Dr. Reshma Shah is a board-certified pediatric physician. She obtained her undergraduate and graduate degrees from Johns Hopkins University and her medical degree from Drexel University College of Medicine. She has over a decade of experience in primary care pediatrics and served as an assistant clinical professor at a Rainbow Babies and Children's Hospital, a leading children's hospital in Cleveland, Ohio. She currently cares for patients at Santa Clara Valley Medical Center.
In addition to clinical practice, she has a strong interest in family health and wellness, with a focus on plant-based nutrition. She completed a certification program in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and eCornell as well as a Professional Plant-Based Nutrition Cooking certification through Rouxbe Cooking School. In her spare time, Reshma enjoys yoga, traveling with her family, and of course, cooking!
Ann Ming Yeh
Dr. Ann Ming Yeh is a Clinical Assistant Professor at Stanford University in Pediatric Gastroenterology and practices at Stanford Children's Health and California Pacific Medical Center. She obtained her undergraduate degree at University of Pennsylvania and completed her medical training at Albert Einstein College of Medicine in New York. She then moved to the San Francisco Bay Area for her pediatric residency and gastroenterology fellowship at Stanford Children's Health. She is board certified in Pediatrics, Pediatric Gastroenterology, and medical acupuncture. She completed Dr. Andrew Weil's two-year integrative medicine fellowship through the University of Arizona where she has gained additional expertise in mind-body therapies, botanicals, and nutritional supplements.
Dr. Yeh’s research interests include functional dyspepsia, fatty liver disease, acupuncture and integrative medicine approaches for functional GI disorders. She has presented her research on fatty liver, inflammatory bowel disease and integrative medicine at national meetings. Outside of medicine, she enjoys gardening, hiking, and traveling with her husband and children.
At this salon we learned that inflammation is the body's response to injury and its many components. We also discussed a broad overview of inflammation in its various forms - acute, chronic, and how it can cause disease. We introduced the components of an anti-inflammatory diet and discussed how simple dietary changes can help modulate inflammation. We then dove in a day's worth of food to fight inflammation-- breakfast, lunch, dinner and even a sweet note to end. Simple, tasty recipes.
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