Imus Ranch is an authentic working cattle ranch nestled beneath a majestic mesa in the rolling hills near Ribera, New Mexico, fifty miles northeast of Santa Fe. The ranch was conceived and designed with the sole purpose of providing the experience of the great American cowboy to children suffering from cancer or serious blood disorders, and children who've lost brothers and sisters to Sudden Infant Death Syndrome. The children, ages 11 through 17, become part of this working cattle ranch, where they learn to ride and care for horses while being immersed in a healthy lifestyle that includes vegetarian organic whole food grown mostly from our state-of-the-art greenhouse and farm.
The objective is to encourage in them a sense of purpose, responsibility and self-esteem and to instill pride and restore their dignity as they become aware of just how much they are able to accomplish. The Imus Ranch is totally and completely organic, serving a strict vegan diet and using cleaning agents that are non-toxic, biodegradable, naturally derived materials. We use no pesticides or synthetic chemicals of any kind in our gardening, farming, or infrastructure and plant maintenance.
During each go-round, the children and our family live together in the 14,000 square-foot hacienda, a sustainably-built house that truly gives the kids a home away from home.
Part of the mission of the Imus Ranch is to provide the most non-toxic, healthy environment for kids and food is one of the most important building blocks for a healthy future.
Here are a couple of recipes that the kids and cowboys love to eat (after they've fed all the animals on the ranch first.) Enjoy!
Tempeh BLTsPrep Time: 20 minutes
1 tbsp. olive oil 12 tempeh bacon strips 8 slices sourdough bread or French baguette 2 tbsp. Dijon mustard 8 leaves romaine lettuce/Bib lettuce 2 beefsteak tomatoes, sliced
Heat the oil in a large skillet or on grill over medium-high heat. When the oil is simmering, add bacon strips and cook until browned, 2 to 3 minutes per side. Remove from pan and set on paper towels to drain.
Spread both sides of bread lightly with olive oil and toast in clean pan until golden.
Spread mustard on toasted bread. Stack bacon, tomatoes and lettuce between bread slices and enjoy. Makes 4 sandwiches
Matthew's Mango Kiwi SorbetPrep Time: 15 minutes Chilling Time: 6 to 8 hours
3 large mangoes, pitted, peeled, and diced 2 bananas, sliced 1 cup frozen orange juice concentrate (optional) 2 kiwi, peeled and sliced Fresh mint leaves, for garnish 2 tbsp. fresh lime juice
Using a food processor, combine mangoes, orange juice concentrate, bananas, kiwi, lime juice and sugar and puree until smooth. Pour into a metal baking pan and freeze 4 to 6 hours, or until firm.
Break the sorbet into chunks, return it to the food processor, and puree again until smooth. Refreeze 30 minutes to 1 hour, just until firm. Serve garnished with mint leaves. Makes 6 cups
About the Imus Ranch, Founded by Don and Deirdre Imus in 1998The Imus Cattle Ranch for Kids with Cancer is an authentic 5,000 acre working cattle ranch in northern New Mexico, which provides the experience of the American cowboy to children suffering from cancer and various blood diseases, as well as to children who have lost a brother or sister to Sudden Infant Death Syndrome (SIDS).
Deirdre Imus is the Founder and President of The Deirdre Imus Environmental Center for Pediatric Oncology (r) at Hackensack University Medical Center and Co-Founder and Co-Director of the Imus Cattle Ranch for Kids with Cancer. Deirdre is the author of four books, including three national bestsellers. She is a frequent speaker on green living and children's health issues, and is a contributor to FoxNewsHealth.com. For more information go to www.dienviro.com
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