Joel Fuhrman - Eat To Live

Eat to Live 201

LUNCH

Salad with lemon

Raw vegetables (string beans, carrots, broccoli, peppers), with

Spicy Bean Dip*

Fresh or frozen strawberries

DINNER:

Iceberg lettuce, tomatoes, red onions, with Zesty Tomato-Garlic

Dressing*

Lisa's Lovely Lentil Stew*

Steamed string beans with garlic powder

Day Five

BREAKFAST

Dried apricots, soaked overnight in soymilk

LUNCH

Celery stalks stuffed with Spicy Bean Spread*

Frozen artichoke hearts, dipped in low-calorie dressing

Frozen blueberries

DINNER

Romaine lettuce soaked in orange juice

Tofu Chow Mein*

Green apple slices in lime juice

Day Six

BREAKFAST

Whole grapefruit, fresh pineapple

1 oz. sunflower seeds

LUNCH

Bean Burgers*

Green salad with Bloody Delicious Dressing*

Apple or pear