I’m thrilled to announce that pre-orders at the moment are open for The How To not Age Cookbook, popping out on April 22. This much-anticipated culinary companion to my New York Occasions Greatest Vendor, How To not Age, is a beautifully-illustrated cookbook with greater than 100 recipes developed once more with Robin Robertson that will help you age healthfully and vibrantly. Every of those easy, nutrition-packed dishes makes use of elements which were confirmed to advertise a wholesome lifespan, and inspiration has been drawn from the locations all over the world the place folks historically reside the longest.
As an illustration, the brilliant anthocyanin pigments in berries are thought to account for his or her advantages for our cognitive operate, eyesight, irritation, blood sugar, artery operate, and ldl cholesterol, so eat your berries, drink hibiscus tea, and revel in savory sources like purple candy potatoes. With regards to our joints, strawberries, ginger, and turmeric, for instance, have been discovered to assist with osteoarthritis of the knees, a number one reason for incapacity in older adults.
Get a Signed Bookplate
When you pre-order your copy of The How To not Age Cookbook, make a donation utilizing this kind and, as a token of my appreciation of your help, I’ll signal a bookplate that can be despatched to you. The bookplate will match completely into the entrance cowl of the e-book and makes an ideal souvenir for your self or an additional particular present for a cherished one. As at all times, thanks on your help and dedication to the most recent in evidence-based diet. Solely a restricted variety of bookplates can be found, so remember to pre-order my new cookbook and make a donation at present!
When you watch for the e-book to reach, take a look at my anti-aging movies, keep tuned to our social media for some recipes, and do this scrumptious Tempeh and Mushroom Chili.
Tempeh and Mushroom Chili with Corn and Cilantro
Makes 6 servings
Chopped mushrooms and tempeh add nice texture and heartiness to this flavorful chili that bursts with kidney beans, corn kernels, and cilantro. This recipe requires cremini mushrooms as a result of they maintain up nicely in stews and chili. If unavailable, you’ll be able to substitute white button mushrooms.
8 ounces tempeh
1 pink onion, chopped
1 pink bell pepper, chopped
1 tablespoon white miso paste blended with ¼ cup sizzling water
3 garlic cloves, minced
8 ounces cremini mushrooms, chopped
2 to three tablespoons chili powder (delicate or sizzling)
½ teaspoon dried oregano
½ teaspoon floor black cumin
¼ teaspoon floor pippali or black pepper
2 (14.5-ounce) cans salt-free crushed tomatoes, drained
3 cups cooked or 2 (15-ounce) BPA-free can or Tetra Pak salt-free darkish kidney beans, drained and rinsed
1 cup contemporary or thawed frozen corn kernels
½ cup chopped contemporary cilantro
Steam the tempeh in a steamer basket over a saucepan with about 2 inches of boiling water for 10 minutes, then drain, coarsely chop, and put aside.
Warmth ¼ cup of water in a big saucepan over medium warmth. Add the onion and bell pepper, cowl, and cook dinner till softened, about 5 minutes.
Add the miso combination and garlic, then stir within the reserved tempeh, mushrooms, chili powder, oregano, black cumin, and pippali. Cook dinner till aromatic, about 1 minute. Add the tomatoes, beans, and corn.
Cowl and simmer over low warmth, stirring sometimes, till the chili is thick and flavorful, about half-hour. Stir within the cilantro. If the chili is just too thick, stir in slightly water. Serve sizzling.
As at all times, all proceeds I obtain from all of my books are donated on to charity.
