Super Mario Sunshine Finale 06/29/2021
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ENCHILADA CASSEROLE BY JAEL TANTI
Enjoy, Healthy, Delicious, Fast, Home Cooked Meals Hands On made in minutes. The classes are either for yourself or a Family or Group of friends. Choose from Appys, Soups, Vegan, Vegetarian, Flexitarian, Gluten Free, Diabetic Friendly, Cancer Friendly, Heart Disease Friendly, Raw-Vegan friendly. You will learn How to Save Time, Save Money and Improve your Health. Request ONE of our NutritionalChefs at Happycookingco.com for a private cooking class in the comfort of your own home. All our foods are cooked in Saladmaster 316Ti Cookware, that is non chemical reactive. Our Chefs are available in North and South Orange County and North and South LA County Call for a Consultation at 888-467-4045 and for Our Holiday Specials!
Mark Alyn Cooks Your Dinner
Food Stylist Lissa Levy from Chicago Shares a Winter Soup That's Easy, Healthy, Vegan & Tasty!
Mark Alyn Cooks Your Dinner
Winter Squash Soup with Fennel, Apple, and Cayenne
by
Lissa Levy (and n a little help from Mark Alyn)
Ingredients
Winter Squash Soup with Fennel, Apple, and Cayenne
1 tablespoon olive oil or butter
3 cups cubed Buttercup Squash (could sub butternut, pumpkin, or red kuri)
1 cup chopped yellow onion
1 medium carrot, peeled and chopped
1 medium fennel bulb, cleaned and chopped
2 cloves chopped garlic
1 Granny Smith apple, divided
1 tablespoon white rice
1 teaspoon cayenne (more or less depending on preference) – I use red pepper flakes
4 cups vegetable stock
Splash of cream sherry (Harveys Bristol is what I use)
Salt and Pepper to taste
4 leaves fresh sage, divided
What To Do
Over medium heat, warm the olive oil or butter in a large pot. Saute the squash, onion, carrot and fennel until just starting the get soft, but not brown.
While the vegetables are cooking, cut the apple in half from pole to pole. Core, peel, and chop half of the apple, reserving the other half for garnish later.
Add the peeled and chopped apple and garlic to the pot, stir to cook, about 3-4 minutes. Add the white rice and cayenne. Stir to combine.
Add the vegetable stock, bring to a boil, then reduce to a simmer and cook, covered, for 10 minutes or until the vegetables are very soft. Add two sage leaves.
Working in batches (or all in one go if your blender is big enough!), blend the soup until very smooth and creamy. Taste the soup and adjust salt and pepper to your liking. Return blended soup to the stove to keep warm while you make the garnishes.
For the apple, core and slice thin slabs, about 1/8th-inch thick. Slice the slabs into 1/8th-inch think matchsticks. For the fennel, thinly slice the leaves crosswise to create tiny ribbons.
Pour the soup into bowls and garnish with fresh apple matchsticks and sage.
Recipe:
Chickpea and Bitter Greens Salad with French Vinaigrette
2 cups mixed bitter greens (arugula, carrot greens, beet tops, kale, nasturtium, watercress, or any combination thereof)
2 cups mild greens (mesclun, baby romaine, etc.)
1/2 cup chickpeas, rinsed and drained
Any other mild veggies you have around, like carrot, cucumber, mushrooms, tomato, etc., all chopped up for salad bites.
Toss salad ingredients together and place into bowls. Top with the vinaigrette.
Dressing
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 small shallot, finely minced
1 teaspoon dijon mustard
1 teaspoon Herbes de Provence
Salt and Pepper to taste
Combine all ingredients in a jar with a tight-fitting lid. Shake that sucker up. Dress your salad or use as a marinade for other things (portobello mushrooms, chicken, roasted carrots, etc.)
REVERSE AGING: How Fasting Can PREVENT Disease & UNLOCK Your Youth Again! | Dr. Joel Fuhrman
Try AG1, the BEST Nutritional & Gut Support Supplement on the Market Today
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All links to today's guest's books and official site - click below:
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Joel Fuhrman, M.D. is a board-certified family physician, seven-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing. He specializes in preventing and reversing disease through nutritional methods. Dr. Fuhrman is the President of the Nutritional Research Foundation and on the faculty of Northern Arizona University, Health Sciences division. He coined the term “Nutritarian” to describe a nutrient-dense eating style, designed to prevent cancer, slow aging, and extend lifespan.
For over 30 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world.
Dr. Fuhrman is a graduate of the University of Pennsylvania (Perelman) School of Medicine (1988) and has received the St. Joseph’s Family Practice Resident’s Teaching Award for his contribution to the education of family practice residents; and a C3 Cardiology Global Health Award for teaching nutritional science to cardiologists.
Dr. Fuhrman operates the Eat To Live Retreat in San Diego. At this residential facility, people from all over the world come to stay for 4-12 weeks to recover from conditions ranging from cardiovascular disease to autoimmune disease, food addiction and more. They also gain the skills and knowledge to make these changes permanent when they leave the retreat.
A native of Yonkers, N.Y., Dr. Fuhrman is a former world-class figure skater, who placed second in the United States National Pairs Championships in 1973 and third in the 1976 World Professional Pairs Skating Championship in Jaca, Spain. Along with his nutritional expertise, Dr. Fuhrman has been involved professionally with sports medical committees, advised professional and Olympic athletes, and has lectured to athletic trainers and world-class athletes about maximizing performance and preventing injury.
In his hundreds of radio and television appearances, including The Dr. Oz Show, The Today Show, Live with Kelly, and Good Morning America, Dr. Fuhrman has educated millions of people on the long-range benefits of healthy eating. His five hugely successful PBS specials, which have raised over $50 million for public television, bring essential nutritional knowledge to homes all across America.
In addition to his New York Times best sellers, Dr. Fuhrman has written several other popular books on nutritional science which include: Fast Food Genocide (HarperOne, 2018); Eat to Live Quick & Easy Cookbook (HarperOne 2017); Dr. Fuhrman’s Transformation 20 Blood Pressure and Cholesterol (Gift of Health Press); Dr. Fuhrman’s Transformation 20 Diabetes (Gift of Health Press); 10 in 20: Dr. Fuhrman’s Lose 10 Pounds in 20 Days Detox Program (Gift of Health Press); Eat for Health (Gift of Health Press), Disease Proof Your Child (St. Martin’s Griffin), Fasting and Eating for Health (St. Martin’s Griffin) and the Dr. Fuhrman’s Nutritarian Handbook and ANDI Food Scoring Guide (Gift of Health Press).
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Disclaimer:
The views and opinions expressed in this podcast are those of the guests and do not necessarily reflect the views or positions of Next Level Soul, its subsidiaries, or any entities they represent.
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Whole Foods Grocery Haul | Keto, Low Carb, Vegan, & Gluten-free Meal Ideas // Kristin Deel
Hey everyone! Come along with me through Whole Foods and see some of my staples and favorite keto, low carb, vegan, and gluten-free foods. Excited to start this journey! Say hi in the comments ????
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