Green Options

As we head into the Thanksgiving season, all eyes (and mouths) fixate on that key holiday ingredient:  food.  From turkeys to pumpkin pie, Thanksgiving gifts us with a list of seasonal traditions that celebrate our love for good food.  While these all rank important holiday elements, let’s not miss the key ingredient rooted in the inherent concept of Thanksgiving:  gratitude.

A mindset of green gratitude emphasizes positive abundance, relishing the glass half full perspective.  An important concept to keep on the front burner, especially as tanking economies fuel table conversations that tend to serve up sentiments of fear, scarcity and deprivation.

Add a dash of green reflection and gratitude to your Thanksgiving table by throwing these three questions on eating and drinking better into the conversation mix:

We all need a little sweetness in our lives sometimes. Every once in a while, you should be able to fully enjoy a sweet, gooey, chocolatey and delicious dessert without any feelings of guilt and remorse. With the holidays around the corner, finding vegan desserts that actually taste good and have some redeeming nutritional qualities can be difficult. Look no further! For all you vegan dessert lovers out there, bring this recipe to your next holiday gathering and even the carnivores will be licking their plates clean.

The holiday season is a time to celebrate with family and friends. Unfortunately, for many it also becomes a time for over-eating and weight gain. According to the National Institutes of Health, holiday eating can result in an extra pound or two every year. Over a lifetime, holiday weight gain can really add up. The holidays don’t have to mean gaining weight. Focus on a healthy balance of food, smart choices, activity, and fun. By implementing a few simple tips you can stay healthy through the holiday season.

Fall salads are as bright and colorful as the falling leaves outside now. I hope you’ll try this easy fresh beet, apple and yam salad with cranberry dressing.

The recipe is simple. First boil and roast the beets and yams. Then let cool, slice some organic apples and the golden beets together with the yams or sweet potatoes. Cranberry vinaigrette adds a delightful tang to this side dish.

Trail mix is a favorite fall time snack of mine. Fun to take on hikes and picnics, it always hits the spot. Try mixing some seasonal seeds in your favorite nut mix to stay healthy this season. Here is a simple recipe with remarkable immune boosting powers.

Sunflower Seeds: Rich in vitamin E, magnesium and selenium, sunflower seeds are high in phytosterols which are known cholesterol reducers.

Pumpkin Seeds: Carve that cute [...]

Cranberries, the cousin of blueberries, have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies show that this berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. Cranberries are a good source of vitamin C, a very good source of dietary fiber, and a great source of manganese and vitamin K. Cranberries are also a source of polyphenol antioxidants, which are being researched for their possible benefits to the cardiovascular system and immune system. Fresh cranberries are at their peak during the holiday season between October and December. When in season choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality. The deeper red their color, the more highly concentrated are cranberries’ beneficial compounds. When the season is over or if you can’t find fresh cranberries but still want all the nutritional benefits, simply look for dried or frozen cranberries at your local grocery store. The recipe included is perfect as a holiday side dish or throw over brown rice to make a complete vegan meal. Trust me, these are not your mother’s Brussels sprouts.

With autumn upon us, our seasonal menu has already begun to change. At farmers markets in most areas of the country you can see the abundance of the Fall season. Hearty root vegetables are everywhere and can offer your body an array of healing benefits as prepare for the winter months ahead. The roots of any plant are its foundation; roots support and nourish the plant. Root vegetables offer you these same properties, making you feel grounded both emotionally and physically and increasing your stamina and endurance. Roots are a source of nutritious complex carbohydrates, providing long lasting energy and helping to regulate your blood sugar levels. Root vegetables also help us to absorb and assimilate the nutrients we eat, just as they absorb and assimilate vital nutrients for plants.

Long roots include carrots, parsnips, burdock and daikon radish. Some of these are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots include turnips, radishes, beets and rutabagas. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar, moods, and alleviate cravings.

Read more for a delicious Meatless Monday Vegan Roasted Root Vegetable recipe.

Together, we all helped symbolically dig that new organic kitchen garden on the White House lawn, firing off a message in support of local, fresh food that has been heard around the world.

So, what’s next?  How can we channel this White House garden victory into a bigger, broader message that continues to plant seeds of self-reliance and sustainability and healthy food access for all?

Look to our country’s historic roots for inspiration [...]

For Easter I made these delicate flower cakes from edible violas and pansies, and with Mother’s Day here, we’re at it again!

I used a simple organic cake mix and tried organic applesauce instead of oil and the results were delightful and fluffy. On other occasions I’ve used Ghee in the mix for a richer texture and taste. The frosting is organic powdered sugar with a dash of water for the right texture. The flowers easily stick to the icing once spread.

These scrumptious edible flowers are easy to find, grow yourself, and share. I prefer violas and pansies because of the rainbow of colorful blooms they provide.

The European Union has been considering a ban on food colorants because of a link between artificial dye and ADD/ADHD.

I certaintly hope our great nation follows in their foot steps.  In the meantime, I will continue making our goodies in order to avoid over-processed, chemical laden foods.

Today we made sugar cookies for Easter.  We used naturally derived food colors (yellow from turmeric and orange from annatto), India Tree Nature’s colors decorating sugars and Lets Do Sprinkelz chocolate toppings.

This recipe (oh, so tasty) is gluten free, dairy free and vegan from Karen over at Only Sometimes Clever (we use an egg replacer like Ener-G or flax gel and Earth Balance shortening). I especially enjoy the combination of whole grain flours (even better if you grind them fresh!).

There are contrasting approaches to population health in the news this week. Russian officials have more or less ordered Russians to change their diets – the Federal Consumer Protection Service claims Russian adults now weigh two kilos more than they did a decade ago, while children are a kilo heavier. Now that the recession is likely to drive Russians back to cheaper calorie-rich but nutrient-poor foodstuffs such as bread and potatoes, there is a fear that this weight gain, which began in the boom years, will accelerate in the bust ones.