 
Here’s a healthy recipe from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 1 Tablespoon currants
• 2 Tablespoons Cassis Vinegar
• 1 Tablespoon Champagne Vinegar
• 3 Tablespoons Ruby Grapefruit Olive Oil
• 3 Tablespoons Extra Virgin Olive Oil
• ½ Pound day-old bread, cut into large chunks
• 1 Tablespoon toasted pine nuts
• 4 Scallions, thinly sliced cross-wise
• 3 Coves garlic, slivered
• 4 Cups baby arugula (lightly packed)
Preparation
1. Pre-heat oven to 450. In a small bowl soak currants in Cassis Vinegar and Champagne Vinegar until plump. Drain and reserve the vinegars. In the same bowl combine the vinegars with the Ruby Grapefruit Olive Oil and season with salt and pepper.
2. In a rimmed baking sheet, toss bread chunks with 2 tablespoons of Olive Oil. Bake until lightly toasted. Let cool, then tear the bread into bite-sized pieces. In a medium bowl toss the bread with three quarters of the dressing and let marinade for 30 minutes.
3. In a small skillet, heat the remaining extra virgin olive oil. Add scallions and garlic and cook over moderate heat until softened, about 2 minutes; transfer to large bowl. Add the currants, bread, pine nuts, and the remaining Cassis vinaigrette and toss well.
4. Spoon the bread salad into a shallow 1-quart baking dish. Cover loosely with foil and bake for about 15 minutes, or until heated through. Uncover and bake for a few more minutes to dry out the top and brown the bottom. Transfer bread salad to a serving platter, toss with the arugula and serve at once.
To purchase an amazing vinegar made from Napa Valley Chardonnay & Pinot Noir grapes go to: O Cassis Vinegar
If you’d like to purchase a universally praised grapefruit oil go to: O Ruby Grapefruit Olive Oil
The hectic pace of modern life makes for a lot of eating away from home. It’s great to be conscientious about stocking your pantry and refrigerator with healthy food for home-cooked meals, but here’s some tips from the U.S. Department of Agriculture (USDA) for eating well when eating out:
• As a beverage choice, ask for water or order fat-free or low-fat milk, unsweetened tea, or other drinks without added sugars.
• Ask for whole wheat bread for sandwiches.
• In a restaurant, start your meal with a salad packed with veggies, to help control hunger and feel satisfied sooner.
• Ask for salad dressing to be served on the side. Then use only as much as you want.
• Choose main dishes that include vegetables, such as stir fries, kebobs, or pasta with a tomato sauce.
• Order steamed, grilled, or broiled dishes instead of those that are fried or sautéed.
• Choose a “small” or “medium” portion. This includes main dishes, side dishes, and beverages.
• Order an item from the menu instead heading for the “all-you-can-eat” buffet.
• If main portions at a restaurant are larger than you want, try one of these strategies to keep from overeating:
• Order an appetizer or side dish instead of an entrée.
• Share a main dish with a friend.
• If you can chill the extra food right away, take leftovers home in a “doggy bag.”
• When your food is delivered, set aside or pack half of it to go immediately.
• Resign from the “clean your plate club” – when you’ve eaten enough, leave the rest.
• To keep your meal moderate in calories, fat, and sugars:
• Ask for salad dressing to be served “on the side” so you can add only as much as you want.
• Order foods that do not have creamy sauces or gravies.
• Add little or no butter to your food.
• Choose fruits for dessert most often.
• On long commutes or shopping trips, pack some fresh fruit, cut-up vegetables, low-fat string cheese sticks, or a handful of unsalted nuts to help you avoid stopping for sweet or fatty snacks.
Get a quick estimate of what and how much you need to eat. Enter your age, sex, height, weight, and level of physical activity to get a personal eating plan: MyPyramid Plan
In the United States, one out of six children in small towns and big cities lives in a food insecure household, which means they do not always know where they will find their next meal. According to the United States Department of Agriculture (USDA), more than 12 million children in the United States live in this condition – unable to consistently access nutritious and adequate amounts of food necessary for a healthy life.
That’s enough children to fill every seat in all of the professional league football, baseball, basketball and hockey stadiums and every Division One NCAA basketball stadium across the country at the same time.
The extent of child hunger has been examined by state in a new study by America’s Second Harvest—The Nation’s Food Bank Network. In 12 states – nearly one quarter of the country – more than 20% of the children live in households without consistent access to food.
“Next time you’re in a classroom, look around and think about what this means in these states with particularly high numbers,” said Vicki Escarra, president and CEO of America’s Second Harvest. “In some states this means four or five students in a classroom of 20 kids do not consistently get the nourishment they need to grow and thrive.”
Researcher John Cook, Ph.D., of the Boston Medical Center and Boston University School of Medicine, a nationally-recognized expert on child hunger, conducted the analysis.
The states with the highest rates of child food insecurity are Texas and New Mexico, where more than 24% of all children are at risk of hunger. The other states with child hunger rates above 20% are: California, Idaho, Kentucky, Mississippi, North Carolina, Oklahoma, Oregon, Tennessee and Utah. Washington, D.C. also has a child food insecurity rate above 20%.
America's Second Harvest is the largest charitable domestic hunger-relief organization in the United States. Through its network of more than 200 member food banks, the organization annually provides assistance to more than 25 million people in need, including more than 9 million children and nearly 3 million seniors in all 50 states, the District of Columbia and Puerto Rico.
Each year, America's Second Harvest secures and distributes more than 2 billion pounds of food and grocery products to support feeding programs at approximately 50,000 local charitable agencies, including food pantries, soup kitchens, emergency shelters, after-school programs, and Kids Cafes.
To learn more about the organization's critical work and find out how you can help go to: America's Second Harvest — The Nation's Food Bank Network
Alaskan King Salmon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
This Wild-Caught Alaskan Salmon recipe is the creation of Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,100 family farms are members.
What could be better than combining Alaskan Wild Salmon with Organic Valley’s premium organic products? Here’s what author Terese Allen has to say about her recipe:
“A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs. The marinade/sauce can also be used with whole striped bass or halibut steaks.”
Ingredients for 6 Servings
• 1 Whole Wild Alaskan Salmon Fillet (2 pounds)
• 1 ½ Cups Organic Valley Orange Juice
• 1 ½ Cups Fresh Pineapple Chunks, Liquefied in a Blender
• 3-4 Tablespoons Finely Chopped Shallots
• Finely Grated Peel of 1 Lemon
• 2 Tablespoons Olive Oil
• 2 Tablespoons Organic Valley Butter, Cut into Pieces
• Salt & Pepper
For Garnish:
• Pomegranate Seeds (if available)
• Fresh Sprigs of Lemon Thyme, Rosemary, or Parsley
Preparation (about 20 minutes)
1. Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
2. Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
3. To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestion: Give a slight kick to the sauce by adding a touch of cayenne pepper.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Winery on Long Island (© Photographer: Jimmy Lopes | Agency: Dreamstime.com)
"Perfect weather for grapes -- and lots of it -- has produced the best crop the Long Island wine region has seen in years." That's how Mark Harrington of Newsday decribes the reports he's getting from Long Island vintners across the board.
Of course, winegrowers are known for their hyperbole when it comes to lauding their products, but this year's praise seems to cover the full range of the region's varietals. In past year's there have been promising seasons that were disrupted by flooding, drought, or cool weather arriving early. In 2007, conditions have been near perfect.
We've enjoyed tours of wine country on the North Fork of Long Island's East End. We were there when the fall leaves were changing on a sunny day; just gorgeous. The red varietals for tasting included merlot, cabernet sauvignon, cabernet franc, malbec, petit verdot, syrah, and pinot noir. If it's white wine that suits your taste, you can sip pinot blanc, chardonnay, sauvignon blanc, riesling, semillon, pinot gris, and Gewurztraminer.
If you'd like to read the Newsday article cited above go to: LI wineries say harvest is best in years
For plenty more info on Long Island Wine Country go to: The Long Island Wine Council
 
Milk, Dark & White Chocolate (photos by Rick Tango)
According to a Reuters report posted on Yahoo! News, "The chocolate enjoyed around the world today had its origins at least 3,100 years ago in Central America not as the sweet treat people now crave but as a celebratory beer-like beverage and status symbol."
Researchers have discovered evidence of the cacao plant in pottery vessels dating from about 1100 BC in Puerto Escondido, Honduras. The cacao plant is the source of chocolate. The discovery predates by 500 years prior evidence of cacao use in Mesoamerica. Cacao was an important luxury commodity among the Aztecs and other civilizations before the arrival of Europeans.
We're guessing that chocolate lovers will be around for at least another 3,000 years!
If you'd like to read the Reuters report cited above go to: Chocolate began as beer-like brew 3,100 years ago
If you’d like to try fantastic chocolate from Theo, our favorite chocolate maker, click on any of the following:
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao
Organic Chocolate from the Ivory Coast's Cacao
Organic Bread & Chocolate Bars
Would you like to try the best chocolate ice cream we've ever tasted? If so, go to: Custard Chocolate Ice Cream
If you'd like to try a handmade chocolate cheesecake so rich it's almost sinful go to: Triple Chocolate Cheesecake
If you'd like to try a wonderful Tex-Mex recipe calling for chocolate go to: Mole Sauce
  
Wild Blueberry Jam, American Black Walnuts & Native Pecans, Wild Blueberry Syrup (photos by Rick Tango)
Eating well for better health is widely understood, but now some foods hailed for keeping your heart healthy could also make you smarter. According to a new study, diets rich in antioxidants may actually reverse age-related declines in cognitive behavior.
“Diets containing 2%, 6%, or 9% walnuts, when given to old rats, were found to reverse several parameters of brain aging, as well as age-related motor and cognitive deficits,” says James Joseph, PhD, of the U.S. Department of Agriculture Human Nutrition Research Center at Tufts University in Boston.
Findings from the studies by Dr. Joseph and his colleague Barbara Shukitt-Hale, PhD, show for the first time that shorter chain fatty acids found in plants, such as walnuts, may have beneficial effects for the brain similar to those from long chain fatty acids found in wild salmon and other deep, cold-water fish.
In previous research, Joseph and his colleagues showed that old rats maintained for two months on diets containing 2% high antioxidant strawberry or blueberry extracts exhibited reversals of age-related deficits in cognitive behavior. In the brain, antioxidant molecules wage war against molecules known as free radicals, which can harm brain cells. The present research shows that walnuts can have a similar effect.
Some of the most powerful antioxidants are highly concentrated in the deep-blue pigments of wild blueberries. USDA studies measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1. Wild blueberries contain more antioxidants than their cultivated cousins.
To read the press release from the Society for Neuroscience on the topic go to: Diet of Walnuts, Blueberries Found to Improve Cognition
If you’d like to get smart with a purchase of jam crafted in small, hand-made batches of organically grown berries go to: Maine's Wild Blueberry Jam
If better thinking through baking & cooking with walnuts sounds right go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To purchase a mind ehancing, smooth pouring, heavenly tasting syrup go to: Wild Blueberry Syrup
If a purchase of wild salmon sounds like a good route to great thinking go to: Alaskan Smoked Wild Sockeye Salmon
Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)
Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).
In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.
Ingredients for 4 Servings
• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons extra virgin olive oil
• 2 Teaspoons white wine vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper
Preparation
1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar
The Royal Treatment™ Facial Cream (image courtesy of BeeCeuticals Organics)
Some green entrepreneurs are new to the world of sustainable living, but for others an eco-friendly endeavor is part of a lifelong commitment to better health and a better world.
Take Julie and Richie Gerber, founders of BeeCeuticals Organics, who have been involved with health and wellness since they first met over 30 years ago. Together, they saw the desire for natural foods evolve from the fringes of society in the early 1970s to the widely popular movement it is today. Now the couple has created BeeCeuticals to offer body care products that are naturally healthy, biodegradable, sustainable, and cruelty free.
In the 1970s Julie was a yoga teacher and Richie a vegetarian jazz sax player. They moved to Maine, started an organic farm, built their own energy efficient home, taught T’ai Chi Ch’uan and vegetarian cooking classes, while also teaching in the local schools. Their veggie diet seems to provide them with an awful lot of energy!
After several years, the two licensed nutritionists moved to Florida and opened a small neighborhood health food store. They shared their knowledge with customers, held educational events, gave cooking classes, wrote wellness newsletters, ran a restaurant, and more. For 10 years Richie hosted the Natural Grocer Radio Show, a pioneer in South Florida talk-radio. They managed all that while raising their son, Isaac. He's now the website designer and webmaster for the family business.
Julie and Richie have created a very special body care line for BeeCeuticals Organics. They select only the highest quality ingredients for their products, using certified organic botanicals, extracts, oils and butters, and of course, therapeutical bee products. Each product contains their healing Organic Holistic Honey Blend™. They never use sodium laureth/lauryl sulfate, parabens or synthetic fragrances.
They strive to be as gentle on the environment as their products are on the body by offsetting 100% of their power usage with wind and solar power in partnership with Carbonfund.org.
If you’d like to learn more about Julie & Richie’s company and their line of healthy and eco-friendly body care products go to: BeeCeuticals Organics
Thank you Susan Tango!
Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival took place on Saturday, October 20th. If you missed it, try and get there next year. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen and Summer Cooking Camp for Kids. The web site is under construction. Plans for a cooking school & educational center are in the works. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to: (207) 824-5282
To learn more about the sponsoring organization for the Boston Vegetarian Food Festival go to: Boston Vegetarian Society
Life can be tough, but every so often great news arrives. We heard some great news recently when we attended a presentation at New York’s French Culinary Institute. The presenter was Professor Roger Corder, who has authored, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA); a promising title.
The professor is a charming man who likes eating well and drinking good wine. He’s spent nearly a decade solving the mystery of the “French Paradox”: Why is it the French have a diet high in unhealthy fats, yet lower rates of heart disease than people with similar diets?
Here’s the great news: It’s because they drink two or three glasses of red wine everyday, protecting the body’s vascular system. And, as Sir William Osler put it in 1892, “A man is as old as his arteries.”
Not all red wines deliver equal benefits. Those who live in southwestern France, the Gers region specifically, reap the greatest benefits from daily imbibing. It seems the wines from Gers are particularly high in procyanidins, the component that Professor Corder’s research found to be the hero of vascular health. The presentation had more good news for us; procyanidins are also found in dark chocolate. His eating program features other procy-rich foods such as walnuts, berries, apples, and pomegranates.
We asked Professor Corder which wine-growing regions in America produced the best wines for protecting our health. He said that there are 3,000 registered winemakers in the U.S., and he hadn’t had time to visit them all. (We suggested he get on it.) He did say that wines grown in the State of Washington held great promise for a long and healthy life.
In the chapter of his book providing guidance for searchers of the heart healthiest wines he wrote, “Cabernet Sauvignon is the grape of choice for classic California reds, and it has given me the best results.” Pinto Noirs are also a very good choice. Among the wines he studied from the State of Washington he obtained the best results for heart health from a “Bordeaux-style blend from Matthews cellars: Red”.
The book offers many more selections of heart healthy wines from around the world and solid advice on judging any other wines you might come across. A sampling of Professor Corder’s recommendations convinced us that plenty of heart healthy wines have the richness and depth of flavor to please wine enthusiasts of all stripes.
Enjoying fine wine in moderation to preserve your health is pretty easy advice to take. You’ve probably guessed that binge drinking is out, but abstinence may be less healthy than two or three glasses of red wine a day. Professor Corder illustrated his findings with a quote from Paracelsus, the famed 16th-century physician who wrote, “Wine is a food, a medicine and a poison - it’s just a question of dose.”
The scientific research in the book is presented in clear language with enough humor to make it an entertaining read. We’ve made it part of our library, and expect to be referring to it for many years to come.
Professor Corder’s conclusion at the end of his presentation, “Drinking procy-rich wines in moderation and eating dark chocolate could help you live a longer healthier life.”
Some days the news just doesn’t get any better.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
 
(Images courtesy of American Farmland Trust)
We join our friends at the American Farmland Trust in urging everyone to make their voices heard on the 2007 Farm Bill. Farm bill progress in the Senate is completely stalled. It's imperative a farm bill is passed this year. America's farmers and ranchers deserve a better farm bill, and the progress they've made should not be erased.
The Senate Agriculture Committee needs to hear from you.
Please call both your Senators as soon as you can and tell them to support Dorgan-Grassley. The Dorgan-Grassley amendment will provide more equitable farm aid to small- and medium-scale family farmers. In addition, money saved can be used for important programs to conserve healthy soil and fresh water, fund beginning farmer programs, and undertake organic research.
You can get more information and find your Senators' phone numbers at: American Farmland Trust
Thanks for supporting family farmers and doing your part to create a sustainable future!
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Vegetarian cooking is not just for vegetarians. We can all benefit from adding more vegetarian cooking to our diets and cutting down on processed meats. There are plenty of delicious vegetarian dishes we can enjoy. Below is a delightful dessert recipe we got from the California Avocado Commission. Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are sodium- and cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.
Ingredients
• 2 California avocados, seeded, peeled and mashed
• 1 Can sweetened condensed milk
• ½ Cup lemon juice
• 2 Cups heavy cream
• *Raspberry Sauce
• 10 Ounce package of frozen raspberries
• ½ Cup currant jelly
• 1 Tablespoon water
• 1 ½ Teaspoon cornstarch
Preparation
1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
*Raspberry Sauce Preparation
1. Thaw raspberries; heat with jelly to boiling.
2. Combine water and cornstarch; stir into raspberry mixture.
3. Heat to boiling; continue to boil and stir 1 minute.
4. Cool sauce.
5. Press through sieve to remove seeds before serving, if desired.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Cardiology Stethoscope (photo by Dean Jenkins, courtesy of morguefile.com)
Going on a high-fat diet to improve your health doesn’t sound like a good idea. Recent scientific evidence indicates that it is a terrible idea.
Citing research findings from the University of Maryland Medical Center in Baltimore, a Reuters article posted by Yahoo! News reports, “The high-fat Atkins diet can cause long-term damage to blood vessels, as well as some of the inflammation linked with heart and artery disease.”
Dr. Michael Miller, director of preventive cardiology at the University of Maryland Medical Center in Baltimore, presented his findings to a meeting of the American Heart Association. Among the popular diets studied, Dr. Miller said the Atkins diet “is the worst.” Diets that achieve weight loss through low-fat regimens were found to be significantly healthier.
If followed, almost any diet will lead to rapid weight loss and a sharp drop in cholesterol, but maintaining those benefits over a long term poses a challenge. Unlike past studies, Dr. Miller’s looked at the results after people stopped losing weight on any of the diets and reached a weight plateau, or maintenance stage.
The Reuters article goes on to say,
Most studies have shown that diets that stress vegetables, low-fat sources of protein such as beans and legumes, and whole grains provide the best long-term weight loss. Many low-fat diets allow processed carbohydrates such as white flour, which have also been shown to be unhealthy, experts agree.
If you’d like to read the Reuters article cited above go to: High-fat Atkins diet damages blood vessels: study
To learn more about keeping heart healtthy through diet & nutrition click here: American Heart Association
An American Family Farm (photo by Rick Tango)
Educated consumers want to buy from companies that not only claim to be “green”, but honestly “mirror their socially conscious values.” That’s according an article in the advertising trade journal Brandweek. It’s a market trend we’re thrilled to hear about.
The Brandweek article is based on a study recently released by BBMG, New York, a marketing agency. The article further explains, “Chief among these values are health and safety, corporate honesty, eco-friendliness, promoting local producers, and convenience, all of which factor into a consumer’s consideration.”
At American Feast we try every day to live up to those values to the best of our ability. From the start, we’ve been determined to not only sell great-tasting food, but to furnish visitors to our site with the best information we can find on sustainability and healthful choices.
We’ve published numerous items extolling the virtues of purchasing from local farmers markets and given volunteer time in support. (We shop at them too, but that's just great fun!) We report on efforts by folks across the country who are working for a healthier environment and a better world. We strive to be open about all our company practices because we’re proud of the way we conduct our business. As for convenience, we may be a small company, but we’re dedicated to being a giant when it comes to the level of customer service we provide.
If you’d like to read the Brandweek article cited above go to: Research Finds Consumers Looking Beyond the 'Greenwashing'
Along the Dead River a Native American guide says a prayer & hands out tobacco as an offering of thanks to nature (photo by Greg Peterson)
Written by Greg Peterson
Teenagers, an American Indian guide and volunteers recently held the fourth annual planting of wild rice in a project aimed at restoring the once abundant grain to northern Michigan.
The groundbreaking Manoomin Project has teamed hundreds of at-risk teens with American Indian guides. Together, they’ve planted over a ton of wild rice since the summer of 2004.
Wild rice disappeared from Michigan over a century ago and is a vital part of Native American ceremonies and traditions. Manoomin means wild rice in Ojibwa.
“You are the first ones to bring wild rice back to the area,” the teens were told by American Indian guide Dave Anthony of Marquette, Michigan.
Centuries ago, American Indians moving inland from the east coast settled around the Great Lakes. “We were told at one of the stopping points that we would find food that grows on water and that is what we call Manoomin. It’s the wild rice you are planting,” Anthony said.
“This is very, very significant - this is a gift from the Creator,” said Anthony, who attends Northern Michigan University and belongs to the Little Traverse Bay Bands of Odawa (Ottawa) Indians based in Harbor Springs, Michigan. “Wild rice is the original North American grain and is very nutritious.”
This year’s planting was delayed six weeks because of extremely low water levels. The Manoomin Project secured seeds from Minnesota and they were planted less than 48 hours before the first major snowfall of the season. The teens planted about 40 pounds of wild rice by carefully tossing a half a handful at a time into slow spots in the Dead River and nearby channels.
Manoomin is a difficult crop to plant; conditions must be ideal. Besides facing the hurdle of a late planting, the wild rice is a favorite food of geese and other wildlife. Still, the seeds that reach maturity through the harsher weather will be more likely to thrive in future years.
Manoomin Project volunteer Tom Reed of Marquette said the at-risk youth volunteer to plant and study wild rice "in lieu of community service." The teens are taught respect for themselves, nature and American Indian customs while planting wild rice at seven remote lakes and streams in Marquette and Alger counties.
"This is about educating the kids and not about punishment," said Reed.
“We had a good time planting wild rice,” Native American Don Chosa said of his work with the teens. He said some teens arrived angry because it was something they had to do, but they started to enjoy it and by the time they were done with one year of planting wild rice they were willing to come on a volunteer basis the following years.
“They learn how to plant, harvest and cook wild rice and they learn how to take water samples,” said Chosa. “A lot of them hadn’t been outside very much - so for them it was a good experience because it was miles and miles of hiking and mountain climbing.”
The project is sponsored by the Superior Watershed Partnership and the Cedar Tree Institute, non-profits based in Marquette; and the Keweenaw Bay Indian Community (KBIC).
Last July, KBIC elder Glenn Bressette of Harvey met with a group of at-risk teens and explained how he had similar problems when he was a youth but overcame issues like scrapes with police, and drinking alcohol, an addiction that was exacerbated by “a lot of prejudice in Marquette.”
The Manoomin Project falls under the umbrella of the Earth Keeper Initiative, a faith-based coalition of adults, university students, and the leaders of 9 faith communities with 140 churches and temples. It was founded by Rev. Jon Magnuson. Recently, the Earth Keepers/Cedar Tree Institute were declared one of the 15 hardest-working faith-based non-profits in America by the Acton Institute and World Magazine. It was the the second year in a row they received that honor.
The Earth Keepers hold an annual Earth Keeper Clean Sweep that has collected 370 tons of household poisons and other waste turned in by 15,000 Upper Peninsular residents across northern Michigan on the past three Earth Days.
To learn more about The Manoomin Project go to: The Cedar Tree Institute
To view videos of Earth Keeper activities go to:
1. Manoomin Project Music Video
2. Earth Keeper TV
3. YooperNewsman
To purchase wild rice hand-harvested by Ojibwe communities on the White Earth Indian Reservation in Minnesota go to: Native Harvest Wild Rice: Sacred Manoomin
Sweet Potatoes (photo by June.C.Oka, courtesy of morguefle.com)
Our good friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass this wonderful stew recipe on to you. This year the Festival took place on Saturday, October 20th. If you missed it, try and get there next year, it’s a lot of healthy fun for the whole family and definitely worth the trip. This recipe was taught at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery located next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen and Summer Cooking Camp for Kids. The web site is under construction. Plans for a cooking school & educational center are in the works. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 8 Quarts
• 3 Large onions, sliced
• 4 Tablespoons, chopped garlic
• 10 Pounds sweet potatoes, peeled & diced 1”
• ¼ Cup vegetable oil
• 1 Gallon water or mild veggie stock
• 4 Kefir lime leaves (or zest of 2 limes)
• 4 Red peppers, cut into bite sized strips
• 8 Cups zucchini cubes (or veggies of choice)
• 1 Pound extra firm tofu, pressed and cut into cubes
• 2-3 Tablesoons Thai curry paste (Maesri brand, “Chu Chee”)
• ½ Cup organic evaporated cane juice
• 4 Tablespoons grated ginger root
• 4 Tablespoons chopped lemon grass (frozen is fine!)
• 3 14-Ounce cans coconut milk (or 1 can plus 1 bar dried coconut)
• ½ Cup natural peanut butter
• 1 Bunch cilantro, cleaned & stemmed
Preparation
1. Over medium heat in large heavy-bottomed stockpot.
2. Saute onions and garlic in oil for about 5-8 minutes or until tender but not colored.
3. Add sweet potatoes and continue to cook for 15 minutes.
4. Add water or stock and lime leaves.
5. Bring to boil; simmer 20 minutes.
6. Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”.
7. Stir to melt and return to soup pot.
8. Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk.
9. Simmer until all veggies are tender-about 15 min.
10. Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth.
11. Hot liquids expand when blended! Stir back into the pot.
12. Ladle into bowls and garnish with fresh cilantro.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to: (207) 824-5282
To get more info on the Boston Vegetarian Food Festival and learn more about the sponsoring organization go to: Boston Vegetarian Society
Healthy Weight Loss (© Photographer: Sandra Gligorijevic | Agency: Dreamstime.com)
Being 25 pounds overweight will not increase your risk of dying from heart disease or cancer according to a recent study by the U.S. Centers for Disease Control and Prevention (CDC). The study was published in the Journal of the American Medical Association.
An Associated Press report posted by Yahoo! News quotes the study's lead author, Katherine Flegal of the CDC as saying, "Excess weight does not uniformly increase the risk of mortality from any and every cause, but only from certain causes."
Researchers were surprised to find that having a little extra weight actually seemed to help people survive some illnesses. That finding is disputed by many health experts, but the study’s results were embraced by those who believe it possible to be fat and fit.
Carrying 39 extra pounds does increase the risk of dying from diabetes and kidney disease. Obesity “raised the risk of death from heart disease, diabetes and kidney disease, and several cancers previously linked with excess weight, including breast, colon and pancreatic cancer,” according to the AP report.
If you’d like to read the AP report as it appeared on Yahoo! News go to: Extra weight won't raise death risk
If you’d like to purchase the entire CDC study go to: Journal of the American Medical Association
Smart & Stylish! (photo by Aileen, courtesy of morguefile.com)
Some 90% of people carry a version of the gene which leads to better scores on IQ tests for breastfeeding children. That’s the conclusion of researchers at the Institute of Psychiatry, Kings College London, who used data from two previous studies involving over 3,000 children.
According to an article in BBC News, children with the right version of the gene tended to score seven points higher on IQ tests if they were breastfed, enough to put them in the top third of the class. In the article, Catherine Collins, a dietician at St. Georges Hospital in London and spokesperson for the British Dietetic Association, said the study highlighted the interaction between nutrition and genetics.
If you'd like to read the BBC News article cited above go to: Gene 'links breastfeeding to IQ'
To view a previous post on the topic go to: Organic Dairy & Meat Improves Mothers' Breast Milk
Turn It Off (© Photographer: Monika Wisniewska | Agency: Dreamstime.com)
Among medical professionals it is widely believed that television is a contributing factor to the obesity of adolescents. Sedentary viewing and snacking displace physical activity, making kids easy targets for advertisers selling unhealthy foods.
An article in the October 2007 issue of the American Journal of Preventive Medicine reports the results of a study that found, “Food ads made up just over one quarter of TV ads viewed by adolescents with the most commonly viewed products of fast food, sweets, and beverage products well within the reach of their own purchasing power.”
The article’s authors, Lisa M. Powell, Glen Szczypka, and Frank J. Chaloupka, wrote, “Fast food was the most frequently viewed food product category comprising 23% of all food-related advertisements among adolescents.”
To view previous posts on this topic go to:
1. Food Giants Still Marketing Junk Food to Kids
2. Kellogg to Limit Selling Junk Food to Kids
3. Fast Food Chains Ready to Spend for Prime Time TV
4. Selling to Kids
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