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Part 3 of 3: Originally Aired November 4, 2012
Dianne Linderman speaks with a caller about welfare abuse, and another caller who seems to think that the government shouldn't be able to stop you from going to strip clubs on welfare money.
Dianne also gives out a recipe for homemade Basil Pesto and a delicious Pesto Brown Rice with Shrimp and Mushrooms Recipe.
Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.
It's incredible when you can add a new dish to your Easter menu without a lot of fuss or frustration. This recipe is one of those dishes! A creamy recipe made with pudding, Cool Whip & pineapple, it's simple enough for a weeknight dinner & special enough for Holiday meals.
This is also the perfect dish to take along for a potluck. If you are out of time, you can easily prepare it for your event. I like to stock up on the ingredients so I can always be ready to make this wonderful salad for friends & family. Enjoy!
Planning your menu for a special event can be challenging. One of the biggest challenges is to make your meal interesting without going over the top AND without causing yourself an incredible amount of stress. For these reasons, I LOVE it when I find a recipe will add a freshness to my menu but is simple to make.
This Lemon Basil Orzo with Parmesan MyRecipes.com is the perfect example. It is simple to make, will add a freshness to your meal & goes perfectly with your Easter menu. Enjoy!
To follow a written version of this recipe, please click HERE!
On tonight's show, Rosie, Numa and jason will be discussing three interesting herbs that you can cultivate in your own garden that have powerful healing capabilities. Evening Primrose is most popularly known in its seed oil form frequently sold in health food stores for its high gamma-linolenic acid content. Although you will see supplements of this plant widly advertised, on tonight's show we will be talking about growing and using the whole plant, including leaves, buds, blooms, roots and seeds.
Also known as “Tulsi” or “The Incomparable One,” holy basil is one of the most sacred plants in India. In Hindu mythology, Tulsi symbolizes the goddess Lakshmi, the wife of Vishnu, who is one of the religion's most important deities. The herb has been valued for centuries because of its benefits for the mind, body, and spirit.
The hyssop herb is generally used to treat the symptoms of cardiovascular disorders. Because it is both a sedative and a stimulant, one of its uses may be to regulate a person’s blood pressure, whether it is too high or too low. Hyssop leaves can also be infused in order to suppress coughs, improve digestion and even relieve congestion in the intestines.
The show is sponsored by Rosalea and Blended Herbal Treasures at www.bhtshop.com.
*The opinions expressed by the guests are for entertainment purposes only and those guests providing comments are theirs alone and do not necessarily reflect the views of the Psychic Viewpoint Show or its host.*
“Realize that true happiness lies within you. Waste no time and effort searching for peace and contentment and joy in the world outside. Remember that there is no happiness in having or in getting, but only in giving. Reach out. Share. Smile. Hug. Happiness is a perfume you cannot pour on others without getting a few drops on yourself.” ~Og Mandino
Is there really a recipe to happiness? Is it wrapped up in our choices, our thoughts and every persons desire to simply be happy?
Join certified life coaches Sherry Pierce and Beth Brownlee Thursday, March 19th (US), at Noon ET on Trust Your Journey Radio when they discuss Trust Your Journey--Recipe to Happiness! Feel free to call into the show at 347-945-5813 and join in the discussion or stream live via the internet using the link below. Blessings and they look forward to hearing from you!
Good relationships don’t just happen. They take time, patience, and two people who truly want to be together.” Things changed. You can’t put your finger on it, but you know it’s true. You wish you could make it better. You want to fix it. The problem is that you don’t know how. It’s all well and good to talk about the theory of stuff, but does it really work? I never recommend anything to people if I haven’t either tried it myself, or seen it work on someone else. In this case, I actually put the idea to use in my own relationship.
Food Nation Food Talk Radio EP #33 Fast Food Talk
Fast food are two bad words now a days. There are the ones that shame people and then others openly eat it and others hide in shame and are closet eaters. It is what it is and always seem to be at the fore front of top food news talk on the radio and on tv. Tech Rob and Chef Shawn are ok with the fast food business and enjoy some of their menu items. Love it or hate it you usually have something to say about it either way. Pull up a seat to the Chef's table and let's get this talk started. Maybe a Chef's fast food recipe or two, food articles and what ever we decide to bring up to the drive thru. Super size us and join in, we might even let you steal a few golden hot, salty, delicious, golden, fry sticks from the fast food gods off of our trays. See you all soon. We celebrate food with you! Oh by the way bring extra napkins.
We will discuss the value of having an experienced mentor, and the importance of being a mentor to help guide future leaders.
As usual, we will also discuss two delicious recipes for sharing. The "safe" recipe will be Balsamic Onion and Goat Cheese Pasta, and the "adventure" recipe will be Seafood Potato Bake.
NWP welcomes Kent Rollins!
Kent is an acclaimed chuck wagon cook and has made numerous television appearances including: PBS, QVC, Food Network's Throwdown with Bobby Flay, Chopped Grill Masters and Chopped Redemption, and currently NBC's Food Fighters. His popular recipe and story contributions can also be enjoyed each month in Western Horseman MagazineRaised in Hollis, Oklahoma, near the banks of the Red River, Kent grew up around the cattle business helping his dad and later managed a cow/calf operation. Along with working cattle, cooking has always been a passion for Kent, which was learned from his mother at an early age. From the skills he learned in the kitchen and years of Dutch oven cooking for hunters deep in the Gila Wilderness of New Mexico, Kent took to the trail with his business Red River Ranch Chuck Wagon Catering.