Joel Fuhrman - Eat To Live

Eat to Live 215

Spectrum Naturals Toasted Sesame

Spectrum Naturals Creamy Garlic — Fat Free

Spectrum Naturals Creamy Dill — Fat Free (25 cal.)

Main Dishes

ACORN SQUASH SUPREME

1 large acorn squash

4 tbsp. diced dried apricots

2 tbsp. chopped raw cashews

1 (15-oz.) can unsweetened, crushed pineapple, juice reserved

2 tbsp. raisins

cinnamon

Cut squash in hall, remove seeds, and bake facedown in 1/2 inch of

water for 45 minutes at 350°.

Cover the apricots in a bowl with some of the pineapple juice. On

top, add the pineapple, raisins, and cashews. Let stand and soak

while the squash is cooking.

After the squash has cooked, mix up the fruit in the bowl and

scoop it into the squash's center. Cover with aluminum foil and bake

covered for an additional 30 minutes. Sprinkle with cinnamon, then

put it back in the oven for 5 more minutes.

BEAN BURGERS

1/4 cup sunflower seeds

2 cups red or pink canned beans (unsalted)

1/2 cup minced onion

1/2 tsp. chili powder

2 tbsp. ketchup

I tbsp. wheat germ or oatmeal

Chop the sunflower seeds in a food processor or hand chopper and

mash the beans with a potato masher or food processor and mix. Mix

in the remaining ingredients and form the patties. Bake at 350° for

20-25 minutes. Remove from the oven and let cool until you can

pick up each patty and compress it firmly in your hands to reform

the burger. Then cook for another 15 minutes on each side.