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When you think of celery do you think of boring? Or ants on a log? How many different ways can you incorporate celery into your diet? It's a TOTM! friendly food that helps with bloating.
The place where women can candidly speak about that Time Of The Month!
Val Carey is the founder of TOTM! Time Of The Month! with the mission to empower women in their cycles years.
Val Carey has been seen on Lifetime TV, Sistah Talk TV show in NYC, and is the author of the yearly planner book series TOTM! Time Of The Month!
What to do with greens, here's how to make it taste good. :) for the blender.
RECIPE for Dara's "One True Thing" Green Soup
3 Cups Purified Water, a Large Bunch of Organic Kale, Organic Spinach, Bunch of Cilantro, Fresh Dill, Parsley, 2 Peeled Lemons, Olive Oil, Garlic Powder, Cayenne Powder for Pop, a Pinch of Himalayan Salt, Celery (Cut in Half), Nutritional Yeast, Mung Beans for Garish, and you can add Spirulina if you want for more Protein. ... and 2 Avacados at the VERY end, just before you garnish!
Bon Apetit! Get your greens on! #KeepingItRawKeepingItReal
To see me make this soup, visit my YouTube channel! http://youtu.be/J19GtxXcgfU
More With Dara: http://www.daradubinet.com/more-with-dara
Buy DVDs: http://tinyurl.com/buydaradvds
Did you know turnip greens, celery & green bell pepper naturally help regulate blood sugar to beat diabetes? Do you want to know which meats to grill to boost brain function and libido? Dial 347-850-8486 on July 2nd as we share the best (& worst) BBQ foods for cellular health.
Just in time for 4th of July Weekend, Root Cause Radio gladly welcomes back therapeutic scientist, professor, author, and the founder of Symptometry - Dr. Maxwell Nartey. A licensed symptometrist, author of THE DOWNSIDE OF NUTRITION PART I, and many other books, Dr. Nartey - through Symptometry - has cured countless chronic and exotic health issues.
Tonight's expert health panel will also feature Dr. Charlie Abbott, OMD, LAc, LSym & Director of Administration at the AMERICAN SCHOOL OF SYMTPOMETRY - first training institution producing therapeutic scientists in root cause therapeuticsTM. Look forward to recipes and simple BBQ techniques to boost you health on the air tonight!
Root Cause Radio - Sharing the Secrets of Optimal Health
For exclusive podcasts & special promotions subscribe at www.RootCauseRadio.com today.
Foods that will provide the essential fuel to spark your sexual appetite and increase libido.
While celery may not be the first food that comes to mind when you're thinking sex, it can be a fantastic source food for sexual stimulation. This is because it contains androsterone, an odorless hormone released through male perspiration and turns women on.
How to enjoy this libido food: Celery is best eaten raw. Wash and cut some, and munch away.
2 - Raw oysters
This is one of the classic aphrodisiacs. Oysters are high in zinc, which raises sperm and testosterone production. Oysters also contain dopamine, a hormone known to increase libido. Also, the experience of shucking a raw oyster is erotic. Try incorporating it into your foreplay — feed her and have her feed you. The slippery taste sensation and the mere act of sucking should get you both in the mood.
How to enjoy this libido food: Scrub the shells thoroughly to get any dirt or bacteria off. Pry them open with an oyster knife and place them on a bed of ice, squeeze some fresh lemon onto them if you like, and then start sucking away.
3 - Bananas
Bananas contain the bromelain enzyme, which is believed to increase libido and reverse impotence in men. Additionally, they are good sources of potassium and B vitamins like riboflavin, which increase the body's overall energy levels.
How to enjoy this libido food: Place them on a dish in various states of "undress" and have your lady slowly eat some for you. Then gobble yours down and get to work.
Sure, they've talked about jizz-in-the-face, rape fantasies, dropping tits on passed out comrades and pissing on public floors, but it was their comical wish that Corinne's bang boo "be blacker" that stopped the record. Scraaaaaaatch!
Alright, Young Al Sharptons of America (and India and Brazil and Jordan...etc.) let's discuss race! On this week's episode, Krystyna & Corinne (together known as comedy duo Sorry About Last Night) welcome the actual Black man of the hour -- MIKE BROWN. Grab some celery sticks and make sure your earbuds are pushed in tight 'cause you're about to get The Mike Brown Experience, including, but not limited to, shout-outs, emotions, smooth talk, interview talk, words without the 'g' at the end, Donald Sterling, Solange and those eyes. Ahh those Mike Brown eyes.
E-mail us at SorryAboutLastNightShow@gmail.com
Tweet the ladies @SryAboutLastNyt
Tweet Corinne @PhilanthropyGal
Tweet Krystyna @KrystynaHutch
Tweet Mike @YoMikeBrown
Twwet Labs @standupnylabs
Check out all of the Stand Up NY Labs podcasts at standupnylabs.com and see whose performing live at www.StandUpNY.com
Connect to your roots. The Alchemy of Food and Culture of Cooking and Dining. Engage with simple ways to interact with food, develop a new relationship with how and what you eat. Discover new ways to nourish self, soil and society. This segment we talk about the Celery and discuss the importance of this vegetable and how it can support your liver, blood and lungs.
These segments will shine a light on your beauty and lift you UP.
Shining a light on The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins
Tibetan Medical Dietary Book, Vol. 1: Potency & Preparation of Vegetables By Clinical Research Department Men-Tsee Khang
Healing with Whole Food by Paul Pitchford
Music Loss of Her Ancestors Anne Heaton
Cerulean - Ben Leinbach & Geoffrey Gordon
Food Alchemy with 'She'
Today, I welcome back Kathy Marker, principal writer/cook/drink pourer on her blog, Hungry Again. She's an enthusiastic DIY home cook, wife and mother of two living in Decatur, Georgia, a small town thriving in the shadow of Atlanta.
"Philosophically, I like to cook and eat traditional foods, because frankly, traditional foods are usually the tastiest, least expensive and “closest to the ground” of all our food choices."
Based on our shared philosophy, Kathy and I will be chatting about how to eat healthier in the New Year without dieting & deprivation and with some simple recipes that won't keep you in the kitchen forever!
Join us as we discuss a new definition of "healthy" cooking - you will probably be surprised AND pleased - and remind you that cookin' from scratch can be simple and satisfying! And, follow along as Kathy takes you step-by-step through each recipe: Tangerine Drop Martini, Homemade Beef Stock, Porcini Mushroom Barley Soup and Shirred Duck Eggs with Celery Cream.
Thanksgiving may be the most popular day of the year for family gatherings, but it’s not always the healthiest. Traditional holiday gravy, for example, runs upwards of 500 calories per serving. To reduce that gut-busting number by about 80 percent, Chef JoAnna Minneci—whose celebrity clients include Modern Family star Julie Bowen and Devious Maids star Roselyn Sánchez—has a simple yet delicious solution. “Take regular button mushrooms and cook them in a little vegetable oil until they’re very soft. Then blend the mushrooms with some flour and vegetable stock. Then put it back in the pan to let the flour thicken,” she tells Chefs Line host Jenn Beisser. Stuffing, too, can be madeover as a healthy dish. “Add diced green apples, grated carrots or celery, which will increase the bulk without adding many calories,” says Chef JoAnna. “And use a vegetable stock instead of the pan drippings, to moisten the stuffing.”
Laura Theodore loves Thanksgiving—except for the turkley part! “Starting off with a great vegetarian stuffing makes a great base for a spectacular turkey-less meal. It’s my easy savory walnut mushroom stuffing,” says the host of the PBS cooking show The Jazzy Vegetarian and its companion BlogTalkRadio series. “Start off with seven slices of whole-grain bread. I like to use the sprouted variety. Then one teaspoon of Italian herbs, a half-teaspoon of sea salt, two and a quarter cups of diced baby bella mushrooms, one teaspoon of tamari, one medium chopped onion, two diced celery stalks, one to two tablespoons of olive oil, one cup of finely chopped walnuts, a half-cup of vegan margarine, half a cup of water, and one vegetable boullion cube. This makes a delightfully crispy stuffing that can be used to stuff acorn squash or portabello mushrooms or even small pumpkins. It makes an excellent Thanksgiving entrée.”
Dr. Ginny and Jessica talk about there next Paranormal Adventure and our next on location ghost hunt!!!
Tonight we will get everyone in the mood for Halloween by playing a our second most highly listened to show; The Paranormal Live Ghost Hunt At The Chapman Road Celery Fields. This is another one of our live ghost hunts where you can experiance the incredible blessing of helping children who were caught on this side cross over into heaven. Its such and awesome experiance and if you listen to the show till the end we guarantee you will have chills going up and down your arm and tears in your eyes. The love is undeniable as these young souls cross over
Call in for a free Christian Psychic Reading or ask for some common sense advice on a problem or question you are struggling with. Dr Ginny is a Christian Psychic Angel Communicator for over 18 years and provides Christian Angel guided counseling and advice to thousands of clients worldwide People have called her a Christian Medium, Christian Psychic or Christian Clairvoyant; she simply refers to herself as a servant of God willing and able to communicate with our Angels. She is helping to guide you with the questions you need answers to, today.
If you would like to schedule a private appt. with Dr. Ginny she can be reached at 1-800-375-3446 or visit her website:
Let's Do Lunch! visits Isabella's in Lynchburg, Virginia with executive chef Sean Meeks who served up a delicious seafood bouillabaisse brimming with shrimp, mussels, scallops and squid over sun-shaped pasta in a spicy broth. A spoon is well needed to gather every last drop. Sean says it's a dish that is normally served in the fall but the hearty flavors still work in the spring. Most everything at Isabella's is farm to table including the beef for their Sunday brunch burger. 'Getting something shipped in from a third world country just doesn't have the flavor. If you know the farmer, the food just tastes better automatically,' Sean tells host Robin Milling.
The dish depends on the season getting fresh local vegetables to inspire the meal. Patrons don't seem to mind if it's summer or winter, ordering signature dishes like lasagna bolognese and walnut crusted salmon and savory parmesan risotto. Save room for dessert as their homemade baby cannolis are a taste of Italy.
Living in the south of Lynchburg, Sean grew up growing his own food and helping his mom and grandparents in the kitchen with pickling and preparing. His career actually began at 11 when he started appreciating giving simple foods a twist. Working at his family's concession stand Meeks Hotdogs, he would steam them with onions, celery, and garlic. His lucky break came at 16 while busing tables at a restaurant. One of the cooks cut his hand so Sean stepped in and took over the kitchen.
At home he teaches his kids how to chop up vegetables for their pet pig aptly named Chorizo! For the past 13 years Isabella's has become his second home mentoring others and encouraging their culinary education.
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