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I was fascinated with food and where it came from. I’ve always enjoyed the taste of fresh and clean fruit and vegetables, and even the way they’ve made me feel – energised. I also understood that I needed to eat a certain way to be able to do the things that kept me feeling alive and happy. Yet, it wasn’t until after my mother’s passing to colon cancer that my devotion to nutrition took on a new shape. I was ready to make it my life’s quest. I embarked on a nutritional journey, studying holistic nutrition at the Institute for Integrative Nutrition, and started to think about what ‘dis-ease’ really meant to the human body. I’ve come to believe that the human body is innately healthy, well-balanced and ‘at ease’. Yet due to negative nutritional, physical and emotional factors, the body can escape this natural state of wellbeing. This is when the body enters into a state of imbalance and what leads to chronic illnesses. Ideally, we want to maintain balance and harmony between our mental, physical and emotional body. When any of these components are off-balance or disrupted, we must identify that imbalance and work to bring the body back ‘at ease’. I realise that every person is unique and will respond to different nutritional, cultural, emotional and social influences. That’s why no single way of eating works for everyone. Food that might make you feel energised and strong might make someone else feel tired and lethargic. Therefore, I’m an advocate for listening to one’s body, and I appreciate the nuances of taste, metabolism and anatomy as major factors in crafting a holistic nutrition regimen for my clients. www.noshdetox.com
According to a study held at the University of Michigan, most of us including me, spend about three (3) of every ten (10) days feeling down in the dumps.
Seems the results of the study were pretty much accurate. The study also concluded that most of us don't do a very good job of dealing with ze bad moods. The study found the strategies we use often make us feel worse!
When THE BAD MOOD STRIKES, the most common response is to try to distant ourselves by reading, watching TV, socializing. Though we my experience a temporary lift, it doesn't last.
Find out what Popular Psychology wants you to do..how to solve ze bad mood.
Food, glorious food! The recent summer Fancy Food Show in NY is only a memory, and my huge assortment of samples have been eaten or given away. For you foodies who are wondering what’s new in food, listen up. The Specialty Food Association is a community of food artisans, purveyors, importers and entrepreneurs who bring craft, care and joy to the distinctive foods they sell. Established in 1952, the trade association provides members with tools, knowledge and connections to nurture their companies. The Specialty Food Association produces the Fancy Food Show and presents the sofi Awards (big winner was Pipcorn) to honor excellence in specialty foods. The trends at the FFS predict what we’ll find next on store shelves and included the latest of beverages and sauces, chocolates and cheeses, cocktail mixers and condiments from 2,600 specialty food companies representing 50 countries. In its 61st year, there were over 22,000 attendees. We’re seeing more foods that are organic, gluten free, non GMO, Paleo, Kosher, and Halal. Top trends included ultra spicy condiments, flavored gazpachos, beets in unexpected places, booze infused products like maple syrup, booze from the Port Morris Distillery, fermented foods, popcorn, and coconut everywhere. Chef Rachel Weston and I will share some of our favorite foods from the show (Sin in a Tin for me). After the show, please check After Hours at Jersey Coastal Live for more info.
The Land to Mouth Food Edition of Eartheart Network Radio brings you the latest in important food, farm and garden news with ways to deepen your connection to what your are eating and the world it's grown in. We are honored to feature wonderful guests and helpful information for each week as the seasons pass in the garden with the help of Pat Battle's This Week in the Garden. Hear from inspiring teachers and leaders in sustainable, organic agriculture and celebrate your relationship with food and the earth.
Host Cyrus Webb welcomes Alice Randall to #ConversationsLIVE to discuss the success of the book SOUL FOOD LOVE and what it's been like to discuss healthy recipes with the world.
in Self Help
Angela Kenmegne is a Health & Wellness Coach specializing in Weight Loss to Wellness Journeys for busy women, where she teaches sure-fire ways to create sustainable weight loss through the use of nutrient dense, whole food sources. As a native of Atlanta, Georgia, Angela earned her Bachelors of Cardiopulmonary Care Sciences (BS) from Georgia State University and her Masters of Medical Science in Anesthesiology (MMSc, AA-C) from Emory University School of Medicine.
As a devout vegan, wife, mother and entrepreneur, Angela has made it her mission to help women create sustainable weight loss and wellness experiences using whole food sources and via holistic means, while healing their relationships with food. She has taught women from various backgrounds the science of food combining that triggers sustainable weight release, while healing the body in a manner that creates lifelong wellness. Her approach embodies the belief that all women are unique and create their own version of “sexy”.
Angela believes that there is no single approach to sustained weight loss. She provides expert guidance that allows her clients to find the exact food combinations that lend to overall wellness for the specific needs of their bodies, while discovering practical, easy ways to finally lose weight and be well.
Angela is the Founder of Live & Thrive Health and Life Coaching, where she offers an array of programs, digital products and coaching services that enables her clients to embrace real results. Her first book Think and Thin: A revolutionary Guide to Weight Loss Mindset is scheduled to be released in the early fall of 2015. This motivational literary work meshes the law of attraction and weight loss together in a manner that creates a mindset geared towards realizing weight loss results.
Weight Loss Expert -Wellness Coach - IIN Health Coach - Meal Plan Master - Life Coach
Food Nation Food Talk Radio EP #37 MMM Mexican & Tex Mex
What can I say, Chef Shawn's nuber one passion in the food category is MEXICAN food. First Mexican then comfort food. I love all the fresh bold yummy flavours that make my life a fiesta. Tech Rob and Chef Shawn use to make a 4 hour drive just to enjoy the Mexican food restaurant chain Chi Chi's. Well ok that was 50% of ofriedur reason for that trip. What an amazing fun place, too bad it had it's fall from grace. We have some great recipes to share with you all and yes his very own FRIED ICE CREAM RECIPE! Our very first Mexican radio show and the not so Mexican fried ice cream recipe is shared!!!! What we consider Mexican food is Americanized and Canadianized somewhat.... We all know they don't eat authentic fried ice cream, but we sure do. Food Nation Food Talk Radio "Where We Celebrate Food With You".... Your table is reserved!
Changing Worlds' Executive Director Mark Rodriguez joins Mary E., to share information about the organization and the up and coming Fundraiser crEATeFest to be held in Chicago's most culturally diverse neighborhoods, Bridgeport. Changing Worlds presents CrEATefest, Family Fun-Day Sunday August 9, 2015.
About Changing Worlds Changing Worlds is an educational arts nonprofit organization whose mission is to foster inclusive communities through oral history, writing and art programs that improve student learning, affirm identity and enhance cross-cultural understanding. We work toward our mission through in-school and after-school programs, teacher and teaching artists professional development and community engagement intiatives. Through our combined programs, last year we reached more than 14,000 youths and families in the Chicagoland area. Additional information can be found at www.changingworlds.org.
Mark Rodriguez, Executive Director
As the organization’s first Executive Director, Mark Rodriguez has led Changing Worlds’ development from a small project at one school to a multi-faceted state-wide resource serving over 10,000 residents annually. Rodriguez has worked for over a decade to strengthen Chicago's nonprofits and communities in various roles. In 2007, Rodriguez was selected as one of Chicago's "35 under 35" from the Community Renewal Society. In 2010, he was awarded an Emerging Arts Leaders of Color Fellowship.
Music by Jefri Payne_ Midnight Dance
Join us as we discuss the new wage hike in New York as fast food workers have unionized! Yet many people are saying that 15.00 an hour is way too much to give to a bunch of losers! Well I beg to differ, and we will discuss why this wage increase is warranted as well as a long time coming!
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