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.

Back to School Lunch Tips

My guest Denay Davis provided these bag lunch ideas:

It should be noted that most children do not like unusual textures and/or flavors. Children like the foods they are accustomed to PB&J (for those who like it, American Cheese, simple cold cuts, bologna, ham, & turkey.

The real key is to keep it simple, fresh and familiar. Parents who feel the need to experiment should save it for the weekend when children are home and they can experience first hand the child's reaction to a new food. There is nothing worse that going to school and finding out at lunchtime that your parent has stuffed your lunch pail with a food you have never eaten.


Advice for creating good lunches:
No child likes to eat a lunch that is "smashed."
No child likes to eat messy food, e.g. boiled eggs (they also smell bad) oranges, bananas etc.

No child likes soggy bread.

Lunches should not be an after-thought; parents must put time and effort into what they are feeding or not feeding their children.

Bag-lunch ideas that require no refrigeration:

1. Mozzarella string-cheese sticks (other hard cheeses are great too) and whole-wheat/multi-grain crackers, Fruit cups. Whole-wheat carrot and/or apple muffins.

2. Bagel spread with cream cheese (you may want to try mini-bagels for small children) Sugar snap peas. Box of raisins.

3. Tortilla rolled up with a slice of mild cheese. Fresh green beans.
Small tangerines (Clementines, if in season).

4. Banana bread spread with peanut butter and a little honey. Cucumber slices.
Melon cubes.

5. Cream cheese and apple and/or pumpkin butter on whole-grain bread. Veggie mix (baby carrots, snap peas). Dried apricots or mixed dried fruits.

6. Half of a pita stuffed with shredded carrot and mild cheese (or peanut butter).
Individual cup of applesauce.

Bread:

Pita (either small individual size or half of a regular-size)
Quick bread (banana, pumpkin, apple, etc.)
Whole-wheat bun (hamburger or hot dog)
Bagel
Tortilla
Raisin bread

Fillings:

Peanut butter, plain or with (pick one) honey, banana, jelly, shredded carrot, raisin
Cream cheese, plain or with (pick one) jelly, apple butter, shredded veggies
Mild cheese
Hummus

Veggies:

Baby carrots or carrot sticks
Fresh green beans
Sugar snap peas
Cucumber slices
Crisp, tender broccoli florets (small ranch dressing cups)
Zucchini sticks

Fruits:

Half a banana
Small apple
Orange wedge
Raisins or other dried fruits
Drained pineapple chunks (or fresh)
Individual applesauce container
Melon cubes


Food Safety
Use a thermos to keep soups, stews and casseroles warm. Wash the thermos with soap and hot water after every use.
Place a frozen juice box or bottled water next to cold food items.
Use an ice pack to keep foods cold. (use puncture proof ice packs.
Use an insulated lunch container to help keep temperatures stable.


Listen to the entire interview at The Recipe Box with Barbara Howard.

Go to the The Recipe Box Show website (www.BlogTalkRecipes.com) to download recipes, contests and more!

You can view Denay's How-To videos @ MPowerTalkRadio.com