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| Your Ultimate Shelf Life Guide – Save Money, Eat Better, Help The EnvironmentNot sure if you should toss those leftovers? StillTasty has the 411 on everything in your fridge and freezer. Search its database by specific food (and we do mean specific), or find items by category. Once you locate the food in question, StillTasty will tell you how long it’ll stay safe and delicious, and also give you suggestions for the best ways to store it. |
27 Apr 2009 Leave a comment
in In the News
NY Green Living Guide from Citysearch
27 Apr 2009 Leave a comment
in New York Highlights Tags: green
A NYC list of eco spots – NY Green Living Guide
Mark Bittman Confesses to Veganism Before 6
26 Apr 2009 Leave a comment
in In the News
I have always loved Mark Bittman, his cookbooks and his articles. But this below is a highlight! I love his take on eating vegan until dinnertime. “If you eat like a vegan until dinnertime, you can protect your health and help save the planet; how we eat — and certainly what we eat — has a real impact on both our bodies and the Earth.” from the NPR article This is something really anyone can do and it benefits everyone!
Bittman Confesses to Veganism Before 6
posted on NYmag.com on 4/22/09
Photo: Getty Images
Mark Bittman has a straightforward way of sticking to Michael Pollan’s mantra from In Defense of Food(“Eat food. Not too much. Mostly plants”): He’s a “VB6 — Vegan Before 6,” he tells NPR. Bittman has lost 30 pounds by eating fruits, vegetables, and grains before splurging on “the food I love most — but with a little restraint” at dinner. He also congratulates himself for reducing greenhouse gases, however minimally, by moderating his consumption of the 10 billion animals the U.S. produces in a year. NPR follows Bittman’s dissertation with a recipe for cassoulet that calls for a pound of Italian sausage. Must be dinner.
Grilled Chicken with Edamame Skordalia
26 Apr 2009 Leave a comment
in Home Cooking Tags: chicken, Edamame, sauces, sides, vegetarian
This dish smelled so good as I was making it. If I was not juice cleansing I would have definitely had some of the skordalia on its own. I served this with collard greens sauteed with a garlic paste that I made. Michael loved it all! Enjoy!
Skordalia is a Greek dip normally made with potatoes instead of edamame. You can serve this as a good vegetarian side dish or app paired with pita bread.
Recipe from Bon Appétit August 2008
- 1 16-ounce bag frozen shelled edamame (soybeans)
- 1/2 cup coarsely chopped fresh basil
- 1/3 cup extra-virgin olive oil plus additional for brushing
- 3 garlic cloves, peeled
- 6 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 4 large skinless boneless chicken breast halves ( I used thin cutlet cut breasts, so I used more)
Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes (this should just take 3-4 minutes). Drain, reserving 1 cup cooking liquid for skordalia.
Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.
24 Apr 2009 Leave a comment
in In the News
Pure Food and Wine’s Wine Director/long-time PFW Bartender, Joey Repice, gives some advice on pairing vegan food with organic wine in this Wine Enthusiast article.
Brendan Brazier
24 Apr 2009 Leave a comment
in In the News Tags: vegan
Read this awesome blog entry from The GirlieGirl Army on Brendan Brazier. Super cool!
Brendan Brazier is a badass athlete who dispels the “vegans are scrawny” myth like nobodies bidness. He is a professional Ironman triathlete, two-time Canadian 50km ultra marathon champion, bestselling author on plant-based performance nutrition, formulator of Vega whole food nutritional products (available at a health food store near you), and just overall a truly sweet and compassionate guy.
Volunteer in NYC
23 Apr 2009 Leave a comment
Want to volunteer but not quite sure what to do? VolunteerNYC will allow you to find the best volunteer opportunities based on your preferences.
Sun-Dried Tomato Pesto
23 Apr 2009 1 Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: chicken, comfort food, non-dairy cheese, pesto, pine nuts, quick and easy, sauces, vegetarian, Zucchini Pasta
This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.
Zucchini Noodles with Sun-Dried Tomato Pesto
Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil
Sun-Dried Tomato Pesto
quick and simple, this should take 20 minutes
recipe yield 2.5 cups
4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
- Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
- Stir in olive oil and Parmesan cheese.
- Season with salt to taste.
- Enjoy!
BOCA to Stop Using Eggs by End of 2009!
22 Apr 2009 Leave a comment
in In the News Tags: vegan
Boca Burgers and Products have pledged to go egg free by the end of 09. This is awesome for the vegan folk!!
Chocolates
22 Apr 2009 Leave a comment
in In the News, New York Highlights Tags: chocolate, raw, vegan
Although a Raw diet is mostly made up of greens and other veggies there are still many other divine desserts to partake in! (using ingredients like nuts, dates, coconut, raw cocoa and sweeteners like agave and raw honey) I am trying to feature some of the treats that I make on this site, but check out these gorgeous Raw bonbons made by Fine & Raw Chocolate and featured on DailyCandy!! They show a video of how they make them, really cool! Looks soooo good!!! I am so excited to try these!
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These chocolates are not Raw, but they look scrumptious! Shaman Chocolates has expanded its collection of socially responsible organic chocolate bars to include two new flavors: Organic Dark Chocolate with Acai, Lemon & Orange and Organic Dark Chocolate with Green Tea & Ginger. Both new flavors feature superfoods that are rich in antioxidants and other healthful nutrients. All profits from the sale of Shaman Chocolates, which are Fair Trade, support the Huichol Indians in central western Mexico.
Marisa's Healthy Kitchen 