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Deirdre's Corner

Don't forget to catch Deirdre Imus on "The Deirdre Files" Wednesday mornings on Imus in the Morning! 

 

 

Dara Berger talks to the I-Man about her book, "How To Prevent Autism"   Click Here For The Interview! 

 


 

Deirdre's Book Pick Of The Week

 

  How To Prevent Autism by Dara Berger - The statistics are alarming and become more so every year. The Centers for Disease Control and Prevention estimates that 1 in 68 children have been identified with an autism spectrum disorder, making it one of the fastest growing developmental disorders in the United States. 

CDC Study Shows Up to 7.7 Times the Risk of Miscarriage After Influenza Vaccine: By Robert F. Kennedy, Jr. - The CDC has just published a seismic study (Donahue et al. 2017 Vaccine 35:5314) linking spontaneous abortions in women to flu vaccines.  The study reviewed data for the 2010-11 and 2011-12 flu seasons.  Women vaccinated with the inactivated influenza vaccine (IIV) in the 2010-2011 season were 3.7 times more likely to experience a spontaneous abortion within 28 days than women not receiving the vaccine. 

What You May Not Know About the Flu Shot: It’s “flu-shot season” again, and the U.S. Centers for Disease Control and Prevention (CDC) continues to push vaccines on the population (pregnant women and infants included), in a futile effort to prevent cases of influenza. Towards the end of every season, we hear from the CDC that the efficacy of the vaccine was 62% or 58% or lower. But it is even worse...

Back to School, Away from Toxins - by Deirdre Imus, August 10, 2017 - For countless American kids, back to school time means shopping for new backpacks, supplies, and outfits. For millions of families, especially those whose children have asthma and other health or learning issues, it also means ensuring that their child’s school won’t make them sicker, or interfere with their learning.   

Deirdre's Dish Picks


Broccoli and Cheddar Cheese Soup - By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys - Truly creamy and delicious, this velvety soup offers the perfect balance of vegetable and cheese flavors! The soup will keep in the refrigerator, tightly covered in a glass container, for two or three days. Reheat it over a very low flame to avoid scorching.

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.

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    Imus Ranch Recipes

    Thursday
    Sep052013

    Autumn Spiced Gluten Free Waffles

    Ingredients

     

    • 1 ½ cups gluten free all purpose flour
    • ½ t xanthan gum
    • 2 t baking powder
    • 2 eggs, or egg replacer equivalent to 2 eggs
    • 1 1/3 cups non dairy milk
    • 2 T coconut  oil, warmed until just reached liquid state
    • 2 T coconut nectar, honey, maple syrup or other liquid sweetener
    • 2 t vanilla powder or extract
    • 1 t cinnamon
    • ¼ t cardamom powder
    • ¼ t ginger powder
    • ¼ t nutmeg (preferably fresh grated)

    Directions

    Combine flour, xanthan gum, baking powder and spices. Stir together until ingredients are evenly distributed.

    In a separate bowl, beat togetehr eggs, milk and sweetener.

    While whisking, slowly add the melted coconut oil. *Make sure your liquid ingredients are around room temperature. The coconut oil will harden when added to a cold mixture.

    Combine the dry ingredients mixture with the liquid ingredients mixture and beat until smooth.

    Ladle 1/4 - 1/2 cup of batter onto an oiled, piping hot waffle iron and press until ready.

    Serve with maple syrup, spiced apple sauce, fresh fruit or homemade jam or preserves.

    Friday
    Sep072012

    Ranch Spices

     

    Thursday
    Sep062012

    Maple Nut Granola

    Ingredients

    wet

    • 1 apple chopped
    • 1 cup chia seed
    • 1 cup flax seed
    • 6 large dates
    • 1 1/4 cup maple syrup (you may use a different liquid sweetener of choice)
    • 1 ½ Tablespoon vanilla
    • 1 teaspoon cinnamon
    • 2 teaspoons salt
    • 2 cups water

    dry

    • ¼ cup sunflower seeds (soaked and drained)
    • 2 cups almonds (soaked and drained)
    • 3 cups pecans (soaked and drained)
    • 1 cup pumpkin seeds (soaked and drained)

    *you may use other nut and seed combinations just maintain a similar ratio of nut/seed to wet ingredient mixture*

    added separately

    • 1 cup dried fruit (goji berry, mulberry, cranberry etc.)

    Directions

    Combine wet ingredients and blend until smooth.  Place into large bowl.

    Combine nuts and seeds in food processor and pulse to chop coarsely or chop by hand.

    Fold chopped nuts and seeds into wet mixture and stir until evenly coated.

    Add dried fruit.

    Spread on dehydrator tray and dehydrate at 110 degrees Fahrenheit for 24 hours. At this point break up granola by hand or crumble into processor and pulse a few times. 

    Place back in dehydrator until desired texture/crispness is obtained.

    Thursday
    Sep062012

    Millet/Quinoa Blueberry Muffins

    Ingredients

    • 1 cup cooked millet or quinoa (leftovers work great)
    • 1/3 cup non-dairy milk
    • 4 eggs
    • 2 teaspoons vanilla
    • 2/3 cup coconut oil
    • ¾ cup sugar
    • 1 cup gluten free all purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt/pink salt
    • 1 cup blueberries

    Directions

    Combine milk, egg, vanilla and process in blender or food processor.

    Add quinoa/millet and blend until smooth.

    Add coconut oil and blend until incorporated.

    Mix sugar, flour, baking powder, baking soda and salt in separate bowl.

    Add flour mixture to blender and blend once more until well mixed.

    Pour batter into bowl and fold in blueberries.

    Bake in lightly greased and floured muffin tins, or use muffin papers, at 350 degrees Fahrenheit for 16-18 minutes.

    Wednesday
    Sep052012

    Summertime Coleslaw

    Ingredients

    • 3 cups red cabbage shredded or finely chopped
    • 3 cups green cabbage shredded or finely chopped
    • 1 apple diced
    • ½ cup carrot shredded or finely chopped
    • ½ cup raisins
    • 2 Tablespoons chopped green onion
    • ¼ cup lemon juice
    • 2 tablespoons honey (optional)
    • 1 teaspoon sea salt
    • Freshly ground black pepper to taste

    Dressing

    • 1 cup raw cashew butter (or cashews that have been soaked ~8 hours)
    • 2 Tablespoons apple cider vinegar
    • 1 Tablespoon prepared mustard
    • ½ cup water
    • sea salt and black pepper to taste

    Directions

    Combine cabbage, apple, raisin carrot and lemon juice and honey.

    Prepare dressing by blending cashew butter (or soaked cashews), apple cider vinegar, mustard, water and black pepper until smooth.

    Fold dressing into cabbage mixture until everything is well coated.

    Season with sea salt and fresh black pepper to taste and chill before serving.