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) | April 9 - 8:14 AM

category: Recipes, Vegan / Veg

Molly Katzen on handling, buying, and storing grapefruits.

- Broiled Grapefruit. Let us know if you try this one.

- Any excuse to consume some bubbly: Ruby-Red Grapefruit Sorbet with Champagne in Natural Health Magazine.

- The famous Central Market in Dallas weighs in with a Spinach Salad with Citrus Vinaigrette

Comments (6) | February 2 - 8:43 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) | February 2 - 8:42 AM

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

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) | January 6 - 11:07 PM

category: Recipes, Sweeteners, Vegan / Veg

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 27 - 7:48 AM

category: Recipes, Vegan / Veg, Whole Grains

We love pomegranates for their looks, a rustic red leather bulb encasing a treasure of hundreds of edible jewel-like seeds. Lucky for us all, in this instance beauty is more than skin deep.

Pomegranates have been nutritional darlings for thousands of years. Right now Westerners are fixated on the juice of the pomegranate - it has anti-oxidant properties nearly three time that of green tea or red wine. But throughout history all parts of the tree have been used as medicine to treat everything from digestive disorders and kidney stones to fevers and heart ailments. Roots, bark, flowers, rind, and seeds - nothing went to waste.

When you are buying pomegranates look for fruits that are heavy and free of blemishes. You are shooting for pomegranates that are at the peak of ripeness. This is a fruit that ripens on the vine, so keep in mind they won't sweeten more once picked. Fruit that is starting to crack is fine as long as it doesn't look dried out. Feel for heaviness, a weighty fruit means more tangy, sweet juice.

Want to work more pomegranate into your life? Here are a few ideas:

- How to cut open a pomegranate
- Diana Kennedy's Guacamole Chamacuero
- Homemade Pomegranate Liqueur
- Ensalada de Noche Buena
- Drunken Figs with Roquefort and Marsala Wine in Pomegranate Syrup
- Pomegranate Chutney

Comments (2) | October 24 - 4:11 PM

category: Lists, Recipes, Superfoods, Vegan / Veg

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

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

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

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

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

category: Recipes, 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

A beautiful and simple fig preparation. Experiment with different dessert wines, the ones with floral notes seem to work particularly well in concert with these figs. Look for ripe figs that give a little. Small cracks in the skin are ok.

Baked Black Mission Figs

Heat your oven to 400 degrees. Remove stems and cut each fig from top to tail. Nestle them cut side up in a well-buttered baking dish (or you can do servings in individual ramekins). Sprinkle the figs with your favorite sweet dessert wine, and then dust them generously with a moist, dark evaporated cane sugar. Bake for 10 or 15 minutes or until the figs are tender. Serve hot alongside a rich, creamy, all-natural (preferably homemade) vanilla ice-cream. For a real treat infuse that vanilla ice-cream (base) with a bit of rose geranium.

Comments (0) | August 2 - 10:36 AM

category: Recipes, Vegan / Veg

Butter-kissed whole wheat pasta noodles tossed with a good amount of spinach - all nicely punctuated by toasted pine nuts, tangy feta, and a bit of sweetness from the dried apricots.

3 tablespoons organic, unsalted butter
7 handfuls spinach, washed well and cut into ribbons
1/3 cup plump, unsulphered dried apricots, chopped
1/2 cup pine nuts, toasted
1 cup freshly grated Parmesan
1/2 cup feta cheese, crumbled

1 pound whole wheat spaghetti
fine grain sea salt

Add the spaghetti to a large pot of rapidly boiling, well salted water and cook according to package instructions or until just tender.

Drain and immediately return the pasta to the pan, placing it back on medium heat. Stir in the butter, apricots, and spinach. Cook until the spinach wilts, a minute or two. Stir in the pine nuts, Parmesan, and a few generous pinches of sea salt. Gently fold in the feta and serve immediately.

Serves four to six.

Comments (2) | July 31 - 12:35 PM

category: Recipes, Vegan / Veg, Whole Grains

A beautiful color-flecked way to start your day with heirloom tomatoes - family-style. For this recipe use a mix of small and bright red, orange, and yellow heirlooms.

6 large organic eggs
splash of organic heavy cream
1 1/2 cup heirloom tomatoes, chopped (divided)
1/4 teaspoon fine grain sea salt
a bit of freshly ground pepper

1 tablespoon extra-virgin olive oil
1 large shallot, chopped
1 large clove of garlic, minced
1/2 cup goat cheese

a small handful of basil, slivered just before using

Preheat oven to 450 degrees.

In a medium bowl whisk the eggs, cream, salt, pepper, and 1 cup of the chopped tomatoes.

To an 8 or 9-inch, well-seasoned, ovenproof skillet over medium-high heat, add the olive oil, shallot and garlic. Saute for a minute or two until the shallot starts to soften. Reduce the heat and add the egg and tomato mixture. Cook over medium-low heat for about five minutes or until the eggs start to set. Sprinkle with the goat cheese. Run a spatula under the sides of the frittata and tilt the pan letting any uncooked egg run underneath to cook.

Place the entire skillet in the oven and bake for about 10 minutes or until the frittata becomes firm, puffy, and a bit golden.

Remove and garnish with the remaining tomatoes and slivered basil. Season with a bit more salt and pepper. Cut into wedges and serve from the pan.

Serves six.

Comments (1) | July 29 - 6:48 PM

category: Recipes, Vegan / Veg

Food & Wine Magazine profiles London-based cookbook author Celia Brooks Brown in their August issue. You can see the article at their website - it includes a selection of Celia's delicious sounding, global-palette recipes:

- Thai Vegetable and Smoky Eggplant Salad
- Spaghetti with Lemon, Chile and Creamy Spinach
- Stuffed Yellow Peppers with Spicy Swiss Chard

World Vegetarian Classics on Amazon.

Comments (0) | July 29 - 6:30 PM

category: Recipes, Vegan / Veg

Jeff Yang seeks refuge at the Blossoming Lotus after a week indulging in typical Hawaiian fare:

It's not what I'm eating that's the problem -- it's what I'm not eating. The standard local meal consists of starch with fried meat on it, and gravy on the meat, with another starch on the side (often liberally doused with mayonnaise). Given that they live in a tropical paradise, it's surprising how little fresh greenery Hawaiians consume. Three days into the trip, even a committed carny like me is jonesing for veggies. And by the time we take the short hop from Oahu to Kauai for the second part of our trip, I'm ready to gnaw on Honolulu International Airport's neatly landscaped shrubbery. (Read more at SFGate)

Comments (2) | July 10 - 2:55 PM

category: Eco-Kitchen, Vegan / Veg

Slow roasting summer tomatoes is a great way to condense their flavor. They are delicious on panini, slivered and tossed into pastas and grain-based salads, or chopped into a tapenade-like paste.

Recipe: Oven-Roasted Tomatoes

A dozen fresh Roma tomatoes, cored and cut in half
1/4 cup extra-virgin olive oil
A splash of balsamic vinegar
2 tablespoons fresh thyme
Salt and freshly ground black pepper

Preheat the oven to 300 degrees. Arrange the tomatoes, cut side up, on a rimmed baking sheet. Combine the olive oil, vinegar, thyme, a couple pinches of salt and a twist of the pepper mill in a small bowl. Whisk to combine. Brush the oil mixture over each tomato and bake in the oven for about 2 1/2 hours, basting occasionally with more of the olive oil. They are donw when their color darkens and their flavor mellows and condenses. Remove from the oven and allow them to sit at room temperature for 6-8 hours.

Comments (2) | June 27 - 8:52 AM

category: Recipes, Vegan / Veg

A great way to use that summer corn in a whole-grain risotto. Barley is a fantastic alternative to arborio rice as a base for risotto. More chewy and substantial, but delicious all the same.

Recipe: Roasted Corn + Barley Risotto
3 ears of organic corn
4 tablespoons unsalted organic butter
1 small yellow onion
1 tablespoon garlic, minced
2 cups lightly pearled barley
6-7 cups lightly flavored vegetable stock (nothing too overpowering)

chile powder, salt and pepper to taste

To finish:
2 tablespoons unsalted organic butter
4 ounces of goat cheese, crumbled

Preheat the oven to 350 degrees. Shuck the ears of corn, removing the silk as well. Place the kernels on a baking sheet and roast for approximately 45 minutes, tossing the kernels one or twice during the roast. Remove from the oven and let the ears cool until they can be handled. Shave the kernels from the cob and set aside. Alternately, you can shave the kernels off ears of grilled corn instead. You should have about three cups.

Bring the stock to a simmer in saucepan. In another (large) saucepan, melt the butter. Add the onion and cook until translucent and soft, a few minutes. Add the garlic and cook for another minute before adding the pearl barley grains. Stir to get the grains coated with butter. Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition. After the last addition of stock add the corn kernels and season with a generous amount of salt (start with 1/2 a teaspoon and adjust from there), a couple twists of the black pepper grinder, and a few pinches of chile powder if you like.

Off the heat, finish with the extra butter and goat cheese. Also delicious garnished with thinly sliced oven-roasted tomatoes. We'll post a recipe for those tomorrow.

Serves 4 - 6.

Comments (0) | June 23 - 9:19 AM

category: Recipes, Vegan / Veg

There are some great cooking classes on the not-so-distant horizon. Here are a few of our picks:

New York City
Natural Gourmet School
Sea Vegetables: A Deep Sea Adventure

Jill Gusman, author of Vegetables from the Sea, shares with you the mystical allure and culinary diversity of sea vegetables. Recipes include:
- Chilled Arame and Soba Salad
- Asparagus with Wakame
- Seared Shitakes with Swiss Chard and Nori
- Pumpkin Seed-Seaweed Sprinkles over Quinoa and Black Beans
- Mixed-Berry Kanten.

Monday, July 10, 2006 6:30 AM - 10:00 PM
Cost: $80 demonstration format

New York City
Natural Gourmet School
Fizzy Fun: Make Your Own Herbal Ales and Sodas

Create fizzy fun with instructor Jessica Prentice. Making refreshing, effervescent beverages from medicinal and culinary herbs, natural sweeteners, and active cultures is fun and fascinating! Many people have discovered the health-supportive properties of these drinks, filled as they are with beneficial bacteria and the nutritive properties of the herbs themselves. Learning to make these old-fashioned ales revives an art that was well developed among Europeans and American colonists before the advent of commercial soft drinks...Recipes include:
- Bubbly Ginger Ale
- Root Beer
- Nettle Beer
- Hibiscus and Rose Hip Soda
- Lemon Verbena Soda
- Yarrow Ale
- Birch Beer.

Thursday, August 17, 2006 6:30 AM - 10:00 PM
Cost: $80 demonstration format

San Francisco
Tante Marie
Spice of Life

Many cultures believe in the preventative and healing characteristics of food. In this weekend workshop, you wil llearn recipes that are good for the body as well as the soul. With Jenn, you will explore a wide variety of foods, herbs, and spices that are both healthful and great-tasting. You will also learn how the beautiful summer fruits and vegetables can be beneficial to your health. You will prepare mouthwatering recipes such as:
- Grilled Salmon with Teriyaki Shitake
- Fragrant Cinnamon Pork with Sweet Potatores
- Sweet Pepper and Fig Pepporanata
- Herbal Pestos on Grilled Flatbread
- Sesame-Crusted Tofu with Citrus Vinaigrette
- Garlic Chicken with Fennel over Lemon Couscous
- Gingery Peach-Blackberry Cobbler

Weekend Workshop,July 29 and 30 10:00 AM - 4:00 PM
Cost: $375

Seattle
Culinary Communion
Culinary Herbs & Container Gardening

Growing and cooking with fresh herbs is a delight. The pleasure of growing your own food is unsurpassable, and the freshness and flavor that culinary herbs add to food is amazing. This class will cover a variety of great culinary herbs for growing indoors or out. We will learn how to start a container garden, whether it's in a small flower pot in the windowsill or a big barrel on your porch. We'll pot our own herbs outdoors and then move into the kitchen to cook a delightful meal with the fresh herbs. You'll take home a pot to begin your own culinary herb garden and the knowledge you'll need to maintain and care for the herbs.

Instructor: Chef Katie Coleman
Saturday, July 22, 10am-2pm
Cost: $85

Healdsburg, California
Relish Culinary School
Healdsburg Artisan Food Tour

Sonoma County is a wonderful culinary destination—a convergence of hand-hewn culinary products, sustainable farming, creative cooking, and progressive winemaking. This half-day tour takes full advantage of the variety of Sonoma County artisan producers and world-class restaurants located on the downtown plaza in Healdsburg. We’ll walk from place to place for intimate, behind-the-scenes visits (and tastes!) with the culinary players. You will have time to browse and, if desired, make purchases at each location.

Friday, August 11, 10am-3pm
Cost: $85

Comments (1) | June 22 - 9:32 PM

category: Classes, Vegan / Veg

Many people who make the shift to brown rices never look back. Chewier and nuttier in flavor than their refined white counterparts, brown rices are a wonderful thing.

Brown rice is brown because the nutritious outer bran layer is left intact. Have a look at these nutritional statistics from The World's Healthiest Foods website:

"...The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be “enriched” with vitamins B1, B3 and iron...."

Black and red rices are considered whole grains or whole rices as well, so experiment through the spectrum. Overall these rices might not be as delicate or tender as white rice, but they are delicious and complex in their own right. Brown rices take longer to cook, with short and plump brown rice grains taking up to fifty minute to cook. Longer grains typically take less.

Recipe: Cilantro Lime Brown Rice:
This Cilantro Lime Rice is perfect under kabobs or as a side to black beans.

3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons of salt
2 cups medium grain brown rice, rinsed 2 or 3 times
4 cups of water or lightly flavored vegetable broth

zest of one lemon
juice of one lime
2 cups cilantro, washed and chopped
2 big handfuls of spinach, washed and chopped
6 green onions, chopped

In a large saucepan over medium-high heat cook the garlic in the olive oil with the salt. Saute for just a minute and then stir in the rice until it is lightly coated with oil begins to toasted a bit, just 2-3 minutes. Add in the water/broth and bring to a boil. Reduce the heat, cover, and simmer slowly for 30 minutes or until the rice is tender, Fluff with a fork and then stir in the zest, lime juice, cilantro, spinach, and onions. Combine thoroughly and then taste. Stir in more salt a pinch at a time if needed.

Serves 4 to 6 generously.

Comments (2) | June 21 - 11:51 AM

category: Recipes, Vegan / Veg, Whole Grains

Here's a link (see below) to Jamie Oliver's Vegetable and Vegetarian recipe directory. The recipes range from a decadent eggplant and pepper-rice caponata to straight-forward quesadillas with salsa and guacamole. Other recipes listed include: Tray-Baked Artichokes with Almonds, Breadcrumbs and Herbs, Thai Watermelon Salad, Summer Chickpea Salad, and Potatoes with Sticky Parsnips - all vibrantly photographed and reasonably simple to prepare.

January 2008 Update: Jamie has updated his site and changed some of the recipes offered. You can find his new recipe collection here with some great new vegetable and vegetarian offerings.

Comments (0) | June 20 - 11:01 AM

category: Recipes, Vegan / Veg

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

A lot of readily available Chinese sauces and condiments are packed with MSG, corn syrup, corn starch and other highly processed ingredients. We just stumbled on the Wok Mei line of Chinese condiments. They are made from 100% all-natural ingredients - they even use evaporated cane juice in place of refined sugar as a sweetener! Look for the oyster sauce, hoisin sauce, and plum sauce.

Comments (3) | May 2 - 9:27 AM

category: New Products, Vegan / Veg

It is funky fiddlehead season. Don't be intimidated. These tightly coiled green to purple shoots have an earthy, bright, delicious taste. They are only available for a short time each year so keep your eyes peeled - they couldn't be any simpler to prepare.

The guidelines: Look for tightly wound fiddle heads. If there is extra stem beyond the coil, give it a trim. Rub any of the papery chaff off by hand. Dunk and swish on a bowl of water to get rid of any dirt or grit. Cook fiddleheads as you might asparagus - blanched, steamed, grilled, sauteed, etc - but don't eat them raw. Use as quickly as possible after harvesting.

Fiddlehead Recipes:

Stir-fried Fiddleheads (Stephencoks)

Creamy Fiddlehead Soup (via Natalie MacMaster)

Fiddlehead Fern Salad with Enoki

Spring Fiddleheads

Grilled Roots with Fiddleheads and Greek Dressing

Comments (0) | April 22 - 1:15 PM

category: Recipes, Vegan / Veg

Influenced by the cuisine of Zen Buddhist temples in Japan (called shojin) the Medicine Eat Station in San Francisco offers up a mostly organic, vegetarian menu.

Olivia Wu of the San Francisco Chronicle says:

...a fusion of opposites: ancient and contemporary, fine dining and casual service, East and West, from-scratch cooking and quick food, traditional and hip. Those are a lot of dualities for any place, but Medicine generally succeeds at making this work, delivering a well-rounded experience and certainly an unusual one. (read her review )

A look at the menu: The sets are healthy, ultra-simple foundations for a meal at MEDICINE. As a light meal, they can stand by themselves, or they can form the core of a richer dining experience.

Soba Set
- Buckwheat noodles in housemade shojin broth, topped with wakame seaweed, fiddlehead fern, sour plum, and mixed sesame-flax seeds

- Fresh artisan tofu with garnish

- Fresh light pickles of red and yellow pepper, Japanese cucumber, and turnip

Mountain Monk Set
Salad of exotic seasonal greens, vegetables, grapes, and nuts, with sake leaf dressing, and a light garnish of black daitokuji natto

White Kyoto miso soup with carrot, daikon, roasted soy beans, and burdock root

Fresh light pickles of red and yellow pepper, Japanese cucumber, and turnip ADD fresh artisan tofu with garnish

Clarity Set
- Assorted simmered vegetables with tomato, Japanese pumpkin, sugar snap pea, snow-dried tofu, white asparagus, shiitake

- Fresh artisan tofu with garnish

- Chilled clear soup with Japanese cucumber, sour plum and junsai

- Fresh light pickles of red and yellow pepper, Japanese cucumber, and turnip

( Have a look at the entire menu )

Medicine Restaurant
161 Sutter Street @ the Crocker Galleria
San Francisco, CA

Comments (1) | April 19 - 8:13 AM

category: Menus, Vegan / Veg

For your favorite vegan. A limited edition entirely letterpressed vegan cookbook via Etsy. Printed on Mohawk Superfine Soft White Eggshell finish cardstock. 12 recipes.

Comments (0) | April 10 - 10:15 AM

category: Gift Ideas, Vegan / Veg

A sampling of tasty-sounding spring onion recipes.

- Cauliflower and Chickpea Salad with Spring Onion Dressing (recipe)

- Potted Cheese with Spring Onion, Marjoram, Parsley (recipe)

- Spring Onion Pancakes (recipe)

- Lettuce and Spring Onion Soup (recipe)

- A Gratin of Gnocchi with Watercress and Spring Onion Salad (recipe)

- Spring Onion, Sweet Pea and Asparagus Risotto from Bridget Batson of Hawthorne Lane (recipe)

- Spring Onion Soup (recipe)

Comments (1) | March 28 - 11:11 PM

category: Recipes, Vegan / Veg

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

One more favorite springtime asparagus recipe for you - this is a weekend standby, good for days when the sun is shining and you are ready to dust off the grill after winter really starts to fade.

Grilled Asparagus with Lemon Goat Cheese Vinaigrette

1 bunch organic asparagus, washed, with the woodsy ends trimmed off

1 large shallot, minced (2-3 tablespoons)
1/2 lemon, zest and juice
1/2 cup of mild flavored extra-virgin olive oil
salt and pepper to taste ( a couple pinches of each)

1/4 cup good-quality crumbly goat cheese

Fire up your grill. You are going to put the asparagus and seasoning inside a foil pocket, and cook it until the asparagus is just barely tender. The biggest risk when you are grilling asparagus in a pocket, on a grill, is over-cooking - you end up with limp, soggy spears.

Make the vinaigrette: Combine the shallots, lemon juice and zest, olive oil, and salt and pepper in a jar. Shake or whisk well until combined.

Make the foil pocket: Tear off a large piece of aluminum foil (sometimes it makes sense to double layer the foil, but at the same time it feels a bit wasteful). If you do single-layer, just be extra careful because you don't have as much packet structure going on and off the grill. Arrange the asparagus on the foil (make sure you have enough foil to fold over the stalks into a pocket) and then drizzle with a few generous tablespoons of the vinaigrette. Toss the stalks a bit to get them coated, and then decide if you want to add the goat cheese now (gets super melty) or later (maintains more structure, is more of an accent). Seal up your foil pouch - folding over and sealing the edges. Poke a few holes in the pouch to let the stem out, and place it on the grill. You don't want the asparagus to burn - so place the pocket off to the side a bit or up on a shelf if you have one. Check inside the pocket after about 8 minutes (be careful it is hot), and then decide if you need to seal it back up and cook for longer.

Plate the asparagus, and taste for seasoning. You might want to drizzle more vinaigrette on the spears before serving, and add the goat cheese if you didn't add it to the pocket before cooking.

Serves four.

Comments (1) | February 16 - 3:38 PM

category: Recipes, Vegan / Veg

Flecked with citrus zest and shallots, vibrant tasting, and delicious - this vinaigrette is an easy way to get a a jolt of winter citrus flavor into your salads, pastas, roasted vegetables, or sauteed specialties.

A few ideas: you can gently heat the dressing and toss it with spinach for a warm, slightly wilted dinner salad. Use the vinaigrette as a marinade before grilling, or drizzle over hot-out-of-the-oven roasted sweet potatoes. It's also irresistible over big, cheese-stuffed ravioli.

Citrus Vinaigrette

1/3 cup Parmesan cheese, freshly grated
1 large heavy orange, zest and juice
1 tablespoon shallots, chopped
1 tablespoon white wine or champagne vinegar
1/2 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches fine-grain sea salt

In a medium bowl or jar, combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.

Makes about 2/3 cup.

Comments (0) | January 27 - 9:32 PM

category: Recipes, Vegan / Veg

There are a lot of reasons to crave wild rice. It is beautiful, nutty, and has a nice bite to it. It goes well with smoky foods and fruits, and somehow lends a sense of seriousness and sophistication to a plate - an element that is often hard to come by.

Look for wild-rice with extra-long grains, it's often the highest quality and a fun change from traditional-length rice grains. Have you seen the wild rice grains that are over an inch long!?

Here's a favorite wild rice recipe, a wild rice bowl with dried cranberries and toasted pine nuts.

Wild Rice Bowl with Dried Cranberries

2 cups wild rice, washed and drained
1/2 cup pine nuts, toasted in a dry pan
1 cup red onions, slivered
1/2 cup dried cranberries

Garnish; more slivered red onions, crumbled Smart Bacon - both look beautiful next to the natural shades of the wild rice.

Fill a large pot pot with generously salted water. Add the wild rice and boil, uncovered for 55 minutes or so. You will know the rice is done when many of the grains are cracked open and tender, revealing the lighter inside.

Remove from the heat and drain off the water. Stir in the pine nuts, red onions, and dried cranberries. Garnish with more onions and the bacon.

This is fantastic served hot or cold.

Serves 4 to 6.

Comments (4) | January 4 - 11:09 AM

category: Recipes, Vegan / Veg, Whole Grains

Dagoba vs. Newman vs. Denman Island vs. Tropical Source, in a chocolate coated taste-off.

Comments (0) | December 31 - 11:42 AM

category: New Products, Vegan / Veg

In one of the best interviews we've seen relating to raw cuisine, Culiblog's Debra asks the burning questions about this cool approach to the kitchen.

Debra: "Poor people, and more importantly, the traditional kitchens of cultures that have known hunger, (that is to say, most comfort foods from any culture) are typically high starch, high glycaemic foods. How would you respond to the statement that a raw food diet is exclusively for the rich? I am referring to the high-protein, low glycaemic and fresh food rich content of the diet, plus the relatively (compared to picking up FastFood) labour intensive preparation. Can you imagine making a recommendation for a healthy diet for the less privileged?.." ( Read more... )

Comments (0) | December 7 - 12:35 PM

category: Classes, Interviews/Profiles, Vegan / Veg

Persimmons are the magical lanterns that light up the Autumn market. They put off a vibrant, electric orange that hurts your eyes if you look too hard. It is natural to want to stuff a few in your backpack and take them home with you, but what do you do from there? It is unfortunate, but all too often, people just don't know how to treat the persimmon right - the need the guidance of a few good persimmon recipes.

For a fantastic primer, start with Shuna Lydon's article on Bay Area Bites. She tells us what the difference is between two most common persimmon varieties - Fuyu and Hachiyas. She tells us how to know when they are prime for eating, and what to do with them. Or even better, pack up your car for a road trip to the Annual Persimmon Festival in Mitchell, Indiana next year.

Recipe Ideas:

- Drying Fuyu Persimmons
- Fuyu Bundt Cake Recipe
- Persimmon Oatmeal Cookie Recipe (scroll)
- Persimmon Salad with Fennel Recipe
- Persimmon Buttermilk Pudding Recipe
- Judy Rodger's Smoked Prosciutto & Fuyu Persimmon Recipe
- Persimmon Griddle Pancakes Recipe
- Lemon-Glazed Persimmon Bars & Cookies Recipe
- Spicy Persimmon Chutney Recipe
- Persimmon Tea Recipe

Comments (2) | December 5 - 5:00 PM

category: Lists, Recipes, Superfoods, Vegan / Veg

Apparently there is such a thing as a free lunch - but you want to be sure you take it without a side order of food posioning.

"...the diners find their food by digging through garbage. They call themselves freegans, a play on the words "free" and "vegan"-- a vegetarian who avoids all animal products, including dairy. In an ideological rejection of consumer waste, they only eat food that's been discarded. And in New York City, at least, they never go hungry." Read more.

Comments (0) | November 25 - 7:18 AM

category: News, Studies + Trends, Vegan / Veg

That's right, nature's broom. It's the name one of our Southern friends has for the mighty cranberry. Girls sip cranberry juice to fend off those not-so-fun urinary tract infections, and you've all seen the studies demonstrating the possible heart-healthy benefits of these rosy little tarts. As if all this isn't reason enough to pay more attention to cranberries year-round, a new study by dental researchers have discovered that cranberries may hold the secret for preventing cavities.

"Scientists believe that one of the main ways that cranberries prevent urinary tract infections is by inhibiting the adherence of pathogens on the surface of the bladder. Perhaps the same is true in the mouth, where bacteria use adhesion molecules to hold onto teeth..." Read the entire article.

Nature's broom, not just for your bladder anymore. Here are a few tasty ways to incorporate more cranberries into your diet. Julia's Cranberry Chutney Recipe, a Cinnamon Apple Crisp Recipe, and a Cranberry Rice Pilaf Recipe.

Comments (0) | November 22 - 12:59 PM

category: News, Recipes, Superfoods, Vegan / Veg

Looking for vegan Thanksgiving options? For about $35 bucks a person Angelenos get the following - courtesy of local palette-pleaser Real Food Daily:

- Butternut Squash Bisque
- Faux Turkey Breast
- Corn Sage Stuffing
- Candied Garnet Yams
- Mashed Potatoes & Parsnips
- Golden Gravy
- Roasted Vegetable Medley
- Mixed Baby Green Salad
- Cranberry Relish
- Slice of Pumpkin Pie w/Tofu Whip

Comments (0) | November 22 - 12:54 PM

category: Menus, Vegan / Veg

This one is for the herb lover in your life. San Francisco artist and designer Jill Bliss spent a month hanging out at the Strybing Arboretum (and combing through friends' yards) studying native herbs. The resulting limited edition posters are printed on recycled matte cardstock with soy-based inks. On a budget? You can get one for $16, or splurge for the entire set of 3 for $45. Check them out here.

Comments (0) | November 20 - 12:55 PM

category: Gift Ideas, New Products, Vegan / Veg

Here's a sample of the Autumn entree menu at Millennium restaurant in San Francisco. We'll take one of each please. Have a look at their artisan, organic wine list as well.

Blue Hubbard Squash Risotto
sautéed winter greens & golden chanterelle mushrooms, black chanterelle mushroom reduction

Black Sesame Seed Noodle Phò
blue oyster & matsutake mushrooms, rich mushroom broth, sauté of julienne burdock & carrot, traditional sprout, jalapeño & Asian aromatic garnish

Mung Bean Sprout & Scallion Crepe
sauté of Asian vegetables, marinated seitan, shiitake mushrooms, Thai style red coconut curry sauce, pineapple-kumquat sambal

Korean Glazed Tempeh
soba noodle rolls, house-made kim-chi, satsuma mandarins, enoki mushroom, sweet tamarind bbq sauce

Pecan Crusted Portobello
creamy roasted garlic polenta, sauté of mixed chicories & black olive-leek confit, Syrah reduction, gypsy pepper cream

Truffled White Bean Cassoulet
wild rice & parsnip griddle cake, sautéed broccoli di Cicco, shaved Himalayan truffles

Comments (0) | November 20 - 11:43 AM

category: Menus, Organic Wine / Beer, Vegan / Veg

Body and Soul Magazine has a feature on the health benefits of spices in the current issue - perfect for cold weather cooking this time of year. The article also includes recipes for Cinnamon-Spiced Moroccan Chicken, Curried Coconut-Pumpkin Stew, Annatto Rice With Sausage and Tomato, Paprika Shrimp With Walnuts, and Turmeric Couscous With Grapes and Pine Nuts. Photography by Maria Robledo, excerpt below:

Turmeric: It's the spice that gives curry powder and mustard its deep yellow color. Rich in antioxidants, turmeric has long been used for healing in India. Lately turmeric has been the most newsworthy of spices; researchers discovered that it may fight cancer, and that it contains a host of other healthy properties, including inflammation-fighting compounds called curcuminoids. Studies show that curcuminoids may help prevent Alzheimer's disease, joint inflammation, and carpal tunnel syndrome. Turmeric may also help reduce cholesterol and improve certain eye conditions, as well as heal skin infections when used topically.

Ginger: For centuries, ginger has been used as a digestive tonic, an appetite stimulant, and a treatment for nausea caused by both motion sickness and morning sickness. Its active ingredients, gingerols and shogaols, help neutralize stomach acids. Research confirms ginger's anti-inflammatory properties; the spice shows promise in treating osteoarthritis and, topically, rheumatoid arthritis.

Cinnamon: From the bark of a tropical evergreen, cinnamon stimulates the vital functions of the body. It counteracts congestion, aids circulation, eases nausea, and may be useful in the treatment of osteoarthritis and type 2 diabetes.

< Read the complete article + recipes >

Comments (0) | November 20 - 10:48 AM

category: Recipes, Superfoods, Vegan / Veg

For black and green thumbs alike - Egglings make growing basil, thyme, or month stylish and easy. A trio of these will beat out a Chia pet anyday. What could be better than an egg-shell that functions as a plant or flowerpot? They look like real eggs (made of ceramic), you crack them, give them a drink, a little light, and you have your own little edible herb garden. They were on display at Green Fest 2005 and are just as loveable in person.

Comments (0) | November 19 - 11:53 AM

category: Gift Ideas, Vegan / Veg