Dr. He is the author of several books, including the New York Times bestsellers Eat to Live, Super Immunity, Eat to Live Cookbook, The End of Dieting, and The End of Diabetes
from The Eat to Live Cookbook by Dr. After many days of dragging my butt to get this recipe completed I was already kind of over it before we even took our first bite
Today I listened to The School of Greatness with guest Dr. As for work stuff, my cookbook is coming along nicely, but just between you and me and whomever else reads this, my favorite part of working on a health desserts cookbook is the food photography part
According to the Aggregate Nutrient Density Index (developed by Dr. Joel Fuhrman), kale receives the highest possible nutritional index score, with an incredible punch of vitamins, minerals, fatty acids and other essential elements in every ounce
In The Elephant in the Room, Rowe, Lantern books cofounder, examines the lives and work of Wangari Maathai and Daphne Shledrick, two very different Kenyan conservationists
I've make some soups and stews out of the dried beans and grains I have on hand. Dinner was Shane's Lentil Soup (from Vegan Under Pressure - for a chance to enter to win this new cookbook, you can enter here
Thinking about Dr. Joel Fuhrman’s recommendation to eat G-BOMBS – Greens, Beans, Onions, Mushrooms, Berries, Seeds, I challenged myself to make a new breakfast dish that contained all those ingredients
Dr. Joel Fuhrman, the director of the Nutritional Research Foundation, shows you how to live a long and happy disease-free life in his book The End of Diabetes
Maybe, if we're lucky, next month's author might be Dr. Fuhrman. But what I discovered last week was a group of people all cooking out of one Vegan cookbook author's recipes, sharing their photos, tips and reviews on Instagram
Fuhrman is an internationally recognized expert on nutrition and natural healing, and has appeared on hundreds of radio and television shows including The Dr
from The Eat to Live Cookbook by Dr. Based on a reader's rave review of the dressing for this salad, I decided to triple the dressing portion of the recipe thinking that I would love having the extras for salads during the week, also wanting to use up more of the specialty ingredients (shallots, apple juice, parsley and sage) that I bought for the salad knowing I would have no other use for them but this dressing
from The Eat to Live Cookbook by Dr. Joel Fuhrman. Well, as you can see from my photo above, this didn't exactly turn into a "cannelloni" with stuffed and rolled slices of eggplant smothered in Romesco Sauce
from The Eat to Live Cookbook by Dr. I served it with cabbage soup given to me by a girlfriend, a big salad with the dressing leftover from this salad (which has been a HUGE hit with my girlfriends) and a pot of whole wheat linguine with no-salt pasta sauce (so there was something on the table for the little kids)
