AI For Wellness + Q & A with the Vegan Doc, Dr. Scott Harrington
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
Explore artificial intelligence's role in health research with Dr. Scott Harrington on Vegan Doc Talk. We spotlight ChatGPT, an AI chatbot adept at simplifying complex health topics, curating personalized vegan meal plans, and suggesting vegan recipes. Learn from Dr. Harrington as he employs this innovative tool to delve into the latest health studies and uses ChatGPT for a variety vegan-related topics.
The session will include a Q&A segment for addressing your questions about incorporating AI into your health and wellness journey. Seize this opportunity to discover how AI can transform your path to health and vegan living!
Every second Thursday of the month Dr. Harrington will present one of
the six pillars of Lifestyle Medicine followed by a Question and
Answer session with the live audience. Dr. Harrington is here to
support your journey toward optimal health and wellness.
Dr. Scott Harrington, D.O. is founder of VeganPrimaryCare.com,
where you can see a vegan doctor, as your Primary Care doctor, from
the comfort of your own home in most US states. Dr. Harrington is
Board Certified in Family and Lifestyle Medicine.
You can book an appointment with Dr. Harrington here:
The goal at Vegan Primary Care is ongoing health support. Visits are
not just a 1-time consultation but a vegan primary care doctor who
gets to know you and be your health advocate. Primary care is provided
through in person visits or telemedicine visits with the support of
local specialists. Dr. Harrington has in-person offices in Dunedin and
Pinellas Park Florida. He accepts the following insurance plans
nationwide: Cigna, Aetna, Medicare and Tricare East. Dr. Harrington
also accepts cash pay patients. At this time 1 hour visits are $150
and a 30 minute follow up is $75.
Dr. Harrington currently holds medical licenses in over 30 states. He
completed his education at West Point and then graduated from
Philadelphia College of Osteopathic Medicine in 2003. There he learned
holistic Osteopathic Principles. He believes in the integration of
mind, body, and spirit.
Dr. Harrington started his career using standard methods. Then he
personally adopted a plant-based diet in 2012. Since then, his energy
levels, exercise endurance and recovery time dramatically improved.
His weight, blood pressure, blood sugar, and hormone levels all
normalized. This convinced Dr. Harrington to focus on teaching
patients what he learned. The plant-based diet had impressive effects
with his patients. Many patients suffering with chronic illnesses
improved dramatically. Many patients were able to stop all their
medications.
After becoming plant-based for health, he adopted the vegan lifestyle.
He encourages patients to go vegan, to end animal suffering, and to
stop the environmental destruction caused by animal agriculture.
He is an Army veteran and currently serves as an Army reservist. He
served in Afghanistan for over 2 years. He is also a husband, and
father of two children. He enjoys surfing in his free time.
Dr. Harrington is ready to support your journey toward optimal health
and wellness. He will encourage you to eat a healthy diet and stay
active throughout your life. He is currently accepting new patients
and welcomes them to Vegan Primary Care.
Connect with Dr. Scott Harrington:
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Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen
Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CLICK to Print Recipe:
ZUPPA TOSCANA ITALIAN SOUP INGREDIENTS:
►6 or 8 oz bacon, chopped
►1 lb Italian Sausage (The Hot variety)
►1 medium head (10 large cloves) garlic, peeled and minced or pressed
►1 medium onion, finely diced
►4 cups (32 oz) water
►6 cups (48 oz) low sodium chicken broth
►4-5 medium russet potatoes, peeled and chopped into 1/4 pieces
►1 medium/large kale bundle, leaves stripped and chopped
►1 cup whipping cream
*Note: recipe updated in 2023 to 4 cups water and 6 cups stock for a more flavorful base.
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How to make Crispy Fried Shrimp Balls
Hello, today I'm making Crispy Fried Shrimp Balls. These are one of my favorites when I go to a Dim Sum restaurant. It's easy to make and is so delicious paired with your favorite dipping sauce or favorite hot chili oil. Give this recipe a try and comment down below on how delicious this dish is.
Crispy Fried Shrimp Balls
Ingredients:
• 1 lb peeled and devein raw shrimp (minced)
• 1 oz pork fat (minced)
• 1 pk of small spring roll wrappers (frozen)
• 2 white stalks of green onions (minced)
• 3 tsp fish sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp chicken bouillon powder
• ½ tsp of white pepper
• ½ tsp sesame oil
• ½ tsp sugar
• 1 tbsp cornstarch
• 1 egg white
• Oil for frying
Directions:
• Remove the frozen egg roll wrappers from the freezer and let it thaw on the counter. Wash the shrimp and dry the shrimp thoroughly with paper towels and set to the side.
• Finely chop and minced the white stalks of green onions and set it to the side.
• In a food processor, pulse the pork fat into fine bits, remove and place into a small bowl. Add the shrimp into the food processor and pulse the shrimp into medium size texture leaving some shrimp bits still intact. Remove the minced shrimp into a large size bowl.
• Add all the seasoning to the shrimp, the fish sauce, garlic powder, onion powder, chicken bouillon powder, white pepper, sesame oil, sugar, egg white ad cornstarch then mix with a spoon or hands to combine all ingredients for 2 to 3 mins.
• Add in the pork fat and green onions and continue to mix until well combined. Scoop up all the shrimp paste with your hand and throw it back into the bowl at least 5 to 6 times.
• Cover the bowl with plastic wrap and refrigerate for 30 mins to an hour.
• In the meantime, open the package of egg roll wrappers and peel the wrappers individually to separate them. Stack about 6 wrappers on top of each other after they’ve been peeled. Cut the wrappers into strip size pieces about ¼ of an inch thick. Toss and peel the strips individually that may have gotten stuck together while cutting the wrappers. Continue process until all the wrappers have been cut into strips. Spread and place the strips in a large plate or platter and cover to avoid the wrappers from drying.
• Remove the bowl of shrimp paste from the refrigerator, using a spoon or tablespoon measuring spoon, scoop a ball size into the strips of wrapper, move the ball around to allow the shrimp paste to stick to the wrappers, pick the shrimp ball up and gently press the shrimp paste and wrappers together to form a ball and set to the side. Continue until you’ve finished using up the shrimp paste.
• In a medium size frying pan or pot, fill with some oil. Allow the temperature of the oil to come up to 350 degrees F. Fry the shrimp balls 2 to 3 at a time for about 2-3 minutes until golden brown. Make sure to flip the shrimp balls while frying to allow even cooking and browning on all sides of the shrimp ball. Remove the fried shrimp balls and drain on a baking rack or paper towel. Continue to fry until all the shrimp balls have been fried.
• Serve with your favorite Asian dipping sauce or hot chili oil and soy sauce. Enjoy!
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#2 AQS Quilting Stars with Kimberly Einmo
Join Liz Hammonds as she talks with Quilting Star Kimberly Einmo about her upcoming projects, her quilting space, and her stash on AQS Quilting Stars Live!
DELICIOUS Oats Recipe | Interview and Cooking with Dr. Gustavo Tolosa
5 DELICIOUS DINNER RECIPES to support your weight loss:
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GUSTAVO’S SAVORY & CREAMY OATS
As an Italian descendant, I love hot, creamy Italian Risotto but since it is a type of pasta made with flour, it is not as healthy as the option I will give you here. This recipe is perfect for breakfast but it can also be enjoyed as a lunch or dinner with a side salad or a side of steamed broccoli or cauliflower. I always double or triple the recipe because I don’t mind eating it for breakfast and dinner or breakfast and lunch. This is one of those recipes that seem too delicious to be compliant but it is! This recipe is inspired by Jane Esselstyn’s recipe which was inspired by Debbie Kastner.
INGREDIENTS 1 cup oat groats 3-4 cups water or vegetable broth* 1 cup fresh mushrooms, chopped** 5-6 tablespoons nutritional yeast (this will give it a “cheesy” flavor but it is optional) 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon liquid smoke OR 1 (or 2) teaspoon of smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 2 cups spinach, kale or any other greens of your choice, chopped 1 cup chopped, fresh tomatoes Freshly ground black pepper (optional) Hot sauce of your choice (optional)
INSTRUCTIONS Soak the whole groats in water overnight to cut the cooking time the next morning if you are going to have these oats for breakfast.
Drain the oats and place the oats and all other ingredients (minus the fresh tomatoes, pepper and hot sauce) in an Instant Pot for 5 minutes.***
*If you like it less creamy, use 4 cups of water. The oats will eventually get tick and creamy after they sit for a while since they continue to absorb water. **If you don’t like mushrooms, you might want to try Brussel sprouts. ***You can also cook these on the regular stove but you will have to cook them longer, probably 20 minutes or until they are soft and creamy.
After they are cooked, I like to place them in a big bowl and I add another serving of fresh greens on top together with the chopped tomatoes and the hot sauce. Enjoy and don’t blame me if you become addicted to these oats!
Argentine-American pianist, Dr. Gustavo A. Tolosa, is in frequent demand as a performer, teacher, master class presenter and competition adjudicator across the United States. He has presented concerts, master classes and lectures in the United States, South America, Europe, China and Singapore. After losing 70 pounds and transforming his health with Dr. McDougall's program, The Starch Solution, Dr. Tolosa became the official host of Dr. McDougall's weekly webinars which aired live every Thursday.
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Healthy Nutrition for Cancer Survivors
Nutrition is an important part of your care no matter where you are in your cancer journey. What does the research say about nutrition for cancer survivors? What is a plant-based diet and what are the benefits of one? Healthy eating doesn’t have to be overwhelming! You can start today by taking little steps. Join us to learn practical ways to transition to more plant-based meals, along with other tips for healthy eating!
Join Jeannie Hannan, PhD, DipACLM, NBC-HWC for a valuable discussion about healthy nutrition.
This session was recorded live on June 25th, 2022.