Smell the garlic and onions. Feel the warmth as you step inside your house from the cold weather. Doesn't that sound so nice?
I was so happy to finally check out Eat to Live by Joel Fuhrman, MD from our library.
Now I need to buy it because I wasn't able to re-check it out due to other holds on it. Bummer!
Dr. Fuhrman writes about the science of how food works in the body and how you should consume as many nutrients as you can in each meal. I was able to make a few recipes which were all very flavorful and packed with veggies. Dave and Keaton really loved all of these recipes too.
from Eat to Live
Makes 16-18 balls
1-2 T. water or low or no salt sodium vegetable broth
1/2 C. diced onion
3 garlic cloves, minced
1/4 C. diced celery
2 T. parsley, minced
1/4 tsp. dried sage
1 tsp.dried basil
1 tsp. dried oregano
1 1/2 C. cooked lentils or 1 15 oz. can lentils
1/4 C. cooked brown rice (I needed to use 1/2C.)
2-3 T. tomato paste
1 T. arrowroot powder or whole wheat flour
2 T. Dr Fuhrman's MatoZest or other no-salt seasoning
2 T. nutritional yeast
ground pepper to taste
optional: vital wheat gluten for a chewier consistency
Preheat oven to 350 degrees. In a saute pan heat 1-2 T. water or broth. Add onion and garlic and saute for 5 min or so. Add celery, parsley, sage, basil and oregano. Saute for another 5min. adding more water or broth as needed to prevent sticking.
In mixing bowl combine sauteed vegetables with remaining ingredients. Mix well.
Mash lightly with tomato masher. With wet hands for 2 T. of mixture into a smooth ball. Place on very lightly oiled baking pan and bake for 30-40min. (I used a spray oil for pan and then lightly sprayed the balls).
Serving suggestions: serve with marinara, over pasta or as a sandwich filling.
Have you tried any recipes from Eat to Live? How did you like them?
Have a great weekend and stay warm and dry!