Joel Fuhrman - Eat To Live

198 Joel Fuhrman, M.D.

leeks, zucchini, TVP (textured vegetable protein, found in

most health-food stores), turnips, parsnips, dried beans, and

split peas

Whole-wheat pita bread

Vege Base Instant Soup Mix by Vogue — this is a blend of dehy-

drated vegetables and mild seasonings that tastes great sprin-

kled on salad or added to soups or vegetable dishes. I use it

frequently in the recipes that follow.

Butter Buds

Fakin Bacon Bits

Nonfat tomato sauce

Low-calorie salad dressings

Spices — Oriental spice mix, Mrs. Dash, mild chili salsa powder,

garlic and onion powder, oregano, cayenne

Unhulled sesame seeds, walnuts, and ground flaxseed

Another great option, for those on the go, is to order Ginny's

Organic Gourmet, such as Savory Soy Chili, Mexican Fiesta Stew,

Roasted Pepper Chili, and Ratatouille. Just open the jars, heat, and

eat. Pop open a bag of washed salad, add some chili on top or on the

side, and grab a few fruits for dessert. How could designing a filling

and satisfying lunch or dinner be simpler?

You can also purchase salsa dips in a jar — those made witho

oil — at the health-food store. Salsa is just a combination of toma-

toes, onions, and peppers (jalapeno peppers, chili peppers, or cilantro).

You can make it more spicy, or milder merely by leaving out chili

peppers and adding some finely chopped scallions, red onions, pars-

ley, or mint and some lemon or lime juice.

Put your salsa on lettuce, green vegetables, or raw vegetables. It

is simple to make your own —just mix 1 cup of diced tomatoes with

'A cup finely chopped red onion and add the extra ingredients, such

as lime juice and finely chopped scallions, parsley, and mint. I like it

creamy, made with a quarter mashed avocado added per cup of

tomato, almost like a salsa-guacamole dip. Keep this on hand in the re-

frigerator at all limes so you have something quick and easy to snack

on. Just take some washed lettuce or frozen vegetables, dip, and eat.

Since this way of eating encourages lots of green salads, I have

offered quite a number of healthy, great-tasting salad dressings. Get

all the ingredients and try them all in the beginning, then pick out

the ones you like the best. Cuisine Perel makes fruit-flavored vine-

gars, such as, D'Anjou Pear Vinegar, Blood Orange Vinegar, Fig Vine-