Super Immunity (27 page)

4 tablespoons ground flax seeds

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

Place the currants on the bottom of a medium saucepan and add the water. Place the diced apples on top. Cover and steam over very low heat for 5 minutes. Add the blackberries and cook for 2 more minutes. Transfer the apple-blackberry mixture to a bowl and mix well with remaining ingredients.

Serves: 4

2 cups cooked black rice

2 cups unsweetened soy, hemp, or almond milk

½ cup dried apple, soaked in ½ cup water until soft, then diced (reserve soaking water to use in recipe)

1 cup frozen wild blueberries

2 Medjool dates (or 4 Deglet Noor), pitted and finely chopped

1 tablespoon currants

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1 tablespoon ground chia seeds

Place all ingredients, except chia seeds, in a medium-size pot. Bring to a boil over medium-high heat; then reduce heat to simmer on low for 15 minutes. Turn off the heat and add the chia seeds and stir well, letting the mixture sit covered for another 5 minutes.

Great for breakfast or for dinner dessert, served warm or cold, with a dollop of whipped frozen banana cream on top.

Make the frozen banana cream by blending frozen banana slices with a small amount to vanilla hemp milk or vanilla soy milk.

Serves: 8

1 ripe banana

1 cup old-fashioned rolled oats (not quick or instant)

1 cup frozen blueberries, thawed

¼ cup raisins

cup pomegranate juice

2 tablespoons finely chopped dates

1 tablespoon chopped walnuts

1 tablespoon goji berries

1 tablespoon raw sunflower seeds

2 tablespoons ground flax seeds

Preheat oven to 350°F. Mash peeled banana in a large bowl. Add remaining ingredients and mix thoroughly. Lightly wipe an 8 × 8–inch baking pan with a small amount of olive oil. Spread mixture in pan. Bake for 25 minutes. Cool on wire rack and cut into bars. Refrigerate any leftover bars.

Serves: 2

1 apple, cored and sliced

1 banana, sliced

1 orange, sectioned

½ cup blueberries

½ cup sliced strawberries

2 tablespoons ground chia, hemp, or flax seeds

2 tablespoons chopped walnuts

Combine fruit and berries. Add seeds and nuts and toss.

Serves: 2

½ cup pomegranate juice

¼ cup steel-cut or old-fashioned rolled oats (not quick or instant)

1 apple, peeled, cored, and grated

4 raw cashews or hazelnuts, coarsely chopped

½ cup halved grapes

½ cup cubed cantaloupe

½ cup sliced fresh strawberries

1 tablespoon currants

1 tablespoon ground flax seeds

Soak oats in pomegranate juice overnight in refrigerator. Oats will absorb the liquid. In the morning, combine oats with remaining ingredients.

Note:
You may add or substitute any fruits according to taste.

Serves: 2

2 cups fresh or frozen blueberries

2 bananas, sliced

½ cup old-fashioned rolled oats (not quick or instant)

cup pomegranate juice

2 tablespoons chopped walnuts

1 tablespoon raw sunflower seeds

2 tablespoons dried currants

Combine all ingredients in a small microwave-proof bowl. Heat in the microwave for 3 minutes.

Alternatively, you can combine all ingredients, unheated, in a sealed container and eat later, either hot or cold.

Serves: 2

1 cup old-fashioned rolled oats (not quick or instant)

1½ cups unsweetened vanilla soy, hemp, or almond milk

1 apple, peeled, cored, and chopped

1 cup frozen blueberries or mixed berries, thawed

¼ cup raisins

1 tablespoon raw sunflower seeds

1 tablespoon ground flax seeds

1 tablespoon ground hemp seeds

½ teaspoon ground cinnamon

Cook oats according to package directions, using soy milk instead of water. Mix remaining ingredients together and stir into the oats.

Makes: 12 cakes

For the Cakes:

1 pound sweet potatoes, cut into big chunks

2 large beets, cut into big chunks

2 cups sliced mushrooms

3 cups very finely chopped collard greens

1 medium onion, diced

1 tablespoon Dijon mustard

1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar

1 tablespoon fresh chopped dill

1 tablespoon ground chia seeds

For the Strawberry Sauce:

1 apple, peeled, cored, and diced

1 cup frozen strawberries

½ cup dried apple slices

½ cup water

2 tablespoons Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar

1 tablespoon Dijon mustard

Place the sweet potatoes and beets together in a covered pot and steam for 20–30 minutes until fork-tender. Set aside to cool. When the sweet potatoes and beets are cool, remove the skins and mash.

Sauté the onion in a pan in 3 tablespoons water for a few minutes until it is translucent and tender. Add the mushrooms and collard greens and continue to cook and stir with a wooden spatula another 5 minutes, until all the vegetables are tender. Add this mixture to a bowl with the sweet potatoes and beets and add the mustard, vinegar, dill, and ground chia seeds. Mix well and then form into patties. Bake at very low heat (200°F) for 2 hours, which dehydrates and hardens the cakes or patties.

To make strawberry sauce, place the fresh apple, strawberries, and dried apple in a small pot with the water. Bring to a boil over medium-high heat; then reduce heat and simmer, covered, for 20 minutes. Mash with a potato masher or blend to desired consistency.

Serve potato cakes with sauce.

Serves: 2

3 cups baby spinach

1 cup chopped onion

1 cup chopped green pepper

1 cup diced tomatoes

½ block firm tofu

¼ cup unsweetened soy, hemp, or almond milk

1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning mix, adjusted to taste

Sauté spinach, onion, pepper, and tomatoes in a bit of water until tender. Squeeze out as much water as you can from the tofu and then crumble it over the vegetable mixture; cook the combined mixture, stirring occasionally, until tofu is lightly browned. Add seasoning, if desired.

Nonvegan option:
This recipe can be made with 3 eggs and ¼ cup unsweetened soy, hemp, or almond milk instead of tofu. Scramble the eggs and milk together and pour over the vegetable mixture; then cook thoroughly. This is also excellent with 2 eggs (1 egg per person)
and
the tofu crumbled in.

Serves: 2

2 cups frozen wild blueberries

½ cup soy, hemp, or almond milk

¼ cup unsweetened shredded coconut, lightly toasted

¼ cup chopped walnuts

¼ cup currants

1 banana, sliced

Heat frozen blueberries and soy milk until warm. Add remaining ingredients and stir well.

Almond Hemp Nutri-Milk

Serves: 4

1 cup hemp seeds

1 cup raw almonds, soaked 6–8 hours

2 Medjool dates (or 4 Deglet Noor), pitted

2½ cups water

½ teaspoon vanilla

Place all ingredients in a Vitamix or other high-powered blender. Blend until smooth. Squeeze or strain through a cheesecloth, nut milk bag, or fine mesh strainer. Store in a glass jar.

To make chocolate Nutri-Milk, add 2–3 tablespoons natural cocoa powder to the blender along with other ingredients.

Serves: 4

1 cup walnuts, soaked 6–8 hours

1 cup raw cashews, soaked 6–8 hours

½ cup hemp seeds

1 cup dried apple, soaked in 1 cup water until soft (save soak water)

2 cups water

1 teaspoon cinnamon

Place all ingredients in a Vitamix or other high-powered blender. Blend until smooth. Strain and squeeze through a cheesecloth, nut milk bag, or fine mesh strainer. Store in a glass jar.

Serves: 4

1 bunch kale

2 cups romaine lettuce leaves

1 cucumber

4 leaves bok choy

2 cups unsweetened green tea

2 cups frozen raspberries

2 cups frozen cherries or strawberries

Prepare a green juice by running the kale, romaine lettuce, cucumber, and bok choy through a juicer. Mix the green tea with 2 cups of the green juice. Add to a blender along with frozen raspberries and frozen cherries or strawberries and process until well blended.

Serves: 2

2 ounces fresh baby spinach

2 ounces Boston or green leaf lettuce

2 cups fresh or frozen pineapple cubes

3 kiwis

½ avocado

1 banana

Blend all ingredients in a Vitamix or other high-powered blender until smooth and creamy.

Serves: 2

1 cup pomegranate juice

1 cup compacted baby spinach

1 cup compacted Boston lettuce

¼ medium cucumber

½ cup frozen blueberries

1 cup frozen mixed berries or strawberries

3 pitted dates

2 tablespoons ground flax seeds

1 cup ice

Blend ingredients in a Vitamix or other high-powered blender until smooth and creamy.

Serves: 2

1 cup unsweetened soy, hemp, or almond milk

2 bananas

2 cups frozen peaches