Gut Feelings: R&B singer/songwriter, KENNY LATTIMORE and his wife Judge FAITH JENKINS give the Tam Fam an update on their new baby girl! Plus, a special performance from Kenny of his #1 hit, “Take A Dose.” Then, DR. SANDRA LEE aka Dr. Pimple Popper, shares her latest cases and the fascination with her field of medicine. And, New York Times bestselling author, DR. WILL COLE discusses his new book “Gut Feelings.”
Will Cole’s Recipes:
Filled Dates
Serves 4
START TO FINISH: 20 MINUTES
8 whole almonds
8 no-sugar-added dried apricots, halved
8 soft Medjool dates, pitted but left whole
½ cup almond butter, divided
½ cup unsweetened desiccated coconut
1. Stuff an almond and dried apricot piece inside the cavity of each pitted date.
2. Spread 2 teaspoons of the almond butter inside each date. Gently massage the date to help distribute the nut butter inside.
3. Spread the coconut onto a small plate. Roll the cut side of each date in the coconut to coat. Store in an airtight container at room temperature for up to 3 days.
Oven-Steamed Salmon with Citrus Salad
Serves 4
PREP: 25 MINUTES
BAKE: 20 MINUTES
FOR THE SALMON
Four 4- to 6-ounce fresh or frozen wild salmon fillets, skin on
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
FOR THE SALAD
1 fennel bulb
1 navel orange
1 pink grapefruit
½ cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
3 cups arugula
1 cup flat-leaf parsley leaves
½ cup thinly sliced red onion
1. For the salmon, fill a roasting pan with 1 inch of hot water. Place the pan in the oven, then heat the oven to 325°F. Coat a cooling rack with nonstick cooking spray. (Be sure the rack can sit on top of the roasting pan without touching the water.) Arrange the salmon fillets on the rack, skin side down. Season with salt and black pepper.
2. Set the rack with the fish on top of the roasting pan. Oven-steam the salmon until the fish flakes easily with a fork, 15 to 18 minutes.
3. Meanwhile, for the citrus salad, trim the stalks off the fennel bulb and cut the white bulb in quarters. Thinly slice the bulb using a mandolin (or into slivers with a chef’s knife) to make 1 cup sliced fennel. Add the fennel to a large bowl.
4. Cut off both ends of the orange and set the fruit on a cutting board, cut side down. Use a paring knife to trim the peel and white pith from the orange, following the curve of the fruit. Over the large bowl, cut between the membrane to remove the orange segments; place the segments in the bowl with the fennel. Squeeze the membrane to release any juice, then discard the membrane. Repeat with the grapefruit.
5. Add the olive oil, salt, and black pepper to the bowl and whisk to combine (be careful not to break up the citrus segments). Add the arugula, parsley, and onion and toss to coat.
6. Carefully transfer the steamed salmon to a platter and scatter the citrus salad over the fillets. Sprinkle the fish and salad with coarsely ground black pepper.
Sweet Potato “Toasts” with Avocado
Serves 4
PREP: 25 MINUTES
BAKE: 15 MINUTES
COOK: 5 MINUTES
2 large sweet potatoes
2 tablespoons coconut oil, melted
Fine sea salt and freshly ground black pepper
2 small ripe avocados, halved, pitted, peeled, and thinly sliced
1 tablespoon fresh lemon or lime juice
2 tablespoons olive oil
4 large eggs
ASSORTED TOPPINGS (OPTIONAL; IF USING, CHOOSE ONE SET)
• Smoked salmon, sliced red onion, drained capers, and Everything Bagel Seasoning
• Thinly sliced radishes, thinly sliced ripe mango or fresh pineapple, lime juice, and Tajin seasoning
• Thinly sliced ripe tomatoes, cooked black beans, sliced fresh jalapeños, chopped fresh cilantro, and lime juice
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice the sweet potatoes lengthwise into “toasts” about ½ inch thick. Arrange sweet potatoes on the baking sheet; brush both sides with melted coconut oil, and season to taste with salt and pepper. Roast the sweet potatoes until tender, about 15 minutes. Remove potatoes from the oven; cover to keep warm.
2. Meanwhile, mash the avocados with the lemon juice and salt and pepper in a small bowl; set aside. In a nonstick skillet, heat the olive oil over medium-high heat. Crack the eggs into the skillet; season with salt and pepper. Cook to desired doneness, about 5 minutes for runny yolks.
3. Spread sweet potato toasts with mashed avocado, top with an egg, and add toppings, if desired.
Thai-Style Chicken Larb
Serves 4
PREP: 15 MINUTES
COOK: 10 MINUTES
FOR THE LARB
2 tablespoons liquid coconut aminos
2 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons fish sauce
1 thinly sliced small Thai chile or ½ a serrano chile, minced (remove the seeds from the serrano if using)
Zest of 1 lime
2 tablespoons coconut oil
¼ cup thinly sliced shallot
2 tablespoons peeled and grated fresh ginger
2 garlic cloves, minced
1 pound ground chicken or turkey (dark meat preferred)
FOR SERVING
16 Bibb lettuce leaves
Fresh mint leaves
Fresh cilantro sprigs
Fresh holy basil or Thai basil leaves
Thinly sliced English cucumber
Lime wedges
1. In a small bowl, stir together the coconut aminos, lime juice, honey, fish sauce chile, and lime zest. Set the sauce aside.
2. In a large nonstick skillet, heat the coconut oil over medium-high heat. Add the shallot, ginger, and garlic; cook just until fragrant, about 30 seconds, then add the ground chicken or turkey. Continue to cook, stirring constantly, just until cooked through and no longer pink, about 5 minutes. Pour off any accumulated liquid. Then add the reserved sauce and cook briefly, stirring the meat to coat.
3. For serving, divide the larb between 4 serving plates. Surround each serving with lettuce leaves, herbs, sliced cucumbers, and lime wedges. Wrap some of the larb in a lettuce leaf with herbs and cucumbers, and drizzle with lime.
Excerpted from Gut Feelings. Copyright © 2023 by Will Cole. Published by goop press/Rodale Books, an imprint of Penguin Random House LLC
Excerpted from Gut Feelings. Copyright © 2023 by Will Cole. Published by goop press/Rodale Books, an imprint of Penguin Random House LLC.
