Minty Apple Kombucha Smoothie – Delicious, Healthy, and Guaranteed to Wake You Up!
by Helge Hellberg | April 19th, 2010In response to the fantastic feedback on our radio show last Saturday on Kombucha, and the many requests that we’ve received, here is the recipe on the Kombucha Smoothie that we whipped up during An Organic Conversation. Enjoy!
Get your morning started with this energizing and refreshing Kombucha smoothie!
1 bottle of LonjeviTea Gravenstein Apple Kombucha (any flavor would work)
1 granny smith apple cored and cut into slices
1/2 of a cucumber cut into slices
1 bunch of organic mint, stems roughly torn off
1 Tbs hemp seeds or flax seeds
Put all ingredients into a blender and blend until smooth. Enjoy!
Contributed by Alison Eastwood, RD, San Francisco Bay Area Food and Nutrition Expert, Nutrition contributor to Super-Charged Smoothies
Recipe adapted from the Apple, Cuke, Parsely, Mint Smoothie in Super-Charged Smoothies by Mary Corpening Barber and Sara Corpening Whiteford (Chronicle Books).
Apprenticeships on Farms
by Helge Hellberg | April 11th, 2010Are you thinking about working at a local farm this summer as an apprentice to get your hands dirty and to learn where your food comes from?
Make sure you check all State Department of Labor regulations!
There is nothing new about this legislation, but it is often not entirely known that unpaid apprenticeships at farms – organic or not, may violate existing labor laws in your state.
For example, in California, labor law mandates that if a person provides services of “economic value” to the employer, the employer has to comply with the state’s labor law requirements, which includes allowing breaks and guaranteeing a safe workplace, paying at least minimum wage, workers compensation, and state taxes.
Every state in the United States has their own labor regulations and requirements and may handle farm apprenticeships differently. However, currently in California, if you want to spend the summer working at an organic farm – even if your intention is to learn and not to “work” – if you provide labor or services that would otherwise require the hiring of a worker, you very likely will need to be treated as a farm worker, and calling it an unpaid apprenticeship would be illegal.
The current labor law was intended to protect farm worker’s right, so the idea behind the current legislation is good. Needless to say though, the local organic food movement is attracting many people, young and old, to find the origin of their food and re-connect to their soil, and a review of the current legislation in California and many other states is much needed to allow some form of apprenticeship programs on small farms throughout the state and nation.
For now, to avoid any unnecessary predicaments and violations and possible fines, please check with your state’s Department of Labor before you reach out to a farm – or before you offer apprenticeship opportunities on your farm or ranch this summer.
Visit the California Department of Industrial Relations website for further information.
(posted under “bummer”)
Bananas make breakfast better
by Mark Mulcahy | April 7th, 2010Spring is a great time to get together for the most important meal of the day. Everyone is anxious to get outside, feel the sun on their face and do something fun in the warmth of the day.
I went sailing the other day on the San Francisco Bay and was glad I started the day with a good breakfast. So why not plan a great breakfast to share together before everyone is off doing their thing. You could go with the standard eggs, toast and breakfast meat or veggie sausage and everyone would be happy, but why not break tradition and try something a little different this time. Lets start with some bananas and walnuts.
Bananas are a good source of fiber, potassium and vitamin C; and they contain all the 8 amino acids our body cannot produce itself
And Walnuts are loaded with Plant omega-3 fatty acids; vitamin E; magnesium; folate; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.
Starting with these will be a good foundation to a very healthy breakfast.
I recommend that you break out from the usual morning banana and nut eating routines, adding them to cereal, tossing them into a smoothies, etc and make yourself some banana walnut pancakes. Mmm, mmm. I had some the other morning and couldn’t believe how great they were. I savored every bite and you will too. They are easy to make and will keep everyone going during the busy day ahead. Here is a recipe I adapted from http://www.mrbreakfast.com
Banana Walnut Pancakes
(4 servings)
* 1 medium organic banana (the riper the better) – cut into slices
* 1-cup flour
* 1-cup buttermilk
* 1/2 cup crushed organic walnuts
* 1 large egg – beaten
* 2 Tablespoons canola oil
* 2 teaspoons sugar
* 1-teaspoon baking powder
* 1/2-teaspoon salt
* 1/2-teaspoon vanilla extract
In a large bowl, sift together flour, sugar, baking powder and salt.
In a separate medium bowl, mix together buttermilk, egg, cooking oil and vanilla.
Add wet ingredients to dry ingredients and mix well.
Pour in 1/2-cup portions onto a heated (medium-high), greased griddle or large fry pan.
Turn the pancake when the visible side starts to show a lot of bubbles.
Add banana slices and walnuts.
Turn over and cook other side until golden brown.
Serve with butter and syrup, or my favorite way with plain organic yogurt and a glass of OJ.
I think I hear the griddle calling!
Odd name – great taste
by Mark Mulcahy | April 1st, 2010If you like springtime citrus, you’ll love the blood orange. These sweet, baseball-sized fruits got their name in ancient times from the deep red colored flesh that is reminiscent of, you guessed it, blood. Perhaps this is what a vegetarian vampire would eat? They might have True Blood, but these are probably tastier. While the name may not be appetizing, their distinctive flavor certainly is. Quite different from other oranges, they have a rich flavor that has hints of raspberry overtones, and even the skin can be slightly sweet.
However, not all blood oranges are the same.The three most widely grown varieties you’ll find in our produce departments in the U.S. are:
The Moro- most common variety; has a rich flavor, a round shape, and is the most highly colored. This is the one you are most likely buying now.
The Sanguinelli- often first on the market, this oblong shaped fruit has a strawberry red flesh.
The Tarocco - the largest blood orange, it is more elongated than the others. It also has the highest juice content and its almost berry-flavored flesh makes it the best flavored.
You’re probably wondering: what’s the story on these interesting oranges?
The blood orange is an ancestor to the sweet oranges that first arrived from Asia in the 1400’s. The “arrance rosse” or blood orange is indigenous to Italy. Apparently they originated in the17th century from a spontaneous mutation somewhere near Mount Etna, in Sicily. It’s believed that the sun and volcanic soil near Mount Etna’s black slopes has something to do with the unique flavor and color of the blood oranges grown there. And who knows – it may be true!
These conditions certainly have a large impact on the blood oranges grown in the US. Bloods grown in Florida don’t have nearly as much of the intense red color as the bloods grown in California. This has been attributed to Florida’s limestone soils and weather. On the other hand, California’s hot summer days and cold winter nights are similar to the weather in Sicily and these conditions bring out the best flavor and color. All of the blood oranges you enjoy from west of the Mississippi are generally California grown.
There are many ways to enjoy blood oranges: fresh out of hand, as juice, made into sorbet or even in salad. I love them peeled and pulled into segments and added to a salad of mixed greens or Arugula and Mizuna, thinly sliced red onions, crumbled goat feta, tossed with balsamic vinegar and olive oil. Mmmm, mmmm. This is one salad that is as colorful as it is tasty. And so healthy for you!
Talk about eating your colors, I say dig in!
If you’d like to learn more about springtime citrus tune into An Organic Conversation on Green960.com Saturday morning 3/20/2010 @ 10am PST or download it at www.AnOrganicConversation.com after it airs as a podcast or subscribe at iTunes.
Springtime citrus is a treat, and worth the wait!
by Mark Mulcahy | April 1st, 2010I had a peak moment just the other day sitting in the sunshine eating an orange and a tangerine thinking how good they tasted. It wasn’t so long ago that Mandarin oranges and tangerines were reserved for the winter table. Today, with more varieties available, the season extends into spring, and all kinds of citrus fruit have a regular place in our spring produce displays. It’s not uncommon to find Lee mandarins and Page tangerines through March, and Gold Nugget and Dancy tangerines through April.
The small but tasty Pixie tangerines are available from March through June, which takes us right into soft fruit season.
Page, Dancy’s and Pixies are now some of my favorite tangerines and have me looking forward to spring just so I can enjoy their intense orange flesh and delicious flavor. Honey tangerines have a distinctive flavor and are also great this time of year. All of these tangerines with their unique sweetness and vivid color are the perfect perk up for fruit salad. These beauties are great as dessert with some sliced banana and a little yogurt. If you are a bit adventurous you can even make your own tangerine sorbet — yummy!
Their sweet flavor also makes a great juice that is a perfect complement to eggs and waffles. If the juice is too tangeriney, blend in some orange juice. Valencias are the perfect juicing orange. And speaking of oranges, Navels are at their peak right night now and would be another great addition to your lunch routine. And guess what, one navel orange provides more than a full day’s supply of vitamin C!
Or how about Minneola tangelos; some of you may also know them as a “Honey Bells.” These springtime favorites are generally large, bright orange, and somewhat bell or ornament-shaped. Minneola tangelos are a cross between a Duncan grapefruit and Dancy tangerine. They are seedless and have just the right balance of tang to sweet.
Amazingly enough with all these choices there is still more citrus to crow about! This month is when organic kumquats are at their best, especially the Meiwa, which are round in shape and are often referred to as “sweet” kumquats. Kumquats are entirely edible with a thin, sweet skin and a zesty flavored flesh. While commonly used in desserts, my favorite way to eat them is whole.
Here’s a fun trick to get the best flavor from these little gold gems of the citrus family. Place the kumquat between the palms of your hands and roll gently until soft and pliable. Then pop them in your mouth. This action releases the essential oils that are in the rind, which makes for a deliciously sweet first bite and great smelling hands.
So now that you are ready to dig in to some citrus head into your favorite store or farmers market and ask for a sample of any the varieties in stock right now. They are sure to have something that will make your taste buds rejoice!
If you want to find out more about springtime citrus tune in to www.anorganicconversation.com on March 20th when Earl Herrick of Earls Organic Produce, Helge and I break down what is good this spring and how to get the most from every bite.
Until then relish each and every drop of juicy goodness!
HOLY HANNAH!
by Mark Mulcahy | April 1st, 2010Hey Fellow Produce Lover!
I think it could be said that most of us think about sweet potatoes from October through December, and oh the ways we think about using them!!
There are the well known candied sweet potatoes prepared with all sorts of sweet ingredients like brown sugar, marshmallows, maple syrup, molasses, even orange juice that many of you enjoyed around the holidays. Or if you come from the south it’s no doubt you grew up with Sweet potato pie.
But what about the rest of the year? As the holiday season begins you may want to rethink about adding sweet potatoes as a healthy addition to your daily diet. After all they are rich in complex carbohydrates, fiber, beta-carotene, vitamin C, and vitamin B6.
Check this out:
One baked sweet potato (3 1/2 ounce serving) provides about twice the RDA (recommended daily allowance) of vitamin A over 8,800 IU, and provides 42 percent of the Recommended Daily Allowance (RDA) of vitamin C. Further more a 3 1/2 serving is about a 1/3 of the size of a normal sweet potato so just adding one of these to your daily meals can have a sweet and healthy impact.
Now that I have you thinking about using sweet potatoes more often why not try something other than the two most common soft fleshed sweet varieties that are found in most stores today, Jewels and Garnets?
Try a Japanese sweet or a Hannah sweet for a change of pace. Both of these are a bit firmer and dryer than jewels or garnets: The Hannah has an oblong shape, with a smooth off-white-tan-creamy exterior. The flesh has a light yellow tone that is tender, slightly sweet yet somewhat dry.
Japanese Sweets They have dark-pink skin and white flesh and are slightly sweet similar to yams but with a mild chestnut flavor.
I had a fun discussion about Sweet Potatoes on An Organic Conversation a few weeks back. And next time, I will share a recipe for using the amazing Hannah and her sweet potato sisters!
Until then, love your produce!
Mark
Eat your Citrus Every Day – And the White Stuff, Too!
by Helge Hellberg | March 21st, 2010Hundreds of different bioflavonoids have been identified in fruits and vegetables in recent years, and are extra abundant in the skin of citrus. Given that we didn’t know much about them just a few years ago, it seems fair to assume that there might be thousands.
Bioflavonoids assist in the absorption and biochemical availability of vitamin C (a.k.a. ascorbic acid), which is critical for optimal immune system function, capillary health, and to fend off many diseases, such as cancer.
The direct connection between vitamin C and bioflavonoids is not yet fully understood, and neither are the millions of relationships between the bioflavonoids themselves – which may be constantly changing with the ripening of the fruit.
Every lemon is a universe in itself, and no pill-form of Vitamin C (even if it contains some bioflavonoids and has 1,000% of the daily recommended dose) can simulate what is happening in nature.
So next time you feel like a Vitamin C boost, buy, or even better, pick a lemon, squeeze it, drink it, take a small bite of the rind, and enjoy the experience of “tart” – and know that you just ingested a myriad of relationships, all working in concert to provide you with optimal health.
To find out more about citrus, read co-host Mark Mulcahy’s latest blog and listen to our recent show on An Organic Conversation!!
Did I Love Enough?
by Helge Hellberg | November 15th, 2009It’s been cold this past week. The temperature has dropped, the wasps are gone, the apples are in, and my dog suddenly has a white breath in the cold morning air.
How did this happen? I remember as if it were only the week before; jumping in the pond at a friend’s place to wash off the dust of a beautifully warm late summer day.
And now, at seven in the morning, out in West Marin, the patches of grass that lie in the shade are frozen over.
This will happen to my life too. Suddenly, before I know it, I will be in my late fall, right before winter, just before darkness covers the season of transformation – a season in which some things will die and new life will be re-born out of their death, out of my death.
So this is it, then, this is the time to reflect on this life and this year.
It’s fall. And as I light my first candle of this season, take a hot bath, and all of a sudden find my bed cozier than ever, I look at this year - at my successes and failures, my travels, my new and old friends, and I realize that there is only one question to ask:
Did I love enough?
Knowing that the answer will likely never be “yes”, I am glad that there are six weeks left before the end of 2009.
I know I can love more, I know many of us can. May our breath in the cold air these mornings remind us that we are all on borrowed time, and that the one question at the end of the day will be the same. . . for all of us.
Motivated by Love
by Helge Hellberg | November 3rd, 2009What am I motivated by – my desire for love, or my experience of love?
It’s so easy in this world of melting glaciers, loss of habitat, environmental decline and human aggression to be motivated by our desire for love – by our desire for a healthy planet, a loving relationship, a world full of respect and dignity in which everyone and everything thrives.
Yet, when we are motivated by our desire for love, that world exists only in our imagination, somewhere in the future. It will always exist there, in the future, not yet to be had. It will always be out of reach in our lifelong pursuit to create it. I am almost certain that world will actually never come.
When we stop and realize the beauty of this life and the truth that surrounds us, the amazing full moon last night, the kindness of most people, the fear in others and our strength to be gentle with it, the magic of serendipity every day in our lives – when we are motivated by love, the work to protect this planet and all life on it still remains, but we carry the world that we desire already with us, wherever we go.
The Space Between Exhale and Inhale
by Helge Hellberg | October 10th, 2009Usually, breathing is referred to as inhale and exhale. But when we relax and pay attention, we’ll find that there is a third part, a space in-between the time of the exhale and the inhale – a pause, a few seconds, a space in time when there is nothing, a moment during which the world inside of us quiets.
That space is my universe. In that space, I know I don’t need to remember to breathe in, my body remembers for me. And I don’t have to control its length, my body knows how long it should be.
In that space, I actually don’t feel that I am breathing, but that I am breathed.
In that space, for a moment, I can stop chasing whatever we chase in life: happiness, money, the train, the kids, the dog, or our own tail. No more chasing – for a moment.
In the space between out-breath and in-breath I reside, and, consciously or not, I am surrendered to something much larger than me.
Instead of chasing the world, I can follow. And by following, I have arrived, manifested in my essence, which is always there, and always has been, to find a language older than words*, to find the letter to myself that was written a long time ago.
And the most amazing thing is that this space, this opportunity, resides in my chest every twelve seconds.
Thank you, to whoever is breathing me.
(“A Language older than Words” – inspired by Derrick Jensen, http://derrickjensen.org)
