Tag Archives: plant based diet

Hardy Raw Vegan Dish Option/ No- Meat Meatballs

Hold the Meat- Meatballs!

1 1/2 C raw organic walnuts

1/2 C dried  chanterelle mushrooms, re hydrated

1 1/2 t ground cumin

3/4 t ground coriander

1 T organic tamari (gluten free version)

1 t fresh lemon juice

1/4 t pink Himalayan salt

1/4 t olive oil

Recipe Directions

Take the mushrooms and place them in warm water for 1 hr before you will need them. I will change my water out a couple of times to keep them warm and to insure all dirt is off them. I prefer chanterelles or porcini mushrooms as they take on a more meaty texture and don’t have an overpowering flavor, but feel free to sub out for whatever is in season or available to you.

Holding a gorgeous bouquet of chanterelle mushrooms 🙂

Place walnuts, cumin, coriander and salt in food processor. Using the S blade, process to a chunky consistency.

Take mushrooms and cut them to a fine consistency and add the lemon juice and olive oil. Massage mixture into the mushrooms to further soften them up.

Add mushrooms to food processor with the walnut mixture. Blend until a dough like texture forms. Form into desired shapes and place onto mesh dehydrator trays.

Place dehydrator at 145 degrees for 35 minutes and then down to 105 for 6-8 hours. If you are in a time crunch this mixture is so tasty that you can crumble it to make a quick taco or wrap.

No dehydrator, no problem!

If you do not have a food dehydrator you can place the no meat meatballs on glass or ceramic. Turn the oven on the lowest setting and preheat to 170 degrees. At 170 degrees, shut the oven off and  place the meatballs in the oven for 20 min. Another option is to skip the warming process and use as a crumble.

*Recipe variations options

Place in your favorite wraps, spaghetti or use as a meat re-placer in a zucchini lasagna.

*Replacement for dietary or preference of tamari; coconut aminos, nama shoyu or braggs amino acids. Note, coconut aminos do leave a sweeter flavoring than the other above listed items.

Remember your health is your greatest investment of all!

Eat to live, you are worth it!

Breakfast & Brunch Class

I put together a special class for my advanced raw students and I’m so happy with the results! It was an interactive hands on 3 hour workshop, where the students got full servings of all dishes, “how to” techniques, lots of one on one and personalized support information.

The Menu

Blueberry Acai Super Smoothie

Protein Pate Breakfast Scramble

Buckwheat Crispies Cereal

Vanilla Bean Almond Milk

Cinnamon Raisin “Sunday” Pancakes

Smoky Chipotle Eggplant Fake-en drizzled  with warm Cacao Sauce

The Food

Protein Pate Breakfast Scramble

Fresh Roma Tomatoes, Avocado, Orange Peppers, Green Onion and Parsley


Buckwheat Crispies

Cinnamon, Micro-planed Nutmeg, warm Dates, Raisins, Currants & topped with Vanilla Bean Almond milk

Cinnamon Raisin “Sunday” Pancakes

Warm Maple SyrupRaspberries and Strawberries to top with a side of Spicy Chipotle Fake-en &

Warm Cacao Sauce

*Space is limited contact me direct to reserve your seat  at one of our upcoming classes

 at globalraw@yahoo.com.

Tuesday, June 14th 6- 8:30PM

Class Title: All “About” Raw Vegan Desserts:

A class all about raw vegan desserts, does it get any better than this? Learn how to make quick & easy desserts using natural sweeteners, nutrient dense, practically guilt free dishes!

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Dessert Menu: Blueberry Orange “no bake” Cookies, Vanilla Bean Ice Cream, Hazelnut Chocolate Torte.

$45.00/ Per person

Wednesday, July 13th 6 – 8:30 PM       

Raw Vegan Artisan Cheeses:

Attention all you cheese lovers out there, this class is for you! Step by step of   how to make Artisan Raw Vegan fermented Cheeses and accompanying Crackers for the tasting.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Cheese & Tasting Menu: Cashew Three Onion Cheese, Porcini Cashew Cheese, Heirloom Tomato & Herb Flax Crackers, Corn Chips and Olive Tapanade.

$45.00/ Per person

Friday, July 29th 6- 8:30 PM

Raw Vegan Middle Eastern Meza:

Impress your friends and your stomach with these warm and inviting Middle   Eastern dishes.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Meza Menu: Crispy Falafel served with Lemon Garlic Sauce, Fattoush Kale     Salad, No- Bean Hummus with Za’atar Flat Bread.

$40.00/ Per Person

Beat the “Winter Blues” With This Quick & Easy Juice Drink

10 Minutes or less Raw Juice

What a great way to start your day or cure a case of the wintertime blues. If you are in a rainy climate as I am, you’ll especially enjoy this simple energy boosting drink!

5 to 7 Organic Carrots

I use veggie wash and a good brush, trimming off tops

Generous Handful of Parsley

Wash & trim stems


1/2 inch of Fresh Ginger Root

Use a spoon or veggie peeler to remove outer shell

4 Kale Stalks or Stems

I usually have bunches of Kale Stems left over which are great for adding additional vitamins and nutrients to my juice drink.


Place all of the above in a juicer.

Be sure to save the left over pulp for your future cracker or bread recipes!

For those of you not into raw veggie drinks, this would be a good one to start with.

The carrots are so naturally sweet that you can’t taste the kale & the parsley leaves a clean crisp finish to the drink.



Portobello Burger, Warm Mash No-tatoes & Onion Straws

Portobello Burger

Delicious almond/ buckwheat hamburger bun, served with a tart Cream sauce and topped with Heirloom Tomatoes, Onions Straws and Alfalfa Sprouts.

Portobello Steaks

Portobello(s) were marinated in Fresh Lemon juice, minced garlic, Nama shoyu and cold pressed olive oil for one hour. After marinating they were transferred to the dehydrator for 6 hours. I checked them every couple of hours and applied more marinate to keep them moist and evenly flavored.

Onion Straws

Massage 5 Onions in Date Paste, Nama Shoyu & Olive Oil. Dehydrate on texflex sheet for 24 hours, remove and transfer to mesh sheet dehydrating for another 12 hours.

Warm Mash No-tatoes

In a food processor, blend Parsnips, Jicama, fresh Garlic, Olive Oil, Nutritional Yeast, Water, Salt and Pepper. Once you achieve the consistency you’d like transfer to a glass bowl and place on the bottom shelf of the dehydrator to warm.


Hamburger Bun

Blend together Zucchini, Olive Oil, Garlic, Red Miso, Flax Meal, Almond Flour, Buckwheat Flour, Fresh Lemon Juice, Nutritional Yeast, Fresh Rosemary, Coriander, White Pepper, Sea Salt & Pepper.

Most of the raw hamburger/ sandwich buns we’ve had have been like little hockey pucks or terribly bland in flavor. These are so flavorful, moist and easy to bite down on. I opted to keep the skins on the Zucchini to so that I didn’t waste any of the vitamins, you could leave off which would give the bun a more golden appearance.

Onion Straws & Plating

You could really have some fun with the Onion Straws by creating some great visuals for plating.

For those parents out there, kids love these tasty onion treats and think they are onion rings! Great way to get your toddler or kids to eat these awesome cancer fighting foods.

So good they don’t know its health food!

I have never been able to get the kids to eat mushrooms. No matter how clever I am at  hiding them in a dish, my daughter finds every one and picks them out. These steaks were so flavorful that she didn’t even give it a second thought and ate it all. My Son had two helpings of the potatoes and my husband stated it was the best meal ever!

Have fun with this dish and be sure to share it with your love ones!



Apple Buckwheat Granola

Sprouted Granola

2 C Sprouted Buckwheat Groats

2 C Raw Organic Almonds

1 C Sprouted Raw Organic Sunflower Seeds

1 C Organic Flame Raisins

¾ C Chopped Dates

2 Bananas

6 Small Apples

½ t Nutmeg

1T Ground Cinnamon

½ t Sea Salt

1 T Vanilla Extract

1 T Dried Orange Peel Granules


2 C Dates

½ C Fresh Orange Juice


Two days before, soak the nuts and Buckwheat to sprout. Be sure to rinse sprouts and Buckwheat every 4 hours, keep covered, and away from any direct heat.

Core and peel all Apples then cut them into the desired size. I like to make smaller cubes.

Transfer Buckwheat, Almonds, Sunflower Seeds and Apples to a large bowl.

Cube the two Bananas and set aside, to be added later once all ingredients are incorporated.

Add Cinnamon, Vanilla, Nutmeg, Dried Orange Peel, Sea Salt and stir well.

Add Raisins and Dates then start your sauce.

In a high speed blender add the 2 C of chopped Dates and Orange Juice, blend until smooth.

Stir into the granola and then fold in Banana chunks.

Place on Dehydrator trays for 12- 16 hours at 105. This should fill 2 ½ trays.


You could add: Strawberries, Blueberries, other fruits, nuts or seeds. Have fun and make it yours. This Granola is amazing all by itself or accompanied with a Pro-biotic (vegan) Coconut Yogurt or fresh nut milk.

Garlic Corn Cakes

Nothing is better on a cold rainy Portland day than raw “comfort food”.

Below is a favorite in my house.

At the time of this photo the cake had only been on the trays for 30 min. Upon completion, they form yummy crunchy edges and the fresh corn gives them a kick.

4 C frozen or fresh Corn

2 Green Onions

1 3/4 C Zucchini

2 Cloves Garlic

1/2 t Fine Pink Himalayan or Celtic Sea Salt

1/2 t Ground Pepper

1/2 t Mustard Powder

1/2 t Nutritional Yeast

1/2 C Flax Meal

Place Zucchini in the food processor and use the shred/ grate blade attachment and set aside the 2 Cups in a large bowl.

Use fresh or frozen Organic Corn, whichever is available to you. Take 2 Cups of Corn, 1/2 Cup of Zucchini, Garlic, Salt, Nutritional Yeast and Ground Pepper, blend well in food processor.

Take the 1/2 Cup of Flax Meal and slowly add to mixture blending well.

Transfer mixture to the 2 Cups of whole Corn , 1/2 Cup of Zucchini chopped Green Onions, mix by hand.

I use a large ice cream scoop to make uniformed patties and then pat down to your desired thickness.

Dehydrate for 4 to 6 hours at 105 degrees. Once done you could top it with your favorite raw sauce. I like to top my Garlic Cakes with a Raw Chive & Sour Cream sauce.

A New Type of Medicine

A Medical Student Studies a New Type of Medicine
by Michael Mantz

I have had the opportunity to intern in Dr. Fuhrman’s office over the past few months shadowing him and observing him with every patient. I have seen first-hand what nutritional excellence can achieve to create superior health and disease reversal/prevention. I had spent time in the office with many physicians who utilize conventional care for a year prior to my internship with Dr. Fuhrman. Patients would come in and out in less than 15 minutes and they usually were prescribed several pharmaceutical drugs to mask/cover up their symptoms. Patients from these doctors never recovered their health because the causes of their problems were never addressed. The underlying theme was always that their patients were genetically damaged goods who needed to be on drugs for the rest of their lives. I felt a sense of gloom about the prognosis of the human race every night that I came home. I thought we must be destined by our genes to suffer miserably with drugs and medical procedures as we age. Luckily, I learned otherwise.

If you live in the United States and you’re from a family of five people, chances are that between two to three people in your family will die from a heart attack or stroke. High cholesterol is a prime indicator that a person is damaging their circulatory system and is on the road to a premature death. Millions of Americans have high cholesterol and despite some of their efforts to change their diet to one they think is ‘healthy’ – they can’t seem to get their cholesterol down. Under new guidelines set by the National Institute of Health, 36 million Americans are targeted for cholesterol lowering drugs. Are we just destined for a premature death if we don’t take drugs? Not only do cholesterol lowering drugs come with a host of side effects, but they can cause serious disease, including muscle injury and kidney failure.

A Typical Day for Dr. Fuhrman—But Not For Me

I do not think other physicians have any idea that they can dramatically lower their patients’ cholesterol without placing them at serious risk of danger with drugs. In one day at Dr. Fuhrman’s office I see many patients who routinely dramatically lower their cholesterol. I wrote this article to illustrate what I observed in just one day last week.

We saw about ten patients that day for various conditions. Dr. Fuhrman spends lots of time with each patient. Five of the ten had come for their return visit because they had seen Dr. Fuhrman earlier about dangerously high cholesterol levels. Meet Peggy, Eugene, Keith, Maria and Peter. All five of these people suffered from high LDL levels (the so-called bad cholesterol).

Not only was their cholesterol in the danger zone, but each patient had reported numerous health problems. Peggy suffered from chronic anemia, Eugene was tired all the time, Keith had chronic heart burn and allergies and Maria had become severely ill from a statin drug prescribed to her by her earlier physician. Peter had angioplasty and bypass surgery that had failed. The treated vessels had closed up again and he could not walk even one block when he began treatment with Dr. Fuhrman. These five patients needed help and they realized that prescription drugs were risky and not the answer.

I have now seen Dr. Fuhrman give advice to many patients. He had discussed with all five of these patients at their first visit that they were in grave danger of being a part of the 51% of Americans who die each year from heart attacks and strokes. He went into detail how each of their diets had already created vulnerable plaque lining their blood vessels, placing them at risk for suffering and an untimely death. He also spoke to them about their sedentary lifestyles and how exercising daily is an important part of their prescription. In many cases, he emphasized that exercise would do more for them than taking drugs.

He prescribed to each of them a class of powerful cholesterol lowering substances: fruits, (especially berries) vegetables (especially green ones), beans, and certain nuts and seeds. Dr. Fuhrman helped them with their menu planning and even gave them recipes to make a gourmet meal. I learned about the natural cholesterol lowering compounds in these natural foods, and which foods had the most potent cholesterol lowering ability. He made sure each patient did regular exercise commensurate with their ability and lifestyle. They also took Dr. Fuhrman’s multiple (Gentle Care Formula) and his LDLprotect formula containing Policosanol and delta Tocotreinol (an expensive vitamin E fragment.)

The results were astounding. Astounding because every patient we saw achieved similar dramatic improvements. Here are the blood work results both before seeing Dr. Fuhrman and after their second visit about 6 weeks later. I copied these readings from the patients’ charts. Keep in mind, this was just the start, more improvements are yet to come with more time.

Observing Patients Recover

All five of these patients followed Dr. Fuhrman’s advice and stuck to the program. Not only did they wipe out their cardiovascular high-risk status, but many of their other problems have begun to clear. Peggy’s anemia went away. , Eugene was no longer fatigued. Keith’s heartburn never reoccurred, he stopped his antacids and acid-blocking medication, his allergies already started to improve. Peter could not walk half a block without chest pain, and now he walks over 2.5 miles a day and experiences no pain. His angina is gone.

Each patient came back into Dr. Fuhrman’s office like a proud child who had won a school contest. They were enthusiastic about life again. Sure, in some cases, there were some dietary hurdles to overcome after switching from a dairy/meat/processed grain diet to one that is vegetable/fruit based, rich in nutrients and phytochemicals, but they were all temporary. All the patients enjoyed eating this way. They were learning to enjoy the new tastes and smells, the new found energy, the motivation to do more and to lead a more fulfilled life.

In the past, after spending a 9+ hour day shadowing a doctor, I would usually feel extremely tired and beat. Seeing sick patient after sick patient with little positive change from visit to visit is hard to take after a while. Working with Dr. Fuhrman, however, is quite a different story. After a day with him, I’m left feeling energized. It’s so refreshing to see his sick patients get well again. The patients I see in his office are proof positive of the natural law of self-healing. I observed that the human body is not a defective machine that needs drugs and medications, but is instead the most magnificent machine ever constructed on the planet. When given the proper diet and some regular physical activity, it has an amazing ability to cure itself of almost any problem and return back to an amazing level of health and vitality.

Retired teacher Age 64

Before After
Total Cholesterol 249 150
Triglycerides 169 105
LDL 157 80
HDL 58 49
Weight 184 152

Airline Pilot Age 53

Before After
Total Cholesterol 247 156
Triglycerides 72 42
LDL 191 104
HDL 51 44
Weight 173 159

Orchestra Musician age 52

Before After
Total Cholesterol 237 158
Triglycerides 165 79
LDL 152 99
HDL 52 43.5
Weight 172 155

Retired Executive Age 65

Before After
Total Cholesterol 283 168
Triglycerides 90 79
LDL 192 98
HDL 91 52
Weight 124 123

Chiropractor Age 67

Before After
Total Cholesterol 164 (on Zocor) 126 (off Zocor)
Triglycerides 210 179
LDL 119 54
HDL 32 36
Weight 180 162

Joel Fuhrman M.D. is a board-certified family physician who specializes in preventing and reversing disease through nutritional and natural methods. He has been practicing for more than 20 years and established the Center for Nutritional Medicine located in Flemington, New Jersey. Dr. Fuhrman is a member of the Board of Directors of the National Health Association; Advisory Panel, The Physicians Committee for Responsible Medicine; Diplomat, American Academy of Family Physicians; Sports Medicine Committee, Professional Skaters Guild of America; and PwC Health and Performance Advisory Panel, PricewaterhouseCoopers.



I have had the pleasure of meeting Dr. Fuhrman and have a profound respect for his philosophies, teachings and no nonsense approach to preventative measures through diet and lifestyle. I hope you too have some good “take a way’s” from this article. For more information on his programs visit his site direct at http://www.drfuhrman.com.

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