We all know the benefits of fiber in our diet, and the importance of good gut health. But how do we get it into our diet and make it delicious?
In his new book, "The Fiber Fueled Cookbook," Dr. Will Bulsiewicz offered delicious plant-based recipes. Plus, a targeted plan for overcoming food sensitivities. He joined the show to talk about the book and share a recipe!
MANGO BURRITO BOWL
6+ Plant Points
Makes four bowls
Mangoes have been grown in India for more than four thousand years and are deeply rooted in Ayurvedic medicine, balancing all three doshas (or humors) and acting as an energizer. In ancient India, princes took pride in their mango gardens, and Ganesh, the Hindi elephant-headed god, is often shown holding a ripe mango. In other words, the mango is celebrated among royalty, the divine, and u Fiber Fuelers. We hold good company.
- 1 cup brown rice
- ½ teaspoon salt
- ¼ teaspoon paprika
- 2 cups diced mango, about 2 mangoes
- ½ cup diced red bell pepper
- ¼ cup diced red onion
- 1 jalapeño, seeded and diced
- 1 teaspoon olive oil
- Salt to taste
- 2½ cups black beans, drained and rinsed
- Pinch ground pink peppercorn
- ¼ teaspoon garlic powder
Supercharge It! (optional toppings):
- Chopped red onion
- Fresh chopped cilantro
- Chopped lettuce
- Sliced radish
- In a small pot set over high heat, place the rice with 2 cups of water, the salt, and the paprika. Cover with a tight-fitting lid and bring to a boil. Once boiling, reduce the heat to low and simmer for 40 to 45 minutes, until the water is absorbed. Turn off the heat, let sit for 5 minutes, then fluff with a fork.
- While the rice is cooking, make the mango salsa and season the black beans. In a medium bowl, combine the mango, bell pepper, red onion, and jalapeno. Toss with olive oil and add salt to taste.
- In a separate small bowl, combine the black beans, pink peppercorn, and garlic powder. Toss to combine and adjust the seasoning to taste.
- Place equal amounts of rice in four bowls. Top with the mango salsa and black beans and any additional supercharged toppings.
FF UNLEASHED: If you are not restricting histamine, you can substitute black peppercorns for pink peppercorns.
From "THE FIBER FUELED COOKBOOK: Inspiring Plant-Based Recipes to Turbocharge Your Health" by Will Bulsiewicz, MD, MSCI, recipes by Alexandra Caspero, RD, to be published on May 17, 2022 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2022 by Will Bulsiewicz, MD.
ABOUT THE BOOK:
New York Times bestselling author Dr. Will Bulsiewicz offers a groundbreaking cookbook packed with delicious plant-based recipes, as well as a targeted plan for overcoming food sensitivities.
Leading gastroenterologist Dr. Will Bulsiewicz, or “Dr. B,” introduced readers to the wonders of fiber with the New York Times bestseller "Fiber Fueled"—a guide to optimizing the gut microbiome, sharpening immunity, lowering cholesterol, and promoting weight loss through a diet rich in diverse fruits, vegetables, nuts, seeds, and legumes. Rather than restriction, Dr. B’s solution is abundance and variety. Now he applies all the principles of the "Fiber Fueled" diet in a cookbook that’s as beautiful as it is practical.
This must-have cookbook will inspire you with deeply flavorful, satisfying plant-based recipes that make the "Fiber Fueled" lifestyle delicious and inviting. But "The Fiber Fueled Cookbook" is also a revolutionary treatment program for food sensitivity sufferers who have struggled to get a handle on their symptoms. In it, you will learn the GROWTH strategy, a groundbreaking approach that helps readers break down what’s causing their GI problems, and discover real solutions that are personalized to their individual needs.
Whether you are well on your plant-based path, or excited to get started, the 100+ irresistible recipes in this book, including Lemon Lentil Salad, Cheezy Broccoli Potato Soup, Maple Peanut Granola, and Chocolate Cookie Milk, will get you ready to embrace the power of being "Fiber Fueled!"