The Philosopher's Spoon Blog

Thank You Sun, Thank You Clouds

Gina De Roma — Wed, 23 May 2012 20:16:13 GMT

"If the Sun and Moon should ever doubt, they'd immediately go out."
~ William Blake

I spent last Sunday afternoon at a friend's, whose house is at the beach. We were hoping the marine layer clouds would not prevent our viewing of that evening's solar eclipse. However, when the Moon began to move across the Sun, we realized that we did not have the proper protective eyewear to view the event safely and so we could do no more than quickly glance at the super-intense sunlight peeking out from behind the Moon. We thought we would miss the entire event and were reduced to watching the process on a live online feed. Finally, a thin layer of clouds appeared. Rather than preventing our viewing of the Sun, these wonderful collections of atmospheric moisture enabled us to look briefly but safely at the tiny disappearing sliver of light in the sky. My friend and I both simultaneously exclaimed, "Thank you clouds!"

As the eclipse unfolded, we noticed how the sky looked and how the shifting arc of the eclipse subtly altered the appearance of everything around us. When I was a young girl, I remember staying outside from morning to sunset and feeling at one with the birds in the trees, the ants in the grass and the flowers growing in the yards as we all basked together in the shifting light of the Sun. Unfortunately, these days we miss the small nuances in the light of day that dance across the sky from morning to night by spending so much time in offices, in stores, in our homes and in our cars.

Our ancient ancestors spent much more time outdoors. They watched eclipses, wondering if the light of the Sun was permanently lost, leaving the world in cold and lonely darkness. As they observed the Moon travel across and finally past the Sun, revealing its brilliant light once again, they were reassured that the darkness, seeming to last forever, was only fleeting.

This Memorial Day, as we remember our fallen soldiers from times present and past, as we think of deceased loved ones who we can no longer see, remember that, like the eclipsed Sun, their souls are still shining, even if our view of their light is temporarily blocked.

"Faith is the bird that feels the light and sings when the dawn is still dark."
~ Rabindranath Tagore

~~~~~~~~~

Spend some time outdoors this weekend by grilling up a batch of Piri Piri Chicken. Ask your grocer for a pasture-raised chicken. Pastured chickens are raised compassionately, with the highest of standards and with plenty of grass, shade and places to perch. They are slower-growing than factory chickens and enjoy an environment modeled after their natural habitat.

Piri Piri Chicken
Piri Piri, Peri Peri or Pili Pili all refer to the Bird's Eye Chile, a very hot pepper that grows in Africa. Piri Piri Chicken is a super-spicy Portuguese specialty. You can grill or bake this chicken, but grilling is the preferred method. Serve with white rice, french fries or potatoes, green salad and fruit.

Piri Piri Marinade:
Zest of 3 lemons
Juice of 3 lemons
3/8 cup olive or canola oil
3 crushed, dried birds eye chilies or other small, red chili pepper
1 & 1/2 teaspoons salt
Freshly ground black pepper
1 & 1/2 teaspoons freshly grated ginger root
7 to 8 cloves of garlic, minced
3/8 cup chopped fresh Italian parsley

~~

2 & 1/2 to 3 lbs of your favorite chicken pieces

Combine ingredients for marinade in a glass jar (this can be done up to a few days ahead, if you like).

Rinse chicken pieces and pat dry.

Place chicken pieces in a 9" x 13" glass or ceramic baking pan and coat thoroughly with 2/3 of the marinade. Cover chicken and refrigerate for 12 to 24 hours. Save remaining marinade in a small container and store in fridge to use for basting.

To grill:
Remove chicken and discard marinade. Place pieces on a charcoal grill over a solid bed of medium coals (or over medium heat on a gas grill). If using a gas grill, close the lid. Cook, turning occasionally and basting with reserved marinade, until skin is browned and meat is no longer pink, about 40 minutes.

To bake:

Preheat oven to 425°F

Bake chicken and marinade uncovered with skin side up. Turn chicken pieces halfway into cooking time and brush thoroughly with extra marinade. Roast until skin is crisping and juices run clear when chicken is pierced, about 35 to 45 minutes.

Il Postino

Gina De Roma — Thu, 17 May 2012 21:29:09 GMT

"More than kisses, letters mingle souls."
~ John Donne

We live in the age of emails, texts, chats and all other manner of electronic communication. Emails are a wonderful, fast and convenient way of communicating. We connect with each other in writing with much more frequency and ease than people did in the days before computers were invented and instant messages became the norm.

Still, there is a lack of romance in today's way of sharing information. There is still something special about receiving a personal card or letter by way of the postman or, put in a more modern and correct way, the postal carrier. Email correspondence, no matter how practical, fun or frequent, cannot compare with the hand-written, touchable, smell-able and save-able sentiment that arrives by post. An envelope must be opened, not in an instant, with the click of a mouse, but with a knife or fingers carefully ripping the top and anticipating the awaiting contents. A handwritten letter cannot be skipped or deleted. Any photographs that might be included can be put in a frame or on the fridge, rather than lost and forgotten in the nowhere-land of "older emails".

This week, give someone the gift of an old-fashioned letter or note, written with pen and paper and sent through the regular mail. Tell a friend you've been thinking of them. Share a funny quote, your thoughts on a book you've read or a fond memory you have. Send a friend or loved-one a list of ten things you love or admire about them.

If an employee or the proprietors of a local business have recently provided excellent service or goods, let them know with a quick, handwritten note. Too often we save our letter-writing for complaints. Take the time, instead, to acknowledge a job well done.

When CDs first came on the scene, the recording industry stopped making vinyl records. Now that music can be easily bought and downloaded electronically, the demise of buying a physical CD is predicted. However, kids, deejays, turntablists and other aficionados still prefer and demand the touchable, physical presence of an old-fashioned record and vinyl continues to be made and to sell. Books are downloadable now too, but the old-fashioned bound versions will never disappear because, at the end of the day, human beings are tactile, physical creatures and we like to touch, to feel and to hold something in our hands.

Send someone a letter they can hold in their hands, and don't forget to say thank you to your postal carrier.

~~~~~~~~~

Taste the romance of Sardinia by making some Sardinian Pasta with Mushrooms.

Sardinian Pasta with Mushrooms
At a recent trip to a local favorite market, Atwater Village Farm, I purchased some traditional Sardian Pasta called Sa Fregula Sarda by Italian pasta maker La Casa Del Grano. It is a handmade specialty pasta of Sardinia that resembles Israeli couscous. You can also substitute orzo pasta in this recipe, but Sa Fregula is worth finding because the taste and texture is unique and delicious. Look for Sa Fregula Sarda online or at specialty stores.

1/4 cup extra virgin olive oil
16 oz cremini or button mushrooms, cleaned and sliced thin.
2 cloves of garlic, minced
1 tablespoon fresh lemon juice or 2 teaspoons balsamic vinegar
1/4 teaspoon crumbled, dried rosemary
Salt and freshly ground pepper to taste
32 oz chicken broth or vegetable broth
1/4 cup fresh Italian parsley, chopped
16.1 oz (500g) Sa Fregula Sarda
Freshly grated Parmasan or Romano cheese, for table

In a large saucepan, heat olive oil over medium-high heat. Add mushrooms and stir constantly until liquid releases and mushrooms have softened. Lower heat to medium and add garlic and lemon juice or vinegar. Stir in rosemary and season to taste with salt and pepper. Simmer, stirring occasionally, until liquid is mostly evaporated, then add 3/4 cup of the chicken broth or vegetable broth. Briefly return to a boil, then turn off heat. Add parsley, stir and cover.

Cook pasta, according to package directions, substituting remaining chicken broth or vegetable broth for some of the pasta cooking water. Drain and toss hot pasta with the mushroom sauce, stirring well for a minute or two, so that pasta absorbs the sauce.

Serve in bowls, topped with Parmesan or Romano cheese.

This is one of the rare pasta dishes that is even more delicious the next day!

Serves 6

Participate

Gina De Roma — Fri, 11 May 2012 05:08:47 GMT

"To make democracy work, we must be a nation of participants, not simply observers."
~ Lous L'Amour

The first Mother's Day celebration was held on May 10, 1908, a result of the efforts of a woman named Anna Jarvis. Ms. Jarvis made a pledge at her mother's gravesite to dedicate her life to the establishment of a day to honor mothers, living and dead. She gave up her job to work full-time at writing letters to politicians, churches, business leaders and others, urging the establishment of an official Mother's Day. In 1914 the U.S. Congress passed the joint resolution and President Woodrow Wilson signed it into law.

However, as her dream became a reality and mothers everywhere were being honored on their special day with cards, flowers and gifts, Ms. Jarvis became increasingly displeased over the commercialization of Mother's Day. She opposed the sending of flowers and complained that, "A printed card means nothing except that you are too lazy to write to the woman who has done more for you than anyone in the world."

She began protesting against the very day she had worked so hard to create, criticizing Mother's Day celebrations that were not under her control and approval. Unhappy that her vision of what Mother's Day should be was not being observed, she spent the rest of her days frustrated and angry.

When we seek to make positive changes to our government and culture we must remember that we are a nation of varied people, interests, opinions and beliefs, even in regards to those things we seem to agree on. It is counter-productive to expect one election, one action, one group or one protest to bring about our personal vision of political utopia. Our democracy requires the constant and relentless participation and involvement of its citizens at all levels of the process.

Sometimes the influence of commercial and corporate interests seem too powerful to overcome and it is easy to become discouraged. But if you give up, stop participating and stop voting, these monied interests have succeeded in buying your apathy, resulting in a government, not of, by and for the people, but of, by and for the few.

Government only stops working if you do.

Educate yourself about how your government works. Pay attention to the laws being passed (or not being passed) and how they affect you and your community. Make your voice heard by calling, emailing and organizing. Form a citizen's lobby and occupy the offices of your senators and representatives. Better yet, run for office yourself; start locally.

As Mahatma Gandhi said, "Be the change you wish to see in the world."

Don't just protest, participate!

~~~~~~~~~

May 12th is World Fair Trade Day and Whole Foods is celebrating with free tastings and product demos. Plus, Whole Foods Markets carry a gorgeous selection of Fair Trade Flowers, a perfect last-minute gift for Mom. Every mother matters, and women who work on Fair Trade farms are paid fair wages, have maternity leave and a guarantee of their job when they return.

~~~

Surprise Mom with a batch of Fair Trade Cocoa Lover's Shortbread Bites. Not too sweet, they are a perfect treat with Mom's afternoon tea or coffee.

Fair Trade Cocoa Lover's Shortbread Bites
This delicious, chocolatey, not-too-sweet shortbread is a perfect way to utilize that mini-muffin pan you bought and never seem to use. You can find cocoa nibs at Whole Foods Markets and specialty stores.

2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup (2 sticks) butter, softened
1/2 cup Fair Trade Certified golden brown sugar
3/4 cup packed Fair Trade Certified dark brown sugar
1 large egg
2 tablespoons Fair Trade Certified cocoa powder
1 teaspoon Fair Trade Certified vanilla extract
1 cup Fair Trade Certified semi-sweet or dark chocolate chips
1/2 cup Fair Trade Certified cocoa nibs

You will need a 24 cup mini-muffin pan, ungreased

Preheat oven to 325°F

In a medium bowl, thoroughly blend flour and baking powder, set aside.

In a large bowl, beat butter and sugar until completely blended and creamy. Beat egg into sugar and butter mixture. Beat in cocoa powder and vanilla extract until everything is well-combined.

Mix flour mixture into butter mixture in 3 batches, mixing until just absorbed after each addition. Use your hands, if necessary, after the last addition.

Add chocolate chips and cocoa nibs. Mix with your hands until well-combined (dough will be stiff).

Divide dough evenly among 24 mini-muffin cups (about 2 rounded tablespoons per muffin cup). Pierce center of each with a fork.

Bake 15 to 20 minutes, until edges are lightly browned and just beginning to crisp.

Let cool 10 minutes, then remove to a wire rack or foil-lined counter to cool completely (these actually taste best when cooled all the way).

Makes 24 shortbread bites

Floralia

Gina De Roma — Thu, 03 May 2012 22:53:41 GMT

"Let us dance in the sun, wearing wild flowers in our hair."
~ Susan Polis Shutz

Floralia was an ancient Roman festival honoring Flora, the goddess of flowers. Held between April 28 and May 3, Flora's festival celebrated flowers and the renewal of life that returns with the spring season.

We often hear the phrase, "Stop and smell the roses", referring to a need to slow down and enjoy the simple beauty that is all around us. According to leading botanist Dr. David Bramwell, there are approximately 422,000 different species of flowering plants in the world. That number represents a seemingly endless opportunity to enjoy the beauty, pleasure and perfume that flowers provide. We walk or drive by flowers everyday, whether they are in manicured gardens, growing freely in forests or fields, or popping out of cracks in the sidewalk, determined to share their beauty with us in the midst of cities covered in concrete and asphalt.

In addition to their visual and aromatic gifts, many flowers can provide medicinal benefits as well. One of my favorites is lavender. I always keep lavender essential oil in my medicine cabinet. According to a recent study published in the Journal of Medical Microbiology, lavender essential oil has a potent antifungal effect against common strains of fungi responsible for nail and skin infections. A 2002 study by Turkish researchers found that lavender essential oil was effective against Staphyloccoccus aureus. A study published in the journal Parasitology Research showed that lavander essential oil can completely eliminate three common human protazoal pathogens in vitro (in the lab).

Many people can personally attest to the relaxing effect of lavender when ingested, applied to the skin or inhaled. A study at the University of Southampton in the UK demonstrated positive outcomes for the use of lavender essential oil when inhaled for the treatment of insomnia.

Ambient odors of lavender have even been shown to reduce anxiety and improve mood in dental offices, according to a recent study published in the journal Physiology and Behavior.

The therapeutic benefits of lavender are just some of the many gifts available to us from the world of flowers. The next time you stop and smell the roses, remember to say thank you.

~~~~~~~~~

Mom's Day is coming up this month. Give your mom a gift that helps support mothers around the world. Click on the link for Fair Trade USA to check out the new Mother's Day Gift Guide, full of cool ideas for mom like Planet Botanicals Ethiopian Coffee Body Scrub. I have a tub of this luxurious scrub in my shower right now and I love it.

You can also send Mom a beautiful and ethical bouquet of Fair Trade Certified Flowers, available from OneWorldFlowers.org. All of their flowers are shipped directly from Fair Trade Certified farms to you in about 48 hours, so they last longer than typical flowers. Women workers on Fair Trade farms are paid fair wages and receive maternity leave and a guarantee of their job upon return. Plus, Fair Trade Flowers are grown using agricultural techniques that promote a healthy environment.

Both links can be found to the right, under Elaborations.

~~~

Libum was a type of bread made in Ancient Rome. Celebrate Floralia by making some Ancient Roman Libum with Lavender. I used Diamond Hitch Lavender in this recipe (see link under Elaborations).

Ancient Roman Libum with Lavender
This recipe is easy to make and results in the yummiest, moistest bread rolls. They are delicious with poultry, soups, salads, or served as an appetizer. Be sure to use lavender that you know to be free of pesticides. You can find lavender suitable for cooking at specialty stores and online.

3/4 cup all-purpose flour
8 oz of whole milk ricotta cheese
1 large egg, beaten
2 teaspoons dried culinary lavender
Pinch of salt
Extra virgin olive oil, for greasing pan
About 8 to 12 sprigs of fresh thyme

Preheat oven to 400°F

In a small bowl, beat cheese with a fork until it is soft (use an electric mixer, if necessary).

In a large bowl, combine four, lavender, salt, beaten egg and softened cheese. Mix until a soft, sticky dough is formed.

Grease a baking pan (one with a little depth) with a layer of olive oil.

Divide dough into 4 pieces and shape each piece into a bun shape. Place buns on oiled sheet with two or three sprigs of thyme under each bun (this helps keep them from sticking to pan and adds flavor).

Bake 30 to 40 minutes, or until a pale golden brown.

You can serve these with honey or cheese, but they are delicious just plain.

Makes 4 rolls

Atlas Hugged

Gina De Roma — Wed, 25 Apr 2012 18:58:13 GMT

"Forget not that the earth delights to feel your bare feet, and the winds long to play with your hair."
~ Kahlil Gibran

According to Yogic philosophy there are seven primary centers that reside in our energetic bodies (as opposed to our physical or spiritual bodies). Called chakras (the word chakra means wheel in Sanskrit), these energy centers span from the base of the spine to the top of the head.

The foundation of this system of chakras is the Root Chakra or Muladhara, which is located near the base of the spinal column. In Sanskrit, Mula means root. When this chakra is balanced we feel grounded, self-confident, powerful and connected to the earth. The health of this energetic center affects our feelings of survival, security and safety. You can nurture this chakra by practicing yoga, walking barefoot, gardening or playing hand drums. Eating root vegetables, like beets, carrots, onions, garlic, potatoes and radishes, also helps.

Our modern lifestyle tends to disconnect us from the Earth. We drive rather than walk; we get our food from the supermarket instead of planting and harvesting it; we listen to songs on iPods instead of playing music with our friends and neighbors. In order to fuel our cars and produce plastics, detergents, cosmetics and pills we are pumping trash and poisons into the Earth and its oceans and streams. Even for those who don't consider themselves "tree huggers", the increasing pollution and the wacky weather we've been experiencing has to be unsettling. No one, no matter what their political beliefs are, wants to live in a filthy home. The Earth is our home and we ought to keep it clean.

For the past two years, Earth Day Network has been encouraging people to make changes in their lifestyle in order to help clean up and heal our earthly home. Called A Billion Acts of Green, the campaign has inspired commitments from individuals, businesses, governments and organizations all over the world. These "Acts of Green" have included individuals pledging to ride a bike or walk more, cut down on plastic use, or call on elected leaders to support environmentally-friendly policies. Some organizations have decided to invest in clean energy or organize community projects to plant trees or promote recycling. Visionary entrepreneurs have met to brainstorm about a new, greener economy. This past Sunday was Earthday 2012 and the campaign reached its first Billion Acts of Green! You can be part of the next billion. To get ideas and make a commitment to help keep the Earth clean with your own act of green, big or small, see the link to the right, under Elaborations.

Taking an action, no matter how small, is empowering. Our survival is rooted to the Earth. Get back to your roots. Pledge your own Act of Green.

~~~~~~~~~

Stir up some Beet Greens Balsamic for an awesomely green side dish.

Beet Greens Balsamic
The next time you buy some beets, don't forget to eat your greens! Beet Greens are super tasty, simple to prepare and full of nutrients. These make a fantastic veggie meal when served over brown rice.

About 6 cups beet greens
(wash thoroughly, dry and remove stems before measuring)
2 tablespoons extra virgin olive oil
1 clove garlic, minced
About 1/2 teaspoon balsamic vinegar, for drizzling
Salt and pepper to taste

Heat oil in a large sauce pan over medium heat.

Add greens and stir quickly and constantly, using tongs, until wilted and wet (about 1 to 2 minutes). Reduce heat, add garlic and stir until fragrant. Add balsamic vinegar and stir well.

Season with a bit of salt and pepper, to taste. Serve immediately.

Serves 2 as a side dish

A New Leaf

Gina De Roma — Thu, 19 Apr 2012 06:06:01 GMT

"Do not think of your faults,
still less of others' faults;
look for what is good and strong,
and try to imitate it.
Your faults will drop off,
like dead leaves,
when their time comes."
~ John Ruskin

The origin of the idiomatic expression, "Turn over a new leaf" can be traced to the 16th century. Book pages were once referred to as "leaves" and so this expression was advising one to figuratively turn the page and make a fresh start, usually with regard to one's personal habits and behaviors.

Both my bedroom and my office area look out onto a patio that sits under a little tree. This time of year the tree is covered in leaves that fall at a rate of thirty or so per day, making for a beautiful view as well as seemingly non-stop sweeping duties.

This morning, as I often do, I had my coffee outside, under the tree. I watched several little yellow leaves flutter down to the ground one at a time, as my cats chased each of them. It occurred to me that trees do not shed their old leaves all at once. They also do not grow new green ones in one big, dramatic, sweeping action. Each old leaf falls to the ground individually. And, when the time comes for new growth, one leaf begins to form, and then another and another, until the tree is, once again, covered in green.

Social change happens in much the same way, whether individually or collectively. Many people complain that the small things we do can't make a big enough difference when it comes to the huge, pressing needs of our people and our planet. But I would say that big changes almost always have small starts.

In 1955, Rosa Parks decided not to give up her seat on the bus for a white passenger and sparked the Montgomery Bus Boycott, which, in turn, inspired the U.S. Civil Rights movement and led to laws of racial segregation ultimately being declared unconstitutional by our Supreme Court.

In 1969, when the internet was conceived by the U.S. Department of Defense, there were only 4 computers connected to it.

Who was the first person in modern times to take their own bag to the supermarket? Now reusable shopping bags are quite common, if not yet universal.

I have made big changes in my eating and exercising habits. I used to consume plenty of fast food. I didn't exercise much. I always seemed to be 20 to 30 pounds heavier than I wanted to be. These days I don't eat any factory meat or poultry. Nothing in my cupboard contains high-fructose corn syrup, trans fats, or other processed ingredients. Most of my food choices are organic, local and/or fair trade. I walk or do yoga almost every day and I feel healthy, and happy with my body. However, my habits did not change overnight. I began one afternoon several years ago by making one small decision: to give thanks before every meal. That one choice led to another and another and, ultimately, to my current life as an author and blogger.

This week, make one small change in your own life, in your own choices, in your own habits. The benefits from that one small change will inspire you to take more action and your actions will inspire someone else to do the same.

Don't despair that the world is not yet what you want it to be. Turn over one new leaf. The revolution will be incrementalized.

~~~~~~~~~

A good start to your day would be one of these delicious Raspberry Ricotta Turnovers.

Raspberry Ricotta Turnovers
These tasty, easy to make pastries were inspired by Cassateddi di ricotta, a delicious Sicilian pastry filled with sweetened ricotta and fruit. I used frozen puff pastry and baked them in the oven for easier preparation. The results are equally delicious and will be a sure-fire hit for breakfast, dessert or anytime!

1 (17.3 oz) package of frozen puff pastry sheets
1 cup whole milk ricotta, drained overnight*
Zest of one lemon
3 tablespoons sugar
8 teaspoons seedless raspberry preserves
About 1/4 cup semi-sweet chocolate chips
1 egg
Powdered sugar, for dusting

*Put 1 cup ricotta into a large mesh strainer and place this over a large bowl. Put a piece of plastic wrap over the ricotta and weigh that down with a small, heavy bowl. Cover and place in fridge for several hours or overnight. Discard drained liquid. You should end up with about 3/4 cup ricotta after draining.

Thaw puff pastry according to package directions.

In a small bowl, combine ricotta, zest and sugar. Mix thoroughly with a fork.

Dust a clean, flat work surface with flour. Lay out one sheet of pastry (set other sheet aside for now). Dust pastry lightly with flour. Roll gently with rolling pin just enough to even out any creases in pastry sheet and create a 9 & 1/2" square.

Cut pastry sheet into 4 equal squares of 4 & 3/4" x 4 & 3/4" each.

Place one teaspoon of raspberry preserves into center of each square and spread into a small circle with back of spoon. On each square, top raspberry circle with a rounded tablespoon of ricotta mixture. Top each mound of ricotta with several chocolate chips.

In a small bowl, beat egg with a little water.

Using your finger, spread some egg wash around the inside edges of each square. Bring one corner of square up and over filling to meet the opposite corner, forming a triangle shape. Press edges together with your finger to seal. Use a fork to lightly seal edges again, then press once more with your finger to make sure there are no openings.

Using a sharp knife, cut three 1 inch slits in center top of each turnover to vent. Brush surface of turnovers with egg wash. Put assembled turnovers in fridge while you repeat the process with the second sheet of pastry to make four more turnovers. Place all turnovers in fridge to chill while you preheat the oven.

Preheat oven to 400°F

Place turnovers 1/2" apart on a baking sheet and place baking sheet on an upper rack in your oven. Bake for 20 to 25 minutes, or until golden brown (check at 18 minutes).

Let turnovers cool a minute or two and then loosen with a spatula to make sure they don't stick. Dust generously with powdered sugar. Move to a foil-lined counter to cool further.

You can serve warm or cold. Store in fridge overnight or wrap well and freeze if you want to keep them longer. You can just thaw them out and eat them, they're still yummy!

Makes 8 turnovers

Breathe

Gina De Roma — Wed, 11 Apr 2012 22:41:34 GMT

"Whenever I feel blue, I start breathing again."
     ~ L. Frank Baum

Spring has once again filled the orange tree outside my house with an abundance of fragrant blossoms. Each time I walk in and out of my house I can smell their heavenly scent and I find myself breathing more deeply than usual, in order to fully appreciate the distinct and lovely perfume of the orange blossoms.

For most of us, taking full, deep breaths is the exception, rather than the norm. This can be both a symptom and a cause of living a stressful life. Rapid, shallow breathing sends a message to our adrenal glands that we are in a fight or flight scenario; those glands then start producing stress hormones like cortisol. Higher and prolonged levels of cortisol in the bloodstream can have negative effects on cognitive performance, thyroid function, blood sugar, immunity, and blood pressure, as well as a decrease in muscle tissue and bone density and an increase in abdominal fat.

Deep, conscious, abdominal breathing has been proven to relieve stress, dampen the production of stress hormones and help lower blood pressure; it can be beneficial for people with anxiety, insomnia, chronic pain, asthma and depression. Dr. Andrew Weil says, "If I had to limit my advice on healthier living to just one tip, it would be to learn to breathe correctly."

Stop being a shallow breather. Begin reaping the benefits of breathing deeply. Here's how:

1.   Find a quiet place to sit or lie down.
2.   Breathe in slowly through your nose, allowing your chest and belly to rise as you fill your lungs. Placing your hand lightly over your solar plexus, just below your ribcage, can be helpful in training yourself how to do this.
3. Let your abdomen expand completely.
4.   Exhale slowly through your nose as well.
5.   Empty your lungs completely before taking your next breath.

As you are first learning to practice deep breathing, it can be helpful to slowly count to yourself, "1, 2, 3, 4, 5, 6...", as you breath in, and then count again as you breath out. Try to make your inhales and exhales of equal length.

Try this technique for just five minutes in the morning and five minutes in the evening. You will be amazed at how much better you feel afterwards! This is also a wonderful technique to use when you feel stressed, overworked, or over-emotional.

You can renew yourself faster than springtime renews your garden. Just take a deep breath and begin.

~~~~~~~~~

Savor the spring flavor of orange blossoms with a trio of beverages: Orange Blossom Fizz, Orange Blossom Cocktail and Orange Blossom Iced Tea.

Orange Blossom Fizz
This delicious and sophisticated soda combines fresh orange juice with orange blossom water, a distilled liquid from orange blossoms that is used by Middle Eastern and Mediterranean cooks to flavor pastries, creams and syrups . You can find orange blossom water at Whole Foods Markets, Middle Eastern grocery stores, specialty stores, and online. Alternate versions are given below.

For each serving you will need:
1/2 cup of fresh orange juice (about one orange)
2 teaspoons organic sugar (or to taste)
1/8 teaspoon orange blossom water
Sparkling water
Slices of orange peel

In a 16 oz glass:

Add fresh orange juice.
Stir in sugar until dissolved.
Stir in orange blossom water.
Add ice to halfway up glass.
Fill with sparkling water.
Add a slice of orange peel, stir and serve.

Orange Blossom Cocktail
Add 1 ounce orange-flavored liqueur before adding sparkling water.

Orange Blossom Iced Tea
Substitute freshly-brewed and chilled iced black or green tea for the sparkling water.

Which Came First?

Gina De Roma — Thu, 05 Apr 2012 05:30:22 GMT

"The possession of knowledge does not kill the sense of wonder and mystery. There is always more mystery."
~ Anais Nin

When I was a young girl, my mother introduced me to A Ceremony of Carols, a choral piece written in 1942 by composer Benjamin Britten. One of my favorite movements from the work was, and still is, "Deo Gracias", which consists of female voices singing a medieval text by an anonymous author. The first part of the song speaks of the biblical Fall of Man, when Adam was tempted by Eve in the Garden of Eden, and the resulting bondage of Adam outside of heaven. Here is the medieval text:

Adam lay ybounden,
Bounden in a bond;
Four thousand winter
Thought he not too long.

And all was for an apple,
An apple that he took.
As clerkes finden,
Written in their book.

The author seems to be of the opinion that four thousand years of bondage was a pretty high price to pay for a bite of an apple. The next part of the text, however, is my favorite. It speaks to both the optimist and the revolutionary in me:

Ne had the apple taken been,
The apple taken been,
Ne had never our lady,
A been heavene queen.

These words put forth a beautiful paradox: If Adam and Eve had never eaten the apple, Mary would never have become the mother of Jesus. The joy of Christmas and the redemption and renewal symbolized by Easter would never have been brought into the world.

Blessed be the time
That apple taken was!
Therefore we moun singen:
Deo Gracias! Deo Gracias! Deo Gracias!

The curse becomes a blessing, a blessing to be grateful for. What seemed to be a triumph of darkness was actually the beginning of a journey toward a miraculous sunrise. Hence the exclamation at the song's end of Deo Gracias (Thank you God)!

How many times have you experienced disappointment, only to realize later that things actually turned out for the best? How often have you wished for something that didn't come true, and then later been relieved that it never happened, perhaps because, if it had, some other blessing that you never could have foreseen would not have been possible?

The next time you think that all is lost, say, "Thank you!" Sometimes the most glorious surprises are hatched from the egg of disappointment. When the apple has been enjoyed and the core is tossed to the ground, its story has not come to an end. The blessing may be in the seed.

~~~~~~~~~

Spice up your left-over Easter Eggs with this recipe for Huevos Bravos (Spicy Deviled Eggs). The hens at Vital Farms Pastured Eggs live like birds should, on organic green pasture under open skies. Their eggs are better for you and better for the hens and they taste better too. Click on the link for Vital Farms under Elaborations, up and to the right.

Huevos Bravos (Spicy Deviled Eggs)
These make tasty tapas or the centerpiece of a light brunch. You can make these a few hours ahead and store in the refrigerator until ready to serve.

6 hard-boiled eggs
3/8 of a cup organic mayonnaise
1 tablespoon organic ketchup
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon dried thyme
A tiny dash of cayenne
Or
1 or 2 drops of hot sauce
Chopped Italian Parsley, for garnish

Cut hard-boiled eggs in half, lengthwise.

Scoop out yolks into a small bowl. Set whites aside.

Mix together yolks with mayo, ketchup, cumin, paprika, thyme, and cayenne or hot sauce. Stir together until creamy.

Fill up hollows in whites with the mixture. Sprinkle chopped parsley over filled eggs and serve.

Serves 4 to 6

Marine Layer

Gina De Roma — Thu, 29 Mar 2012 04:55:34 GMT

"The planet will be here and we'll be long gone...
And if it's true that plastic is not degradable, well,
the planet will simply incorporate plastic into a new paradigm:
The Earth plus Plastic...
Could be the only reason the earth allowed us to be
spawned from it in the first place.
It wanted plastic for itself, didn't know how to make it, needed us.
Could be the answer to our age-old egocentric philosophical question,
"Why are we here?"
~ George Carlin

The Great Pacific Garbage Patch is an area of marine debris concentration in the North Pacific Ocean. Although much of the contents of this floating collection of our cast-offs is made up of things like bottles, old shoes, lighters and derelict fishing nets, most of the debris found in the patch are small bits of floating plastic, too small to be seen by the naked eye. In fact, this giant swirling concentration of trash is 90% plastic. Plastic does not biodegrade, but it does break down into tiny particles. These small, multicolored pieces resemble fish food. Recent scientific measurements have determined that there are now six times more plastic particles in the water than there are plankton, a crucial source of food for fish and whales. These plastic particles attract and accumulate chemical poisons in the water. Many scientists worry that we are consuming these poisons through the fish that we eat.

According to the United Nations Environment Programme, plastic is killing a million seabirds a year and over 100,000 marine mammals and turtles. It kills by choking and by fatally clogging up digestive tracts. Bottle caps, pocket combs, toothbrushes, tampon applicators and plastic shopping bags are routinely found in the stomachs of dead seabirds and turtles.

Plastics are cheap to make and producers are reluctant to invest in using recycled plastic. We, as consumers, must encourage recycling with our own practices and with consumer demand for recycled products. Here are some ways you can encourage recycling and cut down on plastic production:

Recycle your old electronics:
Apple will buy back good-condition Apple products and recycle your broken ones. Retailers like Best Buy, RadioShack and Staples have recycling drop-off boxes at their stores. Staples also recycles old ink-pad cartridges.

Don't put your old cellphone in a drawer. Old cellphones are gladly recycled by companies like Gazelle, NextWorth and ReCellular. Even super-outdated phones are worth recycling for the raw precious metals they contain. Each cellphone contains about 0.034 grams of gold, 16 grams of copper, 0.35 grams of silver and 0.00034 grams of platinum!

Goodwill Industries accepts working and non-working electronics like TV's, computers, printers, radios, can openers, stereos, fans, VCRs and game consoles. They also take e-waste, such as cords, plugs and firewire cables.

Recycle your shoes:
Nike Reuse-A-Shoe drop-off locations can be found at most Nike and Converse stores and at community recycling centers. Nike will even help you start a group or project to collect shoes in your community. Visit Nikereuseashoe.com for details.

Cut down on plastic bags and bottles:
Say no to plastic shopping bags at retail stores. Invest in some reusable shopping bags and then keep a bunch in your car at all times, so you get used to using them.

Switch to refillable glass water bottles when you need to take your water on the road. Invest in a tap water filter for your kitchen faucet.

Vote with your wallet:
Preserve makes toothbrushes, razors, tableware and kitchen accessories using 100% recycled plastics and all of their products are themselves recyclable. They don't test on animals and the products are made right here in the USA. To find out where to buy or to purchase online, visit preserveproducts.com.

Uncommon Goods has unique and super cool recycled gifts made from things like bicycles, old cassette tapes, flip-flops and car parts. Visit uncommongoods.com and select recycled gifts in the search box.

Life was born in the ocean. Help to protect both. Reduce your plastic pollution.

~~~~~~~~~

Be sure to use Wild Alaskan Salmon in these yummy Wild Salmon Taquitos. Unlike farmed salmon, Wild Alaskan Salmon grow in the most pristine and remote waters left on earth and are considered sustainable by the Marine Stewardship Council. For more information on sustainable seafood sources, see the link for the Marine Stewardship Council under Elaborations, up and to the right.

Wild Salmon Taquitos
These tasty fish taquitos are a nice change from the usual taquito filling. Serve them with your favorite salsa or Tarter Sauce Piquant (recipe below).

6 green onions
2 (6 oz) cans boneless, skinless Wild Alaskan Salmon, drained
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon chile powder
1/8 teaspoon salt
Freshly ground black pepper to taste
12 (6 inch) organic corn tortillas
Canola oil for frying

Clean and trim green onions. Separate white part from green tops. Chop both and set green parts aside.

In a medium bowl, combine salmon, lemon juice, olive oil, honey, paprika, thyme, chile powder, salt and pepper. Stir in chopped white parts of onions. Set mixture aside.

Place tortillas in a large plastic zip bag and microwave 1 minute to soften (important step, so that tortillas don't break when you role them).

Place one tortilla on a flat surface. Put about 2 tablespoons of salmon mixture toward the bottom of the tortilla in a lengthwise shape. Roll tortilla up tightly over the salmon in a cigar shape and secure with a tooth pick. Continue with the remaining tortillas.

Heat about 1/2 cup of canola oil in a large saucepan or fryer over medium-high heat until a piece of tortilla sizzles when dropped in.

Working one at a time, remove toothpick and, gently holding taquito closed with tongs, place into the oil and hold gently until taquito is holding its shape. Continue with remaining taquitos, frying about 4 at a time. You can add a little more oil between batches, if necessary. Fry, turning, until golden and crispy on all sides.

Let drain on paper towels. Serve hot with salsa or tarter sauce and garnish with the chopped green onion tops.

Makes 12 taquitos

Tarter Sauce Piquant

3/4 cup organic mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons sweet pickle relish
1 tablespoon capers, chopped up
A few drops of your favorite hot sauce, to taste
Freshly ground black pepper, to taste

Stir together ingredients and put in fridge for at least 30 minutes to blend flavors.

Store in fridge (I like to keep this in an empty mayonnaise jar). Keeps at least one week.

Anahata

Gina De Roma — Tue, 20 Mar 2012 23:14:11 GMT

"As vast as the space outside of you
is the space inside your heart.
Within it are both heaven and earth,
fire and air,
sun and moon,
lightning and the stars.
Whatever belongs to you here on earth and all that does not,
all this is contained within your heart."
     ~ Chandogya Upanishad

Today is the first day of spring, also known as the Spring Equinox. The term equinox refers to the fact that today night and day are almost exactly the same length all over the world. It is the center season, of which we have two, the other being our Fall Equinox in September. In the fall the growing season comes to a close, but now, in springtime, everything is renewed; everything is green and full of promise.

Green is also the color of our 4th chakra, the chakra of the heart center.

Physically, our heart is the center of our physical body. The heart is where our used blood goes to die and be reborn, newly oxygenated by the air we breathe using our lungs. The heart then pumps this freshly nourished blood throughout our bodies. Our physical heart is what keeps our body alive.

Our energetic heart is what keeps our spirit alive. The 4th chakra is associated with love, empathy, selflessness, abundance and compassion.

This morning I wasn't feeling particularly compassionate. I live on a busy street. The cars were driving back and forth in front of my house, incessantly. My neighbors took their dogs out for a walk to do their daily business, preferring my lawn for this task instead of their own. The garbage collector's truck backed up and down the driveways with an annoying beep, beep, beep. Worst of all, the loud, intrusive hum of the leaf blowers invaded my thoughts, which, on this first day of spring, were far from serene.

I decide to go inside my house to meditate, hoping to shut out the chaotic world outside and go within my heart to commune with the divine.

I find a comfortable place to sit and begin by breathing deeply, in and out through my nose. I close my eyes and visualize myself sitting in a garden, beneath a large, majestic tree.   The tree's roots twist and wind into the earth below me as if attempting to create a figure eight. A brick-lined path begins next to the tree and I decide to follow it. As I walk along I see orange trees bursting with blossoms and I breathe in their heavenly scent. The yellow sun shines brightly overhead and I bask in its warmth and light. I continue down the path, finally coming to a moss-covered, tree-lined garden. In front of me is a huge green rose bush, adorned with pink, fragrant blossoms. As I inhale the perfumed petals, I notice a flash of gold coming from behind the bush. I move to get a closer look and discover a small golden door. If I open this tiny door, what will I find? Will I see the face of God? Will I discover my true self? Will I know the meaning of life? Carefully, slowly, I open the door and find myself... in front of my house. The cars drive back and forth, rhythmically. My neighbors and their dogs are taking their daily walks. The garbage collector's truck backs up and down each driveway. The leaf blowers are humming, the sun is shining and I am smiling. I open my eyes and I am grateful for what I discovered within the secret chamber of my heart. I saw the faces of God and in those faces I found my true self.

"That which is below is like that which is on high, and that which is on high is like that which is below; by these things are made the miracles of one thing."
     ~ Fulcanelli, The Emerald Tablet of Hermes

Happy first day of spring!

~~~~~~~~~

Celebrate springtime with these Spring Vegetable Spring Rolls.

Spring Vegetable Spring Rolls
These delicately flavored veggie-friendly spring rolls are filled with the vegetables of the season. They can be made ahead and frozen. Be sure to make the Spicy Dipping Sauce; its sweet, salty and hot flavor completes the dish.

Spring Rolls
2 tablespoons canola oil
8 oz of shiitaki or cremini mushrooms, cleaned and sliced thin (3 cups sliced)
3 carrots, cleaned and diced (about 1 cup diced)
1 teaspoon grated fresh ginger root
Zest of half an orange (1 teaspoon)
2 cloves of garlic, minced
12 green onions, chopped (about 1 cup chopped)
2 teaspoons organic soy sauce
Freshly ground black pepper, to taste
1/8 teaspoon sesame oil
1 bunch watercress, cleaned and dried thoroughly
(this should yield about 5 cups clean, dry watercress)
1 cup thinly sliced and chopped radishes

1 (1 lb) package egg roll wrappers (20 wrappers)
Canola oil for frying

Spicy Dipping Sauce (makes one cup)
Stir together until honey dissolves:
1/4 cup fresh orange juice
1/4 cup organic ketchup
1/4 cup organic soy sauce
2 tablespoons honey
Stir in:
Bottled hot sauce, to taste

Make filling;
Heat 2 tablespoons oil over medium-high heat in a large saucepan. Add mushrooms and cook, stirring constantly until softened. Add carrots, ginger and zest. Stir 1 to 2 minutes and reduce heat to medium-low. Add garlic, green onions and soy sauce. Stir to coat. Add freshly ground black pepper to taste. Turn off heat; stir in sesame oil and let cool to room temperature.

Toss cooled mixture with watercress and radishes. Stir until thoroughly combined and well-coated.

Assemble spring rolls:
Note: While you are working, keep both egg roll wrappers and finished spring rolls covered with a damp towel to prevent drying out. Keep a small bowl of water handy to moisten and seal the edges of the spring rolls.

Lay one wrapper on a clean, dry work surface. Spoon about 2 tablespoons of the filling near the bottom of one corner of the wrapper. Do not be tempted to use more filling! Two tablespoons is just right.

Lift the bottom corner up and over the filling. Tuck the corner in tightly and begin rolling until you reach about halfway up.

Fold the left side into the center, then the right side. Your roll should look like an open envelope.

Continue folding tightly. When you're almost to the top, dip your fingers into some water and moisten the inside of the top corner and finish rolling. This will help seal your spring roll shut.

Your finished roll should look like a small cigar, very tightly rolled with no holes or openings on the side.

At this point you can freeze some of the egg rolls to fry later. Simply place the egg rolls (not touching!) on a baking sheet or platter. When completely frozen, wrap spring rolls individually in foil or plastic and place in a freezer-proof plastic zipper bag.

To fry:
Heat 1/2" of oil in a deep fry pan until very hot (350°F/175°C). At this temperature, a cube of bread will turn golden brown in 10 seconds.

Using tongs, gently place the spring rolls in the hot oil, frying 4 or 5 at a time. Turn occasionally and fry until golden brown. This doesn't take long, about 1 & 1/2 minutes. If your spring rolls are frozen, no need to thaw first. Just add an extra 1 & 1/2 minutes to the cooking time.

Serve hot, with Spicy Dipping Sauce

Makes 20 Spring Rolls

Something Borrowed, Something Green

Gina De Roma — Thu, 15 Mar 2012 21:20:33 GMT

"If you have a garden and a library, you have everything you need."
~ Marcus Tullius Cicero

When most of us think about the economy, we think of buying and selling. Are consumers buying enough products to increase demand for those who are in the business of selling? We all want the economy to keep improving, but purchasing endless amounts of stuff is not the only way to do business. Collaborative Consumption is the new way to waste less and enjoy more. Here are three cool ways to be a borrower instead of a buyer:

Borrow a car:
Here in Southern California, we depend on our cars. But for most of us, the hours we spend actually driving versus the hours our cars sit empty actually represent a small portion of the day. Why buy a car, and pay for parking, gas and insurance, when you can borrow one to use whenever you need to? Zipcar has 400,000 members who pay an annual fee to reserve and use cars by the hour. They log in to find out where the nearest Zipcar is parked, drive it for as long as they need it, then return it to one of the many scattered parking spots located around their city. Zipcar members report an average monthly savings of over $500 compared to car ownership. Plus, after joining Zipcar, 90% of members drive 5,500 miles or less per year. That's probably about 219 gallons of gas saved per member. In addition, each Zipcar shared takes at least 15 personally-owned vehicles off the road. Zipcar has cars available in major cities in the US, Canada and the UK. They have programs for individuals, businesses and universities. Visit zipcar.com for details.

Borrow some style:
Unless you're in the business of entertaining, or happen to be the First Lady, you probably don't wear a formal gown very often and, if you do, you probably don't want to wear the same thing at every occasion. Why spend a lot of money to own a dress that you will probably wear only once or twice? Why let that drop-dead-gorgeous gown sit lonely in your closet when someone else could be wearing and enjoying it? Men rent formal wear all the time. Now that option is available for women too.

Rent the Runway lets customers rent dresses from top designers for $50 to $200 for a four-night loan shipped directly to the customer's doorstep.

Wear Today Gone Tomorrow rents high quality, authentic designer clothing weekly for 90% off retail prices.

Bag, Borrow or Steal members have access to authentic luxury handbags and jewelry from renowned designers such as Gucci, Chanel, Prada and Louis Vuitton. With the flexibility to borrow by the week, month or season, members simply select the piece that strikes their fancy, enjoy it as long as they like and then exchange it for another.

For more information visit renttherunway.com, bagborroworsteal.com and weartodaygonetomorrow.com.

Borrow a book:
Finally, one of the best things you can borrow is a book. My mother taught me to use the local library from a very young age. As soon as I was old enough, she took me to get my very own library card and I would get the maximum books allowed every week. I spent hours in the library, exploring all the sections and subjects. The bookstore has mostly new books. At the library, you can find selections that are older and possibly out of print. The library also has a special scent, found only in a place filled with books that have their own history. Some books we want to keep forever and read again and again, but many others can be enjoyed and shared through your local library. If you don't have a current library card, go get one this weekend.

Stimulate the economy in a smarter, greener way. Become a collaborative consumer.

~~~~~~~~~

Made with Green Soybeans, this tasty Edamame Dip is similar to guacamole and the perfect alternative for those who don't like avocados. The bright green color makes it a fun appetizer for St. Patty's Day.

Edamame Dip
Edamame (green soybeans) contain about 36 percent protein, which is 86 percent higher that mature soybeans. Edamame are an excellent choice for vegetarians and vegans since edamame's protein is complete, which means it contains all nine essential amino acids needed by the human body. I used Columbia River Organics Frozen Organic Shelled Edamame to make this yummy dip. Their edamame are grown and processed locally here in the USA. You can find Columbia River Organics in the frozen section at Whole Foods Markets.

1 (10oz) package frozen organic shelled edamame
(or 2 & 1/2 cups shelled edamame soybeans)

1/2 teaspoon salt
1/4 cup extra virgin olive oil, plus more for drizzling
1 clove of garlic, peeled and quartered
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
Organic soy sauce, to taste

Bring edamame, 1/2 teaspoon salt and 1 & 1/2 cups water to a boil in a large saucepan. Stir, reduce heat to low and cook, covered, for 3 to 5 minutes. Turn off heat and let cool to room temperature.

In a blender or food processor, combine edamame and cooking liquid, garlic, lemon juice, cumin and cayenne. Process until smooth.

Add olive oil, a little at a time, and blend until smooth and creamy. Taste. Add 1/4 to 1/2 teaspoon soy sauce, according to your taste.

Serve, drizzled with a little olive oil, accompanied by corn chips and/or raw veggies.

Serves 4 to 6

Neighborhood Farm

Gina De Roma — Tue, 06 Mar 2012 23:22:02 GMT

"At home I serve the kind of food I know the story behind."
~ Michael Pollan, author of The Omnivore's Dilemma

This past holiday season, I ran into Piper Goldstein, a friend I hadn't seen for awhile. Last I knew, Piper, a trained chef, had been working as a tour chef for rock bands on the road. I asked her what she was doing these days and she replied, "I opened a grocery store!" She gave me her card and I promised to check out the new store.

And what a store it is! Atwater Village Farm is an ethical omnivore's paradise, specializing in produce and products from local farms, artisans, bakers and other businesses. The store is designed to be a community meeting place where everyone can have the opportunity to purchase fresh, organic local produce at an affordable price. They mean what they say. The breads, cookies and cupcakes are from local bakers. The produce is gorgeous and in-season. The fruits and vegetables have the freshness and fullness of taste that belongs exclusively to produce that has only traveled a short distance from the farm to the consumer. The meats and dairy products are all from small, humane farms. Piper's mom was there helping out the day I visited and she couldn't stop raving about the handmade Greek-style raspberry and peach yogurts from Aris.

Manager Patrick will happily answer any questions on the origin of each product and details about each producer. Atwater Village Farm is the place to go if you want to know exactly where your food comes from and how it was made. I wanted to try everything, but left with a nice sampling of local goods: a sensational seeded pretzel baguette; some tri-color carrots; Salsa Macha from one of my favorite local restaurants, La Cabanita; chile powder and Santa Maria Pinquitos beans from Rancho Gordo, a Napa California company specializing in New World specialty foods; some green garlic (a spring season treat that Patrick carried to the cashier as if it were an offering to the Gods). I also took home some traditional Sardinian Pasta made by La Casa Del Grano. Patrick shares my belief that there are some items that are best imported because they are made by local artisans who have been specializing in their production for centuries. Italian Pasta is one of those items. La Casa Del Grano produces its pasta with maximum respect for the environment and has been awarded ISO environmental management certification.

Once again, everyone in the U.S. is concerned about high gas prices. It seems to happen every year and, every year, everyone acts surprised. There are many contributing factors to high oil prices: increased global demand, the Arab Spring, fears about Iran and Israel, and oil speculation (Wall Street... again). In 2011 the U.S. set a record for the number of oil rigs in production and we are actually using less oil because we are driving less and buying smaller, more fuel-efficient cars. There seem to be no easy answers to high gas prices.

When you buy from a neighborhood store you drive less and save gas, money and time. When that store carries locally grown produce and products from local vendors, there will be less fuel cost built into the prices of the goods you buy. Organic farming saves fuel too. As much as forty percent of energy used in conventional industrial farming goes towards the production of artificial fertilizers and pesticides.

Shopping local benefits your local economy, saves gas and is better for the environment. Get to know your neighbors.

~~~

To find farmer's markets, family farms and other sources of sustainably-grown food in your area, click on the link for Local Harvest, located in the Elaborations section, up and to the right.

Atwater Village Farm is located at 3224 Glendale Blvd. in Los Angeles, CA 90039 (atwatervillagefarm.com). They are open seven days a week.

~~~~~~~~~

Visit your local farmer's market for some arugula, a spring season favorite. Then make this simple but sensational Spaghetti with Sautéed Arugula.

Spaghetti with Sautéed Arugula
The addition of walnuts adds flavor and protein, making for a tasty first course or a perfectly balanced vegetarian main course. California residents can keep it local by using one of California's superb olive oils. Pasta made in Italy is made under strict government controls from a hard durum-wheat flour called semolina di grano duro. Make absolutely sure that you do not overcook it! To test the doneness of your spaghetti strands, cut into one and taste-test it. The spaghetti should be cooked through except for the very center which should still be white and firm when you bite into it. Al Dente literally translates as "to the tooth."

1/4 cup extra virgin olive oil
1 (7 oz) package organic arugula
1 large clove of garlic, minced
1 cup of walnuts, chopped
1 teaspoon fresh lemon juice
Salt and freshly ground pepper, to taste

16 oz linguini pasta (made in Italy)
Freshly grated Parmesan cheese

Heat olive oil in a large saucepan over medium heat. Add arugula and stir constantly until just wilting and coated with oil. Turn off heat and add garlic, 3/4 of the walnuts and the lemon juice. Stir well and season to taste with salt and pepper.

Cook linguini in well-salted boiling water until al dente. Drain well.

Toss hot pasta with arugula mixture. Add a few more drizzles of olive oil and additional salt and pepper to taste.

Serve immediately, topped with remaining walnuts and freshly grated Parmesan cheese.

Serves 4 to 6

Quantum Satis

Gina De Roma — Wed, 29 Feb 2012 23:41:41 GMT

"The butterfly counts not months but moments, and has time enough."
     ~ Rabindranath Tagore

In physics, a quantum is the minimum amount of any physical entity involved in an interaction.

Today is February 29. Most years, February has only 28 days. However, 2012 being a leap year, this February we have a 29th. Leap Years are needed to keep our calendar in alignment with the Earth's revolutions around the Sun. It takes the Earth about 365.24199 days, or 365 days, 5 hours, 48 minutes, and 46 seconds to circle once around the Sun. Problem is, the Gregorian calender that we use has only 365 days in a year. If we didn't add a day approximately every 4 years, we would lose six hours from our calendar each year. After a mere 100 years, our calendar would be off by nearly 24 days.

Most people have heard of Leap Day and Leap Year, but did you know we also use something called Leap Seconds? Leap Seconds are added to the world's atomic clocks every few years to keep them synchronized with Earth's rotational cycles. The last one occurred in 2008. The next will be added to clocks this year at the end of June.

Quantum Satis is a Latin term meaning, As much as is enough. We add just enough days or seconds to our calendar to keep everything running smoothly.

A recent Taiwanese study, published in The Lancet, has shown that exercising just 15 minutes per day can add three years to your life expectancy and reduce your mortality risk by 14%.

Many of us put regular exercise into the "someday" category because we think exercising means an hour at the gym or some similar commitment of time and trouble. But everyone can find 15 minutes in their day to move. Take a 15 minute walk; do 15 minutes of sun salutations (yoga); put on your favorite music and dance around the room for 15 minutes.

15 minutes a day is just enough exercise to add 3 years to your life expectancy and that extra 3 years could be just enough time to write your novel, see your grandchildren born, or meet the love of your life.

That would be more than enough reason to take the leap today. It's only 15 minutes. Get moving.

~~~~~~~~~

A tiny piece of this super scrumptious 29 Layer Icebox Cake is just enough to satisfy any sweet tooth.

29 Layer Icebox Cake
This easy to make cake is amazing!!! The recipe is a twist on the classic icebox cake, which is made of cookies layered with whipped cream. The cookies soften overnight in the fridge and make for a fabulously decadent cake. In this version, I used Trader Joe's Joe Joe's sandwich cookies, instead of the traditional chocolate wafers. Joe Joe's are similar to Oreo's, the creme-filled cookie sandwich made famous by Nabisco. These days you can find many brands of the popular sandwich cookie. Newman's Own Organics makes a variety of flavors and even has a wheat-free/dairy free version. I used both the traditional and the chocolate filled versions of Trader Joe's Joe Joe's in my cake (two 20oz boxes). Using different flavors of sandwich cookies gives you different layers of flavor within the cake. By using sandwich cookies, instead of wafers, your finished cake will have 14 cookie layers, 7 filling layers and 7 layers of mascarpone cream. The 29th layer provides the decoration on top.

8 oz mascarpone cheese
3 cups of cold heavy cream
3 tablespoons sugar
2 teaspoons vanilla
84 sandwich cookies, such as Joe Joe's, Newman O's, Late July or Oreos
For topping, your choice of one or all three:
     Fresh Raspberries
     Chocolate shavings
     Cocoa Powder

Make sure bowl, beaters and whisk are well-chilled.

In a medium to large-sized bowl (cream will double in size when you whip it), combine mascarpone cheese, cream, sugar and vanilla. Mix on medium-low speed using an electric mixer until soft peaks form (this will take a little while). Switch to a hand-held whisk and whisk by hand until medium-stiff peaks form (finishing by hand makes a big difference in how well and how long the cream holds its shape in your cake).

Assemble cake:
On a platter or cake stand, place 12 cookies flat alongside each other in 3 rows of 4, making a rectangle. Top the cookie layer with 1 cup of the mascarpone cream and spread this out evenly over the cookie layer. Add another layer of cookies, followed by another 1 cup of the cream. Keep repeating cookies, then cream until you have seven layers of each, ending with a cream layer. Spread any remaining cream around the sides of the cake (it's o.k. if the cookies show through).

Cover/tent loosely with foil or plastic wrap and refrigerate overnight (I chilled mine for 21 hours).

Top chilled cake with a layer of fresh raspberries, chocolate curls, cocoa powder or all three!

This cake is very rich. Cut into small portions.

Serves 24

Abundant Wednesday

Gina De Roma — Wed, 22 Feb 2012 19:43:31 GMT

"Not what we have, but what we enjoy, constitutes our abundance."
~ Epicurius

Fat Tuesday, the English translation of the French term, Mardi Gras, marks the end of the Carnival season, which traditionally begins January 6. Fat Tuesday is the last day of celebration before Ash Wednesday and the beginning of Lent, a time of abstinence, penance, prayer and sacrifice. Mardi Gras evolved into a day of excess, partly because it is the last chance for feasting before the required 40 days of fasting, and partly because the food, drinks, masks and music make for such a fabulous party.

This practice of going to excess in anticipation of a future penance is not confined to religious observances. How many of you have ever eaten a bag of chips, a burger and fries, or a box of cookies the day before staring a diet?

We often associate the idea of abundance and plenty with having a lot of stuff, be that food, money or possessions. When we have smaller amounts of these things, we feel a sense of lack.

What we often fail to recognize is that whether we are experiencing life as full and rich or scarce and limited is a matter of focus. According to quantum mechanics, the results of any observation are determined, in part, by actual choices made by the observer. It really is a question of whether we see the glass as half full or half empty.

When we are totally engaged in the present instead of looking just ahead or just behind us, we can fully participate in every moment. The simplest meal becomes a banquet when we stop and chew every bite and give thanks for the plants, animals and people who helped provide the ingredients. Morning becomes a symphony when we stop and listen to the birds in the trees. Evening can be a chamber music group performance of crickets. owls and other creatures of the night. The afternoon wind leads the leaves of the trees in an experimental dance recital.

Less is often more. Even if you don't observe Lent, spend some time during the next few weeks enjoying the abundance of simplicity. Live one week as a vegetarian and, instead of dining on fake meats, discover the deliciousness of beans, rice and fresh, organic fruits, nuts and veggies. Try going a week without your television or a day without your computer; when was the last time you listened to an entire album of music from start to finish? Play a board game instead of an electronic one. Walk somewhere that you normally drive to. For at least one hour each day, turn off your phone.

When you realize how full each moment of life really is, every day can be a celebration.

~~~~~~~~~

The Muffuletta is a famous New Orleans specialty sandwich, invented by Italian immigrants.

The Muffuletta Sandwich
This yummy sandwich is a specialty of the famous Central Grocery in New Orleans, Louisiana. The key to this tasty treat is the olive salad. Be sure to make it at least 24 hours or up to one week ahead. Be sure to use humanely-raised ham and salami. See the link for Eat Humane (under Elaborations, up and to the right) to find sources near you.

1 (12 to 16oz) whole loaf ciabatta or other Italian bread
1 to 1 & 1/2 cups olive salad (recipe below)
8 oz of sliced provolone cheese
4 oz of thinly sliced Genoa salami or soppressata (I used hot)
7 oz of thinly sliced capicola, culatello, prosciutto or other Italian ham
4-6 mild pepperoncini peppers

Olive Salad
2 cups pimento-stuffed green olives or pitted green olives, chopped
1 cup pitted kalamata olives, chopped
2 tablespoons finely chopped shallots
1/2 cup finely chopped celery
1/4 cup capers
2 cloves of garlic, minced (about 2 teaspoons)
1 cup extra virgin olive oil
1/2 teaspoon freshly ground pepper

To make olive salad:
Combine all ingredients and mix thoroughly. Fill a glass jar and seal. Refrigerate at least 24 hours before using. Olive salad will keep for at least couple of weeks in the fridge. Use leftovers as an appetizer or toss with pasta.

To make sandwich:
Remove olive salad from fridge 15 minutes before making sandwich.

Slice bread in half horizontally.

Spread 1/2 to 3/4 cup of the olive salad (including the oil from the salad) across the top half of the bread. Repeat with bottom half of the bread.

Cover each bread half with slices of provolone cheese, layering cheese over the olive salad layer.

Layer slices of ham over cheese slices on each side.

Layer salami slices over ham slices on each side.

Top one side with sliced pepperoncini peppers.

Carefully push both sides together. Cut into 2 or 3 sections and wrap each section tightly in plastic wrap. Let sit for 30 minutes.

Unwrap. Cut each section in half. If serving as an appetizer, cut each section into quarters and secure with toothpicks.

You can omit the pepperoncini from the sandwich and serve them on the side, if you prefer.

You can make this sandwich, wrap the sections and then store in refrigerator up to 24 hours ahead of serving. Let sections come to room temp, then unwrap, then slice.

Serves 4 to 6 as a main course,
8 to 12 as an appetizer

Hearts and Soles

Gina De Roma — Wed, 15 Feb 2012 03:15:37 GMT

"When the child was a child, it didn't know it was a child,
everything was soulful, and all souls were one."
     ~ From Wings of Desire (1987)

The rock group Queen's classic album A Night at the Opera contains their iconic hit "Bohemian Rhapsody" but it also contains a lesser known song called, "I'm in Love with My Car," about a young man's obsession with his automobile. I always liked that song, even though I couldn't quite understand being infatuated with an inanimate object.

This week I can sincerely say that I am in love with my shoes.

I recently bought a pair of TOMS black burlap classics at Whole Foods Market. They were a little tight at first, but the sales person said that was a good thing because they would stretch and mold to my feet. Well, she was right! These TOMS are my new favorites. They are super comfortable and cool looking.

The best part is that TOMS has a shoe giving program called One for One. With every pair purchased, TOMS will give a pair of new shoes to a child in need.   As of September 2010, TOMS had given over one million pairs of shoes to children in need around the world.

Shoes protect feet from rough paths and sharp objects. They cover tender soles in cold weather and provide a barrier between hot dirt, sand and gravel. They also help prevent infection from contaminated soil. In developing countries, many children walk for miles every day to and from school and to get clean water.

"I am called a doctor today because of the shoes my father bought, which motivated me to keep going to school and to work hard. Shoes were and are a luxury in this country."
     ~ Dr. Fwasa Singogo, Zambia

You can change the life of a child just by voting with your wallet. Make your next shoe purchase one that benefits your heart and your soles.

For more information on TOMS One for One program and ways you can get involved, see the link for TOMS under the Elaborations section, up and to the right.

~~~~~~~~~

Celebrate hearts all over the world by making Paella with Artichoke Hearts.

Paella with Artichoke Hearts
This vegetarian paella is delicious and easy to make as long as you use the proper rice. Authentic paella rice imported from Spain is a must! Do not use arborio rice, asian rice, long grain or basmati. The pan is also very important. If you don't have a paella pan, you can use a large frying pan or braiser, big enough to hold the ingredients.

1/4 cup extra virgin olive oil
1/2 a yellow onion, chopped
4 cloves of garlic (do not peel)
1 (14.5 oz) can diced organic tomatoes
1 (14.5 oz) can artichoke hearts (plain, not the marinated kind) do not drain
1 (14.5 oz) can butter beans, drained
1 teaspoon paprika
32 oz carton of organic vegetable broth
A pinch of saffron threads (6 to 8 threads)
A pinch of crumbled, dried rosemary
1 teaspoon dried thyme
2 cups of paella rice
Salt and freshly ground pepper to taste
Lemon wedges, for garnish

Drain artichokes, save broth and set aside (you will use the broth later).

Lightly crush the whole, unpeeled garlic cloves with the flat part of a knife so that the peel remains intact, but the garlic inside can flavor the dish.

Heat oil in pan over medium-high heat. Add onion and garlic cloves. Cook, stirring, until onions are translucent (3 to 5 minutes).

Add tomatoes, reserved artichoke liquid and butter beans. Add paprika and mix well. Stir until simmering.

Add vegetable broth, saffron, thyme and rosemary. Stir and let broth heat until simmering again, then simmer for about 10 to 15 minutes.

Taste and add salt and freshly ground black pepper to your liking. Once you like the taste of the broth, stir in the rice and bring to a boil, then stir rice once more to make sure everything is evenly distributed. After this step, do not stir again!

Cook over medium heat for 8 to 10 minutes. Then, decorate surface of the paella with the artichoke hearts. Reduce heat to low, cover with a tight lid or with foil and cook until most of the liquid is absorbed, about 15 to 20 minutes.

When paella is done, turn off heat and let paella rest, covered, for at least 5 minutes.

Serve garnished with lemon wedges.

Serves 4 to 6

Romancing the Sun

Gina De Roma — Wed, 08 Feb 2012 22:22:54 GMT

"If I lose the light of the sun, I will will write by candlelight, moonlight, no light.

If I lose paper and ink, I will write in blood on forgotten walls.

I will write always.

I will capture nights all over the world and bring them to you."

~ Henry Rollins

Our Sun, center of our solar system and Earth's primary source of energy, light and life, cannot view his own brilliance except by gazing upon the face of his lady Moon as she reflects his glorious light upon the earth for all to see.

This rather romantic fact about the relationship of our Sun and Moon reminds me of the prologue from one of my favorite books, The Alchemist, by Paulo Coelho. It tells the legendary story of Narcissus, from Greek mythology. Narcissus was a young man who happened to catch a glimpse of himself as he was walking past a lake. He returned again and again and would kneel beside the lake every day just to gaze at and admire his own reflection (this legend is where the term "narcissistic" originated). One day, Narcissus became so enamored with this image of himself that he fell into the lake and drowned. A flower then grew out of the spot where he fell and was named after him.

In most versions of the myth, this is where the tale ends. However, in Paulo Coelho's version, the story continues and tells how, after Narcissus died, the goddesses of the forest went to the lake, which had formerly been composed of freshwater, and found that it had become saltwater because the lake had been crying salty tears non-stop since the death of Narcissus. The goddesses asked the lake why she was crying.

"I'm crying for Narcissus," the lake replied.

The goddesses sympathized, saying, "It is understandable that you would cry for Narcissus because, although we all pursued him, only you could gaze upon his beauty up close."

The lake seemed puzzled, "Was Narcissus beautiful?" she asked.

"You should know that more than anyone," the goddesses answered, "Because it was by your banks that he knelt to gaze at himself each day."

After an extended silence, the lake responded:

"Yes, I cry for Narcissus, but not because he was beautiful; I never noticed his beauty. I weep because each time he knelt beside my banks, I could see my own beauty reflected in his eyes."

Valentine's Day is approaching and thoughts turn to love: how to share it, how to show it, and where to find it. People look for love in numerous places: social networking sites, yoga and exercise classes, at work, in bars, and even at the grocery store.

Don't look for love. Follow your passion and do what fills your heart with joy. Be what you were meant to be. Sing your songs; write your poetry; paint, sculpt and photograph your masterpiece. Teach what you know and learn what you would like to know. Take up a cause you believe in. Fight for children, animals, oceans or skies. Be of service to your fellow human beings. Shine the light of your true self from within. Eventually, you will see that beautiful light reflected back to you in the eyes and faces of unexpected people, places and things.

"Love must be as much a light, as it is a flame."

~ Henry David Thoreau

~~~~~~~~~

Share the love this Valentine's Day by choosing a V-Day gift that supports worker's rights, protects the environment and benefits farming communities around the world. Fair Trade USA has a super cool new Valentine's Day gift guide with details on and links to flowers, chocolates, baked goods and more such as, Good & Fair's Fair Trade Certified Boxers. You can find the link to Fair Trade USA's Valentine's Day gift guide up and to the right under Elaborations. Check it out and leave a comment about the gift guide on this blog post. The first four Philosopher's Spoon readers who leave a comment about the gift guide will receive a free bar of Alter Eco's Dark Chocolate Quinoa Midnight Crunch, courtesy of Fair Trade USA.

~~~

Surprise your sweetheart with a batch of these Chocolate Covered Cherry Cupcakes. I used Omena Organics canned Organic Montmorency Cherries, available at Whole Foods Markets.

Chocolate Covered Cherry Cupcakes

These tasty, not-too-sweet cupcakes are best eaten the same day or the next day.

1 (14.5 oz) can organic tart cherries in water (do not drain)

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter, melted and slightly cooled

3/4 cup organic Fair Trade Certified sugar

1/2 cup milk

2 large eggs

1/2 teaspoon Fair Trade Certified vanilla extract

Dark Chocolate Glaze:

3 tablespoons butter

3 tablespoons organic Fair Trade Certified sugar

3 tablespoons packed organic Fair Trade Certified brown sugar

3 tablespoons milk

1 (3.5 oz) bar Fair Trade Certified dark chocolate (72 % cacao), broken

Preheat oven to 375°F

Puree cherries and their liquid in a blender until smooth. Measure out one cup of puree and set aside. Refrigerate or freeze any left over puree to use later in smoothies or to make a quick sorbet.

Line two muffin pans with 18 cupcake liners.

In a large bowl, combine flour, baking powder, baking soda and salt. Mix well and set aside.

In another large bowl, mix butter and sugar together, then add puree, milk, eggs and vanilla. Mix well.

Add dry ingredients to bowl with wet ingredients and stir until just combined (do not over mix).

Divide batter among the lined muffin cups.

Bake 15 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean.

Cool a couple of minutes in pan, then move to a wire rack to cool completely.

When cupcakes are cool, make chocolate glaze:

In a small saucepan, over medium heat, bring butter, sugars and milk to a boil, stirring often. Let boil for one minute. Remove from heat and stir in chocolate pieces. Stir until fully mixed and smooth.

Using a spreader, immediately frost cupcakes with a thin but opaque layer of the glaze.

Makes 18 cupcakes.

Zoning Out

Gina De Roma — Wed, 01 Feb 2012 02:22:39 GMT

"Nobody in football should be called a genius. A genius is a guy like Norman Einstein."

~ Joe Theismann, sports commentator and former NFL quarterback

In my sophomore year of high school I became a cheerleader, partly because of the cute outfit and the pom-poms, but mostly because a physical education class was required and I was a horrible, embarrassing failure at most team sports when I was growing up. Cheerleading was a way out of the shame of being chosen last for a team. Plus, I liked to perform and always was kind of a girly-girl at heart. My punk-rock leopard-spotted hairdo gave me some street cred when my personal sense of rebellion was at odds with the world of bake sales, cheerleading camp and school teen spirit.

I had fun as a cheerleader and I was good at it too. However, between the splits, jumps, dance routines and shouts I harbored a dirty little secret: I had no idea how football worked. We performed cheers like, "First & ten, do it again, we like it" and "Push 'em back, push 'em back, waaay back", but I was clueless as to what a first or a ten was and where exactly we were supposed to be pushing them. In fact, during my years of cheering, I thought the words were "First in ten..." (and that is what I actually yelled).

Through the years, various friends and boyfriends tried to explain how the game worked. It sounded so simple. I didn't want to admit that I just didn't get it.

Then, a couple of years ago, something clicked. I found myself watching games and enjoying them. I didn't appreciate the games in the way I did an opera, a concert or a film; rather, when I watched a football game, I didn't have to think about anything. My mind is usually in multi-task mode and various thoughts, ideas and subjects take part in a shouting contest for supremacy in the space between my ears. Surprisingly, when I watched football, all that noise stopped, maybe because I didn't understand the game and so I couldn't judge it.

I began to savor the sheer simplicity of zoning out in front of a televised game. I loved how my mind became quiet and calm and how all my worries, to-do lists and opinions evaporated, leaving a big, beautiful box of nothingness inside my head. This Thanksgiving and Christmas I found my way to the couch and a game after dinner: silent, staring, serene. I could hear the women talking, seemingly non-stop, in the background. Suddenly, I understood why men disappear into football games on holidays.

A surprise little side effect of my newfound love of zoning out in front of a football game is that it finally clicked; I now understand what downs are, why the first one is preferable and why ten yards is so important. I've enjoyed watching many Super Bowl games over the years, but this weekend's will be the first that I watch as a true fan of the game.

I may still make a psychic prediction of the outcome based on my impression of each team's uniforms when viewed side by side at the coin toss (my record at this is quite impressive).

I'm still a girly-girl at heart, I guess.

~~~~~~~~~

Tamale Chili Three Ways is the perfect Super Bowl food whether you are a meat-eater, vegetarian or vegan.

Tamale Chili Three Ways

This tasty, quick and easy to make chili recipe is adaptable for meat eaters, vegetarians or vegans. All options are given below. No matter how you choose to make it, Tamale Chili is a sure-fire hit. This ideal game day snack can be served as a dip with tortilla chips or in individual bowls.

2 (14.5 oz) cans seasoned, diced organic tomatoes

(such as garlic and onion, fire-roasted green chili, mexican seasoning, etc.)

2 (15 oz) cans chili beans (the flavored kind)

1 (15 oz) can organic whole kernel corn

1/8 teaspoon garlic powder

A pinch of chili powder

Salt and freshly ground pepper to taste

Your choice of the following:

For meat eaters:

4 cups of your favorite beef or chicken tamales, cut into chunks*

For vegetarians:

4 cups of your favorite chili and cheese or vegetable tamales, cut into chunks*

For vegans:

1 (16 to 18 oz) tube of packaged prepared polenta, cut into bite-sized pieces

*You should have 4 cups of chunks after chopping up the tamales.

Choose your toppings:

Lots of grated cheddar, sharp cheddar or pepper jack cheese

Sour cream

Chopped green onions

Chopped black olives

Your favorite hot sauce

Corn tortilla chips

In a large saucepan, combine tomatoes, chili beans, corn, tamales or polenta, and seasonings. Simmer uncovered for 25 to 30 minutes. Serve with your choice of toppings and chips.

Serves 8 to 12

Grass is Greener

Gina De Roma — Thu, 26 Jan 2012 08:13:12 GMT

"Until man duplicates a blade of grass, nature can laugh at his so-called scientific knowledge. Remedies from chemicals will never stand in favor compared with the products of nature, the living cell of the plant, the final result of the rays of the sun, the mother of all life."

~ Thomas Alva Edison

Nearly all the meat, dairy products, poultry and eggs that fill our supermarkets come from animals raised in factory-like facilities called "Confined Animal Feeding Operations" or CAFOs. The animals are raised in crowded, filthy conditions and fed mainly a diet of genetically modified corn and soy that are low-cost due to government subsidies. To cut costs even further, the animal's feed can also contain municipal garbage, stale pastry, feathers and even candy! Believe it or not, up until 1997, cattle in the U.S. were also fed meat from other cattle, a practice believed to have been the probable cause for mad cow disease. These practices create cheap food and high profits for the producers. The costs include numerous other problems such as animal stress, disease and abuse; air, land and water pollution; unnecessary use of hormones, antibiotics and other drugs; food with less nutritional value and more risk of contamination with things like E. coli and staph.

A growing number of ranchers have started to revolt against industrial agriculture. These new farmers raise their animals on pasture from birth to market, allowing them to roam and forage on their natural diet. Grass-fed and pasture-raised animals produce healthier meat, dairy products and eggs, which are lower in saturated fats and higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed. Milk from grass-fed animals is also higher in conjugated linoleic acid, which can protect against heart disease and cancer.

Raising animals on pasture is also better for the environment. A recent study by USDA scientists actually found that raising cows on grass instead of factory farms produces fewer greenhouse-gas emissions and other pollutants. On pasture, the animals eat greens that are grown with solar energy in the ground that they graze upon. The animals themselves provide the fertilizer, in the way nature intended. Kate Clancy, the author of a recent report by the Union of Concerned Scientists, states that a change from raising animals on grain-based feedlots to a purely pasture-based system "would be better for the environment, animals and humans."

Ask your local grocer about pasture-raised meat, eggs and dairy products. To find a farm, store or supplier near you, visit Eat Wild, a resource for information about pasture-raised and grass-fed farms and products (see the link under Elaborations, up and to the right). You can also find information and resources using the links for Local Harvest, Eat Humane and Slow Food USA. Be sure to visit the sites for Vital Farms Pastured Eggs and Organic Valley Pasture Butter, two of my favorite pasture-raised products.

Choose a healthier, more humane and environmentally-friendly way of eating. Choose pasture-raised. The grass is greener on the other side.

~~~~~~~~~

Choose a pasture-raised chicken to make this simple recipe for Chicken, Potatoes and Onions.

Chicken, Potatoes and Onions

My grandmother used to make a version of this traditional comfort-food casserole with pork chops. I like to use chicken. It's easy to prepare and full of flavor.

2 pounds of your favorite chicken pieces

About 2 cups of olive oil

1 white onion, thinly sliced into rings

4 large baking potatoes, scrubbed and cut into quarters

2 to 3 teaspoons of salt

Freshly ground pepper

1 tablespoon of dried oregano

1 cup of chopped fresh Italian (flat leaf) parsley

Preheat oven to 350°F

Rinse chicken pieces and pat dry. Sprinkle with 1/2 of the salt and a generous amount of freshly ground black pepper. Fill a large 9" x 13" or 12" round baking pan with about 1/2 inch of oil. Arrange chicken pieces in the pan. Separate the onion slices and spread out over the chicken. Add potatoes. Sprinkle everything with oregano, parsley, remaining salt and more pepper. Mix everything thoroughly with a pair of tongs or by hand.

Bake for about 45 to 55 minutes, stirring with tongs or a big spoon every 15 minutes, until potatoes are soft and chicken is done.

Serve with a green salad.

Serves 4

Om and the law of Ohm

Gina De Roma — Wed, 18 Jan 2012 07:03:39 GMT

"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."

~ Neil Armstrong, NASA astronaut and the first man to walk on the moon

Anyone who practices yoga is familiar with the mantra Om. Om is a sound which symbolizes the primordial vibration, in other words, the sound that created everything in the Universe, much like the biblical statement, "In the beginning was the word, and the word was God." In this sense the actual word itself (Om) that created the universe is God.

Imagine there was nothing, absolutely nothing. Now imagine a voice singing one beautiful note. The vibrations of this beautiful note become louder and fuller and begin to vibrate until the nothingness is shattered into countless pieces like the wine glass shattered by a legendary opera singer. There you have it: the Big Bang!

Om represents the idea that all matter, whether physical or spiritual, on a microscopic (tiny) or macroscopic (huge) level, is the result of an energetic vibration.

Scientists at the Centre for Quantum Computation and Communication Technology at the University of New South Wales in Sidney, Australia have recently announced the creation of an electrical wire just 4 atoms wide and 1 atom tall. This finding could lead to the creation of powerful computers that operate on the quantum level (the level of things that are the size of atoms or smaller). To illustrate just how small this wire is, ponder this: the human body contains about 60 to 90 trillion cells and there are approximately 100 trillion atoms in a single ordinary human cell.

And here is where Om meets the law of Ohm. Ohm's law is a very important rule in electronics that is named after a famous experimenter in electricity, Georg Simon Ohm. Ohm's law states that voltage (E) is equal to current (I) multiplied by the resistance to that current (R). Ohm's law is symbolized by the equation E = IR.

Many scientists believed that Ohm's law would operate differently at the quantum level and therefore computing at this level would be impossible. However, this tiny electrical wire, 4 atoms wide and 1 atom tall, obeyed Ohm's law and showed that the basic law of electricity still holds true even when constructing a wire from the very building blocks of nature - atoms.

"God is a circle whose center is everywhere and whose circumference is nowhere."

~ Hermetic philosophical statement

Whether you practice yoga, meditation, prayer or none of these, take some time to ponder the vastness of Om, the sound of all matter. If the sound that symbolizes everything in the Universe as one cosmic exclamation of joy is too much to ponder, think about the miracle of an atomic-sized electrical wire.

Sometimes the best way to know the biggest thing in the Universe is to understand the smallest.

~~~~~~~~~

These yummy muffins made with Chai Tea and Chocolate chips are the perfect little accompaniment to your morning coffee or afternoon tea. I used Rishi's Chocolate Chai, which is Fair Trade Certified, Organic and delicious! See the Rishi Tea Website link under Elaborations, up and to the right, for details and where to buy.

Chocolate Chai Muffins

I recommend using Rishi Tea's Chocolate Chai for this recipe, but you can substitute two tablespoons looseleaf chai tea or two teabags to make these simple but sensational muffins.

1 cup milk

1 cup water

2 tablespoons Rishi Chocolate Chai tea

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2/3 cup packed light brown sugar

1 stick of butter, melted and cooled slightly

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Mix milk, water and tea in a small saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat and let cool to room temperature. Strain tea through a mesh strainer into a container. Cover and refrigerate until ready to bake.

Preheat oven to 400°F

Line a 12 cup muffin pan with paper cupcake liners. Set aside

In a large bowl, whisk together flour, baking powder, baking soda and salt until well mixed. Set aside.

Measure out 1 cup of the prepared chai tea.

In a smaller bowl, combine eggs, 1 cup of the chai tea, the brown sugar, butter and vanilla. Whisk together until thoroughly mixed.

Add the wet mixture to the dry mixture and stir together until just combined (do not overmix). Don't worry if the batter isn't smooth. Fold in the chocolate chips.

Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean. Let cool for a few minutes before removing from pan. I let them cool to room temperature in the pan and they were delicious.

Makes 12 muffins