Dirty Girl Charlene Bisiada Completely Reverses Her Heart Damage & Blood Clots In 5 Months + Moroccan Chickpea Stew

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Hello my little sweet potato,

I’m so excited to share a chat that I had with Charlene Bisiada, a certified badass from our Private Facebook Group.

Charlene just celebrated one year of eating nothing but whole plant foods. And you know what happened during that time? She completely reversed her heart damage and brought all of her blood work to a healthy, normal range! All by changing what she eats, doing our 5 Week Plant Based Reset and following our meal plans. Stories like Charlene’s is why I do what I do.

THIS is what lights me up and gives me fuel to keep up my life’s work.

Last year Charlene was misdiagnosed with bronchitis, when what she really had was an enlarged heart and blood clots all throughout her body. One trip to urgent care and an ambulance ride to ICU later, Charlene found out the real reason why she was having such a hard time breathing and getting around.

Her terrifying situation was the wake up call she needed. Unfortunately, her doctor never once spoke with her about nutrition (super common), so Charlene brilliantly decided to roll up her sleeves and start her research. Her research led her to us, and the rest is beautiful, healthy history.

In just 5 months on the Clean Food Dirty Girl train she

COMPLETELY reversed her heart damage. Can I get a HUGE fucking high five?! 

Thanks for joining me to watch Charlene and I dive into her story. I loved talking with her. She is a scrumptious human and I know she will inspire you (and so many others) to take control of your life and your health.

If you’re as inspired as I think you are, sign up for our weekly Plant Fueled Meal Plans and then come back for today’s recipe. If Charlene can do it, so can you!

Moroccan Chickpea Stew (Chickpea Tagine/ Instant Pot and Stove Top Directions)

Instant Pot Directions
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon smoked paprika
1/2 teaspoon cinnamon powder
1/4 teaspoon cayenne powder
1 teaspoon salt
1/4 teaspoon black pepper (about 10 turns)
1 cup red onion, sliced (115g)
2 large garlic cloves, minced
1 tablespoon peeled and minced ginger
1 cup carrot, sliced (125g / 1 medium-sized carrot)
1 medium-sized red potato, peeled and cut into bite-sized pieces (about 1 cup / 140g)
3 cups cooked chickpeas, rinsed and drained (520g)
2 cups chopped tomatoes (410g / 2 medium-sized tomatoes)
1/2 cup water (60ml)
Chopped cilantro
Dried apricots, chopped

  • Place all of the spices into a small dish and set aside for now (cumin, coriander, smoked paprika, cinnamon powder, cayenne powder, salt and black pepper).
  • Prep and measure out the rest of the ingredients. This will make it easier and faster to put together.
  • Press the saute button on the Instant Pot (IP) and let the inner pot heat up for 2 minutes. Add the onions and saute for 5 minutes, stirring often and adding a splash of water when they start to stick to the pot or look dry. Add the garlic, ginger, carrot, potato and reserved spices and stir.
  • Cook for 2 minutes, adding a splash of water and stirring when the spices start to stick to the pot.
  • Add the cooked chickpeas, tomatoes and water and stir. Turn off the IP and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the manual mode and set the timer for 6 minutes. Use the natural release method when the timer goes off. Allow to cool a bit before serving.
  • Garnish with minced dried apricots and fresh cilantro when serving.

Stove Top Directions
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon smoked paprika
1/2 teaspoon cinnamon powder
1/4 teaspoon cayenne powder
1 teaspoon salt
1/4 teaspoon black pepper (about 10 turns)
1 cup onion, sliced (115g)
2 large garlic cloves, minced
1 tablespoon peeled and minced ginger
1 cup carrot, sliced (125g / 1 medium-sized carrot)
1 medium-sized red potato, peeled and cut into bite-sized pieces (about 1 cup / 140g)
3 cups cooked chickpeas, rinsed and drained (520g)
2 cups chopped tomatoes (410g / 2 medium-sized tomatoes)
2 cups water (475ml)
Chopped cilantro
Dried apricots, chopped

  • Place all of the spices into a small dish and set aside for now (cumin, coriander, paprika, cinnamon powder, cayenne powder, salt and black pepper).
  • Prep and measure out the rest of the ingredients. This will make it easier to put together.
  • Heat a large pot over medium heat for about a minute and then add the onions and saute for 5 minutes, stirring often and adding a splash of water when they start to stick to the pot or look dry. Add the garlic, ginger, carrot, potato and reserved spices and stir. Cook for 2 minutes, adding a splash of water and stirring when the spices start to stick to the pot.
  • Add the cooked chickpeas, tomatoes and water and stir. Bring to a boil and then turn the heat down and simmer with a lid on the pot at an angle for 15 – 20 minutes, until the veggies are soft to your liking. Allow to cool a bit before serving.
  • Garnish with minced dried apricots and fresh cilantro when serving.

Wishing you a happy week. May it be filled with showing your doctor what’s up, one meal at a time.

XO
Molly

Want to get inspired to eat like a plant based boss every single Saturday morning? Sign up for my Saturday Fuckery here and let your love affair with plants begin. You’ll also get my Whole Food Plant Based recipe e-book when you sign up. Smooches, my dear!

 

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