If you're looking for some great organically grown California Pistachios, you need to try AllGood Provisions Brand. They also have sun-dried and sweetened Cranberries, both of which are perfect for the holidays. Allgood Provisions certified organic snacks can be purchased online at Abe's Market, in select Whole Foods and in other retail locations nationally. What are your favorite recipes for Pistachios? My favorite is Roasted Brussels Sprouts With Caramelized Onions and Toasted Pistachios by from "The Vegan Table" by Colleen Patrick-Goudreau. John Robbins - Photo: M Vincent John Robbins, Author of Diet for a New America, spoke at Stanford University yesterday October 24, 2012 and discussed his book's positive impact on his father's illness, the fact that Climate Change unfortunately wasn't discussed in the US presidential debates, and California's Prop 37 Right to Know. Highlights are below, as well as a follow-on Stanford Farm Bill discussion and Scientific Feedback I received from a Scientist and MIT alum at a large pharmaceutical company regarding GMOs. When John's father, founder of the Baskin Robbins ice cream chain, was dying from Diabetes complications, his doctor told him that he should read Diet for a New America. At that time, the doctor did not know the Author and Father were related. His father then followed the book's advice and lived for 18 more years. John Robbins also touched on the fact that Climate Change unfortunately was not mentioned in the US presidential debates. (I agree.) He also mentioned that the planet and all life on Earth are being affected and food is a large part of greenhouse gas emissions, more than transportation. As many Gratitude Gourmet readers know. this fact and connection between Animal Agriculture and Greenhouse Gas Emissions is why I founded Gratitude Gourmet in May 2008. Stanford Food Bill Discussion Photo: M Vincent As to the Yes on Prop 37 Right to Know initiative, John mentioned that "the GMO industry wants to keep you ignorant - Ignorance is subservience - subservience to Monsanto and their agenda" and "we're going to pass Prop 37. " The Stanford audience enthusiastically clapped. John's keynote was followed by Farm Bill Renewal Panel discussion including Buzz Thompson, Stanford Professor of Law and Co-Director Woods Institute of the Environment, Karl Hamerschlag, Environmental Working Group, Jon Scholl President, American Farmland Trust, and Michele Simon, President Eat Drink Politics. The bill is very complex to say the least, and here are a few points which were mentioned: There is a massive disconnect between the Farm Bill and Public Health needs. It's focused on the meat and processed-food-centric diet, however the ADA says that half of our plate should be filled with fruits and vegetables. Right now, the Farm Bill only includes a small sliver of a plate's recommended fruits and vegetables. John Robbins suggested that a tax be levied on unhealthy foods to subsidize healthy foods, i.e. a tax on white bread to subsidize whole grain breads etc. Intriguing idea. The Panel members at the end each gave one point that the audience should take with them, and they are: - Go to the newly-launched website: Foodpolicyaction.org to see how your legislators voted - Get Political - Vote with your Dollars - Share your opinions with people and family most important to you - Go Vote & Go Eat. Yes on Prop 37 Right to Know Supporters I also met a scientist at a large pharmaceutical company and MIT alum, who gave a scientific explanation regarding GMO risks. This person asked to be kept Anonymous. "I work in the pharmaceutical industry as a scientist and thus am very familiar with genetic engineering. We use it to engineer cell lines to produce the protein biologicals we engineer as medicines, such as antibodies. It is a common and well known concept that the species that one produces those proteins in matters very much, ie, if you take a single gene and express it in various species of cell lines, you will not get the same final protein due to something called post translational modifications. For example, the protein may have parts of it cut off, it may be folded differently, different phosphorylations may occur, or glycosylations (sugars) will get added on in different patterns. Sometimes those differences have little effect, and sometimes those effects are quite huge - you just don't know until you test it. This is what a lot of geneticists fail to convey when talking about genetic engineering. Sure, when you move DNA from species to another, that DNA is all made of the same nucleotides that exists in all species and you'll get the same string of amino acids resulting from it. But moving a gene from one species to another will not result in the exact same protein getting expressed. This is why our stuff has to go through clinical trials and post market surveillance, and rightly so. But the FDA requires no testing of our food which utilizes similar technologies." - Anonymous, scientist at a large pharmaceutical company and MIT alum As Editor of Gratitude Gourmet, I urge Californians to Vote Yes on 37 - Because we have the right to know what's in our food. Learn more on the Yes on 37 Website: http://www.carighttoknow.org/ Thank you. Trefethen Winery I really enjoy hearing Winery Owner Stories. Here are some Trefethen Napa California Winery Video Stories I captured during the Napa Walnut Harvest Visit, including the fact that each employee goes home with fresh produce from the Vineyard's working farm, and how the Winery preserves an old Walnut Tree and plants the vineyard around it. During the Holidays, Vineyard Partners receive a bag of Walnuts as gifts. The Tree is also home to visiting raptors, bees, and sometimes a mother coyote and pups. I've also included a few pictures including one with Mollie Katzen, co-creator of the Moosewood Restaurant near Cornell University Ithaca New York and Cookbook author with millions of books in print, and named by the New York Times as one of the best-selling cookbook authors of all time. Dr Roizen also spoke this same evening (see video) about taking his family to the Moosewood Restaurant to experience healthy vegetarian food. I also enjoyed my experience at Moosewood Restaurant while visiting Ithaca for a Conference. I think you'll enjoy these 2 Videos. Cheers!! :) All California Walnut Harvest 2011 Stories and Videos by Gratitude Gourmet
1. Dr Roizen speaks on US Health, Disease Reversal, Genes & US Economic Competitiveness 2. Dean and Deluca's Chef Touhy’s Walnut Emulsion Recipe 3. Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup 4. California Walnut Orchard Visit - Farmer Introduction - Walnut Shaker 5. Chef Todd Humphries Recipes: Celery Salad & Walnut Bread Pudding 6. Videos: Trefethen Winery Stories - California Walnut Harvest California Walnut Orchard Visit 2011 Here's our group picture during our 2011 California Walnut Harvest Event. Below you'll also find videos of the Orchard Owners describing the Walnut Harvest and Walnut Shaker Vehicle, along with more photos from the event. After this Tour I appreciate even more both the Walnuts and the hard work the Orchard Farmers do. Also note the heart-shaped Walnut. (It's an interesting coincidence that Walnuts are also heart-healthy). During this Visit, I asked Dr. Roizen why there are more folks allergic to Peanuts vs Walnuts, and he mentioned that when people are exposed to hydrogenated oils such as in many peanut butters, more people seem to have allergies to peanuts. Basically eat closer to the whole food - Good Lesson. Enjoy the California Walnut Orchard Visit Article! All California Walnut Harvest 2011 Stories and Videos by Gratitude Gourmet
1. Dr Roizen speaks on US Health, Disease Reversal, Genes & US Economic Competitiveness 2. Dean and Deluca's Chef Touhy’s Walnut Emulsion Recipe 3. Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup 4. California Walnut Orchard Visit - Farmer Introduction - Walnut Shaker 5. Chef Todd Humphries Recipes: Celery Salad & Walnut Bread Pudding 6. Videos: Trefethen Winery Stories - California Walnut Harvest Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup12/5/2011
Mary Vincent & Chef Cindy Pawlcyn Chef Cindy Pawlcyn, owner of Brassica Napa California, prepared a gourmet Mediterranean and Turkish Lunch during the California Walnut Tour. Here's her recipe for Turkish Walnut-Garlic Spread with Hot and Sweet Peppers and Pomegranate Syrup. Also enjoy the short videos of her Brassica outdoor fireplace and wines served as well as Lunch photos below featuring: -The Garden -Persian Spiced Walnuts & Walnut Garlic Spread -Dolma-Walnuts (in place of pine nuts), fennel pollen, and mint stuffed grape leaves -Turkish Red Lentil Soup with Paprika & Aleppo Pepper Sizzle -Vegetarian Pasta -Dessert and Coffee Ingredients 2 large sweet red peppers (12 ounces) 1 tablespoon water 2/3 cup lightly toasted California walnuts 1 tablespoon crushed garlic 2/3 cup toasted sourdough bread crumbs 1 or 2 red jalapenos, seeded and minced 1/4 cup extra virgin olive oil 1 1/2 teaspoons coarsely ground cumin seeds 1/4-1/2 teaspoon crushed red pepper flakes 1 tablespoon pomegranate syrup 2 tablespoons lemon juice Preparation Roast peppers over a grill or gas flame, turning frequently until charred all over. Seal 10 minutes in a plastic bag, peel, seed, and chop. In a food processor, mix chopped peppers with 1 tablespoon of water. Process to a moist paste. Set aside. Pound walnuts with garlic in a mortar. Stir in bread crumbs and jalapenos. Continue pounding until all ingredients are blended. Mix in the pureed peppers. Gradually mix in the olive oil and season with cumin, red pepper flakes, pomegranate syrup, and lemon juice (use additional lemon juice if pomegranate syrup is unavailable). Taste and adjust with salt and lemon juice. Let stand several hours or overnight for flavors to blend and mature. Serve with croutons or on flatbread wedges or crackers. About 1 ¾ cups, serves 12 (2 tbsp each) Nutrition information per serving: 100 calories, 2g protein, 5g carbohydrate, 1g fiber, 9g total fat, 1g saturated fat, 4g monounsaturated fat, 3g polyunsaturated fat, 0mg cholesterol, 19mg sodium Recipe Courtesy of Chef Cindy Pawlcyn All California Walnut Harvest 2011 Stories and Videos by Gratitude Gourmet
1. Dr Roizen speaks on US Health, Disease Reversal, Genes & US Economic Competitiveness 2. Dean and Deluca's Chef Touhy’s Walnut Emulsion Recipe 3. Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup 4. California Walnut Orchard Visit - Farmer Introduction - Walnut Shaker 5. Chef Todd Humphries Recipes: Celery Salad & Walnut Bread Pudding 6. Videos: Trefethen Winery Stories - California Walnut Harvest Chef Touhy Dean & DeLuca Dean and Deluca's Chef Touhy prepared his Walnut Emulsion Recipe for the California Walnuts Event. Note that the ingredients include anchovies, however, several guests on the tour mentioned eggplant is a great substitute to make it vegan/vegetarian. Let us know if you have other ideas for veggie substitutions. Ingredients 2 cups toasted California walnuts, in halves or large pieces 2 tablespoons (about 1 ounce) coarsely chopped anchovies packed in oil (eggplant added by Gratitude Gourmet) 1/3 cup water, plus more if needed 2 tablespoons red wine vinegar 1/4 cup walnut oil 1/4 cup extra virgin olive oil 1/2 teaspoon, more or less, Kosher salt, or ¼ teaspoon plain salt Preparation Put the walnuts in a food processor with the anchovies (eggplant added instead by Gratitude Gourmet), water, vinegar and walnut oil. Blend until smooth, stopping a couple times to scrape down the sides of the container with a rubber spatula. With the machine running, slowly drizzle in olive oil. The puree should be the consistency of a softly whipped cream, not peanut butter. If it seems too thick, add a little more water and pulse or blend until incorporated. Season to taste with salt. If not using immediately, refrigerate in a covered container. Makes about 2 cups, serves 12 (2 tbsp each) Recipe Courtesy of Chef Michael Tuohy All California Walnut Harvest 2011 Stories and Videos by Gratitude Gourmet
1. Dr Roizen speaks on US Health, Disease Reversal, Genes & US Economic Competitiveness 2. Dean and Deluca's Chef Touhy’s Walnut Emulsion Recipe 3. Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup 4. California Walnut Orchard Visit - Farmer Introduction - Walnut Shaker 5. Chef Todd Humphries Recipes: Celery Salad & Walnut Bread Pudding 6. Videos: Trefethen Winery Stories - California Walnut Harvest Dr Roizen and Mary Vincent - Napa, CA Dr. Roizen, Institute Chair, Chief Wellness Officer Wellness Institute Cleveland Clinic, founder of eleven companies, co-inventer of a drug recently approved by the FDA, and author of a series of highly popular #1 New York Times bestsellers, recently visited Napa, California to celebrate the California Walnut Harvest Festival and spoke on a variety of topics including US Health, Disease Reversal, Genes, and how the increase in chronic US Disease is affecting US Economic Competitiveness/ Jobs. I videotaped Dr Roizen's complete presentation, and a portion of it is below for reference. Please note that since the presentation took place in the evening at a winery, the video is dark, but you can hear Dr. Roizen's important insights. I've covered Dr Oz and Dr Roizen's great work before with Rocco the Cowboy Story and Video. Dr. Roizen was the 'Enforcer' and ensured Rocco ate healthfully and exercised regularly, and as a result, Rocco's heart disease was reversed by going Vegan. Dr Roizen also states in the video that you affect genes and cancer by your food choices and the importance of meditation. He also mentions the importance of Lifestyle Treatment for Breast and Prostate Cancer, and Studies show that Food Changes, Walking, Tobacco Avoidance, and Mediation reduced tumor size. I also spoke with Dr Roizen and shared Gratitude Gourmet's mission, and he responded by saying that at the Cleveland Clinic it's impossible to find a piece of red meat. Stay tuned for more videos and news from this event. All California Walnut Harvest 2011 Stories and Videos by Gratitude Gourmet
1. Dr Roizen speaks on US Health, Disease Reversal, Genes & US Economic Competitiveness 2. Dean and Deluca's Chef Touhy’s Walnut Emulsion Recipe 3. Chef Cindy Pawlcyn's Turkish Walnut-Garlic Spread with Hot & Sweet Peppers & Pomegranate Syrup 4. California Walnut Orchard Visit - Farmer Introduction - Walnut Shaker 5. Chef Todd Humphries Recipes: Celery Salad & Walnut Bread Pudding 6. Videos: Trefethen Winery Stories - California Walnut Harvest |