All Posts for April 2009

National Geographic: Illustrated Green Guide

Tuesday, April 21st, 2009

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The Green Guide has grown tremendously from a short, biweekly newsletter as part of Mothers & Others, an environmental newsletter and then website co-founded by actress Merly Streep, to a terrific resource for the 21st century. With almost 500 pages of information, this is not a beach book or a cocktail table book, but rather a reference manual you can keep on a handy shelf to refer to again and again. Interestingly, the first chapter is EAT GREEN: Healthy, Sustainable Meals, exactly what I have been studying and writing about for years. This is followed by chapters such as BETTER HOUSEKEEPING: Clean & Green, HEALTHY BEAUTY: Natural Personal Care, GREEN SLEEVES: Clothing & Accessories, and GROW NATURAL: Plant & Garden Care.

Every possible topic is covered, from the food on your table to pets, travel, school supplies, holidays and healthy babies. Each of the chapters has sidebars with a “Green Dictionary,” Eco-Tips, and facts/statistics that will open you eyes to what we are doing or can do to live green. There is also a section called Take Action, which gives the reader concrete suggestions for living green. For example, on page 65 there are 17 actions, such as: choose snacks low in trans fat and without high-fructose corn syrup; choose plastic containers that are recyclable and safest: #2, #4, and #5; and buy local produce or join a community-supported agriculture (CSA) program.

The Illustrated Green Guide has a user-friendly format with wonderful photos and illustrations. As Meryl Streep notes in the Foreword, when National Geographic purchased the Green Guide from Mothers & Others, the goal was “to make it the ‘mother of all resources’ for consumers wanting to live a greener life……It helps us to see how even the most mundane decisions, from our choice of coffee to how long we shower, matter a lot.”

I agree! This book is a very important resource for all of us who are concerned about the planet and the legacy we leave our children and grandchildren. The information can be found scattered throughout other magazines, but all the information is here, in one book. The book costs $34.95, but this a book you will refer to again and again, so the cost is justified, I think. It is available by mail from National Geographic Books at www.preserveourplanet.com/books by calling 1-888-647-6733.

Note: Several years ago, in the early to mid-1990s I participated in a Mothers & Others program. It was at the forefront of the environmental movement to provide healthy foods for children and a healthy environment in which to grow up. I worked with my friend Hope providing some organic snacks as part of a Mothers & Others Mail Order program to provide healthy snacks for kids, long before stores carried organic snacks, so I know about this organization from personal experience.

Baby Artichoke Appetizer

Monday, April 20th, 2009

Artichokes and pineapples both have something in common—they are difficult to eat because of the work involved to reach the “good parts.” But in both cases, I believe the work is warranted, especially for the artichoke, which is actually a thistle. According to Jonny Bowden’s 150 HEALTHIEST FOODS ON EARTH, the artichoke is a liver cleanser because it is a wonderful source of silymarin, which is the active ingredient in milk thistle that helps the liver do its job. Artichokes are also helpful in digestion, used to treat high cholesterol and triglycerides, and are a good source of nutrients such as magnesium, potassium, eye-friendly carotenoids, and contain substantial fiber. So loving artichokes is a good thing!!

Recently, baby artichokes have become a favorite with me, because I can eat almost the entire veggie. On the Internet I found this information about baby artichokes:
“Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.”

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The directions for preparing these babies are usually multi-stepped, but I found that if I cut them in half, place them face down in the oven in a cooking pan with 1 or 2 inches of water, I could bake them fairly quickly with no fuss. Then I pull off the outer, inedible leaves and dip the edible artichoke leaves in a flavored olive oil and eat almost the whole leaf. When I get to the choke, I cut it out with a small paring knife, and enjoy the delicious tender offering of these babies.

You may want to check out this interesting article on baby artichokes from the Ocean Mist website at: http://www.oceanmist.com/products/artichokes/artichokebaby.aspx. Here you can find several ways to prepare baby artichokes from steaming to broiling. So feel free to try another way from what I describe below.


Baby Artichoke Appetizer

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Utensils: Cutting board & knife, baking pan, dish for dip, plate for serving
Prep. Time: 7-10 minutes
Cooking Time: 20 minutes or more
Category: Vegan

Ingredients

5-6 baby artichokes, cut in half lengthwise
Dipping sauce:
2 garlic cloves, peeled and placed in oven with artichokes
1/2 cup olive oil or oil of choice
salt, pepper, cayenne (pinch)
21 Seasoning Salute from Trader Joe (r herbs of your choice)

Directions
1. Preheat oven to 375 degrees. Place halved baby artichokes face down on a baking pan with about one inch of water. Put garlic cloves in a separate pan to bake. While artichokes are baking, put ingredients for dipping sauce together except for garlic.
2. Bake until outer leaf can easily be pulled off or choke is soft. (Test after 20 minutes.)
3. Remove garlic. Cut or leave as is and add to dipping sauce dish. Set aside.
3. Place oven on broil for only 30-60 seconds.
4. Remove and cool artichokes. Pull off outer leaves that are inedible, maybe two layers.
5. When you get to the edible leaves, start dipping into garlic/oil dip and eat as much of the leaf as you feel comfortable eating. (I can eat almost the entire leaf.)
6. Remove choke with a paring knife and dip in garlic & oil dipping sauce. Enjoy!

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