Dr. Fuhrman's March Menu

A Quick and Easy Weeknight Dinner
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Green Gorilla
Serves: 2
Preparation Time: 5 minutes
1/2 avocado
1 banana
5 ounces baby romaine lettuce
5 ounces organic baby spinach

In food processor or high-powered blender, blend avocado with the banana, then add lettuce and spinach. Blend until smooth and creamy.

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Butternut Vegetable Bean Soup
Serves: 10
Preparation Time: 30 minutes
4 cups Pacific Foods Creamy Butternut Squash Soup
4 cups frozen chopped broccoli
2 cups carrot juice
2 cups water
2 cups frozen chopped kale or other type greens
1 cup frozen chopped onion
1 cup frozen mixed vegetables (peas, carrots, corn)
1 (15-ounce) can black beans, no or low salt
1 (15-ounce) can cannellini beans, no salt, drained
1 (15-ounce) can red beans, no salt, drained
1/2 head cabbage, shredded
4 tablespoons Dr. Fuhrman's VegiZest
1 tablespoon Spike no salt seasoning
2 teaspoons garlic powder
1/4 teaspoon nutmeg
1/2 cup raw cashew nuts
4 cups organic baby spinach (6 - 8 oz bag)
1/4 cup chopped walnuts

Place all ingredients, except the cashews, spinach, and walnuts, in a large soup pot. Cover and simmer for 40 minutes.

Blend 1/4 of cooked mixture with cashews until very smooth.

Add back to remaining soup and add the fresh spinach. Spinach will wilt in hot soup.

Serve sprinkled with chopped walnuts.

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Nutra-Green Salad with Black Fig Dressing
Serves: 4
Preparation Time: 20 minutes
For the Dressing:
1/4 cup Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
1/4 cup water
1 tablespoon raw almond butter
1 tablespoon Dijon mustard
1 tablespoon low sodium ketchup
1 teaspoon Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon dried marjoram
1 teaspoon garlic powder
For the Salad:
3 ounces mache (see note)
3 ounces watercress
2 ounces frisee
4 ounces mixed baby greens
1/2 cup coarsely chopped pecans

Blend dressing ingredients in a food processor or blender until smooth.

Combine mache, watercress, frisee, mixed greens and broccoli sprouts and toss with dressing. Top with chopped pecans.

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Almond Chocolate Dip
Serves: 10
1 1/3 cups raw almonds or 2/3 cup raw almond butter
1 cup soy, hemp or almond milk
1 teaspoon alcohol-free vanilla extract
1 tablespoon natural cocoa powder
2/3 cup dates, pitted
strawberries or other fresh fruit for dipping

Blend the ingredients in a high-powered blender until smooth and creamy, adding more non-dairy milk if needed to adjust consistency.

Serve with fresh fruit.