Ali Berlin » Food

Podcast: Crazy Sexy with Kris Carr

Ali Berlin — Tue, 05 Jul 2011 14:17:42 +0000

Kris Carr is crazy, sexy and brilliant and her latest book Crazy Sexy Diet sold out on Amazon almost immediately after it’s release. Listen to our enlivened conversation about health, life, alkalizing and more.

Podcast: Your Own Personal Food Revolution

Ali Berlin — Wed, 20 Apr 2011 11:40:46 +0000

Food Revolutions with Daphne Oz. Change, Consciousness & Compassion. 04/17/10

Podcast: The Dorm Room Diet with Daphne Oz

Ali Berlin — Sun, 06 Feb 2011 14:49:08 +0000

Daphne Oz is the author of the national bestseller The Dorm Room Diet, and of The Dorm Room Diet Planner. A 2008 graduate of Princeton University, she grew up in Cliffside Park, New Jersey, with her three younger siblings, Arabella, Zoe, and Oliver. She is the daughter of Lisa and Dr. Mehmet Oz, co-author of the bestsellers You: The Owner’s Manual, You: The Smart Patient, You: On a Diet, You: Staying Young, and You: Being Beautiful. Daphne currently resides in New York City, where she is working on her next book! 2/6/10

Podcast: Body Image with Susan Harrow

Ali Berlin — Fri, 06 Aug 2010 15:58:53 +0000

Susan Harrow and I discuss body image, her blog “Is My Butt Too Big?” and our personal experiences with body awareness and transformation.

Susan created “I s My Butt Too Big?” with this in mind: “This is a blog devoted to discussing how we as women feel about our bodies, ourselves. I’ve always had a love/hate relationship with mine. Mostly hate. I’ve been athletic my whole life so I prized my body for it’s agility and know-how to move about on it’s own, but didn’t give this much thought. I never considered rewarding or praising my body for its ability. I just expected my body to perform, and it did. Loving it was another matter.

I heard on the radio a woman discussing the mind/body connection. She said that there was a direct connection between mind and body – it’s called the neck. The neck may seem to connect us, but in many of us it represents the great divide. This is how it was for me. I’d like to know how it is for you.”

For the past 20 years, Susan Harrow has run Harrow Communications, a media coaching and marketing firm in Northern California whose clients range from CEOs to soccer moms, reality TV stars to rock star wives.

Susan specializes in presentation and media coaching, and creating marketing strategies for Fortune 500 CEOs, Internet millionaires, world renowned speakers, best-selling authors and successful entrepreneurs whose work has passion and heart.

She has also worked with award-winning documentary film producers, leaders in banning racism, maverick publishers and people in unusual occupations such as The Ganja Guru, a Jesuit priest, an actor in the movie “The Secret”, and an Ayurvedic chef.

Podcast: Passion, Caring & Wellness

Ali Berlin — Sat, 20 Mar 2010 13:38:22 +0000

Daphne Oz is the author of the national bestseller The Dorm Room Diet, and of The Dorm Room Diet Planner. A 2008 graduate of Princeton University, she grew up in Cliffside Park, New Jersey, with her three younger siblings, Arabella, Zoe, and Oliver. She is the daughter of Lisa and Dr. Mehmet Oz, co-author of the bestsellers You: The Owner’s Manual, You: The Smart Patient, You: On a Diet, You: Staying Young, and You: Being Beautiful. Daphne currently resides in New York City, where she is working on her next book!

Eat Gorgeous, Feel Gorgeous

Ali Berlin — Tue, 02 Mar 2010 21:33:42 +0000

In all aspects of my life, I want things to be as simple, delicious and beautiful as possible. That means fresh, natural, vibrant and honest- food, relationships, style, spiritual practice and more. In this case, appreciating the natural abundance in fruits, vegetables, nuts and more trickles into my overall world view. I feel more alive when the food I eat is more alive. Even staring at this gorgeous watermelon radish makes me feel great. Slice it up for a great snack- all you need is a knife. No skills required. Be good to yourself- eat whole, live whole, love whole, Ali xo

Lentil Soup

Ali Berlin — Fri, 26 Feb 2010 23:46:19 +0000

Soak 2 cups lentils in water for an hour or so. Drain and rinse.

Add 10 cups fresh water to rinsed lentils.
Bring to a boil and then turn to simmer

Saute in olive oil: 1/2 chopped onion, 2-6 chopped garlic cloves, 3 chopped carrots, 1-2 cups chopped Brussels sprouts,
1 cup chopped mushrooms (I really love lots of veggies in my soup so you can
even add more or less if you want)

Add 2+ tsp ground pepper, 1-4 tsp mineral salt, 1 tablespoon paprika, 5-8 tbsp
wheat free tamari (all of this depends on your preferences). Please be creative and trust your intuition.

Add a few swirls of extra virgin olive oil

Simmer with a lid slightly open for 25-30 minutes

Turn off heat

Add to pot 3 leaves of finely chopped chard (green, red or rainbow) and
approx 5 sheets of chopped nori (dried seaweed) to the hot pop of soup and
mix. The reason I do this at the end when the soup is done simmering is so
the chard and seaweed retain as much of the vitamins as possible.

Finish each bowl with a dollop of great olive oil. This recipe serves a lot- but I like to make a large pot so I can eat it over a couple days.

An Unexpected Love

Ali Berlin — Wed, 17 Feb 2010 18:05:49 +0000

I love visiting Hawaii. Ryan & I have spent a lot of time on the island of Maui and our favorite place to eat is Mala Ocean Tavern in Lahaina. During our last visit, we ate there six times. If you’ve ever considered going to Maui, go as soon as possible. You can also order the cookbook if the trip is out of reach. If you do get to Mala, order the french toast and surrender. You’ll taste why there is nothing more to say.

More than a Side Dish

Ali Berlin — Tue, 16 Feb 2010 18:38:54 +0000

I can’t remember the moment I fell in love with Brussels Sprouts. They have become a simple, delicious and loyal part of my culinary repertoire. I like to center my meal around what most people consider to be side dishes because after years of trying to be more entree friendly, it just doesn’t satisfy me. I ate this bowl of Brussels sprouts as my main dish with some fresh butter beans (in olive oil and mineral salt) on the side. We started the meal with a cheese course, another obsession in our household. I follow what feels natural to me when I eat- and my body always knows exactly where to lead me. Trust yourself and you’ll find an amazing balance.

Brussels Sprouts: More than a Side Dish

Note: I usually serve 10-15 Brussels sprouts per normal person. If you’re like me and you are going to feast on them, then increase!

Ingredients:

30 Brussels sprouts

2-4 TBSP organic extra virgin olive oil (based on preference & taste). For cooking I use 365 brand Organic Extra Virgin Olive Oil

4 Quart sauce pan

1/2 tsp Himalayan pink salt

3 hearty pinches of black pepper

Prepare:

Cut bottoms off sprouts, slice in half and rinse

Heat olive oil in large sauce pan, add sprouts

Toss around in the olive oil

Add salt and pepper

Cook on a medium flame and cover the pan loosely. Continue to stir the sprouts. After about 8 minutes, turn up the heat to brown them just a bit, but not so much that the bright green color starts to dull overall. Cook total of 11 minutes. Finish with a nice drizzle of some special olive oil, such as the delights from the McEvoy Ranch. Eat now!

Lentil Soup

Ali Berlin — Fri, 19 Jun 2009 16:35:35 +0000

Soak 2 cups dry lentils in water for an hour or so. Drain and rinse.

Add 10 cups fresh water to rinsed lentils.
Bring to a boil and then turn heat down to simmer

Add 1/2 chopped onion, 3 chopped carrots, 1-2 cups chopped brussel sprouts,
1 cup chopped mushrooms (I really love lots of veggies in my soup so you can even add more or less if you want)

Add 1 to 2 tsp ground pepper, 1-2 tsp Himalayan pink salt or sea salt, 1 tsp paprika, 5-8 tbsp wheat free tamari (all of this depends on your preferences)

Simmer with a lid slightly open for 25-30 minutes

Turn off heat

Add to pot 3 leaves of finely chopped chard (green, red or rainbow) and approx 5 sheets of chopped nori (dried seaweed) to the hot pop of soup and mix. The reason I do this at the end when the soup is done simmering is so the chard and seaweed retain as much of the vitamins as possible!

Serves a lot- but I like a big pot so I can eat a lot of it over a couple days. Great with toast as a nice meal.