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Imus in the Morning 

June 1st, 1968 - March 29th, 2018


Deirdre's Corner

Let's Protect Our Kids and Our Planet: My life’s work, and that of The Deirdre Imus Environmental Health Center, has been devoted to identifying and reducing toxic environmental exposures to protect and improve children’s health. And yet, a report released just last year from the World Health Organization (WHO) implicated unhealthy and polluted environments as causing a quarter of all deaths in children under five years old.  

Exclusive Interview: Deirdre Imus Is on a Mission to Save Our Kids and Remove Toxins - Alpha Rising spent time with Deirdre Imus and got an exclusive tour of the Deirdre Imus Environmental Health Center at Hackensack University Medical Center in NJ. Bottom Line: The more we remove poisonous toxins, the more we save our kids' lives. 

The Deirdre Imus Environmental Health Center - Hackensack Meridian Health Honored as an Environmental Conservation Champion of Good Works by the Commerce and Industry Association of New Jersey

 

Deirdre's Book Pick Of The Week

Methylation Diet and Lifestyle by Dr. Kara Fitzgerald & Romilly Hodges, MS, CNS - The “dance of methylation” extends far beyond supplementing with B12 and methylated folate. Indeed, long term outcome studies using this approach are lacking, and research suggests caution is advised with regard to imbalanced hypermethylation. However, much can be done to safely support methylation balance.

Deirdre's Dish Picks

 

Easy Memorial Day Potato Salad: Recipe and photo courtesy of Ellen Troyer and the Biosyntryx Staff - This coming long weekend will also be the official start of the summer 2018 picnic season. Our Biosyntrx staff agreed that this is their favorite 'go to'  potato salad recipe since it’s easy, safe, and the flavors compliment other picnic foods without overpowering.

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.

 

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.

Imus Ranch Recipes

Thursday
Sep052013

Summer Sunset Ice-Pops

Ingredients

  • 4-6 cups organic orange juice (preferable fresh squeezed)
  • 1 cup organic raspberries
  • 1 cups organic strawberries

 

Procedure

Blend Orange juice, and berries in blender or food processor until pulverized and well combined.

Pour into desired mold, add sticks and freeze until hardened.

Thursday
Sep052013

Glorious Green Ice-Pops

Ingredients

  • 1 cup organic spinach or chard
  • ½ cup organic  kale or baby collard greens
  • 2-3 organic  bananas
  • 2-3 cups organic  pineapple
  • 1 ½ cups purified water or coconut water

 

Procedure

De-stem greens and chop.

Peel and chop pineapple.

Place fruit and greens into blender and food processor starting slowly and increasing speed until well pulverized.

Add water/coconut water slowly and blend.

Place in popsicle mold and freeze until hard.

 

Thursday
Sep052013

Watermelon Strawberry Popsicle

Ingredients

  • 2-3 cups ripe organic strawberries
  • 1-2 cups organic watermelon
  • *optional, 2-3 organic dates to increase sweetness

 

Procedure

Deseed watermelon if necessary.

Place berries and watermelon in blender and blend until well pulverized.

Pour into desired mold and place in freezer for several hours until frozen hard.

 

Thursday
Sep052013

Watermelon Mango Pineapple Popsicle (The Rancher)

Ingredients

  • 2 cups organic watermelon
  • 1 cup ripe organic mango
  • ¼- ½  cup organic sweet pineapple

 Directions

Juice all ingredients and stir together

Place in popsicle mold, ice cube tray, paper cups with popsicle sticks….

Place in freezer for several hours until frozen hard.

*If you do not have a juicer you can blend ingredients in blender or food processor until well pulverized and combined.  At this point you can strain the mixture through flour sack cloth, cheese cloth, a fine mesh sieve or even an old clean cotton tee shirt.  You may also make popsicles without straining out fiber but know that this will lead to a different texture and less sweet flavor in your finished product.

Thursday
Sep052013

Very Vegetable Lasagna

Yields-one 13x9x2 pan/Preheat oven to 350 F

Ingredients

  • 1 package of organic gluten free lasagna noodles (Tinkyada brand is the ranch favorite)
  • 2-3 cups of organic, grass fed cheese, mozerella, parmesan or your favorite variety. To make a vegan version you may also use a vegan cheese substitute, ¼ to ½ cup of nutritional yeast or omit the “cheese” altogether. *We like to use a cheese called Tumbleweed by 5 Spoke Creamery, which is a semi hard cheese with a somewhat parmesan-like, aged cheddar flavor. It is delicious.
  • 2-4 T organic extra virgin olive oil
  • 1 large yellow onion ~2 cups chopped
  • 3-5 large cloves of garlic
  • 1 organic sweet red bell pepper, chopped finely
  • ~8 lb Fresh Organic Tomatoes *Use the freshest tomatoes possible for best flavor.  We use ours fresh picked from the garden.
  • 1 cup Sundried tomatoes *You may skip this ingredient if not convenient though it does add a punch of vivid flavor and another layer of tomato essence to the sauceJ
  • ~1 cup of tomato paste *Try to find minimally processed tomato products that are packed in glass instead of cans.  Bionaturae sells a line of organic tomato products in glass jars that are of good quality.
  • ½ cup fresh basil, chopped *Two Tablespoons of dried basil may be used instead but will yield a significantly different flavor.
  • ¼ cup fresh parsley, chopped
  • 2 t dried tarragon
  • 2 t dried oregano and or thyme
  • 1 t powdered/cracked fennel seed
  • 1t dried marjoram
  • 1 t sea salt or pink salt
  • 1 t fresh ground black pepper
  • *Optional  2t to 1T balsamic vinegar, organic coconut sugar/syrup or other sweetener  *The sweetness of the balsamic or sugar can help to balance the acidity of the tomatoes depending on the variety used.  This is best added last, once the flavors of the ingredients in the sauce have had time to comingle and any sweetness in the tomatoes has been allowed to develop.  If the sauce tastes a bit flat or tart at this point, then you may want to add this bit of sweetness.
  • ~4 lbs  of Spinach or Chard
  • 1 medium zucchini, ~2 cups coarsely chopped

Directions

Sauce

Start sauce by sautéing 1.5 cups chopped onion in ~2 T olive oil on medium low to medium heat in large saucepan for 3-5 minutes. 

Add garlic and bell pepper and sauté 3-5 minutes more.

Add herbs and spices and stir till combined.

Add fresh tomatoes, tomato paste, sundried tomatoes as well as salt and pepper.

Bring all ingredients up to heat, a low simmer, and then turn the temperature down to low and cover.

Allow sauce to cook for about an hour stirring intermittently. If sauce seems watery nearing the end of cooking, uncover and allow some of the liquid to evaporate.

Noodles

While the sauce is cooking boil a large pot of salted water for lasagna noodles. *The greater the volume of water is to the volume of pasta, the better the pasta will cook.

When water is boiling gently place lasagna noodles into pot and let cook for 12-13 minutes stirring gently every few minutes.

Strain noodles in colander carefully as to not break or shred noodles. Rinse gently with cool water. *I find it helpful to lay noodles out on clean kitchen towels once they are rinsed and cool enough to handle.  This prevents them from sticking together in colander which may result in breakage.

Filling

In another saucepan or large frying pan heat 1-2 T of olive oil and add the remaining chopped onion. Sautee ~5 minutes of medium low heat.

Add garlic, zucchini and basil. Sautee for 5 minutes more.

Add spinach and or chard and sauté, stirring for a few more minutes then cover and let cook until wilted. ~3-5 minutes

Allow this mixture to cool until able to be handled. You may transfer it to a bowl to expedite this process.

Once cooled press out most of the excess water in the vegetable mixture.  This concentrates flavor and gives a better texture to the finished product. *The liquid may be saved and used to start a soup or in other recipes calling for vegetable broth or stock.

Assembly

Ladle several cups of sauce into the bottom of lasagna dish

Place a layer of noodles on top of sauce to cover the whole area of the dish.

Sprinkle a scant fistful of cheese over the noodles and then add a layer of pressed filling mixture.

Sprinkle another scant layer of cheese and then spread a few more ladles of sauce over top of vegetable/cheese layer.

Add another layer of noodles, cheese, vegetable sauce.

You may make as many layers as you please dependent on the size of you pan and the amount of noodles, filling sauce you have.

Finish the lasagna with a layer of noodles and ample sauce. Reserve a bit of cheese to sprinkle on the top in the last 5-10 minutes of baking.

Bake at 350 F for 20 to 25 minutes. Sprinkle remaining cheese on for last few minutes of baking.