Eat to Live Cookbook

CONTENTS

The Best Ingredients

Our Guest Chefs

Smoothies, Blended Salads, and Juices

Berry Banana Smoothie

Apple Oatberry Smoothie

Super Easy Blended Salad

Chocolate Cherry Smoothie

Boston Green Smoothie

Orange Creamsicle Blended Salad

Purple Monster Smoothie

High Cruciferous Juice

Immunity Power Juice

Detox Green Tea

Pomegranate Refresher

Blueberry Nut Oatmeal

Overnight Oatmeal

Quick Banana Berry Breakfast To Go

Quinoa Breakfast Pudding

Butternut Blueberry Breakfast

Slow Cooker Eggplant Breakfast

Butternut Breakfast Soup

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

Nutritarian Pickling Juice

Mixed Greens and Strawberry Salad

Shredded Brussels Sprouts Salad

Apple Bok Choy Salad

Spiced Pumpkin Seed Cabbage Salad

Orange Sesame Micro Salad

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

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

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

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

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

Apple Berrynut Bites

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

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

Eat to Live for All Occasions

Acknowledgments

About the Author

Also by Joel Fuhrman, M.D.

About the Publisher