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Archive for October, 2008

Irradiated Lettuce

Friday, October 31st, 2008

As you probably know by now, the US Food and Drug Administration (FDA) has officially enacted its strategy to “protect” the green leafy food supply, specifically lettuce and spinach, from pathogens via irradiation. You would’ve thought that would be the purview of the US Department of Agriculture (USDA).

Irradiation: A Safe Measure for Safer Iceberg Lettuce and Spinach

Lovely. <sarcasm>

One good thing though, according to that little document, is participation is not a requirement. Companies will get to choose. However, labeling is required.

The symbol for which you should be on the lookout is the international sign for irradiation, known as the radura:

I’ve got a better symbol for you. My Dad created this design. :)


Click image for more products, including greeting cards.



Any of you ever tried hemp milk?
 

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VeganMofo: Winter Squash

Monday, October 27th, 2008

As last year, I’ve been remiss in contributing to the Vegan Month of Food until the last moment, so I wanted to get one in before we flip the calendar to November(!).

In addition to the trees’ colorful, hibernation preparations and the crisp, cool air, I like this time of year for the hearty food, particularly all variety of winter squash and pumpkins.

Recently, the question came up in the Fat Free Vegan Yahoo! Group of what to do with an acorn squash.

I shared how I like to prepare it (really, any winter squash works well with this treatment), and it was a big hit. So, here you go. I leave the exact proportions to your taste buds. Remember, tasting is a sign of a good chef. ;)

Preheat the oven to 350-425°F, depending on how much time you have to wait. Cut the squash in half, scoop out the seeds (save ‘em for later roasting), and place cut side down on a lightly oil-spritzed, tinfoil-lined, baking sheet. Bake for 40 minutes to an hour in inverse proportion to the temperature you chose. You really have a lot of leeway here. Basically, you want it to be nice and soft and starting to caramelize on the edges.

Take out of oven and let cool until you can handle it more comfortably. Scoop out the goods and mix in my Three C’s:

  • cinnamon
  • chipotle powder
  • cumin

Garlic in any form is also a welcome guest in this dish. If you want it sweeter, drizzle in some pure maple syrup. Mmmm…

Finally, for some texture, stir in a little diced sweet onion and raw broccoli for texture. This old standby never gets old for me. It turns out ever so slightly different each time, as I don’t measure the spices.

By the way, a note for my fellow calorie restrictors. Pumpkin appears to have the fewest calories by weight. I just had a big bowl of freshly baked pumpkin made this way today, and the roasted seeds, similarly spiced, as a snack. Enjoy!

Autumn in NH

Thursday, October 23rd, 2008

Thought you all might like to see some of the changing leaves here in New Hampshire. I took these last week, literally right down the road from me. I’m sure the colors are brighter in spots, but they should give you a good taste of the season.

Autumn in New Hampshire

Fall in New Hampshire

Changing Leaves in New Hampshire

Colorful Leaves in New Hampshire

Fall in NH

Angela Stokes Weight Loss Program

Tuesday, October 21st, 2008

You may recall last month’s video post with Angela Stokes’ CNN spot. Well, it turns out she’s now offering, in addition to her books, a participatory weight loss program based on raw foods:


My Cookbook:

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