Super-Stuffed Peppers

Super Food Stuffed Peppers (Dr. Joel Fuhrman) Serves: 3   Preparation Time: 30 minutes Ingredients: 1/2 cup dry quinoa  3 large bell peppers, seeds and membranes removed 3 cloves garlic, minced 1 medium onion, minced 1 medium eggplant, diced 1 medium zucchini, diced 8 ounces mushrooms, diced 1 1/2 cups no/low-salt tomato sauce or diced tomatoes 1 teaspoon dried oregano or Italian seasoning (or more to taste) 2 tablespoons fresh basil

Instructions: 1. Cook quinoa according to package directions. Set aside. 2. Steam bell peppers, cut-side down over 1/2 inch boiling water until tender, about 8-10 minutes. 3. Water-saute the garlic and onion until translucent and tender 4. Add the eggplant, zucchini and mushrooms and cook until eggplant and zucchini are soft. 5. Add the cooked quinoa, tomato sauce or crushed tomatoes, seasonings and basil. 6. Spoon vegetable-quinoa mixture into peppers. 7. Serve immediately or bake for 15 minutes at 350 degrees if desired.

Raw Vegan Mock Tuna

One of the drawbacks of tuna fish, other than the fact that it's a dead animal and its demand leads to over-harvesting and the destruction of marine environments, is that it's really fatty.  It's the "good" kind of fat, but it's also the kind of fat that accumulates and stores environmental toxins for you to enjoy along with your meal.

One of the benefits of mock tuna fish, other than the fact that it's plant-based, sustainable, and free of environmental toxins, while also offering a boon of health benefits, is that it's fatty.  It's the "good" kind of fat, and that makes it a filling addition to your detox diet.

Here is the recipe:

Ingredients:

1 cup raw organic almonds (or just raw, or just organic, or just almonds) soaked over night

Pinch of Celtic Sea Salt, Sea Vegetable Flakes, Dulse Flakes, or Kelp Flakes, to taste

1 sheet of crumbled Nori

Avocado "Mayo" (recipe below) to taste

1 tsp dried mustard

1/2 cup diced celery

1/2 cup diced onion

Herbs to taste (I like dill in my tuna)

Instructions:

1) Soak your almonds. Plan ahead. Soak them overnight for best texture.

• Place the almonds in a glass or ceramic bowl and sprinkle them with a little sea salt or sea veg. 
• Pour in just enough fresh cold water to cover the almonds (some will float) and allow them to soak overnight- at least eight to ten hours. 

2) Dump the soaked almonds into a food processor bowl or blender and pulse to desired consistency.

3) Remove from blender/processor and transfer to large bowl.

4) Add remaining ingredients and allow to chill for at least 30 minutes before serving.

Avocado Mayo:

1 Avocado

Juice of 1/2 of a Small Lemon

1 tbsp of sweet pickle juice

Pinch of sea salt and/or pepper to taste

Pinch of Cayenne Pepper

1 Small Garlic Clove

Instructions:

Put all the ingredients in a blender or food processor, and blend until creamy

Hungry? Eat more fat. Seriously.

By day three of a detox, your body may start questioning your actions and motives.  If you typically eat a diet heavy in starches, sugars, fats, or sodium, switching to whole foods may leave you feeling a little less than satisfied.  This is totally normal; days 2 and 3 are usually the "hardest" hump to get over - you may even find yourself craving foods you've never even craved before, or don't particularly care for!

If this describes how you're feeling today (or tomorrow), you probably need more fat.  Instead of giving into the urge to tear into a bag of potato chips or a snickers bar, turn your focus to foods like avocados, coconut, and nuts.  The Sweet Buzz is a great smoothie for when you're feeling "famished," if you haven't tried it already.

Also, treat yourself to larger portions of whole grains - like brown rice and quinoa, because they will help you feel full longer.  Don't be afraid to eat; remember, we're not counting calories.  EAT EAT EAT.

Here is a great new recipe from Dr. Fuhrman that is "Detox-approved," minus the non-dairy cheese (you can try it with cheese next time).

Eggplant Roll Ups Serves: 5   Preparation Time: 15 minutes Ingredients: 2 large eggplants,peeled and sliced lengthwise 1/2 inch thick 2-3 tablespoons water 2 medium red bell peppers,seeded and coarsely chopped 1 medium onion, coarsely chopped 1 cup chopped carrots 1/2 cup chopped celery 4 cloves garlic, chopped 8 ounces baby spinach 1 tablespoon Sea Vegetable Flakes (kelp, dulse, etc) 2 cups no salt added or low sodium pasta sauce, divided 6 ounces nondairy mozzarella-type cheese, divided

Instructions: Preheat oven to 350 degrees. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside. Heat 2 tablespoons water in a large pan, add the bell pepper, onion, celery, and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest and cook until spinach is wilted. Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.

Super Bowl

Breakfast cereals are a thing of the past - offering little by way of nutrition or sustenance.  But oatmeal is a staying-powerhouse that will "stick to your ribs" and stick around for generations.  It never gets old and, in fact, can be made anew every morning.   Here are a few ideas to spice up your oats (and other grains)!

Blueberry and Flax Seed Oatmeal  Serves: 4   Preparation Time: 20 minutes Ingredients: 1 3/4 cups water 1 cup old-fashioned oats 1/2 cup of raisins 1/4 teaspoon coriander 1 banana, sliced 1 cup chopped or grated apple 1 cup fresh or frozen blueberries 2 tablespoons ground flax seeds

Instructions: 1. In a saucepan, bring the water to a boil and stir in all ingredients except blueberries and ground flax seeds. Simmer for 5 minutes. 2. Stir in blueberries. Sprinkle flax seeds on top or stir in. 3. Cover for 2-3 minutes before serving. Breakfast Rice with Fruit (Gluten-Free Vegan) Ingredients: 2 Cups Homemade Almond Milk or Light Coconut Milk 2 Cups of Leftover Cooked Brown Rice 1 Large Apple, Chopped 1/4 Cup Honey or Pure Grade B Maple Syrup 1/2 tsp of Cinnamon 1/2 Cup Raisins 1/4 Cup Nuts of Choice (optional) 2 tablespoons ground flax seeds  Breakfast "Risotto" Ingredients: 1 Cup Uncooked Arborio Rice 1 Can Light Coconut Milk 2 Cups Water 8 oz. Pineapple Chunks 1/2 Cup Raisins 1/4 Cup Nuts of Choice (optional) 1 tsp Ground Cinnamon 1/4 tsp Ground Cardamom 1/2 Cup Mango, Peach, or Banana, diced Instructions: Pour 1 cup of water into a large skillet and bring to a boil over medium heat Add Rice and cook until water is absorbed Add the other cup of water and cook until absorbed Add half of the coconut milk and cook until absorbed Add the remainder of the coconut milk and cook until absorbed Add the pineapple, raisins, nuts, spices, and other fruit

Smoothie Talk

Hey Folks!  I apologize for the delay in posting these recipes.  We are on the road visiting a tattoo friend in Nashville (she ROCKS, btw - if you ever need a tattoo, go see Tai) - and I haven't had access to Wi-Fi.  But here I am - better late than never!  I have had a few questions regarding what to have for breakfast, and my answer is always SMOOTHIES!  A meal in a cup - fast and filling (and eeeasy).  I have three standard smoothies that I rely on for a nutrition-packed, satisfying, satiating punch.  Here they are (and then some)!

Sweet Buzz
1 Tbs Honey
2 Tbs Almond Butter
2 Frozen Bananas
3 Tbs Shelled Hemp Seeds (not hemp meal!)
Enough Homemade Almond Milk OR Light Coconut Milk to Cover


Green Froozie
1/2 Avocado
1/2 Cucumber (with peel)
1 Cup Spinach
1/4 Cup Each Frozen Mango, Pineapple, and Peach
1 Frozen Banana
3 Tbs Shelled Hemp Seeds
Enough Coconut Water to Cover (I use O.N.E. Pineapple Coconut Water)


Superfood Smoothie
1/2 Bag of Frozen Mixed Berries (Strawberry, Raspberry, Blueberry, Blackberry)
1 Frozen Banana
1 Packet of Greens+ Wild Berry Burst Powder
3 Tbs Shelled Hemp Seeds
Enough Coconut Water or Unfiltered, Raw, Organic Apple Juice to Cover

Meal in a Glass Smoothie (From Dr. Fuhrman)

1 Cup Orange Juice, Freshly Squeezed
1 Head Romaine Lettuce
6 oz. Baby Spinach
1/2 Cup Fresh Parsley Leaves
1 Cup Frozen Blueberries
1 Cup Frozen Mangoes
1 Cup Frozen Strawberries
1 Frozen Banana
1/2 Avocado 




Smooth Movement (adapted from The Gluten-Free Vegan)
2 Large Pitted Medjool Dates, Chopped
1 Cup Frozen Peaches
1 Cup Frozen Raspberries
1/2 Cup Almonds
1/4 Cup Fresh Mint
Enough Coconut Milk or Homemade Almond Milk to Cover