Apples are not only delicious and an easy snack, but also very healthy in numerous ways. What are the main benefits of eating apples? What are some great apple recipes?

Apples are a great source of dietary fiber. As a result, they are believed to reduce the risk of some cancers, they improve the functioning of the intestines, eliminate cholesterol from the digestive tract, cleanse the lungs and colon, and help to prevent and potentially cure appendicitis.

Apples are linked to a reduced risk of prostate cancer, stroke, asthma and Type 2 diabetes. Moreover, as Healing with Whole Foods reports, due to all the pectin apples contain, they can help to reduce blood cholesterol and remove toxic metals from the body such as lead and mercury. In addition, apples are also found to play a very beneficial role in cleansing the liver.

I love to eat apples with peanut butter. It’s one of my favorite breakfast combinations. But here are a couple of interesting apple recipes that go beyond my apple and peanut butter dish. Enjoy a rice casserole with apples or apple noodle pasta for lunch or dinner sometime!

Read more of this story »

Read more of this story »

Traditional farmers in the Thai hills are still growing rice the old fashioned way, and they may be single-handedly preserving the crop’s genetic diversity in the process.

Domesticated rice varieties have been selected for their high yield, and though they are necessary in order to feed the world’s growing population, they are genetically static. But a new study demonstrates that the traditional farming methods still practiced in remote areas of Thailand are preserving ancestral varieties of rice by keeping them genetically dynamic.

Read more of this story »

Researchers at Japan’s National Institute for Agrobiological Sciences in Tsukubahope that you think this solution sounds simply delicious. They’ve developed a rice that could help alleviate the itchiness and watery eyes associated with hayfever. And after safety tests on macaques (monkeys), researchers are excited to take the next step: humans trials.

I’d like to try this GM rice in people in the near future.

Researchers point out that the 26-week long trial on the monkeys was for safety, not efficacy. So how would this mutant rice work?

Read more of this story »

In April 2005, the World Food Programme and the Chinese government jointly announced that food aid shipments to China would stop at the end of the year. For a country where a generation ago hundreds of millions of people were chronically hungry, this was a landmark achievement. Not only has China ended its dependence on food aid, but almost overnight it has become the world’s third largest food aid donor.

As noted in Plan B 3.0: Mobilizing to Save Civilization, the key to China’s success was the economic reforms in 1978 that dismantled its system of agricultural collectives, known as production teams, and replaced them with family farms. In each village, the land was allocated among families, giving them long-term leases on their piece of land. The move harnessed the energy and ingenuity of China’s rural population, raising the grain harvest by half from 1977 to 1986. With its fast-expanding economy raising incomes, with population growth slowing, and with the grain harvest climbing, China eradicated most of its hunger in less than a decade—in fact, it eradicated more hunger in a shorter period of time than any country in history.

While hunger has been disappearing in China, it has been spreading throughout much of the developing world, notably sub-Saharan Africa and parts of the Indian subcontinent. As a result, the number of people in developing countries who are hungry has increased from a recent historical low of 800 million in 1996 to over 1 billion today. Part of this recent rise can be attributed to higher food prices and the global economic crisis. In the absence of strong leadership, the number of hungry people in the world will rise even further, with children suffering the most.

Read more of this story »

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?

Read more of this story »

This is nothing new. The company’s glufosinate-resistant LL62 genetically modified rice isn’t commercially grown, but that doesn’t mean that it hasn’t already entered the global food supply.

Read more of this story »

Read more of this story »

Over the course of a lifetime, the average American consumes over 87,000 slices of bread.  Yes, you read that correctly — eighty seven thousand. That’s more than a loaf per week per person, not counting the additional 5,000 hot dog buns and 12,000 hamburger buns each American devours in his or her life.

All that wheat calculates out to a lifetime grand total of 21,947 loaves and buns.  The National Geographic Society’s Human Footprint project has illustrated this shocking bread obsession in a stunning visual (see the video clip below).   In the words of my little brother, who is no stranger to wheatless ways,  “That is a totally nasty amount of bread.”

There’s no argument that bread is an American staple.  Amber waves of grain are, after all, an American icon.  But we can’t live by bread alone.  So what are some wheatless alternatives?

Read more of this story »

Often overlooked, dill — from the Norse dilla, meaning, “to soothe” — possesses surprising characteristics.  Among its little-known superpowers are antibacterial and calming properties; the annual herb can be made into a stomach-soothing tea. Dill has been popular since Biblical times, and is even mentioned as a valuable commodity in the Gospels: “You give a tenth of your spices—mint, dill and cumin. But you have neglected the more important matters of the law—justice, mercy and faithfulness.”

Traditionally used in food to season fish or as a balance to yogurt’s tanginess, dill can also be used to brighten this protein-rich, vegan-friendly, summery rice salad.

Read more of this story »

By Allison Fishman of MainStreet for DivineCaroline.com

One of my favorite dinners as a kid was “leftover night,” when my parents would resurrect the greatest hits from the previous week.

Only now do I realize they were not only serving me delicious encores, they were also saving money on grocery bills.

By high school I was a leftover epicure. I knew which leftover dishes were better cold (lo mein and pizza), which improved when microwaved (stews and chili’s), and how to morph certain leftovers into a totally different dish, even better than the first.

Here are six of my favorite recyclable meals:

Read more of this story »

On Saturday, Venezuela’s dictator gave orders to the military to “take control” of all rice-processing mills in the country, including some US-owned plants such as the Minnesota-based Cargill.  Chavez has been enforcing price caps on food commodities since 2003, and is angered by the rice companies’ recent decisions to reduce production rates in order to catch up on lost profits.

Read more of this story »

Vietnam faces a stark choice. Its farmlands are shrinking as government policy to achieve ‘industrialised nation’ status by 2020 continues. But national food security has always been a focus of Vietnamese political and cultural life. How is it to balance these two competing aims. One answer is through the use of atomic energy.

Read more of this story »

A team of researchers at Rice University have discovered a way to improve the efficiency of lithium-ion batteries: use carbon-nanotube/metal-oxide arrays as electrode material. Rice’s nanotubes are grown to look and act like coaxial conducting lines used in cables.

Read more of this story »

In a first for the CD industry, Victor Creative Media Co Ltd. has begun taking orders for CD/DVD cases made with rice-based plastic. While rice accounts for less than 10% of the material, the composite plastic uses significantly less fossil fuel than traditional plastic. Victor’s product has previously been used in paper fan handles and benches.

Read more of this story »

The WFP school feeding program has become a touchstone aspect of both the U.N.’s Millennium Development Goals (MDGs) and the G8 action pact of 2002. Between the program’s inception in 1999 and its last data recorded in 2005, the number of children served has grown by 82%, which amounts to 21.7 million schoolchildren in 74 countries.

Now, despite its success and widespread acclaim, the International Herald is reporting that the WFP program will not continue in Cambodia - the first of many predicted shut-downs as rising food costs threaten the profoundly poor.

Read more of this story »

“The world has never faced such a massively predictable potential reduction in grain harvest as we are now looking at with the melting of the glaciers in the Himalayas and the Tibetan Plateau,” said Mr. Brown. “Keep in mind, this is not based off of a climate model with somewhat theoretical projections. This analysis is based on what is already happening–on a trend that’s very well established in both India and in China.”

Read more of this story »

The UN World Food Program has come up with an ingenious game, Free Rice. You are presented with four or five definitions for a word and with each correct answer, 20 grains of rice are donated to feed the hungry around the world.

It didn’t take me long to work up to 1080 grains of rice and I had the option to set the game to remember my computer and add to the total.

Read more of this story »

Summer Vegetable Risotto
Use this recipe as a model for many of your favorite seasonal vegetables, so long as those on the sturdy side (bell peppers, artichoke hearts, broccoli, beets) are precooked until not quite tender, either by blanching, steaming, or roasting. As a general rule, for every cup of rice, you will need about 3 cups of simmering broth.

Cooking time: The total cooking time from the first addition of liquid to the rice to the completion of the risotto containing vegetables is typically about twenty-five minutes. But let your taste buds be the guide. Risotto is not as complicated as many think. It just requires some time at the stove. Use that time as an opportunity to engage in "cooking meditation." It really is very therapeutic!
Makes 4 main course servings

INGREDIENTS
6 cups vegetable broth, plus additional (if necessary)
½ cup dry white wine
2 tablespoons extra virgin olive oil
1 large onion, finely chopped, about 1 cup
3 garlic cloves, crushed or chopped
1 yellow summer squash, diced
1 or 2 zucchini squash, diced
4-5 ears corn enough for 3-1/2 cups kernels (you may used canned or frozen)
2 tablespoons chopped fresh mixed herbs (basil, dill, sage, etc.)
1-1/2 cups arborio rice
Salt and pepper to taste
Toasted pine nuts (optional)
Yellow pear tomatoes, for garnish (optional)
Fresh herbs, finely chopped (optional)

DIRECTIONS

1. Remove husks and silk from corn. Working over a large bowl to catch the corn kernels and juices, cut kernels from corncobs with a sharp knife. (If using canned or frozen, just drain the water.)
2. Heat the broth in a large pot.
3. Heat the oil in a large saucepan over high heat and saute the zucchini and yellow squash until lightly browned. Remove with a slotted spoon and set aside.
4. Sauté the onion and garlic in the remaining oil until tender but not brown, about 5 minutes.
5. Add the rice and cook, stirring, for 2 minutes.
6. Reduce the heat to medium-low and add ½ cup of the simmering broth mixture to the skillet. Cook, stirring constantly, until almost all of the liquid has been absorbed. Continue adding the broth mixture ½ cup at a time, cooking and stirring until it is almost completely absorbed and the rice begins to soften, about 15 minutes.
7. When down to last two cups of liquid, add corn kernels. Continue cooking, adding liquid 1/2 cup at a time.
8. Stir in the squash and another ½ cup of the broth mixture. Continue to stir constantly until the liquid has almost been absorbed, until the mixture is creamy, not runny, the rice is tender yet firm to the bite, and the vegetables are heated through, about 5 minutes.
9. Remove from the heat and stir in the herbs. Serve at once, garnished with the pine nuts, pear tomatoes, and finely chopped fresh herbs, such as basil, parsley, and tarragon, if using.

Optional: Add non-dairy butter in the last 10 minutes of cooking. Earth Balance is the best non-dairy butter out there! No GMOs, no hydrogenated oil, no saturated fat, no animal protein, no cholesterol. Some variations (like the whipped) are organic.

More recipes and resources at Compassionate Cooks.

4. Breakfast Pie

I’m always baffled as to why we serve pies after dinner to people who are so stuffed they “only want a sliver.” That’s why I take my pie when I am at my hungriest: Breakfast. If it’s perfectly acceptable to have coffee cake, donuts, or strudel for breakfast, why can’t I enjoy a nice big slice of blueberry pie? At least it has fruit.

5. Sauces, Stews, Chili and Brisket

“Stews like beef stew and coq au vin work really well as leftovers because the flavors set in. Also, most tomato-based dishes, like pasta sauces, are generally better,” says food writer Lauren Shockey.

“Chili is better the next day,” Newberry says, “especially if you make it the night before a camping trip and have it outside. I think all matter of stews taste better the next day, and better still on day three.”

I like to make brisket a day ahead. When cooked, brisket is so tender that it’s best to chill before slicing. When you reheat the sliced meat, it has bathed in the sauce, maximizing flavor. And let’s not forget the Leftover Brisket Sandwich on day three.

6. Rice

Though Americans tend to throw out leftover rice, our global friends know better. After all, what’s fried rice but stir-fried leftover white rice with sliced scallions, pork and shrimp, peas, soy sauce, and sesame oil? Better than the first time, for sure.

Italians make rice balls by shaping leftover risotto into little golf balls, stuffing it with a piece of cheese, covering it with breadcrumbs and deep frying it until the outside is crisp and the inside is gooey.

Image credit: stopnlook on flickr under a Creative Common License

Horchata is a traditional rice drink first developed in Spain and modified in Mexico. This is a delicious, sweet drink that has been around for thousands of years and is best served cold. Plan ahead when making it, as it requires some advanced preparation (the rice needs to soak overnight).

Ingredients

1 cup long-grain rice

Hot water

4 cups non-dairy milk

1/4-1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Ice for serving

Place the rice in a bowl and add enough hot water to cover the rice completely. Let cool, and then place the rice in the refrigerator and let it sit overnight.

The next day, drain the water from the rice. (The rice will still have some crunch/texture; it will not be completely soft, but it’s fine.)

Place 1/2 cup of the rice, and 2 cups of the non-dairy milk in a blender, and blend until the rice is all ground up. Add the rest of the rice and milk, and blend for another minute. Finally, add the sugar, vanilla, and cinnamon, and blend until the rice is all ground up and the ingredients are completely combined.

Strain through cheesecloth, a fine sieve, or a small strainer, and serve over ice.

Yield: 5-6 cups

Food Lore

In Spain, Horchata or Horchata de Chufas is made from chufas (tiger nuts), water and sugar. Originally from Valencia, it is served ice cold as a refreshment. In Central American and Mexican cuisine, Horchata is a rice-based beverage served at home and in restaurants. (Some restaurants do add cow’s milk to their Horchata, so ask before ordering.)

This recipe is included in my new cookbook, The Joy of Vegan Baking: Compassionate Cooks’ Traditional Treats and Sinful Sweets, due out in October 2007.

4. Breakfast Pie

I’m always baffled as to why we serve pies after dinner to people who are so stuffed they “only want a sliver.” That’s why I take my pie when I am at my hungriest: Breakfast. If it’s perfectly acceptable to have coffee cake, donuts, or strudel for breakfast, why can’t I enjoy a nice big slice of blueberry pie? At least it has fruit.

5. Sauces, Stews, Chili and Brisket

“Stews like beef stew and coq au vin work really well as leftovers because the flavors set in. Also, most tomato-based dishes, like pasta sauces, are generally better,” says food writer Lauren Shockey.

“Chili is better the next day,” Newberry says, “especially if you make it the night before a camping trip and have it outside. I think all matter of stews taste better the next day, and better still on day three.”

I like to make brisket a day ahead. When cooked, brisket is so tender that it’s best to chill before slicing. When you reheat the sliced meat, it has bathed in the sauce, maximizing flavor. And let’s not forget the Leftover Brisket Sandwich on day three.

6. Rice

Though Americans tend to throw out leftover rice, our global friends know better. After all, what’s fried rice but stir-fried leftover white rice with sliced scallions, pork and shrimp, peas, soy sauce, and sesame oil? Better than the first time, for sure.

Italians make rice balls by shaping leftover risotto into little golf balls, stuffing it with a piece of cheese, covering it with breadcrumbs and deep frying it until the outside is crisp and the inside is gooey.

Image credit: stopnlook on flickr under a Creative Common License