Choosing Health

June 5, 2012

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Tami Simon speaks with Dr. Mark Hyman, a leading authority on the integration of conventional and alternative medicine. Dr. Hyman is the medical editor at The Huffington Post, serves on the advisory board of The Dr. Oz Show, and is the author of four New York Times bestsellers, including The UltraMind Solution. With Sounds True, he has created The Detox Box and the audio program UltraCalm. In this episode, Tami speaks with Mark about why so many people are discovering that they are allergic to gluten and dairy, how we can make healthy choices so our home and workplace can be “safe zones,” and why we must seek collective solutions and social support for the changes we need to make in our lives. (55 minutes)

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Choosing Health

Tami Simon speaks with Dr. Mark Hyman, a leading authority on the integration of conventional and alternative medicine. Dr. Hyman is the medical editor at The Huffington Post, serves on the advisory board of The Dr. Oz Show, and is the author of four New York Times bestsellers, including The UltraMind Solution. With Sounds True, he has created The Detox Box and the audio program UltraCalm. In this episode, Tami speaks with Mark about why so many people are discovering that they are allergic to gluten and dairy, how we can make healthy choices so our home and workplace can be “safe zones,” and why we must seek collective solutions and social support for the changes we need to make in our lives. (55 minutes)

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Raw Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

From the book, Whole Girl by Sadie Radinsky

Yield: 8 servings

 

INGREDIENTS:

CRUST

  • 1 ½ cups roasted pecan pieces 
  • 2 Tbsp monk fruit maple-flavored syrup or pure maple syrup
  • 1 Tbsp coconut oil, melted

 

FILLING

  • 2 cups raw cashews or cashew pieces, soaked overnight in 4 cups of water, then rinsed
  • 1 cup freeze-dried or fresh blueberries
  • ½ cup coconut cream, from the top of a chilled 13 1/2-ounce can of full-fat coconut milk
  • 2 Tbsp monk fruit maple-flavored syrup or pure maple syrup
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp coconut oil, melted 
  • 1 cup fresh blueberries

 

INSTRUCTIONS:

CRUST

  1. Line the bottom of a 6-inch springform cake pan with a circle of parchment paper and set aside.
  2. In a high-speed blender, blend together the crust ingredients just until it forms a dough-like consistency. It might help to use your blender’s tamper, if you have one. Do not overblend or it will turn into pecan butter!
  3. Press the pecan crust evenly into the bottom of the cake pan and place in the freezer while you prepare the filling.

 

FILLING

  • Without washing your blender, combine the filling ingredients (except for 1 cup of fresh blueberries) and blend until completely smooth.
  • Pour the filling onto the frozen crust and top with 1 cup fresh blueberries. Place in the freezer for approximately 5 hours, or until it’s frozen through.
  • Using a butter knife, gently swipe around the inside of the pan to loosen the cake. Remove the cake from the springform pan. Slice and serve. Store any leftover cake in an airtight container in the freezer for up to 1 month. Thaw for 15 minutes before serving.

blueberry cheesecake

 

This recipe is featured in the young adult book, Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food by Sadie Radinsky.

 

sadie radinskySadie Radinsky is a 19-year-old blogger and recipe creator. For over six years, she has touched the lives of girls and women worldwide with her award-winning website, wholegirl.com, where she shares paleo treat recipes and advice for living an empowered life. She has published articles and recipes in national magazines and other platforms, including Paleo, Shape, Justine, mindbodygreen, and The Primal Kitchen Cookbook. She lives in the mountains of Los Angeles. For more, visit wholegirl.com.

 

 

 

 

whole girl bookSounds True | Amazon | Barnes & Noble | Bookshop | Indiebound

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Tahini Chocolate Chunk Blondies

Tahini Chocolate Chunk Blondies

From the book, Whole Girl by Sadie Radinsky

 

INGREDIENTS:

  • 1 large egg
  • 1 cup tahini
  • 1/4 cup coconut sugar
  • 3 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped dark chocolate
  • 1/2 tsp flaky sea salt (optional)

 

  1. Preheat your oven to 350F and line the bottom and sides of an 8 x 8-inch baking dish with parchment paper.
  2. In a large bowl, whisk together the egg and tahini just until combined. Whisk in the coconut sugar, maple syrup, vanilla extract, baking soda, and sea salt. Do not overmix. Gently fold in the chopped dark chocolate.
  3. Scoop the batter evenly into the prepared baking dish. Bake the blondies for 16 to 20 minutes, or until they’re golden brown and the center is just cooked through. Sprinkle the top with flaky sea salt, if using.
  4. Let the blondies cool for 10 minutes. Slice them into 9 large squares or 16 smaller squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

blondies

 

This recipe is featured in the young adult book, Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food by Sadie Radinsky.

 

sadie radinskySadie Radinsky is a 19-year-old blogger and recipe creator. For over six years, she has touched the lives of girls and women worldwide with her award-winning website, wholegirl.com, where she shares paleo treat recipes and advice for living an empowered life. She has published articles and recipes in national magazines and other platforms, including Paleo, Shape, Justine, mindbodygreen, and The Primal Kitchen Cookbook. She lives in the mountains of Los Angeles. For more, visit wholegirl.com.

 

 

 

 

whole girl book

Sounds True | Amazon | Barnes & Noble | Bookshop | Indiebound

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