The Weenie the World Awaited - a podcast by Chef Wendell Fowler/Allan Haw

Live Right Now - Episode 003 – The Weenie The World Awaited

Often, our favorite childhood foods encourage unwelcome diseases. No need to give them up, simply get into the kitchen, tweak the recipe a bit and no one will know the difference. Most everybody is quite busy these days. We mean well, but often run out of time to cook and compromise with pre-made this and that.

“Sooner than later, we must get back to the kitchen and cook where we control the ingredients and create health. Not turn our health over to a stranger in a food processing factory assembly line” ~Chef Wendell

Hot dogs:

• Children who eat more than 12hot dogs per month have nine times the normal risk of developing childhood leukemia, USC epidemiologist in a cancer research journal.


• Hot dogs, bacon, processed meats linked to cancer.


• Men-eating hot dogs, ham and other processed meat can cause colorectal cancer, the World Health Organization's cancer agency report.


• https://www.reuters.com/article/us-cured-meats/cured-meats-tied-to-childhood- leukemia-risk-idUSTRE50R78120090128


• https://www.ncbi.nlm.nih.gov/pubmed/8167267


• http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19

Beans:

• High in fiber and antioxidants, beans aren't just good for the waistline, they may aid in disease prevention, too.

Cabbage:

• Cabbage helps prevent type 2 diabetes.


• Cabbage also helps prevent cancer.


• To date, more than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment)


• Cabbage is an antioxidant: one key reason why an increasing number of studies link cabbage intake to decreased risk of several cardiovascular diseases

QUICK & EASY VEGGIE COLE SLAW

In this recipe, cabbage and asparagus fight cancer; cilantro removes heavy metals and cauliflower cools the fires of internal inflammation linked with a constellation of largely preventable diseases.

In a food processor :

• ¼ head of cabbage (Please forego the pre-shredded bags of cabbage)


• 6 stalks of asparagus, bottoms trimmed


• 4 cauliflower florets


• 1 carrot (leave skin on)


• 2 green onions, chopped fine


• ½ cup chopped cilantro leaves and stems


• 2 tbs. grapeseed mayonnaise


• Juice of one fresh lime or lemon


• Himalaya salt and black pepper to taste

Cut veggies into smaller pieces before processing.  Pulse all veggies in food processor. Do not over pulse, however. Place chopped veggies into a mixing bowl, squeeze in the lemon juice, mayonnaise, salt and pepper and whisk / blend. Keep chilled.

STOVE-TOP BBQ BEANS AND FRANKS

• 2-pouches / cans drained white beans-fiber


• 1 pkg. meat-free hot dogs cut into bite-size pieces

Sauce:

• 2 cups tomato puree (try boxed rather than canned)


• 1/2 cup raw honey


• 2 tbsp. tamari


• 1 small onion, diced


• 2 tbsp. apple cider vinegar.


• 1/8 tsp. red pepper flakes


• 2-3 cloves of garlic, minced

Toss everything into a sauté pan and simmer briefly over medium heat till onions cook down. Stir often.  Add the drained beans, cut franks and gently simmer for 5 minutes max. Too thick, add a bit of water.  Serve with a generous side of Cole slaw.

 

Live Right Now theme music is “future soundtrack II” by Adam Henry Garcia from the Free Music Archive licensed under CC BY-NC-SA 4.0

 

Further episodes of Live Right Now

Further podcasts by Chef Wendell Fowler/Allan Haw

Website of Chef Wendell Fowler/Allan Haw