HI all,

Had a really nice weekend. My daughter made it home but my son did not . Her dinner bday party was a success. I made the most delicious dinner. See recipes below. The Hominy dish was excellent.

I let a little too many starches in my diet this weekend so back to the grind today.

Sabine: I do the same thing. Low bread starch serving higher fat. It seems to work for me. And that way I can eat enough calories.

Lia: Happy Thanksgiving. Hope you visit to the inlaws was fun.


Spicy Fall Stew Baked in a Pumpkin

Serves 4
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).

1 medium onion, diced (1 cup)
2 Tbs. olive oil, divided
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
½ tsp. dried oregano
½ lb. tomatillos, husked and quartered (1½ cups)
1 15-oz. can hominy, rinsed and drained (can substitute quinona)
¾ tsp. salt
1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
2 oz. grated sharp Cheddar cheese (½ cup packed) (can leave our or use vegan cheese)

1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

2. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.

3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.

5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).

Pablano Cucumber Salsa
Makes 1 1/2 cups
This cool, slightly spicy condiment can be served with tortilla chips as an hors d’oeuvre or used as a topping for black bean soup.

½ cucumber, peeled, seeded, and cut into small dice
1 poblano chile
¼ cup cilantro, chopped
2 Tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 jalapeño chile, stemmed, seeded, and minced
½ tsp. salt
1 ripe avocado, diced

Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.

Slow Cooked Onion Salad

4 medium leeks
2 tbs mild honey
1 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 sweet oonion
1 large ed onion
1 large white onion
6 medium shallots
8 fresh thyme sprigs

1 tbs olive oil
2 tsp fres lemon juice
1 tsp chopped garlic
1 tsp coarse grain mustard
1/2 tsp salt
1/2 tsp black pepper
2 belgian endives
5 cups baby spinach
1/4 cup fresh chives or scallions



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In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

Cook
Reviews (7)

YIELD: Makes 6 servings

ACTIVE TIME: 35 min

TOTAL TIME: 1 1/2 hr
Ingredients
For onion mixture

4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup)
2 tablespoons mild honey
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices
1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges
1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges
6 medium shallots (10 oz total), trimmed
8 fresh thyme sprigs

For salad

1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
1 teaspoon coarse-grain mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Belgian endives
5 cups baby spinach (5 oz)
1/4 cup chopped fresh chives or scallions

Accompaniment: lemon wedges (optional)

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Preparation

Make onion mixture:
Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.

Wash leek pieces well in a bowl of cold water, then lift out and drain well.

Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.

Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.

Make salad while onion mixture roasts:
Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.

Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.

Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.

Cooks' notes: • Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.

Hello from South Florida

Last round of my recent travels. I am visiting my parents in Florida. Left New England just in time it got really cold yesterday. I am not ready for cold weather yet.

Still going strong. My parents are very supportive this time. We ate lots of greens and some beans. Tonight we are having one of my favorite dishes Mushroom Stroganoff over cauliflower mashed potatoes.

I have been rereading all of Dr. Fuhrman books again. Good refresher to help tighten up my diet.

Dr. F has a downloadable print out of the following;

Are you striving to adopt a Nutritarian diet to extend lifespan and reverse and prevent disease?
Here are 5 basic rules that may help you:

Consume a large green salad every day, and put some raw onion and shredded cruciferous veggies on top.
Eat at least a 1/2 cup of beans or lentils each day, in a soup, stew, or top of a salad or in another dish.
Eat at least 3 fresh fruits a day, especially berries, pomegranate, cherries, plums, and oranges.
Eat at least 1 ounce of raw seeds and nuts daily, utilizing some chia seeds, flax seeds and walnuts.
Consume a double-sized serving of steamed greens daily, and utilize mushrooms and onions in your dishes.

http://www.drfuhrman.com/library/what-is-a-nutritarian-diet.aspx

This site has been a little quite this week, hope all of you are well.

Have a great day,

Mahini; glad you are keeping off the 3 lbs. It is never easy when life is so hectic.

I have been having a restful trip, which is exactly what I needed. lazying about the pool every day, going to the gym and eating strict ETL. Today does not look so nice, so will probably do some paper work, movies, then the gym. Tomorrow night I head home. Luckily, I found out my daughter's orchestra is playing this Friday. So, I have her concert to look forward to.

Where is everyone this week. The thread is really quit.

Last night we made spicy eggplant w/ lentil non meatballs. The lentil balls I liked the eggplant was just ok.
Saturday night we went to a restaurant for one of my friends birthday. The only thing I would eat on the menu is a plate of steamed vegetable and a sweet potato. Sure, wish restaurants would at least have one vegan main dish on the menu.

I saw that doctor fuhrman has another book coming out in the spring.

The End of Heart Disease: The Eat to Live Plan to Prevent and Reverse Heart Disease
Dr. Joel Fuhrman
April 5, 2016



Pearls from Dr. Fuhrman
"You can't escape from the biological laws of cause and effect."
- Dr. Fuhrman
- "You can't escape from the biological laws of cause and effect."
- Dr. Fuhrman

Hope everyone is doing well.