SUMMER FRUIT PIE

I LOVE this recipe. It's from Dr. Fuhrman's website. It's his diet plan that I am following. It really satisfies my sweet tooth and is so refreshing. Me and my family have made it the last couple of nights because it is so good.

I would love it if anyone has any other vegetarian recipes that they would like to share. You can email me at lindsey_pfeil@yahoo.com or comment on this post. Thanks!

SUMMER FRUIT PIE

Ingredients:

Pie shell:
1 cup almonds
1 cup dates, pitted (medjool are preferred)

Pie Filling:
3 bananas, sliced
1 teaspoon lemon juice
2 kiwis, sliced
1 quart organic strawberries, sliced
1 pint blueberries
1/2 cup vanilla soy milk
1/2 bag frozen strawberries or 1 pint fresh organic strawberries
2 dates

Instructions:
Make pie shell by placing almonds in a food processor and processing until very fine. Add dates and process until chopped and mixed well. Press mixture in a pie plate to form shell.

To make the filling spread bananas on the crust, pressing down slightly. Sprinkle lemon juice over the bananas. Place kiwis, strawberries and blueberries over the bananas. Place the soy milk, frozen strawberries and dates in a blender and blend until smooth. Pour blended mixture over the fruit. Decorate with fruit as desired. Cover and freeze for at least two hours before serving.

BUTTER BEAN SOUP

I really like this recipe. I had never tasted a butter bean until this soup. It's really filling and has a lot of veggies in it. Soup goes a long way and helps me to feel full and pretty much everything in it is good for you.

BUTTER BEAN SOUP

Ingredients:
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 cups of water
1 can of vegeatable broth
2 cans (16 oz) Bush's Butter Beans, drained (Large, baby, or speckled)
1 can (14 oz) diced tomatoes
1 teaspoon basil

In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20-25 minutes or until slightly thickened. Add salt and pepper to taste.

My new way of eating and BEAN ENCHILADAS

I know it's been over a month since I posted a recipe. Noelle has kept me pretty busy lately. I've also started a new diet I guess you could say. So everything I'm eating for now is almost all vegetarian. More like vegan. Almost everything I'm eating is all natural. It's all about loading up on fruits, veggies, and beans with a couple extras on the side such as some low calorie dressing, nuts, bran flakes, soy milk, and whole weat breads and rice. I'm not saying that I will never have sugar or meat again. Heck no! But I'm learning a lot about food and health and I'm feeling pretty good as well.

So the recipes I'm going to post are going to be mostly vegetarian. I'll try to find new recipes for Michael but not as much, for now anyway. Don't worry. Michael is okay with that. He helps me to resist the food that, for now, I don't want. Here is a recipe that we made last week. Keep in mind there is not a lot of salt in these recipes. So if you like salt you have to add it to your liking. I love this recipe because it gives me variety when sometimes all I eat is salads.

BEAN ENCHILADAS

Ingredients:
1 large can of enchilada sauce
1 green pepper, chopped
1/2 c sliced onion
1 c salsa
2 c canned cooked beans
1 c corn (frozen)
1 tsp cumin
1 tsp chopped cilantro
6-8 corn tortillas
1-2 Avacados, chopped

Heat enchilada sauce in pan on stove, on low-medium heat. Saute green pepper and onion in a skillet with 2 tbsp of salsa, until tender. Stir in beans, corn and seasonings. Dip tortilla in hot enchilada sauce, spoon about 1/4 c - 1/2 c of bean mixture on each and roll up. Place in baking dish. Pour extra enchilada sauce and bean mixture over the top of enchiladas. Bake at 375 degrees for 15 min. Place chopped avacodos in a bowl to serve over enchiladas.