Week of February 29-March 4, 2016
Welcome to the first issue of The Fuhrman Insider – a news roundup for members of DrFuhrman.com. We'll keep you up to date on Dr. Fuhrman's work and media appearances, our health getaways, the latest nutrition news and much more.
Dr. Fuhrman’s New PBS Special to Air in June
The newest addition to Dr. Fuhrman’s list of hugely successful PBS television shows, 3 S
teps to Incredible Health, Dr. Fuhrman’s Immunity Solution, and End Dieting Forever! will be his new special, Eat to Live. Launching in June, on PBS stations across the country, the special will focus on how eating a nutrient-dense, plant-rich diet has benefits that go beyond weight loss.
Drawing on his extensive research for his new book, The End of Heart Disease, the program will examine how eating the right foods can prevent and reverse cardiovascular disease, cancer, diabetes and autoimmune diseases. Watch this space for air dates and times.
In case you missed it . . .
A roundup of recent emails from DrFuhrman.com
Adjust Your Favorite Foods to the Nutritarian Diet
Like the cavemen, if we don’t adapt we perish. If the Nutritarian style of eating is new to you, you may feel a little lost without the cream, butter, and oils you were using to prepare your meals. Here are some simple changes you can make that replace disease-causing ingredients with healthful alternatives. These simple swaps allow you to enjoy familiar flavors in a new and healthful way. Learn more...
Healthy Behaviors Have a Long Reach –To the Cellu
lar Level
The aging process is complex, and has yet to be fully understood by science. But an intriguing area of research focuses on tiny bits of non-replicating DNA called telomeres. Located at the tips of chromosomes, telomeres aid in cell replication and protect the genetic material within our cells. They are also thought to play a critical role in health and longevity. Read more...
Recipe of the Week
Mushroom Stuffed
Cabbage Rolls
Looking for a recipe that will delight your palate (and your SAD-eating friends)? This delicious entree is a satisfying option for lunch or dinner, served on its own or paired with a saalad.
Ingredients:
1 large head cabbage
2 cups chopped mushrooms
1 cup diced zucchini
3/4 cup chopped red bell pepper
3/4 cup chopped onion
1 cup cooked wild rice (see note)
1/3 cup raisins
1/4 cup chopped walnuts
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
2 cups no-salt-added or low-sodium tomato sauce, packaged in BPA-free cartons or glass
Instructions:
Remove 8 large outer leaves from cabbage (reserve remaining cabbage for another use). Cook in boiling water for 4 to 5 minutes until just limp. Drain. Trim the thick rib from the center of each leaf. and set aside. In a large saucepan, heat 2 tablespoons water and water sauté mushrooms, zucchini, red pepper and onion until tender. Add cooked wild rice, raisins, walnuts, basil, marjoram, thyme and MatoZest.
Spoon 1/4 to 1/2 cup mushroom/rice mixture onto the thick bottom of each cabbage leaf. Roll the leaf over once, then fold the 2 sides in and finish rolling. Cover bottom of a casserole dish with some of the tomato sauce. Place rolls in the casserole, seam side down. Pour remaining sauce over, covering cabbage completely. Bake at 350 degrees until cabbage is cooked and rolls are heated through, about 30 minutes.
Wild Rice Cooking Tip:
Rinse rice. Combine 1/2 cup wild rice and 2 cups water in a heavy sauce pan. Bring to a boil, cover and simmer over low heat for 45 minutes, until rice has opened and fluffed out. Remove cover, stir, cover and let sit for 15 minutes. Drain any excess water. One half cup of uncooked wild rice yields 1 1/2 to 2 cups of cooked wild rice.
Per Serving: CALORIES 290; PROTEIN 11g; CARBOHYDRATES 57g; TOTAL FAT 5.2g; SATURATED FAT 0.6g; SODIUM 83mg; FIBER 13.4g; BETA-CAROTENE 1041ug; VITAMIN C 178mg; CALCIUM 195mg; IRON 4.3mg; FOLATE 208ug; MAGNESIUM 111mg; ZINC 2.4mg; SELENIUM 14ug
