The Doctor's Food! Dr Fuhrman at the Art of Living Retreat Center
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Recipes in this Video
15 recipes
Ingredients
- ●1 cup steel cut oats
- ●4 cups water
- ●1/2 tsp salt
- ●1/2 cup milk (or plant-based milk)
- ●2 tbsp maple syrup (optional)
- ●1/2 tsp cinnamon (optional)
- ●Fresh fruits for topping (e.g., bananas, berries)
- ●Nuts or seeds for topping (e.g., almonds, chia seeds)
Instructions
- 1In a medium saucepan, bring 4 cups of water to a boil.
- 2Add 1 cup of steel cut oats and 1/2 tsp of salt to the boiling water.
- 3Reduce the heat to low and simmer uncovered for about 20-30 minutes, stirring occasionally.
- 4Once the oats have absorbed most of the water and are tender, remove from heat.
- 5Stir in 1/2 cup of milk (or plant-based milk) and mix well.
- 6If desired, add 2 tbsp of maple syrup and 1/2 tsp of cinnamon for flavor.
- 7Let the oats sit for a few minutes to thicken.
- 8Serve warm, topped with fresh fruits and nuts or seeds as desired.
Equipment
medium saucepanmeasuring cupsmeasuring spoonsstirring spoon
vegetariangluten-freenut-free
Smoothies are popular for their health benefits and convenience, often consumed as a quick meal or snack.
Ingredients
- ●2 cups spinach
- ●1 banana
- ●1/2 cup Greek yogurt
- ●1/2 cup almond milk
- ●1 tablespoon honey
- ●1/2 cup ice cubes
Instructions
- 1Add spinach, banana, Greek yogurt, almond milk, and honey to a blender.
- 2Blend on high until smooth and creamy.
- 3Add ice cubes and blend again until the ice is crushed and the smoothie is chilled.
- 4Taste and adjust sweetness if necessary by adding more honey.
- 5Pour the smoothie into a glass and serve immediately.
Equipment
blendermeasuring cupsspoonglass
vegetariandairy-freegluten-free
Ingredients
- ●1 cup rolled oats
- ●2 cups almond milk
- ●1/2 cup blueberries
- ●2 tbsp chia seeds
- ●1 tbsp maple syrup
- ●1/2 tsp vanilla extract
- ●1/4 tsp cinnamon
- ●pinch of salt
Instructions
- 1In a mixing bowl, combine rolled oats, chia seeds, and salt.
- 2In a separate bowl, mix almond milk, maple syrup, and vanilla extract.
- 3Pour the almond milk mixture over the oats and chia seeds, stirring well to combine.
- 4Add the blueberries and gently fold them into the mixture.
- 5Cover the bowl and refrigerate overnight (or for at least 4 hours) to allow the oats and chia seeds to soak.
- 6In the morning, stir the mixture well before serving.
- 7If desired, add more almond milk to reach your preferred consistency.
- 8Serve chilled, topped with additional blueberries and a sprinkle of cinnamon if desired.
Equipment
mixing bowlrefrigeratorspoon
Ingredients
- ●2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk
- ●2 large eggs
- ●1 cup currants
- ●1 tsp ground cinnamon
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- 5Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6Fold in the currants gently into the batter.
- 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Equipment
muffin tinmixing bowlswhiskspatulatoothpick
Tailgate chili is a popular dish served at sporting events, particularly in the United States, where fans gather to enjoy food and drinks before games.
Ingredients
- ●2 lbs ground beef
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 cans (15 oz each) kidney beans, drained and rinsed
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (28 oz) crushed tomatoes
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp cayenne pepper
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup beef broth
- ●1 tbsp olive oil
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute.
- 4Add ground beef to the pot, breaking it up with a spoon, and cook until browned.
- 5Drain excess fat if necessary.
- 6Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper, cooking for 1-2 minutes to toast the spices.
- 7Add crushed tomatoes, kidney beans, black beans, and beef broth to the pot, stirring to combine.
- 8Bring the mixture to a boil, then reduce heat to low and let simmer for at least 30 minutes, stirring occasionally.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with your choice of toppings such as cheese, sour cream, or green onions.
Equipment
large potwooden spoonknifecutting board
Ingredients
- ●4 large whole wheat tortillas
- ●1 cup herbed cream cheese
- ●2 cups mixed salad greens
- ●1/2 cup sliced cucumbers
- ●1/2 cup shredded carrots
- ●1/4 cup sliced red bell pepper
- ●1/4 cup sliced red onion
- ●1/4 cup cherry tomatoes, halved
- ●1 tbsp olive oil
- ●1 tbsp balsamic vinegar
- ●Salt and pepper to taste
Instructions
- 1In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create a dressing.
- 2Spread 1/4 cup of herbed cream cheese evenly over each tortilla.
- 3Layer mixed salad greens, cucumbers, carrots, red bell pepper, red onion, and cherry tomatoes on top of the cream cheese.
- 4Drizzle the dressing over the vegetables.
- 5Carefully roll each tortilla tightly, starting from one end and rolling to the other.
- 6Slice each wrap in half diagonally to serve.
- 7Arrange the wraps on a platter and serve immediately.
Equipment
mixing bowlwhiskknifecutting boardplatter
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 small head green cabbage, shredded
- ●1 large carrot, grated
- ●1/2 red bell pepper, thinly sliced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup apple cider vinegar
- ●2 tablespoons olive oil
- ●1 tablespoon honey
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon garlic powder
Instructions
- 1In a large bowl, combine the shredded cabbage, grated carrot, sliced red bell pepper, and chopped parsley.
- 2In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, black pepper, and garlic powder until well combined.
- 3Pour the dressing over the cabbage mixture and toss to coat evenly.
- 4Let the slaw sit for at least 15 minutes to allow the flavors to meld.
- 5Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 6Serve chilled or at room temperature as a side dish.
Equipment
large bowlsmall bowlwhiskcutting boardknifegrater
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb sugar snap peas
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1 tsp lemon juice
Instructions
- 1Rinse the sugar snap peas under cold water and trim the ends.
- 2In a pot, bring about 1 inch of water to a boil.
- 3Place a steamer basket over the boiling water and add the sugar snap peas to the basket.
- 4Cover the pot and steam the peas for about 2-3 minutes until they are bright green and tender-crisp.
- 5Remove the steamer basket from the pot and transfer the peas to a serving bowl.
- 6Drizzle the olive oil and lemon juice over the peas.
- 7Sprinkle with salt and black pepper to taste.
- 8Toss gently to combine and serve immediately.
Equipment
potsteamer basketserving bowl
Ingredients
- ●4 cups mixed salad greens
- ●1/2 cup plain yogurt
- ●1/4 cup mayonnaise
- ●2 tbsp apple cider vinegar
- ●1 tbsp lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup sunflower seeds
- ●1/4 cup pumpkin seeds
- ●1/4 cup hemp seeds
Instructions
- 1In a large bowl, combine the mixed salad greens and set aside.
- 2In a separate bowl, mix together the yogurt, mayonnaise, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
- 3Stir in the sunflower seeds, pumpkin seeds, and hemp seeds into the dressing mixture.
- 4Pour the dressing over the mixed greens and toss gently to coat the greens evenly.
- 5Serve immediately or refrigerate for up to 30 minutes before serving for a chilled option.
Equipment
large bowlmixing bowlwhisk
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup almond flour
- ●1/2 cup cocoa powder
- ●1/2 cup maple syrup
- ●1/4 cup coconut oil, melted
- ●1/4 cup almond butter
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup dark chocolate chips
Instructions
- 1In a mixing bowl, combine almond flour and cocoa powder.
- 2Add maple syrup, melted coconut oil, almond butter, vanilla extract, and salt to the dry ingredients.
- 3Mix until well combined and a dough forms.
- 4Fold in the dark chocolate chips until evenly distributed.
- 5Line an 8x8 inch baking dish with parchment paper.
- 6Press the brownie mixture evenly into the bottom of the prepared dish.
- 7Refrigerate for at least 2 hours to set.
- 8Once set, remove from the dish and cut into squares.
- 9Serve chilled or at room temperature.
Equipment
mixing bowlspatula8x8 inch baking dishparchment paper
veganplant-baseddairy-freegluten-freenut-freesoy-free
Ingredients
- ●1 medium butternut squash, peeled and diced
- ●2 large carrots, peeled and diced
- ●1 large parsnip, peeled and diced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup coconut milk
- ●2 tbsp olive oil
- ●1 tsp ground cumin
- ●1/2 tsp ground nutmeg
- ●Salt and pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Stir in the diced butternut squash, carrots, and parsnip. Cook for about 5 minutes, stirring occasionally.
- 4Add the ground cumin, nutmeg, salt, and pepper. Stir to combine.
- 5Pour in the vegetable broth and bring the mixture to a boil.
- 6Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- 7Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
- 8Stir in the coconut milk and heat through for another 5 minutes.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
large potimmersion blendercutting boardknife
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups cooked white beans, mashed
- ●1 cup mushrooms, finely chopped
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1 cup breadcrumbs
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup nutritional yeast
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup vegetable broth
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- 3Add chopped mushrooms to the skillet and cook until they release their moisture and become tender.
- 4In a large bowl, combine the mashed white beans, sautéed mushroom mixture, breadcrumbs, parsley, nutritional yeast, thyme, salt, and pepper.
- 5Gradually add vegetable broth to the mixture until it holds together but is not too wet.
- 6Transfer the mixture to a loaf pan, pressing it down firmly to shape it.
- 7Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
- 8Remove from the oven and let it cool for 10 minutes before slicing.
- 9Serve warm with your choice of sauce or side.
Equipment
loaf panskilletmixing bowlspatula
Ingredients
- ●2 cups cauliflower florets
- ●2 cups fresh spinach
- ●4 medium potatoes, peeled and cubed
- ●1/2 cup milk (or plant-based milk)
- ●3 tbsp butter (or vegan butter)
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the cubed potatoes and cauliflower florets to the boiling water. Cook for about 15 minutes, or until tender.
- 3In the last 2 minutes of cooking, add the fresh spinach to the pot.
- 4Drain the potatoes, cauliflower, and spinach, and return them to the pot.
- 5Add the milk, butter, garlic powder, salt, and black pepper to the pot.
- 6Mash the mixture until smooth and creamy, adjusting the milk for desired consistency.
- 7If using, stir in the grated Parmesan cheese until melted and well combined.
- 8Taste and adjust seasoning if necessary.
- 9Serve warm as a side dish.
Equipment
large potcolandermashermixing spoon
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 lbs collard greens, washed and chopped
- ●1 onion, diced
- ●4 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 tsp red pepper flakes
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1 tbsp apple cider vinegar
- ●1 tsp sugar
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- 4Add the chopped collard greens to the pot, stirring to combine with the onion and garlic mixture.
- 5Pour in the vegetable broth and bring to a simmer.
- 6Season with salt, black pepper, and sugar, stirring well.
- 7Cover the pot and let the collard greens simmer on low heat for about 45 minutes, stirring occasionally.
- 8After 45 minutes, add the apple cider vinegar and stir to combine.
- 9Taste and adjust seasoning if necessary, then cook for an additional 10-15 minutes if desired for more tenderness.
- 10Serve warm as a side dish.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●4 cups sliced apples (Granny Smith or Honeycrisp)
- ●1 cup rolled oats
- ●1 cup brown sugar
- ●1/2 cup all-purpose flour
- ●1/2 cup unsalted butter, melted
- ●1 tsp ground cinnamon
- ●1/4 tsp salt
- ●1/2 cup chopped nuts (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the sliced apples with ground cinnamon and salt. Toss to coat the apples evenly.
- 3Spread the apple mixture evenly in a greased 9x13 inch baking dish.
- 4In another bowl, mix together the rolled oats, brown sugar, flour, and melted butter until crumbly.
- 5If using, stir in the chopped nuts into the oat mixture.
- 6Sprinkle the oat mixture evenly over the apples in the baking dish.
- 7Bake in the preheated oven for 30-35 minutes, or until the apples are tender and the topping is golden brown.
- 8Remove from the oven and let it cool for a few minutes before serving.
- 9Serve warm, optionally with vanilla ice cream or whipped cream.
Equipment
9x13 inch baking dishmixing bowlsspatulaoven
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