4 cups water 3 cups carrot juice 1 lb mushrooms 2 cups kidney beans 1 head of bok choy 3 tbsp VegiZest 1 tsp salt-free seasoning 1 tbsp nutritional yeast

1 1/2 cups cooked or 1 (15 ounce) can low sodium chickpeas (garbanzo beans), drained
1/4 cup finely diced red onion
1/2 cup grated zucchini
2 tablespoons red wine vinegar
2 tablespoons low sodium ketchup
2 tablespoons low sodium, natural peanut butter
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup old fashioned oats

15 oz. can chickpeas (low-sodium)
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp cayenne pepper

For the vegetables:
1 cup chopped onions
6 cups broccoli florets
1 cup thinly sliced red bell pepper strips
2 cups trimmed snow peas
2 cups sliced shiitake mushrooms
2 cups shredded Chinese cabbage

For the Thai Peanut Sauce, blend these ingredients together:
1 cup soy or almond milk
3 Medjool or 6 regular dates, pitted

¼ cup natural, unsalted peanut butter
2 tablespoons hemp seeds
2 tablespoons unsweetened shredded coconut
1 teaspoon minced ginger
1 tablespoon lime juice
1 teaspoon red curry powder
¼ teaspoon ground turmeric
1/2 teaspoon lemon grass paste

Recipe starts at offset 1:04 in the video. Serves 6

1 1/2 cup cooked or canned chickpeas
1 cup rolled oats
1/2 cup grated zucchini
1/4 cup chopped red onion
2 tbsp natural peanut butter
2 tbsp low sodium ketchup
2 tbsp red wine vinegar
1 tsp garlic powder
1 tsp cumin
1/4 tsp black pepper

A quick video in which Dr Fuhrman showcases how to combine G-BOMBS (Greens, Beans, Onions, Mushrooms and Seeds).

1.5 cups of chickpeas
1 cup of old fashioned rolled oats
1/2 cup grated zucchini
1/4 cup chopped red onion
2 TBSP peanut butter
2 TBSP low sodium Ketchup
2 TBSP red vinegar
1 tsp garlic powder
1 tsp cumin
1/4 tsp black pepper

Recipe starts at offset 2:06 in the video.

Recipe starts at offset 2:06 in the video.

Recipe starts at offset 2:17 in the video.

Recipe starts at offset 2:52 in the video.

Recipe starts at offset 1:58 in the video.