st savings in 2050.
It’s time to return to the roots of modern medicine, and begin again to harness the power of food as medicine.
Dr. Linda Shiue, an internist, is a chef and director of a teaching kitchen for patients in San Francisco. Twitter: @spiceboxtravels
Auntie Doll’s Heart Healthy Multigrain Roti (Indian Flatbread)
Yield: 6-8 rotis
1 cup whole wheat flour
½ cup rolled oats
2 T. ground flaxseed
¼ tsp. salt
1 cup warm water
canola oil or coconut oil for greasing skillet
1. Make oat flour by pulsing rolled oats in a food processor or high-speed blender.
2. Combine wheat flour with oat flour, flaxseed and salt.
3. Add enough water to make a soft and pliable dough. Cover with a damp cloth and allow to rest for 20 minutes.
4. Divide the dough into 6-8 small (golf ball-sized) balls, then use a rolling pin to roll each ball into a thin, flat circle, about a 5-inch diameter.
5. Heat a nonstick or cast iron skillet and add a thin layer of oil.
6. Cook until brown one side, then flip and brown on the other side.
7. Serve warm with dal or any other Indian dish.
Trinidadian Dal (Yellow Split Pea Soup)
Dal, which can be made with pretty much any legume, can be enjoyed as a soup or a side dish, depending on how thick or thin you make it. In Trinidad, it is made with yellow split peas and made on the watery side, served as a sauce alongside roti and curry.
1 cup yellow split peas
2 cloves garlic
2 tsp. saffron, turmeric or curry powder
salt and black pepper to taste
½ sliced onion
5 cups water
½ tsp. cumin
1 T. canola oil
1. Bring water and a pinch of salt to a boil.
2. Add the rest of the ingredients except the cumin seed, bring back to a boil, then simmer, covered, for at least 30 minutes until the split peas are soft..
3. Use a swizzle stick (a type of whisk used in Trinidad) or an immersion blender to thicken slightly.
4. In a small frying pan, heat a tablespoon or two of oil, then add cumin seed. Pour the spiced oil on top of the dal before serving.