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Join us in speaking to Joshua McHugh, the founder of Living Intentions, share why Living Intentions is a conscientious company creating the highest quality raw and sprouted foods on the market. Learn from Joshua McHugh the difference between raw foods and sprouted foods, and why these types of foods are nutritionally superior. Joshua will explain enzymes and how they are critical to the sprouting process and why we want sprouted foods in our diets.
Find out Joshua’s philosophy behind Living intentions and why he is so passionate about creating these healthy products for us with mouth watering flavor and goodness.
Living Intentions is celebrating their tenth year in business and Joshua is just as passionate today as he was ten years ago. He is on a personal quest to introduce tasty and healthy foods to Americans and to show that you don’t have to sacrifice in the name of health.
Interview will be conducted by Jamie Herbstman, founder of the Conscious Foods Network. Conscious Foods Network believes food should be all natural, preservative and additive free; even if comes in a package.
Join Tamara as she chats with an expert baker from King Arthur Flour, Robyn Sargent.
King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs—all backed by the passion and commitment of their dedicated employee-owners.
Robin has been with King Arthur Flour since 1993. For many of those years she manned the Baking Hotline, fielding baking questions from as far away as Japan. She spreads the good King Arthur word through classes at the New England Culinary Institute, baking segments on local television, as instructor and curriculum writer for the King Arthur Flour Baking Education Center, and on the road in King Arthur's Traveling Baking Demos. She also writes a column for The Baking Sheet. She received baking accreditation through the American Institute of Baking and lives in Vermont with her husband, Scott, and daughter, Megan.
Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.
Jules will give you all the information you need to have a safe and happy gluten-free Halloween -- all treats, no tricks!
To submit questions, email Support@JulesGlutenFree.com, post to Jules' Facebook page or post to Jules' Twitter account.
Jules Gluten Free Flour on Facebook
Episode 877. Today, I welcome back Richard Freudenberger, publisher of Back Home Magazine to teach us all about using Rock Flour in our fall gardens. Backyard Poultry with the Chicken Whisperer® is a nationally broadcast radio show all about keeping backyard poultry, show poultry, and living a self-sufficiant lifestyle. Each week, the Chicken Whisperer®, author of, The Chicken Whisperer's Guide To Keeping Chickens, and National Spokesperson for the USDA Bio-Security for Birds program, welcomes experts in their field from around the country to share their knowledge about backyard poultry, show poultry, and living a self-sufficiant lifestyle. Special guests include, poultry scientist and professor, Dr. Brigid McCrea, Ph.D., Peter Brown, aka The Chicken Doctor, Alexandra Douglas, aka The Quail Lady, Jeannette Beranger, with the American Livestock Breeds Conservancy, Richard Freudenberger, Publisher of Back Home Magazine, Arlena Schott, host of Garden Wise Living TV, as well as FFA members, 4-H members, poultry club members, and the who's who in the backyard poultry, show poultry, and self-sufficiant lifestyle industries. The Backyard Poultry with the Chicken Whisperer® radio show has given away more chicken coops, and chicken related prizes than anyone else on the planet! Tune in to learn more about your backyard chickens from the experts!
In todays episode I welcome my guest, Simon Gorman, Owner of The Wise Choice Market. Simon and I will be discussing my new affiliation as a wholesaler of Simons fine fermented vegetables and vegetable juices.
We also will be talking about his many other fine products such as bone marrow broth, healthy ice cream, healthy manna breads, healthy potato chips, healthy cereals and more.
We will be talking and introducing the new sprouted food products line. We will elaborate on our collaborative joint marketing ventures coming up over the last three months of 2013.
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.”
Listener Questions (genetically modified grains, digestibility of garbanzo bean flour, sourdough bread without wheat, raw milk that sours quickly, favorite bean and lentil recipes, getting started with traditional cooking)In this episode of Know Your Food with Wardee, I'm taking listener questions, including: whether soaking helps with genetically modified grains and corn, whether garbanzo bean flour can be used in sourdough bread, digestibility of garbanzo bean flour, grinding garbanzo bean flour at home, making sourdough bread without wheat, raw milk that sours very quickly to the point of smelling bad, favorite bean and lentil recipes, now what? -- where to start with traditional cooking, how to approach loved ones who give candy and processed treats to the kids, and more.
Links, free PDF, and more at the show notes
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