In his second book, ‘Eat To Beat Illness’, NHS Doctor and GP, Rupy Aujla builds on the message that what you choose to put on your plate is one of the most important health interventions you can make.
Food can not only affect our likelihood of disease but it can lengthen our lives, change our mood and even affect the expression of our DNA.Trained at Imperial College London, Rupy Aujla is the leading voice in the Culinary Medicine movement. He’s the founder of the UK’s first Culinary Medicine course, a TEDxNHS Speaker and clinical adviser to the Royal College of GPs on Nutrition.
Rupy’s 80 new recipes will introduce you to a new way of eating – focusing on Speed, Simplicity of ingredients, incredible Flavour and high Nutritional value. The principles of a healthy diet are simple: eat whole and eat colourful.Buy the book here.
Below is his guest post recipe (which is vegan) for Baked Rainbow Chard with Apricot and Walnuts.
Baked Rainbow Chard with Apricot and Walnuts
Whenever I see beautiful rainbow chard on the shelves, I pick up a bunch. It is packed with vitamin K and magnesium, which are both essential for bone health, as well as antioxidant-rich phytochemicals like betalain. This dish marries the sweet flavour of stone fruit and chard’s bitter compounds perfectly. The walnuts add texture as well as providing a source of fats that enable better absorption of the vitamins in chard.
40g walnuts, whole or halved
1 red onion, halved and thinly sliced
200g Swiss chard, roughly sliced into 2cm-thick strips, stem included
1 fresh apricot, stoned and sliced into thin segments
2 tbsp extra-virgin olive oil, plus extra for drizzling
sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/gas 6.
Toss all the ingredients into a large roasting dish with plenty of salt and pepper. Bake in the oven for 18-20 minutes until the chard has slightly crisped up, then remove from the oven and serve with a drizzle of extra oil if needed.
Thanks Dr Rupy! Buy his new book HERE.