Happy Chanukah! Healthy Treats

Happy Chanukah Friends!

This year, I have created some fun and easy recipes to help kids and adults celebrate the festival of lights. Of course, the traditional latkes and sufganiot are delicious, but this year, let's make our menus a bit more exciting!

I am doing a very special hands-on kids cooking class at a Chanukah party this year and am excited to be making some new things. Check out the recipes below.

 

I am making:

- Grilled Homemade Nutella and Banana Dreidel Sandwiches

- Mini Star of David Fruit Skewers with Vanilla Cashew Cream

 

Grilled Homemade Nutella and Banana Dreidel Sandwiches

I adapted this delicious recipe from the blog: http://thedaintypig.com/blog/2014/1/31/macrotreat-fridays-macro-ish-nutella
 

Homemade Nutella

• 1 3/4 cups whole hazelnuts
• 1/3 cup cocoa powder
• 3 - 4 pinches of  sea salt
• 2 Tbsp sunflower or safflower oil of choice
• 5 Tbsp pure maple syrup
• 1 tsp vanilla extract
• 2/3 cup almond milk

1. Set the oven to 400F.
2. Place hazelnuts on a parchment lined cookie sheet, and bake for 8-10 minutes, until golden brown. Shake the pan after about 4 minutes or so, to rotate them. Once roasted, remove the pan from the oven. Let the hazelnuts cool for about 5 minutes.
3. Place the hazelnuts inside a kitchen towel, making a pouch, and then rub the hazelnuts inside the towel to take off the skins.
4. Place the nuts into a food processor or high-speed blender. Add the oil, maple syrup and vanilla. Blend slowly, starting on a low setting then moving higher.
5. Add cocoa powder and salt. Blend again for a few minutes.
6. Add the almond milk slowly, staring with 1/3 cup. Blend. Add more if you desire.

Sandwiches

• 1 ripe banana, peeled and sliced into rounds
• 4 pieces of whole wheat bread
• 2 Tbsps sunflower oil
• 3 inch dreidel cookie cutter

1. Cut dreidel shapes out of the bread. If you are careful, you can probably get 2 dreidels per piece of bread.
2. Spread each dreidel bread with Nutella.
3. Place banana slices on top of Nutella on one piece of dreidel bread. Then top with other piece of dreidel bread with the Nutella side down - on top of the bananas.
4. Heat sunflower oil is a skillet on medium heat and place dreidel sandwiches into the pan. lightly press sandwiches down and flip once they are golden brown and a bit crispy - just like a grilled cheese sandwich. Serve hot.

 

Mini Star of David Fruit Skewers with Vanilla Cashew Cream

Cashew Cream

• 1 cup raw cashews, rinsed and then soaked overnight
• 1/4 cup maple syrup
• 1/3 cup coconut oil
• 1/2 tsp vanilla extract
• pinch of sea salt

1. Discard soaking water from cashews and place cashews in a high speed blender or food processor. Add enough water to almost cover the cashews. Blend until creamy.
2. Add remaining ingredients and blend until full incorporated and creamy. Spoon into a serving bowl.

Fruit Skewers

• fresh fruit (such as apples, pears, grapes, berries)
• 1/2 lemon
• 6 inch wooden skewers
• mini Star of David cookie cutter

1. Wash and cut fruit into bite sized pieces and use mini Star of David cookie cutter to cut shapes into apples and pears. Squeeze the juice from 1/2 a lemon onto apples and pears so it does not brown.
2. Skewer fruit onto wooden skewers and place onto a serving platter. Serve with cashew cream.

 

Here are a couple of other great ideas to make this Chanukah delicious! I hope you enjoy!!!

 

 

Thanksgivukkah 2013!

As you've all heard, Thanksgiving coincides with the first day of Hanukkah this year. Very exciting news for the Jews who celebrate both!

Check out my Pinterest board for some great ideas for menu planning, recipes, festive decor and more.
Thanksgivukkah 2013 Ideas

We are going all out this year at our Thanksgivukkah. Check out our final menu.

Soupe au Pistou
Free Range Turkey
Pan Fried Flounder with Homemade Tartar Sauce
Herbed Stuffing
Quinoa Stuffed Delicata Squash
Garlic and Chive Mashed Potatoes with Mushroom Gravy
Mini Potato Latkes with Cranberry Apple Sauce
Whipped Yams
Green Bean Casserole
Garlic Collard Greens
Green Salad
Cranberry Pear Sauce

Pumpkin Pie with Vanilla Ice Cream
Sweet Potato Pie
Chocolate Molasses Spice Cookies
Sufganiyot
Homemade Sparkling Apple Cider

Making Healthy Food FUN for Kids (and Adults)!

If you have kids, then you probably know how challenging it can be to get them to eat healthy foods. Kids often have access to sugary sodas, candy, chips and other processed snacks during their school day. This can be a real hindrance if you are wanting your kids to grow up healthy, strong and developing good habits for when they become older.

I have been recently working with a family and their two children who are 6 and 8 years old. These kids LOVE candy. And ice cream. And sugary drinks. All they care about is treats when they get home. Getting these kids to eat a piece of fruit daily is like a miracle! Yesterday I made them their usual dinner - something frozen that you pop into the oven for a few minutes. I also made them a whole bunch of delicious raw fruit and vegetables, cut into bite sized pieces. I arranged the fruit and veggies in a fun way on a platter in the center of the table, and I let each child pick what they wanted. And you know what? They actually ate it! Seriously. I have never seen these kids eat so much healthy food at dinner.

Here are some easy tips for getting YOUR kids to eat healthier:

SHAPE
One big thing that makes healthy food more appealing is the way it is cut. If you give a kid a giant carrot out of the bag, they probably won't eat it. But if you cut up a bunch of fruits and veggies in fun shapes and bite sized pieces arranged nicely on a plate, ready and waiting for them, they are WAY more likely to eat it. Having fun with this doesn't have to be complicated. Use a small cookie cutter to make hearts, stars and other cute shapes.

You can even do a fun project with your kids to cut fruits, veggies, bread or tortillas into cool shapes with small and medium sized cookie cutters. You can make easy sandwiches with the bread and quesadillas or wraps with the tortillas. Adults will even love it. I know that when I make a fun soup with star shaped carrots or heart shaped radishes, it makes eating more enjoyable.

COLOR
When thinking in terms of color, here is an easy way to make things more exciting. Rainbows! Kids love rainbows. Rainbows make people feel happy. Try arranging your foods in rainbow order. Talk about the different colors on the plate with your kids. Talk about flavors and textures and take the time to help them experience why eating well is important. Talk about antioxidants. Kids really listen and will appreciate the time you spend with them in this way.

TASTE
Eating foods that taste good is important to kids and adults! If you try to give people things they don't like, they will just rebel. So start with the things they do like. I found out the other day that the kids I work with like oatmeal. They only like to eat it with sugar on top. So, I let them have sugar on their oatmeal because at least it is getting them to eat oatmeal! Baby steps.

TOGETHER
When your kids see you eating something healthy, they will want to copy you. When the kids I work with see me eating blueberries or salad, sometimes they will come over and ask if they can taste it. They often times like it. When you take care of your self by eating well, your kids will see it and also want to.

Here are some questions to ask yourself when preparing snacks and dinner for your kids:

• Are the vegetables or fruits cut in an interesting or artful way?
• Did you use a variety of ingredients, flavors, and colors?
• Are the colors of the dish you prepared vibrant and lively?
• Is the food arranged in a fun way on the plate?
• Are you using a colorful plate that makes eating more exciting?

Wishing you success in raising a healthy and happy family, and future generations.

Thanksgiving Inspirations

Every year my whole family looks forward to Thanksgiving - the one holiday where we get together to eat, relax and have fun! This year will be the best one yet - since we will be coming from all over the US to gather together for great food AND great company. This year I am doing it vegan-style for my family and am excited to share colorful and flavorful, healthy dishes that will leave everyone feeling satiated, happy and healthy.

In anticipation of this Thanksgiving, I have already created my menu for this year's awesomeness:

1. Steamed Southern Style Cornbread Muffins
2. Pecan Crusted Seitan Cutlets
3. Seitan Herb Stuffing
4. Herbed Garlic Mashed Potatoes and Mushroom Gravy
5. Whipped Maple Sweet Potatoes
6. Creamy Root Vegetable Gratin
7. Garlicky Green Beans
8. Cranberry Citrus Sauce
9. Fresh Green Salad
10. Warm Pumpkin Pie with Vanilla Ice Cream
11. Old Fashioned Apple Crisp

I hope this menu of scrumptious goodies will inspire you to make some healthy, vegan dishes to add to your holiday table. Happy festivities!

Cooking With Love

Putting love into the food you prepare for yourself and others can make all the difference between a regular meal and something spectacular.

A meal prepared with love and care has the power to transform a person's mood, outlook on life and feelings about oneself and the world. A wonderfully prepared meal has the ability to relax, strengthen or help a person heal. A meal made with care can make the difference between creating more love, peace and joy in this world or creating disharmony, lethargy and dis-ease.

Isn't that powerful?

These thoughts are something that have been on my mind a lot. If someone is in a negative mood, saying hurtful, rude or negative things to others while they are cooking, how does it effect the food and the person who consumes it? Just think of the movie, Like Water For Chocolate. Remember that wedding cake scene?

When a person prays while they are cooking, speaks kind and gentle words, and feels love and joy to be cooking for others, how does that effect the food?

Our thoughts, feelings and actions are all energy. Energy we are putting into the food and energy we are putting out into the world.

That's pretty powerful.

We have the ability to create or destroy. We have the ability to lift people up or drag them down ~ all with our thoughts, words, actions and intentions.

Try an experiment. Make one dish. Give yourself enough time and space to put gentle and loving energy into the food you are making. Think of the people who will benefit from the food you are preparing so lovingly.

How do you want those people to feel after they have eaten your food?
What kind of energy do you want your food to give to them?

Treat the food kindly the entire time you are cooking. Pray while you cook and infuse the food with holiness, love and healing energy. Talk to your food and tell it beautiful things.

At the end of cooking, serve the food on a beautiful plate. Taste it.

Awesome, right?

Packing Your Lunch? Check Out the Bento Box Rules

Get ready to be a lot more excited about packing your lunch for work or school!! American lunches often consist of the usual travel-friendly foods such as sandwiches, chips, crackers, cookies, apples, baby carrots, juice boxes and the like. Those foods can be nice, but sometimes you just need to mix things up and have something deliciously awesome to look forward to all morning.

One of my favorite things about Japanese culture is the bento box. Not only is a bento box filled with home made fresh vegetables, rice and protein - very healthy - but it is also most often beautifully presented and packed, as well as totally delicious!

Check out this cute book I just stumbled upon, The Just Bento Cookbook: Everyday Lunches To Go. This book has excellent and practical ideas for packing visually appealing and delicious lunches. It is sure to inspire you to try some new things and help you feel great about eating well and enjoying it.

I need to buy this - even just for the pictures and inspiring ideas!

I also found the Just Bento Blog, (even better since it's free!) with Maki's Top Ten Bento Rules - a must read for getting ideas about lunches that travel well. Enjoy your new outlook on lunch and get ready to chow down with adorable Japanese style.

Extra! Extra! Read All About Cooking for Summer.

For fun and fresh Summer cooking ideas, check out the latest issue of Bitayavon Magazine. This beautifully photographed magazine is all about delicious, kosher gourmet food. The pictures in this mag are so fantastic - be careful not to drool while flipping through its pages...


The Summer issue features articles and tips for Summer picnics, healthy smoothies, sizzling summer desserts, and out-of-the-box grilling ideas. It also features an article and three recipes on scrumptious summer salads and health tips throughout the magazine, all written by yours truly! I am so glad to have my article featured in this magazine and get my message of eating well and enjoying it to a larger audience.


The recipes I featured are perfect for cooling down, relaxing and energizing your body during the hot summer months. I also introduce "exotic" ingredients like ume plum vinegar and dried daikon radish, as well as one of my favorite salad recipes, Southwestern Salsa & Black Bean Salad with "Sour Cream" Dressing. Oh yeah.


To get your copy, check your local kosher supermarket, judaica store, some Shoprites or Barnes and Nobles. To order a copy online, go here: http://bitayavon.com/

For more info and kosher, gourmet inspirations, find Bitayavon Magazine on Facebook, https://www.facebook.com/bitayavonmagazine

Also, stay tuned for the upcoming Fall Issue of Bitayavon... I will be writing more healthy tidbits, plus tips on how to have an easy fast - perfect for the upcoming High Holiday of Yom Kippur, this September 26, 2012. Looking forward to sharing more info with you soon!

Quick and Satisfying: Soba Noodles in Shiitake Broth

I love this dish because it is fast, easy to make, delicious and a complete meal in one bowl! When I come home from a long day, the last thing I want to do is cook a big meal. This dish is simple and fun and does not take much time to prepare.

Ingredients:
1 package organic soba noodles
1 stamp sized piece kombu
2 dried shiitake mushrooms, soaked for 1/2 hour (reserve soaking water)
1/2 block firm tofu
soy sauce
sweet potato
scallion
optional: any other vegetables you like

1. Boil the soba noodles in a pot until they are cooked. Drain and set aside.
2. Boil 2-4 cups of water in a pot (depending on how much soup you want to make).
3. Rinse off the piece of kombu and drop it into the boiling water. Add shiitake soaking water.
4. Trim stems off of shiitake mushrooms and discard. Slice mushrooms and add to the boiling water.
5. Dice sweet potato and any other vegetables you would like to add to the soup. Add to the boiling water.
6. Turn the water to low and let all ingredients simmer.
7. Cut the tofu in small cubes and add to the simmering pot.
8. Once the vegetables are cooked, add generous amounts of soy sauce to flavor the soup.
9. Place some noodles in a bowl and ladle the soup and vegetables on top.
10. Garnish with sliced scallion. Enjoy!

Heaven and Earth Meet at Ahwatukee Farmers' Market

If you love healthy and delicious food and you live in the Phoenix area then you are in for a treat! An incredibly talented and creative chef has recently opened up shop with an array of absolutely delicious and nutritious sushi, side dishes, desserts and beverages at the Ahwatukee Farmers' Market every Sunday from 9:00 am - 1:00 pm. Chef Seiko Yamanobe of Heaven and Earth House of Macrobiotics prepares natural, local and in-season fare to feast your eyes and your mouth on.

Here is a "taste" of their ever changing menu... YUM!!


Miso Soup & Market Vegetable Soup
made from scratch daily

Small Plates and Deli Items
Edamame Hummus, Macro Green Goddess Dip, Cashew Miso Spread, Kale & Quinoa Salad, Steamed Vegetable Plate, Italian Miso Salad, more.

Maki
unique macro in nori rolls
Heaven & Earth Roll, Not California Roll, Tokyo Tempeh Roll, TBLT Roll, Cabo Cabo Special, Shojin Tempura Roll, Kyoto Kinpira Roll, and more.

NuMacro
modern twist on classics
Earth, Wind + Fire Spring Roll, Veggie Heaven (all vegetable) Roll, and more.

Drinks
quintessential Macro basics & more
Twig tea, Roasted Barley tea, blended Apple tea, Green tea, Home-made Fresh Ginger Ale, Amazake Shake, Ume Sho Bancha, and more.

Macro Treats
sugar, dairy, egg free, gentle gems
Yin & Yang Sesame Crunch, Kanten Jelly, Brownies, PB & J Cookies, Almond Biscotti, Blueberry & Raspberry Muffins, Carrot Cake, and more.

Five Elements Energy Bars
formulated for each season, sugar, dairy, egg free
Tree Energy (AAA) Bar, Fire Energy Bar, Earth Energy Bar, Metal Energy Bar, Water Energy Bar

See their carefully selected menu of the day.  (Always in harmony with the season, balanced whole foods, inspired by nature.)

Check out the amazingness every Sunday at 4700 E. Warner Rd. Phoenix, AZ 85044.

For more information, to see the menu or to pre-order, check their website:
http://houseofmacro.com/

Like them on Facebook:
http://www.facebook.com/pages/Heaven-Earth-House-of-Macrobiotics/340114606022234

Put Some 'Spring' In Your Step With Seasonal Fruits and Veggies

Lots of Veggies in Springtime 

Spring is here and so is an abundance of fresh fruits and vegetables. Spring means that it's time for us to eat foods that are lighter and more refreshing. We can incorporate more raw foods into our meals, salads and pressed salads, light soups, quick stir fries and emphasize vegetables in our meals. Leafy greens, sprouts, parsley and scallions are excellent for this season. Sour and bitter flavors like lemon, lime, and bitter dandelion greens help support the liver and gallbladder in detoxification. Mildly sweet foods help us feel happy and relaxed Cooking with less oil and shorter cooking times are recommended.

Recently, I have been trying to make milder sweet dishes that satisfy my cravings but don't leave me feeling the sugar rush of super sweet baked goods and other desserts. Here are some great alternatives to heavier and more intense sweets from Winter.

Instead of grabbing a cookie, muffin, cupcake or chocolate, try...

• Sweet fresh corn on the cob. Buy organic, steam for 3 minutes and then smear with umeboshi paste. It is DELICIOUS!!! You will never eat corn on the cob another way again.
• Cooked squash - there are so many to choose from and they are all sweet and satisfying.
• Roasted Japanese sweet potato or yams. Clean the yam/sweet potato, take out any eyes, and put in a Pyrex dish in the oven on 425 degrees. Let it cook for about 45 minutes and poke with a fork to see if it's done. When the fork goes in easily, it is ready! Slice and peel the skin. Enjoy the creamy sweetness.
• Whole grains. When I want a sweet snack I take some left over well cooked brown rice and drizzle brown rice syrup over it. So easy and so good.
• Carrot juice - refreshing and sweet. I like it best mixed with green apple juice, so it's sweet and sour 'Carrot Green Apple Juice.' Yummm.
• Fruit compote - if I am craving something fruity, I toss some sliced fruit into a pot with a pinch of sea salt and simmer it for 10-15 minutes. I like to mix it up and use fresh, frozen and dried fruit. Fruit compote can be simple (made from one fruit) or more complex. I like to use apples, dried apricots, frozen blueberries, frozen cherries, peaches, raspberries, strawberries... the combinations are endless. The compote can be eaten plain, served on top of oatmeal for breakfast, or spooned over frozen dessert (see below).

Vanilla Soy Ice Cream with Fresh Strawberry Peach Compote and Toasted Almonds

Recipes for Vegan Hors D'oeuvres at Green Festival

Cucumber Cups with Avocado Cilantro White Bean Dip

Here are the two recipes from my Vegan Hors D'oeuvres Class on the Good Food Stage at the NYC Green Festival. I am so excited to share them with you!


I created these two recipes because they are perfect for Spring, featuring ingredients and cooking styles that are in harmony with the season. The raw cucumbers are crisp and refreshing, the sour flavors of lemon and lime help to cleanse your liver and gall bladder, and the steaming and quick saute cooking methods are perfect to keep you feeling light and relaxed.


If you couldn't make it out to this year's festival, there are more coming up, so keep your eyes on the Green festival website, http://www.greenfestivals.org/  I hope you enjoy the recipes.

Cucumber Cups with Avocado Cilantro White Bean Dip
1 cup Great Northern Beans
3-4 cups water
1 stamp sized piece kombu seaweed
1 teaspoon sea salt


1/2 large avocado
3 Tablespoons fresh lemon juice
1/2 teaspoon umeboshi vinegar
3/4 teaspoon garlic powder
1 pinch sea salt
6 stalks finely shredded fresh cilantro leaves


1 small red bell pepper
1 Tablespoon umeboshi vinegar


2 hothouse cucumbers


Beans:

1. Sort through the Great Northern beans to take out any dirt or pebbles. Rinse the beans in cool water 2 times. Then soak overnight or for 8 hours in a bowl with fresh water.
2. Drain the soaked beans and transfer them to a pot. Add fresh cool water (approx. 3-4 cups) to the beans and cover them with about 1 inch of water. (You can measure by sticking your thumb into the pot. Let your thumb touch the top of the beans and make sure the water goes up to you thumb knuckle.)
3. Bring the beans to a boil. Skim the beans if any foam arises. Rinse off the piece of kombu in cool water and add it to the boiling beans. Then turn the beans to low and let simmer for about 1 hour.
4. Taste the beans after 1 hour, if they are pretty much done, then add 1 teaspoon of sea salt. If not, let the beans cook longer until they are done and then add the salt. Let cook for 10 more minutes.
5. Take the beans off of the stove and let cool.

Bean Dip:

1. Once the beans have cooled, drain them. Then transfer them to a bowl and mash them by hand with a  potato masher or with the back of a fork. Mash until almost all beans are mashed. I like to keep some in whole form to give the dip a little more texture.
2. Add the avocado, fresh lemon juice, 1/2 teaspoon umeboshi vinegar, garlic powder, and sea salt into the beans and mix. Then fold in the cilantro. Feel free to add more seasoning if you like.

Garnish:

1. Slice the red bell pepper into 1/2 inch strips. Then thinly slice the strips.
2. Heat a saute pan on medium heat. Add the strips of pepper and then add 1 Tablespoon of umeboshi vinegar. Saute for 3-4 minutes.

Assembly:

1. Slice the cucumber lengthwise down the center. Then slice each half into 1 1/2 inch pieces.
2. Take the small end of a melon baller and scoop out the center of a cucumber slice. Repeat this until you have many cucumber sliced with hollowed out centers. Place the scooped out cucumber pieces into a bowl and set them aside. (You can use them in making a salad later. I used mine in a spinach salad with leftover red bell pepper garnish and shredded carrot, tossed with olive oil, salt and a little balsamic vinegar).
3. Take a teaspoon and spoon in the white bean dip into the center of each cucumber cup. Garnish with red pepper slices. Serve and enjoy!

Sweet 'N Tangy Lime Seitan Skewers

Sweet 'N Tangy Lime Seitan Skewers

8 ounces seitan

zest 2 limes

juice 1 lime

1/2 cup brown rice syrup

2 Tablespoons soy sauce

1/2 teaspoon toasted sesame oil
2 large cloves fresh garlic, pushed through garlic press

1 stalk broccoli

1 yellow zucchini squash

6 inch bamboo skewers

Seitan and Marinade:

1. Squeeze out any excess liquid from the pieces of seitan. Then cut into approximately 1 1/2 inch chunks.
2. For the marinade, whisk together in a mixing bowl the lime zest, lime juice, brown rice syrup, soy sauce, toasted sesame oil and garlic.
3. Put the pieces of seitan into the marinade and mix together so that each piece of seitan is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours.
4. Preheat the oven to 425 degrees. Transfer the seitan and marinade into a glass Pyrex baking dish and cover with a piece of tin foil.
5. Cook the seitan for 10 minutes at 425 degrees. Then turn each piece of seitan over, so the opposite side is in the marinade. Cook for another 10 minutes. Then remove from the oven and let cool.

Vegetables:

1. Slice the broccoli into medium sized florets. Cut the yellow zucchini squash lengthwise and then lengthwise again. Then slice into 1 inch pieces. (Try to make the size of the florets and zucchini squash a similar size as the seitan pieces.)
2. Put a steamer basket in a pot with about 1 inch of water in the bottom of the pot. Bring to a boil, put the zucchini into the pot and cover. Cook for 3-4 minutes.
3. Remove cooked zucchini from the pot and set on a plate to cool.
4. Put the broccoli into the pot and steam it, covered, for 3-4 minutes.

Assembly:

1. Take a piece of yellow zucchini squash and put on the skewer. Next, put a piece of broccoli (piercing through the stem of the broccoli). Last, put a piece of seitan.
2. Take the leftover marinade from cooking the seitan and dilute it with a little water. Mix together and pour into a dipping cup and serve on the side. (Optional: To season the steamed vegetables and serve without a sauce, brush the diluted marinade directly onto the vegetables on the skewer.) Enjoy!

The Best Whole Wheat Sourdough Bread

Finding an authentic whole grain sourdough bread can be tricky, especially when you want something with organic ingredients. Many sourdough breads today claim to be sourdough, but actually end up containing added yeast. So if you are looking for something delicious, nutritious and truly authentically sourdough, look no further.

My favorite bread of all time will hit the spot!

Bread Alone makes a fantastic Organic Whole Wheat Sourdough bread. The ingredients are simple: water, organic whole wheat flour, organic unbleached white flour, sea salt. It doesn't get much better than this.'Unless, of course, you make it yourself...

Bread Alone is kosher and is supervised by Kof-K. Check them out online or find them at a store near you.

www.breadalone.com/breads
www.breadalone.com/certifications

Cooking in Non-Stick or Aluminum Pans, What's the Big Deal?

Over the past ten years or more, there have been concerns about the toxicity of using aluminum and non-stick pans. What's the big deal, right? What actually happens when food is heated in these kinds of cookware? People have been using aluminum for years...

Well, I think this article from TreeHugger.com sums up the information best, addressing health concerns when using these types of cookware.

"Aluminum, a soft metal, is found nearly everywhere in the environment. Most exposures to aluminum occur through ingestion or eating and drinking, with daily intakes generally low, averaging between 30-50 mg. For the typical person, drinking water, medicines and other pharmaceuticals (such as antacids and antiperspirants) are the biggest contributors to aluminum exposures; however, aluminum cookware is also a potential source. As you note, aluminum exposures have raised some health concerns due to the effects of aluminum on the human nervous system and the much discussed (but inconclusive) linkages between aluminum exposures and Alzheimer's disease.

Aluminum exposures from cookware, of which more than half is made of aluminum, is not well studied, but is thought to be a relatively minor source of aluminum exposures. Exposures to aluminum through food can occur when aluminum leaches or otherwise dissolves from the cookware into the food. Leaching is most likely when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce, lemon juice, oranges, or vinegar). For example, tomato sauce has been shown to contain 3-6 mg aluminum (per 100 g serving) after cooking in aluminum pans, which translates into about one-tenth of the typical daily intake. This leaching of aluminum with acidic foods does not happen with aluminum cookware that is anodized, or electro-chemically processed to seal the aluminum in the cookware. Clemson University Extension’s Home and Garden Information Center tested different cookware types, and found anodized aluminum cookware to be safe. Regardless, it would probably be wise to store tomato sauce and other acidic foods in something other than an aluminum pot."

Using aluminum cookware sounds pretty risky, right? If food is meant to be prepared mindfully and lovingly, for the nourishment of our friends and family, then why would use such questionable wares in our home kitchens? When we know that natural, non-toxic pots, pans and utensils not only don't cause harm, but can actually support our bodies and improve our health, why would we use anything else? Food for thought.

Find the full article from TreeHugger Here

As for non-stick Teflon pots and pans, this snippet from the Environmental Working Group says it best:

"Non-stick surfaces are metal pans (such as aluminum pans) coated with a synthetic polymer called polytetrafluoroetheylene (PTFE), also known as Teflon, a DuPont brand trademark. Learn more about Teflon and its perfluorinated chemical “family” (PFC’s) in our chemical dictionary.

Toxic fumes from the Teflon chemical released from pots and pans at high temperatures may kill pet birds and cause people to develop flu-like symptoms (called "Teflon Flu" or, as scientists describe it, "Polymer fume fever"). Ingesting particles that flake off scratched non-stick cookware isn't toxic because solid PTFE flakes are inert.

Manufacturers' labels often warn consumers to avoid high heat when cooking on Teflon. But EWG-commissioned tests conducted in 2003 showed that in just two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases.

See a graphic of what happens at to Teflon at various temperatures.

Health dangers: When you breathe kitchen air polluted with fumes from overheated Teflon, you're at risk for developing flu-like symptoms (yes, "Teflon flu"). The long-term effects of routine exposure to Teflon fumes, and from Teflon flu itself, have not been adequately studied.

PFCs have been found in nearly all Americans tested by federal public health officials. Chemicals from this family are associated with smaller birth weight and size in newborn babies, elevated cholesterol, abnormal thyroid hormone levels, liver inflammation and weakened immune defense against disease.

Environmental hazards: Manufacturing PFCs and the consumer products that contain them poses great risks to the environment and wildlife. The U.S. Environmental Protection Agency says PFCs present "persistence, bioaccumulation, and toxicity properties to an extraordinary degree."

Wow, really? Well if you haven't already thrown out your non-stick pots and pans by this sentence, I bet you'll want to. But you know what, don't take my word for it, look into this subject for yourself. Especially if you have children or feed large groups of people on a regular basis. If you care about the well-being of your family and friends, think twice before cooking with aluminum and on non-stick surfaces.

Find the full article from the Environmental Working Group Here

My New Favorite Restaurant: OZU

Sorry for the lack of posts, since my move to NYC things have been hectic, to put it mildly. Anyway, I am back and excited to share some super awesome eco info with you, and I am starting with my new favorite restaurant. I am gonna go all out and say that I think this is the BEST RESTAURANT in NYC! No, really.

So, you may have heard of it, especially the macros out there, but I think it is still worth talking about. Ozu Restaurant is macrobiotic, kosher and just plain awesome. Their menu has a wide selection os tastly and well balanced fare. My favorite thing to order right now, that is great for the summer season and oh-so-relaxing after a stressful week of work is the ZARU SOBA GOMOKU, which is cold soba topped with tofu, fried tempeh, cucumbers, bean sprouts, louts root, shiitake, and kombu, served with dumpling sauce on the side. It is awesome.

Also, I am a big fan of desserts, especially kanten- and Ozu's fruit kanten is by far the best I have had in NYC restaurants.

Along with delicious and well-balanced food, they also provide excellent customer service. Ozu's servers are very friendly, helpful and will tell you what they like best on the menu if you ask. All in all, I recommend this place to anyone who likes fresh, healthy, balanced meals, a clean, cozy atmosphere and friendly, good service. Check them out online and check them out in person!

http://www.ozunyc.com/

Must See Film: Forks Over Knives

Degenerative diseases have taken over the world. More people than ever have serious health conditions like diabetes, cancer and heart disease. Half of the American population takes at least one prescription drug. The majority of Americans are overweight.

This film examines the claim that most of these diseases can be controlled or reversed by eating a whole foods plant based diet. It is about time a movie like this came out!

Doctors T. Colin Campbell and Caldwell Esselstyn conduct and examine the research and show us that food really can be our best medicine. Anyone who cares about health and living a good quality life should definitely see this one!

Watch the official trailer and get more info here:

http://www.forksoverknives.com/

Cool Off with Fruit & Veggie Smoothies

Looking for a fun, healthy and vegan way  to cool off in this new warm weather? Well, now you can enjoy getting your 8-10 servings of fruits and vegetables a day because Jamba Juice has Fruit & Veggie Smoothies!

These smooth and delicious beverages are sure to cool you off and keep you feeling great because you are getting 3 full servings of fruits and veggies in each smoothie. My favorite is Berry UpBEET. All that is in this smoothie is vegetable juices, fruit and ice.

Check their website for a location near you!

http://www.jambajuice.com/products/fruitveggie

Wholesome Yumminess at Angelica Kitchen

 Hot Open Face Tempeh Sandwich: Sliced sourdough baguette with marinated baked
tempeh and savory mushroom gravy. Served on a bed of raw
spinach, garnished with ruby kraut with a scoop of mashed potatoes.

One of my favorite restaurants in NYC is a warm, relaxed, cute restaurant called Angelica Kitchen. This place is just plain awesome. I love the variety on their menu, from simple healthy fare like the Dragon Bowl (macro plate) to more unique, interesting and tasty dishes like Hot Open Face Tempeh Sandwich (so delicious and comforting). They also have a wonderful selection of desserts and sweets, like Lemon Lavender Kanten Parfait or Carob Chip Cheesecake...yum.

The first time I went to this place, with my friend Angelica who frequents the restaurant, I actually loved it so much that I bought the cookbook right away.

Check them out online, and hopefully in person too!

Angelica Kitchen Website

Angelica Kitchen Cookbook

If You're Gonna be Lazy... Be a Lazy Environmentalist

It all started out with caring about the environment. This led to a satellite radio show, writing two books about green products, companies and trends, owning an eco-design company, producing and hosting an award-winning eco-reality show, and finally, becoming a national spokesperson and CEO. This guy Josh Dorfman, aka The Lazy Environmentalist, continues to find easy, stylish and inspiring ways for regular people to go green. He also is an example of how someone who really cares about something meaningful and important can turn his passion into a successful career. (Amazing!)

The Lazy Environmentalist is an excellent resource for learning all about great solutions to everyday challenges in making greener lifestyle choices for everything we use in our day-to-day lives.

Check out the books The Lazy Environmentalist and The Lazy Environmentalist on a Budget. Also, these great websites are handy tools to use for more info and inspiration on easily going MORE green.

The Lazy Environmentalist Website

The Lazy Environmentalist TV Show

Great Vegan Eats in NYC? Other's Don't Hold a Candle...

 

Cajun Seitan Sandwich with a refreshing Organic Beer

New York City, in my opinion, has the BEST selection of healthy vegan dining that anyone can find. I think one of the best parts about going to New York is getting to eat. Actually, one of my good friends and fellow foodie, author of  the blog Food to Remember, eats her way through New York when she visits. She finds out about all the best places to eat during the year and then takes a trip to the Big Apple to hit up one spectacular place after another other until she has tried everything good in the city. Now THAT'S dedication!

A couple of awesome organic, vegan and eco-friendly restaurants that I love when I go to New York are Candle Cafe and Candle 79. Candle Cafe has a fantastic menu featuring a variety of flavorful vegetable dishes, refreshing smoothies and fun sandwiches and burgers for the times when we want a hearty meat substitute like seitan. They also have a nice dessert menu (my favorite!). Candle 79 is an upscale restaurant that serves brunch, lunch and dinner. Their comforting, hearty and flavorful dishes will hit the spot when you want to splurge on something a little more sophisticated. Their desserts are ridiculous-amazing!

If you want to bring home some of that delicious goodness, check out their book, The Candle Cafe Cookbook. This is one cookbook I own and love. Actually, right after writing this, it inspired me to flip through my cookbook and try making the Pecan-Crusted Seitan and Garlic Mashed Potatoes recipes for dinner. The seitan was so flavorful and delicious, it was like eating fried chicken fingers! Paired with the mashed potatoes, my meal really satisfied my craving for something fun, flavorful and comforting. Yum...

Check them out online:

Candle Cafe
Candle 79

Healthy Eats at Masao's Kitchen Near Boston

If you are headed towards Boston, Masachusetts, and are looking for some good eats, check out Masao's Kitchen. This cute independently owned little restaurant has a delicious buffet of macrobiotic dishes and desserts that will satisfy your tummy and your taste buds. I really love Masao's chickpea dish, and the pudding there is so light and good that I'm still thinking about it years later! Their food is vegan and organic.

Check them out online for more information:
Masao's Kitchen Website