Table Of ContentCONTENTS
Welcome
Introduction
The Best Ingredients
Cook to Live
Our Guest Chefs
Recipes*
Smoothies, Blended Salads, and Juices
Berry Banana Smoothie
Apple Oatberry Smoothie
Super Easy Blended Salad
Chocolate Cherry Smoothie
Green Gorilla
Boston Green Smoothie
Orange Creamsicle Blended Salad
Purple Monster Smoothie
High Cruciferous Juice
Immunity Power Juice
Detox Green Tea
Pomegranate Refresher
Breakfast
Blueberry Nut Oatmeal
Overnight Oatmeal
Quick Banana Berry Breakfast To Go
Quinoa Breakfast Pudding
Butternut Blueberry Breakfast
Slow Cooker Eggplant Breakfast
Butternut Breakfast Soup
Apple Supreme
Fruity Breakfast Salad
Tuscan Tofu Scramble
Polenta Frittata
AM (Avocado and Mango) Lettuce Wrap
Antioxidant-Rich Breakfast Bars
Berry Explosion Muffins
Salad Dressings
Almond Balsamic Vinaigrette
Nutritarian Caesar Dressing
Banana Walnut Dressing
Blueberry Pomegranate Dressing
Green Velvet Dressing
Ginger Almond Dressing
Ten Thousand Island Dressing
Creamy Roasted Garlic Dressing
Orange Peanut Dressing
Pesto Salad Dressing
Russian Fig Dressing
Guacamole Dressing
Dips, Chips, and Sauces
Black Bean and Corn Salsa
Fresh Tomato Salsa
Favorite Guacamole
Island Black Bean Dip
Roasted Eggplant Hummus
Tuscan White Bean Dip
Mushroom Walnut Pâté
Herbed “Goat Cheese”
Pita/Tortilla Crisps
Kale Krinkle Chips
Brown Cremini Gravy
Tornado Tomato Sauce
Blueberry Blast Sauce
Sesame Ginger Sauce
Arugula Pesto
Nutritarian Pickling Juice
Salads
Mixed Greens and Strawberry Salad
Shredded Brussels Sprouts Salad
Apple Bok Choy Salad
Spiced Pumpkin Seed Cabbage Salad
Orange Sesame Micro Salad
Super Slaw
Dijon Vinaigrette Asparagus
Marinated Mushroom Salad
Salad of Roasted Beets and Asparagus with Black Cherry Vinaigrette
Quinoa Mango Salad
Three Bean Mango Salad
Warm Braised Belgian Endive Salad with Raspberry Vinaigrette
Jamaican Jerk Vegetable Salad
Chickpea “Tuno” Salad
Beluga Lentil Escabeche
Wild Rodeo Salad
Taco Salad with Guacamole Dressing
Wilted Arugula Milanese
Crazy-For-Kale Salad with Dijon Pumpkin Seed Dressing
Warm Spiced Butternut Squash Salad with Winesap Apples
Ginger-Poached Butternut Squash Salad with Warm Ginger Raisin Dressing
Soups and Stews
Homemade Vegetable Broth
Acorn Squash Stew with Brussels Sprouts
Black Forest Cream of Mushroom Soup
Broccoli Mushroom Bisque
“Cheesy” Kale Soup
Chunky Sweet Potato Stew
Quick Corn and Bean Medley
Cream of Asparagus Soup
Creamy Zucchini Soup
Dr. Fuhrman’s Famous Anticancer Soup
Ukrainian Sweet and Sour Cabbage Soup
French Minted Pea Soup
Golden Austrian Cauliflower Cream Soup
Cruciferous Vegetable Stew
Very Veggie Stew
Persian Chickpea Stew
Shiitake Portobello Stew
Shiitake Watercress Soup
Tomato Bisque
Three Sisters Harvest Stew
Too-Busy-To-Cook Vegetable Bean Soup
West African Lentil Okra Stew
Tuscan Cannellini Bean Soup with a Chiffonade of Collard Greens
Yellow Lentil Dal with Mango
Gazpacho Summer Soup
Watermelon Gazpacho
Black Bean and Butternut Squash Chili
Crock Pot Mushroom Chili
Goji Chili Stew
Main Dishes
Thai Vegetable Curry
Asian Vegetable Stir-Fry
Mushrooms and Beans over Crispy Kale
Pistachio-Crusted Tempeh with Balsamic-Glazed Shiitakes
Spicy Thai Braised Kale and Tofu
Cremini Ratatouille
Tofu Fillets with Mushroom Wine Sauce
Oven-“Fried” Tofu with Jicama Mango Slaw and Sweet Potato Sticks
Eggplant Cannelloni with Pine Nut Romesco Sauce
No-Pasta Zucchini Lasagna
Sweet Potato “Lasagna” with Swiss Chard and Arugula Walnut Pesto
Garden-Stuffed Vegetables
Sicilian Stuffed Peppers
Thanksgiving Nonmeat Loaf
Artichoke Lentil Loaf
Vegetable Shepherd’s Pie
Vegetable Tagine
Spinach with Mushrooms and Leeks
Braised Kale and Squash with Pumpkin Seeds
California Creamed Kale
Creamed Forest Kale over Wild Rice
Great Greens
Orange Zest Chard
Swiss Chard and Beans Italiano
Brussels Sprouts with Orange and Walnuts
Brussels Sprouts with Butternut Squash and Currants
Broccoli Fra Diavlo
Cauliflower and Green Pea Curry
Cauliflower Spinach Mashed “Potatoes”
Lemon Cauliflower Risotto
“Cheesy” Barley Risotto
Green Beans in a Cloud
Summer Corn and Tomato Sauté
Mushroom Stroganoff
Mushroom-Stuffed Cabbage Rolls
Portobello Mushrooms and Beans
Spinach-Stuffed Mushrooms
Polenta with Wilted Greens, Roasted Portobello Mushrooms, and Black
Cherry Vinaigrette
Acorn Squash Supreme
Sweet Potato and Asparagus Ragout
Spaghetti Squash Primavera
Chard and Sweet Potato Gratin
Channa Saag (Spicy Chickpeas with Spinach)
Cuban Black Beans
Mushroom and Chickpea Sofrito in Rainbow Chard with Spiced Plum Salad
Red Quinoa, Roasted Rainbow Carrots, Brussels Sprouts, Pearl Onions, and
Dulse Salad with Pumpkin Seeds and Verjus
Black Bean Spaghetti and Vegetables with Thai Coconut Sauce
Mediterranean Bean and Kale Sauté
Fuhrman Fast Food
Sunny Bean Burgers
Better Burgers
Sweet Potato Black Bean Burgers
Kyoto Mushroom Burgers
Bean Enchiladas
Veg-Head Bean Burrito
Portobello Veggie Fajitas
Roasted Vegetable Pizza
Italian Stuffer
Popeye Pitas with Mediterranean Tomato Spread
Portobello Red Pepper Sandwich
Vegetable Garbanzo Wraps
Black Bean Lettuce Bundles
Collard Dijon Wraps
Korean Vegetable and Mushroom Lettuce Wraps
Spiced Sweet Potato Cornbread
Nonvegan Dishes
Garden Eggs and Tofu with Salsa
Scrambled Veggies and Eggs
Mediterranean Fish Stew
Salmon and Vegetables in a Packet
Creole Chicken and Spinach
Black Bean Turkey Burgers
Desserts
Apple Berrynut Bites
Chia Cookies
Goji Berry Walnut Squares with Chocolate Drizzle
Sweet Potato Peanut Cookies
Fudgy Black Bean Brownies
Banana Oat Bars
Cara’s Apple Strudel
Healthy Chocolate Cake
Coconut Carrot Cream Pie
Pumpkin Pie with Almond Crust
Pineapple Strawbana Pie
No-Bake Key Lime Pie
Mango Pudding
Persimmon Pudding
Avocado Chocolate Pudding
Berry “Yogurt”
Pomegranate Poached Pears with Chocolate and Raspberry Sauces
Banana Walnut Ice Cream
Chocolate Cherry Ice Cream
Fuhrman Fudgesicles
Peach Apricot Sorbet
Strawberry Pineapple Sorbet
Red Velvet Sorbet
Chocolate Dip
Eat to Live for All Occasions
Acknowledgments
Index
About the Author
Also by Joel Fuhrman, M.D.
Back Ads
Credits
Copyright
About the Publisher
WELCOME
DEAR READER,
Congratulations on being part of the Eat to Live family, a rapidly growing army
of individuals who embrace a nutritarian lifestyle. This ideal diet-style can both
maintain our ideal weight and push the envelope of human longevity.
Consuming the healthiest foods on the planet gives the best results: most
effective disease reversal, disease protection, longevity enhancement, and the
end of dieting.
Eating healthfully also allows us to derive the maximum pleasure and
enjoyment out of life. When we eat right, over time, our tastes are modified and
we truly enjoy and prefer natural foods. Plus, when we know we are eating for
health, we feel emotionally and intellectually secure in our health destiny, which
further enhances our appreciation of the food we eat.
I have written this cookbook with the intent of taking the world’s healthiest
foods and making them even more delicious. These recipes come from my home
to yours.
From my family to yours, I wish you the best of health, and a long and
pleasurable life.
Joel Fuhrman, M.D.
