month : 09/2013 7 results

Baltimore Expo East 2013 Products – Top Natural Trends for 2014

Twice a year, once on the East Coast and once on the West, it’s Natural Products Expo time, an enormous trade show for “natural” products with thousands of booths representing thousands more products.  The wares range from organic items (think lots of chips and dips and convenience food) to health/beauty products to straight-up supplements and everything “natural” in between, including the enormous and still growing business infrastructure that feeds the multi-billion dollar indust...

Vegan Cheezecake: Non-Dairy and Delicious

Before we went off all animal products, cheesecake was one of those very rare treats, not because it wasn't tasty but because we like our clothes to fit.  This vegan version, adapted from Artisan Vegan Cheese by Miyoko Schinner, is easily as yummy.  Even though it doesn't have the same heavy animal fats, it is also a once in a  while indulgence.  Last thing we want to do is be the cover girl for Fat Vegan Magazine (no, this doesn't really exist…yet).  The recipe also requires multiple ...

Dishing Up Sparassis (Caulifower Mushroom)… on Toast

Mushrooms that come from “the wild” taste different – better – than their cultivated brethren.  Foraged mushrooms taste of the Earth, with a depth and complexity that shrooms grown on compost, straw or other sterile media lack.  From our experience, mushroom foraging is also exciting, especially when we come upon a favorite variety, fresh and unmistakable.  Of course, it bears repeating: DO NOT eat any mushrooms that have not been positively identified.So, we were pretty excited ...

More Microbe Action: Brew Your Own Kombucha

Microbial activity never ceases to fascinate us… maybe it’s something to do with the trillions of microbes we each have in our bodies that play a crucial role in immunity, digestion, metabolism and other vital functions. Maybe we just like the taste these little fellows impart.Kombucha, made of a Symbiotic Culture of Bacteria and Yeast (a SCOBY), is one of those tasty microbial treats.  While it’s been around for a long time, it’s only in the last few years that it has come into ...

Classic Tuna Salad – Minus the Fish (Vegan)

What could be more retro and comforting than a tuna salad sandwich?  Chunky tuna, tangy mayo, chopped celery on toasted bread with a pickle and chips on the side?  Yum.Yet, not only is tuna one of those mercury-heavy fish (not so good for anyone, especially kids), the unrelenting quest for sandwiches has meant countless dolphins, turtles, sharks, seabirds and more snared in the tuna trawls along with massive amount of bycatch (that’s the industry word for marine life caught as a ...

Conscious Cookery: Savoring Our Attention

In the last few decades, meditation has undergone a media makeover.  Once the province of Eastern mystics, oddballs, hippies and woo-woo adherents, it’s now mainstream, touted as a treatment for high blood pressure, auto-immune diseases, cancer, PTSD, depression and more.  Top universities and scientists are hooking up long time meditators to discover what’s going on as practitioners engage in the simplest of acts – simply paying attention to their own minds.  No matter the specific ...

Roasted Tomatillo Salsa – Just Add Chips

This slightly spicy green salsa really hits the spot on a hot day, along with a bowl of chips and a cold drink.  The charred, tangy taste of the tomatillos with the just-right heat of jalapenos makes an addictive combination and a nice alternative from tomato-based salsas.  We like to make it in the morning so it’s chilled by day’s end when we’re ready to kick back.  Great with tacos too.Tomatillos, in their neat little husks, need to be de-husked then washed well before using ...