This recipe was inspired by a conversation between nutrition and ageing expert, Dr Rhonda Patrick, and Rich Roll of The Rich Roll Podcast. Rich Roll is an ultra-endurance athlete, wellness advocate and bestselling author. The Rich Roll Podcast delves deep into all things wellness with some of the most forward thinking, paradigm busting minds. In this episode, Dr Rhonda Patrick talks about what we can do to slow down ageing. She cites turmeric as one of the superfoods that fight degeneration. Turmeric has a compound called curcumin, which is a potent anti-inflammatory. It induces hormetic stress, which means that the mild toxins in curcumin turn on our anti-inflammatory genes and inhibit our pro-inflammatory genes. This is what you want to do to prevent inflammation-linked diseases, such as heart disease and diabetes. Turmeric also has aromatic turmerones, which increases our neural stem cells to make more neurons in the brain.
UTENSILS YOU WILL NEED:
- pressure cooker or large pot
INGREDIENTS FOR FOUR SERVINGS:
- 6 to 8 grams of green tea
- 5 to 6 cups of chicken stock or broth
- 3 small chicken legs
- 1 large carrot, diced
- 1 large onion, diced
- 1 large potato, diced
- 1 large chilli, diced
- 1 stalk of celery, sliced finely
- 5 stalks of coriander, chopped finely
- 1 large clove of garlic, crushed
- 3/4 cup red lentils
- 1 tablespoon of tomato paste
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- 1/4 teaspoon of pepper
- salt to taste
1. Steep green tea leaves in jug containing hot chicken stock/broth for no more than 1 minute. Using strainer, transfer tea-infused stock/broth into pressure cooker or cooking pot.
2. Add the rest of the ingredients to the pressure cooker or pot. If using a pressure cooker, cook all ingredients for 40 minutes. If cooking on stove top, simmer for 60 to 90 minutes.
3. Once ingredients are all cooked through, remove chicken legs, cut off the meat into small pieces and return to soup. Mix through and serve.