It's a book by Dr. Joel Fuhrman and includes recipes put together by gourmets, which is why I'm needing to simplify them. Especially as a single person, I just don't have that much variety in my kitchen to put 3 dozen ingredients in one meal, lol. Plus living in Maine where it gets cold, raw veggies just don't cut it when winter comes.
What's important is the approach to eating. Fill up with high fiber, high nutrient foods like romaine lettuce, kale, carrots, broccoli plus other brightly colored veggies and some onions, garlic and a couple mushrooms. Eat small amounts of legumes (1 cup/day which frankly I've cut to 1/2 cup because I can't eat as much as he says to eat, lol), smaller amounts of whole grains or white potatoes, 2 tbsp/raw seeds and nuts. Avoid breads (baking is bad), so I've been doing wraps but I've allowed back in a slice of toast now and then. Also eat 3-4 servings of fruit daily.
I've also given up on water sauteeing...it's with olive oil or else for me!
Still, here is a sample of my "No Bull Stew" -- it's quick and cheap; makes 6 pounds at ~$1/pound.
Cut up 3 medium potatoes (~1 lb) and 4 big carrots (~1 lb). Boil in large saucepan until "stew soft." Drain off the cooking water (I save it for making soup).
While the above is cooking, sautee 3 medium chopped onions (12 oz), several sliced mushrooms (4 oz) and a couple cloves of garlic.
Stir the onions, mushrooms and garlic into the potatoes and carrots.
Thaw 1 pound of frozen chopped broccoli, 1/2 pound of frozen corn, 1/2 pound of frozen peas and stir them into the above mix.
Add 1 can of Progresso lentil soup and stir. Heat season to taste and serve. I like it with a single slice of whole grain toast and I cheat a little more and scrape some butter on that toast!
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