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 Seasonal Menu Plans: Summer 4-Day Menu Plan 

4 cups fresh orange juice

3 Tablespoons maple syrup

2 Tablespoons grated orange rind

2 cups fresh or frozen strawberries,chopped, or localberries, whole

fresh mint sprigs for garnish

orange slices for garnish

Blend first four ingredients together in food processor or blender. Transfer to a bowl and freeze for 2?3 hours, until solid. Break into large chunks and blend again until creamy and smooth. Return to the bowl and freeze again for about 30 minutes. Serve in individual parfait glasses with a sprig of mint and a slice of orange.

Fruit Kanten ?Serves 6

7 cups apple juice

6 Tablespoons agar-agar flakes

1 teaspoon vanilla extract

1 cups fresh strawberries, or other seasonal fruit, sliced

3 cups granola

Bring juice and agar-agar flakes to a boil and simmer covered until flakes have dissolved, about 10 minutes. Add vanilla. Arrange fruit in the bottom of a rectangular shallow glass pan and pour juice over it. Chill until set. Cut into squares and serve this natural ?jello? topped with granola. This recipe can also be made in individual glass cups or parfait glasses.

Moussaka ?Serves 6

2 large eggplants,

2 large eggplants

in 1/4-inch slices

3 Tablespoons olive oil 1 large onion, sliced into crescents

2 large tomatoes, peeled, seeded, and chopped

1/2 cup white wine (optional)

sea salt to taste

2 cups cooked chickpeas

1 Tablespoon fresh oregano

3 Tablespoons fresh basil

1 cup feta cheese, crumbled (optional)

Preheat oven to 300° and bake eggplant for about 10 minutes, or until tender enough to be pierced with a fork. Heat olive oil in a skillet, and sauté onion until limp and transparent. Add tomatoes, wine, and salt. Cook uncovered for 2?3 minutes. Add chickpeas and herbs and cook a few minutes longer. Place one layer of eggplant slices in the bottom of a casserole dish, cover with chickpea mixture, then sprinkle feta, add another layer of eggplant, and so on until all ingredients are used. Top with feta, cover, and bake 20 minutes at 350°. Remove cover and bake another 5 minutes.

Corn Bread ?Makes 1 loaf

1 cup whole wheat pastry flour

1 cup cornmeal or corn flour

1 Tablespoon baking powder (aluminum-free, if available)

1/8 teaspoon sea salt

1/4 cup sunflower seeds (optional)

3/4 cup soymilk

1/4 cup water

1/4 cup corn oil

1/4 cup pure maple syrup

(Excerpted from Staying Healthy with Nutrition ISBN: 1587611791)
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 About The Author
Elson Haas MDElson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more
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