A couple of months ago customers began coming into the store looking for EAT TO LIVE by Joel Fuhrman. It isn’t a new book. Finally, I asked someone if they had seen the good doctor on a TV show. Yes, of course, on Dr. Oz. Holy cow!
I grabbed the next available copy, quickly scanned it, then decided to buy it. It has really, really good stuff in it. And Dr. Oz says.
I showed the book to my husband and we came up with a strategy to “work the book.” Jack would make a meal, then I would make a meal. Okay, sounds like a plan. After all, we’ve been eating less and less meat and more and more vegetables and fresh fruit for almost a year now. This seems like just the ticket to push us into the spot we need to be in.
We have cooked several of the recipes and found each one to be absolutely delicious. I do have to say the anti-cancer soup is not the most appetizing-looking dish, but it is really tasty.
I am including the recipe for the vegetarian chilli in this post. It is easy to make, and takes less time and ingredients. It makes enough for two people to have several meals. I love having it handy to take to work for lunch.
There are two drawbacks to this eating plan: it is time challenging; and it is costly. We buy most of our ingredients from Whole Foods, which I somewhat laughingly call (whole paycheck). You don’t have to use organic but we do for the most part.
One of the first chapters of the book states that you need to eat one pound of raw vegetables a day, and one pound of cooked vegetables, every single day. Dr. Fuhrman would like everyone to avoid meat. We have all but given up eating meat. But, on occasion we do enjoy grass-fed beef, in small portions. As Americans, we, like many others, have, over the years, gotten accustomed to portion sizes fit for a king. The only king-size portions we should be eating, according to Dr. Fuhrman, are those of vegetables. So, we are definitely putting more emphasis on vegetables. When we have chicken it is either organic or from the “green” section of Publix. And not that often. Fish and seafood are carefully chosen. Shrimp from Asia is suspect.
EASY THREE-BEAN VEGETABLE CHILI (serves six)
1 pound firm tofu
5 teaspoons chili powder, or more to taste
1 teaspoon ground cumin
10 ounces onion
3 cups broccoli, finely chopped
3 cups cauliflower, finely chopped
3 cloves garlic, chopped
1 can (15-ounce) pinto beans, no -salt added or low-sodium, rinsed and drained
1 can (15 ounce) black beans, no-salt added or low sodium, rinsed and drained
1 can (15 ounce) red beans, no-salt added or low sodium, rinsed and drained
1 (28-ounce) can diced tomatoes, no-salt added
1( 4-ounce) can chopped green chilies, drained
2 1/2 cups fresh or frozen corn kernels
2 large zucchini, finely chopped
Squeeze the excess water out of the tofu and crumble. Place crumbled tofu, chili powder, and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.
I omitted the chilies, and I used fresh onion, cauliflower, and broccoli. He actually calls for frozen veggies in his recipe. That would make the going much quicker. I also added some water. I think a spoon of tomato paste would work too. It makes a huge pot, more than enough for several meals.
Well, I hope I have given you all some good information about the latest diet/health book. It’s becoming a way of life for more people as we all learn to eat healthier.
Oh, Jack made the vegetarian lasagna last night and we each had two helpings!!