Ep 177 - What Surviving A Heart Attack Taught Me About Food with Dr. Daniel Chen - Part 2

Have you ever wondered how to make your meals both tasty and nutritious? What if you could easily add more fiber to your diet? Join us for the second part of our interview with Dr. Daniel Chen, who dives into the taste of nutritional yeast, the ideal texture for plant-based meals, and how much fiber we should consume daily.

Dr. Chen also shares whether nutritional yeast can be eaten on its own, the best way to reach out to him, and even does a food demo for his delicious Smokey Tofu Mayo Dressing recipe. Dr. Daniel Chen, board-certified in Internal Medicine and Lifestyle Medicine, practices at Esperanza Health Center in North Philadelphia. His passion for cooking and his journey from surviving a heart attack to advocating for a plant-based lifestyle make his insights both inspiring and practical.

Tune in to learn more about making nutritious food delicious and how you can improve your diet with simple changes.

Don’t miss out—listen now and get inspired to take your health to the next level!

Missed Part 1?

Catch up here before diving into Part 2: https://www.youtube.com/watch?v=vyLhf6wmBXU

Smokey Tofu Mayo Dressing Recipe

Makes about 4 cups

Ingredients:

1 block 14 oz extra firm tofu

1 garlic clove

5 stalks green onion, roots trimmed

4 medjool dates, pitted

Juice and zest of 1 lemon

1 tablespoon Dijon mustard

1 tablespoon vinegar

2 tablespoons nutritional yeast

2 teaspoons smoked paprika

1 1⁄2 teaspoon salt (optional)

3⁄4 cup ice water

Additional herb options: dill, basil, cilantro, parsley, tarragon

Instructions:

1. Blend all the ingredients together until smooth. If still grainy, add a little more water.

2. Chill before using.

Broccoli Salad Ingredients:

2 heads broccoli

2 medium sweet potatoes

1 red onion

2 medium carrots

1 medium apple

1 cup cooked farro

Smokey tofu “mayo” dressing (see above)

Instructions: 1. Cut broccoli florets into bite-sized pieces. *

2. Dice onion, carrots, and apple into 1⁄4” pieces.

3. Dice sweet potatoes into 1/2-inch pieces. Boil until fork tender, drain well, and roast to get some color in a 425 F oven (15-20 minutes).

4. Toast 1⁄2 cup of farro in a dry pan until fragrant. Add 1 1⁄2 cups of water and bring to a boil. Cover and simmer for 30 minutes, fluff with a fork, and then cover for another 5-10 minutes.

5. Toss all the ingredients in the creamy dressing and chill before serving.

*If you prefer your broccoli not as raw tasting, blanch for 1 minute in hot water then shock in ice. Trim off the more fibrous outer portion of the stem and make sure to chop up and include this portion in your salad. Note: preparing this a day ahead optimizes the nutrient punch of many of these ingredients. The sweet potatoes and farro will develop more resistant starch content and the broccoli will contain more of the amazing health-promoting compound, sulforaphane.

Connect with Dr. Daniel: Instagram: https://www.instagram.com/danlochen/

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*Interview views are opinions of the individual. This podcast is not a source of medical, mental, and dental health advice*

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