Eat To Live Recipes

For those who think “healthy food” must be bland and unappetizing, we will prove you wrong!

The following page contains easy to prepare, mouth watering, plant based, eat to live recipes by Joel Fuhrman, M.D., author of the best selling book Eat to Live.

In this ground breaking work, Eat to Live , Joel Fuhrman, M.D. bases his dietary program on five main principles.

These include:

Dr. Joel Fuhrman

Dr. Joel Fuhrman author of Eat to Live

1. No refined or processed foods (no cakes, cookies, crackers, pasta, white bread, etc. made from refined white flour.)

2. No animal products (this means no meat, dairy, eggs, fish, or fowl.)

3. No vegetable oils (even olive oil is 100% fat and offers no nutritional value.)

4. Exercise

5. Eat lots of vegetables, fruits, beans, legumes, seeds and nuts.

The Eat to Live recipes shared below, created by Dr. Fuhrman, are all designed to abide by these guidelines.

In the following brief clip, Joel Fuhrman, M.D., explains the power and healing potential behind a plant based diet.

In the clip below Dr.Fuhrman, shares his tips on making a mouthwatering, healthy salad. This recipe is taken from Dr. Fuhrman’s Eat to Live Cookbook.

Click here to view The Eat to Live Cookbook – 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health .

The Benefits of Eat to Live Recipes

The state of health in America today is bleak and the future does not look bright.

Heart attack and strokes account for over 50% of all deaths, and cancer and diabetes for another 40%.

What’s horrifying is that these diseases are diet related and need not occur.

By eating right and enjoying the benefits of Eat to Live recipes we can prevent and even reverse disease.

The source of the problem can be seen by analyzing the typical American diet.

Over half of all caloric intake comes from refined and processed foods. These are foods that are high in calories and low in nutritional value. Worse yet, they have been stripped of their fiber as well.

Another 40% of our diet comes from animal products.

Countless studies indicate a direct correlation between the consumption of animal protein and the incidence of cancer and heart disease.

Cutting back on intake of animal foods is not sufficient to make a dramatic impact on your health. If you’re serious about avoiding life threatening disease you want to cut out all animal products.

Unfortunately, only about 5% of our daily caloric intake comes from fruit, vegetables, beans, legumes, nuts and seeds.

These are foods that are rich in vitamins, minerals, phytonutrients and antioxidants. Natural, plant based foods that help us achieve optimum health.

It’s no wonder obesity is on the rise and America’s health care costs are skyrocketing.

By eating according to the Eat To Live diet plan we can safeguard our health, lose excess weight and enjoy the tastiest food in the world.

In less than 60 seconds Dr. Fuhrman offers advice for improving our health and overcoming disease. See the video clip below.


In the next video, Anthony, a patient of Dr. Fuhrman shares how he lost 160 lbs. by following Dr. Fuhrman’s nutritarian diet.

Click here to view The Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health

Eat to Live Soup Recipes

Eat to Live - Soups

Eat to Live Recipes – Soups

Quick Corn Stew

Serves: 5

Time to prepare: 20 minutes

1 1/2 cups water
1 1/2 cups soy milk
1 tablespoon whole wheat flour
2 tablespooons Dr. Fuhrman’s VegiZest
1 teaspoon dulse
1/2 teaspoon Mrs. Dash seasoning
1 teaspoon Spike seasoning (no salt)
1 teaspoon date sugar (found in health food stores)
1 teaspoon Butter Buds (optional)

1 medium potato, peeled and diced
1 carrot, diced
1/2 medium onion, diced
1/2 medium red bell pepper, chopped
1 clove garlic, minced or pressed
1 10-ounce bag (or box) frozen corn

How to prepare:
Heat water and soy milk together on a low flame.
Mix in the flour, VegiZest, dulse, seasonings, date sugar, and Butter Buds.
Bring to a simmer and add the potatoes, carrots, onion, red bell pepper, and garlic.
Cover and continue to simmer for 10 minutes, stirring occasionally.
Add the frozen corn until it defrosts and the soup comes to a boil again.

Creamy Butternut Squash Soup


2 cups water
2 cups soy milk
1 can low sodium vegetable broth
6 carrots, sliced in large slices
5 organic celery stalks, sliced in 1/2 inch slices
2 onions, cut in half
2 zucchini, medium size, cut in large pieces
2 whole butternut squash, peeled and cubed
3 tablespoons Dr. Fuhrman’s VegiZest
1 tablespoon nutmeg
1 teaspoon salt-free Spike or Mrs. Dash seasoning
1 teaspoon ground cloves
1/2 – 1 pound shiitake, cremini, and/or oyster mushrooms, stems removed and cut in half

How to prepare:

Put everything in a soup pot except mushrooms. Boil and then simmer for ½ hour. Blend everything togeter. Add mushrooms and cook another ½ hour.

Below are two video clips of Dr. Fuhrman sharing his recipes for nourishing and delicious soups.

The first video features “Secrets to Healthy Cooking” – Dr. Fuhrman’s Anti-Cancer Soup

Dr. Fuhrman

Click here to view The Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health

Eat to Live Recipes – Main Dishes

draft_lens3370522module21528562photo_1237375679stir_fry_vegggies Chinese Apricot Stir Fry

Time to prepare: 30 minutes


2 blocks of extra firm tofu, cubed into bite sized pieces
4 tablespoons water
1 teaspoon garlic powder
2 tablespoons Dr. Fuhrman’s VegiZest
4 teaspoons apricot preserve (100% fruit, no sugar added)
4 tablespoons cooking wine
1 teaspoon Bragg Liquid Aminos
2-3 packages of frozen mixed oriental vegetables
1/2 teaspoon salt free chinese seasoning

How to prepare:

Place 2 tablespoons of water in a pan and add the tofu. Put on medium heat and once the pan is hot, lower the heat. Sprinkle garlic powder over tofu. Turn the tofu frequently at first to prevent sticking.

Eventually, the water from the tofu will be released and it won’t have to be turned so frequently.

In a cup, mix the VegiZest, apricot preserves, cooking wine, 2 tbsp. water and the Braggs aminos. Sprinkle half of this mixture over the tofu and continue to simmer.

Defrost the frozen vegetables in a microwave or steam on stovetop. Once defrosted, add vegetables to the tofu. Sprinkle the remaining sauce over tofu-vegetable mix and add the Chinese seasoning.

Continue to simmer until the liquid is largely cooked off.

Nuts & Bolts Squash


1/2 cup dried apricots
1/4 cup cashews
1/4 cup pecans
1/4 cup raisins
1 tablespoon Dr. Fuhrman’s VegiZest
orange juice
2 acorn or butternut squashes

How to prepare:

Chop apricots, cashews, and pecans as small as possible and mix with raisins and VegiZest. Add enough orange juice to cover the mixture.

Cut the squash longitudinally and scoop out the seeds. Place the dried fruit/nut mixture into the hollow cavity of the squash. Add extra orange juice, if necessary, to fill the cavity.

Lightly cover the top of each squash half with silver foil. Bake in a pan, with 1/3 inch of water in the bottom (to maintain moisture), at 350 degrees for 90 minutes or until the squash is soft.

Learn how to make bean burgers with Joel Fuhrman,M.D. – McDonalds watch out!!!

Click here to view The Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health

Eat to Live Recipes – Salads and Dressings

Salads are a mainstay of the Eat To Live diet plan.

Dr. Fuhrman is fond of saying to  make your salad the main dish.

He encourages us to eat two salads a day. Be careful not to use a commercial dressing, as oil is high in calories and low in nutritional value.

Russian Fig Dressing/Dip

Serves: 2

Time to prepare: 5 minutes


4 tablespoons pasta sauce, no or low salt

3 tablespoons raw almond butter

2 tablespoons Dr. Fuhrman’s Black Fig Vinegar

How to prepare:

Mash all ingredients together with a fork to blend.

Orange Cashew Dressing/Dip

Serves: 3

Time to prepare: 2 minutes


2 oranges, peeled and quartered

1/3 cup raw cashews*

2 tablespoons Dr. Fuhrman’s Blood Orange Vinegar

1/2 teaspoon lemon juice (optional)

How to prepare:

Blend all ingredients in a high powered blender until smooth and creamy. Add some orange juice to thin, if necessary.

Greens and Berries Salad w/ Cashew Currant Dressing

Serves: 2

Time to prepare: 15 minutes


Cashew Dressing (see recipe above)

1/4 cup raw cashews or 2 ounces raw cashew butter

1/3 cup soy milk

1/4 cup unsweetened applesauce

2 tablespoons dried currants or raisins


1 head (about 6 cups) romaine lettuce

5 ounces (about 5 cups) organic baby spinach

1 12-ounce bag frozen strawberries, defrosted and sliced in half

How to prepare:

To make dressing, blend cashews or cashew butter with soy milk and applesauce in a high powered blender until smooth. Add the currants and blend well.

Pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens.

Drizzle dressing over the greens and berries.

Broccoli Vinaigrette

Serves: 2

Time to prepare: 15 minutes


1 large bunch broccoli

1/4 cup seasoned rice vinegar

1 tablespoon Dr. Fuhrman’s VegiZest

2 teaspoons Dijon mustard

2 large cloves garlic, pressed or minced

How to prepare:

Chop broccoli into bite-sized florets. Peel stems and slice them into ¼-inch-thick strips.

Steam florets and stems for 8 minutes, or until just tender.

While the broccoli is steaming, whisk remaining ingredients in large bowl.

Add broccoli and toss to mix.

In the video clip below Dr. Fuhrman shares his techniques for creating great salads and low calorie salad dressings.

Click here to view The Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health

Dr. Fuhrman

Eat to Live Desserts

Apple Berrynut Pudding

Serves: 12
Time to prepare: 20 minutes


2 cups dried apples
1 1/2 cups unsweetened vanilla soy milk
8 fresh organic strawberries or frozen
1/2 cup raw pecans
1/2 cup raw Brazil nuts
1 cup organic baby spinach
1/4 cup unsweetened, shredded coconut
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
6 medjool dates, pitted
6 fresh organic strawberries, for garnish
unsweetened, shredded coconut, for garnish

How to prepare:

Preheat oven to 300 degrees.

Soak dried apples in soy milk for at least one hour.

If using frozen strawberries, thaw and squeeze out water.

In a high-powered blender combine soaked apples, soy milk and 8 strawberries with remaining ingredients, except for strawberry and coconut garnishes, until smooth. Add a little more soy milk if needed.

Spoon into muffin cups or small oven-proof custard cups and bake for 20 minutes.

Place 1/2 strawberry on top of each pudding cup and sprinkle with coconut. Chill in refrigerator before serving.

Yummy Banana-Oat Bars

Serves: 8
Time to prepare: 10 minutes


2 cups quick oats (not instant)
1/2 cup shredded coconut
1/2 cup raisins or chopped dates
1/4 cup chopped walnuts
2 large ripe bananas, mashed
1/4 cup unsweetened applesauce (optional)
1 tablespoon date sugar (optional)

How to prepare:

Preheat oven to 350 degrees.

Mix ingredients together in a large bowl.

Press dough in a 9″X 9″ baking pan and bake for 30 minutes.

Cool on wire rack. When cool, slice into squares or bars and serve.

Strawberry Freeze

Serves: 2
Time to prepare: 5 minutes


1/3 cup vanilla soy milk
2 frozen bananas
1 cup frozen strawberries
dash vanilla extract (optional)
1 tablespoon ground flax seeds (optional)

How to prepare:

Ahead of time, peel and freeze ripe bananas in a plastic bag or kitchenware. This is a good way to make sure no bananas go to waste-just freeze the ones that start to get too ripe.

Place all ingredients in a Vita-Mix or other powerful blender and blend until smooth and creamy.

In the video clip below Dr. Fuhrman and his daughter make natural sorbet ice cream.

Click here to view The Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health

Eat to Live Recipes : Dietary Supplements

Dr. Joel Fuhrman is not keen on vitamin therapy.

He believes that ideally we should be obtaining our nourishment from whole, natural foods.

Nevertheless, there are times when we may require a supplement.

The term “supplement” is quite appropriate as it’s purpose is not to substitute for the foods we should be eating, but rather to simply supplement what our body may be lacking.

Discover which supplements may be harmful and which vitamins are beneficial.

Visit Dr. Fuhrman’s Vitamin Center to Learn What’s Best For You & Your Family – Click Here

One Final Word Before Parting…

Dr. Joel Fuhrman’s Member Support Center

Click Here To Discover the Benefits of Joining Dr. Fuhrman’s Member Support Center
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As a member of our Dr. Fuhrman family, you will gain supportive services and a world-wide community of online members and friends. You will find the knowledge and tools to assure your success. It could save your life.

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