Carob-Tofu Mousse?Serves 6
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2 blocks firm tofu
(about one pound)
2 Tablespoons
almond butter
3 Tablespoons maple syrup
1 Tablespoon vanilla
1/4 cup water
3 Tablespoons grain coffee
(Peru, Postum, Cafix)
6 Tablespoons toasted
carob powder
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Blend tofu with almond butter, maple syrup, and vanilla
until creamy.
Bring water to a boil and dissolve grain coffee and carob
powder in it.
Mixture should have the consistency of a cream.
Add to tofu mixture and blend again until very smooth.
Serve in individual parfait glasses.
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Millet Breakfast Cake with Orange Sauce
?Serves 6
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1 Tablespoon corn oil
1 cup dry millet
3 cups apple juice
1/4 teaspoon salt
3/4 cup shredded coconut
1 Tablespoon vanilla
1/2 cup raisins
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Preheat oven to 350°.
Oil a 2-quart casserole. Combine millet, juice, and salt
in a saucepan and bring to a boil. Remove from heat and
blend coconut with some of the millet and juice. Return to
heat and add remaining ingredients. Simmer a few minutes,
pour into casserole and bake for 45?60 minutes, or until
firm. Allow to cool before cutting, or serve in Pyrex dish
Serve with "Orange Sauce".
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Orange Sauce?Makes 2 cups
2 cups orange juice
1/2 teaspoon grated
orange rind
1/2 teaspoon grated ginger
pinch of salt
1/4 cup maple syrup
1 1/2 Tablespoons
kuzu dissolved in
2 Tablespoons cold water
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Bring orange juice, orange rind, ginger, salt, and maple
syrup to a boil.
Add dissolved kuzu and stir over low flame
until thickened.
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Turkey Breast?Serves 6
3 Tablespoons olive oil
herb salt to taste
1 teaspoon thyme
1 teaspoon majoram
6 turkey breast fillets
1 medium onion,
finely chopped
1 celery stalk,
finely chopped
3 cups mushrooms, sliced
3 Tablespoons dry
white wine (optional)
freshly ground pepper
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Heat oven to 350°.
Combine olive oil, salt, and herbs.
(Excerpted from Staying Healthy with Nutrition ISBN: 1587611791)
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 | Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more |
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