Arthur Boorman Tonight on DDP Radio!

Posted on May 17, 2012

DDP Radio Welcomes Special Guest From Team DDPYOGA, Arthur Boorman













  

Wednesday May 16, 2012 @ 9 PM EST 
DDPRadio.com, 347-994-1216







  
  

Some of you, from my YouTube video  www.youtube.com/watch?v=mM7TX6Y6f9s know that I had a lightbulb moment one afternoon in 2009 while watching Oprah.  There on the screen emanated Carnie Wilson, looking thinner, happier, and more radiant than I’d ever seen her. When I learned that Diamond Dallas Page and his DDPYOGA helped her attain such an achievement, I did some immediate Googling and found the Team DDP Yoga site, the DVD’s, and the wonderful online journal of Terri Lange, Godmother of DDPYOGA. I also found Arthur Boorman’s  famous transformation video.  To call it remarkable is an understatement. 

For many years, Arthur was as overweight and out of shape as I was that cold winter day three and a half years ago on my maiden viewing of “Arthur Walks.”  But Arthur had more than excess weight plaguing him. He was a disabled American veteran who walked with canes.  For 15 years they were his constant companion. But somehow, through this magical, mystical system known as DDPYOGA, Arthur was out of the canes and sprinting at the end of the video.  That testimony, more than anything else showed me what was possible. I realized this was no ordinary ‘before and after’ smoke and mirrors gimmick.  Arthur made it clear throughout the video that he got what he got because of the time and energy he put into the workouts. There was no manipulation, no hollow or outlandish promises, and no suspicious time lapses.  Arthur put it out there plain, for all the world to see.  That’s Arthur:  no fluff, no gimmicks. He gets to the point, tells it like it is and above all, gets the job done.
You may have heard that Arthur Boorman has exploded into nationally-known status thanks to his video going viral and a subsequent appearance on Good Morning America last week.  So, whether you’ve known about King Arthur for years or have just discovered his inspirational story, tonight’s your chance to hear him live and even ask him a question (if you get in line quickly enough). He’s the special guest on 
DDP RADIO at 9 p.m. EST tonight. DDP, Robert, Sparky, and I will take your calls and chatroom questions and hear from Arthur himself what keeps him motivated and in warrior-form after five years of the DDPYOGA lifestyle. 
We’ve got a great show lined up this week but, as always, the shows are only as good as YOUR participation, so get in line early with a question or a comment, either via the chatroom or by phoning in to be a part of the show.  Give us a call @ 
347-994-1216, and tell us how you are doing, or give a shout out to that
 Team DDP YOGA member who has inspired you.

 


Don’t forget that if you miss the show live, you can always get every show that’s ever been done, on demand, from the DDP Radio archives on 
BlogTalkRadio.
 
  
5 comments

Feeling…Means Keeping It Off

Posted on May 9, 2012

How am I keeping 180 unwanted pounds off of me?  Hint:  Clean Eating and DDPYOGA are key, but they’re only two-thirds of the equation. Here’s the truth the corrupt and clueless diet industry doesn’t want you to know.  The last thing they want is for a food addict to make a full recovery.

25 comments

If You Bake It, They Will Hum…

Posted on April 12, 2012
I don’t mean to imply that food is a panacea for all the world’s (or even my) problems, but sometimes there’s just no escaping a simple truth:  A piece of homemade chocolate cake tends to imbue life with an undeniable zip. Even better: pulling off a creation that’s dense and decadent and not being all that talented a baker to begin with.  What I mean is, I made this lovely work of art from a mix.  
For a while now, I’ve heard the growing buzz from the g-free community about Namaste products. My mentor and friend, Diamond Dallas Page (www.dddpyoga.com) swears by them.  He’s been eating gluten and cow-dairy free for years and got me to convert three years ago. Our reasons for doing it may be different:  his body was battered by a decade long career as a professional wrestler; mine was battered by several decades of the American way of eating.  By eating clean he gets to walk across the room pain-free without hobbling and I get to walk across the room minus the burden of 185 unwanted pounds. Dallas has one unbendable rule though, about g-free eating:  it must taste good or he won’t eat it.  Naturally he values his health, but he also knows the value of pleasure, and blandness, no matter how healthy, usually doesn’t spell out a lifelong habit. 
In spite of Dallas’s endorsement, I admit to being initially skeptical about Namaste. Their baking mixes and pastas aren’t just gluten-free, they address a multitude of allergies. In other words, the products are made in a dedicated facility which eliminates any chance of cross contamination, and are free of wheat, gluten, corn, soy, potato, dairy, casein, tree nuts, and peanuts. How in God’s name, I wondered, would cookies or cake taste good under such circumstances?  Curiosity ultimately won in the end and this week, as I realized it had been several long months since a piece of chocolate cake had passed my lips, I set about putting their mix to the test.  It turned out to be astonishingly easy since all that was required was the addition of water, eggs, and oil. The frosting was equally breezy:  a few tablespoons of margerine and warm water was all it took.  An hour later (30 to bake, 30 to cool), I presented my significant other and his teenaged son with a glistening, two-layer chocolate wonder.  Neither eats gluten-free, both said it was better than any cake mix they’d ever tried. 
The reason for this can be traced back to Daphne Taylor, who founded the business more than a decade ago when she decided to give a young family friend saddled with food allergies the treat of a lifetime:  a batch of brownies he could actually eat.  That maiden tray of brownies born out of pure concern ultimately gave way to a homespun but burgeoning business that cranks out bags of mixes like chocolate and vanilla cake, pizza crust, cookie mix, all-purpose baking mix, muffin mix, pancake and waffle mix, bread mix, and flavored pastas. 
 I swooned at the denseness of the chocolate cake and the glossy decadence of the chocolate fudge frosting. The cake was sweet. It was moist. It was ultra-chocolatey. And it didn’t take a wrecking ball to my health.  I pretty much eat according to my body’s wisdom (and that includes honoring the cravings) but yes, Virginia, quantity DOES matter. So I had a nice, generous piece, but not a quarter of the cake as I would have easily done back in the day. But the good news is, I can have my cake and eat it too, in more ways than one.  And birthday celebrations just got a whole lot more intriguing.

www.namastefoods.com 
2 comments

Sweet Comfort: Cherry-Coconut Cobbler

Posted on March 17, 2012

Since March is entering like a bit of a lamb in my region, I decided to transmute the lemons of a cold, rainy day into a healing tonic of a concoction.  In today’s case it was a piping hot tray of gluten-free cherry cobbler.  Yes Virginia, sometimes I just want a little steamy, creamy comfort food and regular readers know my policy:  when I really want it and I’m not using the food as an escape hatch to elude reality, I indulge, enjoy, and move on. And the best part is when I keep it gluten and dairy-free, I indulge without taking a wrecking ball to my health and balance.

Since the day was damp and cold, what called to me was something cheery and bright…and somehow I knew cornmeal would be involved (I keep an inexhaustible supply in the cupboards). This recipe was inspired by a cobbler I saw in Bon Appetit that called for a mix of cherries and cranberries and was topped with a cornbread crust. Unable to lay my hands on the issue, I winged it, which is the eternal beauty of cooking comfort foods at home.  Unless you’re dealing with fried chicken (where proper oil temperature is crucial for palatable results), comfort food prep is pretty screw-up-proof.

This recipe also proves out the benefits of having a well-stocked cupboard because I was able to indulge the sudden urge to add dried coconut to the equation. Also on hand was a 22 ounce jar of Clearbrook Farms Cherry Fruit Tart, basically a ready-to-go cherry filling for tarts and pies.  You could use canned pie filling or frozen berries at room temperature with a bit of sugar added. The 22 ounces of cherries didn’t go as far as I thought it would and since corn bread can easily turn Sahara-dry in the oven, I thought fast and mixed the cherries with half a cup of grapefruit juice and a tablespoon of lemon juice.  The extra liquid was just what the cornmeal needed to make a plush, juicy-on-the-bottom of the crust topping.  When I gave the bubbling results to a somewhat picky eater of a teen, the consensus was two thumbs up.

This cobbler’s great on its own, but today, I served it with a dollop of So Delicious Vanilla Ice Cream, making it officially dairy-free.  A clean comfort food recipe if there ever was one – Bon Appetit!

Cherry-Coconut Cobbler

Filling

1 22-ounce jar or can of cherry pie filling or the frozen berry equivalent

1/2 cup grapefruit juice

1 tablespoon lemon juice

Crust

2 1/2 cups water

1 cup cornmeal

2 teaspoons olive oil

1 teaspoon salt

1/4 cup sugar

2 teaspoons vanilla

1/2 cup coconut powder or unsweetened shredded coconut

Preheat oven to 330

Spray an 8 x 10 baking pan with cooking spray and set aside

Bring water to a boil and add cornmeal, salt, sugar, vanilla, and oil and whisk vigorously. Reduce heat to low and continue whisking until mixture is thick.  Turn heat off and whisk in coconut. The cornmeal should be porridge consistency but not runny. If too thick, add a bit of hot water.

Pour fruit into baking pan. Drizzle the two juices over the fruit and mix slightly so it’s evenly distributed. With a rubber spatula, drop cornmeal bit by bit on top of the fruit and spread slightly so it’s an even crust.  Bake for 35 minutes.  Serve hot.

Emotional Eating Disclaimer:
With something this delicious, the fact that it’s a ‘clean’ gluten and dairy-free recipe could delude the eater into believing eating half or perhaps the entire tray may not be such a bad idea (trust me, I’ve been there).  So I corral my portions into small dishes like this pyrex glass dish (about 3/4 cup). So HANDY!
2 comments

Decadent Liver Pate

Posted on February 22, 2012

So here it is…my favorite way to get more iron in my diet.  Believe it or not chicken liver is one of my favorite things in the world but nowhere is it more enjoyable than in pate form. Pate, I’ve discovered, is a lot like meatloaf or chicken soup.  It’s one of those home-cooked classics that comes out a little different each time, depending on which spices are prevalent in the cupboard and what wine or sherry is on hand.

This pate was made with Madeira wine but it’s also great with sherry, cognac, and red wine. I’ve also made it with butter but today’s batch was sauteed with grapeseed oil, my frying oil of choice for its healthiness (throw your canola oil OUT, ok?) and high smoking point.  Crowned with a glorious slathering of caramelized onions and served with a relish tray of baby sweet gherkins, grainy mustard, capers, fresh chopped red onions, and caramelized onions. To continue properly in the Jewish tradition, the pate would be spread on toasted rye bread slices or matzoh crackers, but for tonight’s dinner, I went with rice cakes.  And they actually handled all that decadent action pretty well.  Liver pate is one of those loaded foods that’ll hold you over for hours.  Sometimes I have it in the morning instead of eggs, for lunch instead of chicken, or right after a hard DDPYOGA workout when I’m ravenous.  Making  your own is also inexpensive compared to the prepared varieties and its loaded with protein and iron.

Decadent Liver Pate

1 16-ounce tub of chicken livers

2 large onions, sliced or diced

6-10 cloves garlic, smashed

1/2 cup butter or oil

1/2 cup wine or sherry

1 tsp. celery or regular salt

2 tsp. Old Bay Seasoning

1 sprig fresh rosemary

Saute the onions and garlic in the oil or butter until slightly caramelized. Add the liver and mix thoroughly as it’s sauteed over medium heat.  After two minutes, add wine, salt, seasoning, and rosemary. Sautee for 15 minutes uncovered. Let cool until lukewarm or room temperature and process in a food processor until smooth.  Transfer to an airtight container and refrigerate several hours or overnight before serving.  Keeps refrigerated for about a week.

Bon Appetit!

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