>> RICH: MARGRIT HAVE YOU SEEN MY APRON?

>> MARGRIT: HEY, RICH!

WE'RE ON!

>> RICH: OH!

OKIE DOKIE.

ON THIS EPISODE OF CYCLE OF HEALTH, MARGRIT AND I ARE BACK IN THE KITCHEN COOKING UP SOME QUICK, HEALTHY, NUTRITIOUS MEALS TO GET BACK ON TRACK AFTER THE HOLIDAY INDULGENCE.

THANKS FOR THE APRON, MARGRIT.

SO, WHAT IS ON THE MENU?

>> MARGRIT: YOU'LL JUST HAVE TO STICK AROUND AND SEE!

>> RICH: OKIE DOKIE, LET'S GET COOKIN'!

COMING UP ON CYCLE OF HEALTH.

♪ ♪ ♪ ♪ MARGRIT, LET'S GET COOKING.

SHOW US WHAT YOU GOT.

>> WELL, BECAUSE WE WANT TO HAVE SOME HEALTHY NUTRITIOUS MEALS, I THOUGHT WE WOULD START OFF WITH BEANS, AND BEANS, I'M TALKING ABOUT LENTILS.

I MEAN THERE ARE ALL KINDS OF BEANS, BUT THESE ONES, ESPECIALLY THESE NICE RED LINT ELS COOK VERY QUICKLY.

>> THEY'RE ORANGE.

WHY ARE YOU CALLING THEM RED?

>> TODAY WE ARE GOING TO USE RED LENTILS AND I'M GOING TO MAKE A ROASTED DARE ROT AND ROASTED RAGOO.

I ROASTED THESE CARROTS.

I FOUND DIFFERENT COLORED ONES THAT ARE REALLY BEAUTIFUL.

I PEELED THEM.

I TOSSED THEM IN A LITTLE OLIVE OIL, A LITTLE BIT OF SALT AND PEPPER, ROASTED THEM IN A HOT OVEN, ABOUT 450°.

AND THEN I ADDED ONIONS AND THEY ROASTED A LITTLE BIT.

AND NOW I HAVE THEM READY TO PUT IN MY RAGOO.

I DID DICE THEM.

YOU SEE THEY'RE IN A NICE LITTLE DICE HERE.

>> YEAH UH-HUH.

>> I WILL PUT IN A LITTLE BIT OF OIL.

>> OLIVE OIL.

HEART HEALTHY, GOOD FOR US, YEAH AND NOW I'M GOING TO ADD MY CARROTS AND MY ONIONS.

AND STIR THEM AROUND A BIT TO GET THEM A BIT WARM.

NOW YOU WANT TO PUT IN A LITTLINGS BIT OF SEASONING.

AND THIS RECIPE CALLS FOR CHIPOTLE CHILI BUT I DON'T LIKE IT QUITE SO HOT.

>> I ALWAYS FIND THAT JALAPENO IS LIKE OH THAT'S TOO MUCH FOR ME.

>> UH-HUH.

>> SO I'M JUST GOING TO PUT IN ABOUT A TEASPOON OF REGULAR OLD CHILI POWDER.

>> THAT'S MILDER.

>> AND YOU CAN, OF COURSE, PUT IN AS MUCH AS YOU LIKE.

>> EVEN ADD IT AT THE TABLE.

CAN YOU DO THAT?

>> YES, IT'S GOOD TO COOK ALONG WITH IT.

BUT YOU CAN ADD IT.

A DASH OF CAYENNE PEPPER TO GIVE IT A LITTLE BIT OF ZIP.

THAT'S JUST A DASH I SEE.

>> I'M CONSERVATIVE WITH IT.

BECAUSE YOU CAN ALWAYS ADD MORE.

>> YOU ARE BEING NICE TO ME MARGRIT.

THANK YOU.

>> YOU CAN ALWAYS ADD MORE BUT YOU CAN'T TAKE IT AWAY AND WHAT I LIKE TO DO IS A LITTLE BIT OF COUMIN.

I HAVE SOME AND I FOUND WHEN I MADE THIS RECIPE BEFORE, ABOUT A TEASPOON OF COUMIN WORKED REALLY NICE.

NOW THESE LENTILS THEY ALWAYS ADVISE THAT YOU RINSE AND PICK OVER YOUR BEANS IN CASE THERE IS A TWIG OR PEBBLE.

HAVE I NEVER FOUND ONE.

>> LET ME PUT ONE IN THERE AND YOU CAN HAVE THE JOY OF FINDING ONE.

>> SO CONSIDERATE.

I DID THAT ALREADY WITH THIS AND I'M GOING TO DUMP IN A CUP OF LENTILS HERE OF THE RED LENTILS.

I'M GOING TO MIX IT AROUND.

AND THEN WE ARE GOING TO HAVE SOME STOCK OR BROTH.

IF YOU WANT TO MAKE IT VEGETARIAN, YOU CAN BUY VEGETARIAN BROTH.

YOU CAN EVEN PUT IN WATER BUT THE BROTH IS MORE FLAVORFUL.

>> UNSALTED AGAIN I SEE.

>> UNSALTED.

AND WE WILL, AT THE END, PUT IN A LITTLE SALT SO THIS IS FOUR CUPS I STOCKS.

I'M TOLD THAT THE STOCK IS MORE FLAVORFUL THAN BROTH SO IT DEPENDED ON WHAT YOU ARE DOING.

I'M GOING TO TURN THIS UP SO IT COMES TO A NICE LITTLE SIMMER.

AND I WILL PUT THE COVER ON.

LET'S SEE WHERE THE COVER... AND SO WE ARE JUST GOING TO HAVE TO WATCH THIS.

MOVE THIS OVER ON TO THE LOW BURNER.

>> YES, I'M JUST GOING TO GET IT UP ON HIGH.

SO THAT BECAUSE I LIKE IT TO TAKE A LITTLE LONGER TO GET GOING AND I WILL SET MY TIMER FOR ABOUT 20 MINUTES.

IT'S BEEN GOING FOR A FEW MINUTES ABOUT 15 MINUTES.

>> WE CAN DOUBLE CHECK.

>> WE WANT TO CHECK IT.

RIGHT AND NOW WE HAVE.

WE ARE GOING TO GO-- THE NEXT THING WE ARE GOING TO MAKE IS A FRIDAY AT THAT TIME FRIDAY AT THAT TIME 25 FRITATA.

PUT IN A LITTLE HEAT AND OIL SO IT DOESN'T BURN WHILE WE WORK ON THE NEXT PHASE IT HAS FOR EXAMPLES,-- IT HAS EGGS, PROTEIN, ANY VEGETABLES YOU HAVE IN YOUR REFRIGERATOR.

WE'LL START OFF WITH AN ONION.

>> THIS IS ONE OF THE THINGS IF YOU HAVE LEFTOVER STUFF FROM A BIG HOLIDAY MEAL, GATHERING OR PARTY, YOU CAN JUST TAKE WHATEVER IS LEFT OVER IN YOUR FRIDGE AND MAKE YOURSELF A FRITTATA.

YOU ARE TELLING ME IT'S A FARMER'S BREAKFAST.

>> IN GERMAN IT'S A-- (SPEAKING GERMAN) WHICH IS A FARMER'S BREAKFAST BECAUSE IT'S NICE AND HEARTY FOR THE FARMER BEFORE THEY GO OUT IN THE FIELD.

NOW I'M ALSO GOING TO USE BUTTER IN THIS BUTTER GIVES IT NICE FLAVOR.

SO THIS IS GOING AND I'M GOING TO JUST CRINKLE UP THE MUSHROOMS AND ONIONS IN HERE TO START.

>> I LEARNED FROM YOU LAST TIME WE DID A SHOW THAT I'M SUPPOSED TO WATCH THOSE TURN GLASSY AND THAT'S WHEN THEY'RE DONE.

>> DEPENDING ON WHAT YOU WANT TO DO.

YES THAT'S WHAT WE WOULD LIKE NOW.

WE DON'T WANT THEM TO GET BROWN WE JUST WANT THEM TO GET SOFT AND GLASSY.

SO WE WILL PUSH THESE AROUND.

WHILE THEY'RE STARTING UP, WE HAVE SOME NICE PEPPERS HERE AND YOU CAN GET THESE BEAUTIFUL DIFFERENT COLORED PEPPERS NOW IN THE STORE.

>> EAT THE RAINBOW AGAIN, MARGRIT.

THERE WE G. LOOK AT THAT.

YELLOW, ORANGE, RED, WONDERFUL.

WE GOT THESE GOING.

OKAY.

HOW IS THAT?

THIN ENOUGH?

SOME EXTRAS ALREADY CUT.

>> ALWAYS PLAN AGO HEAD.

>> RIGHT AND THEN YOU CAN JUST THROW THOSE IN AND SO WHILE THESE ARE GETTING ALL ALSO NICE AND SOFT.

SO WHILE THESE ARE GOING, WE HAVE SOME MUSHROOMS.

THESE MUSHROOMS, I BROUGHT ALONG MY MUSHROOM BRUSH TO SHOW YOU, MUSHROOMS CAN HAVE DIRT ON THEM.

>> I LOVE THE IDEA OF A MUSHROOM HAVING BRUSHES.

I NEVER NIOU ABOUT MUSHROOM BRUSHES.

>> YOU CAN QUICKLY RUN THESE UNDER THE WATER BECAUSE THEY ALWAYS HAVE DIRT ON THEM BUT THE MUSHROOMS ABSORB THE WATER SO YOU DON'T WANT THEM TO BE WATER LOGGED.

SO YOU JUST TAKE YOUR BRUSH HERE AND YOU CAN BRUSH IT OFF HERE OR TAKE A PAPER TOWEL AND BRUSH IT OFF.

GUT OFF THE ENDS YOU DON'T HAVE TO CUT OFF THE WHOLE STEM.

I JUST USUALLY CUT OFF THAT LITTLE BIT.

>> OKAY.

AND THE OTHER PART IS EDIBLE, TOO.

>> SURE.

>> THIS IS EDIBLE.

>> I'LL CUT IT INTO PIECES.

>> NICE SLICES.

>> LIKE THAT.

>> LOOK AT THESE BEAUTIFUL MUSHROOMS.

I USE BABY BELLAS.

YOU HAVE THE WHITE MUSHROOMS AND THEN YOU HAVE THE BABY BELLAS.

I USE THESE.

I THINK THEY HAVE A LITTLE MORE MEATY, A LITTLE MORE-- A LITTLE FIRMER.

>> A LITTLE MORE FLAVORFUL?

>> YES.

BUT YOU CERTAINLY-- >> PUT THOSE IN HERE.

>> YEAH.

>> YOU ARE DOING THE ONIONS FIRST, THEN PEPPERS.

THERE IS A SENSE TO YOUR ORDER HERE?

>> YES, BECAUSE THE MUSHROOMS TAKE THE LEAST TIME TO COOK, TO GET A LITTLE BIT-- SO NOW I'M GOING TO PUT A TEENY BIT MORE OIL ON HERE.

I'M GOING TO SPRINKLE A LITTLE BIT OF SALT FRUSHLY GROUND PEPPER.

THEN AFTER WE LEAVE THIS A MINUTE YET, WE ARE GOING TO PUT IN THE POTATOES.

NOW I HAVE TOOKED SOME POTATO AS HEAD OF TIME AND PEELED THEM AND I DID CUT SOME AND WE ARE GOING TO PUT THEM IN THE FRITTATA, THAT MAKES IT A LITTLE MORE HEART AGREE PRECOOKED AND YOU SLICE THEM UP.

>> RIGHT.

AND I USE A NICE YELLOW POTATO.

YUKON GOLD I LIKE.

AND THAT'S VERY GOOD FOR SOMETHING LIKE THIS AND FOR LIKE POTATO SALAD, FOR EXAMPLE, BECAUSE IT'S A LITTLE BIT MORE WAXY.

IT ISN'T SO MEALY LIKE IF YOU USE A RUSSIC, IT DOESN'T HOLD THE SHAPE AS WOULD YOU LIKE IT TO DO.

-- LIKE A RUSSELL DOESN'T HOLE-- RUSSET DOES NOT HOLD ITS SHAPE.

WE ARE GOING TO SPREAD THEM OUT LIKE THIS WHAT I'M GOING TO DO, I'M GOING TO TURN IT OVER A BIT.

SO IT GETS WHAT IS MIXED IN.

IT HOLDS ITS SHAPE AND WHILE THIS IS STILL WORKING, WE GO OVER TO OUR SALAD.

I WOULD MAKE NOW A VERY SIMPLE VINAIGRETTE.

THAT'S WHAT I REALLY LIKE.

>> FOR THE DRESSING.

>> YES, FOR THE DRESSING.

I NEED MY OLIVE OIL.

AND THE THING TO REMEMBER IS THAT YOU DO SIX PARTS TO TWO PARTS.

>> SIX PARTS TO TWO PARTS.

>> SIX PARTS OIL TO TWO PARTS WATER.

>> I DO 4 TO 4.

I DO HALF AND HALF.

NOW I KNOW WE WERE TALKING ABOUT THIS BEFORE.

I DO OLIVE OIL AND THEN BALSAMIC VINEGAR AND YOU WERE TELLING ME THAT MAYBE THE REASON THAT TASTES PRETTY GOOD IS BECAUSE THE BALSAMIC IS SWEETER AND IT'S NOT SO BITEY WITH THE KIND-- WHAT KIND OF VINEGAR DO YOU USE?

>> A RED WINE VINEGAR.

THIS IS ONE THAT HAVE I FOUND FROM GERMANY ACTUALLY THAT I GOT AT THE GERMAN BUTCHER HEAR IN SYRACUSE.

BUT ANY RED WINE VINEGAR IS REALLY GOOD.

>> THAT'S MORE TART.

>> OH YEAH.

>> BALSAMIC IS SWEET.

AND VERY OFTEN BALSAMIC VINEGAR IS THICKER.

IT'S A WHOLE DIFFERENT STORY IF YOU USE BALSAMIC.

AND NOW I'M PUTTING IN SIX TABLESPOONS.

YOU CAN EYEBALL IT, TOO.

DOESN'T HAVE TO BE EXACT NEED TWO TABLESPOONS THERE GOES YOUR TIMER.

1, 2.

GREAT.

>> YOU ARE CHECKING ON THE,WHAT DID YOU CALL THAT AGAIN MARGRIT, THE RAGOO.

>> THE LENTILS ARE SUPPOSED TO FALL APART A LITTLE BIT LET IT SIMMER A LITTLE BIT MORE AND GIVE A TURN TO THE FRITTATA HERE WHICH IS LOOKING YUMMY AND THEN WE'LL COME AND FINISH OFF OUR SALAD.

I LIKE TO PUT IN MUSTARD POWDER BUT YOU CAN PUT DIJON MUSTARD IN IT, GARLIC IN IT.

I'M JFER GOING TO PUT IN ABOUT, THAT WAS A HALF TEASPOON AND A LITTLE SALT AND PEPPER, AGAIN REIN NOT MUCH AT ALL.

>> JUST A SPRINKLE.

AND NICE TWISTS.

AND THEN WE'LL SHAKE IT UP.

AND WE HAVE A NICE VINAIGRETTE.

NOW ONE OF MY FAVORITES, YOU WERE REMINDING ME YOU HAD IT AT MY HOUSE IS TO PUT A PEAR-- >> THIS IS MY FAVORITE.

>> A VERY POPULAR ONE, ACTUALLY.

>> DUMP IT RIGHT IN.

OKAY.

>> AND IN THIS ONE I'M GOING TO PUT SOME, YOU COULD PUT IN HAZELNUT OR WALNUTS.

THESE ARE ALMOND SLIVERS.

YOU CAN PUT THESE IN.

NOW I AM JUST GOING TO LEAVE THAT BEFORE I DRESS IT.

WE CUT PUT THE CHEESE ON.

THIS IS BLUE CHEESE.

>> I'LL DO THAT WHILE YOU TAKE A PEEK AT OUR OTHER STUFF OVER THERE.

>> I AM GOING OVER HERE BECAUSE I THINK WE ARE NOW READY FOR THE FINAL STEP OF THE FRIDAY AT THAT TIME-- FRITTATA AND AS YOU SEE, IT HAS JUST BEEN HEATING UP GETTING A LITTLE BIT THE VEGETABLES ARE GETTING STOF AND NOW I'M GOING TO TAKE MY EGGS AND I'M GOING TO TRACK, FOR THIS PORTION, I'M GOING TO HAVE THREE EGGS.

YOU'LL READ THE RECIPE THAT CALLS FOR EIGHT EGGS, 12 EGGS, IT DEPENDS IT DEPENDS ON WHAT YOU WANT.

YOU JUST TAKE THIS EGG AND POUR IT OVER THE TOP LIKE THIS.

IT WILL SEEP INTO THE VEGETABLES AND POTATOES.

>> DO YOU STIR IT UP AFTER YOU PUT IT IN THERE?

>> NO, YOU LEAVE IT ON TOP.

>> LEAVE IT ON FOP TOP.

>> AND THEN I'M BETTING YOU WANT TO PUT THE TOP ON.

>> YES I DO BUT FIRST I'M GOING TO PUT ON SOME SHREDDED CHEDDAR CHEESE.

>> LEAVE A LITTLE PIECE WITH JUST A LITTLE BIT OF CHEESE FOR ME BECAUSE CHEESE HAS GOBS OF SALT.

HERB THAT HAS THYME AND MARGARINE, OREGANO AND I THINK MAYBE EVEN A LITTLE BIT OF LAVENDER.

>> HOW WAS MY ACCENT.

I HAD FIVE YEARS OF FRENCH.

>> WONDERFUL.

NOW YOU CAN PUT THE COVER ON.

THIS WILL TAKE ABOUT FIVE MINUTES WE GO AND DRESS OUR SALAD.

>> ALRIGHTY.

>> OKAY.

THAT SMELLS GOOD.

I THINK THIS IS JUST RIGHT.

>> I'M LOOKING FORWARD TO THIS.

>> SO NOW WE COULD START WITH OUR RAGOO.

OKAY.

SO NOW WE COULD START ON THIS WHILE OUR FRITTATA IS GOING TO BE READY IN JUST A MOMENT.

>> A SPOON, MY LADY.

>> THANK YOU.

>> AND I BELIEVE... >> SAY IT AGAIN?

>> (SPEAKING GERMAN) OKAY.

LET'S SEE.

VERY NICE.

>> I LIKE IT.

>> CARROTS STILL HAVE A CRUNCHINESS.

THE LENTILS ARE CERTAINLY DONE ENOUGH.

I THINK IT HAS ENOUGH SALT AND THE COUMIN IS IN THERE.

YOU DON'T TASTE IT THAT MUCH.

MAYBE I COULD PUT IN A LITTLE MORE.

NOW LET'S SEE.

WHAT IS OUR FRITTATA DO?

IT IS LOOKING LOVELY.

THE CHEESE IS MELTING.

>> SO NOW IF YOU WOULD BRING OVER TWO OF THESE SQUARE PLATES.

>> HERE WE GO.

>> OKAY.

LOOK AT THAT.

BUT IT SHOULD HAVE HELD TOGETHER MORE BUT YOU KNOW WHAT WE DID, WE BROUGHT IT OUT EARLY.

>> SHOULD HAVE COOKED LONGER.

>> IT COULD HAVE COOKED A LITTLE LONGER BUT WE WANTED TO GET TO THE NEXT COURSE.

>> I IMAGINE IT'S NOT GOING TO TASTE MUCH DIFFERENT.

>> IT WILL STILL TASTE DELICIOUS BUT IT SHOULD COME OUT IN A NICE WEDGE.

>> LOOKING PRETTY GOOD.

>> PEARS.

>> DON'T WANT TO MISS THAT.

HERE WE GO.

>> OKAY.

>> THAT ONE IS YOURS.

LET ME GET US SOME FORKS HERE.

>> HERE WE GO.

>> PRESENTATION FOLKS, I THINK THAT LOOKS GREAT.

DON'T YOU AGREE?

>> LOTS OF DIFFERENT COLORS.

>> I GOT SOME NUTS.

THIS IS DELICIOUS.

THAT DRESSING, I CAN TASTE A LITTLE BIT OF THE MUSTARD.

IT'S WONDERFUL.

WELL, NOW WE HAVE TO DO ONE MORE THING.

>> FIRST HAVE I TO HAVE A BITE OF THE FRITTATA BEFORE WE DO ANYTHING.

I CAN'T-- I HAVE BEEN WAITING, MARGRIT, PATIENTLY.

OH.

>> AS THEY WOULD SAY IN GERMAN... (SPEAKING GERMAN).

>> WE DID IT.

IT WAS SUCCESSFUL.

THAT'S WHAT IT IS.

YOU WANT TO SAY WHAT WE ARE GOING TO MAKE NOW?

>> WE ARE GOING TO MAKE A VIRGIN MOW HEAT MOJITO WHICH IS A NON-ALCOHOLIC DRINK.

>> AND WITH LIME JUICE AND WITH MUDDLED MINT.

>> MUDDLED?

>> I LEARNED HOW TO MUDDLE.

>> I'M GOING TO PUT SOME NICE FRESH MINT THAT I WAS ABLE TO GET, WHICH WAS VERY NICE.

>> LET ME GET THE SELTZER HERE FOR US.

>> SMELL THIS MINT.

>> IT SMELLS GREAT, YEAH, LIKE SUMMER.

>> NOW THE TRICK IS NOT TO MUDDLE TOO MUCH.

YOU DON'T WANT TO MASH IT TO A PULP.

YOU JUST WANT TO SORT OF LET THESE NICE, THE FRAGRANCE JUST BREAK IT OUT.

SO I'M JUST MASHING IT DOWN A BIT.

AND THEN FOR THIS AMOUNT, I'M GOING TO PUT IT IN A-- I'M GOING TO PUT IN A TABLESPOON OF SUGAR.

>> ADDING MINT AND TABLESPOON OF SUGAR AND THIS IS FOR TWO DRINKS.

>> THIS IS FOR TWO DRINKS.

AND I'M JUST GOING TO MUDDLE IT AROUND A LITTLE BIT.

MIX IT IN WITH THE SUGAR.

I LOVE THAT WORD MUDDLE.

AND THEN WE NEED SOME LIME JUICE.

NOW I ALREADY SQUEEZED SOME.

WITH LEMONS AND LIMES, IT'S GOOD IF YOU RUB IT A LITTLE BIT.

SUPPOSED TO MAKE IT JUICIER.

NOW WE'LL BRING THE GLASSES OVER.

>> THE MUDDLE GOES IN FIRST.

IS THAT WHAT YOU CALL IT WHEN YOU ARE DONE?

IS IT CALLED THE MUDDLE?

>> SOUNDS GOOD.

>> SO HERE YOU ARE GOING TO DIVIDE UP-- >> YOU GOT A LITTLE MORE THAN ME, MARGRIT.

COME ON.

>> WE CAN CHANGE GLASSES.

AND SO NOW WE ARE GOING TO SHARE.

THIS MIGHT BE PRETTY PUNGENT.

JUICY LIMES.

WE'RE GOING TO SHARE THE LIME JUICE.

>> PUTS SOME SELTZER IN HERE.

I DON'T THINK I HAVE ENOUGH.

>> THE SORRY WAS OPEN.

>> OKAY.

HERE WE GO.

>> THEY LOOK GOOD.

FILL IT UP ALL THE WAY.

OKAY.

>> I THINK IT'S GOING TO BE VERY PUNGENT.

>> NOW WE ARE DRINKING THE RAINBOW.

>> YES.

LOOK HOW BEAUTIFUL THAT LOOKS.

>> IT IS BEAUTIFUL, YES.

>> AND THEN WE CAN TAKE THESE LITTLE LIME WEDGES AND CUT A LITTLE LIKE THIS.

>> I ALWAYS WONDERED HOW THEY GOT THEM ON THE EDGE OF THE GLASS LIKE THAT.

YOU JUST GIVE IT A LITTLE CUT WITH THE KNIFE.

>> LIKE THIS ONE IS NOT AS PRETTY.

YOU WANT A PRETTY ONE.

PRESENTATION.

>> OKAY.

AND SO HERE WE GO.

>> WE ARE GOING TO INVITE THE CREW OVER TO GRAB A GLASS.

WE HAVE SOME MADE OVER HERE.

WE WANT TO THANK EVERYBODY AND FOR HELPING US OUT WITH THE SHOW.

GRAB A GLASS OVER THERE EVERYBODY.

PREMUDDLEED GLASSES.

HERE WE GO.

AND I WANT TO TOAST EVERYONE HAPPY NEW YEAR TO EVERYONE.

HAPPY NEW YEAR ALL THE VIEWERS AND MARGRIT, A SPECIAL, SPECIAL THANK YOU.

>> THERE GOES MY LIME.

>> THANK YOU FOR THE WONDERFUL-- THANK YOU EVERYBODY, HAPPY NEW YEAR, HAPPY, HEALTHY TO EVERYBODY.

THERE WE GO!

SOCIALLY DISTANCED.

BE SURE TO VISIT WCNY.ORG/CYCLEOFHEALTH FOR MORE INFORMATION ABOUT THIS AND OTHER EPISODES.

FOR CYCLE OF HEALTH I'M DR. RICH O'NEILL, WITH MARGRIT DIEHL.

THANK YOU FOR CHECKING IN.

HAPPY NEW YEAR, EVERYBODY.

♪ ♪ ♪ ♪