Broccoli and Shiitake Mushrooms with Thai Peanut Sauce

How to make Broccoli and Shiitake Mushrooms with Thai Peanut Sauce brought to us by The New York Times bestselling author, Joel Fuhrman, M.D. of “Fast Food Genocide” (http://amzn.to/2gQ6ap1). In his latest book, Dr Fuhrman goes beyond demonstrating how to “wipe out” heart disease, diabetes and cancer using nutritional excellence, as he has in previous books; but in this book, he goes even further linking poor diets to lower intelligence, mental illness, violence and drug abuse. Watch this important show today on #LunchBreakLIVE as Dr Fuhrman prepares a delicious dish and discusses his new book. Find Dr Fuhrman at: drfuhrman.com, on Instagram: @joelfuhrmanmd, Twitter: @DrFuhrman

Fast Food Genocide available on Amazon.com here: http://amzn.to/2gQ6ap1

Dr. Fuhrman’s Recipe for Broccoli and Shiitake Mushrooms with Thai Peanut Sauce

Serves: 4
INGREDIENTS – For the Thai Peanut Sauce

• 1 cup water or unsweetened soy, hemp or almond milk
• 3 Medjool dates, pitted
• 2 tablespoons natural, unsalted peanut butter
• 2 tablespoons hemp seeds
• 2 tablespoons unsweetened shredded coconut
• ½ teaspoon curry powder
• ½ teaspoon turmeric
• ¼ teaspoon lemon grass paste, optional

INGREDIENTS – For the Vegetables

• 1 cup chopped onions
• 6 cups broccoli florets
• 1 cup thinly sliced red bell pepper strips
• 2 cups trimmed snow peas
• 2 cups sliced shiitake mushrooms
• 2 cups shredded Chinese cabbage

DIRECTIONS – To make the sauce:
Blend water or non-dairy milk and dates in a high-powered blender, then add peanut butter, hemp seeds, coconut, ginger, lemon grass paste, curry powder and turmeric and blend again until smooth and well-combined.
DIRECTIONS – To cook the vegetables:
Heat 1/4 cup water in a large non-stick wok or skillet, then add chopped onions and broccoli, cover and cook for 4 minutes stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add red bell pepper strips, snow peas, shiitake mushrooms and Chinese cabbage and cook for an additional 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through.

Some of the ingredients for Dr Fuhrman’s Broccoli and Shiitake Mushrooms with Thai Peanut Sauce

Shiitake mushrooms, red cabbage and chopped onions 

Dr Fuhrman’s Broccoli and Shiitake Mushrooms with Thai Peanut Sauce

Dr Fuhrman’s Broccoli and Shiitake Mushrooms with Thai Peanut Sauce