Instant Pot Curried Butternut Squash & Peas with Dr Colin Zhu, The Chef Doc

Source: Chef AJ

Tune into this month’s show, we have Dr. Colin Zhu, aka TheChefDoc to learn more about what we serve at our table makes a big difference in our overall health.

Who is TheChefDoc?

TheChefDoc is an online wellness and education platform, where Dr. Colin Zhu was able to share his unique blend of medical knowledge and skills as a trained chef and health coach.

Dr. Colin Zhu is a primary care physician who is Board-Certified in family practice and lifestyle medicine. Passionate about the intersection of medicine, food, and nutrition, he trained as a chef and a health coach at the Natural Gourmet Institute for Health & Culinary Arts and the Institute for Integrative Nutrition in New York City following the completion of his medical degree.

Dr. Colin Zhu is the author of “Thrive Medicine: How To Cultivate Your Desires and Elevate Your Life,” an international speaker and host of the Thrive Bites podcast which features interviews with the latest health and wellness experts about incorporating a plant-powered lifestyle, enhancing emotional wellness and creating a thriving mindset. As an Osteopathic doctor, heavily influenced by his mother( a traditional Chinese medical doctor), he is passionate about combining the qualities of compassion and wholism with the healing benefits of a whole food plant-based lifestyle to assist people in reaching a higher state of well-being.

Curried Butternut Squash & Peas

Serving size 4

• 1.5 cups dry chickpeas, soaked

• 1 cup dry yellow split peas, soaked

• 1 cup dry wild mushrooms, soaked

• 15 oz Butternut squash, medium-small diced

• 8 oz english peas thawed

• 5 Golden petite potatoes, medium diced

• 5 cloves of garlic, minced

• 1 yellow onion small diced

• 1 tbsp ginger minced

• 1.5 tsp mustard seeds

• 1.5 tsp coriander powder

• 1 tsp red chili powder

• 2 tsp turmeric powder

• 1.5 tsp cumin seeds

• 4 tbsp curry powder

• 5.5 cups water or veggie broth

• 3 tbsps of miso paste

• 1 cup brown rice, cooked (optional)

• Chives, diced to garnish

• Equipment

• 1 pressure cooker/instapot

• 18 cup max capacity

Instructions:

• Dry roast in a pan all the spices low heat for 5 mins, try not to burn. Then add spice mixture to onions, garlic, and ginger. Sauté with water or broth until translucent.

• Add butternut, peas, potatoes and soaked ingredients to the pot.

• Fill with water or Instapot, do not go over capacity.

• Add miso paste

• Pressure cook for 40 mins on high

• Adjust seasonings, garnish with chives if desired

• Serve immediately with brown rice.