Dr. Fuhrman's July Menu

Dr. Fuhrman's Patriotic Salad

Serves: 1

Preparation Time: 5 minutes

Ingredients:

1 banana
1/2 cup soy milk
1 cup fresh or frozen (thawed) blueberries
1 cup frozen (thawed) strawberries or fresh organic strawberries
6-12 lettuce leaves
1/4 cup whole or chopped cashew nuts, optional

Instructions:
Blend banana and soy milk to make topping. Arrange berries and lettuce leaves in a bowl. Pour topping over fruit and add nuts, if desired.

Simple Bean Burgers

Serves: 6

Preparation Time: 10 minutes

Ingredients:

1/4 cup sunflower seeds
2 cups canned red or pink beans, low or no salt, drained
1/2 cup minced onion
2 tablespoons ketchup, low sodium
1 tablespoon wheat germ or oats
1/2 teaspoon chili powder

Instructions:
Preheat oven to 350 degrees.

Chop the sunflower seeds in a food processor or hand chopper.

Mash the beans with a potato masher or food processor and mix with sunflower seed meal.

Mix in the remaining ingredients and form into six patties.

Lightly oil baking sheet with a little olive oil on a paper towel. Place patties on the pan and bake for 25 minutes.

Remove from the oven and let cool, about 10 minutes, until you can pick up each patty and compress it firmly in your hands to re-form the burger.

Turn patties over and bake another 10 minutes.

Delicious Rainbow Potato Salad

Serves: 8

Ingredients:

2 pounds red potatoes, cut into large pieces
2 orange sweet potatoes, peeled and cut into large pieces
2 stalks organic celery, chopped
1/2 medium onion, chopped
1/3 cup each green, red, yellow, & orange peppers, chopped
1/2 cup carrots, grated
2 tablespoons Dijon mustard
1 tablespoon VegiZest or other no salt seasoning
3/4 cup low salt mayonnaise or Vegenaise (a vegan alternative-may be found in health food stores) or use Eggplant "Mayonnaise" (see recipe below)

Instructions:
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender. Drain and cool. Remove skin if potatoes are not organic. Cut potatoes into 1/2 inch cubes. Place them in a large bowl and add celery, onions, peppers, and carrots, then toss gently. Mix mustard, VegiZest and Vegenaise together and spoon over potato mixture. Toss gently to coat. Cover and chill at least one hour.

Note: To make Eggplant "Mayonnaise" peel 1/2 eggplant and dice. Steam until soft. Place the cooked eggplant in a blender along with 1 tablespoon lemon juice, 2 tablespoons tahini, and 1 1/2 teaspoons VegiZest or other no salt seasoning, and blend until smooth & creamy.

Banana Flag Cake

Serves: 18

Preparation Time: 20 minutes

Ingredients:

2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup date sugar
1 cup unsweetened applesauce
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup walnuts, chopped
MACADAMIA CREAM
2 2/3 cups raw unsalted macadamia nuts
1 3/4 cups soy milk (add a little more if you'd like a thinner topping)
1 1/3 cups pitted dates-preferably Medjool (nice and plump)
1 cup unsweetened shredded coconut

Instructions:
Preheat oven to 350 degrees.

Mix flour and baking soda in a medium bowl.

In a large bowl, beat date sugar and applesauce together.

Mash bananas and mix in.

Add the water and vanilla and mix thoroughly.

Add the flour mixture along with the chopped walnuts and stir to mix.

Spread in a 9" X 13" non-stick baking pan. Bake for 40-45 minutes, or until toothpick inserted into the center comes out clean.

While cake is baking make the macadamia cream by blending the nuts, soy milk, and dates together in a high-powered blender until smooth and creamy.

When the cake is cool spread the macadamia cream over the top and sprinkle with coconut. Garnish with blueberries and strawberries to create stars and stripes.