By Molly Patrick
Feb 8, 2020
Neal Barnard, MD, FACC (Fellowship of the American College of Cardiology), is an Adjunct Associate Professor of Medicine at the George Washington University School of Medicine in Washington, D.C., and President of the Physicians Committee for Responsible Medicine (PCRM).
He has led numerous research studies that have evaluated the effects of diet on diabetes, body weight, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health. This study paved the way for viewing type 2 diabetes as a potentially reversible condition for many patients.
Dr. Barnard has written over 90 scientific publications and 20 books, including his newest book, Your Body in Balance. As if that wasn’t enough, he is also the editor-in-chief of the Nutrition Guide for Clinicians, a free textbook and mobile app made available to all U.S. medical students.
Dr. Barnard is an advocate for preventive medicine, good nutrition, and higher ethical standards in research. His research contributed to the acceptance of plant based diets in the Dietary Guidelines for Americans. In 2015, he was named a Fellow of the American College of Cardiology. In 2016, he founded the Barnard Medical Center in Washington, D.C., as a model for making nutrition a routine part of all medical care.
Back in 2017, I talked with Dr. Barnard all about cheese.
It was a privilege to talk with him again. We covered everything from carbophobia, to the impact of a low oil, whole food plant based diet on diabetes, to fertility, and even how diet affects menstrual cramps. I also asked him about ideal cholesterol and A1C numbers.
Our talk is jam-packed with information, and it’s sure to leave you inspired to either start eating more plant based or keep going with the plant based eating you’ve already embraced.
Thank you Dr. Barnard for having this talk with me!
Check out our Oil-free Whole Food Plant Based Weekly Meal Plans here.
What was one ah-ha moment you had during this video? Talk to us in the comments below and let’s keep this convo going!
- 1 cup raw cashews, soaked in water for 10 minutes (130 g)
- 1 1/2 cups cups yellow onion, halved and thinly sliced (180 g)
- 1 cup unsweetened, non-dairy milk (235 ml)
- 3 tablespoons lemon juice
- 2 medium garlic cloves, peeled and left whole (2 teaspoons minced)
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (about 10 turns)
- Pinch of nutmeg
- 1 can (14 oz / 396 g) artichoke hearts, drained, rinsed and coarsely chopped (packaged in water, not oil)
- 2 cups spinach, chopped (60 g / already washed)
- Heat a large skillet over medium-high heat for 2 minutes.
- Add the onions and cook for 15 minutes, stirring occasionally, until most of the moisture has evaporated from the onions. Add a splash of water and scrape up any stuck bits from the bottom of your skillet. Lower heat to medium and continue to cook for an additional 20 minutes, stirring often and adding a splash of water every time the onions stick or the bottom of the skillet gets brown. After 20 minutes, your onions should be nice and golden brown in color. If your onions aren’t quite golden after 20 minutes, continue to cook an additional 5 – 10 minutes, stirring often, and you should be good to go.
- Drain the cashews (discard soaking water) and place them into your blender, along with the non-dairy milk, lemon juice, garlic, nutritional yeast, salt, black pepper and nutmeg. Blend until creamy and smooth then transfer to a large mixing bowl. Add the cooked onions, chopped artichoke hearts and chopped spinach and stir well.
- Pour the mixture into your baking dish.
- Preheat your oven to 400 °F (205 °C).
- When your oven reaches temperature, place the baking dish in your oven, uncovered, and bake for 20 minutes, until the edges are lightly browned.
Wishing you a happy week. May it be filled with eating plants.