Thank You to Kim Griffiths for this delicious recipe

Water saute every vegetable you have. Add a dash or two of red pepper flakes and cayenne pepper if you like it spicy. Leave the pea pods, bean sprouts, herbs, lime, and scallions raw. After 10 minutes of cooking the veggies, fill the pan with about 5 – 7 cups of water, add 2 tablespoons of rice vinegar, and 3 tablespoons of miso paste (I use white miso). Mix well. Serve over buckwheat or udon noodles (or not if you’re watching your grains). Bon appetite!

Southwestern Quinoa Salad

3 cups of water 1 ½ cups of quinoa, rinsed Juice from 3 limes 2 tsp cumin ½ tsp chili powder 1/8 tsp ground chipotle chili powder (or cayenne) 2 T red wine vinegar 4 cloves of minced garlic 1 can black beans, drained 1/4 cup fresh or frozen corn (steam the corn if using fresh) 1/4 red onion, diced 1/4 cup roasted red pepper, diced 1 T minced jalapenos ¼ cup cilantro

1. In a large pot bring water to a boil. Add quinoa and boil for 10 minutes.

2. Remove from heat and drain in fine mesh sieve. Bring a fresh pot of water to boil. Place quinoa in the sieve over it. Cover with a kitchen towel and lid. Steam for 10 minutes. Remove from heat and allow to cool.

3. Meanwhile make the dressing by combining lime juice, cumin, chili powder, chipolte chili powder, vinegar, and garlic. (You can do this in a small bowl or in a blender)

4. In a separate bowl, combine black beans, corn, onion, red pepper, jalapenos and cilantro.

5. After quinoa cools, combine with black bean mixture.

6. Toss with dressing

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My New Idea to Go With Dr. Fuhrman’s New Cookbook Coming Out October 8th!

I am committing to make every recipe in the book and post a photo and review of each here.

You can follow my Eat to Live journey to health on my Eat to Live Facebook Page.


Dr Fuhrman, 4th of July Recipe

Sunny Bean Burgers

Serves: 2 Preparation Time: 10 minutes


1/4 cup sunflower seeds 2 cups cooked kidney or pinto beans or canned no-salt-added or low- sodium kidney beans, drained 1/2 cup minced onion 2 tablespoons low-sodium ketchup 1 tablespoon wheat germ or old fashioned rolled oats 1/2 teaspoon chili powder

Directions: Preheat the oven to 350 degrees. Lightly oil a baking sheet with a little olive oil on a paper towel.

Chop the sunflower seeds in a food processor or with a hand chopper. Mash the beans in the food processor or with a potato masher and mix with the sunflower seeds. Mix in the remaining ingredients and form into six patties.

Place the patties on the baking sheet and bake for 25 minutes. Remove from the oven and let cool slightly, until you can pick up each patty and compress it firmly in your hands to re-form the burger. Return the patties to the baking sheet, bottom side up, and bake for another 10 minutes.

Note: If desired, these may be done on a grill.


Eat to Live, Rainbow Shredded Salad!

Breakfast or anytime!


Shredded beet, carrots, cauliflower and Pink Lady apple, served over a bed of chopped greens and sprinkled with raw sunflower seeds, fresh blueberries, and a few currants.   Also delicious with a little lime juice sprinkled on top!

Created by Sharon McRae 6.10.2012 eat to live, recipes, nutritarian, beets

Bollywood Tofu Scramble, Eat to Live Style

eat to live, nutritarion, recipes, healthy


Serves 4

16oz Extra Firm Tofu* 1 cup Vegetable Broth* 3/4 cup Sweet Onion, Diced 1/4 cup Diced Garlic 1/2 Red Bell Pepper 1 M.  Zucchini, Diced 1 Cup Tomato, Seeded and Diced 1 Cup Spinach , chiffonaded 1/4 Cup Chives, Chopped 1 Avocado, sliced 1/2 Teaspoon Turmeric 1 Teaspoon Curry powder Black pepper 1/4 Lemon, Squeezed or Salt (optional)

*Remove excess liquid from the tofu. Do this by sandwiching the tofu between two plates. Place something heavy on the top plate to help with this (a large can of beans work well) . Set aside for up to 2 hours. We want the tofu as dry as possible.Drain off the liquid.

**Vegetable broth can be made with hot water and vegetables broth powder. If you use bullion select one with NO Sodium. If you have your own vegetable stock … that’s even better!


In a large skillet, saute onion, garlic, zucchini, and red pepper in 1/2 cup of the vegetable broth. Cook on high heat until the broth is almost cooked out.

Slice the tofu

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