Dr. Joel Fuhrman will be with The Open Center beginning October 21st for 5-weeks to share his knowledge on Super Immunity & Nutrition for Protection Against Infection & Disease.


In these 5 evening sessions students will learn how to develop “super immunity” as protection or to help reverse conditions such as cancer, heart disease, cognitive decline and many others; as well as experience fast weight loss safely through sound eating.

Below are a few recipes Dr. Fuhrman wanted to share with Th Open Center community.

Autumn Salad with Walnut Dressing

Serves: 3


For the Dressing:
1/4 cup balsamic vinegar
1/2 cup water
1/4 cup walnuts
1/2 cup raisins
1 teaspoon Dijon mustard
1 small clove garlic

For the Salad:
5 cups mixed salad greens
5 cups chopped romaine lettuce
1 cup sliced radicchio
1 large ripe pear, cubed
1 large Granny Smith apple, chopped
1/2 cup thinly sliced red onion
1 tablespoon raw pumpkin seeds, lightly toasted

Combine vinegar, water, walnuts, raisins, mustard and garlic in a high-powered blender.

Combine salad greens, romaine, radicchio, pear, apple and onion. Drizzle with desired amount of dressing and toss well to coat. Sprinkle with pumpkin seeds.

Two Bean Chili

Serves: 4

1 cup chopped onion
1/2 cup chopped green bell pepper, fresh or frozen
1 clove garlic, chopped
3/4 cup water
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added black beans, drained
3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added red pinto or kidney beans, drained
2 cups low sodium or no-salt-added vegetable broth
1 1/2 cups diced tomatoes
1 tablespoon yellow cornmeal

Water sauté onion and bell pepper in a soup pot until almost tender. Add garlic and cook for another minute. Stir in water, tomato paste, chili powder, cumin, black pepper, beans, vegetable broth and diced tomatoes and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in cornmeal and cook for an additional two minutes.

Note: If desired, 1 cup of frozen corn and/or frozen chopped broccoli may be added before soup is simmered.

Quick Pumpkin Pie Ice Cream

Serves: 2

2 frozen bananas
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 cup unsweetened almond, soy or hemp milk

Blend ingredients in a high-powered blender and serve. Adjust the amount of milk for desired consistency.

Note: If desired, 1 cup of frozen corn and/or frozen chopped broccoli may be added before soup is simmered.

Joel Fuhrman, M.D., a board-certified family physician who has been in practice for 30+ years, is an internationally recognized expert on nutrition and natural healing. He specializes in preventing and reversing disease through nutritional methods and operates the Eat to Live Retreat in San Diego.

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