Bean Salsa Dip
A Healthy and Delicious Super Bowl Sunday Menu!

Enjoy these healthy and delicious recipes this Sunday as you watch the big game!
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Now you can try them yourselves and send them to your friends.

Bean Salsa Dip

Serves:6
Preparation Time: 10 minutes

Ingredients:
1 15-ounce can adzuki beans (no salt), drained
4 plum tomatoes, chopped
4 scallions, chopped
1/2 red pepper, chopped
1/4 cup canned tomato paste, no salt
4 tablespoons raw almond butter
2 tablespoons Dr. Fuhrman’s Black Fig Vinegar
1/2 teaspoon each dried parsley, oregano and chili powder, or to taste

Instructions:
Place all ingredients in a bowl and mix together with a fork.

This makes a great salsa for baked pita chips.
Yields: 4 cups

Here is what Bob drinks Hey everyone here is a recipe for my DELICIOUS green drink! It is a BIG drink and could be considered 2 servings. Women who are watching their calories can cut the supplements in half, which drops the total calories down to 289.

MY Green Drink (398 calories)

Supplements (218 calories)

1 TBSP Ground Flax Seed (40 calories)
1 ½ TBSP Hemp Seed (80 calories)
1 TBSP Dulse Flakes (8 calories)
2 tsp Maca Powder (40 calories)
2 TBSP Pea Protein (50 calories)
Fruits & Veggies (180 calories)

1 Cup Fresh Kale (30 calories)
1 Cup Frozen Spinach (30 calories)
1/2 Cup Blueberries (35 calories)
½ Small Banana (40 calories)
1/2 Cup Frozen Pineapple (45 calories)
20 oz. H20

Here is how I would change it use fresh Spinach, frozen fresh fruit and frozen Blue Berries from costco! to save money

Eat to Live Recipes (see also ETL Recipes on the Blog)

Many of the recipes on this website are appropriate for Dr. Joel Fuhrman’s Eat to Live program, with the following possible changes:

Eliminate salt, if necessary
Reduce or eliminate high-sodium ingredients such as soy sauce or miso (or replace with low-sodium varieties)
Use low-sodium or salt-free versions of vegetable broth or vegetable bouillon
Reduce sugar or substitute date sugar or whole dates
Replace peanut butter with raw nut butter
Use brown rice or other whole grains instead of white rice
Use whole grain bread, without added salt, instead of white bread
Use whole wheat pasta instead of white, or eliminate the pasta altogether and substitute a whole grain
Find alternatives to broiling or grilling foods at high temperatures for long periods–possibly by pre-steaming vegetables so that grilling time is shortened
Recipes that are composed mostly of grains or starches should be eaten as side dishes–remember, the salad is the main dish!
The following recipes are appropriate for Eat to Live just as they are written, leaving out any salt. Many were submitted to the Eat-2-Live email list.

NOTE: For more information on the Eat to Live program, see the links page and the 6-Week Plan page. For more support, sign up for membership to Dr. Fuhrman’s website. And by all means, read the book!

more here

http://www.fatfreevegan.com/etl/index.shtml

Super Fast Chickpeas and Spinach

Ingredients (use vegan versions):

1 to 2 tablespoons vegetable oil
1 onion, chopped
2 to 4 tablespoons minced garlic
1 (15-ounce) can chickpeas, drained =or= 12 ounces cooked chickpeas
1 (10-ounce) package chopped frozen spinach, thawed and drained =or= 8 ounces chopped fresh spinach
2 to 3 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon concentrated tomato paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon ground paprika or cayenne pepper
salt, to taste
1/4 to 3/4 cup liquid (water, wine, or vegetable broth)

Directions:

1. In a saute pan, heat vegetable oil  Add onion and garlic; saute until soft.

2. Stir in the chickpeas and spinach. Saute for another 2 to 4 minutes.

3. Add the lemon juice, tahini, tomato paste, and spices (coriander, cumin, ginger, paprika or cayenne pepper, and salt).

4. Lower the temperature. Add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency. Serve with rice or bread.

I make a big batch of this and keep it in the fridge.  It’s quick, nutritious, and good hot or cold.

Serves: 6 to 8

Preparation time: 15 to 20 minutes

Creamy Kale Soup

Serves: 8
Preparation Time: 30 minutes

Ingredients:
3 cups of water
1 whole onion, cut up
2 pkg. mushrooms, sliced not white button mushrooms
1 big pkg. kale, cleaned and cut
1/2 c. corn
1 16 oz. jar No Salt Marinara Sauce
2 cups carrot juice
1 lb. lentils, cooked
1 pkg. frozen lima beans
1/2 c. (or more) raw cashews
Instructions:
Cook onions and mushrooms until soft with a little marinara. Add half of the kale and all other ingredients except cashews. When cooked, blend the kale with some onion and some mushrooms. Return them to pot. Add the rest of the kale, and while cooking, blend the cashews. Put the blended cashews back in the pot and stir. Serve with bulgur.