Are you a fan of Milkshakes? Then checkout this new book Decadent Shakes - Milkshakes with more. Authors and Siblings Matthew, Sarah and Brendan Aouad are founders of The Vogue Café in Sydney. This family run business has made the world a happier place one decadent shake at a time. With experience from every facet of a business, each sibling brings an innovative flair to their shop and it was their dream to bring these treats to the people of the world.
From the infamous Nutella milkshake, to the awe-inspring Double Decker (toffee and vanilla ice cream with waffle cone bits and nuts), to Billy Bonka (Oreo cookies, Snickers bars, peanut butter, waffles, pretzels), there is something for everyone to enjoy and indulge. Of course you can use your favorite plant based ice cream ;) Enjoy!
In just mere hours, with Grace Parisi's straightforward and inventive recipes found in this gorgeous hardcover, Quick Pickle Cookbook, you can create delicious brines to transform fruits and vegetables into tasty quick pickles. She also includes ideas for using those pickles and brines in everything from drinks to desserts!
It was great to be back to District in San Francisco to try out its latest menu and cocktails for Happy Hour!
District’s décor still remains a great place for conversation with lounge and table seating within brick and timber architecture highlighted by the trademark center horseshoe bar made from reclaimed South American Peroba Rosa and its wine and whiskey tower.
District has announced the debut of full bar service with a focus on whiskey to marry with its wine program. District Wine & Spirits Director Caterina Mirabelli says "There is a natural marriage with wine and whiskey. They both change with age and have very complex flavor profiles. Ultimately they are both best enjoyed when sipped." She adds, "And like wine, whiskey makes interesting tasting flights and pairs well with food.".
Executive Chef Bob Cina's small plates menu is great.
Here is what Gratitude Gourmet enjoyed at District along with photos below. We hope you get the chance to try out the latest menu and spirits!!
. Arrangement - Four Roses Bourbon , Red Wine, Lemon Juice, Lavender Water and Simple Syrup
. District Buck - Four Roses Bourbon, Fernet Branca, Lemon Juice, Simple Syrup & Ginger Beer
. Tempura Avocado - jalapeno lime, aoli, sweet n spicy sea salt
. Mushroom Pizza - roasted garlic and kale, fontina and parmesan cheese
. Artisan Cheese Plate - I selected these three:
1-Brillat-Savarin - cow's milk, triple creme - Normandy France
2-Vacherouse d Argental - cow's milk soft Lyon, France
3-Ossau-Iraty (raw) - ewe's milk, firm aged - Northern Basque, France
. Seasonal fruit crisp with vanilla ice cream
Gaea's Creamy Pumpkin Soup
· 4 cups pumpkin, peeled, seeded, and chopped
· 1 cup red pepper, seeded and chopped
· 1 cup zucchini, chopped
· 1 cup yellow onions, chopped
· 1⁄2 cup celery with stem, chopped
· 6 to 7 tablespoons Gaea Sitia extra-virgin olive oil
· 1⁄2 cup toasted pumpkin seeds
· 1 cup crumbled goat cheese (or hard cheese)
· 2 teaspoons fresh grated ginger
Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.
These easy, foolproof desserts in Dump Cakes From Scratch by Jennifer Lee can be made in minutes and are ideal for people who love the taste of homemade, but don't want to spend hours in the kitchen. You simply "dump" in the ingredients, spread in the pan, and bake!
Unfortunately, most dump cake recipes use packaged cake mix and canned fruit instead of clean, fresh ingredients. That is...until now.
In Dump Cakes from Scratch, Jennifer Lee, author of the bestselling 5-Minute Mug Cakes, takes the speed and ease of dump cakes and shows you how to make them fresher and delicious. You'll find gluten-free cakes, single-portion cakes, low calorie cakes, and savory cakes. The best part? You use very few tools so clean up is super easy!
Check out this Recipe from th Book: Autumn Apple Crisp Recipe using the Spice Cake Mix formula.
Spice Cake Mix
2 cups (250 g) all-purpose flour
1 tablespoon (15 ml) baking powder
1½ cups (300 g) granulated white sugar
½ cup (60 g) nonfat dry milk powder
¼ cup (32 g) cornstarch
4 teaspoons (20 ml) cinnamon
Yields approximately 4 cups (640 g) of cake mix
Combine all ingredients in a large mixing bowl. Stir with a whisk until well mixed (about 20–30 strokes), making sure to occasionally lift and run the whisk along the sides of the bowl so that all ingredients are fully incorporated. Store in an airtight container in your pantry (or other cool, dark space) for up to three months, assuming all of the individual ingredients used have a shelf life longer than three months. If anything has a shorter shelf life, use your mix by the shortest shelf-life date.
Autumn Apple Crisp
Prep time: 15–20 minutes Cook time: 30–35 minutes Serves 12–15
Stanford: Deepwater Horizon oil spill impacted bluefin tuna spawning habitat in Gulf of Mexico, Stanford and NOAA researchers find
Check out this new Stanford Study - "Deepwater Horizon oil spill impacted bluefin tuna spawning habitat in Gulf of Mexico, Stanford and NOAA researchers find"
Garlicky Black Bean Spaghetti Spoons
Going on a hike? Check out this TrailMix from Sunkist Snacks. Flavors include Strawberry Banana Blend, Blueberry Apple Blend, Pineapple Coconut Blend, Mango Dark Chocolate Blend, and Breakfast Espresso & Granola Blend.
Recipe: Pumpkin cupcakes + Vanilla frosting
1 cup water
3 Tbsp oil
1 box Simple Mills Pumpkin Muffin Mix
1 tub of Simple Mills Vanilla Frosting
Cinnamon, for garnish (if desired)
1. Heat oven to 350 degrees F
2. Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended
3. Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full
4. Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.
5. Frost & garnish with cinnamon if desired
(Recipe courtesy Simple Mills)
Pure Organic, known for its nutritious snacks made from simple and organic ingredients, has announced the availability of its popular Fruit & Veggie Strips at Costco throughout the California Bay Area. This snack that includes 1/4 cup of organic fruit and vegetable purees and juices is available in a 36 pack for $11.09, with the instant rebate coupon. Like all Pure Organic products, the Fruit & Veggie Strips are USDA Certified Organic, Non-GMO Project Verified, gluten-free, vegan and kosher. Pure Organic’s Fruit & Veggie Strips are available nationwide and throughout the California Bay Area at retailers, including Sprouts, select Safeway locations, Albertsons and Whole Foods, as well as many other natural food stores, major retailers and online at PureOrganic.com.
Cooking with your smart phone is a lot tastier when you can see recipes easier, but since electronics and tomato sauce don’t mix well check out The Holding Cell, a device that will help keep your Smart Phone free of cooking ingredients and protect it from splashes and keeps your cell phone in a designated spot so you can easily see it. All you need to do is secure it to the wall with screws, Velcro, or even foam tape and then insert the phone cord in the holder, and slide to adjust to fit the phone. At home chefs will absolutely love this new device!
Larry Olmsted, author of Real Food/Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It, is a fascinating look into food fakery in the United States, from Michelin star-winning restaurants to farms and producers to your local supermarket. Did you know Truffle oil is a fake product? Truffles do not infuse oil with flavor when steeped, and almost no oil sold in the world contains any truffles. What consumers think of as truffle oil is actually 2,4-dithiapentane, manufactured in labs.
Larry’s book also tells us how to find the real stuff, like true Italian olive oil, and authentic port from Portugal. He gives us suggestions on where to shop, what to avoid on restaurant menus, and which third-party certifications to look for to be sure you’re buying the real thing.
FORKS OVER KNIVES FAMILY: Every Parent’s Guide to Raising Healthy, Happy Kids on a Whole-Food, Plant-Based Diet is a great new book by the husband and wife doctor team Matthew Lederman, M.D. and Alona Pulde, M.D. They also appeared in the Forks Over Knives documentary and are authors of the New York Times bestseller The Forks Over Knives Plan (Touchstone).
FORKS OVER KNIVES FAMILY is simply for today’s families who want their kids to eat healthier.
The book shares relatable insights into the Drs. Pulde and Lederman’s own journey of raising two young daughters on a whole-food, plant-based diet and covers topics such as:
This year marks the 5th anniversary of the release of the Forks Over Knives film which made the convincing case that modern diseases can be prevented and often reversed by removing meat, dairy, and highly refined foods from one’s diet. The documentary sparked a medical and nutritional revolution, leading more and more people to adopt a whole-food, plant-based lifestyle—including celebrities like Ariana Grande, Dr. Oz, and Katy Perry.
"Read this book! It will improve the health and lives of your kids. And it has great kid-friendly recipes such as chocolate chip pancakes, lentil fries, and mashed potatoes!" —Jay Gordon, MD, Pediatrician and Fellow of the American Academy of Pediatrics
"An informative, nutritionally balanced guide and recipe book so that you can feed your family a plant-based diet that is delicious, cost-effective, and easy." —Mayim Bialik, author of Mayim's Vegan Table
"One of the most wonderful things you can do for your kids is to feed them healthy plant-based foods that they’ll enjoy eating. Forks Over Knives Family shows you how. Highly recommended!" —Dean Ornish, MD, Founder & President, Preventive Medicine Research Institute
"Forks Over Knives Family serves up delicious, whole food recipes that everyone in your house will enjoy!" —Michelle and Matt, authors of the New York Times bestseller Thug Kitchen
"An essential book to protect the health and future of your family." —Michael Greger, MD FACLM, founder of NutritionFacts.org and author of How Not to Die
Christian Felber is founder of the The Economy For The Common Good based in Austria, a movement uniting over 10,000 supporters in 40 nations and backed by 2,000 companies whose mission is to eliminate the fundamental contradiction between business’ values and social well-being. The 2013 Guardian Review has a nice review of the The Economy For The Common Good concept. He is the author of 15 books, including, most recently, Change Everything: Creating an Economy For The Common Good (Zed Books-UK, 2015; distributed in the U.S. by the University of Chicago Press) which gives real world case studies of business and economic activity that can thrive based on cooperation:
1. Mondragon - The World's Largest Cooperative (in the Basque Region of Spain)
2. Sekem - Organic Farming in the Desert (Egypt)
3. Gottin Des Glucks ("Goddess of Fortune" and Craft Aid - Eco-Fair Textiles (Mauritius/Austria)
4. Fair Trade - Appreciating the People Behind the Products (58 Producing Countries)
5. Semco- "Industrial Democracy" (Brazil)
6. Community-Supported Agriculture (USA and Worldwide)
7. Regionalwert AG - Regional Equity Capital (Germany)
8. Ethical Banks in Germany, Switzerland, Italy, The Netherlands, and Austria
9. John Lewis - A Role Model For Employee Ownership (UK)
10. Open Source - Global
An internationally renowned speaker, Christian has given TEDx talks in Brussels and Vienna, and has addressed the European Economic and Social Committee as well as the U.K.’s Royal Society For the Arts. He is an adjunct lecturer at the Vienna University of Economics and Business.
As avid home cooks and California vegetable farmers, Michael and Erika Rutledge wanted to find a healthy, tasty and versatile cooking oil that they could use to make their favorite dishes for friends and family, including their two young children. They stopped using olive oil and began cooking with extra virgin avocado oil, but quickly discovered that it was very hard to find in stores and online- almost all of the avocado oil on the market was refined and imported. They loved it so much, they decided to create their own extra virgin avocado oil.
In 2016, they found a stellar team and began building one of the first avocado cold-pressing facilities in the United States, right here in Southern California. The Rutledge family proudly sources avocados from farms throughout California. Many are owned and operated by farming families who have been growing avocados for generations.
CalPure™ California Extra Virgin Avocado Oil is cold-pressed using grocery store quality California Hass avocados. The Certified Non-GMO high quality avocados give the oil a gorgeous emerald green color and full flavor profile. You can use this oil for dipping, emulsifying, spreading and drizzling. With a smoke point of 400 degrees Fahrenheit, it is an ideal pantry staple and can be used to fry, sear, sauté or grill and has 10g of monounsaturated fats per serving and high in cholesterol-lowering beta sitosterol. Tasting Notes: Avocado, butter and hints of sweetness.
You must check out this excellent new book: Healing the Vegan Way - Plant-Based Eating for Optimal Health and Wellness By Mark Reinfeld.
With contributions from leading medical professionals like Dr. Michael Klaper, Dr. Michael Greger, and Dr. Joel Kahn, Healing the Vegan Way demonstrates a Clear and Simple path through the latest medical research on different approaches. With practical tips for plant-based living, 200 simple whole-food recipes, health-supportive cleanses, menu plans, and more, Healing the Vegan Way helps you maximize benefits for both body and mind.
Recipes include: Black Bean and Corn Salad, Curried Crispy Chickpeas, Mexican Seitan-Stuffed Peppers, Tempeh Fajitas, Wasabi Garlic Twice Baked Potatoes, Pepita Pecan Granola, Kale Kolada, Watermelon Gazpacho, Creamy Lentil Saag, and Coco-Chia Pudding.
“If you’re interested in how eating plants can heal your body and nourish your spirit, look no further. Mark Reinfeld is a superb guide on the journey. His recipes are fabulous and his wisdom reliable.”—John Robbins, author of Diet For A New America, President of the Food Revolution Network
"Healing the Vegan Way is a rich document that goes clearly beyond a cookbook. It is a thorough scientific resource with excellent documentations surrounding great recipes."—Hans A. Diehl, DrHSc, MPH, CNS, FACN Clinical Professor of Preventive Medicine, School of Medicine, Loma Linda University
Founder, CHIP and Lifestyle Medicine Institute
"No one I know can make [culinary] magic happen better than Mark Reinfeld. In Healing the Vegan Way, Mark presents principles for creating a delicious menu that will help heal all the tissues and organs of the body—while also bringing delight to the tongue and palate. Bon appétit!"—Michael Klaper, M.D.
"Healing the Vegan Way is a wonderfully written resource for anyone interested in the countless health benefits of a plant-based diet. Mark Reinfeld combines comprehensive expert testimonies with an extensive array of delicious, easy-to-prepare recipes that will impress everyone at the table."—Neal Barnard, MD
Gluten free? You’d never know it. This Simple Mills Vanilla Cake Mix is deliciously sweet (but not too sweet)!
** Try the Vanilla Frosting too! It's Soo Yummy!! :) Enjoy!
Check out the first-ever Fair for Life-certified coconut water: Harmless Harvest that's refreshing healthy, eco-friendly and ethically made. They farm organically and sustainably to ensure a greener tomorrow, are Fair for Life certified meaning they pay fair wages that support the people and communities where the coconuts are grown and processed, put people and the planet at the heart of the supply chain to make sure they create a positive impact through the business, and it contains no GMOs, no additives, and no preservatives. Enjoy!
Guest Article by Gesina Beckert
Image: Gesina Beckert lifting the heavy beef burger at the Facebook Farmers Market
We are experiencing record high levels of carbon dioxide (CO2) in the atmosphere. They are higher than they have been at any time in the past 400,000 years. In this paper, I am going to explore how the burger, and other parts of our lifestyle impact our climate. Understanding is the first step to changing behavior towards a lower personal CO2 footprint. We can all do something to make our world a better place.
Thanks to the world bank, data about the CO2 emissions per country per capita (basically per person) is available for everyone.
To show some numbers, I selected the highest, and the lowest CO2 emissions, and as I currently live in the US, but I am a native German, these countries are also included.
On average carbon emissions have increased slightly over the last years. Several reasons such as increasing levels of wealth resulting in higher consumption of products, growing number of cars, ships, planes, more production, connectivity; are responsible for the increase.
Our lives depend on electricity, fossil fuels, and mass (meat) production! Everything needs power. Take a moment to look around. Most likely you see your phone, you are on your computer, your car is parked outside, you might have the AC turned on, and you already dream about this next burger. All this is increasing CO2 emissions.
The table above shows that the average emissions per person in the US is almost twice the amount of the average German. Some explanations can be found in Germans driving smaller cars, building houses with better insulation which reduces heating and AC needs, eating less beef in the diet, smaller and more efficient household appliances etc.
In all countries, no matter what the baseline, there is room for improvement and it is possible - other countries are already there and are still trying to get better. We are all in the same boat here!
One very effective, and rather easy step to reduce your carbon footprint is analyzing your diet, and adjusting it.
Recently I read an article that compared five different diets to each other. And if there is one thing I will remember, it will be this: beef is the single biggest contributor to carbon emissions.
"Eating chicken instead of beef cuts a quarter of emissions in one simple step"
While the average American diet has a carbon footprint of 2.5 t per year, cutting beef consumption reduces this amount significantly to 1.9 t CO2 per year. Another factor encouraging a diet with less meat is that your general health level will improve with a balanced diet consisting of more veggies, fruits and white meats.
This research made me question if buying organic food can reduce this even more. Some first articles seem to justify that, others argue that there is no real difference between traditional and organic farming. This topic would be a whole new one, so I leave it for now. Remember the less beef advice :)
Learning about climate change, and carbon footprint, and different carbon weights of diet is one way, but our mind really understands best, when more our senses are involved too. My partner in carbon footprint reductions, Tom Kabat, and I came up with an easy way to demonstrate the impacts of different kinds of food.
Everyone knows fast food hamburgers. In fact Americans approximately consume 50 billion burgers a year!!!
Now considering that every burger contains a quarter pound of beef, the carbon footprint is 17 times as much as the burger weight. Yes, that’s right, every burger adds 7 lbs of carbon to your footprint.
50 billion burgers mean 850 billion lbs of CO2 emissions per year in the US from burgers alone. http://www.pbs.org/newshour/rundown/the-hidden-costs-of-hamburgers/
That’s the bad news. The good news is that there is an easy way out. Every day, every meal, you have the choice to decide what you want to eat. A chicken burger adds only 2 lbs, while the Veggie burger with 1 lb is the lightest for the earth, and for your body, too.
Choosing chicken instead of beef, leaving meat out for day or more out of your diet will make a huge impact on your carbon footprint, and on your health, and on your figure, and eventually on the US, and the worlds carbon footprint.
Let me know what you think about the burger and the climate.
Visit and taste the “Island of the Gods” without leaving your kitchen in David Barratt’s book, “A Traveler's Guide to Balinese Street Food.”
The small island of Bali is rich with a union of religion, tradition and people. Barratt shares his guide to Balinese food culture, emphasizing street food and festival dishes, recipes included. No visit to the island's culture would be complete or satisfying without understanding the spiritual implications of food, so co-author to the text, I Wayan “Budi” Budiasa, serves as a Bali-Hindu cultural guide. “Introducing clients to our dishes is both delicious and fulfilling,” Budiasa said.
Many of the recipes can be made vegetarian or vegan as needed as there are many substitutes.
Check out this Dessert Recipe below!
Pisang Goreng (Fried banana godoh)
This is an Indonesian classic. Try it topped with coconut ice cream or drizzled with honey.
5 dessert spoons white rice flour
2 teaspoons tapioca or cornflour
1 1⁄2 teaspoons white sugar
1⁄4 teaspoon salt
1 1⁄2 tablespoon shredded coconut
1 cup water
Oil for frying
1. Mix rice flour, sugar, salt, and coconut.
2. Stir in water, a little at a time, and mix to form a thick batter.
3. Peel the bananas, and cut each down the middle.
4. Completely coat each banana slice in batter and then fry in hot oil until golden.
5. Drain on paper towels. Serve at once.