28 Day Diet Challenge - Day 24

(Sponsored by Whole Foods Market)

Inspire Others with Your Success!

Along with changing your eat habits , you have probably lost some weight as well. You should feel good about yourself regardless, for you have begun a change that will, if followed religiously, enable you to live a long, healthy and happy life!

Your Action Plan: Apply everything you now know and become a success story, living life to the fullest and inspiring others on their journey to great health.

Breakfast

• Mixed Vegetable Juice (Note: This recipe requires a juicer.)
• Special Oatmeal

Veggie Juice Smoothie

 Serves: 2 — Prep Time: 20 minutes 

Ingredients

• 6 kale leaves
• 8 carrots, peeled
• 2 stalks bok choy
• 2 apples
• 2 medium beets, peeled
• 1 cup watercress with stems
• Dash of Tabasco (Optional)

Directions

1. Run all ingredients through a juicer.

Ultimate Oatmeal 

 Serves: 4 — Prep Time: 20 minutes 

Ingredients

• 1 3/4 cups water
• 1 cup old-fashioned rolled oats
• 6 pitted dates, chopped
• 1/4 teaspoon coriander
• 2 bananas, sliced
• 1 cup chopped or grated apple
• 1 cup frozen or fresh blueberries
• 1 tablespoon ground flax seeds

Directions

1. In saucepan, bring water to a boil and stir in all ingredients, except blueberries and flax seeds. Simmer for 5 minutes.
2. Stir in blueberries. Sprinkle flax seeds on top or stir in. Cover for 2-3 minutes before serving.

Lunch

• Mixed Greens and Fruit with Blackberry Vinaigrette Dressing
• French Minted Pea Soup

Mixed Greens and Fruit Salad

(with Blackberry Vinaigrette Dressing)

 Serves: 2 — Prep Time: 30 minutes

Ingredients – Blackberry Vinaigrette Dressing

• 1/4 cup Balsamic Vinegar
• 1-2 tablespoon blackberry preserves
• 3 tablespoons water
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic

Ingredients - Salad

• 2 heads (about 12 cups) romaine lettuce, washed & torn into bite-sized pieces
• 2 kiwis, cut into pieces
• 1 pint fresh organic strawberries, halved
• 1 apple, cut into chunks
• 1 pear, cut into chunks
• 2 ounces chopped pecans (optional)

Directions

• Boil vinegar and blackberry preserves in a saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl.
• Combine water with no salt seasoning. Whisk into vinegar, along with mustard, marjoram and garlic. Toss salad ingredients together.
• Combine dressing and salad and toss.

French Pea Soup

 Serves: 3 — Prep Time: 20 minutes 

Ingredients

• 10 ounces green peas, frozen
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 bunch fresh mint leaves (save a few leaves for garnish)
• 3 tablespoons Mrs. Dash no-salt seasoning
• 3 cups water
• 3 dates, pitted
• 1/2 cup raw cashews
• 4 teaspoons lemon juice
• 4 cups shredded romaine lettuce or chopped organic baby spinach
• 2 tablespoons fresh snipped chives (optional)

Directions

1. Simmer peas, onions, garlic, mint and Mrs. Dash in water for about 7 minutes.
2. Pour pea mixture into a high powered blender. Add remaining ingredients except for the lettuce and chives. Blend until smooth and creamy.
3. Add lettuce or spinach and let it wilt in hot liquid.
4. Pour into bowls and garnish with chives and mint leaves.

Dinner

• Tossed green salad with dressing recipe of choice
• Spaghetti Primavera
• Orange Chicken
• Berry Cobbler (or fresh fruit salad)

Pasta Primavera

 Serves: 4 — Prep Time: 20 minutes 

Ingredients

• 16 oz. of whole-grain pasta (Your choice)
• 1 1/2 carrots, julienned or shredded
• 1/2 cup celery, diagonally sliced
• 3 cloves garlic, minced
• 1 small zucchini, sliced thin
• ½ pound cherry tomatoes
• 1 red pepper, sliced thin
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 tablespoon extra-virgin olive oil

Directions

1. Cook pasta according to directions.
2. Meanwhile, cook carrots, celery and red pepper in 2 tablespoons of olive oil in a covered pan over medium heat for 10 minutes, stirring occasionally.
3. Add garlic and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients. Cover and simmer for 10 minutes or until carrots are tender.
4. When pasta is almost done to al dente, add to the veggies and finish cooking in the sauce.
5. Mix the vegetables & herbs with the sauce mixture and serve.

Orange Chicken 

 Prep Time: 20 minutes 

Ingredients  (For 2)

• 3/4 cup orange juice
• 1 orange, peeled and diced
• 2 garlic clove, minced
• 16 ounces chicken breast, cut into 2 inch cubes
• 1 teaspoon olive oil
• 1 green pepper, sliced
• 4 ounces water chestnuts, sliced, drained
• 1 cup shiitake mushrooms, sliced
• 1 teaspoon corn starch

Directions

1. Mix orange juice, orange and garlic. Add the chicken chunks and marinate in fridge for 1 hour.
2. Put the oil in a large non-stick skillet and take the chicken out of the marinade and cook it in the skillet with the green pepper, water chestnuts and mushrooms. After cooking about 5 minutes add the corn starch to the orange marinade and stir and then add it to the chicken and vegetables.
3. Serve over brown rice (Optional)

Banana- Berry French Toast

 Serves: 2 — Prep Time: 2 minutes 

Ingredients

• 2 banana, sliced
• 1 cup frozen mixed berries
• Dash of cinnamon
• Few drops vanilla extract
• 2 slices Whole-grain wheat bread
• Dash powdered sugar (Optional)

Directions

1. Slice bananas
2. Defrost frozen berries, reserving juices
3. Mix the banana, berries, cinnamon and vanilla together.
4. Slice and toast bread.
5. Top one piece of bread with half the banana and berries.
6. Top this with the other piece of bread and top with the remaining banana-berry mixture.
7. Drizzle with the berry juice and sift a dash of powdered sugar on top (Optional)

28 Day Diet Challenge - Day 23

(Sponsored by Whole Foods Market)

Shop Intelligently! Avoid All Processed Foods!

Let me be direct with you; if the list of ingredients on a label is long and you can’t pronounce the names, then there are most definitely a lot of bullshit chemical additives in the product (probably ‘preservatives’ to make the crap last longer on the shelf) and you're definitely risking your health by eating it. Be sure to read the ingredients even when purchasing foods from a health food store or when the rest of the packaging is trying to convince you that the food is healthy. ESPECIALLY if the packaging says it’s ‘healthy!

If the food you’re buying comes in a box, bag, or jar, it is probably processed and contains a lot of chemicals that you wouldn’t ordinarily eat. If someone offered you a nice spoonful of BHA (Butylated hydroxytoluene, a preservative), would you eat it? Of course not! But you’ll eat it when it’s listed as part of some packaged crap food that you buy in your supermarket and feed to your kids…that just doesn’t make any sense. Hell, jet fuel, rubber and embalming fluid contain BHA! This is something that you definitely don’t want to eat. Think about it. The goal here at the Heart Smart Gourmet is to buy as little food as possible that has a label at all! You want to eat fresh ingredients as much as possible. Instead of buying instant oatmeal with added sugar, salt, cinnamon, raisins, etc., buy the plain old rolled oats and add those individual ingredients yourself…your body will thank you for with longevity!

You want to avoid foods whose first few ingredients contain any type of sugar (corn syrup) and salt (sodium) especially. Ingredients are listed on the label according to quantity, in descending order based on weight (from most to least) so the ingredient listed first is more prevalent than any other in the food you’re buying. Unfortunately the FDA is waaaaay behind schedule when it comes to what is and what isn’t really healthy food and so, when it comes to eating, the only one to take care of you is you. So, if you do buy packaged foods READ THE LABEL! Get ‘edumacated’ people!

Sugar is listed with these alternative names:

·  Corn sweetener

·  Corn syrup, or corn syrup solids

·  Dehydrated Cane Juice

·  Dextrin

·  Dextrose

·  Fructose

·  Fruit juice concentrate

·  Glucose

·  High-fructose corn syrup (one of the most popular sugar alternatives)

·  Honey

·  Invert sugar

·  Lactose

·  Maltodextrin

·  Malt syrup

Salt is listed with these alternative names:

• sodium
• rock salt
• monosodium glutamate (MSG)
• sea salt

Your Action Plan: Become an investigative reporter when you go food shopping. A Quick Guide to Reading Labels:

• Food labels list ingredients in descending order -- what’s first on the ingredient list is present in the highest quantity.
• Do not purchase foods that contain salt or sweeteners in the first four ingredients or that contain any hydrogenated or trans-fats, or chemical additives.
• Avoid foods that have more then 200 mg sodium per serving and then only eat that serving amount! It doesn’t make sense to buy something that only has 50 mgs of sodium per serving just to sit down and eat 10 servings worth!

Breakfast

Green Smoothie

Serves: 2 — Prep Time: 5 minutes 

Ingredients

• 1 apple, cut into fourths
• 1 banana
• 1/2 avocado
• 4 pitted dates
• 2 ounces spinach

Directions
Blend all ingredients in a high powered blender until smooth and enjoy!

Lunch

• Greek Chickpea Salad
• Vegetable Stew* (Leftover from Day 22 dinner)
• Mixed Berries

Greek Garbanzo Salad

 Serves: 4 — Prep Time: 25 minutes 

Ingredients

• 1 16-ounce can garbanzo beans (chick peas), no or low salt
• 3 plum tomatoes, chopped
• 1 boiled potato, peeled and chopped in chunks
• 1 green apple, peeled, cored and chopped
• 1 cucumber, chopped
• 1/2 small onion, chopped
• 2 tablespoons chopped brazil nuts or almonds
• 3 tablespoons Balsamic Vinegar
• 1 teaspoon chopped cilantro
• 10 ounces mixed salad greens

Directions
Mix all ingredients, except salad greens. Serve on bed of mixed salad greens.

Vegetable Stew

 (Leftover from Day 22 dinner) 

Dinner

• Indian Mango Salad
• Asian Vegetable Stir-Fry
• Sliced pineapple

Indian Mango Salad

Serves: 4 — Prep Time: 10 minutes 

Ingredients

• 2 celery stalks, chopped
• 2 ripe mangos, peeled and sliced
• 2 firm tomatoes, chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 1/2 tablespoon Mrs. Dash
• 1 pinch chili powder or crushed red pepper flakes

Directions

1. Combine all ingredients in a bowl. Cover and refrigerate for 1 hour before serving to allow flavors to blend.

Asian Vegetable Stir Fry 

 Serves: 4 — Prep Time: 45 minutes 

Ingredients

• 1/2 cup brown rice, uncooked
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons Mrs. Dash
• 4 tablespoons sesame seeds

Sauce

• 6 tablespoons apricot natural fruit spread or preserves
• 4 tablespoons natural peanut butter
• 2 tablespoons peeled and chopped ginger root
• 4 garlic cloves, chopped
• 4 teaspoons Mrs. Dash
• 1/3 cup water
• 4 tablespoons Balsamic vinegar
• 1 teaspoon arrowroot powder

Vegetables

• 1/8 cup water
• 1 medium onion, sliced thin
• 4 cups broccoli florets, small
• 2 medium carrots, cut diagonally into 1/3 inch slices
• 4 medium red bell peppers, cut in 1" squares
• 1 cup cooked beans (Optional)
• 1 cup snow peas
• 2 cups Bok Choy, cut in bite-sized pieces
• 3 cups shiitake mushrooms or a mushroom mix, stems removed and sliced
• 16 ounces fresh spinach
• 1/2 cup raw peanut pieces
• 2 heads romaine lettuce, shredded

Directions

1. Cook brown rice according to package directions.
2. SAUCE - Place sauce ingredients, along with rest of red pepper flakes, in a high powered blender and blend until smooth. Remove to a small bowl and set aside.
3. VEGETABLES - In a large pan, sauté onions, broccoli, carrots, red peppers, and snap peas in water over medium-high heat for 5 minutes. Toss while cooking, adding more water as necessary to keep from scorching.
4. After 5 minutes, add Bok Choy, and mushrooms and cover. Simmer until vegetables are just tender. Remove cover and cook off most water.
5. Add spinach and toss until wilted.
6. Add apricot sauce and stir until all vegetables are glazed and sauce is bubbly hot.
7. Mix in cashews
8. Serve over warmed shredded romaine lettuce, and brown rice.

*Lightly toast peanut pieces in a pan over medium heat for three minutes, shaking pan frequently.

28 Day Diet Challenge - Day 22

(Sponsored by Whole Foods Market)

Smoothies, Soups and Stews

A very efficient way to ensure you receive more of those anti-cancer nutrients is using a blender to puree raw, leafy greens. The blending process breaks down the cell walls guaranteeing that a higher percentage of micronutrients will be absorbed into your bloodstream. Try a smoothie with fruits and greens for breakfast.
Cooking tasty soups and stews is also an excellent and convenient way to eat. When vegetables are simmered in soup, all the nutrients are retained in the liquid. Soups and Stews are cooked at about 212 F, the boiling point of water. This is low temperature cooking that it is healthy because no harmful chemical agents are produced, like acrylamides. Acrylamides are cancer-causing agents formed when foods are browned, fried, baked, roasted or grilled. That crust on grilled meats tastes good but contains carcinogens.

Another healthy option is to steam or sauté using water instead of cooking with oil. Water sautéing is simple and great for stir-fries, sauces and many other dishes. To water sauté, heat a skillet on high heat. When water sputters when dropped on the pan, you are ready to water sauté. Use small amounts of water in the hot skillet, wok, or pan, covering occasionally and adding more water when necessary until vegetables are tender. You can even add a small amount of oil if you like by drizzling a bit of extra-virgin olive oil on the veggies when they are cooked. This way you add flavor with the smallest amount of oil.


Your Action Plan: Embrace the art and fun of healthy cooking:

• First and foremost, chew your food completely, especially when you eat salads.
• Add some blended salads (such as green smoothies), or some fresh vegetable juice into your diet.
• Incorporate soups and stews into your diet. They can prepared in advance on the weekends and be the centerpiece of your lunch or dinner for the entire week.
• Try water sautéing so you reduce calories from oil in your diet.

Breakfast

• Banana-Blueberry Oatmeal

Banana-Blueberry Oatmeal 

 Serves: 2 — Prep Time: 8 minutes 

Ingredients

• 1 cup frozen blueberries
• 1/2 cup old-fashioned rolled oats
• 1/3 cup pomegranate juice (or low-fat milk)
• 2 tablespoons raisins
• 2 tablespoons almonds
• 2 bananas, sliced

Directions

1. In cereal bowl, combine all ingredients.
2. Heat in microwave for 3 minutes.

Lunch

• Raw vegetables (broccoli, carrots, and red pepper)
• Italian Dressing or Balsamic Vinaigrette (for dipping)
• Black Bean Lettuce Bundles
• Melon

Mediterranean Black Bean Lettuce Wraps

 Serves: 4 — Prep Time: 10 minutes 

Ingredients

• 2 cups cooked or canned black beans, no salt
• 1/2 large avocado, mashed
• 1/2 red bell pepper, chopped
• 3 scallions, chopped
• 1/3 cup chopped fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 clove garlic, minced
• 1/3 cup mild salsa, low sodium
• 8 large romaine lettuce leaves

Directions

1. Mash beans and avocado together with fork.
2. Mix with all remaining ingredients except lettuce.
3. Place approximately 1/4 cup of filling in center of lettuce leaf and roll like a tortilla.

Dinner

• Quinoa Bean Salad
• Vegetable Stew (Save leftover for Day Twenty-three lunch.)
• Apple Surprise (or fresh fruit)

Mediterranean Couscous and Bean Salad

 Serves: 6 — Prep Time: 25 minutes 

Ingredients

• 2 cups cooked couscous
• 1 15-ounce can garbanzo beans
• 1/2 cup raw walnuts, chopped
• 2 plum tomatoes, chopped
• 1 small red onion, thinly sliced
• 1/2 cucumber, chopped fine
• 1/2 red pepper, chopped fine
• 3 cloves garlic, minced
• 1 tablespoon chili powder

This is even better when refrigerated overnight to allow the flavors to blend. 

Directions

1. Sauté all veggies with a little water for 2-3 minutes.
2. Add 1 ½ cups water and bring to just a boil.
3. Add couscous and remove from heat and cover for 2-3 minutes, until all water is absorbed by couscous.
4. Drizzle with dressing and serve.

DRESSING

• Juice of 1 lemon
• 1 tbsp olive oil
• 2 tablespoons of plainyogurt
• Hot chili flakes to taste (optional)

 Mix to combine.

Vegetable Stew

 Serves: 8 — Prep Time: 45 minutes

(Save the leftovers for tomorrow’s lunch!)

Ingredients:

·        28 ounces of tomato puree

·        8 ounces carrot juice (or water)

·        2 cups navy beans, rinsed

·        2 cups white kidney beans, rinsed

·        6 potatoes, peeled and chopped

·        8 carrots, peeled and cut into 1/2-inch pieces

·        4 stalks celery, sliced

·        2 onions, chopped

·        2 teaspoons Italian seasoning

·        1 teaspoon cracked black pepper

·        1/4 teaspoon salt

·        4 garlic cloves, minced

·        2 bay leaves

·        2 teaspoons hot red pepper flakes

Directions:
In a 6 quart soup pot, bring tomato puree and carrot juice to a boil. Add all ingredients, cover and cook on low-heat setting for 2-3 hours, adding liquid if needed. Remove bay leaves from stew and serve.

Mediterranean Apple Dessert

 See recipe HERE

28 Day Diet Challenge - Day 21

(Sponsored by Whole Foods Market)

Trust What Your Body is Telling You

My recent heart surgery began with the day I went to the emergency room. I went to the emergency room because I knew that something wasn’t right in my body. That something turned out to be a quadruple blockage resulting in quadruple bypass surgery in order to save my life. If I had not listened to what my body was telling me, the doctors said that I would have had a ‘major event’ within a few weeks that probably would have killed me. I had been feeling symptoms for three weeks before I finally took action to face whatever it was that was causing what I was feeling. Lesson learned: Listen to your body!

It’s a medical fact that the body can change its eating habits in as little as fourteen days. As you consume larger and larger portions of health-promoting foods, your appetite for low-nutrient foods decreases and you gradually lose your addiction to fats, salt and sugar.

At this point, you’ve been at this diet for 21 days…so congratulations, you have kicked the habit of bad eating already!

Your Action Plan: Celebrate the progress and commitment you have made to the program and know that this is not a diet. Once you start eating this way, it will become a way of life and your body’s cravings and food preferences will change naturally. Your body is here to serve you – feed it right and it will take care of you!

Breakfast

• Sprouted grain bread, toasted with raw peanut butter
• Juice

Lunch

• Greens and Berries Salad with Cashew Currant Dressing
• Black Forest Cream of Mushroom Soup (Leftover from Day Twenty dinner)

Greens and Berries Salad with Blackberry Vinaigrette 

 Serves: 2 — Prep Time: 15 minutes 

Ingredients – Blackberry Vinaigrette Dressing

• 1/4 cup Balsamic Vinegar
• 1-2 tablespoon blackberry preserves
• 3 tablespoons water
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic

Ingredients - Salad

• 1 head (about 6 cups) romaine lettuce
• 5 ounces (about 5 cups) organic baby spinach
• 1 12-ounce bag frozen strawberries, defrosted and sliced in half

Directions

1. Boil vinegar and blackberry preserves in a saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl.
2. Combine water with no salt seasoning. Whisk into vinegar, along with mustard, marjoram and garlic.
3. Pile the lettuce and spinach leaves on a plate and lay the strawberries and blueberries on top. Pour the juice from the strawberries over the greens.
4. Drizzle dressing over the greens and berries.

Black Forest Cream of Mushroom Soup

 

(Leftover from Day 20 Dinner)

Dinner

• Crazy-About-Carrot Salad
• Pasta with Shrimp and Artichokes (Vegetarian substitute—Vegetable Shepherd’s Pie)
• Healthy Chocolate Pudding (or fresh fruit)

Carrot and Radish Salad

 Serves: 2 — Prep Time: 8 minutes 

Ingredients

• 1 cup medium carrots, shredded
• 1 cup radish, julienned
• 2-3 green onion, chopped fine
• 1 shallot, diced
• Italian Dressing

Directions

1. Combine carrots, radish onion and shallot in a bowl.
2. Add a little Italian dressing, toss and let marinade for 10-15 minutes before serving, tossing every couple of minutes.

Linguine with Shrimp and Artichokes

 Serves: 4 — Prep Time: 30 minutes 

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/4 cup chopped fresh basil or 4 teaspoons dried
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried
• 1/2 teaspoon dried red pepper flakes
• 1 14-ounce can diced tomatoes, no salt
• 2 large plum tomatoes, seeded and diced
• 1 9-ounce package frozen artichoke hearts, thawed
• 1 tablespoon fresh lemon juice
• 1 pound whole grain spaghetti
• 1 pound uncooked medium shrimp, peeled and deveined

Directions

1. Heat oil/water in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add basil, oregano, dried red pepper, and garlic powder and stir 1 minute.
2. Add canned and fresh diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.
3. Cook spaghetti in large pot of boiling water until tender but still firm to bite. Drain, reserving 1 cup of cooking water.
4. Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes.
5. Add spaghetti to sauce and toss to coat. Add reserved cooking liquid as necessary if pasta is too dry.

Vegetable Shepherd's Pie 

 Serves: 6 — Prep Time: 35 minutes 

Ingredients

• 4 large sweet potatoes
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 medium leek, chopped
• 6 carrots, peeled and chopped
• 1 red bell pepper, cut into 1" squares
• 1 15 oz. can of sweet green peas, low or no salt (Lesueur is great) 
• 8 oz Portobello mushrooms, sliced
• 1 teaspoon herb de Provence (dried French herbs)
• 4 tablespoons Mrs. Dash or no salt veggie soup base
• 2 cups spinach, chopped
• 1/2 cup carrot juice
• 4 teaspoons cornstarch
• 1 tablespoon extra-virgin olive oil
• 1 cup hazelnuts, Brazil nuts and almonds, chopped
• 2 tablespoons fresh parsley, for garnish

Directions

1. Preheat oven to 375 degrees.
2. Bake sweet potatoes until soft, about 45 minutes. When potatoes are tender, remove to a bowl and mash.
3. Add broccoli, cauliflower, leeks, carrots, bell pepper, herb de Provence, and Mrs. Dash to a large sauté pan along with 2 cups of water.
4. Simmer until almost tender (about 10 minutes). Add spinach and toss.
5. Meanwhile, sauté mushrooms, onion and garlic in olive oil
6. Add mushroom, onion and garlic to pot of veggies and drain , reserving liquid in pot.
7. Whisk cornstarch into carrot juice and whisk into boiling vegetable liquid until it thickens.
8. Add vegetables to sauce and toss to combine.
9. Divide mixture into two 8-inch pie pans. If desired, top with 1/2 cup nuts.
10. Spread sweet potatoes over the top and if desired, sprinkle with remaining nuts.
11. Bake at 375 degrees for 20-30 minutes until hot and hazelnuts are light brown. If desired, sprinkle with parsley.

Healthy Chocolate Pudding 

 Serves: 6 — Prep Time: 45 minutes 

Ingredients

• 1/2 bunch kale, de-stemmed and torn into bite-sized pieces
• 1/2 small beet, peeled and quartered
• 2 ounces spinach
• 1 tablespoon Mrs. Dash
• 1/4 cup raisins
• 1/4 cup chopped dates
• 1/4 cup raw cashews
• 15 dates, pitted
• 1 1/2 tablespoons cocoa powder, unsweetened
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened soy milk or low-fat milk
• 1/2 tablespoon maple syrup (optional)

Directions

1. In a covered large pot, simmer the kale, beet, Mrs. Dash, raisins and dates with 4 cups water for about 45 minutes until vegetables are very tender, stirring occasionally.
2. Separate beets and place in separate bowl.
3. With slotted spoon, remove 2 cups of the cooked vegetables. Place in high powered blender and blend until very smooth. Add remaining ingredients (except the beets) and blend to a smooth and creamy pudding consistency.
4. Add beets 1/4 at a time and blend until mixture reaches desired "chocolate" color.
5. Pour into custard cups and chill.

Note: Chocolate Pudding needs to be made ahead of time and chilled.