Third Veggin Around Dinner

The topic this month was boasting your immunity through incorporating a variety of healthy foods into your diet.  This is based off of Dr. Fuhrman's Super Immunity book.  He recommends eating more greens, onions, mushrooms, berries, beans, nuts and seeds.  The research on the health benefits and immunity boasting properties of these foods is overwhelming.  So much so, that I ate mushrooms for the first time in 15 years! I highly recommend this book if you are interested in the powers food has to heal and protect.

On to the menu:

Quinoa Garden Salad

Mary McDougall

Forks over Knives page110

Ingredients

2 cups water

1 cup quinoa, rinsed well

1 red bell pepper, chopped

1 green bell pepper, chopped

2 tomatoes, chopped – I used one box of Pomi diced tomatoes, drained

1 bunch green onions, chopped

1 can drained garbanzo beans

½ cup chopped fresh parsley (I used with chopped spinach)

¼ cup chopped fresh mint

½ cup fresh lemon juice (I used ¼ cup of lemon juice)

1 TB soy sauce (I use GF Tamari) (I used about half a TB)

Tabasco sauce

Ground black pepper

Directions-

Put water and quinoa into a saucepan.  Bring to a boil, reduce the heat, cover, and cook for 15 minutes, until water is absorbed.  Remove from heat and set aside.

Combine the bell peppers, tomatoes, green onions, beans, parsley and mint in a large bowl.  Add the cooked quinoa and mix well.  Add the lemon juice, soy sauce, and several dashes of Tabasco sauce and toss well to mix.  Add black pepper to taste.  Cover and refrigerate for at least 2 hours before serving.

Teriyaki Spinach

One bag of organic spinach

Water

GF Teriyaki Sauce

Hemp Seeds

Directions –

Heat pan with a little water, add 1 TB GF Teriyaki sauce, then add spinach.  With tongs, toss spinach in sauce until it is bright green and slightly wilted.  2 – 3 minutes.  Place in bowl, sprinkle seeds on top and serve.

Sweet Potato Fries with Cashew Cream Dipping Sauce

Baked sweet potatoes at 400 for 35 minutes

After they have cooled remove the skins, slice and put on a baking sheet, lightly sprayed with oil bake at 350 degrees for another 15 – 20 minutes.  Then broil for 2 -3 minutes.  Watch carefully.

Cashew Cream

From Happy Happy Hippie

¾ cup raw cashews soaked 30 min

½ cup water

¼ cup nutritional yeast

1 TB Stone ground mustard

1 TB Dijon mustard

1 TB apple cider vinegar

1 TB lemon juice

1 tsp braggs amino acids (or GF tamari)

Blend all ingredients in Vitamix

Black bean, Mango Salsa with Chips

1 can drained black beans

1 mango diced

1 red pepper diced

½ cup chopped cilantro

¾ of a jar of Trader Joes’ Salsa Verde

Sugar Coated Radical Vegan Chocolates – for dessert