Dr Fuhrmans Tasty Hummus Recipes

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DR. FUHRMAN'S TASTY HUMMUS



Dr. Fuhrman's Tasty Hummus image

Make and share this Dr. Fuhrman's Tasty Hummus recipe from Food.com.

Provided by Canuck Mum

Categories     Beans

Time 7m

Yield 1 cup

Number Of Ingredients 6

1 cup chickpeas (canned or cooked)
1 tablespoon tahini
2 tablespoons lemon juice
2 garlic cloves, finely chopped
1/3 cup bean liquid, from the canned beans or 1/3 cup water
1 teaspoon horseradish (optional)

Steps:

  • Blend all ingredients in a blender until creamy smooth.
  • Makes an awesome spread or a dip for raw and lightly steamed veggies. Or spread on bread and top with salsa or Texas Caviar!

Nutrition Facts : Calories 387.7, Fat 10, SaturatedFat 1.3, Sodium 730, Carbohydrate 62.8, Fiber 12.2, Sugar 0.8, Protein 15.1

DR FUHRMAN'S DATE NUT POP'EMS



Dr Fuhrman's Date Nut Pop'ems image

Make and share this Dr Fuhrman's Date Nut Pop'ems recipe from Food.com.

Provided by Canuck Mum

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 2

3 dates (or to taste)
1 cup nuts, ground (cashews, walnuts, sunflower seeds, and almonds (cashew butter can be substituted for the ground cash)

Steps:

  • Grind the nuts and seeds in a high-powered blender of coffee grinder to make a fine nut flour. I often use the back of a wooden spoon to crush the walnuts into a paste. Knead the date roll or mashed medjool dates into the powdered/crushed nuts. Add the cashew butter if desired and continue to knead until an even consistency. Mold into bite-size balls that toddlers can use as finger food. You can grind a large amount of the nuts at one time and store in the freezer for later use.

Nutrition Facts : Calories 147.3, Fat 11.8, SaturatedFat 1.6, Sodium 152.8, Carbohydrate 8.9, Fiber 2.4, Sugar 3.7, Protein 4

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP



Dr. Fuhrman's Famous Anti-Cancer Soup image

"Making this soup involves more time & effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu."-From Dr. Fuhrman's book, Eat to Live

Provided by Canuck Mum

Categories     < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup dried split peas or 1 cup dried beans
4 onions
10 zucchini
3 stalks leeks
5 lbs carrots
2 bunches celery
1 cup raw cashews
2 tablespoons low-sodium vegetable bouillon granules (or Vege Base by Vogue)
1 lb mushroom, any type (optional)
6 ounces textured vegetable protein (TVP) (optional)

Steps:

  • Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible.
  • Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.
  • Add the zucchini, uncut.
  • Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot.
  • Juice the carrots and celery in a juice extractor. Add the juice to the pot.
  • While the soup is simmering, chop up the muchrooms (if desired).
  • By the time you get to this stage, the zucchini, leeks and onions should be soft.
  • Ladle some of the liquid from the pot into a Vita-mix. Use tongs to remove the soft onions, zucchini, and leeks.
  • Be careful to leave the beans in the bottom of the pot.
  • In a few separate batches, completely blend together the onions, zucchini, and leeks.
  • Add more soup liquid and the cashews to the mixture, and blend inches Return the blended, creamy mix back to the pot. Add the TVP and the mushrroms, if desired. Simmer another 20 minutes.

Nutrition Facts : Calories 318.7, Fat 7.8, SaturatedFat 1.5, Sodium 265.2, Carbohydrate 55.8, Fiber 16.6, Sugar 20.7, Protein 12.9

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