Marinara with Chickpeas

Looking for a quick dinner? This one is fast and filling. You can use your own favorite marinara sauce or the one below, from Raw Food Made Easy.

Combine 1 c. marinara sauce (below), 1/2 c. cooked chickpeas, and 1/4 c. chopped zucchini or broccoli. Heat through. Serve over cooked spagetti squash or yams.

Jennifer Cornbleet's Raw Marinara Sauce
1 ripe tomato
1/2 c, sundried tomatoes
1/2 red bell pepper, chopped
2 Tb. extra-virgin olive oil (optional)
1 Tb. minced fresh basil
1 tsp. dried oregano
1 clove garlic, crushed
dash each sea salt, black pepper and cayenne

Process in blender or food processor until smooth

To your health and happiness,
Hailey

Brussels Sprout Salad

With Dr. Joel Fuhrman's book, Super Immunity, hitting the shelves in a couple of weeks, I'm sure cruciferous veggies will be the rage! The trouble is that most people prefer this category of vegetables the least because they are so strong tasting (sort of like eating mud pots at Yellowstone National Park). Of course, it is exactly the sulphur compounds that make them so valuable. The key is to chop them very fine and not to overcook them. In fact, Dr. Furhman advocates eating them raw. I discovered that I actually enjoy Brussels Sprouts when they are served in place of lettuce in a salad. Try these two variations:

Maple Apple Salad
Cut off base of Brussels sprouts, remove outer leaves, and slice thinly. Rotate cutting board and slice perpendicular to original cuts. Add chopped red apple (with peel), sliced green onion and a sprinkle of chopped pecans. Toss with Maple Apple Dressing:
1/4 c. apple juice
1/2 c. cold-pressed extra virgin olive oil
1/4 c. apple cider vinegar
3 Tb. pure maple syrup
1/4 tsp. nutmeg
Optional: If you prefer cooked Brussels sprouts, steam them lightly, just until they turn bright green, before adding other ingredients.

Brussels Slaw
Cut off base of Brussels sprouts, remove outer leaves, and thinly slice. Rotate cutting board and slice again perpendicular to original cuts. Add grated carrot, minced onion and poppy seeds. Coat with Mustard Vinaigrette:
1/2 c. extra virgin olive oil
1/4 c. honey
1/4 c. apple cider vinegar
1/2 Tb. spicy brown mustard
a pinch of salt

To your health and happiness,
Hailey