Recipes by Joel Fuhrman, M.D.

Black Bean Brownies

Ingredients: 2 cups cooked or canned no-salt-added or low-sodium black beans, drained 5 Medjool or 10 Deglet Noor dates, pitted 2 tablespoons raw almond butter 1 teaspoon alcohol-free vanilla extract... more

Sweet Potato Fries

Ingredients: 4 sweet potatoes 1 tablespoon garlic powder 1 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... more

Tailgate Chili with Black and Red Beans

Ingredients: ½ cup bulgur  1 cup water 3 cups chopped onions 3 cloves garlic, minced or pressed 2 green bell peppers, chopped 3 cups diced tomatoes  1½ cups cooked or 1 (15 ounce) can no-salt-added... more

Apple Pie Oatmeal

Ingredients: ½ cup old fashioned or steel cut oats (see Chef’s Note) 1 cup water 2 apples, peeled, cored and diced ¼ teaspoon ground cinnamon  2 Deglet Noor dates or 1 Medjool date, pitted, finely... more

Strawbeany Ice Cream

1½ cups frozen strawberries ¾ cup cooked pinto beans  8 regular dates or 4 Medjool dates, pitted  ¼ cup raw cashews ¼ cup walnuts 1 teaspoon vanilla bean powder 2½ cups water 1. Blend all ingredients... more

Eggplant Rolls with Creamy Vegetable Stuffing

1 cup shelled edamame, fresh or defrosted frozen ¼ cup firm tofu 1/3 cup water ¼ cup raw pumpkin seeds, toasted ½ teaspoon dried basil ½ teaspoon dried oregano 1/8 teaspoon black pepper 1 medium red... more

Broccoli and Shiitake Mushrooms with Thai Peanut Sauce

Ingredients for the Thai Peanut Sauce: 1½ cups water 7 regular dates or 3½ Medjool dates, pitted 1/3 cup natural, unsalted peanut butter 2 tablespoons unsweetened shredded coconut  1 teaspoon minced... more

Green Bean Salad with Lemon Basil Vinaigrette

1½ pounds slender green beans, ends trimmed 1 cup cherry tomatoes, sliced in half 2 tablespoons chopped red onion 2 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice ½ cup water 1/3 cup... more

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