eco | eating + cooking organically by Betsy Sherertz

eating + cooking organically

DECEMBER 2009 ISSUE

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// eating + cooking organically

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// eating + cooking organically

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contents // december 2009

50 Ways to Never Waste Food Again

Usuals 7 Recipe Index 9 Food News 11 New Products

Green Extras 12 Green Destinations » Denver: including hotels, vegetarian and vegan restaurants, museums, and entertainment venues that flourish in Colorado’s capital.

14 Green Celebrity of the

Month » Alicia Silverstone talks about her vegan diet and new book.

16 Green Quiz » How green is your happy hour?

18 Green Home » Kitchen appliances: even your kitchen appliances can play a role in the health of the environment.

Features 20 Eating Environmentally / by Juhie Bhatia »

Help the environment, and yourself, by choosing what you eat wisely.

Additionals 29 50 Ways to Never

Waste Food Again / by Colleen Vanderlinden » The Bon Appétit guide to cooking up a greener world.

35 Emeril’s Green Recipes » Emeril’s recipes are healthy, delicious and easy!

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/////// recipe index ++

vegetarian organic

breakfast spinach, cheese and egg white omelet 35

lunch

sicilian style chickpea salad with pan seared salmon 36

snack granola energy mix 36 chickpea bruschetta 37

dinner

spinach stuffed cannelloni with a sundried tomato sauce 38

dessert peach and crĂ¨me fraĂŽche pie 41

drinks acai berry cocktail 38

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/ Features 14 Eating Environmentally » Help the environment, and yourself, by choosing what you eat wisely.

23 Ecofy Your Kitchen » Every thing from the appliances you use to the products you clean up with play a role in the health of the environment.

Additionals 24 50 Ways to Eat Green » The Bon Appétit guide to cooking up a greener world.

28 Emeril’s Green Recipes » Emeril’s recipes are healthy, delicious and easy!

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/////// food news 8 Eco-Friendly Ways to Enjoy the Holidays With a bit of thought you can limit the impact you have on the environment this holiday season and still have a great time. for more info, visit: www.abc15.com

GreenBox Makes Eating Pizza Eco-Friendly In this day and age, everything must be environmentally conscious, so itâ&#x20AC;&#x2122;s not that surprising that somebody decided to update the pizza box. for more info, visit: www.nyulocal.com

Is takeout worth the trash? How to minimize your foodie footprint. for more info, visit: www.chicagonow.com

Green School Lunches More environmentally friendly ways to prepare lunches. for more info, visit: www.greenandsave.com

Destination of the Week: Sacramento Sacramento has more than its share of green features including green hotels, wineries and farmers markets. for more info, visit: www.mnn.com/ lifestyle

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/////// new products 5

5 // Wine glasses 3

3 // KOR ONE water

1 // Solar Helios barbecue grill

Meet the Helios, an energy efficient outdoor cooker. Its only a concept so far. The satellite looking dish collects solar energy and heats a coil inside the barbecue to cook the food. You only have cookouts on bright sunny days. You might as well put the sun’s rays to good use!

bottle

Unique wine glasses made of recycled car windshield glass.

KOR ONE gives back to the planet through water based charities with their Thirst for Giving program. So get rid of those disposable water bottles and do the earth a favor.

Set of 2 for $72 at Uncommon Goods www.uncommongoods.com

KOR ONE http://www.korwater.com

made of recycled bottle glass

Unique wine glasses made of recycled car windshield glass.

paper cup”

It’s a green, eco-friendly cup with a widely used paper cup design. You can enjoy drinking your coffee with a friendly design, while contributing to preserving our environment at the same time. Neat. Decor Craft, Inc. www.uncommongoods.com

6 // Drinking glasses

By designer Sean McGreevy

2 // “I am not a

made from car windshield glass

Set of 2 for $72 at Uncommon Goods www.uncommongoods.com

4 // Recycled

glass platters These recycled frosted platters are simple, but artistic. 10% of profits go to a non profit that provides volunteers to advocate in court for children who are victims of abuse in neglect in western Pennsylvania. $72 by Uncommon Goods www.uncommongoods.com

7 // Lunch Skins These cool blue glasses are made from the bottom half of recycled wine bottles through eco-friendly sandblasting. Set of 4 for $40 at Uncommon Goods www.uncommongoods.com december 2009 //

Green destinations DENVER The air might be thin and the town tucked a mile high into the sky, yet Denver fosters a love for nature like no other city. Denver was also a pioneer in the environmental movement, and eco-minded communities are not easy to come by. Below is a list of green-minded businesses—including hotels, vegetarian and vegan restaurants, and entertainment venues that flourish in Colorado’s capital.

The Tempeh Burger with cornmeal Onion Rings at Watercourse Foods.

Hotel Monaco

Potager Restaurant

Door to Door Organics

1 >> Stay at a Green Hotel: The Hotel Monaco Denver or the Doubletree Hotel Recently voted one of Travel and Leisure’s 500 World’s Best Hotels for 2009, the eco-conscious Kimpton Hotel chain’s four-diamond Hotel Monaco Denver is a luxe green hotel solution. As with all of the Kimpton hotels operating under the chain’s “EarthCare Program,” the Hotel Monaco Denver employs green cleaning supplies and offers recycling for staff and guests, as well as towel and linen reuse. Guest rooms include recycling bins, complementary coffee is organic, lowflow systems for faucets, toilets, and showers conserve energy and water. The hotel’s Panzano Restaurant, meanwhile, focuses on seasonal ingredients and dishes up a gluten-free menu suitable for Celiacs. 2 >> Dine at a Green Restaurant: Potager, Watercourse Foods, and Kate’s on 35th For upscale green dining, Potager Restaurant and Wine Bar sources all ingredients May through December from local farms. In summer, a garden out back sprouts

with vegetables and herbs. Staff conserves water and energy and the restaurant is partially wind powered. Ordering wine with your meal? The cork is sent to a local firm to be recycled into tile. Vegetarian food is easy to come by in this city. For a tasty brunch, head to Watercourse Foods which plates up both vegetarian and vegan versions of banana bread French toast, as well as vegetarian po’ boys and reuben sandwiches. Watercourse also has two other locations in the city: City, O’ City specializes in vegetarian and vegan pizza and Watercourse Bakery has glutenfree vegan baked goods on hand. Another option is vegetarian Kate’s at 35th Ave, famous for its Chili Rellenos Casserole. 3 >> Get Organic Produce Delivered With Door To Door Organics Door To Door Organics of Colorado ensures healthy food is just a phone call away. The company works with Denver farmers to harvest fresh fruit and vegetables locally whenever possible, and the box (available in four sizes) changes every week, depending on what’s in season. list continues on pg. 40

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Green celebrity ALICIA SILVERSTONE It’s been a long time since Alicia Silverstone was “Clueless.” Since then she’s been an actress turned activist and has created a unique brand of non-judgmental yet no-holds-barred diet advice as she recently told in this interview from The Wall Street Journal. The experience lead her to write The Kind Diet: How to Feel Great, Lose Weight, and Save the Planet. (on shelves now)

Alicia Silverstone >> It was in the dream state for, like, eight years. I always kept this file that I called ‘Book’ and in it was all my favorite recipes and all these ideas. If I had a random thought, I’d throw it in there. I don’t think I ever actually thought I’d do it. When I finally committed to it, it was because this information was making my life so much better. Then one person in particular was like, “I’m setting up a meeting for you. You’re going to do this [book] now.” And I was like “Oh, OK!” Then it took about a year and a half [to complete]. WSJ >> You divide the “The Kind Diet” into three levels of veganism: flirting, going vegan and superhero. Why did you decide to break it down in this way? AS >> I really wanted it to be non-judgemental. ...You can choose which path feels best for you. The flirting plan I created for people who say, “OK, I’ve read all this information and I really want to do this. I really want these results, but I feel a little shy that I wont be able to do it all the way.” Then do it slowly. Flirting means you keep an open heart, an open mind. You’re sort

of dating a healthier lifestyle, and you’re slowly adding new concepts and new foods to your life. There’s no pressure. Or you might decide to dance between that and the next level [going vegan]. Then the final level is the superhero diet. Superhero is for anyone who’s ready for the full commitment. It’s based on my own journey, I did not arrive directly at superhero. I was a flirt from age 8 to 21, and then I was vegan until I was 25 and then I became a superhero. WSJ >> At the superhero level, you are supposed to not only abstain from eating meat and dairy, but also from sugar, white pasta and white bread, and only eat certain fruits and vegetables with lower sugar and carbohydrate levels. Why do you call it superhero status? AS >> lly do turn into a superhero! Your body is so amazing. It’s really the answer to so much. It’s just basic, healing, yummy food. And the magic of that is so profound. WSJ >> Are there ever times that you crave meat or dairy products? AS >> Craving is a complicated word, and I really do address that in the book – what craving actually is versus what you think you want. There are interview continues on pg. 40

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Wall Street Journal >> How long have you been working on the “The Kind Life”?

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Green quiz HOW GREEN IS YOUR HAPPY HOUR? Do you sip on organic vodka? Where can you find green mixers and what goes into an organic margarita? What’s the main ingredient in homemade gin? No matter your cocktail preference, choosing a green drink is easier than you think. Learn all there is to know about sipping green in our quiz:

1 >> Which of the following is a brand of organic vodka?

5 >> Which practice(s) makes a vineyard biodynamic?

A. Purus B. Crop C. Prairie D. All of the above

A. Using fermented herbal and mineral preparations B. Emphasizing the relationship between the soil, plants, and animals as a closed, self nourishing system C. Following the astronomical calendar when planting D. None of the above

2 >> Sulfites occur naturally in wine. True or False? A. True B. False

3 >> When making your own gin, what ingredient must you get your hands on? A. Lemon B. Juniper berries C. Pepper D. None of the above

A. Agave nectar B. Acai C. Egg whites D. All of the above

9 >> Which of the following is not a green aspect of Benromach Scotch whisky?

A. True B. False

A. Organic Scottish wheat B. Organic yeast C. Spring water D. Casks made of wood from envrionmentally managed forests in the United States

7 >> Which of the following is bad advice for brewing your own beer?

10 >> Which of the following is needed to make your own cider?

6 >> It’s better to buy local beer even if it’s not organic. True or False?

4 >> Maker’s Mark just did A. Ensure that everything comwhich of the following in order ing into contact with the brew is to be more sustainable? A. Became certified organic B. Installed the industry’s first renewable energy whole stillage treatment solution. C. Started using recycled glass D. None of the above

8 >> Which of these ingredients is often used to make a healthier margarita?

properly sterilized B. Do not open the batch while it’s fermenting C. Ferment each batch for two months D. Use primer sugar to add carbonation

A. Lemons B. Cinnamon C. Yeast D. An extract kit

ANSWERS: 1)D, 2)A, 3)B, 4)B, 5)D, 6)A, 7)C, 8)D, 9)A, 10)C

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Green home DISHWASHER The kitchen is one of the busiest areas in a home, so even a few simple eco-savvy changes can have a big impact. Here are some easy ways you can conserve energy and water and adopt other environmentally friendly habits to make your kitchen a greener place.

images >> The Affinity dishwasher, a dishwasher that uses steam, designed by Ali Sutton-Settimi. © ALI SUTTON-SETTIMI 2009

As a general rule, you’ll use less water using your dishwasher than washing by hand, says Virginia Lacy, a consultant with the Rocky Mountain Institute (RMI), a Colorado-based nonprofit organization that works to promote sustainability and energy-and-resource efficiency. Some other tips from the ACEEE and RMI:

gradable, and free of petroleum and phosphates. Also look for products sold in bulk to save on packaging. Powdered detergents are lighter and so require less energy to ship. For more, see How to Go Green: Cleaning. If you are running into spotting problems using phosphate-free detergents, try using a natural residue eliminator like Wave Jet.

Go for the full load >> Before running the dishwasher, wait until you have a full load. This will help make the most of the energy, water, and detergent the machine uses.

Skip the pre-rinse >> Most dishwashers today are powerful enough to get the all the gunk off, so a lot of pre-rinsing by hand is often just a waste of water. Plus, if you rinse all of the dirt off, your dog will have nothing to lick while you’re throwing those plates in.

Choose your washer wisely >> Choose a dishwasher that is rated for energy and water efficiency. In the US, you can start by looking for Energy Star rated appliances, which use 25% less energy than the mandated minimum. Also, steam dishwashers, such as the Affinity, use 57% less water than a regular dishwasher. Join the clean plate club >> Go for dishwashing liquid and powder that is natural, biode-

Turn down the heat >> Most modern dishwashers have booster heaters to heat the water that comes from your home’s water tank. Seems pretty redundant, right? Turning the water tank’s thermostat down to 120 degrees results in additional energy savings without compromising on cleanliness.

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AIr dry >> Instead of letting your washer use electric heat or a fan to dry the dishes, just open the door at the end of the washing cycle and let them air dry. Leave the dishes to dry overnight and they’ll be ready for you when you wake up. Picking the right size >> Choose the size model that fits your needs. A compact model is more efficient than a large one unless you have to run it several times a day. For a single person, this might be just right.

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What we put on the dinner table can have a lasting impact on the Earth. Depending on the route your meal has taken from the farm to your plate, it can contribute to environmental problems such as global warming, air and water pollution, and soil erosion. While modern farming has created an abundance of cheap food, the chemicals used to produce this food can be harmful. Food production also releases greenhouse gases such as carbon dioxide. In 2002, energy used for food production accounted for 17% of all fossil fuel use in the United States, according to a

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University of Chicago study, and the burning of these fossil fuels emitted three-quarters of a ton of CO2 per person. The good news is, you can help alleviate this environmental impact through your food choices. The first step is to pay attention to your food, says Joan Gussow, professor emerita and former chair of the nutrition and education program at Teachers College, Columbia University. “Find out where your food comes from and what the costs are,” she says. “One easy way of making a contribution [to the Earth] is to be responsible about what you eat.”

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TOP FROM LEFT: © TINY FARM BLOG 2008, © SMITTENKITCHEN.COM 2009, © KELSEY SHIPMAN 2008, © SCAVENGING.WORDPRESS.COM 2009, © DONNA MARIE 2007

“Getting locally grown food reduces pack above >> CSA Farms are good alternatives to farmers markets to pick up locally grown foods.

You can find out more from Linda Riebel by getting your hands on her book, Eating to Save the Earth at: www.amazon.com.

EAT LOCALLY AND SEASONALLY The average mouthful of food in the United States travels 1,300 miles before it is eaten, according to the Tufts University Food Awareness Project. Vehicles used to transport the food emit fossil fuels, which contribute to air pollution, acid rain, and global warming, and energy is required to preserve the food for the journey. The most eco-friendly solution? Stick to the local products. “Getting locally grown food reduces packaging, refrigeration, and transportation,” says Linda Riebel Ph.D., a psychologist, author of Eating to Save the Earth (Celestialarts, 2002), and faculty member of Saybrook Graduate School in San Francisco, where she teaches courses on ecological psychology and sustainability. “We do not need to import apples or get bottled water from France. That’s ridiculous.” Whether you’re at a farmers’ market or the grocery store, check labels to see where foods come from. Local products are not only better for the environment, they also help keep local farmers in business, and the produce is often fresher

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and closer to ripeness and tastes better because it doesn’t have to travel as far. Gussow adds that you should also eat seasonally for the same ecological reasons. Generally, produce at a farmers’ market or a CSA (community-supported agriculture) farm is in season. Of course, eating the occasional fruit or veggie out of season isn’t the end of the world, but freezing spring and summer produce for the winter is a much better idea. KNOW THE ORGANIC OPTIONS Modern farming depends heavily on synthetic pesticides and fertilizers, which can damage the soil and pollute waterways. Organic foods, on the other hand, are produced without chemical pesticides or fertilizers and are processed with natural additives. They contain no hormones, antibiotics, artificial ingredients, or genetically engineered ingredients, and they are not irradiated. On top of this, organic farming helps the environment by fostering healthy soils and a diverse ecosystem. After October 2002, shopping for organics became easier than ever. That’s

kaging, refrigeration, and transportation.” when the U.S. Department of Agriculture (USDA) put in place a national system for labeling organic food. So look for the USDA Certified Organic label the next time you’re grocery shopping. Keep in mind, though, that many farmers use organic methods but do not pursue USDA certification. This means that while some products on the market are more environmentally friendly than others, it’s difficult to know how a food was grown without speaking to the farmer. There are some other caveats too. Despite its environmental benefits, organic food isn’t always the best choice. “Organic agriculture on the whole is more environmentally friendly, but I don’t think you’re helping the environment if you’re buying organic orange juice from Patagonia,” says Gussow. “If organic foods are coming from a long way away, you need to count the CO2 footprint required to ship it, keep it cold, etc.” If eating organic all the time is not within your financial means, don’t despair, just be selective. The Environmental Working Group (EWG), an advocacy group for public health and environmental issues, suggests

that consumers buy organic alternatives to the “dirty dozen” foods — the 12 fruits and vegetables with the highest pesticide levels. (see side bar for full list) CUT DOWN ON MEAT Modern meat production consumes a great deal of water and land, and animal wastes contribute to air and water pollution. Meat production is also very energy-intensive. Even without accounting for the transportation of livestock and the final packaged product, the production of meat generates an estimated 18 percent of global greenhouse emissions, according to a 2006 study by the Food and Agriculture Organization of the United Nations. Meanwhile, the average American diet, which includes meat, causes the emission of a ton and a half more greenhouse gases for food production than does a strictly vegetarian diet, according to a University of Chicago study. “Industrial meat production [including free-range and factory-farmed meat] involves concentrating vast amounts of plant energy into a much smaller quantity of animal flesh,” says Linda Riebel. “To keep

above from left >> Organic Peach Pie (recipe on pg. 41), Organic strawberries, apples, and potatoes. “Dirty Dozen” foods: 1. peaches 2. apples 3. sweet bell peppers 4. celery 5. nectarines 6. strawberries 7. cherries 8. lettuce 9. imported grapes 10. pears 11. spinach 12. potatoes

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costs down, factory farms crowd animals into inhumane and cruel conditions, pump them full of antibiotics to prevent the epidemics that would otherwise arise, and give them hormones and other chemicals.” Riebel adds that these chemicals are passed on to those who eat the animals, and that they enter the soil and the oceans. So must you become vegetarian to help the Earth? Not necessarily. Though a vegetarian or vegan diet may be more ecofriendly, the University of Chicago study says that even cutting out a few hamburgers a week can help reduce greenhouse gas emissions. So consider eating animal products less often and in smaller portions. Meat (and animal products in general) is one of the main sources of saturated (or “bad”) fat in our diets. Saturated fats have been said to contribute to various health problems, including cardiovascular disease, diabetes, and some cancers. Studies have also specifically linked red meat (and in some cases, processed meat) with a higher

from top >> 1/Compost is useful for growing new food, 2/Farmers market products are usually fresh, locally grown and organic, 3/Canvas shopping bag, 4/ When buying meat, look for certified organic or USDA approved labels on the packaging.

FROM TOP: © HOWARD OATES/ISTOCKPHOTO, © MONITORPOP 2006, © KEETSA.COM 2008, © BMANN 2009

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risk of lung, esophagus, liver, colon, and breast cancers. To further help the environment, choose organic or grass-fed products when you buy meat, poultry, and dairy and other meat products. The American Grassfed Association defines grass-fed ruminant meat products as those that come from animals that have consumed only their mother’s milk and fresh grass (instead of grains) or hay all their lives. Grass-fed and pasture-fed meats can help the Earth by reducing the energy needed to produce and transport grains, says Gussow. These meats may also be better for your health. The American Grassfed Association says that grass-fed animal products are higher in vitamin A and lower in overall fat, cholesterol, and calories than other animal products. However, because the USDA is still developing standards to classify grass-fed products, it is not always possible to be entirely sure of what you’re buying. A directory of grass-fed food products available

in the United States and Canada can be found through EatWild.com, an organization that requires food producer listed in a directory to fulfill a number of criteria. Meat products labeled “organic,” on the other hand, must meet USDA standards. They are better for the environment because they lower pesticide and fertilizer loads, since they come from animals raised on organic feed. Moreover, these animals receive no antibiotics or hormones, and they have access to the outdoors. SHOPPING GREEN Whether you’re shopping for seasonal produce or grass-fed meat, you’ll have better luck finding these products in some places than others. Traditional farmers’ markets, also known as green markets, are often a safe bet. These are markets where farmers sell their goods directly to the public. The products are usually very fresh and locally grown and are often organic. The best part is, you can get to know farmers personally and ask any questions regarding how their foods are produced. There are more than 4,300 farmers’ markets in the United States, according to the USDA. Find one near you at http://www.localharvest.org/farmersmarkets/. A less traditional but increasingly popular way to get local and organic products is through a CSA (community-supported agriculture) farm. CSA farms can take many different forms, but generally a community joins with local farms to set up a system for purchasing farm products (usually produce, but sometimes eggs, meat, and milk). Often the consumers cover the farms’ costs for the season in advance; in return, they receive regular food baskets and sometimes the opportunity to help out on a farm. There are now more than 530 CSA cooperatives in the United States, according to the Natural Resources Defense Council. (NRDC) “CSAs are a very CO2 efficient way to function. Most of the farmers start out as or become organic, and they serve large numbers of people,” says Gussow. To find a CSA cooperative near you, check out: http://www.localharvest.org/csa/. If you don’t have a CSA in your area, another greener shopping option may be a food cooperative (or food co-op). These are worker- or customer-owned businesses. Food co-ops often act like grocery stores but sell only locally grown, seasonal, and organic products. Each food co-op operates differently and will have december 2009 //

FROM TOP: ÂŠ EYEBEX 2009

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different merchandise, depending on what its members want. To find a co-op near you, check out http://www.localharvest.org/ food-coops/. If none of these shopping options exist in your area, don’t worry. Just be sure to read food labels carefully and don’t hesitate to ask the manager of your local supermarket to stock more organic and local foods. MINIMIZE WASTE It’s not just what you eat that can have an impact on the Earth, it’s also what you throw out after eating. When buying food, look for products with minimal packaging. Less packaging means that less energy and fewer chemicals were required to produce that packaging, and it results in less waste. “Packaging uses an enormous amount of paper, plastic, and metal, and much of this is not recycled,” says Riebel. “Marketing of small quantities of food and drink for ‘convenience’ is a major problem too.” In addition to not buying individually packaged products, Gussow recommends choosing produce with the least amount of packaging (fresh versus frozen, for example). If you must buy frozen dinners, she says, recycle the aluminum tray. Finally, be sure to bring a canvas bag to the supermarket to carry home your groceries. To further reduce waste, consider planting some of your own vegetables

and herbs. If you don’t have a yard, you can use indoor pots. Another option is to compost organic material left over from your meals. Things such as apple cores, fruit and veggie peels, and coffee grounds can all be composted. This composted material makes a great natural fertilizer for your home garden, while at the same time reducing the amount of waste sent to the landfill. You can put a small composter in your kitchen or get one for the yard. Compost bins are sometimes available for free from your city, so be sure to check. If not, there are a variety of composting containers on the market. //

left, opposite page >> home grown lettuce garden. Growing your own vegetables is a good way or reducing waste.

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WAYS TO NEVER WAST E FOOD AGAIN

By Colleen Vanderlinden

USING UP VEGETABLES

“Use it up, wear it out, make do, or do without” is a favorite adage in both frugal and green circles, and it is something I strive to live by. One of the best ways to “use it up” is to think differently about our food and ways to avoid wasting it. Lloyd wrote a great post a while back about the statistics for how much food we waste in the U.S., and the numbers are, frankly, appalling. On average, we waste 14% of our food purchases per year, and the average American family throws out over $600 of fruit per year. Most of the food we waste is due to spoilage; we’re buying too much and using too little of it.

1. Leftover mashed potatoes from dinner? Make them into patty shapes the next morning and cook them in butter for a pretty good “mock hash brown.”

We’ve all had it happen: half the loaf of bread goes stale because no one wants to eat sandwiches today, and the grapes we bought as healthy snacks for the kids’ lunches languish in the crisper. With a little creativity, and an eye toward vanquishing waste in our lives, we can make use of more of our food before it goes to waste. Here are a few ideas for you.

3. Don’t toss broccoli stalks. They can be peeled and sliced, then prepared just like broccoli florets.

2. Don’t toss those trimmed ends from onions, carrots, celery, or peppers. Store them in your freezer, and once you have a good amount saved up, add them to a large pot with a few cups of water and make homemade vegetable broth. This is also a great use for corn cobs.

4. If you have to dice part of an onion or pepper for a recipe, don’t waste the rest of it. Chop it up and store it in the freezer for the next time you need diced onion or peppers. 5. Roasted root vegetable leftovers can be turned into a simple soup the next day. Add the veggies to a blender, along with enough broth or water to thin them enough to blend. Heat and enjoy. december 2009 //

6. If you’re preparing squash, don’t toss the seeds. Rinse and roast them in the oven, just like you would with pumpkin seeds. 7. Celery leaves usually get tossed. There’s a lot of good flavor in them; chop them up and add them to meatloaf, soups, or stews. 8. Use up tomatoes before they go bad by drying them in the oven.You can then store them in olive oil in the refrigerator (if you plan on using them within a week) or in the freezer.

FROM TOP: © THE CRAFTY CROW 2008

9. Canning is always a good option. If you’re doing tomatoes, you can use a boiling water bath. If you’re canning any other type of veggie, a pressure canner is necessary for food safety.

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IDEAS FOR CUT T ING DOWN ON FRUIT WAST E 13. Make smoothies with fruit before it goes bad. Berries, bananas, and melons are great candidates for this use-up idea.

10. Before it goes bad, blanch it and toss it in the freezer. This works for peas, beans, corn, carrots, broccoli, brussels sprouts, cauliflower, and leafy greens like spinach and kale.

14. Jam is really easy to make, and will keep for up to a year if you process the jars in a hot water bath. If you don’t do the water processing part, you can keep the jam in the refrigerator for a month, which is a lot longer than the fruits would have lasted.

11. Too many zucchini? Make zucchini bread or muffins. If you don’t want to eat the bread now, bake it and freeze it, then defrost when you’re ready to eat it.

15. Dry your fruit and store it in the freezer or in airtight containers.

12. Pickle it. Cucumbers are the first veggie most of us think of pickling, but in reality, just about any vegetable can be preserved through pickling.

16. Make fruit leather.

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17. Make a big fruit salad or “fruit kebabs” for your kids. For some reason, they seem to eat more fruit if it’s in these “fancier” forms. 18. Use up the fall bounty of apples by making applesauce or apple butter. 19. Don’t throw out those watermelon rinds! Pickled watermelon rind is a pretty tasty treat. 20. Make a fruit crumble out of almost any fruit you have on hand. Assemble and bake it now, or leave it unbaked and store it in the freezer.

PUT T ING EXT RA GRAINS TO GOOD USE 21. Make croutons out of day-old bread.

22. Turn day-old bread into bread crumbs.

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23. Freeze leftover bread. This way you’ll have day-old on hand whenever you need bread crumbs, or croutons. 24. Collect little broken pieces of pasta and mix with rice and veggies for a simple side dish.

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25. A few tablespoons of leftover oatmeal isn’t enough for a meal, but it is great on top of yogurt. 26. Add chopped bread to a soup. It will dissolve and thicken the soup. 27. Made too many pancakes for breakfast? Put them in the freezer, then toss in the toaster for a fast, tasty weekday breakfast. Ditto waffles. 28. Use leftover rice for breakfast the next morning by adding them to oatmeal. This provides extra fiber and allows you to use up that rice. 29. If you our your kids don’t like the bread crusts on your sandwiches, save these bits and pieces in the freezer to turn into bread crumbs later. Just throw the crusts into a food processor or coffee grinder to make them into crumbs.

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30. If you have just a smidge of baby cereal left in the box, and it’s not enough for a full meal, add it to your babies pureed fruit. It adds bulk and fiber, and keeps baby full longer. MAKE T HE MOST OF MEAT 31. Don’t toss those chicken bones after you eat the chicken. Boil them to make chicken stock. 32. Ditto for bones from beef and pork. 33. The fat you trim from beef can be melted down and turned into suet for backyard birds.

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34. Turn leftover bits of cooked chicken into chicken salad for sandwiches the next day. 35. Use leftover roast beef or pot roast in an easy vegetable beef soup the next day by adding veggies, water, and the cooking juices from the meat.

40. If you have chunks of different cheeses sitting around after a party, make macaroni and cheese.

USE DAIRY BEFORE IT EXPIRES

HERBS AND HOW TO GET T HE MOST OUT OF T HEM

36. Put Parmesan cheese into the food processor with day-old bread to make bread crumbs. 37. Eggs can be frozen. Mix the yolks and whites together, and pour into an ice cube tray. Two frozen egg cubes is the equivalent of one large egg. 38.You can also freeze milk. Leave enough room in the container for expansion, and defrost in the refrigerator. 39. Use cream cheese in mashed potatoes or white sauces to give them thickness.

// eating + cooking organically

41. Chop herbs and add them to ice cube trays with just a little water. Drop whole cubes into the pan when a recipe calls for that type of herb. 42. You can also freeze herbs by placing them in plastic containers. Certain herbs, such as basil, will turn black, but the flavor will still be great. 43. Make pesto with extra basil or parsley. 44. Dry herbs by hanging them by their stems in a dry location. Once they’re dry, remove them from the stems and store them in airtight containers.

40. DON’T WAST E A DROP

AND FINALLY...

45. Leftover coffee in the carafe? Freeze it in ice cube trays. Use the cubes for iced coffee or to cool down too-hot coffee without diluting it.You can do the same with leftover tea.

50. If you can’t think of any way to use that food in the kitchen, compost it.Your extra food can be used for something useful, like growing more even more food! //

46. If there’s a splash or two of wine left in the bottle, use it to de-glaze pans to add flavor to whatever you’re cooking. 47. If you have pickle juice left in a jar, use it to make a fresh batch of refrigerator pickles. 48.You can also freeze broth or stock in ice cube trays, and use a cube whenever you make gravy. 49. If there’s a bit of honey left in the bottom of the jar, add a squeeze or two of lemon juice and swish it around. The lemon juice will loosen up the honey.

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Emeril’s Green Recipes Most of us know that you are what you eat. But what do you eat if you want to increase your energy level and improve your overall health? Emeril wanted to design a high-energy diet for his busy lifestyle. The following are his recipes that he designed for a given day. PHOTOGRAPHS: © PLANETGREEN.DISCOVERY.COM 2009

Spinach, Cheese and Egg White Omelet

stirring occasionally, 6 to 7 minutes. Add the spinach and cook until wilted, about 2 minutes more. Transfer mixture to a heatproof bowl. 2) Return pan to heat. Add the remaining teaspoon of oil. Whisk the egg whites with a pinch of salt and the remaining white pepper. Pour in beaten egg whites and cook for 10 seconds, the eggs should just begin to set on the bottom. Using a plastic or wooden utensil, stir continuously until the omelet is cooked to your liking. Allow 2 minutes for a well-cooked omelet.

Ingredients: 2 teaspoons grapeseed, canola or olive oil 1/2 (6 ounce) onion, thinly sliced 1/2 (8 ounce) red bell pepper, thinly sliced 1/2 (8 ounce) yellow bell pepper, thinly sliced 12 egg whites 1/2 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground white pepper 5 ounces spinach, cleaned and stemmed 1 cup Monterey Jack cheese, grated 1 avocado, sliced

3) Fill the omelet with the 1/4 cup of the pepper mixture. Top peppers with 2 tablespoons of grated cheese. To roll the omelet, flip one half over toward the middle, while tilting the pan. Top rolled omelet with an additional 2 tablespoons of grated cheese, salsa and sliced avocado. Repeat to make 4 omelets. Serve immediately. Yield: 4 servings

Method: 1) Heat 1 teaspoon of oil in a medium nonstick skillet over medium high heat. Add the onion, peppers and 1/4 teaspoon of salt. Sauté until the vegetables are soft and lightly caramelized,

next page...Sicilian Style Chickpea Salad With Pan Seared Salmon >> december 2009 //

Emeril’s Granola Energy Mix

Ingredients: 1 1/2 cups rolled oats 1/4 cup chopped raw almonds 1/4 cup chopped raw walnuts 1/4 cup dried cranberries 1/4 cup raisins 2 tablespoons flax seeds 2 tablespoons sunflower seeds 2 tablespoons pepitas 1 tablespoon dark brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup honey 2 tablespoons agave 1 tablespoon grapeseed oil 1/2 teaspoon vanilla extract

Method: 1) Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray.

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2) Combine all of the dry ingredients in a mixing bowl and stir to mix well. In another small bowl, combine the wet ingredients and mix well. Add the wet ingredients to the dry and combine until well mixed. Transfer the mixture to the baking sheet and spread it out using a spatula. Transfer to the oven and cook until golden brown, about 22 minutes, stirring midway through cooking. 3) Remove from the oven and break up any large pieces. When completely cooled, store the granola in an airtight container. Yield: about 3 cups Editor’s Note: Look for organic and locallygrown ingredients when you can. Try to buy honey from your local farmer’s market.

Sicilian Style Chickpea Salad With Pan Seared Salmon (pictured above)

Ingredients: 1/2 cup red wine vinegar 1/2 cup sugar 4 6-ounce salmon filet 2 cans chickpeas, drained 1 cup baby spinach, stemmed and julienned

1/4 cup finely sliced green onions 12 fresh basil leaves, cut into thin chiffonade 1 tablespoon raisins 1 tablespoon lightly toasted pine nuts 3/4 teaspoon salt 1/2 teaspoon finely grated lemon zest 1/4 teaspoon crushed red pepper 1/8 teaspoon freshly ground black pepper 1/4 cup olive oil 2 tablespoons lemon juice

Method: 1) In a small saucepan, heat the vinegar and sugar until sugar is dissolved and the mixture is slightly reduced, about 5 minutes.

Chickpea Bruschetta (pictured below)

Ingredients: 1/2 loaf of French bread, cut into 1/2 inch slices 4 tablespoons extra-virgin olive oil, plus more for serving 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 recipe Sicilian Style Chickpea Salad •Crudités such as carrots, celery, pepper strips, mushroom, broccoli or cauliflower

Method: 2) Heat a non-stick skillet with 1 tablespoon olive oil. Season salmon with salt and pepper. Pan sear salmon, skin side down for 4 minutes, turn and continue to cook an additional 4 minutes for medium.

1) Preheat the oven to 325 degrees F. Place the slices of French bread on a baking sheet and lightly brush with 4 tablespoons of extra-virgin olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.

3) In a large mixing bowl combine all the remaining ingredients and stir gently to combine. Stir in the vinegar-sugar mixture. Transfer to 4 salad plates and divide among the plates. Top with salmon filet and serve immediately.

2) Bake until lightly golden and crispy, about 20 minutes. Set aside to cool. Place the Sicilian Style Chickpea Salad in a food processor and pulse to form a chunky spread; do not puree. Transfer to a small bowl and serve with the toasted bruschetta, and crudités as desired. Drizzle with additional extra virgin olive oil before serving.

Yield: 4 servings Editor’s Note: Look for organic and locallygrown ingredients when you can. Always try to make sustainable seafood choices.

Yield: 4 appetizer servings

december 2009 //

Spinach Stuffed Cannelloni with a Sundried Tomato Sauce

turn down to a simmer and cook the sauce until the tomatoes break down and the sauce starts to thicken, stirring occasionally, about 20 minutes. Stir in 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. When the sauce is finished, remove from the heat and carefully blend with a hand-held mixer. (Alternatively, sauce may be pureed in a blender, in batches, after it has cooled slightly. Take care in pureeing hot liquids; cover the blender tightly with a kitchen towel to prevent lid from coming up while pureeing.) Stir in the sun dried tomatoes and set aside until ready to use.

Ingredients: 1 package (8 ounces) whole-wheat manicotti or cannelloni, or fresh pasta sheets 5 tablespoons olive oil 1 medium (8 ounce) onion, finely chopped 1/4 cup finely chopped shallots 2 celery stalks (8 ounces), finely chopped 1 carrot (7 ounces), finely chopped 5 cloves garlic, minced 1/2 cup red wine 1 can (28 ounces) San Marzano tomatoes 1 1/2 teaspoons salt 1/2 freshly ground black pepper 1/2 cup finely chopped sun dried tomatoes (do not use the ones that are packed in oil, follow package instructions to rehydrate the tomatoes) 1 1/2 pounds (about 24 ounces) low fat ricotta cheese 5 ounces of spinach, stemmed and chopped 1/8 teaspoon lemon zest 1/4 cup chopped fresh soft herbs of choice, such as tarragon, parsley, and basil 1 cup finely grated Parmesan

Method: For the Pasta: Bring a large saucepan of salted water to a boil and add pasta. Stir well to prevent the pasta from sticking together and cook until just al dente, usually 6 to 8 minutes. Drain and transfer partially cooked pasta to a large bowl of ice water. Once cooled, transfer to damp kitchen towels and cover until ready to assemble the cannelloni.

For the Sauce: In a 4 quart saucepan, heat 2 tablespoons of the olive oil over medium-high heat and sautĂŠ onion and shallots until softened, about 6 minutes. Add the carrots and celery and cook until soft, 4 to 5 minutes. Add 4 cloves of the minced garlic and cook for 20 seconds longer. Add red wine and cook for 2 to 3 minutes until the flavors concentrate slightly. Add the tomatoes, bring to a boil and then immediately

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Preheat the oven to 375 degrees F.

For The Cannelloni Filling: Place the ricotta in a medium mixing bowl. Add the spinach, the lemon zest, fresh herbs, 1/4 cup Parmesan cheese, 3 tablespoon olive oil and 1/4 teaspoon of salt and the remaining black pepper. Mix well to combine. Fill a pastry bag with the ricotta mixture if using cannelloni, otherwise use a spoon to fill the pasta sheets. To Assemble: Lightly spray a 9 x 13 casserole dish with cooking spray. Spoon 1 cup of sauce on the bottom of the casserole dish to cover. Spoon the ricotta filling onto each pasta sheet and roll up. Arrange in a single layer onto the casserole dish. Spread the remaining sauce over the cannelloni, making sure the pasta is well coated. Sprinkle with the remaining Parmesan and salt and transfer to the oven and cook until it is heated through, bubbly and golden brown on top, about 20 to 25 minutes. Yield: about 4 servings

Acai Berry Cocktail (pictured right)

Ingredients: 8 sprigs mint 4 cups of ice 8 fluid ounces pure acai juice 8 fluid ounces vodka 4 fluid ounces pomegranate juice 4 fluid ounces freshly squeezed orange juice 4 fluid ounces freshly squeezed lime juice 8 teaspoons agave nectar lime slice for garnish

ÂŠ AVIVA BOWMAN 2008

Method: 1) Mash 2 sprigs of mint in a cocktail shaker, using a muddler. 2) Add 1 cup of ice, 2 ounces acai, 2 ounces vodka, 1 ounce pomegranate juice, 1 ounce orange juice, 1 ounce lime juice, and 2 teaspoons agave. 3) Cover the cocktail shaker with the lid and shake vigorously. 4) Strain into a chilled martini glass. Repeat with remaining ingredients. Yield: 4 servings

december 2009 //

/////// cont’d from Green destinations >> Denver 5 >> Catch a Sporting Event or Concert at the Pepsi Center

Denver’s Pepsi Center recently went 100 percent green, purchasing enough renewable energy to offset all electricity used for sporting and concert events. The arena also has an extensive recycling program, offers hybrid-only parking spots, and posts “no idling” signs. 6 >> Check out Eco-friendly Art at Translations Gallery or the Museum of Contemporary Art

10 >> Hit the Parks and Trails, and Go Walking, Climbing, Biking, and Hiking Don’t leave Denver without soaking up some of the pristine mountain landscape. Trails.com has excellent biking trails on file and RockClimbing.com dishes on all the best rock climbing spots in the area. For a more detailed list of outdoor sports and companies that offer them, check out TripAdvisor. com.

Green celebrity >> Alicia Silverstone

Both Translations Gallery and The Museum of Contemporary Art, Denver have been known to feature green-themed art and design. Through June 2009, Transitions Gallery will highlight SA Schimmel Gold’s pop art mosaic portraits made from recycled materials, for example. Complete with an eco-friendly roof garden, the Museum of Contemporary Art operates out of a building certified LEED Gold by the U.S. Green Building Council. Visitors who arrive via public transportation or by bike earn a discount on admission.

times that, if there is nothing else around...suddenly a cheese plate goes by, then sometimes I’ll think “Oh, I want some cheese.” But over the years, I’ve scratched that itch at different times, and I’ve come to realize that it’s not better than anything else I’m eating. ...If there’s two things that taste really good and one of them has all these bad, bad after effects, then there’s no contest. I really do believe that this is a no deprivation diet. I was a foodie and I continue to be a foodie.

7 >> Go Shopping for Used Clothing,

AS >> One of the things that often frustrates me with

Books, Music, and Movies

Several organizations in Denver provide new life for gently used merchandise. Fashion buffs can dig into the bounty at Buffalo Exchange, book lovers have popular independent bookstore Tattered Cover Book Store, and music and movie fans will easily get lost in the sprawling used CD and movie store Second Spin, which has racks overflowing with some 70,000 used CDs and 30,000 used movies.

8 >> Drop Your Clothes off at a Green Dry Cleaner Splash some organic ketchup on your evening dress? Revolution Cleaners uses only non-toxic technology to remove those stains, and runs their plant on wind power. Pickup vans use alternative fuels and uniforms and laundry bags are made from organic cotton and renewable hemp fiber. 9 >> Order an Organic Coffee at Wash Perk

For a cozy corner and a hot drink, coffee shop Wash Perk will satisfy your next caffeine fix. Their green program includes recycling bins, smart to-go products like compostable utensils, and a dishwasher that only uses 1.5 gallons of water during a 90-second wash cycle. 40

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WSJ >> How did you select the recipes for the book?

cookbooks is that there are one or two recipes that are really good and the rest of them are not so great. I wanted to create a cookbook that had all the bestest, bestest recipes collected in one space. I still have loads of recipes that I think are amazing that didn’t make it into the book – maybe for another book, one day. The recipes that I picked are the ones that I thought really were, especially in the vegan section, the most kid- and husband friendly, or party friendly. WSJ >> What are some of your favorite recipes? AS >> Mmmmm, my chocolate peanut butter cups (see

recipe below). They’re like my alternative to Reese’s. The chorizo tacos are great. Also one of my favorite dishes to serve at a party is the leek, pesto, mushroom crostini. WSJ >> Sometimes organic and specialty foods can be more expensive. Do you have any advice for people on a budget? AS >> You can do this and this will be cheaper – un-

less you’re eating at Mc Donald’s everyday. I cant argue with that, cause that’s just cheap. I think it can be a lot cheaper because steak and meat are really expensive. When you start shopping at a local farmer’s market, the

food is really inexpensive because it’s in season. At the end of the day, after you take away all of the nasty foods and add the good foods, your grocery bill will level out. WSJ >> You’re starring in the Broadway show “Time Stands Still,” which opens in January. How are you getting ready for that? AS >> I start at the end of November. This will be

my second time [on Broadway, after starring in The Graduate in 2002]. I’m slowly, mentally adjusting that I’m going to be [in New York] for four months, but I love it there and I’m so excited.

Eating Environmentally >> Peach Pie 1/2 recipe All-Butter, Really Flaky Pie Dough, chilled for at least an hour in the fridge Streusel 1/4 cup confectioners’ sugar 1/4 teaspoon baking powder Pinch of salt 3 to 6 tablespoons all-purpose flour (I needed the latter amount to get this into a crumble) 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces Filling 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered 2 to 4 tablespoons granulated sugar Pinch of salt 5 tablespoons crème fraîche*

ing the foil will be enough to keep the crust shape in place. Bake for 10 minutes, then remove carefully remove foil and any weights you have used, press any bubbled-up spots in with the back of a spoon, and return the crust to the oven for another 5 to 8 minutes, or until it is lightly golden brown. Transfer to a wire rack to cool slightly. Reduce oven temperature to 375°F. [P.S. If you’re not overly-concerned about “soggy bottoms” (in the words of Julia Child) you can save time by skipping the par-baking step. Given the light nature of the filling, odds are good that it would not become excessively damp even without the parbake.] Make the filling: Sprinkle quartered peaches with sugar (two tablespoons will make a just-barelysweeteened pie; add the other two for a still not overly-sweet but sweeter pie) and salt. Let sit for 10 minutes. Spread two tablespoons crème fraîche in bottom of par-baked pie shell, sprinkle with one-third of the streusel and fan the peach quarters decoratively on top. Dot the remaining three tablespoons of crème fraîche on the peaches and sprinkle with remaining streusel. Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. Cover edge of crust with a strip of foil if it browns too quickly. Let cool on a wire rack at least 15 minutes before serving.

Prepare pie dough: Roll out pie dough (look!: a tutorial) to about 1/8-inch thick and fit into a regular (not deep dish) pie plate, 9 1/2 to 10 inches in diameter. Trim edge to 1/2 inch; fold under and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes. Preheat oven to 400°F right before you take it out. PHOTOGRAPHS: © SMITTENKITCHEN 2009

Make streusel: Stir confectioners’ sugar, baking powder, salt and three tablespoons flour together in a small bowl. Add bits of cold butter, and either using a fork, pastry blender or your fingertips, work them into the flour mixture until it resembles coarse crumbs. Add additional flour as needed; I needed to almost double it to get the mixture crumbly, but my kitchen is excessively warm and the butter wanted to melt. Set aside. Par-bake crust: Tightly press a piece of aluminum foil against frozen pie crust. From here, you ought to fill the shell with pie weights or dried beans, or you can wing it like certainly lazy people we know, hop-

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// eating + cooking organically