Dr. Michael Greger’s new cookbook has been flying off shelves since its release last month. One of our booksellers, Valeria, decided to find out what all the fuss was about. Below, she recounts her experience making one of the book’s nutrient-rich recipes. We’re salivating!
I was beyond excited when I learned that Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org was coming out with a follow up to his best-selling book, How Not To Die. His latest, The How Not To Die Cookbook is not only full of delicious recipes and beautiful food photography–it also serves as a guide through the confusing world of nutritional science. With this cookbook, you will learn how to incorporate Dr. Greger’s “Daily Dozen” concept (a list of essential plant foods that promote optimum health) into your everyday cooking and FINALLY uncover the mystery of how one includes turmeric mixed with black pepper in their actual food?! FYI: black pepper boosts the absorption of turmeric’s anti-inflammatory properties.
From Superfood Breakfast Bites to Hoppin’ John Stuffed Collard Rolls to Chocolate Berry Banana Soft Serve, you’ll never be short of sweet, savory, nutrient-rich, and easy to make dishes. I decided to try out one of the breakfast recipes, as breakfast is the most important meal of the day. I wanted a recipe that would really put the good in the good morning. And since finding the Breakfast Burrito Bake recipe, I might’ve done just that! It’s not only delicious and nutritious, it can also make your mornings “easy like Sunday morning,” as you can prepare it the night before.
First things first, I gathered all the ingredients I needed to start my Breakfast Burrito assembly. The key players in this recipe were red onion, bell pepper, black beans, sweet potato, fresh salsa, and tortillas. After a few simple steps, I had my burrito components ready: sweet potato mash, black bean veggie mix, roasted poblano peppers, salsa, and avocado/cilantro garnish.
One by one I started layering the filling: first sweet potato mash, then bean veggie mix and roasted poblano on top. Then, in a baking dish with the bottom coated with fresh salsa, I arranged burritos side by side and topped them with more salsa (because there’s no such thing as too much salsa) and pumpkin seeds.
The next step was the most difficult one–waiting patiently for the burritos to bake as my apartment started to fill with the most amazing aromas. The result, however, was well worth the wait. It was everything a dish should be: filling, comforting, and satisfying. This recipe will definitely become a regular breakfast item in my kitchen, and I strongly encourage you to give a try!