Plant Docs

Plant Docs Plant Docs (TM) is dedicated to preserving health & reversing chronic diseases through PB nutrition

11/16/2025

I just arrived at the AC LM conference in Dallas, Texas - a conference with thousands of physicians here to learn more about how the six pillars of lifestyle medicine can help solve so many of the health conditions affecting people worldwide. Here are some of my reflections before it starts

11/13/2025

Welcome new Facebook followers! I’m so glad you found Plant Docs!! We are a group of doctors passionate about the power of unprocessed, plant-based foods to preserve health and reverse chronic disease.

On Facebook and Instagram, you’ll find simple meal ideas, tips and tricks for healthy eating -whether it’s at home, at local restaurants, or traveling around the globe :-) We’ll also share our Plant Docs programs - like when our next health-transforming month-long Jumpstart is, our upcoming Cooking-Together classes, where every ingredient is a gift for your body, or information about our private consultations.

Let me know what you’d like to see more of so we can better help you on your own personal health journey.

Please visit us at plantdocs.com to sign up for our monthly newsletter so you can stay connected!!

11/11/2025

WHAT NOT TO BUY: I grabbed this Zenshi seaweed salad from the sushi bar at Shaw’s, regretfully. After I got home, I read the ingredients and I would never buy it again. Not only does it have three kinds of sugar added, but they also add sorbitol powder to just make it even more disgustingly sweet. And to top it off, the weird color is a result of blue dye and yellow dye added.

Why do we do this to our food? Who wants this?

11/07/2025

Come learn why many consider lentils a 🫘superfood this Sunday, November 9 for our special Plant Docs cooking together class featuring Chef Laura & Dr Musial !!

Lentils are low fat, high protein, full of fiber. They are nutrient, dense with loads of heart, healthy, magnesium, and potassium, B vitamins, folate, and are one of the highest protein containing beans.

Their high fiber content access a probiotic and helps feed the good bacteria in our gut. The increase in good bacteria results in super beneficial short chain fatty acids being produced in the gut which helps stimulate our own natural GLP-1 to make us feel full sooner and not overeat. These short chain fatty acids are also essential for healthy, neurotransmitter function and brain health, boosting metabolism, and augmenting our own immunity within the gut.

In this cooking class, Dr. Sandra Musial. a food is medicine physician from Plant Docs, plus plant based Chef Laura from Boston, Massachusetts, will lead this hands-on cooking together virtual class. We will be making curried French lentils as the entrée and a crustless pumpkin pie for dessert.

To sign up go to plantdocs.com, programs, virtual cooking classes. The cost is $25 per household. We look forward to meeting you and can’t wait to get cooking together!!

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Don’t miss Plant Docs second last cooking class of 2025! This special class will feature Chef Laura from near Boston Ma...
11/06/2025

Don’t miss Plant Docs second last cooking class of 2025! This special class will feature Chef Laura from near Boston Massachusetts. She will be leading the cooking-together class where we will make two delicious recipes.

The first recipe is from Cathy Fisher‘s cookbook Straight Up Food. We will be making her super tasty, anti-inflammatory, Curried French Lentils. Chef Laura will teach us all about the variety of lentils and Dr. Musial will share all the healing properties lentils have to offer your body.

The second recipe is from Dr. Greger‘s How Not to Diet cookbook. We will be making his crustless pumpkin pie, which is super delicious using only whole plant food ingredients. Every ingredients has a gift for your body without sacrificing flavor or satisfaction.

This is not just a cooking class, but also an educational experience on food is medicine combining the knowledge of a culinary medicine chef and a food as medicine physician.

to sign up, go to plantdocs.com, programs, virtual cooking classes. The cost is $25 per household.

11/05/2025

Don’t miss Plant Docs second last cooking class of 2025! This special class will feature Chef Laura from near Boston Massachusetts. She will be leading the cooking-together class where we will make two delicious recipes.

The first recipe is from Cathy Fisher‘s cookbook Straight Up Food. We will be making her super tasty, anti-inflammatory, Curried French Lentils. Chef Laura will teach us all about the variety of lentils and Dr. Musial will share all the healing properties lentils have to offer your body.

The second recipe is from Dr. Greger‘s How Not to Diet cookbook. We will be making his crustless pumpkin pie, which is super delicious using only whole plant food ingredients. Every ingredients has a gift for your body without sacrificing flavor or satisfaction.

This is not just a cooking class, but also an educational experience on food is medicine combining the knowledge of a culinary medicine chef and a food as medicine physician.

to sign up, go to plantdocs.com, programs, virtual cooking classes. The cost is $25 per household.

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11/04/2025

For the simple dinner, I started by putting the brown rice on which takes 40 minutes. During that time I put my pre-cooked marinated tofu to warm up in the toaster oven for 15 minutes.

In a large skillet I dry sautéed one Vidalia onion diced. I seasoned it with salt and some garlic powder. After about five minutes, I added sliced Bella mushrooms and sautéed that together for another 4 to 5 minutes. I then added a whole bunch of collard greens that I had removed the stems from and chopped up into small bite-size pieces. I sautéed all of this together another five minutes until the collard greens were tender.

To serve, place brown rice in the bottom of a bowl, top with the collard green onion mushroom mixture and tofu - for a delicious, nutrient-packed, high-protein, high calcium, low-fat, simple dinner.

ingredients.

One package of pre-cooked pre-marinated ginger, soy tofu
One cup of brown rice.
One package of collard greens deemed and chopped.
18 ounce package of baby Bella mushrooms.
One Vidalia onion
1/2 of a teaspoon of garlic powder.
Salt to taste

Join us NOVEMBER 9th at 5 on for the next VIRTUAL Plant Docs Cooking-Together class featuring Chef Laura Klein of . Toge...
11/03/2025

Join us NOVEMBER 9th at 5 on for the next VIRTUAL Plant Docs Cooking-Together class featuring Chef Laura Klein of .

Together with Plant Doc Sandra Musial MD, we will be making a delicious French Lentil Curry from Straight Up Food & Dr Greger's Crustless Pumpkin Pie.

Every ingredient offers gifts for your body to preserve wellness and heal disease.

Don't miss out! Sign-up to cook with us! Fun and informative, and after class DINNER IS SREVED!!

Go to PlantDocs, Programs, Virtual Cooking Classes $25 per household


11/02/2025

Highlights from 5 days in Charleston, SC: finding delicious plant-based fare, watching a baby dolphin play on Kaiwah Island, and exploring historic downtown in bikes!

COINCIDENCE? I find it FASCINATING that so many people come to decide that eating a predominantly whole food plant-based...
10/31/2025

COINCIDENCE? I find it FASCINATING that so many people come to decide that eating a predominantly whole food plant-based (WFPB) diet is the way to go, but come to that conclusion from so many different perspectives!

1. At Plant Docs, we focus on the research and science behind “Food is Medicine”. Which foods decrease inflammation, promote a healthy heart and circulatory system, help to prevent the development of cancer, and optimize our immune system? This is hands-down enjoying whole food plant-predominant meals.

2. Many VEGANS approach me because they don’t want to harm or eat animals, but they have been “unhealthy vegans” living off of too many refined and processed vegan foods like pop tarts, pastries and fake “meats”. A WFPB diet helps them to honor the philosophy of veganism while embracing good health.

3. HAPPY EARTH: More and more research has proven that a switch from animal-based food choices to plant-based food choices will impact the health of our Earth by reducing greenhouse gas emissions and land/water usage. Planetary health is a powerful reason why many embrace a plant-predominant approach.

4. RELIGION: Interestingly, I have become familiar with a variety of religions whose teachings also support a more plant-based diet. In the Bible, the Book of Daniel describes a mini Jumpstart of sorts where a few men refused the King’s food for 21 days and became notably healthier. This diet included no alcohol, coffee, animal products, refined flours or sugars, solid fats, leavened breads, and instead focused on fruits, vegetables, legumes, whole grains, nuts and seeds. This is called The Daniel Fast which many religious groups embrace in January to purify their bodies and get closer to God. Eating this way full-time and not just as a fast, is a major tenant of the 7th Day Adventists, which is why LOMA LINDA is one of the 5 BLUE ZONES of the world!

Also one of the core principals of Buddhism is compassion toward all living beings to decrease the cycle of suffering, so many Buddhists are vegetarian and vegan.

To learn more, go to PLANTDOCS.COM

10/30/2025

Check out this one and a half minute video showing how to put together a delicious but simple dinner. I baked some marinated tempeh and edamame, for the plant based protein, cooked up some brown rice noodles for the grain base, and ate some delicious crunchy napa cabbage.

Go to plantdocs.com for more delicious recipes that inspire, preserve health and improve and even reverse chronic disease diseases.

10/26/2025

Looking for some delicious vegan meatballs? This recipe is from Forks, Knives and combines protein-rich lentils, with nutrient-dense mushrooms, onions, and garlic, and the perfect combination of spices to make these savory meatballs that complement any pasta meal.

For this dinner we made pasta from 100% kamut (related to wheat) and served it with oil-free marinara, and these delicious “meat”balls. We topped it with some homemade vegan Parm made from almonds and nutritional yeast and spices.

We served it with corn on the cob and a side salad.

Recipe:
One cup dry, brown lentils, strained and cooked.
8 ounces of mushrooms, chopped up.
One onion, diced
Three small cloves of garlic, minced
1/4 cup whole wheat or other flour of your choice.
3 tablespoons tamari
2 tablespoons tomato paste.
1 tablespoon nutritional yeast.
1 teaspoon dried oregano
1 teaspoon onion powder.
Salt, and pepper to taste

Cook one cup of dry lentils with one cup of water and simmer for 15 minutes. Add the chopped mushrooms, onions, garlic, and cook another 15 minutes. Stirring the rest of the ingredients and cook over low heat for 10 minutes until all the liquid is observed absorbed Spread the mixture in a shallow baking pan to cool. Preheat the oven to 250°. Make your lentil balls with about 2 tablespoons of the mixture and bake them for 45 minutes or until lightly brown and crisp.

It’s important to get a lot of the moisture out with the last 10 minutes of cooking or else, the balls will be too soggy.

Visit forks over knives for more details and to see a huge collection of oil-free, healthy, delicious recipes!

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334 South Water Street
Providence, RI
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Plant Docs: real foods heal

Steve Stein, Suyin Lee and I started this cool Plant Docs business to help others learn and be inspired to eat whole food plant based food to nourish their bodies, preserve their health, and reverse chronic conditions. Our first program is the Jumpstart Your Health!, a one month long program to support you while you transition to healthy eating. Our docs will see you before the program to assess your health and goals, review your baseline blood work, and help you start your journey. Together with our nutrition educators, we have created an inspiring curriculum to teach you how to prepare and eat whole plant based foods during the 2 hour Monday night meetings. During the Plant Docs Fields Trips, we will support each other and answer questions while getting our hearts pumping. The program ends with a celebratory pot luck dinner and post program blood work and physician examination. This program could change your life as healing plants reduce inflammation, chip away at arterial plaque and revitalize your body and mind!!