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How to Fight Inflammation with Diet and Lifestyle / Interview with Dr. Jyothi Rao

I had the great pleasure of interviewing Dr. Jyothi Rao. We discuss all things inflammation! Find out what inflammation is, how it can negatively impact us, and tools you can use to prevent or reduce inflammation and improve your health. Learn how to fight inflammation with diet and lifestyle in this interesting interview with Dr. Jyothi Rao co-author of Body on Fire: How Inflammation Triggers Chronic Illness and the Tools We Have to Fight It and the Body on Fire Anti-Inflammatory Cookbook: Your Guide to Eating Plant Foods That Fight Disease (see links for both books below).

*Please note that some links in this post may be Amazon Affiliate links. I earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. I was also sent copies of both books for review. All opinions expressed are my own. This is an unsponsored post.

About Dr. Jyothi Rao

JYOTHI RAO received her Doctorate of Medicine (MD) from the University of Medicine and Dentistry of New Jersey and completed her internship and residency at the prestigious New England Medical Center (Tufts) in Boston. Before opening Shakthi Health & Wellness Center, where she is currently the medical director, Dr. Rao practiced medicine in New York and Maryland. 

Dr. Rao completed her fellowship in functional medicine from the American Academy of Anti-Aging and Regenerative Medicine in 2013 and is certified in medical acupuncture from the Helms Institute of Acupuncture at UCLA. She is also certified in Cardiopulmonary Stress Testing, which is a personalized assessment of cardiac and pulmonary disease.

A strong proponent of holistic medicine, Dr. Rao also an instructor at the Maryland University of Integrative Health. She is board certified in internal medicine and antiaging and regenerative medicine.

Dr. Monica Aggarwal and Dr. Jyothi Rao co-authored two fabulous books:

Recipes from the Body on Fire Anti-Inflammatory Cookbook

I am thrilled to share two delicious recipes from the cookbook. Both recipes are bursting with flavour; and they are nutritious options that my whole family loves! As an added bonus, they are easy to make with simple whole food plant-based ingredients.

Red Curry with Bok Choy and Tofu

From: Body on Fire Anti-Inflammatory Cookbook
By: Monica Aggarwal, MD & Jyothi Rao, MD
*shared with permission from the publisher


  • 1 pound firm tofu, cut into bite-size cubes
  • 1 tablespoon low-sodium soy sauce
  • 2 large heads bok choy
  • 1/4 cup water
  • 3 tablespoons red curry paste
  • 2 cups light coconut milk
  • 1/ 3 cup basil leaves, firmly packed
  • 1 tablespoon freshly squeezed lime juice )
  • 4 scallions, thinly sliced on a sharp diagonal


  1. Put the tofu in a shallow bowl. Drizzle with the soy sauce and gently toss until evenly coated.
  2. Cut the bok choy crosswise into 1-inch pieces and coarsely chop the leaves. Transfer to a large saucepan, add the water, and place over medium-high heat.
  3. Cook, stirring constantly, until the bok choy is tender-crisp and the water has been absorbed, about 4 minutes.
  4. Add the curry paste and stir to incorporate. Add the coconut milk and stir until well combined.
  5. Increase the heat to high and cook, stirring constantly, until the mixture comes to a boil.
  6. Decrease the heat to medium, add the tofu, and cook just until it is warmed through.
  7. Coarsely tear the basil leaves and add them to the saucepan. Stir gently to evenly distribute them, taking care not to break the tofu cubes. Remove from the heat and stir in the lime juice.
  8. Spoon into serving bowls, garnish with the scallions, and serve immediately.

Cherry Sorbet

From: Body on Fire Anti-Inflammatory Cookbook
By: Monica Aggarwal, MD & Jyothi Rao, MD
*shared with permission from the publisher


  • 4 cups frozen cherries
  • 3/4 cup unsweetened apple juice
  • 9 pitted medjool dates
  • 2 teaspoons vanilla extract


  1. Put all the ingredients in a high-speed blender and process, using the plunger, until smooth and creamy, stopping occasionally to scrape down the sides of the container as needed.
  2. Transfer to a 1-quart container and freeze until firm, 8 to 12 hours.
  3. To freeze more quickly, spread in the bottom of a metal loaf pan and freeze for 3 to 4 hours before serving.

Connect with Dr. Rao:

I hope you enjoyed my interview with Dr. Jyothi Rao. It was a pleasure to speak with her about her story and her important work. Let me know what resonated with you or what was the most impactful take away from our conversation.

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