Food | The Canary Report

Gusto Organics a winner for this canary

Posted by Admin

Jan 122009

Remember The Canary Report post last week on the first fully organic restaurant-bar opening in New York? Well it turns out one of our flock, Missy, is a regular there! She had dinner at GustOrganics over the weekend and sent some pics to share.

At GustOrganics

Tony and I went to GustOrganics last night – here I am in the restaurant! I asked about the candles – they are also organic and I smelled them – they don’t seem to have a scent. They don’t have a fragrance free policy, but once again, I felt fine there!

Our dinner

This is our dinner – Tony had the risotto with beef tips and broccoli – I had the chicken special with gluten free pasta and a salad and veggies, and we shared a carafe of sugar free ice tea. All organic and oh so good!

Thanks for the review, Missy, and bon appetite!

First fully organic restaurant-bar opens in New York

Posted by Admin

Jan 062009

Alberto Gonzales

GustOrganics, a new cocktail lounge and restaurant in New York, claims to be the nation’s first fully certified organic establishment for all food, beverages and spirits.

• All dishes made only with organic U.S. Department of Agriculture (USDA) certified ingredients.

• Certified organic by the Northeast Organic Farming Association of New York.

• Certified green restaurant by the Green Restaurant Association.

But above all, for the purposes of what this site deals with, GustOrganics is the world’s first USDA certified organic bar.

Alberto Gonzalez (seen above), a native of Argentina, is the owner of GustOrganics. He notes that all drinks — hot, cold and alcoholic — are free from chemicals, hormones, antibiotics, artificial flavors and drink enhancers.

“We have only USDA certified organic spirits, wines and beers,” he said. “All these products are produced according to the USDA’s National Organic Program. On top of this, our cocktails are made featuring fresh organic fruits and vegetables. …

Link to full story at Examiner.com

Honey is a natural preservative and sweetner

Posted by Admin

Dec 092008

Antioxidant-rich honey is a healthy alternative to chemical additives and refined sweeteners.

I love honey! I have it in my tea every morning, and put it on toast, English muffins, bagels, and the occasional peanut butter and banana sandwich. (LOL, I just made myself hungry writing that.)

I also add it to my favorite homemade salad dressing, which I make by blending olive oil, balsamic vinegar, a dollop of organic mustard and another dollop of honey.

So guess what? A recent study shows that the added honey is helping the salad dressing stay fresh while making it sweet and also giving me some antioxidants. Ooooooo, another reason to love honey!

Note to Commercial Food Scientists: You don’t need to put nasty chemical additives and high fructose corn syrup in salad dressing. Cut it out!

”After nine months of storage, both types of honey were as effective as EDTA in protecting against oxidation or spoilage. Blueberry honey performed slightly better than clover,” she said.

Engeseth said that many consumers prefer products with natural ingredients and that salad dressings made with honey should appeal to these consumers.

“There’s such a wide range of salad dressings on the market–some unique salad dressings as well as inexpensive products that perform beautifully. If manufacturers are interested in developing salad dressings that have a healthy twist, we’ve demonstrated that using honey as both an antioxidant and a sweetener is one way to do this,” she said.

Link

Photo by Blentley

Thanks, Linda!

Tofu-veggie stir fry

Posted by Admin

Dec 022008

This recipe from Rachel MacIntyre at The Friendly Kitchen is pretty much exactly how and what I like to cook. Local food here in Hawaii has lots of stir fry dishes, all basically chopped veggies with some sort of meat or tofu (I use tofu). The only changes to this recipe I might make are that I use olive oil instead of sesame, no onions, and instead of the sauce, I use plain organic tamari.

I’m a huge eater of broccoli and baby bok choy, and I use tons of garlic and ginger in lots of different dishes. But if you need it simpler, as I sometimes do, you can just fry up the tofu and add some broccoli and tamari, steam a few minutes and it’s done– it’s delicious just that simple.

For rice, I use basmati white or brown. If I’m feeling fancy, I might use jasmine.

TERIYAKI TOFU STIR-FRY WITH BROCCOLI, CARROTS, AND BABY BOK CHOY
serves 4

4-5 Tbs. Toasted Sesame Oil
1/2# extra firm organic tofu, drained 15 minutes, sliced very thin
1/2 yellow onion, thinly sliced
2 garlic cloves, minced
1 Tbs. minced fresh ginger
1 bunch organic broccoli, cut into florets
3 organic carrots, peeled and cut into rounds on a bias
1 head baby bok choy, stems cut into matchsticks, leaves roughly chopped

Teriyaki Sauce:
2 Tbs. Mirin
2 tsp. cornstarch
1/4 cup agave nectar
1/4 cup wheat-free tamari

1. In a largish saute pan, heat the sesame oil over medium high heat. Add the tofu and saute on each side for 3-5 minutes, or until golden brown on both sides. Transfer tofu to a plate lined with paper towels and set aside.

2. Return the pan with the sesame oil still in it to the stove. Add onion, garlic, and ginger. Cook, stirring frequently, until the onions have softened. Add bok choy stems. When they begin to soften, add the broccoli and carrots.

3. As the broccoli and carrots are cooking, dissolve the cornstarch in the mirin in a glass measuring cup. Add agave and tamari to the measuring cup and set aside.

4. When broccoli and carrots are al dente(tender crisp), add bok choy leaves and stir. Cook for 30 seconds. Then, add the sauce, and just as it begins to thicken, remove from heat. Toss tofu into the pan, stir it all around, and serve with steamed brown rice.

Link

Thanks, Rachel!

Spiced Butternut Squash and Chickpea Stew over Toasted Millet

Posted by Admin

Nov 262008

In celebration of Thanksgiving, The Canary Report presents the first of what I hope are many fine recipes from Rachel MacIntyre, a private chef with insight into food allergies and sensitivities who has graciously offered to share her expertise with us. She has a great food blog at The Friendly Kitchen, where she advocates for organic, sustainable ingredients.

Rachel’s done a wonderful job at adapting this squash and chickpea stew recipe to give you good nutrition while staying away from food allergy or sensitivity triggers. Remember if there’s any ingredient to which you might have a sensitivity, contact Rachel and she’ll help you find a substitute as best she can. And don’t forget to visit The Friendly Kitchen and give her some comment love– she’s been wonderfully gracious at offering her consultation services to us canaries!

Here is Rachel’s intro and recipe for Spiced Butternut Squash and Chickpea Stew with Toasted Millet:

Millet is a very popular gluten free grain used in Indian and African cuisine. It has a somewhat nutty flavor and a nutritional profile that is very similar to whole wheat, making millet flour an excellent substitute in gluten free baking. It is super diverse and can be used in savory and sweet dishes. Admittedly, I’ve not taken full advantage of all the ways this wonderful grain can be used, but I’m so obsessed with it at the moment that I’m sure you will be seeing much more of it in posts to come.

So, now that I’ve gone on and on about the side dish of this meal, let me tell you that the stew itself is a healthy, comfort food knockout. I’m kind of a sucker for one pot meals with loads of veggies in them, especially when they have some sort of ethnic flare, so when I saw this recipe, I was totally on board.

The combination of millet and chickpeas contains all of your essential amino acids, so you vegans and vegetarians out there can eat this meal knowing that it is providing your body with complete proteins. Plus, with the addition of butternut squash and spinach you are getting tons of antioxidants and minerals to keep your body nourished and strong through these colder months of the year.

SPICED BUTTERNUT SQUASH AND CHICKPEA STEW WITH TOASTED MILLET
serves two hungry folks
adapted from a recipe by the Food Network Kitchen

For the stew:
3 Tbs. olive oil
1 small yellow onion, small diced
3 garlic cloves, minced
1 (14.5 oz.) can crushed tomatoes (my favorite is Muir Glen Fire-Roasted)
1 cinnamon stick
1 tsp. ground coriander
1 tsp. cumin
1 small butternut squash, cut into 1 inch pieces (learn the easiest way to cut up a butternut squash here)
1 can chickpeas, drained and rinsed
3 cups chicken or vegetable stock
1/2 lemon juiced and zested
1/4 cup raisins
4 cups baby spinach
1/4 cup sliced almonds

For the millet:
1/2 cup millet
1 1/2 cups chicken stock, vegetable broth, or water
1 tsp. lemon zest
2 Tbs. raisins
salt and pepper, to taste

1. In a medium sized pot, saute the onion in olive oil over medium high heat. When it begins to soften, add the garlic. Cook for about 1 minute before adding the spices and crushed tomatoes.

2. When the cinnamon stick just begins to unfurl, add the squash, chickpeas, broth, lemon zest and raisins. Bring the mixture to a simmer and cook, covered, until the squash is soft, about 25 minutes.

3. Meanwhile, bring the broth for the millet to a boil in a small saucepan.

4. In a dry saute pan over high heat, toast the millet until it begins to smell nutty. Add the toasted millet to the boiling broth and lower the heat to a simmer. Add the raisins, cover, and cook for about 30 minutes or until the millet is fluffy and looks like cooked couscous. When the millet is done, stir in the lemon zest, season with salt and pepper and keep warm while you finish the stew.

5. When the squash is soft, stir in the spinach and add the lemon juice. Continue to stir the stew over low heat until the spinach is just wilted.

6. Serve the stew with the toasted millet on the side and garnish with sliced almonds.

Other Millet Recipes in the Blogosphere:
Vegan Pumpkin, Millet, and Chocolate Chip Mini-Muffins at Eat’n Veg’n
Grandma’s Grain at 101 Cookbooks
Allergen Free Pumpkin Waffles at Karina’s Kitchen
Vegan Gluten Free Chocolate Chip Espresso Cookies at Karina’s Kitchen
Millet Pie with Spinach and Feta at Serious Eats

Link

Thanks, Rachel!

Making sense of the USDA Organic label

Posted by Admin

Oct 242008

Understanding the USDA Organic label will help you make better choices when planning for a chemical-free diet.

Here’s the scoop:

Making sense of organic labeling can be difficult, and many consumers do not understand the significance of the USDA Organic label. Since October 21, 2002, the following guidelines were established by the United States Department of Agriculture’s (USDA) National Organic Program (NOP) to assure consumers know the exact organic content of the food they buy.

Single-Ingredient Foods
On foods like fruits and vegetables, look for a small sticker version of the USDA Organic label or check the signage in your produce section for this seal.

The word “organic” and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

Multi-Ingredient Foods
Foods such as beverages, snacks, and other processed foods use the following classification system to indicate their use of organic ingredients.

100% Organic—Foods bearing this label are made with 100% organic ingredients* and may display the USDA Organic seal.

Organic—These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the NOP. These products may display the USDA Organic seal.

Made With Organic Ingredients—Food packaging that reads “Made With Organic Ingredients” must contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead, they may list up to three ingredients on the front of the packaging.

Other—Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products will not bear the USDA Organic seal.

Keep in mind that even if a producer is certified organic, the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how your food was grown.

*Salt and water are not included.

Link

Why organic?

Posted by Admin

Oct 192008

Clara explains why organic produce is better. Warning: seriously CUTE.

Eco-healthy lunch box kit for kids

Posted by Admin

Oct 042008

The Oregon Environmental Council (OEC) offers an Eco-Healthy Lunch Box Kit to help reduce exposure to toxins and impact on the environment, and increase the amount of healthy, local, and tasty foods kids eat.

What’s in the kit?

Stainless steel lunch box

Klean Kanteen® beverage container

Spudware® biodegradeable, compostable, reusable utensils

Reusable sandwich wrap

Environmentally friendly stickers

Healthy lunch recipe guide

Environmental health tip magnets

Green cleaning wallet guide

Link

Food matters

Posted by Admin

Oct 022008

I’m curious: Does your diet impact your chemical sensitivity? Do you eat organic? Do you try to eat the most nutritious food possible? I’d love to hear your comments on this.

Here’s an interesting interview at Common Ground of two filmmakers about their documentary Food Matters.

Despite the billions of dollars of funding and research into new so-called cures, people continue to suffer from a raft of chronic ills and everyday maladies.

Patching up an over-toxic and over-indulgent population with a host of toxic therapies and nutrient sparse foods is not helping the situation. In a personal quest of discovery, James Colquhoun and Laurentine ten Bosch set out on an independent mission to uncover the wholesome truth, ultimately producing and directing the documentary film Food Matters.

The film seeks to uncover the business of disease and, at the same time, explore the safe, cheap and effective use of nutrition and supplementation for preventing and often reversing the underlying causative aspects of illness. The Food Matters duo has independently funded the film to remain as unbiased as possible, delivering a clear and concise message to the world – food matters.

Joseph Roberts: What inspired you to produce Food Matters?

James Colquhoun: The biggest single motivator for us was personal experience. My father was quite unwell at the time. He was suffering from chronic fatigue syndrome, anxiety and depression and not responding well to a raft of medications. He was suffering quite severely from the side effects. That spurred our personal interest in sourcing alternatives for healing and looking at the source of the problem, as opposed to masking symptoms which medications often do.

That led us to study at the Global College of Natural Medicine. We were quite surprised that many others are familiar with the concept that you can eat well to prevent illness. We also discovered that nutritional therapy and detoxification processes can reverse illness – heart disease, diabetes, depression, cancer and mental illness. That was a really big turning point for us and we were quite motivated to inform as wide a population as possible.

JR: Which basic principles did you discover?

JC: Metabolic illnesses play a part in just about every illness that exists – you have an over-toxicity and a lack of nutrients. These can be caused by any number of things, but in order to reverse these illnesses, we need to look at detoxifying the body and replenishing nutrients. Those concepts basically facilitate our bodies to create balance and self-heal. Everyone is familiar with how your body heals itself when you cut yourself or if you have some sort of scar. It’s not such a different concept whether you have a cut on your arm or heart disease or diabetes and so forth. Once you restore balance to the body and give it the environment that creates optimum health and balance, it will regenerate and self-heal.