Here’s a perfect summer dessert using seasonal organic fruit from the farmers’ market or your CSA box. It’s simple to make if you’re already grilling. The smoky-sweet apricots hold well at room temperature so you can grill them as soon as the fire is ready and set them aside until after dinner.

Substitute peaches if you wish. Serve in a bowl with vanilla ice cream or add crumbled  gingersnaps and layer in a parfait glass with the ice cream.

Serves 4

1 cup organic sugar
1 cup water
8-10 fresh apricots, halved and pitted
2 tablespoons fresh grated ginger
3 tablespoons finely chopped crystallized ginger
1/2 teaspoon powdered ginger

Combine sugar and water in a small saucepan over medium heat. Cook until sugar is completely dissolved. Add the three types of ginger, reserving 1 tablespoon crystallized ginger for garnish, and simmer for 10 minutes. Place the apricots in a grill basket. Brush generously with the glaze, and grill until brown and soft on both sides, brushing more glaze on as you grill. Sprinkle finished desserts with crystallized ginger.

Recipe Copyright 2008 Vanessa Barrington

Image: jessicafm

On a trip to the high desert community of Joshua Tree, Calif., I was happy to see a Saturday morning farmers’ market in the middle of town, where there hadn’t been one on my last visit a few years before.

As I perused the well-stocked stalls of apricots, strawberries, cherries, greens, potatoes, eggs, and all the other goodies that are in season here in Northern California as well, I wondered how far the farmers had driven. I talked to a few and found that most farm less than an hour away. Turns out there are farms in the valleys between mountain ranges even in these dry desert communities. And, in places called Banning, Victorville, and Lucerne Valley they grow truly luscious stone fruits (including the hard-to-find Blenheim Apricots).

Here in Northern California, local is our mantra, and it’s a pretty effortless one. While I recognize that it’s not so easy for everyone in the country to eat locally, thankfully, it’s getting easier. An informative article in Business Week details how the local food movement has taken off in recent years. According to figures from the US Agriculture Department, sales from farmers’ markets reached 1 billion in 2006 and the number of markets increased by 50% over 5 years. These impressive numbers signal better times ahead for both eaters and those who hope to make their living farming.

It’s a great idea to support our local food systems. Not only is the food better, but the dollars you spend stay in the community and support real families directly. So try to make the extra effort to do some shopping each week at your local farmers’ market.

Image: enfad

My boss has hypertension. And about two years ago, he nearly died. He was hundreds of pounds overweight, but because of a disciplined diet and exercise regimen, he’s lost 150 pounds (with more to go) and is feeling much better.

One of his newly found secrets? He eats a banana a day. The potassium helps him lower his blood pressure.

Hypertension, the clinical name for chronic high blood pressure, is caused by a variety of factors, namely stress, obesity, high sodium intake and low potassium. So eating a diet high in potassium can help lower blood pressure. Potassium helps your body excrete sodium more effectively, thereby getting all that extra salt out of your system.

If high blood pressure is something you struggle with, minimize your sodium intake and add more potassium to your diet. High potassium foods include:

Milk and yogurt
Fruits like apricot, avocado, banana, cantaloupe, dates, nectarines, prunes and raisins
Fresh (not canned) veggies like carrots, celery, baked potatoes, spinach, winter squash and tomatoes.
Fish and poultry
Molasses and unsalted nuts

Image: House of Sims

Here’s a gorgeous and tasty salad that’s packed with super foods to keep your immune system in top form. Enjoy it for a light lunch or dinner or serve it to guests. It’s sure to perk up the winter doldrums and inspire your palate.

Beet, Orange and Spinach Superfood Salad

Serves 4

4 small-medium red beets, scrubbed trimmed and drizzled with a little olive oil.
4 small handfuls of baby spinach
2 juicy navel or blood oranges
2 tablespoons juice from the oranges
2 tablespoons white wine or champagne vinegar
7 tablespoons mild vegetable oil
Salt & pepper to taste
Toasted Walnuts for garnish
Avocado slices for garnish

Note: use organic, local ingredients when possible.

Wrap the beets in heavy-duty foil and place in a preheated 400 degree oven until they are tender when pierced with a sharp knife (45 minutes to 1 hour).

Wash and dry the spinach leaves and place them in a large bowl. Cut the ends off the oranges, just so they can sit flat. With a sharp knife, following the curve of the fruit, remove all the peel and white pith. Then, holding the fruit in one hand over a bowl, slip the blade of a small paring knife between the segments, separating them into individual segments and releasing them from the white membrane. Catch the juice in the bowl. Place the segments in the bowl with the spinach.

Combine the reserved orange juice and vinegar in a small bowl. Slowly pour in the vegetable oil while whisking until the dressing is well blended. Season with salt and pepper. Set aside.

When the beets are cool enough to handle, slip their skins off with your fingertips and then cut them into quarters and then eighths. Add them to the bowl with the greens and oranges. Toss the salad with the desired amount of dressing. Adjust seasonings. Garnish each salad with toasted walnuts and avocado. Extra dressing can be refrigerated for up to one week.

Recipe Copyright 2008 Vanessa Barrington

Image: Darwin Bell

There’s no denying it. Holiday parties are fun. Especially parties full of an array of finger foods that can be eaten in one or two bites. But how do you make your party more eco-friendly?

Here are a few tips:

Try to make the foods you serve as low on the food chain as possible. Serve less meat and cheese, and more vegetables and beans. For protein, remember that eggs are less production-intensive than meat or cheese and nuts are always good. When you do use meat and cheese, look for organic, responsibly-raised animal products. And remember, with cocktail appetizers such as these, a little of everything goes a long, long way, so you can feel a little better about splurging for the holidays.

Top a cracker or crostini with oil-packed, dolphin-friendly canned tuna, chopped olives, and grated hard-boiled egg.

Dollop mascarpone cheese over slices of pear and drizzle with local honey.

Sauté wild mushrooms with organic shallots and sherry and serve on crostini with fresh thyme and toasted walnuts.

Chop dried figs and mix with organic cream cheese and local honey. Use as a spread for crostini.

Cut little pockets into dried figs and stuff with nuggets of organic blue cheese.

Puree cooked white beans with rosemary, roasted garlic, and olive oil and use as a spread for crostini.

Wrap thinly sliced ham around a crisp apple slice and melt a sliver of Gruyere cheese over it (use organic ingredients). Serve on slices of baguette.

Hollow out baby potatoes and fill with sustainable California caviar, crème fraiche, and chopped red onion.

Caramelize onions and serve on top of crostini with fresh thyme and blue cheese.

Top rounds of cucumber with wild, sustainably-caught Alaskan smoked salmon, chives, and crème fraiche.

Note: Whenever possible, choose organic ingredients.

Image: beet-and-burrata crostini by the bitten word

Food, water, shelter – the most basic requirements to sustain human life. Thanks to catastrophic global agflation, one of these is in widespread turmoil. Lack of food is causing terrible suffering. Meanwhile in the developed world, good food is ending up in landfills. The world is out of balance.

WHAT CAN I DO? Buy only the food you use. Keep a shopping list, and aim to process all your fresh food within a week of buying it.

HOW WILL THAT MAKE A DIFFERENCE? At least a quarter of American groceries go to waste. In Britain it’s an estimated one in three bags of edible food – some $20 billion of groceries each year. If you buy only the food you use, you save money and someone else gets that food. If you’re sceptical about the food reaching the people who really need it, then look at what you’ve saved in grocery bills at the end of the month, and donate a portion of that money directly to a charity or micro-loan provider.

 

It clogs our rivers and seas. It suffocates wildlife and lingers in landfills. It’s a modern scourge- and it’s become known as urban tumbleweed.

WHAT CAN I DO? There’s two things to do with plastic supermarket bags – work around them and work against them. The former is as simple as remembering to carry a tote bag when you go shopping. In the latte case, don’t ever use the plastic bags provided by your local supermarket. Drop them a note (perhaps in their suggestion box) asking why they’re still using them when they’ve been banned for over a sixth of the world’s population. There’s no need to be strident: politeness sinks the message deeper.

HOW WILL THAT MAKE A DIFFERENCE? Katharine Mieszkowski’s article at Salon covers it nicely.

Getting into the car seems a matter of instinct for much of the modern world, and particularly in the U.S. – in 2001, 90% of Americans were using their car to get to work. The US auto industry relies heavily on subsidies and bailouts when things aren’t going well…and with the state of global oil reserves, things are unlikely to improve. Domestic American ethanol production couldn’t even meet a tenth of the ravenous fuel demands of cars currently on the road. The only way forward is to kick the auto habit ““ and every little helps.

WHAT CAN I DO? Here’s a good way to start. Whenever it’s practical to do so – walk. (Or cycle). Particularly for short journeys. Factor in an extra ten minutes travel time, and use your legs.

HOW WILL THAT MAKE A DIFFERENCE? Last year, How to Live a Low-Carbon Life author Chris Goodall calculated that driving to the shops uses less carbon that walking. This statement is well-argued, logical, and completely useless to anyone but advocates of the automobile industry (it’s a damning statement on food prices, not the eco-friendliness of driving, as Goodall himself notes). Driving very short distances is fuel-inefficient: starting your car is around as much energy as idling it for one minute. Anything that reduces American consumption from a whopping 21 million barrels of oil a day is good for the economy and for the environment. And what about your own health?

When the sun falls below the horizon, modern society fights the dark. In keeping our cities and roads illuminated, we squander our precious energy reserves skywards in a blaze of candlepower we simply can’t afford. Light pollution is bad for the environment in ways we’re only just beginning to understand.

WHAT CAN I DO? At night, dim the lights and rediscover the dark.

HOW WILL THAT MAKE A DIFFERENCE? By dimming their lights for Earth Hour 2008, Toronto residents saved an estimated 434 Megawatts (MW) of electricity – for comparison, standard nuclear power stations generate from 500 to 1000 MW.

Going green is about communing with Nature, leaving the modern world behind and harking back to a happier, more eco-friendly era when humans lived in perfect harmony with the landscape – right? Except it’s not that simple. Take the “wild” moors of Britain – many of them result from deliberate deforestation during prehistoric times. We’ve always made our mark on the planet with technology – yet recently it’s reached a scale where our ecosystem can’t adapt itself fast enough. So now it’s up to us to make amends. Should we throw away the best tools we have to do this?

WHAT CAN I DO? Buy a programmable thermostat and save 10% on your heating bills. Buy CFLs for now and LEDs later, and save energy when lighting your house. Upgrade your home, 21st Century style. Spend quality time with a crank or two! Buy and use your gadgets wisely, and keep a constant eye on the technological cutting edge of green.

HOW WILL THAT MAKE A DIFFERENCE? Take renewable energy – it’s all about using the best technology science can provide. And look at the results of doing so.

Contrary to what some would have you believe, a sustainable lifestyle is not about vowing to never buy anything “non-essential” ever again. Shopping is green ““ but only if it’s done right.

WHAT CAN I DO? Eco-artisans and fair-traded products deserve your custom, from the beads of Project Have Hope to the fresh produce of the Milkweed Mercantile. By buying products that have an unambiguously eco-friendly component to them, and by closing your ears to the greenwashers (and their twins, the greenscourers), you can prevent profits triumphing over ethics.

HOW WILL THAT MAKE A DIFFERENCE? The Fair Trade movement, for all that it should be called “Fairer Trade”, gives producers a better deal without compromising on social and environmental standards. It’s a success because shoppers often choose to buy Fair Trade over cheaper, more readily available items. It’s a great start.

Next month, the United States has a new president. He’s already been unprecedentedly vocal about his commitment to the environment – and, like all politicians, it’s his job to listen to what people want. He needs feedback to do his job well.

WHAT CAN I DO? A green lifestyle is a politicized one. You don’t have to march in endless rallies or pore over The Economist every week – but you should have a read around the most pressing issues facing your governments, federal and local. Your voice deserves to be heard – if you’re doing everything possible to live in the real world. Sustainability is pragmatic: there’s no room for unthinking dogma in today’s eco-political climate, and the best way to approach green issues is with open ears, open eyes and an open mind.

HOW WILL IT MAKE A DIFFERENCE? Because, more than ever, Washington listens.

Remember when you were a child? Your optimism and determination knew no bounds (I’ve fallen over? Well, I’ll get up again). Everything was endlessly fascinating, and nothing wasn’t worth learning about. You had more energy than you knew what to do with. Wouldn’t it be great to experience the world like that again?

WHAT CAN I DO? A thriving green lifestyle is: optimism about the effects of your personal choices, determination in the face of contrary commercial pressures, fascination in scientific innovations that will clean up our environmental impact, a willingness to learn new skills and relearn old ones, and applied energy and enthusiasm in adapting to an ever-changing modern world. Sound familiar?

HOW WILL IT MAKE A DIFFERENCE? By giving our children the future they deserve. 

Main image: Wrap

A few months back I discovered the most fabulous treat. But they’re also a healthy snack. Or even breakfast. I’m so addicted to LARABARs that I’m eating one right now, justifying it for research and inspiration.

Those with knowledge of the Raw Food Movement are aware of the health benefits of consuming uncooked fruits and nuts, which my lovely LARABARS contain. But even if you prefer beef over beans, there’s bound to be a flavor that moves you. At the moment I’m nibbling away at an Apple Pie LARABAR. Perfect balance of sweet and tart, with a hint of cinnamon. The bar is firm and moist and filled with small nuts.

Ingredients: Dates, almonds, unsweetened apples, walnuts, raisins, cinnamon. That’s it. No preservatives, additives, nothing. Each bar is a blend of 100% whole food and contains no more than six ingredients (like my apple pie above).

LARABARS were founded in 2000 by Lara Merriken of Colorado.

“After scouring the aisles of grocery stores and noting popular flavors of ice cream and cookies, I delved into my own product development,” says Merriken on her website. “I tinkered with recipes until a consensus on yummi-ness was reached.”

She started with Cherry Pie (one of my favorites with super tart cherries), Apple Pie, Cashew Cookie, Banana Cookie, and Chocolate Coconut Chew. The first batch of 500 bars produced for retail, she said, had to be sealed by hand.

Next flavors to come were Peanut Butter Cookie, Pistachio, Ginger Snap, Chocolate Coconut Chew, Pecan Pie, Chocolate Mole, Cinnamon Roll, Lemon Bar, and Key Lime Pie.

Banana Cookie, for example, contains one whole banana and enough dates to meet 12% of the daily recommended allowance of potassium. Almonds provide Vitamin E, antioxidants and 2.7 grams of heart-healthy Omega-6 fatty acids.

There is no added sugar, all are unprocessed, non-GMO, gluten free, dairy free, soy free, vegan and kosher. LARABAR was recently purchased by General Mills, so let’s hope that things stay pure. Buy them online from LARABAR or find them at markets including Whole Foods.

Here’s a festive yet quick-to-make salad for your holiday table. It’s gorgeous and flavorful with lots of contrasting textures and seasonal flavors. This is where you use the short, squat, crisp Fuyu Persimmons as opposed to the pointed, darker orange Hachiya Persimmons. Fuyus are sweet and ready to eat when firm whereas Hachiyas must become as soft as custard before their tannins tame enough to be palatable. Hachiyas are the ones to use for desserts. If persimmons are not available in your area, this salad is wonderful made with apples or pears.

Serves 6

• 1 pound organic mixed winter salad greens (some bitter like radicchio and some peppery like arugula)
• 3 organic Fuyu persimmons, cut in quarters lengthwise and sliced thinly into little discs
• 1 tablespoon finely chopped shallot
• 2 tablespoons lemon juice
• 1 tablespoon local honey
• 2 tablespoons white wine or champagne vinegar
• 7 tablespoons mild flavored vegetable oil
• Salt & pepper to taste
• 1 cup spiced pecans

Wash and dry the greens and place them in a large bowl with the persimmon discs. Set aside.

Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.

Toss the greens and persimmons with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.

Recipe Copyright 2008 Vanessa Barrington
Image: pizzodisevo

Here’s a great gift idea. These nuts are positively addictive and they come together in a snap. Package them up in pretty bags or jars and tie with a ribbon and you’ve got a homemade, meaningful, and eco-friendlier than most, gift. They’re great for snacking or for garnishing winter salads.

Makes 6 cups. Organic ingredients recommended.

6 tablespoons butter (plus more to butter baking sheets)
6 tablespoons water
1 1/4 cups packed brown sugar
1 1/2  teaspoons salt
3 teaspoons ground ginger
1 1/2  teaspoons ground cayenne
1 1/2  teaspoons ground cardamom
3/4 teaspoon nutmeg
6 cups shelled pecan halves

Preheat the oven to 350 degrees F. Lightly butter 2 baking sheets.

In a large skillet over medium heat, melt the butter. Add the water, brown sugar, salt, ginger, cayenne, cardamom, and nutmeg. With a wooden spoon, stir just until the sugar dissolves. Add the nuts to the sugar mixture and cook, stirring, until the nuts are coated, about 5 minutes. Transfer to the buttered baking sheets, spreading the nuts out in a single layer and dividing them between the two sheets evenly. Bake for about 10 minutes, until golden and crisp. Let cool on the pan. Store in an airtight container.

Recipe Copyright 2008 Vanessa Barrington

Image: FotoosVanRobin’s

Remember that recent melamine scare in China? You know, the chemical that was found in milk and killed a few Chinese infants and harmed at least 10,000? Yes, the very same chemical that was responsible for many animal deaths from tainted pet food. Unfortunately, we’re not over the melamine problem yet.

Recently, melamine was found in high levels in Chinese eggs too, because of chickens fed on melamine-laden wheat gluten. If you’re thinking, “Oh, but that’s in China, I eat American eggs,” remember the wheat trade is global. Wheat gluten from China could very easily end up feeding the chickens right in your home state. Grain-fed cattle may end up eating this wheat, as well.

How does this happen? Melamine is a common additive in industrial fertilizers (and there’s no government regulation on it) because it controls the release rate of nitrogen. The melamine builds up in the soil and, because plants absorb all nutrients in the soil, eventually becomes part of our food supply. You literally are what you eat.

This is yet another reason for everyone to go organic.

Image: Kerri 2008