We’re shaking things up this week, and combining our Grow and Heal sections in order to really pick Dr. David Miller’s brain. Dr. Miller is an MD and one of very few doctors in the US to be double certified in both pediatrics and Traditional Chinese Medicine. Needless to say, he is very impressive! He talks to Jill about his thoughts on feeding babies and infants. For the Cook section Jill catches up with Ann Ogden, founder of Cook For Your Life, who shows Jill how to make a scrumptious kale and apple salad!
Jill recently co-lectured a Doctorate program in Chicago with Dr. Miller. His unique set of skills and thorough wisdom of both Western and Eastern medicine makes him a fantastic resource for students, fellow practitioners, and especially parents. He runs an Integrative Chinese medicine practice in Chicago – if you live in the area and have questions concerning pediatrics we highly recommend that you seek him out!
In-between teaching students, they took a moment to sit down together to discuss his thoughts on feeding babies and infants. It’s no secret that parents want the very best for their children, but finding out what the best is can be overwhelming. There is so much information out there on how to raise your child: in books and blogs and videos and Facebook posts and on Twitter feeds, and… you get the point! It’ overwhelming! When should a baby have solid food? What should they really be eating in the first place? Should we avoid giving them certain foods in case they’re allergic? Dr. Miller aims to make the job a little bit easier by addressing some of these issues and offering his insight into these kinds of questions.
For the Cook segment of this week’s how we join Jill in a kitchen in Harlem with Ann Ogdon. Some of you may recognize Ann’s name, that’s because she’s been on the show before! Back on episode 24, Ann cooked us a light yet extremely nourishing chocolate and avocado moouse.
Ann is the founder of an organization called Cook For Your Life, which teaches cancer patients and (importantly) the people who take care of them to cook. Ann was diagnosed with cancer twice and it was her own experience that prompted her to give up a career in fashion and dedicate her life to helping other cancer patients nourish themselves.
Ann knows what it’s like to be a patient. She knows what it’s like not to have the energy to cook; what it’s like when treatment changes your taste buds and all the food that used to love suddenly tastes horrible. She wrote an amazing cookbook called Cook For Your Life, so amazing in fact that it was was nominated for a James Beard award! It’s full of easy, nourishing, and delicious recipes that will be a big hit with the family whether or not you’re recovering from an illness. On this week’s show Ann prepares a kale and apple salad with a mustard and Greek yoghurt dressing. Tune in to find out more!
• 3 tablespoons olive oil
• 1 tablespoon dijon mustard
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon cider vinegar
• 2 tablespoons whole mile or 2% Greek yoghurt
• 1 Apple, quartered, cored and thinly sliced
• 2 scallions,white and pale green parts only
• 1 bunch lacinato kale, stems stripped an leaves thinly sliced
• 1/4 cup walnuts, toasted and coarsely chopped, for garnish
Here’s what you do…
In a bowl, combine the olive oil, dijon mustard, salt, pepper, vinegar and greek yoghurt to make the salad dressing.
In the same bowl, add your sliced kale, apples and scallions. Toss salad and add garnish with nuts.