Chef Joseph Ciminera,
host of several nationally syndicated TV shows,
will challenge to end childhood obesity. After
3 years of perfecting his healthy meal plan for
children, he is ready to release his DVD to America.
The program will have families across the country
partaking in a healthy wholesome approach of preparing
meals for their children. Chef Ciminera has invented
a 7 day meal plan for children who are obese or
need to eat healthy.
His plan is to educate mothers, fathers, and America
about practicing his techniques for providing
good healthy food to children across America.
He will be producing a 45 minute DVD demonstrating
the techniques and sharing knowledge about the
healthy meal plan. After 3 years of dedicated
research Chef Joseph Ciminera has a proven eating
regime that works!
- 2 cloves garlic powder
- 2 tablespoons Monini Fruttato Extra Virgin
- 1 (15 ounce) can garbanzo beans, drained,
- 2 tablespoons tahini paste
- Sea salt and pepper to taste
Place garbanzo beans in a blender (Vita
Mix) with approximately 1 teaspoon reserved liquid.
Process until smooth. Mix in the garlic, tahini
paste, salt and pepper. Blend to desired consistency,
increasing the amount of reserved garbanzo bean
liquid as desired. Chill in the refrigerator until
This recipe is best served with fresh cut vegetables
such as carrots, peppers, and celery
Garbanzos (also called chickpeas) are a good source
of cholesterol-lowering fiber, as are most other
beans. In addition to lowering cholesterol, garbanzos'
high fiber content prevents blood sugar levels from
rising too rapidly after a meal, making these beans
an especially good choice for individuals with diabetes,
insulin resistance or hypoglycemia. When combined
with whole grains such as rice, garbanzos provide
virtually fat-free high quality protein. But this
is far from all that garbanzos have to offer. Garbanzos
are an excellent source of the trace mineral, molybdenum,
an integral component of the enzyme sulfite oxidase,
which is responsible for detoxifying sulfites. Sulfites
are a type of preservative commonly added to prepared
foods like delicatessen salads and salad bars.
has a long list of recognition from previous appointments.
His time working at numerous fine establishments
such as Le Cirque, Les Celebrites, Le Petite Bijou
and Carmines all helped to build a strong foundation
for his work. His diverse talent has afforded
him the opportunity to test his talent in a myriad
of ways. One source is his multiple cooking shows;"
Joseph plays with food", "Eat at Joe's"
and "Taste This T.V.!" seen nationally.
His culinary medallions include, Certified Youngest
Chef through the American Culinary Federation
as well as having cooked for Presidents, Celebrities,
Global Actor Awards, Princes, Mayors, James Beard
House, and a legion of international food shows.
He was given the "Gross Bonnet" award
from the European American Culinary Council. No
other chef in the world has been given this award
at such a young age.
Ciminera's training started at the Five Star Five
Diamond Hotel Venesia in Milan Italy, he tutelage
under Master Chef Vincenzo Provino. He then went
on to work with some of the nation’s top
chefs including Daniel Boulud, Christian Doulevere,
Pierre Manor, Mike Depirito and Jean Louis Pallidan.
Ciminera's book entitled "In The Weeds";
a volume of chef’s tales has sold over 650,000
copies. His latest book, “Joseph Ciminera’s
new American Cooking” will break 1 million
copies sold by the end of this year. His latest
venture is to help fight against one of America’s
growing health issues