Ingredients: 2 cups cooked or canned no-salt-added or low-sodium black beans, drained5 Medjool or 10 Deglet Noor dates, pitted2 tablespoons raw almond butter1 teaspoon alcohol-free vanilla extract (or pure vanilla bean powder)½ cup natural, non-alkalized cocoa powder1 teaspoon ground chia seeds 1. Preheat the oven to 200 degrees F. Combine the black beans, dates, almond […]
Ingredients: 4 sweet potatoes1 tablespoon garlic powder1 tablespoon onion powder 1. Preheat the oven to 375 degrees F. Peel the sweet potatoes if not organic. Cut into strips. 2. Lay on a non-stick baking sheet. Sprinkle garlic and onion powder over the potatoes. Bake for 45 minutes, turning potatoes every 15 minutes or until tender. […]
Ingredients: ½ cup bulgur 1 cup water3 cups chopped onions3 cloves garlic, minced or pressed2 green bell peppers, chopped3 cups diced tomatoes 1½ cups cooked or 1 (15 ounce) can no-salt-added or low-sodium black beans, drained3 cups cooked or 2 (15 ounce) cans no-salt-added or low-sodium red kidney beans, drained2 cups fresh or frozen corn kernels2 tablespoons […]
Ingredients: ½ cup old fashioned or steel cut oats (see Chef’s Note)1 cup water2 apples, peeled, cored and diced¼ teaspoon ground cinnamon 2 Deglet Noor dates or 1 Medjool date, pitted, finely chopped2 tablespoons chopped walnuts¼ teaspoon alcohol-free vanilla extract (or pure vanilla bean powder) Place the oats and water into small pot and bring to gentle boil. […]
1½ cups frozen strawberries¾ cup cooked pinto beans 8 regular dates or 4 Medjool dates, pitted ¼ cup raw cashews¼ cup walnuts1 teaspoon vanilla bean powder2½ cups water 1. Blend all ingredients until smooth and creamy. Portion into individual dessert dishes and freeze until almost set, about four hours. Serves: 4
1 cup shelled edamame, fresh or defrosted frozen¼ cup firm tofu1/3 cup water¼ cup raw pumpkin seeds, toasted½ teaspoon dried basil½ teaspoon dried oregano1/8 teaspoon black pepper1 medium red bell pepper, coarsely chopped1 medium onion, coarsely chopped½ cup coarsely chopped carrots4 cloves garlic, chopped4 ounces spinach2 medium eggplants, peeled and sliced lengthwise into ¼-inch slices2 […]
Ingredients for the Thai Peanut Sauce:1½ cups water7 regular dates or 3½ Medjool dates, pitted1/3 cup natural, unsalted peanut butter2 tablespoons unsweetened shredded coconut 1 teaspoon minced ginger1 tablespoon lime juice1 teaspoon red curry powder½ teaspoon chili powder½ teaspoon ground cumin¼ teaspoon ground turmeric For the Vegetables:1 cup chopped onions6 cups broccoli florets1 cup thinly sliced […]
1½ pounds slender green beans, ends trimmed1 cup cherry tomatoes, sliced in half2 tablespoons chopped red onion2 tablespoons balsamic vinegar2 tablespoons fresh lemon juice½ cup water1/3 cup raw almonds, divided¼ cup raisins1/3 cup fresh basil leaves1 teaspoon Dijon mustard1 clove garlic 1. Steam green beans for 6 minutes or until crisp-tender. Transfer to a bowl […]
1½ pounds slender green beans, ends trimmed1 cup cherry tomatoes, sliced in half2 tablespoons chopped red onion2 tablespoons balsamic vinegar2 tablespoons fresh lemon juice½ cup water1/3 cup raw almonds, divided¼ cup raisins1/3 cup fresh basil leaves1 teaspoon Dijon mustard1 clove garlic 1. In a large soup pot, water sauté onions until tender. Add sweet potatoes, […]
Joel Fuhrman, M.D. is a family physician, New York Times best-selling author, and nutritional researcher who specializes in preventing and reversing disease through nutritional and natural methods. Dr. Fuhrman is an expert on nutrition and natural healing, and has appeared on hundreds of radio and television shows. Dr. Fuhrman’s own successful PBS television shows, 3 Steps to Incredible Health, Dr. Fuhrman’s Immunity Solution, and End Dieting Forever bring nutritional science to homes all across America.
The recipes here are from Dr. Fuhrman’s new Eat to Live Quick and Easy Cookbook, full of simple Nutritarian recipes, and handy cooking and shopping tips. “I hear from people all the time that they would love to eat a better diet if only they had the time to prepare the right foods,” says Dr. Fuhrman. “But preparing tasty, healthy meals doesn’t have to take a lot of time or effort. This was the thought that inspired me to create my Eat to Live Quick and Easy Cookbook.” The new cookbook includes 131 fast and simple Nutritarian recipes, plus handy cooking and shopping tips; a great resource for beginner cooks, and offers sophisticated flavors for anyone who wants to enjoy delicious meals without spending a lot of time in the kitchen.