iEat Green - 02.18.21 - Robert E. Graham, MD, MPH, ABOIM, FACP, Chef

Robert E. Graham, MD, MPH, ABOIM, FACP, Chef
Medical Doctor in Internal, Integrative, Functional and Holistic Medicine, and Chef
Dr. Graham is a Harvard-trained physician, board certified in both Internal and Integrative Medicine,
trained in Holistic and Functional Medicine, a public health scientist, TED speaker, food activist and
Chef. In 2016, he co-founded  FRESH Medicine with his partner and wife Julie. FRESH Medicine is an
integrative health and wellness center located in NYC. FRESH is an acronym for the five ingredients in
their recipe to health: Food, Relaxation, Exercise, Sleep and Happiness.
Dr. Graham received a Master’s of Public Health from the Harvard School of Public Health while
completing three additional fellowships in General Internal Medicine and Complementary and Integrative
Medical Therapies at Harvard Medical School as well as Medical Education at Mount Auburn Hospital in
Cambridge, Massachusetts. He also completed course-work in Mind/Body Medicine, Positive Psychology,
Lifestyle Medicine, Culinary Medicine, Botanical and Traditional Chinese Medicine. In 2018, Dr. Graham
became one of less than twenty doctor/chef’s worldwide, as he obtained his culinary degree from the
Natural Gourmet Institute.
Dr. Graham is a "food fighter" and a leader in the field of Integrative/Functional and Holistic Medicine has
prescribed “food as medicine” for over 15 years, has taught over 500 healthcare workers, mostly doctors,
how to cook whole food, plant-based meals, and created the first edible rooftop garden on a hospital in
NYC. He served as Chief Wellness Officer for a large healthcare system and provided strategic oversight,
direction and leadership across all activities related to the health and wellness, health promotion and
disease prevention.
Dr. Graham was "sick" of the current medical model of a "pill for an ill." Dr. Graham created and
prescribes the "FRESH 5" for health and healing and has witnessed many patients get off their medications
and live happier, more fulfilling lives. He is an expert in gut health (SIBO, IBS, GERD, candida and leaky
gut), chronic disease (high blood pressure, diabetes, obesity) prevention and reversal and autoimmune
management. He believes in food as medicine, is trained in herbs and dietary supplements and when
needed prescribes medications.
 
When not seeing patients, Dr. Graham trades his white lab coat for chef’s whites with the goal of
expanding his toolkit both for use as a healthcare provider and as an advocate for a new model of
integrative, “food-first” lifestyle-focused healthcare called Culinary Medicine. He serves as advisor for
food companies, including Performance Kitchen and organizations who are designing “food as medicine”
programs and meals. In 2019, they launched an online self-care "university," called  FRESH MED U . When
not traveling the world, cooking, riding bikes, the Graham's are now working on writing their first
book, The FRESH 5: Your Recipe to Health. @freshmedicine

Vegan Chocolate Valentine Cake with Raspberries:

Ingredients

 ¼ cup tapioca flour
 1-¼ cup organic all-purpose flour
 ½ cup almond flour
 1 cup cocoa powder
 2 teaspoons baking soda
 2 teaspoons baking powder
 1 teaspoon fine sea salt
 2/3 cup organic coconut oil
 2/3 cup apple sauce
 1 cup pure maple syrup, Grade B or dark amber
 2 tablespoons apple cider vinegar
 1 tablespoon pure vanilla extract
 
1 can organic coconut milk
Filling- Blend all ingredients, (except raspberry jam) in food processor or blender until very smooth,
- ½ cup raspberry jam
- 1 cups cashews
- 1-2 bananas
- ¼ cup maple syrup
- 1 Tbs. vanilla
- 2-3 Tbs. water
Chocolate Drizzle- put all ingredients into small pot and over low heat, mix with whisk until smooth.
½ cup Raw Cocoa Powder
½ cup maple syrup
2 Tbs. coconut oil
½ teaspoon vanilla
1 bag Frozen Raspberries- pulse in food processor while frozen, to make crumbles
Preparation
1. Position a rack in the middle of the oven and preheat to 350° Oil the sides and bottoms of two 9” round cake
pans. Line the bottoms with parchment circles. Spray the paper with oil.
2. Place a wire mesh strainer over a large bowl. Add the tapioca flour, all-purpose flour, cocoa, baking soda,
baking powder and salt to the strainer and stir with a wire whisk to sift the ingredients into the bowl. Add the
almond flour to the bowl.
3. In a mixer, beat the coconut oil with the apple sauce, maple syrup, vinegar, vanilla, and coconut milk. Use a
spatter shield to prevent mixture from splattering out of the bowl. Slowly add the dry mixture and into the
mixing bowl, and beat until the batter is smooth.
4. Divide the batter between the 2 pans. Tap them lightly to even them out and to eliminate air bubbles.
5. Bake on the middle rack for 30 minutes, or until the tops of the cakes are set, and the sides have started to
pull away from the pan. Test doneness by inserting a wooden toothpick or knife into the center. If it comes
out clean the cake is done.
6. Set the cakes on wire racks to cool. After 5 minutes, invert the cakes onto plates and remove the parchment
paper. Let cool completely before frosting.

7. The bottom of the cake will be the top. When cooled, set one layer of the cake on platter, and tuck wax paper
under the edges all around, to make the clean up easier. Cover top of bottom layer with half of the raspberry
jam, and half of the cashew filling.
8. Using a serrated knife, carefully cut the second layer horizontally in half, creating 2 layers. Using either a
large spatula, thin plate, or round cardboard, place the second layer on top of the first.

9. Cover the next layer with the remaining raspberry jam, and cashew filling, saving a little of the cashew filling
for the sides of cake.

10. Put the top layer of cake, bottom facing up, on top of frosted layer. Pour chocolate drizzle on top and smooth
out.

11. Frost the side of cake with remaining filling. Cover top and sides with raspberry crumbles.