Last summer I took Dr. Vanita Rahman’s Healthy Nutrition class at the McLean Racquet and Health Club. This was a wonderful class. It was chock full of useful information about eating right, discerning the nutritional value of different foods, and leading a healthy lifestyle. Vanita’s dynamic, interactive style and her deep expertise contributed to the value of the class. The Q&A at the end of every class allowed the participants to explore topics of special interest to them. As a scientist, I appreciated Vanita’s thorough and clear explanations of the health aspects of nutrition. My family has already benefited from the class. I put into practice her advice on portion control and the result is that my husband has lost over 10 pounds. I hope more people can benefit from the enthusiasm and knowledge Dr. Vanita brings to the field of healthy nutrition.
I have consulted with Dr. Vanita Rahman since April 2014. My goal was to lose twenty pounds by changing my diet and improving my exercise schedule. The process starts with a careful assessment of nutritional habits. Dr. Rahman gives suggestions about recommended changes in the diet. She also gives a nutritional rationale about why the changes are recommended. Her explanations are given in plain language and are easy to relate to. Dr. Rahman is creative and thoughtful. If there is an impasse in the process of weight loss and nutritional change she develops strategies that are consistent with the overriding goal. I have made significant progress towards my goal, and I recommend Dr. Rahman for her expertise and thoughtful commitment.
About me: I love to read books, newspapers and recipes. When it comes to cooking I would describe myself as a visual learner. That’s where I sing the praises of Vanita Rahman, MD. Our sessions – four in total – were personally structured by Vanita to meet my own nutritional goals as well as specific requests I could share with my family. For instance, my daughter, who was pregnant at the time, asked for food related information tailored to her special needs. Each session included an instructional as well as a hands-on component. I was particularly appreciative when Vanita provided me with insight on how to interpret current food labels. Another example of Vanita’s helpfulness was teaching me about the use of a greater variety of spices and knowing when to precisely add fresh herbs. I believe her instruction and wealth of nutritional knowledge was made so practical that I look forward to making a smooth lifestyle change.
Vegan cheeses have come a long way since I started my plant-based journey four years ago. My family and I love the featured mozzarella shreds on home-made pizza; the kids gobble it up and can’t get enough! Recently, we tried the pictured vegan cream cheese and it tastes amazing! No different than the dairy versionsRead More
This is a very light and refreshing salad that is easy to make. And the best part is that you can pack it easily and take it with you since it is eaten at room temperature. Print Couscous Salad Ingredients 1.5 cups cooked whole wheat couscous 1 can chick peas (preferably without addedRead More
I am really excited to announce my new book, Stronger with Plants, with a foreword by Dr. Neal Barnard. In the book, I synopsize the health benefits of plant-based diets, how plant-based diets compare to other diets, and how you can incorporate plant-based eating into your lifestyle. The book is available on Amazon.Read More
There are many types of arthritis, and osteoarthritis is the most common form. In osteoarthritis, there is progressive damage to joint cartilage. Cartilage is a layer of soft tissue that covers the boney surfaces inside a joint. Osteoarthritis most commonly affects major weight bearing joints, such as knees and hips. As the disease progresses, people may experienceRead More
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