Dr. Padma Garvey

The plant-based Doctor Mom 

The Plant-Based Doctor Mom

                                    

                                              


Can eliminate these foods entirely 


Check out my blog posts where I discuss a whole host of topics related to nutrition

What To Know About Pregnancy


Eat a healthy, unprocessed, whole grain, low fat plant-based diet.  Your diet should be rich in green leafy vegetables, whole grains, and beans like tofu, lentils, and legumes.  


Take a folic acid supplement as recommended by the American College Of Obstetricians and Gynecologists.  I will say, however, that if you eat a healthy plant-based diet, you will get all the folic acid you need through your diet.  But taking a folic acid supplement is harmless.  


Take a vitamin B12 supplement daily.  This is important for everyone to do nowadays whether or not they are pregnant and regardless of diet.  


Use vitamin D fortified plant-milks.  Getting just 15 minutes of sun exposure every day can help add to your vitamin D levels....and it makes you happy.


Incorporate foods high in omega 3 fatty acids into your daily diet, like flax seeds or tofu.  Vegans have no difficulty making all the DHA they need from the consumption of plant-based omega 3 fatty acids.


Hidden Fat


Is hummus good for you?  A lot of people ask this question.  The answer depends on who's making it.  Store bought brands of hummus can contain 65-70% fat by calories.  The package information is slick.  It will say "all natural", "no GMO", "no trans fats", "no cholesterol".  All of these statements are true and yet a food that is 65-70% fat by calories IS NOT A LOW FAT food. 


Now if you make your hummus at home, you can control the fat content.  Hummus is delicious and can be a very healthy food.  It is made from garbanzo beans, garlic, lemon juice, and tahini paste.  Tahini paste is ground sesame seeds, much like peanut butter is ground peanuts.  It is very high in fat and should be treated as oil.  By decreasing how much tahini paste you add to your hummus, you can drop the fat content.  It is a balancing act between lowering the fat but creating that delicious hummus taste we love.


I use three tablespoons of tahini with two cans of garbanzo beans to please my whole family's taste preferences.  My homemade hummus is 23% fat. It is a better option for the family to put on their bagels than cream cheese or butter.  It is a better dip to go with carrot sticks than ranch dressing.



Featured Recipes


Quinoa Crust Pizza











Scalloped Potatoes














Preheat oven to 400 degrees
Soak 1/3 cup of unsalted, raw cashews in water for about 30 minutes.  If you have a nut allergy, you can omit this ingredient

Rinse 8-10 potatoes, medium size,leave the peel on

Cut the potatoes into slices that are 4-5 millimeters thick, about the thickness of three stacked coins.  A mandolin makes this easy to do.

In a blender, add the cashews, two tablespoons of onion powder, two tablespoon garlic powder, 1/2 teaspoon salt and pepper, 1/3 cup of nutritional yeast, and one and 1/2 cup of vegetable broth.  Puree well.

Toss the potatoes with the sauce, making sure all the slices are coated.  Arrange the potatoes in a baking dish.

Bake, uncovered, for about 30-40 minutes, until potatoes are fork tender.
​​



Sign up for my class!

Plant-Based Nutrition: Let Your Food Do All The Work
Dr. Padma Garvey

With mounting evidence, the American Medical Association came out in May of 2017 recommending the all hospitals must provide patients with the diet proven to be the healthiest.....a plant-based diet. There is no reason not to be eating the healthiest diet all the time. Learn about the scientific studies that have shown how effective a plant-based diet is in reversing heart disease, diabetes, and in decreasing your risk of certain common cancers. Learn how to dissect through false advertising and marketing ploys that are confusing people about what to eat. Learn how to plan and cook meals and to make a plant-based lifestyle very doable. 
Course #1131  ▪ Mon 3/11 - 4/1
$72  ▪ 6:30 - 8pm  ▪ Room 1119
Arlington High School
Classes will be posted on January 10.  

Have a question?  Contact me and I will be happy to help

Listen to Stephanie talk about going plant-based during pregnancy.

Things I Always Have In My Kitchen


Tofu:  It is a complete source of protein.  It is an excellent source of omega 3 fatty acids.

Chia seeds:  Complete source of protein.  Excellent egg substitute

Nutritional Yeast:  Complete source of protein.  Many brands come fortified with vitamin                               B12.  Gives dishes a cheesy flavor

Quinoa: Complete source of protein.  Great for soups and pizza crusts

Vegamite:  Great flavor enhancer for many dishes

Miso:  Great flavor enhancer for dishes.  Can make a quick soup that is great for GI tract

Cashews:  Can make dishes creamy.  A little goes a long way

Millet:  Prefer it over rice

Whole wheat pastry flour: Wonderful for making breads and crusts 

Whole wheat chapati flour: Great for making Indian breads, tortillas

Avocados: Healthier alternative to vegetable shortening

Recommended Reading and Viewing


Forks Over Knives (documentary)

The China Study (book)

How Not To Die (book)

Missing Microbes (book)

Epidemic of Absence (book)

​The Blue Zones (book)

Look For Me 

YouTube Padma Garvey

Itunes Plant-Based Doctor Mom

Spotify  Plant-Based Doctor Mom

Listen to Simon Jay of Plantproof.com interview me for his podcast





What's New Today?

How To Approach Your Daily Diet

Check out my recent article in the Pittsburgh Patrika


Why Is Heart Disease Such A Big Problem For Indians


Proceed With Caution


​Nuts, avocado, and coconut are all things I enjoy and use in my cooking.  But they are all high in fat.  Even on a plant-based diet, you want to eat high fat foods sparingly.  Make sure the bulk of your meal contains greens, vegetables, and grains

Global Warming

The same diet works for the earth and our health.  Win win all around