My Appearance on The Dr. Oz Show

March 20, 2017

It is always so much fun appearing on television shows, where I can share information, and teach something new to those in the audience, and to those watching at home.

Last week, I was invited to guest star on The Dr. Oz Show, the syndicated television production hosted by Dr. Mehmet Oz. During my segment, I showed Dr. Oz how to make brownies more nutritious. We talked about substituting all-purpose flour with more wholesome options, such as graham flour, whole-wheat flour and spelt. We also discussed the benefits of dark chocolate, and how to make ingredients typically found at the grocery store right at home. Be sure to watch the show on March 29th! Handy recipes and tips like these are in my newest book, "A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry", which comes out next week. You can pre-order your copy by clicking on this highlighted link.

Dr. Oz and I had a fun time. It was a very busy day, but I did manage to get several photos to share with you - enjoy, and happy first day of spring!

: Here I am ready for my appearance on The Dr. Oz Show which airs LIVE weekdays at 1pm ET on Fox.

: Joining me at The Dr. Oz Show – my publicists, Leigh Ann Ambrosi and Susan Magrino, and my makeup artist, Daisy Schwartzberg Toye.

: Here’s a behind-the-scenes look at the show’s control room. The production control room is the technical hub for the show, where the director can monitor and manage everything that is happening in the studio.

: Here I am with Dr. Mehmet Oz, a cardiothoracic surgeon, a teaching professor at New York City’s Columbia University, author and television host.

: This is the set – the cameras are in position, the stage manager is counting down the seconds before air, and Dr. Oz is about to start the show.

: The Dr. Oz Show has a LIVE television audience. It was so nice to see such an enthusiastic crowd.

: During my segment, Dr. Oz and I made dark chocolate spelt brownies, a more healthy alternative to brownies made with all-purpose flour. I also showed the different types of flours that can be used, such as graham, whole-wheat, and of course, spelt.

: The audience was great – they loved the idea of using different flour options. Graham flour lends a robust honey flavor and rustic texture. Whole-wheat flour has a bitter earthiness, and produces more richly flavored baked goods. And spelt has a sweet, spice-like flavor.

: Look at the brownies we made – so delicious, and made with dark chocolate, which is one of the best sources of antioxidants on the planet. In fact, studies show dark chocolate can improve health and lower the risk of heart disease. It is always a pleasure doing segments with Dr. Oz – we had lots of fun. The pots, bowls and cake stands used in our segment are all from my collection at Macy’s. goo.gl/EDKIR0

: Don’t forget to pre-order your copy of my newest book, “A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry” – it comes out March 28th.

: Meanwhile, back at my Bedford, New York farm, warmer weather is finally beginning to melt all the snow from Winter Storm Stella. Here is my allee of lindens.

: My grove of weeping willows adds such a pretty palette of gold to the wintry landscape.

: Wild birds love to perch in the trees near my home.

: Here are some wild birds feeding on the seeds that have fallen out of one of the bird feeders at the clematis pergola – hard to miss the handsome cardinal.

: Here is a view looking towards my old corncrib on the left and the back of my long carport straight ahead.

: This is one side of my beautiful Pin Oak Allee – I am looking forward to seeing these trees filled with foliage once again.

: The peafowl never seem to mind the weather – here is one of the younger hens looking out from her enclosure.

: My pigeons are acclimating nicely to their new coop and aviary. Fancy pigeons are domesticated varieties of the wild rock dove, bred by pigeon fanciers for size, shape, color, and behavior.

: We have 10-pairs in our Bedford flock. And, just like all birds, these pigeons love to roost. I always provide multiple perches for my birds, so they can see all the activities at the farm.