Eat This Anxiety Reducing Meal To Feel Incredible & Heal The Body | Dr. Uma Naidoo

It was a pleasure to cook with Dr Uma Naidoo earlier this year in the studio - the recipe that we cooked together is shared here.

You can watch the full podcast that we released with Dr Uma earlier in the year on YouTube (https://tdk.link/druma) or you can listen to the episode via The Doctors Kitchen website (https://tdk.link/umapod)

Recipe:MediterrAsian Eggplant
(extracted from 'Calm Your Mind with Food by Dr Uma Naidoo: https://umanaidoomd.com/pages/calm-yo...)

(vegan, gluten-free)

Servings: 4/ Prep Time: 20 minutes

Ingredients
4 Japanese eggplants
2 tablespoons avocado oil
2 teaspoons sesame oil
1 tablespoon gochujang
2 teaspoons coconut aminos
1 teaspoon rice vinegar
½ teaspoon gochugaru
¼ teaspoon Kashmiri chili powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 scallions, finely chopped
1 tablespoon sesame seeds
1 small serrano pepper, finely chopped (remove seeds for less heat)
1 tablespoon chopped fresh cilantro

Directions
Preheat the oven to 400 F. Line a sheet pan with parchment paper.

Slice the eggplants in half lengthwise. Score the flesh side in a crisscross pattern. Brush the cut side with 1 tablespoon of the avocado oil.

Heat the remaining oil in a cast-iron skillet. Sear the eggplants cut-side down for 3 minutes. Use tongs to transfer the eggplants onto the sheet pan, flesh-side up.

Combine the sesame oil with gochujang, coconut aminos, vinegar and spices to make a marinade. Brush the eggplant with the marinade. Bake for 15 minutes, until the eggplants are golden in color.



Dr Uma Naidoo - BIO
(Website: https://umanaidoomd.com/)
Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world’s first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, professional chef graduating with her culinary schools’ most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry.

Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard’s “Mood Food” expert and has been featured in the Wall Street Journal.

Dr. Naidoo is also the national bestselling author of This Is Your Brain On Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others.


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