Top 10 Organic Fast Food Spots to Eat

15 06 2009
Organic To Go

Organic To Go is an organic fast-casual chain founded five years ago, with restaurants on the West Coast, Washington, D.C., and Virginia. It serves tasty sandwiches, pizza, salads, wraps, soups, breakfast burritos and quesadillas, all made with organic ingredients. It also uses green packaging and uses a fleet of priuses to deliver food.


For the other 9 click Here



A Frugal Recipe: Curried Lentil Risotto

6 04 2009


-this inexpensive yet delicious spicy vegan recipe, which could be a main protein or a combined protein/carb in a bento

Makes 4-6 Servings

  • 1 cup lentils
  • 2 Tbs. olive oil
  • 3 1/2 cups water
  • 2 Tbs. vegetarian bouillon/powder (I use Osem Chicken Consomme powder which is vegan)
  • 1 Tbs. sugar
  • 1-2 tsp. yellow curry powder (or some mixture of coriander, turmeric, cumin, fenugreek, fennel, cloves, mustard seeds)
  • 1-2 tsp. of garam masala (a spice mix made of cloves, allspice, cinnamon, black pepper, available at Indian/South Asian grocery stores as well as many supermarkets)
  • 1/2 tsp. cumin seeds or ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. powdered ginger
  • 1/2 tsp. cinnamon
  • salt to taste (bouillon may have already contributed a bit)
  • handful or two of raisins

Coat the inside of a tall-sided stainless steel soup pot with the olive oil, and bring to a medium heat. Add the lentils. Stir with a wooden spoon to coat with olive oil and allow to roast for a minute.

Pour in 2 cups of water and all of the spices. Gently stir lentils immediately to make sure none have stuck to the bottom of the pot.Add all of the seasonings except for salt.

Stir gently and constantly. When the lentils begin to dry, add another cup of water.

Stir, repeat as necessary, until lentils are soft and fully cooked.

Remove from heat. Add the raisins.

Serve with couscous, rice, a tofu vegetable stir-fry or alongside non-vegetarian proteins such as chicken, pork, lamb or shrimp. As with most curry-based dishes, the flavors becomes more pronounced over time, making these lentils a perfect side dish in both warm and cold bentos.

Taste to make sure lentils are cooked and to check the saltiness. If they need more salt, now is a good time to add it. If there is still a lot of liquid but the lentils are cooked, you can serve as is or continue to cook and stir to allow the excess liquid to evaporate.


Food Matters by Mark Bittman

2 04 2009


Mark Bittman writes about food from a common sense point of view. We know we should eat more veggies and less meat, but in his latest book, Food Matters, Bittman tucks in to the reasons why a less carnivorous existence will result in a more harmonious existence between ourselves and our environment.

The first section of Food Matters dishes out sound reasoning and a variety of statistics to put our meat eating habits and industrial food system into perspective. (Although Bittman is not necessarily advocating a vegetarian diet, eating less meat and less junk food are the obvious, but important, points of his book.) Part two takes us into the kitchen to learn to “cook like food matters”, including 70 or so recipes. Together the two sections combine to create “a guide to conscious eating”.

Bittman starts out part one by asking us to rethink our consumption.

for full story click here



20 03 2009


K-wine Dishware – plate that can hold a wine glass – best for finger food

Designer: Matteo Bertanelli & Michele Di Monte

Jamie Wiek with smiling face plate which is made more evident with creative food placement.

VIA: oneperdesign


Prepare Your Food without Toxins, Like Dolphins Do

17 03 2009


Here’s something that a lot of people don’t know about dolphins: they have some remarkable eating habits. In fact, a recent study has revealed that dolphins prepare food much like chefs do. Allow me to explain.

One of the dolphins’ favorite foods is the cuttlefish. To secure their meal, dolphins herd the cuttlefish out of the algal weeds and onto an open sandbar. They then pin the cuttlefish down while standing on their heads, and deliver a lightning fast downward thrust that kills it instantly. Next the dolphin lifts up the body and slams it with its nose to drain all the toxic fluids that the cuttlefish use to squirt towards predators.

Pretty smart right? Indeed. So smart, in fact that the dolphin may be one-upping you in the lengths it goes to avoid eating toxic food. We prepare food in ways that expose them to toxins nearly every day, and we don’t even know it. So we should take a cue from the dolphins and take the following steps in detoxing our food when we preparing it:

Don’t Use Plastic Containers
Many plastic containers house nasty chemicals like Bisphenol A that can seep into ingredients you might be storing—rendering your food prep potentially toxic from the get go.
And Don’t Use Them in the Microwave—because the BPA is especially likely to leech out when you throw them in the microwave. Ditch the plastic, and opt for ceramic or glass when heating up your food.

to read more click here

via: planet green

“nutritionally adequate”

8 01 2009


A northern Alabama sheriff is in federal custody after a judge ruled he deliberately fed jail inmates skimpy meals so he could make money.
A federal judge ordered the arrest of Morgan County Sheriff Greg Bartlett after hearing a string of skinny prisoners testify they were served paper-thin bologna, bloody chicken and cold grits.

The prisoners told the judge they were so hungry after meals, they were forced to buy junk food, such as oatmeal pies and chips, at a for-profit store inside the jail.

Bartlett testified that he made $$212,000 over three years by cheaply feeding prisoners, and that every cent of it was legal under a Depression-era state law allowing most Alabama sheriffs to make money operating their jail kitchens.

Still, the judge said Bartlett would remain in custody until he submits a plan to feed prisoners meals that are “nutritionally adequate.”


A little PIE…Quince and Apple Tart

23 11 2008


Quince and Apple Tart 1/3 recipe Basic Pie Crust (or a pie crust of your own choosing) 1 egg yolk, beaten 12 ounces quince jam 1/4 cup water 2 tablespoons brandy or rum (optional) 3 large sweet apples, like Golden Delicious, peeled, cored, and sliced 1/4 cup sugar 1 teaspoon fresh ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 tablespoons unsalted butter, cut into small chunks Heat the oven to 425°F. Lightly butter a 10-inch round tart pan. Roll out the pie dough and press into the pan. Refrigerate until chilled – about half an hour. When chilled, remove from the fridge and brush lightly with beaten egg yolk. Take 1 cup (2/3 of the jar) of the jam and spread it evenly over the tart bottom. Put the rest (1/2 cup) into a small saucepan with the water and liquor and warm over low heat. Stir and keep warm – it should be very liquid. Arrange the apples in a circular pattern over the jam on the tart bottom, then sprinkle with the sugar and spices. Spread the warmed jam over top of the apples. Dot the top with the chunks of butter. Bake for about 30 minutes or until the apples are tender and the pastry is golden. Serve with vanilla ice cream or crème fraîche.