By Rip Esselstyn
I like to make a batch of these for football games. Start the crock pot in the morning and by game time, you will have a great dish to serve to your friends. These go great with a side of chipotle black beans and a fresh salad.
Serves 8
Ingredients:
12 Yukon gold potatoes, diced (I prefer the peel on, but you can peel them first if you don’t)
1 yellow onion, diced
1 cup diced sweet peppers and a diced jalapeño or two if you’d like it hot
8 oz. salsa (mild/medium/hot–your choice)
1 tablespoon cumin
1 tablespoon chili powder
32 oz. low-sodium veggie broth
Directions:
1. Add all of the ingredients to the crockpot.
2. Cook on high for 5 hours or until potatoes are soft.
3. Mash potatoes in the crockpot with masher.
4. Add 1/2 cup nutritional yeast.
5. Add 4 cups shredded kale.
6. Add 1/4 cup diced cilantro.
7. Stir well and let sit for 20 minutes before serving.
Serve with a garnish of salsa and/or sliced jalapeños.
Rip Esselstyn is a mission-driven man. As a swimmer at the University of Texas at Austin, he was a three time All-American. As a professional athlete, he was one of the premier triathletes in the world for more than a decade. As a firefighter for the Austin (TX) Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin’s Engine 2 ate to save firefighters’ health. Now, as the author of The Engine 2 Diet, he is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health. Recently, he has teamed up with Whole Foods Market as a Healthy Eating Partner to raise awareness for Whole Foods Market team members, customers, and all of America about the benefits of eating a PlantStrongÔ diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds.
Rip comes from a family steeped in medicine. His great-grandfather, George Crile, co-founded the world-renowned Cleveland Clinic, where his father, Dr. Caldwell B. Esselstyn, Jr., was chief of the breast cancer task force and completed one of the most extensive studies ever conducted on the relationship between the heart and diet–proving that a plant-based diet can stop, prevent, and even reverse heart disease.
Rip serves on the Board of Directors for The Wellness Foundation, EarthSave’s Meals For Health Program, and the AllergyKids Foundation.
