Locavorism Goes Corporate May 14, 2009

Yesterday the New York Times published an article about how Lays Chips (re PepsiCo) is a local food. The reasoning is that there is a chip manufacturing facility in Florida, and they buy their potatoes from farmers in Florida.

It’s a clever marketing concept. Too bad it doesn’t change the fact that 1 oz. of Lays chips still contain 10 grams of fat with 90% of its 150 calories from fat, 180 mg of sodium, and have no significant nutritional value.

I would also be curious about how much money the farmers share in the profits from each bag of chips sold. Do you think it’s a 50/50? You know, because there would be no Lays Chips if there were no potato farmers. And what is the true cost of a bag of chips when you factor in the production of them?

When the marketing campaign kicks off in a few weeks, as citizens we might be curious to know if Frito-Lay PepsiCo will be able to answer the following questions for us:

1. What sustainability practices are employed to mass produce such vast quantities of potatoes?

2. If the farms are not organic, what measures are taken to prevent chemical run-off into ground water or water-ways that lead to the ocean?

3. How many gallons of water are used to produce a bag of chips?

4. Where are the chip bags manufactured and what are they made of?

5. How many gallons of oil are used per year to distribute the chips to retailers?

6. Where does the corn oil the potatoes are fried in come from, and what are the production costs/impacts of that?

7. What is the carbon footprint of the chip manufacturing plants?

8. Are the chip makers and farmers well paid with generous retirement and health care policies?

I also found the timing of the NYT article to be interesting because yesterday Terry Gross of Fresh Air happened to interview David Kessler about the neurological response to highly salty, fatty processed foods. It turns out that the brain actually compels a person to overeat when exposed to these foods, and satiation mechanisms are actually over ridden. It gives weighty meaning to a past marketing slogan used by Lays, “Betcha You Can’t Eat Just One.”

How True! Because if we could eat just one Lay’s Potato Chip they would not be millionaires and we would not have an obesity crisis.

Stuffed Squash for Multi-Taskers May 7, 2009

While I am a true subscriber to the concept that slow is beautiful, my life doesn’t always seem to go that way. Likewise, I work with families that want to eat local fresh foods, but simply don’t have 90 minutes to savor the cooking process.

Here is a meal you can count on for nutrient density without compromising flavor or your schedule. It takes about 30 minutes, but the interactive time is low since the squash just bakes in the oven so you can multi-task while you make this meal.

Stuffed Acorn Squash with quinoa, goat cheese, chopped walnuts and pumpkin seeds. Roasted bell peppers and sauteed kale on the side:

The Squash and Bell Pepper:
Set oven to 450

Slice and seed the squash. Place flesh side down on a bake pan with about 1/4 inch of water. Place in oven for about 20 minutes, or until flesh is easily punctured by a fork.

Place bell peppers right on the rack for 10-15 minutes or until flesh can be punctured with a fork.

Stuffing:
Cook quinoa on the stove-top 2 parts water to 1 part grain (takes about 10 minutes and you can cook this ahead of time).

Toss quinoa with walnuts and pumpkin seeds. (You can really use any nuts, seeds, or diced/sauteed veggies you like).

Remove squash from the oven. Place goat cheese in the cup of the squash, then add quinoa blend.

Turn Oven Off:
Place stuffed squash back in the oven to keep warm while you prepare the peppers and kale.

Kale:
Warm about a 1/2 teaspoon of olive oil (or water for a low-fat steam).
Add diced onion – warm until lightly translucent
Add chopped kale – saute for about 3-5 minutes

Serving the Bell Peppers:

Peel if you like, slice in strips if you prefer, or just serve up whole peppers. Left-overs keep for several days in the fridge and make flavorful additions to sandwiches or salads.

Food of the Week March 11, 2009

Asparagus is my pick for this week. I look forward to asparagus season every year, and so far 2009 has not disappointed. The key to really enjoying asparagus of course, is buying it as fresh as possible. Ideally asparagus is eaten within 2-3 days of harvesting, which means that I buy it either at Farmer’s Market, or at Mesa Produce.

Asparagus is a member of the lily family, and its fame dates back to the third century. It’s grown world wide, and is believed to originate from the Mediterranean. The top exporter of asparagus is Peru and the U.S. the largest importer. This surprises me to the extent that asparagus is said to be easy to grow and pretty adaptable to climates. It also implies that few people have enjoyed the pleasure or truly fresh asparagus.

Medicinally asparagus is a know diuretic, and has been used to treat urinary tract infections and kidney stones.

Nutritionally asparagus is rich in folate, vitamins K, A, C and most B vitamins. It also contains iron, magnesium, zinc, potassium and calcium. Overall it’s a well balanced food with no fat, and little sodium. It contains inulin, which promotes healthy gut flora, and it’s a recommended pre-natal food due to its high levels of folate and B vitamins. Folate is a heart tonic, and B vitamins are necessary for healthy nervous system development.

My favorite way to prepare asparagus is to lightly stir fry it with grated ginger and garlic. It’s also delicious steamed, and can be served warm or cold. If you’re not watching your sodium intake, marinating it with ginger and soy is a great way to enjoy asparagus.

I personally like the stand-out flavor of asparagus, so I tend to cook it alone rather than mix it into a stir fry. Try this for a nutritious and affordable vegan dinner:

Quinoa with toasted almonds and parsley
Asparagus pan fried with garlic and ginger
Baked yams

A serving of this heart healthy dinner will give you the following nutritional intake:
461 Calories
147 Carbs
11.5 g Fat
16 g Fiber
20 g Protein
970 mg Vitamin A
32 mg Vitamin B (all Bs combined)
32.5 IU Vitamin E
318 mg Folate
92 mg Vitamin K
16 mg Vitamin C
172.5 mg Calcium
230.5 mg Magnesium
846 mg Potassium
80 mg Sodium
575 mg Beta Carotene

Notice the electrolyte ratios, and how low naturally occurring sodium is in relation to calcium, potassium, and magnesium. Some health professionals claim that high blood pressure is caused not necessarily by sodium sensitivity, but by an electrolyte imbalance.

If going vegan is not your thing, a 4 ounce roasted chicken breast will add the following nutritional data:

225 Calories
34 g Protein
9 g Fat
95 mg Cholesterol
165 IU Vitamin A
36.5 Vitamin B (All Bs combined)
13.5 IU Vitamin D
4.5 mcg Folate
16 mg Calcium
30.5 mg Magnesium
278 mg Potassium
80.5 mg Sodium (This is natuarally occurring sodium, so take note that highly processed meats are often injected with sodium to prolong shelf life).

Eat Well and Live Well!
Namaste,
Sacred Harvest

Unnecessary Plastic Goods, Clean Air, Fresh Water in Africa, and You… March 10, 2009

In a post a while back I made a reference to conspicuous consumption and global ethics. At the time I had no idea that the world economy was going to tank. I was writing from the perspective that our consumption in the U.S. was simply not sustainable. And so it is true – in more ways than I had imagined. I wasn’t aware that so many Americans were over their heads in mortgages and debt, I only knew that the production, distribution and disposal of all these consumer goods had an environmental ripple effect that was invisible to most people.

My intention was to encourage people to consume more consciously, and shop with intention and responsibility. I was wanting people to think about how the mindless shopping, the casual overuse of water and the accidental leaving on of lights impacts people they will likely never meet. For every light left on additional coal is burned, adding to greenhouse gases, and accelerating glacial melting.

I was also challenging people to think about why they buy, in addition to what they buy. Why do we need to own every movie we like on DVD? Why do we attach our egos to the latest fashion trends? Why is our identity embedded in the vehicle we drive? What does all this consumption indicate about our hunger, when our dinner plates are full? What “nutrient” is missing to make us so insatiable?

Most anyone who has traveled to financially destitute countries will tell you that they have never met so many joyful people, and they come away changed – knowing in their heart of hearts that wealth and possessions have nothing to do with happiness. My brother once called it “the mystery of misery.” Because you know logically that poverty is a hard, hard life filled with toil and uncertainly, but because of it, or perhaps in spite of it, the spirit of people in these communities is fully present.

“It’s embarrassing,” one friend said after living in an African village to build schools. “You know these people have nothing and the grandmother taking care of dozens of AIDS orphans insists you join them for a meal. You feel guilty eating their food because you know they have nothing to spare, but in the end you have been given the greatest gift, and it was the most amazing meal you ever had in your life because your soul feels nourished.”

Now we find ourselves in an economic crisis, with unique undertones that could turn out to be the perfect storm when you factor in climate change, and peak oil. I don’t want to come across as a Pollyanna about the financial hardships so many people are going through, but I do see this as an opportunity for us to reflect as a culture on how we can come together as communities, and begin feeding our spirits instead of our pockets.

For starters, the environmentally friendly choices are nearly always the better economic choices. Turning lights off in rooms not in use saves you money on your utility bill, while you do your part to reduce green house gas emissions. Re-using your ziplock bags can save you hundreds of dollars over the course of a year, and eating at home is better for your health, it saves you money, gas, and increases quality family time.

As communities, we are being given an opportunity to see how we can come together – a modern Stone Soup may be within our midst. You can see this especially with business models like Same Cafe, in Denver Colorado. At Same Cafe you pay for your food by donation, or you can work for it and lend a hand in the kitchen. The menu has no set prices, and meals are made from organic whole foods.

We live in a global world, and with that we have global responsibilities. Let’s come together during these trying times and bring out the best in one another. Use less so that those in need can have more. Feed your body and your spirit. If you’ve been laid off, use this time to get involved in a community project. If you’re gainfully employed, spend your money responsibly, consciously, and support fair trade and local businesses.

“Whether we and our politicians know it or not, Nature is party to all our deals and decisions.” -Wendell Berry

Namaste,

Sacred Harvest

Super-Food Breakfast for People on the Super-Go March 4, 2009

So I have been on the look-out for an alternative to the proverbial bagel  for mornings when I need to eat on the go, and today I think I finally found it. I have been researching grains lately, and you’d be surprised to know how many are out there and how easily you can reduce your risk for cancer, high blood pressure, diabetes, and elevate your HDL for pennies per serving, and with little effort beyond making a pot of rice. (Well, maybe that is a lot of effort for you, so read on and I’ll make it worth the time).

I call it “Super-Cereal,” because the grains in the recipe provide a mind-blowing combination of anti-oxidants, amino acids, iron, protein, B vitamins, and phyto-nutrients. When you add nuts or dried fruits like dates, cranberry, blueberry, pumpkin seeds and walnuts – well now you are about to have a  healing bomb go off in your gut.

Here is the ingredient list:

1 c. Roasted Buckwheat (cooking ratio is 1:2 – grain to water)

1 c. Bulgur (cooking ratio is 1:2 – grain to water)

1 c. Quinoa (cooking ratio is 1:2 grain to water)

1 c. Couscous (cooking ratio is 1:1.5 – grain to water)

With each grain bring the water to a boil, then add the grain. Simmer until water is gone and grain is “soft.” I cooked them al dente because I knew I would be heating them up throughout the week, thus adding to the cooking time.

Additions – you can add anything you like and as much or little as you want. I added about a half a handful of the below:

Pecans

Walnuts

Pumpkin seeds

Dried Cranberries

Dried Blueberries

Dried Cherries

Dried Apricots

The benefits of cooking with whole grains -

1. You can cook all the grains the same night and split them into two batches – one sweet for breakfast, one savory for lunch and dinner

2. Because there are no animal products your grain mixes will last for up to a week in the fridge

3. The grain mixes freeze really well, so you can make  HUGE batch for a whole month – add the fruits when you thaw and heat

4. Because these grains come from the bulk bin you essentially get 10 boxes of packaged cereal for the price of one.

5. Also, since the grains come from the bulk bin you get MAJOR carbon points – no packaging, you can even bring your own container to fill from the bin – this makes you even more savvy than the average bulk bin shopper.

6. More carbon points – you are eating super low on the food chain which makes you a hero to both environmental and animal rights advocates.

7. Throw in some garlic, chard and carrots and you’re half way to life-long cancer prevention.

8. It tastes really really good.

9. You get all the fiber you need

10. The meal is lowfat and high nutrient

Life Before Google January 31, 2008

Just a quick note because so much is going on – what with Miachal Pollan on a book tour, the New York Times reporting on the climate impact of eating meat, and Seventh Generation CEO Jerrffey Hollender’s excellent commenatry on the Clorox purchase of Burt’s Bees.
 I am catching up on all these current events and have found some exceptional new blogs. I still remember a time when I was buried in micro-film trying to get this kind of information. But now, POOF! If I can think of it, I can find it in seconds! I will list them below and add them to my blog log so you can reference them any time.

TreeHugger – International environmental reporting:

http://www.treehugger.com/

The Inspired Protagonist – Seventh Generation musings on corporate responsibility:

http://www.inspiredprotagonist.com/ 

GroovyGreen – Eco-living and news in the modern world:

http://www.groovygreen.com/groove/

Remember folks, why on earth would you bother to get a cake if you didn’t plan on eating it too.

Dinner In Ten Minutes – Seriously! January 25, 2008

Ok, so today I broke my own record with “throwing veggies together.” I hate to brag, but when I saw that I could get significant amounts of my daily requirements of Magnesium, potassium, vitamin A and calcium in less than ten minutes I really felt like I should write it down and share.

You see, I’ve been victim of those books – the 10 minute gourmet, vegetarian cuisine in 5 steps, easy-healthy-eating, you get my drift…

So here we are, mid-way into the second week of resolutions – ” I will not choose cooking over exercise, I will not eat instead of run, I promise I’ll go to yoga instead of the stove, I’ll cook only on Mondays”… See, this is what’s so hard for people like me. I LIKE cooking! I come home after a stressful day, and there is something about cooking that melts the day’s tensions away. When I slowly saute carrots in a garlic infused olive oil, and pair it with rosemary roasted pink potatoes, I can take it down a notch. I remember the weekend – meeting my local farmers and talking about what’s in season this week, how the cold snap affected the soil, and won’t it make the carrots fabulous this year…”

None the less, my 30’s are catching up with me. And because I sit in front of a computer most of the day instead of harvesting my own food, my goal this year is to eat as well as always, but still have that time after work to go to the gym. Once again, maybe I am inviting Santa to lunch, but I am ever hopeful. I love new year resolutions. I don’t get too down about about what I don’t accomplish each year, actually. I find it endlessly fascinating that I still have the tenacity to desire re-create myself and try again. I feel as though, even if I am 80, I will still learn how to play the fiddle and learn French. So I think it’s important to remind myself every year of what is still awake…what is still wanting.

A-ha though! The dinner revelation the inspired it all:

Sauteed Asparagus with Broccoli, Brown Rice*, garlic, cashews and Ginger

1 bunch of asparagus

2 teaspoons olive oil

2 handfuls of broccoli florets

1 tablespoon ginger

2-3 garlic cloves

1 teaspoon soy sauce (optional)

1/2 cup halved cashews (optional)

 3 cups cooked brown rice* (The 10 minute dinner title means that the rice is cooked in advance)

In a frying pan saute the asparagus with the olive oil, garlic, and ginger until the asparagus begins to soften. Add the broccoli and cover the pan with a lid to steam the broccoli. Stir and steam until desired level of softness (5-10 minutes). Add soy sauce if desired. Stir in the rice for a fried rice effect, or warm up in a microwave and add later. Serves 3-4 people. Easy add-ins include onion, grated carrot and bell peppers (but you’ll be bumping up closer to 30 minutes with all the extra chopping).

Nutritional Information:

Calories: 730

Fat: 30g (only 6g if you skip the cashews. Though cashews have a lot of micronutrients and the “good” fats)

Carbohydrates: 133g

Protein: 29 g

Fiber: 8.5 g

Sodium: 839 mg (without soy sauce – that # is too depressing. The rice itslef has 700 mg)

Calcium: 267 mg

Iron: 10 mg

Vitamin A: 1,550 iu

Vitamin C: 540 mg

Potassium: 1,725 mg

Interspirituality January 21, 2008

Interspirituality. Hmmmm. Big word. Doesn’t show up on spell-check. Incredibly ambiguous if you do a Google search on it. And yet…and yet is sounds like something enormous. Sounds like something the world might need. Spirituality, and the prefix of “inter”…Latin for “between, or among,” we might be on to something here; and in Santa Barbara we certainly are.

The term “Intersprituality” was first coined by Wayne Teasdale, and while I won’t digress here on the teachings of Brother Teasdale, what I will note is a quote from Mahatma Gandhi that has much in common with what Teasdale was getting at:

“When you go to the heart of your own religion, you go to the heart of all others too.”

This was certainly my experience on my retreat at La Casa de Maria, where I was given the gift of being introduced to the interspiritual community in Santa Barbara. When I showed up at the Spiritual Path’s retreat, I really didn’t know what to expect, nor did I understand fully what drove me there. But what followed was a weekend of celebration, meditation, and calls to action. The objective of the retreat was to bring environmental advocacy groups into dialog with the spiritual leaders from various religious traditions and members from the community to explore the ways in which can work together.

Ed Bastian, founder of Spiritual Paths, lead the retreat. Speakers included Reverend Cynthia Bourgeault, Ph.D, Shaikh Kabir Helminski, Shaikha Camille Helminski, Rabbi Rami Shapiro, Ph.D, and Pravrajika Vrajaprana – faculty from Spiritual Paths. Representatives from environmental groups included Sharyn Main from the Community Environmental Council, Dr. Michael McGinnis, an Environmental Studies professor at UCSB, Don Four Arrows Jacobs; professor of Educational Leadership at the Fielding Graduate University, and Michael Potts from the Rocky Mountain Institute.

I was turned on to something that’s time has come, and I can’t wait to see what’s next. It was one of the most beautiful, remarkable things to not only explore the traditions of all these great faiths, but also see how much we have in common. At the core of all religions is a spiritual essence that unites, and never divides. The sacred contract we have to each other as humans and this planet that sustains us is universal. To understand this, and teach this is truly what can change the world. Namaste and Godspeed to Spiritual Paths – you’ve got great work ahead of you.

Life is Not A Dress Rehersal January 19, 2008

I will live the dream

Born from ideas of the heart.

I will walk the passionate path

With truth and fortitude.

I am creating my world.

My designs create my life.

May 08 be great for you and your loved ones!

Namaste,

Sacred Harvest