This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.

This recipe is originally set with turkey but chicken works fine as well, depending on your preference and availability.


900g chicken or turkey breast, minced (if meat is not already minced, simply run through a food processor)

1 cup wholegrain oats (not instant) or oat flower

250g (10 oz) baby spinach

1 large carrot, grated

1 medium green capsicum, chopped finely

1 medium onion, chopped

2 eggs

2 cloves garlic, minced

6 Tbsp tomato paste

1 Tbsp apple cider vinegar (optional)

2 Tbsp homemade Worcestershire sauce (process 1 tsp tamarind paste, 2 dates with 2 Tbsp water)

1 Tbsp fresh basil, finely chopped

1 tsp Dijon mustard

1 tsp Italian herb seasoning

1/2 tsp marjoram

ground black peppercorns, to taste

1 x 400mL (14oz) chopped tomatoes, salt free, drained


Prepare all the required vegetables. Chop or dice by hand or simply run them all through a processor until diced.

Preheat the oven to 180 degrees (350F). Mix the minced chicken or turkey with the oats. Add all remaining ingredients (except 1/3 the tomatoes and 1/3 of the tomato paste) and mix well to combine thoroughly.

Place into a baking tray and then top with the remaining tomatoes and tomato paste.

Place into the oven for 1 hours and 15 minutes.

Serve with a green salad or roast vegetables.




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