[ Courtesy of Ted’s recipes] Serves 12 2       cups uncooked quinoa 2 ½   cups yellow onions thinly chopped 1       large red pepper cut julienne style 2       cups broccoli florets 1       cup carrots julienne cut      8 oz. mushrooms thinly slice 3       tbsps olive oil 1       tbsp caraway seeds 2       tsps   sea salt ¼      tsp cayenne pepper 

[Courtesy of Ted’s recipes] 8   cups (cooked kidney beans) or 4 – 15 oz. cans kidney beans 1   clove minced garlic 2   cups Spanish onions (chopped) ½  cup carrots (circular) ½  cup green peppers (med chopped) ½  cup celery (med chopped) 1   lb tomatoes (pureed) 2   Tbsps olive oil 2   can tomato paste 1   cup … Continued

Vita Mix Cookbook, pg. 224                              yield 3 cups     Ingredients: 1 cup           soy milk or other non-dairy milk of choice 3-4 tbsp.       Agave nectar or brown rice syrup ½  tsp.                 vanilla extract 1 pound         frozen fruit such as peaches Directions: 1.      Place all ingredients in vita mix or … Continued

The Cancer Survivors Guide Cookbook , pg: 147            Yield: 4 cups (4 servings)   Ingredients: 1 to 2 cups     cooked Brown Rice, Bulgur, millet, quinoa, or other whole grain 1 ½ cups        cooked or canned beans, rinsed and drained 1 cup           fresh or frozen corn, thawed 1 cup           diced … Continued

Recipe by Eric Sharer, MPH, RD, LDN                      Serves: 6-8 Servings Ingredients: 2 medium        zucchini, cut into bite-size cubes 1 medium        eggplant, cut into bite-size cubes 2 medium        bell peppers, seeded & de-stemmed, cut into bite-size cubes 1 large         onion, peeled, cut into bite size cubes 3-4 cloves      garlic, peeled, … Continued

The Cancer Survivors Guide Cookbook, pg: 107            Yield: 6 servings   Ingredients: 1 ½ cups        cooked or 1 15 oz. Can cooked black beans 1 cup           organic salsa (1/2 14-15oz jar) ½ tsp.          Ground cumin Optional Directions: 1. Combine the beans, salsa, and optional cumin in a food processor or blender and process … Continued

2 cups rolled oats2/3 cup whole wheat pastry flour3/4 cup chopped almonds, walnuts, or pecans3/8 teaspoon sea salt1/3 – 1/2 cup cold-pressed oil (organic super canola, walnut, or unroasted sesame)2/3 cup agave syrup2 pints blueberries5 tablespoons kuzu, wild Japenese arrowroot1 1/2 cup apple juiceServes 8 1. Preheat oven to 375 degrees. 2. In a large … Continued

6 cups frozen organic mangos2 large frozen organic bananas_ cup agave_ cup organic soft silken Mori-Nu tofu2 teaspoons organic vanilla extractRecipe serves 16 1. Place fruit in freezer overnight. 2. Blend frozen fruit and other ingredients in a food processor or blender until you’ve achieved a creamy consistency. 3. Freeze for 60 minutes and then … Continued

4-6 ounces of non-dairy, malt-sweetened Sunspire chocolate chipsAbout 2/3 package of firm or extra firm silken tofu4 tablespoons agave syrup (or to desired sweetness)1 teaspoon vanilla extractOrganic strawberries (optional) 1. Melt chocolate chips, preferably in the top of a double boiler. 2. Puree silken tofu in a food processor until smooth. (Use more tofu if … Continued

   8 Servings  ( Courtesy of Ted’s Recipes )   14 oz.  fettuccini or spaghetti style whole brown rice pasta (Tinkyada pasta brand is one option) 2         cups seedless cucumbers diced small 1 ½     cups scallions thinly sliced 2         tablespoons finely chopped cilantro 1         tablespoon black sesame seeds 1 ½     tablespoon crushed red peppers 1         tablespoon finely chopped fresh ginger … Continued