Friday, April 16, 2010

Avoid Eating Pesticides-- Go Organic!

We all know that eating organic, although better for you health, is tough on your wallet. If you're like me and can't afford to buy all organic produce, check out the Environmental Working Group's Shopper's Guide to Pesticides  to determine which fruits and veggies are at the highest risk of contamination.
The Guide rates 47 different types of produce, but to make things easy, here's a list of the 15 most contaminated foods (a.k.a. those which you should DEFINITELY buy organic) and the 15 'safest' foods (a.k.a. those which won't kill you if you buy them non-organic).

15 Most Contaminated Fruits and Veggies:

  1. Peach
  2. Apple
  3. Sweet Bell Pepper
  4. Celery
  5. Nectarine
  6. Strawberries
  7. Cherries
  8. Kale
  9. Lettuce
  10. Grapes-Imported
  11. Carrots
  12. Pear
  13. Collard Greens
  14. Spinach
  15. Potato
15 Least Contaminated Fruits and Veggies:

  1. Onion
  2. Avocado
  3. Sweet Corn- frozen
  4. Pineapple
  5. Mango
  6. Asparagus
  7. Sweet Peas-frozen
  8. Kiwi
  9. Cabbage
  10. Eggplant
  11. Papaya
  12. Watermelon
  13. Brocoli
  14. Tomato
  15. Sweet Potato
Wait, Why Should I Even Be Concerned About Pesticide Contamination?

Every year, new research is published that demonstrates the toxicity of pesticides to human health and the environment. Despite the fact that the government stipulates "safe" levels for pesticide use in farming, there is no precise way of detecting or regulating these levels.

Some of the proven side effects of pesticide toxicity in human beings include:

  • Damage to the nervous system
  • Carcinogenic effects
  • Hormone system effects
  • Skin, eye, and lung irritation

For more information, visit EWG Food News

Tuesday, April 13, 2010

Watch For Free!

Get ready for Earth Day, April 22nd, and reconvene with nature by watching the first episode of BBC Earth's show Planet Earth, "Pole to Pole," for free on i-Tunes!
Go to the Planet Earth page on i-Tunes to watch the show anytime between April 12-26. If you're hooked, you can always download the rest of series (but unfortunately you're gonna have to pay for those!)

Seaweed Rocks My Taste Buds

I think I deserve a party or some type of fete, because I've discovered something that takes a lifetime to achieve: the ultimate, make-at-home seaweed.

I know what you're thinking - 'She's crazy!'- but I thought we had already established that. Seaweed, for those of us who love it and can't get enough of it, is a tricky food to buy and prepare yourself. Sure, you can go into any Japanese restaurant or market and order a seaweed salad, but a. that's annoying b. it's expensive and c. they always taste the same. About 90% of the seaweed salads that you can buy are only made with wakame seaweed, and, on top of that, they tend to be drenched in sesame oil and sometimes even contain jellyfish pieces called kurage.
That said, being able to make your own seaweed at home is the ultimate accomplishment. For a long time I was making my seaweed salads and soups with Eden Foods Wakame Seaweed. It did the trick, as I bought it time and again, but it was better suited for soups than salads because of its uber slimy texture. Plus, if you don't like the spines on the seaweed leaf, or if you don't like chewing through foot long, lasagna noodle-sized pieces of sea vegetable, then it's a bit of a nuisance to cut and slice up.
Given the annoying, slimy, and short shelf-life of this seaweed, you can understand why I am so incredibly elated to have found its exact opposite. I discovered my dream seaweed when I was in New York City a few weeks ago. My friend Katlin had just moved to the city from Oahu and so I simply had to take her to Pearl River Mart on Broadway, one of my favorite quirky stores. Of course, before we shopped, we stopped at Dean and Deluca for some coconut water and fresh tangerine juice.
Shopping details aside, when we were perusing the snack and tea section of the store, walking down memory lane remembering all of the Asian foods and candies we used to eat in Hawaii, she pointed out a package of Shirakiku Cut Dried Wakame Seaweed, exclaiming that it was the exact seaweed her mom buys and cooks at home. Because she was so enthusiastic about it, I got a bit curious, hoping that maybe I had found 'the one.' So I quizzed her. How do you prepare it? You just soak it in water for five minutes. How salty is it? Not the least. Can you eat it plain, like a salad? Yes, most definitely. I was a bit skeptical, but I bought two bags.

A few days later when I returned to Connecticut, I decided to try it out. Here's what I encountered...

1. First I poured half of the bag's contents into a small bowl.


2. Then I poured in enough cold water to cover the top of the seaweed.

                                                                    
                                                              

I left the bowl sitting on the counter and although I only needed to wait five minutes for the seaweed to be ready, I went upstairs and watched a full episode of Weeds.

3. 30 minutes later I returned to the kitchen and lo and behold.....! The seaweed had grown at least 2 1/2 times its original size! It was like the Incredible Hulk of seaweed right there on my kitchen counter!


And then it was time for the taste test..... Believe it or not, (as I didn't at first! I kept waiting for a bad bite), it did not taste salty or sea-ish in the least! Incredible! For those who are as obsessed with seaweed as I am, you will understand what a feat this is. Not only is seaweed a naturally salty food, but generally when it is dried, it is preserved with salt. 
I ended up eating the entire bowl, even though I planned to only eat half at first, it was that good. Because it was not slimy or salty, it was easy to season and only required minimal sprucing up. I added some shoyu and two cloves of minced garlic. For added crunch, I chopped up celery and mixed it in as well. 

For anyone who is eager to try to seaweed, I highly recommend this brand of seaweed and am even considering ordering packages of it over the Internet, I'm that committed!

Bon appetite!

Monday, April 12, 2010

Be Animal Friendly: Use Vegan Condoms

One of my favorite vegan websites is The Secret Society of Vegans, an innovative British company that decided to market 'veganism' as a covert, members-only club. Shrouded in secrecy, their Facebook fan page claims, "You don't know us but we know you. We exist in secret and work anonymously."








However, in reality, The Society is just a group of passionate vegans with an odd sense of humor who run a clothing and merchandise line, blog, website, and online forum replete with recipes, videos, and free downloads. It's definitely worth a look, if only to pass the time.

One of my favorite products that they have for sale are the Extra Ribbed Vegan Condoms. Granted, I have yet to purchase and try them out, but come on, for comic effect they're hilarious! And they do have a point: latex condoms have traditionally (and occasionally still are) made out of either sheep intestines or casein, a protein found in cow's milk.

So, if you want to keep it natural, cruelty-free, and safe in the sheets, opt for these babies...

                                                         

How Not To Kill Your Cat (at least unintentionally)

You don't have to own a cat to be concerned about what household plants might be toxic for animals. And, while I myself don't own a cat, I do have numerous potted plants in my house and numerous cat-owning friends. 

Cat or no cat, it's always good to be in the know as to what plants may be harmful or detrimental to the health of a cat, or any pet, for that matter.

Below is a list of 17 common household plants that you should donate to your non-cat owning neighbor asap (if, of course, you have a cat). These plants have been reported as having serious systemic effects and/or intense effects on the gastrointestinal tracts of animals.


The ASPCA's list of 17 top toxic plants to steer your kitty away from.



Lilies. Members of the Lilium family are considered to be highly toxic to cats. Many types of lily, such as Tiger, Asian, Japanese Show, Easter, Stargazer, and the Casa Blanca, can cause kidney failure in cats. While the poisonous component has not yet been identified, it is clear that with even ingestions of very small amounts of the plant, severe kidney damage could result.
Marijuana. Ingestion of Cannabis sativa by companion animals can result in depression of the central nervous system and incoordination, as well as vomiting, diarrhea, drooling, increased heart rate, and even seizures and coma–even if they don’t inhale. But cats can get all the same fun without the buzz-killing side effects from marijuana’s cuz, catnip!
Sago Palm. All parts of Cycas Revoluta are poisonous, but the seeds or "nuts" contain the largest amount of toxin. The ingestion of just one or two seeds can result in very serious effects, which include vomiting, diarrhea, depression, seizures and liver failure.
Tulip/Narcissus Bulbs. The bulb portions of Tulips and Narcissus contain toxins that can cause intense gastrointestinal irritation, drooling, loss of appetite, depression of the central nervous system, convulsions and cardiac abnormalities.
Azalea/Rhododendron. Members of the Rhododenron family contain substances known as grayantoxins, which can produce vomiting, drooling, diarrhea, weakness and depression of the central nervous system in animals. Severe azalea poisoning could ultimately lead to coma and death from cardiovascular collapse.
Oleander. All parts of Nerium oleander are considered to be toxic, as they contain cardiac glycosides that have the potential to cause serious effects–including gastrointestinal tract irritation, abnormal heart function, hypothermia and even death.
Castor Bean. The poisonous principle in Ricinus communis is ricin, a highly toxic protein that can produce severe abdominal pain, drooling, vomiting, diarrhea, excessive thirst, weakness and loss of appetite. Severe cases of poisoning can result in dehydration, muscle twitching, tremors, seizures, coma and death.
Cyclamen. Cylamen species contain cyclamine, but the highest concentration of this toxic component is typically located in the root portion of the plant. If consumed, Cylamen can produce significant gastrointestinal irritation, including intense vomiting. Fatalities have also been reported in some cases.
9 more toxic plants to keep away from your cat, including chrysanthemums and ivy.
Kalanchoe. This plant contains components that can produce gastrointestinal irritation, as well as those that are toxic to the heart, and can seriously affect cardiac rhythm and rate.
Yew. Contains a toxic component known as taxine, which causes central nervous system effects such as trembling, incoordination, and difficulty breathing. It can also cause significant gastrointestinal irritation and cardiac failure, which can result in death.
Amaryllis. Common garden plants popular around the holidays, Amaryllis species contain toxins that can cause vomiting, depression, diarrhea, abdominal pain, hypersalivation, anorexia and tremors.
Autumn Crocus. Ingestion of Colchicum autumnale by pets can result in oral irritation, bloody vomiting, diarrhea, shock, multi-organ damage and bone marrow suppression.
Chrysanthemum. These popular blooms are part of the Compositae family, which contain pyrethrins that may produce gastrointestinal upset, including drooling, vomiting and diarrhea, if eaten. In certain cases depression and loss of coordination may also develop if enough of any part of the plant is consumed.
English Ivy. Also called branching ivy, glacier ivy, needlepoint ivy, sweetheart ivy and California ivy, Hedera helix contains triterpenoid saponins that, should pets ingest, can result in vomiting, abdominal pain, hypersalivation and diarrhea.
Peace Lily (AKA Mauna Loa Peace Lily). Spathiphyllum contains calcium oxalate crystals that can cause oral irritation, excessive drooling, vomiting, difficulty in swallowing and intense burning and irritation of the mouth, lips and tongue in pets who ingest.
Pothos. Pothos (both Scindapsus and Epipremnum) belongs to the Araceae family. If chewed or ingested, this popular household plant can cause significant mechanical irritation and swelling of the oral tissues and other parts of the gastrointestinal tract.
Schefflera. Schefflera and Brassaia actinophylla contain calcium oxalate crystals that can cause oral irritation, excessive drooling, vomiting, difficulty in swallowing and intense burning and irritation of the mouth, lips and tongue in pets who ingest.

Keep your household cat-safe and do away with any of these plants if you happen to have any of them.

Wednesday, April 7, 2010

Your Daily Mantra






Chant with me: Om Mani Padme Hum, Om Mani Padme Hum, Om Mani Padme Hum....


Om Mani Padme Hum is a Tibetan Buddhist mantra (prayer)and is often called the prayer of compassion. Believed to embody all of the teachings of Buddha, it is for this reason that it is so hard to translate. I met a Tibetan Buddhist once who told me that it was after hearing this mantra that Buddha vowed that no being on Earth should ever suffer. While I can't verify if this story is true or not, the Om Mani Padme Hum is very much linked to the concept of Dharma and it is said that the entire truth about the nature of suffering and the many ways of removing it's causes is contained in these six syllables. The six syllables represent the six realms of existence in suffering, and it through this mantra that they can be eliminated. 


Even though the mantra looks easy to read, the literal transcription does not correspond to its pronunciation. The syllable 'Pad' is pronounced 'Pe' (peh) by Tibetans, and the final consonant in 'Hum' is pronounced  with an 'ng', thus 'Hung.' The correct pronunciation of the mantra is 'Om Mani Peme Hung.' The reason for the change in pronunciation is because the mantra originated in India, and as it moved from India to Tibet, some of the syllables were changed because the Tibetans had difficulty pronouncing some of the sounds in the Indian Sanskrit language. 


The mantra can be read out loud, sung silently to one's self, or merely appreciated in written form. Tibetan Buddhists repeat this mantra many times in a single day and have it displayed in many visible places, often in the form of stone carvings or murals. More likely than not, whenever you are witnessing a piece of Tibetan art, jewelry, or clothing that has writing on it, it is the Om Mani Padme Hum mantra. 


Why you should chant this mantra:
According to Buddhist belief, repeating this mantra will help to elevate one's mind, end wrong mindedness, and help one to reach Nirvana ( a universal consciousness). 



Tuesday, April 6, 2010

GREEN TIP # 1- Reuse Your Baggies

                                                  

     This might be an eye-openning, earth shattering revelation for you, or it might be something you already do, but: reuse your Ziploc and sandwich baggies. Just because the plastic bag has served its purpose does not mean that you should then chuck it in the trash. Yes, you might have finished off that bag of chips that you were keeping fresh by storing it in a Ziploc bag; and yes, you might have eaten those cookies you brought to work with you or used the remainder of that onion in last night's stir-fry, but that does not mean that the plastic bag has somehow become broken or marred by its one-time use. All you have to do is was the bag in your sink and then flip it inside-out to try on your dish rack or kitchen counter. It may look weird, but it saves you money and helps the environment out a lot.
     In fact, I've been using the same box of large Ziploc bags for three months now and I just counted how many bags I have left. Of the 18 original bags still in the box, I have nine. Three bags are currently in use preserving the freshness of my food, and three have already been used, cleaned, and are waiting for use, along with the remaining still-in-the-box Ziploc bags. 15 out of 18 bags left in three months' use. Pretty good, I'd say. And what happened to the missing three? To be honest, I have no idea. They might have been damaged or, for all I know, are being used to hold other non-edible items somewhere else in my house.


So do your part: reuse your baggies.

'A' is for 'Addiction'



It seems like I've been talking about addiction quite a lot lately. I don't really consider myself as one who has an addictive personality, but I suppose I am prone to extreme enthusiasm and intense short-term interests.

Mulling over the fact that I've been drinking at least two raw juices a day for the last week or so, I realized that my fridge had become frighteningly full and quite green in content. I suppose I am a bit proud about this fact as my fridge, although normally quite green in selection, is even more green than usual. In fact it's almost as if spring has arrived inside my fridge as well.

I took a photograph of the interior of my fridge this morning because super healthy food content caught my eye as I reached for my SIGG water bottle.




Not only is my fridge overflowing with fruits and vegetables for juicing-- zucchini, cilantro,broccoli, cucumber, apple, carrot, kale, pepper, celery, and ginger-- but it's full of other health-packed foods. Some foods to highlight (and recommend to others) are: coconut water, soy milk, goji berry juice, a pitcher of iced oolong tea, and Vegenaise.

I love psycho-analyzing the interiors of fridges (as if they were cognitive beings!) to see what they reveal about the food preferences and even personalities of their owners.
I'd love to see what YOU have in your fridge as well, so please email me or comment on and post pictures and descriptions of the interiors of your fridges and what your favorite foods are!

I'm excited to see what (or if) you send in!

Peace!

'I Could Never Be Vegan. I Love Cheese Too Much!'






You would be surprised how many times I get the response, "But I'm addicted to cheese!", when I tell people that I'm vegan and that it's not hard to do.
The thing is, what these people don't realize is that yes, they are actually addicted to cheese. Present in cheese, as well as in all dairy products, is something called casein, one of the most well-defined classes of protein found in milk that constitutes 80% of cow's milk protein. Protein benefits aside, casein's main function results from the fact that it is an evolutionary survival mechanism for young calves. When secreted in milk and resultantly consumed by young calves, the casein protein gets converted into a substance called casomorphin. We all know what morphine is (according to Wikipedia, it is an extremely potent opiate psychoactive drug), and yes, casomorphin works on your body in much the same way. Nature (and evolutionary succession) has thus worked to put this calming, feel-good "drug" into milk so that calves (and organisms of all species, which means YOU) will be addicted to it and want to go back to the source of this wonderful opiatic experience. Thus, baby calves do not starve when young as they associate this feel-good sensation with their mother's milk, ensuring that they get enough to eat and grow up strong and healthy.

Now, where does that leave you? First of all, before listing all the bad stuff that casein can do to the body (besides make you addicted to something that is high in fat content and can put you on the fast track to obesity), a few facts about casein:

-According to (a horribly titled but AMAZING book) Skinny Bitch by Rory Freedman and Kim Barnouin, cheese has the highest content of casein out of any dairy product, and, frighteningly enough, contains more casein than cow's milk itself!

-One of the reasons why manufacturers put casein in cheese, and yes, even in soy and vegan cheeses, is because casein is what makes cheese melt. So, all you vegans out there, make sure you read your labels! (I've even found casein listed in the ingredients of non-dairy powder creamers)

-One of the greatest benefits of casein for calves is not just that it ensures that they get enough to eat, but that it helps calves grow at an extremely fast rate. Yes, the rate at which calves mature when they drink milk is far faster than the rate at which human babies mature. So, just think about that. Why do doctors advise mothers not to feed their babies cow's, goat's, or any other type of milk besides human milk, and yet, once they are at a mature age it is deemed okay for them to drink it? Milk from cows and humans have different nutrient concentrations each suitable to the growth and development of their respective young.

-Humans are the only organism that drinks another species' milk. I've commented on this to many a non-vegan and the typical response I get is, "Well, we are the only species smart enough to do so." (Which then leads me to counter, "Yeah, well what about monkeys?"). But "smart enough" they say? Really? How is it smart to drink cow's milk which contains an inordinately high amount of saturated fat and cholesterol for the human body and which studies have shown protect bones no more than other forms of calcium do?

-Just as calves move on from eating baby food (a.k.a. drinking their mother's milk) to eating adult food (a.k.a. grass), so too should humans. You might think that you did/have, as you no longer eat jars of mashed vegetables and fruits (not to mention suck on your mother's...um you know what) but you haven't. Yes, you eat hamburgers, salads, pasta, pizza, and other so-called solid, hard to digest 'adult' foods, but hello?! You are still, on a constant and daily basis, consuming cow's milk, a.k.a. baby food (albeit for calves). Does that not sound perverse and backwards to you?

THE (NOT SO) GOOD, THE BAD, AND THE UGLY ABOUT CASEIN:

Monday, April 5, 2010

'B' is for 'Buffoonery Baking'


I really am horrible at baking. In fact, to be frank, I suck at baking. Why is this?, I constantly ask myself, especially considering as how I am such a stellar chef with savory foods. The answer, I have come to believe, is two-fold: I myself do not eat sweets, thus I do not understand how to cook, season, spice, etc them properly.

Proportions:
I am a strong proponent of 'more is better.' In fact, I pretty much live my life by it. But, when it comes to baking, it doesn't help very much. Take, for instance, cookie dough sizing. Most recipes recommend placing a tablespoon sized amount of dough on the cookie sheet. Easy, got it. But of course, in my mind, a 'tablespoon sized amount' means enough dough to cover the entire spoon, and extend about an inch above its edges. Which explains why all my cookies are square shaped (because I have to cut them apart from one another), burnt on the edges, and mooshy in the middle. Yum... Not.

And why is baking so different from cooking other meals?
When I cook rice, saute vegetables, make soup, etc, the food doesn't change, it doesn't go all schitzo on me like baking cookies does. You put in one item that tastes a certain way (my dough is usually stellar because I of course over sweeten it), and out comes a drastically morphed (or rather, deformed), less tasteless version.

Cookies are duplicitous. That's what I've come to learn.


Today, bored (and avoiding doing my homework), I attempted to bake my Aunt Lynn's Renaissance Faire famous cookies. Even though they turned out burned and deformed, I still plan on sharing them with my gamelan ensemble tonight, as well as this English teacher who I'm hoping will give me tips on my next essay.

Oh yeah, and I forgot to mention that I 'vegan-ized' her recipe. That effort at least worked, and the cookies still tasted great (they just looked ugly).


(VEGAN-IZED)Auntie Lynn's Renaissance Faire Cookies
(a.k.a. Vanilla Cranberry Oatmeal Cookies)


INGREDIENTS

-2.5 sticks Earth Balance 'butter' (1 1/4 cups)
-3/4 cup firmly packed brown sugar
-1/2 cup white sugar
-1 'egg'-- Use Ener G Egg Replacer
-2 tsp. vanilla
-I.5 cups all-purpose flour
-1 tsp. baking soda
-1 tsp. salt
-3 cups Quaker oats
-2 cups dried cranberries