Process all ingredients in a food processor until desired consistancy is reached. That is, if you like pure, smooth cranberry sauce, or like chunky cranberry sauce. Enjoi!

Miss deviled eggs? Try this completely vegan tofu-based recipe for a delicious treat.

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

1/3 cup water
4 large cloves garlic, minced…

Baby salad greens (mesclun mix)
green apples cut into small cubes…

1 cup dry brown lentils
1 cup diced carrots…

Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded…

1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot…

1 bag field salad
1 can sweet corn…

1 medium tomato
1/2 medium onion…

This is from one of the John and Mary McDougall cookbooks (Maximum Weight Loss I think). It is not 100% strict for Fuhrman because of the (small amount of) sugar, so feel free to modify or eliminate. I like this as a tasty alternative to lettuce-based salads.

1 seedless cucumber, washed and cut into 1/2″ dice
1/2 of 1 medium mango, cut into 1/3″ dice…

3 cups peeled and cubed (1/2 inch) English Cucumber
3 cups cubed (1/2 inch) seedless watermelon…

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…