Posts Tagged ‘grassfed beef’

And now for some self-promotion

April 21, 2010

Do you ever want to try and change the world but just don’t have the energy? A march can be too taxing. Writing your congressman – who has the time? Isn’t it enough that I wash my foil before I recycle it?

No. But that doesn’t mean you have to actually leave the house to make a difference.

Take a stand without getting out of your Snuggie by going to Yep, we’ve got merch. Sexy t-shirts and adorable onesies. They’re your chance to tell the world that you believe in grassfed beef, organic food, eating locally and super cute babies. Who could be against super cute babies? That would be like Oprah being against ratings. Or Kate Gosselin being against publicity. It just doesn’t make sense.

All MMMunch Merch is 100% organic for that smooth, smug feel and scientists have proven they make you look ten years younger. Except the onesies. They’re just super cute.

Come on, do your part. And tell your friends.


Food Matters

April 9, 2010

Turns out, you don’t have to be sick. That’s the big news of my new favorite film, Food Matters. Filmmakers James Colquhoun and Laurentine ten Bosch take a long hard look at the medicines that are marketed to us everyday in the form of magic bullets.

Go ahead and eat that fried chicken from Popeye’s. Just pop a Lipitor. High blood pressure? Take a diuretic. Indigestion? How about some Pepcid? Trouble in the bedroom? Hello, Viagra.

Actually, there’s a better way. Food Matters explores alternative ways of treating and preventing chronic illness through Nutrition and Natural Therapies.

Yep, food can fix you. And we’re talking about the big problems here – Cancer, Heart Disease, Depression and more.

Check out for more info. You can learn more, order the DVD or even stream it right to your computer.

You want that polyfluoroalkyl super-sized?

April 8, 2010

Look, I know you’re not perfect. The food stylists employed by McDonalds, Burger King and Taco Bell earn every last dime they’re paid. The food looks delicious. I get it.

But I’ve got one more reason to stay away from it. You already know it’s made with yucky stuff that does yucky things to your body and makes you look and feel yucky.

It gets worse.

It turns out even the wrappers are bad for you. You see, they contain polyfluoroalkyl chemicals. No, that’s not the top secret ingredient in the Whopper you were dreaming of. It’s what seeps into your food from the wrappers. Nice,huh? PFCs, as they’re called, build up in your body, affect your liver and raises your cholesterol. Oh, and they cause low birth weights among babies born to mom’s exposed to them. On the up side though, you usually get fries with them.

My point is this: pack your own lunch!!! There are plenty of healthy container options out there. Start at for green and adorable food storage.

And for goodness sake, stay away from the drive-thru.

It’s Meatless Monday! And I went to a (*gasp*) BBQ!

April 5, 2010

It was a gorgeous weekend in NYC and we were invited to our first barbeque of the season. As a vegetarian married to a part-time vegan, you might imagine this poses a bit of a dilemma for me. After all the chances of me enjoying a slab of ribs are about as good as my husband turning down another beer while the game’s still on. Not going to happen.

But it’s also a dilemma for my hosts who, being good friends, are always asking “So what does a high-maintenance know-it-all like yourself eat?”

The truth is I bring my own, I bring plenty for everyone, and the guys with those goofy BBQ tongs and the sauce dripping from their chins can make fun of me all they want, but (as usual) my vegetarian entrée was a crowd pleaser.  While the burgers and dogs were still on the grill my Middle Eastern Chickpea Burgers were gone, gone, gone. Nuff said.  Try it for yourself:

Middle Eastern Chickpea Burgers

Serves: 17

(you can freeze the uncooked extras for up to 6 months and the cooked for 3 months)

1 15 ounce can chickpeas, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

½ teaspoon sea salt

½ teaspoon turmeric

½ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 ½ cups cooked brown basmati rice

3 tablespoons finely diced red bell pepper

¼ cup loosely packed minced fresh flat-leaf parsley

  1. Preheat the oven to 375 and line a baking sheet with parchment paper.
  2. Combine the chickpeas, salt, spices, oil and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.  Transfer the sides occasionally.  Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley.
  3. Moisten your hands to keep the mixture from sticking, then shape the mixture into ¼ inch thick patties about 2 ½ inches in diameter.
  4. Place the chickpea burgers on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside.  They will firm up as they start to cool; serve burgers while still warm.

Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.

What’s a vegan Jew to do?

April 2, 2010

If you’re a vegan and also happen to like to eat food that tastes good, Passover can be tough. Honestly, there’s just no way to make gefilte fish-tasting tofu appetizing and how much matzoh can one person eat?

Here is a vegan recipe for Cauliflower-Leek Kugel with Almond-Herb Crust that’s perfect for Passover.  This is from one of my favorite Jewish vegans, Isa Chandra Moskovitz, author of Vegan With A Vengeance and co-host of The Post Punk Kitchen. Any other Jewish vegans out there? Check out and You’re welcome.

Cauliflower-Leek Kugel with Almond-Herb Crust

4 cups cauliflower florets (about 2 medium-size heads cauliflower)

3 whole matzohs

1 (12-ounce) package silken tofu

4 tablespoons olive oil

4 cups coarsely chopped leeks (white and green parts from about 2 leeks)

1 small onion, cut into ½ inch dice (about 1 cup)

½ cup chopped fresh parsley

½ cup chopped fresh dill

1 ½ teaspoons salt

½ teaspoon ground black pepper

½ cup almonds, toasted and chopped

Preheat oven to 350.  Boil a large pot of water.  Add the cauliflower and cook for 10 minutes, covered.  Meanwhile, prepare the matzoh mixture.

Crumble the two sheets of matzoh into a food processor or blender.  Grind the matzoh into crumbs; remove from food processor and set aside.  Crumble the tofu into the food processor or blender and puree until smooth.  You may have to add a couple of tablespoons of water.  Let the tofu drain and transfer to a large bowl.  Mash coarsely with a potato masher.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add the leeks and onions; sauté until the leeks are tender and the onions are translucent, about 5 minutes.  Add to the cauliflower.  Mix in the matzoh crumbs.  Add the pureed tofu, 1 tablespoon of the parsley, 1 tablespoon of the dill, salt , and pepper and mix well.

Brush or spray a 9×13 inch casserole dish with oil.  Spread the cauliflower mixture evenly in the dish.  Mix together the almonds and remaining herbs.  Crumble the remaining matzoh into large crumbs with your fingers and add the remaining 2 tablespoons of olive oil to them; mix.  Sprinkle this mixture evenly over the kugel.  Bake for 35 minutes, until browned on top.  Remove from oven and let stand for 10 minutes.

Yeah, um, that fish might not be the fish you thought it was.

April 1, 2010

This article ( in the Washington Post about food fraud makes this mother shudder, this citizen outraged and this Jewish New Yorker pissed.  Does anyone have a conscience anymore?

Food fraud is rampant.  For example last year a man was convicted of selling millions of pounds of frozen catfish fillets from Vietnam as grouper, red snapper and flounder.  If this wasn’t disturbing enough the fish was bought by national chain retailers, wholesalers and food service companies.  Other cases of food fraud have been documented in oil, spices, vinegar, wine, fruit juice and maple syrup in addition to plenty of examples from the seafood industry.

So what are we going to do, DNA test every meal? Well, you could. Last year, some clever NYC students did and found out all sorts of horrible misrepresentations in everything from cheese to caviar. But realistically speaking, that’s not happening in my house.

I bring all this up because it reinforces my belief in buying locally. If you’re getting as much of your food as possible from local farmers at local farmers markets, you’re lowering the chances of falling victim to food fraud. In other words, the food you’re paying for will be the food you get. Your tomatoes will be tomatoes. Your honey will be honey. Your dragon fruit will be, wait, what is dragon fruit anyway? (Actually, it’s the wierd spotty thing in the pic above)

My point is that you should be making every effort to eat local food. Because if you’re not, who knows what you’re eating.

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 ( 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

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.

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.)

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…

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…

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


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.