With all the 8 essential amino acids your body needs, quinoa is an impressive complete protein. Although it has only recently made its way onto the menus of trendy fare here in the US, its history dates all the way back to 3,000 B.C.E., where it was grown in the Andes. Now the grain that the ancient Incas called the “mother grain” is quickly making its way into healthy diets around the world.

Just why is quinoa good for you? Here are five excellent reasons:

- Quinoa is gluten-free.
- This particular grain contains more protein than any other grain, around 12-18%.
- It is an alkaline grain, which helps to balance the acidic foods that often make up a large part of our diets.
- Quinoa contains high amounts of magnesium, which helps with cardiovascular health.
- And talk about versatile; you can eat quinoa for breakfast, lunch, dinner and even dessert.

Sound to good to be true as a dessert? Test out this gluten-free recipe and you’ll be just as amazed by the delicious qualities of quinoa as the healthy ones.

Quinoa Spice Cake

Ingredients:

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Images: Anna Brones, Anna Brones

Everyone’s dishing about how the concept of food trucks has been overhauled. They’re not just parked at job sites to feed hungry laborers anymore, but are taking the high road and giving restaurants a run for their money.

I got a taste of the trend at the posh 50th birthday party of a friend in San Francisco where a taco mobile was stationed at the entrance to the upscale house, titillating guests who lined up to order bean burritos and cheese quesadillas while nursing lemon drop martinis.

“Is the meat organic?” I asked my hostess, surveying the two men cooking frenetically behind the sliding window. “Of course it is,” she said. “We keep kosher!”

Guess it’s getting way kosher to peddle all kinds of culinary delights from a truck as the recession drags on. A surge in the mobile restaurant biz is being sighted across the country, fueled by inflated commercial leases and hungry epicureans watching their diets and budgets.

From Korean BBQ to gourmet cupcakes and Vietnamese-style sandwiches, the cafes on wheels are gearing up for success in an age of time crunches, lay-offs and convenience. Sure, most are cookin’ with gas and motoring with it, but a growing number are eco wise in terms of fuel alternatives, kitchen appliances and healthy ingredients.

Green Truck on the Go caters to an organic food crowd, working from a solar-powered commissary and delivering in two trucks powered by vegetable oil and bio-diesel.

“At Green Truck, serving healthy, gourmet organic food in a fast and efficient way is not enough,” says the company. “We believe that a healthy environment is tantamount to living a healthy life.” This business furthers its commitment by using locally-grown ingredients whenever possible and opting for biodegradable containers and utensils.

Even the classic hot dog from a stand is getting in the act. Let’s Be Frank offers weenies made from grass-fed organic beef from its trailers in hip L.A. hoods, including one right outside Silver Lake Wine where diners gather to taste the grape and down a dog; and the Franken Stand sells to L.A. vegans who gobble up its 100% plant-based vegan franks. No mystery meat Dodger dogs for these discerning customers.

L.A. blazed the trail in the roadside food trend, as described in a round-up in the L.A. Times. Yet, the convoys are making their way to a city near you.   USA Today highlighted the greatest places to flag down a feast in a recent food watch spread.

O the map: The upscale Chef Shark trailer found Saturday mornings at Minneapolis’ Mill City Farmers Market; Flip Happy Crepes in Austin, Texas (below), which serves hand-made savory crepes and fresh French-pressed coffee from its parking space on Josephine Street; and Moxie RX in Portland, Oregon, known for great brunch fare on wheels such as buckwheat waffles, grapefruit juice with basil and soda and healthy smoothies blended with bananas, dates and almond butter.

The good news is this is no sideshow where anything goes, like carny refreshment booths. Food trucks must meet health inspection restaurant standards.

One blogger fan of the trailer grub, who works in the Public Health environmental health division, commented that it’s even easier for the informed public to judge a mobile cafe than to know what truly goes on in the kitchen of a restaurant. “You can see for yourself if somebody is handling your ready-to-eat food with bare hands or committing other cruddy violations,” he says.

I wondered about that at my friend’s birthday party when I was handed the plate of steaming tacos. The operation looked pretty clean to me. Was it really organic? Guess I’ll have to take their word for it. At least it beat the ubiquitous party buffet in terms of the temptation towards gluttony. Nobody wanted to wait in the long truck line again for seconds.

Images: Jason Lam, L.A. Times, Let’s Be Frank, Flip Happy Crepes

It may have been published a couple of years ago, but Americans are now catching up to the message of Steve and Annette Economides and are eagerly plunking down their pennies for the hot home economics crash course.

The authors of America’s Cheapest Family have done remarkably well feeding their family of seven on just $350 per month, paying off their first house in nine years and purchasing a second, larger home, buying cars with cash, taking nice vacations, and yes, even socking away money in savings.

They’ve done so well, they are hitting the television news circuit including Inside Edition and receiving praised on numerous green websites to teach a fairly clueless nation the ABC’s of creating a comfortable, debt-free life. Forget the Joneses! It’s time to keep up with the Economides.

The couple, who live in Scottsdale, Arizona (a money-driven, rapidly built-up, energy-sucking environ), launched their popular bimonthly newsletter, The Home Economiser, in 2003 and have appeared in Good Housekeeping as well as on National Public Radio and Good Morning America.

Perhaps their message has been somewhat lost until the proverbial s–t hit the fan, sending many of us seeking advice from the successfully frugal among us, the ones who arrogantly yet wisely uttered I told you so as we maxed out our credit cards.

According to publishers marketing this new debtors’ bible:

“You don’t need to be a CPA or a math wizard to learn their revolutionary system, which will teach you:

- hundreds of ways to save money on everyday household expenses, including groceries, clothing, and health care
- how to save in advance for major purchases such as homes, cars, and vacations
- how to stop living paycheck to paycheck
- how to eliminate debt . . . forever!”

Oooh, that sounds good, real good to the masses choosing between lesser evils of selling their homes, getting night jobs that will take them away from their kids, and selling what they can from cars to gold and furniture – anything to stay afloat.

While the Economides’ disciplined road to penny pinching offers a way to avoid those evils, Nature Moms points out some of the methods may not sit well with the green among us, namely buying processed foods in bulk while forgoing more costly fresh fruits and veggies for the last two weeks of the month.

” I think families that eat lots of fresh, raw, whole foods would have a lot of adapting to do but the basic plan is a good one,” says the author of the site. “I would probably feel more comfortable doing bi-monthly shopping expeditions with weekly trips to farmers’ markets for fruits and veggies.”

One of the best chapters deals with clothes shopping and how buying stylish second-hand finds can help you stay within your budget and then some. And in terms of housing costs, they advise paying off your mortgage in less than 10 years.

For some of us the lessons have come a bit late, but not too late to try a new tack.

Images: Pink Sherbet, Amazon, Inside Edition

Misconceptions about tofu, the taste of vegan anything and a serving of Quorn nuggets are just a few of the reasons a lot of people aren’t eager to go veg. I’ll admit, I had my doubts the first time a vegan friend offered me a spoonful of her tofu soup. But, all it took was one bite to discover that a delicious meal is all in the recipe. Here are some simple dishes to ease even the toughest skeptics into more eco-friendly eating habits. They’re so easy to make, and so yummy, you’ll find yourself making them again and again. At least I have!

Chickpea Curry

Who doesn’t love chickpeas? This quintessential Indian recipe packs a zesty punch of flavor and is easy to prepare. As long as your spice rack is stocked, the ingredients in chickpea curry will cost you less than five bucks at the grocery store.

Tofu Scramble

Although this meal may sound like something you’d avoid ordering, tofu scramble puts your typical breakfast of eggs and buttered toast to shame. Plus, the recipe is quick and simple.

Vegetarian Chili

Some people think chili just isn’t chili without the meat, but they obviously haven’t tried this delicious vegetarian recipe. Even amateur cooks can handle this easy dish, so don’t be afraid to get creative. Experiment a little and toss in some black beans or chickpeas to make it your own.

Seitan Fajitas

You meat lovers must be wondering if tofu is the only vegetarian alternative, so try some seitan. This fabulous fajita recipe substitutes wheat meat for the real stuff, yielding a unique and tasty meal that won’t keep you in the kitchen all day long.

Spicy Sichuan Eggplant

If eggplant isn’t one of your diet staples, it’s time to consider mixing it up a bit. You can use this versatile vegetable an assortment of delectable dishes, my personal favorite being this amazing recipe for spicy Sichuan eggplant.

Nut Loaf

I grew up on meat loaf, so it was hard to imagine a vegan alternative that could live up to this traditionally delicious dinner. That is, until I made my first nut loaf. If cashews and almonds are among your favorite snacks, this recipe is for you.

Vegan Paella

Substitute cashews for seafood, and you’ve got a vegan version of this classic Spanish meal that is simply mouth-watering.

Mushroom Tofu Stew

You don’t need potatoes and meat to make a good stew. Considering I like to add mushrooms to pretty much any dish, I might be biased, but mushroom tofu stew reinvents this basic recipe with a vegetarian twist.

Avocado Grapefruit Salad

Sick of eating the same old salads? This great recipe combines avocados and grapefruits, two flavors that deliciously complement each other to invigorate your bored taste buds.

Oatmeal Yogurt Pancakes

Ever since a friend made me oatmeal yogurt pancakes, I’ve replicated this scrumptious meal every Sunday morning for breakfast. I’ve always loved pancakes, but this recipe is truly in a league of its own.

Note: shown at top, the classic pizza margherita.

Images: sergeant killjoy, dichohecho, amy_b, arvindgrover, meganchromik, specialkrb, cookfood.net, ptc24, SMercury98, sunpath, Crystl

If you haven’t heard, fancy-shmancy cupcakes are stealing the hearts of America as we downsize our celebrations with treats that fill us up, not out.

For a growing number of sweet teeth, four bites and one candle do the trick as we replace the wasteful sheet cake of old with an indulgent Red Velvet vegan confection made to order at your chic neighborhood cupcake boutique.

Call it theater in the round for the bakery hound!

The new stars are the vegan assortments  introduced by bakers such as Yummy Cupcakes in Los Angeles, which sells from its healthy alternative menu three days a week at its shops in Burbank and Santa Monica.

Yummy’s flavors include Almond, Blood Orange, Chocolate Chili,  Brown Sugar Cinnamon, and my favorite, the Arnold Palmer – black iced tea and lemonade.  They sell for around $3.25 a pop for the classic size and $1.50 to $1.65 for the mini size. Of course, you can buy them by the dozen, as well.

Tiffani Soforenko, one of the three partners at Yummy, says the vegan menu was  inspired by an offer to prepare cupcakes for talk show host Ellen DeGeneres and her crew. “We knew Ellen was a vegan and hadn’t done vegan recipes yet, and figured it was the perfect time to figure out how to do it,” she recalls. “We brought the red velvets for her and her staff and they were a huge hit.”

It took off from there. “We thought if we can make that, what else can we make? Our normal menu is 156 flavors and we do 43 as vegan,” says Soforenko.

What sets them apart? No animal-based products, eggs or butter or egg replacers. They are also topped with raw sugar instead of colored sprinkles. People with food and dairy allergies are gobbling them up!

Another gourmet vendor, Kara’s Cupcakes in San Francisco (with four Bay Area locations) proudly boasts it is “green” on its web page, from its sustainable local and organic ingredients to environmentally-friendly recyclable and compostable packaging to its bakeries built with green certification standards. It even uses green cleaning products and delivers its treats in ultra low emission vehicles. Plus, the cupcakes are to die for, from Kara’s Karrot on Halloween night to Raspberry Dazzle and Milk Chocolate Ganache.  They look good and are filled with good stuff. What else would you expect from the daughter of a dentist?

While pure ingredients are naturally in high demand in buff California, the notion of a greener cupcake is just now making its way to glitzy Miami, where the founders of Cupcake Nouveau – Cristina Valdes and Shayrin Badillo – are getting in the groove.

“We are in the process of developing new recipes that are sugar, gluten and dairy free,” shares Valdes, who says her South Beach clientele is all about glamor and chic. These skilled bakers are known for the artistic detail they add to their specialized cupcakes for weddings and fundraisers, such as pearls and roses adorning the Vanilla Bean Madagascar creations. You grow, girls!

Rather bake em yourself? Many of these gourmet cupcake companies offer cupcake party baking kits for around $42 that ensure hours of fun and a terrible mess for moms as the guests go crazy stirring, blending, frosting and decorating their visions. Either way, the naturally beautiful end result seems to be taking the cake.

Main Image: Cupcakes Nouveau

Image One: Yummy Cupcakes

Image Two: Cupcakes Nouveau

Image Three: Luanne Bradley

I’ve always been impressed at how much longer my husband’s shoes last than mine. Some pairs he has had for 20 years and has simply re-heeled and polished them to make them last. He even keeps the boxes.

But now that he is on the public transportation circuit – like so many other good green worker bees – it’s important to wear a comfort shoe that doesn’t pinch when you’re running for that bus or train.

The good news is vegan shoes have become much more stylish, from the old boxy Earth Shoe and hippie Birkenstocks of yore to the oxfords and buckle slips-on on the market that emulate many of the swank Italian shoes.

Sure, the vegan varieties have a softer appearance but that’s part of the allure. The greatest advantage is not just the material but the price. Most brands are reasonable (under $200) and are built to last.

Here are a few to take you through fall:

Princeton Vegan Shoes in Brown or Black, $58 at Alternative Outfitters.

The dapper yet durable Brouque wing-tipped from Moo Shoes, $150.

Handsome yet rugged Dennis Shoe from Novacas,  $140.

The Noharm Slip-On, $275 at Togged.

Noharm Lace-Up Ankle Boot, $299 at Togged.

Men’s Baker Brown Vegan Loafer, $55 at Alternative Outfitters.

New Hidalgo Camel Workboot, $68 at Regazzi Vega.

Main Image: Regazzi Vegan

Most of us put lipstick on in the morning, but it doesn’t remain on our lips. You’ll see it on your coffee cups, your napkins and your food.  Did you ever stop to wonder how much lipstick you might eat up in a lifetime?

We can eat four to six pounds of lipstick throughout our lives. If you buy standard lipstick, you’re basically chowing down on artificial dyes, lanolin, sodium lauryl sulfates, colors derived from petroleum and even carmine that comes from the shell of a female beetle. Everyone say it with me: ewww!

But not to worry! We can help you find a great lipstick that doesn’t contain lady beetle (or fossil fuels). Check out our look at some of the best organic, vegan and eco-friendly lipsticks on the market.

Organic Lipstick by Nvey Eco

This product promises to deliver both vibrant and natural color selections that are smooth and creamy to the lips. And you know what? It totally does! This is the best organic lipstick you can find – in fact, it is my new favorite lipstick. The colors are rich, and they stay on your lips. It is hydrating and silky. You know how people say lip balm is addictive? You may feel the same about this lipstick. It contains safflower oil, organic castor oil and vitamin E.

Lipstick by Josie Maran

When you try on this lipstick, you’ll be struck by one thought: wowzers, this lipstick is like water! Or silk! Or watery silk! It goes on light and hydrating and offers up a flattering color that hangs around. I highly recommend this product if you’re one who likes a moist lipstick – it really stands alone in its ability to hydrate. It is free of parabens and fragrance, and it is made from organic jojoba seed oil, coconut cream, soybean oil, olive oil and other goodies. It also comes in a tube made from recycled material.

Shea and Aloe Lipstick by Earth’s Beauty

This product goes on smooth and really offers up a pretty shade. The Summer Quartz gives your lips a subtle, natural, lasting shade of pink. It is made from shea butter, candellila wax and aloe vera extract. While I can’t find any evidence that it has organic ingredients, it contains no formaldehyde, phthalates, parabens, synthetic colors or fragrances.

Sheer Organic Shimmers by Kiss My Face

If you want a subtle color, this is a good choice. But it has more of a lip balm vibe: it goes on light, smooth, and it has a nice, subtle minty scent and flavor. (This is the tastiest of the bunch, for sure!) It has a hydrating feel, but you will want to reapply an hour later. It demands almost constant reapplication to keep the color going. Sheer Organic Shimmers contains no parabens, SLS, phthalates, synthetic colors or flavors. Considered 91% organic, it is made with shea butter, sunflower oil and natural vitamin E.

Vegan Lipstick by Hemp Organics

This product offers up a rich, lasting color, but it probably works best as a lip stain. It goes on rather dry and has almost a powdery feeling to it. If you can stand it without gloss, it does work as a nice, matte base. It is certified organic and contains both hemp seed oil and organic beeswax. This vegan lipstick is free of petroleum, wheat and gluten.

I imagine in your health consciousness you’ve given up Jell-O as a dessert choice, but you probably have an occasional use for gelatin to thicken jams, jellies and pie fillings. I’m not sure if you ever considered where gelatin comes from, but it’s far from vegan. That nondescript white powder sold as Knox is extracted from the bones, connective tissues and organs of animals. Many people are surprised to learn that something as seemingly innocuous as a gummy bear is not a vegetarian food.

The plant kingdom saves the day. Agar is a colorless, flavorless gelatin-substitute that comes from seaweed. Carrageenan (you probably recognize that from food labels), comes from the sea vegetable known as Irish moss. As you experiment with these gelatin substitutes, note that agar creates a firmer thickening, while carrageenan is a little more liquid. And pay attention to labels when buying candies, jams, yogurts and snacks. Often, vegetarian options are available if you look.

Now thank the plants and carry on with dessert!

Image: Bethany L King

What do you picture when you think about summer barbeques? If visions of greasy burgers, CO2-emitting charcoal and trash bags filled with disposable plates, napkins and wasted food come to mind, here are some green tips to celebrate this seasonal milestone with respect for Mother Nature.

The centerpiece of any good BBQ is the grill, so invest in an eco-friendly one. What are your greenest options? Gas and charcoal versions both have their drawbacks: gas grills rely on non-renewable resources, while charcoal grills release carbon dioxide into the air. Although less conventional, a solar cooker is the greenest choice.

Keep the mosquitoes at bay naturally with citronella soy candles.

The arduous post-barbeque clean-up may tempt you to buy disposable plates and utensils, but that’s no excuse to be wasteful. Get your friends to help out with the mess and stick with reusable plates and utensils (if you must go the disposable route, try the eco-friendlier VerTerra).

Instead of tossing food scraps into the trash, compost them.

What’s the best solution for sticky BBQ fingers, besides licking them clean? A warm, moist cloth, of course. Besides the fact that they’re wasteful, disposable napkins aren’t quite up to the task at hand, anyways.

Recycle all bottles and cans.

Buy organic produce from your local farmers market.

Since the meat industry is responsible for nearly a fifth of greenhouse gas emissions, consider throwing a vegetarian barbeque. (Check out Sarah’s list of delicious meat alternatives.) If you can’t imagine a barbeque without burgers and chicken, make sure you’re grilling organic, local meat. (And wash down your grilled goodies with some organic beer.)

Decorate your table with placemats or a table runner made from organic, vintage or upcycled materials.

Don’t forget efficient, earth-friendly outdoor lighting.

Image: _dominic

Listen closely, because this might get confusing. When you buy a pair, you give a pair, and today at EcoSalon you just might win a pair. Got that?

I’ll start again. We’re giving away a TOMS gift card worth $50 toward the purchase of a pair of TOMS shoes.* Leave a comment to be entered.

TOMS Shoes are comfy, co-ed and some of them are vegan. More importantly, the company’s focus is on giving – One for One, to be exact.

For every pair of shoes you purchase, TOMS will give a pair to a child in need. Since 2006, when Blake Mycoskie was inspired to start the company, TOMS has given away over 140,000 pairs of shoes to children in need around the world.

It isn’t easy to move this cynical eco-chick, but the TOMS commitment to kids is quite meaningful and masterful. Mycoskie has inspired others to join his mission, which keeps the message growing“¦far beyond the shoe itself.

I can’t help but feel inspired. Don’t you want to be a part of it too?

Leave a comment to enter the giveaway. One entry per person, the contest ends next Wednesday May 20 at midnight. Good luck!

* When using your gift card, please be mindful that not all TOMS shoes are eco-friendly. Look for the vegan styles here and here, including the Wrap Boot (image above).