Sandra Musial MD

Sandy is a physician specializing in nutrition and obesity who believes that the foundation of a healthy life starts with whole plant-based food. She earned a BS degree in Nutritional Sciences from the University of New Hampshire and an MD degree from the University of Massachusetts Medical School. She worked in a private pediatric practice for 13 years and taught pediatric residents and medical students at Hasbro Children’s Hospital for 11 years. She is a Culinary Coach from Harvard’s CHEF Coaching program, has a certificate in Plant Based Nutrition from eCornell, and a Health Coaching certificate from the Institute for Integrative Nutrition. Sandy is board certified in Obesity Medicine and started an obesity clinic and the first vegetable garden at Hasbro Children’s Hospital.

Suyin Lee MD

Suyin is a family medicine physician who has been practicing primary care in Attleboro, MA since 1999. She first came to RI in 1986 to attend Brown University and received a BA degree in literature while pursuing premedical studies. She returned to her home state to receive her MD degree at the University of Connecticut, and then finished her medical training back in RI at the Brown Family Medicine residency program. After many years of primary care practice, Suyin became interested in incorporating plant-based nutrition as part of chronic disease management into her private practice. She has a certificate in Plant Based Nutrition from eCornell and is a member of the American College of Lifestyle Medicine. She is currently studying for her board-certification in Lifestyle Medicine, in addition to her current board-certification in American Board of Family Practice.

Steven Stein MD

Steven is a family physician who earned his MD at Cornell University Medical College in 2002 and then came to Rhode Island with his family for the Brown University Family Medicine Residency Program. He has always been interested in the effects of diet on health and became convinced of the benefits of a plant-strong diet after attending multiple conferences. He has been educating patients individually in his primary care practice for a number of years and is extremely excited to be part of this group Plant Docs Jumpstart Your Health! program. He is a strong believer in the power of community to help the individual succeed, and he relishes the opportunity to facilitate that process. Steven enjoys his family, cooking, baking, and relaxing.

Website: www.plantdocspvd.com

Facebook: https://www.facebook.com/plantdocspvd

Instagram: https://www.instagram.com/plantdocspvd

YouTube Channel: https://www.youtube.com/channel/UCgx2LUlXOlbv9imv_ZHYJhQ

Creamy Cashew Lemon Sauce

½ cup raw cashews – soaked in warm water then drained

1 cup unsweetened nut milk (not coconut)

1 tbsp miso paste

¼ cup tahini

Juice of ½ lemon

2-3 tbsp nutritional yeast

½ tsp mustard

1 clove garlic

½ tsp turmeric powder

Pinch cayenne pepper

Blend all together in a blender.

Anybean – Anygreen – Anygrain

1. Choose a bean: black, kidney, lentils, chick peas, black-eyed peas, northern, cannellini Heat them up. Add spices if desired (cumin, garlic, smoked paprika…)

2. Pick a green: kale, spinach, collard greens, broccoli, escarole, swiss chard. Sauté in veggie broth, add minced garlic, salt or aminos to taste

3. Pick a grain: brown rice, farro, quinoa, millet, buckwheat, barley, wheat berries. Cook as directed.

4. Make the Creamy Cashew Lemon Sauce and either drizzle over the top, or pool on the plate and put food on top