Archive for February, 2008

Let it Rock Ringtone – Kevin Rudolf – Let it Rock Ringtone

February 29th, 2008 by admin | 0

Jim McEwan asked:

Click Here to Download the Let It Rock Ringtone by Kevin Rudolf ft. Lil WayneThe Let It Rock Ringtone by Kevin Rudolf is one of the hottest ringtones in the world. If you are looking for a new ringtone for your phone, the Let It Rock Ringtone is the perfect choice! Let [...]

The Wonder Years

February 24th, 2008 by admin | 0

Donna Dayrit asked:

The wonder years invaded the television screen for five long years (1988-1993). It is a mixture of drama, family and comedy genre. It has six memorable seasons that touched the hearts of the viewers. Created by Carol Black and Neal Marlens, The wonder years deal with the social issues and historic events [...]

The Secrets That Negotiator Won’t Tell You – Part 1

February 23rd, 2008 by admin | 0

TK Chan asked: Remember the time when the movie “ The Negotiator” came blasting onto the big screen? You bet, it co-starred two of my all-time favourite movie heroes – Kevin Spacey & Samuel L. Jackson. Their riveting acting was memorable, exciting and most of all, thrilling. I thought that was the best movie on [...]

When To Start Obedience Training

February 23rd, 2008 by admin | 0

Adam Katz asked: Dear Adam:I have a 4 1/2 month-old Doberman Pinscher. Got him at 9 weeks of age and trained him to sit by command and hand signal by 11 weeks for the most part. He comes when I call and heels and goes down somewhat, but I’m sure if I practice the information [...]

Ski Resorts for the Rich & Famous

February 23rd, 2008 by admin | 0

Travel Guru asked: Photographers follow celebrities every where they go, from the grocery store and the nail salon to a night club and even the doctor’s office. But where do celebrities go when they are looking to hit the slopes? With hundreds of ski resorts located all across the world, the rich and famous look [...]

Why I’m not Participating in the Recession

February 20th, 2008 by admin | 0

Kevin Eikenberry asked: This article is about two things: recessions and a solution to them.Don’t worry this is not an economic treatise about the definitions and causes of economic downturns sometimes called recessions. Rather, it is an explanation of how we can think about these events differently and, when these circumstances surround us, how we [...]

21 Brings In Cash At More Then The Card Table

February 20th, 2008 by admin | 0

Kyle Newton asked: Blackjack is one of the most popular card games in casinos today. With the simple formula of whoever gets 21 or the highest number wins, the game is easy to play and is one of the few card games in which the player has just as much of a chance of being [...]

Kevin Pietersen Under the Spotlight

February 19th, 2008 by admin | 0

Bob Henry asked: It’s going to be interesting to see how fast the British press turn on England captain, Kevin Pietersen, after his team’s drubbing by India in the ODI’s and the recent loss of the first test.Early signs of discontentThere are already signs of deep discontent at Pietersen’s captaincy in both the media and [...]

This interview is an excerpt from Kevin Gianni’s Renegade Roundtable, which can be found at http://www.RenegadeRoundtable.com. In this excerpt, Joel Odhner shares raw food tips for busy families.

Renegade Water Secrets with Joel Odhner, restaurant owner, chef, and raw food chef with clients from Delaware to New York.

Kevin: So let’s get onto today’s guest, Joel Odhner, is a raw food prep chef who has quite an interesting story which I’ll let you, I’ll actually let Joel explain his story. I’m not going to go into it. I think it’s great that he’s got the story that he does have and he’s made a massive transition and he provides raw and vegan meals to a bunch of private clients along the east coast. And when I asked Joel what his range was, I was actually kind of shocked because he drives all from…?

Joel: Delaware to New York.

Kevin: Delaware to New York. He’s got a huge range of clients and a lot of them are just really great people and what’s even better is he’s just now been recently been in Dr. Oz’s most recent DVD preparing food which is really cool. So without further ado, I want to welcome Joel Odhner to the call.

Joel: Well, thank you, Kevin, I appreciate it. Hello, folks, and I guess as Kevin said, I’ll give you a little quick history of where I came from, probably about eight or nine years ago, I was running a restaurant, a good old standard American diet restaurant. And I also decided that I would be doing more partying than working.

So what I did was I quit doing that because I realize that that was other than the best type of lifestyle. And right after I quit that I got introduced to raw foods. I actually went through a Victoria Boutenko talk and she ever talk about raw foods and it kind of really made a lot of sense to me and I said I’m going to do this. She, her last statement in her talk was to try it for two weeks.

So, as they say, I’m still trying it, eight going on nine years now. Trying raw foods in different ways and after I was just planning out to do it myself, I started a business called Raw Lifeline and we ship raw meals all over the country including Hawaii, too. We have a couple clients in Hawaii that would get food. And then I decided I really wanted it to be more personal and go more creative, so about a year or so ago, I moved into the private chef area and so now I have private clients from New York, New Jersey, Pennsylvania, and Delaware. And what I do is I go to their homes and make them delicious raw vegan and vegetarian meals and lasts about, depending on how much they eat, you know, three to five days with the food and I really enjoying it. So that’s a little bit of background and I’m up for some questions.

Kevin: We’ve got a ton of them and there was a theme, my friend, that I think kind of echoes through every single one. And we’re going to start right with the big elephant in the room here. It’s how do I fit my busy schedule and how do I prepare raw foods with what I’m doing. That’s seems to be the bar-none question that we got the most of. So I think this will answer a lot of peoples’ questions. Right here, what are some tips, tricks and techniques that you use to really break through the time barrier?

Joel: Okay, well, one of the things that I want to say is that some of that is kind of a mental thing. People have it that it’s going to take long and there’s a lot of steps and what I’ve learned over the last seven or eight years is that there are some shortcuts of which I will talk to you about. But I remember one of the questions was just even about washing, when you’re getting your produce, whether it’s organic is ideal and if not, about washing it and a couple times people ask me about that. The quickest way is literally to just fill up your sink with water, put in a capsule of hydrogen peroxide. Soak your veggies in there for maybe three to five minutes. Wash them around, get all the dirt off and everything and then pull them out and let them dry off. And that shouldn’t take more than a few minutes. And my feeling and my experience is that you’re not going to get it much cleaner than that. If you really want to take it and scrub it and go for it that’s a choice you can make. I just don’t think that you’re going to get much more off, either. If you’re not using organic and you are only able to get non-organic, you’re only going to get the outside pesticides off anyway. Anything that it is in the produce, it isn’t going to come off no matter how hard you scrub it.

Kevin: Right.

Joel: So there’s that. And then, the other thing, another trick is, what I’ve learned is there’s a handful of items that you can make that will last three and four days. And when I say that, clearly, in raw foods optimally you want to make it and eat it. That’s the optimal solution, but we have lives. A lot of people are busy. They either have kids, they have jobs and all these different kinds of things and they don’t have two hours, three hours a day to be making an individual meal. And I’ll be honest with you. Even me, personally, I **** making food for one person. I mean it takes just as much time to make it for one as it does for eight if you really think about it.

Kevin: Right.

Joel: So some of the tricks are to make things in larger batches. And making food easy, so you can make like a burger base, which is kind of like a carrot and nut base which will last an easy three to five days. You could make a kale salad. That’s like one of my number one favorites, kale with basically, just lemon-lime and olive oil, salt and pepper. And you massage that in and if you’ve got two or three heads, chop it up, put it in your fridge. It will last literally three to five days. In fact, it’s actually better the second and third day. So if you make a large batch of that, grab a handful, you’re all set rather than having to slice and dice every single day.

Kevin: When you talk about the washing the vegetables, are you talking about when you buy them. Just bring them home and wash them and then dry them and store them?

Joel: Yeah, okay. Yeah, unless you’re going to make them right there and then, yeah, just bring them on back, just everything you have right out of the bag, wash them up and then store them in your fridge. And that is one less. It’s easier to do en mass than individually every time you’re going to make it.

Kevin: Got you. And you mention the burger base. I think a lot of people would be interested in what are the kind of things you put into a burger base and do you sprout, if you’re putting lentils or any sort of grain in?

Joel: Sure. No, I don’t use grains. The basic one I was thinking of is I take raw almonds put them in the food processor, chop them up as fine a consistency as you want, relatively fine. A couple carrots, do the same thing, grind them on up and then that’s what I consider sort of the base and then I will dice some peppers, celery, onion and then mix that in. And if you want to put in, like, maybe, some fresh parsley or something like that, that’s great. And that’s what I consider sort of a base. It’s pretty plain and the advantage to that is you can take that base, that you made the large batch of it and then tomorrow you take a handful and make a burger out of it and maybe you want to sprinkle a little bit of chili powder on it so you have like a chili flavor on it or the next day you could sprinkle a little Italian seasonings and fresh herbs and stuff a pepper with it or you could roll it up in a collard green or romaine leaf. If you’re not totally raw, you could roll it up in a in a tortilla, like a sprouted tortilla wrap. So there’s lots of different options or just take a handful and throw it on your kale salad or any other type of salad you’re having. So the nice part about it is you can literally change the flavors each day with that base. You’ve only had to make it once. Another great thing is to stuff a Portobello cap. You can put that with a little slice of tomato, a little slice of onion on it and you have a great, great burger. Ideally, if you do that do it in the morning, by the time it’s lunchtime, the moisture from your burger has sort of soaked into your portabello cap and it’s sort of like an open-faced bun.

Kevin: Oh, wow. Now you are making me hungry.

February 19th, 2008 by admin | 0

Kevin Gianni asked: AMG Racing

Screaming O and Dr. Sadie on Kroq’s Kevin & Bean Show

February 17th, 2008 by admin | 0

Synapse India asked: Screaming O and Dr. Sadie Allison on KROQ¹s Kevin and Bean America¹s Pleasure Coach Gives the Scoop on Her Favorite Relationship EnhancersLos Angeles, CA February 14, 2008 Today at 9:00 am Screaming O enthusiast and renownedsexpert Dr. Sadie Allison, is set to be a featured guest on KROQ¹s most popular show, Kevin [...]