Nourishing your Family with a Plant-Based Diet- Reshma Shah, MD & Brenda Davis, RD
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- Опубликовано: 5 окт 2024
- Dr. Reshma Shah is a board-certified pediatric physician. Reshma has over a decade of experience in primary care pediatrics. She currently cares for patients at Santa Clara Valley Medical Center.
In addition to clinical practice, Reshma has a strong interest in family health and wellness, with a focus on plant-based nutrition. She completed a certification program in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and eCornell as well as a Professional Plant-Based Nutrition Cooking certification through Rouxbe Cooking School. In her spare time, Reshma enjoys yoga, traveling with her family, and of course, cooking!
Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. As a prolific nutrition and health writer, she has co-authored 12 books with nearly a million copies in print in 14 languages.
Brenda has been a featured speaker at medical and nutrition conferences in over 20 countries on 5 continents. She is also co-author of several peer reviewed journal articles. Brenda is the lead clinical nutrition specialist for the diabetes intervention project in the Marshall Islands. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics. In 2007, she was inducted into the Vegetarian Hall of Fame.
Her most recent works include, Kick Diabetes Essentials (2019), The Kick Diabetes Cookbook (2018), Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013). Both Becoming Vegan books have won awards, including the Canada Book Award, and have also received a star rating by the American Library Association as the “go-to books” on plant-based nutrition.
Reshma and Brenda are co-authors of Nourish: The Definitive Plant-Based Nutrition Guide for Families, due out in November.
At the Salon:
Attendees learned: the core benefits of a plant-based diet, the safety of plant-based diets for all family members, an overview of nutritional concerns and tips to get started!
ABOUT SOUL FOOD SALON
Centered on the goal of creating community and wellness around food, SOUL Food Salons are monthly gatherings that focus on culinary technique and nutrition. The name of the event is an acronym for seasonal, organic, unprocessed and local food, which is bountiful around the San Francisco Bay Area.
Hosted by founder Jeanne Rosner, MD. Our goal is to educate and empower us all to be healthier. We host monthly health and wellness events in the Bay Area. Connect with Jeanne, visit the website and follow our social media pages!
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Jeanne, thanks so much for hosting Dr. Reshma Shah & Brenda Davis, RD on Soul Food Salon. Their presentation was terrific, & even though I’ve been plant-based for 12 years, I definitely took always some new information. I’ve reserved a copy of their book at my local library-& plan to purchase it as a reference book. Their tables & info on nutrients was priceless!
Thank you ladies!
Flaxseeds can be sprouted, which gives extra nutrients and lower levels of anti-nutrients. They can then be blended or eaten in other ways.
The nutritional benefits of sprouting are underutilized. Many people know about the benefits, but few seem to follow through and incorporate them into their lives.
Soecial equipment is not necessary. Some of the best sprouts (Beluga lentils for example) are super easy.
Nice logo.
The point about large animals is a bit misleading. Ruminants have very different digestive systems and digestive abilities. Gorillas eat over 40 lbs of leaves and other vegetation per day, sometimes over 60 lbs, along with some termites, ants and other insects and larvae, along with some other animal foods. No human being can eat that much vegetation per day. Gorillas spend about half their waking hours eating.
Vegans have human digestive systems and abilities that are very different from those of these animals.