ESTEEMED DR. ESSELSTYN TELLS HOW TO PREVENT & REVERSE HEART DISEASE & MO...

From William:   Hi Rasa

I suppose it’s a lot easier for me to eat only vegetables because I’ve never been the sort of person to like strong flavours. My biggest downfall in the past was being a sugar addict and found it hard to give up refined sugar, but once I did that, the rest was easy for me. 

 

The herbs I use are Basil, Oregano, Fennel, Thyme and Parsley. While the spices I use are Cinnamon, Turmeric and Ginger. But you probably prefer stronger flavoured herbs and spices.  All I do is sprinkle some on my food. The ones I use most is mixed herbs or mixed spices. 

 

I never use sauces, oil or mayo. The only tip I can give is to make sure that any oil or sauces has vinegar in it. 

 

The only other tip is that if you are plant based then vitamin B12 is very important. Vegetables give you everything you need except vitamin B12 and you have to get that in pill form. 

 

I’m not an expert on cooking but there are vegan cooks. One I’ve come across is Chef AJ. This is one of her videos. 

 

william

 

Dr. Esselstyn’s Secrets to Heart Health & Oil-Free Sweet Potato Chili Recipe

 

VEGGIE BURGER

 

 

2-15 oz can black beans, drained and rinsed

 1 medium onion, diced

1 poblano pepper, diced

1 medium carrot, peeled and grated

 1 stalk of broccoli, chopped

 2 large handfuls of spinach, roughly chopped

 2 cloves garlic, minced

 2 tbsp Tamari

 ½ cup rolled oats

 2 tbsp ketchup

1 tbsp Worcestershire sauce

 

Toppings: Bibb lettuce leaves, washed and dried

 Tomato, sliced

 Avocado, sliced

 Pickled sliced jalapeños

 Roasted red pepper sauce

 

 Method: 1. Preheat oven to 350°. Arrange black beans on a baking sheet and roast for about 10 minutes to remove some of the moisture.

 2. In a large pan, sauté the onion, garlic, pepper, carrots, broccoli, and spinach with the tamari over medium heat.

3. Place the rolled oats in the bowl of bowl a food processor and process until oats are finely ground. Add the sautéed vegetables, black beans, ketchup, and Worcestershire sauce to the food processor. Pulse until mixture begins to hold together, but still has some larger pieces of beans and vegetables for texture.

4. Form burgers into patties using ½ cup measurer for uniformity. Flatten slightly to about 1 ½ inches thick and place on a silicone or parchment lined baking sheet. Bake for 15 minutes. Flip burgers and bake an additional 10 minutes.

5. Enjoy burgers on Bibb lettuce leaves topped with sliced tomatoes, avocado, and pickled jalapeños (If desired), and drizzled with roasted red pepper sauce.