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beans, rinsed and drained thoroughly
    ●          4 egg whites
    ●          1 cup cremini mushrooms, gills discarded
    ●          2/3 cup freshly grated raw beet
    ●          4 romaine lettuce leaves
    ●          1 tomato, sliced into thin rounds
    ●          1 small red onion, slice into very thin rounds
    ●          Chili powder
    ●          Sea salt
    ●          Freshly ground black pepper
     
    How to Prepare:
Set the oven to 350 degrees F.
Blend the black beans, beet and mushrooms in a food processor until pasty. Season with chili powder, salt and pepper, then blend in the egg whites until thoroughly combined.
Line a baking sheet with parchment paper and spoon the mixture onto it to form thick patties.
Bake the patties for 3 minutes per side in the oven, or until firm.
Slide the patties between lettuce leaves and add tomato and red onion rounds. Serve right away.

Chapter 6 - Snacks
     
    The best way to prevent hunger cravings for salty and fatty foods that cause weight gain is to have small, frequent healthy snacks. If you are storing any junk food at home, it is best to give them away to your local soup kitchen and then stock up on the suggested ingredients for the negative calorie diet. The following recipes are perfect substitutes for comfort foods and other regular snacks. Refrain from using salts and sugars whenever possible, nevertheless they are included in the recipes in case you cannot completely let these two flavors go just yet.
    Ideally, just stick to snacking on any of the foods listed in chapter one, preferably raw if not steamed or baked. However, if you really want to snack on something with more flavor then you can make these snacks ahead of time and store them in your refrigerator or pantry.
     

Parsnip and Beet Energy Bars
    Makes 2 servings
     
    Ingredients:
    ●          1 cup peeled grated parsnip
    ●          1 cup peeled grated apple
    ●          1/2 cup peeled grated beet
    ●          3 Tbsp. coconut sugar
    ●          1/2 tsp cinnamon
    ●          1 1/2 Tbsp. unsweetened cacao powder
    ●          Sea salt
     
    How to Prepare:
Set the oven to 325 degrees F.
In a microwaveable bowl, mix together all of the grated ingredients, then microwave for 1 minute or until tender. Mix well, then microwave again for 1 minute.
Fold the coconut sugar, cinnamon and a pinch of salt into the fruit and veggie mixture, then set aside to cool slightly.
Divide the mixture into four balls, then arrange on a baking sheet lined with parchment paper and bake for about 10 minutes or until crisp.
Remove from the oven and set on a wire rack to cool slightly. Sprinkle the cacao powder on top, then transfer to an airtight container and refrigerate for up to 3 days.

Asparagus Hummus
    Makes 3 cups
     
    Ingredients:
    ●          9 cooked asparagus spears, chopped
    ●          3 garlic cloves
    ●          3 Tbsp. freshly squeezed lemon juice
    ●          3 cups cooked chickpeas, drained thoroughly
    ●          3 Tbsp. chopped spring onion
    ●          1 1/2 Tbsp. tahini
     
    How to Prepare:
Place the chickpeas, garlic, and asparagus into a food processor. Add the lemon juice, then blend until pasty.
Add the spring onion and tahini, then blend until thick and pasty. Add a bit of water if necessary to adjust the thickness.
Scrape the hummus into a bowl and serve with raw vegetable sticks.

Artichoke and Spinach Spread
    Makes 9 servings
     
    Ingredients:
    ●          3 cups baby spinach
    ●          3 cups artichoke hearts, not in oil
    ●          1 1/2 cups baby tomatoes
    ●          1 1/4 cups almond milk, unsweetened
    ●          1 1/4 cups raw cashews
    ●          2 garlic cloves
    ●          3 Tbsp. nutritional yeast
    ●          1 1/4 tsp sea salt
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