Brunches, biomimetic dentistry ahead on show

Information on creating a beautiful brunch and biomimetic dentistry will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Chef Johnny Vee (John Vollertsen) will demonstrate two delicious and easy recipes to add to your brunch repertoire. He’ll also discuss setting up a brunch for maximum effectiveness and talk about other recipes that are good choices. Vollertsen is the owner and operator of Las Cosas Cooking School in Santa Fe.

Dr. J. Tim Rainey will talk about biomimetic dentistry and the importance of maintaining the correct pH balance in our mouths. He strongly believes we should turn the need for repair of decay and treatment of periodontal disease from a “need” to a “choice” through education. He’s with the Texas Institute for Advanced Dental Studies and lives in Refugio, Texas.

Information on creating new space in a garage, providing a Feng Shui atmosphere in the home, and hanging pictures correctly will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Many folks are looking for more room in their homes, and Bruce Johnson is going to show how to repurpose the garage and utilize a great new space. Johnson is the spokesperson for Minwax in Upper Saddle River, New Jersey., and he has several creative solutions for finding more living space.

PartyLite consultant, Christine Alt will show how to bring indoor décor outside and explain how using candles can help create a Feng Shui atmosphere. PartyLite is headquartered in Plymouth, Massachusetts.

Interior decorator, Latriece Brooks is going to show how to ensure that you hang pictures at eye-level, and she’ll discuss the various tools that make picture hanging much easier. Brooks owns Brooks Interior in Clovis.

Yogurt, Berry and Granola Parfaits

For the granola:

1/4 cup apple juice concentrate, from frozen, thawed

2 tablespoons real maple syrup

1 cup store bought granola, any brand

2 cups steel cut oats

1/4 cup raisins

1/4 cup toasted sesame seeds

1/4 cup sliced almonds, lightly toasted

1/4 cup pecans, lightly toasted

1/4 cup flaxseeds, lightly toasted

Warm apple juice concentrate in a small saucepan. Dissolve maple syrup in juice and set aside. In a large, deep mixing bowl, combine remaining ingredients. Toss until completely mixed. While tossing mixture with large spoon, drizzle apple juice mixture over granola and mix well. Scatter granola onto large cookie sheet and bake at 250 degrees F. for 45 minutes or until nicely browned and apple juice is completely evaporated. Cool and store in airtight container.

For the yogurt:

2 cups low fat goat's milk yogurt

2 Tablespoons real maple syrup

2 Tablespoons cold pressed walnut oil

Whisk together all ingredients in a medium bowl and chill until ready to serve.

To assemble:

6 large wine glasses

3 cups granola

2 cups yogurt as above

3 cups mixed fresh berries for garnish

Fresh mint for garnish

Spoon a quarter cup of granola into the bottom of each glass. Add three tablespoons of yogurt and then a quarter cup of berries. Repeat the layering one more time, ending with berries. Garnish with berries and sprigs cf mint and serve immediately. Serves 6.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]