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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! 
 

 

Take a Vacation From Stress - By Deirdre Imus-July 2016 - Summer evokes a sense of nostalgia in most of us: carefree days and nights spent on the beach, chasing lightning bugs in the yard, licking melted ice cream off sticky fingers. The weather was warm, time was irrelevant, and homework non-existent. It was all so exciting, and full of possibility.  Read more... 

 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

 

Steamed Broccoli with Lemon and Parmesan - Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys - I recommend using all organic non GMO ingredients. In addition to being deliciously simple to prepare, broccoli is also one of the best nutrition choices around. Loaded with fiber, 1 cup of broccoli also provides about 10 percent of the daily value for calcium. And in this particular broccoli recipe, the garlic and lemon flavor combination ensures a terrific low-fat side dish that goes well with almost any main course.

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

 

Grit: The Power of Passion and Perseverance - In this instant New York Times bestseller, pioneering psychologist Angela Duckworth shows anyone striving to succeed—be it parents, students, educators, athletes, or business people—that the secret to outstanding achievement is not talent but a special blend of passion and persistence she calls “grit.”


    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.

Warner's Sports Corner

2016 PGA Championship Opening Day: Dustin Johnson implodes, Phil Mickelson salvages round

Leo Santa Cruz's biggest fight became much tougher - Leo's 56-year-old father underwent chemotherapy and spinal surgery and was in a wheelchair for some time. All the while, Leo was forced to focus on the biggest fight of his own life, a matchup against fellow undefeated champion Carl Frampton.

McGregor Posts Video of Drug Test - Conor McGregor, advocate for a clean UFC, posts revealing video of USADA drug test

Sale loses in White Sox return - The Cubs did just enough against the White Sox ace in his six innings and rode their own pitching to a 3-1 victory Thursday night in Chicago's rivalry series.


Recent Guests:

    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.