iEat Green - Joel Fuhrman- MD & author-03.12.20

Joel Fuhrman, M.D. is a board-certified family physician, six-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. He is the President of the Nutritional Research Foundation and on the faculty of Northern Arizona University, Health Sciences division. Dr. Fuhrman coined the term “Nutritarian” to describe a nutrient-dense eating style, designed to prevent cancer, slow aging, and extend lifespan.

 

For over 25 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world. Dr. Joel Fuhrman is a graduate of the University of Pennsylvania (Pearlman) School of Medicine (1988) and has received the St. Joseph’s Family Practice Resident’s Teaching Award for his contribution to the education of family practice residents; and a C3 Cardiology Global Health Award for teaching cardiologists nutritional science.

 

In addition to the Dr. Fuhrman Wellness Center in New Jersey, Dr. Fuhrman also operates his Eat To Live Retreat in San Diego where overweight people from all over the world come to stay for 4-12 weeks to conquer food addiction and recover their health.

 

Dr. Fuhrman is a former world-class figure skater, who placed second in the United States National Pairs Championships in 1973 and third in the World Professional Pairs Skating Championship . Along with his nutritional expertise, Dr. Fuhrman has been involved professionally with sports medical committees, advised professional and Olympic athletes, and instructed athletic trainers and world-class athletes about maximizing performance as they age and preventing injury.

 

Szechuan Vegetable Delight

 

Ingredients

1 onion, cut in half, then sliced into crescent moons 

3 carrots, cut into small chunks   

1 head broccoli

3 small Japanese eggplants

8 oz. baby bella mushrooms

Napa Cabbage- 2 cups  shredded

1 baby bok choy

1 orange pepper, large diced

2 Tbs. grated ginger

2 Tbs. minced garlic

olive oil 

3 Tbs. tamari (to taste)

1 t. Dark sesame oil

1 t. hot sesame oil

2 Tbs. Aji Marin

1 t. corn starch

cilantro

 

 

1. Cover bottom of wok with oil. When oil is hot, add the onions, and carrots. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft. 
2. Meanwhile, in another pot, steam the eggplant until soft- (10 min)
3. Add the mushrooms to the wok and cook for 5 minutes. Then add the broccoli and remaining garlic and ginger. 
4. Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the peppers, napa cabbage and bok choy. Add a little water if needed to deglaze the wok.  
5. In a small bowl, make a mixture of the cornstarch, tamari, sesame oil and mirin, and pour over vegetables. Cook for a few minutes more, allowing the sauce to thicken. 
6. Add the dark sesame oil and hot sesame oil.
7. Taste and adjust according to your preference. Add more Tamari  or hot sesame oil if desired
8. Garnish with cilantro (or parsley)
9. Serve with Vegetable Fried Brown Rice