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Dr Rupy Cooks: Over 100 easy, healthy, flavourful recipes
Dr Rupy Aujla - the trusted medical doctor and food expert behind the bestselling Doctor's Kitchen - delivers over 100 fully photographed delicious and easy recipes that put flavour and nutrition first. Every dish is researched and developed to give maximum health benefit and ease while also delivering on amazing taste. You'll find satisfying dinners, one-pot dishes, quick lunches, plenty of vegetarian and vegan dishes as well as gluten and nut free options every time - Rupy's no-fuss recipes are a joy to cook and eat and healthy eating can become a pleasurable way of life. Recipes include Lebanese-style Chicken Tacos, Miso Mushroon Donburi and Aubergine, Pea and Tamarind Curry.
- GenresCookbooksNonfiction
256 pages, Hardcover
Published April 18, 2023
48 people are currently reading
37 people want to read
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Displaying 1 - 6 of 6 reviews
January 6, 2025
😋😋😋😋😋
Wow, there's loads of yummy looking recipes I've bookmarked in here to try - but what to try first?? Now there's a puzzle!
Wow, there's loads of yummy looking recipes I've bookmarked in here to try - but what to try first?? Now there's a puzzle!
March 6, 2023
Another one of my christmas books and another one I really liked. Dr Rupy Aujla is often on the television cooking something or speaking on some aspect of nutrition and isn't in the least boring. I don't know if he has written any other cookery books but this is quite good.
It is a very green though. I mean every recipe seemed to be green. Ok most recipes seemed to have a greenish tinge. Here is a man who has strong beliefs in green vegetables doing you a lot of good. But then not only is he a doctor but has a masters degree in nutrition as well. So he should know all about green things then.
The beginning of the book has multiple pages about himself, his beliefs, why you should eat well to live, lots of blue pages about your gut I began to wonder if your gut was blue, or maybe green, what makes his recipes special, how you need a lot of herbs to make them really tasty and finally we come to the recipes. He's divided the book up into 10 sections and at the back there is not only an index but an amazing other index, a cook's index, of all the recipes divided up into sections such as 30min or less recipes, batch cook ones, prep needed ahead ones, no cook ones, slow cook ones, and one pot ones. I found that very handy actually, much easier to find what you need rather than going down the main index wondering what was that recipe you fancied called now? Very useful, I hope other chefs take note and start putting this into their indexes as well, or should that be indices? No matter.
So once I got over all the green I really enjoyed this book, although I can't see me cooking many of them as he takes you away from the "standard" type of recipes and leads you down an alley way of food which will do you more good. Green. (He does emphasise this).
Although he could convert me, if I start cooking a lot of them. My mum did say I could pour some red food colouring over some of the green stuff. She does have dementia. Bless.
It is a very green though. I mean every recipe seemed to be green. Ok most recipes seemed to have a greenish tinge. Here is a man who has strong beliefs in green vegetables doing you a lot of good. But then not only is he a doctor but has a masters degree in nutrition as well. So he should know all about green things then.
The beginning of the book has multiple pages about himself, his beliefs, why you should eat well to live, lots of blue pages about your gut I began to wonder if your gut was blue, or maybe green, what makes his recipes special, how you need a lot of herbs to make them really tasty and finally we come to the recipes. He's divided the book up into 10 sections and at the back there is not only an index but an amazing other index, a cook's index, of all the recipes divided up into sections such as 30min or less recipes, batch cook ones, prep needed ahead ones, no cook ones, slow cook ones, and one pot ones. I found that very handy actually, much easier to find what you need rather than going down the main index wondering what was that recipe you fancied called now? Very useful, I hope other chefs take note and start putting this into their indexes as well, or should that be indices? No matter.
So once I got over all the green I really enjoyed this book, although I can't see me cooking many of them as he takes you away from the "standard" type of recipes and leads you down an alley way of food which will do you more good. Green. (He does emphasise this).
Although he could convert me, if I start cooking a lot of them. My mum did say I could pour some red food colouring over some of the green stuff. She does have dementia. Bless.
November 14, 2025
Heads up to fellow cookbook connoisseurs who live in metrically challenged countries - the measurements are all in metric, so be prepared to be googling conversions. Shame on the publisher for not including the conversions for those of us stuck with the imperial measuring system.
March 18, 2025
Some super recipes that are easy to use. I love the swaps.
February 11, 2023
Love love love this book! Will be trying all sorts of new dishes and knowing the science behind the food combinations is wonderful. Thank you so much for this book! Read it cover to cover in 2 hours. Great meals await!
April 25, 2023
great cook book although some ingredients hard to find in UK supermarkets, I'll have to try some other shops at some point
Displaying 1 - 6 of 6 reviews