<![CDATA[Gratitude Gourmet (tm) - Blog]]>Sun, 19 May 2013 20:21:29 -0800Weebly<![CDATA[RawEssence & Spinach Ricotta Portabello Mushrooms]]>Thu, 16 May 2013 22:18:38 GMThttp://www.gratitudegourmet.com/1/post/2013/05/rawessence-spinach-ricotta-portabello-mushrooms.htmlPicture
Gratitude Gourmet Readers: here's a great new gourmet raw cookbook called RawEssence by David Cote and Mathieu Gallant with 180 gourmet recipes including Spinach 'Ricotta' Portabello Mushrooms, Pesto Tagliattelle, Tabouleh Flower Salad, Madras Salad, Meatless Meatballs, Island Lime Pie, Dark Nougat and Carrot Cake!
I've included the gourmet Spinach 'Ricotta' Portabello Mushrooms Recipe below -
Let me know what you think!

Ingredients:
4 portabello mushrooms trimmed
1/4 recipe Mushroom Marinade (see below)
1/2 cup Macadamia Ricotta Cheese (see below)
1 large handful of spinach

Mushroom Marinade
1/2 cup wheat-free tamari sauce
1 1/2 cup cloves garlic, chopped or 1 1/2 tsp garlic puree
1 cup water
1 1/2 tsp dried thyme
1/2 tsp ground black pepper
In a bowl using a whisk, blend all ingredients

Macadamia Ricotta Cheese
1 1/3 cups macadamia nuts
1/3 cup water
2 tbsp freshly squeezed lemon juice
1/4 clove garlic or 1/4 tsp garlic puree
1/2 tsp sea salt
1/8 tsp ground black pepper
In a food processor, reduce macadamia nuts to small pieces, and add remaining ingredients and blend for a few seconds to form an emulsion. The cheese will turn white and creamy with small crunchy pieces of nut.

Makes 4 Portions
1. In a large bowl, combine mushrooms and marinade and let stand for about an hour.
2. In a bowl blend together ricotta cheese and chopped spinach. Fill mushrooms with mixture.
3. Place filled mushrooms on dehydrator trays and dehydrate at 105 degrees F (41 degrees C) for 2 hours. The filling will harden, but the entire assembly should remain moist.




]]><![CDATA[Video: John McDougall MD on Breast Cancer]]>Thu, 16 May 2013 14:07:59 GMThttp://www.gratitudegourmet.com/1/post/2013/05/video-john-mcdougall-md-on-breast-cancer.html John McDougall MD discusses the importance of plant-based diets to prevent breast cancer in this Forks Over Knives Video below. See more Health articles on our Gratitude Gourmet Health Page.
]]><![CDATA[Port Wine Caramel Sauce Now Available From Gratitude Gourmet]]>Tue, 07 May 2013 21:07:57 GMThttp://www.gratitudegourmet.com/1/post/2013/05/port-wine-caramel-sauce-now-available-from-gratitude-gourmet.htmlPicture
Gratitude Gourmet Port Wine Caramel Sauce
Gratitude Gourmet is excited to announce TWO NEW Caramel Sauces!
Port Wine Caramel Sauce and Balsamic Rum Caramel Sauce.
Both are delicious with ice cream, veggies, pretzels, crackers and with our own Gratitude Gourmet Chocolate! Yumm!

Order at http://www.gratitudegourmet.com.

If you'd like a bulk order, please Contact Us Here.
Thanks and Enjoy!! :)
]]><![CDATA[Yoga in San Francisco May 12 - Mother's Day]]>Tue, 07 May 2013 19:51:49 GMThttp://www.gratitudegourmet.com/1/post/2013/05/yoga-in-san-francisco-may-12-mothers-day.htmlPicture
Sign up for Wanderlust's San Francisco Yoga in the City May 12, which also happens to be Mother's Day.
See you there!
]]><![CDATA[Happy Cinco de Mayo & Edible Cocktails]]>Sun, 05 May 2013 16:17:41 GMThttp://www.gratitudegourmet.com/1/post/2013/05/happy-cinco-de-mayo-from-gratitude-gourmet.htmlPicture
Image: Adams Media
Happy Cinco de Mayo from Gratitude Gourmet!
Edible Cocktails - From Garden to Glass by Natalie Bovis gives wonderful instructions on how to build your own cocktail garden and has the perfect recipe for today's holiday:
Spiced Margarita Mezcaltini.

Ingredients & Instructions:
1 slice jalapeno, 1/2 ounce freshly squeezed lime juice, 1/2 ounce agave nectar, 3/4 ounce freshly squeezed grapefruit juice, 1  1/2 ounces Del Maguey Mezcal (organic)
Garnish: Chili Salt Rim

1. Rim half a martini glass with chili salt. Set aside. Place chili red flakes, chili powder, dried lime zest, and 1/4 cup kosher salt into a food processor and grind until well-blended and slightly powdery.
2. Muddle jalapeno, lime juice, and agave nectar in the bottom of a mixing glass. Add grapefruit juice and mezcal. Shake well and gently strain into glass.
Enjoy!
]]><![CDATA[Video: Al Gore on Peril and Opportunity: Solving the Climate Crisis and Reinvigorating Democracy]]>Sun, 28 Apr 2013 15:02:15 GMThttp://www.gratitudegourmet.com/1/post/2013/04/april-28th-2013.htmlPicturePhoto: Mary Vincent
On April 23, 2013, Al Gore gave a riveting and engaging Stanford University lecture on the topic 'Peril and Opportunity: Solving the Climate Crisis and Reinvigorating Democracy', and he discussed a variety of  food and agriculture issues during the 1st Annual Stephen H. Schneider Memorial Lecture. A full video of his lecture is below.

Al Gore highlighted several examples from his new book: The Future Six Drivers of Global Change. For background, the Drivers are:
  1. Earth, Inc Ever increasing economic globalization has led to the emergence of what Gore labels "Earth Inc." - an integrated, holistic entity with a new and different relationship to capital, labor (outsourcing and robo-sourcing), consumer markets, national governments than in the past. Over the last 25 years, coal production has increased 133%, but jobs have decreased 33%. By 2016 Foxconn, the Chinese manufacturer of Apple devices will replace 1 million workers with robots. Federal officials believe cybersecurity is a more important national-security issue than terrorism. In 1975, corporations spent $100 million lobbying - in 2010, they spent $3.5 BILLION. 50% of Senators and 40% of House Reps become lobbyists when they retire. "I.n yet another illustration of the dangerous imbalance in political decision making, a truly shocking 80% of all U.S. antibiotics are still allowed to be legally used on farms in livestock feed and injections in spite of grave threats to human health"
  2. Global Mind The worldwide digital communications, Internet, and computer revolutions have led to the emergence of "the Global Mind" which links thoughts and feelings of billions of people and connects intelligent machines, robots, ubiquitous sensors, and databases.
  3. Shift in Balance of Power The balance of global political, economic, and military power is shifting more profoundly than at any time in the last five hundred years - from a U.S-centered system to one with multiple emerging centers of power, from nation-states to private actors, and from political systems to markets. In 2013, the economy of developing nations will exceed that of developed nations for the first time.
  4. Growth A deeply flawed economic compass is leading us to unsustainable growth in consumption, pollution flows, and depletion of the planet's strategic resources of topsoil, freshwater, and living species. The GDP metric excludes pollution flows. A survey of global executives reveals 80% are not willing to trade long term sustainability for next quarter's earnings target. Over the last 40 years, we have lot more than 1/3 of the arable land on Earth.
  5. Reinvention of Life and Death Genomic, biotechnology, neuroscience, and life sciences revolutions are radically transforming the fields of medicine, agriculture, and molecular science - and are putting control of evolution in human hands. Almost all the seeds in the world now belong to one company - Monsanto.
  6. Relationship between Humanity and the Earth There has been a radical disruption of the relationship between human beings and the earth's ecosystems along with the beginning of a revolutionary transformation of energy systems, agriculture, transportation, and construction worldwide. Global warming pollution traps the equivalent of 400,000 Hiroshima bombs in the lower atmosphere every 24 hours. More than 65% of the US suffered from drought conditions in 2012
]]><![CDATA[Win a See Jane Run SF Bay Area Ticket]]>Sun, 28 Apr 2013 00:20:50 GMThttp://www.gratitudegourmet.com/1/post/2013/04/win-a-see-jane-run-sf-bay-area-ticket.htmlPicture
Gratitude Gourmet is excited to be celebrating our 5 year anniversary in May, and to celebrate, we are giving away a ticket to the June 8, 2013 See Jane Run SF Bay Area Half Marathon and 5K.
Just tell us on our Gratitude Gourmet Facebook Page why you want the ticket by May 8, and a winner will be randomly selected and receive an online coupon code for a free ticket. Good luck!! :)
]]><![CDATA[Pistachios for Health]]>Sat, 27 Apr 2013 23:58:57 GMThttp://www.gratitudegourmet.com/1/post/2013/04/pistachios-for-health.htmlPicture
Image: Sincerely Nuts
Did you know some great attributes of pistachios include:
- 6gms of protein per serving
- 3 grams of dietary fiber, or about 12% of the daily value per serving
- 100mg of omega-3s per ounce which helps reduce bad cholesterol and increase the good cholesterol
- Vitamin B6 which is essential to make the protein in your red blood cells
Sincerely Nuts carries Pistachios Meats Roasted (Unsalted) which are my favorite for that snack, salad, or ice cream! :)
Share on our Gratitude Gourmet Facebook Page your favorite Pistachio preparation and/or recipe with us.


]]><![CDATA[Make Your Own Healthy Snacks]]>Sat, 27 Apr 2013 23:37:31 GMThttp://www.gratitudegourmet.com/1/post/2013/04/make-your-own-healthy-snacks.htmlPicture
Image Credit: Ronco
Are you a fan of snacks without the extra salt, flavorings, colors and preservatives?
Make your own healthy dehydrated foods by drying them in a Ronco Electric Food Dehydrator by just slicing the foods thin and placing them on the clear trays and you can have the use of those foods over the next few months without loss of vitamins or nutrients.
Herbs and spices dry overnight. Banana chips and apple snacks dry in about a day. How about Edamame for a protein-rich snack.
What are your favorite foods to dehydrate and let us know on our Gratitude Gourmet Facebook Page.
]]><![CDATA[On Earth Day Monday April 22 Bon Appétit will turn 500+ cafes into climate change learning classrooms]]>Thu, 18 Apr 2013 18:58:36 GMThttp://www.gratitudegourmet.com/1/post/2013/04/on-earth-day-2013-monday-april-22.htmlPicture
Credit: BAMCO Cheeseless whole wheat pizza
The first food service company to address how food choices can affect our shifting atmosphere, Bon Appétit has celebrated its Low Carbon Diet Day in conjunction with Earth Day since 2008. This year, in a hot new twist, corporate guests and students all across the country - ranging from eBay in San Jose, CA, to Case Western Reserve University in Cleveland and Gallaudet University in Washington, DC - will get a real taste of how climate change is already endangering certain food crops.

To prepare for this year's new theme, "Your Lunch is Heating Up!", Bon Appétit commissioned a review of more than four dozen scientific papers projecting how important crops such as corn, wheat, rice, fruit, dairy, and coffee will fare in a changing climate. Earlier thaws, later frosts, and higher-than-average temperatures; droughts like the ones in the Midwest; and new pests and weeds (ones that thrive in hotter and more humid temperatures) are already affecting these foods, and research indicates the pressures will not let up. 

Bon Appétit's chefs will use cooking demos - for an almond milk-fruit smoothie, a cheeseless vegetarian pizza, or an edamame burger with carrot-peel topping - to discuss these global agriculture trends as well as encourage guests to choose planet-friendlier foods.

The goal of Low Carbon Diet Day, a tradition begun one year after Bon Appétit launched its Low Carbon Diet program: spur café guests to join the company in reducing their contributions to climate change. To help this process, the company created its Top 5 Low Carbon Diet Tips, which include "You Bought It, You Eat It - Don't Waste Food" and "Moooove Away From Beef and Cheese." Bon Appétit has reduced its own purchases of beef by 33% and cheese by 10% since launching the program - and many of the cheeseless pizzas first introduced on Low Carbon Diet Day have become beloved menu staples at its college and corporate accounts. Meanwhile, its new Stem to Root culinary program, from which the LCD Day carrot-peel-topped veggie burger is drawn, is the latest approach in its ongoing campaign to combat food waste. 

On Low Carbon Diet Day 2013, Bon Appétit will also share the revamped, new version of its online educational companion to the Low Carbon Diet program. The EatLowCarbon.org website uses photos and picture quizzes to show which familiar foods are higher carbon and explain the science behind their carbon-dioxide equivalent emissions scores.

"Over the past six years, Bon Appétit Management Company has played a catalytic role in making thousands of corporate and university diners more aware of the relationship between food and climate change," says JoAnne Berkenkamp, local foods director at the Minneapolis-based Institute of Agriculture and Trade Policy, which is exploring the impact of climate change on agriculture in the US and around the world. "Climate change is not an abstract concept that exists in a distant future. It's here, and it's affecting our farmers, the food service industry itself, and many of the foods we love. Bon Appétit's work will spur people to think more about what's happening, and to get involved in reducing carbon emissions while building a food system that is more resilient in the face of a changing climate."
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