The New Eat To Live Cookbook

by Christine Selig


I just bought the new Eat to Live Cookbook By Dr Joel Fuhrman, HarperOne publisher, and spent yesterday going through it, picking out recipes and cooking.  

The cookbook is a companion to Eat to Live, Dr Fuhrman's first book outlining his nutritional theory, nutritarian - eating micronutrient dense foods. Dr Fuhrman translates peer reviewed nutritional science into nutritional practice.  His medical practice, in Flemington, New Jersey, specializes in nutritional medicine. Because of his evidence-based approach, particularly relying on meta-studies, he continues to take new research into account in his applied practice in nutritional medicine, and into his cooking tips and recipes. 

Dr Fuhrman loves food and loves to cook. This has led to his hands on approach to developing recipes that match his nutritional guidelines. 

Eat to Live Cookbook is great. This cookbook contains a selection of some of the best of Dr Fuhrman's recipes, ranging from how to make basics like healthy pita or tortilla chips to more complicated several step dishes like Vegetable Stir-Fry with an apricot garlic peanut sauce, that will impress, whether someone is nutritarian or not.  If you are a long time nutritarian or even just starting out, this cookbook is likely to have staples that will be in your regular weekly menu plan, including, California Creamed Kale, Cauliflower Spinach Mashed Potatoes and Portabella Veggie Fajitas. 

The Introduction chapter of the Eat to Live Cookbook is an excellent summary of Dr Fuhrman's approach - nutrition as the important building block to health. 

The key to good health and achieving your ideal body weight is to eat predominately those foods that have a high proportion of nutrients (non-caloric food factors) to calories (carbohydrates, fats and proteins).

His daily guidelines include: a large salad, at least a 1/2 cup legumes, at least three fruits, one ounce of nuts/seeds and at least one large serving of cooked vegetables.  

Dr Fuhrman's chapter on basic cooking, Cook to Live, provides helpful tools and techniques, information about herbs and spices, and tips for shopping and menu planning. There is also a guide to making decisions about buying organic produce.

Recipes in the Eat to Live Cookbook range from smoothies and juices to soups and stews to main dishes and deserts. The Fast Food chapter rehabs fast food recipes into nutrient packed healthy meals - like burgers, burritos and pizza. 

The Eat to Live Cookbook was clearly a group effort pulling together a range of tasty healthy choices. Talia Fuhrman, Joel's daughter, nutrition and cooking enthusiast, contributed several dishes including Goji Berry Walnut Squares with Chocolate Drizzle and Chef James Rohrbacher, the person responsible recently for making sure plenty of tasty food is available during the in-person events, contribution includes Herbed "Goat Cheese" (a vegan recipe). Other guest chefs include - Martin Oswald, Jack Hunt, Paul Bogardus and Christine Waltermyer. 

Will you (or your non-nutritarian friends and family) like this food, if you are not currently eating nutritarian?  You will enjoy many of the recipes. Nutritarian food does take some taste bud adjusting. Most people's taste buds have been desensitized to salt, oil, and refined carbohydrates (including sugar). Within a short time of removing most of those items from your food, your taste buds will readjust and you will be able to more fully taste the naturally occurring flavors of food. In the meantime, many of the recipes will taste delicious no matter what you usually eat.