The microbiome, the term used to describe the microbes in our gut, is something of a buzz word these days . And why shouldn’t it be? With 70% of our immune system residing there (think defense against COVID), it makes sense.
More and more scientists, researchers and physicians are recognizing the important role a healthy microbiome plays in our health and well being and are learning more about how to support that. Basically, the microbiome thrives on a whole foods, plant based diet. (Imagine that!)
Join us to learn some of the latest information about the role the microbiome plays in having amazing health… effortlessly:
So let’s start eating more plants: fruits, veggies, whole grains, beans and lentils to let the good guys in our gut keep the bad guys at bay. The more we learn about our physiology, the more apparent a whole food, plant based diet is the key to amazing health.
The recipe this week is a very high fiber dish of Spanish Paella made with brown rice, tomatoes, peppers, green beans, peas and artichokes. You can also add Vegan sausage to have a more authentic Paella taste. We added the Vegan sausage, and it was delicious. Good brands of Vegan Sausage are Field Roast or Tofurkey or Gusta.
To Your Amazing Health,
Connie and Bill
High Fiber Spanish Paella (Serves 4)
1 tablespoon avocado oil plus 2 tablespoons purified water
1 large onion, diced
3 garlic cloves, minced
1/2 teaspoon turmeric
2 bay leaves
1 1/2 teaspoons smoked paprika
1 teaspoon red pepper flakes
2 red peppers, diced
1 1/2 cups (uncooked) short grain brown rice
4 cups purified water or vegetable stock
1 teaspoon sea salt
14 ounce can diced tomatoes
14 ounce can artichoke hearts
2 cups string beans, cut in pieces
1 cup frozen green peas
2 Vegan sausage, cut in pieces -optional- (Good brands are Field Roast, Tofurkey and Gusta)
Parsley leaves for garnish
Lemon wedges for garnish
In a large pan add oil and 2 tablespoons of water with onions, garlic, turmeric, bay leaves, smoked paprika, red pepper flakes and diced red peppers. Cook for 5 minutes. Push veggies aside in pan to make way for rice.
Add brown rice and purified water or veggie stock and sea salt. Cover and turn heat to simmer. Cook 25 minutes.
Add tomatoes on top of rice without stirring, cover and cook an additional 10 minutes.
Add artichoke hearts and beans and cook 10 more minutes covered.
Add peas and sausage (if using), cook for 5 minutes and turn off heat. Let rest for 15 minutes and serve, garnished with parsley leaves and lemon wedges.