Dr. Arman Farr is a board-certified ophthalmologist fellowship trained in retinal disorders. Dr. Farr received his undergraduate degree with honors, in three years, from University of Pennsylvania. During all his undergraduate years he rowed on the Varsity Crew team and was a member of Penn's 1989 Intercollegiate Rowing Association (IRA) championship team. He was accepted to Duke University School of Medicine at age 19. While at Duke he received a grant from the American Diabetes Association to study the effects of diabetes on the eye. His results were published in the prestigious scientific journal, Diabetes. He went on to obtain his residency training at Johns Hopkins Hospitals followed by fellowship training in both pediatric ophthalmology and retina surgery at Hopkins. Following his training, Dr. Farr accepted a faculty position at the Medical University of South Carolina where he became the director of the retina department. He then joined the Retina Institute of the Carolinas in 2003 and moved to Charlotte, North Carolina. In additional to clinical work he continues to be involved with academic endeavors, teaching medical students and resident physicians. He has published over a dozen peer-reviewed articles and several books chapters. He continues to lecture nationally on retinal innovations. He holds a teaching position at the University of North Carolina (UNC) School of Medicine as assistant clinical professor in the department of surgery.
Dr. Farr is sharing this delicious salad recipe with us to support healthy vision. Making 4-6 servings, this salad is great as a meal topped with grilled chicken or salmon. The dressing can be made several hours ahead and refrigerated. Spinach Salad with Berry Vinaigrette(Serves 4-6) Ingredients: 4 cups baby spinach 1/2 cup kale cut into thin strips 1 cup blueberries 1 cup strawberries 1/2 cup raspberries 1 apple (preferably Gala or Green) cored and sliced thin with skin on 1/4 cup dried cherries 1/2 cup crumbled blue cheese 1/4 cup walnuts (candied if you wish) 1/3 cup red wine vinegar 1/4 cup olive oil 1 tablespoon Flax seed oil 2 tablespoons honey Directions: Place 1/2 cup strawberries, 1/4 cup blueberries, red wine vinegar, olive oil, flax seed oil, and honey in a blender. Blend until smooth. Mix the spinach with the kale and place in center of plates. Garnish with the next seven ingredients and top with 2 tablespoons of dressing. Doctor’s Note:This salad is great as a meal topped with grilled chicken or salmon, as shown. The dressing can be made several hours ahead and refrigerated. If you're not getting the nutrients you need from your diet, you may want to consider Focus Vision Supplements eye vitamins. For the written recipe and directions, please visit Dr. Farr's website.
For years I have talked to my patients about the importance of diet in slowing down macular degeneration. Dozens of scientific papers have reported how diets containing certain ingredients (such as blueberries, spinach, Omega-3 rich fish) have helped those with AMD. In the Age Related Eye Disease Study (AREDS) specific components were tested and found to be helpful in slowing down AMD progression. Taking the AREDS-2 eye vitamins is very important but it is also beneficial to incorporate these nutrients in one's diet. Cookwithdoc.com is an extension of my conversations with my patients about recipes that may help those with AMD. I am excited to partner with Focus Vitamins to share some of my favorite recipes with you. Salmon with Dill Yogurt Sauce(Serves: 4-6)Ingredients:Yogurt Sauce1 1/2 cups fat-free Greek Yogurt2 tablespoons chopped fresh dill1 clove garlic, minced1 tablespoon grated lemon zest1 teaspoon lemon juicesea salt and pepper– to tasteSalmon1 1/2 pounds Salmon3 tablespoons chopped dill3 fresh lemons sliced (1/4 inch slices)Directions:Yogurt Sauce: Mix the first 5 ingredients and season to taste with salt and pepper. Cover and refrigerate. Can be made 1-2 days ahead.Salmon: Preheat oven to 375°F. Line a 13” by 9” shallow baking dish with non-stick aluminum foil. Place a layer of chopped dill and top with the salmon. Place remaining dill atop salmon and sprinkle with salt and pepper. Cover the salmon with lemon slices. Cover loosely with foil and place in the oven. Cook until desired doneness, usually about 15 minutes. Serve salmon with the yogurt sauce.Doctors note:This makes for an easy make-ahead dish. The yogurt sauce can be made a day or two ahead and the salmon can be dressed a day ahead and refrigerated then cooked prior to serving. Covered in lemons the salmon makes a nice presentation.