Dr. Michael Greger
I am proud to announce that Dr. Michael Greger has joined the advisory board for The Only Vegan At The Table and the North Texas Community Health Initiative.
Dr. Greger is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. He is also the founding member of the American College of Lifestyle Medicine. He is a physician, author and internationally recognized speaker on nutrition, food safety and public health issues. He has lectured at the Conference on World Affairs, testified before Congress, appeared on “The Dr. Oz Show” and “The Colbert Report,” and was an expert witness in the defense of Oprah Winfrey in the “meat defamation” trial.
Greger is the author of the international bestseller “How Not To Die.” He is also the founder of NutritionFacts.org, a nutrition information website with hundreds of videos available for free.
I am also proud to share with you a new weekly column by Dr. Greger called “Mondays With Michael” where he shares the latest in science-based nutrition.
How do you show your love for avocados? Vegans, vegetarians and omnivores know that within this dark green fruit (yes, it is a fruit, not a vegetable) is a healthful yummy that has been a staple to parties and sport-watching events all over America. According to Fine Dining Lovers, over 4.25 billion of these cholesterol-free, sodium-free, sugar-free, gluten-free pear-shaped diet dynamos are consumed every year. We love avocados so much that on Super Bowl Sunday 53.5 million of them are consumed. Who knows how many tortilla chips we eat.
What do you do when you are the only vegan at the table?
Even in meat-centric cities like Dallas, Texas you can find options, but you have to know where to look.
Salum Restaurant offers diners fresh, local, American cuisine in an upscale atmosphere that is perfect for special occasions as well as weekly get-togethers with friends. This non-vegan restaurant is a gemstone for vegans. I was first introduced to this restaurant while reviewing another one of Abraham Salum’s restaurants – Komali Mexican Cuisine. At that time, I wasn’t exclusively a whole foods, plant-based eater. My first meal at Salum Restaurant took me on a trip down the eastern seaboard with the perfect marriage of the freshest ingredients I had ever tasted all on one plate. I was in heaven.
It is hot and everybody is busy but you have to eat. So, what shall it be? Standing over a hot stove or turning on the oven doesn’t sound like a good idea. There is a solution to summer eating dilemma – “Raw, Quick & Delicious!: 5-Ingredient Recipes in Just 15 Minutes” by Douglas McNish.