I am delighted to announce that early orders are now open to The cookbook of not agingthat will be released on April 22. This highly anticipated culinary partner of my best seller of the New York Times, how not to age, is a beautifully illustrated cookbook with more than 100 recipes developed again with Robin Robertson to help him grow old and vibrant way. Each of these simple and nutrition full dishes uses ingredients that have been shown to promote a healthy useful life, and inspiration has been extracted from the places in the world in which people traditionally live longer.
For example, it is believed that bright anthocyanins pigments on berries explain their benefits for our cognitive function, view, inflammation, blood sugar, artery and cholesterol function, so eat their berries, drink hibiscus tea and enjoy of tasty sources such as the sweet purple. potatoes. When it comes to our joints, strawberries, ginger and turmeric, for example, it has been found that it helps with knee osteoarthritis, a main cause of disability in older adults.
Get a signed book plate
Once you pre-order your copy of the kitchen book how not to age, make a donation Using this form And, as a sample of my appreciation for your support, I will sign a book of books that will be sent to you. The book plate will fit perfectly on the cover of the book and is a great memory for you or an extra special gift for a loved one. As always, thanks for your support and dedication to the latest in evidence -based nutrition. There is only a limited number of book plates available, so be sure to book my new cookbook and make a donation today!
While waiting for the book to arrive, see my anti -aging videos, be attentive to our social networks to obtain some recipes and try this delicious Tempeh and Mushroom Chile.
Tempeh and Chile of mushrooms with corn and coriander
6 portions ago
The chopped mushrooms and the Tempeh add excellent textures and sincere to this tasty Chile that explodes with beans, corn grains and coriander. This recipe requires Cremini fungi because they hold well in Guisos and Chile. If it is not available, you can replace white fungi.
- 8 ounces Tempeh
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 tablespoon white miso paste mixed with ¼ cup of hot water
- 3 garlic cloves, chopped
- 8 ounces of fungi cremini, chopped
- 2 to 3 tablespoons of Chile powder (soft or hot)
- ½ teaspoon of dry oregano
- ½ teaspoon of ground black cumin
- ¼ teaspoon of ground pippali or black pepper
- 2 (14.5 ounces) crushed tomatoes without salt, drained
- 3 cooked cups or 2 (15 ounces) of dark beans without BPA salt or tetra pak without salt, drained and rinsed
- 1 cup fresh or defrosting corn grains
- ½ cup of chopped fresh coriander
Steam Tempeh steam in a steam basket on a saucepan with approximately 2 inches of boiling water for 10 minutes, then drain, cut gradually and reserve.
Hot ¼ cup of water in a large saucepan over medium heat. Add the onion and pepper, cover and cook until they soften approximately 5 minutes.
Add the mixture of miso and garlic, then add the reserved Tempeh, the mushrooms, the chili powder, the oregano, the black cumin and the pippali. Cook until they are fragrant, approximately 1 minute. Add tomatoes, beans and corn.
Cover and cook over low heat, stirring occasionally, until Chile is thick and tasty, approximately 30 minutes. Add the coriander. If Chile is too thick, add some water. Serve hot.
As always, all the income I receive from all my books are donated directly to charity.
