Joel Fuhrman - Eat To Live

Eat to Live 217

BROCCOLI VINAIGRETTE

1 bunch broccoli

1/4 cup seasoned rice vinegar

2 tsp. Dijon mustard

2 large garlic cloves, pressed or minced

Break the broccoli into bite-size florets. Peel sterns and slice them

into 1/4 inch-thick strips. Steam florets and stems for 10 minutes, or

until just tender. While the broccoli is steaming, whisk the rest of the

ingredients in a bowl. Add broccoli and toss to mix.

EGGPLANT PATTIES

SERVES 4

2 eggplants, peeled and sliced

3 tbsp. balsamic vinegar

4 garlic cloves, minced

I tbsp. finely chopped rosemary

pinch of black pepper

pinch of oregano

1 tbsp. Bragg's Liquid Aminos

Slice eggplant into 1/3-inch-thick patties. Mix together all ingredients in

a flat-bottom bowl. Let the eggplant patties marinate in the mixture for

15-20 seconds. Wet napkin with olive oil and wipe down a nonstick

baking tray or aluminum foil, creating a thin coat of oil. Then bake the

eggplant on the tray or sheet of aluminum foil at 350° for 20-25 min-

utes. Mushrooms can be used instead of or in addition to the eggplant.

EGG WHITE OMELETTE

1/2 medium onion, diced

1/2 medium green or red pepper, diced

1/2 cup of canned or fresh mushrooms, diced, liquid reserved

1/2 cup diced tomatoes (optional)

2 egg whites or nonfat egg substitute

Saute the onions, pepper, and mushrooms in some of the liquid from

the canned mushrooms (or instead, with the diced tomato broth),

then add egg whites and cook.