When you cook beans from dried, you get liquid gold. Put it to great use in this recipe.
Shukla brings his perspective about eating more produce to his patients. He recently started working in a new practice, so he’s mostly seeing patients for the first time at their annual physicals and checkups. “I always ask what they’re eating, and when we get their bloodwork back, we correlate,” he said. “If things are significantly out of whack, we adjust the diet.
Shukla’s book, accompanied by his own vibrant, color-saturated photographs, is a beautiful guide to all the ways Indian cuisine can help anyone follow his advice. The recipe I picked from it, tofu tikka, shows how the versatile bean curd, when coated in enough flavor, can provide so much satisfaction.
OMG this is traditionally an Indian cuisine