Your Supernatural Squad

A psychic-medium explains how to get guidance from your celestial team. A former cancer patient cooks a nourishing grilled shrimp and leek salad.

MaryAnn DiMarco is a psychic-medium who has been able to see the other side since she was child. She’s the author of a new book called Believe, Ask, Act where she explains how to tap into your “celestial team” to get advice. Jill asks her how we can all develop our intuition and open up to divine advice. Then Jill joins Ann Ogden in her kitchen in New York. Ann is a former cancer patient who founded a charity called Cook For Your Life, where she teaches cancer patients how to cook nourishing food. On this episode she shares a simple recipe for grilled leek and marinated shrimp salad.



The show gets a bit of a shake up this week and Jill combines our Grow and Heal segments when she sits down with MaryAnn DiMarco. Maryann is a psychic medium and has a new book called Believe Ask Act which we’re very excited about! It’s an extremely interesting amalgam of channeled information and good practical self help advice. Maryann’s skill is to help people connect to their spirit guides and get guidance about how to tackle everyday problems.




Jill rejoins Ann Ogden in her apartment in Manhattan. Ann founded a charity called Cook For Your Life which teaches cancer patients and their care givers how to cook nourishing food. On this week’s segment Ann makes us a very simple warm grilled leek salad with shrimp and arugula. It’s a little heartier than a summer salad and it’s a very good dish for fall. Jill has cooked this recipe many times herself and it’s a huge fan favorite!



• Juice of 1/2 a lemon

• 3 tablespoons plus 2 teaspoons extra-origin olive oil

• 1/2 pound large shrimp, peeled and deveined

• 2 large leeks, white parts only, roughly shredded and rinsed

• 1 tablespoon cider vinegar

• Sea salt, to taste

• 3 cups arugula, washed


In a medium bowl, mix the lemon juice with 2 teaspoons of oil. Add the shrimp and stop to coat with the marinade. Set aside in a cool place while you prep and cos the leeks.

Heat a cast-iron grill over a medium-heat and brush with some of the remaining oil. Lay the shredded leeks on the hot grill. Cook, turning from time to time, until they have some brown spots, about 8 minutes.

While the leeks are grilling, whisk the cider vinegar, a generous pinch of salt, and the remaining oil together in a salad bowl. Set aside.

When the leeks are ready, push them to one side of the grill, leaving the hot center open. Lay the shrimp on the grill in one layer. Brush with any remaining marinade and sprinkle with a little salt. Cook until they start to turn pink underneath, about 2 minutes, then turn and cook the other side until just pink. Do not overcook or they’ll be tough.

Quickly mix the shrimp with the leeks on the grill, then transfer everything to the salad bowl with the dressing and toss together. Add the arugula on top and toss again quickly (the arugula will wilt). Serve immediately.


October 5th, 2016|Tags: , , , , , |

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