I’m thrilled to announce that pre-orders are now open for The How Not to Age Cookbook, coming out on April 22. This much-anticipated culinary companion to my New York Times Best Seller, How Not to Age, is a beautifully-illustrated cookbook with more than 100 recipes developed again with Robin Robertson to help you age healthfully and vibrantly. Each of these simple, nutrition-packed dishes uses ingredients that have been proven to promote a healthy lifespan, and inspiration has been drawn from the places around the world where people traditionally live the longest.
For instance, the bright anthocyanin pigments in berries are thought to account for their benefits for our cognitive function, eyesight, inflammation, blood sugar, artery function, and cholesterol, so eat your berries, drink hibiscus tea, and enjoy savory sources like purple sweet potatoes. When it comes to our joints, strawberries, ginger, and turmeric, for example, have been found to help with osteoarthritis of the knees, a leading cause of disability in older adults.
Get a Signed Bookplate
Once you pre-order your copy of The How Not to Age Cookbook, make a donation using this form and, as a token of my appreciation of your support, I’ll sign a bookplate that will be sent to you. The bookplate will fit perfectly into the front cover of the book and makes a great keepsake for yourself or an extra special gift for a loved one. As always, thank you for your support and dedication to the latest in evidence-based nutrition. Only a limited number of bookplates are available, so be sure to pre-order my new cookbook and make a donation today!
While you wait for the book to arrive, check out my anti-aging videos, stay tuned to our social media for some recipes, and try this delicious Tempeh and Mushroom Chili.
Tempeh and Mushroom Chili with Corn and Cilantro
Makes 6 servings
Chopped mushrooms and tempeh add great texture and heartiness to this flavorful chili that bursts with kidney beans, corn kernels, and cilantro. This recipe calls for cremini mushrooms because they hold up well in stews and chili. If unavailable, you can substitute white button mushrooms.
8 ounces tempeh
1 red onion, chopped
1 red bell pepper, chopped
1 tablespoon white miso paste blended with ¼ cup hot water
3 garlic cloves, minced
8 ounces cremini mushrooms, chopped
2 to 3 tablespoons chili powder (mild or hot)
½ teaspoon dried oregano
½ teaspoon ground black cumin
¼ teaspoon ground pippali or black pepper
2 (14.5-ounce) cans salt-free crushed tomatoes, drained
3 cups cooked or 2 (15-ounce) BPA-free can or Tetra Pak salt-free dark kidney beans, drained and rinsed
1 cup fresh or thawed frozen corn kernels
½ cup chopped fresh cilantro
Steam the tempeh in a steamer basket over a saucepan with about 2 inches of boiling water for 10 minutes, then drain, coarsely chop, and set aside.
Heat ¼ cup of water in a large saucepan over medium heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes.
Add the miso mixture and garlic, then stir in the reserved tempeh, mushrooms, chili powder, oregano, black cumin, and pippali. Cook until fragrant, about 1 minute. Add the tomatoes, beans, and corn.
Cover and simmer over low heat, stirring occasionally, until the chili is thick and flavorful, about 30 minutes. Stir in the cilantro. If the chili is too thick, stir in a little water. Serve hot.
As always, all proceeds I receive from all of my books are donated directly to charity.
