Ful Mudhamas


I first tried this dish at a wonderful Mid-Eastern restaurant. Although they used fava beans for authenticity, I’ve found that pinto beans can ful almost anyone. This recipe is from my first book, Radiant Health, Inner Wealth.

3 cups (or two 15 oz. cans) cooked and drained fava or pinto beans (unsalted)
4 teaspoons extra-virgin (or regular) olive oil
3 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons (packed) minced fresh cilantro or parsley
¾ teaspoon sea salt (or less if you prefer)
2 small-medium cloves garlic, minced or pressed

Toss everything together and mix well. Serve at room temperature or cold. This will store refrigerated in an airtight container for several days.

Serves 4; 30 minutes or under! GF/SF/Green

Edamame Miso Dip with Black Sesame Crackers

Photo by Janet Malowany

This unusual, Asian take on hummus looks and tastes wonderful, yet it’s quite a snap to make. Edamame (green soybean) has recently become popularized due to its very high fiber and nutritional content. Miso is detoxifying, cleansing, and an anticarcinogen. All in all, you can feel quite good about indulging in this healthy, delicious snack!

Recipe from Radiant Health, Inner Wealth


1¼ cups shelled edamame, thawed if frozen
1 tablespoon plus 1 teaspoon mellow white miso
¼ cup each: raw tahini and all-purpose oil (such as coconut)
3 medium cloves garlic, peeled
½ cup baby spinach, lightly packed
5 tablespoons fresh lime juice
¾ teaspoon sea salt (or less if you prefer)

Garnish (optional):
•Black sesame seeds

Lil’ Dippers:
•Carrot spears
•Black sesame rice crackers

1. In a food processor, blend the edamame, miso, tahini, oil, garlic, and spinach very well until totally smooth. Be warned that this can take longer than you might think. Have faith and keep blending. All of the chunks will disappear! Blend in the lime juice and salt until the mixture is consistently smooth.

2. Remove the dip from the food processor, using a rubber spatula if necessary. Place it on your serving dish and scatter the sesame seeds on top. Serve with crackers and carrots for dipping.

Makes about 1½ cups of dip; 30 minutes or under! GF/Blue

Simple Shiitake Stuffing







Simple Shiitake Bread Stuffing

This flexible stuffing is very easy and simple to prepare. However, if you have more time, shake things up by substituting brown or wild rice for some of the bread.

2 tablespoons olive oil
1 cup sliced shiitake caps
½ cup EACH: sliced celery and diced onion
1 cup unsweetened nondairy milk
4 teaspoons Chicky Baby seasoning
1 teaspoon EACH: dried thyme, dried rosemary, and dried sage
Scant ¾ teaspoon sea salt
¼ teaspoon black pepper
4 cups cubed whole grain bread

1. Saute the oil, shiitakes, celery, and onion over medium heat in a skillet for about 10 minutes.

2. Meanwhile, preheat your oven to 350 F.

3. When the onions are very well softened, add the following items to the skillet as well: milk, Chicky Baby, herbs, salt, and pepper. Stir well to combine.

4. Stir in the bread until well coated. Place mixture in an oiled ovenproof pan and cover. Bake for about an hour, or until browned. Serve immediately or store in the fridge for up to a week.

Serves 4-6
SF/Blue