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There are 1477 recipes available in Dr. Fuhrman’s Member Center Recipe Guide, with more continually added by Dr. Fuhrman, his staff and our online members! Access all these great-tasting, Nutritarian recipes and more by logging into Dr. Fuhrman's Member Center. Not a member? Join Now!

Featured Recipe:

Fresh Rolls with Peanut-Ginger Tempeh

These fresh spring rolls are simple to put together and make an impressive appetizer or main course. Because they are not fried like traditional spring rolls, the flavor and texture of the filling ingredients shine through.
Fresh Rolls with Peanut-Ginger Tempeh
Serves: 4
  • For the Tempeh:
  • 3 tablespoons Dr.Fuhrman's Mangosteen Vinegar or other fruit-flavored vinegar
  • 1/3 cup water
  • 1 teaspoon Bragg Liquid Aminos
  • 2 tablespoons natural, unsalted peanut butter
  • 1 teaspoon chopped ginger
  • 1 clove garlic, minced
  • 8 ounces tempeh, sliced
  • For the Dipping Sauce:
  • 3 tablespoons Dr. Fuhrman's Mangosteen Vinegar or other fruit-flavored vinegar
  • 2 tablespoons natural, unsalted peanut butter
  • 1 clove garlic, minced
  • 1/2 tablespoon chopped ginger
  • 1/4 teaspoon chili paste (such as Sambol oelek) or red pepper flakes (adjust to taste)
  • Alternate dipping sauce: Dr. Fuhrman's Sesame Ginger Dressing
  • To Assemble the Rolls:
  • 8 rice spring roll wrappers
  • 1 carrot, peeled and cut in 2 inch long matchsticks
  • 2 inch section of a jicama or daikon, peeled and cut in matchsticks
  • 4 green onions, cut in matchsticks
  • 1/2 bunch fresh cilantro
  • 1/2 bunch fresh mint
  • 8 leaves romaine lettuce, torn into 2 inch pieces
To make the tempeh, whisk together the vinegar, water, Bragg Liquid Aminos, peanut butter, garlic and ginger. Place sliced tempeh in an 8" by 12" baking dish, add the peanut butter mixture, making sure all the tempeh pieces are well covered and marinate for 30 minutes. Bake at 350 degrees F for 20 minutes or until marinade is absorbed.

To make the dipping sauce, whisk together the vinegar, peanut butter, garlic, ginger and chili paste.

To assemble the rolls:
Use a wide flat bowl that you will be able to dip the spring roll wrappers in and a dinner plate that a wrapper will fit on comfortably while still flat. Have all the ingredients sliced and ready to assemble.

Boil 1-2 quarts water and pour into bowl. Dip wrappers into water to soften and then place on the dinner plate. Place two slices of tempeh onto the edge of the wrapper nearest you. Layer a few matchsticks each of carrot, jicama, green onion, then a few pieces of cilantro and mint and finish with romaine lettuce. Start to wrap by folding the edge nearest you up and over, then fold the two sides in, and keep rolling away from you to make a little bundle. The stickiness of the wrapper should hold it together. If not, rub a little more hot water on the edges to make them sticky.

Arrange the finished rolls on a plate and serve with dipping sauce.

Sample Main Dishes:

Thai Vegetable Curry

A great way to introduce someone to Nutritarian Cusine!

Thai Vegetable Curry
Serves: 8
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 2 cups carrot juice (2 pounds carrots, juiced)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 large eggplant, peeled, if desired & cut into 1 inch cubes
  • 2 cups green beans, cut in 2 inch pieces
  • 3 cups sliced shiitake mushrooms
  • 1 (8 ounce) can bamboo shoots, drained
  • 2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
  • 1 teaspoon curry powder
  • 2 cups watercress leaves, divided
  • 3 tablespoons unsalted natural chunky peanut butter
  • 1 pound firm tofu, cut into 1/4 inch thick slices
  • 1/2 cup light coconut milk
  • 1/2 cup chopped raw cashews
  • unchopped mint, basil or cilantro leaves, for garnish (optional)
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.

Note: This can be served over brown rice or quinoa.

Great Greens

A great way to eat more greens!

Great Greens
Serves: 4
  • 1 large bunch kale, tough stems and center ribs removed and leaves chopped
  • 1 bunch Swiss chard, tough stems removed and leaves chopped
  • 1 tablespoon Dr. Fuhrman's Spicy Pecan Vinegar or other flavored vinegar
  • 1 clove garlic, minced
  • 1/2 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
  • 1 teaspoon dried dill
  • 1 teaspoon dried basil
  • black pepper to taste
Steam the kale and Swiss chard for 7 minutes. Transfer to a bowl.

Combine the remaining ingredients and add to the greens. If desired, add 2 to 3 tablespoons of the steaming water to adjust consistency.

Broccoli Mushroom Casserole

A carton of Dr. Fuhrman's Supreme Greens G-BOMBS Soup and four other ingredients, that's all it takes to make this comfort food classic that you can feel good about serving. It will become a family favorite!
Broccoli Mushroom Casserole Supreme
Serves: 5
  • 3 cups fresh or frozen broccoli florets
  • 8 ounces mushrooms, cleaned and sliced
  • 1 1/2 cups cooked kidney beans or 1 (15 ounce can) low sodium or no-salt-added kidney beans, drained
  • 3 cups cooked brown rice or farro
  • 1 (17.6 ounce) carton (about 2 cups) Dr. Fuhrman's Supreme Greens G-BOMBS Soup
Preheat oven to 350 degrees F.

Thaw frozen broccoli or if using fresh, steam for 10 minutes or until crisp tender.
Sauté mushrooms until tender and most of the liquid is cooked off.

Combine all ingredients in a 2 quart casserole.

Bake for 20 minutes or until heated through.

Quick Moroccan Cauliflower Stir-Fry

You can have a deliciously satisfying stir-fry on the table in minutes. All you need is a carton of Moroccan Chickpea G-BOMBS Soup and a few high-nutrient veggies!

Quick Moroccan Cauliflower Stir-Fry
Serves: 2
  • 1 medium onion, thinly sliced
  • 1 cup sliced mushrooms
  • 2 cups sliced kale, packed
  • 3 cups (about 1/2 head) chopped cauliflower (chopped into 1 inch pieces)
  • 1 (17.6 ounce) carton Dr. Fuhrman's Moroccan Chickpea Stew
Heat 2-3 tablespoons water in a large saute pan and water saute onion for 2 minutes. Add mushrooms and saute another minute, then add kale and saute until kale starts to wilt. Add cauliflower and Moroccan Chickpea Stew, bring to a simmer, reduce heat, cover and cook until cauliflower is tender, about 15 minutes, stirring occasionally.

Sample Salad Recipes

Triple Treat Cabbage Salad

A healthful twist on coleslaw.

Triple Treat Cabbage Salad
Serves: 4
  • For the Salad:
  • 2 cups green cabbage, grated
  • 1 cup red cabbage, grated
  • 1 cup savoy cabbage, grated
  • 1 carrot, peeled and grated
  • 1 red pepper, thinly sliced
  • 1/4 cup dried currants
  • 2 tablespoons raw pumpkin seeds
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon unhulled sesame seeds
  • For the Dressing:
  • 1/3 cup unsweetened soy, almond or hemp milk
  • 1 apple, peeled and sliced
  • 1/2 cup raw cashews or 1/4 cup raw cashew butter
  • 1 tablespoon Dr. Fuhrman's Spicy Pecan Vinegar or balsamic vinegar
  • 1 tablespoon dried currants
  • 1 tablespoon unhulled sesame seeds, lightly toasted*
Mix all salad ingredients together.

In a high powered blender, blend non-dairy milk, apple, cashews and vinegar and toss with salad.

Garnish with currants and lightly toasted sesame seeds.

*Lightly toast sesame seeds in a pan over medium heat for 4 minutes, shaking the pan frequently.

Note: This is good made a day ahead to allow flavors to mingle.

Russian Fig Dressing/Dip

This dressing is great on steamed vegetables, too.

Russian Fig Dressing
Serves: 2
  • 1/3 cup no-salt-added or low sodium pasta sauce
  • 1/3 cup raw almonds or 3 tablespoons raw almond butter
  • 2 tablespoons raw sunflower seeds
  • 3 tablespoons Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
  • 1 tablespoon raisins or dried currants
Blend all ingredients in a food processor or high-powered blender until smooth.

Orange Sesame Dressing

A fruity dressing that is quick and easy to prepare.

Orange Sesame Dressing
Serves: 3
Toast the sesame seeds in a dry skillet over medium high heat for 3 minutes, mixing with a wooden spoon and shaking the pan frequently. In a high powered blender, combine 2 tablespoons of the sesame seeds, cashews, oranges and vinegar. If needed, orange juice can be added to adjust consistency.

Sprinkle remaining sesame seeds on top of salad.

Serving Suggestion: Toss with mixed greens, tomatoes, red onions and additional diced oranges or kiwi.

Mixed Greens and Strawberry Salad

Spinach and strawberries are great together!

Mixed Greens and Strawberry Salad
Serves: 3
  • For the Salad:
  • 1 head (about 6 cups) romaine lettuce
  • 5 ounces (about 5 cups) baby spinach
  • 4 cups sliced strawberries, fresh or frozen, defrosted
  • For the Dressing:
  • 1/4 cup raw cashews or 2 tablespoons raw cashew butter
  • 1/3 cup unsweetened soy, hemp or almond milk
  • 1 apple, peeled and cored
  • 2 tablespoons dried currants or raisins
Pile the lettuce and spinach leaves on a plate and lay the strawberries on top.

To make the dressing, blend ingredients in a high-powered blender until smooth.

Drizzle dressing over the greens and berries.

Broccoli Vinaigrette

A quick and tasty side dish.

Broccoli with Roasted Garlic Sauce
Serves: 4
  • 1 bulb garlic, separated into unpeeled cloves
  • 2/3 cup unsweetened soy, hemp or almond milk
  • 1/2 cup raw almonds or 1/4 cup raw almond butter
  • 3 pitted dates
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • pinch cayenne pepper, or to taste
  • 1 large head broccoli
Preheat oven to 350 degrees F. Roast unpeeled garlic in a small baking dish for 25 minutes or until soft. When cool, squeeze out the soft cooked garlic, removing and discarding the skins.

Blend the garlic with the non-dairy milk, almonds, dates, lemon juice, nutritional yeast and cayenne pepper.

Chop broccoli into bite-sized florets. Peel stems and slice them into 1/4 inch strips. Steam florets and stems for 8 minutes, or until just tender.

Toss steamed broccoli with desired amount of dressing.


Sample Soup Recipes:

Tomato Bisque

This soup has a delicious sweet and creamy flavor.

Tomato Bisque
Serves: 4
  • 3 cups carrot juice (3 pounds of carrots, juiced)
  • 1 1/2 pounds fresh tomatoes, chopped or 1 (26 ounce) BPA-free carton chopped tomatoes
  • 1/4 cup unsalted, unsulfured dried tomatoes, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
  • 1 teaspoon dried thyme, crumbled
  • 1 small bay leaf
  • 1/2 cup raw cashews
  • 1/4 cup chopped fresh basil
  • 5 ounces spinach or baby kale
In a large saucepan, add all ingredients except the cashews, basil and spinach. Simmer for 30 minutes. Discard the bay leaf.

Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup with the cashews in a food processor or high-powered blender until smooth. Return the pureed soup along with the reserved vegetables to the pot. Stir in the basil and spinach and heat until spinach is wilted.

Black Forest Cream of Mushroom Soup

A Nutritarian Classic!

Black Forest Cream of Mushroom Soup
Serves: 5
  • 2 tablespoons water
  • 2 pounds mixed fresh mushrooms (button, shiitake, cremini) sliced 1/4 " thick
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons herbes de Provence
  • 5 cups carrot juice (5 pounds of carrots, juiced)
  • 3 cups unsweetened hemp, soy or almond milk, divided
  • 2 carrots, coarsely chopped
  • 2 medium onions, chopped
  • 3/4 cup fresh or frozen corn kernels
  • 1 cup chopped celery
  • 3 leeks, cut in 1/2-inch-thick rounds
  • 1/4 cup Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
  • 1/4 cup raw cashews
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 3 cups cooked white beans (northern, navy, cannellini) or 2 (15 ounce) cans no-salt added or low-sodium white beans, drained
  • 5 ounces baby spinach
  • 1/4 cup chopped fresh parsley, for garnish
Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.

In a large soup pot, bring the carrot juice, 2 1/2 cups of the non-dairy milk, carrots, onion, corn, celery, leeks and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.

In a food processor or high-powered blender, puree the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy.

Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley.

Sample Fruit Dishes/Desserts/Breakfasts:

Yummy Banana Oat Bars

A healthy treat that's sure to be a crowd pleaser.

Yummy Banana Oat Bars
Serves: 8
  • 2 cups quick-cooking rolled oats (not instant)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins or chopped dates
  • 1/4 cup chopped walnuts
  • 2 large ripe bananas, mashed
  • 3/4 cup finely chopped apple
  • 2 tablespoons ground flax seeds
Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

Note: For Banana Oat Spice Bars, mix in:
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper

Cinnamon Fruit Oatmeal

Frozen blueberries work well in this satisfying breakfast.

Cinnamon Fruit Oatmeal
Serves: 2
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground Ceylon cinnamon
  • 1/2 cup old-fashioned or steel cut oats (see note)
  • 1/2 cup blueberries
  • 2 apples, chopped
  • 2 tablespoons chopped walnuts
  • 1 tablespoon ground flax seeds
  • 1/4 cup raisins
In a saucepan, combine water with the vanilla and cinnamon. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the oats.

When the mixture starts to simmer, add the blueberries. Remove from heat when berries are heated through.

Cover and let stand for 15 minutes until thick and creamy.

Mix in apples, nuts, flax seeds, and raisins.

Note: If using steel cut oats, increase water to 3 1/2 cups and simmer for 20 minutes or until tender.

Eat Your Greens Smoothie

Start your day with this smooth and creamy concoction.

Eat Your Greens Fruit Smoothie
Serves: 2
  • 3 ounces baby spinach or kale
  • 2 ounces romaine lettuce
  • 1 banana
  • 1 cup frozen or fresh blueberries
  • 1/2 cup unsweetened soy, hemp or almond milk
  • 1/2 cup pomegranate juice
  • 1 tablespoon ground flaxseeds
Blend all ingredients in a high-powered blender until smooth and creamy.

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