Green and Clean!

003Kale asparagus, avocado, pine nuts spinach basil pesto

I love kale and have become obsessed with it since discovering Dr. Alejandro Junger’s book, CLEAN.

Dr. Junger refers to green foods as the royal family of nutrition and kale is the king.

This dish includes all of my favorites; kale , asparagus, broccoli, garlic, spinach, basil, and a tablespoon of toasted pine nuts and half an avocado for garnish.

I steamed everything and topped it with a spinach, basil, and oilve oil pesto.

What I like about the pesto is that it incorporates spinach and garlic which are raw, thereby adding important enzymes to this meal.

These foods are great for the cleansing program, to be sure, however, I like to include these super foods into my everyday meals.

Making healthy highly nutritious foods a part of your daily diet ensures that you are are getting high quality, nutrient rich food and that you are functioning at optimal levels.

I am attemping to make these dishes easy for everyone to enjoy with recipes that don’t compromise quality and which satisfy the palate and the senses.

004Kale, asparagus, spinach pesto and pine nuts

The CLEAN Program

Dr. Junger M.D. shares some of the best nutritional advice you’ll ever find.

His program offers detox and dietary programs to help you create optimal health and vitality.

Check out his new book, Clean

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Jonathan Safran Foer on the Colbert Report

The Colbert Report Mon – Thurs 11:30pm / 10:30c
Jonathan Safran Foer
www.colbertnation.com
Colbert Report Full Episodes Political Humor Economy

I’ve talked about the book now see Jonathan Safran Foer on the Colbert Report discuss his book, Eating Animals.

I highly recommend this book to anyone who eats!

Magical Coconut Bars

Vegan Coconut Bars

This recipe comes from Isa Chandra Moskowitz of the Post Punk Kitchen who has a new vegan cookbook out; Vegan With a Vengence which features 150 vegan recipes including desserts, cookies, main dishes and snacks.

These look amazing to me and I am anxious to try this recipe.

Recipe courtesy of Isa Chandra Moskowitz

These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.

Tip: You’ll want to use only sweetened, fluffy white flaked coconut for these. Save the natural shredded stuff for a healthy curry.

Tip: Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.

Ingredients

One 14 oz can (regular or lite) coconut milk (about 1 3/4 cups)
2/3 cup dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped

Method

In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.

Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares.

Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Remembering the Flavors of Life

wallys_mayberry_ccbs-thumb-260x260-16373 Ebert PD

Roger Ebert waxes poetic about the beauty of fellowship and community which surrounds food.

He reminisces about the flavors and textures that he misses most since he has lost his ability to eat and drink.

Nostalgia stirs the memory of childhood pleasures and eating in diners.

Nil by Mouth brings a fresh look at why we love food.

New Years Resolutions and Eating Better in 2010!

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Most people are planning to make resolutions and big changes for the upcoming year.

Some of these changes will be borne out of neccessity because finances force us to spend our food dollars more efficiently.

While some resolutions will aim to improve our health and consume in ways that don’t harm the planet.

So, whether you simply want to look and feel better or need to remake your budget there is a way to do both.

Eating well is eating simply and Michael Pollan has made that easier with “Food Rules” that are short and sweet.

And if reading is too much trouble check out this video on foods that you should be eating to improve your health from the book, The 10 Things You Need to Eat starting with beets!


Sweet Dreams are Made of These

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Who remembers the Betty Crocker Cooky Book?

This book is enjoying a revival! Some of the best basics and old favorites can be found in this book.

Check it out to brush up on your baking skills or learn a few new tricks!

Something to Think About

funny-farm-animals-01PD

Huffington Post blogger, Kathy Freston has written, Top Ten Recent Developments on Factory Farming and Vegetarianism.

She highlights some of the latest activity on the food frontier and offers insight into a new way to go forward.

The 11 Best Cookbooks of 2009

cookbooks 11 best of 2009

The 11 Best Cookbooks of 2009

This Is Why You’re Fat!

this is why you're fat McNuggetini

The McNuggetini from the book This Is Why You’re Fat introduces us to a new low of debaucherous gluttoney!
How far will we go until someone says enough?

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