Created by Joe McCanta; organic mixologist, bar consultant for rawchef and organic sommelier for the LifeCo international. Joe McCanta has served his organic drinks to such celebrities as Stella McCartney, Claire Danes, Steve Martin, Ashley Olson, Al Gore, Dianne von Furstenberg, Matt Groening, Bebel Gilberto, Danilo Perez, Dustin Hoffman, Lawrence Fishburne, Cecil Taylor, Shirley Horn and Woody Harrelson.
For the Mulled Wine:
1 Bottle of high quality Organic Red Wine (I find Argentinian Malbec works best).
LARABAR makes pretty darn good energy bars that are perfect to take along on any outdoor adventure. They are affordable, raw, vegan, gluten-free, nutritious and easy to pack. The only problem is they are not Organic. Sounds a little counterintuitive since they are raw and vegan, right?
Well, LARABAR must have realized the same thing because they just recently introduced a new line of ORGANIC chocolate bars called Jocalat (formerly known as Maya Bars). Flavors include traditional Chocolate, Chocolate Organic, Chocolate Mint, Chocolate Coffee. Continue Reading / Additional Photos / Videos
Imagine a candy bar that was rich and decadent and – wait – was actually good for you and wouldn’t fatten your behind. As crazy as it sounds, there is such a thing. Empowered Foods has created raw versions of chocolate bars and cups made from all raw and organic ingredients and sweetened with Continue Reading / Additional Photos / Videos
Blueberries tart red cousin, the cranberry (also called bounceberries because they bounce), still grow wild as a shrub. Now they are cultivated in low trailing vines in bogs of sand, pean and clay – Continue Reading / Additional Photos / Videos
According to new findings, it is. Contrary to what some previous research and skeptics have suggested — that there is no benefit to eating organically grown produce — a 10-year study at the University of California, Davis on organic and conventional tomatoes has shown dramatic differences in the levels of nutrients. The organic tomatoes had 79-97 percent higher levels of the flavonoids quercetin and kaempferol — both beneficial antioxidants associated with reducing the risks of cancer and cardiovascular disease. Other research found organic tomatoes have significantly higher levels of lycopene, vitamin C, and vitamin A.
So what could make the levels of some nutrients so much higher in organically grown food? Alyson Mitchell, the food chemist who led the research says it can be explained by the availability of nitrogen. Reduced levels of flavonoids are likely due to overfertilisation of conventional fertilizer with high concentrations of inorganic nitrogen. Continue Reading / Additional Photos / Videos
Preserved lemons are my new ‘it’ ingredient. I made a few batches and gave them away as gifts around Christmas time and lately I’ve been inspired to find new and creative uses for them. Traditionally, they are used in Moroccan cuisine, as a condiment and in tagines and couscous. I think they lend themselves particularly well with all of the Spring ‘greens’, like artichokes, asparagus, peas, etc, etc. My favorite restaurant in Chicago- Green Zebra- has a salad on the menu made with shaved artichokes, preserved lemon, parmesan and red pepper foam that I just had to try last time I was there.
Searching online, you’ll find tons of ideas. Alice Waters of Chez Panisse makes a relish out of preserved lemons, olives, shallots and herbs- great for the summer BBQ season. People are using them as toppings for pizza, in martinis, and even in lemony desserts. So get creative! And if you come up with something good, let me know! Continue Reading / Additional Photos / Videos
E! Entertainment recently did a piece on raw food diets — of course it’s a crappy video, full of cheesy music and stiff voice-overs that make it sound more like an infomercial then a news segment. It’s hard to believe it’s from a major network like E! Entertainment — actually, on second thought — it’s not hard to believe at all. Continue Reading / Additional Photos / Videos
Maybe you’ve heard of her…chef and creator of the hugely popular Roxanne’s restaurant in Marin County, co-author of the un-cookbook Raw with famed Chicago chef, Charlie Trotter, and wife of wealthy environmentalist Michael Klein. We have Roxanne Klein to thank for catapulting gourmet raw food into the mainstream. Without her, people would still be thinking that raw food was just about a bunch of hippies eating carrot and celery sticks. Continue Reading / Additional Photos / Videos
I love the Staglin Family. Not just because they produce some of the best wine in the world, but they are honestly people to admire. The Staglins are a tight knit family of 4 who all share the same intense fascination for wine, amazing work ethic, and passion for travel and life. They do what they love and do it well!
Why is Staglin Family Wine Green? First of all, for the record, wine produced in the US cannot be Certified Organic if it contains sulfites. This is why many Organic wines don’t taste as good as their non-organic counterparts. Wines from Europe however can be considered Organic despite their sulfite content.
The Staglins grow their own grapes using Organic farming practices and actually make their wine on their private vineyard.
“There has been a lot of talk and questions recently in theInsider Forum about what healthy G foods can you pack for a lunch and take to work or school. It’s always a challenge to figure out what to pack and what is portable to eat anywhere. Fortunately, Russell James has already created the perfect solution to this dilemma, the raw sandwich bread! Ok, this does require a dehydrator, but if you have one or plan on getting one, it’s pretty easy once it is pre-made. Just use it like any loaf of sliced bread to spread on your favorite sandwich fixings like avocado, tomato, lettuce, cashew mayo, mushrooms etc.” – Indulge
Here is the recipe for the bread from Russel James:
Mediterranean Almond Bread (raw)
Makes 18 ‘slices’
For the Bread:
1/2 Cup Olive Oil
1 Cup Sun Dried Tomatoes, loosely packed
3 Cup Almond Flour*
1 Cup Flax Meal
3 Medium Courgettes (zucchini), peeled & roughly chopped
Skinny Bitch is a new common sense diet book that takes a refreshingly honest approach towards a crazy diet culture swimming in half truths and insanity.
I think the title’s great. More of a joke poking fun of the pop culture slang and attitude towards women who are thin. I see the hostility all the time. Just in the superficial banter way of hating the very thing people envy. So the immediate prejudice is that there must be something wrong with them. Thin women are that way cause they are “anorexic”, or doing something else unnatural and unhealthy. While some, especially in the media do and fall into unhealthy eating disorders and mental ideas about themselves, there seems to be an underlying prejudice that it applies to all thin women who are not naturally curvy and voluptuous. And that only women who are very voluptuous are “real”. Skinny women are unnatural or just “lucky bitches“.
This book of course is all about eating healthy and real food, with the side effect of losing weight because of it. “Real” women in the media are portrayed as the ones who eat copious amounts of fast food, soda, pizza and junk and therefore are “healthy” and don’t “starve themselves”. I think that is the wrong message though and other extreme. There does not exist just the extremes of unhealthy starving on cigarettes, diet coke and diet pills vs. a “healthy” appetite of Mc. D’s and pizza. Neither approach involves “real” food and natural health, natural weight etc. While I think that everyone is different, with different shapes and metabolisms and will all look different on the same type of diet, these authors just dish out the common sense that if you eat healthy real food and stop eating so much junk, you will also lose the junk in the trunk, naturally. Continue Reading / Additional Photos / Videos