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Living Vegan is a trend spreading across this country. Many have questions about the wisdom and application of this eating lifestyle. Is it healthy? Should children be eating vegan too? Isn’t it hard to find food to eat when you are limited to vegan foods. What is VEGAN?
Our guest is the perfect person to answers these and other questions as he is a voice of medical authority and practices being vegan personally, Dr. John Westerdahl (Nutritionist, Registered Dietitian, Health Scientist/Health Educator, Master Herbalist, Author, Director of the Bragg Health Institute). He has devoted his life to teaching people how to achieve optimal health and longevity through a healthy plant-based and vegan diet.
Co-Host, Kathy Siegel RD (Nutrition Babes) and I will be digging into the pros and cons of Living Vegan with Dr. Westerdahl in our Family Food Experts Kitchen. Look forward to some mouth-watering recipes you will want to serve your family, whether you are wholly vegan or not!
Today Laura Theodore, the Jazzy Vegetarian welcomes singer-songwriter and vegetarian Laura Cheadle to chat about her music and fabulous recipes! In addition I’ll chat with James Costello, founder of Palloncino Verde which is an eco-style vegan handbag collection. Singer-songwriter and vegetarian, Laura Cheadle, has four successful albums out, including a Christmas Album. Laura has opened for The Jonas Brothers, Spin Doctors, Garland Jeffreys, John Oates/Hall and O
Today, Laura Theodore, the Jazzy Vegetarian will chat with popular pianist and vegetarian Sarah Jane Cion, was the 1st Place Winner of the internationally acclaimed 17th Annual Great American Jazz Piano Competition judged by Horace Silver, Kenny Barron and Ellis Marsalis. We’ll chat about her music, recipes and commitment to a vegetarian diet for the past 28 years. All month, Laura Theodore, the Jazzy Vegetarian is celebrating the September 17th release of her new book Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and the BIG September 19th premiere of Jazzy Vegetarian Season 3 on the CREATE channel all across the country. About Sarah Jane Cion: Sarah has performed with Clark Terry, Etta Jones, Anita O’Day, Bucky Pizzarelli, and Marion McPartland, among others. Cion played in the Kennedy Center Mary Lou WIlliams Women in Jazz Festival her three CDs include Summer Night, featuring saxophonist Michael Brecker, Moon Song, among the top selling modern jazz albums in Japan, and Indeed! with Antonio Hart. Her music is currently featured on the ABC TV daytime drama All My Children.
Do you like to eat healthy without the BLAH of no taste? We are not talking salads! Hear Jen Kirkham, Dental Hygienist and Nutrition Nut, share her fun using Xylitol to sweeten Holiday Chocolates. Learn Jen's tips and tricks how to lose the calories while enhancing natural flavor! Cooking with Xylitol is not just for dessert! Jen will reveal her most secret and requested recipie as your takeaway gift! Vote now for your favorite and enter her recipie challenge. Click Here for details.
Producers: Shirley Gutkowski, Jen Kirkham
READ MY LIPS' akaRadioRed goes beyond the typical blah-blah-yada-yada canned interview, engaging multiple guests in spontaneous conversations.
Meet Jill Skeem. 13 years ago Jill attended a $10 “Intro to Asian Diagnosis” lecture that changed her life! She started studying food and its effects on the body, became a certified macrobiotic health counselor, met her husband, and moved to Idaho. Her cookbook has 60+ delicious easy-to-make comfort food recipes with a simple vegan twist. How to satisfy your sweet tooth without sugar? What to cook when Vegans come for dinner? Gluten-free: friend or foe? JillSkeem.com
Meet Barbara Elaine Singer. "I quit my life or I should say life quit me." She had the big house, big job, loyal husband, daughter in private school, but felt trapped on the 'success treadmill', dreaming of adventure, travel, freedom. She met someone new, left her comfy life, but sooner after, he died of a heart attack. She liquidated her life, traveled Alaska to Caribbean to Italy. With 2 suitcases and a computer, she turned her journal into a book and became a certified life reinvention coach. Her latest adventure: hosting a Life Reinvention Retreat at a 1000-year old monastery. livingwithoutreservations.com
TAVS Radio is the official podcast of the hub of the organized grassroots movement of abolitionist veganism around the world, and your hosts Sarah K. Woodcock and Dee Palma will inform, educate, and inspire you to go vegan, educate others, and adopt/foster.
Going vegan this holiday season? No need to fret when planning your festivities! Nava Atlas is here to share her favorite recipes that are free of animal products, yet just as scrumptious as the dishes grandma laid out each November and December. “I have one buffet that’s specifically for this time of year, the author of Vegan Holiday Kitchen tells The Jazzy Vegetarian host Laura Theodore. “It has sweet-and-spice pecans, garlic-and-rosemary roasted mushrooms, kale and carrot strudel, and creamy cracked pepper cheez—which isn’t a dairy cheese; it’s based on raw cashews. It’s an addictive concoction that I don’t even want to be left in the same room with. Also, a hot artichoke and white-bean spread. And for Hanukkah, I make vegan latkes, which are held together by either cooked oatmeal or cooked keema flakes. That works just as well as egg. No one can ever tell the difference.”
You gotta admire Michael Feinstein. Yes, for his prodigious jazz-piano talents and melifulous vocal stylings. But also for his willpower during the holiday season. “To quell my sweet tooth, I’ll have certain jams on vegan bread. As pathetic as it sounds, that’s a big treat for me this time of year,” he tells Laura Theodore, host of the PBS cooking show The Jazzy Vegetarian and its companion BlogTalkRadio series. “With all the temptations that come through the holidays, when I wake up in the morning I think, What am I gonna put in my body?” continues the musical artist, who cites vegan pumpkin pie as his favorite holiday dish. “I visualize how it feels when I eat a certain food. Because we know intuitively what’s good for us and what’s not. Our body tells us what it wants. So I try and eat very simply, and not to get overwhelmed with all the choices.”
Chef Dionna Hurt of Food Network Challenge has a bevy of devilishly delicious holiday desserts on tap that even neophyte cooks can whip up in minutes. “When we all first start cooking, everything seems so new and different. But we don’t all jump right in and become Julia Child,” she tells The Miss Mo Show host Mo Holden. “Sometimes we need to start a little slower. The recipes we’ll discuss today are very user-friendly, with all the ingredients found at your local supermarket. Like the bread pudding with whiskey sauce. This is a Southern favorite that requires just a handful of ingredients—day-old bread, milk, eggs, sugar, salt, nutmeg, vanilla, cinnamon and raisins. It’s the kind of holiday dessert you can make ahead of time and freeze if you’re going to a party. And if you want a non-alcoholic sauce instead of using bourbon, you can substitute a caramel sauce.”
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.”
On this special celebration episode, Chef Alex Cardinale will be celebrating his 10th Month of being an Online Radio show host. The Chef Cardinale's Cooking show has been running for 10 Months strong!!!!! Alex Cardinale is going to celebrate on this show! Come join in on the celebration by listening in or calling in. Call in at 646-716-6458 with your thoughts on the Chef Cardinale's Cooking Show, your favorite show that I have done, what shows you would like to see me do, and so much more!!! Hope to see some callers come through the switchboard, keep all calls pg please. Chef Alex is going to to tell you his top 20 shows, what the future holds for the Chef Cardinale's Cooking Show, and Chef Alex will have some awesome topics. My topics for this awesome show are going to be a basic recap of my 10 months here on btr, my top 20 shows I've done so far, how I found BTR, what are my plans for the future with the show, and I will touch base on some shows I have set up!!! All in alll this is sure to be an awesome show! Call in, listen in, and celebrate with me!
HAPPY HALLOWEEN 2013!!
You might call Chef Steve Mendoza the Dear Abby of holiday cuisine. In this Thanksgiving special, he answers a string of listener questions on (what else?) turkey cooking. “Erin wants to know, ‘How can I tell if my bird or my roast or whatever it is I’m cooking is done all the way through? Is it time? Is it temperature? Is it a combination of both?’ It can be a combination of both. I would invest in a thermometer, which is the best judge of when food is done,” advises the host of The Steve Mendoza Show. “But you don’t want to use those stupid little pop-out things. They don’t help. They’re set to a specific temperature, which is the UDSA’s, for a done turkey. But that’s a scientific method ensuring people don’t get sick. It’s 20 degrees higher than it should be. It’s set for 180 degrees, but 165 is good. Your turkey will be juicy and cooked all the way through at 165 degrees.”
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