The older we get the more grateful we are for this life and all its blessings. And especially, we are grateful for the health we experience from eating plant based whole foods.
I had sciatica a few weeks ago and now the pain is completely gone thanks to a great physio therapist and the way we eat. We keep supporting our bodies to regenerate with whole food plant based (WFPB) eating and there’s more and more research explaining why this happens. Join us:
We encourage you to create an experiment. Eat whole food plant based for a week and see what you think. See if your body responds anything like ours do, with a big “thank you!” from within. In the video we’ve added with Dr. Michael Greger, he cites numerous research studies that showed significant changes in conditions like high blood pressure in as little as 14 days.
Dr. Greger is one of the top nutrition experts in the US and is always sharing examples and studies that can wake us up to the power of plant based whole foods. In this video, he shares research showing how eating vegetables and not meat can prevent and often reverse the 15 major diseases that cause death in North America. We encourage you to watch it. He’s so deeply knowledgeable, and he does it in a very entertaining way.
The recipe this week is a Mung Bean Stew. Rather than using coconut milk, we make a simple cashew milk free of the saturate fat of coconut milk. And for the coconut taste we add shredded coconut to the dish. It’s really tasty and delicious.
To Your Amazing Health,
Connie and Bill
Mung Bean Stew (Serves 3 to 4)
1 tablespoon avocado oil
1 onion, diced
3 garlic, minced
2 medium carrots, cut into matchsticks
2 inch piece of fresh ginger, minced
1 jalapeño, cored and finely chopped
1 teaspoon ground cumin
1 cup dried mung beans, soaked overnight
1 cup raw cashews
2 cups purified water
1 cup vegetable broth
¼ cup unsweetened shredded coconut
½ teaspoon sea salt
juice of 1 lime or lemon
¼ cup chopped fresh cilantro (for garnish)
In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, and cumin. Stir to combine and cook for about 5 minutes, until onion is soft.
To the pot, add the soaked mung beans (after straining them). Pour in the cashew milk (recipe below) and vegetable broth then bring to a boil. Reduce heat to low and cook for 15-20 minutes, until mung beans are soft.
The last 5 minutes add the shredded coconut, salt and squeeze lime juice over top.
Serve warm with cilantro garnish and/or rice and enjoy!
Add 1 cup raw cashews and 2 cups purified water to a high-speed blender. Blend until it turns into a milk, 30-60 seconds in a Vita Mix. This makes more than needed for the recipe. You can store the extra in the fridge for 7 days.