Healthy Living Recipes

Squash Soup

• 2 medium roasted squash
• Beef or chicken broth to cover squash
• 2 small onions, caramelized
• Basil
• Thyme
• Roasted garlic
• Salt and pepper

Spaghetti Squash with Avocado

Preheat oven 350.

Cut squash lengthwise.

Put in baking dish add water to a ¼ inch deep, 2 tbs butter, and ½ tsp salt

Once soft and cooked, cut the squash. It will be noodly stringy.

In a bowl, dish yourself some of the hot squash. Add cold avocado, salt and pepper to taste ... it doesn’t take much.

Chickpea and Pita Salad

This dish is based on fattoush, the popular salad enjoyed in Lebanon and Syria, and it makes a satisfying main dish that is high in fiber. It is even properly combined for those of you who are paying attention to that!

It's important to grill the pita bread until it is really crisp and golden or it will quickly become soggy when mixed with the other ingredients. The dressing adds the distinctive flavors of olives, anchovy, and garlic. Preparation and cooking time 20 minutes. You will need:

Salad	Dressing	Garnish
4 sesame pita breads 2 cans (15 ounces) chickpeas, rinsed and drained 1 cucumber, diced 4 large beefsteak tomatoes 6 scallions, chopped 1/2 cup pitted black olives, preferably kalamata olives	1-1/2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 teaspoons olive tapenade 1 tablespoon chopped fresh mint Pepper	Sprigs of fresh mint

What To Do

1. Preheat the oven broiler. Split the pita breads in half by carefully cutting them open with a sharp knife. Place them on a baking sheet. Toast under the broiler until golden brown and crisp, turning once, then allow to cool. Tear into bite-size pieces.
2. Put the chickpeas, cucumber, tomatoes, scallions, and olives in a serving bowl. For the dressing, whisk together the olive oil, vinegar, tapenade, mint, and pepper to taste. Drizzle over the vegetables and toss together.
3. Just before serving, add the pieces of pita bread and mix well. Serve garnished with sprigs of fresh mint.

More Ideas

If you cannot find sesame pita bread, you can substitute whole wheat pita breads.

Chickpea and Eggplant Salad

Cut 1 small eggplant into 1/2-inch cubes and gently sauté in 2 teaspoons olive oil for 5 minutes. Stir in 1 teaspoon cumin seeds, and continue cooking until the eggplant is lightly browned and tender. Remove from the heat and mix with 2 cans (15 ounces) chickpeas, drained and rinsed, 1 thinly sliced red onion, 1 1/2 cups baby spinach leaves, and 1 seeded and thinly sliced yellow pepper. For the dressing, whisk together 1 tablespoon olive oil, 2 teaspoons lemon juice, 2 tablespoons chopped fresh cilantro, and pepper to taste.

Plus Points

Tapenade is a thick paste made from capers, anchovies, olives, lemon juice, and seasonings. Just a little of this potent condiment goes a long way in flavoring a dish. Both the white bulb and the green leaves of scallions can be eaten. Using the green leaves increases the amount of beta-carotene that is consumed.

Exchanges: starch 2 1/2 vegetable 1 fat 1

Serves 8

Nutritional Information

Each serving provides calories 269, calories from fat 58, fat 6g, saturated fat 1g, cholesterol 0mg, sodium

Peanut Butter Banana Smoothie

Blend the following ingredients until smooth.

• 8 oz. whole organic milk
• 3 tbsp. natural peanut butter (fresh ground)
• 1/2 of a frozen banana
• 3 scoops SP Complete from Standard Process
• 2 scoops SP Whey Protein from Standard Process

This nutritional smoothie, which contains approximately 30 grams of protein, is a healthy compliment to an athletic weight lifting regime. Dr. Moore's teenage son, who drinks this regularly before and after a workout or football game, has seen his physique change significantly in the last few months as a result of this dietary change. His peers are asking what he is doing! It's made from whole foods and contains no additives or free amino acids that might compromise a balanced body.

Detox Friendly Soup

Saute onions, celery, carrots, zuchini, mushrooms, garlic in olive oil. Season with basil, oregano, any spices you like, fresh or dried. Add organic beef or chicken broth. This is great to have in a pot in the fridge. Just microwave a bowl and eat — no waiting to chop and cook when you're hungry.

Tomato & Cucumber Salad

Slice tomatoes, cucumbers & red onion. Season with olive oil and a splash of white wine vinegar.

Quick and Easy Veggie Stirfry

Saute zuchini, mushrooms and onions in butter or olive oil.

Talapia Veracruz

• 2 tilapia fillets
• 1 tablespoon butter
• 1 clove garlic minced
• 1 small can Mexican tomatoes
• 1 pablano pepper cut into strips
• 2 green olives

Season 2 tilapia fillets with Lawry's seasoned salt. Heat frying pan to medium high. Brown fillets in butter for one minutes on each side, then transfer them to a baking dish. Add garlic, Mexican tomatoes, pablano peppers, and olives. Bake in 325 degree oven until fish is flaky, about 15 minutes.