https://www.terrymasonmd.org/ for more information

Terry Mason, MD, is a retired board certified urologist, and was Chief Medical Office of the Cook County Health System. He championed holistic approaches to health management, the role of families in building healthier communities and the elimination of health disparities for underserved communities.

Dr. Mason was responsible for leading public health programs and services for one of the nation’s largest metropolitan health departments. He shares his holistic approach to health as an internationally recognized health educator and an inspirational speaker, and also on his popular radio show, which is on WVON 1690AM. It’s called “The Doctor in the House.” He’s been doing it for more than 21 years. And Terry is a champion of helping bring health education, and nutritional awareness, and opportunity, and access into all of the communities that need it the most.

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Persimmon-Kumquat Pudding with Coconut Whipped Cream

Culinary Inspirations: From Gourmet to Pret-a-Manger. We CAN have nice things! +Cooking Demo

Serves 6

For the pudding:

4 very ripe Hachiya persimmons or 5 Fuyu persimmons, allowed to soften

¼ lb. kumquats, whole, about 10

1-2 TBLS Dr. Fuhrman’s Blood Orange vinegar, or lemon juice, or to taste

Coconut water or orange juice (optional to facilitate blending)

For the coconut whipped cream:

1 ½ cup nuts of choice (cashews, macadamias, walnuts, hemp, or a combination)

1 TBLS unsweetened flaked coconut

12 deglet noor dates, pitted

Coconut water (as needed to facilitate blending)

Optional: 1 teaspoon, Dr. Fuhrman’s Coconut Vinegar, or coconut extract

Optional garnishes:

Unsweetened shredded coconut, raw or lightly toasted

6 kumquats, cut into pinwheels and seeded

In a high-speed blender, puree the pudding ingredients until smooth, adding coconut water or orange juice as needed to facilitate blending. Place in 12 individual serving dishes (martini glasses make a nice presentation).

Likewise, puree the coconut cream ingredients until smooth, using coconut water to facilitate blending. Spread a layer of the coconut cream over the persimmon pudding and chill for at least 2 hours. Garnish with unsweetened shredded coconut and some kumquat pinwheels.

Nutritarian Vinaigrette (Basic Recipe)

½ cup vinegar or citrus juice (any flavored vinegar, balsamic, sherry, lemon juice, lime juice, Yuzu, verjus, etc)

1 cup water

2 teaspoons arrowroot powder, dissolved in an additional ¼ cup cold water

Bring the vinegar and the cup of water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let cool to room temperature. Refrigerate until ready to use. Makes about 1 ½ cups, approx. 6 servings.

Today I was inspired by John Allen Mollenhauer, known as John Allen or by his initials “JAM,” who has been eating a plant-based diet for more than 30 of his 51 years of life. An optimal living professional, a health and performance, lifestyle coach, author, and entrepreneur; JAM also contracted and survived a serious case of COVID 19 in March. What makes this story so interesting is that if a guy like John Allen can get it, anyone can get it. What he talks about in our discussion is how he steered clear of the fear and got COVID clear and fully back in the game in 3 weeks, not by waiting around for a lifesaving medicine, but by ratcheting up an already optimized lifestyle.

This interview will help you understand the impact of this virus on even a healthy person with a poignant insight into why he thinks he contracted the virus…during a time period of excess stress. Since reading about the impact and death rate from the virus in people not just over the age of 65 but from 18 to 49, in his own hometown, JAM has been sharing his experience and what doctors told him during his weakest period was the only solution—getting healthy again.

Today I had a chance to catch up with New York Times bestselling authors and stars of the documentary Forks Over Knives Dr. Matthew Lederman and Dr. Alona Pulde about optimizing health, wellbeing, and connection using their unique program they developed for their new venture Kinectin.com.

Matt and Alona specialize in optimizing health and making life better for their clients. They started using nutrition and lifestyle medicine to reverse disease and improve wellbeing when they coauthored “Keep It Simple, Keep It Whole.” From there they founded Transition To Health, Inc and Exsalus Health & Wellness Center where they helped patients reverse disease that conventional medicine could not.

They were featured in the film “Forks Over Knives” and co-authored the New York Times Bestseller “The Forks Over Knives Plan” and “Forks Over Knives Family.” In 2010 they joined Whole Foods Market, creating their lifestyle-improvement program and leading various other health and wellness projects. Together with John Mackey, the CEO and co-founder of Whole Foods Market, they coauthored, “The Whole Foods Diet” and “The Whole Foods Cookbook.”

As Vice Presidents at Whole Foods Market they led the initiative to establish comprehensive medical and wellness centers and develop a self-insured health plan and health system partner network designed to optimize all aspects of employee health in a comprehensive, integrated program. In 2020 they transitioned out of their roles at Whole Foods Market to devote their full time to their new venture, Kinectin.

Alona Pulde, MD is a board-certified practitioner of Acupuncture and Oriental Medicine and Family Medicine Physician. Matthew Lederman, MD is a board-certified Internal Medicine physician and Center for Nonviolent Communication Certified Trainer Candidate. Matt and Alona are married and live in San Diego, California with their two daughters, Kylee and Jordan.

for more information please go to www.kinectin.com and Click "about us"

Thank you for watching.

Love & Kale,

Chef AJ

Chef AJ interviews Dr. Alona Pulde and Dr. Matt Lederman, authors of The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet.

Remission of 'Incurable Disease' in Plant-based Processed Food Addiction Recovery.'

Once upon a time, the tobacco industry took over Kraft, Nabisco, and General Foods and secretly addicted millions of people to processed foods. Sadly, the addictive consumption of processed foods resulted in an epidemic of physical, mental, emotional, and behavioral diseases. Millions of people died.

Today’s episode features a panel discussion with plant-based Addiction Reset Community (ARC) managers and members who have overcome their food addiction and as a result have seen their diet-related diseases go into remission.

Participating members:

Heather Hewett, Board Certified Traditional Naturopath, Clinical Nutritionist, author of Natural Health Simplified, Director of Addiction Reset Community and Addiction Reset Community FARA-Certified Manager

Jamie Morgan Reno, MBA, ICF-PCC, Speaker, Author, Health Coach and Leadership Development Professional

Brenda McGinley, MSM, Health & Wellness Coach (Specializing in WFPB eating), ARC Manager.

Cathy Fleming, ARC Manager Trainee Outreach Manager, ARC Manager.

Joan Ifland. Dr. Ifland has been creating breakthroughs in recovery from food addiction from 1999 with the publication of her first popular book. In 2018 her textbook was published, Processed Food Addiction: Foundations, Assessment, and Recovery (CRC Press) and she founded the online peer support, The Addiction Reset Community (ARC). The textbook is the first academic publication describing how to diagnose and treat processed food addiction, as well as establishing the scientific basis for the disease.

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world.

Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines.

Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis.

Registered Dietitian Kayli Anderson is the founder of the site Plant-Based Mavens, a hub for women and the healthcare providers who care for women to get evidence-based guidance on plant-based nutrition, hormone health, pregnancy, and more. Kayli is Board Certified in Lifestyle Medicine and has completed professional training in women's integrative medicine, herbal medicine, and natural foods cooking. She has co-authored two lifestyle medicine textbooks including the first one on women’s health, Improving Women's Health Across the Lifespan.

Today Registered Dietitian Kayli Anderson will teach you how to have a healthy, happy plant-based pregnancy and why it might be the best choice for you and your baby.

Learn more about Plant-based Mavens: https://plantbasedmavens.com

Plant-based Pregnancy Resources: https://plantbasedmavens.com/favorites

Plant-based Basics For Women Course: https://kaylianderson.com/plant-based-basics

Instagram: https://www.instagram.com/plantbasedmavens/

Find a plant-based dietitian:

https://plantbaseddocs.com

https://www.eatright.org/find-a-nutrition-expert?type=telehealth (filter by specialty: "Vegetarian and Plant-Based Nutrition")

Position Paper of the Academy of Nutrition and Dietetics on plant-based diets to share with a skeptical provider:

https://higherlogicdownload.s3.amazonaws.com/THEACADEMY/859dd171-3982-43db-8535-56c4fdc42b51/UploadedImages/VN/Documents/Position-of-the-Academy-of-Nutrition-and-Dietetics-Vegetarian-Diets.pdf

Kayli Anderson MS, RDN, ACSM-EP, DipACLM

Certified Intuitive Eating Counselor

blog: Plant-Based Mavens

website: kaylianderson.com

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world.

Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines.

Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis.

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world.

Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines.

Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis.