Robin Jeep creates Thanksgiving Feast

If you haven’t already guest, we have several sister sites here at that we like to promote. One of them is DrFuhrman’s site.  He is the head of our lifestyle health and science advisory team here at

He has a chef, by the name of Robin Jeep and she put together a great Thanksgiving Menu.

A Fuhrman-Style Feast

Any of you who have read Eat to Live or Disease-Proof Your Child probably have some friends and relatives who think you survive on nothing but carrot sticks and flax seeds.

Have you met Robin Jeep? She’s the respected professional chef who spends her days coming up with delicious new ways to prepare the healthy food Dr. Fuhrman recommends. She’s on a mission to teach everyone that healthy food can be much more exciting and varied than carrot sticks and flax seeds. She proved it beyond a shadow of a doubt at the feast she oversaw a few weeks ago at a luncheon and lecture event Dr. Fuhrman put on in New Jersey.

By all accounts, the food was incredible. And now, just in time for Thanksgiving and the holidays, Robin has sent over the recipes she used that day:

  • Walnut Baked Lentils
  • Vibrant Veggies
  • Tossed Mixed Greens and Fruit with Blueberry Dressing
  • Pumpkin Citrus Soup
  • Beet Carrot Cake with Warm Butternut Lemon Sauce and Macadamia Whipped Cream

Here’s my advice: print these recipes out and keep them on hand for the next few weeks. They could help you maintain a healthy diet through the holiday feasting season: 

Walnut Baked Lentils
Recipe by Robin Jeep
Serves 8

3 cups dried lentils — I like to use 1 cup red, 2 cups green 28 ounces crushed tomatoes — no added sodium
3 cups water
2 cups carrot juice
4 whole carrots — finely chopped
1 whole onion — finely chopped
2 whole zucchini — finely chopped
6 cloves garlic — finely chopped
3 stalks celery — finely chopped
4 tablespoons Dr. Fuhrman’s VegiZest — or no or low sodium vegebase
1 tablespoon Spike no salt seasoning 1 cup chopped walnuts 1 cup chopped parsley

Preheat oven to 350 degrees. Chop all vegetables (except for parsley) together in food processor. Combine all ingredients and place in casserole dish. Cover and bake for 1- 1 1/2 hours or until lentils are tender. Sprinkle dish with walnuts and bake for 30 more minutes. Top with parsley and serve.

Vibrant Veggies
Recipe by Robin Jeep
Serves 12

2 1/2 cups carrot juice
1 bunch broccoli florets
1 head cauliflower florets — small head
2 stalks chopped celery
4 small zucchini — thinly sliced lengthwise
4 small yellow squash — thinly sliced lengthwise
3 medium bell peppers — orange, red yellow
1 medium beet — peeled, sliced in strips
4 cloves garlic — chopped
1 whole onion — halved and sliced 1/4" thick
2 teaspoons beet powder — specialty store (optional)
1 teaspoon herb de Provence — dried herbs
Mrs. Dash no salt seasoning
2 1/2 teaspoons arrowroot — or cornstarch
1/4 cup chopped parsley

Juice carrots and mix with arrow root. Water sauté broccoli, onions, and garlic for 5 minutes. Add remaining vegetables and carrot juice/arrow root. Simmer covered stirring occasionally (the sauce will thicken) until all vegetables are tender about 8 to 10 minutes. garnish sprinkled with parsley.

Tossed Mixed Greens and Fruit with Blueberry Dressing
Recipe by Dr. Fuhrman
Serves 8

2 cups frozen blueberries — thawed
1/2 cup raw cashews
2 tablespoons Dr. Fuhrman’s Blood Orange Vinegar — or balsamic
3 teaspoons Dr. Fuhrman’s Spicy Pecan Vinegar — or raspberry vinegar with a dash of pecan flavoring extract
3 tablespoons apricot puree — optional
1/2 cup pomegranate juice

2 heads romaine lettuce — washed and torn into bite-sized pieces
2 whole kiwi fruit — cut into pieces
1 pint fresh strawberries — cut in half
1 whole apple — cut into chunks
1 whole pear — cut into chunks
1/2 cup currants — or raisins
2 ounces chopped pecans

Puree all dressing ingredients in blender until smooth. Taste and
adjust seasoning if necessary.

Toss all ingredients in dressing and sprinkle with chopped pecans. Use any combination of fruits that you like.

Pumpkin Citrus Soup
Recipe by Robin Jeep
Serves 8

2 tablespoons vegebase, Vogue low sodium — or other no salt or low sodium base
2 cups orange juice
4 cups carrot juice
3 cups pumpkin — cubed (or 1 can pumpkin puree)
1 cup onion — thinly sliced
1 clove garlic
1 teaspoon ground cinnamon
2/3 cup raw cashews
1 teaspoon snipped fresh parsley
Black pepper to taste

In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with slotted spoon; reserve.

Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl.

Puree 2 cups of the pumpkin mixture and cashews in blender until smooth; return pureed mixture to pot. Repeat with remaining pumpkin mixture.

Heat pureed mixture and serve, garnished with parsley.

Beet Carrot Cake with Warm Butternut Lemon Sauce and Macadamia Whipped Cream
Recipe by Robin Jeep
Serves 14

2 cups whole wheat flour
1 cup beets — peeled and shredded
1 1/2 cups carrots — peeled and shredded
3 tsp. baking soda
1/4 cup date sugar
1 cup applesauce, unsweetened
1 cup pineapple — blended
1 banana — mashed
1 tsp. vanilla extract
1 cup chopped walnuts
1 cup currants — optional

Warm Butternut Lemon Sauce
1 whole butternut squash — peeled and cut in chunks
1/2 cup date sugar
1/4 cup lemon
2 teaspoons lemon zest
1/4 teaspoon lemon extract

Macadamia Whipped Cream
1 1/3 cups macadamia nuts
1 cup soy milk
2/3 cup pitted dates

Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together. Stir in the vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and mix. Now add the shredded carrots and beets. Mix well. Spread in a nonstick baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Warm Butternut Lemon Sauce: Simmer butternut squash and date sugar in 1 cup of water, covered, about 15 minutes until tender. Puree squash with liquid, add lemon, lemon zest, and lemon extract. Keep warm and serve over warm cake.

Macadamia Whipped Cream: In VitaMix or food processor blend together until smooth and creamy. Place dollop over cake and Butternut Lemon Sauce.

Written By:Susan On November 23, 2005 11:42 AM

I can’t wait to try the baked lentils, thanks!

Question #1: In the pumpkin & citrus soup recipe, it says "except cream and parsley", what is the "cream", as it isn’t listed in the ingredients.

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