This is the quinoa bean salad. Picture props go out to my wonderful and talented sister-in-law Esther Battisti. She is participating on this journey with me and is a SUPER talented photographer. She’s an awesome mom as well to two beautiful daughters 🙂 By the way, I had a lot of fun making this. It was super yummy too! It tastes almost like pasta salad. Enjoy!
Serves: 6 Preparation Time: 25 minutes
2 cups cooked quinoa
1 1/2 cups cooked white beans or 1 (15 ounce) can no salt added or low sodium white beans, drained
1 cup grated carrots
1 cup currants
1/2 cup raw walnuts, chopped
2 plum tomatoes, chopped
1 small red onion, thinly sliced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 orange or yellow bell pepper, chopped
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
Cook quinoa according to package directions.
Place all other ingredients in a large bowl and mix.
Add cooked quinoa and toss.
This is even better when refrigerated overnight to blend flavors.
This is my favorite dinner! Simplicity is where it is at! We steam up various fresh vegetables (tonight it was broccoli and brusell sprouts). Then we have 1/2 cup baked sweet potato, 1/2 cup brown rice, a cup of black beans, 1/4 avocado, some fresh fruit (tonight it was fresh peaches and cherries), and some garden tomatoes. WOW! PERFECT! Steve had the brilliant idea of spicing it up with chili powder, garlic powder and some garden salsa. That is the picture that you see below. Talk about AMAZING. I could eat that again and again and again.
This was a dinner I made a few nights ago and it was quite delicious. I had been waiting to make this dish because I couldn’t find currants anywhere. I even scoured our local health food store Basic Foods. But, to no avail. I finally bought some from www.nuts.com They were a little pricey, but this place knows what they are doing. WONDERFUL service! By the way, you can use raisins instead of currants, but I’m a real stickler for the proper ingredients. My sister-in-law Esther made this with raisins and said it was great. Here is the recipe:
|Collard Greens with Black-eyed Peas and Currants
Serves: 6 Preparation Time: 30 minutes
1 large onion, sliced
1 cup low sodium or no-salt-added vegetable broth
1/2 pound chopped, washed collard greens
1/4 cup currants or raisins
1 1/2 cups cooked black eyed peas
1/8 teaspoon hot pepper flakes
Heat 2-3 tablespoons of the vegetable broth in a large skillet, add onion slices and saute until tender. Add collards, remaining vegetable broth and currants, bring to a boil, reduce heat, cover and cook for 5 minutes or until collards are tender. Stir in black eyed peas and hot pepper flakes and heat through.
Any white bean may be substituted for black eyed peas. YUM YUMMMMMM
Today I’m going to talk about my salad dressing. Every day for the past 15 days, I’ve been having a salad like this for lunch with a bowl of fruit. The little bowl on the left contains my salad dressing. Now on the Fuhrman plan, you can’t have any oil, so it’s kind of a trick to get your dressing to your liking. This is what was on my salad dressing today and it was DELICIOUS!!
- salt (I’m trying to cut this out but for today, Steve had made this for me)
- fresh ground pepper
- garlic powder
- thyme powder
- crushed red pepper flakes
- white wine vinegar
It helps a lot that the the tomatoes and cucumbers are from my garden! I also love to put some chopped up green onion on my salad. The lettuce is the Spring Lettuce Mix from Sam’s. We go through about 2 of these huge cartons a week. The fruit today was fresh cut pineapple (so cheap from Sam’s) and fresh blueberries. Isn’t Summer time lovely??
This is what I’ve been working on ALL DAY LONG! All of these things went into the soup that we are planning on eating tonight. I pulled out my juicer that I bought some time ago, but never used. I put it to good use today. Here is the recipe:
- 1/2 cup dried split peas
- 1/2 cup dried beans (you can use any variety)
- 4 cups water
- 4 medium onions, chopped
- 6-8 medium zucchini, cut into 1-inch pieces
- 3 leek stalks, coarsely chopped
- 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped
- 5 pound carrots, juiced (5-6 cups)
- 2 bunches celery, juiced (2 cups)
- 2 Tablespoons Dr, Fuhrman’s VegiZest of Mrs. Dash
- 1 cup raw cashews
- 8 ounces fresh mushrooms (shiitake, cremini, and /or oyster), chopped
Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice and VegiZest. Simmer until the onions, zucchini, and leeks are soft (about 40 minutes).
Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale, in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft.
Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.
So this is going to be ready shortly. I will try to take pictures and post and let you know how it is! Oh this serves 10 people!
This is my typical lunch. I have been having this every day for lunch since July 1, 2012. What makes it soooo wonderful, are the fresh-from-my-garden cucumbers and tomatoes. I LOVE green onion slices on my salad as well. I will sprinkle some Mrs. Dash (or Bragg, or other no-salt seasoning). Then give it a generous spray down with Bragg liquid aminos. SOOOOO YUMMY!! My fruit salad consists of fresh pineapple, mango, kiwi, blueberries, cherries, and honeydew melons. I’ve been pretty picky about my produce since starting this plan. I buy huge quantities at Sam’s Club and ohhh….. it’s SOOOOOO GOOD!!! Hopefully for tonight, we will have Dr. Fuhrman’s famous anti-cancer soup. I’m gearing up to make that right now.
Black beans are one of our favorite things to eat. I am going to make a short post explaining how we prepare them. I begin by soaking one package of dry black beans the night before. Then in the morning, I take out the crockpot. I rinse the beans, and then put them in the crockpot with more water (probably about an inch higher than the beans.. you might need to add more water as the day goes). I coarsely chop up one onion and add that. Then I peel two large cloves of garlic, and throw those in. Then I put TONS of garlic powder in with the mix. I’m trying to stay away from salt, and salt is important for black beans. If I have liquid Bragg, then I will add about 2 teaspoons of that. If not, then I shake salt into the beans until they taste okay. I put the crockpot on high. It usually takes about 4-6 hours. To store them, I cool them down, and drain the water and put them in plastic containers in the fridge. YUMMY!
This is our AMAZING green smoothie that we have enjoyed every morning since July 1, 2012. Let me begin by saying we bought the BEST blender that we could find, and we paid a pretty price for it. We have tried blenders in the past, and they have never quite done the trick, or died before a month was past. Steve did tremendous research. His sisters Priscilla and Rebecca had told us about this, and Jeff (Rebecca’s husband) swears by his green smoothie every day. We recently came back from a GLORIOUS trip to California where we stayed with Steve’s sister Elizabeth and her darling family. We experienced the Blendtec firsthand, and was sold. This was kind of a key to us beginning our journey… the BLENDTEC blender. IT IS AMAZING!! With that being said… here is our recipe for this smoothie (keep in mind… it probably has too much fruit and we are getting ready to tweak it soon. We just had to have the sweetness for the beginning) I buy the BIG frozen bags of of strawberries, blueberries, and mango/pineapple mixture, and of course… spinach. So the FIRST thing I do when I wake up, is take out the strawberries, mango/pineapple, and blueberries. I measure them, and set them out to thaw. Then I proceed to take my shower, and get my self ready.
I add the ingredients in this order:
- 3/4 cup unsweetened almond milk
- 3/4 cup pomegranate juice
- 5 ounces spinach
- 1 cup blueberries
- 2 cups strawberries
- 2 cups mango/pineapple
- 1 banana
- 2 Tlbs. flax seed
I start the blender on slow speed, and then speed it up over time. This is enough for 2 people. This will last us all the way until lunch. ENJOY!!