Recap Of Dr. Fuhrman’s Appearance On Dr. Oz Show And Recipe For Azuki Beans With Kabocha Squash

I really enjoyed watching Dr. Joel Fuhrman talk with Dr. Oz yesterday about the biggest mistakes that women make with their diets. These mistakes include eating six small meals per day, a high-protein diet, not eating healthy fats, yo-yo diets, gluten-free diets and eating less (which lowers consumption of micronutrients which the body needs).

Interestingly, Dr. Fuhrman stated that the #1 diet mistake made by women is “to be on a diet.” His explanation was that if you eat enough of the right foods, then your body will get the nutrients it needs and you will not experience “toxic hunger.” The result would be a healthy body weight.

How does Dr. Fuhrman describe “toxic hunger”? Stomach growling, headaches and irritability are signs of “toxic hunger” which is caused by eating the wrong foods. When we eat the right foods, our body experiences “real hunger” which is felt in one’s neck, throat and jaw. Salivation is also a sign of true hunger, according to the good doctor.

Dr. Fuhrman talked about the following diet “superfoods” which should be eaten regularly:

1. Pomegranates

Dr. Fuhrman demonstrated the proper way to de-seed a pomegranate without making a mess. He cut the skin around the circumference of the pomegranate with a knife while being careful not to cut into the seeds. He then twisted open the pomegranate until it was halved. Lastly, he banged on the back of each pomegranate half with a wooden spoon, thereby knocking the seeds out onto a plate. For a good visual, check out the video at the end of this post in which Martha Stewart de-seeds a pomegranate.

Dr. Fuhrman further stated that he stores his pomegranate seeds in plastic bags in the freezer for year-round use, since pomegranates are only in season for two months out of the year.

2. Unsweetened Cocoa Powder

Unsweetened cocoa powder was described as a great superfood with no downsides.

3. Squash

Dr. Fuhrman stated that squash is a super healthy carbohydrate and that you can eat as much as you want without worrying about portion control.

4. Cashews

Dr. Fuhrman provided a great recipe for cashew dressing: 1/2 cup cashews, 1/4 cup unhulled sesame seeds, 1/4 cup white wine vinegar, 2 peeled navel oranges and a squeeze of lemon. Blend!

5. Azuki Beans

Apparently, azuki beans are great for diets because the body does not quickly store them as fat. They have a lot of fiber and nutrients, and they provide your body with energy.

Significantly, Dr. Fuhrman stated that diabetes could be prevented, treated and possibly reversed with nutritional excellence.

Since I love azuki beans, I thought I would give you my favorite azuki bean recipe which was taken from Alicia Silverstone’s book “The Kind Diet.” I love this traditional macrobiotic dish almost as much as I love Alicia’s Crispy Peanut Butter Treats With Chocolate Chips. It is a staple meal in my home in the fall and winter months. Although the recipe calls for kabocha squash, it can be made with any type of squash you choose.

*Please note that you must soak the beans overnight before cooking as per the directions in the recipe below.

AZUKI BEANS WITH KABOCHA SQUASH

Serves 4

Ingredients:

4″-6″ piece of kombu

1 cup dried azuki beans

2 cups kabocha squash cut into large chunks (peel only if the squash is not organic)

1 teaspoon shoyu

Chopped fresh cilantro or parsley for garnish

Directions:

Combine the kombu and the beans in a bowl and cover with water by an inch or two. Soak overnight.

The next day, drain the kombu and beans and discard the soaking water.

Slice the kombu into 1″ x 1″ squares and place them in a heavy pot with a heavy lid, preferably enameled cast iron. Add the beans and enough fresh water to just cover the beans and bring to a boil.

As the beans boil, strain off any foam that rises to the top. Let the beans boil, uncovered, for about 5 minutes. Cover the pot, reduce the heat to low, and simmer for about 40 minutes. Check the beans every 10 minutes or so, adding water to the pot when the water level appears to dip below the bean level.

After 40 minutes, add more water to keep the beans covered and arrange the squash on top of the beans. Cook for another 20 minutes, or until the beans seem soft and tender. Add the shoyu to the beans, and cook 10 more minutes.

Serve garnished with cilantro or parsley.

Trust me. This dish tastes a lot better than it looks in the photos. I love to make it in my Le Creuset enameled cast iron pot…

Give this hearty recipe a try. What have you got to lose? Afterall, it does contain 2 out of the 5 above-named superfoods suggested Dr. Fuhrman.

Anyway, I thought you might enjoy this video of Martha Stewart demonstrating how to de-seed a pomegranate…