By Molly Patrick
Jan 5, 2019
Today I’m sharing a chat that I had with Dirty Girl Betty Haynes. I kept seeing Betty’s comments and posts in our Facebook group and I knew she was someone I wanted to personally touch base with. We had an awesome time talking and I know you will find her inspiring.
We often hear from members of our community who were inspired to make dietary changes after they were put on medications and facing serious illness.
Then, there are people who are still considered healthy but for whom medical problems are on the horizon – gradual increases in cholesterol and blood pressure at yearly checkups, and gentle suggestions from their doctor that medication should be considered at their next visit.
For most people, just the suggestion of going on medication by a doctor isn’t enough to motivate what can be an intimidating lifestyle change – it’s just not jarring enough.
But maybe, going through the experience of seeing a loved one, genetically related to you, suffer and succumb to disease is the final straw. Even if your genes destine you for disease, maybe it’s worth a shot to change your lifestyle and give your body the best chance possible to avoid suffering unnecessarily. At least then, if you do get sick, you’ll know that you did your absolute best.
And here’s the thing. As scary as giving up meat, dairy, fried food and processed food sounds, once you get over the palate hump, the learning curve to batch your food, and side-eye from your family and co-workers, it’s smooth sailing. You will eat all the plants and you will end up loving it more than you ever thought possible.
Betty and I talk about all of this and more in today’s chat. Enjoy!
This video contains adult language so slap on some headphones if you’re around little ones.
Thank you Betty, for hanging out with me. I loved talking with you. Your light shines bright and I am so happy that you have found joy in eating!
Were you inspired by our chat? Talk to us in the comments below!
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper (about 10 turns)
- 1/8 teaspoon cayenne powder (omit if you don’t like spicy)
- 1/8 teaspoon clove powder
- 2 medium-small sweet potatoes, cut into 1/2-inch chunks (about 3 cups / 415 g)
- 1 cup diced yellow onion (130 g)
- 1/2 cup diced red bell pepper (70 g)
- 4 garlic cloves, minced
- 2 teaspoons peeled and minced ginger root
- 1 28 oz / 794 g can, carton or jar crushed or diced tomatoes
- 1/2 cup peanut butter (125 g / no added salt or sugar)
- 2 1/2 cups water (590 ml)
- 3 cups chopped kale (100 g)
- In a small dish, mix together the cumin, salt, cinnamon, turmeric, chili powder, black pepper, cayenne and clove powder. Set aside for now.
- Prep and measure out the rest of the ingredients and then heat a large pot over medium heat for 2 minutes. Add the sweet potato, onion, bell pepper, garlic and ginger. Cook for about 3 minutes, stirring occasionally and adding a splash of water and stirring if things start to stick.
- Add the spices that you set aside earlier and cook for 1 minute, stirring constantly.
- Add the tomatoes and peanut butter and stir until all the peanut butter is mixed in and any stuck bits of spices are loosened up from the bottom of the pot.
- Add the water, stir and bring to a boil. Lower the heat and simmer for 20 minutes, with a lid on the pot at an angle. Stir every 5 minutes or so with a wooden spoon, making sure you get up any stuck bits from the bottom of the pot.
- Take off the lid, add the kale and simmer for an additional 10 minutes, with the lid off the pot, until the sweet potatoes are tender.
- Stew will thicken up as it cools.
Wishing you a happy week. May it be filled with eating plants and kicking ass.