Joel Fuhrman - Eat To Live

218 Joel Fuhrman, M.D.

MEDITERRANEAN EGGPLANT

AND BEANS

1 eggplant, peeled and diced

1 onion, sliced thinly

1 green pepper, chopped

1/2 cup raisins

1 tbsp. lemon juice

3 tbsp. ketchup

2 cups garbanzo or other beans, cooked or canned

Steam the eggplant lor 10-12 minutes. Cook the onion and pepper

over a low flame in a covered skillet with 2 tablespoons of water for

6-8 minutes. Then add the eggplant, raisins, lemon juice, and

ketchup and simmer uncovered for another 5 minutes. Mix in the

beans.

MEXICAN LENTILS

1 cup lentils, uncooked

1 cup frozen or fresh corn

1 cup nonfat tomato sauce

1 onion, chopped

Mexican seasonings to taste (crushed red chili peppers, garlic, and dill)

Boil the lentils in 2 cups of water for 30 minutes and drain. Combine

the remaining ingredients and simmer over low heat for 20 minutes.

ORIENTAL WOK

I tbsp. sweet mirin seasoning

1 tsp. Mrs. Dash or Oriental seasoning

2 garlic cloves, chopped

1/4 cup cooking wine or vegetable broth

10-20 ounces assorted fresh vegetables, or 1-2 (10-oz.) bags frozen

Oriental vegetables (defrosted)

I onion, or 3 shallots, chopped

1 can water chestnuts, juice reserved

1 box tofu, diced

2 oz. chopped chicken (optional)