A frequent guest on Dr. Mehmet Oz's health talk show, Dr. Joel Fuhrman is the best-selling author of books advocating his nutrient-dense, plant-based diet, such as "Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss" (click for details). However, he's never written a cookbook - until now. HarperOne has published the eagerly awaited companion to his "Eat to Live" program, and it deserves the title of best healthy diet cookbook of the year: "Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health" (click to order).
You'll learn how to follow his famous vegan diet plan, which Dr. Oz called the only approved Oz-crash diet (click here for the skinny), plus get healthy cooking tips and inspiring success stories. And oh those recipes, which range from divine desserts to magnificent meal meals to superb smoothies! It's not surprising that vegan singer Alanis Morissette has proclaimed Dr. Fuhrman to be her diet guru (read about it by clicking here).
Want a sample? We've got the recipes for a smoothie and a salad below, reprinted with permission from "Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health."
Purple Monster Smoothie Ingredients
- 1 banana
- 2 cups fresh or frozen pineapple chunks
- 2 cups frozen blueberries
- 2 heads Boston lettuce
- 1 tablespoon ground chia seed
- 1/2 cup water
Blend all ingredients in a high-powered blender until smooth. Adjust water to
achieve desired consistency.
PER SERVING: CALORIES 233; PROTEIN 4g; CARBOHYDRATES 55g; TOTAL FAT 2.9g; SATURATED FAT 0.3g;
SODIUM 22mg; FIBER 9.6g; BETA-CAROTENE 2631ug; VITAMIN C 75mg; CALCIUM 67mg; IRON 1.6mg;
FOLATE 70ug; MAGNESIUM 64mg; ZINC 0.6mg; SELENIUM 2.1ug
Quinoa Mango Salad Ingredients
- 1 cup dry quinoa
- 1 cucumber, chopped
- 1 ripe mango, peeled and diced or 2 fresh peaches, pitted and chopped
- 2 pints cherry or grape tomatoes, halved
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons balsamic vinegar
- 1 1/2 cups cooked garbanzo beans (chickpeas) or 1 (15 ounce) can,
- low-sodium or no-salt-added garbanzo beans, drained
- 5 ounces mixed baby green
Directions: Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.
In a saucepan, bring 2 cups water to a boil. Add quinoa and turn down the heat
to low. Cover and simmer gently until all the liquid is absorbed, about 15 minutes.
In a large bowl, combine cooked quinoa, cucumber, mango, tomatoes, basil,
vinegar and chickpeas.
Serve on a bed of mixed greens.
PER SERVING: CALORIES 335; PROTEIN 15g; CARBOHYDRATES 65g; TOTAL FAT 3.3g; SATURATED FAT 0.4g;
SODIUM 39mg; FIBER 10.6g; BETA-CAROTENE 596ug; VITAMIN C 31mg; CALCIUM 173mg; IRON 7.7mg;
FOLATE 210ug; MAGNESIUM 175mg; ZINC 3.2mg; SELENIUM 1.4ug