I just signed this petition to support healthy food choices in our schools. Check it out!
http://www.foodincmovie.com/sign-the-petition.php
Sunday, July 5, 2009
Must-See Movie: Food, Inc.
This truly is an important movie. I saw this movie last night and was inspired. Go see this movie with friends and family and find out more about where your food comes from. Make a conscious decision about who and what you vote for everyday by eating foods that support your health, the environment and your values.
The movie website is awesome:
http://www.foodincmovie.com/
Also, check out what Monsanto has to say about the movie:
http://www.monsanto.com/foodinc/
The movie website is awesome:
http://www.foodincmovie.com/
Also, check out what Monsanto has to say about the movie:
http://www.monsanto.com/foodinc/
Wednesday, July 1, 2009
Pasta With Savory Sesame Sauce
Pasta With Savory Sesame Sauce
by Sandy Coggins & Fumie Yoshikawa
by Sandy Coggins & Fumie Yoshikawa
- 4 Cups Crimini mushrooms - cleaned and cut into bulky slices
- 3 Cups sesame seeds - roasted and milled
- 2-3 Cloves garlic - chopped coarse
- 3 Leek leaves - cut into ¼" diagonal pieces
- 4 Carrots - ribbon cut
- 6 Cups spiral brown rice pasta
- 1 Bunch scallions - Marvin cut (thin diagonal slices)
- Ume vinegar
- Toasted sesame oil
- Basil - fresh, chopped fine
- Cook rice pasta (al dente), rinse in cold water and set aside
- Sauté garlic
- Add Crimini mushrooms and sauté a few minutes
- Add carrots and sauté a few minutes
- Add leeks and sauté a few minutes (You want the veggies to still be crisp and colorful – a little al dente.)
- Add milled sesame seeds
- Add pasta and stir, and heat for 5 minutes or until thoroughly heated
- Add ume vinegar to taste – you can add some soy sauce if you like
- Add scallions and stir, and heat another few minutes
- Add Fresh Basil
- Remove from flame and place in serving dish
- May need to add a little liquid – vegetable stock or dashi is good
Tempeh Vegetable Skewers With Ginger Sauce
Tempeh Vegetable Skewers With Ginger Sauce
by Sandy Coggins & Fumie Yoshikawa
Tempeh
- Cut into large cubes for skewers
- Deep fry in safflower oil
- Set aside & drain
- ***For better flavor, deep fry and marinate overnight in sauce. Then cooked an additional 15 to 20 minutes on stove top.
Ginger Marinade/Sauce
- 1 Grated ginger root
- 2 Fresh squeezed oranges or tangerine (reserve zest)
- 4 Cups apple juice
- Soy sauce to taste
- 1 Cup brown rice syrup (season to taste)
- ¼ to ½ Cup kuzu
- Mix Marinade/Sauce ingredients together.
- Heat a large skillet, add deep fried tempeh and pour marinade/sauce over the tempeh. Reserve at least 1 cup of the marinade to make the sauce for the skewers.
- Simmer the tempeh in the sauce for approximately 20 minutes.
- Remove the tempeh and set aside.
- Add remaining sauce to a pan and bring to a high simmer.
- Add a small amount of cold water to the kuzu and mix until it dissolves.
- Add kuzu – (necessary amount) to sauce and cook until you get a saucy consistency you like.
- Strain sauce to remove any lumps or tempeh residue.
- Add orange/tangerine zest to taste.
Vegetables for Skewers:
- 3 Yams cut into large cubes - steamed until just tender - al dente
- 1 Bunch broccoli cut into large florets - quickly blanched - al dente
- 4 Summer squashes cut in thick ½ moons - quickly blanched - al dente
- Pre heat oven to broil or grill outdoors
- Prepare skewers by placing skewers in a restaurant pan and brushing lightly with toasted sesame oil.
- Place in the oven and broil until seared or grill outdoors.
- Remove from oven and place skewers onto serving tray
- Lightly sauce the skewers and serve.
Style Studio: Luxury-Eco Jeans with Linda Loudermilk
Fire and Light
For beautiful eco-glass dinnerware and giftware, check out Fire & Light. They have a beautiful and colorful array of hand poured colored glass pieces that are made with over 91% recycled glass.
I have one of their cobalt blue soap dishes at my kitchen sink and I love it!
Check them out at:
http://www.fireandlight.com/movie/
http://www.fireandlight.com/
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