About2019-01-10T17:47:21-07:00

I am Dr. Reshma Shah, a board certified pediatrician, mother, plant based home-cook, teacher and student. I have nearly two decades of experience caring for children and families and live in the Bay Area. I currently see patients at the Santa Clara Valley Medical Center and serve as an affiliate clinical instructor at Stanford University School of Medicine.

In addition to my medical degree, I have a Masters in Public Health and additional training in plant-based nutrition and cooking. Over the last several years, I have had a growing interest in nutrition and its role in supporting the health and well being of families. What I have learned is that cooking for our families is a powerful way to not only nourish our bodies, but also to nourish our spirits and our connections to one another.

Through additional training and extensive research I have come to realize that a plant based diet is the foundation for good health, not only for ourselves and our families, but for the world at large.

On a more personal note, after living and working in Cleveland, Ohio for 15 years, my family and I moved to California in the summer of 2014. I love traveling, cooking, and a having a long lunch with a good friend. I wear my heart on my sleeve, am mostly definitely an extrovert (though I love alone time too!) and have more books than I can manage on my bedside table. Most Sundays you can find me at our local farmer’s market in Palo Alto. It’s where I find weekly inspiration for our family meals.

I am Dr . Reshma Shah, a board certified pediatrician, mother, plant based home-cook, teacher and student. I have nearly two decades of experience caring for children and families and live in the Bay Area. I currently see patients at the Santa Clara Valley Medical Center and serve as an affiliate clinical instructor at Stanford University School of Medicine.In addition to my medical degree, I have a Masters in Public Health and additional training in plant-based nutrition and cooking. Over the last several years, I have had a growing interest in nutrition and its role in supporting the health and well being of families. What I have learned is that cooking for our families is powerful way to not only nourish our bodies, but also to nourish our spirits and our connections to one another.

Through additional training and extensive research I have come to realize that a plant based diet is the foundation for good health, not only for ourselves and our families, but for the world at large.

On a more personal note, after living and working in Cleveland, Ohio for 15 years, my family and I moved to California in the summer of 2014. I love traveling, cooking, and a having a long lunch with a good friend. I wear my heart on my sleeve, am mostly definitely an extrovert (though I love alone time too!) and have more books than I can manage on my bedside table. Most Sundays you can find me at our local farmer’s market in Palo Alto. It’s where I find weekly inspiration for our family meals.

EDUCATION AND CERTIFICATIONS

Johns Hopkins University, BA
Drexel University College of Medicine, MD
Johns Hopkins University School of Public Health, MPH
American Board of Pediatrics
Fellow of the American Academy of Pediatrics
Member of The American College of Lifestyle Medicine
T.Colin Campbell Center for Nutrition Studies at Cornell University, Certification in Plant Based Nutrition
Rouxbe, Plant Based Professional Cooking Certification