Cooking Blog

Dr. Marc Halpern, Director of the California College of Ayurveda, interviews with host of "Physician of the Soul," Gabriel Cousens, M.D., on

"Ayurveda for a Whole Life"

Shares an Upbeat and Informative Hour on the Ancient and Modern Art

TIME: 10am-11am PST  (1 p.m. Eastern)
and Archived in Case You Miss It!
DATE: Friday, December 1, 2006
HOW: Listen FREE on www.WorldTalkRadio.com

Host of Physician of the Soul is Gabriel Cousens, M.D., M.D.(H), Diplomate of Ayurveda, Dip. American Board of Holistic Medicine, who is the founder and director of the Tree of Lief Rejuvenation Center and the author of "Spiritual Nutrition" and "Conscious Eating."  Physician of the Soul is broadcast weekly from the Tree of Life Rejuvenation Center on different topics for an inspired whole life.

Source:Ayurveda College's Dr. Halpern on "Physician of the Soul" Friday!

Dr. Marc Halpern, Director of the California College of Ayurveda, interviews with host of "Physician of the Soul," Gabriel Cousens, M.D., on

"Ayurveda for a Whole Life"

Shares an Upbeat and Informative Hour on the Ancient and Modern Art

TIME: 10am-11am PST  (1 p.m. Eastern)
and Archived in Case You Miss It!
DATE: Friday, December 1, 2006
HOW: Listen FREE on www.WorldTalkRadio.com

Host of Physician of the Soul is Gabriel Cousens, M.D., M.D.(H), Diplomate of Ayurveda, Dip. American Board of Holistic Medicine, who is the founder and director of the Tree of Lief Rejuvenation Center and the author of "Spiritual Nutrition" and "Conscious Eating."  Physician of the Soul is broadcast weekly from the Tree of Life Rejuvenation Center on different topics for an inspired whole life.

Source:Ayurveda College's Dr. Halpern on "Physician of the Soul" Friday!

FIND THE FRESHEST CHICKEN BREAST ORGANIC OF COURSE
OLIVE OIL EXTRA VIRGIN IN A PAN MED HOT WITH CHUNKS OF GARLIC
ROLL THE MOIST CHICKEN IN QUINOA FLOUR COOK TILL BROWN
SERVE OVER SHORT GRAIN BROWN RICE

LOVE YOURSELF WITH STEAMED ORGANIC ALMOST RAW VEGGIES

MY FAVORITE ET VOUZ?

Source:IS fried chicken OK?

Curried Apple Couscous

I suspect you could make this with plums with good results as well.

4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.

FROM:
http://www.101cookbooks.com/archives/001509.html

Source:Curried Apple Couscous

1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
6 skinned and boned chicken breast halves 
Mustard Sauce (see sauces, dips, etc)
3 tablespoons macadamia nuts, chopped 
Mango Salsa (see sauces, dips, etc)

Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.

Remove chicken from marinade, discarding marinade.

Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts. Serve with Mango Salsa.

Yield: 6 servings

Source:Macadamia-Mango Chicken