Can we all admit we could stand to eat a lot more veggies? I used to think I ate a lot, but then I just came off a three week sting of ONLY eating veggies, fruits, and a little bit of nuts and oils after my session with Anthony William, AKA The Medical Medium. I read his book a few months ago, then signed up for a session on his website. He has a lottery program because his wait list is tens of thousands of people long. Lo and behold, I win the lottery and get a session with him. He’s an amazing human being with a fantastic talent.
I won’t go into details about the session, but I will be interviewing Anthony for a future podcast episode. Suffice it to say, his protocol worked, and I got the labs to prove it. I’ll go into more details when I chat with him on the mic.
I had to get creative if I was gonna eat all veggies and fruits for three weeks. This sweet potato noodle dish uses my trusty Paderno Spiralizer, and then green curry paste, coconut milk, eggplant, and basil make it awesome. You won’t miss the meat, but you could add chicken, steak, or shrimp if you’re so inclined.
- 1 tablespoon olive oil
- 1/2 sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 teaspoon freshly minced ginger
- 3 tablespoons green curry paste, I like Thai Kitchen brand
- 7-10 basil leaves, chopped
- 1 14 ounce can coconut milk
- 1/4 cup water
- 1 eggplant, sliced, sweated, then cut into 1” chunks
- 1 tablespoon fish sauce (optional)
- 1 large or 2 medium sweet potatoes, spiralized into noodles
- Heat olive oil to medium high heat in a large, flat bottomed sauté pan. Cook onion, red bell pepper, minced ginger, and curry paste until aromatic and soft, about 4-5 minutes. Stir in basil and sauté 2 more minutes. Pour in coconut milk, water, then add in eggplant pieces and fish sauce (optional), bring to boil. Turn down heat to low, add in sweet potato noodles, toss gently to coat in coconut milk. Cover and simmer on low for 10-12 minutes, being careful not to overcook noodles into mush. Serve immediately.