The Doctor’s Kitchen: Supercharge your health with 100 delicious everyday recipes: Supercharge your health with 100 delicious everyday recipes

I am going to wax lyrical about this book. I read the whole introduction in one enjoyable sitting. I appreciate that it is written by a doctor and has reference to the most current research on lifestyle. His story is also authentic - having turned his own diet around while working in A&E. I was looking for a book that would introduce me to spices (I think the key to switching to less sugar is FLAVOUR), some new ingredients and recipes, new breakfast ideas, full of flavour, easy enough to make, and get me into more vegetables. This book has all of that. I wanted to wait until I had tried a few before reviewing. The recipes seem well thought out - if you follow them exactly you really do create the most delicious flavour combinations. I was worried about putting on weight but I've actually lost 7lb in a month of following the book. Favourites so far: Chestnut and thyme peas with brocolli Cardamon and chia breakfast Garam lentil omelette Mexican Mole Mexican Black Bean Chilli Za'atar Bowl To be honest every dish I have sat down and gone wow that tastes amazing. I can honestly say I will try 90% of these recipes, that's rarely the case with a cookbook. My only tweak has been to use less chilli, as I find it kills the other flavours, but that's personal preference. The only criticism would be that it would be helpful to have calories / fat etc. for those on weight loss diets, and it would also help to have the prep/cooking time as I've had to work that out for planning purposes. I noticed later most recipes are labelled 'Gut / Heart Health' etc. which is great.

It sounds cliche but this book has helped to change my life. Since I've read it I've made some amazing changes to my diet, and now I get excited everyday experimenting with different vegetables and fruit, nuts and seeds. It gave me a very concise but deeply needed introduction on nutrition that I didn't have before, so I'm glad I bought it. I have been able to for the first time in years lose weight and have better sleep with the healthy changes to my diet, and this book is partly to thank. I also think it is written in a down to earth and friendly way which I find non-intimidating and makes it easier to learn the facts, as you feel there is no judgement by the author. It is just balanced, friendly and informative.

I found the information around the benefits of healthy eating and how to apply that to my own life very interesting and doable. Through following the practical advice I have lost weight without much effort. The recipes in the book use many ingredients I wouldn’t usually have in my cupboard. I have had the book two weeks and only tried one recipe so far.

Interesting book. Good selection of recipes. Handy information around healthy eating. I follow the Dr on Facebook where he provides lots of helpful tips on a healthy lifestyle.

The book will attract those looking for reasons to switch to more plant based whole food diet without necessarily becoming pescatarian or vegetarian or vegan. The first section (Food as Medicine) is useful starting place for information on why certain foods and diets may or may not be beneficial (though if this is your interest I would point you in the direction of Dr Michael Gregor's 'How Not To Die' for a far more rigorous and informative discussion on up to date medical research). The second section (making up about 4/5ths of the book) then provides mainly recipes (though some pages are given over to why Dr Aujla loves, for example, sweet potatoes. As many other reviewers have already said the recipes are heavily biased in the direction of asian cookery and ingredients and most involve spices, garlic and chilli (a plus for me but perhaps not for everybody). Other criticise the book for not having nutritional information for the recipes but as one of the arguments Dr Aujla advances is to think about using whole foods of many colours rather than counting calories this is understandable. This section also contains some basic comments on how to cook or prepare certain foods. But what of the recipes themselves? This is where the book falls down in my opinion. There are some nice ideas but few of the recipes contain only ingredients most will have in their kitchen. Some work well and are useful ideas for quick healthy meals (I liked the Herby Mushrooms and Greens) others, however, are just ways of cooking an ingredient (Spiced Roasted Beetroot). Frozen peas and carrots appear abundantly but are often included in recipes with far more expensive items such as cooked chestnuts. I also question the use of Extra Virgin Olive Oil for cooking as I am neither convinced this is particularly healthy nor a good use of an expensive oil. I am happy to have bought the book for one or two insights in the first section but I cannot see myself using more than 10% of the recipes on a regular basis.

Good recipes

This is one of the best cookbooks I've ever bought and I've got hundreds .I'd never heard of Dr Rupy until I was flicking through a supplement at the dentists last year which featured a couple of his recipes .I'm mostly vegetarian and have always hated sweet things for breakfast and the egg/mushroom combinations were getting a bit boring so the savoury recipes in the Breakfast section have been a revelation-the Breakfast Nut Roast in particular -I make it twice a week now and have it for breakfast with a fried /scrambled egg or for lunch ,delicious with beetroot ,Greek yoghurt and a tomato salad or warm it up and use it as a nut roast with veg for dinner .Dead easy to make though I find it holds together better if you add a small beaten egg to the mixture ..I sometimes like to have plain porridge for breakfast in the winter but while I like the taste I'm not keen on the texture but the Carrot and Ginger Oats recipe has solved that problem .And the Raspberry Adzuki Slices are out of this world-think brownies , lovely and gooey on the inside ( adzuki/black beans , prunes or dates and raspberries ,cocoa powder and almond flour ) with a crunchy crust on the outside with barely a grain of refined sugar to be seen. I choose new cookbooks by opening them at random three times and if the random recipes are ones I would cook I often buy the book . Inevitably there at some recipes in any cookbook which don't appeal but with the possible exception of a recipe for whole roast broccoli I shall be cooking everything in this book . Informative and well researched ( there is a 4 page section at the back with references for those who want to look into the science of healthy eating in more depth ) this book should be available on prescription , it'll save the NHS a lot of money in the long run. Informative and very well researched ( there is a 4 page reference section at the back quoting sources for those who want to go into the science of healthy eating in more depth ) this book should be available on prescription , it'll save the NHS a lot of money in the long run .

Amazing recipes with so much variety, ehile being extremely affordable and really quick to make. Came here after watching his series on BBC and loving the recipes on the there. Hands down this is the best cook book I've ever bought and not had a single bad recipe yet.

Some basic insights and alternative recipes that I tried to cook at home. The author teaches us how to uses and combine spices and the importance of good quality produce on our tables.

So so tasty and not complicated. He explains everything in normal terms and I loved the extra info on various veg and spices.

Interesting read and some good veg recipes.

Great explanation, great recipes

Dr. Rupy Aujla is an actual doctor, and it shows. He explains why certain foods help your body without making it boring. I learned so much from reading this cookbook—not just recipes, but how food actually affects my health. His philosophy is that food is medicine. His recipes focus on anti-inflammatory ingredients and gut health. What I appreciate is how he makes healthy eating feel doable, not restrictive. He's not telling you to never eat carbs or avoid entire food groups. It's balanced and based on real science.