Take a peek inside Radhi Devlukia-Shetty's well-balanced fridge! The plant-based chef, author and trained dietician is giving us the scoop on her favorite groceries for quick and easy vegan meals and her go-to condiments like hot sauce and mint jelly. Plus, she shares her philosophy on food and even shows us how to make a delicious meal from her new cookbook "JOYFULL" out now!
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00:00 Hey, you can't eat that just yet, but you can have some after you come with me on my
00:07 Women's Health fridge tour. Come on, let's go.
00:14 As you can see here, I have all my hot sauces, a whole shelf dedicated to them. I've actually
00:20 been using Gochujang a lot lately. It tastes so wonderful. All you need is like a tablespoon
00:25 of it and it has got this really tangy, fermented and spicy flavour. So I really recommend adding
00:32 that in. It's something new that I've started doing, but I really love it right now.
00:36 Next up, I am, I'm not embarrassed anymore. I've owned it. I'm a ketchup girl. From a
00:40 child, I used to have it with my curries, with my dals, with my Indian flatbreads. My
00:46 mum would be so mad. She'd make a beautifully delicious meal and I'd always want to throw
00:50 ketchup over it. But I found out how much sugar is in normal ketchup and so I buy the
00:55 no added sugar ones. So there's a few brands that I really like and they do them pretty
01:01 well.
01:02 And then this is something that I, well, I used to bring it with me from London. Every
01:07 time I would go back, I would bring it back to LA or New York with me. It is Coleman's
01:11 mint sauce. Now you might say, what am I going to do with the mint sauce? It's tangy, it's
01:16 refreshing and I add it into yogurt. And when you have Indian spicy food, you usually
01:21 have yogurt on the side. And the mint addition just adds another flavor and it just really
01:25 makes it feel fresh and delicious.
01:27 Up here we have Juni. Now Juni is actually my drink. Me and my husband, we created it
01:32 together. It's an adaptogenic tea brand. It's really great. We've spent so long trying to
01:37 perfect the flavor with it being zero grams of sugar as well. So I thought I'd share this
01:42 with you guys too because it's like our little baby.
01:44 So these are pepperoncinis and they are a mild chili pepper but really tangy. I put
01:49 them on top of everything from my breakfast avocado toast, on top of hummus, on top of
01:54 my salad, literally everything. They go with everything. They're so versatile.
01:58 Okay, this may not need to be in the fridge. I never know. But I put it in the fridge and
02:01 it is hummus and tahini. I mean, all of these are my favorite things, but hummus is something
02:06 I have every single day. And the tahini I use in my dressings. Adding in tahini into
02:11 anything that requires cream doesn't just add a creaminess, but it also adds a rich
02:15 flavor and taste as well.
02:17 Next up, I want to show you, oh, you know, it's taken so long for me to find a really
02:22 good vegan yogurt. And so I have Kite Hill. It is my favorite brand for vegan yogurt.
02:28 It's so great. And it's made with almond milk. So it's just really good for you and just
02:33 has minimal ingredients. Yogurt is a base for so many things, whether it's marinades,
02:37 whether it's your morning breakfast granola and you want a bit of a yogurt on top. There's
02:41 so many things you can use yogurt for. And so it's really nice to have a staple. I'm
02:44 going to actually be using the yogurt for the yogurt and mint sauce that's going to
02:48 go on top of my recipe later. So I'm going to put that aside also.
02:52 Next up, I'm going to get into my draw of vegan protein because everyone always says
02:57 you can't get enough protein as a vegan. But guess what you can. I have between 100 to
03:01 130 grams of protein every single day. So I've been looking at all the different types
03:04 of proteins I can get just to keep my food exciting and varied too.
03:08 Of course, I have extra firm tofu. I'm sure you've all seen that. But I'm going to show
03:12 you actually a recipe at the end of this of how you can make tofu taste absolutely delicious
03:18 because sometimes it seems to be boring, but I'm here to tell you it's not. So definitely
03:21 stay tuned for the recipe that's going to come with this. I'm going to put it aside.
03:25 I don't usually keep leftovers. If I make too much food, I try to give it out to someone
03:29 on the day. But I do have something in here just in case because sometimes if I don't
03:33 have time to make lunch or dinner, I like having a backup because otherwise I go to
03:37 my snack drawer and I eat crisps instead. So this is pea protein. So you have it dry
03:43 and then you rehydrate it. But I just literally saute it with peppers, a bit of cabbage and
03:49 I use it as a taco filling. I think we're done with the condiments right now and I'm
03:52 going to take you to the nutritious part of my fridge.
03:56 So I have different sections in this fridge. I love how organized this fridge is and the
03:59 different sections really help with that. I have my herb section. So in that I have
04:04 everything from my fresh bay leaves. Game changer. Any fresh herbs are always going
04:09 to be better for you than dried herbs. They contain so many vitamins and minerals and
04:14 I always keep my fresh herbs stocked because in Ayurveda it talks about how fresh herbs
04:19 actually help to purify your blood. They have so many incredible properties that not only
04:25 make your food taste incredible, they also help to detox your body, purify your blood
04:30 and provide you with really rich nutrients too. So whether it is thyme or I have these
04:37 little micro rainbow herb mix which has everything from micro cilantro to parsley, arugula, broccoli
04:44 sprouts in there. I also have fresh parsley which is usually my go-to herb and cilantro.
04:51 Cilantro is the best herb but apparently some people eat it and it tastes soapy which is
04:57 so sad because most Indian food has a lot of cilantro in it. I am fortunately not one
05:02 of those people. I am actually going to be using cilantro in the recipe for later too
05:06 so I am going to leave that aside. Now I have different types of chilies. We have jalapeno
05:10 peppers, serrano chilies and then lastly I have, I usually use Indian chili peppers.
05:17 They are really small and really spicy. I often do not find them unless I go to an Indian
05:21 store so I use Thai peppers instead. So I have started using mushrooms a lot more recently,
05:27 one because of protein and so many incredible health benefits that they have. So I have
05:33 a mixture of, these are just normal everyday mushrooms but then I wanted to try something
05:38 different. Lion's mane mushroom. They are really weird and furry. I am a bit scared
05:43 of using them honestly. But I have seen so many amazing recipes where you can cut them
05:50 up and make them into these like barbecue steaks and I am going to test the recipe out
05:55 so hopefully you will see one of those on my page soon. And then, oh, one thing I love
05:59 doing when I go shopping is buying a variety of fruits and vegetables and the way you know
06:02 it is varied is by the colors. So a great way of knowing you have got a balanced diet
06:08 is by the different colors that are on your plate. And so usually every week I will think
06:12 about the different colors that I am buying whether it is my greens, having kales or spinach,
06:17 reds, I can buy red bell peppers, yellows, I will make sure I have got lemons in the
06:21 fridge. You know, there is just so much variety. But make sure you do not go to the same vegetables
06:25 every single time that you shop. I have got some blueberries for my antioxidants. I usually
06:29 put these onto my breakfast in the morning. I just like having them as little snacks during
06:34 the day as well. They end up curbing my sugar cravings. So sometimes instead of reaching
06:39 for a cookie, I will reach for some blueberries and my body thanks me for it. But also then
06:43 I might reach for the cookie afterwards. So we are on to the last drawer in my fridge.
06:49 And this is where I have the cruciferous vegetables. The ones with a lot of fiber in them. So I
06:52 have my cauliflower, my broccoli. But I am going to pull out two things that we are going
06:57 to be using for this recipe that is coming up. We are going to be using good old cabbage.
07:02 I use this as an alternative to onion. I am going to show you how later. Onions and garlic
07:07 is something that I actually do not cook with which is a surprise to many people. But for
07:11 a lot of people it causes irritation in the gut when you eat it too much. So I try and
07:15 avoid it. I use different things. There is a spice I want to show you guys called asafoetida
07:21 or hing which will be used in sync with this to create something that looks and tastes
07:26 exactly like onions which you will be surprised about. And then I am going to use good old
07:30 iceberg lettuce. I used to be against iceberg lettuce. I used to think it was a boring lettuce
07:35 that should never be eaten. But when paired with the right thing, it can be absolutely
07:39 delicious. So let us go make this recipe and I am going to show you exactly what we are
07:42 making. So we are going to be making a recipe from my cookbook Joyful. And we are going
07:46 to be making my tofu tikka stuffed pittas. Now this is one of my go-to recipes for a
07:52 lunch where I want it to be fast but still nutritious, high in protein and balanced.
07:57 So we have got a range of veggies, tofu and lots of spices. I love using spices because
08:05 what is life without spice? So the base of this is extra firm tofu. We are going to press
08:10 it down and then we are going to shred it up. Next up for the veggies, we have a bit
08:15 of cabbage. This is the onion substitute I was telling you guys about. Bell pepper and
08:20 then I like a bit of spice. So I am using jalapeno peppers but you can use any spicy
08:25 peppers that you like. And my fresh herb cilantro that is going to be the garnish on the top.
08:31 And then I am using iceberg lettuce. I love the crunch that it has. It does not provide
08:35 too much flavour but adds a lot to the texture. We are going to make the marinade from tomato
08:39 paste, vegan yoghurt, we have got paprika, garam masala, turmeric and asafoetida. And
08:50 then I am going to be using avocado oil. Avocado oil is the best oil to use with high heat.
08:55 And that is about it really. And there you have it, a super easy nutritious meal. I am
09:11 going to try this out now and see if it is actually as good as I think it is. But do
09:16 not forget to do your prayer of gratitude just before you eat. It makes such a difference
09:20 to the way that you enjoy your meal. Let us dig in. This is really good. I am so excited
09:28 for you to try it. If you want this recipe you can check it out in my new book Joyful.
09:33 It is packed with plant based nourishing recipes just for you.
09:37 Enjoy!
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