Stephanie's Okra

This is a delicious dish that my friend Stephanie created. It's become one of  my staples. It tastes great as leftovers and freezes well for meals on hand!

2 10 oz Bags of Frozen Okra

1 Pound of Fresh Tomatoes, Chopped

1 Large Onion, Chopped

3 Cloves of Garlic, Chopped

1 Teaspoon Black Pepper

1/4 Cup Lemon Juice

1 Tablespoon Turmeric

1 Tablespoon Onion powder

1 Tablespoon Cumin

1/4 teaspoon Cayenne (or to taste)Tomato paste or tomatoes

1/2 Cup Water

Sauté chopped onion in water for 8 minutes on medium heat. Add chopped garlic, black pepper, turmeric, onion powder, cumin and stir.  Sauté for 2-3 more minutes. Add additional  water if needed. Add chopped tomatoes and okra. Sauté for 20 minutes on medium heat. 


Water Sautéed Kale with California Cream Sauce

Kale is a delicious cruciferous vegetable with loads of phyto-chemicals. Eat lots of it. This recipe also works with other greens too.


2 Bunches of Kale

1 Onion

1/2 Cup Water


California Cream Sauce

1 Cup Un-sweeteend Plain Soy Milk, Almond Milk or Hemp Milk. 

1/3 Cup Raw Unsalted Cashews.

1/4 Cup Dried Onion Flakes.

1 Tablespoon Dr Fuhrman VegiZest Seasoning or other unsalted seasoning. 

Instructions :

Chop onion and set if aside for 5  minutes. Meanwhile, wash kale and strip the kale off the stems. You can strip kale easily from its stem by holding the stem in one hand and sliding your other hand to the top to the stem. Chop kale. Sauté the chopped onion in water for 3-5 minutes. Add chopped kale and additional water if needed. Sauté kale, stirring, for 2-3 minutes or until lightly cooked. Remove form heat and place into a bowl.

In a high powered blender (a regular blender might work too) combine milk, cashews, onion flakes, seasoning and blend until smooth.

Serve greens and pour sauce as desired.


Mashed Cauliflower

This is a great staple. Try topping it with beans and water sautéd mushroom and onions. 


1 large head cauliflower (about 5 cups)

4 cloves garlic (more to taste)

1 Tablespoon Dr Fuhrman VegiZest Seasoning or other unsalted seasoning. 

I/2 cup unsweetened plain organic soy milk (or almond or hemp milk).

1/4 cup raw unsalted cashew.


Peel garlic. Place garlic in the bottom of a calendar  in a pot with water. Steam garlic covered for 5 minutes. Chop cauliflower into pieces. Place in steamer over garlic and steam covered until tender, about 8 minutes.

Place cashews, VegiZest or unsalted seasoning and soy milk into a high powered blender and blend until smooth. Add steamed garlic and cauliflower to the blender with the soy milk and cashew mixture.  Blend until smooth.