Dirty Girl Betty Haynes Went from Eating Meat, Dairy and Processed Food to Loving Plants (Video) + Plant Based African Peanut Stew

January 5, 2019 / Molly Patrick /

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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!

xo

Molly

Were you inspired by our chat? Talk to us in the comments below!

Plant Based African Peanut Stew

Makes 8+ cups
Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 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)

Instructions

  • 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.

Xo

Molly

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Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

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37 Comments

  1. Nora Kleckner on January 5, 2019 at 10:25 am

    What an inspirational interview! Not preachy at all! Just two girls talking but so powerful! I shared this with a friend! I am 62 years young and transitioned to WFPB way of living 16 months ago! I haven’t jumped in with the recipes yet, but I am seriously thinking about it. I am 5 ft 5 inches weigh 125 lbs. I lost 20 pounds slowly over the 16 months. I am not on any meds but do take D3 and B12 supplements. I had been on statins but had issues and stopped in August with ok from my health care provider. I have an appointment with Dr Steven Lome, a WFPB cardiologist in our area and I am hoping he supports me in my goals! I also hope he can give me encouragement that stopping med was best thing! I hope my body responds and heals itself! Dr Lome changed his life, health, and way of practicing medicine after seeing Forks over Knives! He is one of their success stories!
    Thanks Molly and Betty! This should definitely be a public interview to inspire others!

    • Molly Patrick on January 5, 2019 at 8:23 pm

      Fantastic! Thank you for sharing, Nora.
      May you have a continued journey of health!
      xo
      Molly
      P.S. – Keep us posted!

    • Amanda on February 23, 2020 at 7:44 am

      Should I double this recipe if it’s going to a potluck?

      • Team Clean Food Dirty Girl - Steph on February 23, 2020 at 8:08 am

        Hi Amanda,

        In my experience, this stew feeds about 4 people with entree-sized portions. So, I would say that it depends on the number of people you’ll be feeding, and how much you think they’ll eat. If it’s a small group and there will be lots of other food, the current portions should be fine. But if it’s a large group, I would double. Keep in mind that even if your ingredients are doubled, your cooking time should stay close to the original estimates. Good luck and we hope all your friends love it as much as we do!

  2. Deb on January 5, 2019 at 1:13 pm

    Thank you for sharing, Betty! I found myself nodding right along to a lot of what you said. It truly does get easier to live this plant-based lifestyle…and it’s so worth it!

    • Molly Patrick on January 5, 2019 at 8:22 pm

      Yes indeed! I love that you were feeling this one!
      xo
      Molly

  3. Danielle Goodrich on January 5, 2019 at 6:53 pm

    I can’t wait to try this recipe. I always get the p-nut soup at our local whole food store and I know this will be so much better without all the oil and sugar. Thank you, thank you!

    • Molly Patrick on January 5, 2019 at 8:21 pm

      Oh yeah! I am going to eat the last bit I have in my fridge for dinner tonight!
      Keep us posted.
      xo
      Molly

    • Marie on February 20, 2019 at 1:39 pm

      I added a can of garbanzos to this soup so I could get my beans in! Delicious!

      • Karen on February 7, 2020 at 12:33 pm

        Yes adding garbanzos to it makes this recipe almost identical to Angela Liddon’s soul southing african peanut stew <3

  4. Tessa Cowls on January 6, 2019 at 12:03 pm

    Hi guys. Thanks for sharing that lovely chat with us. It made me feel so much less isolated. I have been eating this way for a year and my older kids (18 and 20) have really embraced it with me which is great but they are away at college so I’m left with husband and youngest son (16) who have reacted by rejecting it utterly. My husband in particular is eating considerably worse than before, which I find so perplexing. Any advice you can offer on how to bring him on board?

    • Molly Patrick on January 6, 2019 at 12:17 pm

      Dearest Tessa!
      I’m so glad you commented. I totally feel you on this!
      Part of why we started our private Facebook group is so that people have like-minded folks who are going through similar struggles.
      Next, I wrote this piece that I think will be really helpful for you.
      SO glad you found us and good for you for eating more plants and less of everything else!
      xo
      Molly

  5. Mindy Boettcher on January 9, 2019 at 1:03 pm

    5 stars
    Thank you, Thank you, Thank you!!!! To Betty and Molly, I cried because you were talking about me. Every point was/is me! I know those potholes well. You are both so encouraging, loving and knowledgeable with your common sense advice. So, Thank you for being you and reiterating it’s okay to fall and pick yourself up again to continue on our (my) path.

    I’ve had my feet in the water for a year and doing it on my own but I’m terrified of my instapot (I have no clue how to use it)! Any videos on how to use the damn thing that you did or recommend? (Sorry, if this have been asked and answered before).

    I was set to make my comfort soup today (my mom’s vegetable soup) but I saw the African soup recipe and I’ll be making that instead, looks yummy!

    Sincerely with a heartfelt of hugs,
    Mindy

    • Team Clean Food Dirty Girl on January 9, 2019 at 2:09 pm

      Hey Mindy! As far as the InstantPot – I was nervous when I first used my pressure cooker too. Wash the parts, take out the cardboard, etc. Do this. And then, just follow one of our blog recipes to use the Instant Pot. We use a total of two buttons – Manual (or, on some models it is Pressure Cook) and Saute. That’s it. Once you do it, you’ll be SO glad you did. You can TOTALLY do this. Before you know it, you’ll be ready to try an actual meal plan. ~Karen

  6. Nicole in VT on January 9, 2019 at 4:47 pm

    Another inspiring post – AND, I just made the stew and it is OUT OF THIS WORLD!! This one will go in the “rinse and repeat” folder for sure. Thank you!

  7. Heidi on January 9, 2019 at 6:03 pm

    This stew is delicious! I just cut the salt back by half, and it had plenty of flavor! I had to leave before the final 10 minutes, so I turned off the heat, stirred in the kale, and shut the lid, leaving it on the burner. When I returned later, I dug in – Yum! Thick and hearty, and I’ll bet it would be good with some chickpeas added another day!

  8. Tammy on January 15, 2019 at 1:07 pm

    SO incredibly inspiring, both of you! I’m a newbie here, and making my shopping list now for the soup recipe (been making lots of great soups lately), and excited to dive into the CFDG community to grab some o’ dat enthusiasm and support! Not vegetarian (yet) but moving in that direction for sure, and for me it’s all about satisfying the palate without animal products. If I can do that, I’ll be a happy camper! Thanks again for sharing!

    • Molly Patrick on January 15, 2019 at 1:23 pm

      Hey Tammy,
      I’m so happy you found us!
      Yes, please join our most awesome Facebook group, you will have so much support and encouragement.
      You got this!
      xo
      Molly

  9. Terri on January 21, 2019 at 2:38 pm

    I’ve been looking at the WFPB way of eating for awhile now. I keep thinking how much I love my chicken and cheeses…how to get past these thoughts? I don’t have any health problems, but am 59 yrs old and want to take the best care of myself possible. Any thought on how to start?

    • Team Clean Food Dirty Girl on January 22, 2019 at 7:21 am

      Hi Terri, Changing your food pattern to eat more plants is an epic and worthwhile journey. Aside from reading and watching content about eating plants (and maybe join our private Facebook group to be around other people on the same journey), I would say avoid thinking about making the transition to eating more whole plant based foods as an all or nothing package where you punish yourself with compliance.

      Take small steps. You might check out this blueprint to cut down on animal and processed foods from Molly.

      Our meal plans provide 5 nightly plant based meals a week. Having meal plan food prepped and ready to go is going to help you have scrumptious and satisfying non-animal choices ready to eat. You still have other meals during the week to do as you choose but by including meal plan food, you’ve already shifted the balance of what you eat towards more whole plants. Over time, as your tastes develop for plant based whole foods with less salt and oil (and added sugars), you’ll probably find that you want to eat less and less of other foods. And, if you don’t, that’s ok too.

      ~Karen

  10. Hope on January 22, 2019 at 9:43 am

    How do I make this in the Instant Pot?

    • Kerrie on May 6, 2019 at 6:05 am

      Can this amazing yummy-ness be made in a crockpot? I have not taken the plunge and splurged for an instapot yet… Hopefully I’ll talk myself into it soon 😊

      • Molly Patrick on May 6, 2019 at 6:40 am

        Hi Kerrie,
        I’m pretty sure it would do fine in a crockpot 🙂
        We like it best on the stove but whatever works best for you!
        xo
        Molly

        • Kerrie on May 6, 2019 at 9:55 am

          Thanks Molly!!

  11. Lisa Goodwin on February 8, 2019 at 9:25 am

    I feel like a lot of people rather eat pills, than going plant based. Which is so sad to watch, because then they end up needing another pill that deals with the side effects from the first one. Either way, thanks for he recipe, it sounds really delicious. I bet this would make a great freezer meal option as well.

    • Team Clean Food Dirty Girl on February 8, 2019 at 7:58 pm

      Hi Lisa, this recipe should freeze just fine. Thanks for stopping by! ~Karen

  12. Beverly Jensen on March 4, 2019 at 4:49 pm

    5 stars
    Aloha! Jill’s friends in the Kingdom of Hawaii! I’m finally on your website and LOVING IT!
    My daughter works in Africa and brought this recipe from one of the countries a few years ago. It’s fabulous and great for dinner parties. Everyone loves it, the kick! of spice, and it’s filling.
    I’ll be joining your tribe now! Buen provecho, as we say in Mexico, my latest stop!

  13. lisa on April 22, 2019 at 5:10 pm

    5 stars
    girlfriend…GIRLFRIEND! You are truly gifted! I decided a month ago to change my diet for health reasons. I thought it was going to be a difficult row to hoe and your FABULOUS recipes have made it so easy. This is the fourth one I have tried and it tastes so good, as the other three have!!! I thank you kindly and sincerely!!

  14. Nikki Beale on May 27, 2019 at 1:17 pm

    5 stars
    This was delicious! My absolute favourite so far.
    I’m making it again tomorrow as it’s my turn to cook for the family and I’m already planning to serve it next time we have friends round for dinner.

    • Molly Patrick on May 27, 2019 at 2:16 pm

      I’m so glad you love it! One of my faves too!
      xo
      Molly

  15. Michelle Christine on November 11, 2019 at 12:04 pm

    5 stars
    Molly,

    Thank you for pushing me out of my comfort zone with exotic flavors and yumminess! I would have never guessed that tomatoes and peanut butter would create such a delicious soup. This will be on regular rotation at my house. 🙂

    Michelle

  16. Kate on November 11, 2019 at 7:57 pm

    I made this soup today and oh my goodness!!! So good!! A must try!! Thank you for the recipe! Will make again in future!!😋

    • Molly Patrick on November 11, 2019 at 8:35 pm

      Yay! So glad you liked it 🙂 It is one of my all-time faves!
      xo
      Molly

  17. Ria on March 16, 2020 at 7:06 pm

    4 stars
    It was really yummy. I did make some changes, I added some red curry paste that had a little kick, and mushrooms. I didn’t have kale so I used spinach. Unbelievably good! Thank you.

    • Molly Patrick on March 16, 2020 at 7:35 pm

      Your tweaks sound yummy!
      xo
      Molly

  18. Maggie G on October 18, 2020 at 8:44 pm

    Thank you for this video chat! Around the 40-41 minute mark, you described me. I’m the “I’ll try it tomorrow” person. I’ve been in the FB group for more than a year now and even subscribed to the meal plan, a couple months ago, but still haven’t tried any of the recipes. I keep “should”ing all over the place. “I should do this.” “I should do that.” It’s been a stressful year (I moved, dad died, COVID-19 shut-down of the country, not working, feeling sick and tired constantly), though, and I just haven’t felt like trying to do anything new or out of my comfort zone. I’m, also, the “My blood work numbers are starting to creep out of the normal range so I better do something about it” person. Prior to recently, I’ve always been an athletic, healthy person with good numbers. So, when my doctor mentioned “pre-diabetic” recently, it freaked me out a bit. I remember my dad needing to check his blood often. I don’t want that to be me. It’s time for a change, even if it’s not 100%, right off the bat.

    I’m excited to try this recipe! I’m probably going to make it a couple times, right away, because I want to try it as intended, but I’d also like to try it with some of the suggestions that others have mentioned (with garbanzo beans, with mushrooms, and/or my idea – with coconut milk). It all sounds so good! Thanks, again!

    • Team Clean Food Dirty Girl - Steph on October 19, 2020 at 9:44 am

      Hi Maggie! Wow, thanks so much for the love. We’re so happy you’re a part of our community.

      Stress and perfection are such powerful pressures, we totally understand. Check out this blog post when you get a chance. It’s a great reminder that sometimes you just have to your best and let that be good enough. We’re here for you. Feel free to shoot us an email if you’d like some more support or have specific questions. I hope you enjoy the soup, it’s a personal favorite!

      <3 Stephanie

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