Try a Vegetarian Version of a BLT, an ELT!

Here is a very tasty and delicious version of a vegetarian BLT, an ELT--wait for it--eggplant, lettuce & tomato! Here is what you need to make this gem of a sammich:

Makes 4-6 sandwiches depending on eggplant size:

1 whole eggplant sliced more on the thin side, but not TOO thin
salt/pepper
1-2 tomatoes
Sliced sourdough, or sliced hearty wheat
Hellman's Mayo, or Vegenaise for a non-animal version
Fresh lettuce leaves 2-3 per sandwich

Slice eggplant and salt/pepper each side of each slice. This helps to make the eggplant less bitter, and is a very important part, so don't forget! Grill each eggplant slice for a few minutes on each side and return to plate. Toast bread on the grill during this time as well, why not right? Construct your sandwiches like this bread, mayo, eggplant, lettuce, tomato & more mayo on the top slice of bread if desired. I always try to put non-slippery sandwich ingredients next to each other so that everything does not fall out when you take a bite!

The best part of this sandwich is that the thin sliced, grilled eggplant takes on the flavor of bacon! I'm not joking. Enjoy this easy recipe!

More Cheese, Please!

One of the most satisfying culinary exploits I've undertaken in a while has been to make my own cheese. While many of the varieties of cheese that I know and love need special ingredients, equipment and lots of aging time, there are a few simple cheeses (i.e. mozzarella, paneer, marscapone, yogurt cheese, etc.) that can be made without too much time or monetary investment.

The most important ingredient in cheese-making is the Milk (duh). It will have a huge impact of the flavor, so it's best not to skimp. Now, I happen to reside in the state of Pennsylvania, where it is legal to sell "raw" or unpasturized Milk. Depending on where you live, this may or may not be an option, but fear not! The only requirement is that you steer away from Ultra-Pasturized Milk...the chemical structure will not allow the cheese curds to form properly.

I know this looks wordy, but trust me, this is a super-simple and easy recipe for Paneer...


Paneer

makes 8 ounces

1 (2-foot square) piece of fine Muslin OR 4 layers of Cheesecloth
1/2 gal. lowfat or whole Milk (Raw or Pasturized are okay, just NOT Ultra-Pasturized)
2 cups Plain Yogurt (nonfat or any) OR 1/4 cup fresh Lemon Juice OR a mixture of both

1. Bring Milk to a boil in a heavy saucepan over high heat. Stir gently.

2. Just before it boils and bubbles over, add the Yogurt and/or Lemon Juice. Continue to stir (1-2 minutes) until the Milk curdles and separates into two parts the Curds (white solids) and the Whey (translucent liquid).

3. Next, you want to drape the Cheesecloth/Muslin over a strainer, placed over a large bowl or pot. Pour the Curds and Whey over the Cheesecloth/Muslin. The Curds will be caught in the strainer, while the Whey will drain through into the bowl/pot underneath.

4. Tie the corners of the Cheesecloth (with curds inside) together and hang over the sink (on the faucet works for me) to drain further (3-5 minutes). Remove from faucet and twist the cloth until it's snug around the cheese. Place Cheese between two small plates (or anything flat). Now you want to press as much liquid out as possible. To do this, I place a large pot on top of the cheese and fill it with water so it's heavy. Let it rest in the sink for 10-12 minutes.

5. Cut into cubes or as you like.

Paneer is a mild cheese with a consistency similar to a very firm tofu. It can be eaten plain, or with some herbs or spices on top. My favorite recipe is Saag (Spinach) Paneer. But this cheese also does well marinated or can be baked or fried (similar to tofu). Try it out!

If you are interested in learning more about making your own cheese, check out Ricki Carroll's book, "Home Cheese Making" it has a great overview of all the basics (ingredients, equipment, etc.) and lots of recipes!

BerkShares, Berkshires, MA Printing Local Currency!

This is an interesting link sent to me by my friend Jennie L. Southern Berkshires, MA is printing its own local currency as a backlash to the economic downturn & globalization. This is helping build a stronger local economy and it is LEGAL. Roll the presses!

For more info please see http://www.berkshares.org/whatareberkshares.htm

Rebel Yell: Music by Janelle Monae

Emma introduced me to this little lady, Janelle Monae. I just love the editing/cinematography in this 'short film'. You can see the Outkast influence throughout. Her forwards moon-walk is priceless, as is that bad-ass pompadore she is rockin'! Check it out.

Seed Bombs over Denver! Guerrilla Gardening!

Seed bombing, also known as "Seed Grenades" is a technique of introducing vegetation to arid soils or otherwise inhospitable terrains. A seed bomb is a compressed clod of soil containing live vegetation that may be thrown or dropped onto a terrain to be modified. The term "seed grenade" was first used by Liz Christy in 1973 when she started the "Green Guerillas". (The picture is of a seed bomb recipe from 1973). The first seed grenades were made from condoms filled with local wildflower seeds, water and fertilizer. The seed grenades were tossed over fences onto empty lots in New York City in order to make the neighborhoods look better. It was the start of the Guerilla Gardening movement.

So much good information exists on the web. Recipes & how-to's for making hand-packed clods which is probably more sustainable than a glass orniment shell or a condom (1970's). Do some research on your local flora & hand pack some of your own. Find a good target!!
http://www.guerrillagardening.org/ggtips.html

Here are some links to Kathryn Miller biologist, activist & artist whom I adore.
http://greenmuseum.org/content/work_index/work_id-4__artist_id-3.html
http://www.landliving.com/articles/0000000616.aspx

New logos & a NEW attitude! ;)

I hope that you all like the new format & logos by graphic/design/architectural genius Emma Davison!! Wouldn't you like her working on your art, or designing your house?! Well you can't, she's all mine! She is amazing, isn't she?
How about this new woodpecker friend? He sure is a loud-mouth bird! What shall we name him, huh? Please post your comments below so we can decide on our mascot's name!

Here's my ideas so far, please add b/c mine are v. bad:
1. Harvey
2. Peckelswood
3. Jim
4. Snappy

Thanks for your loyal follow-ship!! ;)

-Sara D

Sustainable Seafood

I love fish but like you I have been disturbed by recent accounts of disappearing coral reefs, suicidal caged Tuna and mercury poisoning. Like other food problems, giving the consumer the knowledge to make informed, responsible decisions will be a huge step in the right direction. My husband and I just got back from a trip to British Columbia, and naturally while on the coast we consumed A LOT of seafood. I was very pleased to find that most of the restaurants in BC are a part of the Vancouver Aquarium's Oceanwise program. They put an Oceanwise symbol next to menu items that are caught or farmed in a way that ensures the longterm sustainability of the marine ecosystem and the species. Very obvious, user friendly and awesome! So, now back in the States I looked for similar programs and I found a few, on the coasts of course, but we should support these programs and hopefully they will grow!

Check out my favorite: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

Print out a Seafood Watch pocket guide and make informed decisions for your area when you go the store or a restaurant!

Save the planet three times a day

If you're reading this then you might be an eco-savy conscientious friend to our planet already. Maybe you're not sure if you are doing enough or maybe you want to do more to lessen your footprint. The way to make the biggest impact (in my opinion but also supported many times over by cold hard scientific evidence) is to not eat anything coming from cows, pigs, or any other animal. This decision will do more to lower your carbon footprint than almost anything else you can do. For more details please see this article from treehugger:
http://planetgreen.discovery.com/food-health/vegetarian-diet-carbon-footprint.html?campaign=daylife-article
The importance of changing your diet is unfortunately a very unpopular mitigation solution that no politician so far is willing to touch with a ten foot pole. Frankly, i have little faith in Americans ever being able to give up their cars, curb airplane travel, or even learn to take a bus somewhere. All of those mitigation options require something America really doesn't have: efficient public transportation. That will be expensive and most likely a long time coming. That is no reason to fall back into apathy. I'm sick and tired of everyone waiting for a solution to be mainstream or mandated. You are a big girl/boy quit your belly aching and act on your own accord by coming to your own conclusions based on your own research. I can give you a head start: go vegan.

Cactus & Succulents to add a Modern Twist to any Home

Okay, so maybe I go a little over board with the house plants--but I can't seem to stop buying them & planting them in cute little pots around my house! I think plants are an important part of creating a 'living' space. My plants of choice are cactus & succulents. I like them because they are typically easy to take care of & there are so many different geometric varieties, they just add so much architecture to any space, which is really what I love.

I grow a lot of my own by cultivating clippings to make 'mini succulent' gardens in tiny vintage pots. Almost all of my plants are from a mother plant from a friend, or someone I know.

I would recommend combing garage or estate sales for some interesting odd shaped- vintage pots, or old bake-wear for cheap. Check out this photo from re-nest.com of an idea of 'up-cycling' pots from vintage cans, antique tin boxes or wooden crates. Tres bien!

http://www.re-nest.com/

Of the Heirloom Variety

There is nothing, in my opinion, more striking than a big beautiful heirloom tomato. The colors! The flavors! The variety!

An heirloom is a plant that was commonly grown in earlier periods of human history--back before the industrialization of agriculture. There were literally thousands of varieties of vegetables/plants being grown in the US and elsewhere. The 'top' crops for monoculture were chosen because of their disease resistance, ability to withstand mechanical picking, cross-country shipping, drought, frost and pesticide resistance. For example only a few varieties of literally thousands of types of potatoes are grown commercially for this reason.

There are different motivations for growing heirlooms. Some people grow heirlooms for historical interest, while others want to increase the available gene pool for a particular plant for future generations. Some select heirloom plants due to an interest in traditional organic gardening. Many simply want to taste the different varieties of vegetables, or see whether they can grow a rare variety of plant.

The trend of planting heirlooms has been growing in the UK & US over the last decade. I believe this is an important movement to keep these rare and delicious vegetables alive for ourselves and future generations. You don't want your children growing up on ONE type of corn now do you? So plant an heirloom garden, save your seeds and re-plant them each season. Purchase heirloom from the farmers markets. Give those mono-croppers a run for their money!

Road Trippin' Food Planning & Snacks

When you are getting ready for a road trip 'cross country, sometimes there is so much to think about with packing & planning it's easy to forget about what you are going to be eating along the way....that is until your stomach starts rumbling 6 hrs in. Your options are gas station food, fast food, sodas & energy drinks. Processed sugars & fats! Those foods are only going to make you feel lethargic, tired & irritable.

Plan to fill a large cooler w/ ice packs & stop by your local farmers market/Co-op or health food store & pack some tasty snacks for the road. Not only will you save money, but if you store your food properly you will have enough for the trip out & back--and I'll bet you can do this for around $45.

Here's what I like to bring:
-Apples, oranges, & carrot sticks (tend to travel well). Whatever fruit & veg is appealing & in season.
-Salty & spicy Sesame sticks or low-salt whole wheat pretzels.
-Unsweetend dried mango, (not the sweetened kind). My friend Jennie L turned me onto these fruits, she likes them because they are the most similar in texture/experience to beef jerky!!
-Loaf of healthy sprouted bread.
-Jar of almond or peanut butter.
-Wasa bread or healthy low-salt crackers.
-Hummus or other healthy dip/spread.
-Nice piece of cheese, maybe muenster, or a nice sharp Irish cheddar.
-Homemade energy/nut bars. I prefer the homemade kind, but check your local bulk food aisle for choices. Watch the prepackaged ones w/ lots of fat/sugar/salt.
-Dried figs/dates/apricots or other dried fruits.
-Plates/utensils from home (which you can use throughout your whole trip).
-2-2 gallon jugs of water for the road; which you can re-fill at rest stops instead of purchasing bottled.
-Cup-holder sized travel thermos, to use for coffee fill-ups.

When you arrive at your destination eat some fresh produce! You'll probably need it. The key is to feel good throughout your trip, and not bloated from over-eating--now that's the challenge!! If you keep a light diet throughout your drive you will feel better when you arrive to the party.

TIP: Do a little research and see where the health food stores are in the towns you are traveling through and go there for good healthy food. Get morning coffee at a mom & pop shop, or an independent coffee house in town instead of Starbucks or McDonald's. Spend your money supporting the town local food establishments & Co-ops, they'll appreciate you for it!

Grilled Corn & Smokey Avocado Salad

Here is a recipe I made up the other day w/ some left-over sweet corn off the grill, a few avocados I had laying around and some chives from my herb box; oh & a few other things! Pretty simple. Very summery and delish!

Serves 4:

4 ears sweet corn grilled.
1-2 tbsp olive oil & pinch salt/pepper/cajun seasoning for the corn
2-3 Avocados cut into bite sized chunks
1 bunch of chives cut into small pieces
1 tbsp adobo sauce from a can of chipotle peppers --to taste, these peppers get hot!
Juice from 1 very juicy lime
salt/pepper to taste

Rub olive oil salt/peper/cajun spice (my fav grill spice, but anything you like would work), directly to the shucked ears before grilling. Grill 4-8 minutes until golden, but not burned!
Let corn cool and cut corn off ears into a bowl. Add all above ingredients and mix gently. The avocado chunks should be intact and not smooshed like a guacamole.

I like this on salad, fish, chicken or as a dip w/ chips even. We enjoyed this salad on veggie burgers the other day. You could add a little jalapeno if the chipotle is not available or a little mayo (1 tbsp) if you wanted it more like a side salad.

Tip of the Day: Soup Stock

When Boiling vegetables or meat, save the water and create a stock for your next soup! You can pour the left overs into an ice-cube tray and freeze them for later use. This will help cut down on over salty stock, save money & water, while adding an interesting flavor to your next goulash!

These veggies are good for stocks: celery, carrots, onions, celeriac, parsnips, leeks, bulb fennel. I also use kale, chard & any other leafy green water after a boil/saute. Be creative!

http://carving-tree.blogspot.com/

The SALT of the Earth

Salt=Sodium Chloride! Who knew there was so many varieties? I was blown away by the depth of 'fancy salt' product, and the flavors these gourmet salts bring to food, not to mention color to every plate!

Here is the rundown on salt: Most recipes that call for salt are referring t table salt, which has additives like iodine (to prevent a thyroid disease), & an anti-caking agent so the salt won't get lumpy in humid weather. Salt connoisseurs, though, often prefer to us Kosher salt for cooking, and sea salt for table use. They claim that both have a softer flavor than table salt. Exotic salts include the expensive Red (clay) Hawaiian or unrefined Gray French salts, the smoky, sulfuric Indian black salt, and the intensely salty Korean bamboo salt. Pink Himalayan (living) salt is said to have healing properties due to the ancient body of water from which it evaporated, flavored & smoked salts can also be a great compliment to a meal--check your local food Co-op for varieties. Specialized salts include pickling salt, which is free of the additives that turn pickles dark and the pickling liquid cloudy, and rock salt, used primarily to de-ice driveways and make ice cream.

• Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes.
• Though we need some salt in our diet, most Americans consume much more than necessary. Too much salt can lead to high blood pressure.
• Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food.
• Adding salt to bread dough controls the action of the yeast and improves the flavor. Bread made without salt will have a coarser texture and a blander flavor than bread made with salt.
• Try sprinkling salt on citrus fruit, melons, tomatoes, and even wine to enhance flavor.
• Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.
• Boiling eggs in salted water makes them easier to peel.
• Adding a pinch of salt (preferably non-iodized) to cream or egg whites before they're whipped increases their volume and serves as a stabilizer.
• Salt is a mineral, so it can be stored indefinitely without going stale. It won't taste any fresher if you grind it with a salt mill.
• Salt has been used for millennia as a preservative for meats, fish, cheese, and other foods. It works by absorbing moisture from the cells of bacteria and mold through osmosis, which kills them or leaves them unable to reproduce.
• Salting slices of eggplants helps draw out the bitter juices.
• Sprinkling salt on meat before broiling or grilling it draws moisture from the center, making it browner on the outside, but less juicy on the inside.

Try a new salt today!

Fresh Spices are a Must have for Proper Cooking

My little sister was in town a few weeks ago. She has a wild interest in spices & cooking Indian 'feasts'. After visiting Savory Spice Shop--I can see her obsession. This shop boasts mainstream & unique --freshly imported, and freshly ground spice mixes & blends as well as waters/oils/tools. They also offer a good selection of organic spices & mixes with more being added. They also feature excellent recipes online & in-store. All the blends are prepared that week, so they are the freshest! Sure beats those generic spices at your local grocer--how long have they been sitting on the shelf? This is especially important as spices decrease in flavor over-time. Another benefit is that you can purchase the exact quantity you need, which is great when you are experimenting in the kitchen and only need a pinch of this, or a teaspoon of that. It really cuts down on waste, & space in your spice cabinet!

You can also shop online at http://www.savoryspiceshop.com/ for all of your rare spice needs. I purchased hibiscus flower, & Moroccan rose buds from which I made the most delicious & colorful iced tea!

Exotic Flower Iced tea:
2 heaping Tbsp dried hibiscus Flower
2 heaping Tbsp Dried organic Black tea leaves
2-3 Rose buds
orange slices for garnish or a few mint leaves

Combine dry ingredients in a small muslin sack. Add to a glass jar of hot/warm water and set in the sun. I drop a few more rose buds in the water for aesthetics, or serve glasses with one loose rose bud in each. The rose flavor can be over-whelming depending to your taste, so pace yourself!

Green Beans w/ Crispy Shallots

Part of the fun of eating seasonally is discovering new ways to use what is available. Green Beans aren't the most exciting of vegetables, but I planted some in my garden so I'm trying to get creative. They are also fairly inexpensive, especially at this time of year. Here is a really delicious recipe I came up with starring the GBs and some Shallots...

1 lb. Green Beans, cut into 1" to 1.5" lengths
1/3-1/2 cup Shallots, sliced into very thin rounds
1/2 cup Pecans, sliced or chopped
2-3 tbsp. Butter and/or Canola Oil (I like Butter, it caramelizes better)
1/4 tsp. Turmeric
1 tbsp. Garam Masala
1-2 tsp. Salt, or to your liking. (I use Unsalted Butter, so I always add extra)

1. Heat Butter/Oil in a saute pan over medium heat. Add the Shallot rounds and cook them for a while until they start to fry and get crispy and golden (3 min). Toss in Pecans and let them all hang out and caramalize for another minute or two.

2. Stir in Turmeric and Garam Masala. Mix this in and cook for a minute. (Cooking any spice is important! Your body has a hard time digesting spices if they are raw.)

3. Turn the heat up a little (med-high) and toss in the Green Beans for 3-5 minutes. Make sure to keep everything moving or the Shallots could burn. Not too long, the Green Beans should still be crisp.

**GBs are super easy to grow, and they produce a TON! So put some seeds in the ground and you can eat some in a few weeks!

Save a little Green! Eat What's in Season: July

We're all trying to save a little money on food expenses these days. A good way to save is to purchase fruits & veggies that are in season--it's the cheapest at this time of the year & the freshest!

July>>watermelon, strawberries, cantaloupe, blueberries, peaches, apricots, kiwi, raspberries, plums, cucumbers, tomatoes, summer squash, corn, green beans, lettuce

Pickled Pink Onions

This recipe is delicious, fast and easy too. Make extras so that you can use some on everything you eat all week. They are delightfully mild and sweet.

Yield 4 servings:

2 Red Onions Sliced into rings (I prefer thin, but not tooo thin)
3 cups Boiling hot water
1/4 cup fresh squeezed lime juice
1 tsp salt
1/4 tsp ground allspice
1 tbsp vinegar
1 tsp sugar
1 tsp Tabasco or other hot pepper sauce of your choosing, although not necessary.

In a heatproof bowl combine the onions rings and hot water, and let sit for 10-15 mins. In a separate bowl combine all of the additional ingredients & stir. Drain the water from the onions and combine with the rest of the pickling ingredients. Let sit, but you will see the onions reacting quickly.

I like to put these one salads, beans and chicken or fish dishes. The color is truly striking for any dish! Enjoy!

Freedom ring

Oh to be free!
I walk amongst the flowers and the trees in their plots, but I am not free.
Laughing, I joke with my peers over beers, but I am not free.
To take ones own life in ones own hand? Is that my choice? Am I free?
I asked a squirrel what he thought and he scurried away afraid, I think or perhaps too busy for a talk.
I found a baby bat creature and lifted him into the trees..he did not say how his day was.
A giant ball of yarn in my head, and no end point to unravel it.
One, two, three hands clapping.
An endless escape of fantasy and wonderment awaits you on the internet, but please don't pack your bags or do your hair--it's really NOT necessary.
I am writing this poem for freedom, the idea of that is what complicates things.

Eating and dreaming

We are all feeling the pinch, or punch rather from the economy bursting into a shit ball of fire. If there was not unemployment benefits issued, what would these people do to salvage some of their glamorous plastic consumerist lifestyle? Or for others, even just eat a meal or shelter themselves? Bread lines are sooo 1936! Denver has been feeling the strain, many people I know are out of work, and more than anything just bummed out that their careers are on hold, or trying to figure out how to better themselves for the job market in the coming months by attending classes or trying to learn some extra skills. I myself, am no longer employed due to company cutbacks-- but I am taking this time to relax, (on top of looking for a job daily, of course), before I get back into the daily grind, which inevitably will happen.

My gut is telling me to set up shop in another country. South America. Chile. Cheap land, stable gov't. Land is precious. If you lose everything else, at least you have your land..mind you- you paid it off in full, and selling later in life can just make you a fortune if you do it right. I would like to begin this process, and not leaving the US altogether, just starting a second life south of the border. One with almond trees, a few cattle & perhaps a chicken or two and some grape vines. I'll bake bread, and make cheeses with my friends and family dear.

The movement in this country is heading back to the land after so many years of manufactured & processed foods. This is still in its early stages, and of course not for everyone nor is it feasible that each man woman and child can take up a rake and a hoe and go to town--but people are realizing that what they are eating has a large impact on their health, & well being as well as the impact on the planet as a whole. They are seeking out safer, better quality foods, cooking and educating children on the importance of what goes in their tummies! It is very important.

I was eating lunch at Watercourse, a vegetarian/vegan restaurant in Denver with my relatively Buddhist friend Carley, and I was impressed by the way she really appreciated her meal before she began to eat. She took in all of the colors, sights, & smells for minutes before indulging. Appreciating what we are eating is a part of this process.

I will keep you posted to the events as they unfold for the new land. I am looking for a few good friends, and family as I'd like to create a small community in SA; just a little place for us to go and be a little bit freer; where time is not so fast.