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Triple Pepper Crowned Risotto



Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious
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16 Comments

  1. I got all your cookbooks incl your brothers and fathers great starter kit when transitioning to plant based dishes

  2. I love roasted red peppers, also green, yellow and orange! I just add chopped fresh garlic and let it sit for a few hours. I think cleaning them after they are roasted to be a lot of work though. I’m going to have to try them with your risotto soon. Looks delicious!

  3. May I ask a delicate legit question please? I started Dr Esselstyn’s program a month ago and wonder how do you deal with all the (pardon me) pooping 10 times a day and gas that comes with this diet? I am trying to navigate the socially awkward side effects of this wonderful diet and would love some advice/tips please. I have purchased your wonderful cookbooks and have been enjoying many recipes but I find myself having to fast if doing any lengthy outdoor activities where there are no available restrooms!

  4. The roasted peppers are an Italian recipe.
    We grill them black on the grill and remove the skin, then add a lot of garlic and just salt and olive oil.
    It's an insane amount of work, but it's worth it because the taste is incomparable.
    The combination with risotto sounds exciting, I will try that with the balsamic vinegar.
    Greetings from Bavaria

  5. Could you please tell your father or brother to debate this guy, Dr. Anthony Chaffee? He says eating only meat heals your body, and a lot of people are following him. I don't want anyone getting hurt or worse because of his advice. Loved the video.

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