Podcasts about crudites

1170. Hoy os traigo una recomendación que me hace especial ilusión. Se trata del podcast Crudités, un spin-off en audio de La Milla, la newsletter creada por Maikel Gómez. Y digo que me hace especial ilusión porque desde que vino a Podnights Madrid este pasado marzo para grabar en directo, me enganché por completo a su contenido. Primero fue La Milla, luego Crudités, y ahora no me pierdo ni uno solo de sus episodios.Para quienes no estéis suscritos a La Milla, os la resumo brevemente: es una newsletter diaria, centrada en el mundo del running, pero que va mucho más allá. Maikel reflexiona sobre cómo este deporte, más que simplemente correr, termina afectando muchos aspectos de la vida. Y ese mismo enfoque lo ha trasladado a su podcast Crudités, que graba de forma muy personal, casi siempre desde el coche y con el móvil en mano (bueno, ya me entendéis, sujeto en algún sitio). Me gusta especialmente cómo mezcla reflexiones sobre entrenamientos, material deportivo o experiencias personales, con momentos de humor, anécdotas cotidianas y comentarios sobre temas profesionales que pueden aplicarse a cualquiera, incluso si no eres runner. Ha tratado desde encuentros inesperados con famosos mientras entrenaba, hasta cuestiones como la conciliación familiar o la gestión emocional en momentos complicados. Y todo eso lo hace de manera muy cercana, muy humana.Reconozco que no es un podcast grabado en estudio con una calidad sonora de diez, pero eso no le resta ni una pizca de valor. Es más, a mí personalmente me hace conectar más con él. Porque lo que realmente importa aquí es el contenido. Y en eso, Maikel sabe muy bien lo que hace. No solo en el podcast, también en La Milla, que me sirve de inspiración por cómo escribe, cómo enfoca cada edición y cómo consigue que, día tras día, sus textos sigan siendo frescos, útiles y reflexivos.Por eso quería dedicar este episodio, tanto a su podcast, como a su newsletter; no solo como reconocimiento personal, sino también como recomendación para ti. Porque si te gusta el podcasting cercano, auténtico, donde el contenido pesa más que la forma, y además eres de los que corre o te interesa mínimamente ese mundo, creo que este podcast te va a encantar tanto como a mí.Puedes suscribirte a Crudités a través de tu plataforma favorita a través de su podlink: https://pod.link/1754644376También puedes suscribirte a la newsletter 'La Milla' a través de su web: https://lamilla.run/_________________¡Gracias por pasarte 'Al otro lado del micrófono' un día más para seguir aprendiendo sobre podcasting!Si quieres descubrir cómo puedes unirte a la comunidad o a los diferentes canales donde está presente este podcast, te invito a visitar https://alotroladodelmicrofono.com/unetePor otro lado, puedes suscribirte a la versión compacta, sin publicidad y anticipada de este podcast, 'El destilado del micrófono' a través de la plataforma Mumbler a través de: https://alotroladodelmicrofono.com/destilado (Puedes escucharlo en cualquier app de podcast mediante un feed exclusivo para ti).Además, puedes apoyar el proyecto mediante un pequeño impulso mensual, desde un granito de café mensual hasta un brunch digital. Descubre las diferentes opciones entrando en: https://alotroladodelmicrofono.com/cafe. También puedes apoyar el proyecto a través de tus compras en Amazon mediante mi enlace de afiliados https://alotroladodelmicrofono.com/amazonLa voz que puedes escuchar en la intro del podcast es de Juan Navarro Torelló (PoniendoVoces) y el diseño visual es de Antonio Poveda. La dirección, grabación y locución corre a cargo de Jorge Marín. La sintonía que puedes escuchar en cada capítulo ha sido creada por Jason Show y se titula: 2 Above Zero.'Al otro lado del micrófono' es una creación de EOVE Productora.

A million years ago, after I published “Delicious” and “Delicious Flavors”, my next book was going to be “Skinny Delicious”. I know. I know… but the concept is that dinner party meals don't have to be highly caloric and can be actually elegant and refined without having pounds of butter or pints of cream. Of course, we all like comforting meals that stick to our ribs (and waistlines), and always, a dinner party is the moment to indulge a bit more, to have an extra glass of wine and a creamy soup, buttery sauce, and a sweet dessert. Nothing wrong with that. The problem is indulging every single day. And so, as I am on this anti-inflammatory regime, I am controlling what I can, and that is keeping it up even at my dinner parties. When I plan menus, I look at the entire event- from beginning to end. Is it balanced? am I repeating the same ingredient throughout? Is the meal in keeping with the season, the locale, the spirit of the party? But mostly, I think about what I would like to eat. My friends will have to put up with my dietary requirements. It is not about starving everyone; it is about making sure that I serve something for everyone. I tend to serve meals buffet style, so my guests can pick and choose from a variety of dishes. Having said this, menus need to have all the elements that make it “party” material: delicious, elegant, and well presented. I wouldn't dream of serving my friends hard-boiled eggs and lettuce! For this late September dinner, when it is still warm and summery, the meal has to reflect seasonal produce. I am reconnecting with friends I haven't seen all summer. A sort of welcome back home….What comes to mind are those balmy Mediterranean evenings, sitting under the breezy loggias, happy and content with the world. Oh well… Setting the table in the breakfast room and keeping it light, airy, and summery, I am using a striped tablecloth. For a centerpiece, artisanal earthenware plates filled with ceramic vegetables that I collected on my travels this summer. I am also using purple-hued glasses and hand-painted plates. I love combining high and low… meaning crystal with pottery, or linen and cotton, silver and wood. It is in the mixture that style is created. Starting with easy hors d'oeuvres to pass with drinks are some of my for-ever regulars: large olives and Marcona almonds. Depending on the size of the group, I may add shrimp cocktail or smoked salmon on cucumber rounds. Crudites with hummus could be another option, as well as baby tomatoes dipped in salt if you are not using them as part of the main course. For dinner, I am inspired by a classic salad nicoise but making it my version by serving roasted salmon instead of tuna and roasting the vegetables to add even more depth of flavor: baby potatoes, mini peppers, asparagus, and artichokes, I am also adding baby tomatoes, hard-boiled eggs and eggplant just because I have some at hand. But you see what I mean? At another moment, you can roast baby carrots, zucchini, and Brussels sprouts to create a similar dish. This sheet-pan dinner is then presented on a large platter drizzled simply with olive oil and balsamic vinegar. I am also making a light lemon mayonnaise that will make everything totally delicious. You can decide what to do! A green salad accompanies the salmon nicoise, and for dessert, as peaches are just about done for the year, I am roasting them with plums, a drizzle of honey and then, serving them with a scattering of toasted pecans for crunch (ice cream on the side!) This is not so much an exact recipe but a guideline for doing things. I have roasted the fruit in the morning at 400 degrees for about 20 minutes (depending on the ripeness, you want them soft and caramelized) to serve at room temperature. I also made the mayonnaise and kept it in the fridge to stay chilled. The rest is done just before my friends arrive, leaving the last 10 minutes for a quick reheat. * Preheat the oven to 400 degrees.* Arrange on a paper-lined oven tray the potatoes, peppers, asparagus, artichokes (cut side down), and diced eggplants; season with salt and pepper and cook for 20 minutes. Remove from the oven, cover with foil, and set aside. (they will continue to cook for a bit…) * In a saucepan, boil the eggs for exactly 6 minutes. Peel and slice in half. * In another baking tray, place the (room temperature) salmon, season with salt and pepper, and bake for 15 minutes or until slightly pink in the center and flaky. * Just before serving, return all the ingredients to the oven to warm up for about 10 minutes. Arrange on a large platter, and drizzle with olive oil and balsamic vinegar. Serve with lemon mayonnaise and garnish with slices of lemon on the side. I love this type of one-pan dinner for a small group. It is the perfect size, the perfect amount of food, and the perfect “skinny delicious” that everyone likes. And, in this case, the only indulgence is a teaspoon of honey. Not bad, I say! And with this, I leave you.Sincerely,The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

A million years ago, after I published “Delicious” and “Delicious Flavors”, my next book was going to be “Skinny Delicious”. I know. I know… but the concept is that dinner party meals don't have to be highly caloric and can be actually elegant and refined without having pounds of butter or pints of cream. Of course, we all like comforting meals that stick to our ribs (and waistlines), and always, a dinner party is the moment to indulge a bit more, to have an extra glass of wine and a creamy soup, buttery sauce, and a sweet dessert. Nothing wrong with that. The problem is indulging every single day. And so, as I am on this anti-inflammatory regime, I am controlling what I can, and that is keeping it up even at my dinner parties. When I plan menus, I look at the entire event- from beginning to end. Is it balanced? am I repeating the same ingredient throughout? Is the meal in keeping with the season, the locale, the spirit of the party? But mostly, I think about what I would like to eat. My friends will have to put up with my dietary requirements. It is not about starving everyone; it is about making sure that I serve something for everyone. I tend to serve meals buffet style, so my guests can pick and choose from a variety of dishes. Having said this, menus need to have all the elements that make it “party” material: delicious, elegant, and well presented. I wouldn't dream of serving my friends hard-boiled eggs and lettuce! For this late September dinner, when it is still warm and summery, the meal has to reflect seasonal produce. I am reconnecting with friends I haven't seen all summer. A sort of welcome back home….What comes to mind are those balmy Mediterranean evenings, sitting under the breezy loggias, happy and content with the world. Oh well… Setting the table in the breakfast room and keeping it light, airy, and summery, I am using a striped tablecloth. For a centerpiece, artisanal earthenware plates filled with ceramic vegetables that I collected on my travels this summer. I am also using purple-hued glasses and hand-painted plates. I love combining high and low… meaning crystal with pottery, or linen and cotton, silver and wood. It is in the mixture that style is created. Starting with easy hors d'oeuvres to pass with drinks are some of my for-ever regulars: large olives and Marcona almonds. Depending on the size of the group, I may add shrimp cocktail or smoked salmon on cucumber rounds. Crudites with hummus could be another option, as well as baby tomatoes dipped in salt if you are not using them as part of the main course. For dinner, I am inspired by a classic salad nicoise but making it my version by serving roasted salmon instead of tuna and roasting the vegetables to add even more depth of flavor: baby potatoes, mini peppers, asparagus, and artichokes, I am also adding baby tomatoes, hard-boiled eggs and eggplant just because I have some at hand. But you see what I mean? At another moment, you can roast baby carrots, zucchini, and Brussels sprouts to create a similar dish. This sheet-pan dinner is then presented on a large platter drizzled simply with olive oil and balsamic vinegar. I am also making a light lemon mayonnaise that will make everything totally delicious. You can decide what to do! A green salad accompanies the salmon nicoise, and for dessert, as peaches are just about done for the year, I am roasting them with plums, a drizzle of honey and then, serving them with a scattering of toasted pecans for crunch (ice cream on the side!) This is not so much an exact recipe but a guideline for doing things. I have roasted the fruit in the morning at 400 degrees for about 20 minutes (depending on the ripeness, you want them soft and caramelized) to serve at room temperature. I also made the mayonnaise and kept it in the fridge to stay chilled. The rest is done just before my friends arrive, leaving the last 10 minutes for a quick reheat. * Preheat the oven to 400 degrees.* Arrange on a paper-lined oven tray the potatoes, peppers, asparagus, artichokes (cut side down), and diced eggplants; season with salt and pepper and cook for 20 minutes. Remove from the oven, cover with foil, and set aside. (they will continue to cook for a bit…) * In a saucepan, boil the eggs for exactly 6 minutes. Peel and slice in half. * In another baking tray, place the (room temperature) salmon, season with salt and pepper, and bake for 15 minutes or until slightly pink in the center and flaky. * Just before serving, return all the ingredients to the oven to warm up for about 10 minutes. Arrange on a large platter, and drizzle with olive oil and balsamic vinegar. Serve with lemon mayonnaise and garnish with slices of lemon on the side. I love this type of one-pan dinner for a small group. It is the perfect size, the perfect amount of food, and the perfect “skinny delicious” that everyone likes. And, in this case, the only indulgence is a teaspoon of honey. Not bad, I say! And with this, I leave you.Sincerely,The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

A million years ago, after I published “Delicious” and “Delicious Flavors”, my next book was going to be “Skinny Delicious”. I know. I know… but the concept is that dinner party meals don't have to be highly caloric and can be actually elegant and refined without having pounds of butter or pints of cream. Of course, we all like comforting meals that stick to our ribs (and waistlines), and always, a dinner party is the moment to indulge a bit more, to have an extra glass of wine and a creamy soup, buttery sauce, and a sweet dessert. Nothing wrong with that. The problem is indulging every single day. And so, as I am on this anti-inflammatory regime, I am controlling what I can, and that is keeping it up even at my dinner parties. When I plan menus, I look at the entire event- from beginning to end. Is it balanced? am I repeating the same ingredient throughout? Is the meal in keeping with the season, the locale, the spirit of the party? But mostly, I think about what I would like to eat. My friends will have to put up with my dietary requirements. It is not about starving everyone; it is about making sure that I serve something for everyone. I tend to serve meals buffet style, so my guests can pick and choose from a variety of dishes. Having said this, menus need to have all the elements that make it “party” material: delicious, elegant, and well presented. I wouldn't dream of serving my friends hard-boiled eggs and lettuce! For this late September dinner, when it is still warm and summery, the meal has to reflect seasonal produce. I am reconnecting with friends I haven't seen all summer. A sort of welcome back home….What comes to mind are those balmy Mediterranean evenings, sitting under the breezy loggias, happy and content with the world. Oh well… Setting the table in the breakfast room and keeping it light, airy, and summery, I am using a striped tablecloth. For a centerpiece, artisanal earthenware plates filled with ceramic vegetables that I collected on my travels this summer. I am also using purple-hued glasses and hand-painted plates. I love combining high and low… meaning crystal with pottery, or linen and cotton, silver and wood. It is in the mixture that style is created. Starting with easy hors d'oeuvres to pass with drinks are some of my for-ever regulars: large olives and Marcona almonds. Depending on the size of the group, I may add shrimp cocktail or smoked salmon on cucumber rounds. Crudites with hummus could be another option, as well as baby tomatoes dipped in salt if you are not using them as part of the main course. For dinner, I am inspired by a classic salad nicoise but making it my version by serving roasted salmon instead of tuna and roasting the vegetables to add even more depth of flavor: baby potatoes, mini peppers, asparagus, and artichokes, I am also adding baby tomatoes, hard-boiled eggs and eggplant just because I have some at hand. But you see what I mean? At another moment, you can roast baby carrots, zucchini, and Brussels sprouts to create a similar dish. This sheet-pan dinner is then presented on a large platter drizzled simply with olive oil and balsamic vinegar. I am also making a light lemon mayonnaise that will make everything totally delicious. You can decide what to do! A green salad accompanies the salmon nicoise, and for dessert, as peaches are just about done for the year, I am roasting them with plums, a drizzle of honey and then, serving them with a scattering of toasted pecans for crunch (ice cream on the side!) This is not so much an exact recipe but a guideline for doing things. I have roasted the fruit in the morning at 400 degrees for about 20 minutes (depending on the ripeness, you want them soft and caramelized) to serve at room temperature. I also made the mayonnaise and kept it in the fridge to stay chilled. The rest is done just before my friends arrive, leaving the last 10 minutes for a quick reheat. * Preheat the oven to 400 degrees.* Arrange on a paper-lined oven tray the potatoes, peppers, asparagus, artichokes (cut side down), and diced eggplants; season with salt and pepper and cook for 20 minutes. Remove from the oven, cover with foil, and set aside. (they will continue to cook for a bit…) * In a saucepan, boil the eggs for exactly 6 minutes. Peel and slice in half. * In another baking tray, place the (room temperature) salmon, season with salt and pepper, and bake for 15 minutes or until slightly pink in the center and flaky. * Just before serving, return all the ingredients to the oven to warm up for about 10 minutes. Arrange on a large platter, and drizzle with olive oil and balsamic vinegar. Serve with lemon mayonnaise and garnish with slices of lemon on the side. I love this type of one-pan dinner for a small group. It is the perfect size, the perfect amount of food, and the perfect “skinny delicious” that everyone likes. And, in this case, the only indulgence is a teaspoon of honey. Not bad, I say! And with this, I leave you.Sincerely,The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

The Drunk Guys make beer disappear this week when they read Demon Copperhead by Barbara Kingsolver, this year's Pulitzer Prize for fiction. They get tricked by: Way Beyond by Finback, Unlicensed by Fifth Hammer, The Crudites by Other Half, The Wizard by Other Half, and The Backslide by Greenpoint Beer

It's the first episode of Season Three and we are talking about our gateway adult fantasy romances, ie. the books that first hooked us on the genre. A list of the books featured can be found below. There may be some plot point spoilers in our discussion of the books but as always with romance, we know there is going to be a HEA and our episodes aim to share the joy we take in following the characters on their journey towards it and prompt conversations exploring why SFF romance is so fantastic. These are adult romances, so warning for explicit language and please check content warnings for the book before listening if there are topics that you might find upsetting to hear about. If you'd like to watch via our YouTube channel (where there are subtitles available) you can find it a link here: https://linktr.ee/SFFRomCast along with our social media details. We'd love to hear from you! All our music has been taken from the following track: https://uppbeat.io/t/danijel-zambo/fairytales (License code: 43DIFSVAZ90MEEQ8) Music from Uppbeat (free for Creators!) Dark Skye (The Immortals After Dark Series) by Kresley Cole Dark Lover (The Black Dagger Brotherhood) by JR Ward The Untied Kingdom by Kate Johnson (also Hex Appeal - due out October 2022) Hearts Blood by Juliet Marillier

Politics and vegetables don't mix. Marci continues her health food campaign. Martha Stewart makes you a school hot lunch. Bugs as weather forecasters.

In this episode we discuss some foods to help promote great postmenopausal health as a woman and a runner so you may enjoy running into older age and minimise the risk of health conditions associated with postmenopausal years. We will focus on 3 groups of nutrients to support post menopause. We will outline the nutritional properties of each and consider how they may be added as part of your meal plan with some menu ideas. The 3 nutrient groups we'll be discussing today are 1. Protein 2. Bone Building Nutrients 3. Phyto-oestrogens SHOW NOTES (00:26) Why are we talking about post menopausal nutrition or runners? (03:37) Trends in running, there are more female than male runners for the first time in history. In total female participation has risen from under 20% in 1986 to just above 50% in 2018. https://racemedicine.org/the-state-of-running-2019/ (06:34) What is the post menopausal phase of life and how do women know they are post menopausal? (09:14) The health risks associated with post menopause. (12:37) Why is protein consumption important for post menopausal runners and how much protein is required. (17:09) In the postmenopausal phase, runners must protect really against osteoporosis and the risk of fractures. We discuss the role of bone building nutrients. Food sources of Calcium include: Milk, Cheese, Sardines, Dark Green Leafy Vegetables, Nuts, and Seeds. Food sources of Vitamin D include: Oily fish, Eggs, Butter and Mushrooms. Vitamin D is made naturally by safe sun exposure to your skin. For optimal Vitamin D status you may require to test status and perhaps take supplements. Food sources of Magnesium include: Dark Green Leafy Vegetables, Nuts and Seeds. Food Sources of Collagen: eating adequate protein alongside foods rich in vitamin C, zinc and copper will support collagen production. Food Sources of Trace nutrients: eating a wide range of fruit and vegetables may help to provide these trace nutrients or alternatively consider a multi supplement. (21:11) Phytoestrogenic foods and their role in post menopausal nutrition. (28:42) Food and Menu Ideas for post menopausal nutrition. Breakfast – Overnight Oats with Berries, Yoghurt and Milled Flaxseed OR Green Bone Building Smoothie Lunch – Sardine pate with oatcakes and salad or Lentil and Tofu Soup Evening Meal – Mexican Beef or Veggie Chilli with brown rice and rainbow salad OR Marinaded Ginger Sesame Seeded Chicken or Salmon or Tofu served with a stir fry of edamame beans, broccoli and cauliflower Snacks – Hummus with Crudites, Cup of Miso Soup, Homemade Protein Bounce Ball, Dark Chocolate with a few Almonds Other resources https://www.menopause.org/for-women/menopause-faqs-your-health-after-menopause (Menopausal FAQ ) https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC4539866/ (Postmenopausal Syndrome) https://www.medicalnewstoday.com/articles/postmenopause#summary (Post menopausal Medical News) (34:12) KEY TAKEAWAYS 1. Postmenopause is a life phase which starts 12 months after our last period and lasts for the rest of our life – which we hope will be long and healthy. 2. Health Risks associated with this stage of life include sarcopenia, osteoporosis, cardiovascular disease and diabetes. 3. Focussing on optimal protein consumption, bone building nutrients and phyto-oestrogenic foods will help support our overall health and running as we age. 4. As an older runner it is key to maintain lean muscle mass and protect against injury especially fractures. 5. Resistance and strength based exercise is as important as the food you eat so give both equal priority. Ensure you eat enough! We didn't mention this however there is a tendency for people to reduce their food intake as they get older and this may inadvertently lead to nutrient Related Episodes: https://she-runs-eats-performs.captivate.fm/episode/muscle-mass-to-power-your-running-performance (Muscle Mass to Power Your Running)...

Lise has provided lunch today and we are NOT impressed Kids can hustle better than adults  Bin etiquette on Sarah's street    See omnystudio.com/listener for privacy information.

Lise has provided lunch today and we are NOT impressed Kids can hustle better than adults Bin etiquette on Sarah's street See omnystudio.com/listener for privacy information.

In this episode of Snacktime, Marno's friend Ben joins us and shares his snack: a fresh and healthy veggie platter! The two friends discuss the history of veggie platters, why humans have only been interested in eating raw vegetables in the last century, the difference between crudités and charcuterie, and much more! Get ready for a bunch of plugs and new small business info from these side hustle divas... including Ben's new podcast, aptly named "Side Hustle Divas."Snacktime website: https://snacktime.buzzsprout.com/Follow Snacktime on instagram: @snacktimepodhttps://www.instagram.com/snacktimepod/Find me on the interwebs: @marnofosho on all places!twitter: https://twitter.com/marnofoshoinstagram: https://www.instagram.com/marnofosho/tiktok: https://www.tiktok.com/@marnofosho?la...Snacktime merch (stickers, mugs, and more): shopMarnohttps://www.etsy.com/shop/shopMarno

Today we're showcasing a recipe from Highwater Eatery in Wellington created by chef Alric Hansen.

In the world of cocktail party snacking, not all munchies are created equal. Today, Ted and Aseem contemplate perhaps the laziest possible offering: the raw vegetable-and-maybe-dip situation known as crudites. Can Aseem defend the humble vegetable platter from Ted's carnivorous strictures? Find out how omniscient judge Ellen Huet rules in this latest installment of the Food Court.

Crudites, accoutrements, and primordial curd with chef Brandon Gray, who specializes in seafood and learned to cook in the Navy. Coincidence? A highly intriguing grilled cheese recipe, and some tips on cooking with various fats. Smart Mouth is on Patreon: www.patreon.com/smartmouthpodcast www.instagram.com/smartmouthpodcast/ https://www.facebook.com/groups/268127480409103/ Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt

This week on the DATEScast, the end is near. Tim has taken control and has steered this snack ship right into the mouth of madness at Mondelez International. Our snackologists tried their best to stay pure and wholesome, but some companies have deep pockets. So this week, our heroes become villains as they pick, eat, and rate not one but THREE different flavors of #MyOreoCreation Oreos: Pina Colada, Cherry Cola, & Kettle Corn.  Now, we are contractually obligated to add the following: "This episode of Derek and Tim Eat Snacks is brought to you by Mondelez International. You know Mondelez...they're the food science wizards behind all the crazy flavors of Oreo-brand sandwich cookies! Mondelez...we definitely do not condone human trafficking." Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan, Rupert Holmes, Savage Garden, and NOFX Inspired by: Mike and Tom Eat Snacks

This week on the DATEScast, the end is near. Tim has taken control and has steered this snack ship right into the mouth of madness at Mondelez International. Our snackologists tried their best to stay pure and wholesome, but some companies have deep pockets. So this week, our heroes become villains as they pick, eat, and rate not one but THREE different flavors of #MyOreoCreation Oreos: Pina Colada, Cherry Cola, & Kettle Corn. Now, we are contractually obligated to add the following: "This episode of Derek and Tim Eat Snacks is brought to you by Mondelez International. You know Mondelez...they're the food science wizards behind all the crazy flavors of Oreo-brand sandwich cookies! Mondelez...we definitely do not condone human trafficking." Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan, Rupert Holmes, Savage Garden, and NOFX Inspired by: Mike and Tom Eat Snacks

In episode 85, Rosie and Jessica find time to record despite Rosie’s busy forty-five minutes of work remaining. Jessica’s been having nice teas all over the place and they catch up on all the highlights of the Olympics. Bake Off Chat makes its triumphant seasonal return and new takes on old songs are enjoyed in … Continue reading Episode 85: Covers and Crudites

This is a bit of a different style to the previous podcast/videos I’ve done which talk about conditions and naturopathy. In this episode Laura Burton and I talk about our favourite ‘health food’ items and discuss how we use them and what their benefits are. There are links to the items we mentioned in the podcast breakdown below. But the most exciting bit about this video is that there’s a GIVEAWAY! The good folks at Loving Earth and the Gingerbread Folk have been particularly generous in donating some items for the giveaway, and Laura and I have chipped in a few goodies as well. Find the link to enter below. Want to subscribe to get podcasts automatically? You can do that here: https://itunes.apple.com/au/podcast/health-wellbeing-podcast/id1006574743 PODCAST BREAKDOWN 2.10 Nut Butter on brown rice crackers (Deli Grains with black sesame) 4.00 Pic’s Really Good Peanut Butter 4.20 Seaweed – Sea Shanti Sea Crisps and Sea Flakes 5.46 Bounce Balls 6.55 Miso Soup 8.07 Gluten free ginger bread – Gingerbread Folk 9.00 Crudites and dip 9.32 Ghee 10.22 Seaweed Salt 11.23 Savoury Yeast Flakes 12.15 Honey 13.10 Maca Powder 14.11 Apple Cider Vinegar – try to get a brand that contains the ‘mother’ for probiotic content such as Melrose and/or Bragg 16.05 Saurkraut – Peace Love Vegetables or Kehoe’s 17.20 Coconut Oil – Melrose, Loving Earth, Coconut Magic 18.30 Great Lakes Gelatin (read more about gelatin here) Aussies can buy it here, but it’s also available on iherb here. 20.00 Jarred tomatoes – Blis, and BPA free tinned tomatoes from Global Organics 23.53 Caramelised Buckinis – Loving Earth 24.35 Chia Seeds – The Chia Co 27.18 Sardines – Fish 4 Ever and Wild Planet 29.27 Raw cacao – Power Super Foods, Loving Earth 29.54 Cacao nibs – Loving Earth 31.06 Coconut sugar – Loving Earth 32.40 Kombucha – Mojo, Tonicka, Remedy or make your own! (recipe coming soon) 35.08 Burton Health Tea – Shop Here 35.40 Coconut Water – Pure Natural Raw C 37.10 Keep Cup 38.10 Burton Health Tea Club – Click here to learn more 40.34 GIVEAWAY!!! – Click here to learn more and to enter

Carrots, Celery, and Wakim's Foods Hummus for Garlic Lovers (Go to matescast.com for more snacking)