Dr. Stephan Esser, MD, is a lifetime advocate for plant based nutrition. He completed his residency in Physical Medicine and Rehabilitation at Harvard Medical School and a Sports Medicine fellowship at Mayo Clinic. He is a nationally sought after speaker and writer on topics related to Lifestyle Medicine and plant based nutrition. He runs healthy living seminars and retreats in Jacksonville, FL. He also provides non-operative sports and spine care to patients in the Jacksonville region.
I loved chatting with Dr. Esser. His enthusiasm and passion for plant based eating will have you jonesing for broccoli and double-fisting Brussels sprouts.
In our talk you will find out:
- Why your doctor probably hasn’t mentioned plant based nutrition as a way to get and stay healthy.
- The best practices for bone health as you age.
- Different types of inflammation and why inflammation can actually be a good thing.
- Why it’s so important to have a strong immune system, especially during this pandemic, and how to make yours kick-ass.
I wish that everyone would watch this video! Dr. Esser breaks things down and makes it super easy to follow along and understand. After you watch this video, I encourage you to share it with your friends and family.
Closed captioning available.
For more Dr. Esser:
When you’re ready to up your plant based game, our weekly Meal Plans will show you exactly how in the most delicious way.
I would love to know your biggest takeaway from this video. Talk to us in the comments below!
Below are names of the various plant based eating advocates, past and present, mentioned by Dr. Esser:
Plant Based Curry Chickpea Salad (oil-free)
Curry Chickpea Salad
Makes about 5½ cups
- ¾ cup raw cashews, soaked in water for 10 minutes (100 g)
- 1 tablespoon Medjool dates, soaked in water for 10 minutes and chopped
- ½ cup water (120 ml)
- 1 tablespoon lemon juice
- 1 tablespoon coconut aminos
- ½ tablespoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper (about 10 turns)
- 3 cups canned chickpeas, drained and rinsed
- 1½ cups red grapes, halved (225 g, can sub diced apple)
- ½ cup raw pecans, chopped (60 g)
- ½ cup celery, diced (65 g)
- ¼ cup red onion, diced (35 g)
- 3 tablespoons chives, chopped
- 2 tablespoons parsley, minced
Drain the cashews and dates and discard the soaking water. Place the cashews and dates into your blender, along with the water, lemon juice, coconut aminos, curry powder, garlic powder, paprika, onion powder, salt, and pepper. Blend until creamy and smooth, stopping to scrape down the sides of your blender as needed. Set aside the sauce while you assemble your salad.
Place the chickpeas into a mixing bowl and use a potato masher or large fork to lightly mash about half to three quarters of the chickpeas, leaving the rest whole.
Add the grapes, pecans, celery, red onion, chives, and parsley and gently mix together.
Add the sauce to the salad and stir until all of the ingredients are combined. Transfer to a container and refrigerate.
This is fabulous on lettuce leaves (as pictured), but it’s also really yummy as a sandwich, or on top of a salad.
Wishing you a happy week. May it be filled with giving your body the fuel that it needs to do its job beautifully.