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Deirdre's Corner

Green Your Cleaners This Spring: The doldrums of winter can feel endless, and though many of us remain mired in winter’s grip, spring is sooner than you think. With just under one month until the official start of the next season, it’s time to start thinking about spring cleaning. Whether this means cleaning out clogged closets or scrubbing the tub and tiles until they can shine no more, clearing your home of clutter and debris is beneficial to both physical and psychological well-being.

Co-CEO's of Hackensack Meridian Health Bob Garrett and John Lloyd appearance on the "Imus in the Morning" program.

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. 

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

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.

High Aluminum Found in Autism Brain Tissue: New Study Indicates that Widespread Exposure to Aluminum Is Setting the Stage for Catastrophic Neurological Damage 

Deirdre's Dish Picks


Ranch Tacos - Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys - I recommend using all organic non GMO ingredients - Seitan is sometimes called wheat meat because it’s made from gluten, which is the protein component of wheat with the starch removed.  There are recipes for making it from scratch, which is pretty labor-intensive, but luckily you can also buy it ready-made at most health food stores.  We love these meaty and cheesy tacos.

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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Inside Imus Control Center
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


    Autumn Spiced Gluten Free Waffles



    • 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)


    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.


    Ranch Spices



    Maple Nut Granola



    • 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


    • 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.)


    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.


    Millet/Quinoa Blueberry Muffins


    • 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


    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.


    Summertime Coleslaw


    • 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


    • 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


    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.