with Debra Stark & Robin Johnston
- Lentil bulgar with goat cheese
- Heirloom tomatoes pomegranate molasses, sumac
- Berries with hibiscus kanten
with Debra Stark & Robin Johnston
Gosh, hard for me to pick one favorite. For the Thanksgiving table, I love Stoger pumpkin seed oil to drizzle on salads with a handful of pumpkin seeds. Great on mash of parsnips, squash and carrots. Or instead of butter on baked potatoes. Or drizzled onto a favorite pumpkin soup. … Debra
“We all love what comes out of our amazing kitchen … everything is a favorite!!” When planning your Thanksgiving feast, don’t forget to order that special something … here is our Thanksgiving Kitchen Order Form.
This year we’re proud to offer a choice or turkeys: a) the Koch’s certified organic turkeys from a PA Dutch-heritage family farm. Started in 1939 by Roscoe and Emma Koch, the farm is run by the third generation Koch family. And b) Stonewood natural turkeys from Vermont. Grandpa Stone says his Stonewood turkeys get “plenty of Vermont air, cold nights, good feed and tender loving care on our family farm.”
The best food is the simplest, and at the holidays, that is a God-send since our focus should be on enjoying each other’s company. Just think color, aroma and clear, clean tastes. Instead of fussing and making candied yams, for instance, roast heirloom sweet potatoes (my mother used to ask why anyone would want to ruin a sweet potato or yam by candy-ing, but if that’s your family tradition, who am I to stand in your way? But maybe you want to create a new family tradition that is easier, healthier and tastier…)
An oldie, but goodie from Debra
Members of a tribe in New Guinea say good bye by putting a hand in each other’s armpit then rubbing themselves with it, coating themselves with the other’s scent. Similarly, in Elizabethan times a peeled apple was kept in a woman’s armpit until it absorbed her odor, then given to her lover as a “love apple” so he could inhale her fragrance while they were apart. It is reported that Napoleon sent a message to Josephine, “Home in three days, don’t wash.”
I loved this when I read it in the Natural Foods Merchandiser back in 2003, and love it still today! It reminds me that we’re not as smart as we think we are… “Chimpanzees can tell the difference between organic and conventional fruits.” Zookeepers at the Copenhagen Zoo, Denmark, began putting both types of bananas in the animals’ cages last year as part of the program to earn a “green label” as an environmental zoo. Zookeepers said chimps consistently chose organic bananas first. What’s more the chimps ate the organic bananas, skin and all, but peeled the non-organic ones before eating!
GMOs, or genetically modified organisms, are “organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods.” So says the Non-GMO Project. An example being the gene of a flounder inserted into the gene of a tomato – yes, this really happened. What worries me? That we are tinkering with things we don’t completely understand. Good things do not happen when we try and fool Mother Nature.
Easy to make, delicious even at room temp, which makes it easy to serve at the holidays. And, yes, you can serve with toothpicks as a colorful, yummy appetizer too.
Hemp pesto is delish, nut-free and dairy-free. Hemp seeds are both a nutritional and an ecological powerhouse. An acre of hemp produces 4 times more paper per year than an acre of trees (the oldest printed paper in existence is a 100% hemp Chinese text dated 770 AD. Did you know Thomas Jefferson drafted the Declaration of Independence and Constitution on hemp paper?)
Another recipe from our cooking show, Eat Well Be Happy. Simple to make, flavor galore; we all loved this. The colors pop, too, as you can see from the photo. So go on, try this recipe! Should you use organic? We think so. More on the importance of organics inside in the update on herbicides being used with gay abandon….
For busy, back-to-school or work mornings…
This one appeared in our September 2004 newsletter and now in The Blue Ribbon Edition, our third cookbook.
Adam wrote back then that research shows cinnamon lowers blood sugar by making insulin work more efficiently, and that cinnamon may also lower cholesterol. He wrote that the noted naturopathic doctor, Bill Mitchell, saw impressive results with his patients’ cholesterol when they took ½ tsp of the powdered spice twice a day. According to Ayurvedic principles, cinnamon helps diminish wet conditions in the body such as a runny nose that accompanies a cold.
By strict definitions, omega-3 fats are “vitamins,” because they’re 1) organic compounds, 2) necessary to life, and 3) cannot be made by the body, so you have to get them through the diet.
In a nutshell, they help us with three things: inflammation, mood and behavior, and healthy cell membranes. Let’s start with inflammation.
I’m not going to try and cover every oil, just the six I use in my kitchen.
Oil #1) A Decent Extra Virgin Olive Oil (EVOO): I use a lot of this, and so does the rest of the world. Olive-growing regions are still the largest consumers (Greece is #1), but India, Western Europe, Scandinavia; South, North, and Central America all consume more than we do. EVOO is a versatile oil, it’s a tasty oil, and it’s a healthy oil.
EVOO’s health benefits are well-established. Suffice it to say, EVOO is healthy on its own, and it’s healthy because, for most of us, it tends to replace unhealthy oils in the diet. (It’s also healthy because for Americans shopping in mainstream markets, it’s the only oil that isn’t filtered or refined).