Joel Fuhrman - Eat To Live

Eat to Live 213

1/4 cup orange juice

2 tbsp. rice vinegar

2 oranges, peeled and diced, or 1 jar unsweetened, mandarin orange

slices

Toast the sesame seeds in a dry skillet for 3 minutes, shaking the pan

frequently. In a blender or Vita-Mix, combine 2 tbsp. sesame seeds,

the cashews, orange juice, and vinegar. Add the diced oranges to the

salad and mix in the blended dressing. Sprinkle the remaining

sesame seeds on top. This tastes great on a spinach and mushroom

salad with thinly sliced red onions, or on a lettuce, tomato, and cu-

cumber salad.

RAISIN COLESLAW

1/2 cup raisins

1/2 cup apple juice

1/2 baked potato, skin removed

1 tsp. mustard

1 tbsp. lemon juice

4 cups cabbage, shredded

2 cups carrots, shredded

1 cup beets, shredded (optional)

2 cups apples, peeled and shredded

1/4 cup scallions, finely chopped

Blend or Vita-Mix the raisins, apple juice, potato, mustard, and

lemon juice, then mix all the ingredients together. Use this in place

of a lettuce salad for lunch or dinner.

THOUSAND LOST ISLAND DRESSING

2 hard-boiled egg whites

1/2 cup chopped celery, cucumber, or chopped steamed string beans

1/2 tsp. onion powder

3 tbsp. ketchup

I tbsp. nonfat plain yogurt

1/3 cup chopped red pepper

Blend together.