ENTICEMENT FOR EACH OF 8 MODULES IN THE PROGRAM, FOLLOWED BY FUHRMAN’S (PARAPHRASED) ACTION TIPS
DAY 1 ACTION TIP: Eat a big serving of cooked green veggies with dinner.
DAY 2 ACTION TIP: Eat a big raw “gorilla salad” daily (lotsa color & cruciferous veggies).
DAY 3 ACTION TIP: Finish eating 3 or 4 hours before bedtime & if you’re hungry later try water, fruit, or raw veggies.
DAY 4 ACTION TIP: Make a weekly 4-day veggie bean soup w/ pureed onions in it.
DAY 5 ACTION TIP: Make your breakfast the night before (like overnight oats – oatmeal, blueberries, nutmilk, mashed banana, ground flaxseed, chia and/or hemp seeds).
DAY 6 ACTION TIP: Make your home your safe-zone.
(Fuhrman is insisting upon 100% abstinence from sugar, salt, oil, processed food & white flour for nutritional excellence.)
DAY 7 ACTION TIP: If you want dessert, eat frozen fruit.
DAY 8 ACTION TIP: Get more of your carb intake from low-glycemic food (especially spaghetti-squash and beans).
DAY 9 ACTION TIP: Supplement intelligently with DHA/EPA to optimize your Omega-3 index.
How Joel Fuhrman M.D.’s “Never Hungry Secret” Helps Normalize High Blood Pressure, Reverse Diabetes And Early-Stage Cancer, And Lose Weight Without Overwhelming Cravings!
Usually, you would have to pay Dr. Fuhrman for his time, consultation, event, or one of his books. But now, you can get 9 DAYS of insightful content for FREE! You’ll walk away with a step-by-step game plan for living a long, happy, and healthy life. The Eat to Live Masterclass runs from March 29th- April 8th.
P.S. Did you know eating at least one mushroom a day can help lower blood pressure and cholesterol, boost your immune system and even help you lose weight?
They’re like a wonder pill without medical costs or the side effects, except for the good ones. Pretty interesting, isn’t it?
* 1 ½ cups red lentils (plus ½ tsp salt for cooking the lentils)
* 2 ½ cups water
* 1 large onion
* One 8 oz package of mushrooms, chopped
* 4 garlic cloves
* 4 cups packed spinach, chopped
* One 15 ounce can diced tomatoes with juices
* 1 teaspoon dried sage
* 1 teaspoon garlic powder
* ½ tsp salt
* ½ cup fresh cilantro
* 2 cups old-fashioned rolled oats
* 1 cup barbeque sauce (I use “True Made” BBQ sauce, “Kansas City” flavor sold at Sprouts) Sooo yummy!
Instructions:
1) Preheat oven to 350 degrees.
2) Bring water and lentils to a boil. I added a ½ tsp salt. Upon boiling, lower heat and cover to simmer 8 to 10 min.
3) In same pan mash lentils with potato masher.
4) In a non-stick pan sauté onions over medium heat. Add mushrooms and garlic. Add the spinach and cover for 5 min.
5) Add the lentils to the onion, mushroom, spinach mixture and stir to combine. Add diced tomatoes, 1 tsp dried sage, 1 tsp garlic powder, ½ teaspoon salt, cilantro and stir. Add oats and stir again.
6) Get a one 9×9 pan or two 9×5 loaf pans and spread ½ cup barbeque sauce all over the bottom. Add the lentil oat mixture to the pan(s), then flatten, and add the remaining ½ cup barbeque sauce on top.
7) Bake for 45 to 55 min until the barbeque glaze turns crispy on the edges. Let set for 15 min before cutting and serving.
EXERCISE: (Taking it easy past week & a half, healing from intercostal muscle injury. KT tape really helps!) * Morning park walk * Desert afternoon walk