Yummy Fall Stews and Magical Coconut Basmati Rice

With the fall weather quickly reminding me that I live in Minnesota again, I've been craving some yummy fall stews.

Here is one from Mississippi Market's very own self-proclaimed food snob, Liz McMann. Her Copy Cat Stew is quick and healthy. I substitute almond butter for the peanut butter for an anti-inflammatory meal.

Another stew to warm the insides on a cool Minnesota day: Curried Red Lentil Dal with Coconut Basmati Rice. Just writing those words here make my mouth water. I made these while carrying my baby in her sling, so it should be a cinch to make sans baby. My favorite part about stews: leftovers. They are even more delicious.

Curried Red Lentil Dahl

1.5 cups lentils (rinsed)
4 cups water (or a little less if you want it less soupy)
2 Tbs olive oil
1 onion (diced)
2 sweet potatoes (cubed)
2 red or green peppers (diced)
1-2 Tbs red curry paste (depending on how spicy you like it)
1 tsp cumin
1-2 Tbs grated ginger
3 handfuls of spinach leaves
sea salt to taste

Boil lentils in water until soft, about 15 minutes. In the meantime, heat a heavy stockpot over moderate heat and then add oil to coat the bottom. Cook the onion with a sprinkling of salt, stirring occasionally, until golden. Add sweet potatoes, peppers, and ginger and cook for 2-3 minutes more. Add cumin and curry paste and cook over low heat for 1 minute.
Once lentils are cooked, puree for about 30 seconds in blender or food processor. Then add lentil mixture to stockpot mixture and bring everything to a boil. Reduce heat and simmer, covered, stirring occasionally, for about 15-20 minutes until sweet potatoes are soft. Stir in spinach and salt to taste. Laddle over Coconut Basmati Rice (recipe below).

Coconut Basmati Rice
1 cup white rice
1 cup coconut milk
1 cup water
1 cinnamon stick
1/4 cup currants
1/2 tsp turmeric

This is simple: Make rice as usual, but use water and coconut milk to boil the rice (instead of just water) and the above add-ins once the rice is simmering. It's magical. Seriously, how does something so simple taste so good? Magic.

Stay warm and be well!
Liz

Parkinson's Disease and Vitamin D

Vitamin D is one nutrient I recommend to nearly all my patients because it offers so many health benefits. One of the many benefits of Vitamin D is it's ability to reduce the risk of Parkinson's Disease. In one study, those with the highest vitamin D levels showed a 65 percent lower risk of the disease. Vitamin D truly is an amazing nutrient as it is useful for many other reasons, including it's role in prevention of breast cancer, osteoporosis, depression, and fatigue. I typically recommend that 25-OH-vitamin D3 levels be monitored (this is a blood test) to determine how much vitamin D to supplement, as needs vary from person to person.

Be well,
Dr. Liz

Organic really is more nutritious!

Have you wondered whether organic produce is really that much better for your health or not? Need proof to help justify spending a few more cents? Well, here it is.

David Derbyshire writes:

"Organic strawberries may cost more, but it's a price worth paying, scientists say. The fruit is both tastier and better for your health, research shows. The most detailed study of its kind has found that they contain higher levels of anti-cancer nutrients than fruit sprayed with chemical pesticides. Naturally-produced strawberries also have a longer shelf life and a richer, more fruity flavour, according to the researchers. Their findings add to a growing body of evidence that organic food is healthier than conventional fruit and vegetables."

Read the whole article here at London Daily Mail, United Kingdom.

Be well,
Dr. Liz