Joel Fuhrman - Eat To Live

204 Joel Fuhrman, M.D.

Day Three

BREAKFAST

Fresh pears with soaked prunes or apricots

(dried fruit soaked overnight in regular soymilk or skim milk)

LUNCH

Salad with chickpeas and frozen peas on top, fresh lemon and

orange squeezed over it

Fresh fruit

DINNER

Salad with sliced oranges and 2 tbsp. sunflower seeds

Steamed and chopped kale with garlic and onion powder

Egg White Omelette*

Day Four

BREAKFAST

Banana-Berry Shake*

LUNCH

Salad soaked with orange and lemon juice

Chicken Optional Veg-Lentil Soup*

DINNER

Mixed green salad with Zesty Tomato-Garlic Dressing*

Broccoli Vinaigrette*

Quick Corn Stew*

Day Five

BREAKFAST

Pita Apple Bake*

Kiwis

LUNCH

Celery, cabbage, and cucumber salad with Tuna Dressing*

Tofu Spinach Pot*