Wild Mushroom Tarragon Fricassee with Dr Rahul Jandial
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- čas přidán 19. 08. 2019
- Life Lessons from a Brain Surgeon
Today I’m speaking to Rahul Jandial - an American dual-trained neurosurgeon and scientist
at City of Hope, a research centre, hospital and postgraduate training faculty in Los
Angeles. He’s well known for its cutting-edge approach to brain surgery and neuroscience
and has transformed the lives of his neurosurgical patients by putting them through his
specially developed boot camp for restoring brain function.
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He’s written an eye-opening, informative and accessible guide “Life lessons from a Brain
Surgeon” where he uses his years of expertise to show how healthy people can rewire their
brains to work in a higher gear, and this is what we’ll be chatting about on todays show.
Mixing smart brain hacks with case studies and storytelling from his own experiences on the
operating table, his book is a powerful and trustworthy insight into the brain.
You can find all of this information and more at www.thedoctorskitchen.com,
subscribe to the newsletter for weekly science based recipes and listen to the end of the
pod for a summary of our discussion and how to improve your overall wellbeing
PODCAST LINK: thedoctorskitchen.com/podcasts
Wild mushroom and Broad bean fricassee:
20g dried wild mushrooms, rehydrated in 100mls water (or regular mushrooms)
200g cooked Broad Bean (steamed for 15 minutes)
1 tsp butter
2 tbsp Olive oil
1 tsp nigella seeds
150g courgette, 2cm diced
50g walnuts, toasted
50g baby Tomatoes, halved
25g grated Parmesan
1 clove garlic, finely diced
1 Shallot, finely diced
10g Tarragon, finely sliced
Heat the oil and butter in a pan on medium heat
Add the nigella seeds, garlic, and shallots, cooking for 2 minutes
Add the courgette cooking for 2 minutes
Add the broad beans and walnuts cooking for another 2 minutes
Finish with the tomatoes, tarragon and parmesan
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Wish we had more doctors like these two fine gentlemen. They are super knowledgeable, charming and expalin things in layman words. Thank you Dr Rupy and Dr Rahul.
Dr. Jandial is super attractive👀
Rahul..smart coz he is humble+intelligent
Good to have discovered this channel. This seems like a super-healthy recipe. And thank you Rupy for a great interview with Rahul Jandial.
Can’t wait to try your recipe! ♥️
My two favourite doctors in one place 💖, thank you for all that you do Doctors kitchen and Dr. Rahul!!
You are really knowledgeable in spices and cooking. What a delicious and educational video!
I also find walnuts a bit bitter, so thank you so much for giving us this great recipe - with the pine nuts alternative! This is one of my first videos watched on this channel, although of course I have been aware of Dr Aujla's work for some time. Such an interesting thing to see how quick and easy the recipe is to make, while listening to a fascinating conversation between two highly-skilled and experienced guys who clearly agree on the importance of good nutrition.
Cooking is definitely an art form because there is a lot of subjectivity involved. This recipe looks yummy! It's always a pleasure to listen to Dr Rahul Jandial 🙏.
I love you both. These video inspired me. Are fats good for the brain in general? I'l get the book. Thanks again.
looks delicious, light but filling. can this be the one meal a day?
great cook Dr, next one Master chef for you,yes agreed if it grows in soil it's food,if it feeds from the soil or sea,it's food ,if it feeds us it can heal us ,if it only fills us it's not food,thank you Dr s for sharing these so informative info on food,enjoy your food guys,kindly from south africa