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Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health, by J
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- Do you want to eat delicious food that allows you to lose weight and keep it off permanently without hunger or deprivation?
- Do you want to throw away your medications and recover from chronic illnesses such as heart disease, high blood pressure, and diabetes?
- Do you want to maintain your good health, live longer, and enjoy life to the fullest?
If you said yes to any of these, then the Eat to Live Cookbook is for you.
Through his #1 New York Times bestselling book Eat to Live, Joel Fuhrman, M.D., has helped millions of readers worldwide discover the most effective, healthy, and proven path to permanent weight loss.
Now the Eat to Live Cookbook makes this revolutionary approach easier than ever before. Filled with nutritious, delicious, and easy-to-prepare recipes for every occasion, the Eat to Live Cookbook shows you how to follow Dr. Fuhrman's life-changing program as you eat your way to incredible health.
- Sales Rank: #23898 in eBooks
- Published on: 2013-10-08
- Released on: 2013-10-08
- Format: Kindle eBook
About the Author
Joel Fuhrman, M.D., is a board-certified family physician and nutritional researcher who specializes in preventing and reversing disease through nutritional and natural methods. Dr. Fuhrman is the research director of the Nutritional Research Foundation. 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.
Most helpful customer reviews
737 of 757 people found the following review helpful.
No matter what diet you follow, this cookbook has something for you.
By R. Cronise
I think this is a great place to start if you want to test the waters a bit and see what eating nutritarian is all about. The first 30 pages have everything you need to get started. It won't require the all out chaos in the family meal plan - occurring when the family is forced to eat what you are eating; rather, you can fix any one of these fantastic recipes as a side dish and skip the main course. They will like it too.
If you aren't familiar with what Dr. Fuhrman teaches, there is a enough instruction in the book to get a good overview. I didn't begin to eat greens regularly until 3 years ago when I started following the Eat to Live plan. Now, they are a normal part of my diet and I don't think twice about it - I wish I had THIS cookbook in 2009!
There are a couple of points that should be emphasized. First, he clearly explains that it's better to add vegetables and fruits to your diet than to be overly focused about organic/GMO/etc... Not that these are unimportant, but if cost or availability is a concern, eating regular versions of these vegetables is far better than skipping. He points out that most science studies cited for health benefits used conventional varieties of vegetables and fruits. There is an excellent guide on which produce is most likely to have pesticides and it can help you focus limited budgets where it will be most healthful. All the recipes for diabetes and metabolic disorder are clearly marked.
Next, he and the 6 guest chefs created guides on how to select the best vegetables, etc... These are throughout the book, so if you don't know what to look for our how to make the perfect selection, there's help doing it along with many other tips and tricks. These are sprinkled within the recipes and most are set apart from the text in green highlight or boxes. As well, if you don't know how to sauté with water or prepare an artichoke, it's here in easy to follow directions. He even has a guide to spices!
One helpful hint if you're not accustomed to eating fresh vegetables daily - start slow when shopping. Until you get the flow of fresh greens and vegetables, buying too much at one time will result in too much ending in the compost pile or disposal. Once you get the hang of it, you'll have a good feel for when and what to buy and you are in and out of the grocery store with just a few things. If you spread that out with some of the recipes made of staples, or soups and stews which can be stored/frozen, you're never far from a great tasting healthful meal.
There are suggestions on additions if you aren't eating a vegan diet, which may not be as healthful, but will be welcomed for mixed-diet households. Dr Fuhrman encourages people to eliminate the calorie dense animal food, but he doesn't beat people up with it. I choose the plant-versions, because that's what I prefer.
Finally, his AMAZING approach to making dressings deserves noting. This is the single item that allowed me to fully convert to eating this way. They are delicious and EASY to make. Once you make one or two examples, you can literally make unlimited sauces and dressings with his easy to understand 4-ingredient approach. I know others have "complained" a bit by him promoting his ingredients, but he always offers alternatives in the recipes that can be found at your local grocery store. Many of his items are available here on amazon if you'd rather buy than make. That being said, anyone can make dressings fresh in just a few minutes and if you keep just a few key ingredients in the house, you're always ready to go! Remember, they aren't just for salads.
I'm grateful to him on many levels - health and weight, but equally important is he is a fantastic man with an unrelenting drive and passion to help people get better using nothing but food. It works if you follow it.
In the past, getting started has been the biggest obstacle for most people and this cookbook is definitely a big help.
1052 of 1138 people found the following review helpful.
Mixed Feelings
By Talvi
The Eat To Live Cookbook is based upon other books by Dr. Furhrman and focuses on his work with individuals who want to be healthier (weight loss or disease control). It is a companion to his other book Eat To Live.
In the preface, he lays out the foundation for the recipes: foods to eat every day, foods to avoid, quantities to take and how to prepare or cook those foods. A lot of the emphasis is on green leafy vegetables and beans - and so the recipes do contain a lot of those ingredients. His suggestion is to avoid foods like breads, animal-derived products such as meats and dairy, and of course sugary foods and soda. Most of the recipes have a base of what he calls G-Bombs - Greens, Beans, Onions, Mushrooms, Berries, Seeds. He also rates foods based upon their nutritional value per calorie. Finally, he gives recommendations on food shopping, preparation, herbs, organic product, etc.
The recipes are of a great variety and interest but quite a few have already been published by Fuhrman. Worrisome for me is that I don't live in a major metropolitan center where a lot of exotic or less common fruits/vegetables/greens are available. I've been unable to find several ingredients: some ingredients are only available here in season. Fortunately there aren't too many exotic ingredients - the recipes stick to the staples outlined in Furhman's good food index.
One big issue for me, and definitely a minus, is that several of the recipes call for premade items sold on Furhman's website. I don't understand why a recipe would include a premade ingredient that could only be bought from the author - especially one as important as the flavoring. His book states that the recipes for those premade seasonings are available online but I haven't found them so they aren't really freely available as stated in the book (I believe you can get them if you pay him more money for a subscription). And those products are extremely expensive - which makes this whole book feel like a ponzi scheme disguised as recipes to get you to his website and buy his products. I would have trusted the book a lot more if the recipe for those 'zests' (which add the important flavoring) and such were in the book as well. If we paid for a book of recipes, why not truly give us all the ingredients needed without having to go to his website and buy more pre-made products to get the taste as intended? I know I can randomly substitute - but how would I know what works best without knowing how the recipe was intended to taste in the first place? If I just made my own recipes, I'd not need the book?
In any event, it all read well and I know Eat To Live has been a great solution for so many. but I think I'll be avoiding his website, which feels just a little too slick with all its upsell pushing. I shouldn't have to buy additional products, available only in one place (especially if only the author's website), just to complete a recipe. Reviewed from an ARC.
9 of 9 people found the following review helpful.
A good start for vegan cooking
By Irma Simpson
This cookbook is much easier to buy into if you read the Eat to Live book first. The recipes make more sense when you have the context of the entire plan in your head. Having said that, there are a lot of problems with this book. In my case, I decided to try this diet as several others had failed, and my doc had just doubled my statin drug. I retrofitted my pantry and fridge and started tackling the diet and the recipes. It was costly, not just for all the stuff I had to buy at the health food store, but for much of the food I threw out. I did NOT buy all the Fuhrman products -- to me, his product-shilling is the one thing that really wrecks his credibility...and the fact that you can't even log onto his website for support/additional info without forking out at least $40/month. You do not need even one of those products to make these meals. Use Mrs. Dash's and your own spices for seasonings, and instead of flavored vinegars, add your own. (I.e., instead of buying fig vinegar, chop a few dried figs, simmer them in some balsamic vinegar and water for 15 minutes, strain out the figs and dump that into your recipe.) Be a little creative. Also, some of the ingredient amounts are off...either too much or too little. Many of the recipes, esp. those by 'famous' chefs, are impossibly complicated (and the couple I tried tasted awful). Bottom line, this diet works! After 5 weeks, I'm down 15 pounds and feel terrific. Headaches, hand/feet cramps, indigestion and insomnia have disappeared. I do not miss dairy, meat, fish, carbs at all. I do add a sweet potato or some brown rice occasionally. I also use a tiny bit of cooking spray when I saute vegetables - that water sauteing is for the birds. Don't bother with the 25-ingredient soups and entrees, don't be afraid to substitute with stuff on hand or omit some of the more exotic stuff. This is a diet for life, and is surprisingly easy to adapt to after the first week or so. You will not be disappointed. Also - search online for vegan recipes - very large selection out there, and most use fewer and more common ingredients. Good luck!
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