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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


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.