OK so it’s not really prescription only. But it should be.
This stew is so tasty, it’s addictive. I have it literally every day, no joke. Never get tired of it.
In addition to that, it has some very powerful health promoting properties, and it even boosts athletic performance significantly!
Allow me to elaborate…
This stew is based on beetroots and tomatoes. “Ah…”, you’re thinking. That’s right.
Tomatoes: Lycopene, a powerful anti oxidant
Beetroot: NO (Nitric Oxide) Booster, which promotes blood flow and energy production on a cellular level, so it’s heart healthy and improves performance. This isn’t just my theory, they have actually tested this both in the lab and on real life athletes!
Cayenne Pepper: A LOT of it. The stuff promotes cardiovascular health, amongst other things.
I’m not exaggerating when I say I start sweating while eating that Dracula Stew…
This dish has been around for quite a while, like probably hundreds of years, originating from somewhere over in the east: Ukraine, Russia, these places. It’s called “Borscht“.
Here is my version of it…
Mark’s Dracula Stew
Mark’s Infamous Beetroot Tomato Veggie Stew
1) Mashed organic tomatoes (about a liter)
2) Bell peppers 3-4 (optional)
3) Onion 1 large (optional)
4) Garlic 3-5 cloves (optional)
5) Spices: garlic powder, onion powder, cayenne, chilli, black pepper, sea salt, thyme, GARAM MASALA, Mark’s Secret Sauce (a water based, extremely super-hot chilli sauce utilizing Piri Piri peppers)
6) Beetroots 3-5, grated
7) Plus maybe 500 ml water
Basically just put on a high rolling boil for 15-20 minutes, even a little less depending how crunchy you like your onions and peppers in there… That’s all it takes, as little as 10 minutes even, because the Beetroot is grated, see? So you just chop it all up, onions into rings, peppers into stripes, beets grated, throw in there, add spices, BOOM, done! Maybe 20 minutes prep time, 10-20 cooking time, and you’re set for a day or two.
Here is the science as far as sports:
Just remember to leave the crushed garlic out for 10 minutes: it makes ALL the difference! Why? Because crushing activates an enzyme that converts stuff into other stuff, namely ALLICIN, the probably most valuable and powerful health promoting compound in garlic.
Heating, on the other hand, destroys that enzyme before it gets a chance…well to do it’s stuff. So in short: crushing and airing for 5-10 minutes will maximize allicin content.
To your health!
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