I’ve had several e-mails lately from people who are just embarking on Dr. Fuhrman’s Eat to Live plan. I love getting these types of messages and I always try to answer questions or provide support whenever possible. I realize that not everyone is convinced about the need to follow a vegetable-based plan such as Dr. Fuhrman’s, though, and some may also not understand my motivations.
I found this quote on Dr. Fuhrman’s site (link is here) where he describes why he eats this way: “I Eat To Live. Why? Because I enjoy eating lots of great tasting food that guarantees my favorable low cholesterol, freedom from heart disease, protection from cancer, and maintain my youthful vitality into my later years. I have learned that good health is your greatest wealth. That is why you should Eat To Live, too.”
That pretty much sums it up, don’t you think? Eat good food that supports disease prevention and quality of life as we age.
For those of you who are wondering what “good food” encompasses on a plan that doesn’t use salt, oils or added sugars, here are some of my favorites.
I just updated my Anti-Cancer Green Breakfast Smoothie recipe with a reduced number of dates and expanded instructions for preparation. I drink this every morning:
Lunch is generally a very large salad using romaine lettuce with lots of chopped, raw vegetables on top. I also add a small handful of raw nuts or seeds, some avocado and sometimes some microwaved frozen asparagus. Fat in the diet is certainly important, but I choose to use whole-food fats like avocados, nuts and seeds. I make sure that I always have an avocado or cashew-based dressing for my daily salads. One of my favorites is my Creamy Avocado Dressing (see recipe below) which is just blended avocados with vinegar, garlic and onions.
As I said, I use this dressing on my lunch salad nearly every day. Sometimes I get all crazy and make a dressing with beans and tahini. My Protein-Packed Lemony Salad Dressing recipe is a good example. This photo is a good example of the size of my lunch salad:
I like to have “dessert” after lunch and dinner which is almost always fruit-based. My favorite after-lunch treat is to blend one-half of a frozen banana with homemade almond milk, another half cup of frozen fruit like strawberries or peaches, one serving of leafy greens like raw kale and a dash of vanilla extract. It is surprisingly satisfying.
Dinner in my household varies. I try to make a bean and vegetable blended soup at least once a week. Last week, you’ll recall I made a beet-based version that I really enjoyed:
I also love to make bean or tofu burgers or other types of stews with leafy greens. My after-dinner dessert is almost always fresh fruit of some kind. I try to eat dinner around 6 p.m. so I stop eating a good three hours before bedtime.
So that’s it, an outline of how I eat. I’ve been following Dr. Fuhrman’s plan for about a year and a half now and it’s provided me with a very easy way to lose excess weight, maintain a healthy weight and feel nourished, healthy and satisfied.
Got more questions? Shoot me an e-mail at carrieATcarrieonlivingDOTcom or leave a comment. I love hearing from people who read my blog, it is the most rewarding aspect of what I do here.
P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance!Print
Creamy Avocado Salad Dressing
- Yield: 4-6
- Category: Salad Dressing
- 3 large ripe avocados
- 1/2 large white onion
- 2 garlic cloves
- 2 – 2 1/2 cups of white balsamic vinegar (I buy this at Trader Joe’s, but you can substitute any vinegar you like)
- Combine ingredients in a high-speed blender and whirl until smooth. Store covered for up to 5 days in the refrigerator. Dressing will thicken as it sits.