Organic.org

Turn Holiday Distress into De-stress!

2011-11-17T14:52:00.001-08:00

It’s the same story year after year. The holidays are approaching and visions of holiday stress are dancing in our heads. This was going to be the year we were going to keep it simple, keep it healthy, and spend more time with the ones we love.

Don’t distress...de-stress! Organic.org has done some of the footwork to help with that. In addition to our 2011 Top Picks for organic, sustainable, and unique holiday gifts, as well as 2011 unique recipes, we have put together a collection of links – handy resources for you to search for holiday recipes, entertaining ideas, and holiday gifts. Have a cup of chamomile tea, light a lavender candle, sit back, and enjoy.

TOP PICKS FOR 2011 UNIQUE HOLIDAY GIFTS

Our top 5 picks for 2011 from some creative and artistic companies with unique products, and a commitment to sustainability and a healthy planet.

INSULATOR PENDANT LIGHT from HIPCYCLE. Upcycling at its finest! This ultra-cool hanging pendant light uses old glass insulators that, until the 1970s, were used with telegraph lines, telephone lines and electric power lines.

JUST SOAPS CERTIFIED ORGANIC SOAP, handcrafted by a one-of-a-kind bicycle-powered soap blender!

ORGANIC COTTON CLOTHING from UNITED BY BLUE. But there’s more! For every product purchased UBB removes 1 pound of trash from our world’s oceans and waterways. It’s a dual purpose gift.

RECYLED BABY/TODDLER CLOTHING from PLUM (called the Netflix for baby clothes!) Monthly subscription for re-used, boutique, organic clothing. Genius idea!

From ARTICLE 22, PEACE BOMB BRACELETS are made with repurposed Vietnam War scrap metal by Lao artisans. For every bracelet sold, three square meters of land is cleared of unexploded bombs– “saving lives and limbs in the process.”

Our collection of links to other unique, gift ideas

Treehuggers 2011 Gift Guides provide unique ideas for a variety of interests from the animal lover to the foodie to the design junkie.
Greentoys uses recycled milk jugs as the main ingredient in creating their toys.
Etsy is an artisan site for truly unique, one-of-a-kind gifts.
Uncommon Goods offers unique and unusual gifts; handmade, recycled, creatively designed.
Local Harvest helps you search for CSAs in your area, by ZIP code. Provide the fresh, organic produce lover with a CSA membership.
Earthlust creates beautiful stainless steel water bottles, no BPA, with several designs of limited-edition art.

SIMPLE, UNIQUE ENTERTAINING IDEAS AND RECIPES

Keep your holiday meals simple by focusing on one part of the meal. If a turkey is the end-all for your family, buy an organic turkey, brine it for tenderness (or buy it already brined) and roast it to perfection. The rest of the meal can be simple: oven-roasted potatoes with fresh rosemary, an organic field greens salad, and a simple dessert that can be made ahead of time.

One way to add a special touch, especially if you decide to have your holiday meal catered, is to spend time on beautiful garnishes. Frosted grapes around your turkey or whole cranberries with some fresh rosemary and sage make it look and feel homemade! Whatever you use for garnish can also be used for decoration–large vases full of cranberries, fruit, or herbs can add color and aroma. Figs are another beautiful garnish. Try putting a few cranberries onto a fresh rosemary spear and add to a vodka cranberry for a simple and festive holiday cocktail.

Our top picks for some unique holiday recipes are below, along with a collection of links for recipes, entertaining and decorating ideas. Remember to keep it SIMPLE. You can have a fabulous yet simple holiday, and in the process have less stress. And more time to spend with your family.

TOP PICKS FOR 2011 UNIQUE HOLIDAY RECIPES

ITALIAN CHARD STUFFING This recipe, from Myrecipes.com and Sunset magazine is just the ticket for an easy holiday meal. If you are trying to cut down on the amount of dishes you make, this one will fill the bill for several categories–a stuffing with chard, Italian sausage, and lots of herbs is three dishes in one! Try it without the sausage if you have vegetarians on your guest list. And use organic ingredients when possible to make it extra tasty and healthy!

SLOW ROASTED PLUMS Watch this video that walks you through a quick and easy dessert recipe for sugar roasted plums.

SLOW COOKED BALSAMIC ROOT VEGETABLES Get out your slow cooker for this one. Saves room in the oven and produces a fabulous and unique vegetable dish. Make sure you buy organic vegetables for this dish!

SCALLOPED SWEET POTATO STACKS This may require a little more time, but your guests will be delighted by this scrumptious and unusual take on the sweet potato! Using organic dairy products in addition to sweet potatoes will produce an unforgettable taste.

STUFFED ROASTED HENS WITH PESTO OIL DRIZZLE Williams-Sonomas recipe brings you something different and delightful for Thanksgiving, Christmas, Hanukkah, New Years...you name it!

Our collection of links for other recipes and entertaining ideas

Tastespotting.com brings together a collection of unique and delicious recipes with beautiful photos.
Eatingwell.com is a great resource for a wealth of healthy holiday recipes.
Find classic, delectable gourmet recipes and holiday tips from Epicurious.com, a tried and true go-to site.
To keep it real simple check out Real Simples holiday tips, gift suggestions, recipes, and more.
The handy recipe finder at Readyseteat.com lets you look for a recipe based on your main ingredient and filter by “healthier recipes.” Provides prep time, total time, nutritionals, and—get this—you can enter your ZIP code and it will show you where the recipe ingredients are on sale in your area! Now that’s stress-free meal planning!
Organic Valley has a handy searchable gourmet database, along with downloadable coupons! Includes lots of gluten-free recipes.

Happy stress-free holidays from Organic.org!

A Seductively Healthy Valentine’s Dinner

2009-02-12T12:08:00.000-08:00

What can you do to make a special Valentine’s Day dinner for your sweetie? Make it hot, make it healthy, and make it easy!

Studies show that spicy foods can raise your heart rate, cause flushing, and generally mimic some of the effects of sexual stimulation. For centuries, chiles and other heat-inducing ingredients have been added to love potions and other sensual aids to increase desire.

What’s a better aphrodisiac than showing someone that you love them enough to prepare deliciously healthy foods? Pomegranates, those exotic fruits containing a multitude of sensual, fleshy seeds inside a thick rind, not only offer a luscious crimson color but also come packed with antioxidants and phytochemicals.

Try this fabulously different recipe on your honey for Valentine’s Day. It’s sweet, spicy, inherently healthy, and couldn’t be easier to prepare or clean up.

Piri-Piri Pomegranate Chicken
“Piri-Piri” is an African term for hot and spicy. Control the amount of fire by adjusting the amount of cayenne pepper. This recipe is presented as mild-to-medium heat.

Ingredients
Olive oil
1 cup parboiled brown rice
1 cup water or broth
2–3 pieces chicken
1/2 cup ketchup
2 Tbsp. honey
2 Tbsp. pomegranate molasses*
2 Tbsp. fresh lemon juice
2 cloves garlic, chopped
1/4 tsp. cayenne
Salt, to taste
18-20 Brussels sprouts, trimmed with shallow “x” cut into stem end
1-1/2 cup baby carrots, halved
1 cup oyster mushrooms, sliced thickly
Seeds from 1/2 pomegranate

Instructions
Preheat oven to 450 degrees F. Spray or wipe the inside of a 2-quart Dutch oven and lid with olive oil.

Pour rice into pot and add liquid. Stir gently to coat grains and smooth into an even layer. Set chicken pieces on top in a single layer.

In a small bowl, mix together ketchup, honey, pomegranate molasses, lemon juice, garlic, and cayenne pepper. Drizzle 1/2 mixture over top of chicken. Drop in Brussels sprouts and carrots and add the remaining mixture. Top with mushrooms and pomegranate seeds. Cover and bake for about 45 minutes or about 3 minutes after the aroma wafts from the oven. Serves 2.

Notes
You can use any combination of boneless, bone-in, skinless, or skin-on chicken pieces in this recipe.

* Look for pomegranate molasses in Middle Eastern markets or specialty or health food groceries.

Elizabeth Yarnell is author of the award-winning cookbook, Glorious One-Pot Meals: A new quick & healthy approach to Dutch oven cooking. Visit her at www.gloriousonepotmeals.com.

Organic Chocolate Marshmallow Cream Cupcakes

2009-02-12T10:07:00.000-08:00

Making some delectable chocolate goodness for your loved one could be the perfect route to the heart! corpusbonvivant.blogspot.com/organic-chocolate-marshmallow-cupcakes

2009-02-11T12:59:00.000-08:00

Here are some great drink recipes from Jay Esopenko and Melissa Gugni, owners of Drink. Event Bartending in San Francisco, to celebrate Valentine’s Day!

Love Potion #12
2 oz. organic 100% pomegranate juice
1 1/2 oz. Square One™ organic vodka
1/2 organic blood orange, squeezed
1/2 lime, squeezed
1/4 to 1/2 oz. simple syrup (50% raw sugar–50% water, dissolved)
Cranberries for garnish

Directions:
Combine all ingredients in a shaker with ice, shake vigorously for 10 seconds and strain into a cocktail glass. Float 3 fresh cranberries for garnish.

Raspberry Bliss (non-alcoholic)
6 organic raspberries
2 sprigs of fresh organic thyme
1/2 organic Meyer lemon
1/2 oz. simple syrup (50% raw sugar–50% water dissolved)
3 oz. sparkling water

Directions:
Remove the leaves from 1 sprig of thyme and add with 5 raspberries to a shaker. Muddle. Add lemon juice, simple syrup and ice. Shake vigorously for 10 seconds and strain into a highball glass filled with ice. Top with sparkling water and garnish with the remaining raspberry and the remaining sprig of thyme.

Earthbound Farm’s Famous Maple Almond Granola

2009-02-11T12:54:00.000-08:00

Ingredients:
4 1/2 cups (18 ounces) old-fashioned rolled oats (not instant)
3/4 cup (3 ounces) shelled, raw, unsalted sunflower seeds
1 1/2 cups slivered or coarsely chopped raw almonds
2 tablespoons ground cinnamon
1 1/4 cups pure maple syrup, preferably Grade A Dark Amber
1/3 cup canola oil
1 cup raisins

Directions:
1. Position a rack in the center of the oven and preheat the oven to 325°F.
2. Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil and stir until all the dry ingredients are moistened.
3. Spread the granola on a roughly 12 by 17–inch rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes, then stir it with a flat spatula. Let the granola continue to bake until it is light golden brown, dry, and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.
4. Place the baking sheet on a cooling rack, add the raisins, and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn’t get hard and it thaws almost instantly—just pour on some milk.

Are You a Chocolate Lover?

2009-02-10T14:47:00.000-08:00

During the Valentine season, chocolate sales increase immensely. Teach your kids and others around you the importance of buying Fair Trade chocolate. Log onto
ecochildsplay.com/2009/01/29/global-exchange to get the details!

Cookin' Couscous

2009-02-09T15:50:00.000-08:00

Couscous has been popular among many different cultures, one of the first written recipes for couscous is found in a 13th century Hispano–Muslim cookbook, which references the recipe as "known all over the world.” Many people think of couscous as Middle Eastern or Mediterranean in origin, but it is really from Western Africa, where details of cooking and making couscous date back to the 10th century. Today, couscous remains a staple in Moroccan, Tunisian, and Algerian cuisine.

Couscous is a relative and increasingly popular newcomer to the American family table and menus. The increasing interest in the U.S. in vegetarian and ethnic cuisines accounts for much of this new exposure. Couscous is pasta that is made from semolina (coarsely ground durum wheat). It is considered an unrefined carbohydrate, which is a great source of energy for the body. In addition, couscous is also low in fat, a good source of fiber, and contains some protein.

Couscous has a subtle taste that is slightly nutty. It is a great substitute for rice with many meals and is a nice accompaniment to many different cuisines.

Age to introduce: 10–12 months (cooked)

Toddler Treat: Sand Castles

Just the name of this side dish is cool enough for a little kid to give it a try, and the great taste will keep ’em digging in.

Ingredients

1/2 cup frozen peas and carrots blend

1 box (5–6 oz.) of couscous

1 (14 oz.) can vegetable broth

1 tablespoon olive oil

1 small ramekin or small glass cup (this will be the mold for your castle)

Directions:
Cook peas and carrots according to the package directions. Prepare couscous according the package directions, but substitute the same amount of broth for the amount of water called for on the package. Add additional water to the can of broth if package instructions call for additional liquid. After fluffing the couscous with a fork, add the olive oil and the peas and carrots mixture to the couscous and mix gently.

To make the sand castles: Simply spoon the couscous mixture into the ramekin or glass cup and pack the mixture down using the back of the spoon. Place a dinner plate over the top of the ramekin and turn the plate over, gently remove the ramekin. Voilà, a sand castle!
Makes 4 servings.

Couscous for the Family

At the market: Couscous can be found in the rice or pasta section of grocery stores. It is also commonly sold in the bulk section of stores, too. Couscous is available in plain, flavored, and organic varieties. Common brands of couscous include Near East, Kasbah, and Rice Select.

The most-typical type of couscous is the tiny-grain form. Israeli couscous, or pearl couscous, is a larger version. If you'd like to give Israeli couscous a try, you'll find it in a specialty market.

Storage: Store couscous in a sealed container or box in the pantry.

Preparation: Couscous is a terrific rice substitute, and it prepares in about one-fifth the time. Most packages include cooking directions, but here is the basic preparation guideline. Boil water or stock. Stir in couscous. Remove from heat, cover, and let stand about 5 minutes. Remove cover and fluff with a fork. Serve.

Hint: Add a tablespoon of olive oil to the couscous to prevent it from being too dry.

Here are some quick ideas to add couscous into your family meals:

Endless variations
After fluffing the prepared couscous with a fork, you can add a few simple ingredients to take couscous from bland to gourmet. The possibilities are endless, but here are few simple suggestions:

Chopped black olives, chopped cashews, and halved cherry tomatoes

Roasted peppers and chopped fresh chives

Chickpeas, 1 tablespoon fresh lemon juice, and chopped cilantro

Lentils, green peas, and 1/2 teaspoon cumin

Chopped marinated artichokes and crumbled feta cheese

Black beans (rinsed), cooked corn, 1 tablespoon lime juice, and chopped cilantro

Make a couscous bed
If you are grilling fresh fish or shrimp, serve it on a bed of citrus-infused couscous. Make couscous according to the package. After you fluff it with a fork, add 2 tablespoons of orange juice, a can of mandarin oranges (drained), and 2 tablespoons of chopped chives. Garnish with slivered almonds or pine nuts.

Couscous and Fresh Spinach
An excellent accompaniment to grilled lamb, beef, or portobello mushrooms, this dish is the ideal mix of sweet, salty, and crunchy.

Ingredients

1 (6 oz.) box couscous

1 tablespoon olive oil

1/4 cup raisins

2 tablespoons pine nuts

1 cup fresh spinach leaves, lightly chopped

1/2 teaspoon garlic salt

1/4 teaspoon ground cinnamon

Directions:
Make couscous according to package directions, adding 1 tablespoon of olive oil. Fluff couscous with a fork. Add the raisins, pine nuts, spinach, garlic salt, and cinnamon. Cover for 3–5 minutes or until the spinach has wilted. Serve.

Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children and founders of Fresh Baby. Visit them at www.freshbaby.com and subscribe to their Fresh Ideas newsletter. Fresh Baby Baby Food Kits and other products are available at many fine specialty stores and national chains including Target, Wild Oats, and Whole Foods Markets.

The Family Dinner: Quick and Easy

2009-02-03T13:57:00.000-08:00

Everyone enjoys homemade meals, but few of us have the time to devote to home-cooking. Preparing your own food allows you better control over the quality of ingredients that go into each meal. Cooking at home gives you the option of selecting high-quality fresh organic ingredients for you and your family. Takeout and pre-package meals are generally much higher in fat, salt, and calories than their distant-relative: the old-fashioned home-cooked meal.

So, put on a little music, do a little planning, and get in the habit of cooking at home! Here are few tips to get you started:

Invest in a slow cooker. This is fabulous piece of equipment for busy families. You can prepare your main dish in the morning and come home to a delicious, ready-to-eat meal.

Buy a few cookbooks that focus on simpler cooking techniques, such as 30-minute meals, slow cooker recipes, or five ingredients or less. These types of books are geared toward getting meals on the table quickly and easily. Look for books that offer shortcuts, prewritten shipping lists, and menu ideas.

Plan your menus and make a grocery list. These two steps require finding spare time, but they will save it in the long run.

Buy prewashed veggies in the produce section of stores. The clean and prep is often the most time-consuming part of cooking.

Buy “no cook” items like apples, pears, avocadoes, tomatoes. A fruit plate or veggie salad makes a terrific side dish.

Make extra for leftovers—leftovers make great lunches and snacks. If you’re making a family favorite, double the recipe and freeze a portion for next week.

Set aside time on the weekends to make foods in advance and freeze them. Connect with a friend, double the recipes, and split up the meals for both families.

Share the burden. Team up with a friend and have a family dinner at their house one night and switch to your house on another. For a different twist on the same concept, divide up the menu between families and share the work.

Don’t schedule your kids’ day out so heavily that it intrudes on time to prepare dinner. Instead invite the kids into the kitchen and teach them a few things about cooking — it’s a life skill that they will certainly thank you for some day!

Keep it simple. There is no need to strive for gourmet every day. It is often the simpler dishes that have the best flavors too.

Aside from having the benefit of knowing that fresh, organic ingredients are going into your meals, you will spend valuable time in the kitchen and around the table with your family—even if it is quick and easy!

Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children and founders of Fresh Baby. Visit them at www.FreshBaby.com and subscribe to their Fresh Ideas newsletter. Fresh Baby Baby Food Kits and other products are available at many fine specialty stores and national chains including Target, Wild Oats, and Whole Foods Markets.

Healthy Habits: Juice and Kids

2009-01-29T12:00:00.000-08:00

It may surprise you to hear that overconsumption of juice can contribute to obesity. A recent study of small children found that those who consumed more than 12 ounces a day were more overweight than other children. While this study is not conclusive evidence, it is worthy of mention.

It is not uncommon for children to want to drink juice all day long. For children, juice can be a refreshing drink, but drinking too much is not good. Along with a potential link to obesity, juice can replace healthier foods, cause diarrhea, and promote tooth decay.

One-hundred percent fruit juice in moderate servings can be perfectly fine for your child. Keep in mind that most recommendations about juice are actually limits, though, and you usually don't have to give your child any juice at all.

The American Academy of Pediatrics has made the following recommendations about juice:

* Children under 6 years old should not drink more than 4–6 ounces of juice per day.
* Older children, 7–18 years old, can drink 8 to 12 ounces of 100% juice each day.
* Juice should not be introduced until your infant is about 6 months old.
* Use only 100% fruit juice.
* No unpasteurized juices should be given to children of any age.

Juice should not be considered a substitute for your child's need for fresh fruit. When compared to fresh fruit, juice lags behind nutritionally. One-hundred percent juice does contain some vitamins and minerals, but far less than whole fruit. Whole fruit also contains fiber, which is not present in juice.

If you have a picky eater, pay special attention to the amount juice this child drinks. He or she may be filling up with juice, leaving no room for healthier foods.

If you think your child may be drinking too much juice, you can reduce the amount slowly by diluting servings with water.

And remember, water and milk (cow, soy, or rice) are healthy drinks for your child.

Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children and founders of Fresh Baby. Visit them at www.freshbaby.com and subscribe to their Fresh Ideas newsletter. Fresh Baby Baby Food Kits and other products are available at many fine specialty stores and national chains including Target, Wild Oats, and Whole Foods Markets.

Organic Wines

2009-01-22T12:58:00.000-08:00

Increasing efforts are being made in one kitchen to the next to eat more consciously. Organic sales continue to rise and consumers are becoming more educated on healthier food options, with organic stealing the scene. In fact, it’s not uncommon to sit down to an entire meal of organic ingredients, and now, even organic wine is joining the party.

Wine is often overlooked when purchasing organic. The majority of wines are still subject to harsh chemicals and pesticides during the growing process for many reasons from cost efficiencies to the myth that organic wines are less flavorful. However, the next time you find yourself in the wine aisle or at your favorite wine bar, it is important to keep in mind that organic viticulture is on the rise and an increasing variety of fine organic wines are available for you to enjoy!

What makes a wine organic?
According to the US Department of Agriculture’s National Organic Program, a wine is organic if it “is made from organically grown grapes and without sulfites.” Unfortunately, this stipulation makes it nearly impossible for any wine maker to boast an organic product, particularly because nearly all wines contain minute quantities of sulfites to preserve the wine.

Sulfites are a natural by-product of the fermentation process—fermenting yeasts generate naturally occurring sulfites in small amounts ranging from 6 to 40 parts per million (ppm). After grapes have been harvested, some winemakers will add additional sulfites to wine as an anti-oxidant and preservative through many different stages of the aging process to maintain consistency.

Some people experience allergic reactions to sulfites; however, when added properly, sulfites are not toxic to humans or the environment. Many feel that they are imperative to preventing oxidation and bacterial spoilage of wine.

The levels of sulfites added varies. In the U.S., wines can contain up to 350ppm. In Australia, the limits are 250ppm for dry wines and 300ppm for sweet wines (one-tenth that permitted for dried fruits). Organic winemaking standards suggest no more than 100ppm in all finished products, while most organic wines contain less than 40ppm.

From grapes to groves to growing practices: The best places to find organic wines. When looking for organic wines, it is helpful to keep some key points in mind. First, because nearly all wineries use at least trace amounts of sulfites in the preservation and aging process, it is most important to look for companies using organically grown grapes or environmentally responsible, pesticide- and herbicide-free farming and harvesting practices. This is often advertised on the back label.

Secondly, if you are concerned about sulfur and sulfites, wines grown in cool climates usually require less added sulfur and reds usually have less than whites. Cask wines need more than bottled wines, and wines with screw caps usually have less than wines using corks.

There is not a particular grape or varietal that is more conducive to organic growing practices. Any grape treated and grown organically is a good base for organic wine and many aficionados would argue that the flavor—unharmed by harsh chemicals and growing practices—is more fruitful and rich than that of a wine made from nonorganic grapes. Instead of searching out certain types of grapes, make sure to check the back label for organic call outs such as “fermented with organic yeasts,” “natural fertilizers or no synthetic growth regulators,” wineries that promote biodiversity, or “no chemical additives.”

Organic Options
As organic becomes more mainstream and wineries nationwide begin to adopt organic farming practices, choices for organic wines are increasing. Below are a few suggestions.

Reds

Bonterra Merlot 1999 (organically grown), $16.00
www.bonterra.com

Frey Syrah 2001 (organic), $11.25
www.freywine.com
800.760.3739

Frog’s Leap Cabernet Sauvignon Napa Valley 1999 (organically grown, but not certified), $35.00
www.frogsleap.com
800.959.4704

Topolos Piner Heights 1999, $18.00
www.topolos.com
707.887.1139

Pares Balta 2002 Mas Petit Cabernet Sauvignon-Garnacha, $17.95
www.paresbalta.com

Bonterra 2002 Cabernet Sauvignon, $21.99
www.bonterra.com

Chateau Pech-Latt Domaine De L’Olivette 2002, $15.99
www.martinsinkoffwines.com

Whites

Bonterra 2004 Chardonnay, $19.99
www.bonterra.com

Summerhill Estate Winery 2003 Pinot Blanc, $16.95

Chapoutier 2004 La Ciboise Coteaux du Tricastin Blanc, $14.90
www.chapoutier.com

Pares Balta 2004 Blanc des Pacs, $16.95
Private stores only

Lotusland 2002 Gewurtztraminer Stone’s Throw Vines, $15.90
Private stores only

For those looking to learn more about the organic wine-making process, check out the wineries listed below for more information and tour schedules:

“The oldest and largest purely organic winery in the United States.”
www.freywine.com

The Organic Wine Company
An importer of organic wines from around the world including producers in France, Italy, Spain, Portugal, New Zealand, and California’s finest.
www.theorganicwinecompany.com

Four Chimneys Organic Winery
“America’s First Organic Winery, Since 1980”
www.fourchimneysorganicwines.com

Bonterra
“Wines of distinction. Organically grown grapes”
www.bonterra.com

Hallcrest Vineyards
“Established in 1941 with the intent to prove that the Santa Cruz Mountains were the ideal soils and climate for producing premium California varietal wines, Hallcrest Vineywards has a long running history of producing fine wine from the Santa Cruz Mountains.”
www.hallcrestvineyards.com

Author, Courtney Ludden

Feeding Your Green Baby

2009-01-21T12:32:00.000-08:00

If you are looking to reduce your carbon footprint, making organic baby food is a great way to go. Consider the green facts:

Organic—Organic fruits and vegetables are the best choice for making baby food. They are the most natural ingredients, and organic foods drastically reduce harm to the environment.

Less waste—When you make your own baby food, there are no jars, labels, or metal lids to dispose or to recycle.

No factory required —Just a little energy to steam foods and run a blender is all you need to make your baby’s meals! Did someone say near “zero” greenhouse gases?

Local—Your baby’s food does not need to trucked to you from a factory thousands of miles away. Instead, you can simply buy organic produce from your local farmers market and get started.

Healthy—Homemade baby food is safe and nutritious. Baby food jars are often lined with bisphenol-A, a controversial hormone disruptor that should be avoided. In addition, homemade baby food has no preservatives, additives, or chemicals—it is pure and natural goodness.

Homemade Baby Food and Healthy Meals in Less Than 30 Minutes per Week

To prepare: Wash, peel, and cut fresh fruits or vegetables, then stovetop steam or microwave in less than 10 minutes. Create a very-smooth texture with a blender or food processor. Add a little water, if needed to reach pudding-like texture. Pour into baby food storage trays, cover, and freeze overnight. Pop cubes out and store in freezer in an airtight container or freezer bag. Frozen baby food cubes last up to 2 months.

To serve: Select frozen baby food cubes from the freezer place in a dish and thaw or warm. Stir food before serving and check the temperature. If you want to thicken something, use baby cereal, yogurt, or mashed banana. For thinning, use breast milk/formula, 100% juice or low-sodium soup stock.

Making healthy meals: You can mix different baby food cubes together to create tasty, healthy meals. You can also add yogurt, melted cheese, ground nuts, or mashed pasta/rice to introduce new flavors and textures. Here are a few ideas:
• Green peas and sweet potatoes
• Butternut squash and mashed banana
• Broccoli, cauliflower, and melted cheese
• Peaches, pears, and oatmeal baby cereal
• Black beans, corn, and rice
• Strawberries, apples, yogurt, and ground pecans

The bottom line: Making baby food is a great gift to give the environment and your baby. Plus homemade baby food tastes great. Who knows? Your baby may even grow up to like the taste of Brussels sprouts and mangoes!

Apple Purée

6 medium golden delicious apples

Step 1: Prep —Wash, peel, core, and cut apples into one-inch slices.

Step 2: Cook —Place apples in a microwave-safe dish. Cover. Cook 5 minutes and let stand for 5 minutes. Cook an additional 5 minutes. The apples are done when they can be pierced easily with a fork.

Step 3: Purée —Place apples and cooking juices into a blender or a food processor. Purée to a smooth texture.

Step 4: Freeze —Spoon into So Easy Baby Food Trays or ice cube trays. Cover. Place in freezer 8 to 10 hours or overnight. Remove cubes from trays, place in storage container or freezer bag, and return immediately to the freezer.

Makes 24 (1-oz.) servings. Stays fresh for 2 months in the freezer.

To serve, select frozen apple cubes from the freezer, defrost, and warm—check the temperature and feed.

Age to introduce: About 6 months.

About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of 5 children and founders of Fresh Baby ( www.FreshBaby.com ). They are the creators of the award-winning So Easy Baby Food Kit and Good Clean Fun Placemats, available at many fine specialty stores and national chains, including Target and Whole Foods Markets.

Great Organic Beauty Site

2009-01-16T07:38:00.000-08:00

Puresha offers cult and niche organic skin care products sourced from all over the globe. They only stock products that have naturally derived and organic ingredients and believe that organic doesn't have to mean that you compromise on luxury. They also gift wrap every order using eco-friendly packaging.

Puresha has a great reputation that is growing very quickly. They were voted by stella magazine as one of the top 50 fashion and beauty websites.

Take a look today! puresha.com

Organic Money Saving Tips

2009-01-14T10:48:00.000-08:00

Making the effort to buy organic products is a healthy choice, but it can have an undeniable impact on our budgets. To save you time, energy, and money, we offer the following tips for buying organic on a budget.

Comparison Shop. You may be able to find less-expensive alternatives at different stores. Many major chains are coming out with their own organic brands, such as O Organics™ at Safeway and ShopRite Organics at ShopRite.

Cook More. The more convenient the food is, the more expensive it is. For example, buying an organic frozen dinner may save you time in the same way a conventional frozen dinner would, but it costs quite a bit more than its nonorganic counterpart and much more than a homemade meal. Buy organic items that are lower in price (such as produce), and make your own dishes from scratch.

Stock Up. Stock up on your favorite items when they go on sale. Or try something new that is on sale or is priced well, and you may find a new favorite!

Buy in Bulk. Buying in bulk will keep costs down. Look for many pantry staples often available in bulk, such as beans, legumes, rice, flour, nuts, chocolate chips, and much more. Many local co-ops have extensive organic bulk sections.

Organic Coupons. Keep an eye out in the Sunday paper and grocery circulars for coupons and, again, stock up to take best advantage of the savings!

Shop in Season. Shop farm stands and farmers’ markets for the freshest, most-delicious produce while supporting local farmers. Purchasing in season produce from your grocer may also keep costs down.

Be Selective. Decide to only purchase organic milk and produce. See the Environmental Working Group’s “dirty dozen” for the most-contaminated produce and tailor your decisions based on these.

Eat With Friends. Last but not least, make it fun! Choose some like-minded friends and get together to each prepare an organic dish—a great way to add variety to your organic diet while keeping your own purchases down. Get together for a weekend potluck—or, during the week, arrange a food swap to minimize cooking and maximize eating organically.

To Salt or Not To Salt

2009-01-13T09:03:00.000-08:00

It’s no wonder that salt has gotten a bad reputation lately. We hear salt blamed for everything from heart problems to excess weight to that uncomfortable bloated feeling. We see the term “low-sodium” so often applied to diet plans or products that we believe we must avoid or at least decrease our salt intake in order to be healthy. But is this really true?

Not exactly.

After all, salt is essential for healthy digestion, balancing internal fluid levels in the body to prevent swelling and proper functioning of the nervous system.

And did you know that adequate salt levels are a factor in getting a good night’s sleep and preventing muscle cramps?

Without salt, calcium absorption is hindered, leading to osteoporosis. Salt even plays a vital role in sexuality and a healthy libido.

But here’s the catch: we’re not talking about regular, old table salt.

Table salt, the kind that is ubiquitous in shakers on restaurant tables and in pantries across this country, has been so processed and refined that it is devoid of nutritional benefits. Further, it can contain additives such as aluminum, which has been linked to Alzheimer’s disease, and other desiccants to keep it smooth-flowing and clump-free.

Even though iodine, a necessary nutrient to prevent hyperthyroidism and other diseases, has been added to table salt for almost a century, it is usually available in adequate amounts through other foods we eat because it is present in the soil where our food is grown. In the U.S., only the Great Lakes area has iodine-deficient soils that might warrant iodine supplementation for those communities. Most of us do not need iodine added to our daily salt.

Common table salt can contribute to heart disease, overload internal organs, and exacerbate hypertension. Some researchers believe it is actually toxic to humans and animals. Some even call it a poison.

Sea salt, on the other hand, can contain some 80 or so minerals and trace elements that contribute to overall health as well as fulfilling the body’s need for beneficial sodium.

Each sea salt tastes unique according to where it is harvested. Salt connoisseurship is a fun, new hobby that is catching on as awareness grows of the vast differences between industrially manipulated table salt and the restorative properties and savory flavors of sea salts.

Simply substituting sea salt for your regular table salt can result in a multitude of health benefits. You may find that you use less salt overall to achieve a pleasing taste because sea salt typically has larger crystals and a more intense flavor. Use it in cooking, on raw produce, on popcorn… anywhere you typically crave a salty sensation. It is especially pleasant when added at or near the end of the cooking process, or at the moment of serving.

Here is a great recipe to try out with sea salt. Just remember to have a light touch as you can always add more salt when you’re eating the meal but you can’t remove it if you’ve added too much during the preparation stage. Try making the recipe without adding salt, and then simply sprinkling your favorite sea salt over all just before eating.

Chicken Piccata

Ingredients
1 cup Arborio rice
1 cup plus 2 Tbsp. broth or stock or water
2–3 pieces chicken
Sea salt
Pepper
1 shallot, minced, or 2 cloves garlic, minced
2 tsp. parsley, chopped
3 Tbsp. capers, drained
1 lemon
1/2 acorn squash*, cut into1-inch chunks
2 cups broccoli florets, fresh or frozen

Instructions
Preheat oven to 450 degrees F. Spray inside of 2-quart Dutch oven and lid with olive oil.

Rinse rice in a strainer under cold water until the water runs clear. Pour into pot with broth or stock and smooth into an even layer. Rinse chicken pieces and place in pot next. It is ok if they are slightly submerged. Lightly salt and pepper chicken. Then sprinkle with minced shallots or garlic, parsley, and capers. Cut lemon in half at the equator and slice one half into rounds. Top chicken with a layer of lemon rounds.

Drop in squash and lightly season with sea salt and pepper. Top with broccoli. Apply another light seasoning with sea salt and pepper and squeeze the juice from the other half of the lemon over all, taking care to remove the seeds.

Cover and bake for 45 minutes. Wait until you smell the aroma escaping from the oven, wait 3 minutes, and then check the chicken for pinkness. If it is at all pink, put the lid back on and the entire meal back in the oven for another 5–10 minutes. Serves 2.

*You may use any kind of squash you like or substitute another vegetable. No need to peel the squash as the peel will come off easily once it is cooked.

Elizabeth Yarnell of www.GloriousOnePotMeals.com

Broccoli: Eat it Weekly!

2009-01-12T09:13:00.000-08:00

Broccoli has been around for more than 2,000 years. Initially it was eaten primarily by the Italians, with the Romans taking the lead.

Historically, broccoli has not been a popular veggie as many cultures did not care for its taste—with the U.S. being one of those cultures. Broccoli started being planted in gardens in the U.S. in the 1700s, though it has only been commercially produced in the U.S. since the 1920s.

Broccoli's popularity has risen to an all-time high and our palates seem to have changed with broccoli acquiring new fans all of the time—perhaps due in large part to its newly identified status as a superhero of the vegetable kingdom. Labeled a ”Super Food” by Dr. Steven Pratt, coauthor of The New York Times; bestselling book Super Foods, broccoli is a vegetable that should be seen on your plate in great frequency (at least once per week).

When it comes to nutrition, broccoli has a lot to offer. The stems of broccoli are similar tasting to asparagus and the florets are like cauliflower. A cup of cooked broccoli offers as much calcium as two ounces of milk, as much vitamin C as an orange, and is very rich in vitamin A. Broccoli also contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc. It is also high in fiber and low in calories.

By including broccoli regularly in your diet, you can help reduce and prevent ailments such as cancer, diabetes, osteoporosis, heart disease, and high blood pressure, and it may help lower blood cholesterol. The nutrients in broccoli also build strong bones, boost the immune system, and lower the incidence of cataracts and birth defects. In addition, broccoli's wealth of the trace mineral chromium may be effective in preventing adult-onset diabetes in some people.

Age to introduce: 8–10 months (cooked and pureed).

At the market: Good-quality broccoli should have fresh-looking, light-green stalks of consistent thickness. Look for bright-green or purplish-green heads. Don't purchase broccoli with yellow flowers and enlarged buds. These are signs of overmaturity.

Storage at home: Store broccoli, unwashed, in loose or perforated plastic bags in the vegetable crisper of the refrigerator for up 3–5 days. Wash broccoli just before using it.

Here are a few easy ideas for adding broccoli in your meals:

1. Crunchier coleslaw: Replace some or all the green cabbage in your coleslaw recipe with shredded broccoli stems. To shred, use a coarse-size grater or the shredding disc on a food processor. Your slaw will stay crunchier longer than cabbage and is more colorful, too.

2. Brighten up a crudité: Blanch broccoli or and add it to a crudité platter. Blanching the broccoli will soften it slightly for easy eating and bring out the bright-green color. To blanch, place broccoli in boiling water for 60 seconds. Drain and rinse with cold water until cooled. Serve with your favorite dip.

3. Don't forget the stems. Many cookbooks suggest only using florets, but the stems are tasty and high in fiber. Instead of tossing them out, julienne them and add them to recipes.

4. Add broccoli to a soup recipe. Almost any traditional vegetable, chicken, or beef soup recipe will get a boost from broccoli. Simply cut the stems and florets into bite-sized pieces and add during the last few minutes of cooking.

5. Add an Asian touch to the old standby, steamed broccoli. Just before serving, toss the broccoli with a tablespoon or two of sesame oil and sprinkle with sesame seeds as a garnish.

6. Impress your guests with an outstanding sauce. Simply put steamed broccoli into the blender or food processor along with vegetable broth, a little olive oil, and seasonings to create a delicious sauce over brown rice, baked potatoes, polenta, or pasta.

Toddler Treat: Broccoli and Rice Casserole
Many toddlers know broccoli as "trees.” Simply steamed, it is a perfect finger food. While broccoli is terrific in its native "tree" form, it is also yummy chopped, julienned, or puréed. Our Broccoli and Rice Casserole is a great example of what can be done with puréed broccoli. If you don't feel like making the rice called for in the recipe, stop by a Chinese restaurant and buy a quart to go! (By the way, brown rice is better for you than white rice.)

Ingredients:
2 cups chopped broccoli
3/4 cup vegetable or chicken stock
1 Tbsp. olive oil
1 Tbsp. lemon juice
2–3 cups of cooked brown or white rice
1/2 cup shredded cheddar cheese (optional)

Instructions:
Preheat oven to 350° F. Steam broccoli until tender (about 3–4 minutes in microwave or on stovetop). Place broccoli, soup stock, oil, and lemon juice in a blender or food processor and process to a smooth puree. Place rice and cheese in an ovenproof dish. Pour broccoli mixture over the rice and cheese. Toss mixture gently to blend ingredients. Place in preheated oven for 15 minutes or until heated through and the cheese is melted. (Instead of using the oven, you can heat this dish in the microwave for 3 minutes, stir, and cook 3 more minutes).

Storage: Refrigerate leftovers for 3–5 days or can be frozen for up to 2 months.

Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children and founders of Fresh Baby. Visit them at www.freshbaby.com and subscribe to their Fresh Ideas newsletter. Fresh Baby Baby Food Kits and other products are available at many fine specialty stores and national chains including Target, Wild Oats, and Whole Foods Markets.

Adding More Flax Seed to Your Family’s Diet

2009-01-09T08:48:00.000-08:00

Flax seeds are rich in Omega-3 alpha-linolenic acid and fiber, nutritional beneficials it is likely your family could use more of. If you have never purchased flax seed, it is located in the baking section of most supermarkets. It is available as whole seeds or ground—finely ground flax seed yields the most nutritional benefits. Whole seeds can be ground using a blender or a coffee grinder. Here are few quick tips for adding more flax seed into your family meals.

Pancakes: Add 1/4 cup ground flax seed to your favorite pancake mix, and for extra flavor add 1 tablespoon of vanilla.

Pizza: Sprinkle 1/4 cup of ground flax seed on your favorite homemade or frozen pizza. Cook according to normal directions.

Breads: Brush dinner rolls with olive oil, sprinkle the rolls with ground flax seed, and warm them in the oven.

Breading: Add flax seed (1 tablespoon – 1/4 cup) to your favorite bread crumbs and use this mixture as a coating for tofu, fish, poultry, or pork, or as a topping for casseroles, stuffed mushrooms, and more.

Veggies: Sprinkle ground flax seed on hot vegetables just before serving OR sprinkle ground flax seed on a salad and toss with dressing.

Breakfast: Add a teaspoon of ground flax seed to yogurt, oatmeal, or granola.

Dessert: Sprinkle ground flax seed on vanilla pudding, ice cream, or apple crisp.

About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children, and founders of Fresh Baby, creators of products such as homemade baby-food kits, baby-food cookbooks, baby-food and breast-milk storage trays, breastfeeding reminders, and child-development diaries. Visit them online at www.freshbaby.com and subscribe to their Fresh Ideas newsletter to get monthly ideas, tips, and activities for developing your family's healthy-eating habits!

Fishing for Organics

2009-01-08T09:13:00.000-08:00

As the organic marketplace continues to grow, government and environmental agencies, farmers, and conscious consumers continue to look for ways to classify products of all kinds as pesticide- and chemical-free. Fish are no exception. Possibly one of the most difficult to classify and, arguably, one of the most heavily contaminated foods available, seafood in general has recently become the subject of much debate in the world of organic.

What’s the Problem?
Unlike vegetables and land-based animals, controlling a wild fish environment is nearly impossible. Whereas farmers and ranchers can make sure that chickens, pork, and beef are fed antibiotic-free grain, and fruits and vegetables remain pesticide-free, there is no way of ensuring the diet of wild fish. Additionally, farmed fish often claim organic because the fish are fed organic meal and are kept in an antibiotic-free environment; however, they run the risk of contamination from feces and feed and the occasional “escapee” fish that risks harming natural populations.

Buyer Beware
After the recent studies showing high contamination levels in a variety of different seafood, buyers rushed to purchase wild fish over farm-raised—where it was believed many of the contamination issues were rooted. However, with wild fish out of season for extended periods of time, the organic label gave the perception of a healthier option over conventional, farm-raised fish. Fish markets and health food stores nation wide began selling “organic” fish—everything from salmon to snapper—even though it was never USDA (U.S. Department of Agriculture) approved to do so. Sometimes the organic or natural label signifies more responsible fish farming practices, such as frequently flushed tanks and the use of entirely organic plant feed. However, oftentimes, it is simply another country or third party claiming that the fish is organic-approved.1 Beyond that, what fish eat plays an important part in whether or not they can be considered for any sort of organic qualification. For instance, catfish eat only plant-based foods while carnivorous salmon feast on other fish; therefore, in order to guarantee an organic product, the actual fish food itself must also be organic.

Going With the Flow
Trying to keep up with the growing demand for organic products, the fish industry hopes the USDA will begin to reconsider the possibility of a fish-friendly USDA organic label. Early attempts to do so never came to fruition. Currently, fish products labeled organic (with no official regulation) sell for roughly $1.00 to $2.00 more per pound and are often purchased before farm-raised-labeled fish when wild fish is not in season. 2 However, given the broad spectrum of seafood growing environments and types, it is not likely that the USDA will develop a system any time soon.

What Can I Do?
In light of the current state of overfished oceans and contaminated seas, it is increasingly important to know exactly where your fish is coming from. Using the commonly scrutinized salmon as an example, “the largest survey yet of pollutants in salmon has found that farmed fish have higher levels of polychlorinated biphenyls and other organocholorine compounds than do wild-caught salmon.” 3 Traditionally, certain areas of the Pacific are thought to be cleaner than the Atlantic; hence, the high demand for wild Alaskan salmon. There are environmentally conscious farms springing up throughout the world. Many farmers are using ocean-based pens, which incorporate the forceful, natural ocean currents to flush away waste and that contain fewer fish as opposed to tightly crammed, man-made ponds that breed disease.4 Ultimately, being a conscious consumer and supporting responsible fish-farming practices when possible will be the best thing you can do to ensure you’re getting the healthiest fish on the market.

1 www.nalusda.gov
2 www.sciencemag.org

Organic Farming

2009-01-07T10:49:00.000-08:00

Texan farmer that has been farming organically for the last 15 years. Learn why!

Celebrate Green in 2009

2008-12-29T08:45:00.000-08:00

Here are some great drink recipes to ring in the new year with! Check 'em out and see which ones you may serve at your party this New Year's Eve!

New Year's Eve Green Drinks!

Holiday Parties

2008-12-18T08:46:00.000-08:00

'Tis the season this year at those festive holiday parties by bringing your favorite organic appetizer! With the selection of organic wines and foods out there the sky's the limit!

Try pairing organic cheeses with some organic pears, apples and grapes! Or surprise your hostess or host with a your favorite bottle of organic wine and a box of organic chocolates!

Here are some links for you to check out and try!

Cowgirl Creamery
Organic Valley
Diamond Organics
iGourmet Cheeses
Valley Wine & Spirits
EcoWine Company
Dogoba Chocolate
Green & Blacks Organic Chocolate

Happy Holidays!

Pear Nog— By, Cheryl Tallman and Joan Ahlers

2008-12-17T09:19:00.000-08:00

Here is a twist on a traditional festive drink for the Holiday season that the whole family and friends will enjoy and love!

Ingredients:
• 1 pear peeled, cored and cut in chunks
• 1 cup of egg nog (dairy or soy)
• 2 ice cubes cracked
• Dash of cinnamon

Directions:
Place all ingredients in blender. Blend at high speed for 15 seconds. Makes 2-3 kid-size servings, or 1 1/2 cups.

About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children, and founders of Fresh Baby, www.FreshBaby.com.

Passion For Pomegranates by, Cheryl Tallman and Joan Ahlers

2008-12-12T11:15:00.001-08:00

Pomegranates are quite unique. Slightly sweet. Slightly tart. Pomegranates are fun to eat, but they do require a little work. Inside the crimson-colored fruit, you'll find exactly 840 arils. These are seeds surrounded by a sac of sweet-tart juice. The arils are held together in layers resembling honeycomb. Simply peel off the arils and pop them in your mouth for a burst of pomegranate goodness.

For those of us looking for great flavor with "open and enjoy" convenience, there are several brands of pomegranate juice on the market to quench your thirst and deliver an antioxidant punch.

At the market: Pomegranates are available fresh from October through January. Pomegranates are picked when ripe, so when you see them in stores, they are ready to eat. When selecting a pomegranate, consider that the heavier the fruit is, the juicier it will be.

Pomegranate juice is sold under several brand names. You'll find pomegranate juice in the produce or juice sections of the market. Check the label to ensure you are purchasing 100% pomegranate juice.

Storage: Whole fruits can be stored for a month in a cool, dry area or refrigerated up to two months. When frozen, the arils or juice will keep for several months in airtight containers.

The Art of Eating a Pomegranate: At first glance, the pomegranate appears a bit intimidating. Here's the quickest way to harvest the arils from the skin:

Cut off the crown and then cut the pomegranate into sections.

Place a section in a bowl of water. Using your fingers, gently separate the red arils from the skin. The arils will sink, and the white skin will float to the top.

Discard the skin—it is not edible. Drain the water by pouring the arils into a colander or strainer.

Note: Pomegranate juice stains fingers, clothes, and carpeting. Sitting at the kitchen table or outside is the best place to enjoy pomegranates.

Here are some creative and simple ideas to include pomegranates into your family meals:

Dressings and marinades: Pomegranate juice has an acidic, citrusy flavor, making it a great substitute for citrus in marinades and salad dressings. Simply substitute the same quantity of pomegranate juice in a recipe that calls for orange, lemon, or grapefruit juice. Pomegranate flavor is also a great complement to lamb. Here is a simple recipe that uses a pomegranate marinade that is perfect for making lamb kabobs.

Pomegranate-Marinated Lamb Kabobs

1/2 cup pomegranate juice

1/4 cup olive oil

1 Tbsp. lemon juice

1 tsp. salt

1/4 tsp. fresh ground pepper

1 tsp. dried rosemary or 1 Tbsp. fresh rosemary, chopped

2 cloves garlic, minced

2 pounds boneless lamb shoulder or leg, cut into 1-1/2 inch cubes

In a large bowl, whisk together pomegranate juice, oil, lemon juice, salt, pepper, rosemary, and garlic. Add lamb cubes and toss to coat. Cover and refrigerate at least 6 hours or overnight.
Thread lamb equally onto bamboo or metal skewers.

Place skewers on medium-hot BBQ or a lightly greased grill pan on medium heat.

Cook, turning often until meat is well browned outside, but pink in the center, about 10–15 minutes. Serves 6.

Enjoy a pomegranate soda: Start with tall glass filled with a few ice cubes. Pour sparkling water to half full. Then, fill to the top with 100% pomegranate juice. Garnish with sprig of fresh mint or a lemon twist.

Return of a classic: Many years ago, grenadine was made from pomegranates. Sadly, bottled versions today are made with artificial flavor and food coloring—no pomegranates at all. To put the pomegranate back into grenadine, make your own at home. It's easy!

In a small saucepan, simmer 2 cups of pomegranate juice over medium heat and cook until reduced by half, about 7 minutes.

Reduce heat and add 1 cup sugar, stirring constantly until dissolved, about 2 minutes.

Let cool. Store in a tightly closed jar or container in the refrigerator for up to a month.

Along with making a great Tequila Sunrise or Shirley Temple, this pomegranate syrup is a tasty treat. Here are some great ways to use this syrup:

Drizzle over pancakes, waffles, or French toast

Stir into plain yogurt, smoothies, or oatmeal

Pour over frozen yogurt, ice cream, or pound cake

Great garnish: Pomegranate arils add a dash of color, flavor, and texture to many dishes.

Try sprinkling or tossing arils in:

Guacamole or salsa

Creamed spinach

Fried rice

Salads—green, spinach, or fruit

Brown rice, couscous, or quinoa

Alfredo pasta

Pomegranate-Infused BBQ Chicken: Put some zip into store-bought BBQ sauce by combining a ½ cup of pomegranate juice and ½ cup of BBQ sauce in a saucepan. Bring to boil, reduce heat to low, and simmer for 10 minutes. Baste the sauce over a chicken while it's baking or slather over chicken in the final minutes of grilling.

About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children, and founders of Fresh Baby ( www.FreshBaby.com ). They are the creators of the award-winning So Easy Baby Food Kit and Good Clean Fun Placemats, available at many fine specialty stores and national chains, including Target and Whole Foods Markets.

Bakeovers, by MaryJane Butters

2008-12-11T10:31:00.000-08:00

One of the menu staples at my farm is a BakeOver, a one-skillet savory meal or sweet dessert that can be made with virtually any combination of fresh vegetables or fruit. It’s fast, it’s easy, and best of all, it’s homemade. The idea for BakeOvers came to me years ago, but figuring out what to call
them took a while longer. At one point, early on, I used a fancy French name (Tarte Tian), but I decided to abandon that the very moment I was about to serve one to Oprah’s chef when I was in Illinois, a guest of Lois Weisberg, Chicago’s Commissioner of Cultural Affairs. Pretending I know anything at all about French cuisine in front of someone who does made me feel silly.

I started out wanting to create a food concept that allowed people to not only spend less on their food bill, but also avoid the entire middle section of a grocery store—the section where all the expensive, dyed, denatured, and preserved foods are. People who have incorporated BakeOvers into their lives shop the produce, dairy, and meat sections of a grocery store. They fill their carts with different vegetables like jicama, rutabagas, and celeriac; they select good meats and artisan cheeses. Then they walk out the door.

I also wanted to encourage people to routinely shop their local farmers’ markets, where there’s usually an abundance of organic vegetables, or to use the zucchini and rhubarb from their own backyards. That rutabaga or fennel bulb you brought home from the market? No problem. Dice it up and toss it in. Endlessly versatile, but with a gourmet flair, my one-skillet BakeOver idea has turned people into gourmet chefs, cooking from scratch, but always, only twenty minutes in the kitchen. My idea works. It’s novel. It’s easy.

With a BakeOver, there are no limits to what you can create. For the feast on the previous page, I used parsnips, kumquats, and yams; a handful of cashews; a bit of dried purple basil; and a sprinkling of asiago cheese. My BakeOver Buttermilk Biscuit Mix made a beautiful crust that held it all together. This meal looked gorgeous, the flavor was perfect, it was organic... it was made from scratch, sort of.

Here’s how to make a MaryJanesFarm BakeOver:
Preheat oven to 425°F.

YOU’LL NEED ONE SKILLET ...
With one skillet, you’ll be able to make hundreds of different dinners and desserts. The skillet that works best is nonstick, rounded, and deep (like a wok) and about 8 inches in diameter. (What could be easier than one skillet to wash and think about?) For more details on the skillet that I recommend, see my website, www.maryjanesfarm.org. It is possible to use a small cast-iron skillet (a big one is too heavy to flip), although it won’t be as deep, so you won’t be eating as many vegetables or fruits.

NEXT, YOU’LL MAKE A TOPPING ...
Choose a topping from my line of BakeOver mixes (an added bonus: my mixes include my own baking powder recipe that is sodium-free and uses rice starch instead of corn starch, which is usually made from genetically engineered corn) to match your choice of vegetables or your selection of fruit, or use the Basic Crust recipe, below.

THEN COMES THE FUN PART ...
Select fresh vegetables and fruit. If you eat dairy or meat, you can add grated or cubed cheese, meat, tofu, or any boneless fi sh to the vegetables. To the fruit, you can add a layer of cream cheese. Pick your favorites and be creative; they all work.

After you’ve chopped or sliced the vegetables or fruit, add seasonings to taste and sauté them for 3 to 5 minutes in butter or oil in your skillet over medium heat. Then roll out the dough for your topping and place it on top like a piecrust. If you don’t have time for a rolling pin, divide the dough into 8 equal balls and flatten each ball between the palms of your hands. Arrange the fl attened
balls on top of the sautéed vegetables or fruit.

Bake for 20 minutes, then just flip the contents upside down onto a plate and serve.

You can top your one-skillet dinner with any of my BakeOver mixes:
• Black Bean Corn Bread
• Buttermilk Biscuits
• Chili Batter Bread
• Corn Bread
• Focaccia Bread
• Garlic Pesto Fry Bread
• Shepherd’s Pan Bread

You can top your one-skillet dessert with any of my BakeOver mixes:
• Brownies
• Buttermilk Biscuits
• Chocolate Chip Cookies
• Corn Bread
• Scones

Or you can start completely from scratch:

Basic Crust Recipe
1 1/2 cups flour (Tip: a handy way to check for rancidity in flour is to put a pinch on your tongue—if it tastes bitter, it’s rancid. Fresh-milled is best! )
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons butter
1/2 cup water

Mix dry ingredients. Cut in butter. Add water, form dough into a ball, and roll out a top crust.

BAKEOVER MIX & MATCH CUPBOARD
Here are the foods I’ve tried so far … in a thousand different combinations.

BAKEOVER MIXES
Black Bean Corn Bread, Brownies, Buttermilk Biscuits, Chili Batter Bread, Chocolate Chip Cookies, Corn Bread, Focaccia Bread, Garlic Pesto Fry Bread, Scones, Shepherd’s Pan Bread

VEGETABLES
Artichoke Hearts, Asparagus, Beans, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chard, Fennel Bulb, Garlic, Jicama, Kale, Mushrooms, Onions,
Parsnips, Bell Peppers, Hot Peppers, Potatoes, Rutabagas, Sea Vegetables, Spinach, Squash, Sunchokes, Tomatoes, Turnips, Yams, Zucchini

NUTS & SEEDS
Almonds, Brazil Nuts, Cashews, Peanuts, Pecans, Pine Nuts, Poppy Seeds, Pumpkin Seeds, Sesame Seeds, Sunflower Seeds,Walnuts

PACKAGED FOODS
Black Beans, Coconut, Sauerkraut, Tempeh, Tofu, Tuna

MEATS & CHEESES
Cheeses: Asiago, Cheddar, Cream, Feta, Parmesan/shredded; Meats/cooked: Chicken, Sausage, Beef, Venison; Fish/boneless/cooked

SEASONINGS
Chili Powder; Herbs, fresh or dried; Pepper; Salt; Soy Sauce; Umeboshi Paste

FRUITS
Use fruits like Apples, Apricots, Bananas, Blackberries, Blueberries, Cherries, Figs, Gooseberries, Kumquats, Mangos, Peaches, Pears, Pineapple, Raspberries, Rhubarb, Strawberries

Since fruits can sometimes be watery, here are a few tips:
• If using fresh sliced fruits, sprinkle at least 1/2 cup flour over the fruit before adding your
crust, depending on how much moisture is in the fruit (i.e., bananas need very little, apples
need some, and raspberries need a lot).
• If using canned fruits, drain first.
• If using frozen fruits, thaw and drain first.
• If using dried fruits, rehydrate in warm water, then drain.

For more amazing recipes and over 400 pages of wonderful farmgirl thoughts and ideas, check out: MaryJanesFarm Ideabook, Cookbook, Lifebook and to learn more about MaryJanesFarm, visit www.maryjanesfarm.org.

Recycled Bags

2008-12-10T09:19:00.000-08:00

Instead of throwing away those plastic bags we get everything in these days, there is a woman in our office that makes really innovative bags out of them! She uses all different colors and patterns! She simply cuts the plastic bags into strips and knits them into a masterpiece! Cool way to save more than just a bag!

You Tube Video, Just Do One

2008-11-11T08:49:00.000-08:00

Have you ever wanted to change the world? Here’s your chance.

Greg Horn, author of Living Green, is on a worldwide quest for the best short video articulating personal-action solutions for a better planet. The website containing more information is slated to launch 11/18, with contest guidelines shortly thereafter! Take a peak at Greg's message to you here:

Happy Halloween!

2008-10-31T12:59:00.001-07:00

One of the lovely houses in town that makes Halloween a treat!

Apple Cider Press

2008-10-31T12:50:00.000-07:00

Last weekend my husband's family uncovered a 100 year old cider press. So, we pressed apples for cider. End result: 100 lbs of hand-picked apples yields about 6 gallons of Rich Cider. I think the smiling face at the end of the photos says it all - delicious!

Roasted Root Vegetables!

2008-10-22T12:27:00.000-07:00

Among the Harvest season, root vegetables are a favorite. Root vegetables are plants that are used as vegetables. My dad would always chop up the root vegetables into the same size pieces and roasted them with a little salt, peeper, and olive oil. Roast in an oven 375 for about 30-35 minutes or until the edges are brown and caramelized. You can always add flavor with spices-and remember to garnish with some fresh chopped herbs! Here are some great varieties to choose from:

Potatoes
Yams
Onions
Turnips or Rutabaga
Parsnips (looks like a white carrot)
Carrots
Sweet potatoes
Beets

Carving Pumpkins...or Squash!

2008-10-20T13:13:00.000-07:00

Carving pumpkins always promises fun…but don't limit yourself to the traditional orange Jack O’ Lantern. For a change, other squash will lend themselves to carving and décor just as well. Try carving acorn squash and use them as hanging luminaria. Carving has never been easier since adults and children can now select from a broad range of stencils and carving tools on the market to yield spectacular results. Many are even optimized for safe use by the very young so almost everyone can participate.

Your family’s decorating efforts don’t need to be limited to carving. Try painting pumpkins and squash using painter’s tape along with craft paint, antiquing stain, and water-based varnish. For those of you that live in colder climates, try using an assortment of cut up vegetables to attach to your pumpkin or squash with toothpicks to create your own Halloween character! Decorative dried gourds can be used all year…and they are often used as part of fall displays with dried corn and greens both inside and outside the home.

Whether you’re going to use them for décor or for a special addition to seasonal menus, enjoy the season and have fun exploring the markets and discovering new squash favorites!

Healthier Alternatives to Hand Out on Halloween

2008-10-14T12:45:00.000-07:00

Halloween and candy seems to go hand in hand these days….but it doesn’t have to! There are alternatives to what you hand out to those trick or treaters this Halloween. Here are few different options to what you could consider handing out
• 100% All Fruit Leathers or Fruit Snacks
• Organic Granola Bars
• Organic Raisins
• Organic Peanuts in the Shell
• Pretzels
• Organic Trail Mix
• Organic Pre-Packaged Apple Slices and Baby Carrots

Try your local dollar store for some alternatives, like Halloween pencils, stickers, rulers, erasers, and other festive items/toys to avoid the sugar!

Fair Trade Chocolates!

2008-10-13T08:38:00.000-07:00

In efforts to help raise awareness of Fair Trade, I thought it would be nice to share with all of you the various types of chocolates you can purchase, online and in your local grocery store. See what selections they have to offer and consider handing out these special goodies on Halloween!
• Endangered Species Chocolates
• Dagoba Chocolates
• Sweet Earth Chocolates
• Greens & Blacks Chocolate
• Lake Champlain Chocolates
• Newmans Own Chocolates
• Cost Plus World Market

Let us know what you find!

Pumpkin Bread-Half Moon Bay Style

2008-10-10T11:41:00.000-07:00

I stumbled across this recipe and had to include it because when I lived in the Bay Area, it was always a tradition to go to Half Moon Bay to pick out our pumpkins. I make a pumpkin bread that is similar to this recipe and it is gone before I can try some-its that good! I like to add additional ingredients in some-one or two loaves…cranberries, currants, pecans, walnuts, and chocolate chips. I also use a full tablespoon of cinnamon and nutmeg and add ½ teaspoon of cloves. Try and make it organic by using all organic ingredients! Let us know how what you think!

Half Moon Bay Pumpkin Bread - Half Moon Bay, CA. Bake-off Winner
Makes 3 loaves

3 c Sugar, granulated
3 1/2 c Flour, all-purpose
1/2 t Salt
2 t Baking soda
1 t Cinnamon
1 t Nutmeg
4 lg. Eggs
1 c Vegetable oil
2 c Pumpkin (cooked)
2/3 c Water
1 1/2 c Walnuts, chopped

Preheat the oven to 350 degrees F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon.

Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. If you use 1-pound coffee cans, it takes three of them. For tiny loaves, use soup cans or mini loaf pans.

Roasted Cauliflower

2008-10-09T08:35:00.000-07:00

Now that Fall is here, I am happy to turn my oven on since it's getting colder! Roasted Cauliflower is one of my favorite things to make during the Fall and Winter season. It's easy and delicious! My dad shared this recipe with me a couple years ago and I made it for the family I nannied for weekly-and they loved it too! Here's how you make it:

1. Take a head of cauliflower, wash and remove the stem.
2. Slice the cauliflower long-wise in ¼ inch slices
3. Arrange on a lightly greased cookie sheet, drizzle with a little bit of olive oil and season with salt and pepper.
4. Bake in a 350 oven for 20-30 minutes till the edges are golden brown.

Pangea Organics-Ecocentric Bodycare

2008-10-08T10:31:00.000-07:00

What makes this product even more unique than the organic product itself IS the package design. The boxes that all of pangea products boxed in are made from recycled paper and laced with organic seeds that go in the ground and grow, so there is no waste! Packages come in either sweet basil or amaranth varieties. There are easy directions to follow-soak the empty package in water for a few minutes before planting in the soil-pot or ground.

Pumpkin Fest for Bay Area Locals

2008-10-07T09:40:00.000-07:00

Pumpkins a plenty! Its time again for Half Moon Bay’s 38th Annual Art and Pumpkin Festival. Half Moon Bay is also known as the World Pumpkin Capital! The Festival kicks off with the Great Pumpkin Parade and special guests, the San Francisco Giants! The streets of Main are filled with activities for the kids, adults, and families. Take a tour in the Haunted House, taste the different local micro brew and wines, stroll through the streets to admire the artwork, and enjoy some home-made pumpkin pies! In efforts to support the ‘green’ lifestyle, there will be more awareness of recycling during the festival that will take place on the weekend of October 18-19, 2008. For more information on the green take of the festival, log onto www.miramarevents.com/pumpkinfest/goinggreen.html.

My Favorite Pumpkin Pie Recipe

2008-10-05T14:45:00.000-07:00

When I visit the grocery stores these days, I have noticed they have pumpkins! I get really excited cause really, this is the only time my family and I make my favorite pumpkin pie...and I thought this would be the perfect opportunity to share it all with you! I hope you all will enjoy this as much as I do!

For the Crust, You will Need:

1/4 Cup Melted Butter
1 1/4 Cups Crushed Gingersnap Cookies

Mix those together and press into a 9-inch pie pan and bake for 10 minutes at 325º.

For the Filling, You will Need:
Blend 1 Tablespoon Gelatin with 1/4 Cup Cold Water and set aside.

Mix Together in a Saucepan:
3/4 Cup Brown Sugar
1/2 teaspoon Salt
2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Allspice
1 1/3 Cups Mashed Cooked Pumpkin
3 Large Egg Yolks
1/2 Cup Milk

Meringue:
3 Large Egg Whites
1/4 teaspoon Cream of Tartar
6 Tablespoons Sugar

Cook over low heat stirring until the mixture boils. Boil 1 minute. remove from heat. Stir in the gelatin. Cool. When partially set, beat until smooth. Carefully fold in the meringue. Pile into the ginger cookie crust. Chill until set, about 2 hours. Garnish with fresh whipped cream.

Buying Organic in Bulk

2008-10-02T14:32:00.000-07:00

Organic is getting easier to find and purchase, and in BULK! Costco offers a large variety of organic products ranging from your typical organic soy milks and milks to coffees, frozen meats, fruits, and veggies…even shampoo and conditioners! For a complete list of organic items, please feel free to contact your local Costco for a detail item list.

A Bag of Green

2008-10-01T14:30:00.001-07:00

A great way to inspire those to loose the plastic is to give them a canvas bag for all those groceries or simply to run errands around town with! Paper-Source.com has a great bag to offer that is made from biodegradable cotton canvas and printed with environmentally safe inks as well. To purchase or want more information, simply log onto www.paper-source.com!

Fall Is Here…New Start?

2008-09-29T08:33:00.000-07:00

Now that we are close to October, the leaves are really starting to change along with the weather. I have always considered this time of the year to be my new year. Maybe it’s because it reminds me of the new school year from times past. Actually, it seems that everything new began at this time of year in the past. If you think about it, in January, what really changes but the year? Autumn is my new beginning…how about you?

Not Too Cold for Fall Crops!

2008-09-26T08:34:00.000-07:00

Plant Now, Bloom Later!

2008-09-26T08:32:00.001-07:00

Fall is the season to get out there and plant those bulbs… come spring you will have an amazing, colorful garden! There is a variety of bulbs that are available from your local gardening/hardware store, the nursery, and even your local grocery store!

According to environmental-lifestyle expert Danny Seo, bulbs can make great gifts whether for housewarming or other occasions. Grab a bag of bulbs (or pick up a variety and mix) and a small terra-cotta pot with saucer—fill the pot and place the saucer on top, and tie with some raffia! This is a gift that keeps giving!

Spreading the Green Knowledge

2008-09-19T10:17:00.000-07:00

Trying to educate your friends and family on why it’s important to start leading a green life? Plan a party! Start off by sending an Evite(on-line invitation) rather than paper invitations. This is also a great way to see who will be there, who can carpool, while providing a handy place to load photos to share with everyone. Instead of going out and purchasing those paper plates that go right into the garbage, use what’s in your cupboards! Shop locally, too. Go to the local farmers’ market or the fruit and veggie stand instead of picking up your menu ingredients in a supermarket. Make sure to pick up organic drinks too—organic wines, in general, have fewer pesticides than regular. Pick up a few small starter plants and give them away as fun party favors! Always make sure to recycle what you can and try to clean up using green or earth-friendly products. The best green cleaning solution is a simple mixture of vinegar, water, baking soda, and lemon.

Unique Veggies for Lucky Northern Californians

2008-09-18T10:03:00.000-07:00

Interested in a unique variety of veggies delivered to your door? Thanks to Mariquita Farms (and Daily Candy for bringing this to our attention!), you can have a mystery box of vegetables delivered to your door for $25! The farm is located in Watsonville, California, and they drive up to San Francisco, California, twice a month for cash-only deliveries. Mariquita Farms are known for their unique vegetables ranging from nettles, shelling beans, and carrots to kale, Padrón peppers, and erbette chard. The farm sells to restaurants from Watsonville up the Peninsula as far as San Francisco. $25 bucks…What a steal!

For more information, including recipes or newsletters or how to buy, please log onto http://www.mariquita.com/.

Other Uses for Baking Soda-Other than Baking!

2008-09-17T09:47:00.000-07:00

Earlier on this month, I stumbled upon 61 reason/uses for baking soda. To my surprise, I had never heard of some of these uses and decided to give them a try.

The first tip I tried was adding a half a cup of baking soda to my dishwasher before running it. WOW, what a difference! Maybe it’s just my dishwasher, but when I run my dishes normally I used a solid dishwashing additive to prevent spots, which never seemed to work for me anyway. The baking soda took care of that! It also helps with any odor buildup, if there is any.

The second tip I used was to add a half a cup to each laundry load in addition to soap and fabric softener. My whites seemed whiter and colors really were brighter! I would highly recommend it…it is inexpensive and the results are great!

Some tips that I was not aware of were to add about a half a cup or more to your bath water to soften your skin. By adding a few tablespoons to your baby’s bathwater also helps with diaper/skin rashes.

A big thanks to www.bellybytes.com for these tips we tried here at organic.org.

Coffee Cup or Coffee Cup?

2008-08-13T14:46:00.000-07:00

Working in the heart of downtown Boise, Idaho, has been great. Every morning, I walk 5 blocks to my office and almost always stop at the local coffee shop on the corner, Thomas Hammer. I had noticed a few weeks ago on my cup that it had the word “ecotainer™” running up the side. As no one was in line behind me (surprising, yes, I know!), I asked about it. I was informed by the barista that those cups, which they use to serve their Fair Trade and organic coffee on a daily basis, are biodegradable. The ecotainer cups are made from a corn-based product that requires less energy to produce and is certified by the Biodegradable Products Institute. For more information, log onto www.internationalpaper.com/Packaging/Packaging_Products/Foodservice/ecotainer/

Lemonade for Sale!

2008-08-06T13:44:00.000-07:00

I don't think I can remember a summer where I didn't see a lemonade stand. Now that it is August and the summer days are coming to and end, I encourage you to get out there and make a large pitcher of organic lemonade to share with your friends, family, and neighbors.

Lemonade is one of those drinks that is so easy to make and tastes much better when it's fresh! Simply take 8 cups of water and 2 cups organic sugar and boil until the sugar dissolves. Cool. While the liquid is cooling, squeeze enough organic lemons to produce 1 cup. Mix the sugar water liquid and the lemon juice, pour in either a glass or pitcher over ice....Cool off and drink up!

**If you are looking to add a twist to your fresh lemonade, simply add 1/3 cup iced tea to 1 cup of lemonade for an Arnold Palmer.**

*thanks to Joy of Cooking for the lemonade recipe.

How Sweet!

2008-07-29T07:47:00.000-07:00

Do you ever get fruit home, excited to cut into that cantaloupe and are bummed cause it doesn't taste all that great? Here are some pointers that can help you avoid those 'bad' melons in the future!

1. Make sure to look for an even round shape.
2. For more ripe melons, look for an even
golden color all around.
3. More green melons are not ripe-you can
leave them at room temperature and they
should ripen within a few days.
4. Smell your fruit. Make sure it smells fresh
and sweet.

Resource: FabulousFruits.com

Pesto!

2008-07-21T12:58:00.000-07:00

I was at a backyard summer soiree this last weekend and was talking with a friend about
how much basil he had in his backyard.

I said,
"You should totally make pesto!"

He replied with,
"Pesto is made out of basil?"

So this is for all of those how may have known, (or in my friends case), not known, that basil is the key ingredient in pesto. It's super easy to make and freezes beautifully! Thanks to Gourmet Magazine, here is a recipe that is easy to follow for those interested in putting all that basil to good use!

Pesto

You Will Need:
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

Here's How You Make it
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

There are so many different things you can pair with pesto-Let us know what's best!

Adding Flavor to your Greens

2008-07-15T09:03:00.000-07:00

Tired of the same old greens?

Here some ingredients that can spruce up your salads!

Crumbled Cheeses
Feta
Blue
Gorgonzola
Fresh Mozzarella
Goat cheese

Fresh Herbs
Lavender
Dill
Basil
Chives
Lemon Balm
Rosemary
Parsley

Veggies
Artichoke Hearts
Avocados
Roasted Peppers
Sun Dried Tomatoes
Hearts of Palm

Fruits
Mandarin Oranges
Strawberries
Mangoes
Blueberries
Pears

Meats
Smoked Salmon
Bay Shrimp
Ground Beef
Grilled Chicken
Grilled Kabobs

Toasted Nuts
Pine Nuts
Pecans
Walnuts
Soy Nuts
Slivered Almonds

Beans
Kidney
Chickpeas
Black Beans
Azuki

You can also mix up your greens-don't be afraid to mix arugula with spinach or a spring
mix with some watercress. One of my favorite salads is what I call my "blu" salad-bib
lettuce blueberries, sugared pecans and finished with a little balsamic vinaigrette.
The choice is yours...get creative!

San Rafael Farmers' Market

2008-07-14T08:11:00.001-07:00

This weekend I headed to San Francisco to catch up with friends and made some time to visit my absolute favorite Farmers' Market. Just about every Sunday that I lived there for 4 years I would venture north of the city, across the Golden Gate to the San Rafael Farmers' Market. As a native New Englander, I felt like years without seasons could so easily slide right into eachother; my stay there felt like one really long and amazing year! The produce at the market became a way to mark time, watching the many tables of fruits and vegetables roll from one hue to the next and then back again.

I think the last time I was there was about 3 years ago and I figured it would have changed--and it has. But not in a bad way. All of my favorite vendors were still there, plus a bunch of new ones. I got my favorite mint iced tea, samosa with mango chutney and cilantro and sat in the sun pretty unaware of the time that had passed. It was delicious.

Know Thy Blueberry

2008-07-11T14:42:00.000-07:00

July is National Blueberry Month, so here you are folks, a tasty recipe that celebrates thy blueberry! Enjoy. For more information on the blueberry, http://en.wikipedia.org/wiki/Blueberry

Blueberry Muffins

1/4 cup organic butter
2 organic eggs
1/2 teaspoon salt
1 cup organic sugar
2 cups organic flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup organic milk
2 cups organic blueberries (fresh or frozen)

Preheat oven to 350 degrees F. Grease and floor muffin pan
Beat together butter, eggs, salt, and sugar. Mix flour with
baking powder and sift into first mixture, alternating with milk.
Blend in vanilla. Add blueberries. Pour into muffin pan and
bake for 25 minutes.

Brand of the Free

2008-05-05T12:32:00.000-07:00

The Brand of the Free line of apparel provides authentic American grown
and manufactured graphic clothing for men and women. They embody thought
provoking graphics to promote conversation about American pride and our
environment. The shirts also feature low impact dyes with graphics printed
using water based, low impact ink to help preserve the planet. All
shirts are manufactured in America with the highest standards in a sweat
shop free, fair wage environment.

Brand of the Free

100 Ways Organic & Natural Leads to a Healthier You

2008-05-05T12:29:00.000-07:00

100 Ways Organic & Natural Leads to a Healthier You

Happy Earth Day

2008-04-07T12:53:00.000-07:00

Help celebrate Earth Day by following these every day tips listed on Organic.org.

Everyday Earth Day I
Everyday Earth Day II

Join millions on Earth Day for a Call to Climate

2008-03-26T09:04:00.000-07:00

Earth Day 2008 will be the biggest yet! From the national Mall in Washington DC to thousands of events from Togo to Buenos Aires, plus 1,000 college campuses and religious partnerships, join millions of people around the world who will participate in our Call for Climate. Demand that your government take bold, swift and fair action to tackle climate change. In the US, be part of one million people who will call Congress at 202 224-3121 on Earth Day, April 22, 2008. Ask for your Representative or Senator and ask them to take tough and fair action on climate change. We are demanding a moratorium on coal burning, renewable energy, building efficiency, and protection for the poor and middle class in the new energy economy.

Two Angry Moms

2008-03-24T08:51:00.000-07:00

With its film festival debut scheduled for March 30th in Kent, Connecticut, as part of the Kent Film Festival, Two Angry Moms will take the discussion of school food to a broader audience.

There are nearly seventy-three million school-aged children in America. The Centers for Disease Control predicts that these children will be the first generation in history to live shorter lives than those of their parents. Addressing an issue of great concern to parents across the country. Two Angry Moms questions what our children are eating in school and explores the roles the federal government, corporate interest, school administration and parents play in the feeding of our country’s school kids. The film shows how important real food is for the health of each child and the long-term health of the country.

Following the leaders in the fledgling better school food movement, Two Angry Moms outlines a creative five-step strategy for positive change.

For more about Two Angry Moms visit www.angrymoms.org.

Better Living with Laura Klein

2008-03-21T10:25:00.000-07:00

Expo West: Overheard

2008-03-14T19:49:00.000-07:00

Greetings from Expo West!

Overheard on the shuttle over to the convention center this morning:

Person 1: "Did you hear 'eco-sexual' has replaced 'metro-sexual'?"

Person 2: [eyebrow raise]

Person 1: "Yeah. Like it's the new sexy to be green and eat organic."

Person 2: [eye roll]

***

I couldn't agree more, Person 2.

Weekend Finds

2008-02-18T17:19:00.000-08:00

Organic Mainstream
I am getting married this coming fall and in my searches online (looking for something, finding something else totally unrelated) I was happy to see that Nordstrom's has their own organic shopping nook complete with sections for Women, Juniors, Men, Kids, Beauty, and Home. While a lot of the products look like they are cotton/organic cotton blends, it is great nonetheless to see a dedicated area with some environmentally-friendly alternatives make their way to the mall! Check out this intro to organic fibers by Christine Chamberlin of The Clean Bedroom and her blog by the same name to learn more.

Fabric swatches image from Plover Organic

Beautiful Prints
Lovely 100% organic bedding from Plover Organic can be found at Vivaterra. What a breath of fresh air - it is hard to come across more than the basics in organic bedding.

BONUS If you are looking for spring fabric, a few of these beauties are available by the yard.

The Vegetable Orchestra

2008-02-11T14:59:00.000-08:00

New

2008-02-05T12:38:00.001-08:00

Welcome to Organic.org's new blog, look forward to more postings soon!