Holiday time is coming, and the hunt for green gift-wrapping options is on! I know it’s a little early to be thinking about the holidays, but I couldn’t resist talking about the gorgeous gift adornments from BellyBuzz. These upcycled bows are made from discarded magazines and are perfect for dressing up a gift box. The bows are self-adhesive and are even sturdy enough to use more than once! She’s also happy to do custom orders with whatever color or magazine preference you’ve got.

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Well have no fear because this week CAGW will tackle that very question and offer up nifty solutions to reusing your Easter eggs!

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Sara, why is it so important to rest and disconnect?
“Life is about balance, and I know first hand that life can be extremely busy. Sometimes you have to be able to react and work at that busy pace. In order to do that and avoid burnout you must take time to relax. For me, I can have eight extremely busy days on the road, but then it has to be followed by a few days of rest at home or somewhere else.”

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Of course, we also couldn’t have done it without you, our readers. Thank you for coming by, joining in the conversation, and supporting us throughout the year. Time is precious commodity, and we’re grateful that you’ve spent some of your time with us.

In appreciation, here’s a little something for you… courtesy of our friends at Care2.

At a time in history that is so fraught with emotional, environmental and overall psychological stress, it only seems proper to wish everyone who reads this column the very best during these days of celebration.

My wife’s oldest son, Dave Mason, sent this greeting, in hopes of covering all the ideological and generational bases in one fell swoop. With his permission, Sally and I, and the whole family would like to join Dave in celebrating the season:

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Your might remember Rodale’s Organic Style Magazine, which ran from 2001 to 2005, acting as a vital source of information for consumers during the early stages of the second coming of the environmental movement. Bought by sustainable flower innovator Organic Bouquet in May of this year, I interviewed Organic Bouquet’s CEO Gerald Prolman not long after the deal was made public. Launched just a few days ago, Organic Style is primed to become a top eco-shopping destination.

“All the products sold on the site will be either certified organic, transition to organic, bio-dynamic, sustainable, Fair Trade or a new category we call ‘not certified but worthy.’ To help get the word out, we plan re-launch the Organic Style magazine in the second quarter of 2008. We plan to initially publish the Organic Style magazine quarterly and offer it as a free OrganicStyle.com customer benefit. We want to give our customers information that will be valuable in their lives, that will help them make informed decisions about a balanced and responsible way to live and celebrate life,” said Gerald Prolman in our August interview.

As expected, Organic Style offers a breathtaking variety of flowers, wreathes, and plants - my personal favorites are the charitable bouquets, which give a percentage of each purchase price to each bouquet’s non-profit organization. The holiday section offers seasonal gift baskets, wreathes, and gifts for your favorite canine (hopefully they’ll had some feline offerings too). As a bit of a sweets fiend, I was instantly drawn to the organic holiday sugar cookies and organic gingerbread cookies gift baskets. If gift baskets are your favorite way to give gifts, make sure to check out the gourmet section of Organic Style, which has nearly 30 different eco-combinations.

Even after the holidays have passed, Organic Style is a bookmark-able shopping destination for green wardrobe, gardening, and bed & bath goods (I’ve already got my eyes on their beautifully colored organic blankets). With my eco-fashion business focus, I couldn’t help but be impressed by their apparel category that offers non-nonsense, well-designed garments and accessories.

Though most of us don’t need an extra incentive to shop, Organic Style has a built-in eco-points program. Every time you make a purchase on the Organic Style site, your earn eco-points (1 point for each dollar spent). For every 10 points your earn, you can use them for $1 off a future purchase. Upon reaching a few hundreds points, you can also redeem your eco-points for free flower bouquets to help brighten your (or someone else’s) day.

Do you have a favorite online green store? Share your choice shopping destinations in the comments section and they will be considered for the next installment of Green Shopping Spotlight.

Editor's note: We're pleased to welcome Colleen Patrick-Goudreau to the Green Options writing team! Colleen has taught vegan cooking classes in Oakland, California, for seven years, and is a columnist for VegNews magazine, and a contributing writer for KQED radio's Perspectives program. Her first cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets, will be published in October. Colleen has a real knack for making vegan cooking and eating accessible to those of us who may be a bit mystified by the idea of taking animal products out of our diets, and we're very happy to have her on board.

In my work as a vegan educator, advocate, and cooking instructor, one of my goals is to take "vegan food" out of the box. There tends to be a notion that “vegan food” exists in a food group separate from “normal food” or reserved only for those who label themselves “vegan.” But the fact is that even non-vegans eat “vegan” food every day — they just don’t call it “vegan.” Plant-based cuisine is simply made up of the foods we already eat and love: vegetables, fruit, legumes, grains, nuts, beans, seeds, mushrooms, herbs, and spices. When we recognize that “vegan” food is already part of our meals, we take the mystery out of the label.

Plant foods contain all the flavors, textures, and colors that satisfy our palates and our senses. In fact, it is flavor, texture, and familiarity we crave whenever we eat, and all of these elements are found in the rich array of plant foods available to us. The Holy Triumvirate of meat, dairy, and eggs has become so dominant in our daily diets that they have replaced what was once the foundation of the human diet: plant foods. Even when we do eat vegetables, we tend to drown them in fat-laden cheeses, oily butters, and heavy cream sauces – forgetting that the vegetables themselves contain all the flavor we crave.

I’m always surprised when people declare that “vegan food” is bland and boring. I usually remind them that the herbs and spices we flavor our food with are all plant-based – they’re all “vegan.” Considering the fact that we’re the only animal who has to cook and flavor meat before we eat it, it’s not surprising that the things with which we typically serve our hamburgers, hot dogs, and steaks are plant-based: ketchup, mustard, relish, sauerkraut, pickles, tomatoes, lettuce, BBQ sauce, Worcestershire sauce, tabasco sauce, chili sauce, horseradish, liquid smoke, vinegars, lime and lemon juices, and, of course, salt and pepper. You also have your capers, wasabi, tahini, soy sauce, chutneys, and a variety of other condiments to provide flavor, heat, and texture.

A backyard barbecue is the perfect occasion to showcase delicious, nutritious, animal-free foods that will satisfy bellies and arouse taste buds.

**GRILL IT UP**

Every summer, I’m dismayed by the “safety tips” about grilling meat that give people the false impression that they can actually prevent the carcinogenic (cancer-causing) compounds (heterocyclic amines) from forming when they cook meat (including chicken, beef, pork, and fish) at high temperatures. There is no magic formula that people can follow to ensure that these compounds do not form – whether you’re grilling or pan-frying. Undercook your meat, and you risk consuming dangerous food-borne pathogens; heat your meat at high temperatures, and you risk cancer. But what happens when you cook vegetables? They get hot! These cancer-causing substances are not present when plant-based foods, including meatless burgers and hot dogs, are cooked. Period. So, heat up your grill and enjoy these fantastically delicious grilled fiber-rich foods:

*Seasoned eggplant slices
*Marinated Portobello mushrooms
*Skewers of bell peppers, red onions, and summer squash
*Corn on the cob (grilled in their husks)
*Polenta squares (cooked with red onions, garlic, and sundried tomatoes) topped with dairy-free pesto
*Yellow and sweet potatoes or yams
*Tempeh marinated in barbecue sauce
*Tofu flavored with a ginger, citrus marinade

**TOSS IT UP**

A huge array of summer salads can be made from beans, pasta, potatoes, tofu, tempeh, or grains. The options are endless. I’ve included a couple recipes and suggestions below, and many more can be found in my online cookbook.

*Toss pasta (penne, fusilli, et. al.) with chopped raw veggies, lightly toasted pine nuts, fresh basil, balsamic vinegar, and a little extra-virgin olive oil.
*Combine spinach leaves with fresh raspberries, sunflower seeds, brazil or macadamia nuts, and mandarin orange slices in advance, and toss with seasoned rice vinegar just before serving.
*Spread Focaccia bread with dairy-free pesto, and add grilled veggies (eggplant, zucchini squash), thinly sliced tofu, roasted red peppers, fresh tomatoes, and basil. Drizzle with balsamic vinegar.

Tantalizing Thai Slaw a.k.a. Holy Slaw
I call this “Holy Slaw” because it tastes so darn good. This really is filling enough for a meal, but it’s a great side with a veggie burger. Serves 4 as a complete meal; serves 6 as a side

INGREDIENTS

1 small head green cabbage, shredded
½-1 whole head red cabbage, shredded
1 cup shredded carrot
1 red onion, sliced thinly
1 cup roasted, unsalted, peanuts
1 block (about 1 pound) firm or extra firm tofu
½ cup chopped green onion
¼ teaspoon red pepper flakes
1-2 teaspoons toasted or raw sesame seeds (black seeds add beautiful color!)
½ cup chopped parsley or cilantro (optional)
Sesame oil (optional)
Orange Ginger Vinaigrette (see below)

DIRECTIONS

The tofu is optional, as this delicious salad is perfect on its own. Adding sautéed tofu will add some more flavor and texture. If adding the tofu, fry it up with a little sesame oil to make it nice and crispy. Let it cool and then add to the other ingredients. Mix all ingredients together in a large bowl. Voila!

*Oil-free version with tofu: if using a non-stick pan, you can just add the cubed tofu directly to a non-stick skillet. Just let it get golden brown and crispy before turning it over. Don’t fuss with it; let it get brown, and then turn it. Delicious!

Orange Ginger Vinaigrette
¼ cup orange juice
¼-½ cup seasoned rice vinegar
3 tablespoons maple syrup
2 tablespoons grated ginger
2 teaspoons garlic, minced

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

Cannellini Beans with Tomatoes & Herbs
This light, fresh salad is perfect for a picnic or BBQ. The lemon zest is an especially nice addition and adds beautiful color to this delicious, healthful dish. Makes 4-6 servings

INGREDIENTS

2 cans of Cannellini beans (or other white beans, such as Great Northern or Navy), drained and rinsed
3 or 4 tomatoes (cherry, heirloom, or any tomatoes in season)
½ medium size red onion, diced
1 cup fresh, frozen (thawed), or canned corn kernels
2 red, yellow, orange, or green bell pepper, finely diced
1 ripe avocado, diced
Assortment of fresh herbs: marjoram, basil, thyme, sage, minced
3 tablespoons vinegar, your choice (red, white wine vinegar, seasoned rice vinegar)
Juice from 1 lemon
Zest of 2 lemons
2 cloves of garlic, finely chopped
Salt and pepper

DIRECTIONS

In a large bowl, combine all of the ingredients and set aside for 15 minutes or more to allow the flavors to develop. Add salt and serve at room temperature.

Serving Suggestions and Variations:
*You can use any bean you like for this salad. White beans are just one suggestion. You can use kidney, chick peas, black, pinto – or a combination of all them!
*You may add a tablespoon or two of extra virgin olive oil.
*Fresh tomatoes are best, and keep in mind that tomatoes don’t do well refrigerated. So, if you wanted to make this salad in advance, just eliminate the tomatoes, store in the fridge, and add the tomatoes just before serving.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

**SWEETEN IT UP**
Don’t forget dessert! Another misconception about “vegan food” is that desserts are somehow inferior to those prepared with cow’s milk, dairy butter, and chicken’s eggs. These are unnecessary ingredients. What rich baked goods can’t do without, however, is fat, moisture, and leavening – all of which exist outside of animal products. Here are a couple treats to serve at your next summertime soiree. More can be found in the desserts section of our online cookbook as well as in our upcoming cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets available for pre-order on Amazon.com and other online stores. (Ask your local bookstore to carry it!)

No-Bake Strawberry Pie with Chocolate Chunks
This amazingly delicious pie is perfect when strawberries are at their height in the summer. Get the sweetest, ripest strawberries you can find at your farmer’s market. It is best when served within an hour or two of preparing it, since it is at its most fresh then, but it holds up just fine in the fridge. Serves 8-12

INGREDIENTS

Crust:
2 cups raw almonds or pecans
¾ cup pitted dates, preferably Medjool

Filling:
5 cups sliced ripe organic strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice
Dark chocolate chunks, preferably from a good, organic, fair-trade bar (optional)

DIRECTIONS

1. Place the nuts in a food processor and grind until they’re a coarse meal. Add the ¾ cup of dates (for the crust) and process until thoroughly combined. Press the mixture into a non-stick or very lightly oiled pie plate or spring form pan.

2. Arrange 4 cups of the sliced strawberries on top of the crust and set aside.

3. In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over strawberries.

4. Arrange the chocolate chunks on the top of the sauce (optional), and refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

Decadent Chocolate Cake
This chocolate cake might be the easiest cake in the world to make – and is the most versatile as well. No eggs or dairy make it cholesterol- and cruelty-free, and it takes about 5 minutes to prepare. Makes one 9-inch cake or 8 cupcakes. Double it for a layer cake or a bundt cake

INGREDIENTS
1-1/2 cups unbleached all-purpose flour
¾ cup sugar (white or turbinado)
½ teaspoon salt
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
1 teaspoon vanilla
½ teaspoon peppermint extract (optional)
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water

DIRECTIONS

1. Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl until mixed thoroughly. No need to sift.

2. Make a well in the center and add the wet ingredients. Stir until well mixed.

3. Pour into a 9×9-inch baking dish (or cupcake or bundt pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

4. Cool completely, then frost with Chocolate Frosting (below).

Chocolate Frosting
Makes enough for one 9-inch cake or 8 cupcakes

INGREDIENTS

3 tablespoons softened non-dairy butter (Earth Balance is the best!)
1-1/2 cups powdered sugar, sifted
1/3 cup cocoa, sifted
½ teaspoon vanilla or ½ teaspoon peppermint extract
2-4 tablespoons water or non-dairy milk (almond milk adds a subtle touch of special flavor)

DIRECTIONS
Cream the non-dairy butter in a small bowl then add the sugar, cocoa, vanilla, and enough liquid to make a thick but spreadable frosting.

Copyright © 2006 Compassionate Cooks, LLC – All rights reserved

ENJOY!

Many of us will be doing that, also, so it will be a bit slower this weekend. While we do have some very cool posts planned, there won't be a Weekend Review, or Weekend Web Review. We'll be back next weekend with the full range of content features.

Have a happy, safe and green weekend!

Start by feeling worthy of your own love. Give yourself a break and trust your instincts. Enjoy an old favorite romantic comedy and laugh out loud or cry when the mood strikes you. Allowing and experiencing our emotions is both healing and invigorating. Allowing space for feeling life is a profoundly loving act that opens us up to new ways of seeing.

If you’re lucky enough to be loving someone else this Valentine’s Day- celebrate your gratitude not just with conscious green gifts, although a small measure of those is always nice. Take time to write a list of all of the remarkable qualities that your relationship brings to your life. Don’t expect that your partner should know. Even if they do, seeing it in your handwritten prose gives those thoughts gravity and reality that you can hold. Just so you know, money is not the issue here: a single rose or chocolate heart can speak volumes with a well written note.

If at all possible, pull out all the stops and actually invite someone into a candle-lit physical conversation. Change the sheets, rub each other with sweet smelling oils and feel the transformative gift of human touch soften the tension in your muscles, as well as some of the hard edges that live between you. Breathe together and feel the weight of arms holding you, the warmth of bodies touching.

If you are living among the lucky few of us who have an arousal function in working order, be bold and try it out. Allow desire to course through you and wonder at the remarkable chemistry that exists, so often out of sight, but usually close enough that it can surprise us with both its sudden availability and intensity. The power of sharing sexual arousal and climax is unparalleled in this life. It heals our physical body, our emotional connections and transforms our deep sense of connectedness to both our loved one and life itself.

“I tell you, the more I think, the more I feel that there is nothing more truly artistic than to love people.” Vincent Van Gogh said this hundreds of years ago. Think of his bold acts of love, almost every painting a testimony to his witness of love in nature and among couples. How desperate was his love at the moment he cut off his own ear? We all share a little bit of that larger-than-life desperation about having a fulfilled love life. There is nothing more satisfying in life than feeling loved, nothing that makes us more courageous, more generous, more fully alive or able to express our deepest selves.

Green your Valentine experience this year by creating a sustainable love. It is truly a force that can heal the world.