Code Delicious With Dr. Mike

Why eat processed foods when you can create a simple, flavorful meals with the right spices?Are you sacrificing health for convenience when you eat? Sometimes, you have to experiment to create the food your body needs. Simple recipes with balanced spices may be the answer. Processed foods contain chemicals and preservatives that may contribute to inflammatory conditions. They also don’t contain the richness of flavor that a home-cooked meal does. You don’t have to rely on sugars and fats to have a flavorful meal. Spices have medicinal benefits and make the food taste good. It’s best to buy whole, organic spices and grind them yourselves. You don’t need an overwhelming number of spices in your cupboard. Stock your supply with what you will actually use. Listen as May Fridel joins Dr. Mike Fenster to chat about how to put spices to use for rich, flavorful meals.

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It’s best to eat a variety, just like you would with fruits and vegetables. You’ll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at t

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with

Learn some tips to keep food interesting, despite food restrictions and allergies.Dietary restrictions and allergies guide your eating choices. Discovering these restrictions challenges you to find foods you can eat that still provide the nourishment you need. Here are a few tips: Experiment to see what foods you can eat in a food group. You may not be able to have milk, but aged cheeses or yogurt may be okay for you. Try fermented foods. They’re flavorful and filled with probiotics. Be mindful when you prepare food so the dining experience is infused with pleasure. Go wildcrafting. Find natural foods in the environment. Listen as Aine McAteer joins Dr. Mike Fenster to share how you can turn your limits into freedoms.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porcini Mushroom Dusted Beef Tenderloin Medallions with Porcini Mushroom & Sherry Cream Sauce. Ingredients 8 4 ounce beef tenderloin medallions 4 Tbsp olive oil ¾ tsp salt ½ tsp black pepper 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine) ½ stick (¼ cup) unsalted butter ½ cup dry sherry ¼ cup fresh flat-leaf parsley 1 tsp garlic, finely chopped 2 tsp shallots, finely chopped ¼ cup heavy cream DirectionsTake one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black peppe

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce. Ingredients 4 6 oz portions Swai/Basa filets 1 Tbsp vegetable oil 1 Tbsp sofrito (ingredients below) 4 minced garlic cloves 3 cups finely diced Peppadew peppers ¼ cup sherry wine 3 Tbsp butter 3 oz Old Bay seasoning 3 oz flat leaf parsley - cleaned, leaves picked & coarsely chopped salt & pepper to taste flour for dredging   Sofrito DirectionsYou will need about 4 strips of bacon, two fresh peppers red or green, a dried ancho chile or even a can of chipotle paste, one onion diced and a little oil. You first render the bacon and add the rest of the ingredients until they are all soft and cooked through. Let the mix cool for a bit and place in a blender puree until smooth then transfer to an ice cube tray. Once the cubes are frozen solid, they can be released from the tray and put in

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Moroccan Roasted Leg of Lamb. Ingredients 2 lbs leg of lamb, bone removed 1 tsp ground cumin 4 garlic cloves, crushed 2 tsp paprika 1/4 cup of mint leaves 2 tsp of sea salt  1/4 cup of olive oil 1/8 cup of lemon juice 1 cup of cous cous 1/4 cup of dried currants 1/4 cup of pinenuts, toasted 1 cup of vegetable stock 1 tsp of curry powder 1 Tbsp of olive oil Salt & pepper for seasoning Cucumber Sauce Ingredients 1 1/2 cups of natural yogurt 1/2 cucumber, peeled 1 garlic clove, crushed 1/4 tsp of sea salt 1/2 cup of lemon juice 1 Tbsp of chopped mint 1 Tbsp of chopped cilantro DirectionsPrepare the marinade by grounding the garlic, mint, cumin, salt and paprika with a mortar and pestle. Alternatively you can use a food processor. Ground ingredients into a paste and then add the olive oil and lemon juice. Mix well.Make little incisions in the l

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Make changes in the kitchen to make improvements with your health.Health starts in the kitchen. You can improve your health condition with nutrition. Planning is key for shopping on a budget. Decide what you’re making for the week before hitting the store. There are fresh markets everywhere. Don’t overindulge. Keep your meals simple. If you are diagnosed with diabetes, research the condition and complications so you know your disease. Learn about the side effects of medication before taking it. Stay active to keep your blood pressure down. See what supplements may help you. Listen as chef Charles Mattocks joins Dr. Mike Fenster to discuss how he manages diabetes without medication and how he uses the methods on a reality show with diabetic participants.

Neuroendocrine tumors can cause digestive issues. Find out more about this manageable cancer.Neuroendocrine tumors (NET) are a cancer appearing anywhere in the body that affects the hormones. It is sometimes referred to as cancer of the body location where it is discovered. For example, "cancer of the liver."NET is sometimes called carcinoid syndrome. Tumors are typically found in the gastrointestinal tract or lungs, but they can also be found in other organs of the endocrine system. Symptoms include chronic diarrhea, flushing, shortness of breath, and symptoms of other chronic diseases like Crohn’s or IBS. It can take four to six years to accurately diagnose. NET is a slow-growing cancer. If caught early enough, it can be managed like a chronic disease. There are injectable hormone inhibitors to help manage carcinoid syndrome. They may slow the growth of the tumor.Another treatment involves radioactive beads being injected into the liver to help manage the disease. New techniques are being developed to help

Find out what may be causing your digestive issues with grains and how to improve your nutrition.Digestive problems are rampant. This has spurned a multi-billion dollar gluten-free industry.There are two reasons we have trouble digesting hard-to-digest foods: Processed foods designed to replace cholesterol in the 1960s are indigestible fats. They congest the liver and gallbladder, our kingpins of digestion. 400 billion pounds of toxic chemicals are dumped into the American environment every year. Toxins and pesticides are designed to kill bacteria. This is eliminating necessary participants in the gut microbiome and reducing the ability to digest wheat and other foods. If you can't digest well, you can't detoxify very well either. Grains and nuts require specific microbes to be broken down. These foods stimulate and irritate the intestinal tract to trigger an immune response. Eliminating hard-to-digest wheat and nuts can compromise the immune system.Are we sterilizing our environment by removing these compone

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large bla

Learn the best foods for optimal brain health.Your brain is best fueled with good nutrition. The MIND (Mediterranean Intervention Neurodegenerative Delay) diet is great for your brain. This diet can reduce your risk of Alzheimers by 50 percent. The MIND diet eliminates meat, saturated fats, sugar, processed foods and alcohol. This eliminates the cheese that the Mediterranean diet contains. Whole grains, olive oil, nuts and green leafy vegetables are still part of the MIND diet.  Coconut oil contains medium chain triglycerides. These break down into ketones which are an ideal brain food. The brains of those with Alzheimers are typically low in ketones. If you can’t think properly when eating a plant-based diet, stick with grass-fed, organic meats.  Eat seasonal foods that are available at your local farmer’s market.Here are the seven brain-boosting food groups: Cruciferous Vegetables. Cabbage, broccoli, Brussels sprouts, bok choy, kale and cauliflower contain nutrients that help protect against free radicals.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pork Paillard. Recipe by Jacques Pepin.Ingredients 2 boneless pork fillets 3 tbsp. (loose) fresh rosemary leaves ¼ tsp. whole black peppercorns ½ tsp. salt 1 tbsp. corn or canola oil Directions Prewarm an oven to 160 degrees. Cut the pork fillets in half crosswise, butterfly each of the four pieces, and pound them between sheets of plastic wrap to a thickness of 1/4 inch. Place the rosemary leaves, peppercorns, and salt in the bowl of a mini-chop or small grinder, and pulverize them. Sprinkle the pork with the seasoning mixture. Pour the oil on a plate, and dip both sides of the paillards in the oil. Cook immediately, or stack the pieces of pork together on the plate, cover them with plastic wrap, and refrigerate them for up to 8 hours. When you are ready to cook, heat a clean grill until very hot. Place the paillards on the grill, and cook them

NET cancer presents symptoms similar to IBS. Find out what to look for before it's too late.NET Cancer Awareness Day is November 10th.  A neuroendocrine tumor (NET) comes from the embryonic neural crest cells. These cells migrate to areas throughout the body as the fetus matures, typically in the GI tract, lungs and pancreas. These cells can turn into a neuroendocrine tumor later in life. The tumors are unique, because they can create proteins (peptides) that can cause a variety of unique and unusual symptoms not seen in other cancers. These symptoms may not occur until later, making it tougher to diagnose the disease late in its onset. The most common carcinoid tumors, NET of the small intestine, may produce no symptoms for years. They are very slow growing tumors. The first symptom to present may be intermittent abdominal pain. That tummy ache will commonly result in an immediate IBS diagnosis, not the discovery of a tumor. An undiagnosed tumor can lead to wheezing, diarrhea and flushing. These three sympto

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan-Seared Red Snapper. Ingredients 6-ounce snapper fillets   Salt and ground black pepper 3 tablespoons olive oil 2 tablespoons unsalted butter 2 sprigs fresh thyme, tarragon, chives or another herb 1 tablespoon chopped flat-leaf parsley, optional DirectionsPat fillets dry with a paper towel. Season on both sides with salt and pepper.Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down, laying them down away from your body. Press down gently with a spatula for about 20 seconds to prevent curling.Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn’t make it into the bloodstream. The compound doesn’t have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Braised Short Ribs. Ingredients 10 lbs. boneless beef short ribs, trimmed of excess bones removed and trimmed of excess fat and gristle 1/4 cup vegetable oil 5 large onions, sliced 1 tablespoon tomato paste 12 medium garlic cloves, peeled 1 quart red wine 1 quart veal demi 6 large carrots, peeled and cut crosswise in 2-inch pieces thyme/bay leaf/parsley wrapped in cheesecloth salt & pepper DirectionsPreheat oven to 300 degrees. Pat beef dry with paper towels. Add salt and pepper. Sear all beef till golden brown in rondeau.Reduce heat to medium. Add onion and cook, stirring often, until softened and barely browned. Takes about 12-15 minutes. If onions darken too quickly, add 1-2 tbsp water to pan. Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes.Add garlic and cook unit fragrant, 30-60 seconds. T

Learn about the wonders of Indian spices.Spices are wonderful for improving health while flavoring your food. The spice trade drove Westerners to India many years ago. Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver. Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations. The important thing about spices is finding balance in the dish. Getting 8 Flavors From One Whole Spice Raw Ground raw Toasted Ground after toasting Sauteed in a fat Ground after sauteeing Soaking in liquid Ground after soaking Listen as Raghavan Iyer joins Dr. Mike Fenster to share the wonders of Indian spices.

Chicken is a mealtime staple. Find out how to get more out of your chicken.Chicken is the most consumed animal protein in the world. It’s the thing that we make for dinner. Chicken readily takes on flavors from spices and herbs. If you cook it properly it is tender, tasty and delicious. The chicken we eat today descended from domesticated birds from southeast Asia about 10,000 years ago. Chickens traveled with explorers to other continents. Look to local and regional farmers for your poultry. The process is typically more humane and is always more nutritious. What Do the Labels Mean? “Free range” appears on labels but only requires chickens have an opening to access the outdoors. The opening may not be large enough for the chicken to exit the coop. It may not be as pastoral as you think. “Farm raised” is misleading. All chickens are raised on farms. “Air chilled” is a process that cools the meat quickly, sending it through cool chambers on conveyers. The meats are typically chilled in cold vats of water. The