Health

Here you’ll find Lifestyle advice relating to many different specialities written by myself and some guest contributors. I’m constantly researching, writing articles and gathering information for more content. Sign up to the newsletter for alerts when new interesting articles are written

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Annoyingly I won’t be fit enough to cook this fo

Annoyingly I won’t be fit enough to cook this for you LIVE tonight on Facebook but please do give this a whirl this weekend! With a bit of luck I’ll be back next Monday 6pm 🙌🏽

My mushroom shawarma is so quick to make and it tastes as satisfying as a kebab after a long night out .. remember those ? 😆 this one however, contains 3 portions of veg and uses only a pan. The most wholesome and delicious shawarma you could imagine 👌🏼

Grab the ingredients below and I’ll release a video I made a few weeks back of how to prepare it in minutes 🙌🏽

2 tbsp extra-virgin olive oil
160g mixed exotic mushrooms (oyster, king, shiitake), roughly torn
100g firm tofu, broken into 1.5cm chunks with your fingers (can also use tempeh for this)
1 tsp cumin seeds
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp smoked sweet paprika
pinch of dried chilli flakes
1 tbsp pomegranate molasses
160g red cabbage (about ¼), very thinly sliced
Pittas or Turkish flatbread to serve
30g pickled peppers (optional)
3 tsp hot sauce (optional)

For the cucumber yoghurt
160g cucumber , coarsely grated
150g natural yoghurt (you can use soy-based instead)
1 garlic clove, grated
finely grated zest of 1 lemon and a squeeze of juice
20g fresh mint leaves, torn
sea salt and freshly ground black pepper

1. Heat a wok or frying pan over a medium to high heat. Add the oil, mushrooms and tofu and fry for 4–5 minutes until browned all over.
2. Add the spices and pomegranate molasses, toss together and cook for another 2 3 minutes, then remove from the heat, toss in the red cabbage and set aside.
3. To make the cucumber yoghurt, mix the grated cucumber in a bowl with the yoghurt, garlic, lemon zest and a good squeeze of juice. Season with salt and pepper and stir in the mint.
4. Toast or warm your flatbreads or pittas then fill them with the mushroom and cabbage mixture and lots of the cucumber and mint yoghurt and add the pickled peppers (if using) and the hot sauce.

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan

“KIDS COOK NIGHT” My Greek style stew with orz

“KIDS COOK NIGHT”
My Greek style stew with orzo (using casarecce considering I can’t leave the house and get supplies 😬😆)

Apologies for anyone trying to watch on YouTube tonight but my streaming software keeps failing so I may have to move the daily live cooking at 6pm to FB instead of YouTube. But I’ll put them on YouTube afterwards for you to watch in your own time!

This recipe is so simple even your kids could help make it. So get them cooking and if you have staple recipes you want me to revamp, put them in the comments below and ill work on a doctors kitchen version that’s healthier and easy to cook! 👌🏼👌🏼

2 tbsp olive oil
160g celery (2-3 stalks), finely chopped
1 bay leaf
1 cinnamon stick
2 tsp dried oregano
1 ½ tsp ground cumin
1x 400g tin white beans, drained and rinsed
1x 400g tin chopped tomatoes
2 tbsp balsamic vinegar
1 tbsp honey
80g orzo pasta (can also use fusilli or penne)
20g feta, crumbled (optional)
20g fresh flat-leaf parsley, leaves picked

1. Heat 2 tablespoons of olive oil in a large lidded casserole dish or pan over a medium heat. Add the celery, bay leaf, cinnamon stick, oregano and cumin with a big pinch of salt and pepper and a big pinch of chilli flakes if desired. Stir to combine, then cook for 5 minutes.
2. Add the beans, chopped tomatoes, balsamic vinegar, honey and orzo with 300ml boiling water. Bring to a gentle simmer, then reduce the heat and cover with the lid. Cook for 10-15 minutes or until the orzo is cooked through.
3. Remove the cinnamon stick and scatter with the feta and parsley to serve.

#whatthedoctorordered #doctorskitchen #321

Today's podcast is the second in a series of pods

Today's podcast is the second in a series of pods discussing the health of our brains. On this episode I speak with Dr Rachel Gow @nutritious_minds about the crucial link between nutrition, ADHD and brain health, and whether smart food choices plus supplementation can influence cognitive function.

Dr Rachel Gow, Ph.D is both a nutrition professional and experienced researcher, but she's also the parent of a child with ADHD who has the experience of being in the position of feeling helpless and not knowing what to do to help their child. ADHD affects 1 in 20 children - 500,000 in the UK and roughly one in every classroom. This is definitely a condition worth talking about on the podcast and discussing if and where diet and lifestyle choices could help. It is more than likely that you know somebody with ADHD, so please do share Rachel's work and this podcast if you feel it could help them in any way. You can listen to it on apple, spotify, acast or wherever you find podcasts.

Rachels first book “Smart Foods for ADHD and Mental Health” is being published by Hachette in February 2021 and her non profit is
www.nutritiousminds.org , do go check it out @nutritious_minds

Let me know what you think of the pod and other topics you feel need to be discussed 🙌🏽

#whatthedoctorordered #doctorskitchen #321

Chilli and peanut broccoli curry For my daily 6pm

Chilli and peanut broccoli curry For my daily 6pm cook a long which I’m hoping to keep up throughout January

Cooked in less than 25 mins, using one pan, with over 3 portions of veg per person!

Unfortunately my YouTube live didn’t work out for some reason (probably something I forgot to do in my fragile scatter brain state 🤦🏽‍♂️) but you can follow along on FB live.

And the recipes for everything I cook will be on the newsletter so make sure you’re subscribed.

#whatthedoctorordered #doctorskitchen321 #321 #doctorskitchen #onepan

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