This is even better made a day ahead so that the flavors have a chance to meld together–a great make-ahead dish!

This is what I made for dinner 2 nights ago and it was very yummy!

This is a very nice way of serving calcium-rich beans and greens together. I serve it hot, but it can also be served cold.

To the ancient Incas, the ivory-colored beads of quinoa (pronounced KEEN-wah) were “the Mother Grain,” a sustainer of life in hard times in the high Andes. Except for a green-peanutlike aftertaste, quinoa is as bland as rice. Unlike rice, however, it packs a lot of protein. Most organic groceries and health food stores stock quinoa and some of the better supermarkets also carry it.

Equal part red chili powder and flour (flour is needed to thicken the sauce). We usually 5 T of chili powder and 5 T of flour.
1 T oregano…

1 large onion, finely diced
Pinch or 2 of saffron threads…

Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.

1 8 oz. can of salt-free tomato sauce
1 Tbs. Bragg’s Liquid Aminos or low sodium soy sauce (optional)…

1 teaspoon curry powder
1/2 teaspoon ground cumin…

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.

1/4 cup water
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tbsp chili powder…

2 cups brown basmati rice
1/2 cup wild rice…

1/3 Cup brown rice — uncooked
1 Cup lentils — uncooked…

1/4 cup vegetable broth
1 onion, diced…

Here’s a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you’re trying to cut out grains. This is thick enough to serve as a filling for burritos.