Nut Dust.

In a food processor I grind any kind of nuts together. I usually do a mix of almonds, walnuts, pecans and sunflower seeds. Put it in a freezer ziplock and put it in the freezer to keep fresh. I use it for a ton of stuff... oatmeal, veggie cookies, sprinkle on yogurt.

I learned it from Dr. Fuhrman's book, Disease Proof Your Child (if you have little kids and babies and are interested in a plant-based diet for them, read it!). I introduced Corynn to nuts at 9 months and this stuff is perfect because what baby can crunch down on a nut? Well, I guess some can but mine were late teethers and didn't stick everything in their mouths. Weird, right? 

And for all you that think you don't like nuts, I was one of them, try it. You won't even know they're there! Plus, as plant-based eaters you need their nutrients.

Carrot Cream Soup.

I have mixed feelings about this soup, and almost didn't post it because I'm not sure if and when I'll make it again. The kids weren't fans... I thought it was pretty good considering it's so healthy. It's just in serious need of some spices and herbs. So, froze half of it and am gonna post it so it will remind me to work on it later.

20 carrots, washed, peeled, and cut into large chunks

{I used 10 because I get those big fatty ones from Costco}

2 potatoes, peeled and cut into large chunks

3 onions, peeled and chopped

2 cups soy milk

2 cups water

1 small zucchini, sliced

1 tablespoon minced fresh ginger root {optional}

2 garlic cloves

1 tablespoon dehydrated vegetable instant soup mix or VegeBase

1/4 cup raw cashews

1/4 cup raw almonds

Add all the ingredients except the nuts to a pot and summer on low heat for 20 minutes. Then puree the cooked soup with the nuts in food processor or blender until smooth.

Disease-Proof Your Child
Dr. Joel Fuhrman, MD
page 181

Whipped Banana Freeze.

These are yummy, and a nice change from our normal shrek shakes. A great way for my kids to get their good fat and calcuim.

bananas, peeled & frozen (one per person - mine weren't frozen)
frozen strawberries or blueberries (optional)
1/4 cup unsweetened soy/almond milk
1/2 teaspoon vanilla
1 tablespoon of ground flax seed per person
1 tablespoon of crushed walnuts per person

Cut up frozen fruit into small peices. Put the soy milk, bananas, and vanilla into a blender and blend until smooth. Sprinkle ground flax or crushed walnuts on top. {I just pulsed them in after everything was already smooth}

Disease-Proof Your Child
Dr. Joel Fuhrman, MD
page 211

Fuhrman Fudgecream.

With this whole new lifestyle change - I've always wondered how we'll get around the icecream thing. I just figured that'd be one of my 10% things... and I'd have to just deal with the belly ache. 

Not so Joe. Enter this awesome stuff. All healthy ingredients and it's awesome. The cashews are one of the tricks that vegans get their creamy into something. And it totally works in this. 

I put them in old baby food containers and have little individual portions for my kids... and me.

Oh, and if anyone knows me - knows how much I love me some banana icecream with brownies from Coldstone... this just so happens to be the greatest compromise ever for me! ;)

I'm not saying it's going to totally trump regular icecream or frozen yogurt... I'm not crazy (least I don't think so!). But I am saying this is a guilt-free way to do it! Trust me, Coldstone will still always have a special place in my heart and my belly!

2 ripe bananas
1 cup cashew nuts
2 tablespoons carob powder (or cocoa powder)
1/2 teaspoon vanilla extract
1/4 - 1/2 cup almond milk (i love the unsweetened vanilla flavor)

Blend ingredients together in blender or food processor. Pour into containers to freeze. Yum!

{This recipe was originally made for fudgsicles, but those are far too messy for me. To make the messy pops you follow the above, minus the milk and spoon into ice pop trays to freeze.}

Disease-Proof Your Child
Dr. Joel Fuhrman, MD
page 208

Apple Walnut Surprise.

This is a great snack. The first time I made this, I did it exactly as the recipe calls for - with the raisins. The kids weren't a fan. Tried again - sans raisins - and sans day-ahead prep time, and they love it! After I make it, I keep them in little rubbermaid containers so they can grab one for a snack. Perfect!

1 cup raisins or currents

1/2 cup water

8-10 apples, peeled and cored

1/2 cup finely chopped walnuts

4 heaping tablespoons ground flax seeds

1 1/2 heaping tablespoons ground cinnamon

Soak raisins or currents in the water in a container with a closed top overnight in the refrigerator to soften.

Next day: pour off the water into a pot with a tight lid and add the peeled and cored apples. Let simmer over a low flam for 7 minutes. Pour the apples and the little liquid that remains off into a chopping bowl or hand chopper and dice up the softened apples into small pieces.

Mix the apples, raisins, walnuts, flax seeds, and cinnamon in a bowl and mix well. Store in refrigerator to serve for meals and snacks.

Disease-Proof Your Child, pg 204