Dana Cohen, MD, is a nationally renowned internal and integrative medicine specialist whose multi-disciplinary approach has helped treat thousands of patients using a variety of conventional and complementary therapies.

In practice for nearly two decades, Cohen trained under the late Dr. Robert Atkins, author of the iconic, “Dr. Atkins’ New Diet Revolution,” and Dr. Ronald L. Hoffman, a pioneer of integrative medicine and founder of the Hoffman Center in New York City.

Cohen was certified by the American Board of Internal Medicine in 1998, and was appointed to the Board of Directors of the American College for the

Advancement of Medicine (ACAM), the leading voice of integrative medicine for more than 1,500 MD, DO, ND and master-level

health care providers, and served as advisor to the board of directors and adviser to the education committee. Cohen earned her medical degree from St. George’s University School of Medicine and completed a three-year internal medicine residency at Albany Medical Center and was board-certified by the American Board of Internal Medicine in 1998. She has on-air experience as a radio host and previously co-hosted, “Healthy for Good,” radio show that aired in New York City and “New Vitality Live,” a

nationally syndicated show on WOR Radio Network. Cohen is the author of, “Quench: Beat Fatigue, Drop Weight, and Heal Your Body Through the New Science of Optimum Hydration” (Hachette Books, 2018).

 

 

Baked Stuffed Baby Eggplant

 

Pre-heat oven to 375 degrees.

 

Ingredients

6 baby eggplant

1 can Aduki beans, drained and rinsed

1 onion, chopped

2 carrots, diced

2 Tbs. dill

¼ t. dried thyme

1 cup broccoli, small florets

1 cup cauliflower, small florets

4 white mushrooms, chopped

1 portobello mushroom, chopped

Olive oil

3 Tb. tamari

1 t. salt

1 cup cherry tomatoes , halved

2 Tbs. balsamic vinegar

2 Tbs. chopped parsley

¾ cup walnuts, chopped

  1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
  2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
  3. Add Aduki beans, cherry tomatoes and mushrooms.
  4. Hollow out eggplants, cut into pieces and add to vegetable mixture.
  5. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
  6. Add parsley and walnuts and season to taste.
  7. Fill  eggplants with vegetable mixture.
  8. Bake at 375 for 20 minutes.
  9. Serve over Saffron Quinoa or Rice Pilaf.

 

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