Dr. Fuhrman's April Menu
An Elegant Dinner Party
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French Minted Pea Soup
Preparation Time: 20 minutes
10 ounces frozen green peas
1 small onion, chopped
1 clove garlic, chopped
3 tablespoons Dr. Fuhrman's VegiZest, or other no-salt seasoning, adjusted to taste
3 cups water
1 bunch fresh mint leaves (save a few leaves for garnish)
3 dates, pitted
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/2 tablespoon Spike no salt seasoning, or other no salt seasoning, to taste
4 teaspoons fresh lemon juice
4 cups shredded romaine lettuce or chopped baby spinach
2 tablespoons fresh snipped chives
Simmer peas, onions, garlic, and VegiZest in water for about 7 minutes.
Pour pea mixture into a high powered blender or food processor. Add remaining ingredients except for the lettuce and chives. Blend until smooth and creamy.
Add lettuce or spinach and let it wilt in hot liquid.
Pour into bowls and garnish with chives and mint leaves.
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Asparagus with Black Fig Dressing
1/3 cup Dr. Fuhrman's Black Fig Vinegar (see note)
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning, adjusted to taste
3 tablespoons water
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
1 tablespoon raw almond butter
1 tablespoon low sodium ketchup
2 pounds asparagus, tough ends trimmed, then cut on diagonal into 2-inch pieces
1 small red bell pepper, very thinly sliced
1/2 cup pecans, lightly toasted and chopped (optional)
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl.
Combine water with no salt seasoning. Whisk into vinegar along with mustard, marjoram, garlic, almond butter and ketchup. Set dressing aside.
Sauté asparagus in 2-3 tablespoons of water, stirring over high heat for 3 minutes, then cover and steam for 1 minute. Remove to a bowl.
In the same pan, sauté bell peppers in a small amount of water for 1 minute.
Add asparagus and bell peppers to dressing; toss to blend well.
Sprinkle with pecans if desired.
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Thai Vegetable Curry
Preparation Time: 40 minutes
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice (2 pounds carrots, juiced)
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups green beans, cut in 2 inch pieces
3 cups sliced shiitake mushrooms
1 (8 ounce) can bamboo shoots, drained
2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1 teaspoon curry powder
2 cups watercress leaves, divided
3 tablespoons unsalted natural chunky peanut butter
1 pound firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews
unchopped mint, basil or cilantro leaves, for garnish (optional)
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.
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Super Fruit Tart
Preparation Time: 30 minutes
For the Filling:
1 1/2 cups water
1 cup dried apricots (unsulphured)
1/2 cup Goji berries or chopped dates
1/4 cup pomegranate juice
1 tablespoon fresh lemon juice
For the Tart Shell:
1/2 cup walnuts, ground
1/2 cup raw macadamia nuts, ground
1/2 cup raw pecans, ground
1/2 cup oatmeal, ground
8 pitted dates or 4 date/coconut rolls
3 tablespoons unsweetened shredded coconut (see note)
For the Fresh Fruit Topping:
1 cup organic strawberries, sliced in half
1 cup blueberries
2 cups sliced kiwi fruit
2 tablespoons unsweetened shredded coconut
To prepare the 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 high-powered blender and blend until smooth and pudding-like.
To prepare the tart shell, knead the ground nuts and ground oatmeal with the dates and coconut until well combined. Pressing the mixture into the bottom of a glass or ceramic pie or tart pan.
Spread filling evenly over tart shell and chill.
Attractively arrange sliced fruit on top of chilled filling and sprinkle with coconut.