Nutritarian (n.) /n(y)o͞oˈtrit(ə)rēən/: a person who has a preference for foods that are high in micronutrients. We love this term coined by October Guest Editor, Dr Joel Fuhrman. Our personal food philosophies here at the Chalkboard, diverse as they may be from desk to desk, all center around a similar idea: staying healthy means getting an abundance of high-functioning foods into our bodies, not starving them out.

To celebrate the release of his new cookbook, a follow-up to the best-selling Eat to Live, Dr. Fuhrman has created this cooking series featuring a few of his own patients who are talking about how the “nutritarian” lifestyle has dramatically changed their health. Watch the video and get the entire recipe below!

Eggplant Cannelloni with Pine Nut Romesco Sauce


For the eggplant:
2 large eggplants, peeled  and sliced lengthwise 1/2-inch thick
2-3 Tbsp water
2 medium red bell peppers, seeded and coursely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic
8 ounces baby spinach
1 Tbsp no-salt seasoning blend, adjusted to taste, or Dr Fuhrman’s VegiZest
1 cup cooked quinoa, kamut, barley or spelt brown rice
2 cups no-salt-added or low-sodium pasta sauce
3 oz non-dairy, mozzarella-type cheese

For the pine nut romesco sauce:
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 tomato, chopped
1 tsp ancho chili powder
1/2 cup roasted red peppers
2 Tbsp water
2 Tbsp sherry vinegar
2 Tbsp pine nuts*
2 Tbsp nutritional yeast

* Use Mediterranean pine nuts if possible. Raw almonds may be substituted.


Preheat oven to 350 F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is fleixble enough to roll up easily. Set aside.

Heat 2 Tbsp water in a large pan, add the bell pepper, onion, carrot, celery and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.

Transfer to a mixing bowl. Mix in 2-3 Tbsp of the pasta and all of the shredded cheese. Spread about 1/4 cup fo the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.

To make romesco sauce, saute the onions, garlic and tomatoes in a little water or white wine until the onions are translucent, add chili powder and saute an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

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