I’ll be with Chef Stormy and Chef Rania, live on stage at the LIVE WELL EXPO! Be sure to come out and see us as premier guest speakers and cooking on stage on Saturday at 12:30 and 2:30. Join News 13 for the second annual LiveWell Expo on Saturday, March 28th from 9AM-5PM in the Davis Event Center of the Western North Carolina Agricultural Center in Asheville, NC! Its free to the public so bring the family along and stay all day!
We are taking over the entire Davis Event Center with over 100 exhibitors focused on bringing you the best in health. Our goal is to help you LiveWell in every aspect of your life – physically, mentally, spiritually and even financially. Come to learn and play! There will be free health screenings, activities for kids and live entertainment. The Live Well Expo is presented by Asheville Savings Bank, Ingles Markets and Mission Health.
Swordfish Steaks w/ Maui Fruit Salsa over Jasmine Rice
(or Wild Salmon – a terrific alternative with Wild or brown rice)
4 swordfish Steaks from Ingles Deli (or Wild Pacific Salmon)
Teaspoon Ground ginger
1/2 Teaspoon Garlic powder
1/2 Teaspoon Minced Fresh Garlic
1 Cup of Soy sauce (or low sodium)
1 Cup of V8 Fusion Peach Mango juice
1 Cup of Honey (or Stevia)
2 green onions, chopped
1 Can of Dole Diced Pineapples (or dice fresh)
1 Red pepper
1/2 Vidalia or Sweet Onion
2 Kiwi fruit
Dice and sweat the red pepper and Vidalia onion in the microwave. In a large bowl, combine ginger, garlic, soy sauce, orange juice, honey and slip the fish in to marinate, toss and fold gently to cover all sides of fish and refrigerate for an hour or two. Chop and mix all items for the salsa and refrigerate for an hour. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork. Sprinkle sesame seeds onto fish for decoration. Before serving spoon salsa over fish.
Doctor Dean Ornish and the Preventive Medicine Research Institute (PMRI) teaches us that Wild Salmon (not farm raised) is a more healthful choice than any other fish in the world and he lists it in his More Healthful Choices (Group 2 of The Spectrum with excellent recipes by Chef Art Smith) as does wild rice or brown rice (Group 1 Most Healthful Choices pp 103, 104, 105). Additionally, decoding his charts and books shows that in The Spectrum, analysis of Selected Fish and Their Omega-3 Fatty Acid Content (2 grams and above per serving) that the European Anchovy is highest in good Omega 3 (but a crappy choice for a dinner fish) and Wild Salmon (pp 94, The Spectrum) is second at 3.2 grams per 6-ounce serving. Now thats a nice dinner fish over rice and good medical cuisine for you! Reach for the cookbook and less the prescription pad!
From the LIVE WELL Expo website:
Chef Marti is a graduate of the non-profit Preventive Medicine Research Institute (PMRI) specialized program with Dr. Dean Ornish and contributed to saving President Clinton’s life. He worked for many years with the Doctors appointed to the White House and Commission on Complementary and Alternative Medicine Policy, including Admiral (Doctor) Connie Mariano. Marti is a disabled and injured veteran, Master Certified Food Executive and Licensed Executive Chef who retired after 21 years in the US Navy, with service at Camp David, the White House and in numerous war zones. He is a Qualified Submarine Service Warrior, served as a Seabee, conducted armed security for the Blue Angels, was trained as a Squad Leader in anti-terrorism by the US Marine Corps, graduated first in his class for Law Enforcement Academy and is a Qualified Surface Warrior. He was the Executive Chef to the President of the United States of America and a Manager of the world’s most exclusive resort, Camp David, hidden atop the Catoctin Mountain chain and prepared White House state dinners. Holding numerous security clearances, Chef Marti was elevated to a Top Secret, Yankee White, Category II SSBI clearance at 27 years old and began shopping, cooking and serving the most powerful leaders on earth.
For over 20 years, Chef Marti has endorsed, taught and advocated Dr. Ornish’s clinical research demonstrating, for the first time, that comprehensive lifestyle changes may begin to reverse even severe coronary heart disease, without drugs or surgery. A Chefs cookery, shopping choices, gardening and farming are a large factor in that. Recently, Medicare agreed to provide coverage for this program, the first time that Medicare has covered a program of comprehensive lifestyle changes. Doctor Ornish directed the first randomized controlled trial demonstrating that comprehensive lifestyle changes may stop or reverse the progression of early-stage prostate cancer. Current research shows that comprehensive lifestyle changes affect gene expression, “turning on” disease-preventing genes and “turning off” genes that promote cancer and heart disease, as well as increasing telomerase, an enzyme that lengthens telomeres, the ends of our chromosomes which control aging (in collaboration with Dr. Elizabeth Blackburn, who was awarded the Nobel Prize in Medicine in 2009). Doctor Ornish is the author of six books, all national bestsellers, including: Dr. Dean Ornish’s Program for Reversing Heart Disease; Eat More, Weigh Less; Love & Survival; and his most recent book, The Spectrum.
The research that Doctor Ornish and his colleagues conduct has been published in the Journal of the American Medical Association, The Lancet, Proceedings of the National Academy of Sciences, Circulation, The New England Journal of Medicine, the American Journal of Cardiology, The Lancet Oncology, and elsewhere. A one-hour documentary of their work was broadcast on NOVA, the PBS science series, and was featured on Bill Moyers’ PBS series, Healing & The Mind. Their work has been featured in all major media, including cover stories in Newsweek, Time, and U.S. News & World Report.
After the White House Military Office, Chef Marti later lived and served in Asia, Hawaii, Arabia and Europe and represented American cuisine at NATO as the Top Chef. He revolutionized 2.6 billion per year in food purchasing in the American military and one of his teams won the IFSEA Captain Edward F. Ney World Award for Best Restaurant. He was selected to represent the US Navy on the TODAY Show for the first time in history. He has the distinction of being one of the most decorated Chefs in the history of the Navy, was knighted in 2002 in Brussels, Belgium, holds several prestigious awards including a Presidential Service Badge, numerous world culinary medals, the Joint Chiefs of Staff Badge, five Navy Achievement Medals, two Joint Meritorious Unit Commendation ribbons with Oak Leaf Clusters, three Commendation Medals and the NJ Distinguished Service Medal.
He has been featured on global TV, most recently on a PBS special in 2014 and on CNN in 2015 – where he cooks and talks about your medical health and how to increase it with Ingles while cooking at home.
He holds a BS in Culinary Management from the International Culinary Schools at The Art Institutes and graduated Summa Cum Laude. He has published business plans in 20+ countries and is finishing his fifth book – “A Man for all SEASonings”. His wife, Chef Stormy, is currently the curator at The Presidential Culinary Museum featuring the First Families china, artifacts, and collections from Presidential Libraries and private foundations for cooking shows and exhibits. They own the #1 ranked B & B farm and Culinary Institute in the world, for the category of history, The Inn of the Patriots.
Catch up with me showcasing healthy cuisine based on medical proof at the Carolina Kitchen Stage at 2:30 pm and on the King Bio Main Stage at 12:30 pm.