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Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author.
In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School?
In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan.
In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!
We also talk about Kristin’s adventures in herbalism.
And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!
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