Yield: about 2 1/2 cups

Ingredients

• 1 cup hot water
• 2 Tablespoons powdered or granulated agar (more for firmer, less for softer ‘cheese’)
• 1 cup blanched almonds
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons nutritional yeast
• 1 1/2 Tablespoon lemon juice
• 1/4 cup red bell pepper, chopped

Directions

• Blend together hot water and granulated agar for a few seconds
• Add remaining ingredients and blend until smooth.
• Pour into a container or mold. Cover and refrigerate until firm.

Chef’s Tips

• Lightly oil-spray the inside of the container or mold before pouring mixture into the container. This will make it simple to turn the ‘cheese’ out onto a serving platter.
• When firm, ‘cheese’ slices nicely for use in sandwiches or on crackers. It will melt when spread onto hot veggies.
• ‘Cheese’ freezes well.
• Freeze ‘cheese’ prior to shredding (use more agar for firm ‘cheese.’)

From Hans Diehl’s book The Optimal Diet: The Official Chip Cookbook.

Lime Mousse Makes 2-4 servings

Ingredients

• 1 package tofu (12.3 ounces light, firm, or extra firm silken)
• 1/3 cup maple syrup or sweetener of choice
• 3-4 tablespoons fresh lime juice
• zest of 1-2 limes

Directions

1. Blend tofu, maple syrup, lime juice, and zest in a food processor until very smooth.
2. Keep scraping down the sides of the processor to blend completely.
3. Refrigerate until chilled.
4. Serve plain or topped with fresh orange slices and/or pecans.

The Following web links will take you to recipes for Chocolate and Banana Mousses

Chocolate Mousse

Banana Mousse

Looking at the chart you can see, if an oil has any appreciable measure of Omega-3 fatty acids in it, it is rated as an omega-3 oil. Chia seed actually has a little higher ratio of omega-3 than even flax seed.

The safflower, cotton seed and corn seed oils look have similar make up as the sunflower seed oil in the chart. These are major omega-6 oils, or ‘shelf-life’ oils, that food manufacturers use profusely. They are the primary reason why 20% of the population has levels of omega-3s so low that they defy detection.

5 Egg Substitutes:

#1) A Tablespoon ground flax seeds plus 3 Tablespoons water replaces one egg.

1. Simmer ground flax seeds and water in a saucepan for about 5 minutes or until thick, egg-like consistency has been reached.
2. Let cool before using in a recipe.
3. This recipe makes 1 egg’s worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
4. Use about 1/4 cup (4 Tbs) egg substitute for each egg.

#2) 1/4 cup blended silken tofu replaces one egg.

#3) 1/2 banana, blended smooth/mashed well replaces one egg.

#4) 1/4 cup soy yogurt replaces one egg.

#5) 1 Tablespoon tapioca powder plus 3 Tablespoons water replaces one egg.

Dr. Li describes SYNERGY as eating combinations of plant foods to ‘up the ante’ in getting more than the sum total amount of nutrients from each individual food ingredient ( 1+ 1 + 1 = 4 or 6!).

Below is a partial list of Dr. Li’s super foods. (What recipes can you make to include these?)

Green tea Red grapes Lavender Strawberries Red wine Pumpkin Blackberries Bok Choy Sea cucumber Raspberries Kale Turmeric Blueberries Soy beans Parsley Oranges Ginseng Garlic Grapefruit Maitake mushroom Tomato Lemons Licorice Olive oil Apples Grape seed oil Pineapple Nutmeg Dark chocolate Cherries Artichoke …(not to overlook Chili, Onion, Ginger!)

Ingredients

• 1/4 cup whole wheat flour
• 1/2 cup nutritional yeast
• 4-6 Tablespoons olive oil
• 2 - 2 1/2 cups water, or veggie stock
• sprinkles of cayenne, garlic, or paprika
• 2-4 Tablespoons tamari

Directions

1. Toast flour and nutritional yeast in a skillet/frying pan.
2. Add olive oil (here’s perhaps a time when you might use some oil in your cooking!)
3. Start whisking! Add, slowly, liquid, either veggie stock or water (preferably heated). Whisk fast!
4. Sprinkle some cayenne, garlic powder, and paprika to taste.
5. Add good tamari to taste. Whisk whisk!

Gravy should be glossy and velvety thick, easily coating and clinging to a spoon.YUM!!

Ingredients

• 1/3 cup almond milk
• 2 Tablespoons coco or carob powder
• 2 frozen bananas
• 1 cup frozen cherries
• dash vanilla extract (optional)
• 1 tablespoon ground flaxseeds (optional)

Directions

Place all ingredients in a Vita-Mix or other powerful blender and blend until smooth and creamy.

Ingredients

• 1/3 cup vanilla soy milk
• 2 frozen bananas
• 1 cup frozen strawberries
• dash vanilla extract (optional)
• 1 tablespoon ground flaxseeds (optional)

Directions

Place all ingredients in a Vita-Mix or other powerful blender and blend until smooth and creamy.

Ingredients

• 10 c. water
• 1 1/2 split peas
• 2 c. diced red onion
• 2 c. diced yams, peels and all
• 2 c. chopped celery w/ leaves
• 2 large. cloves garlic minced
• 1 lb. spinach [chopped]
• 2 tsp. basil leaf
• 2 cups frozen peas [or fresh]
• 3 Tablespoons tamari
• 3 Tablespoons. light molasses
• 2 teaspoons Spike, Herbamare, or 21-Salude (Herb blend with salt)

Directions

Bring water to a boil. Toss in the split peas, onion, yam, celery, garlic and simmer for 30 minutes or until the split peas are dissolved. Stir occasionally.

Add spinach, and basil. Simmer for 1-2 minutes. Add fresh peas, tamari, molasses and Spike (Herbamare, or 21-Salude) Serve and enjoy.

Spinach contains: FIBER, Protein, Vitamin A, C , Calcium, Iron, and numerous phytochemicals to keep you in ship shape like Popeye!

Ingredients

• 1 chocolate cake mix - (Dr. Oetker Organic Chocolate Cake Mix)
• 1 Tablespoon Baking Powder
• 1 medium-sized carrot, grated, (Salad Master cone 2)
• 1 medium-sized apple, grated, (cone 2)
• 1 medium-sized potato, grated, (cone 2)
• 1 cup green cabbage, grated, (cone 2)

Directions

1. Preheat oven at 350 F
2. Ever so lightly, oil 9” cake pan
3. Place cake mix in a large mixing bowl and add 1 Tablespoon baking power, mix well.
4. In a second bowl mix shredded fruit and vegetables, and toss well.
5. Mix cake mixture with shredded fruit and vegetables. Add at most 1-4 Tablespoons water, if necessary, NO More. You don’t want this to be too wet. Fresh plant fibers will moisten batter.
6. Pour batter into the cake pan and spread evenly, out to pan edges.
7. Cook for 55-75 minutes and watch carefully. Don’t over bake as you want this to be a done, but moist cake.
8. When done baking, let the pan cool a bit; run a butter knife blade along the edges of the pan; then flip onto a rack to cool.

Presentation is 90% of the joy of eating. Jump into some fun here.

Winter Topping: Persimmon, Kiwi, Pomegranate

Blend 2 fresh, totally ripe Hachiya (acorn shaped) Persimmons with 1-2 teaspoons lemon juice to a smooth texture. Drizzle this onto the cake plate in a simple swirl pattern. Place a wedge of cake onto the plate and drizzle persimmon sauce over it. Add 2-3 slices of fresh kiwi, 10-12 pomegranate seeds, and lastly a small grating of lemon zest.

Spring Topping: Cherries Jubilee

(be creative and substitute other fruits to your liking, fresh or cooked)

• 1 bag of pitted, frozen cherries
• 2 Tablespoons honey or agave syrup
• 1 1/4 cups water
• 1 Tablespoon cornstarch mixed well in an additional 1/4 cup water, then added to the other ingredients.

Stir these ingredients well and bring this mixture to a boil in a medium saucepan, stirring constantly. Quickly lower heat and simmer for 1 minute longer, or until the sauce is thickened. Serve over cake slices. Sprinkle with coconut flakes and/or a light dusting of chopped nuts.

Ingredients

• 2 large tomatoes, chopped
• 1 cup chopped parsley
• 1/3 cup chopped mint (spearmint and/or peppermint)
• 1 large cucumber, chopped/ cone #3
• 1 medium red bell pepper, diced/ cone # 4
• 1 bunch green onions, small chopped/ cone #4
• 1/2 cup radishes, sliced/ cone #4
• 1/3 cup ripe olives, sliced/ cone #4
• 2 cloves garlic, grated/ cone #1
• 2-3 lemons for juice, squeezed and some zest, grated/ cone #1
• 1 orange for juice /balsamic vinegar (and/or)/ cone #1
• Salt, pepper, and olive oil to taste

Directions

Toss all prepared veggies in a large bowl. Make sure there is enough juice/vinegar to both dress and give the salad the hint of sweet and sour flavors.

Eat as is or serve on romaine leaves or baby greens. Additions of sprouts or a handful of pine nuts, almonds or walnuts add crunch.

• 1 stalk celery, cone 1/small grate
• 1 beet, cone 2/medium grate
• 1 golden beet, cone 2/medium grate
• 1 large carrot, cone 2/medium grate
• 1 green apple, cone 2/medium grate
• 1/4 red cabbage, cone 3/large grate
• 1/4 green cabbage, cone 3/large grate
• 1 zucchini, cone 4/small slice
• 1 radish (diakon), cone 4/small slice
• 1-3 cukes, cone 5/large slice
• 1-2 lemon (orange) juice, cone 1/small grate and zest (use small grater)

Add some beans (kidney, garbanzo, black), or grains (quinoa, rice, buckwheat), or a sprinkling of nuts/seeds and this meal will turn your wheels of energy from now until your next meal.

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To learn more go the the Classes page on this site and/or visit www.cancerproject.org/classes

Serves 4 - 6

Ingredients

• 1 large bunch collard greens, rinsed
• 1/4 cup water or vegetable broth
• 1 onion, thinly sliced
• 2 large garlic cloves, minced
• 2 small yams/sweet potatoes, (peeling optional), cut into bite-size chunks
• 1 Tablespoon vegetarian Worcestershire sauce
• 1/2 teaspoon Thai chili paste
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 Tablespoons freshly squeezed lemon juice

Directions

1. Stem collar greens. Layer collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all the leaves are sliced. Set aside.

2. Heat the water in a deep skillet. Add onion, garlic and cook until tender, about 10 minutes.

3. Add yams (or sweet potatoes), stir, and add enough additional water to cover them. Cover and cook for 5 - 10 minutes, until yams are soft when pierced with fork. Remove lid and simmer uncovered until about half of the water has boiled away.

4. Stir in the collard greens, Worcestershire sauce, and chili paste. Cook and stir until the green are soft. Season with salt and pepper to taste. Sprinkle the lemon over the yams and greens just before serving.

5. Stored in a covered container in the refrigerator, Zippy Yams and Collard Greens will keep for up to 3 days.

Serve with a side of cilantro and Vegi-Delite Live Zing Salad by Rejuvenative Foods (ask for this product at your natural foods store).

Recipe from Eating Right for Cancer Survival by Dr. Neal Barnard and Jennifer Reilly