Soybeans are magical beans. In fact, I wouldn't be surprised if Jack used them to climb his beanstalk. Studies have shown these little legumes to have a host of health benefits in part because they are rich in cancer-fighting isoflavines and heart-healthy polyunsaturated fats. From one simple bean you can get a range of delicious foods, including creamy soymilk, snacking edammame, miso for soup, and of course - tofu. Sadly, many people consider tofu and soymilk to be anything from plain and bland to out right bad tasting. If this is your impression then you must not have had the soy goodies from Hodo Soy Beanery. Minh Tsai and his partner John Notz take bean curd back to it's rightful place, as a delicious, super-fresh, clean-tasting artisinal treat that vegetarians and meat eaters enjoy with gusto.

When and why did you start making Hodo Soy products?
We started testing the market in 2003 while still holding "day jobs" and then I quit my job to do Hodo full time in 2004. As mentioned on our website, Hodo started because we were very surprised that we couldn't find the high quality of tofu/soy that we enjoyed in Asia, made to be consumed fresh.

Secondly, we guessed that if we could show customers that fresh tofu could be significantly tastier, whether ready-to-cook, or in ready-to-eat dishes, rather than packaged (and preserved) tofu found in stores, more people would eat Hodo's tofu. Hence in addition to making organic fresh tofu daily to show customers what "tofu" should really taste like, we also decided to make a line of ready-to-eat dishes to highlight various flavors and textures of tofu, which won us many customers.

What makes Hodo Soy products great?
In our humble opinion, our freshly made tofu and ready-to-eat dishes speak for themselves. Where else can you find tofu made and sold to you on the same day?

What is your favorite Hodo Soy product? What is your favorite way to enjoy it?
When we first started out, we were very excited to develop ready-to-eat dishes that customers loved. One of my favorites is the "spicy braised tofu salad" because you can eat it cold, throw it on top of a salad, or toss in a vege stir-fry - always delicious. These days, I'm more of a purist, I tend to eat more of our organic tofu blocks; I love how little I need to do to prepareit. I simply pan-fry or grill cubes of it and dip it in a variety of sauces.

What would most surprise people about Hodo Soy products?
Regardless of whether they are seasoned tofu eaters or first timers, most folks are surprised that tofu could taste so good. I think chefs are also surprised that our freshly made tofu has such amazing flavors and that is why so many are using more of our tofu in their kitchens. We are pleased to be on the menus of such notable restaurants as Greens, Slanted Door, and Coi for example.

What other natural food producer(s) do you really admire? Why?
Wow, I am exposed to so many at the farmers markets! I admire all the small farmers who work so hard to bring us the amazing seasonal produce and fruit. In particular, I really like Full Belly Farm. Also, one of the folks I really admired is June Taylor of June Taylor Preserves. She has been making handmade preserves for years! They are amazing, you should check out her kitchen on 4th St. in Berkeley.

What's your favorite natural food product other than your own?
Putting me in a tough spot here! I have to go for June Taylor's preserves! I don't have a sweet tooth, but I can use her stuff on lots of things.

What's next on the horizon for you and Hodo Soy?
For the past two years, we have been looking for a space to grow into. Well, we are taking a big step this year to build a new production space in Oakland. If everything goes according to plan, at the end of this year we will be opening a production space that will allow people to come and view how we make our products. We hope that our new production space will allow us to continue to educate customers about high quality tofu and also develop new recipes for everyone.

Where can people find Hodo Soy products?
Customers can find our soy products at Bay Area farmers' markets (see website for locations). In addition, the following Bay Area restaurants use our tofu: Coi, Greens, Slanted Door, Medicine Eatstation, and Saul's. Our bulk tofu is sold at Rainbow Cooperative in SF, and used at Green Gulch farms and the Berkeley Student Coop. We only ship large quantity out of state to minimize shipping costs and maximize freshness.

Hodo Soy Beanery
www.hodosoy.com

Comments (2) | February 11 - 8:20 PM

category: Interviews/Profiles, New Products, Superfoods, Vegan / Veg

Do a search for “Healthy Super Bowl Recipes” and you might encounter this suggestion, “...watch the game while running on your treadmill.” Doesn't sound like much fun, does it? Many of the recipes you'll find in this realm leave something to be desired as well. No worries - if you're looking for a few great, crowd-pleasing recipe ideas that will bring some superfoods to your Super Bowl, you're in luck, here's our list...

Chips
- oven-fried potato chips
- spiced or regular pita chips
- homemade wheat crackers

Dips
- guacamole
- heidi’s baked artichoke dip
- salsa verde
- best bottled salsa - organics score!

Super Salads
- winter fruit salad
- zippy coleslaw
- tricolor potato salad

Big 'Bowls'
- spicy heirloom bean chili with wholesome cornbread
- caribbean red beans and brown rice
- tamale pie
- tortilla soup

Finger Foods
- cheesy potato skins
- oven chili fries
- tofu tenders
- avocado & yogurt deviled eggs
- stove-top popcorn

Sugar 'Rush'
- chocolate chip brown rice crispy treats
- honey cheesecake squares
- chocolate agave ice cream
- grilled apples with cheese and honey

Thirst Quenchers
- lemon lime soda pop
- grapefruit and mint spritzer
- other natural spritzers

Whether it’s Patriots or Giants who take the prize on Sunday, these game-day goodies are a sure win — and probably better enjoyed from the comfort of your favorite couch, with great friends, than eaten while running on a treadmill.

Related link:
- Kalyn Denny's round-up of nutritious recipe choices for Super Bowl Sunday.

Comments (0) | January 31 - 10:28 PM

category: Lists, Superfoods

While I may not always carry my pocket-guide to sustainable seafood in my wallet, I've given it a good study and I try to stay up-to-date on what fish is in and what's out. In today's world where we're wedged between warnings of over-fished near-endangered Nemo and the importance of eating Omega-3 fatty acids (concentrated in some fish),it can be a little tricky to know exactly what to eat and where to get it from.

Here is why I love Vital Choice Seafood. It's:

- so yummy - this is no dry, flaked fish
- quick and convenient
- a very mighty food
- affordable when compared to fresh seafood
- wild
- sustainably fished
- tested and certified low-levels of contaminants, such as mercury

I keep a steady supply of a few of Vital Choice's fantastic products in my pantry. For one, their canned wild red sockeye salmon quickly turns into a lunch-time treat or satisfying dinner. And while salmon often gets all the glamour and glory, it's essential fatty acid friend, the sardine is often over looked (and confused for anchovies). These amazing and delicious silver-skinned swimmers come packed several ways, including in organic olive oil (a regular salad topper) and in organic tomato sauce (easily thrown onto a bowl of cold or warm tuscan beans). The bone-in salmon and sardines, are not only a great souces of Omega-3 fatty acids, but also bone-supportive calcium.

And while I generally agree with the all-knowing Alton Brown and his 'no single-use kitchen tools' gospel, I happen to think this one, despite the specialized function, is mighty enough to deserve a spot in my kitchen drawer.

Here's to taking our tired tuna-salad sandwiches up a notch or two.

Vital Choice Seafood
www.vitalchoice.com

Comments (3) | January 18 - 11:13 AM

category: New Products, Superfoods

At first glance it’s easy to group Fraiche Yogurt shop in Palo Alto, California, with the onslaught of fro-yo stores that have begun to sweep the nation. From the trendy Pinkberry to the classic TCBY it’s apparent that we have a hearty appetite for this light and frosty treat. The bad news is most commercial frozen yogurt isn’t actually yogurt at all. Most of what you find lacks the beneficial live cultures that make yogurt, well…yogurt. Not the case with Fraiche (pronounced fresh) Yogurt Shop - the innovative creators behind Fraiche take a different approach and start with organic milk and hand selected probiotic bacteria to produce the healthiest yogurts, both fresh and frozen, in their on-site mini-dairy. I assure you, this is one yogurt shop truly worthy of a trend.

Their yogurts come in three non-frozen unsweetened Greek-style versions: non-fat, low-fat, and whole milk. You can order it served plain or adorned with an array of toppings. You can opt for single servings or take-home quarts. They make the frozen yogurt of my dreams, but they also sell fresh, non-frozen yogurt, which helps make Fraiche a wonderful breakfast or after-school destination. On my recent visit, just as the sun was coming up, I started my day with a fantastic bowl of warm steel-cut oatmeal, a dollop of smooth whole-milk yogurt, and a scoop each of coconut shavings, toasted walnuts, and anti-oxidant rich pomegranate seeds. Sadly I don't live near this little probiotic mecca. While attempting to enjoy my usual breakfast routine the morning after my visit, all I could do was hope that the blitz of new fro-yo stores in the neighborhood brings along a Fraiche Yogurt Shop to my street corner soon.

Fraiche Yogurt Shop Menu

Organic Greek-Style Yogurt
Non-fat, 2%, and Whole Milk

Organic Frozen Yogurt
Natural, Chocolate, and Soy

Toppings Bar*
Strawberries
Blueberries
Blackberries
Kiwi
Blackberries
Bananas
Ripe Fruit Purees
Handmade Granola
Toasted Shaved Coconut
Toasted Walnut Pieces
Toasted Almonds
Graham Crackers
Shaved Callebaut Chocolate (hand-shaved from a huge bar of chocolate)
Honey: Wildflower, Clover, or Sage
Vermont Maple Syrup
* Fruit offerings change seasonally and shaved coconut and nuts are toasted fresh on premises for best flavor.

Blue Bottle Coffee
Fraiche picks up their organic, fair-trade beans from this artisinal, microroaster within 24 hours of roasting for optimum freshness. Served hot or iced.

Baked Goods
Made in small-batches with the highest quality ingredients, and with minimal added sugars by Fraiche’s own baker Jennifer Musty. Includes crunchy granola and a range of scrumptious cookies, such as the fresh-baked warm chocolate chip cookies served in the afternoon.

Fraiche Yogurt
644 Emerson Street
Palo Alto, California 94301
(512)300-5339

Monday- Thursday 7:00am – 10:30pm
Friday 7:00am – 11:00pm
Saturday 9:00am – 11:00pm
Sunday 9:00am-10:30pm
www.fraicheyogurt.com

Comments (2) | January 10 - 10:12 AM

category: Menus, Superfoods, Vegan / Veg

Hummus, along with guacamole, pad thai, and Greek yogurt, is yet another dish in a long line of edible international imports that have become familiar to the American palate. This favorite middle-eastern spread is now a staple - a delicious and healthy dish that can easily fill out a lunch box or a star on a party platter. I recently discovered a tahini made from black sesame seeds and was inspired to make black hummus by replacing traditional white sesame tahini and cream-colored chickpeas with black tahini and beluga lentils - the result is a beautiful midnight-hued dip.

Unlike many dips, this recipe features an almost endless number of nutritional superstars. The olive oil, garlic, and lentils alone deliver a hefty punch of good-for-you nutrients. Yet it’s the stunning, onyx-colored black tahini that takes center stage, both for its deep earthy flavor and healthy concentration of iron, calcium, and fiber. This recipe has quickly become a satisfying everyday food and one that I call upon to impress at dinner parties.

Having trouble finding beluga lentils? Black beans make a great substitute. If your grocery store doesn’t carry black sesame tahini, you can order it online here - or use the classic tahini from white sesame seeds which will produce a hummus slightly lighter in color, but still tasty.

Midnight Hummus Recipe

2 medium cloves garlic, peeled
2 cups beluga lentils, cooked
1/4 cup black sesame tahini
1/3 cup extra virgin olive oil
juice of ½ lemon or more to taste
2 teaspoons ground cumin
1/4 teaspoon salt or more to taste
fresh ground black pepper to taste

Place garlic into your food processor and pulse until finely minced.

Add the remaining ingredients and process for 1 minute.

Scrape down the sides of the food processor. Taste and adjust for lemon juice, salt, and pepper. Process until well combined and smooth.

Serve this versatile hummus on whole grain crackers, as a dip for crisp vegetable crudités scattered with white sesame seeds, or spread inside of a warm pita with a slice of tomato, sprinkle of feta cheese – and maybe a few mint leaves.

Makes about 2 1/2 cups.

Comments (5) | January 4 - 3:07 PM

category: New Products, Recipes, Superfoods, Vegan / Veg

From the archives. We've talked before about the powerful, health promoting properties of spices. This is a favorite spice-centric snack that comes together in just a few minutes. The jist: top a fresh batch of freshly popped popcorn with a turmeric-rich curry powder-infused butter.

Curried Popcorn
Shopping note: Choose a curry powder that is deep yellow, or deep yellow orange in color (that’s the turmeric).

1 teaspoon curry powder
1/4 cup unsalted butter
Plenty of freshly popped corn
add-ins like cashews or raisins (optional), chopped

Pop a big bowl of popcorn and set aside. Add any extras at this point (nuts, dried fruits)

To make the curry-infused butter add the curry powder to a saucepan of melted butter along with a couple pinches of sea salt. Toss the popcorn with a drizzle of the butter. If you want more control over the amount of butter you are applying to your popcorn, fill a small spray bottle with the curried butter and spritz and toss, spritz and toss until the popcorn is coated to your liking.

Taste for seasoning and mix in more salt if needed.

Comments (1) | April 1 - 1:20 PM

category: Recipes, Superfoods, Whole Grains

Have a look at this fascinating directory of Arabic uses of various herbs, spices, barks, and twigs. Many of the remedies and uses presented here are the result of a questionnaire circulated throughout the peninsula in early 2002 asking people to describe how they use various herbs, spices and other substances in natural healing. This covers everything from cucumber to camomile, turmeric to thyme.

"...Whether you are in Doha, Dubai, Manama, Salalah, Jiddah or an obscure country village, when you step into an herbal medicine shop or wander through the traditional suqs (markets), you will find vendors of herbs, spices, bark, twigs, rocks and salt intended for culinary, cosmetic or medicinal purposes." (Read more)

Comments (2) | October 23 - 3:54 PM

category: Lists, Superfoods

Prickly pears are the vibrant, edible, nutrient-packed fruit of the Prickly Pear cactus (nopales). I'm not really sure what their seasonality is in other regions, but I see the bright fruit (tunas) punctuating cacti along the side of Napa Valley roads around this time of year - so I thought I'd post some links.

Prickly Pear 101: You will typically encounter them in one of three colors. I go weak in the knees over the hot pink-magenta tunas which are sweeter than the yellow and white varieties. Once you've got a stash of them, you'll need to know how to deal with the prickly factor - here's a link to a tutorial on the Rancho Gordo blog demonstrating how a bit of strategic fire can solve that problem.

A few recipes for inspiration:

- Charlie Trotter & Roxanne Klein Prickly Pear and Pomegranate Smoothie (link)

- Juniper Ridge's Prickly Pear Margarita recipes (link)

- Prickly Pear Dressing (link)

- Prickly Pear Ice Cream (link)

- Prickly Pear Lemonade (link)

Photo: Steve Sando

Comments (1) | October 14 - 7:15 PM

category: Lists, Recipes, Superfoods, Vegan / Veg

Building on the deliciously tangy sweet pomegranate molasses we talked about last week, here's a way to put it to use in a delicious, chickpea-centric savory recipe. Plated, this is beautiful with accents of vibrant pomegranate seeds and flecks of green cilantro.

Chickpeas with Pomegranate Molasses

3 tablespoons extra virgin olive oil
2 large garlic cloves, thinly sliced
2 cans chickpeas, drained and rinsed (or fresh cooked equivalent)
scant 1/4 cup pomegranate molasses
a pinch of saffron infused in 1/4 cup boiling water
seeds from 1 medium pomegranate
small handful of cilantro, chopped
fine grain sea salt and freshly ground pepper

In a large skillet heat the olive oil. When it is hot add the garlic and the chickpeas, pomegranate molasses, and saffron infused water. Simmer for five minutes and then stir in the pomegranate seeds and cilantro. Season generously with salt and pepper and arrange on a medium platter.

Serves 4 to 6.

Comments (1) | September 19 - 10:49 PM

category: Recipes, Superfoods, Vegan / Veg

This stunning, deep ruby-colored syrup is both sweet and sour. It lends itself beautifully drizzled on soups, grains, and as a base for drinks. You can typically find pomegranate molasses in the ethnic section of supermarkets but if you come out empty-handed and have a supply of anti-oxidant packed poms on hand, there's no reason not to make your own.

Pomegranate Molasses

Cut each fruit in half and rap it on the counter to loosen the seeds. Remove all of the seeds and none of pith. Juice the seeds using an orange juicer, or the word on the street is a potato ricer will do the trick nicely as well. Transfer the juice to a non-reactive saucepan and simmer over medium heat until the juice thickens to the consistency of a syrup. You can expect somewhere between a tablespoon or two of molasses from each pomegranate.

Cool and keep refrigerated.

Related recipe: Chickpeas with Pomegranate Molasses

Comments (3) | September 8 - 8:17 AM

category: Superfoods, Sweeteners, Vegan / Veg

A good lunchtime salad that fills you up without being overly heavy. It tastes good chilled or at room temperature, and can handle much of the abuse that takes place in a lunch bag or box. Packed with greens, mineral-rich sea vegetables, whole-grain noodles, and tofu - lots of flavor and texture in every bowl.

Soba Matchstick and Spinach Salad

1/2 cup creamy organic peanut butter
1/4 cup brown rice vinegar
3 tablespoons 100% maple syrup
2 tablespoons warm water
2 tablespoons shoyu soy sauce
2 cloves garlic
1 teaspoons toasted sesame oil

12 ounces organic soba noodles, broken into 2-inch segments, and cooked per package instructions in salted water

12 ounces organic tofu, cut into small cubes, and sauteed in a dry pan for 5 minutes.

3/4 cup organic peanuts (if you can find them), toasted or roasted
1 small bunch of green onions, sliced
3 or 4 big handfuls of baby spinach, well washed
1 sheet of toasted nori, crumbled (optional)

Start by making the dressing. Blend all the ingredients together in a medium bowl and thin with more warm water if needed (you want it to be the consistency of a fluid salad dressing). Taste and add a pinch of salt or two if needed.

In a large bowl add the cooked soba noodles, tofu, peanuts, green onions, spinach and nori. Toss well with about half of the dressing, now add a bit more at a time to get a proper coating. Taste and salt again if needed. Serve on a big platter.

Serves 4 to 6.

Comments (1) | August 15 - 10:53 AM

category: Recipes, Superfoods, Vegan / Veg, Whole Grains

Summer markets are brimming with tomatoes this time of year - big and small, chubby and narrow - all beckoning from crates in a rainbow of warm colors. Here are ten different ways you can enjoy them.

David Kinch's- Corn-and-Tomato Parfait With Basil (link)

- Goat Cheese and Shallot Crostini with Mixed Cherry Tomatoes (link)

- Panzanella Bread Cups (link)

- Spicy Tomato Granita (link)

- Sliced Heirloom Tomatoes with Basil & Walnut Tabouleh (link)

- Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes (link)

- Scallion & Black Pepper Crepes with Heirloom Tomatoes (link)

- Skillet-Fried Corn and Tomatoes (link)

- Yellow Tomato Gazpacho (link)

- Mariquita Farm Tomato Sauce Essay (link)

Also, don't miss the article that ran in the New York Times last week where Ann Noble (creator of the Wine Aroma Wheel) makes the jump to heirloom tomatoes.

Comments (0) | August 7 - 12:59 PM

category: Lists, Recipes, Superfoods, Vegan / Veg

What is mildly sweet and nutty, simultaneously tender and chewy, and unlike anything chef Daniel Patterson had ever experienced? It's called yuba, and for all you tofu haters out there, it is being called soy's unexpectedly elegant cousin. Daniel's New York Times article includes recipes for:

- Curried Summer Squash Soup With Yuba and Cilantro
- Yuba ‘Pappardelle’
- Spicy Yuba ‘Omelet’

Comments (1) | August 6 - 4:30 PM

category: Recipes, Superfoods

Tea flavored lollipops on an organic rosemary stick. Does it get any better than this? Six for $15, plus shipping. Follow the link and click on the candy section.

Comments (0) | July 30 - 7:03 PM

category: Gift Ideas, New Products, Superfoods

There are few things better than a perfect bowl of mixed (anti-oxidant packed) summer berries picked at the peak of ripeness. Give them a quick kiss with a spoon dipped in ever-so-slighty sweetened and just barely whipped cream - mmm. Heavenly. If you don't have perfect berries don't bother with this recipe. Actually, it hardly qualifies as a recipe. This is another one of those cases where patience, a good eye at the market, and a pocketbook is 90 percent of the challenge. The other 10 percent? A light touch with the berries, being able to spot berries that have gone over the ripeness hump to the other side (a bad berry can spoil the bunch), and a perfect setting in the shade.

Recipe: Summer Berries + Sweet Cream
1/2 cup organic heavy cream sweetened with a teaspoon of fine grain raw cane sugar and whipped until just loose and barely floppy

1 cup blackberries
1 cup raspberries
1 cup blueberries

In a medium bowl gently combine all the berries serve with the sweetened whipped cream on the side. Feel free to skip the cream and serve the berries as a side to a bowl of oatmeal or granola and yogurt in the morning.

Serves 4.

Comments (0) | June 16 - 6:07 PM

category: Recipes, Superfoods

Caravan of Dreams in New York City's East Village has a robust smoothie line-up - as well as a broad vegan, organic, live, kosher-centric menu. Have a look at the smoothies for inspiration:

Mixed Berry Smoothie
Berries, plantain, soy ice cream, and your choice of rice or soy milk.

Live Berry Smoothie
Your choice of apple or orange juice blended with plantain and berries.

Peanut Fudge Smoothie
Your choice of soy or rice milk, blended with organic peanut butter, soy ice cream and plantain.

Live Spirulina Supreme Shake
Fresh apple juice blended with plantain, berries and spirulina.

Almond Butter Smoothie
Your choice of soy or rice milk, blended with organic almond butter, vegan ice cream and plantain.

Live Mango Smoothie
Coconut shake and mango.

Spirulina Supreme Shake
Apple juice blended with plantain, berries and spirulina.

Live Mocha Supreme
Fresh coconut shake blended with live almond butter, plantain, carob and flaxmeal.

Tropical Mango Delight
Soy ice cream blended with mango and your choice of soy or rice milk.

Live Pink Lady
Apples, oranges, mango, strawberry, and plantain.

Mamba Mocha Shake
Chocolate soy ice cream blended with a touch of espresso, mint, and soy milk.

Live Banini
Plantain, coconut, dates, and raw tahini.

Mary’s “Pretty in Pink” Smoothie
Strawberry soy ice cream blended with strawberries, mango, and soy milk.

Live Coco-Berry Smoothie
Young coconut, berries, plantain, orange, flaxmeal, and chia seeds.

You can add spirulina, flax seed, or chia seed as well.

Comments (0) | May 26 - 9:56 AM

category: Lists, Menus, Superfoods, Vegan / Veg

Jill Nussinow's account of the Seaweed Convivium in Anderson Valley last month.

I spent the weekend of March 4th and 5th at a Seaweed Convivium. I do realize that seaweed is a foreign substance for most people who think that it ought to stay in the ocean from whence it came. But I have harvested it before on the very clean Sonoma coast and I wanted to learn more -- about it's nutritional and possible therapuetic effects, and how to use it in cooking. And that's what I did.... ( read more )

Jill also posts a seaweed-centric recipe that has crowd-pleaser written all over it: Soba with Green Soybeans and Sea Vegetables.

Comments (0) | April 6 - 1:20 PM

category: Events, Recipes, Superfoods

Erika, a member of the Clif bar research and development team posts about Clif kitchen favorites. A couple of the biggest hits include:

Yerba Mate: This was huge! We all ordered mate gourds and bombillas and sipped on it all day long. The guys from Guayaki Yerba Mate came over and we had a nice chat with them. Eventually, we got a lot of other people into drinking mate, and it is still pretty popular around the office.

Goji Berries: One of my personal favorites! I have always been a believer in the health benefits of gojis. They've been used for centuries in Tibetan Medicine and are one of the most potent sources of antioxidants. When I was doing some product development with them for Nectar (Lemon Vanilla Cashew), they became a huge hit in the kitchen. Someone had read that if you eat 7 per day, you would have everlasting happiness, so we all make sure to have our 7 gojis per day! I don't know if I buy the everlasting happiness bit, but I certainly believe that they are a good thing to snack on.

(See the entire list)

Comments (0) | March 19 - 2:46 PM

category: Lists, Superfoods

Mesquite is one those fantastic ingredients that is simply not on the radar of most kitchen dwellers. In addition to its distinct, warm, soft-edge spiciness, many people are excited about the nutritional profile of mesquite. The flour or meal that comes from ground mesquite pods is rich in protein, magnesium, potassium, fiber, high in lysine, and low on the GI-index. Mesquite is gluten-free, so you should start by substituting a small percentage of mesquite flour for the regular flour in your favorite baked goods. You can also simply use it as a seasoning.

We've been enjoying the finely milled Namibian and Peruvian mesquite flour from San Pedro Mesquite Company, they also have a downloadable e-book full of mesquite recipe ideas like the cornbread recipe below.

If you are interested in reading more on harvesting desert foods take a look at this native desert foods site (also has a tasty looking mesquite pancake recipe). The Desert Harvesters website is also fascinating and informative.

Mesquite Cornbread

3/4 cup cornmeal
3/4 cup flour
1/2 cup mesquite meal
1/2 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons butter, melted
1/2 teaspoon salt
1 egg
3 tablespoons honey
1 cup buttermilk

optional: 1 cup corn, 3/4 cup grated jack cheese, 3 tablespoons minced onion, or 1 tablespoon chipotle flakes.

Combine the dry ingredients in a medium sized bowl. Mix wet ingredients and stir into dry ingredients until just combined. Add optional ingredients if desired. Spread onto a greased and preheated 8x8 pan. Bake 20 to 25 minutes at 350 degrees.

Serves 8.

Comments (1) | March 3 - 6:23 PM

category: Recipes, Superfoods

Not all baby mush is created equal. For the best baby food on the block have a look at Bohemian Baby (recently featured in Daily Candy, New York Times Magazine, and the Yogi Times). Why pay the premium? The Bohemian Baby line is all fresh, unprocessed, and 100% organic. Bo Baby also refrains from heat treating their products so nutrients that are lost in products with longer shelf lives are retained. While I'm sure we are preaching to the converted, foods are the number one source of pesticide-derived chemicals in children's blood streams - feeding your baby an all-organic diet is the best way to keep these levels at or near zero. The overnight delivery out of your price range? Make your own organic super baby mush.

Comments (2) | February 28 - 8:47 AM

category: New Products, Superfoods

Looking for something to do next weekend? Live in Northern California? You are invited to attend the Wild Seaweed Convivium in Mendocino, California. You can educate yourself about the healthful properties of seaweed and sea vegetables, learn how it is harvested from the wildcrafters themselves, and watch how sea vegetable virtuoso chefs like Eric Tucker of Millennium put different varieties to use in tasty recipes.

The cost is $75 for two days; $45 for one day with a sliding scale for people willing to help event coordinators. Scholarships are available for students.

Read the article about the event on SFgate.

Comments (1) | February 26 - 6:32 PM

category: Events, Superfoods

Grow your own heirloom produce this summer. The Seed Savers Exchange is a non-profit organization of gardeners dedicated to saving and sharing heirloom seeds. For over thirty years this collective has played a vital role in the dissemination and propagation of rare seeds. Check out these tomatillos with stunning purple skins, the Moon & Star watermelons, and the rare flame lettuce. Seeds and surprises for every size garden.

( thanks to Jocelyn for the link )

Comments (0) | February 19 - 11:13 PM

category: Eco-Kitchen, Superfoods, Vegan / Veg

Author and honorary prince of chocolate, David Lebovitz gives his thoughts on organic and fair trade chocolates:

...What I like about these organic or Fair Trade chocolates is that the labels are chock-full of information; the region where the chocolate's grown, the climate, how it's harvested, what the growers had for dinner last night, how often they go to the bathroom, etc...

Also, don't forget to make the jump to the comments. There is a lively debate about many of the considerations surrounding organic products and produce - local over organic, pesticide safety and eco-impact, etc.

Comments (0) | February 8 - 10:24 AM

category: Studies + Trends, Superfoods

Sometimes we forget how big an impact the cooking methods we choose can have on the nutritional content of our ingredients. Take a look at this study. The authors obtained and tested 27 different types of vegetables, along with and assortment of herbs, spices and dressings. A sample of what it covers:

Among the vegetables showing the highest phenolic content were the artichoke, beetroot, cabbage, broccoli, red chicory, red chili, and yellow pepper. The authors report that different cultivars cause vegetables of the same family to possess significant different phenolic, flavanol, and ORAC values.

The authors measured the loss of phenolics and antioxidant capacity in vegetables that need to be cooked. Steamed vegetables retained about 80% of the phenolic and ORAC values of raw vegetables; boiled vegetables retained only 30% of antioxidants. The preferred cooking process for vegetables should be steaming at the mildest temperature and for the least possible time to protect phenolics and vitamins.

( Read the entire summary )

Comments (0) | February 6 - 5:09 PM

category: Studies + Trends, Superfoods

The Observer Food Monthly tapped Britain's best cookbook authors and Michelin-starred chefs to nominate their favorite recipes. Nigella Lawson chose a delicious sounding chickpea and pasta soup by Anna del Conte. Nigella says of the recipe:

This recipe for chickpea and pasta soup comes from one of my favourite books, which, shamefully, is out of print. This is the recipe I cook when skies are grey or spirits are down, and I borrowed it gratefully in my first book, How to Eat. Anna del Conte is something of a mentor of mine: her books inspire, as does she. Long before I started as a food writer, I went to one of her demonstrations and her kindness, scholarliness and plain good taste made me just a little bit, an important bit, more confident in the kitchen.

See the full list of nominees and get the chickpea soup recipe here. (scroll to mid-page)

Comments (0) | January 29 - 10:15 PM

category: Superfoods

Read about the benefits of lycopene-packed canned tomatoes in the new issue of Body + Soul magazine.

Why is more lycopene a good thing? Many of its health benefits are believed to derive from its powerful antioxidant properties. Lycopene's ability to counter oxidative stress is thought to be largely responsible for its role in fighting cancer and heart disease. In a landmark study, Harvard University researchers discovered that men who consumed 10 servings of tomato products a week reduced their risk of prostate cancer by as much as 45 percent. Research also suggests that lycopene can reduce the threat of other cancers, such as those of the colon, stomach, cervix, skin, and breast, as well as help to prevent atherosclerosis and heart disease... ( Read more )

Comments (0) | January 29 - 10:13 PM

category: Superfoods

Riding the growing wave of consumer awareness about the healthful properties in chocolate, NewTree has developed a line of high-end chocolate bars over the past three year. Each bar consists of a Belgium chocolate base boosted with zests, spices, and/or extracts, depending on the flavor and nutritional profile they are after. They have three new flavors to celebrate this month, just in time for Valentine's day:

SEXY - 73% cocoa, ginger, energizing
BLUSH - 73% cocoa, cherry, rejuvenating
COCOON -over 30% cocoa, comfort

The SEXY bar has a nice snap to it with strong ginger punctuating a dark, rich base. The cinnamon in the COCOON was fragrant and pretty enveloped in an overly milky chocolate. If you like your milk chocolate creamy and sweet, as many people do, give this one a try.

Comments (0) | January 24 - 9:39 AM

category: New Products, Superfoods

Caffe Classico has released a new line of acai-based sorbets under their Belizza brand. For those of you who've never tried an acai-based product, the flavor is rich and deeply berry flavored - some say with hints of chocolate, but I often taste a smooth vanilla finish as well. All the sorbets are non-dairy, creamy in texture, packed with nine essential amino acids and a boost of natural anti-oxidants. Retail price per pint will set you back about five bucks.

24 ounce Acai Smoothie

4 to 6 ounces Belizza Scoopable Acai
10 ounces apple juice
2 ounces frozen banana
4 ounces frozen blueberry or strawberry
4 ounces ice

Blend for about 20-30 seconds and serve.

Acai Energy Bowl

Scoop 6 ounces of Belizza Acai into a bowl. op with 1/2 to 1 sliced fresh banana. Sprinkle with granola and serve.

Comments (2) | January 23 - 2:30 PM

category: New Products, Recipes, Superfoods

Celestial Seasonings has teamed up with ten female chefs to raise awareness about heart disease - the number one killer of women in the United States. They've launched a multi-pronged promotion that involves announcing two new tea flavors, giving away free tea-centric cookbooks, and something quirky about lapel pins you can send away for with coupons.

When it all washes out it looks like you've got the following: new flavors - Vanilla Rose Decaf and Black Cherry Pomegranate. A cookbook that is available for free (while supplies last): Call 1-866-211-0374, toll-free. (Why they don't offer up a downloadable PDF version of it, we have no idea)...And if they have a lot oof interest in the pins, there is the potential for CS to donate up to $100,000 to WomenHeart: The National Coalition for Women with Heart Disease.

The free cookbook, From Teapot to Table Top features tea-centric recipes like Fresh Asian Shrimp Rolls, Moroccan Spiced Apricot Chicken, Lemon Zinger Gingerbread and Red Dress Vanilla Rose Pound Cake (recipe below).

This Vanilla Rose Pound Cake was contributed to the project by Emily Luchetta, Executive Pastry Chef of Farallon restaurant in San Francisco. While the irony of a pound cake being included in a heart-healthy promotion is not lost on us - this recipe does seem to have a good percentage less buttery goodness than most pound cakes.

Vanilla Rose Pound Cake

1 tablespoon bread crumbs
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons Celestial Seasonings Vanilla Rose Decaf Black Tea (loose- tear open one bag and use contents)
1/2 teaspoon kosher salt
5 ounces (10 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
2/3 cup milk
1 tablespoon freshly squeezed lemon juice
Grated rind from 2 lemons

Preheat the oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Dust the bottom and sides with the bread crumbs.

Sift together the flour, baking soda and baking powder. Stir in the tea and salt.

Cream the butter until smooth. Slowly add the sugar and mix until smooth and light in texture. Add the eggs, one at a time, mixing well after each addition.

In a measuring cup, stir together the milk, lemon juice and grated lemon rind. In three additions, alternately add the dry ingredients and the milk to the butter mixture, making sure the batter is combined before adding the next.

Spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean - about fifty minutes. Cool and then unmold by inverting the cake and pan onto a cutting board.

Slice and serve the pound cake by itself or with ice cream or Chantilly Cream.

High Altitude (3,500 - 6,500 ft): Decrease butter to 8 tablespoons and increase eggs to three. Increase oven temperature to 375 degrees. Bake for about 45 minutes.

Makes 12 servings.

Comments (2) | January 20 - 4:43 PM

category: New Products, Recipes, Superfoods

A fantastic, comforting, cold-weather vegetable, the orange-fleshed sweet potato is off-the-charts rich in beta-carotene, as well as a host of other antioxidants. The sweet potato is thought to be a beneficial food in many regards, fending off many diseases, and lung cancer in particular. For more information on the studies in relation to the health benefits associated with sweet potatoes, read this.

Mashed Sweet Potatoes with Lime + Cilantro

4 pounds sweet potatoes, washed, peeled, and cut into 1-inch chunks
5 tablespoons unsalted, organic butter
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons fine grain sea salt
a couple pinches of pepper
1 cup fresh cilantro, well washed and chopped
2 tablespoons freshly squeezed lime juice
Zest of one lime
More salt and pepper to taste

To a large pot of boiling water add the sweet potatoes. Cook until they are soft but not falling apart, about 35-40 minutes. Drain the potatoes well and return them to the pot. Mash together with the butter, olive oil, salt and pepper.

Just before serving, mix in the chopped cilantro, lime juice and zest, then salt and pepper again to taste.

Big pot of potatoes. Will serve 6 to 8.

Comments (0) | January 17 - 1:59 PM

category: Recipes, Superfoods