Sorghum is one of those grains that I love, because it’s lectin-free and delicious. In fact, I’ll sometimes pop sorghum in a pan like popcorn and eat it while watching a movie. But for this recipe, balancing it with creamy avocado and tangy pickled veggies is the way to go.


1 tablespoon Olive Oil

½ small Yellow Onion, minced

1 clove Garlic, minced

½ cup Quorn Crumbles

1 cup Cooked Sorghum

¼ cup Pickled Carrots

¼ cup Pickled Beets

¼ cup Pickled Onions

¼ cup Pickled Radishes

½ Avocado, diced


1 | Heat the olive oil in a medium skillet over medium-high heat.

2 | Add the onion and sauté two to three minutes until tender. Add the garlic and sauté an additional minute until fragrant.

3 | Add in the sorghum and Quorn crumbles, and cook (stirring regularly) until the flavors meld.

4 | Transfer to a serving bowl and top with the pickled veggies and avocado. Serve immediately.

*Serves one.

In 2017, renowned cardiac surgeon Dr. Steven Gundry’s The Plant Paradox revealed the hidden toxins lurking in seemingly healthy food like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. The book became a massive New York Times bestseller, dramatically improved the health of hundreds of thousands, and changed the conversation around gut health, inflammation, and weight loss. With his newest book, THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free, Dr. Gundry offers a collection of over 100 delicious, healthy, and diverse recipes to help readers maintain their new way of eating, for life.

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