Pistachio Crusted Tempeh with Balsamic Glazed Shiitakes
(Slightly adapted from www.DrFuhrman.com.) Ingredients: 300 g tempeh, diagonally sliced 200 g shiitake mushrooms, thinly sliced 250 g button mushrooms, thinly sliced Marinade 2 cloves garlic, minced 1 tbsp chopped fresh coriander 3 drops Tabasco sauce 1 cup vegetable broth, or cooking liquid saved from cooking beans or chick peas 2 tbsp balsamic vinegar Crust…
“Cheesy” Kale Soup
This soup is quick and easy to make, and SO satisfying! Ingredients: 1/2 cup red lentils 1 onion, chopped 1 cup mushrooms, sliced 2 medium carrots, blended with 4 cups water 1 can no added salt tomatoes 2 large bunches kale, tough stems and center ribs removed and leaves coarsely chopped 1/2 cup raw cashews…
Cheesy Chilli Popcorn and Kale
Ingredients: 1/4 cup popcorn 6 kale leaves 1 tbsp savoury yeast flakes 1 tsp chilli powder Method: Preheat oven to 100°C. Dry pop popcorn in a non-stick or heavy-based saucepan. Strip kale off tough stems, tear into small pieces and bake, in a single layer, for 30 minutes. Toss kale and popcorn with seasonings.
Dr. Fuhrman’s Famous Anti-Cancer Soup
Ingredients: 1 cup black beluga lentils 4 cups water 6 zucchini 6 carrots and 3 stalks celery, blended in Thermomix or high-powered blender with water to make 2 litres liquid 2 tablespoons Dr. Fuhrman’s VegiZest 4 medium onions, chopped 3 leek stalks, coarsely chopped 2 bunches kale 1 cup raw cashews 2 1/2 cups chopped…
Thai Pumpkin and Tofu Curry
Ingredients: 3/4 cup brown rice 1 1/2 cups water 1 tbsp red curry paste (or to taste) – recipe below 400 g can light coconut milk 600 ml water or low-salt vegetable stock (I used 1 tbsp Dr Fuhrman’s VegiZest in 600 ml water) 1 medium pumpkin (mine weighed 600 g), peeled and cubed 1…
The perils of protein
Report from the ‘Paleo vs Plant Based? Tackling Current Controversies in Nutrition’ seminar – Part 1 Last Wednesday I attended the ‘Paleo vs Plant Based? Tackling Current Controversies in Nutrition’ seminar at Sydney Adventist Hospital, featuring the renowned Canadian dietitian and author Brenda Davis; the grande dame of the Australian nutrition scene, Rosemary Stanton; and…
Tasty Mushrooms with Kale
Ingredients: 2 medium onions, chopped 1/3 cup water 6 cups mushrooms, sliced 3 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning 3 tbsp Dr. Fuhrman’s MatoZest or finely ground sun-dried tomatoes (packed without oil) 1 tbsp savoury yeast flakes/nutritional yeast 600 g kale, weighed after stripping leaves off tough stems Extra savoury yeast flakes for…
Easy Vegetable Pizzas
Ingredients: 8 small wholemeal pita breads 100 g no-added-salt tomato paste 1 large sweet potato, peeled, thinly sliced and baked at 180 C for 15 minutes 1 medium eggplant, thinly sliced and baked at 180 C for 15 minutes 1 cup mushrooms, thinly sliced 300 g broccoli, steamed for 5 minutes 1/4 cup olives, thinly…
Coconut Carrot Cream Pie
Ingredients: Crust 1 cup raw almonds 1 cup dates, pitted 1 tbsp chia seeds 2 tbsp water 1/3 cup rolled oats, ground Filling 1/2 cup pomegranate juice 1/3 cup unsulphured dried apricots, diced 1 cup unsulphured dried apples, chopped 3 apples, cored and roughly chopped 1/3 cup raisins 1/4 cup walnuts 1 1/2 cups…
Apple Berrynut Bites
Ingredients: 2 cups dried apples 1 1/2 cups unsweetened plant milk 2 cups sliced fresh organic raspberries (or frozen, thawed), divided 1/2 cup raw pecans 1/2 cup raw Brazil nuts 1 cup organic baby spinach 1/4 cup unsweetened, shredded coconut 2 tsp cinnamon 1/4 tsp nutmeg 6 medjool dates, pitted Method: Soak dried apples…