oatmeal with a twist
1 cup oatmeal
2 cups soy milk
1\2 cup pumpkin puree (just stir in)
1\2 cup blueberries
2 tablespoons of flaxseed or chia seeds
Make the oatmeal with soy milk; stir in the puree. Top with berries and seeds.
1 cup old-fashioned oats
1 banana, sliced
1 tablespoons raisins
1\2 cup berries, such as blueberries, raspberries, or strawberries
1 to 2 tablespoons chia or ground flaxseeds
1 cup unsweetened almond milk.
1 (15 ounce )can no-salt added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons of fresh lemon juice
1 1\2 tablespoons of spicy brown mustard
freshly ground black pepper
In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper and 2 tablespoons of water. Process until uniformly smooth. Use as a dip for carrot sticks, celery or pita bread.
1 very ripe banana
1 tablespoon unsweetened cocoa
Slice the top of the strawberry, and then slice off the bottom so the strawberry can stand on its own.
With a sharp paring knife, preferably serrated, carefully cut out the white core. In a small food processor puree until very smooth. With a small spoon, fill each stawberry with the chocolate puree. Sprinkle lime zest on the top of each strawberry.
Recipes from The Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn and Jane Esselstyn