Archive for March, 2010

But wait, there’s more…

March 30, 2010

If last night was any indication, then we should be attending every event associated with the launch of the movie Fresh.

My husband Joe and I went to raw vegan restaurant Pure (http://bit.ly/arDdbN) and tried the Farm to Table dinner tasting menu (created specifically to benefit Fresh). It was amazing. A salad of shaved fennel, an italian almond tart stuffed with fennel and cherry tomatoes, celeriac risotto with black truffle and lemon cheesecake with dried cherries and lemon thyme.  In short, delish. My hat goes off to the chef at Pure. And Karen. And Becky. And everyone else at Pure.

So, why do I bring this up? Well, I am always telling my clients that the healthiest most sustainable way to eat is to go with the F.L.O.W.  Eat fresh, local organic and whole foods. It really takes the guesswork out of everything. Of course, sometimes trying to go with the flow can be as challenging for some of my budding chefs as matching a belt and shoes can be for my husband.

Pure is a great example of what can happen when you commit to eating as healthy as possible, and Fresh is a great example of why you should be vigilant about what you eat. So they’re a natural pair.

Up next, Fresh has two exciting kick-off events on April 1st. The first is Ana Lappe’s Diet for a Hot Planet book launch from 6:30-7:30 at The New School’s Wollman Auditorium, 65 West 11th street, 5th floor, NYC.  The event is free but reservations are required. Get yours by emailing dhplaunch@gmail.com.

Then it’s off to Brooklyn for a wine and cheese reception in front of a sixty foot ant sculpture at hot new gallery, The Invisible Dog. Ana Sofia Joanes (the director of Fresh) will be there at 6:30. The wines will be carbon neutral and, while there will be wine glasses available for $2, feel free to bring your own. Tickets are $25 and everyone who attends will receive a voucher to see Fresh at the Quad Cinema April 9-15.

Hit them both if you can, or pick one and know that you’re doing your part to make the world a better place. And tell your friends. Shouldn’t they be doing their part as well?

See you there.

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Tonight, I walk the walk.

March 29, 2010

Join me tonight at Pure Food and Wine – the best raw vegan restaurant in NYC – for the first of many Farm to Table Dinners this week. The event, in collaboration with the movie Fresh, is to celebrate the farmers and chefs that make fresh food a reality in your city. If you have never eaten at Pure, you should. It’s an unforgettable experience.

And if that weren’t enough incentive, I’m bringing my husband, Joe (not really a vegan, more of a vague-an).  Look for the handsome gentleman seated next to me NOT wearing his dress-up-go-to-dinner Hawaiian shirt. He doesn’t get out much.

This Farm to Table dinner is one of many events brought to you by Fresh. For the next two weeks there are how-to workshops, lectures, farm to table dinners and tastings all around the city thanks to Fresh. And yes, most of the Fresh week events also include a redeemable voucher for a Fresh movie ticket.

Here’s the schedule for the Fresh events culminating in screenings of the movie.  (You can also purchase tickets here too.)

http://action.freshthemovie.com/p/d/freshthemovie/event/display-theater-event.sjs?event_KEY=19502

In case you hadn’t guessed by now, I’ve seen Fresh and I’m a huge fan. It’s an important movie and you’ll love it.

Fresh premieres April 9 at the Quad cinemas 34 on West 13th Street in NYC. Go see it.

Lights! Camera! Forks! Action!

March 26, 2010

You know how when you’re watching a movie and there’s food on the screen and it looks so delicious that you definitely want to eat it but you can’t because you’re sitting in a theater and all you have to put in your mouth is greasy popcorn and the second half of the box of Whoppers that you really shouldn’t have bought?

Well, that’s all over. Temporarily, at least.

The fourth annual NYC Food Film Festival is a multi-sensory food and film experience where filmgoers are treated to the food they see onscreen. If the film features Italian food, you’re munching macaroni. BBQ chicken onscreen? BBQ chicken in your belly. It’s a schmorgesborg of films with food and matching menus. The bottom line is whether you’re a foodie filmmaker or a starving cinephile, everybody wins.

The NYC Food Film Festival runs from June 23-27. Mark your calendars for the only festival where the silver screen meets the silverware.

Check it out here…http://bit.ly/bgzpqm

p.s. If you happen to be a foodie filmmaker, you’re in luck. They’ve extended their deadline for entering a film. So put down your frying pan and pick up your camera.

Clean Food, Clean Plate

March 24, 2010

I love to cook. But, I’m not a natural.  I wish I could be one of those savant culinary alchemists intuitively mixing spices, textures and tastes to concoct unusual delicious delicacies. But, I’m not. Let’s just say any time I spend cooking is a work in progress.

So, until I become a fabulous chef, I rely on recipes. One of my new favorite cookbooks is Clean Food by Terry Walters. Chock full of amazing seasonal recipes, she makes it easy to eat fresh, local organic and whole foods without having to spend your whole day in the kitchen.

Of special note, her Green Goddess Dip makes anything taste better. It’s especially good for kids of all ages who say they don’t like vegetables. Serve it with crudité and then see what they say. It’ll probably be something like “Why don’t we have veggies more often?”

You can buy the book here…

http://bit.ly/artY9C

Green Goddess Dip

12 ounces extra firm silken tofu

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard

juice of 1 lemon

1 tablespoon brown rice vinegar

2 teaspoons mellow white miso

2 teaspoons brown rice syrup

3 tablespoons extra virgin olive oil

water

Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Add water 1 tablespoon at a time to achieve desired consistency. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

Variations: This dip can be thinned with water and used as a salad dressing, or made with 1 ½ cups great northern or navy beans instead of tofu.

It’s Meatless Monday! Fois gras? Faux-get about it.

March 22, 2010

Ducks and geese can thank their lucky stars for the regal vegan’s newest delicacy: Faux Gras.

Faux Gras is kind of like fois gras, but without all the meat. Or any of the meat. But it still tastes like fois gras. So it’s faux. Because that means…Well anyway, Faux Gras is made with walnuts, onions and lentils, packed with omega 3’s, a great source of dietary fiber and low in cholesterol. Plus it’s 100% vegan, gluten free and has maybe the most awesome pun name in vegan history.

Spread it on crackers and sandwiches, use it as a dip or just impress your friends with your unparalleled punnery. To find more visit http://bit.ly/aI38DP

What’s so organic about a post about “What’s so organic about organic?”?

March 19, 2010

Well it’s an organic nutritional counselor talking about organic farmers talking about organic farming.

Sorry to get all meta on you, but I want to tell you about another fantastic movie that’s going to make the world a better place – What’s So Organic About Organic? What’s all the hubbub? Well, this is a film that stars organic farmers, farming advocates and environmental scientists dishing on the real state of organic farming in America and how it can be used as a soil and air protection system, a healthy solution to toxic pollution and (gasp!) a way to fight global warming. Guess what?

It’s fascinating.

That’s what’s so organic about organic.

Check it out here…

http://bit.ly/cVK5o9

Help speed up the slow food movement

March 17, 2010

Slow Food USA (a grassroots movement dedicated to promoting, protecting and promulgating real, whole, sustainable and local, food for everyone) has a campaign called Time for Lunch in which concerned parents tell Congress that it is time to provide our kids with REAL WHOLE FOODS at lunch.

You should join.

The Childhood Nutrition Act is a federal law that comes up for reauthorization in Congress every five years.  It governs the school meal programs which feed more than 31 million children every school day.

Right now school lunch programs only have $2.68 per meal and about $1 of which goes towards buying ingredients. As a result schools have to rely on cheap processed foods which do not give our kids the nourishment they need to do well in school and to be healthy.

Congress is expected to address school lunch around Easter time, so there is still time to show Congress that kids and parents are hungry for change. See what I did there? We’re talking about food and I used the word hunger to mean… (ahem).

The good folks at Slow Foods USA have provided a comprehensive set of tools for parents like you and I to get involved very easily – a forward ready email, a downloadable handout, ideas for local outreach, talking points and a solar powered time machine. No, wait. Everything but the time machine.

Sign up here…

http://bit.ly/cwQ5jr

So exciting you’ll fall right asleep

March 16, 2010

Sleep is important. But sometimes the sandman skips your bed and you just can’t fall asleep. It might not be your fault, but missing your z’s means trouble the next morning. You’re more likely to make mistakes, argue with a loved one or generally be a pain in the tuchus. And the rest of the day will seem longer than one of my husband’s beer league softball stories.

So let’s plan ahead. If you or your little ones are having trouble sleeping, remember this. What you eat affects how you sleep. So try a little nosh before bed. Many experts believe that if you pair tryptophan-containing foods with carbohydrates, it calms the brain and helps you sleep better. For a bonus snooze-booster, a little extra calcium goes a long way.

Think:

Glass of warm milk and half a turkey or peanut butter sandwich

Whole-grain, low-sugar cereal or granola with milk or yogurt

A banana and a cup of hot chamomile tea

Hmm, If only there were something that combined all those elements into one delicious bedtime-appropriate, drinkable deliciousness.

Oh wait, there is.

I would like to now present to the world my Sleeping Beauty smoothie that is sure to be a major yawnfest. But, in a good way.

Sleeping Beauty Smoothie

2/3 cup of Milk

1 tbsp Peanut butter

1/3 cup Oatmeal

½ banana

Blend it up.

Drink it down.

Goodnight!

It’s Meatless Monday! (And I have news)

March 15, 2010

Okay, let’s start with the big stuff. My world famous mushroom tofu scramble is being featured on meatlessmonday.com today. Right now. Pretty cool, huh?

But don’t go over there yet! I have an actual blog post for you. Ready? Here goes…

Move over Kale Chips, there’s a new sheriff in town. And by sheriff, I mean a healthy snack for kids that involves seaweed.

Introducing Toasted Sesame Nori Strips.  Not only do they satisfy the crunchy, salty cravings that we all get, but at the same time they are nutritious and delicious and kids of all ages love them. Nori is high in dietary fiber, magnesium, potassium, riboflavin, vitamin A and vitamin C.

Bet you can’t eat just one.

Toasted Sesame Nori Strips

3 sheets of toasted nori

½ cup canola oil

Cayenne

½ cup brown rice syrup

1 ½ cups sesame seeds

spice of choice( nutmeg, cinnamon, pumpkin pie spice)

Sea salt

Preheat oven to 350.

Stack nori sheets, cut into 2-inch strips, stack again and cut in half.  Cover cookie sheet with parchment paper, and lay individual strips of nori side by side on paper.  In small bowl, whisk together oil, syrup, and a pinch of cayenne.

Using a pastry brush, generously coat the top of each piece of nori with syrup mixture.  Oil and syrup tend to separate, so continue to mix as you work.  When all nori pieces are coated sprinkle with sesame seeds, spice of choice and salt.  Toast in oven 5-7 minutes-keep a close eye as they burn easily.  When seeds are light brown, remove from oven and set aside to cool until nori is firm enough to handle.  Flip nori pieces, brush with syrup mixture, sprinkle with sesame seeds, seasoning and salt.  Return to the oven for another 5-7 minutes.  Remove from oven and cool completely.  Repeat until all the ingredients are used up.

Store in airtight container.

(taken from Terry Walters’ Clean Food)

March 11, 2010

Check out this amazing investigative report on the horrors of the food industry. Okay, it’s actually a video from the Onion, but after seeing films like Food, Inc (http://bit.ly/cL4IGq) and King Corn (http://bit.ly/d6jr6F), I can tell you they’re not too far from the truth.