How To make Judy's Quick Low Fat Pasta Primavera

Poison in your mouth? Your teeth are toxic! | Dark History with Bailey Sarian

Hi friends, happy Thursday!

Welcome to the Dark History podcast. Did you know that grills, yes, for your teeth, have been around for thousands of years? Or that most fillings have mercury in them, even now? It turns out that the history of oral hygiene is full of crazy stories. Get ready for a mythical tooth worm, dental priests, and the mad hatter syndrome. This episode will have you racing to brush your teeth.

I appreciate you for coming by, and tune in next week for more Dark History.

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Bailey Sarian
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Chapters:
INTRO - 00:00
THE TOOTH WORM - 05:52
GRILLZZZZ - 13:04
BARBERS = DENTISTS - 18:48
DENTISTRY DADDY - 21:19
DEADLY FILLINGS - 23:59
MAD HATTER SYNDROME - 31:28
SUPER SHADY TEETH - 36:58
TOOTH ROBBERS - 39:08
FREE FLUORIDE - 42:55
SURROUNDED BY SUGAR - 45:56
CONCLUSION - 52:31

Dark History is an Audioboom Original.

This podcast is Executive Produced by:
Bailey Sarian, Dunia McNeily from 3arts, Kevin Grosch, and Matt Enlow From Made In Network
Writers: Katie Burris, Allyson Philobos, Joey Scavuzzo, and Bailey Sarian
Research provided by: Xander Elmore and The Dark History Research Team
Production Lead: Brian Jaggers
Post Supervisor: Kelly Hardin
Production Management: Ross Woodruff
Hair: Prince Angel
Makeup: Roni Herrera
I'm your host -- Bailey Sarian

Spaghetti Squash with Italian Vegetables and Herbs

Here's something a little different to do with spaghetti squash. I roasted the squash, removed the strands, then mixed them with sauteed Italian vegetables and herbs. Top it with grated Parmesan cheese and you have a delicious side dish! Check out my blog at Enjoy, Judi

Spaghetti Squash with Italian Vegetables and Herbs
Makes about 4 Side Dish Servings

1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp black pepper
Grated Parmesan cheese, optional
1 small spaghetti squash
Extra virgin olive oil
3 cloves garlic, chopped
1/3 cup chopped onion
2 large Roma tomatoes, chopped
1 cup frozen Italian vegetables, thawed and cut into bite-size pieces

Cook the spaghetti squash any way you prefer. To roast it, wash the squash, cut the stem end off, then cut it from end to end. Remove seeds and cover each piece entirely with a light coating of olive oil. Place cut side down on a baking sheet and roast at 400°F until fork tender, roughly 45 minutes. Remove from oven and allow to cool before removing the strands with a fork. Set strands aside.

Warm a skillet over medium heat. Add about 1 tablespoon of olive oil and sauté the garlic and onion until they start to get soft. Add the diced tomatoes, thawed vegetables and seasonings (except the cheese). Sauté until vegetables are slightly fork-tender, then add the strands of squash and sauté until the squash has reheated. Serve topped with grated Parmesan cheese, if desired.

Note: The seasoning may need to be increased based on the size of the squash. More Italian vegetables may be added, if desired.

How To Make Classic Shepherd's Pie | How To Feed a Loon

LINK TO COMPLETE RECIPE BELOW:
Classic savory meat filling topped with creamy mashed potatoes and baked to perfection! It's not actually an Irish dish, but is an essential dish at every Irish pus and on St. Patrick's Day!
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Healthy Shrimp Scampi

Spring Shrimp Scampi with Cherry Tomatoes Zoodles Serves 4 1 1/2 lbs raw shrimp, peeled deveined 2 Tbls extra virgin olive oil or grass-fed butter 4 oz good white wine 1/2 medium yellow onion, diced 4 cloves garlic, chopped 1 pint organic cherry tomatoes, halved 1 handful fresh basil leaves, sliced to chiffonade 1 tsp red pepper flakes 1/2 tsp fine grain sea salt 1/4 tsp fresh ground pepper 4-6 zucchini 1 whole lemon Vegetable Spiralizer Directions: 1.) Trim zucchini, then spiralize into noodles by twisting it in the device (skin on) 2.) Heat large skillet to medium high heat 3.) Add butter or olive oil - then saut diced onion first until soft 4.) Add garlic, cherry tomatoes, salt pepper for just a few minutes - you want to keep it bright and fresh. Remove from pan, set aside. 5.) Season shrimp with a little salt pepper - in same skillet, add more olive oil if needed and cook shrimp 2-3 minutes per side until just opaque. Toss with 'sauce. 6.) Saut zoodles for 5-6 minutes in large skillet, just until soft. 7.) Toss all together! Then squeeze lemon generously over the whole thing and sprinkle with lots of sliced basil. Enjoy immediately. HEALTH FOODS UNLIMITED SOUTH TOWNE CENTRE 2250 MBURG-CENTERVILLE RD MIAMISBURG 937-433-5100 WWW.HEALTHFOODSUNLIMITED.COM Kate's Plate

Corned Beef & Hash Casserole | St. Patrick's Day Menu | Recipes

Learn how to make corned beef and cabbage BUT with a twist! Chef Covas makes Corned Beef Hash Casserole. Check out these ingredients from your local Trader Joe's.

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