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Eat To Live

Eat Your Greens Fruit Smoothie
Serves: 2
Ingredients:
3 ounces baby spinach or kale
2 ounces romaine lettuce
1 banana
1 cup frozen or fresh blueberries
1/2 cup unsweetened soy, hemp or almond milk
1/2 cup pomegranate juice 
1 tablespoon ground flaxseeds

Instructions: Blend all ingredients in a high-powered blender until smooth and creamy.

Berry Banana Smoothie
Ingredients:
1 banana
½ cup unsweetened soy, almond or hemp milk
1 cup frozen strawberries
1 tablespoon ground chia seeds
1 cup romaine lettuce or spinach

Directions: Add all ingredients to a high powered blender and blend until creamy and smooth

Blueberry Nut Oatmeal
Ingredients:
1 ¾ Cups Water
1 cup old fashioned rolled oats
1 cup grated apple
2 tablespoons currants (omit for diabetic and weight loss diets)
1 tablespoon ground flax seeds
1 cup fresh or frozen blueberries
6 pecan halves, chopped
6 walnut halves, chopped

Instructions: In a saucepan, bring water to boil and stir in oats, apple, currants and flax seeds. Turn heat down and simmer for 5 minutes.
Stir in blueberries, pecans and walnuts. Remove from heat, cover, and let sit for 2-3 minutes before serving.

Chia Breakfast Pudding
Serves: 2
Ingredients:
1 cup unsweetened vanilla soy, hemp or almond milk
1/4 cup whole chia seeds
1/4 cup rolled oats
1/2 teaspoon alcohol-free vanilla extract
2 tablespoons raisins
1/4 cup blueberries
1/2 sliced banana

Instructions: In a bowl, mix together all ingredients except blueberries and banana. Let mixture sit for 10 minutes.
(For an on-the-run breakfast, make the night before and store in the refrigerator)
Stir in blueberries and banana. Add additional non-dairy milk if desired to adjust consistency.
Note: Chia seeds absorb water very easily; when you combine them with a liquid, they form a gel. 
This recipe takes advantage of that property to make a delicious breakfast pudding.

Kale Salad with Avocado and Apples Serves: 4
Ingredients:
1 bunch kale, tough stems and center ribs removed
1 avocado, peeled and chopped
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon fresh ginger root, minced
1/2 medium onion, minced
1 large apple, cored and chopped
1/2 cup raw cashews, chopped

Instructions: Roll up each kale leaf and slice thinly. Add to bowl along with avocado and lemon juice.
Using your hands, message lemon juice and avocado into kale leaves until kale starts to soften and wilt and each leaf is coated, about 2 to 3 minutes.
Mix in garlic, ginger, onion and apple. Top with chopped cashews.

Almond Balsamic Vinaigrette
  Serves: 6
Preparation Time: 8 minutes
  Ingredients:
3-4 cloves garlic, unpeeled
1/2 cup water
1/3 cup balsamic vinegar
1/4 cup raw almonds
1/4 cup raisins
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder

Instructions: Preheat oven to 350 degrees. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft.
When cool, remove the skins.
Blend the roasted garlic with the remaining ingredients in a food processor or high-powered blender.

Tailgate Chili with Black and Red Beans
Serves: 5
Ingredients:
1/2 cup bulgur 
1 cup water
3 cups chopped onions
3 cloves garlic, minced or pressed
2 green bell peppers, chopped
3 cups diced tomatoes 
1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained
3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained
2 cups fresh or frozen corn kernels
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup chopped fresh cilantro

Instructions: Combine bulgur and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender.
While bulgur cooks, heat 1/8 cup water in a large saucepan and water sauté onions and garlic until almost soft, about 5 minutes.
Stir in green peppers and sauté an additional 3 minutes, adding more water as needed.
Stir in diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add bulgur and simmer for an additional 5 minutes. Stir in cilantro.

Chocolate Hazelnut Ice Cream
  Serves: 2
Ingredients:
1/3 cup soy, hemp or almond milk
2 tablespoons natural cocoa powder
2 ripe bananas, frozen (see note)
1/4 cup raw hazelnuts or macadamia nuts
2 medjool or 4 deglet noor dates, pitted

Instructions: Blend all ingredients in a high-powered blender until smooth and creamy.
Freeze until firm.
Note: Freeze ripe bananas at least 12 hours in advance. Peel bananas and seal in a plastic bag before freezing.

Website: www.drfuhrman.com

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NO PURCHASE NECESSARY. NO PURCHASE NECESSARY. Void in Quebec and where prohibited. Open to permanent legal residents of the 50 states of the U.S., D.C., and Canada (excluding Quebec), who are 18 years of age or older as of the date of entry. Starts at 9:00 am ET on 1/12/2015. Entries must be received by 11:59 pm ET on 1/25/2015. Prize restrictions apply. For details/Official Rules visit CLICK HERE

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