Just in time for St. Patrick's day we've put together a collection of some fantastic green recipes - dark leafy green to be exact. It seems we can't be reminded often enough about the powerful role that these veggies play in a healthy diet. Packed with calcium, folic acid, iron, potassium, vitamins A, C, and K - they are one of nature's multivitamins. And we love them all, from spinach to kale to chard, but sometimes it takes an inspirational recipe to get us back in the kitchen eating our greens and more than a few of those we've listed below do the trick.

- mess o’ greens
- simple collard greens
- greek kale salad
- braised greens tacos
- spicy black eyed peas with collard greens
- dal with collard greens
- greek-style chickpeas with greens and tomatoes
- Deborah Madison’s chard and saffron tart
- braised winter greens with chickpeas, onions, and garlic
- middle eastern greens soup
- sauteed turnip greens with chile flakes and mustard
- kale 101 (video)
- tuscan kale and beans on toasted bread
- beautiful bulgar and spinach pilaf
- simplest spinach with nutmeg butter
- winter greens with goat cheese on pain poilâne
- cashew chard “burrito”
- edamame salad with baby beets and greens
- artichoke heart & spinach gratin

This year, instead of your favorite leprechaun sweatshirt or four-leaf clover necktie, how about simply celebrating the luck of the Irish with a great green leafy meal?

Comments (3) | March 16 - 9:23 PM

category: Lists, Vegan / Veg

We’ve tasted our share of energy bars around here and for the most part, we’re still partial to making our own or assembling a bag of our favorite dried fruit and nuts. So you can imagine our surprise when we found ourselves ordering yet another case of Jake’s Unbaked bars to replenish our personal stash. Yes, they’re raw. Gluten-free, organic, and agave sweetened too. But, at the end of the day, no matter how “healthy” something is, if it doesn’t taste good, it’s a no-go for us. Simply put, these bars are out-of-this-world.

Jake’s Unbaked bars come in three tasty flavors: the Goji Bar is studded with antioxidant rich goji berries, the chai-spiced Yogi bar, and our favorite, the Rawnola bar which we'll happily crumble into a bowl of plain or frozen yogurt. We’d even go so far as to say these babies satisfy a cookie-craving…think crunchy, sweet, coconut macaroon and you’ll have some idea of what they taste like.

We love to get to know the great people who bring us our favorite natural food products and because these bars are a borderline addiction around here, we headed straight to the source to uncover just who Jake of Jake’s Unbaked is...we ended up choosing him as our latest Tastemaker:

When and why did you start making Jake’s Unbaked products?
In 2001 I began to discover the benefits of a raw-live food diet. During this health transition I found myself unsuccessfully looking for substitutes to the common baked snacks I was used to eating. One day my pursuit lead me to a curious red berry called Goji. After discovering the many nutritional benefits the Goji Berry bestowed and how great they tasted, I began to purchase them regularly. One day, by mistake, I left some sitting in my car in the hot sun with a few nuts. When I returned later that day they had become warm and were stuck together. As soon as I tasted these clusters, a light went on in my head and the idea for the “Goji Bar” emerged.

Once I started to make Goji Bars, my raw-live foods friends kept asking me for more. Where ever I took them, they were gone in an instant. But, it wasn’t until I started to get positive comments from people who were eating a more standard American diet, that I figured I might be on to something. Plus, there was nothing similar to them already on grocery store shelves.

What makes Jake’s Unbaked products great?
For starters, all of our sweeteners are low-glycemic and unlike most other raw bars on the market that use dates, we use figs and agave nectar. Plus our bars have a wonderful crunchy texture that many people, whether they are transitioning to raw and live foods, or not, simply love.

What is your favorite Jake’s Unbaked product? What is your favorite way to enjoy it?
These days I’m enjoying our Yogi Bars the most. The chai spices we blend into these bars promote optimal digestion. One way that I love to eat them is in the Fall, when persimmons are in season and ripe enough to spread like jam. I simply top one of my bars with a thick layer of these wonderful sweet fruits. To take it to another level, I place them in the freezer before using them to make ice cream sandwiches.

What would most surprise people about Jake’s Unbaked products?
Despite the name of our company, I am constantly reminding people that our products involve no baking. Folks seem to find it hard to believe that we can create such a crunchy texture and remain true to the principles of what the raw-live food movement is about — not cooking.

What other natural food producer(s) do you really admire? Why?
I admire honeybees the most. They are the humblest and sweetest natural food producers I know of. Plus they seem to have more reverence for the land than humans. Locally gathered honey is the most ecological sweetener in terms of energy consumption and sustainable farming practices. Not to mention they assist us with pollination of our food and create beautiful flowers for us to enjoy.

What's your favorite natural food product other than your own?
Although I eat a plant-based, raw-live food diet, I do enjoy warming up with herbal teas. Right now I’m big on Rooibos by African Red Tea Imports. I enjoy the mellow flavor and earthy aroma and it’s relaxing properties. I am told that Rooibos plants have a complex root system that travels very deep. I like to think this the reason this tea has such a high mineral content and imparts a grounding sensation. African Red Tea Imports also makes a Rooibos Extract powder that I like to keep this handy while traveling because all I need is a tiny dash into a glass of warm water and I can enjoy instant Rooibos tea.

What's next on the horizon for you and Jake’s Unbaked?
More delicious treasures! We are working on developing a dehydrated pro-biotic biscuit that is cultured with live lactobacillus organisms. I am interested in ways that food can be both medicine and delicious to eat. We are working on more varieties of our Rawnola Bars as well. Our next addition will be a carob inspired bar, for our customers who want an alternative to the raw cacao products on the market.

Where can people find Jake’s Unbaked products?
You can find our products at a handful of select natural food stores throughout the country, such as Erewhon Natural Foods in Los Angeles, California, Essene Market in Philadelphia, Pennsylvania, New Frontiers in Flagstaff, Arizona, Westerly Natural Foods in New York. Visit our website for a list of locations or wholesale inquires. Also check out Zebra Organics for retail sales. For wholesale, or your personal enjoyment, you can order them by the case from our website.

Related Links:

- Jake's Unbaked (www.jakesunbaked.com)
- Tastemaker: Neal Gottlieb of Three Twins Ice Cream
- Tastemaker: Minh Tsai founder of Hodo Soy Beanery
- Real Food Energy Bar Review

Comments (1) | March 9 - 5:19 PM

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

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

Popcorn has been a key part of the movie-going experience since the start of American cinema. In the heyday of old Hollywood, a trip to the silver screen was a special night out — shoes shined, hair coiffed, and a stop to the concession stand were all part of the experience.

“Let’s all go to the lobby. Let’s all go to the lobby. Let’s all go the lobby....and get ourselves a snack…”

For me, going to the movies still holds that Tinsel-town magic. I love the anticipation as the lights dim, the music floats in, and I dip my fingers into a big tub of crunchy, salty, satisfying buttered popcorn.

It’s just that the concession stand offerings are one part of the movie-going experience that don’t seem to have weathered the years so well. From cardboard trays of nachos to tongue-burning sour gummy candy there’s not a mighty food in sight, and frankly, the popcorn leaves much to be desired.

What’s the solution?

BYOP

Bring your own popcorn.

Sure criers pack their tissues and an extra sweater is a must for cold-bodies, but smart snackers go tupperware-in-tow. BYOP and chances are you’ll end up eating a much tastier treat and save you a few bucks too. Below are a few inspiring corn creations that’ll at least get you through this year's Oscar season...

- curried
- southwestern
- spicy 'wine inspired'
- diy microwave popcorn
- frenchified
- truffled
- brown butter, rosemary, & lemon
- kettle-style
- chili-spiced
- "world's greatest"

Like those flicks you can see time and time again without tire, classic buttered popcorn is always a good bet, but with such a wide array of easy, stove-top options, you could have a new munchie for every movie.

Comments (0) | January 28 - 11:12 PM

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

Yes, it's true that no matter how mighty the food, for those hoping to have a baby, no one morsel or meal will guarantee a visit from the stork. However, a recent Harvard study, popularly called The Fertility Diet, has produced some compelling evidence that certain foods - such as certain beans, greens, and grains - strongly support fertility in women.* Truth be told, most of us could benefit by incorporating some these findings into our diet whether we are planning for a baby or not.

The one surprise may have been the recommendation to eat full-fat dairy. One way to think about this may be to use the whole foods rationale. Just as we benefit from eating grains all smartly dressed up in their bran and germ, or apples in their pretty fiber-rich skins, it may then stand to reason that many times nature packs real food, even milk, in the way that benefits us most.

So after reading about the Fertility Diet, you might be wondering how this new set of recommendations could translate to your own kitchen. Maybe you are simply looking for a delicious way to start the day? Or perhaps you're hosting a dinner party and want to stay true to your fertility-enhancing way of eating? Below we've provided a quick overview of some of the dietary recommendations. Those are followed by a roundup of globally inspired, fertility-friendly recipes.

• iron-rich foods: beans, dark leafy greens, seeds, blackstrap molasses
• folic acid-rich foods: beans, dark green vegetables, whole grains, citrus
• low-glycemic load carbohydrates: whole grains, most fruits and vegetables, beans, seeds, nuts
• protein from plant sources: quinoa, beans (eaten with whole grains) such as lentils, soybeans/tofu, garbanzo beans, as well as nuts, and seeds
• full-fat dairy: whole milk and yogurt, cheese, ice cream
• mono-unsaturated fats: olive oil, nuts, avocado, seeds

*Please note: “…these recommendations are aimed at preventing and reversing ovulatory infertility, which accounts for one quarter or more of all cases of infertility. They won't work for infertility due to physical impediments like blocked fallopian tubes.”

Start Your Baby-Making Engines
awesome almond buckwheat pancakes
breakfast quinoa with cranberries, toasted walnuts, and honey
cornmeal mush with blackstap molasses
greek yogurt breakfast - make sure to use whole milk yogurt

Mamma Mia!
pan-seared rosemary tofu served over buckwheat polenta
simple citrus salad with marinated avocado
olive oil ice cream

Bollywood Baby
mung dal with cashews and carrots served over brown rice pilaf
swiss chard and crisp shallot rolls with cilantro raita
honey sweetened shrikhand

Fertility Fiesta
pinto bean soup over brown rice with red chile and cheese with perfect guacamole
mexican coleslaw
whole-grain mexican wedding cookies

Good Fortune Grub
szechwan tofu triangles in triple pepper sauce served over very green rice
emerald sesame kale
green tea panna cotta

Red, White, and Baby
bean and rice "meat"loaf
creamed kale
maple baked apples with dried fruits and nuts

Bon Appetit Bébé
white bean and vegetable cassoulet with millet crust
frisee and endive salad with olive vinaigrette
frozen honey mousse

Mom-To-Be Munchies
pistachio and almond butter on whole grain graham crackers
kale crunch with greek almond yogurt dip
almond caramel corn

Comments (3) | January 16 - 2:38 PM

category: Lists, News, Recipes, Studies + Trends, Vegan / Veg, Whole Grains

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. This is the perfect picnic or potluck salad in part because it can be served at room temperature. Most of you know bulgur as the foundation for tabouli, it is a quick cooking grain with a mild, ever-so-slightly nutty flavor. This recipe uses the best ingredients from the summer market.

Easy Bulgur Salad with Summer Tomatoes
1 cup medium-grind whole wheat bulgur
1 1/2 cups water
sea salt

1/2 pound green beans (or use some yellow wax beans for extra color), blanched for a couple minutes in boiling salted water and then drained

1/4 cup extra-virgin olive oil
juice of 1/2 a lemon
1 garlic cloves, minced
1/2 teaspoon fine grain sea salt
a couple cranks of the pepper grinder

1/2 cup pine nuts, toasted
1/3 cup mint, washed and chopped
1 1/2 cups red, orange and yellow cherry tomatoes, halved

Put the bulgur and water in a saucepan with a teaspoon of salt and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes, or until the liquid is absorbed and the bulgur is cooked through. While the bulgur is cooking cut the beans into bite-sized segments on the bias and set aside.

In a small bowl whisk together the olive oil, lemon juice, salt and pepper. Fluff the bulgur with a fork and toss with the lemon olive oil mixture. Add the pine nuts and mint and toss again. Taste and add more salt and pepper if needed. Add the cherry tomatoes and give one last gentle toss - gentle enough that the tomatoes stay intact. Serve slightly chilled or at room temperature.

Serves 4 to 6.

Comments (0) | August 19 - 4:39 PM

category: Recipes, Vegan / Veg, Whole Grains

If you've ever experienced a huge record scratch when attempting to pair Indian food with wine, you aren't alone. In this week's San Francisco Chronicle wine section Jon Bonné and Olivia Wu serve up a range of wine pairing suggestions that can match up with to the spices, heat, and complexity inherent to Indian cuisine.

"For the wine lover, though, finding an ideal match is more complicated. It will not be found with Gewurztraminer. That varietal's spicy profile can work every now and then, but it usually collides with the nuances of Indian food. Almost every Indian dish begins with a blend of spices, so our challenge was to find out which spices warm up to which wines.

We called on Ruta Kahate, an Indian culinary teacher and author based in the East Bay, for guidance. The three of us met to consider her list of the 10 most crucial spices in Indian cuisine -- mustard seeds, cardamom, turmeric, cumin, black pepper, mace/nutmeg, ginger, bay leaves, cloves and cinnamon. Cayenne we put in a class of its own, making 11. Then we devised a list of about 80 wines -- as obvious as Syrah and as esoteric as Muller-Thurgau." (Read more)

And don't miss out on the recipes included in the article as well.
- Tangy Shredded Cabbage Salad
- Black-Eyed Peas in a Spicy Goan Curry
- Everyday Yellow Dal

Comments (0) | June 8 - 6:55 PM

category: Recipes, Vegan / Veg

It is the peak of strawberry season, and we're on the lookout for the most amazing strawberry recipes. We've rounded up a few below for you to enjoy. Feel free to add any others you are particularly fond of in the comment section - we like to highlight recipes that are using whole grains, whole grain flours, whole ingredients, lots of fresh fruits and vegetables, minimally refined sweeteners, and the like - so keep that in mind if you post (or at the very least recommend substitutions).

Strawberries. As if their fragrant, juicy sweetness wasn't reason enough to enjoy these heart-shaped gems, strawberries are packed with potent phyto-nutrients and health-promoting antioxidants. When you are buying strawberries be on vigilant mold alert. Be sure to peek in the bottom of the basket, or hold berry baskets up high and look underneath - a single moldy berry seems to be contagious to the whole lot. Also, keep in mind, strawberries are one of the crops where pesticide residue is most likely to be found. Buy organic berries, or berries that have been grown without pesticides.

STRAWBERRY RECIPE ROUND-UP

- Fava Beans and Strawberry Salad Recipe with Pecorino - from recent Iron Chef contender Chris Cosentino of Incanto Restaurant and Bar (link)

- Loving Greens Salad with Strawberries Recipe (link)

- Nicole Weston's Whole Wheat Strawberry Pancake Recipe (link)

- Strawberry-Coconut Scone Recipe on Post Punk Kitchen (vegan) - we'd use pure (solid) coconut oil/butter in place of the margarine. (link)

- Strawberry Fields Forever: Meg carries on her family strawberry jam-making legacy. This story posted last year deserves a big *bump* now that we are in the midst of strawberry season. (link)

Comments (1) | May 19 - 2:42 PM

category: Recipes, Vegan / Veg

Last year 7x7 magazine crowned Jill Litwin "Little Miss Puffet." Jill is the owner of Peas of Mind, celebrated by moms in the San Francisco Bay Area for her toddler-friendly, all-natural, organic, finger-foods called...Puffets.

The Puffets currently come in four flavors - Nanna's Banana, Black Bean Polenta, Carrot Risotto, and eat Your Greens. Peas of Mind also gets many requests for Puffet flavors that address specific allergy concerns. Right now, three of the four Puffet flavors are gluten-free: Eat Your Greens, Carrot Risotto, and Black Bean Polenta. And they are now at work on two much requested non-dairy flavors due out later this year.

So, that's the good news - a tasty, healthy, kid-friendly food with a fun name. The bad news? Peas of Mind's Puffets are only available in stores in Northern California. They are ramping up to expand and will soon be available in stores in Southern California and the Pacific Northwest. If you are desperate to get your hands on the Puffets, you can mail-order four and eight-box packs through the Peas of Mind website for what translates to roughly a buck and some change per Puffet.

Links:
Peas of Mind - All Natural Eats for Growing Kids ( link)
Peas of Mind recipe section (link)

Comments (0) | May 16 - 11:14 AM

category: New Products, Vegan / Veg

Talk about the ultimate getaway, this place tops our list of spas to visit. The Rancho La Puerta Spa is opening its cooking school this Spring, so now in addition to hikes and hot-stone massages, you can also enjoy and learn about healthy lowfat and vegetarian recipes. If you check out the healthy cooking (eat well, live well) section on Epicurious right now, they are featuring a selection of recipes from Rancho La Puerta Spa. Can't wait for the cookbook!

"...The place to which my friends and I walked most frequently was the dining room for executive chef Jesús González's modified-vegetarian low-fat, high-flavor cuisine — called Mexican-Mediterranean at the Ranch. Its mainstays are organically grown vegetables and fruits just-picked from the Ranch's own garden, orchards, and vineyard..." (read more)

Recipes:
La Puerta Garden Beet Soup

Picante Jicama and Roasted Carrot Salad with Creamy Basil Dressing

Cashew Chard "Burritos"

Butternut Squash Flan

Comments (1) | April 10 - 8:45 PM

category: Recipes, Vegan / Veg

From the archives. You are going to start seeing asparagus popping up at your local Farmer's markets. First on the west coast and then as spring gets its footing, throughout other parts of the country.

Look for bright green, perky, and vibrant stems with closed, unruffled tops. (We'll write about white asparagus later in the season). And use the asparagus as quickly as possible after purchasing (within a day or two) to retain the highest nutrient levels.

This is one of our favorite asparagus recipes. A simple soup - pure, straight-forward and delicious. Vegans can certainly omit the Parmesan and sour cream called for at the end. A touch of coconut milk cream added in their place will help round out the soup and meld flavors together.

Asparagus Soup with Parmesan

3 tablespoons extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves of garlic, chopped
2 large bunches or organic asparagus, chopped into 1-inch pieces

4 1/2 cups water or light vegetable broth
1/2 cup organic sour cream
1/2 cup freshly grated Parmesan cheese
sea salt to taste (typically 2-4 teaspoons, less if you a salty broth, more if you use water)

Make your soup base: In a large pot over medium heat add the olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to soften up.

Simmer: Add the asparagus, and water/broth and bring just to a boil. Dial down the heat and simmer for 10 minutes, or until the asparagus starts to get soft, but not mushy. You want it to still be bright and vibrant in color. Remove from heat.

Puree: You can use an immersion blender or stand-up blender to puree the soup. The immersion blender make quick work of pureed soups like this, and they are pretty cheap - so keep you eyes peeled if you like pureed soups. If you like asparagus soup silky smooth, blend until you get the soup as smooth as possible, and then push it through a mesh sieve. You lose a lot of the good stuff this way, but some people are picky.

Finish: Whisk in the sour cream, and Parmesan cheese. This next step is crucial. Season to taste with salt. Don't under season or your soup will taste flat. A squeeze oflemon also sometimes helps to balance out this soup and keep it bright.

Garnish with homemade croutons or toasted pine nuts.

Big pot, serves about 6.

Comments (0) | March 18 - 3:34 PM

category: Recipes, Vegan / Veg

From the archives. Have you tried agave nectar? You should. It's like honey...sort of. Like honey in the sense that it is sticky, oozy, sweet and natural. You can use it as a replacement for honey, but the taste and mouthfeel is ever-so-slightly different. You know how many honeys are slow and sluggish and very rich? Well agave nectar seems to have a cleaner, "fresher" taste, it also seems to be more water soluble than other liquid sweeteners which makes it easy to incorporate into your recipes or hot drinks. Diabetics give it a thumbs up because it is low on the glycemic index- so it is more slowly absorbed into the bloodstream. Vegans like it because unlike honey it isn't an animal product.

A few ways to use agave nectar:

- Almond Agave Butter (recipe)
- Apple Agave Tart (recipe)
- Oat-Date Bars (recipe)
- Coconut Cream Tapioca (recipe)

Do you have a favorite brand of agave nectar? Let us know in the comments - we would like to do a taste-off in the future.

Comments (6) | March 8 - 11:41 PM

category: Recipes, Sweeteners, Vegan / Veg

A delicious biscuit made from whole grain flours - meaning the nutritious parts of the grain the (germ and the brain) are left in the flour. In standard all-purpose white flour these are the components that are removed, leaving just the starchy endosperm portion of the grain. For some added zing a generous amount of citrus zest is added to the dough - a great way to work a bit of seasonal winter citrus into your baking. These are good alongside both savory and sweet foods - anything from a spinach omelette to a fruit salad with yogurt. For other seasonal variations on these biscuits you can add dried fruit or fresh berries in place of the citrus.

Citrus Cornmeal Biscuits

3 1/3 cups white whole wheat flour
1/2 cup finely ground cornmeal
1 1/2 teaspoon fine grain sea salt
2 tablespoons baking powder
zest of 2 lemons
zest of 3 oranges
1 cup unsalted butter, chilled and cut into 1/4-inch chunks
2 cups milk
1 egg white

Preheat oven to 425 degrees and place racks in the middle.

Into a large bowl or food processor add the flour, cornmeal, salt, baking powder, and zests. Add the butter and using a pastry cutter or 25 quick pulses of the processor blend until the mixture resembles tiny, pea-sized, sandy pebbles.

If using a food processor transfer the dough to a mixing bowl and with a fork stir in the milk until just combined.

Drop by heaping tablespoonfuls onto an parchment-lined baking sheet. Brush each biscuit with a bit of egg white and sprinkle with a dusting of cornmeal. Bake until the tops and bottoms are golden, roughly 10-13 minutes.

Makes 1 1/2 dozen large biscuits.

Comments (1) | February 5 - 11:26 AM

category: Recipes, Vegan / Veg, Whole Grains

With temperatures dropping, hearty soup and stew season is at the door. There are a lot of fantastic soup and stew recipes making use of delicious (and nutritious) whole grains like barley, amaranth, and farro, as well as brown and colored rices. Here's a starter list of five...

- Sheila Lukins' Home-Style Mushroom Barley Soup (link)

Nancy Harmon Jenkins' Farro, Bean and Chickpea Soup (link)

- Lorna Sass' Amaranth, Quinoa, and Corn Chowder (link)

- Runner's World Lentil Brown Rice Soup (link)

- Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons (Post Punk Kitchen via CHOW)

Comments (0) | November 25 - 1:10 PM

category: Recipes, Vegan / Veg, Whole Grains

Check out the buckwheat salad in the current issue of Food & Wine Magazine. They serve up big bowls of buckwheat (kasha), fennel, and shiitake and oyster mushrooms dressed in a brooding glaze of soy sauce, garlic, lemon juice, balsamic vinegar and parsley oil. Yum.

Photo by: James Baigrie

Comments (2) | November 20 - 7:41 AM

category: Recipes, Vegan / Veg, Whole Grains

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

In this month's Gourmet magazine Rick Bayless (inspired by Veracruz chef and food anthropologist Raquel Torres) creates a hearty and complex traditional Mexican meal that is deliciously vegetarian - Beyond the Border. It's refreshing to see traditional Mexican cuisine from a fresh (to many) point of view, but as Bayless says, it's not altogether uncommon,

"the further away from the cities you go, the more indigenous the cooking becomes - meaning it reaches all the way back into Mexico's pre-Columbian past, a time when most everyday cuisine was vegetarian, and folks used a huge variety of edible plants."

The feature includes recipes for; Plantain-Stuffed Chipotles Chiles in Escabeche, Red Chileatole with Fall Vegetables, Black-Bean Tostados with Roasted Tomatillo Sauce, and Coconut Tarts with Prickly Pear Sauce.

Photograph By Roland Bello.

Comments (0) | October 1 - 5:52 PM

category: Recipes, 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 is a hearty, filling pasta dish. The peppery, nutritious greens provide a nice foil to the creamy, omega3-rich walnut pesto. As the weather begins to cool or if you are feeling particularly ambitious, stir in some sautéed mushrooms before serving.

Whole Wheat Fusilli with Walnut Pesto

3/4 pounds whole wheat fusilli pasta
1 cup toasted, chopped walnuts, divided
2 cups basil leaves, washed
1 large clove of garlic
1/2 teaspoon fine grain sea salt
1/4 cup extra virgin olive oil
3/4 cup freshly grate Parmesan cheese, divided
4 big handfuls of bitter greens (for example: arugula or watercress), washed

Prepare the pasta by boiling in salted water per package instructions. Reserve 1/3 cup of the hot water for future use before you drain the pasta and return it to the pot.

While the pasta is cooking make the walnut pesto by blending 1/2 cup of the walnuts, the basil, and garlic in a food processor. Pulse in the olive oil and follow with the cheese.

Pour the walnut pesto over the pasta along with some of the reserved pasta water. Stir and add the rest of the water if you want a creamier sauce. Sit in the greens and serve the pasta on a large platter topped with the rest of the walnuts and cheese.

Serves 4.

Comments (0) | September 18 - 10:32 PM

category: Recipes, Vegan / Veg, Whole Grains

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 savory summer appetizer. These golden, crispy fritters are delicious on their own, or served with a bit of plain yogurt flavored with a bit of chopped garlic, mint, lemon zest, and salt whisked in. Not as greasy as the fried version, but nicely textured just the same. A great way to use up some of that summer squash.

Zucchini Fritters with Feta and Thyme

3 medium zucchini, shredded with skin on
1 1/2 teaspoons fine grain sea salt
3 large organic, free-range eggs
3/4 cup white whole wheat flour
1/3 cup crumbled feta
1/4 cup fresh mint, chopped
zest of one lemon
1 tablespoon extra virgin olive oil
3 medium shallots, chopped
A few sprigs of thyme, leaves stripped from the stem
3 garlic cloves, chopped

Clarified butter or extra virgin olive oil, for cooking

Place the shredded zucchini in a medium bowl, sprinkle with salt, toss, and let sit for 5-10 minutes. Press out any liquid with a clean dishtowel and then toss one more time to fluff up the zucchini again.

In a large bowl combine the eggs and flour. Don't overmix, it is ok if there are some flour pockets. Now gently fold in the cheese, mint, lemon zest, and a few pinches of salt and pepper. Set aside.

Heat the olive oil in a large skillet over medium-high heat and cook the shallots, thyme, garlic and zucchini for a few minutes, just until the zucchini softens up. Let cool for a few minutes off heat and then fold the zucchini into the flour and egg mixture.

Clean out the skillet and then over medium-high heat add a generous splash of either olive oil or clarified butter. When hot, drop about 2 tablespoons of batter into the skillet giving a bit of room between each fritter. Too much batter and the zucchini will steam and not get any of that crispness you are after. Cook them on this side until they are golden and crisp on the bottom, then flip and cook the other side in the same way you would pancakes. Repeat until the batter is used up. Taste and season with a bit more salt and pepper if needed.

Serves 6 - 12.

Comments (0) | August 20 - 11:06 AM

category: Recipes, 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

This time of year everyone is looking for ways to use up the flood of zucchini coming out of gardens and farmers markets. The green beans add a pop of color and a nice amount of texture to this easy, bright, family-style pasta dish that takes no time at all to pull together. Use a mix of yellow and green zucchini if you can find the yellow.

Whole Wheat Penne with Summer Squash and Beans

a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta

3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed

- more extra-virgin olive oil
1 cup freshly grated parmesan cheese
1/2 cup chives, chopped (optional)
1/2 cup pine nuts, toasted (optional)
- more fine grain sea salt

Bring a large pot of water to a boil.

While the water is coming up to temperature put a large skillet over medium-high heat and add the olive oil. When it is hot stir in the sliced summer squash. Cook uncovered for 6 minutes or so, stirring only occasionally until the squash starts to brown a bit. Add the shallots, garlic, thyme, and salt. Cook until the garlic and shallots begin to soften, another minute or two. Remove from heat and set aside.

When they water is boiling salt it generously and add the penne. Cook per package instructions, but two minutes before the pasta is finished cooking add the beans to the pot. This way the pasta and beans should finish cooking at the same time. Drain and put the beans and pasta in a large bowl. Drizzle with a couple tablespoons of good quality olive oil and toss well. Add the zucchini and Parmesan and most of the chives and toss again. Taste and add more salt if needed. Arrange the pasta on a platter and sprinkle with the remaining chives and toasted pine nuts.

Serves 2-3 as a main dish, 4+ as a side.

Comments (2) | August 13 - 11:35 AM