Let's Talk GUT HEALTH & Fiber + FIBER FUELED

Описание: Fiber Fueled is available TODAY(5/12/2020)!
https://amzn.to/2WpMgmt

Follow Dr. Will Bulsiewicz on IG:
@theguthealthmd
  / theguthealthmd  

Wow! Look at all these awesome episodes of the Plant Proof Podcast with Dr. B interviews!
Building a Healthy Gut:
https://plantproof.com/building-a-hea...

Gut Questions, part 1 & 2:
https://plantproof.com/your-gut-healt...
https://plantproof.com/your-gut-healt...

Bloating (blog post):
https://plantproof.com/whats-causing-...

Ex Vegans & Gut Health Issues (the episode I mentioned here):
https://plantproof.com/ex-vegans-thei...

You can find me on IG if you want to.
  / lilykoihawaii  

As I trust is obvious, this video could never take the place of advice from your doctor or another licensed medical professional.
Also, for full transparency, Dr. B sent me an advanced e-copy of Fiber Fueled with no further stipulations; I decided to make this video because his book is a great resource and is--in my opinion--much needed for the plant-based/vegan community.

🌱Some Good Stuff I Ate Today:
Potato Salad
2-3 lbs cooked potatoes cut into ~ 1 inch cubes (any variety will do, I used russet because that’s what was available at the store)
2 stalks celery - diced
1/2 red onion - diced

Dressing
2 tbsp white miso paste
1/4 cup pickle juice
2 tbsp mustard (I use my homemade mustard, for which there is a recipe video)
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
2 cloves garlic - finely diced and crushed
2 tbsp fresh herbs of your choice. Dill and parsley would be the classic choice, but I didn’t have any, so I used garlic chives and some fresh oregano from my garden. (Which added a bit of a spicy kick!)

-Mix all ingredients together. You can enjoy immediately or let it sit for an 1-8 hours to let the flavors integrate.

Usually, I like to make this while the potatoes are still hot, as the heat mellows the flavor of the fresh garlic and encourages the potatoes to soak up all the flavor. Then I let the potatoes cool, which creates the resistant starch mentioned towards the end of this video!


Curry/Dahl

1-2 cups dried split peas, green or yellow (the more you use, the thicker your curry will be
Several cups of whatever vegetables you’d like to include. Here I added eggplant, onion, carrots, potatoes, celery, and green beans. I leave them in big chunks as the split peas need 12-15 minutes in the pressure cooker and smaller cut veggies will disintegrate.
2-3 bay leaves (optional)
3 cloves garlic, rough chop
1 inch of fresh ginger, chopped finely

1 package of extra firm tofu (I do not cook the tofu in the instant pot. Instead, I marinade it in tamari and add it into the hot curry once it is already cooked.

Spice Mixture (ground)
2 tbsp vindaloo curry powder
1 tbsp cumin seed
1 tbsp dried mustard seeds
2 tsp turmeric
1 tsp black pepper
1 tbsp coriander seed

-Add all ingredients into the pot
-Cook in the instant pot on high pressure (I use the Bean setting) for 15 minutes.