This recipe was inspired by a conversation between world-renowned physician, Dr William Li, and Dr Steven Gundry of The Dr Gundry Podcast. Dr Steven Gundry is the author of the Plant Paradox Diet that focuses on reducing intake of lectins (a type of protein found in some plants that can be bad for your health, such as gluten). In this episode, Dr William Li talks about how we need to start thinking of food as medicine and realise that we already have all the tools we need to fight disease and live longer, healthier lives. One of those foods is the tomato. Dr Li explains how tomatoes have lycopene, a powerful antioxidant with many health benefits, including sun protection, improved heart health and a lower risk of certain types of cancer. What is interesting about lycopene is that it is not able to be readily absorbed by the body unless it is simmered with olive oil.
UTENSILS YOU WILL NEED:
- food processor
- pressure cooker
INGREDIENTS FOR TWO SERVINGS:
- 1 cup of brewed puerh tea liquor
- 1 large onion
- 2 garlic cloves
- 3 stalks of celery
- 1 peeled and de-seeded capsicum
- 1 can of peeled, de-seeded and diced tomatoes
- 1/4 teaspoon of paprika powder
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of chilli powder
- 1 teaspoon of Worcestershire sauce
- 1/3 cup of pinto beans
- 1/3 cup of black beans
- 1/3 cup of kidney beans
- extra virgin olive oil for frying
- salt to taste
1. Soak beans overnight.
2. In food processor, blitz together onion, garlic, celery and capsicum. Transfer to pressure cooker and cook with olive oil on fry function until soft.
3. Place remaining ingredients into pressure cooker. If there is not enough liquid to cover the beans, just add water. Cook for 1 hour.
4. Serve with avocado and plain yoghurt.
Note: If you want to cook with the addition of beef mince, fry together with the blitzed vegetables at step 2.