4 x 6 Card
3 x 5 Card
quarts of water
pound of fresh mung bean sprouts
ounces rice noodles (1/4 inch wide) - found
in the Asian section of your grocery store
tablespoons fresh lime juice (use 2 fresh limes)
tablespoons brown sugar (I used maple syrup)
cup soy sauce
tablespoons peanut oil
cloves fresh garlic - mince (mince at least 10 minutes
prior to use to maximize the development of the cancer fighting compounds)
teaspoon crushed red pepper flakes (can use more if
your family likes a spicier recipe)
cups grated carrots
pound extra-firm tofu, cut into 1 inch cubes
large eggs, lightly beaten, add a pinch of salt (I
use Eggland's Best to increase the omega-3 fatty acid content)
cup chopped peanuts
bunch green onions, chopped white and green parts
the water. Blanch the mung bean sprouts using a colander and dipping
them in the boiling water for about 30 seconds. Drain well. Return
water to boil and then stir in the rice noodles. Cook them for 3-5
minutes. They should be tender but still firm. Drain them and rinse
under cool water.
- Mix the
sauce ingredients together in a bowl.
all other ingredients. Heat oil in a wok or a large skillet. Add the
garlic and red pepper flakes, stirring them in the oil for just a
in the carrots and tofu and stir-fry for 1 minute.
everything to the sides of the pan/wok. Then pour the beaten eggs
into the center and quickly scramble them. After the eggs have set,
pour in the sauce and stir everything together.
add the drained rice noodles, mung bean sprouts, green onions, and
peanuts, tossing to distribute everything evenly.
4 - 6 servings
is nearly a complete meal by itself, however, I have some large eaters
in my family and so also served corn on the cob and fresh fruit along
with some whole grain bread.
In my book, I have
included the names of several dozen cookbooks which feature recipes that are compatible
with (or that can be modified to fit) the ultra-healthy diet I follow, including some
resources which are free.
I am also collecting recipes to include in a
future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes
that they have found to be great-tasting and easy to prepare, and that emphasize the
nutritional guidelines which are outlined in my book. I will also consider taking
people's favorite "normal" recipes and posting versions which are modified for
maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web
page, please send it to me. If the recipe is from a cookbook or other printed
source, please include the name, author, and publisher of the source so that I can ask for
permission to reprint the recipe. If it is a recipe you created, or a family
favorite, please indicate that, also.
Mail recipes to me at:
Box 130221, Ann Arbor, MI 48113