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
Listen to my latest interview with Carol. Carol had been suffering from severe constipation her whole adult life. Find out how fast a plant-based diet worked for her.
Check out my blog posts where I discuss a whole host of topics related to nutrition
Carrots and Yogurt Chutney
Once you make hummus from scratch, you will never be satisfied with store-bought hummus. It is so easy too. You can start with dried garbanzo beans or use canned beans to save time. If you choose to start with dried garbanzo beans, then you will need to soak one cup in four cups of water for about eight hours. Normally I do this before I go to work. This way I can make the hummus after work.
Cook the soaked beans with four cups of fresh water in your pressure cooker for about 20 minutes. Drain all the water out after cooked. If you use canned beans then you simply rinse them well with water and drain all the water.
In your food processor, combine,juice of one small lemon, 1/2 teaspoon of salt, 1/3 cup of tahini paste and two to three cloves of minced garlic (depending on how garlicky you like your hummus). Blend for at least three minutes. Then add the beans and blend well for another three minutes.
Have a question? Contact me and I will be happy to help
What We Had For Thanksgiving
This year was my first time hosting Thanksgiving dinner. I had my side of the family over which included my sister, her husband and 20 year old niece, my brother and his wife, and my mom. The kids were pretty adamant that they wanted a traditional Thanksgiving dinner but of course it was going to be vegan and as healthy as possible.
The dinner was a great success. Everything was made from scratch and utilized whole grains and low oil. Here is our menu:
Homemade whole grain bread
Tofu with white wine and garlic sauce
Roasted Brussel sprouts with agave mustard glave
Roasted sweet potatoes with agave and cinnamon
Green bean casserole
Stuffing using cauliflower
Check out my recent article in the Pittsburgh Patrika
The same diet works for the earth and our health. Win win all around
These treats really satisfy your craving for a candy bar!
In a food processor, combine 1/2 cup of roasted unsalted almonds, 4-5 pitted dates,
1/3 cup of unsweetened vegan dark chocolate chips, 1/2 cup of unsweetened grated coconut. Blend well until all almonds are finely chopped. You may need to add a little water (but not too much). Form into bite size balls and chill in fridge.
Dr. Padma Garvey
The plant-based Doctor Mom
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. Vegans have no difficulty making all the DHA they need from the consumption of plant-based omega 3 fatty acids.