Sapna Punjabi, MS, RDN, LDN, is a culinary wellness dietitian, Ayurvedic practitioner, and author of Dal Chawal, an Indian vegetarian cookbook highlighting the nutritional, cultural, and sustainability strengths of pulses and rice. With more than two decades of experience, including clinical work in women’s health and neonatal nutrition at Baylor in Dallas, she integrates evidence-based nutrition with Eastern wisdom and hands-on culinary education. She is the founder of beSPICED, a culinary wellness brand focused on plant-forward cooking, product development, and culturally grounded food education that supports personal and planetary health. Sapna has collaborated with cultural institutions, academic and corporate partners, including the Crow Museum of Asian Art, Central Market, Google, Keurig Dr Pepper, and the University of North Texas. She serves as president-elect of the Dallas Dietetic Alliance and contributes to national dietetic, culinary, and sustainability-focused organizations. (Irving, TX)