All Posts for August 2019

Cool as a Cucumber Salad and Colorful Beet Salad

Friday, August 23rd, 2019

Here are two easy recipes that can be considered cooking by the strings of your apron recipes because you can use any number of spices and dressing with them. Also, there are no specific amounts; just eyeballing them instead.

Cool as a Cucumber Salad

Quick look at nutritional profile of cukes: Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive properties) such flavonoids, lignans and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer benefits, according to World’s Healthiest Foods. Source:


Cucumber Salad

Utensils: Cutting board & knife, one bowl for mixing and one for serving
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten-Free, No Sugar


1-2 organic cucumber(s), washed and peeled if skin is tough
sliced (red) onion – 2-4 slices
(plum) vinegar or lemon juice (one lemon)
salt and pepper to taste (optional)
(black) sesame seeds


1. Slice washed (and peeled or unpeeled) cucumber(s) thinly and place in a mixing bowl.
2. Add sliced onion.
3. Add about 1/3 cup vinegar or juice of one lemon
4. Add salt & pepper, if using.
5. Place in a serving bowl and sprinkle on sesame seeds. Allow to marinate in the fridge for at least one hour. Serve chilled.

Variation: Add 2 small pieces of fresh ginger and/or one small minced clove of garlic



Colorful Beet Salad

Utensils: 2-quart saucepan for cooking beets, bowl, cutting board and knife, serving platter|
Prep. Time: 15 minutes
Cooking Time: About 45 minutes for beets; can be cooked ahead of time.
Categories: Vegan, Gluten-Free, No Sugar Added


1. One large red beet and one large yellow beet (organic)
2. Two slices of large onion
3. Juice of one lemon or Hold Your Horses Dressing+
4. Sea Salt (optional)
5. Sesame seeds
6. Green or Black olives


1. Scrub beets and place in enough water to cook until they can be pierced with a fork.
2. Remove from water and allow to cool in a bowl. When cool, you can remove the skins with a knife or sometimes by sliding the skin off with your fingers.
3. Slice thinly and place on a large platter. Add slices of onion and sprinkle with salt, if using. Add juice of one lemon, sprinkling it over the platter.
4. Add sesame seeds and olives *and serve chilled.

Note: I love Castlevetrano olives because they are green AND ripe.


+ Hold-Your-Horses-Dressing from a previous posting:

  • Everything can be done in the blender or food processor and requires no cooking, so I am skipping my Utensils, Prep Time, Cooking Time, and Categories. It is vegan with no added salt or sugar unless you choose to use them. It is also gluten-free, but not soy free.Ingredientsone container tofu (1/4 container in the refrigerated section)*
    one garlic clove, minced or small piece of minced shallot
    grated fresh horseradish to taste, about one tablespoon (no sugar added, if from a jar)
    deli mustard to taste, about 1 tsp. (optional)
    one small pickle (I use Bubbie’s natural pickles with no vinegar)
    sesame seeds for garnish
    water or veg. stock (Can also use the pickle juice for part of the liquid for a zestier dressing)


    1. Cut tofu up into smaller pieces. Mince garlic or shallot. Grate horseradish, if fresh. Cut up pickle. Add mustard, if using. Place in blender.
    2. Start with about 1/4 cup water or stock and buzz until smooth. Add more liquid as needed.  (For a dip, use more tofu to thicken.)
    3. For dressing, place in a small pitcher for pouring.  For dip, place in a small serving bowl and sprinkle on sesame seeds. Refrigerate after use.* Regular tofu comes refrigerated in tubs as either firm or extra firm. Silken tofu comes in a box on the shelf and need not be refrigerated until after it is opened. Silken tofu is much softer and smoother and easier to blend, so would probably
      work best for the dressing, but either kind works. Because of these differences in texture, the liquid should be added a little at a time to obtain the consistency you wish.




Sierra Club Projects

Monday, August 19th, 2019

These are great projects or information pieces that Sierra Club has put together. There are two about food near the bottom: composting and Raising Meat and its link to climate change.

The right hand margin will be covered by the size of the photos and text.

Good reading! ellensue


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Resist Trump’s Attack on the Endangered Species ActThe Trump administration just announced plans to eviscerate the Endangered Species Act. The proposed changes will strip vital protections from threatened species, allow major destruction of critical habitat, and remove agency accountability to protect wildlife or address threats to wildlife from climate change. We can’t let Interior weaken this landmark legislation that has saved 99% of species listed from extinction.

Take action! Tell Interior Secretary David Bernhardt that you oppose gutting the Endangered Species Act.

Read more.
Photo by Wodniak
Grizzlies Are Back—On the Endangered Species ListTwice in the past 10 years, the US Fish and Wildlife Service has attempted to remove federal protections for grizzly bears in and around Yellowstone National Park. Last fall, Tribal Nations, the Sierra Club, and allied conservation groups took Fish and Wildlife to court and won, narrowly averting a trophy hunt—and last week grizzlies officially got their protections back.

What finally compelled the Feds to return protections to Yellowstone bears?

Can Animals Change With the Climate?As climate change transforms habitats across the globe, animals are already beginning to adapt. But a new study looks at whether they are doing so fast enough to match the pace of human-driven climate change.

What can birds and other species tell us about surviving climate change?

Read more!
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Read more.
Photo courtesy of NOAA/Mridula Srinivasan
How Can We Protect Whales From the Shipping Industry?Marine biologists and technology specialists out of the University of California, Santa Barbara, have been searching for a way to keep endangered whales safer from the shipping industry.

Their solution?

Read more!
Photo courtesy of NonFood
The Future Is Algae (Again)Algae energy bars? As the climate crisis stokes environmental anxieties about feeding billions of people, algae has begun to captivate a new generation of food wonks. But can it really change the world?

And what about the taste?

Check out our newest international and domestic Outings!
Photo by Breitpaul
Our Newest International and Domestic JourneysExtraordinary adventures await. Hike through breathtaking Slovenia, with sweeping vistas of the Adriatic Sea as a backdrop. Discover the legendary landscapes and rich traditions of rural Mongolia. Roam through medieval cities and deep mountain gorges in Morocco. Or select from a range of unforgettable domestic experiences including service, snow, Hawaii, and the American Caribbean.

See all trips and sign up.

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Green on Green“Hey Mr. Green,” writes David in Cincinnati. “I’m on the board of a small nonprofit. We are trying to decide how best to encourage households to be greener. We would like to know to what extent people recycle, compost, drive eco-friendly cars, use public transportation, use LED lighting, and use green energy. This would show where the greatest need for education and our efforts would be.”

The Sierra Club’s cognoscente of conservation contemplates the conundrum.

Read more!
Photo by iStockphoto/Pineapple Studio
Disclose Who Pays for Online Political AdsLax oversight by tech companies such as Facebook, Twitter, and Google allowed Russian agents to purchase thousands of ads, craft viral content seen by millions, and create a network of trolls and bots during the 2016 election. Tech companies shouldn’t be tasked with policing themselves when they can profit from misuse of their products. The bipartisan Honest Ads Act would disclose spending on online political ads, just like radio and television ads already do.

Tell your members of Congress to support the Honest Ads Act.

Sign up today!
Register for Backyard Day today!
Team Sierra’s Third Annual Backyard DayOn September 14, Team Sierra will celebrate Backyard Day, dedicated to honoring the places in your own proverbial backyard where you feel at home in the out-of-doors—whether it’s a local trail, the beach where you’ve been going since you were a kid, or the beautiful park in the center of town. Team Sierra is celebrating Backyard Day with a virtual 5K/10K/whatever K, and all participants will get a printable bib and a Backyard Day keychain.

Register for Backyard Day.

Send a message!
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Compost or Perish…er, Compost Your Perishables Nearly 40% of the food produced for human consumption never even makes it out of the kitchen. When excess unserved or uneaten food is buried in a landfill, it creates methane, which exacerbates global warming. Composting is an inexpensive, natural, fun process that transforms your food waste into nutrient-rich food for your garden and helps tackle food-related greenhouse gas emissions.

Take the pledge to reduce your food waste and start composting today.

Pledge today!
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Meating Climate Change Head-OnRaising meat causes significantly more global warming pollution than growing vegetables. Reducing our consumption of animal protein can make a big dent in global warming emissions like carbon dioxide, methane, and nitrous oxide. Not ready to give up meat entirely? You can still make a difference.

Take the pledge to skip eating meat one day a week.