Super Immunity (28 page)

½ cup frozen blackberries

½ cup frozen raspberries

½ cup frozen blueberries

Blend all ingredients in a Vitamix or other high-powered blender until smooth.

Serves: 1

½ cup pomegranate juice

1 apple, peeled and cored

¼ cup walnuts

3 cups compacted collard greens or kale

1 cup compacted lettuce

¼ cup water or ice cubes

Blend all ingredients in a Vitamix or other high-powered blender until smooth.

Serves: 2

1 large banana

¼ cup fresh cilantro

1 lemon, juiced

1 tablespoon fresh ginger, chopped

½ teaspoon jalapeño pepper, seeded and chopped, or more to taste

¼ cup water

Blend all ingredients in a food processor or high-powered blender.

Serves: 4

½ cup dried goji berries, soaked in ½ cup water to soften (reserve soaking water to use in recipe)

2 teaspoons low-sodium mustard

¼ cup balsamic vinegar

¼ cup walnuts

1 tablespoon minced scallions

½ teaspoon onion powder

½ cup no-salt-added or low-sodium vegetable broth

Pinch black pepper

Place all ingredients in a high-powered blender. Blend until smooth.

Serves: 2

¼ cup unhulled sesame seeds

¼ cup raw cashews or
cup raw cashew butter

½ cup orange juice

2 tablespoons Dr. Fuhrman's Blood Orange Vinegar or Dr. Fuhrman's Riesling Raisin Vinegar or 1 tablespoon rice vinegar

2 oranges, peeled, divided into segments, and cut into bite-size pieces

Toast the sesame seeds in a dry skillet over medium-high heat for 3 minutes, shaking the pan almost continuously. In a blender or Vitamix, combine half the sesame seeds with all the cashews, orange juice, and vinegar. Add the orange pieces to the salad and mix in the blended dressing. Sprinkle the remaining sesame seeds on top. This tastes great on a spinach and mushroom salad with thinly sliced red onions, or a lettuce, tomato, and cucumber salad.

Serves: 4

2 oranges, peeled and seeded

¼ cup rice vinegar

cup no-salt-added peanut butter

cup raw cashew butter or almond butter

1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

¼-inch piece fresh ginger, peeled

¼ clove garlic

Blend all ingredients in a high-powered blender until smooth.

Serves: 8

2 avocados

5 tablespoons lemon juice

7 cloves garlic

4 cups low-sodium vegetable juice

2 teaspoons no-salt-added Italian seasoning

¼ cup pine nuts

cup fresh basil leaves

Blend all ingredients in a food processor or high-powered blender.

Serves: 4

1 cup firm, silken tofu

3 tablespoons no-salt-added or low-sodium tomato paste

2 teaspoons finely minced onion

¼ cup water

¼ cup carrot juice

1 tablespoon Dr. Fuhrman's Riesling Raisin Vinegar or ½ tablespoon rice vinegar

2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning mix containing dried tomato, adjusted to taste

½ teaspoon dry mustard

¼ teaspoon ground paprika

Place all ingredients in a food processor or high-powered blender and puree until smooth and creamy. Add additional water as needed to achieve desired consistency. Makes 1¾ cups.

Serves: 2

6 cups finely chopped bok choy

1 large apple, cored and shredded

1 large carrot, shredded

½ cup chopped red onion

½ cup unsweetened soy, hemp, or almond milk

½ cup raw cashews or ¼ cup raw cashew butter

¼ cup balsamic vinegar

¼ cup raisins

1 teaspoon Dijon mustard

Combine bok choy, apple, carrot, and chopped onion in a large bowl. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Serves: 4

For the Salad:

½ cup raw almonds

2 tablespoons nutritional yeast

12 ounces romaine lettuce, chopped

For the Dressing:

6 cloves roasted garlic
*

1 cup unsweetened soy, hemp, or almond milk

½ cup raw cashew butter

2 tablespoons nutritional yeast

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

teaspoon black pepper

Blend almonds and the first 2 tablespoons of nutritional yeast together in a high-powered blender to form a “Parmesan” topping. Sprinkle over romaine lettuce. Blend all dressing ingredients together and pour over salad.

Serves: 4

6 cups shredded kale

¼ cup currants

2 tablespoons goji berries

cup unsulfured, unsalted sun-dried tomatoes, finely chopped

½ cup sliced scallions

1 tablespoon fresh lemon juice

2 oranges, juiced

2 tablespoons pine nuts

Combine all ingredients except pine nuts in a mixing bowl. Mix the salad and crush the kale with your hands. Place the salad in a covered container in the refrigerator and let sit overnight. Toss before serving.

Serves: 4

For the Salad:

3 ounces mâche
*

3 ounces watercress

2 ounces frisée

4 ounces mixed baby greens

1 cup broccoli sprouts

For the Dressing:

cup Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar