Dr. Frank Sacks, Professor of Cardiovascular Disease Prevention, Department of Nutrition, Harvard School of Public Health shares, “We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food. Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke."I really enjoy Linwoods' Delicious Omega3-rich Flaxseed Superfood Blends and put them in my breakfast cereal or tea, especially the Ground Flaxseed, Cocoa, Strawberries & Blueberries Blend.A Vegetarian Quinoa Recipe courtesy of Linwoods using their Flaxseed with Goji Berries Blend is here for your reference. Enjoy! :)
Photo Credit: Michelle Bernstein
Do You Need Fresh Summer Recipe and Salad Ideas? Gratitude Gourmet is THRILLED to announce that Michelle Bernstein, James Beard Award Winner and Chef-Owner of several Miami-area restaurants, including Michy’s once dubbed the “Best New Restaurant” by Food and Wine Magazine gave us a very special interview on the following topics: 1. How to make restaurant-quality salads at home 2. Vegan and vegetarian summer dishes, spices and creative food pairings Enjoy the Video Below and Have Fun!
Quivira Wildlife Refuge Kansas Aug 7 Reuters/Jeff Tuttle
Charlie Ayers, Mary Vincent, WSJ ECOnomics
I recently wrote an article about the March 2012 Wall Street Journal conference:
Wall Street Journal ECOnomics Conference | Climate | Agriculture | Oceans | CO2 | Earth's Future and mentioned I would followup with more articles.
Charlie Ayers prepared a vegetarian and vegan menu for the conference attendees. Charlie is best known as the former executive chef for Google opened Calafia Café & Market A Go Go in Palo Alto. His concept epitomizes the idea that "being green" is good for the consumer, producer, environment and community, and his goal is to provide the greater public with healthful, artisan-style, sustainable cuisine in a fast and affordable format.
See the video of Charlie Ayers below describing his food philosophy along with a few nutritious appetizers.
Charlie describes that he eats vegetarian most times for health reasons. He truly believes that everyone should eat well, and it's not necessary to be wealthy to eat healthy. He tries to 'spread his gospel' by eating vegetarian foods as much as possible and not always looking at 'our friends with 2 legs or 4 legs for our source of nourishment'.
If you're in the Palo Alto area, you'll enjoy Calafia Cafe!
Thank you to my good friend Juliet Lamont for letting me know about Oakland Veg Week April 15-21 which will consist of vegan cooking demonstrations, talks on vegan nutrition by celebrated speakers Jack Norris (co-founder of Vegan Outreach) and Nathan Runkle (founder of Mercy for Animals); a free screening of Vegucated; and a grand finale celebration where attendees can sample some of the most delicious vegan fare available.
Oakland City Council member Nancy Nadel, Alameda County Supervisors Wilma Chan and Keith Carson, and Rep. Barbara Lee are all pledging to be veg for the week, and some of their staff are too. The city and county are both officially proclaiming April 15-21 to be Oakland Veg Week, and Oakland Unified School District will encourage students to try vegetarianism for the week.
This reminds me a bit of how I setup a Vegetarian Day in my Hungarian Peace Corps City during the first Earth Week I planned for the city. The School only served vegetarian meals that day - if you know Hungarian fare, that required some negotiation :)
Happy Oakland Veg Week!!
Join our Gratitude Gourmet Healthy Food Box Monthly Delivery Program, and Receive Free Shipping on deliveries to your home or office.
As an added bonus for joining now, you will receive one delicious box of Gratitude Gourmet Chocolate Pralines as our gift to you for the Holidays. These are convenient, healthy gifts containing vegan and mostly organic sweet, healthy snack, cereal, and soup product surprises for $19.99 each month with free US shipping. SUBSCRIBE on our HOME PAGE HERE, and your first box with your Chocolate Holiday Gift will be delivered as soon as possible for the holidays. Enjoy!
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!! :)
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:
-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
-Dessert and Coffee
Ingredients2 large sweet red peppers (12 ounces)1 tablespoon water2/3 cup lightly toasted California walnuts1 tablespoon crushed garlic2/3 cup toasted sourdough bread crumbs1 or 2 red jalapenos, seeded and minced1/4 cup extra virgin olive oil1 1/2 teaspoons coarsely ground cumin seeds1/4-1/2 teaspoon crushed red pepper flakes1 tablespoon pomegranate syrup2 tablespoons lemon juicePreparationRoast 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 sodiumRecipe Courtesy of Chef Cindy Pawlcyn