iEat Green - 01.14.21 - Monica Aggarwal, MD and Dr. Jyothi Rao

BIO’s

Monica Aggarwal, MD, is an associate professor of medicine in the University of Florida Division of Cardiovascular Medicine. Serving as the Director of Integrative Cardiology and Prevention at the University of Florida, Dr. Aggarwal focuses on promoting food as the foundation of healing and for its medicinal value. She is also the Director of Medical Education for Cardiology, where she directs education for medical residents and cardiology fellows, with a focus on prevention, nutrition and lifestyle. In the hospital, she has multiple initiatives including developing a 100% plant based menu for cardiac and vascular patients.

Dr. Aggarwal gives talks around the community and the country. She was named a “Next Generation Innovator” by Cardiology Today. She is often featured in Veg News, Naked Magazine and has been featured in forksoverknives.com. She conducts research on nutrition education in medical institutions and on how a plant based diet impacts cardiovascular disease.

Board certified in cardiology, echocardiography and nuclear cardiology, she is a fellow of the American College of Cardiology (ACC), where she is a member of the nutrition council working on nutrition policies for the nation. Monica specializes in preventative management of heart disease with lifestyle techniques in conjunction with medications. She is the author of the book “Finding Balance: Empower Yourself with Tools to Combat Stress and Illness,” which outlines 10 prescriptions to help guide people to better health.

 

Dr. Jyothi Rao has been practicing medicine for over 20 years. She received her Doctorate of Medicine (MD) from the University of Medicine and Dentistry of New Jersey and completed her internship and residency at the prestigious New England Medical Center (Tufts) in Boston. Before opening Shakthi Health & Wellness Center, Dr. Rao practiced medicine in New York and Maryland.

A strong proponent of holistic medicine, Dr. Rao is certified in Medical Acupuncture from UCLA. She is also certified in Cardiopulmonary Stress Testing, which is a personalized assessment of cardiac and pulmonary disease.

 

Mexican Wedding Cookies, Vegan and GF

 

Preheat Oven to 350’

 

½ cup organic canola oil

½ cup Tahini

2 Tbs. powdered sugar

1 teaspoon vanilla

2 cups GF flour 

1 cup finely chopped walnuts

 

Cream canola oil, tahini and powdered sugar together. Add the vanilla and mix. Add GF flour and walnuts and combine well.

 

Using a small cookie scoop or hand roll into balls the size of walnuts.  Lay out onto well greased cookie sheet and press down with a fork. Bake for 10-15 minutes.  While still hot, drop into bag of powdered sugar and shake.