Shefaly Ravula, PA-C
Shefaly Ravula, PA-C

Shefaly Ravula, PA-C

Title: Contributing Author

Location: Austin, Texas

Education: University of Texas at Austin; B.S. in Physician Assistant Studies, University of Texas Southwestern

Expertise: Nutrition, wellness, digestive disease, metabolic health and dysfunction, prevention medicine

- Board-certified physician assistant
- Runs a food-as-medicine virtual cooking academy

Experience

Shefaly Ravula has been a board-certified physician assistant for about 20 years and is experienced in gastroenterology, metabolic health and culinary medicine. She practices in a virtual telehealth setting, helping patients solve nutrition ambiguity by using a culinary medicine toolkit. She has been published and interviewed in magazines, blogs and podcasts—some for culinary topics and some for medical topics related to these fields.

She graduated from the University of Texas Physician Assistant Program in 1999. After several years of working in Seattle in internal medicine inpatient care of oncology patients at the University of Washington and Seattle Cancer Care Alliance, she and her husband moved to Austin. Around this time, she began taking a deep dive into nutrition courses, which started a lifelong journey into nutrition education.

During a hiatus from medical practice, she began teaching cooking classes in Austin. She ultimately became a food writer, food-as-medicine instructor and kitchen coach for patients. She continued expanding her nutrition knowledge by attending nutrition conferences for medical providers, taking CME courses, and beginning the Institute of Functional Medicine certification process.

She joined a urology group practicing functional and lifestyle medicine before opening her own practice, Precision Metabolic Health.

Shefaly is an expert in food as medicine, nutritional sciences, gut health and total systems body health. She educates and counsels patients on lifestyle and preventive medicine using tools such as nutrition, food as medicine, laboratory evaluation, exercise and mind-body practices to help them on their journey toward total body health and a long, healthy life.

When she is not seeing patients, you'll find Shefaly spending time with her family, cooking and entertaining, reading, playing tennis or listening to podcasts on nutrition and health.

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Slow-Cooker Dal Makhani
Rating: Unrated
5
Using a slow cooker for this dal curry recipe is brilliant--the lentils cook until they're perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt.
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Scrambled Egg Curry
Rating: Unrated
1
This mildly spiced Indian scrambled egg recipe makes a great light lunch or light dinner. Tuck the curried eggs into a warm whole-wheat tortilla or an Indian flatbread, like paratha, which can be found in the freezer case at Indian markets. Serve with a dollop of yogurt.
Indian chutneys (or chatnis) are savory, vibrant and exploding with flavor, with a thin, saucy consistency. In this green chutney recipe, cilantro creates the basic sauce that serves as a condiment for many Indian snacks, street foods and sandwiches. The serrano chile gives it quite a blast of heat, so use less if you like a tamer sauce. Try this chutney in place of your favorite hot sauce.
Chhole (Chickpea Curry)
Rating: Unrated
39
Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.
Lemon Rice (Chitrannam)
Rating: Unrated
New!
Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it's better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice--look for both types of dal in Indian markets or online.
Okra Fry (Bhindi Masala)
Rating: Unrated
1
To avoid the sliminess that turns many people off okra, Indians cook it over high heat in a lot of oil. In this healthy okra recipe, we get similar results with less oil using a nonstick pan. For an authentic taste, use a hot, smoky Indian chili powder, such as reshampatti. Serve with brown basmati rice and yogurt.