Dr. Joseph Mercola has been passionate in his quest for health for over 50 years. Traditionally and meticulously studied to become a doctor. He came to a realization that the established teachings of modern medicine focused more on prescribing the symptoms than finding a cure-especially the role nutrition plays in preventative maintenance. Dr. Mercola struggled, like many health-seekers, during the late 60’s into the 80’s with poorly devised theories on nutritional wellness or ‘diet fads’. We take a look inside Dr. Mercola’s book to learn more about his revolution and findings…
“Sadly, like most health enthusiasts during the 60’s, 70’s and 80’s, I fell in line with the low-fat, high-carb diet that has been popularized by mass media for decades. This type of diet is the polar opposite of what I now understand as necessary to prevent chronic disease, manage cancer, and optimize health.”
Thus, MMT was developed…Mitochondrial Metabolic Therapy. We all remember from grade school science class-the mitochondria is the power house of the cell-converting food into energy. Dr. Mercola believes that a poor diet damages the mitochondria and leaves us susceptible to disease, obesity and illness.
This new take on a healthy nutritious lifestyle encourages the adoption of good fats and protein while reducing dairy, refined sugars and grains. Embracing good wholesome foods will ultimately reboot our metabolism for all around better health.
Below is a good starter recipe for those seeking a change in their nutritional well-being and a good launch into the MMT. This is a perfect make ahead recipe while meal prepping that can be easily reheated for a quick grab and go breakfast.
Mexicali Breakfast Bowl with Cilantro Cauliflower Grits
(Inspired by Dr. Mercola and some of his recipes)
serves 4 (makes 4 bowls)
For the Cauliflower Grits
1 head organic cauliflower, quartered with stem and leaves removed
2 tablespoons ghee or grass-fed butter
1/2 cup organic (GF) vegetable broth
1 teaspoon kosher salt
For the Cilantro Vinaigrette
1/2 cup fresh organic cilantro
1/2 teaspoon garlic, minced
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground chipotle chili powder
1 poblano pepper, stem and seeds removed
2 organic roma tomatoes, quartered
1/2 small organic red onion, peeled and diced
2 organic red radishes, thinly sliced
2 cups organic baby arugula
8 ounces smoked salmon or gravlax
1 avocado, peeled and quartered
4 organic, pasture-raised chicken eggs, poached or fried
lime wedges for garnish
Method of Preparation:
For the Cauliflower Grits
Gently simmer cauliflower, ghee, broth and salt for 8-10 minutes or until cauliflower is tender.
Carefully pour mixture into a food processor and blend until smooth.
Keep cauliflower puree warm until ready to serve.
For the Vinaigrette:
Place cilantro, garlic, vinegar, olive oil, cumin and chili powder in a blender.
Blend until smooth.
For the Roasted Vegetables:
Toss poblano peppers and tomato quarters with half of the vinaigrette.
Preheat the broiler function on your oven.
Broil for 5-8 minutes or until vegetables are slightly charred.
For each bowl:
Fold 1/2 cup of cauliflower with 2 tablespoons of vinaigrette to season.
Top cauliflower grits with a 1/4 of the roasted tomatoes, peppers, arugula, radishes, salmon and avocado.
Top with egg and drizzle with 1 tablespoon of cilantro vinaigrette.
Garnish with lime wedge.
*Sub in any of your favorite goodies…sugar free bacon for instance would be delicious!