I mainly eat a plant-based, whole food diet to stay healthy and maintain my weight.

Here are my latest recipe inventions…

 

Guilt-Free Peanut Dressing (for veggie with rice dishes or salads)

 

6 oz Soy Milk

1 teaspoon Peanut Butter

4 Whole Almonds

1 Tablespoons Hemp Seeds

1 Tablespoon raisins

1 Majool Date (soaked if possible)

Pinch of Sea Salt

Tiny Dash of Dijon Mustard (optional)

 

Blend all (preferably organic) ingredients in blender until smooth.  Pour over veggies and rice dinner or salad).

 

Red Wine Vinegar Lemon Carrot Dressing (for salads)

 

1 teaspoon Red Wine Vinegar

1 oz Soy Milk

1 oz Carrot Juice

1-2 organic lemons peeled (whole lemons)

1 Tablespoon black sesame seeds

1 Tablespoon Hemp Seeds

1 teaspoon freshly cut ginger piece

3 Baby Carrots

2 Tablespoons freshly cut plum

10-20 Fresh Grapes

 

Blend all (preferably organic) ingredients in blender until smooth.  Pour over salad greens.

 

 

Dr. Fuhrman

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