Podcast appearances and mentions of terry walters

Tonight a fun and informative chat with the fermentation queen Terry Walters

Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state. GUESTS: Terry Walters: Author of Nourish: Plant-Based Recipes to Feed Body, Mind, and Soul,  Eat Clean Live Well, Clean Food, and Clean Start. She's won multiple awards for her books and was a James Beard Award finalist. (IG @terrywalterscooks) (Terry on Facebook) Kevin Masse: Baker/owner of Small State Provisions in West Hartford and Avon, Conn. (IG @smallstate) (FB @smallstate) FEATURED RECIPES:Watermelon Radish and Sugar Snap Peas Sweet Potato Pizza with Maitakes Heirloom Tomato and Millet Tart This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Rethinking buzzwords like clean eating, superfoods and vegan, Terry Walters shares her life's work through her newest cookbook and inspires others to explore and embrace plant-based cooking. “Try one plant-based recipe a week. Focus on the foods, tastes and colors that you're not getting in your diet now, add something fermented, and if there's any way at all, share the journey with somebody else.” – Terry Walters Tune into this episode to learn about: ·       How and why Terry became a self-taught plant-based chef ·       Terry's “clean food approach” and how her focus has shifted to “nourish” ·       Fermented foods, brine ferments, and how you can make them at home ·       What “superfood” means to Terry ·       Tips for incorporating more plant-based foods in the diet ·       How cooking classes can open the conversation about health and wellness ·       The recipes Melissa made from the book and how they turned out ·       Why Terry felt it was so important to have a robust index in the book and how decreasing food waste is just one of many benefits of this resource Full shownotes and resources at: https://soundbitesrd.com/234     

Tried And Tested - 18th December 2022 - Terry Walters by Carlton Community Church, England

"Introducing my new cookbook, NOURISH.200 new plant-based and gluten-free recipes to empower and inspire readersto prepare healthy and nourishing meals with ease and joy.""I'm a cookbook author, teacher, chef, writer, coach, and speaker. I've been empowering people to make healthy and sustainable diet and lifestyle changes for over two decades.How did I get here? My wake up call came when in college. My dad had suffered a heart attack, and my mom insisted I have my cholesterol checked. When I did, I was told simply that I was in a no risk category. I reported my “no risk” status to my mom, and she insisted I go back and have my blood drawn. Days later, I learned that my cholesterol was through the roof. Living on cafeteria food and delivery pizza was not going to allow me to improve my health, so I moved into an apartment with a kitchen and started teaching myself how to cook and eat real food.Most of my early meals consisted of brown rice, canned beans, and chopped raw vegetables. I had two techniques – toss it all with salad dressing or throw it all in a pot with water, simmer, and make soup (my family now lovingly refers to this as “Goodness Soup”). Most “healthy” cookbooks at that time were filled with dairy and sugar, so I just kept figuring it out on my own.The more accomplished I became in the kitchen, the more I craved deeper knowledge. I dove into classes in macrobiotics, integrative nutrition, and Ayurveda. I gave birth to two amazing daughters which required me to learn about food sensitivities and gut health. And I continued on my own journey, discovering the connection between food, body, mind, and soul.Many people thought I was crazy when they saw what I was eating, but a handful were curious enough to ask me to teach them how to cook with these “unusual” ingredients, and thank goodness they did. Twenty two years, four books, and hundreds of cooking classes later, I have that community to thank. Together we continue to find our way through an ever-changing food system, dig deep to understand our changing constitutions, support each other, shared countless hours in the kitchen, cook clean food, bake sourdough bread, ferment vegetables, eat, and embody the true meaning of nourishment." - Terry Walters https://www.terrywalters.net/

13th November 2022 - Terry Walters by Carlton Community Church, England

In the fall of 2019, we released this episode, and we had so many similar things to discuss THIS fall that we decided to re-release it. Be prepared to be inspired with the wonderful foods in season like, Apples, Carrots, Sweet Potatoes, Squashes, and so much more!    Resources and Recipes mentioned:  Clean Food by Terry Walters - https://amzn.to/31VGBFh Sweet Potato Fritters With Sriracha Mayo - https://bit.ly/35koPhd Sweet Potato Breakfast Cookies (HEALTHY!) https://bit.ly/339cryv Butternut Squash Lasagna - https://bit.ly/2ARCX3l Winter Salad - https://bit.ly/30VP3Tq   If you'd like to join our Patreon Community to support us monthly for perks and exclusive content check out https://www.patreon.com/steelmagnolias   Places to Connect: Sign up for mailing list HERE  Instagram @SteelMagnoliasPodcast Private Facebook Group https://bit.ly/32Kna4T   Episode Transcript: https://steelmagnoliaspodcast.com/episode/re-release-fall-foods-in-the-south        

Baptism - 25th September 2022 - Terry Walters by Carlton Community Church, England

Jesus Calls His First Disciples (Part 2) - 7th August 2022 - Terry Walters by Carlton Community Church, England

Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This hour on Seasoned, we're celebrating the foods of summer and talking with local author, Terry Walters. Terry's books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There's no better way to see what's in season than walking through a farmers' market, so we head to the West End Farmers' Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now. Guest: Terry Walters: Author of Eat Clean Live Well Featured Recipes: Grilled Pineapple SalsaGolden Beet and Blackberry SaladGrilled Sweet Corn with Spicy Rub Robyn Doyon-Aitken and Catie Talarski produced this show. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This show originally aired August 5, 2021.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Jesus Calls His First Disciples (Part 1) - 31st July 2022 - Terry Walters by Carlton Community Church, England

Party Time In Heaven - 17th July 2022 - Terry Walters by Carlton Community Church, England

Dark Places And Dark Times For Elijah - 19th June 2022 - Terry Walters by Carlton Community Church, England

Blessed Assurance - 13th March 2022 - Terry Walters by Carlton Community Church, England

Freedom In The Grace Of God - 6th February 2022 - Terry Walters by Carlton Community Church, England

Thanksliving - 2nd January 2022 - Terry Walters by Carlton Community Church, England

Life's Big Questions - 17th October 2021 - Terry Walters by Carlton Community Church, England

What happens to our bodies when we die and how the resurrection of Jesus impacts our faith.

The early Church in the book of Acts was empowered by it's deep conviction of the physical resurrection of Jesus from the dead. Learn more about this fundamental truth and how it is to impact our lives now!

Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This week on Seasoned, we're celebrating the foods of summer and talking with local author, Terry Walters. Terry's books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There's no better way to see what's in season than walking through a farmers' market, so we head to the West End Farmers' Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Terry Walters – Author of Eat Clean Live Well Featured Recipes: Grilled Pineapple Salsa Golden Beet and Blackberry Salad Grilled Sweet Corn with Spicy Rub Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Acts 3. (Terry Walters) by Carlton Community Church, England

Terry Walters Standing Firm in Faith - 23:03:2021, 12.59 by Carlton Community Church, England

Cuando aprendemos que nuestra biología es individual, también comprendemos que la dieta que siguió mi amigx no tiene por qué darme los mismos resultados, ni que emprendeer tiene que ser para mí, ni que estar en una relación abierta está mal. El concepto de bio-individualidad, acuñado por Joshua Rosenthal fundador del Institute for Integrative Nutrition, nos hace ver que así como somos únicos en mente, cuerpo y espíritu, también lo somos en cuanto a los factores que influyen en nuestro bienestar y felicidad. Quédate al final porque damos algunas recomendaciones para iniciar a comer de manera "más limpia". Estrategias compartidas por Terry Walters, autora y chef de alimentación limpia. https://terrywalters.net/  

The understanding we bring to inviting dietary change with our clients is vital to their success. When it comes to clean eating, Terry Walters is one of my go-to resources. Terry defines clean eating simply as eating foods that are minimally processed so that we can access the maximum nutrition. And in today's episode she shares insights into the many ways she helps clients develop a deep relationship with their food. Click here to download the completed Matrix from this week’s episode To learn more about Terry Walters click here To find Terry’s book ‘Eat Clean Live Well’ click here To find Terry’s book ‘Clean Food: A Seasonal Guide to Eating Close to the Source’ click here Related Episodes: Episode #168 where Andrea Beaman Maps Seasonal Eating on the 15-Minute Matrix Episode #53 where Deanna Minich Maps The Color Red on the 15-Minute Matrix Episode #92 where Summer Bock Maps Functional Ferments on the 15-Minute Matrix Click here to get your hands on of our most used tools in our clinic, our ‘Food, Mood, Poop Journal’ Get 15-Minute Matrix podcast notifications delivered to your inbox!

Today's episode is the second part of our two-episode series with Terry Walters, a technology evangelist at HW Lochner. This final episode focuses on Terry's work in Blockchain and how this can be truly useful in civil engineering, especially in the discipline of transportation engineering. Roughly speaking, Blockchain is a series of records cryptographically linked together, which makes it easier to spot any attempt to fake or alter the original data. This trait in itself can be useful, and in fact makes things much more dynamic and safe, in the transportation and shipping industries, in which there's a huge need to keep track of things, both constantly and accurately. In the first episode, Sam and Terry talked about how technology as a whole, from software development to capabilities, will have a huge impact on the field. In this episode, Terry brings to light the specific details and nuances on how blockchain technology can be effectively used in civil engineering. Get in touch with Terry: twalters@HWLochner.com or twalters@mochimo.org Subscribe to the podcast: www.civilfx.com/lookgoodpodcast Civil FX Youtube channel: www.youtube.com/civilfxstudios Civil FX Website: www.civilfx.com

This week's episode is the first part of a two-episode series with Terry Walters. Terry has been a technology evangelist at HW Lochner since 2014 and he lives in a RV, traveling all over the country and visiting various offices along the way. His passion for technology started out when he was just five years old, after getting his first computer, and, even though he ended up in the transportation segment of the civil engineering world, he always had his interest in technology on the side. In this first episode, Sam and Terry discuss where the field of civil engineering is going as a result of the extremely fast development cycles of software. They discuss interesting facts, such as the relation between machine learning and civil engineering, both the field as a whole and its practitioners, and how young engineers can better prepare for their careers ahead, given the world's current tech-driven development. Get in touch with Terry: twalters@HWLochner.com or twalters@mochimo.org Subscribe to the podcast at www.civilfx.com/lookgoodpodcast Civil FX Youtube channel: www.youtube.com/civilfxstudios Civil FX Website: www.civilfx.com

Party In Your Plants: 100+ Plant Based Recipes and Problem-Solving Strategies to Help You Eat Healthier (Without Hating Your Life).By Talia Pollock Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Talia Pollock: I'm Talia Pollock. My new book is Party in Your Plants.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now for my quarantine question round, where are you living?Talia Pollock: I'm living in Pound Ridge, New York.Suzy Chase: Oh, Pound Ridge is pretty.Talia Pollock: It is. We've got lots of trees.Suzy Chase: Oh my gosh. You said the woods, so I thought you were way upstate. What restaurant are you dreaming of going to after the quarantine?Talia Pollock: Okay, well we just found out that the reason we moved to Pound Ridge, which was because of the Inn at Pound Ridge, which is a Jean-Georges restaurant, which, if you don't know, is very similar to ABC Kitchen, which is in the city, which also we love ABCV. We just found out that the Inn at Pound Ridge is open for take out starting tomorrow. We're so excited. Then once we get our fix on there, we cannot wait to get back to ABCV, our favorite restaurant in the whole world.Suzy Chase: What dish is getting you through this?Talia Pollock: I don't, nothing's getting me through this right now. I'll tell you, I have funfetti cupcakes, less unhealthy funfetti cupcakes with crap free vanilla frosting in my fridge right now that I made to celebrate my book launch virtual party the other night. Those are getting me through.Suzy Chase: On with the show. I think we all want to eat healthier without hating our life. You want to take the hell out of healthy eating. Talk about how the coconut creamy smoothie you ate in college gave you a plant eating epiphany.Talia Pollock: Ah, yes. Well, for over eight years prior to that smoothie, I struggled so much with my health. I had really bad digestive issues, which our digestive system's the epicenter of our body. They call it our second brain, our gut. When your digestive system is horrible and you're feeling sick all the time, it really affects everything. That digestive stuff led to immune issues. It led to lack of energy and then depression and lack of confidence. I was just a mess walking around and nowhere even close to my best self, not even in the ballpark. I was struggling so much. I knew there must be a better way to feel in the world. This couldn't be for me. I was very relentless in finding solutions. I tried multiple gastroenterologists and acupuncturists, naturopathic, hypnotherapist, everyone under the sun. All they could say is I had IBS.Talia Pollock: I was an aspiring comedian at the time. I did my internship my junior year of college in LA where I was working for Adam Sandler's Happy Madison Production Company. In my off time, I was exploring all that LA had to offer in terms of wellness. I discovered spinning for the first time, colonics, whoa, juices, all of this stuff I never heard of before. I grew up on the East coast. My mom always says trends start out West, so I guess that was going on. It was 2008, so it was really early for all this stuff.Talia Pollock: One day I'm going. I'm at this woo-woo healer who's touching parts of my body and telling me all these supplements I need to buy for all this money to heal my parasites. I don't know. I was desperate. I told that person as I was paying, I'm hungry. She said, "Oh, go across the street. That place has amazing coconut smoothie." I go across the street to this woo-woo place with incense wafting into the street. I asked for the coconut smoothie. They hand it to me. It's this white, frothy, creamy thing. I say, "Oh, I'm so sorry. I don't do dairy." Because at the time I knew at least that upset my stomach. They say, "Sweetie, this is vegan." I didn't know what vegan meant. I didn't want to cause a scene. So I took the smoothie, sat outside on a bench, drank the smoothie. For the first time in over eight years, I consumed something that didn't make me feel sick. I felt strong. I felt vibrant. I felt healthy. I felt energized. I was like, "What is this vegan thing?" I proceeded to spend the rest of my time in LA just sitting in Barnes and Noble, because this was before blogs and Instagram and everything, just learning everything I could about eating plants. It changed my whole life.Suzy Chase: And naturally that place was called Planet Raw, aren't they all?Talia Pollock: Yes, right? Yes. It was Planet Raw. It's no longer with us, but it was heaven.Suzy Chase: Fast forward to the day when you realized you'd forgotten and ignored your own voice.Talia Pollock: Yeah, so what happened was that I fell in love with the plants. They changed my health. It was amazing. Really. I became a new, I couldn't believe how good I felt, but it was very hard to be a normal member of society, "normal." I was in college, so I had my senior year to finish up. After that internship in LA, I went back to school. Now I was this person soaking almonds to turn into all almond milk in my on campus apartment while my friends are off doing keg stands. I was dehydrating kale. This was so long ago you couldn't even buy almond milk in stores. To get coconut water, I would crack open coconuts with a machete and scrape out the meat and turn it into ice cream. This was my college activities. It was very hard to be a contributing member of society when I was just this health nut hermit.Talia Pollock: I graduated college more unhappy than ever before. I felt like I had to choose between my happiness and my social life and my health. I chose health. But then I was so sad and so alone and so depressed, and so I had to figure out how to combine the two worlds. That's what I've done. That's what I do with Party in my Plants, but it really stemmed out of this really sad place of being stuck, having to choose one or the other.Suzy Chase: I've been a follower of Rachel Hollis for a long, long time. She says, "The quality of your habits is the quality of your life." What are a few pointers for folks who want to go full throttle like you did?Talia Pollock: One, I love Rachel Hollis, awesome. Love her. Two, some habits, my overarching philosophy is I just want to help people eat more plants in a given day, meal, snack, week, month, year. Then they eat crap. Crap being chemical, refined, artificial and processed food. That's the principle. That's what I want to help people do. If you adopt that, then you're taking the all or nothing mentality out of the picture, which is what causes so much stress for people. It takes perfectionism out of the picture and it really, as I say, it takes the hell out of healthy eating.Suzy Chase: Do we really need a blender?Talia Pollock: Ha. You're referring to the intro from my book, "What you need more than a fancy blender." That's me saying what you need is this book. That'll serve you more than a fancy blender. The truth is that there's not a shortage of recipes out there, right? I mean, you know as well as anyone, better than anyone that there is no shortage of recipes on the planet for people to learn and make. What is missing for a lot of people struggling to eat healthier is the spark, is the desire, is the excitement, that, "Oh my God, if I change things I put in my body, I can show up in the world so much better than I ever thought possible." My book and my work aims to be that spark for people that gets them to want to eat the plants. Then I happen to have awesome recipes, but it's really this catalyst for igniting your desire to do it. That's what you need more than a frickin' blender.Suzy Chase: I love your recipe on page 105 called the High Def TV Dinner. Can you describe this?Talia Pollock: Yeah. Well, I'll flip to it. 105, no, it's awesome. I mean, all the recipes are divided by real life situations. Like I said, my story stems from having to compromise my real life to accommodate my healthy stuff. I don't want anyone to have to do that. This is like a TV dinner where you basically, it's like a sheet pan meal. You just eat off like those old fashioned TV dinners where you see people sitting on those folding tables and eating their airplane food in front of the TV. This is that, because everything you're making for dinner involves just one pan. You can do chickpeas and any roasted vegetables that you, vegetables you have to roast. Then I suggest you pair it with quinoa or cauliflower rice or sweet potato or something like that. It's like a souped up HD TV dinner.Suzy Chase: I do love that you use humor to inspire people to eat more plants. I feel like vegetarians and vegans are so serious.Talia Pollock: Yeah.Suzy Chase: Why?Talia Pollock: Yep, I don't ...Suzy Chase: I don't get it.Talia Pollock: It's so unnecessary. I mean, all that does is make it less appealing for people, right? I mean, this is not supposed to be a miserable thing. We eat a lot. It would be cool if the process of eating was enjoyable and not stressful and not black or white and not intimidating. I don't know why that's the route that so many people choose, but I have not chosen that I am here to make it fun, so you actually do it.Suzy Chase: Speaking of fun, can you talk about apple cider vinegar?Talia Pollock: Yeah.Suzy Chase: ACV.Talia Pollock: Nice transition.Suzy Chase: Right? I just like smooth right on into that one. Is it the miracle food?Talia Pollock: I mean, what's more fun than apple cider vinegar, right?Suzy Chase: Right?Talia Pollock: I mean, I don't know. What are you going to say about miracle food? It's wonderful, I'll tell you that much. I've been consuming two tablespoons of apple cider vinegar in my morning cocktail, if you will, which is just water, two tablespoons of apple cider vinegar. Then I do some greens powders, a powder, and that's like a green juice cocktail. It's amazing for digestion, for detoxing, for your skin, for energy. It's just, it's really, really lovely for your body. I use it in a lot of recipes. It's great in baking to help things rise.Suzy Chase: I'm obsessed with your YouTube channel. I have to say my favorite episode is, drum roll ...Talia Pollock: What is it?Suzy Chase: The best Mexican restaurant tips where you ...Talia Pollock: Oh my gosh.Suzy Chase: ... show up in the R Kelly Fiesta video, which is hilarious.Talia Pollock: Oh my god.Suzy Chase: The best takeaway from this video is to always order soft tortillas in lieu of tortilla chips. Can you talk about that and tell us about your YouTube channel?Talia Pollock: Oh my God, you're so awesome. Thank you for watching my videos. That is very funny. Yeah, that's fun. Yeah, I think that is the pro-iest pro tip of all pro tips. I mean, when you go, when we can eat at restaurants again, to Mexican restaurants, they always bring you a basket of these fried tortilla chips. You can ask, "Oh, excuse me, can I just please have some soft tortillas?" Then you can just use those as your scooper or your dipper instead of eating a plethora, the fried stuff as you're starting your dinner. You can also ask for vegetables as well.Suzy Chase: Do they look at you funny if you ask for vegetables?Talia Pollock: You know what? I don't care.Suzy Chase: Yeah.Talia Pollock: That's what this is about. This is about, owning it. What would Rachel Hollis say, right? Wash your face. Order the chips. I mean, not the chips, the tortillas. That's what this, I'm here to help people do. A lot of the barrier between not eating healthfully and eating healthily is that inner confidence. It's that boldness. It's that I'm just going to do it and not care what other people think because I'm that committed to my wellbeing. That's what you need more than a blender, going back to what we said before. It's that unwavering authenticity to just do the damn thing and not worry about what other people look like when you're doing it.Suzy Chase: I think we're all learning that now in the quarantine. I have a mini trampoline and I'm on my roof and I'm sure hundreds of people can see me bouncing on my roof, but I don't care.Talia Pollock: That's amazing.Suzy Chase: It's in your day.Talia Pollock: You brought it to your roof. That's awesome. That's so cool. Yeah, YOLO. That's what we're living in. Okay. If you're bouncing on a trampoline in your roof in public, then you can order soft corn tortillas.Suzy Chase: I can, and I can order vegetables too.Talia Pollock: Yeah, I think you can.Suzy Chase: Yeah, bring it. Sea salt or pink salt?Talia Pollock: I love pink salt. It's not just cause I'm girly. It's just I've always done pink salt, but you can do sea salt. I just like the Himalayan pink salt.Suzy Chase: Some of the names of the recipes crack me up like Pad Thai in No Time and Cheez-Isn'ts.Talia Pollock: Yeah, they're like Cheez-Its, but isn'ts.Suzy Chase: Sweet Ass Sriracha Tofu. How long did it take you to put this book together?Talia Pollock: I mean it was a lot. It was, I think a year, a full year before edits. Then there were edits, but it was a year. It was the best. I had such a blast.Suzy Chase: Now to my segment called my favorite cookbook. What is your all time favorite cookbook and why?Talia Pollock: Oh, okay. Clean Food by Terry Walters was the first ... Do you know that one?Suzy Chase: No.Talia Pollock: Oh, it's, she's the OG. She's the OG. She's clean food before clean food was ever a term. I just so happened to have grown up as her neighbor. She was making all this stuff with teff flour and rice flour and all this gluten-free, whole food stuff in my backyard. She really inspired my journey, so Clean Food by Terry Walters.Suzy Chase: Where can we find you on the web, social media and your podcast?Talia Pollock: My podcast is the Party in my Plant's podcast. I am Party in my Plants across all social media and internet things.Suzy Chase: Well, thanks Talia for coming on Cookery by the Book podcast.Talia Pollock: Thank you so much for having me.Outro: Subscribe over on CookerybytheBook.com. Thanks for listening to the number one cookbook podcast, Cookery by the Book.

Mission & Values Series Session 2 Word Rooted - 8 March 2020 / Terry Walters

It's Time to Get Out of the Boat - 10.30am 5 January 2020 / Terry Walters

Today we’re catching up on our trip to the hills of Tennessee and then dive into the foods that are now in season for fall in the south.  Apples, Carrots, Sweet Potatoes, Squashes, and so much more!  Resources and Recipes mentioned:  Clean Food by Terry Walters - https://amzn.to/31VGBFh Sweet Potato Fritters With Sriracha Mayo - https://bit.ly/35koPhd Sweet Potato Breakfast Cookies (HEALTHY!) https://bit.ly/339cryv Butternut Squash Lasagna - https://bit.ly/2ARCX3l Winter Salad - https://bit.ly/30VP3Tq      

A fantastic message from our guest speaker Terry Walters. We hope you find this message encouraging, for more information or to get in touch, please visit carltoncommunitychurch.com

Terry Walters Parliamentary Liason for Ground Level shares on how we can listen to God's voice and enable that to make changes in our nation.

A great message by our guest speaker Terry Walters. For more information or to get in touch please visit carltoncommunitychurch.com

As part of my October of re-broadcasting some of my favorite episodes that are related to wedding stuff since I’m currently on my honeymoon in the Seychelles, today’s guest gets a rebroadcast not just because it was one of the more prolific, helpful and inspiring episodes of this podcast thus far, and not only because it originally aired 2 years ago which is a long time ago, but because my guest, Terry Walters, was actually invited to my wedding! But couldn’t come! Which was very sad. Because I had GREAT clean food waiting for her. But she still gifted jesse and me a beautiful wooden salad bowl. Hey! Does shout out on a podcast into take the place as a Thank You Card??? I never know proper etiquette….Anyway, Terry Walters, who just so happened to be my neighbor growing up, was one of the OG “clean eaters.” Her first book, “Clean Food” came out waaaaay before “clean” related to food in any way other than sanitary! But “clean eating” has since turned into a vague, trendy, confusing, catch-all phrase, right? Well in this episode, I egg Terry on to lay down the law about what clean eating REALLY is (and really isn’t), so you don’t have to keep hearing stuff from the organic grapevine. Oh, and spoiler alert: clean eating is pretty much the same as plant-partying! Woohoo!!!   Links related to this episode: The full show notes with all the deets from this episode! Where to get Sunwarrior - my favorite plant-protein powder- for 15% off with code: PARTYINMYPLANTS at checkout Get my FREE #EATMOREPLANTS course! Where you can go to submit a question for the show! Where I’d much appreciate you leaving a review for the show in iTunes!! How to work 1-on-1 with me! Where you can go to suggest a guest (yourself or someone else) for the show! Party in My Plants on Instagram Party in My Plants on Facebook Party in My Plants’ Cooking Videos on YouTube Audio Producer Of The Show - Oleksandr Hedz

On this episode I'm joined by actress Terry Walters. We discuss her work on LA LA LAND, SANTA CLARITA DIET and FACETIMING WITH MOMMY. We also chat about the bizarre methods of the MPAA, raising boys and the cruel nature of the auditioning process.

Terry Walters was one of the earliest “clean eaters.” Her first book, “Clean Food” came out way before “clean” related to food in any way other than sanitary! But “clean eating” has since turned into a vague, trendy, catch-all phrase, right? Not anymore. In this episode, we lay down the law about what clean eating REALLY is (and really isn’t), so you don’t have to keep hearing stuff from the organic grapevine. Oh, and spoiler alert: clean eating is pretty much the same as plant-partying!   Get excited to learn: What eating clean REALLY means to Terry (and how, like in the game of telephone, “clean eating” can be misinterpreted). The difference between being rigid with your healthy diet vs. having a tight grip on it. Why you need fermented foods in your life, like YESTERDAY! How pizza and hot sauce can actually be part of your “clean” diet. Why eating in season is a serious no-brainer. And so much more! Links related to this episode: The full show notes with all the deets & recipes from this episode! The healthy hot chocolate you should make! 3 healthy popcorn recipes you’ll love! Where you can go to submit a question for the show! Where you can go to suggest a guest (yourself or someone else) for the show! Where you can go with a screenshot of your rating & review to get a free gift! How to work 1-on-1 with me! Party in My Plants’ website Party in My Plants on Instagram Party in My Plants on Facebook Party in My Plants’ Cooking Videos on YouTube  

Interview with cookbook authro Terry Walters.

Every day Theresa and Michael interview Terry Walters.  Terry is about eating clean and living well. She believes in nourishing yourself with nutrient-rich foods in a rainbow of colors and a full spectrum of tastes. Terry is about taking time to shop for, prepare, share and enjoy your meals and mealtime. She is about eating foods from living plants, not processing plants. She is about listening to your body and serving your unique being. She is about being empowered with knowledge. And most importantly, Terry is about making healthy choices that nourish our bodies, our families, our communities and our environment. One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well.

As Terry Walters writes in the introduction to her book, CLEAN FOOD, “In this country, the topic of food is charged with emotion and controversy…Our produce departments and grocery shelves are lined with…pesticides, herbicides, growth hormones, chemical additives…stripping our food of its inherent nutritional value. Behind each glass of milk or piece of meat is an agenda, a lobbyist, a Fortune 500 company, a distribution chain, a processing plant…The further we remove ourselves from the source of our food, the less we are able to maintain physical and emotional balance…The cleaner we eat, the clearer we think, and the better we can embrace good health and nutrition.” Tune in to learn more about how to convert your kitchen into a place where your family is truly nourished.

Eating a sustainable diet involves moving closer to the source of the nutrients. But, is this possible in most of our diets? On this program, Terry Walters discussed establishing a clean food diet.