What the Doctor Ordered; Food for Health with Dr Rupy

Cook your way to better health with Dr Rupy Aujla, the face and founder of The Doctor's Kitchen. This unmissable webinar will show you the skills to make 3 delicious dishes that are, energy-giving, and health-boosting. You can translate these methods into your every day cooking to ensure all of your meals help you feel great. Take a culinary journey, learning how to prepare doctor-approved, plant-based recipes that show you quick and simple methods to ensure you can eat well every day.

We’ve all heard the term ‘food is medicine’. Dr, Rupy will kick-start participants to create healthy and delicious recipes using carefully selected ingredients. He explains the clinical research behind the dishes and rounds off the session with a tempting spread that will tick all of the boxes to nourish, delight, and satisfy with boldly delicious vegan plates.

This live online class will show you:

• How to create a wholesome and flavour packed Spicy Mango Salad with Black Beans
• Make the perfect Crispy Kale Salad with a creative Avocado dressing
• Learn to make nutritious and tasty Mushroom Fajitas, with a gluten-free option available too
• Relish the opportunity to ask Dr Rupy questions via the chat function
• By the end of the class, enjoy a delicious, plant based lunch of dreams
• A refreshing iced coffee recipe with a decaf option included in your pack
• Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

About the chef:

Dr Rupy is a Sunday Times bestselling author, with three cookbooks published by Harper Collins - “The Doctor’s Kitchen”, "Eat to Beat Illness", and the latest, “Doctor's Kitchen 3-2-1”. Dr Rupy often appears on TV shows such as This Morning, Saturday Kitchen, BBC Morning Live and recently hosted a prime time tv show for Channel 4 with Prue Leith - “Cook Clever, Waste Less”.

As a highly qualified medical doctor, with a Masters in Nutritional Medicine, Dr Rupy Aujla, MBBS, BSc, MRCGP, strives to inspire and educate the masses about the beauty of food and the medicinal effects of eating well.

“The Doctor’s Kitchen” was launched in January 2022, and is a remarkable app, helping users to improve their health using food, with research-backed recipes tailored to health goals using a simple but smart algorithm that his research team developed in house.

Fee*: £35, this is a flat rate for this special guest chef fundraising event

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

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Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

INGREDIENTS LIST

For the Spicy Mango Salad with Black Beans (serves 2)

• mango – 160 g, diced
• tomatoes – 160 g, chopped
• red cabbage – 160 g, finely shaved
• spring onion – 50 g, finely sliced
• black beans (can) – 1, drained and rinsed
• paprika – 1 tsp
• cayenne pepper – 0.5 tsp ((optional))
• lime – 1, zest and juice
• extra virgin olive oil – 2 tbsp
• coriander – 10 g, finely sliced

For the Mushroom Fajitas (serves 2)

• olive oil – 2 tbsp
• white onion – 100 g, sliced
• red pepper – 160 g, sliced
• field mushroom – 160 g, sliced
• Cajun spice mix – 3 tsp (or fajita spice mix)
• avocado – 1
• lime – 1, juiced
• red chilli flakes – 0.5 tsp
• corn tacos – 3–4

For the Crispy Kale Salad with Avocado dressing (serves 2)

• kale – 160 g, roughly chopped (stems removed)
• chickpeas (can) – 1, drained and rinsed
• paprika – 1–2 tsp
• extra virgin olive oil – 2–3 tbsp
• baby tomatoes – 160 g, quartered
• wild rice (cooked) – 150 g
• chives – 15 g, chopped
• lemon – 1, juiced
• avocado – 1

Iced Chocolate Coffee (serves 2)

FOR THE SPREAD

• hazelnuts – 100 g (soaked in boiling water for 20 minutes)
• honey – 2 tsp (or maple syrup)
• prunes – 100 g, roughly chopped (or dates)
• cinnamon (ground) – 1 tsp (or chai spice mix)
• water – 50 ml (boiling water)
• dark chocolate (70%) – 50 g, roughly chopped

FOR THE COFFEE

• milk (vegan) – 150 ml
• coffee – 60 ml (espresso or very strong coffee made with a cafetière)