Dr. Joel Fuhrman is a noted practicing physician who knows from his work with patients how people can save their own lives through healthy eating. He writes from practical experience, and has successfully treated thousands of patients over the years for high blood pressure, high cholesterol, diabetes, and more. In his must-read book Eat to Live, Dr. Fuhrman focuses on a nutrient-dense, low-calorie diet that does not include any dairy products, animal products, between-meal snacks, fruit juices, or dried fruit. Try his nutrition plan for six weeks, and he’ll show you how to achieve dramatic weight loss – if that’s what you are looking to achieve. He may even save your life.
Dr. Joel Fuhrman takes great pride in creating healthy and nutritious recipes that are also delicious. This soup is packed with hearty, filling and flavorful vegetables. Scientific studies find that colorful plant foods contain thousands of healthy, protective nutrients essential for good health. Fuhrman says that they’re the best medicine for a long, healthy life. This recipe makes a large pot of soup, so share it with friends or save it in the refrigerator to enjoy throughout the week.
1 cup dried split peas and/or beans
4 cups water
4 medium onions
6-10 medium zucchini
3 leek stalks
2 bunches kale or collard greens
5 lbs.of carrots (or 4-5 cups carrot juice)
2 bunches organic celery (or 2 cups celery juice)
2 Tbs. Dr. Fuhrman’s VegiZest (or 2 veg bouillon cubes)
1 cup raw cashews
1 package mushrooms (any variety), chopped
Note: This recipe works best with a juicer and powerful blender/food processor.
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