Dr. Fuhrman’s Delicious Holiday Recipes!
Easy-to-prepare, healthful, and tasty recipes that even kids love to eat.

Pecandorf Holiday Salad

3 green apples
1 pound of mixed leafy greens
Other raw vegetables as desired
1/2 cup of chopped pecans
1/4 cup of Spicy Pecan Vinegar1
1 Tbsp. maple syrup

Place salad greens (and raw vegetables, if used) into a bowl.With an apple peeler, shred apples onto lettuce. Sprinkle in chopped pecans. Stir maple syrup into Spicy Pecan Vinegar. Pour on top of other ingredients. Cover lettuce bowl with a tight cover and shake vigorously to thoroughly mix ingredients.

Hummus Spread or Dip

1 cup cooked garbanzos
(chickpeas)
1 Tbsp. tahini
(sesame seed butter)
2 Tbsp. lemon juice
2 cloves garlic, finely chopped
1/3 cup water

1 tsp. horseradish (optional) Blend ingredients in blender until creamy smooth.Makes an awesome spread or dip for raw and lightly steamed vegetables.

Hawaiian Sweet Potato Pie

4-6 sweet potatoes
(organic are sweeter)
1 1/2 cups orange juice
Canned sliced pineapple
(unsweetened )

Bake sweet potatoes at 400 degrees for 90 minutes or until soft. Let cool. Peel off skin. Mash in a food processor or Vita Mix with sufficient orange juice to reach desired consistency. Spread mixture into a pan. Cover with pineapple slices. Bake at 350° for 1/2 hour.
Makes 4 servings.

Nuts and Bolts Squash

1/4 cup cashews
1/4 cup raisins
1/2 cup dried apricots
1/4 cup pecans
Orange juice
Two acorn or butternut squashes

Chop apricots, cashews, and pecans as small as possible and mix with raisins. Add enough orange juice to cover the mixture. Cut the squash longitudinally and scoop out the seeds. Place the dried fruit/nut mixture into the hollow cavity of the squash. Add extra orange juice, if necessary, to fill the cavity. Lightly cover the top of each sqush half with silver foil. Bake in a pan at 350 degrees for 90 minutes or until the squash is soft. Place 1/3 inch of water in the bottom of the pan to maintain moisture.