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With over 1000 clinicians in attendance, representing two dozen countries, the 6th annual International Plant-based Nutrition Healthcare Conference was a rousing success!

Each year The Plantrician Project recognizes a Luminary who has worked to advance whole food, plant-based nutrition as the foundation of disease prevention, suspension and reversal.  This year’s award was proudly presented to Dr. Hans Diehl. Learn more about the Luminary Award and the past recipients.

You may now purchase video on demand of the 2017 and 2018 PBNHC conferences. If you were unable to join us, or you’d simply like to again watch the outstanding presentations that were showcased, recordings are available through our Vimeo channel.
Purchase Video
Plantrician Project

Give the Gift of Health and Help Support The Plantrician Project!

Give the gift that doesn’t stop giving this holiday season, with a percentage of your purchase earmarked to support the ongoing work of The Plantrician Project. Pique Tea has launched the Gift of Health Bundle with a 28-day protocol to amazing gut health. On top of a variety of black teas, green teas and Herbal Elixirs, you get two of their LIMITED EDITION holiday flavors - Sacred Lily Oolong and White Peony. Sacred Lily Oolong is renowned for its immunity support, while also being the FIRST tea certified by the Japan Ministry of Health for its ability to support weight loss. White Peony is an antioxidant powerhouse that helps fight free radicals and boost immunity. With their Tea Crystals delivering 12x the antioxidants than regular tea, you will absolutely love the fresh flavor and immune support. 

For this week only, our friends at Pique Tea are offering you 14% off + free shipping off their exclusive Gift of Health bundleThat’s $31 worth of savings! 

Save the Dates!

Join us June 7-8, 2019 at the Jacob K. Javits Center in New York City for the first ever Plant Based World Conference and Expo. During the Expo, The Plantrician Project will be the official content provider for the first ever Food Solutions For Human Health Summit.

This unique CME event will provide in-depth exploration of the most up to date research that demonstrates the potential of a nutrient-dense, plant-based, whole foods diet to prevent, suspend and even reverse many of the diet related chronic diseases negatively impacting human health. The material will be presented without bias by medical experts and luminaries from around the country. We hope you’ll join us.

The Seventh Annual International Plant-Based Nutrition Healthcare Conference will be September 22-25, 2019 at the Oakland Marriott City Center in Oakland, California.

In the upcoming weeks, we will be announcing this year’s faculty, presentations, agenda and optional workshops on our social media feeds. Search #PBNHC19 on Facebook, Twitter and Instagram for all the up to date news!

The Plantrician Project will be launching The International Journal of Disease Reversal and Prevention (IJDRP) in March of 2019. The Journal was created to document the science of a whole food plant based diet and lifestyle to prevent suspend and/or reversal of chronic disease.

This peer-reviewed, open access journal is committed to the highest levels of credibility and integrity in scientific publishing, free from outside industry influence. Our mission is to create an internationally recognized journal that will become the primary repository of scientific research documenting the effects of nutrition to arrest and reverse chronic lifestyle-related diseases.

As a compliment to the Journal, we will be launching the Disease Reversal and Prevention Digest. The digest will take the groundbreaking research from each Journalpublication and translate the findings into easy to read articles for the general public and media. The digest will also contain a variety of subject matter pertaining to human health, wellness, and the regeneration of the food ecosystem.

We are pleased to announce an excellent team that will oversee the quality and integrity of the Journal. Dr. Kim Williams will be our Editor-in-Chief and Dr. Laurie Marbas is our Senior Managing Editor.

Dr. Williams is one of America’s top cardiologists, past president of the American College of Cardiology, prolific researcher, award winning educator, and recognized international leader. He brings unprecedented credibility, integrity, and academic and professional experience that will help build a successful and renowned journal.

Dr. Marbas is double board-certified family medicine and lifestyle medicine physician utilizing a whole-foods, plant-based diet to treat patients. She worked with Dr. Joel Fuhrman creating a new medical model combining the power of nutrient-dense foods and intensive clinical psychological therapy to treat not only food addiction but chronic disease. Her time in the USAF has prepared her well for the diverse activities she oversees with the Journal.

Adding those two seasoned professionals to the leadership already provided by The Plantrician Project’s Chief Medical Officer Dr. Scott Stoll and Plantrician Project board of directors member Dan Purjes will only make the success of the Journal even greater.

We are currently accepting submissions and hope you will share this with your colleagues to spread the awareness.

Left to right: Dr. Scott Stoll, Co-Founder, The Plantrician Project; Dr. Laurie Marbas, Managing Editor, IJDRP; Dan Purjes, Co-chairman, IJDRP; Dr. Kim Williams, Editor-in-Chief, IJDRP

We use this section to highlight clinicians who are shining examples of how to effectively integrate food as medicine into clinical practice. Read about others who have been featured. 

Saray Stancic, MD

Dr. Stancic is a board-certified physician and the founder of Stancic Health and Wellness, LLC in Ramsey, NJ, an innovative medical practice whose mission is to educate and empower patients to achieve optimal health via lifestyle modification.

Her focus is shedding light on the building body of scientific evidence supporting the importance of optimal nutrition and lifestyle in disease prevention. The concept for this practice came in response to her experiences as a physician for over 20 years and as a patient with multiple sclerosis.

What is your morning ritual?
I'm up at 5:30 am, 10-minute meditation and off to an early morning run. Breakfast is the same every day; black coffee and oatmeal with a side of berries. Drop kids off at school and arrive at my office by 9 am to see patients. 

What is the last book you read?
Rippling by Beverly Schwartz

Name your favorite culinary hack?
I have an old pressure cooker that used to be my mom's- it’s about 40 years old and it still makes Cuban black beans in 15-20 minutes. ; - )

What is your favorite sound? 
Waves crashing on shoreline.

The one thing you wish everyone knew about you is:
That I do not practice alternative, holistic or complementary medicine. I practice Lifestyle Medicine which is 100% evidence based internal medicine, or what I like to call common sense medicine. 

A Plant-Based Dietary Intervention Improves Beta-Cell Function and Insulin Resistance in Overweight Adults: A 16-Week Randomized Clinical Trial.

The aim of this study was to test the effect of a plant-based dietary intervention on beta-cell function in overweight adults with no history of diabetes. 
Learn more on >

A Call For Volunteers! 

Interested in volunteering for If so, join our team of reviewers to find new studies relevant to plant-based diets to add to the database. Time commitment needed would be up to 1-2 hours per week after an initial training meeting. Research experience is not necessary but ideally you would enjoy reading scientific articles and have attention to detail. Please send a letter of interest to Andrea Dunnam, (

Plant-Based Cooking with Global Flair

This new cookbook shows you how to take your whole-food kitchen to the next level, adding an international flair to every meal. Forks Over Knives: Flavor! showcases 150 recipes—all exclusive to this book—accompanied by over 80 stunning photographs. Sure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites introduce readers to heady spice blends and a wide range of ethnic traditions from around the globe. It’s different, exciting, and the perfect addition to your plant-based kitchen!

Spinach and “Cheese” Pupusas with Red Cabbage Slaw
One of the exciting parts about living in Los Angeles is getting to explore Latin American cuisine. Shortly after moving to LA, I learned about pupusas, which are stuffed corn pockets native to El Salvador. I stuff these with a spinach and potato–based cheese filling and serve them with curtido, a traditional pickled cabbage slaw, on the side. 

Makes 10 pupusas. Ready in 1 hour.

3 cups frozen spinach (about 101⁄2 ounces)
3⁄4 cup Potato “Cheese” Sauce
1⁄2 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
2 medium garlic cloves, minced (about 1 teaspoon)
1 teaspoon fresh lime juice
1 teaspoon dried oregano (preferably Mexican oregano)
Sea salt
2 cups masa harina
Four-Chile Salsa (store-bought oil-free salsa or make your own)
Red Cabbage Slaw (recipe follows)

  1. Put the spinach in a strainer and run hot water over it for a few seconds to thaw it. Squeeze the spinach in your fist to wring out all the excess moisture and transfer to a large bowl.
  2. Add the “cheese” sauce, jalapeño, garlic, lime juice, oregano, and salt to taste to the bowl with the spinach and mix well.
  3. Combine the masaharina with 2 cups warm water in a bowl and stir with a spatula or your hands to form a dough ball. Divide the dough into 1⁄4-cup portions.
  4. To assemble a pupusa, take one portion of the dough, roll it into a ball, create a well in the middle of the ball by pressing in the center, and stretch the sides of the wall to widen it. Spoon 11⁄2 tablespoons of the spinach mixture into the crater. Fold the edges of the pupusa toward the center to cover the filling and roll it into a ball.
  5. Pat the dough to create a disk about1⁄2 inch thick. Brush the surface with water and cook over medium-low heat for 7 minutes, or until the edges and top start to appear dry and the underside is nicely browned. Flip and cook for another 5 to 7 minutes for the underside to brown. Remove the pupusa from the griddle to a platter. Continue forming pupusas and adding them to the griddle or sauté pan as they are ready.
  6. To serve, top with salsa and curtido.

STORAGE: Refrigerate in an airtight container for up to 3 days; heat them in a preheated 350°F oven until they are warmed through.

Red Cabbage Slaw
The traditional name for this slaw is curtido. It is a quick-pickled slaw that is piled onto pupusas. I like to make a big batch of this to keep in the refrigerator. In addition to using it on the Spinach and “Cheese” Pupusas, I pile it into tacos and sandwiches, onto tostadas, and anywhere else I think that its color and crunch would be welcome. 

Makes about 3 cups. Ready in 30 minutes.

2 cups shredded red cabbage
1 small carrot, peeled and grated (about 1⁄2 cup)
1 small yellow onion, thinly sliced (about 1 cup)
1⁄4 cup white wine vinegar
1⁄4 cup fresh lime juice Sea salt

Combine the cabbage, carrot, onion, vinegar, lime juice, salt to taste, and 1⁄4 cup water in a large bowl. Set aside for at least 30 minutes to pickle the vegetables.

STORAGE: Refrigerate in an airtight container for up to 3 days

Recipe compliments of Forks Over Knives. 

Plant-Based Nutrition Quick Start Guide

Designed to serve as a roadmap for patients or clients desiring to gain greater control over their health through their dietary lifestyle, the PBN Quick Start Guide fills the void! Since its debut in 2016, over 50,000 copies have been ordered by clinicians from across the U.S.

Also translated into Spanish, The Plantrician Project developed this educational tool as a resource for healthcare professionals who are committed to a dietary lifestyle-first treatment approach, prescribing a whole food plant-based way of living to their patients or clients.

We recently launched a Pediatric Plant-Based Nutrition Quick Start Guide and have gotten rave reviews and lots of support.

Place your order now, and help your patients transition to the health promoting, plant-based lifestyle.


Rx Pads: Prescription for Life

These 50-sheet pads enable you to ‘prescribe’ an educational treatment approach—empowering patients to take back control of their health, starting with a recommended viewing of the life-changing documentary Forks Over KnivesPads can be ordered here.

Learn to Cook, so that Food Becomes Your Medicine!

We know that eating a plant-based diet is health promoting and disease fighting, but the "how" is often the big question. Culinary Rx to the rescue!  We have teamed up with Rouxbe Cooking School and created CulinaryRx, a robust cooking and nutrition program that will not only get you cooking in no time, but will also infuse kitchen confidence.

You can support The Plantrician Project simply by making purchases on Amazon! By choosing us in Amazon Smile, a portion of the sale of your purchase supports us continue to educate, equip and empower our healthcare professionals about the power of a plant-based diet. 

The Plantrician Project is a 501(c)3 not-for-profit organization. With a mission to create educational events, tools and resources for medical professionals and their patients, working toward the vision of sustainable health, a sustainable healthcare system and a sustainable world, your tax exempt donations are greatly appreciated!
Please consider a 2018 tax-deductible contribution!
Culinary Rx, the Plant-Based Nutrition Quick Start Guide, and The Plantrician’s Project's Ultimate Resource Guide to Plant-based Nutrition are prescriptions with only positive side effects!
The Plantrician Project is grateful for you—for those who share the passion for spreading the good news of whole food, plant-based nutrition: hope, healing & health!
Planting the seeds of change!
Copyright © 2018, The Plantrician Project. All rights reserved.

Our mailing address is:
P.O. Box 266  New Canaan, CT 06840-0266


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