McFarland Clinic

VIDEO: Plant Based Whole Food Eating

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February 14, 2018

Unable to attend the Plant Based Eating presentation given by Dr. Michael Bird and Dr. Jacob Alexander? Watch this video to learn more about this lifestyle change and how it can lead to a healthier you.


Plant Based Recipe

Try this plant based recipe created by Mary Greeley Chef Kris Van Houten.

Legume Masala Soup
10 servings


Grape Seed Oil                 2 tablespoons
Yellow onion, diced            ½ cup
Fresh ginger, minced         2 ½ tsp    
Fresh garlic, minced          5 ¼ tsp
Coriander, ground              1/8 tsp
Garam Masala                   1 tsp
Turmeric                             ½ tsp    
Tomato, diced                    1 cup
Lentil, cooked                     ¾ cup 
Garbanzo beans                 1 1/3 c
Tomato, diced                     1 cup
Water                                  3 cups
Lemon juice                        2 ¼ tsp
Coconut Milk                       6 ¾ fl. Oz.
Kosher salt to taste
Chopped Cilantro as needed


  1. Heat oil in a stock pot over medium high heat. 
  2. Add onion and cook until tender and translucent about 8 minutes.  Add ginger, garlic, coriander, garam masala and turmeric.
  3. Cook for another 1 minute over medium heat stirring until aromatic. 
  4. Add the tomatoes and cook for another 5-7 minutes until tomatoes are broken down and tender.
  5. Add water, lemon juice, coconut milk and cook on medium heat until simmer.  Pull from heat; work in small batches to puree soup until smooth return to stock pot.
  6. Drain and rinse garbanzo beans.
  7. Add lentils and garbanzo beans, turn heat to low and bring to simmer adjusting salt if needed.
  8. Serve hot garnished with chopped cilantro atop.

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