Friday, November 11, 2011

Delicious-Eggplant Rollups & No-Meat Balls (Eat to Live)

Smell the garlic and onions.  Feel the warmth as you step inside your house from the cold weather. Doesn't that sound so nice? 
I was so happy to finally check out Eat to Live by Joel Fuhrman, MD from our library. 
Now I need to buy it because I wasn't able to re-check it out due to other holds on it.  Bummer!
Dr. Fuhrman writes about the science of how food works in the body and how you should consume as many nutrients as you can in each meal.  I was able to make a few recipes which were all very flavorful and packed with veggies.  Dave and Keaton really loved all of these recipes too. 

Eggplant Rollups
These were more flavorful than the tofu ricotta spinach ones I usually make.  Next time I'm doubling the recipe because they were eaten way to quickly. 

Towards the end of summer my heirloom tomatoes were abundant so I was able to use them up by making lots of marinara sauce which I used in both of these recipes.  Dave actually had his fill of tomatoes because I was using them on a daily basis.  Personally I don't think you can eat too many tomatoes. 
No-Meat Balls
from Eat to Live
Makes 16-18 balls

1-2 T. water or low or no salt sodium vegetable broth
1/2 C. diced onion
3 garlic cloves, minced
1/4 C. diced celery
2 T. parsley, minced
1/4 tsp. dried sage
1 tsp.dried basil
1 tsp. dried oregano
1 1/2 C. cooked lentils or 1 15 oz. can lentils
1/4 C. cooked brown rice (I needed to use 1/2C.)
2-3 T. tomato paste
1 T. arrowroot powder or whole wheat flour
2 T. Dr Fuhrman's MatoZest or other no-salt seasoning
2 T. nutritional yeast
ground pepper to taste
optional: vital wheat gluten for a chewier consistency

Preheat oven to 350 degrees.  In a saute pan heat 1-2 T. water or broth.  Add onion and garlic and saute for 5 min or so.  Add celery, parsley, sage, basil and oregano.  Saute for another 5min. adding more water or broth as needed to prevent sticking.

In mixing bowl  combine sauteed vegetables with remaining ingredients.  Mix well.
Mash lightly with tomato masher.  With wet hands for 2 T. of mixture into a smooth ball.  Place on very lightly oiled baking pan and bake for 30-40min.  (I used a spray oil for pan and then lightly sprayed the balls).
Serving suggestions:  serve with marinara, over pasta or as a sandwich filling.

Have you tried any recipes from Eat to Live?  How did you like them?

Have a great weekend and stay warm and dry!


  1. Wow I can't wait to try these.Eat to Live sounds really good I will have to check it out.

  2. I haven't heard of Eat to Live but then again, there's so many great cookbooks, it's hard to keep up. I'll have to check it out, because those eggplant rollups look super delicious! :-)

  3. I can't even tell you how much I've been craving "meat"balls just like this, which is weird because I never really ate them as a kid or since going vegan. Yours sound perfectly simple and satisfying!

  4. tan & chow-I do hope you check out the book Eat to Live. Dr. Furhman sells a gentle care vitamin that we use. He is always up on the latest info and changes his vitamin formula accordingly.
    Hannah- These no meatballs are so goood with all of the herbs in them.

  5. I love the look of both of these, I'm reading this right before lunch and I am now super hungry!