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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

Dr. Davis was having tech problems today until almost the end when we solved it and frequently froze and we sincerely apologize.

Three Sisters Chili in the Instant Pot!

Dr. Niki Davis will be making Three Sisters Chili, a recipe by Sharon Palmer (https://sharonpalmer.com/three-sisters-chili-vegan-gluten-free/ ). Dr. Davis will be making it using the Instant Pot directions. If you don’t have an Instant Pot (yet) click the following Amazon Affiliate link for the one Dr. Davis owns: https://amzn.to/3u07g6V.

This recipe is perfect for fall and makes enough to keep giving all week!
Why Three Sisters? Native Americans have been planting beans, corn, and squash together for hundreds of years. According to Sharon: “This planting style was practiced by the indigenous peoples of the Americas dating back to 1000 A.D. The corn was planted in a mound, a bean was planted at the base, using the corn as a pole, and the squash created a canopy, controlling sun exposure and soil moisture levels. This system also helped achieve biological interactions among pests and weeds, and contributed nitrogen to the soil through the cultivation of legumes.”

The Three Sisters also happen to be three of the best sources of starches (if you haven’t yet be sure to read The Starch Solution by Dr. John McDougall) and have fantastic nutritional value!

Recipe: Go to https://sharonpalmer.com/three-sisters-chili-vegan-gluten-free/ for full recipe.

Ingredients:
1 pound red beans, dried (to save time, use 3-4 cans of beans – see quick cook option below*)
7 cups water
1-2 vegan bouillon cube (or 1-2 teaspoon paste)
1 small acorn squash, peeled, cubed (about 2 1/4 cups)
1 onion, diced
3 cloves garlic, minced
3 stalks celery, diced
1 bell pepper, diced
3 bay leaves
2 teaspoons ground, dried sage
1/2 teaspoon crushed red chili pepper
1 teaspoon dried tarragon
1 cup frozen corn
1 cup tomato sauce
1 6-ounce can tomato paste
2 tablespoons fresh mint, chopped
1 teaspoon juniper berries – ground (optional)
Salt or salt alternative (optional, add over top just before serving)

Directions:
Add all ingredients to Instant Pot. Press “Bean/Chili” setting (high pressure for 30 minutes). Natural release the pressure for about 10 minutes then carefully do quick release.

*Quick cook option:
Instead of dried beans, you can use canned. 1 lb dried beans is equivalent to 3-4 cans of beans. If you do this, add to Instant Pot with all other ingredients and cook on high pressure for 3 minutes. Allow natural release for about 5-10 minutes then carefully do quick release.

Enjoy!

Niki Davis, MD is a “rocket scientist” turned medical doctor, board certified in both family and lifestyle medicine. She sees patients via telehealth at Love.Life/TeleHealth and is currently licensed in 12 states. She is passionate about using food as medicine.

Join ‘Plant Fueled with Dr. Niki Davis!’ LIVE on Chef AJ every 1st Friday of the month for cooking demonstrations, Q&A’s, and educational presentations.

Dr. Davis has been living a vegan lifestyle for over 15 years! Over that time, she has found many products and items she loves… that are vegan! Today she will show and discuss several of these things!

To make a Lifestyle Medicine TeleHealth appointment with Dr. Davis go to:

https://love.life/telehealth/niki-davis-md/ or https://www.drnikidavis.com/

For more information about Dr. Niki Davis:

Check out her website:

https://www.drnikidavis.com/

Check out her social media:

Instagram.https://www.instagram.com/nikidavismd/

Facebook.https://www.facebook.com/nikidavismd

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