When looking through the videos on my channel it won’t take you long to work out that
Dr Michael Greger is my favourite plant based educator.
What I love most about his work, amongst many other things is he never shares his opinion
but shares what the science says about any given subject.
In 2016 I made a video on what Dr Greger eats in and day which was taken from a written
interview he had done.
Recently in a fantastic interview with Penn Jilette Dr Greger shared what he now eats
in a day which has been hugely influenced by research he uncovered in his new book How
Not To Diet including his intriguing breakfast prebiotic mix.
So let’s take a listen, the link to the original interview is in the description I
highly recommend you watch it in full.[Dr Greger] So morning at home is my prebiotic
mix, a variety of groats that's purple barley, rye groats, oat groats and little black lentils
now I'm adding sorghum and finger millet and so I just have a big pot for the week and
then I can go sweet or I can go savoury.
This morning I did a dark sweet frozen cherry with cocoa powder for kind of a chocolate
covered cherry kind of thing with some pumpkin seeds, flaxseeds , walnuts and some flavoured
balsamic vinegar I think I used apricot this morning or blackberry ginger vinegar something
like that.
Ever since I learnt about the chronobiology stuff in how not to diet, how we should really
try to weigh our calorie intake towards the beginning of the day.
So now I am eating bigger breakfasts so I have a big bowl of my prebiotic mixture.
And so then lunch today I made a big, this is typical for me when I'm on the road and
I get home and I don't have any fresh food in the house, is miso soup so I use dried
mushrooms, dried seaweed, frozen greens so I don't have to do a fresh trip to the grocery
store.
So it's just tons of vegetables this one this time I did have some carrots celery and onions
and just lots of water and then just boil it and add some miso at the end with some
cracked black pepper and hot sauce and you're good to go.
The broth is just kind of a vegetable broth at the end with no added salt but then adding
a tablespoon of miso in a bowl and just mix it up with the hot broth to maintain the life
in the little probiotic bugs in their miso paste.
I like the mellow sweet white paste as opposed to the red dark intense stuff, oh and some
sesame seeds sesame seeds on top!
And then I'm a big fan of international cuisine so I'll either do tonight a Mexican theme
so you can buy these frozen blue corn tortilla I always have stocked in the freezer.
Take them out toast them and just pile them with avocado, salsa, black beans, grilled
onions and kind of a fajita onion pepper mixture with some adobo sauce chipotle flavour and
then just dip in the toasted tortillas like chips it's kind of a standard meal for me.
Or I do some kind of Italian thing canned tomatoes, tons of greens with some wholegrain
spaghetti or something.
The only thing I've done, I've started doing time restricted feeding so basically just
shifting my evening meal earlier.
So now I eat at 5 instead of 7 pm eating early and not eating after 7 fewer calories after
sundown the better this is all this new chronobiology stuff which was completely new to me.
I wake up at 5 am take breaks to eat meals and then basically work till 10 pm, get seven
hours of sleep then wash and repeat seven days a week, 365 days a year because there
is so much out there to do.