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The official site of Dr. Woodson Merrell, author of The Detox Prescription and Chairman of the Department of Integrative Medicine at Beth Israel Medical Center, a member of The Mount Sinai Health Systems, New York.

Dr. Merrell's Blog

#Meatless Monday, Lentil-Cashew-Stuffed Peppers

Woodson Merrell

Preparing Lentil-Cashew-Stuffed Peppers from The Detox Prescription, Day 5!

Preparing Lentil-Cashew-Stuffed Peppers from The Detox Prescription, Day 5!

This recipe puts the C in cashew--with 576 percent of your daily vitamin C requirement met, you're sure to ward off colds and infection. And we'll also give this recipe an A for its 198 percent vitamin A content: Carotenoids, lutein, zeaxanthin, lycopene, and beta-carotene act as antioxidants and have anticancer activity. Kale, onion, and curry boost the detox power, and the super antioxidants ellagic acid and resveratrol (found in the raisins) quell free-radical activity--all in a mouthwatering, proteinaceous , peppery delight!

Makes 4 Servings

1 tablespoon curry powder

1 cup Raw Cashew Milk* (or unsweetened cashew or coconut milk from So Delicious)

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1 cup curly kale leaves, roughly chopped

3/4 cup diced tomato

1/3 cup unsulphured raisins

1/2 cup cashews, roughly chopped

2 cups cooked brown lentils

Sea salt, to taste

4 red, yellow, and/or orange bell peppers, cut in half lengthwise, cored, and seeded

Preheat the oven to 350°F. 

In a small bowl, whisk the curry powder into the cashew (or other) milk. Set aside.

In a 7" skillet, heat the oil over medium heat. Add the onion and coof for about 3 minutes, or until soft and translucent.

Add the kale, tomato, and raisins and sauté for 4 to 5 minutes, or until the kale leaves begin to wilt.

Reduce the heat to low and add the chopped cashews and cashew milk mixture to the skillet. Stir until the kale and raisins are evenly coated and allow to cook for about 5 minutes.

Remove from the heat, combine with the cooked lentils, and season with sea salt to taste.

Stuff the pepper halves with the lentil-cashew mixture, arrange in a 13"x9" oiled baking pan, and bake for about 45 minutes, or until the peppers are tender and the lentil mixture is heated through.

TipSince bell peppers are number seven on the Environmental Working Group's Dirty Dozen list of the most polluted produce, it's important to go with organic whenever you can. Frontier Natural Products and Simply Organic sell organic, non-irradiated curry powder.

*The Detox Prescription contains a recipe for Raw Cashew Milk.