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Make the cashew cream: 1½ cups raw cashews (220g) ¾ cup water (180ml) 2 tablespoons apple cider vinegar 3 tablespoons lemon juice (1 small lemon) Blend until smooth, then set aside. Note: If you are not using a high-speed blender, boil water and soak the cashews for 15 minutes, then drain, rinse and proceed with recipe. Add a few tablespoons of water to a pan and turn heat to medium. Add the veggies and spices and sauté until soft: ½ cup corn kernels (100g) 1 cup diced onion (1 small onion) 1½ cups chopped mushrooms (100g) 2 cups chopped bell peppers (2 bell peppers) ½ teaspoon smoked paprika ¼ teaspoon chili powder ¼ teaspoon garlic powder ¼ teaspoon ground turmeric Pinch of black pepper Assemble the ingredients (see below for homemade salsa, guacamole, and refried beans): Corn tortillas Salt-free refried beans Shredded lettuce Sautéed veggies Salt-free guacamole Salt-free salsa or pico de gallo Cashew cream Garnish with cilantro and fresh chili

Simple Salsa:

Ingredients

9 vine tomatoes

1 serrano pepper

1 medium yellow bell pepper

1/2 red onion

1 garlic clove

juice of 1/2 lemon

pinch of black pepper

optional: 1 teaspoon date syrup and a handful of cilantro

Method

1. Chop all the ingredients roughly and transfer to a food processor. Process until mostly smooth, leaving some texture.

2. In a pot, cook on medium heat for 15 minutes. Let cool in the pot, then transfer to the refrigerator to chill and set before serving.

Guacamole:

Ingredients

3 Hass avocados

1/2 cup chopped cherry tomatoes

1/2 cup chopped red onion

1 garlic clove, chopped

5 tablespoons lemon juice

optional: handful of cilantro

Method

1. Mash avocados with a fork until soft and creamy.

2. Add lemon juice and mix well.

3. Add remaining ingredients and mix again.

Unfried Refried Beans:

Ingredients

3 cups cooked cannellini beans, drained and rinsed or 2 15.5 oz BPA-free cans or Tetra Paks

1 small red onion, chopped

1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 teaspoon turmeric powder

pinch of black pepper

Method

1. In a skillet, cook the onion with a splash of water for 7 minutes or until soft. You can keep adding water to stop the onion from burning or sticking to the pan.

2. Rinse the beans and transfer into a microwave-safe bowl. Heat in the microwave for 30 seconds. Use a potato masher or a fork to mash the beans until they become a paste.

3. Add spices and mix well. Then add the onion and mix again.

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