Quick Toddler Lunch. Plus some for Mom.

I make a super quick Guacamole using two avocados and about a tablespoon of salsa, maybe two tablespoons. I don't really measure. Smush (that's a made up word) it all up with a fork. For us, one bell pepper (I used orange) was perfect to finish off this amount of Guacamole. If you wanted to, you could add a teaspoon to a tablespoon of mayo to make it creamier. Or, even better, if you're into soy, some silken tofu would do the creaminess trick (but you'd have to blend it in a food processor or blender). I find it plenty rich without either of those embellishments.

I then smeared two bananas with about a tablespoon of nut butter each, cut them into slices, and we went at it. It was the perfect amount of food for Ella and I to share, although I needed a little more lunch once she was napping.


It is a little fatty-- but I'm breastfeeding and Ella's a two-year-old, so we're into (good) high fat foods these days.


Lisa's Favorite Green Smoothie

Serves: 2

Preparation Time: 5 minutes

1 apple*, cut into fourths
1 banana  (if you ant the smoothie to be colder, then freeze the banana)
1/2 avocado
4 pitted dates
5 ounces organic baby spinach
If you don't have a Vita-Mix, then you're going to have to add juice so that your blender doesn't burn up!

Blend all ingredients in a high powered blender until smooth and creamy.

Note: *No need to peel apple if organic.
-In Dr. Fuhrman's Cookbook
-Created by Lisa Fuhrman
-Page 9 in Christina's Healthy Recipes Cookbook


Apple Pumpkin Soup

(A delicious way to get your spinach!)

Serves: 4 (large servings)
Preparation Time: 30 minutes

1/4 cup water
1 small onion, chopped
1 teaspoon minced fresh ginger root
3 cups water
2 medium apples, peeled, cored and diced
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg, or more to taste
1 15-ounce can easy pumpkin pie mix
1/2 cup raw cashews
1/4 cup soy milk
4 packed cups organic baby spinach

1) Saute water, onion, and ginger in medium saucepan until soft.

2) Add water, apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.

3) Stir in pumpkin until smooth and heat another ten minutes.

4) In a blender, puree half of the mixture along with the cashews & spinach until smooth and return to the pan.

5) Stir in soy milk.

6) Garnish with apple slices sprinkled with nutmeg &/or cinnamon.  You can also put a spinach leaf in there to make it pretty!

Note: This is a light and rather elegant soup that makes a great fall dish & it makes you whole house smell so good!  It has a sweet, nutty taste to it that kids love.  Sophie couldn't get enough of it!
-Modified from J. Myers' Recipe she posted on the Dr. Fuhrman Website

-Page 76 in Christina's "Healthy Recipes" Cookbook (please note that I've modified this recipe & it is different from the one in my cookbook).