By Gina Munsey •
November 21, 2009
Life flies past us so quickly, and sometimes I’m certain the sound of the wind is actually the sound of life flying by. That’s the way it’s felt lately; a whirling blur, a constant hum, non-stop motion. Since my last post in August, I’ve gone on a 14-state road trip, moved from the East Coast back to my beautiful California, and re-entered the corporate world after a year-long hiatus. My husband quit his job to launch a graphic design business, we found a goat living on our new property, summer faded away into the brilliance of autumn, and I discovered almond flour.
Yes, that’s it. I discovered almond flour. Extraordinary, delicious, versatile almond flour.
It’s not cheap — I paid about $35 for 5 pounds from my local co-op — but I’ve never enjoyed gluten-free baked goods more. A single cup of almond flour provides the following nutrients:
140% of the RDA for vitamin E
80% of the RDA for magnesium
60% of the RDA for phosphorus
48% of the RDA for protein
32% of the RDA of calcium
16% of the RDA for folic acid
There’s more. Almond flour also makes the best banana-nut bread/muffins ever.
By Gina Munsey •
August 5, 2009
There’s so much more to the wonderful world of noodles than old-world durum semolina pasta. And no, I’m not talking about substituting stringy spaghetti squash or strips of summer squash for pastalicious goodness. Did you know there are gluten-free noodles made from rice, soy protein, quinoa, and even sweet potato starch?
By Gina Munsey •
July 31, 2009
It’s nearing May in the heart of Japan’s Nishio area, and beneath the cover of carefully arranged netting, row after row of brilliant jade tencha tea plants are gradually hidden from the sun. As the sunlight fades and the plants retreat into the shade, growth of the plants’ leaves slows, allowing the chlorophyll and antioxidant content to increase.
And under this shaded refuge, Japan’s number one organic matcha is tenderly nurtured. Only the newest small leaves are harvested. After undergoing a gentle steaming process, the tiny leaves are kiln-dried and stone-ground into the AOI (Ah-oh-ee) Tea Company’s prized green matcha powder.
Matcha, which can be enjoyed a variety of different ways, offers a wealth of fantastic health benefits, including antibacterial and antiviral properties.
By Gina Munsey •
July 30, 2009
When Eric Wilson launched Artevist last autumn, he knew the t-shirt market was saturated. “But on closer inspection”, he explains, “you soon realize that the vast majority are in the business of churning out the cheapest, often sweatshop, products possible.”
But Artevist is a community of artists, not just another graphic tee company. There are no mass-produced designs, sweatshop garments, pesticide-laden cottons, or plastic inks here. Artevist shirts are made in America from sustainably grown organic bamboo and cotton fabrics, and are printed without using pthalates or PVCs. Each unique limited-edition design is created by an eco-conscious artist, not a corporation.
How does the Artevist model work?
By Gina Munsey •
July 27, 2009
Do you ever have an insatiable craving for a delicious, summery burger — but don’t want the autolyzed yeast extract and soy protein isolates contained in many commercial veggie patties? There’s no need to go without! You can make your own grain-free version using just a handful of healthy ingredients. Organic french lentils and fresh portobello mushrooms combine to make a nutritious, mouthwatering vegan burger.
By Gina Munsey •
July 22, 2009
Many people have never heard of teff, but this unique gluten-free grain dates back to the age of the pyramids. Most often ground into flour to make injera, a fermented flat bread, teff has served as a primary food source in Ethiopia and Eritrea since approximately 3000 B.C. Despite its enduring history as an African staple, teff’s presence in America is less than forty years old. In the 1970s, an entrepreneurial farmer observed a parallel between the weather of Idaho’s Snake Valley and Africa’s Great Rift Valley, and began successfully cultivating teff in the United States.
Individual grains of teff are extremely small, just 1/150th of the size of a kernel of wheat. When cooked as a hot cereal, the tiny grains – comparable to the size of a poppy seed — create a deliciously smooth texture. In fact, the taste and consistency of teff porridge is more like cream of wheat than any other gluten-free whole grain I’ve prepared.
When you see teff’s impressive nutritional profile, you’ll see why it provides a compelling case for adding this gluten-free grain to your diet.
By Gina Munsey •
July 16, 2009
Designer Adele Wechsler, a South Africa native and current Toronto resident, doesn’t see green weddings as merely a passing trend, but “as more of a movement that’s here to stay.” Adele’s newest Eco-Couture Collection transcends preconceived notions of eco bridal wear by seamlessly blending high fashion luxury with organic fabric and fair-trade labor.
By Gina Munsey •
July 15, 2009
Summer is my favorite season. It’s the time of year for sunset barbecues and dinners on the patio, and for strings of tiny Italian lights and flickering Moroccan lanterns. Summer plays the beautiful hostess of longer days and breezy nights, polka-dotted sundresses, and peals of joyful laughter coming from children playing in the backyard.
There’s no better time than summer to indulge in a sliver of chocolate cake, so rich in contrast to the simplicity of the gingham tablecloth and the mason jars overflowing with wildflowers. This cake is made without using wheat, corn, or dairy ingredients, yet it is unmistakably, deliciously, chocolate.
By Gina Munsey •
July 2, 2009
Indigenous Designs is a fabulous fair-trade, organic clothing company based in Northern California. Since 1994, the founders have been working directly with international artisans in India, Guatemala, Ecuador, and Peru to bring you uniquely sustainable fashion wear. Committed to delivering fair wages, Indigenous Designs works with non-governmental organizations around the world to ensure that the men and women who craft these beautiful garments are set on the path to self-sustainability.
“With Indigenous Designs, we haven’t created just a charity situation,” says co-founder Matt Reynolds. “It’s about taking responsibility to better our communities.”
This Fourth of July, Indigenous Designs and Feelgood Style are giving you the opportunity to win a gorgeous piece of clothing, constructed from all natural and organic fibers and eco-friendly dyes!
By Gina Munsey •
June 26, 2009
There’s an organic garden on Barack Obama’s lawn. The First Family eats local, organic, and seasonal food.
So why did the President’s scientific advisory team for last fall’s election include Sharon Long, a former member of Monsanto’s board of directors?
And why did Obama recently appoint Barbara Schaal, a plant geneticist with connections to Monsanto, to his Science and Technology Advisory Council?
