Tag Archives: Dr. Fuhrman

Soy Milk

I just made a delicious, homemade *green* soymilk.  No worries if you don’t want your soymilk green, but I figure with St. Patrick’s day around the corner, you may want it green!  Just because he is cute, here is my son devouring the soy milk, which he tells me is “good and healthy”.

 photo (4)photo (3)

For green soymilk, use frozen soy beans. Lightly steam them, cool them,and press them out of the pods.  For regular colored soy milk, use dried beans.


1 cup cooked and cooled soybeans

3 cups water

3 dates

1/2 tsp Vanilla extract (or scraped 1/2 vanilla bean)


Add ingredients to high powered blender.  Blend 1 1/2 minutes or so on high.  Strain through nut bag.  Keeps 3-5 days in refrigerator.  Enjoy!

*Chocolaty* Green Smoothie

I’m writing this as I’m enjoying this refreshing chocolate milkshake of sorts.  Super healthy, you can enjoy this for breakfast, or as I’m doing, a mid-afternoon snack.  It’s even great for dessert!  If you love frothy chocolaty drinks, this should satisfy you.

I added just a dash of coffee to my smoothie today.  I did not add a date, I think  it is sweet enough as it is, but I’ve been drinking green smoothies for quite some time already.  I did not add any of the optional seeds as I already had them in my morning smoothie and this is just a sweet chocolaty snack.  Enjoy!


1 frozen banana, broken into three chunks

2 cups spinach (give or take, depends on your green tolerance)

1 cup alternative milk of your choice (reduce slightly if adding coffee)

1 T natural cocoa powder

dash vanilla

4 ice cubes

optional: 1 pitted date if you prefer more sweetness

optional: a little cooled coffee, to taste

optional: flax, chia, hemp seeds for omega-3’s


Add ingredients to a high-powered blender, blend until smooth and spinach is pulverized.  The better you blend our spinach, the more cell walls you break and the more nutrients you unlock.

Spiced Apple and Squash Soup

I just made this soup today and it was really good (and super quick, to boot!).  In true Fuhrman form, I added no salt, and honestly, did not even notice it in this recipe! This is a recipe from Whole Living Magazine (www.wholeliving.com).  I changed only two things about it (other than serving size, which was too skimpy if you want to make a bowl of soup a meal!).  I water sautéed instead of sautéing in oil, omitted the salt, and used honeycrisp apples instead of “tart” apples, as the recipe suggested.  I’m a fan of the sweet flavor of honeycrisps, even in a savory-ish soup!


Serves 4-6

2 onions, chopped

4 cloves garlic, minced

4 T grated fresh ginger

1 tsp turmeric

1/4 tsp each: cinnamon and cardamom

pinch of cloves

freshly ground pepper to taste

8 cups cubed butternut squash

2 apples, cored and quartered

4 carrots, peeled and chopped

6 cups water


Sauté onions and garlic in a couple tablespoons of water in a large soup pot over medium heat until softened.  Add ginger and spices, sauté for 1 minute, until fragrant.  Add the squash, apples, carrots and water to pot.  Bring to a boil, simmer about 20 minutes until vegetables are soft, use immersion blender or regular blender to blend until smooth.