This one has lots of great vegetables in it…it originally called for honey, but I left it out and it was fine!

This makes A LOT! But I love it so much it is gone pretty fast. Freezes ok.

1 C. water/veg. stock
1/3 C. orange juice…

5 large portobello mushroom caps
1 carrot, diced…

I usually make a double batch of these and freeze the leftovers. They reheat in the microwave within minutes. I’ve even made these in the microwave on High for about 20 minutes. Since everyone’s oven is different, yours may take less or more time than mine. Since it’s going up to 90 today, that’s probably how I’ll make this batch.

If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!

You won’t believe how delicious this simple recipe is. The asparagus is barely cooked and retains its bright green color.

This recipe adapts and modifies the ingredients and techniques in Susan Voisin’s “My Favorite Lasagna” recipe (on this website) and Neal Pinckney’s “Lasagna Romana” recipe from his Healthy Heart Handbook. My wife Anne came up with the garbanzo substitution for tofu. For the adventurous, consider substituting other beans such as pinto, black or white. Alternatively, skip the beans entirely and get a great result using a pound of cooked winter squash such as butternut or acorn instead.

1lb pasta shells
1 lb spinach, chopped and steamed until tender …

To keep this McDougall-legal I use whole wheat pasta. It can also be made MWLP legal by eliminating the raisins and pasta and serving with brown rice or barley.

NOTE: The first time I made this, I grilled some tofu and added tofu cubes at the same time as the mushrooms and onion, which was nice, but this adds fat.

To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.

NOTE : To section grapefruit, hold peeled fruit in one hand. Starting at the top of the fruit, slip a paring knife into the section, keeping close to the membrane. Cut section out by running knife down the length of section and into the fruit, cutting as close to membrane as possible.

I love the texture and buttery flavor of poached pears. This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching.

Another tip, not really a smoothie but… If you ever have too much watermelon (Seedless. Or any other melon, without the seeds.) and are afraid you won’t use it all in time take a bunch and blend it! It makes a refreshing drink and somehow is easy to eat lots of it this way.