iEat Green - Dr. Natasha Campbell-McBride

Dr. Campbell-McBride graduated with Honors as a Medical Doctor in 1984 from Bashkir Medical University in Russia.  She gained a Postgraduate Degree in Neurology and completed a second Postgraduate Degree in Human Nutrition at Sheffield University, UK.  

 

In 2004, she published a book, Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia. The book explores the GAPS Nutritional Protocol, highly successful in treating patients with learning disabilities and other mental problems.  A second edition was published in 2010, and has been translated into sixteen languages.

 

In her clinic, Dr. Campbell-McBride works with patients with heart disease, high blood pressure, arrhythmia, stroke and other complications of atherosclerosis. She is acutely aware of the confusion about nutrition and these conditions, spurring an intensive study into this subject. The result of this study is her book Put Your Heart in Your Mouth! What Really is Heart Disease and what can we do to Prevent and Even Reverse it. The book was published in December 2007 and a second addition in March 2016.

 

Her new book, Vegetarianism Explained, has come out in 2017. Dr Campbell-McBride has been working with many young people who have chosen a plant-based life style and as a result became very ill. This led to an intense study into the value of plant foods versus animal foods, which resulted in this book.

 

Dr. Campbell-McBride is a Member of The Society of Authors, The British Society for Environmental Medicine, and a Board Member of the Weston A. Price Foundation.

 

Vegan Chocolate Mousse Tart with Banana and Raspberry Compote
To make 2- 10” Tart pans with removable bottoms

Before starting, soak 3 cups of cashews
in water for 3 hours or more.
Crust- Banana Filling:
2 cups macadamia nuts 6 ripe bananas
2 cup raw almonds 2 t. vanilla
2 cup dates ¼ cup Agave
1 pinch sea salt
1/2 cup shredded coconut

Raspberry Topping:
Chocolate Filling: 2- 12 oz. package of froz. raspber
3 cups soaked cashews 2 Tbs + 2 Tbs. agave
2 cups water
1 can organic coconut milk
4-teaspoon vanilla
3 cups Cacao powder
1-1/2 cup Agave
pinch salt
To make Crust
In food processor, pulse the macadamia nuts and the almonds till fine. Add the dates and the coconut and pulse until the
mixture is fully minced. Divide the crust between the two pans. Press mixture into pan and work it up the sides. Using
opposite hand to create counter-pressure. Make the edge of crust smooth and even.
For Chocolate Mousse:
Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth,
scrapping down sides as needed. Add the coconut milk, vanilla and pinch of salt. Pulse until smooth, scrapping down the
sides. Transfer to large bowl, and slowly whisk in the cacao powder and Agave. Taste, and add more sweetener if desired.
Pour ½ of chocolate filling into one crust, and the other half into second crust.
Place tart pans in freezer, making sure they are level. Freeze for 1 hour.
Put the six ripe bananas into food processor, along with agave and vanilla. Blend until smooth. Pour one half of banana
onto each of the chocolate tart pans. Return to freezer for 30 minutes.
Pulse one package of frozen raspberries in food processor, until they are small pellets. Add 2 Tbs. of Agave and pulse just to
combine. Pour onto of one pie, and smooth out evenly. Repeat for other pie. Return to freezer .
Remove from freezer 20 minutes before serving. For a dessert buffet, cut tart into individual serving pieces and put into
cupcake liners for a nice presentation.