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The 61-Year-Old-Goddess

THIS WEEK ON DDP RADIO: TERRI LANGE, THE GODMOTHER OF DDPYOGA

AT 9 P.M. EST WEDNESDAY, FEB. 27

(347) 994-1216

www.ddpradio.com

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You know what I admire most about Terri Lange…even more than keeping her weight off for more than a decade? It’s that she never stops striving. Terri Lange is a 61-year-old legend and officially known as The GodMother of DDPYOGA. It was more than a decade ago that Terri, unhappy with just hitting 50 and steadily gaining weight, went to DDP for a shoulder to cry on. Instead, he gave her some straight talk: The options, he explained candidly, were to continue to feel sorry for herself, or take some action and reverse the tide. We all know which route Terri took, and her most recent photo is living proof. Having kept the 50 pounds off for more than a decade has turned Terri into a much-admired mentor in the DDPYOGA community. Through her example of eating clean and regular DDPYOGA workouts, she has guided many members to better health and significant weight loss. Terri became my role model and mentor four years ago. I wanted what she had and through sharing herself, I got it. She not only walks the walk, but is constantly looking out for her health and finding ways to take it up a notch. She takes her role model status in stride, but has never been afraid to admit she’s human. So, a few months ago, when the pounds began creeping back on, Terri didn’t hesitate to go searching for solutions.

On tonight’s DDP Radio, Terri will tell us all about her recent focus to reassess her food choices and become that much healthier. As if her story wasn’t motivating enough, she has recently dropped an additional 20 pounds and reports being at her lowest weight since high school. “I didn’t think it was possible, but I’m living proof,” said Terri, who is celiac and has been eating gluten and dairy-free for more than five years. “For me it was never about being thin, but being healthy.” And through her committment of staying attuned to her body’s needs, Terri recently discovered that eating regular snacks of gluten-free cookies and coconut ice cream really wasn’t working for her. “My weight would slowly creep up and it became a struggle to maintain.” Through some good-old fashioned blood testing and with the help of her doctor, Terri decided it would be best to 86 the processed gluten-free foods and the sweets, and instead began making more wholesome versions of things she loves. “What really helped me was going flourless…I bake brownies now, but they’re made with black beans instead of gluten-free flour. It may not be for everyone, but I’d really like listeners to know how essential it was for me to cut out processed and sugary foods. It’s not that I never eat them, but I’m much more selective now.”

Terri will be answering your questions about clean eating and sharing recipes and tips that have helped her reach an all-time-high in terms of how good she feels now. “My energy level has soared and I am less hungry throughout my day even though I am eating less. For the first time in my life, I’m no longer pear-shaped….even my husband doesn’t recognize me from the neck down. This way of eating as gotten rid of the last of my fat ‘reserves,’ …and I’m 61.”

Terri said that while it’s crucial for everyone to find a way of eating that works for them, she has learned some valuable lessons where food is concerned. “The power of food is amazing to me. It’s true that it’s a fuel, but it effects ALL your organs…every molecule does something to you. My new way of eating is proof,” she explained. “I feel REALLY good. I can bounce around with my granddaughter now and feel like I’m 18…this is all new territory to me, but I love it.”

I’ll be co-hosting tonight with DDP and fellow team-member Robert McLearren, who has also transformed his body and life through DDP YOGA, Clean Eating, and a Positive Attitude. The topic for each show is just a means to get the ball rolling. DDP created the show as a forum for sharing questions, concerns, and triumphs that are part of the path to better health. It’s a journey that never ends, which is why a supportive community is a crucial part of the process. You can even post questions in advance of the show on the blog section at Team DDP Yoga (if you’re already a member), or during the show in the chat room at DDP Radio.

To listen to past shows, check out the archive at DDP Radio. He begins each broadcast with an update on what’s new with him, whether it’s wrestling news, his latest acting project, or the upcoming reality series “DDP Changing Lives.” The bulk of the show is devoted to DDP’s role as game-changer…and that’s why he created DDP Radio – to help everyone out there who wants it to OWN YOUR LIFE.

For more information, visit www.ddpyoga.com.

To listen to the show, visit DDP Radio or call (347) 994-1216.

Visit TEAM DDP Yoga at: http://www.teamddpyoga.com/?xg_source=msg_mes_network

Visit TEAM DDP Yoga at: http://www.teamddpyoga.com/?xg_source=msg_mes_network

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The Sweetest Mistake

Yes, I made it the other day, a sweet, delicious mistake that was meant to be a sweet, delicious gluten-free bundt cake. Chef Bill crafted the batter, adapting his favorite chocolate cake recipe from an old Food + Wine issue. It called for no milk so it was already on its way to being clean. Then he used fava bean flour and a dash of xantham gum in place of the all-purpose flour called for and viola – a fabulous from-scratch chocolate cake!

One little problem – it got overbaked. To the point of it being borderline crispy. Since I’m one who relishes cake when it’s soft and spongy, I felt a tinge of despair coming on, but immediately banished it with my brain going into overdrive to figure out a method of salvation. The solution couldn’t have been easier and I now have an amazing dessert recipe in its own right. To make this, you could either deliberately overbake a cake or use cake that’s past its prime, though that has to be a rare, if unheard of phenomenom, don’t you think? How many people actually let chocolate cake sit around the kitchen and go stale?

Here’s the recipe – hope you try and enjoy. This could also work with vanilla cake. If you don’t have a jar of sour cherries, dump your favorite marmelade into the mix instead. Some of my best discoveries in the kitchen are borne of either accidents, or playing around with what I have in the cupboard. Bon Appetit!

Black Forest Bread Pudding

About half a gluten-free chocolate bundt cake (made from scratch or a mix) cut into large cubes.

1 can of coconut milk

1 jar of pitted sour cherries, including juice

Whole GF Bundt


Looks great on the surface…

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…but it’s a tad dry

Place the cubed chocolate cake in a sprayed casserole dish.

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Pour coconut milk and jar of cherries in a non-stick saucepan and simmer on medium heat, uncovered, for 30 minutes, stirring occasionally.

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The wet ingredients…they emulsify the pudding

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Don’t judge a book by its cover…keep going…

Preheat oven to 325. Pour half the cherry mixture over the chocolate cake. Puree the remaining half with an immersion blender or in a food processor or upright blender. Pour pureed mixture over the cake, stir or press with a spoon so most of the cake is soaked with mixture. Some dry pieces may poke out at the surface, that’s fine.

Bake for 25 minutes and serve warm or at room temperature.

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Sweet-Warm-Chocolate…what could be better?

Broccoli-Chevre Bake

It’s no secret that I sometimes scheme to find ways to get the veggies down. Last week I made a cauliflower mousse out of cauliflower puree and eggs. I barely could tell there was cauliflower in there at all…my kind of vegetable dish! Tonight, I decided to see how deftly I could slide broccoli under the taste bud radar and I’m happy to say, I DID IT! Even Chef Bill, who borderline dislikes broccoli couldn’t stop eating this – what an endorsement!

And it was easy. All that’s required is a bag of frozen broccoli, a log of chevre, olive oil, preserved Meyer lemons (or lemon juice) and a food processor. That’s it for a carb-free dinner or delicious vegetable side dish. Because the chevre and broccoli emulsify together during the baking process, this doesn’t have as much of a sharp tang as, say, chevre would right out of the fridge. Here’s to dining on cruciferous veggies…with pleasure:

Broccoli-Chevre Bake

(Makes a large casserole dish, because I like to freeze individual servings. Recipe can easily be halved)

Preheat oven to 325

1 two-pound bag of broccoli florets, thawed

1 11-ounce log of chevre (goat cheese)

Extra virgin olive oil

2 Tablespoons preserved Meyer lemon or 2 Tablespoons lemon juice

* Optional: whip 2 or 3 eggs into the mixture for a fluffier texture and more protein. I’ve tried both ways and prefer the casserole without eggs because it lends a more intense, cheesy flavor.

In a food processor, blend some of the florets with a few sliced medallions of chevre in batches.

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As food processor is running, drizzle enough olive oil into the mixture to emulsify it. Consistency should be a thick paste, not liquidy.

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Place pureed mixture in a mixing bowl and continue to puree the rest of it in batches until completed. Spray a covered casserole dish with cooking spray and spoon broccoli-chevre mixture into the casserole. Bake 15 minutes covered, and 15 minutes uncovered. If casserole feels dry when served, drizzle a bit more olive oil on top.

The fluffier version, with eggs

The fluffier version, with eggs

And the more dense, intensely flavored version, without eggs

And the more dense, intensely flavored version, without eggs

One of the Best Accents Ever!

Is there anyone over the age of 21 who detests olives?  I admit, as a child, they were repulsive to even look at.  And then somewhere in my 20’s I got brave enough to try one.  It wasn’t white-hot-attraction, but I downed one without hurling, so I decided there must be some merit.   I still don’t eat great quantities of them and they’re probably not meant for that because of their saltiness. But little by little, my appreciation for the olive began to rise, especially when used as a flavor accent.

Besides their ubiquitous pairing with the Martini, they’re fantastic with eggs, burgers, and chicken dishes. When my friend Jenny (who grew up in Puerto Rico) served me a bowl of rice and beans bejeweled with green olives, I realized they work well with just about anything…a few exceptions being ice cream sundaes and buttercream frosting. Eventually I stumbled upon the phenomenon known as Tapenade, probably while wandering through a gourmet specialty shop back when I lived in New York City.  It was good, but EXPENSIVE…which led me to my kitchen food processor to see if I could do it better.  Guess what?  I did.  And I’m happy to share the results.

There are no hard and fast rules with homemade olive tapenade.  I tend to use equal parts black and green olives (pimentos are optional, but pitted olives are an imperative). I accent it with either hot or sweet peppers depending on what’s in the pantry and my mood.  Also crucial is extra virgin olive oil – it’s the same principal as using decent wine when cooking, plus the extra virgin is healthier and the emerald color makes for a more enticing spread. Other than that, it’s your comfort level where raw garlic is concerned and a few dashes of Oregano and Rosemary if you have it.  If you have fresh leaves available, even better.

I tell you, I make huge batches of this stuff at a time and it disappears.  Chef Bill loves it by the spoonful, on toasted bagels, stirred into marinara sauce.  I love it in omelettes, mixed into pasta or lentil soups, on rice crackers, and stirred into sauteeing vegetables.  I also put extra in glass jars (don’t throw ’em all in recycling!) and give it away as gifts.  People clamor for it. Another reason to love it:  olives are acidic by nature and aid in digestion (so says my nutritionist).  She recommends having something acidic with each meal: a few cherry tomatoes, lemon or lime juice, a few olives.  So a spoonful of this or two constitutes a few olives.  It’s one of the most flavorful and healthy accents you can give food, and a nice option besides butter or cream to jazz up a dish. All you need is a food processor and a little time.  Go for it – and let me know how YOUR batch turns out.

 

 

Olive Tapenade

(makes one large batch)

 

1 32 ounce jar green olives with pimentos, drained

2 16-ounce cans black olives, drained

16 ounces of peppers (hot or sweet)

1 tablespoon each dried Rosemary and Oregano (if you have fresh, ratio can be higher….season to taste)

4-9 fresh garlic cloves (season to taste)

Extra virgin olive oil

 

Place olives, peppers, herbs, and garlic in mixing bowl.  You won’t be able to pulse contents in one shot, so add as much to the food processor as can be comfortably pulsed and pulse until mixture turns almost granular, but still has rough edges….you don’t want mush.  Remove in batches and place in another mixing bowl. Repeat until all olive mixture is blended.  In mixing bowl filled with chopped olive mixture, drizzle enough olive oil to make an emulsified paste.  It shouldn’t be like soup, but a little sloshy and wet. Blend thoroughly with wooden spoon or rubber spatula and store in plastic containers or glass jars.  Keeps for a few months in the refrigerator – don’t freeze.  Bon Appetit!

 

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The basic ingredients of an olive tapenade 

 

Aromatic Rosemary....mmmmmmm

Aromatic Rosemary….mmmmmmm

 

Splendid on rice crackers!

Splendid on rice crackers!

 

Taking the Time

I guess you could say it’s a little more work, when I have a pizza craving, to shred the Manchego instead of using rubbery, pre-shredded mozz from a bag.  And it does take a little time and planning to have a bag of those amazing corn tortillas in the refrigerator, the ones who mimic flour tortillas to perfection.  And sure, it took an hour or so of my time (start to finish) to complete a hefty batch of spicy olive tapenade.  But so what?

Enjoying a gooey, oozing piece of pizza…Yes!

Feeling bloated and lethargic a few hours later…No!

The decent of despair and frustration when the jeans eventually get too tight…I think we all know the answer to that one.

My brief point today is, as I’ve said all along, there’s no magic wand in the form of an herbal formula, exercise gadget, or cellulite remover that’s going to keep off the 185 pounds that I shed through clean eating and DDPYOGA.

This is the Holy Grail of the formerly fat that I searched for and finally found:  What it takes is me agreeing to live in awareness of my feelings and emotions coupled with a little garden variety daily management of myself. I do what it takes to have clean food around, make exercise a part of my life like doing the dishes (how’d you to ignore that little task for a few weeks?), and go about living my life.  Today, this amazing pizza was part of it.  Hope you try and enjoy:

 

Catalonian Pizza

I just made the name up, because the toppings are so Spanish. This pizza was inspired (literally) by what I had available in the fridge plus a craving.  It’s quick and fabulous.

 

2 small corn tortillas (soft)

About a half-cup of olive tapenade (from a specialty store, or homemade)

A hunk of Manchego cheese (a sheep cheese very similar to cheddar)

 

Toast tortillas in a toaster over for about five minutes, until they’re just crispy but not brown. Remove from oven and leave on the baking tray.  Slather each one with three tablespoons or so of tapenade.  There should be a generous amount on each tortilla.  The next part is personal preference/hunger level.  Shred enough cheese to make a nice covering on each tortilla.

Place back in toaster oven and toast on medium heat until cheese bubbles.

 

Pizza