Christianne is in the studio with Dr. Rajiv Misquitta discussing the health benefits behind plant based eating. Dr. Rajiv is an internal medicine physician at Kaiser Permanente in South Sacramento. He is also an advocate and a follower of plant based eating. According to CDC statistics, every year about 720,000 Americans have a heart attack and 600,000 Americans will die of heart disease.
The standard American’s diet is high in Animal proteins, fats and processed foods but this is not very healthy.
In 2008, Dr. Misquitta had a heart attack while driving to work. He arrived at the hospital where doctors used two stents were used to open his arteries. It was this health crisis in his life that led to his determination to change his life and even help others — and that’s how he discovered plant-based eating.
Curried Rice Salad
Ingredients:
1/2 package silken tofu
1/3 cup lemon juice
1/4 cup rice vinegar
1 tbsp. curry powder
6 cups cooked brown rice
3/4 cup raisins
3 stalks celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, diced
1/4 red onion, diced
1 can (15 oz) garbanzo beans, drained
salt to taste
Directions:
In a blender, combine tofu, rice vinegar, lemon juice, and curry powder. Mix brown rice, raisins, celery, bell peppers, onions, and garbanzo beans in large mixing bowl. Pour tofu-curry dressing over the top and mix well. Serve chilled.
Chickpea Hummus – Indian Style
Ingredients:
3 cups garbanzo beans (chickpeas)
½ tsp. salt
¼ tsp. cumin
¼ tsp. coriander
¼ tsp. paprika
½ tsp. garlic powder
½ tsp. curry powder
3 tbsp. rice vinegar
¼ cup lemon juice
¼ cup chopped cilantro (fresh)
2 tbsp. water or liquid reserved from canned beans
3 oz. sun-dried tomatoes, chopped into relish sized pieces
Directions:
Combine all ingredients except the sun-dried tomatoes in food processor with S-blade and blend for 1-2 minutes, until hummus is creamy. Transfer to a large mixing bowl, and fold in sun-dried tomatoes.
