Eat to Live Recipes – Salads and Dressings

Salads are a mainstay of the Eat To Live diet plan.

Dr. Fuhrman is fond of saying to  make your salad the main dish.

He encourages us to eat two salads a day. Be careful not to use a commercial dressing, as oil is high in calories and low in nutritional value.

Russian Fig Dressing/Dip

Serves: 2

Time to prepare: 5 minutes

Ingredients:

4 tablespoons pasta sauce, no or low salt

3 tablespoons raw almond butter

2 tablespoons Dr. Fuhrman’s Black Fig Vinegar

How to prepare:

Mash all ingredients together with a fork to blend.

Orange Cashew Dressing/Dip

Serves: 3

Time to prepare: 2 minutes

Ingredients:

2 oranges, peeled and quartered

1/3 cup raw cashews*

2 tablespoons Dr. Fuhrman’s Blood Orange Vinegar

1/2 teaspoon lemon juice (optional)

How to prepare:

Blend all ingredients in a high powered blender until smooth and creamy. Add some orange juice to thin, if necessary.


Greens and Berries Salad w/ Cashew Currant Dressing

Serves: 2

Time to prepare: 15 minutes

Ingredients:

Cashew Dressing (see recipe above)

1/4 cup raw cashews or 2 ounces raw cashew butter

1/3 cup soy milk

1/4 cup unsweetened applesauce

2 tablespoons dried currants or raisins

Salad

1 head (about 6 cups) romaine lettuce

5 ounces (about 5 cups) organic baby spinach

1 12-ounce bag frozen strawberries, defrosted and sliced in half

How to prepare:

To make dressing, blend cashews or cashew butter with soy milk and applesauce in a high powered blender until smooth. Add the currants and blend well.

Pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens.

Drizzle dressing over the greens and berries.

Broccoli Vinaigrette

Serves: 2

Time to prepare: 15 minutes

Ingredients:

1 large bunch broccoli

1/4 cup seasoned rice vinegar

1 tablespoon Dr. Fuhrman’s VegiZest

2 teaspoons Dijon mustard

2 large cloves garlic, pressed or minced

How to prepare:

Chop broccoli into bite-sized florets. Peel stems and slice them into ¼-inch-thick strips.

Steam florets and stems for 8 minutes, or until just tender.

While the broccoli is steaming, whisk remaining ingredients in large bowl.

Add broccoli and toss to mix.

In the video clip below Dr. Fuhrman shares his techniques for creating great salads and low calorie salad dressings.



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P.S.
Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health – Click Here

P.P.S.
Eat to Live:The Amazing Nutrient Rich Program for Fast & Sustained Weight Loss – Click here.

P.P.P.S.
Eat Vegan on $4.00 a Day: A Game Plan for the Budget Conscious Cook

P.P.P.P.S.
Food 4 Wealth – Learn How To Grow Organic Food With Less Than 8 Hours Work A Year. Breakthrough Method Guarantees Your Food Security and Protects You From Rising Food Costs – Click Here!


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