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Deirdre's Corner

Don't forget to catch Deirdre on Blonde on Blonde, Wednesdays at 7:35am and Psychos, Thursday at 7:35am on Imus in the Morning! 
 

 

 Healthy Halloween Fun: By Deirdre Imus, Fall is arguably the most exciting time of year, every year. For some, it’s the increasingly chilly air, gorgeous scenery, and juicy apples, followed by a smattering of beloved holidays celebrated with family and friends. For others, it’s all about one special day in particular.

 Celebrating 15 Years Protecting Children's Health & the Environment

 The Deirdre Imus Environmental Health Center®  - When you are among the first voices to speak out on an issue, it’s difficult to know if anyone is listening. When I founded The Deirdre Imus Environmental Health Center® at Hackensack University Medical Center fifteen years ago, concern about our children's health being impacted by toxic exposures in the environment was not the hot button, trendy issue it is today.  Read more...

 

Deirdre's Dish Pick

 

 Imus Ranch Alfredo Sauce: Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys - Alfredo sauce is traditionally served over pasta, but it’s equally delicious on top of rice or vegetables.  The original version is made with heavy cream and full-fat cheese.  Ours is just as delicious, but a great deal healthier.
 

If you have a fond memory from your childhood about some of the dishes we post please click here to contact us, we would love to hear your story.

If you have a Healthy Recipe that you enjoy and would like to see others indulge in, please share it with us: Deirdre.Imus@hackensackmeridian.org - You may have your recipe posted live on my Recipe Page! 


Deirdre's Book Pick Of The Week

 

 ADHD Nation: Children, Doctors, Big Pharma, and the Making of an American Epidemic - by Alan Schwarz - The groundbreaking and definitive account of the widespread misdiagnosis of attention deficit hyperactivity disorder—and how its unchecked growth over half a century has made ADHD one of the most controversial conditions in medicine, with serious effects on children, adults, and society.


    Support The Deirdre Imus Environmental Health Center

The Deirdre Imus Environmental Health Center® is devoted to the health and well-being of children, their parents and the general public. Donations to the Environmental Health Center will support research on children's environmental health.

 

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The Imus Ranch Foundation

With the closing of The Imus Ranch For Kids with Cancer, The Imus Ranch Foundation was formed to donate 100% of all donations previously devoted to The Imus Ranch for Kids with Cancer to various other charities whose work and missions compliment those of the ranch. The initial donation from The Imus Ranch Foundation was awarded to Tackle Kids Cancer, a program of The HackensackUMC Foundation and the New York Giants.  In addition, once the Imus Ranch for Kids with Cancer is sold, 100% of those funds will be contributed to The Imus Ranch Foundation.

Warner's Sports Corner

Red Sox Clinch AL East Title -The division title was theirs after the Orioles rallied to beat the Blue Jays 3-2 in Toronto on Hyun Soo Kim’s two-run homer. The Red Sox are taking care of business in New York too, leading the Yankees 3-0 in the 9th.

Tebow homers in 1st at-bat for Mets in instructional debut - Tim Tebow made a powerful first impression for the New York Mets instructional league. The former NFL quarterback homered on the first pitch he saw Wednesday in his instructional league debut, against the St. Louis Cardinals.

Mets Beat Marlins - Jay Bruce hit his 32nd home run, James Loney also homered and the Mets helped thier NL wild-card chances by beating Miami 5-2.

Recent Guests:

    Imus Ranch Recipes

    Thursday
    Sep122013

    Baked Eggplant Fingers

    Ingredients

    • 2 medium sized organic eggplant(1-2 T salt), sweated and cut into strips or wedges
    • ½ cup gluten free flour
    • 3 organic eggs, beaten or 3 T flax and ½ cup water
    • ½  c non dairy milk
    • 2 cups gluten free bread crumbs
    • 1 cup organic corn meal or crushed  organic  corn chips (this is a good use for the crumbs and broken chips at the bottom of a bag J)
    • 2 t granulated garlic or garlic powder
    • 2 t onion powder
    • ½ t cayenne
    • 1 T oregano
    • 1 T basil
    • ½  t sea salt or pink salt

    Directions

    Preheat oven to 400F

    Cut eggplant into ~1” thick rounds and lightly salt each side

    Place salted eggplant in colander or on rack for 20 to 30 minutes and allow the salt to draw out excess water and any bitterness.

    While waiting for eggplant, combine the breadcrumbs, cornmeal/corn chips, garlic, onion, cayenne, oregano, basil, salt and pepper in a bowl. Mix well and place and even layer of this mixture into a shallow dish or bowl for use in coating the fries.

    Beat together the 3 eggs or flax/water mixture and non dairy milk in a separate bowl

    Use clean kitchen towels or paper towel to firmly press the sweated eggplant to remove salt and water that has been drawn out.

    The eggplant should appear to have shrunk just a bit and be dry on the outside.

    Put the gluten free flour in a bag or large bowl and place a large handful of the eggplant into flour. Shake bag or toss with hands to distribute and light, even dusting of flour on each strip of eggplant.

    One by one dip the flour dusted eggplant into the egg mixture making sure the batter coats all parts of each strip.

    Place the eggplant into the pan of breadcrumbs and using your hand or a spoon to sprinkle breadcrumbs over the strips so all strips are well coated.

    Place breaded eggplant onto baking sheets as they are finished, leaving a bit of room between them to ensure even cooking/browning.

    Bake for 12-18 minutes, flipping once or twice, until golden brown and crispy. Serve with your favorite dipping sauce.

    *Try using your favorite herb and spice combinations in flavoring the breadcrumbs to appeal to your personal taste.

    Monday
    Sep092013

    Vegan Whipped Topping (for use with Velvety Chocolate Red Quinoa Layer Cake)

    Ingredients

    • 1 T powdered vanilla bean/scraped vanilla bean or 2 t vanilla xtract
    • 4 tablespoons organic powdered sugar 
    • Optional 2 T organic unsweetened cocoa/cacao powder (if you desire a chocolate cream)

     

    Directions

    Make sure all components of recipe are well chilled including mixer attachments.

    Put coconut cream/creamer+oil in a chilled metal bowl with powdered sugar, vanilla and cocoa (if using).

    Whisk on medium high until mixture is light and fluffy, do not over mix. Use to frost cooled cake immediately or for what ever else you would like to dress with this delicious topping

    *you may also frost cake with  an organic whipped cream or natural whipped topping such as ‘True Whip’

    Monday
    Sep092013

    Velvety Chocolate Red Quinoa Layer Cake

    Makes 2 round 8” cakes

     

    Ingredients

    • 2 cups organic red quinoa, cooked (you may use white quinoa or any other variety as well)
    • 1/3 cup non-dairy milk or creamer
    • 4 organic eggs
    • 1 ½ cup organic coconut sugar
    • ¾ cup melted coconut oil
    • 1 T organic vanilla powder/scraped vanilla bean or 2t organic vanilla extract
    • 1 ½ t aluminum free baking powder
    • ½ t baking soda
    • 1 cup organic raw cacao powder or organic cocoa powder
    • Optional 1/8 t salt *provides a slight contrast to depth of chocolate flavor and the rich texture of the cake but is not necessary.

     

    Directions

    Preheat the oven to 350 degrees F. Lightly grease the 8-inch round cake pans and line the bottoms with parchment paper. *spring form pans work well

    Melt coconut oil in pan over low heat or in a warm oven until it begins to liquefy. Remove from heat and stir until the whole mass is melted. Let cool a bit before adding to batter mixture.

    Combine the eggs, non-dairy milk/creamer in a blender or food processor. Process until just combined.

    Add the cooked quinoa and melted coconut oil. Blend well until smooth.

    Whisk together the sugar, cocoa, baking powder, baking soda and salt in a large bowl until well combined.

    Add the contents from the blender and stir until a homogenous mixture is formed.

    Evenly distribute batter into the two cake pans and place on middle rack of oven for 25-30 minutes or until a knife or toothpick inserted in the center comes out clean.

    Remove the cake from the oven and cool.

    Once cool to touch invert the cakes onto racks to finish cooling before frosting.

    Monday
    Sep092013

    Baked Ranch Fries

    Ingredients

    • 5 Organic Potatoes cut into sticks or wedges, the smaller you cut them the shorter the cook time
      (Use approximately 1- 1 ½ medium-large sized potatoes per person *Yukon gold potatoes work well but you can use your favorite variety, even sweet potatoes!
    • ¼ cup organic virgin olive oil
    • 1 t salt
    • 2 t black pepper
    • Optional- 1 t cayenne pepper, 1 t garlic powder or any blend of herbs and spices that you like.  Be creative!

    Directions

    Preheat oven to 425 F

    Combine potatoes oil, salt, pepper and desired spices in a large bowl.

    Toss to coat each piece of potato in oil and spice mixture.

    Spread potatoes onto baking pans making sure they are evenly spaced and not touching.  *It is important to leave enough room in order for fries to crisp up properly

    Place pans in oven and bake for 45-45 minutes, depending on size. Stir fries every 10- 15 minutes to promote even cooking and prevent burnt edges.

    *If your oven has a convection setting, use it.  The circulation of air really helps the fries to crisp up and brown nicely.

    Thursday
    Sep052013

    Japanese Kinpira Gobo (Burdock Root) Salad

    Ingredients

    • 1.5-2 foot section of Organic gobo (burdock root) or several pieces to match equivalent length, cut into matchsticks/julienned
    • 1 medium carrot, cut into matchsticks/julienned
    • 1-2 T sesame seeds
    • 1-2 T toasted sesame oil
    • 1 T coconut syrup/sugar or equivalent sweetener
    • 1.5 T mirin
    • 1 T tamari or shoyu soy sauce
    • *Optional but strongly suggested 1 T Crushed Red pepper
    • *Optional 2 T vegan dashi (kelp, dulse seaweed broth)
    • *Optional 1 t grated  organic ginger

     Directions

    Wash and peel burdock and carrot. 

    Fill a bowl with cool water in which to place cut burdock and carrot to soak.

    Cut burdock and carrot into matchstick sized pieces, julienne and place into cold water.  Allow to soak for a few minutes in several changes of water.

    Place 1 T sesame oil in frying pan over medium heat and add carrot and gobo (burdock). Sauté for ~5 minutes or until the vegetables start to become slightly cooked.

    Add mirin, sweetener, soy sauce and dashi.  Sauté while stirring until most of the liquid had reduced. Turn down to low heat.

    Add remaining sesame oil, sesame seeds and chilies. Sauté about one minute more.  Remove from heat. 

    * This dish is delicious served warm or cold, with maki rolls, rice dishes or even a fresh salad!

    *Burdock is the delicious root of what most consider to be a common weed.  It is extremely nutrient dense and contains a wide array of trace minerals.  For this reason, it has enjoyed much esteem and many indications in traditional medicine and is considered a blood-cleansing/purifying herb in said school of thought.