categories : Main Dish
Chop the sunflower seeds in a food processor or hand chopper and mash the beans
with potato masher or food processor and mix. Mix in the remaining ingredients and
form the patties. Bake at 350 for 20 - 25 minutes. Remove from the oven and let
cool until you can pick up each patty and compress it firmly in your hands to
reform the burger. Then cook for another 15 minutes on each side.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman
onlineDr Fuhrman
Rating:
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Bean Enchiladas
Saut� the green pepper and onion in a skillet with 2 tablespoons of the taco
sauce, until tender. Stir in the beans, corn, and seasonings. Paint the tortillas
with a coating of taco sauce, spoon about 1/4 cup of the bean mix on each, and
roll up. They can be eaten as is or baked at 375 degrees in the oven for 15
minutes first.
NOTES : * nonfat commercial taco sauce or salsa sauce * canned or cooked pinto or
black beans * frozen corn kernels * nonfat corn tortillas
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Bean Salsa
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Bean Salsa #2
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Beany sauce
Blend all ingredients until smooth, warm and serve over whatever you like. It is
such a yummy way to eat beans and wonderful over steamed kale!
Recipe By : Jen
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger
bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together.
Stir in the vanilla and mix thoroughly. Add the flour mixture along with the
chopped walnuts and mix.Then mix in the shredded carrots and beets. Spread in a
nonstick baking pan. Bake at 300 degrees for about 45 minutes. Serve with Warm
Butternut Lemon Sauce and Macadamia Whipped Cream.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Meanwhile, grate beets and onions with food processor and add to the pot. Then add
the bite-sized pieces of sweet potato and the Goji berries.
Simmer over low heat for one hour or until sweet potatoes are tender. Blend half
the soup with the cashew butter, leaving some chunky parts, so it becomes creamy,
yet with some chunks of potatoes. Add blended mixture back to soup pot and stir.
Rating: 5
ETL Newsletters
Rating:
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Slice lettuce into small shredded pieces and mix in bowl with beets, apples, and
walnuts. Blend cashews with soy milk and applesauce to make the dressing, or use
raw cashew butter and mix until smooth. Mix currants into the dressing and pour
over the top of the salad.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Beetnut dressing
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman
onlineDr Fuhrman
Rating:
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Recipe By : internet
Serving Size : 1
Categories : New Smoothies
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By :
Serving Size : 8
Categories : Favorite Soup
If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut
in pieces.
Heat 1/8 cup water in large saute pan. Water saut� the fresh and dried mushrooms,
garlic and dried herbs until tender and fragrant. Set aside.
In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks
and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about
30 minutes.
Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and
fresh herbs. Blend until smooth and creamy.
Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat
until spinach is wilted.
Rating:
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4 dates
blend
ETL person
I could only eat 3/4 of this recipe in one sitting on 7/8.08. Rating: 5
ETL person
Rating:
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Cook beans (soaked overnight if necessary) in water till tender. Drain and reserve
water. I pressure cook the beans. Put beans aside. In a VERY large pot add: water
from the cooked beans, onion, garlic, seasonings, carrots, celery. Then add the
bigger uncut whole vegetables: Cabbage, broccoli, zucchinis, and collards/ kale on
top. Simmer until vegetables are tender, about
45-60 minutes. Then ladle some of the water from the bottom and blend all the
greens up in small batches in a blender. Use some of the liquid from the canned
diced tomatoes if need be. Place all back in the pot and then add diced tomatoes,
green peas, green beans, and corn and cook till they are tender, about another 15-
20 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Peel and chop mango and place in food processor or blender. Place part of the
lettuce and spinach in. Blend. Add soymilk and more lettuce. Blend. Continue to
add more lettuce to taste. Blend until creamy. (I really don't know how much
lettuce I put in. Just add enough to get a nice creamy mango flavor but still get
a good amount of greens).
Recipe By : ETL
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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blended
ETL person
ETL person
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : internet
Serving Size : 2
Categories : Blended Salad New
Rating:
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Including the prune soaking water, saute' the first six ingredients for 10
minutes. Before serving sprinkle toasted nuts over top.
This may be served as a side dish or over brown rice, quinoa or bulgar for a main
dish.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend together.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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1. Rinse the beans. Cover them with water, and let them soak several hours. Pour
off excess water. Place in saucepan with 3 � cups water or stock. Bring to a boil,
cover simmer 1 � hours over very low heat. 2. In water saut� onions, garlic first
then add the carrot, celery, green pepper, coriander, and cumin. When everything
seems just as it should be, add saut� to the beans. Let the soup continue to
simmer over lowest possible heat. 3. Add oranges, orange juice, cooking wine and
lemon juice to the soup. Give it a stir, cover, and sit down for 10 minutes. Now,
return to the soup, refreshed. Look at it and as yourself if this soup suits you.
Is it too thick? Add water? Do you want it thicker, heartier? You can puree some
or all of it in the blender.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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In a large soup pot, combine the broccoli, onion, garlic, water, Vege Base, and
rice in 2 quarts of water. Simmer, covered, over a very low flame. Roast the red
peppers in a broiler or on a gas grill until all sides begin to blacken. Quarter
and remove the peel and seeds from the peppers, then puree them in a blender with
the softened broccoli with some of the soup liquid. Add puree back to the pot. Add
the lemon, vinegar and seasonings to taste (e.g., tarragon, thyme, white or black
pepper).
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Broccoli Oriental
Cut up the broccoli into small pieces and steam for 10 minutes. Combine the rest
of the ingredients and simmer on low heat for a few minutes before adding the
water chestnuts and then mixing in with the broccoli in a large bowl.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Broccoli Vinaigrette
Break the broccoli into bite-size florets. Peel stems and slice them into 1/4-inch
strips. Steam florets and stems for 10 minutes, or until just tender. While the
broccoli is steaming, whisk the rest of the ingredients in a bowl. Add broccoli
and toss to mix.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cut large sprouts in half and steam for 12 minutes. Blen tofu, lemon, date sugar,
garlic and VegeBase in blender and pour over sprouts, sprinkle with parsley
Recipe By :
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Peel and seed the squash and the apple, then cut each into cubes. Set aside. In a
4 quart pot, heat the water and saute the onion until limp, about 5 minutes Add
the curry powder and saute 2 minutes more. Be careful not to scorch. Add the
squash, apple and stock to the pot, bring to a boil, then reduce to simmer. Cover
and cook 20 to 30 minutes, or until the squash is tender. In a food processor or
blender, puree the soup and seve.
NOTES : * about 1 1/2 lb cubed Optional add 1 tablespoon of fresh chopped ginger
to the onion saute, or chopped candied ginger as a garnish.
Recipe By : Co Op person
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cabbage Capers
Cut up cabbage and steam for 10 minutes. Blend the remaining ingredients in a
blender and stir into cabbage, heat for another two minutes. Sprinkle with caraway
seeds. Amount Ingredient
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cook all ingredients (except the sesame seeds and cashews) on a very low flame in
a large covered pot.Remove the cabbage, broccoli rabe, and collards when soft and
place in a blender or food processor. Ladle in a little of the soup liquid, pur�e,
and pour the entire mixture back into the soup. Next, put the sesame seeds and
cashews into the blender, ladle in some of the soup, pur�e until silky smooth, and
pour the mixture into the soup. Continue cooking until the beans are soft, for
about 2 hours. (The basic recipe can be made with any types of greens and beans.)
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend the raisins with two cups of water in a Vita-Mix or other powerful blender
or a food processor, until smooth and creamy. Add the liquefied raisins and the
rest of the ingredients together in a pot and cook on a very low flame. Leave the
cabbage in large chunks. When the cabbage is soft remove it from the soup with
tongs and blend it into soup liquid in the blender or Vita-Mix. Add it back to the
soup and continue cooking in a covered pot on a low flame for one hour.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Instructions: Blend.
Recipe By : Casinera
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Instructions: Combine the flour, date sugar, and baking soda, and stir to mix
well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the
pineapple or orange juice, vanilla extract and walnuts. Lightly spray a 9 X 13"
pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at
350 degrees for 35 minutes, or just until a wooden toothpick inserted in cake
comes out clean. While cake is baking, make the topping by blending the nuts &
then adding the soy milk and dates and blending until smooth. When cake is done,
remove from oven and let cool on a rack for 10 minutes, then invert cake onto the
cooling rack. When completely cool, carefully move cake to a flat dish and spread
cashew nut "icing" on top & sides. If you desire, you may decorate with fresh
strawberries and crushed pineapple (make sure to drain the pineapple well).
NOTES : Note: This cake may be made in a heart-shaped pan, but will have to remain
in oven for 40 minutes. If you don't have a heart-shaped pan but would like to
have a heart-shaped cake, you may divide the batter between an 8-inch round pan
and an 8-inch square pan. When cakes are done, cool for 10 minutes in pans & then
invert them onto a cooling rack. When completely cool, keeping cakes inverted, cut
circle cake in half and place each half of circle on connected sides of the square
cake, making a heart shape. Spread a thin layer of topping between the touching
sides of cake to help them stay together and then spread the rest of the topping
over the entire cake and decorate with strawberries & crushed pineapple, if
desired.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cantaloupe Slush
Scoop out the flesh of the cantaloupe and place with other ingredients in a
blender or VitaMix. Blend until smooth.
ETL Newsletters
Rating:
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Stir the vanilla into the apple juice. Stir in the cinnamon, egg white, and
soymilk. Then add the apples, raisins, and oats. Bake uncovered at 350 for 1 hour.
Remove and cover with aluminum foil.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By :
Serving Size :
Categories : New Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb carrots, shredded
1 gala apple, diced
1 orange, the juice of
1 handful raisins
1 handful walnuts, chopped
1 tbsp Blood orange vinegar
2 tsp fresh ginger, grated
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Make a quick, thick and creamy soup by adding all the ingredients except the nuts
to a pot and simmer on low for 20 minutes. Then puree the cooked soup with the
nuts in a food processor or powerful blender until smooth.
Dr Fuhrman online
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Carrot Salad
Recipe By :
Serving Size :
Categories : New Salads
1 tablespoon fresh tarragon, minced or 1 tsp dried In a medium saucepan, bring the
carrots and 1/2 cup water to a boil. Reduce the heat and simmer, covered until
just tender, about 6 minutes. Drain and transfer to bowl. When cooled, add salad
greens and grapes. In a blender or Vita-Mix, combine the orange juice, carrot
juice, cashew butter, vinegar, VegiZest, Spike, and 1/4 cup of the Goji berries.
Blend until smooth and creamy. Mix in tarragon and remaining Goji berries and pour
over the carrots, salad greens and grapes and toss.
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cashew Cookies
Preheat oven to 350 degrees. Blend oats (and raw cashews if your are using them)
in a food processor or VitaMix until they have the consistency of flour. Pour
blended ingredients into a large bowl and stir in all the remaining ingredients
except the ham. Mix thoroughly. Drop by teaspoonfulls on cookie sheet. With your
fingertip, form a small well in the center of each cookie. Place a small amount of
jam in each welll Bake for 15 minutes.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend cashews or cashew butter with soy milk and appplesauce in blended until
smooth. Add the currants and blend well.
Pile the lettuce and spinach leaves on a plate and lay strawberries on top. Pour
the juice from the strawberries over the greens.
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Place all the sauce ingredients into a large pot, bring to a boil, and cook,
covered, over low heat until the cauliflower is tender, about 20 minutes. Remove
the bay and curry leaves, and puree everything else in a blender (I use my trusty
Kitchen Aid hand blender right in the pot).
Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook
until the potatoes are tender and the sauce has thickened, about 20 minutes. Check
the seasonings and add more as desired. Add the soymilk and lemon juice, stir, and
cook for 5 more minutes. Serve over basmati rice topped, if you like, with Fiery
Onion Relish.
Put the first four ingredients in a large pot, bring water to a boil, cover and
cook until veggies are tender. In the blender put: If your blender can handle it,
put all the cooked veggies and broth in the blender with the already blended tofu
mixture. Blend until smooth. Reheat gently and serve. If your blender can't do it
all at once, just blend in batches(1/2 the veggies and 1/2 the tofu mixture at a
time, transferring the already blended stuff into a clean pot).
NOTES : for the tofu use (aseptic, shelf stable package) silken tofu(I use Mori-nu
organic) Its very important that the lemon juice is fresh. This is REALLY good
over broccoli or with spinach.
Recipe By : Jo Stepaniak
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Mix everything in a large pot with 6 cups of water, bring to boil, and simmer over
low flame for 2 hours. Variation: Use chicken broth instead of water and/or add 2
oz. chicken diced.
NOTES : * couscous can be used instead of barley. Also ad 1 tsp. Mrs. Dash
seasoning
The original recipe called for 6 cups of water. I tried it with 8 and didn't like
it.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Jen
Serving Size : 1
Categories : Main Dish
Spray a 10" skillet with olive oil. Fry the pizza like a pancake. Cut and serve
with sauce of your choice.
Jen
I doubled this recipe and cooked it in our large skillet for both of us. I used
the vegetarian cheese with baked vegetables (baked in toaster oven) and tomato
sauce. I think it would be fine without the cheese but Leon liked it instead of
the tomato sauce.
Jen
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1 Garlic
1 Red Onion -- Sliced
2 c Water
1 tb Vegebase Instant Soup
Blend the water and lemon with garlic clove, onion, and peppers. Add mixture to
pot with the carrot juice and soy milk and simmer on low heat for 20 minutes.
Place hot soup back in blender and blend in the avocado and then pour out of
blender and stir in the scallions. Serve warm or cool, but do not reheat once the
avocado is added. (serves 4)
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Adding 2 tbsp. of water in a pan and add the tofu. Put on a medium heat and once
the pan is hot, lower the heat. Turn the tofu frequently at first to prevent
sticking. Eventually, the water from the tofu will be released and it won�t have
to be turned so frequently. In a cup, mix the apricot preserves, cooking wine, 2
tbsp. water and the Braggs Aminos. Sprinkle half of this mixture over the tofu and
continue to simmer. Defrost the frozen vegetables in a microwave or steam on
stovetop. Once defrosted, add vegetables to the tofu. Sprinkle the remaining sauce
over tofu-vegetable mix and add the Chinese seasoning. Continue to simmer until
the liquid is largely cooked off. Amount Ingredient
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend all ingredients in a Vita-Mix or other powerful blender until smooth and
creamy. Serves 2.
Dr Fuhrman online
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1 c raw macadamia
1/3 c hazelnuts
1 tsp vanilla extract
2 tbsp cocoa powder (natural)
2/3 c dates pitted
1 c soy milk
Preheat oven to 350 degrees. Mix flour, baking powder,and baking soda in a bowl.
In blender, blend 3 cups of dates, pineapple, banana, and applesauce together. In
a large bowl, mix beets, carrots, zucchini, blended mixture, cocoa powder,
currants, sliced dates, walnuts, and water. Add the flour mixture. Mix well and
spread in a nonstick baking pan. Bake for about 1 hour or until a toothpick
inserted into the center comes out clean.
Icing In powerful blender or food processor, blend all ingredients until smooth
and creamy. Place a dollop over warm cake and serve. (Serves 12)
ETL Newsletters
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Recipe By :
Serving Size :
Categories : Dessert
Rating: 5
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Recipe By :
Serving Size : 1
Categories : Blended Salad
First liquefy spinach in soy milk and pomegranate juice. Then add all remaining
ingredients and blend until smooth. Serves 2.
Rating: 5
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Prepare salad. Put dressing ingredients in a jar and shake vigorously until
blended. Toss all together.
ETL person
ETL person
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Dr Fuhrman's preperation:
In a saucepan, combine water with vanilla and cinnamon. bring to a boil over igh
heat. Reduce the heat to a simmer and stir in the oats.
When the mixture starts to simmer, add the bluegerries. Remove from heat when
berries are heated through.
Cover and let stand for 15 minutes until thick and creamy.
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Recipe By :
Serving Size :
Categories : New Salad Dressings
Blend all dressing ingredients until smooth. In a dry skillet, lightly toast
sunflower and sesame seeds until just beginning to turn golden. Toss over a green
salad made from watercress, spinach, romaine lettuce, diced avocado, thinly sliced
sweet onion, and orange sections. Toss and sprinkle with sunflower and sesame
seeds.
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Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman online
Rating:
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Colcannon is an Irish dish of mashed potatoes and cabbage, usually seasoned with
butter, but this healthier version is delicious, too. Wash potatoes and cut into
fourths. Boil or steam until tender, about 15 minutes. Wash kale, remove tough
stems, and chop leaves. Steam until tender and drain well. Mix 1/4 C. water and
Vegebase in a nonstick skillet and saute onion until soft. Remove potato skins and
mash potatoes well, adding soymilk for a good consistency. Stir in kale and onions
and rewarm over low heat, if necessary. Serves 4-6.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Julia
Serving Size : 1
Categories :
blend
Julia
Julia
Rating:
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Convenience Soup
In a large soup pot, combine all ingredients. Bring to a boil over medium heat,
stirring occasionally. Use a spoon to break up large clumps of frozen vegetables.
Cover and reduce heat to medium-low and simmer 1 hour or until vegetables are
tender. Remove and discard bay leaf before serving.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cook all ingredients, except the corn and mushrooms, in a large pot on low flame.
After 20 minutes of cooking, remove the zucchini, broccoli and celery with some of
the liquid, add one cup of the corn, and blend. Add this creamed mixture back into
the soup. Add the rest of the corn and mushrooms and cook another 15 minutes.
NOTES : This makes 10 - 2 cup servings. Pressure cooking: cook the first group of
food for 2 minutes and spray pan to cool. Cook second group for 1 minute and spray
to cool. I could only fit 2 cups of kale and 16 ounces of corn in the pot along
with the rest of the ingredients.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By :
Serving Size :
Categories : New Salads
Combine carrots and raisins. Add orange juice and cinnamon and mix all together.
Rating:
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Blend the avocado and soy milk together then add the rest of the ingredients to
the blender or VitaMix machine until creamy smooth milkshake smooth. If using a
regular blender use a carrot stick as a tool to mix the ingredients so they
completely blend Amount Ingredient
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cut off the tough base of the asparagus and discard. Cut off two inches of the
asparagus tips and stew on a low heat in one cup of water for about 3 minutes and
save with liquid. In a 4-quart heavy saucepan, add onions, remaining asparagus
stalks, garlic, onion, seasonings, water, and the liquid from the asparagus tips.
Simmer, covered, for 20 minutes, or until asparagus pieces are tender. Pur�e soup
in blender. In final batch, puree cashews as well. Return to 4-quart saucepan,
thin with water if desired. Add asparagus tips and serve. Serves 7.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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not only will contribute nutrients but you will absorb more of those cancer-
fighting nutrients like lycopene and quercetin. Thus, pairing Blend all
ingredients. (Serves 4)
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman Rating: 5
onlineDr Fuhrman
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Place everything in soup pot except mushrooms. Boil and then simmer for � hour.
Blend everything. Add mushrooms. Cook another � hour.
Dr Fuhrman
onlineDr Fuhrman
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Recipe By :
Serving Size : 1
Categories : Smoothies
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Simmer first seven ingredients, adding water if needed, for 45 minutes or until
vegetables are very tender. Blend all ingredients until smooth and creamy. Adjust
sweetness by adding more dates if needed. Add enough soy milk to thin to
appropriate consistency.
ETL Newsletters
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blend all ingredients, except for the 2 Tablespoons sesame seeds, until smooth and
creamy. Stir in remaining sesame seeds, Use soaking water from dates to thin if
needed.
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Crisco Icning
Recipe By :
Serving Size :
Categories : Dessert
1 c Milk
3 tbsp Flour
3/4 c crisco
1 tsp vanilla
1 c Sugar
mix the two instruction groups together with a blender until creamy and smooth
12/08
I like lots of icining so do two batches per one batch of cake recipe
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Recipe By : magazine
Serving Size : 4
Categories : Leon's favorite
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Cucumber Dressing
Blend
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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In a medium mixing bowl combine cucumber slices and sweet pepper strips. Set
aside.For vinaigrette, in a screw-top jar combine water, red wine vinegar, basil,
salt, pepper, and dash ground red pepper. Cover and shake well. Pour vinaigrette
over cucumber mixture. Toss lightly to coat. Cover and refrigerate for 4 to 24
hours.Before serving, stir in walnuts. Makes 4 to 6 servings.Make-ahead tip:
Prepare salad. Toss lightly to coat with dressing. Cover and refrigerate for 4 to
24 hours.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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D'Anjou Veggies
Recipe By :
Serving Size : 4
Categories : Main Dish New
Saute' vegetables, seasonings and parsely in 1/8 cup water until vegetables are
just fork-tender. Add vinegar and saute' 2 more minutes. If desired, place sesame
seeds or coconut in a small pan and toast on low heat, stirring constantly until
light brown. Sprinkle over veggie mixture. Serves 4.
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* Exported from MasterCook *
Dash's Salsa
1 c Corn -- Cooked
1/4 c Onion -- Minced
1 tb Mrs. Dash Seasoning
2 tb Lemon Juice
1 tb Honey
1/4 c Parsley -- Fresh
Combine red pepper, corn, onion, Mrs. Dash� Extra Spicy Seasoning Blend, lemon
juice, olive oil and honey. Mix well and refrigerate.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Date-Nut Balls
In a Vita-Mix or coffee grinder, grind the sunflower seeds and almonds into a
powdered meal. Knead all ingredients together and form into little nut balls.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman online
Rating:
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onlineDr Fuhrman
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Recipe By :
Serving Size : 10
Categories : Soup Vegetarian
Rating:
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Blend until smooth in blender or Vitamix. Great for the kids lunches, and for
after school snacs.
NOTES : * or fresh
Dr. Fuhrman
Dr. Fuhrman
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Blend banana and soy milk to make topping. Arrange berries and lettuce leaves in
a bowl. Pour topping over fruit and serve.
Dr. Fuhrman
Dr. Fuhrman
Rating:
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Grind oats slightly in a high-powered blender. Pour into a bowl and mix with
dates, soy milk, almond butter, and coconut.
Form into balls and press down in middle with thumb and place a small amount of
fruit preserves in the indentation or roll in reserved coconut.
Rating: 5
Dr Fuhrman online
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Saute the onions, pepper, and mushrooms in some of the liquid from the canned
mushrooms (or instead, with the diced tomato broth), then add egg whites and cook.
NOTES : * red or green, diced * canned or fresh mushrooms, diced, liquid reserved
Dr Joel Fuhrman
Dr Joel Fuhrman
Rating:
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Eggplant Adzuki
Recipe By : NewslettersETL
Serving Size : 4
Categories : Vegetables
Soak adzuki beans and cook in water with one cup of chopped onion added on low
flame for 1.5 hour. In a large non-stick skillet cook the sliced eggplant in the
tomato sauce for a few minutes then add the rest of the onion, pepper, celery and
spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and
cover with the sauce from the pot continuing to cook in the oven uncovered at 350
for 25 minutes. Serve in squares with some adzuki beans on top. Arrange the
eggplant
ETL
NewslettersETL
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Dr Fuhrman
onlineDr Fuhrman
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Eggplant Patties
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Eggplant-Hummus Dip
ETL Newsletters
Rating:
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Steam the spinach with half of the mushrooms for 10 minutes, then remove it from
the pot and drain. Take the other half of the mushrooms and gently heat in a pot
with the soymilk, onion, garlic, and flour for 15 minutes. Blend the heated
mixture in a blender, food processor, or a Vita-Mix and pour each separate serving
of steamed spinach and mushrooms.
ETL person
ETL person
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I roast mushrooms, asparagus, onions and red peppers that I have marinated in a
cornstarch, water and herb mixture. I top lettuce with the roasted vegetables and
add garbanzo beans and a small amount of balsamic vinegar.
ETL person
ETL person
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In large saucepan, simmer all ingredients except cashew nuts, spinach and walnuts
for 40 minutes. Blend 1/4 of cooked mixture with cashew nuts until very smooth.
Add back to remaining soup and add the fresh spinach. Spinach will wilt in hot
soup. Serve sprinkled with chopped walnuts.
Dr Fuhrman
onlineDr Fuhrman
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Recipe By : Paulette
Serving Size : 4
Categories : Leon's favorite
Heat grill to high. In a medium bowl, use a fork to gently combine chicken with
all other ingredients. Gently form mixture into four 1 in ch thick patties.
Lightly oil grill. Place patties on hottest part of grill; sear util browned, 1
to 2 minutes per side. Move the patties to coller part of grill; continue
grilling until cooked through. 5 to 10 minutes per side.
I'm upping the onions in this recipe because Leon said it was a little dry when I
cooked the burgers on the George forman grill. Rating: 4
Paulette
Rating:
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1 cup cashew
1 cup dates
Instructions: To make the pie shell, place cashews in a food processor and chop
well. Add the dates and process until well mixed. Press firmly on the bottom and
up the sides of a pie plate.
For the pie filling, blend together the 10 strawberries, bananas, dates, and lemon
juice until smooth. Remove to bowl and fold in the quart of sliced strawberries.
Pour into pie shell and decorate with 4-6 sliced strawberries. If desired,
sprinkle coconut over the top. Chill in refrigerator at least two hours before
serving
Dr Fuhrman
onlineDr Fuhrman
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onlineDr Fuhrman
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Make sure to freeze ripe bananas at least 24 hours before making this. Blend all
ingredients
Dr Fuhrman
onlineDr Fuhrman
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Pour pomegranate juice in a blender to the top of the blades. Add rest of
ingredients & blend until smooth. Rating: 5
ETL person
Rating:
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Simmer peas, onions, garlic, mint and VegiZest in water for about 7 minutes. Blend
pea mixture, dates and enough broth to liquefy. Add cashews and blend. Add rest of
broth and blend to reach a creamy consistency. Mix in shredded lettuce, lemon
juice, Spike and chives.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Peel and freeze the ripe banana in plastic bag or kitchenware. Place the soymilkin
the food processor, with the S blade in place. Turn the machine on and drop in
small slices of frozen banana, one by one. Add ground flaxseed to the top.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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1 Peach
3/4 c Berries -- Frozen
1 tb Flax Seed
1/2 Banana
1/2 Romaine Lettuce
Blend, I'm going to try this without ice first unless it needs more liquid
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Fruit Salad
Recipe By :
Serving Size : 1
Categories :
Rating:
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Fruit Truffles
Place the almonds in a food processor, and process until finely ground. Transfer
to a small bowl and set aside. Process the dried fruit until finely chopped. Pulse
in the lemon peel, 2 tablespoons of the almonds, and the juice, honey and
cinnamon. Wet your hands. Roll the fruit paste into 20 1 inch balls. Roll the
remaining almonds to coat well. Set on waxed paper to dry. Place in mini paper
candy cups if desired. Can be refrigerated up to 1 week. Makes 20
Per truffle: 34 cal, 1 g pro, 6g carb, 1g fat, 0g sat fat, 0mg chol, 1g fibre, 1
mg sodium
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Me
Serving Size : 1
Categories : Dessert Smoothies
In a Vita-Mix or blender add the apples first then the cocoa powder. Then add the
blueberries and banana. Blend until smooth. Grind the sesame seeds in a coffee
mill and sprinkle on top of the smoothie. Rating: 5
Me
Rating:
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Recipe By :
Serving Size : 1
Categories : Salad Dressings
Rating: 5
Rating:
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Garbanzo Burgers
Recipe By : Pocket Cook v5
Serving Size : 1
Categories : Main Dish
Garbanzo Burgers- Mix in blender- 1 1/2 cups or 1 can garbanzo beans(well drained)
3/4 cup of soy milk Mix in bowl- 2 cups of quick oats 1/2 cup ground walnuts 1/2
tsp garlic powder 1/2 tsp onion powder 1/4 tsp sage a few shakes of pepper you can
add any spices you like Add wet ingredients to dry ingredients. Form into thin
patties and "fry" until slightly browned(I just cooked them on medium-low for a
few minutes on each side).
Recipe By : Jen
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Garden of Eden
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Garlicky Spinach
Mix the spinach and chopped garlic into a pot with the oil-free tomato sauce.
Simmer on a low flame for 15 minutes, stirring occasionally. Serves two.
Diabetes newsletter
Diabetes newsletter
Rating:
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Gazpacho - Watermelon
Recipe By :
Serving Size : 1
Categories : Dessert
Puree the watermelon in a blender until smooth. Pour into a bowl and stir in the
remaining ingredients. Refrigerate until well chilled (about 2 hours). Not only is
this ridiculously easy, it is GREAT for hot weather.
Rating:
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Recipe By :
Serving Size :
Categories : Dessert New
Rating:
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Gobs
2 c Sugar
1/2 c shortning
2 eggs
4 c Flour
2 tsp Baking Soda
1 tsp baking powder
1/2 tsp Salt
1/2 c cocoa powder
add alternately the cream mixture and the sifted mixture with 1 cup sour milk &
3/4 c boiling water, very slow until just right. drop on ungreased cookie sheet.
bake at 350 for 5 minutes.
Recipe By :
Serving Size :
Categories : Dessert New
Preheat oven to 375 degrees. Blend bananas, applesauce, vanilla, and date sugar in
blender until creamy. In a large mixing bowl, combine the flour, arrowroot powder,
ground nuts, cinnamon and nutmeg. Add the blended wet ingredients to the dry
ingredients and mix well. Stir in oats, Goji berries, raisins, dates, and chopped
nuts. Bake for 10 minutes.
Rating:
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Blend bananas, applesauce, vanilla, and date sugar in blender until creamy. In a
large mixing bowl, combine the flour, baking powder, cinnamon, and nutmeg. Then
add the blended moist ingredients and mix. Stir in oatmeal, chopped nuts, dates,
and raisins. Use a large spoon to drop mixture on a non-stick baking sheet and
bake for 20 minutes at 350 degrees.
eTL Newsletters
Rating:
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Grind the cashews and almonds into a powdered meal in a VitaMix or coffee grinder,
then blend the ground nuts with the apple slices. Spread the mixture into a flat
storage dish, uncovered,and store in the refrigerator until it hardens, somewhat
like cheese.
ETL Newsletters
Rating:
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Recipe By :
Serving Size :
Categories : Blended Salad New
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Bake the eggplant in the oven at 350 degrees for 1 hour, or microwave it for 8-11
minutes. In a covered, shallow pan or pot, steam-fry the tomato, pepper, and onion
until soft. Scoop out or peel the eggplant and blend it with the steamed
vegetables and seasoning.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Gravy Eggplant
Cook eggplant at 350 for about 1 to 1 1/2 hours (till very tender) Peel eggplant
Put the eggplant pulp in the water with all the seasonings. Let simmer for about 5
or so minutes
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Great Greens
2 Garlic
1 t Dill
2 tb Vegebase
1 t Basil
2 tb Spicy Pecan Vinegar
Wash greens twice to get off all sand and dirt. Steam for 5 minutes and transfer
to bowl. Add mix of vinegar, garlic, VegeBase, dill, basil and toss.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Combine all ingredients in large soup pot and cook on a low flame about 45
minutes, stirring occasionally until lentils are soft.
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Recipe By : Dr Furhman
Serving Size : 2
Categories : Blended Salad
Blend well into a smooth pudding-like consistency in the food processor, Vita-Mix,
or a powerful blender by shoving the lettuce down into the blades with a cucumber
or carrot used as a plunging tool. Blending raw greens until smooth greatly
increase the absorption of nutrients from out digestive tract, delivering a
powerful nutrient punch. Serves 2.
Dr Furhman
Dr Furhman
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Green Gorilla
Start the avcado blending with the banana and then add the lettuce and spinach.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Wash kale and remove the thickest part of the stem(I used as much of the stem as I
could). Chop leaves. Wash and chop carrots. Place 2 cups of water, kale, carrots
and garlic in a dutch oven. Bring to a boil, cover tightly and reduce heat to
medium low(or you could steam them and use the steaming water in the blender).
Cook until veggies are tender. Place all ingredients from the pot into a blender
along with the pecans(If you have a small blender, do this in batches. If you have
a VitaMix or a K-Tec Champ HP3 you can do it in one batch. Just make sure to open
the steam vent and cover it with a paper towel!). Blend until smooth. Pour into
pot, add salt if desired(obviously not for ETL'ers). Reheat and serve.
This can be served as a sauce over brown rice, potatoes(sweet potatoes would be
great!) or whole grain pasta. Or you can just do what I did and eat it like a
soup! My kids really enjoyed it over brown rice. What a satisfying way to get your
greens! The pecans and carrots seem to overcome the natural bitterness of the
kale. I would say the recipe makes 3 very hearty bowls of soup.
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Boil the potatoes in water to cover until tender. Drain them and mash them in the
pot. Beat in the soymilk (or alternate) and green onions, and season with salt and
pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious made into
little "cakes" and browned over medium heat in a heavy lightly-oiled or non-stick
skillet. Boil the potatoes in water to cover until tender. Drain them and mash
them in the pot. Beat in the soymilk (or alternate) and green onions, and season
with salt and pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious
made into little "cakes" and browned over medium heat in a heavy lightly-oiled or
non-stick skillet.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Combine all ingredients in blender. Blend until smooth. Sauce should be the
consistency of heavy cream. If too thick add more water or lemon juice.
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Haullah Bread
1. Place all dough ingredients in breadpan in the order listed. Select Sweet Dough
cycle. 2. Grease cookie sheet. Divide dought into 3 equal peces. Roll each piece
into 20 inch rope on lightly floured surface. Place ropes close together on cookie
sheet. Braid gently and loosely. Press ends together to fasten. Cover; let rise in
warm place 1 to 1 1/4 hours or until almost double. 3. Heat oven to 350 degrees.
Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or until golden
brown. Cool on wire rack.
Recipe By : Brenda
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Bake sweet potatoes at 400 degrees for 90 minutes or until soft. Let cool. Peel
off skin. Mash in a food processor or vitamix with sufficient orange juice to
reach desired consistency. Spread mixture into a pan. Cover with pineapple slices.
Bake at 350 degrees for 1/2 hour.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Cake: Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a
small bowl. Set aside. In blender or food processor, puree 3 cups of the dates,
pineapple, banana, and applesauce. 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. Add the blended
mixture and mix well. Spread in a 9.5" X 13.5" nonstick baking pan. Bake for 1
hour or until a toothpick inserted into the center comes out clean.
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.
Dr Fuhrman online
Rating:
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First, blend spinach, soymilk and Pomegranate juice to liquify the spinach. Add
remaining ingredients and blend until thoroughtly smooth and creamy.
Recipe By : ETL
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Healthy Slaw
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Cook brown rice according to directions and set aside until ready to serve. Finely
chop together garlic, ginger root, mint, basil, and cilantro. Save unchopped fresh
herbs for garnish. Place rest of ingredients (except for peanut butter, tofu,
coconut milk and cashews) in wok or large skillet. Bring to a boil and simmer
covered, stirring occasionally, until all vegetables are tender. Add peanut butter
and mix in with simmering liquid and toss to distribute. Add tofu, simmer and toss
until hot. Add coconut milk and heat. Serve on rice with fresh herbs and cashews
sprinkled on top.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
ETL person
Rating:
- - - - - - - - - - - - - - - - - -
6 Medjook Dates
Soak almonds and dates (or date sugr) in soymilk for a few hours. Put all
ingredients in Blender. Blend and enjoy
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Soak the apricots and prunes overnight in 3 cups of water. Blend them. Place them
in a large covered pot with all the other ingredients and simmer until the rice is
mushy (about one hour).
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Lisa Fuhrman
Lisa Fuhrman
Rating:
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Cut up the bananas and fruit. Mix all ingredients together in a blender or Vita-
Mix.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
1 c Stoneground Cornmeal
2 ts Baking Powder
1/3 c Apple Sauce
1 1/4 c Water
1 tb Maple Syrup
Mix dry ingredients, then add wet ingredients(go from mixing part to the oven part
quickly so you get the best rise out of the baking powder) . Fill prepared muffin
tins(the recipe will make around 9 muffins). Bake at 350 for around 20 minutes, or
until lightly browned.
Recipe By : Jennifer
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
2 Ups Lentils
1/2 Easpoon Tumeric
1 Easpoon Garlic Powder
1 Easpoon Onion Powder
1/2 Easpoon Powdered Ginger
I just got it going to a boil and then reduced the heat and covered it until the
lentils were done. Add a couple of teaspoons of red wine vinegar before serving.
NOTES : * a few big handfuls of spinach * however much you want for thinkness.
Notes : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Boil the limas until tender. Drain. While limas are cooking, in another pot
combine carrots, garlic and a couple of cups of water. Heat until boiling, cover
and lower heat. Cook until carrots are tender, adding water as neccessary. Let
water cook off. Put drained limas and 1 cup of water in blender(You may need to do
this in two batches. Don't forget to open the steam vent!). Blend until very
smooth. Mix flour, thyme and pepper in a small bowl. Add to cooked carrots on
medium-low heat. Mix thoroughly. Add soymilk and wisk until there are no lumps.
Pour in lima bean puree. Mix well. Cover and heat on medium-low for 5 minutes or
so. Serve. This soup freezes well. Debbie, it's a quick way to cook some beans and
an unlimited food!
Recipe By : Jen
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By : Julia
Serving Size : 1
Categories : Salad Dressings
Julia
Julia
Rating:
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Recipe By : Julia
Serving Size : 1
Categories : Salads
Julia
Julia
Rating:
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Cook all ingredients (except the cashews and peaches) on a very low flame in a
large covered pot. Remove the kale, zucchini, and onions when soft and place in a
blender or food processor. Ladle in a little of the soup liquid, pur�e, and pour
the entire mixture back into the soup.Next,put the cashews and peaches into the
blender, ladle in some of the soup, pur�e until silky smooth, and pour the mixture
into the soup. Continue cooking until the split peas are soft, for about 1 1/2
hours.
Dr Fuhrman Newsletter
Dr Fuhrman Newsletter
Rating:
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Steam Kale, when done, press into a towel to remove excess water. While kale is
steaming make sauce by blending cashews, soy milk, VegeBase and onion flakes until
smooth and creamy. Chop kale and mix in sauce
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Kiwi Surprise
Recipe By : Pocket Cook v5
Serving Size : 1
Categories : Breakfast Vegetarian
Blend thoroughly.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
To make the sauce: In a VitaMix or food processor, blend the cashews, onion
flakes, and soy milk (just enough to cover the cashews and onion flakes) until
completely creamy. Steam greens until soft (do not overcook), remove from steamer,
and press with a towel to remove excess water. Chop greens in wooden chopping bowl
and mix with cream sauce.
ETL Newsletters
Rating:
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Steam spinach and garlic until spinach is just wilted. Place in bowl and toss in
remaining ingredients. Serves 4.
Rating:
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Lemon/Herb Dressing
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Soak lentils overnight or for a few hours in 6 cups of water. Cook on low heat and
add all the other ingredients. Let cook for at least one hour.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
ETL person
ETL person
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size :
Categories : New Salad Dressings
In a small saucepan, whisk and heat the first 5 ingredients until thickened. Blend
thickened mixture with ginger, garlic, sesame oil, 2 tablespoons of sesame seeds,
orange juice, and pitted dates until smooth. Stir in remaining tablespoon of
sesame seeds.
Rating:
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Recipe By :
Serving Size :
Categories : Blended Salad
Blend all ingredients in a high powered blender until smooth and creamy.
Rating: 5
Rating:
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Cook lentils in water for 30 minutes with onion, pepper, and basil. Add tomatoes
and celery and cook for an additional 15 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Little Macs
Spread a teaspoon of nut butter onto a slice of cucumber. Top with a tomato slice
(and, if desired, a thing slice of onion and another cucumber slice).
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Macadamia Whipped
In VitaMix or food processor, blend together until smooth and creamy. Place dollop
over warm cake and Butternut Lemon Sauce
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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* Exported from MasterCook *
Recipe By : internet
Serving Size : 4
Categories : Blended Salad New
blend
Rating:
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Mangonut Sorbbet
Blend
Dr Fuhrman
onlineDr Fuhrman
Rating:
- - - - - - - - - - - - - - - - - -
Blend together
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Mix in blender half the chopped pecans with the other ingredients. Then when
creamy take out of the blender and add the rest of the pecans so the dressing
remains lumpy, with some crunch. Pour over baby romaine lettuce or spinach for
that soft but crunchy salad. It is also good with chunks of pear mixed in. Serves
4-6.
Dr Fuhrman
onlineDr Fuhrman
Rating:
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2 tb Maple Syrup
1/2 Yellow Onion -- Thinly Sliced
1/4 c Fresh Parsley -- Chopped
1 t Olive Oil
Preheat oven to 375 degrees. Toss parsnips with oil and maple syrup and put into a
9 x 13 inch baking dish. Bake uncovered for 30 to 40 minutes or until parsnips are
tender. Saute onion in water until its very soft (about 15 minutes). Remove
parsnips from oven; top with onions and sprinkle with parsley and cinnamon to
taste.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
In a large saucepan, bring squash, leeks, and water to a boil. Reduce the heat and
simmer, covered until the squash is tender, about 30 minutes. Drain well.
Transfer the vegetables, nutmeg and VegiZest to a bowl and mash with a potato
masher.
Dr Fuhrman online
Rating:
- - - - - - - - - - - - - - - - - -
Steam the eggplant for 10-12 minutes. Cook the onion and pepper over a low flame
in a covered skillet with 2 tablespoons of water for 6-8 minutes. Then add the
eggplant, raisins, lemon juice, and ketchup and simmer uncovered for another 5
minutes. Mix in the beans.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - -
Mexican Lentils
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size :
Categories : New Salad Dressings Salads
Assemble salad in a large salad bowl. Blend all dressing ingredients except for 2
tablespoons of sesame seeds. Blend until smooth and creamy. Stir in remaining
sesame seeds. Toss over mixed greens, sliced kiwi, strawberries and sliced green
apples.
Rating:
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Blend all ingredients together. This makes a very colorful smoothie, is very
healthy & tastes great! Rating: 5
ETL person
Rating:
- - - - - - - - - - - - - - - - - -
Blend the mixture until smooth and place in a Popsicle tray for freezing at least
2 hours before serving.
ETL Newsletters
Rating:
- - - - - - - - - - - - - - - - - -
Dr Fuhrman
onlineDr Fuhrman
Rating:
- - - - - - - - - - - - - - - - - -
Steam the zucchini and mushrooms just until they are soft. Sprinkle with onion
powder, lemon juice, and sesame seeds.
Diabetes newsletter
Diabetes newsletter
Rating:
- - - - - - - - - - - - - - - - - -
My Smoothie
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
My Tomato Sauce
Recipe By : Brenda
Serving Size : 2
Categories :
Gently heat all ingredients for about 45 minutes to 1 hour. Puree everything.
Brenda
Brenda
Rating:
- - - - - - - - - - - - - - - - - -
2 Acorn Squash
Chop apricots, cashews and pecans as small as possible and mix with raisins. Add
enough orange juice to cover the mixture. Cut the squash longitudinally and scoop
out the seeds. Place the dried fruit/nut mixture into the hollow cavity of the
squash. Add extra orange juice, if necessary, to fill the cavity. Lightly cover
the top of each squash half with silver foil. Bake in a pan at 350 degrees for 90
minutes or until the squash is soft. Place 1/3 inch of water in the bottom of the
pan to maintain moisture.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
*Preheat the oven to 375 degrees. Mix the dry ingredients in a large bowl. *In a
food processor, blend the bananas and juice until smooth (I just used a wire whisk
and it turned out fine). *Slowly add the dry ingredients while mixing. *Pour the
batter into the large bowl, and add the raisins. Drop by spoonfuls onto a nonstick
baking sheet. Bake for 10 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size : 4
Categories : New Sandwich
1 clove garlic
2 tbsp balsamic vinegar
Preheat over to 400. toss eggplant, zuccchini, pepper, and onion inside.
sprinkle with herbes de provence. Fill shallow pan with on inch of water and put
tossed vegetables in. Roast for 30 minutes, Add tomatoes and roast for 15 to 20
minutes or until begetables are tender.
Meanwhile rub pita or bread with cut sides of garlic clove. sprinkle balsamic
vinegar over vegetables on bread.
Rating:
- - - - - - - - - - - - - - - - - -
Dr Fuhrman online
Rating:
- - - - - - - - - - - - - - - - - -
NOTES : This tastes great on a spinach and mushroom salad with thinly sliced red
onions, or ona lettuce, tomato, and ccumber salad.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Mix orange juice, orange, Bragg's and garlic, Then add the chicken chunks to
marinate in fridge for 1 hour. Put the oil in a large non-stick skillet and take
the chicken out of the marinade and cook it in the skillet with the green pepper
and water chestnuts. After cooking about 5 minutes add the cornstarch to the
orange marinade and stir and then add it to the chicken and vegetables. Serve over
brown rice.
Recipe By : ETL
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By : ETL
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Orange dressing
blend
Rating: 5
- - - - - - - - - - - - - - - - - -
Whisk or blend together. This makes enough for 3 servings. Dressing will keep for
one week in the refrigerator.
ETL person
ETL person
Rating:
- - - - - - - - - - - - - - - - - -
Place dates, raisins, apricots, and Goji berries in food processor. Process until
the mass forms one large ball, then remove to a mixing bowl.Process the oatmeal
until it is a fine meal. Process nuts until they are finely chopped but not
powder. Knead all ingredients thoroughly by hand.Press out on a cutting
board,flipping and pressing evenly until about 1/2 inch thick.Trim edges and make
a rectangle and slice in bars. Knead together leftover edges and make more bars.
ETL Newsletters
Rating:
- - - - - - - - - - - - - - - - - -
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Toast the sesame seeds in a dry skillet for 3 minutes, shaking the pan frequently.
In a blender or Vita-Mix, combine 2 tbsp. sesame seeds, the cashews, orange juice,
and vinegar. Add the diced oranges to the salad and mix in the blended dressing.
Sprinkle the remaining sesame seeds on top. This tastes great on a spinach and
mushroom salad with thinly sliced red onions, or on a lettuce, tomato, and
cucumber salad.
NOTES : * unhulled * raw * peeled and diced, or 1 jar unsweetened, mandarin orange
slices
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Oriental Wok
Place the seasoning, garlic, and cooking wine (or broth) in a covered pot or wok
and heat. Add the vegetables. If using frozen vegetables, drain off the water and
don't use the juice from the water chestnuts because you will not need as much
liquid. Fresh vegetables need to cook longer and require more liquid. Any
vegetables can be stir-fried in pineapple juice, vegetable broth, flavored
vinegar, light soy sauce, or Bragg's Liquid Aminos for a change of flavor.
NOTES : or vegetable broth use 10- 20 ounces assorted fresh vegetables, or 1-2
(10-oz.) bags frozen Oriental vegetables (defrosted) or 3 shallots chopped reserve
juice
Recipe By : Dr Furhman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Boil the potato in the water in a covered pot until the potatoes are just tender.
Heat a heavy skillet. Add some water (to saute with), onions, garlic and salt.
Saut� over medium heat, stirring for 5 minutes. Add remaining celery, carrot,
mushrooms and spices and more water if necessary; continue cooking and stirring.
When all is tender (8 - 10 minutes) add the entire skillet, liquid and all to the
potatoes and their water. Simmer an additional 20 - 30 minutes. Add the cooking
wine, Liquid Amos and peas when there are 20 minutes left to simmer before serving
time. Sprinkle the scallions on top of each serving.
NOTES : This is one of these convenient soups which actually improve with a little
standing around before serving time. You can assemble it in the morning to serve
it at night. Just do everything but the final simmering, and let the soup stand at
room temperature (keep it covered). Simmer just before serving.
Recipe By : Paulette
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Toss peaches and apricots with the cinnamon, nutmeg, and half the date sugar, and
spread evenly in a glass pie plate. Prepare the topping by mixing the oats, flour,
nut butter, and remaining sugar, and kneed until smooth. Crumble the topping over
the fruit and bake at 300 degrees for 20 minutes.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Make the nut crust by kneading the ground nuts with the date rolls and pressing
into the bottom of a glass pie pan. Blend the frozen peaches with the soy milk and
spoon into nut crust before serving.
ETL Newsletters
Rating:
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Peach smoothie
1 Orange
3 Dat
Recipe By : Brenda
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Soak apricots in soy milk overnight. Blend all ingredients in a high powered
blender, food processor, or VitaMix until mixture forms a smooth, ice cream-like
consistency.
ETL Newsletters
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Blend
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Soak dried peaches in water overnight and then chop into small chunks and place in
the soup pot with the soaking water, set on a low flame. Add the lentils,chopped
onion, and leeks. Blend the carrot juice and raw spinach in a blender or VitaMix
and add to the pot. Take the soft cooked leeks out of the soup pot and blend with
some soup liquid until smooth and add back to the pot. Cover the pot and simmer on
low heat for 30 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Peel and slice pears. Put juice concentrates and 1 cup of water in a pot. Bring
to a boil. Add fresh cranberries and currants, return to a boil for 3 minutes.
Reduce heat. Mix 1/4 cup cold water awith arrowroot until smoothe. Add to
cranberry-currant mixture and stir until sauce thickens. Lay pears in a baking
pan and cover with the sauce. Bake covered at 350 degrees until tender, about
35minutes.
Lisa Fuhrman
Lisa Fuhrman
Rating:
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Peel apple into thin slivers with apple peeler or shredder into greens. Stir maple
syrup into pecan vinegar and pour over salad. Toss the crushed pecans on top. Seal
top of bowl tightly and shake it, turn it upside down and shake some more, then
shake the bowl more too. Have fun
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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1/4 c Vinegar
Place salad greens (and raw vegetables, if used) into a bowl. With an apple
peeler, shred apples onto lettuce. Sprinkle in chopped pecans. Stir maple syrup
into Spicy Pecan Vinegar. Pour on top of other ingredients. Cover lettuce bowl
with a tight cover and shake vigorously to thoroughly mix ingredients.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Claudia
Serving Size : 4
Categories : Salad Dressings
Claudia
Claudia
Rating:
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Pigs in Blankets
Recipe By :
Serving Size :
Categories : Leon's favorite
Core the cabbage and place head-down in enough boiling water to cover. Turn off
heat. When cabbage has softened, remove from water and separate leaves, leaving
them whole. Trim heavy vein down to make it look flat. Combine meat, onion, egg,
seasonings, and rice. Mix well.
Bring to a boil on high heat; reduce heat and simmer for 1 1/2 hours.
Rating:
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Recipe By :
Serving Size :
Categories :
Rating:
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Blend all ingredients until smooth in a high powered blender (serves 4-6).
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Pistachio-Mustard Dressing
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Heat the apples, raisins (if desired), and water or juice over a low flame for 5
minutes, stirring frequently. Remove from heat and mix in flaxseed and cinnamon.
Cut pita in half and fill with apple mixture. Toast in the toaster oven on high
for 3 minutes. Try it with other fruits, like pears or peaches, too.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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6 c Water
1 1/2 c Sun-dried Tomatoes Soaked Over Night -- Cut Into Small
4 Garlic -- Minced
2 c Cornmeal
Instructions: Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings
in water for 15 minutes until the vegetables are tender, adding more water if
needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile,
bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly
add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal
thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread
a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on
the polenta and then another layer of polenta and vegetable/sauce mixture.
Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Polynesian Broccoli
Cut the broccoli florets from the stems and peel stems with potato peeler. Cut the
broccoli stems and florets into small chunks. Steam the broccoli for 10 minutes
adding the corn the last 4-5 minutes. Combine the remaining ingredients, except
the water chestnuts, in a saucepan and simmer over low heat for 10 minutes. Add
water chestnuts and stir to heat through. In a large bowl, combine broccoli and
corn mixture with sauce and mix to coat.
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Popcorn Puppies
ETL Newsletters
Rating:
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Heat oil and spread to cover the bottom of a skillet. Add the onion and garlic and
saut� for 2 minutes, then add the mushrooms and the red wine or broth. Cook for 5
more minutes. Add the tomatoes and garbanzo beans, plus half the juice from the
can. Cook for another 5-10 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Potato Pancakes
Recipe By : Brenda
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Grind all ingredients in a VitaMix or food processor, Can be served with steamed
or raw veggies.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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In covered saucepan, heat all ingredients except cream and parsley, to boiling.
Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with
slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes
longer; Transfer to large bowl. Puree 2 cups of the pumpkin mixture and cashews in
blender until smooth; return pureed mixture to pot. Repeat with remaining pumpkin
mixture. Heat pureed mixture and serve, garnished with parsley.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Pumpkin Pie
Preheat oven to 350. Mix Grape Nuts with apple juice concentrate, then pat into
bottom and partway up sides of 9" pie pan. Bake 7 minutes. Remove and set aside
but keep the oven at 350. In a large bowl, combine the cornstarch with the sugar,
salt, cinnamon, ginger and cloves. Blend in the pumpkin and soymilk. Pour into
baked pie crust and bake 45 minutes. This has 3g. fiber. Picky people think this
is just regular pumpkin pie. I didn't post it in the recipes as I think it came
from another book.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Pumpkin Smoothie
Place all ingredients in Vita Mix container. Process on high with tamper until
smooth. Serves 2. Substitutions: Steamed winter squash could be used instead of
canned pumpkin.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Add the applesauce & date sugar if you'd like a sweeter, moister version of these
bars. I usually double this recipe since everyone loves these bars and they
disappear so quickly
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Cook all ingredients, except the corn and mushrooms, in a large pot on a low
flame. After 20 minutes of cooking, remove the zucchini, broccoli and celery with
some of the liquid, add one cup of the corn, and blend. Add this creamed mixture
back into the soup. Add the rest of the corn and the mushrooms and cook another 15
minutes.
ETL Newsletters
Rating:
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Heat 2 cups of water and soymilk together on a low flame. Mix in the flour, dulse,
vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and
continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the
soup comes to a boil again.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend the peppers, parsley, dates and water together in the blender or Vitamix
until smooth. Place all ingredients into a large covered pot and cook low heat for
20 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Raisin Coleslaw
Blend or Vita-Mix the raisins, apple juice, potato, mustard, and lemon juice, then
mix all the ingredients together. Use this in place of lettuce salad for lunch or
dinner.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Raspberry Smoothie
Blend
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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* Exported from MasterCook *
lettuce, a layer of sliced artichoke hearts and a layer of roasted red peppers. It
is topped with a roasted red pepper dressing made with a roasted red pepper, 1/3
cup balsamic vinegar, 1/4 cup white wine vinegar, 2 cloves garlic, minced, 1
tablespoon fresh chopped basil, and 1 teaspoon chopped fresh rosemary.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend on banana with the soaked apricots and soy milk and pour over chilled bowls
of rice pudding. Serves 4.
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Roasted Peppers
Rub down the peppers with the salad dressing using your hands and cook in overn on
low broil for 10 minutes, or reast in oven at 450 degrees for 30 minutes. Wash
hands.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Instructions:
2. Add olive oil and melted butter to a large bowl, add potatoes, 1 Tbsp. Mrs.
Dash� Original Blend and toss.
5. Sprinkle with remaining Mrs. Dash� Original Blend and continue to roast for 5
to 10 minutes or until tender and browned.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Marinate vegetables in cornstarch water and herb mixture for an hour. Roast
mushrooms, asparagus, onions and red peppers. I top lettuce with the roasted
vegetables and add garbanzo beans and a small amount of balsamic vinegar.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend it all together and add any seasonings or herbs to your taste. It is like a
great cold veggie soup or drinking a great salad dressing. You can add other
veggies or even fruits - cucumbers, bell peppers, apple, etc.
Chef Robin
Chef Robin
Rating:
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Rolled Eggplant
Bake eggplant in lubricated pan at 350 degrees for 20 minutes, until flexible.
Saut� pepper, onion, and garlic in water to make the filling. Take the strips of
partially cooked eggplant and roll them up with the filing mix in the middle.
Cover with nonfat tomato sauce and bake at 350 for 30 minutes.
NOTES : * peeled and sliced into thin, flat, wides stirps * diced (red or green)
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Roast peppers at 400 degrees for 15 minutes, then chop in small pieces. Blend the
orange, tomatoes, scallions, garlic, Mrs. Dash, chili powder, and vinegar to make
the dressing. Toss the corn, beans pepper, celery, and pecans with the dressing
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By :
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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1 tb Almond Butter
1 tb Ketchup -- Low Sodium
1 t Garlic -- Minced
1 tb Vegizest
3 tb Water Mixed With Low Sodium Seasoning
2 lb Asparagus Tough Ends Trimmed -- Cut Into 2-"pieces
1 sm Red Bell Pepper -- Very Thinly Sliced
1/2 c Pecans Lightly Toasted -- Chopped
Dressing- Boil vinegar in heavy small saucepan over medium heat until reduced by
half, about 3 minutes. Pour vinegar into large bowl. Whisk in mustard, marjoram,
garlic, almond butter, ketchup and water with seasoning mixed in, to taste.
Vegetable Salad- Saut� asparagus in small amount of water, stirring over high heat
for 3 minutes, then cover and steam for 1 minute. Remove to a bowl. Water saut�
bell peppers for 1 minute. Add asparagus and bell peppers to dressing; toss to
blend well. Sprinkle with pecans and serve.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Make salad dressing by blending avocado, almonds, soy milk, and chili powder.
Place all ingredients in a large bowl, addthe dressing, cover the bowl with a
thight lid and shake to mix thoroughtly.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Scrambled Tofu
In a large skillet, saut� onion, green pepper, and garlic in 1/2 cup water for 5
minutes. Add the tofu and pepper (or seasoning) and cook for another 5 minutes.
Add a little Vege Base or Mrs. Dash as a flavoring.
NOTES : * or several green onions, chopped * drained and crumbled black pepper to
taste, or Vege Base or Mrs. Dash seasoning
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman
onlineDr Fuhrman
Rating:
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Shelley on ETL
Shelley on ETL
Rating:
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3/4 c Ketchup
4 ts Dry Mustard
2 tb Brown Sugar
In a bowl combine the eggs and tomato sauce. Stir in the bread crumbs, parsley,
oregano, salt, pepper, and garlic. Add ground beef; mix well. On waxed paper or
oil pat meat to a 10 x 8 inch rectangle. Arrange ham slices atop meat, leaving a
small margin (1 inch) around edges. Top with sauce or reserved slice of cheese.
For sauce see recipe. Tear up remaining cheese; sprinkle over ham. Starting from
short end, carefully roll up meat, using wax paper to lift; seal edges and ends.
Place roll, seam side down, in 13 x 9 x 2 inch baking pan. Bake at 350 till done,
about 1 1/4 hours. (Center of roll will be pink due to ham.) Cut reserved cheese
slice into 4 triangles; overlap atop meat. Return to woven till cheese melts,
about 2 minutes.
NOTES : Doube recipe if you have company and want to make sandwiches the next day.
Recipe By : Paulette
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Recipe By :
Serving Size :
Categories : New Salad Dressings
blend
Rating:
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* Exported from MasterCook *
Put chick peas in a bowl, and partially mash (smash) with a fork. You can make
this as chunky or smooth as you wish. Add a splash of fig vinegar (or other
vinegar,) smash a bit more just to blend the flavors, and enjoy!
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
- - - - - - - - - - - - - - - - - -
Dr Joel Furhman
Dr Joel Furhman
Rating:
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Smoothie
Recipe By : Pocket Cook v5
Serving Size : 1
Categories : Dessert Vegetarian
Blend
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Put the oat flakes in a cup, fill the cup with water, and place it in the
refrigerator. In the morning, the oat flakes will be softened. Cut in the fruit,
mix in the flaxseed,
Diabetes newsletter
Diabetes newsletter
Rating:
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My favorite sorbet is just blending frozen mango (in the VitaMix) with a slice of
unsweetened dried mango, a little shredded coconut and a splash of lemon. But
most people love blending frozen banana with a little vanilla.
We also like blending frozen strawberries with a slice of orange and a slice of
dried pineapple in the VitaMix.
Rating:
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Blend
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Put half of the greens in each of two salad bowls or containers. Then put half of
the rest of the ingredients on each salad. The frozen edamame beans will need to
be pre-cooked. Frozen corn kernels don't need to be cooked if there is time for
them to thaw. I carry this to work and never cook the corn, and it is nice and
sweet. The recipe for the dressing is in the ETL book. You can substitute lima
beans or kidney beans for the edamame sometimes for variety, and to avoid
excessive amounts of soy. View More Recipes
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Spainach Salad
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Mash the beans with a fork, masher, or food processor with about half the liquid
from the can. Mix in the spices. Serve with raw or lightly steamed vegetables or
toasted pit bread.
NOTES : * 15 oz can of beans, any type * or mild chili salsa, or crushed red chili
peppers * or turmeric (optional) * or two garlic cloves, crushed
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Steam the spinach with half of the mushrooms for 10 minutes, and then remove it
from the pot and drain. Take the other half of the mushrooms and gently heat in a
pot with the soymilk, onion, garlic, and flour for 15 minutes. Blend the heated
mixture in a blender, food processor or Vita-Mix and pour over each separate
serving of steamed spinach and mushrooms.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Spinach Salad
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Blend cashews with soy milk and apple sauce to make the dressing or use raw cashew
butter and mix until smooth. Pile the lettuce and spinach leaves on a plate and
lay the defrosted frozen strawberries on top. Pour the juice form the strawberries
over the greens too. Add the currents to the dressing and dribble over the greens
and berries.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Add all to soup pot. Boil and simmer for � hour. Blend only the Swiss chard, and
Squash. Simmer for another � hour.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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1/2 c Carrot
1/2 c Celery
1/2 c Sweet Potato -- Or White
2 1/2 c Spinach -- Chopped
1/2 c Red Onion -- * See Note -- Diced
1/4 t Black Pepper
Instructions Combine split peas and water and simmer until soft, about 45 minutes
to one hour. Stir occasionally as the split peas can stick to the bottom of the
pot. Add veggie stock (or water), sage, basil, thyme, fresh garlic, and vegetarian
chicken seasoning (or poultry seasoning), Red onion (or yellow), Carrots, Celery,
potatoes, and spinach. Simmer half an hour. Turn off heat and add pepper. Garnish
with lemon slices if you like. Comment: I usually triple this recipe as it doesn't
make a whole lot.
NOTES : * or white
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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In a large saucepan bring water, Vege Base, split peas, turmeric, coriander and
ginger to a boil, stirring occasionally. Reduce heat to low, cover and simmer for
30 minutes. Add radishes and bananas and cover and simmer for another 30 minutes
or until the peas are soft. Add spinach, cover and cook for about 10 minutes.
Meanwhile, in a small skillet heat oil. When it's hot add garlic and cumin seeds
and cook until they are brown, stirring occasionally. Add paprika, stir, then add
spices to soup. Add lemon juice. Cover and let spices soak into soup for a few
minutes before serving. I found this recipe in a book by Roy Walford, the
Biosphere II physician. The bananas add a sweetness to the soup.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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1 bunch dandelion greens, coarsely trimmed 1 bunch Swiss chard, coarsely chopped,
stems diced 1 bunch kale, stems removed and coarsely chopped 1/2 bunch bok choy,
chopped, white part diced 6 small new potatoes, quartered 2 small sweet potatoes,
cubed 1 medium zucchini, cubed 2 medium summer squash, cubed 1 medium onion,
chopped 6 cloves garlic, thinly sliced 4 stalks celery, chopped 1 cup red lentils
8 cups water 8 Tbsp. Dr. Fuhrman�s VegiZest, or 2 tsp. Vegetable Better than
Bouillon 2/3 cup chopped walnuts, raw 1/2 cup macadamia nut, raw/unsalted, chopped
In large soup kettle, place chopped dandelion greens, kale, new potatoes, sweet
potatoes, onion, lentils, VegiZest, and water. Bring to a boil, cover and simmer
on low for about 20 minutes, stirring occasionally. Add chard, bok choy, zucchini,
and squash and cook until tender, about 10 more minutes. Serve topped with a
dollop of Tomato Almond Sauce made with a tomato sauce mashed with almond butter
and a little fig vinegar.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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1 c Orange Juice
1/4 c Almonds
1/2 Orange -- Peeled
2 tb Sesame Tahini
1 1/2 tb Blood Orange Vinegar Or 1 Tb Apple Cider V
Instructions: Toss all salad ingredients together. Blend dressing ingredients and
mix thoroughly with salad.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Stir together the crushed pineapple with the juice, the apricot jam, the chopped
garlic and the Braggs. Place in non-stick skillet and wok the vegeables in the
fruity mix unitl tender. Discard the liquid from the canned beans and add the
beans to the mix. Heat for a few more minutes.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Strawberry Freeze
Peel and freeze the ripe banana in plastic bag or kitchenware. Place the soymilk
in the food processor, with the S blade in place. Turn the machine on and drop in
small slices of frozen banana, one by one. Add ground flaxseed to the top.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Place all ingredients in a blender, food processor, or VitaMix. Blend until creamy
smooth. If you do not have a VitaMix,you may have to soak the dried pineapple in
the orange juice overnight to soften sufficiently to blend in a regular blender or
food processor.
ETL Newsletters
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Strawberry/Blueberry Smoothie
Soak Goji berries in small amount of water, just to cover, at least 1/2 hour
before making smoothie. When Goji berries are soft, blend all ingredients together
in a Vita-Mix or other powerful blender.
ETL person
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Stuffed Dates
Slit dates open. Stuff with nut butter. Insert one nut on top of each date.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Slice the squash in half lenghtwise, and scoop out the seeds. Place in oven at
375 for 45 minutes. Bake until can pierce easily with a fork. While the squash
is cooking, saute in water the onions, red and green peppers, galric and herbs.
When the peppers are almost soft, add the muchrooms. When the mushrooms are
tender, add the tomatoes and simmer about 10 minutes or until most of the liquid
has evaporated. Spoon out the squash. Top with saute.
Lisa Fuhrman
Lisa Fuhrman
Rating:
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1 1/2 c Water
1 c Dried Apricots
1/2 c Goji Berries
4 tb Gac Juice Or Natural Fruit Blend Juice
1 tb Fresh Lemon Juice
Filling: Simmer the water, apricots and goji berries, on low heat uncovered for
about 20 minutes or until the apricots are plump and tender, stirring regularly to
keep from sticking. Place water, apricots, goji berries and juices in a blender
and blend until smooth and pudding like. Crust: Make the nut crust by kneading the
ground nuts and oatmeal with the dates and coconut and pressing them into the
bottom of a glass or ceramic pie or tart pan. Assemble: Spread filling evenly over
crust and chill. Attractively arrange sliced fruit on top of chilled filling and
sprinkle with coconut. NOTE: You can also make this in individual tart pans. Feel
free to use any fresh berries or sliced fruit. For the tart shell: if using the
date/coconut rolls you can eliminate the shredded coconut.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
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Warm the soymilk gently and fold in the tahini to make a sauce. Remove from heat
and add the seasonings and Vege Base. Add the flour and oatmeal and mix well. Add
the remaining ingredients. Mash it all together and knead the mixture with your
hands to form solid ball. Then form the mixture into small balls and lay them on a
nonstick baking tray and bake at 375 for 30 minutes. Serve over baked spaghetti
squash, or lentil bean pasta, with plenty of fat-free tomato sauce. You can make
your own fat-free, salt-free tomato sauce by gently heating in a pot fresh or
canned tomatoes, crushed garlic, chopped onions, chopped scallions, and 2
tablespoons of salt-free Italian seasonings, one teaspoon of lemon juice, and one
teaspoon of wine vinegar.
NOTES : * light soymilk * sesame tahini chopped garlic, dill, oregano, parsley
(optional) 1 T. Vege Base by Vogue 1 c. TVP
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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Blend all ingredients in a blender until creamy smooth. Makes an awesome spread or
a dip for raw lightly steamed vegetables.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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ETL Newsletters
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Recipe By :
Serving Size :
Categories : Salad Dressings
Blend together
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1 lb Tofu -- Diced
2 c Peas
2 c Mushroom -- Sliced
1 tb Arrowroot Powder
1 tb Soy Sauce -- * See Note
15 oz Waterchestnuts -- Canned
2 c Mung Bean Sprouts
In a covered pan or wok, saute the cabbage and onions in 1 teaspoon of sesame or
almond oil. Cook for 5 minutes and then add the tofu, peas, and mushrooms. In a
separate bowl, mix the arrowroot powder and the soy sauce with 3 tablespoons of
the liquid from the cooking mushrooms or from the canned water chestnuts. Add this
mixture, the seasonings, the water chestnuts, and the ban sprouts to the saute
mixture and mix well. Cook for 3 more minutes.
NOTES : * or almond oil * low salt tamari, or Bragg's Liquic Aminos *1 teaspoon
Oriental seasonings
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Directions:
Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu,
mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to
350 F and bake for another 40 minutes. Chill and serve. Don't use the low fat
tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it
wiII fool almost anyone. Top with non dairy topping and it will fool any pumpkin
pie lover.
Serves: 8
NOTES : processed in blender until smooth For pie shell I use wheat free granola
about 2 cups and I soak it in about 8 oz of apple juice. Then I press it into a 9"
pie plate and fill with pumpkin pie filling in this recipe and bake.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
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* Exported from MasterCook *
Heat 1 cup of water and the juice of a low flame. Add the onion, carrots, zucchini
and potato. Let simmer about 1 hour and then blend in blender or Vita-Mix. Return
pureed mix back to the pot and add the barley, tomatoes, dried tomatoes and
mushrooms and simmer for another 45 minutes.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Tomato dressing
I also like some tomato paste with some almonds, onion flakes and chili powder
Recipe By : ETL person
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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3 Zucchini
3 Parsnip -- Peeled & Diced
4 lg Collard Leaves
8 Bok Choy
1/4 c Dill -- Fresh -- Chopped
2 Garlic -- Crushed
2 Basil Leaves -- Fresh
1 t Oregano -- Dried
1 tb Mrs Dash -- Or Other
Cook all ingredients on a very low flame in a large covered pot.Remove the leeks,
zucchini, collards, and bok choy when soft and place in a blender or food
processor. Ladle in a little of the soup liquid, pur�e, and pour the entire
mixture back into the soup. Continue cooking until the beans are soft, for about 2
hours. (The basic recipe can be made with any types of greens and beans.)
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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This is one of my favorite lunch soups, and it can be thrown together in a flash.
Soak the dried tomatoes in water overnight (see Winter Greens Soup recipe) and cut
into little pieces. Put all ingredients into a large covered pot, and simmer on
low heat until the lentils are mushy (about one hour).
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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TOMATO SOUP
4 Tomatoes -- Fresh
Cook together everything but fresh tomatoes until vegetables are soft
Blend entire mixture together with 4 fresh tomatoes until creamy and smooth.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Tomato-Almond Dressing
Toast the sesame seeds for three minutes in a pan on the top of the stove, shaking
the pan frequently. Put sesame seeds into the blender with the other ingredients
and blend until smooth and creamy (works best in a VitaMix). This tomato-based
recipe is great as a dressing to put inside pita pocket sandwiches stuffed with
lettuce, sprouts, tomatoes, and avocados; or as a dip for raw veggies.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Tomato-Bean Soup
Place ingredients in a pot;cover and simmer for two hours on a low flame.Pur�e the
tomatoes,onions,and leeks,and then stir back in with the other ingredients. Leave
all other ingredients in small chunks.
Diabetes newsletter
Diabetes newsletter
Rating:
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Puree all dressing ingredients in blender until smooth. Taste and adjust seasoning
if necessary.
Toss all ingredients in dressing and sprinkle with chopped pecans. Use any
combination of fruits that you like.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Dr Fuhrman
Serving Size : 4
Categories : Salad Dressings
Mix all salad ingredients together. Blend all dressing ingredients until smooth.
Dr Fuhrman
Dr Fuhrman
Rating:
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Trail Mix
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : internet
Serving Size : 10
Categories : Dessert
For cake: Preheat oven to 325�F. Lightly grease three 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease
waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until
combined. Add eggs 1 at a time, beating well after each addition. Sift flour,
baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans,
dividing equally. Bake until toothpick inserted into center comes out clean and
cakes begin to pull away from sides of pans, about 45 minutes (watch to be sure it
does 't burn.) Cool in pans on racks 15 minutes. Turn out cakes onto racks and
cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at
room temperature.) For frosting Using electric mixer, beat all ingredients in
medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with
3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top
with remaining cake layer. Using icing spatula, spread remaining frosting in
decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover
with cake dome and refrigerate.) Serve cake cold or at room temperature
NOTES : Carrots weigh about 1 lb. Pecans weigh about 1/2 oz.
internet
internet
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Tuna Dressing
Blend together.
NOTES : * save liquid from tuna * finely minced, or 1 teasponn dried dill * or soy
yogurt
Recipe By : Dr Joel Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Open the can of diced tomatoes and drain some liquid into a large soup pot. Heat
over medium heat. Add onions and garlic, lower heat, cover and cook for 5 minutes,
until onions are soft. Add more liquid to keep from sticking. Stir in basil,
oregano, fennel, rosemary and red pepper flakes. Add the beans, diced tomatoes and
vegetable stock. Bring to a boil. Add the greens, lower heat and simmer for about
20 minutes. Before serving, stir in the balsamic vinegar and black pepper. Makes 6
cups. Freezes well. Variations: use other types of beans and/or seasonings.
Substitute kale as the green, using about 3 cups chopped and cooking only 8-10
minutes. Or spinach or Swiss chard, cooking 4-5 minutes.
Recipe By : Jodi
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Dr Furhman
Serving Size : 3
Categories : Main Dish
Soak dried mango in soy milk overnight. Drain off soy milk and blend with banana,
avocado, and almonds. Thicken the mixture by letting it dehydrate in a low-heat
200-degree oven for 30 minutes. You can leave the oven door open a crack to keep
the temperature a little lower. Spread mixture into the inside of the side of each
pita and lay the soaked dried mango over the other side. Lightly toast the pita
and wrap with silver foil for a great school lunch treat. Serves 3.
Dr Furhman
Dr Furhman
Rating:
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Cook onion and garlic in oil until tender in a 4-quart saucepan. Add remaining
ingredients. Bring to a boil. Reduce heat to low, cover, and simmer 45 to 50
minutes, stirring occasionally.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Vegetable topping
Store in glass container in the refrigerator. I also use it as a dipping sauce for
raw veggies. Yum yum!
NOTES : * 7 to 8 lemons
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Vegetarian Chili
Wash the beans and soad them in water overnight. Cover with water, simmer for 2
hours, and pour off the water, or use a 15 - oz. can of pinto beans instead.
Combine all ingredients in a large saucepan and simmer for 1 hour. This can be
poured over chopped lettuce or steamed green vegetables such as spinach and kale,
or eaten by itself.
NOTES : * dry kidney or pinto beans * can tomatoes crushed * chopped green or red
peppers * diced or dates
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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2 st Celery
2 md Carrots
2 sm Onion
1 lg Bell Pepper -- Red Or Yellow
1 1/2 ts Marjoram
Boil potatoes in 3 cups of water until tender. Put about 1/2 the potatoes in the
blender with 1 1/3 cup of unsweetened soymilk and 1 Tbs. of VegeBase. Blend until
smooth. Pour back into pot. Keep on low heat. Dice these veggies when you chop
potatoes so they are cooking at the same time-
Water saute the veggies with 1-2 tsp. of marjoram until the veggies are tender.
When veggies are done, add to the pot of potatoes. Mix well, add pepper to taste
and heat through on low to medium heat. Serve.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Dr Fuhrman online
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Vibrant Veggies
Juice carrots and mix with arrow root. Water saut� broccoli, onions, and garlic
for 5 minutes. Add remaining vegetables and carrot juice/arrow root. Simmer
covered stirring occasionally (the sauce will thicken) until all vegetables are
tender about 8 to 10 minutes. garnish sprinkled with parsley.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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NOTES : * I like to use 1 cup red, 2 cups green 28 ounces crushed tomatoes -- no
added sodium
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Simmer butternut squash and date sugar in 1 cup of water, covered, about 15
minutes or until tender. Puree squash with liquid, add lemon, lemon zest, and
lemon extract. Keep warm.Serve over warm cake.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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* Exported from MasterCook *
Watermelon Ices
Blend watermelon and raisins in a blender, food processor, or VitaMix until they
form a creamy liquid. Pour into paper cups and freeze for one hour only. Remove
partially frozen treat from the freezer. Blend again, spoon the mixture back into
the cups, and place back in the freezer until served.
ETL Newsletters
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Watermelon smoothie
1. Place the strawberries in a blender and add the mint. Whizz to blend.
2. Add the watermelon pulp to the blender and whizz again. Serve immediately.
Sophie Grigson
Sophie Grigson
Rating:
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Whipped cream
Puree everything in a food processor until smooth. I haven't tried this so I'm not
sure how it comes out.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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1. In a kettle or saucepan, cook the onions and garlic in water over low heat. 2.
When onions are limp (3-5 minutes) add bay leaf, celery, and carrot. Stir and
saut� another 5 minutes. Add stock or water. Cover. 3. Let it simmer about 20
minutes. Add cooked beans and escarole or spinach. Cove r, and continue to simmer
(over very low heat) another 10-15 minutes. Top each bowlful with freshly grated
nutmeg.
NOTES : * You don't need to soak the beans first. Cook them in pleanty of boiling
water until tender, but not mushy. Drain them, if necessary. This extra water can
be used as this soup's stock. Cookin time = 1 � 2 hours.) cook beans in 10 cups of
water.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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The night before, put the sun-dried tomatoes in a small zip-lock sandwich bag with
a little water in the fridge.The dried tomatoes will soften so you can easily chop
them up into little pieces to cook with the rest of the ingredients. Blend the
leafy greens with the garlic, slowly adding water until they liquefy. Put all the
ingredients�except the almond slivers�in a big covered pot and cook over low heat
for twenty minutes. Serve hot with almond slivers sprinkled on top.
Recipe By : Dr Fuhrman
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Wokking Sauces
Recipe By : Pocket Cook v5
Serving Size : 1
Categories : Sauce/Gravy/Relishes
this is used to cook vegetables. Use a handful of datesor dried apricots blended
with water and Braggs Liquid Amos
Another is to taKe a can of or sweetened diced pineapples and add some tomato
sauce.
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend in a blender
Elizabeth Pivonka
Elizabeth Pivonka
Rating:
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* Exported from MasterCook *
yeast-cheese-sauce recipe
2. Bring slowly to simmering point, stirring constantly, then simmer for a few
seconds until thickened, stirring well.
Recipe By : Internet
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Blend until smooth. Chill and serve. Great for school lunches too. Serves 1.
Dr Fuhrman
onlineDr Fuhrman
Rating:
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Recipe By : Dr Fuhrman
Serving Size : 1
Categories :
Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough
in a 9"X9" baking pan. Bake for 30 minutes. Cool on wire rack. When cool, slice
into squares or bars and serve. ENJOY!! Add the applesauce & date sugar if you'd
like a sweeter, moister version of these bars.
Dr Fuhrman
Dr Fuhrman
Rating:
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Blend together
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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Steam the zucchini and mushrooms just until they are soft. Sprinkle with onion
powder, lemon juic, and sesame seeds.
ETL Newsletters
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In a large non-stick skillet add 3 tbsp water, garlic, thyme, dill, oregano,
basil, mushrooms, tomato and stir on low heat. Add onion and zucchinis. Stir for 4
minutes. Add mixture of cornstarch, vegebase and vinegar and cook until sauce
boils and thickens, while stirring.
Recipe By : ETL
NOTES : Nutritional Content per serving: 0 calories of which 0% from Carb, 0% from
Protein and 0% from Fat.
Total Fat: 0g, Sat Fat: 0g, Carbohydrate: 0g, Protein: 0g, Fiber: 0g, Sodium: 0mg,
Cholesterol: 0mg
Pocket Cook v5
Pocket Cook v5
Rating:
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