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Each year, the Toronto International Film Festival (TIFF) draws thousands of international filmmakers, stars and
media to Toronto and for this years festival (Sept. 10-19), The Wine Ladies are entering the exciting world of web
TV.
We are conducting brief interviews with the stars, film makers, writers, international VIPs and media representatives discussing favourite wines, what wines go with which movies at this, this years festival, favourite movies about wine (e.g.: Bottle Shock, Sideways, and A Walk in the Clouds, Under the Tuscan Sun) - the ultimate in wine TV! Celebrity guests are invited to enjoy a glass of wine with The Wine Ladies while relaxing in one of Torontos premiere hotels and official host venues for the Toronto Intl Film Festival. Visit www.TheWineLadies.com
CHERYL TIEGS the world's 1st supermodel visited Talking Wine with the Stars! She rocked the interview with The Wine Ladies. CHERYL TIEGS is as beautiful inside as out!
Check out the highlights from the interview here!
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Laser hair removal treatments are the most effective way to remove unwanted hair. South Coast MedSpa is the leading laser center of Southern California completing over 40,000 laser treatments using the world's advanced lasers and master level practitioners. Check out other actual patient results at www.southcoastmedspa.com
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Each year, the Toronto International Film Festival (TIFF) draws thousands of international filmmakers, stars and
media to Toronto and for this years festival (Sept. 10-19), The Wine Ladies are entering the exciting world of web
TVconduct brief interviews with the stars, filmmakers,
writers, intl VIPs and media representatives discussing favourite wines, what wines go with which movies at this
years festival, favourite movies about wine (eg: Bottle Shock, Sideways, A Walk in the Clouds, Under the Tuscan
Sun) - the ultimate in wine TV! Celebrity guests are invited to enjoy a glass of wine with The Wine Ladies while
relaxing in one of Torontos premiere hotels and official host venues for the Toronto Intl Film Festival..
Visit www.TheWineLadies.com
Joining us on the couch Orlena Cain
For highlight of the interview click here.
Gossip Girl actress/model Allison shows results. Treatment still in progress. Watch Allison give a Video Testimonial as she discusses laser hair removal at South Coast MedSpa.
At Hilton Head Plastic Surgery & MedSpa our experts will explain the surgical procedures of plastic surgery treatment. We also offer Medspa and skin treatments. For getting more information visit us at- www.hiltonheadplasticsurgery.com/surgical
Gynecomastia surgery can be performed by removing just excess fat or excess fat with gland excision. Gynecomastia doctors in Delhi are available, but the best gynecomastia surgeon in India is Dr. Ajaya Kashyap, with over 35 years experience in breast surgeries. He is the only active Indian member in American Society of Plastic Surgeons.
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Women feel insecure about their facial hair. They try all sorts of methods to try to remove this embarrassing hair. Laser hair removal treatments at South Coast MedSpa can help you remove this hair. Check out more patient results at www.southcoastmedspa.com
Thanksgiving Dishes We Love
THANKSGIVING DISHES WE LOVE
Everyone has their favorite Thanksgiving dishes, and our team has a few favorites you just might need this Thanksgiving to serve your family. As much as it’s nice to stay true to your healthy eating habits, sometimes it’s nice to indulge in a Holiday favorite, creating that balance in your day to day. View our staffs favorite dishes, instructions on how to cook, as well as what they are thankful for this Thanksgiving below!
Hormone Boosting Thanksgiving Foods
Did you know there are a couple Thanksgiving staples that help boost hormones? Yams and Pumpkin Seeds. When divulging in a sweet potato casserole or digging into grandma’s pumpkin pie, know that you’re getting that extra estrogen/testosterone boost!
Dr. Hogan’s Favorite Dish
Dr. Hogan is thankful for: “My health, my wonderful wife and children, and LVWellness Team”
Paleo Green Bean Casserole
INGREDIENTS
1 yellow onion , sliced thinly
1 tablespoon coconut oil , or butter
2 cups parsnips , chopped
10 oz . mushrooms , chopped
3 cloves garlic , minced
1/4 cup nutritional yeast
1 1/2 cups water
1 1/2 teaspoons fine sea salt
1 lb . fresh green beans
INSTRUCTIONS
Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
While the onions are cooking, you’ll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.
Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
*Note: At this point, cook the green beans to be as tender as you like– if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
Into that blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish.
*At this point, you could cover the dish and store it in the fridge until you’re ready to heat and serve.
When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!
Kendall’s Favorite Dish
Kendall is thankful for: “Her amazing twin sister”
Herb Roasted Turkey
INGREDIENTS
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
INSTRUCTIONSRemove the turkey from the refrigerator 1 hour before roasting.
Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
Preheat the oven to 450 degrees F.
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
For the sage gravy:
Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage
Brittanie’s Favorite Dish
Brittanie is thankful for: “My family and all the wonderful people in my life.”
Thanksgiving Stuffing
INGREDIENTS2 tablespoons avocado oil or refined coconut oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
¼ cup dried cranberries or dates, chopped
¼ cup flat-leaf parsley chopped
4 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups almond flour
3 eggs whisked
INSTRUCTIONS
Preheat oven to 350º F.
Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
Remove from heat. Keep in oven-proof skillet or transfer to 9x9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.
Karleigh’s Favorite Dish
Karleigh is thankful for: “Her beautiful, sweet daughter”
Green Bean Casserole
INGREDIENTS
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheeseAdd all ingredients to list
INSTRUCTIONSPreheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
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The content of this website is for informational purposes only. It is not intended to diagnose, treat, cure, or prevent any medical condition, nor should it be used as a substitute for medical advice from a qualified physician. The information contained herein is presented in summary form only. It should not be considered complete and should not be used in place of a visit, call, consultation or advice from a physician. Only a qualified physician can determine if you qualify for treatment.
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