Pasadena personal chef service, Om Chef posts food news, research, recipes, resources and experts on how, why and what to eat for ultimate taste, optimum health and environmental sustainability
Perfect for chemo days, a bento style boxed lunch with extra snacks and tummy calming teas, all neatly packaged in a travel friendly box. A delicious selection of om made, high protein and nutrient dense comfort foods created for the uniques needs of those receiving or recovering from chemotherapy or radiation. Fresh, organic, nutrient dense, low sugar and high protein, soups, wraps, nut breads, nut and seed bars, yogurts, custards and granolas.
Delicious variety in small portions.
All Om cuisine is Om made, nothing prepackaged, gmo and preservative free, zero refined sugar and refined grains. Delivery available in Pasadena, Ca.
When ordering please specify omnivore, vegetarian, vegan and if raw foods are allowed.
Dr. Dean Ornish wants you to live longer, and have more fun while you're at it. He's one of the leading voices in the medical community promoting a balanced, holistic approach to health, and proving that it works. The author of Eat More, Weigh Less and several other best-selling books, Ornish is best known for his lifestyle-based approach to fighting heart disease.
His research at the Preventive Medicine Research Institute (the nonprofit he founded) clinically demonstrated that cardiovascular illnesses -- and, most recently prostate cancer -- can be treated and even reversed through diet and exercise. These findings (once thought to be physiologically implausible) have been widely chronicled in the US media, includingNewsweek, for which Ornish writes a column. The fifty-something physician, who's received many honors and awards, was chosen by LIFE Magazine as one of the most influential members of his generation. Among his many pursuits, Ornish is now working with food corporations to help stop America's obesity pandemic from spreading around the globe.
Mushroom (maitake, shiitake,crimini) Walnut and Herb Terrine
Ultra yummy, holds for about a week, excellent meat substitute and if you have a family history of cancer this should be
A diet high in walnuts may significantly decrease a person's risk of breast cancer
- Marshall University School of Medicine
.Mushrooms as medicine is going mainstream with recent research results showing maitake and
shiitakes anti-cancer, antiviral and immune-enhancing properties, maitake may also reduce blood
pressure and blood sugar. A seven-year study funded by the National Institutes of Health of the use of turkey tail mushroom to boost immunity in women who had been treated for breast cancer.
"...Turkey tail mushroom has been found to be 100 per cent effective in suppressing prostate tumour development in mice during early trials, new Queensland University of Technology...."http://www.sciencedaily.com/releases/2011/05/110523091539.htm
1) supporting and strengthening your immune system 2) providing anti-inflammatory properties 3) providing anti-oxidant properties 4) restricting blood vessel growth feeding tumors ("anti-angiogenesis") 5) causing programmed cell death of cancer cells ("apoptosis") 6) providing antiviral effects 7) restricting the growth of pathogenic bacteria 8) assisting conventional anti-cancer drugs to work more effectively at lower doses
Mushrooms provide all these benefits, and they are not drugs. These are 'functional foods' and/or 'dietary ingredients,' which help support the immune system on a fundamental, multi-factorial level. Nature is a numbers game. We need all the support we can get as our immune systems and health are under assault from pollution, stress, contaminated food and age-related diseases as our lifespans increase.
Ruth Heidrich, Ph.D. has been a raw foodist for more than seven years. She holds a doctorate degree in Health Management and is a certified fitness trainer. She is an eight-time Senior Olympics gold medalist, a six-time Ironman Triathlon finisher, and has held three agegroup world records for fitness at the renowned Cooper Clinic in Dallas. She still competes in track, road races, and triathlons and has won more than 900 trophies and medals since her diagnosis of breast cancer in 1982. She is the author of A Race For Life, The CHEF Cook/Rawbook, several videos, and her most recent book, Senior Fitness. Dr. Heidrich is a founding member and pastpresident of VSH.
Filming and editing by Dr William Harris M.D. on October 21, 2006 at McCoy Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii http://www.vsh.org
There's so much conflicting information presented by so many "experts" in the field of nutrition. We need the simplest accurate concept of healthy eating. What can be more beautiful, simple and appealing than a rainbow in your garden. By attending this lecture with question period, you will become familiar with the beautiful and powerful science-based approach to nutrition that dramatically reduces your risk of cancer, diabetes, heart disease, and obesity, and which improves your quality of life and happiness.
Madhava Das holds a Certificate in Plant-based Nutrition from Cornell University & the T. Colin Campbell Foundation. He has studied nutrition for over 35 years. As a nutritional consultant and food healer, he has amassed a unique perspective on food and health. An accomplished speaker, Madhava is author of the book of the same title as his presentation: Forever The Rainbow: How The Colors Of The Garden Can Save Your Life.
You don't have to have whole wheat pasta to be healthy (and no one likes whole wheat pasta), just make sure the pasta is of good quality and only cooked al dente.....mushrooms really are magical, edamame is much better than soy isolates-edamame hummus will be on next weeks menu, and watch the clip below for more great info
Longevity isn’t just about exercising, it’s also about choosing the right diet. See the five foods that help you boost immunity, fight cancer and...
Om Chef downtown L.A. enlightened omnivore clients will find all ingredients for these salads cleaned and chopped in labeled glass containers conveniently located in their refrigerator...making this dish qualify as 'fast food' the enlightened omnivore way
Blue Foot, Black Trumpet,Shiitake, St.George, or Butter Bolete...............L.A. Funghi's got them!
Chef Dirk Hermann developed his passion for food and madness for mushrooms as a young boy growing up in the Bavarian Alps. Dirk's parents where restauranters who frequently traded with wild mushroom hunters for meals,andthe light to dark, sweet to bitter, famous Bavarian beers. Dirk continued this tradition as a chef and restaurant owner in his homeland as well as the US.
Dirk is known as the 'L.A. Funghi', and his remarkable assortment of mushrooms can be found at the Sunday Hollywood Farmers Market, and other local farmers markets..... For LA Funghi locations, recipes and the medicinal qualities of mushrooms go to Dirk's site L.A. Funghi.com
One of the simplest mushroom techniques of all, stuffed...
..and they can be stuffed with most anything.
Above is a simple mix of walnuts, spinach, basil, mushroom stems, and feta cheese,
and quickly broiled for 10-15 minutes.
'Kinda Like a Chef' blog has an ultra simple recipe for olive oil fried mushrooms using L.A. Funghi's mixed mushroom basket here
Love mushrooms? Love beer? Check out wild mushroom hunter and home brewer, Damon's 'Life with Beer' blog, for Chanterelle Belgium Ale
This Mediterranean Salad is a classic horiatiki/Greek salad gone wild.....Greek feta cheese, tomatoes, cucumber, red or gold bell peppers, Italian parsley, red onion, and Kalamata* olives from your favorite small producer are supplemented with carrots, purple cabbage, asparagus, mushrooms, avocado, romaine. and fresh flat leaf parsley, basil, and oregano ...most any vegetable can be added, this is what was on hand for this particular Mediterranean Salad.
Red onions and mushrooms may be marinated for an hour to mellow the onion.
To 3TB of Red Wine vinegar add 1tsp of honey, 1 tsp of dried oregano, 2 TB chopped fresh oregano, 1 minced clove of garlic, and 2 TB olive oil....add 3-4 sliced crimini mushrooms, and 1/4 thinly sliced red onion....allow to rest for one hour.
The marinade will be used as the dressing, and added to the final salad
Slice or chop tomatoes, cucumber, and vegetables available, toss with marinaded onions and mushrooms,
crumble in 2 oz of feta cheese, toss, and drizzle with marinade.
Serve with warm brown rice, pita bread or your favorite baguette
Salads are the time to be creative, go a little wild with your ingredient selection! No two salads should ever be exactly the same....
Just be sure to taste as you go along
serve with brown rice. shown: curry roasted cauliflower and ginger carrots
And the perfect use of all those yummy farmers market veggies broiled and roasted a few days ago..brushed with a little Balsamic vinegar and olive oil, placed under the broiler with a slice of provolone and served on a grilled La Boulangerie baguette
La Boulangerie's excellent breads are available at the Friday farmers market at the Bank of America Plaza in downtown Los Angeles
Cauliflower coated with curry and a splash of olive oil before roasting
The only thing better than this is the leftovers! Delicious salads and sandwiches are a promise when last nights roasted veggies are added to farmers market fresh mixed greens, or snuggled between slices of your favorite artisanal bread, such as or La Brea . Roasted veggies are one of those dishes that is even better the next day! Boulangerie
Pink lentils, shown above, cook in only 10 minutes, and are beautiful summer salad when gently tossed with nastursiams, marigolds and rose petals, and lightly dressed with a drizzle of hazelnut or almond oil and lemon juice
Lentils are an excellent source of protein, ultra easy to cook,
and are delicious warmed up and dressed with fresh herbs or curry,
or as a simple but perfect compliment to cooked whole grains such as brown rice...
..for the more carnivorous appetite serve lentils with grilled salmon or a broiled lamb kabob
Lentils come in a variety of colors and sizes,
they have an affinity for rice partly
due to the similar cooking times.
Shown here is a green unpeeled lentil available at
your local market with a cooking time of 30 minutes.
Herbs and spices to play up your lentils include, but are not limited to:
bay leaf, black pepper, black or green cardamom, cilantro, cinnamon, cloves, coriander, cumin, curry pwder, fresh ginger, mint, parsley, oregano, thyme, and turmeric
Turtle beans, aka black beans are ultra easy, cooking in just 2-3 hours they are the perfect bean for Mexican inspired meals. Cook with one or two carrots, a little chopped onion and during the last hour of cooking add generous dash of cumin and sea salt. Serve hot with fresh salsa and a cooked whole grain (shown with brown Basmati rice ), and/or fresh hot corn tortillas with shredded cheese........black beans pair well with beef, pork or chicken
Herbs and spices for black beans: assorted frsh/dried or ground chile peppers, bay leaf, cilantro, coriander, cumin, epazote, garlic, ginger, oregano, parsley, savory, thyme
The mighty mung bean may not be pretty, but it's amazingly yummy and gentle to even the most
sensitive tummys.
Shown here are split mung beans cooked with curry.
Also available whole, these require a longer cooking time,
and the whole mung (or moong) bean
can also be sprouted for your next stir fry calling for bean sprouts.
Mung beans luv ginger, cumin, cilantro, and whole or ground coriander
btw: Mung beans are really a pea
Dried black eyed peas cook in 90 minutes with nothing more than a little sea salt.
Black eyed peas luv the following herbs and spices: bay leaf, cayenne, chile peppers, cinnamon, cloves, coriander, cumin, ginger, and turmeric.
Cooked black eyed peas are delicious straight from the fridge topped with avocado and roasted tomato, as shown, or warm up the peas and serve with any whole grain. For the more carnivorous appetite, serve the peas as a side to meat, black eyed peas pair especially well with pork.
Why cook your own beans? Variety, flavor, choice of organic, much less sodium, and for some the number one reason, the dreaded 'gas'...home cooked beans are not nearly as gassy as store bought canned.
Cooked beans, peas and lentils can be stored 3-5 days in the refrigerator.
Storage containers shown are heavy glass by Pyrex. Glass containers are superior to the various plastic containers available as you have no worries about chemicals from the plastic leaching into the food. Pyrex glass containers are also very convenient, going from refrigerator to the oven or microwave with equal ease.
Dice sashimi grade Ahi, chop red or green onion, avocado, cilantro and tomatoes,
mince ginger, and garlic, combine in glass bowl and drizzle with soy or ponzu flavored soy sauce, and fresh lime juice.
....allow to marinate for 15 minutes before serving
A well made salad does not need the bottled, high in fat, calories, sodium, high fructose corn syrup, and preservative loaded dressings from Kraft...this is a sample of ingredients for a fab salad, the only limit is your imagination. A thoughtful blend of crisp and soft, crunchy and creamy, dry and juicy, sweet and savory, bitter and sour, and gently held together with a splash of olive oil and a double splash of complimentary vinegar, makes store bought salad dressings completely unnecessary.
Using a colorful mix of raw, cooked, semi-cooked, and pickled veggies, fruits, cooked and/or sprouted grains, beans and/or peas, nuts, and cheese provides a an exciting, never boring way to eat fresh and healthy.
All of the above mentioned ingredients can be cleaned, chopped, sprouted, pickled and/or cooked two or three days ahead and stored separately in the refrigerator. Ingredients may be used for a quick salad, heated and served with cooked whole grains such as brown rice, quinoa, wheat berry, or barley, or add some of these fab, and prepared ahead ingredients to a simmering broth for an instant and delectable soup.
Composing a beautiful meal of the tastes your body is craving is ultra easy and delicious with a little advance preparation. This is one of the secrets of optimum health, having delicious and good for you options ready to go when hunger strikes.
Veggies from downtown Los Angeles 7th and Figueroa Farmers Market, every Thursday from 10-3
All that fabulously fresh farmers market produce can be simply dressed in olive oil, whole garlic cloves, plenty of fresh herbs and roasted in a hot oven (450) for an awesome dinner tonight, and two or three more meals over the next several days.
After roasting, cool and refrigerate in sealed containers, ideally glass.
Roasted veggies turn simple mixed leaf lettuce in to a gourmet salad, sandwiched between artisan slices of bread with a few slices of chesses and grilled creates a superior hot sandwich, or gently rewarm the veggies and serve with a cooked whole grain such as kasha (buckwheat), brown rice or quinoa
Veggies shown here are from the 7th and Fig Farmers Market in downtown Los Angeles. Thursdays from 10-3
Perfect for chemo days, a bento style boxed lunch with extra snacks and tummy calming teas, all neatly packaged in a travel friendly box. A delicious selection of om made, high protein and nutrient dense comfort foods created for the uniques needs of those receiving or recovering from chemotherapy or radiation. Fresh, organic, nutrient dense, low sugar and high protein, soups, wraps, nut breads, nut and seed bars, yogurts, custards and granolas.
