Healing Art of Detoxification - Natural Cleansing with Karen Raden, MS,RD,CCN

Healing Art of Detoxification - Natural Cleansing with Karen Raden, MS,RD,CCN

Karen completed her Masters of Science degree in Nutrition from Bastyr University in Seattle, Washington - considered the Harvard of holistic natural medicine by experts in the field. In addition to being a Registered/Licensed Dietitian and Certified Clinical Nutritionist, she holds a BA in Hotel Restaurant Management from Michigan State University and attended L'Ecole Hoteliere Summer Chef School in Lausanne, Switzerland. She completed a culinary internship at the Four Seasons Hotel Chicago and managed various fine restaurants throughout the Chicago area. Karen has also trained to the level of Certified Reiki Master and has a great interest in the human energy system. As an integrative nutritionist, Karen "integrates" both alternative and conventional nutrition. She looks at the science behind health and healing by reviewing lab tests from a nutritional perspective. Drawing upon her training from Bastyr and over fifteen years of experience, Karen can also recommend herbs, supplements, and functional medicine testing (i.e. saliva testing to determine cortisol levels, blood tests to look at vitamin status, etc.) alongside mind-body techniques that support wellness. With this process under way, Karen can then guide you in discovering and removing hidden obstacles that may show up as you move toward achieving your goals. Working with Karen, you get the best of both worlds.

2009 New Food Trends with Chef Jill Houk

New Food Trends for 2009

Our favorite chef, Jill Houk, takes time out from her busy schedule at Centered Chef Food Studio of Chicago to teach us about healthy food trends, share a few recipes and answer your questions. Join us on TRB.

5) Flexitarianism--a lot of listeners realize that eating vegetarian is healthier, cheaper and better for the planet. But what if you really don't want to give up meat? (Or are cooking for a family that refuses to go vegetarian.) Try flexitarianism! It's a way to drastically reduce your intake of meat and increase your vegetable consumption. Many flexitarians consider this the best way to "have their cake and eat it too." We'll talk about simple ways to reduce meat, and will provide simple vegetarian recipes.

4) Curtailing wastefulness. In past years, you may not have thought twice about throwing away leftovers. Now you see them as an integral part to your family's bottom line. We'll cover how to store food properly and how to turn yesterday's dinner into today's lunch. We'll also touch on preserving, the age-old art that's making a serious comeback.

3) Low inflammation foods. A whole host of diseases, from cancer to heart disease to arthritis, are now being attributed to inflammation in the body. We'll talk about what's involved in a low-inflammation diet, and give some low-inflammation recipes.

2) Simplicity. Gone are the days (at least temporarily) of exotic ingredients and overly complicated cooking techniques. Restaurant cooks, as well as home cooks, are finding that comfort food is a huge hit. Listen in to find out what homestyle dishes are the hottest and how you can fix them for yourself.

1) Cooking at home. This is the #1 food trend and it's tied directly to the economy. Learn which basic techniques you should know and what staples to always have on hand.

RECIPES:

Low Inflammation Foods

Mushroom Pâté
Makes 8 servings.

Ingredients
¼ cup extra virgin olive oil
2 garlic cloves, minced
3/4 pound shiitake mushrooms, caps only, thinly sliced
3/4 pound button mushrooms, stems and caps, thinly sliced
1 to 1 ½ teaspoons fresh lemon juice
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Accompaniments
Rice crackers
Crudite

Method
Heat oil in a large sauté pan over medium-high heat. When warm, add garlic and cook, stirring, 30 seconds.

Add shiitake mushrooms and button mushrooms. Sprinkle with a little salt. Cook, stirring occasionally, over medium-high heat until mushrooms are cooked through and all their liquid is absorbed, about 15 minutes.

Place mushroom mixture into the bowl of a food processor. Run food processor until mushrooms form a smooth paste. Add 1 teaspoon lemon juice, 1 teaspoon salt, and black pepper and run food processor 15-20 seconds to mix. Taste and adjust flavor with more lemon juice and more salt, if necessary.

Cool completely. Serve on crackers and toast points, garnished with chopped parsley.

Curtailing Wastefulness

Greek Chicken Salad
Makes 8 servings

Ingredients
16 cups shredded romaine lettuce
3 cups cherry tomatoes
1 large red onion, thinly-sliced
1 cucumber, peeled and sliced
2 cups leftover chicken meat, cut into ½-inch cubes
½ cup crumbled feta
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 cup chopped fresh dill
2 whole-wheat pitas (optional)

Method
Place lettuce in a large serving bowl and top with tomatoes, onion, cucumber, cooked chicken, and feta.

Whisk lemon juice, oil and in another bowl. Season with salt and pepper. When ready to serve, drizzle over salad, divide among 8 plates.

Serve with pita wedges, if desired

Holiday Traditions - Hannukah w/Karen Gurwitz, Author of the Well-Rounded Pregnancy Cookbook

Wednesday, 11/5
Holiday Traditions - Hannukah w/Karen Gurwitz, Author of the Well-Rounded Pregnancy Cookbook

This week we begin our series of programs devoted to the upcoming holidays. My special guest Karen Gurwitz will talk with us about the traditions of this special holiday.

And also, she will share from her cookbook, The Well-Rounded Pregnancy. What should you eat to give your baby a healthy start? Join us for another wonderful conversation about food and family.

GIVEAWAY ALERT: You could win a copy of The Well-Rounded Pregnancy Cookbook. Leave a comment to be entered into the drawing ~ GOOD LUCK!!

http://www.mothersandmenus.com/

Veggie Teens - Vegetarian Cookbook for Teenagers

Wednesday, 10/22

Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers

My guests on tonight's show are Elyse May, a 14-year old vegetarian along with Michelle May MD, author and family physician, and Owen May, a professional spa chef.

Veggie Teens was developed by a teenage vegetarian for other teenage vegetarians. It contains teen-friendly recipes with photos, basic culinary tips for new cooks, Chef’s Notes, Doctor’s Notes and Teen’s Tips.

http://www.veggieteenscookbook.com/

Listen to the Recipe Box Show and feel free to ask your questions!

PLEASE NOTE: There audio flashback occured during the interview. So, you will hear an echo while the guests are speaking. :(

Find the Fountain of Youth in Your Kitchen!

Wednesday, 10/8
Culinary Medicine with Dr. John La Puma, Co-Founder of ChefMD

Join the conversation on The Recipe Box!

John La Puma, M.D. is cofounder of ChefMD® and a board-certified specialist in internal medicine. He has pioneered the idea of food-as-medicine that's tasty, including delicious eating plans for osteoarthritis pain relief, weight loss, cholesterol-lowering, anti-aging and childhood obesity. He hosts the weekly TV segment "What's Cooking With ChefMD®?" every Sunday morning on the cable network Lifetime Television and Lifetime Real Women in the national TV series "Health Corner." Lifetime reaches more than 90 million households and "What's Cooking With ChefMD®?" is seen by at least 250,000 viewers, 25-54, each week.

Dr. La Puma is a Phi Beta Kappa graduate of the College of Creative Studies and the University of California, Santa Barbara, and graduate of the Baylor College of Medicine. He performed his residency in internal medicine at West Los Angeles Veterans Administration Medical Center and UCLA, and completed the first postgraduate fellowship in general internal medicine and clinical medical ethics in the U.S., at the University of Chicago.

"Get in the kitchen and release your inner physician. Cent'Anni! May you live 100 years!"

Balancing the Bowl, Treating Autism through Nutrition with Cookbook Author & Speaker, Susan Delaine

Tuesday, 9/30
Balancing the Bowl, Treating Autism through Nutrition with Cookbook Author & Speaker, Susan Delaine

Listen to the interview on The Recipe Box.

"Healing autism is possible through the use of proper diet, detoxification, nutrition supplementation and an array of other natural processes.” Self published author, lecturer and passionate advocate for autism awareness and action, Susan Delaine considers Balancing the Bowl, the most important book she will write in her career. In her mission to organically heal autism, one child at a time, Susan authored two cookbooks, entitled “Balancing the Bowl” which takes a close look at the connection between autism, diet, digestion and immunity. The first edition is designed for those who have multiple food allergies, while the second contains allergen-free recipes that are completely gluten-free and casein-free. Susan’s mission to spread the word globally about the autism-diet connection and other healing methods is personal.

In 2002, Susan’s brilliant son, Justin, was first diagnosed with multiple, severe food allergies at the age of nine months. This diagnosis came after months of chronic illnesses and unsuccessful doctor assessments. Faced with the challenge of developing edible, nutritious meals for her son from a limited selection of ingredients, Susan was unwittingly preparing for the future challenge of using a special diet to help treat her son’s autism; later diagnosed around the age of three. Despite the devastating autism diagnosis, the Delaine family empowered themselves with information on how they could help Justin as parents. Susan plugged away at her hunch that what people were eating and what they were lacking in nutrition were playing a role in their optimal learning experiences. And she was right. She began to find large bodies of research and organizations that recommended multi-tier approaches to autism, all of which included a diet free from gluten (found in wheat, barley, rye and oats) and casein (found in milk). In her quest to heal her son, Susan found remedy in recipes.

Balancing the Bowl offers a variety of recipes that are gluten-free (GF), casein-free (CF), recipes that are wholesome, family friendly and affordable. Written for those who are caring for autistic children on a daily basis, readers will not only find delicious meal solutions, but easy-to-understand food guides, a clear explanation of the autism-and-diet link and a glossary of simple definitions. Susan Delaine has devoted her career to teaching people throughout the world about the autism-diet connection. Her national media presence and books have enabled many to live healthier, happier lives. For information about her books & more, visit www.balancingthebowl.com.

Embracing Your Big Fat Ass - Interview with Celebrity Chef Janette Barber

The Recipe Box Talk Show hosted by Barbara Howard

Thursday, August 28, 2008 @ 8pm ET

I will be joined by 6 time Emmy winning producer, writer and celebrity chef, Janette Barber. A four time nominated head writer from the Rosie O’Donnell Show, she has written for the Grammy Awards and the Tony Awards. She was Hot Topics writer on ABC’s The View during Rosie O’Donnell’s tenure there and won a 2008 Daytime Emmy in Special Class writing for her work on that show.

Chef Janette's show on the TV Food Network, Lighten Up focused on converting fattening recipes to be lighter healthier and less fattening. She was also a spokesperson and recipe creator for Molly McButter through two ad campaigns. Her current project with solftware company, ElmLife, involves creating a web-based, interactive, artificially intelligent software guide. An animated version of Janette will host the guide and interact with users to help them develop better, healthier eating habits. Also, Janette is the spokesperson for EyeCare America's Feast Your Eyes campaign about how healthier eating habits can preserve eye health.

** Join us and YOU COULD WIN a copy of Janette Barber's book "Embracing Your Big Fat Ass" (Atria) which is humorous self esteem and empowerment for women around the topic of body image.





The Recipe Box Talk Show hosted by Barbara Howard