Editor’s Note from Eden Kozlowski, ATH Supervising Editor: Thank you Dr. Jacob Teitelbaum, Guest Editor on our Integrative Medicine page, for sharing this recipe from your new The Beat Sugar Addiction Now! Cookbook with co-authors Deirdre Rawlings, PhD, ND, MH and Chrystle Fiedler. Yum.
2 tablespoons (30 ml) extra-virgin olive oil
2 cloves garlic, minced or finely chopped
1 medium red onion, chopped
1 cup (115 g) sliced zucchini
3 cups sliced or chopped carrots
8 cremini mushrooms, chopped
1 large green pepper, chopped
1/3 cup (20 g) fresh parsley, chopped
2 tablespoons (30 ml) tamari sauce (wheat-free) or Bragg’s liquid amino acids
Sea salt and black pepper to taste
Dash red pepper flakes or cayenne (optional)
2 tablespoons (8 g) cilantro (optional)
1 can (8 ounces, or 225 g) water-packed tuna
1/2 avocado, cubed
1 cup (165 g or 185 g) cooked brown rice or quinoa (optional)
Heat oil in a large skillet over medium-high heat; sauté garlic and onion until softened. Add zucchini, carrots, mushrooms, green pepper, parsley, tamari, salt and pepper, red pepper flakes or cayenne, and cilantro; cook, stirring often, until vegetables are crisp-tender. Add the canned tuna with the water and stir to combine. Top with avocado and serve over a bed of steamed brown rice or quinoa, if desired.
YIELD: 4 SERVINGS
EACH WITH: Calories 285.06; Calories From Fat 107.48; Total Fat 12.36 g; Cholesterol 18.06 mg; Sodium 746.51 mg; Potassium 854.91 mg; Total Carbohydrates 30 g; Fiber 7.12 g; Sugar 6.97 g; Protein 15.67 g
To learn more visit the website: www.beatsugaraddictionnowcookbook.com.