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! Conde Nast just published a nice article listing the Top 5 Vegetarian Restaurants in Barcelona, and I'll have to try these the next time I'm there. They list: La Bascula, Vegetalia, Teresa Carles, Sesamo and The Dog is Hot. Some items look like they could be vegan too for some of my vegan Gratitude Gourmet readers. Have you tried these? If so, let us know your thoughts on Facebook. We wanted to thank you for your support of Gratitude Gourmet. Since we launched in May 2008, we've featured news on sustainable food policy, science, health and inspiring entrepreneurs, and fun events and giveaways. We've also received a great response on own fair trade chocolate line & healthy food snack boxes launched last year. Thank you for your great feedback and support along the way, including your Facebook comments! We hope our Gratitude Gourmet news has provided helpful food perspectives for you and your communities. Our tagline from the start has been 'Fun, Sustainable Lifestyle' and that's the theme we've worked to maintain. Would you like to see additional story ideas and themes? Have a favorite Thanksgiving Veggie Recipe you'd like to share? Please leave a comment on Facebook and let us know. Thanks and we wish you a Happy and Healthy Thanksgiving! :) Quivira Wildlife Refuge Kansas Aug 7 Reuters/Jeff Tuttle Many of you know I founded Gratitude Gourmet because of our food's impact on climate emissions and reducing global meat consumption is key. Please see this recent Reuters article called: 'Climate Change poses risks to food, beyond U.S. drought'. At the end of the article, you will see the last line saying shifting to vegetarian diets would help. This article is an important read. What are your thoughts? Tell us on Facebook. 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! 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 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 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 Image Courtesy of Garden of Eatin Who loves Nachos and Dip? It's time to get ready for those summer parties, and Garden of Eatin has great non-GMO Tortilla Chips that are hearty enough to use in thick dips. Here's a great Veggie Nachos Garden of Eatin Recipe. Many of the vegetarian ingredients easily have vegan substitutes if needed. Enjoy! |