This month Dr. Fuhrman has taught us what it means to be a nutritarian. He has taught us how to select foods with high ANDI scores and how to focus in on the foods we should eat and avoid daily. We’ve even learned about the foods that can cause toxic hunger and what signals true hunger to our bodies.

If any of this information is to be of any use to us, it all boils down to what ends up on our dinner plates. To that end, the doctor’s new cookbook is endlessly useful. Released just this month, the Eat To Live Cookbook is now a #1 New York Times’ bestseller and helping millions to find the simple health solutions that good nutrition can provide.

We love this recipe from the book for rainbow chard ‘ravioli’: raw green leaves stuffed with roasted mushrooms saffron and chickpeas and baked for a fun and healthy fall dinner. Here’s the recipe from the doctor himself…

Mushroom and Chickpea Sofrito in Rainbow Chard with Spiced Plum Salad

For The Swiss Chard:

1 yellow onion, chopped
4 cloves garlic, chopped
1 green pepper, diced
1 red bell pepper, roasted, seeded and diced
1 tsp Spanish paprika
1/4 tsp saffron threads
1 pinch Mexican chili flakes
1/2 c white wine
1 c diced tomatoes
2 c cremini mushrooms, roughly chopped and sauteéd
2 c cooked garbanzo beans (chickpeas), roughly chopped
12 blanched Swiss chard leaves, cut into squares

For The Plum Salad:

4 plums, or Asian or Bosc pears, sliced
1/2 c thinly sinced fennel
2 Tbsp parsley leaves
1 Tbsp aged sherry vinegar or balsamic vinegar
1 Tbsp raw sunflower seeds, crushed
1 Tbsp chives, cut into 1/2-inch sticks
1 pinch chili flakes


Sauteé onions and garlic in a hot, dry pan stirring constantly. Add peppers, paprika, saffron and chili flakes and toast for 1 minute. Add white wine and tomatoes and reduce slowly for 30 minutes. Remove from heat. mix in mushrooms and chickpeas.

Place 1/2 cup mixture on top of each Swiss chard square. Form “raviolis” by folding over the Swiss chard leaves. Place in a casserole dish, cover and bake at 350˚F for 15 minutes or until heated through.

Combine plum salad ingredients. Plate raviolis and serve topped with plum salad.

Bake and win:

In our last giveaway of the month, we’re sharing copies of Dr Fuhrman’s NYT-bestseller, the Eat To Live Cookbook, with 5 lucky readers! Here’s how to enter: leave your comment below and tell us one question you’d like to have answered from Dr. Fuhrman. The five best questions will win and – who knows? –  perhaps even be answered!

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