Eat To Live recipes are tasty and nutritious. They are based upon the dietary guidelines of Dr. Joel Fuhrman, author of the best selling health and weight loss books Eat to Live and Eat to Live Cookbook.
As a result of eating according to the Eat to Live diet plan I was able to lose 18 lbs over a five week period.
That was seven years ago and the weight has not come back. Better yet, I was able to discontinue use of my cholesterol lowering statin medications.
On the following webpage you will find natural, healthy, and mouth watering Eat to Live recipes for soups, salads, main dishes and desserts based upon the Eat to Live diet.
For those who think “health food” can’t be delicious, we will prove you wrong!
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 recipeswe 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.
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
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
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!!!
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
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.
If you are ready to slim down, reverse your diabetes, lower your cholesterol without drugs, drop your blood pressure and rid yourself of heart disease, get rid of your pain and headaches, or just have Dr. Fuhrman’s personal input for all of your present and future health challenges, then this is the place to teach and motivate you how to do it.
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.
Dr. Fuhrman has structured his membership options so you pay only for the features you want. Choose the level that you need to gain maximum control over your health destiny.