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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for NutriNibbles/Organic

PRODUCT: Cascadian Farm Organic Protein Bars

For breakfast on the go and better snacking, we’ve been enjoying Cascadian Farm’s new chewy granola bars in Peanut Butter Chocolate Chip and Honey Roasted Nut.

Most varieties of Cascadian Farm granola bars (and other granola bar brands) contain 2-4 grams of protein. The new protein bars use organic pea protein to amp up the level to 9 grams. (You can’t taste the pea protein, a hot new ingredient used in better brands.)

The texture is great—not dry, like some protein bars.

And they’re very filling, standing in for a light meal on a busy day.

Both flavors are delicious, although we admit a preference for Peanut Butter Chocolate Chip.

By the way, there’s no granola in the bars. Ingredients include:

  • Honey Roasted Nut: peanuts, peanut butter, honey, tapioca syrup, pea protein, almonds, rice flour, sunflower oil, sea salt
  • Peanut Butter Chocolate Chip: peanuts, peanut butter, honey, pea protein, tapioca syrup, rice flour, chocolate chips, sunflower oil and sea salt
  •  
    The bars are available at natural food stores and other retailers nationwide.

     

    2-bars-unwrapped-box-2-230

    Chewy Honey Roasted Nut protein bars from Cascadian Farm. Photo by Elvira Kalviste | THE NIBBLE.

     
    Find more of Cascadian Farm’s excellent organic products at CascadianFarm.com.

    ABOUT CASCADIAN FARM

    One of the country’s leading brands of organic foods with some 75 different products, Cascadian Farm is a real place: a working farm founded 40 years ago on a stretch of land next to the Skagit River in the Cascade Mountains of Washington. It became a pioneer in converting conventional farms to organic.

    From cereals and granola bars to spreads and relishes to frozen fruits, vegetables and juices, it’s a wonderful line, delivering delicious, better-for-you foods in a sustainable manner.

      

    Comments

    PRODUCT: Veri Soda, Organic & Low Calorie

    When “natural” isn’t good enough for you, go all the way. That’s what the makers of Veri Organic Soda did, creating a line of USDA certified organic and low-calorie soda (the first organic and low calorie line), sweetened with organic cane sugar and organic stevia.

    It’s very flavorful soda with modest calories, no artificial ingredients and no added chemicals.

    What you do get are bright and refreshing flavors, the four most popular: Cola, Ginger Ale, Lemon-Lime and Orange. At 60 calories per 12-ounce serving, they’re half the calories of conventional sodas.

    The brand uses a blend of organic cane sugar and organic stevia to deliver just the right amount of sweetness.

     

    veri-organic-cans-230

    Three of the four Veri flavors, just 60 calories a can. Photo courtesy Veri Soda Company.

     

    If you’re ready to swap out your standard soda or cocktail mixer for a healthier version, try Veri Soda. We enjoyed every flavor.

    The Veri Soda Company company is a Climate Neutral organization (net zero carbon footprint—more information) and committed to Non GMO ingredients.

    You can use the form on the company website to find a retailer near you.

    In the interim, head to Amazon.com for:

  • Veri Cola
  • Veri Lemon Lime
  • Veri Ginger Ale
  • Veri Orange
  •   

    Comments

    PRODUCT: Shelf Stable Pacific Organic Hummus

    Way back in 2006, we received samples of shelf-stable hummus in jars. From a brother and sister-led company called Salt & Vinegar, we felt the manufacturers had nailed a need in the rapidly growing hummus market: hummus that didn’t require refrigeration.

    The fledgling company didn’t make it; and since then, the hummus category has exploded even more. You can find hummus in dozens of flavors, mixed with other Middle Eastern specialties like babaganoush, tabouleh and yogurt.

    The only thing missing: shelf-stable hummus. Hummus that you can keep in your locker or desk drawer, in your glove compartment, in your gym bag, for a protein-packed, better-for-you snack or light lunch.

    Pacific Foods has risen to meet the need, with three flavorful varieties of shelf stable—Classic, Roasted Garlic and Roasted Red Pepper. They are made from the highest quality organic ingredients, including chickpeas, lemon juice, tahini, a touch of garlic and a pinch of sea salt.

    How does shelf stable hummus compare to refrigerated or freshly made hummus?

       

    pacific-organic-hummus-trio-230r

    Two of the three flavors of shelf-stable hummus (no refrigeration required). Photo courtesy Pacific Foods.

     

    pacific-hummus-bowl-230

    No refrigerator required. Photo courtesy
    Pacific Foods.

     

    In our own office test, our favorite refrigerated varieties (including Tribe) won out, but Pacific was deemed more than worthy, with bonus points for convenience.

    And according to the manufacturer, Pacific’s Classic Hummus has “one-third fewer calories and 40% less fat than the refrigerated hummus category leader.”

    Look for them where you’d find the shelf stable salsas, in the chip aisle. They’re rolling out at Whole Foods Markets, and at other stores that carry the Pacific brand of organic products.

    Priced at $3.39 to $4.29 (based on the individual retailer)per 12.75-ounce container, these convenient little boxes are begging to accompany you wherever you go.

    Don’t forget a plastic spoon plus optional chips and veggies.

     

      

    Comments

    PRODUCT: Little Miracles Organic Energy Bottled Tea

    When we first received sample bottles of Little Miracles Organic Energy, we thought they were organic energy drinks.

    Not exactly.

    They’re delicious tea and fruit juice blends, sweetened with agave, a better alternative to refined sugar.

    They lack some of the conventional energy drink kickers, like guarana, a berry that is more caffeine-intense than coffee beans; and the amino acids L-carnitine and taurine.

    They do, however, contain ginseng, a medicinal herb that is believed to increase energy and is often used in energy drinks; and all rely on the natural caffeine of tea.

    We’re can’t aver that they give us a special energy boost over other iced teas, but they sure are tasty!

    The London-based manufacturer is originally from Denmark; the line is distributed throughout Europe and has just launched in Southern California. Hopefully, Little Miracles will get to a store near you soon.

    The flavors include:

     

    little-miracles-group-duo-230

    Two of the four flavors of Little Miracles fruit iced teas. Photo courtesy Little Miracles.

     

  • Black Tea & Peach, bursting with fresh peach flavor (our personal favorite).
  • Green Tea & Pomegranate, with clean green tea flavor.
  • Lemongrass Tea, Orange Juice & Ginger, pleasant but we’d like more lemongrass and ginger highlights.
  • White Tea & Cherry, redolent of fresh cherries.
  •  
    Discover more at DrinkLittleMiracles.com.

      

    Comments

    RECIPE: Tofu & Tomato Skewers

    tofu-tomato-skewers-nutrition.org-230

    Tasty tofu and tomato skewers. Photo
    courtesy Nutrition.org.

     

    We love mozzarella and tomatoes. Caprese salad is a favorite, along with skewers of mozarella balls with cherry tomatoes and basil leaves.

    But we’re also trying to eat more vegan dishes, part of our personal commitment to save the planet. (Animal methane is the leading cause of greenhouse gas.) You’d be surprised how delicious a tofu substitution can be. Try this easy recipe from House Foods, which adds a bright herb sauce for dipping.

    RECIPE: TOFU & TOMATO SKEWERS WITH HERB SAUCE

    Ingredients For 10 Skewers

  • 1 package extra firm or super firm tofu
  • 20 cherry tomatoes
  • 10 bamboo skewers
  •  

    For The Herb Sauce

  • 1 clove garlic
  • 1 large shallot
  • ½ bundle Italian (flat leaf) parsley
  • ½ bundle cilantro
  • 2 tablespoons red wine vinegar
  • ½ tablespoon kosher salt
  • ½ teaspoon freshly grounded black pepper
  • ¼ teaspoon red pepper flakes
  • 1½ tablespoons extra virgin olive oil
  •  

    Preparation

    1. WRAP tofu with paper towel and place on plate. Microwave for a minute to remove excess moisture.

    2. PLACE garlic and shallot in a food processor and give it a quick whirl. Add parsley, cilantro and give it another whirl.

    3. COMBINE chopped herbs and add vinegar, salt, black pepper, red pepper flakes and olive oil in a bowl.

    4. CUT tofu in cubes in the same size as the cherry tomatoes. Place two tofu cubes and two tomatoes alternately on skewers. Brush tofu with the sauce and grill for 3 to 4 minutes on each side. Brush a couple more times until grill mark is shown. Brush tofu again before serving.

    5. SERVE with herb sauce.

     

    House-Foods-Extra-Firm-Tofu-230

    Use only extra firm tofu so the cubes will hold their shape. Photo courtesy House Foods.

     

    You can also make tofu Caprese salad.

    Tofu is made in a variety of firmness levels, ranging from soft to extra firm, depending on the use. Desserts and smoothies, for example, use soft tofu; grilling requires extra-firm tofu, the texture of which is similar to meat.

    House Foods’ line of Premium Tofu products that are made with non-genetically modified (non-GMO) soybeans grown in the U.S. See all of the products at House-Foods.com.

      

    Comments

    TIP OF THE DAY: Healthier Grilling Options

    turkey-burger_salad-cheesecakefactory-230

    Topped with garnishes, most people will
    enjoy a turkey or veggie burger as
    much as beef. Photo courtesy Cheesecake
    Factory.

     

    At the Kendall College School of Culinary Arts in Chicago, creating “better for you” cuisine is a hot topic of discussion. Many culinary schools first train students in classic French technique. But today’s trend is to learn how to cook foods that are healthier—still mouth-watering and satisfying, but with lower saturated fat, calories or sodium, more dietary fiber, or all of these.

    Kendall’s resident nutrition expert and dean, Chef Renee Zonka, RD, CEC, CHE, notes that barbecuing and grilling are excellent opportunities to serve more fruits, vegetables, whole grains, leaner meats and antioxidant-rich seafoods. No one notices this better-for-you food, because virtually everything tastes better when cooked on a grill. Her 10 tips:

    1. Non-Beef Burgers. Burgers do not have to be beef in order to be delicious. Turkey, veggie, shrimp and salmon taste great yet have far less fat and cholesterol. Many stores sell them pre-made at the meat counter; look for Chef Big Shake shrimp burgers, loaded with peppers and spices, in the freezer case.

    2. Trim the fat, skin the bird. If you must have beef, try ground sirloin for burgers, which contains less saturated fat than 80/20 (20% fat) ground beef. Choose leaner steaks like top sirloin for grilling; with fattier steaks such as Porterhouse, trim all visible fat.

     
    Do the same for loin pork chops (pork tenderloin is naturally leaner than beef). Skin chicken and duck breasts, thighs and legs before marinating and tossing on the grill to lock that just-grilled flavor into the meat.

    3. Go fish. Oily fin fish like cod and salmon fillets are high in omega-3 fatty acids. Tilapia is not only a sustainable species, but is naturally lean, and can accept virtually any flavor from a marinade or rub before grilling. Heartier fish fillets can go right onto an oiled grill, and more delicate fish can rest on aluminum foil or even sturdy lettuce or banana leaves. Shellfish such as oysters and scallops can be grilled right in their shells. With any lean fish, watch grilling times, as less-fatty species cook quickly.

    4. Grill your veggies. Vegetables taste better when grilled, and can tempt even stalwart veggie-avoiders. From asparagus to zucchini, grilling coaxes out vegetables’ natural sugars. Other favorites include bell peppers, corn on the cob, eggplant, mushroom caps, onion, yellow squash, and even sturdy long-leaf lettuces like romaine and endive. Marinate for an hour in the refrigerator first or brush fresh veggies with olive oil on both sides. Experiment with grill times, turning once for those beautiful caramelized grill marks, until done.

     

    5. Serve fruit for dessert. Stone fruits like apricots, nectarines, peaches and plums (halved and pitted) and seeded tree fruits like apples and pears, become more exciting when grilled (over medium heat). Fruit’s natural sugars caramelize nicely for a tantalizing smoky/sweet flavor. Pineapple rings, strawberries and even sliced mango and watermelon wedges can go on the grill. Skewer smaller fruits for easy turning and serving. When grilling any fruit, make sure to lightly spray a clean grill with vegetable oil spray to prevent sticking. For softer fruits like stone fruits and mango, leave the peel on to help the fruit stay together on the grill. Serve with optional garnishes such as vanilla yogurt, fat-free plain Greek yogurt sweetened to taste, and pistachios or other nuts.

    6. Marinate! Before grilling, marinate meats, seafood and vegetables in citrus juice, vinaigrette, wine, or a simple brine of salted water, for a few minutes to a few hours in the refrigerator. Marinating both tenderizes and adds bolder flavors, so you can use less salt while grilling.

     

    grilled-plums-peaches-healthyinahurrybook

    Grilled fruit with Greek yogurt and pistachios. Photo courtesy Healthy In A Hurry.

     
    Adding a little sweetness to the marinade—like brown sugar, fruit juice, honey or molasses—helps balance the flavor. Add just a touch; you don’t need to “dump the sugar bowl” onto proteins and veggies. Or consider a homemade spice rub from dry herbs and seasonings for a delicious and salt-free flavor boost. For cut fruits, soak in water with a splash of lemon juice (and, if desired, a little cinnamon, nutmeg, allspice, clove or ginger) for up to a half-hour before grilling to maintain their natural juiciness and color.

    7. Whole grains salads. Instead of high-fat potato and macaroni salads, a lightly dressed quinoa side dish not only delivers fresh, bright flavor; but whole-grain quinoa is packed with protein and all eight essential amino acids for optimal human health. Available in white, black and red varieties, it is naturally gluten free. Take a look at —like Chef Zonka’s Quinoa & Lentil Salad with Sherry-Dijon Vinaigrette—and Pomegranate Quinoa Tabouli). Make other cold salads with trending whole grains like barley, farro, freekeh and wheat berries. Wild rice, often relegated to autumn and winter, is delicious served cold, studded with fresh veggies and spiked with zesty citrus dressing.

    8. Watch your buns. Replace hamburger and hot dog buns made with refined white flour with whole-grain varieties. You’ll get added fiber plus enhanced flavor.

    9. Bake beans without the bacon. A hearty and satisfying side dish of baked beans need not rely on animal fat to taste delicious. Beans are a naturally good source of meatless protein and dietary fiber. You can add smoky flavor with a touch of liquid smoke.

    10. Watch the sauce. Most commercial brands of barbecue sauce are loaded with sugar (often in the form of high-fructose corn syrup) and sodium. Check the labels and go for those sweetened with agave or Splenda, or consider making your own sauce. Blend canned tomato paste with agave (or much less sugar than commercial brands), spices, vinegar and, molasses, Worcestershire sauce, fruit juice and/or mustard. Taste as you go. For portion control, don’t pour liberally over meats: Brush the sauce on.

    Now, your cook-outs will be better-for-you, and you didn’t have to go to culinary school to learn how to do it!

      

    Comments

    PRODUCT: Functional Coffee K-Cups In Delicious Dark Roast

    Functional foods are everyday foods and beverages enhanced with supplements that have a helpful effect on the body. Beyond normal satiation and nutrition, they do something really good for the body (that is to say, they have a specific “function”).

    Beyond slaking an athlete’s thirst, for example, sports drinks restore electrolytes, carbohydrates and other nutrients that have been expended during vigorous activity. Relaxation beverages let you chill without alcohol. Energy drinks give you…wings?

    Coffee Blenders has launched a line of functional coffee K-cups. Made from a 100% Arabica dark roast, with a blend of beans from Central and South, the coffee is an excellent dark roast—depth of flavor without undue bitterness. We’d buy it with or without the added functionality.

    Which is a good thing, because understanding exactly how much of the functional ingredient you need to achieve the desired result can be tough to figure out. It’s true even in the simplest case of drinking conventional coffee to stay alert. What may work for you likely differs from the person next to you. Some people need one or two cups, some people five or ten cups, from the same pot of coffee.

     

    coffee-blenders-functional-K-cups-230

    Delicious dark roast coffee with added functionality. Photo courtesy CoffeeBlenders.com.

     

    Coffee Blenders Lean is fortified with Svetol®, a safe, all-natural plant extract of decaffeinated green coffee that has been clinically proven to burn fat and help with weight loss. Components in Svetol inhibit specific enzymes and shut down the glucose pathway in the body. Each cup includes 400 mg of Svetol.

    Coffee Blenders Focus contains Cereboost™, a safe, fast-acting, all-natural plant extract derived from American Ginseng. Cereboost™ is clinically proven to improve brain function, especially in the cognitive areas of working memory and alertness. Each cup contains 200 mg of Cereboost.

    Coffee Blenders Escape is blended with L-Tea Active™, more commonly know as L-Theanine, a safe all-natural amino acid found in green tea leaves. L-Tea Active is safe, all natural and clinically proven to induce relaxation without drowsiness while improving mental clarity. Some athletes take supplements to relax and focus before a big competition. Each cup contains “a full serving” of L-Tea Active.
     
    WHERE TO BUY

    Coffee Blenders Coffee, in boxes of 15 count, are $19.95 on the company website.

    The company is currently running a special while supplies last: The “Lean Bundle,” consisting of four boxes (15 K-cups per box) for $71.96—a 10% savings on the coffee, plus a free French Press K-cup brewer.

    The brewer, My French Press by Cafejo, is a portable, single-cup brewing system that brews K-cups and pods as well as ground coffee. It’s BPA Free, microwave- and dishwasher-safe.

    Gift a box of K-cups to a friend who shares your goals (focus, stress reduction, weight loss).

      

    Comments

    TIP OF THE DAY: Meatless Monday

    veggie-burger-morningstar-230

    A delicious veggie burger for Meatless
    Monday. Photo courtesy Morningstar.

     

    Meatless Monday is a global movement that began in 2003, launched in association with the Johns Hopkins Bloomberg School of Public Health. It is now active in 34 countries and growing, with appeal to different constituencies:

  • Environmentally concerned citizens who want to cut back on the damage that raising animal crops does to the planet.
  • Nutrition advocates who aim for a diet lower in cholesterol, a harmful animal fat.
  • Vegetarians and vegans, who support ethical treatment of animals and want everyone to eat less (or no) meat.
  •  
    But it doesn’t go far enough. Eating “meatless” still allows the consumption of dairy products including cheese, which are part of the same cycle of environmental damage and cholesterol.

    Instead, go vegan. You don’t give up much more, and the options are equally delicious.

     

    Just a few examples:

  • Asian vegetarian dishes
  • Pasta Primavera
  • Portabella and other veggie burgers
  • Vegan lines like Field Roast’s delicious vegan meat products and Vegetarian Plus, gourmet vegan entrées
  • Vegan sushi
  • Vegan wrap sandwiches (recipes)
  •  
    Here’s a tasty family recipe from Hannah Kaminsky: vegan cheesesteaks.

    All you need are vegan cheese and vegan steak. Given the growth of top-quality vegan foods, that’s not hard to find.

    Hannah favors Daiya vegan cheese for the burger. “A pivotal player in the vegan cheese game,” she writes, “no other dairy-free shreds have achieved mainstream approval, initially making a splash back in 2009 as the very first meltable vegan cheese option.” Today, the company sells vegan slices that imitate the flavors of cheddar, Swiss and provolone.

     

    “These are not fine cheeses you’d want to eat plain, on a cracker or otherwise uncooked,” says Hannah. “Where they really come to life is under a hot broiler, melted down to gooey, creamy, and yes, stretchy sheets. Mild but with a pronounced tang and satisfying salty accent, they’re appropriately rich, imparting an addictive sort of fattiness upon any dish.”

    In her recipe, soy curls—available in natural foods stores—soaked in mushroom broth stand in for the steak, “tossed with lightly charred onions and roasted peppers, all smothered under a blanket of that prize-worthy provolone cheese. Altogether, it’s the kind of dish you could use to convert meat-lovers, cheese-lovers, and generally picky omnivores alike.”
     
    RECIPE: VEGAN CHEESECAKE

    Ingredients For 3 Sandwiches

  • 1-1/2 cups (about 2.8-3 ounces) dry soy curls
  • 1-1/2 cups mushroom broth
  • 4 teaspoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, roasted and thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup reserved mushroom broth
  • 1 tablespoon reduced-sodium soy sauce
  • 3 hoagie rolls, split and toasted
  • 9 slices provolone-style Daiya cheese
  •  

    vegan-cheesesteak-hannahkaminsky-230

    Vegan cheesesteak for Meatless Monday. Photo © Hannah Kaminsky.

     

    Preparation

    1. PLACE the dry soy curls in a large bowl; cover with warm mushroom broth and let soak for 15-20 minutes, until the soy curls are fully re-hydrated and tender. Pour off (but reserve) any excess liquid.

    2. HEAT the oil in a large skillet over medium-high heat. Add the sliced onion and sauté, stirring often, until aromatic browned around the edges. Add the bell pepper, oregano and pepper and continue cook, stirring often, until the vegetables are wilted and soft; about 5 minutes.

    3. REDUCE the heat to low, sprinkle the vegetables with flour and stir to coat. Gently pour in 1/4 cup of the reserved broth along with the soy sauce, bringing the mixture up to a simmer. After another two minutes, remove the pan from the heat.

    4. ASSEMBLE: Divide the soy curl filling between the three toasted rolls and lay three provolone slices on top of each. Run them all under the broiler for 2-3 minutes, until the cheese is perfectly melted and gooey all over. Dig in immediately!

      

    Comments

    TIP OF THE DAY: Choose Sustainable Seafood

    We were away last week on Earth Day and missed publishing this piece on sustainable seafood. But it’s important to be conscious of it every day of the year.

    Earth Day, initiated on April 22, 1970 and celebrated annually, is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air Act, Clean Water Act, Endangered Species Act and many other groundbreaking environmental laws soon followed.

    There are many things each of us can do to “save the planet” and its precious resources. Today, we’ll raise some awareness about your seafood choices.

    The Food and Agriculture Organization of the United Nations reports that 80% of the world’s fisheries are fully exploited, with the stock overfished, depleted or recovering from depletion. With seafood growing in demand, it’s critical to get on board to reverse this trend and build a more responsible seafood supply chain.

    You can do your part by purchasing sustainable seafood, both for home consumption and at restaurants. Here’s your best resource for understanding what’s sustainable:

     

    grilled-octopus-scarpettabeverlyhills-230

    Grilled octopus is a favorite of many, but it’s
    not a sustainable seafood. Instead, consider
    squid (calamari). Photo courtesy Scarpetta
    Restaurant | Beverly Hills.

     

    The Monterey Bay Aquarium’s Seafood Watch program works to transform the seafood market in ways that support ocean-friendly fishing and fish-farming operations. Seafood Watch provides science-based seafood recommendations through its website, pocket guides and phone apps to consumers, chefs and wholesale seafood buyers.

    Take a minute to download the app or a printable pocket guide
    , or simply check out your seafood of choice on the website.

    Some retailers and restaurateurs act sustainably, by offering only sustainable choices and/or displaying the color-coded sustainability ratings. Whole Foods, for example, does both and no longer carries red-rated species. Other retailers and restaurants give consumers what they want, regardless of how it impacts the environment or the future of the species. For the most part, it’s up to you to ask or look it up.

    FOLLOW THE RATINGS

    There are independent, nonprofit organizations (see below)that constantly monitor the species and rate them as to sustainability. What is sustainable changes on an ongoing basis, due to the wax and wane of the seafood stock and environmental conditions. These ratings apply to both wild-caught and farmed fish:

  • Green label means the best choice: The species is abundant and caught in environmentally friendly ways.
  • Yellow label is a good alternative: There are some concerns about the health of their habitat or catch methods for the species. (But you could act even more sustainably and go for the green.)
  • Red label means avoid: The species suffers from overfishing or the current fishing methods harm other marine life or habitats. Take a pass on these species for now.
  •  
    The guides also provide alternatives for red-rated species. For example:

     

    seared-ahi-tuna-ruthschris-230

    Seared ahi (yellowfin) tuna is extremely
    popular. That’s one reason why it’s
    overfished and on the “avoid” list. Photo
    courtesy Ruth’s Chris Steak House.

     
  • Instead of Atlantic halibut, choose Pacific halibut.
  • Instead of grey sole, choose the yellow-rated Dover sole.
  • Instead of octopus, choose calamari (squid), which is green-or yellow-rated depending on the fishery.
  • Instead of sturgeon, choose responsibly farmed trout.
  • Instead of imported wild-caught shrimp, choose domestic wild-caught shrimp, which are green- or yellow-rated depending upon the location.
  • Instead of red-rated swordfish, choose swordfish from MSC-certified fisheries, such as harpoon fisheries in Nova Scotia or the Florida handline/landline fisheries.
  • Instead of turbot, choose Pacific halibut.
  • Instead of yellowfin (ahi) tuna, choose green-rated tuna from Maldives.
  • Instead of skate wing, choose yellow-rated Atlantic flounder.
  •  
    So make ocean-friendly choices. By purchasing seafood that is green or yellow rated, you will enjoy something delicious and feel good that you’re doing your part to ensure the supply of seafood for future generations.

     

     
    Learn more about sustainability from these two rating organizations:

  • The Marine Stewardship Council is the world’s leading certification for sustainable seafood. It’s a non-governmental organization using a multi-stakeholder, international certification program to provide incentives for fisheries to address key issues such as overfishing and bycatch.
  • The Blue Ocean Institute focuses on conservation by studying ocean changes around the world, and what those changes mean for marine life as well as humans.
  •  
    Here are more ways to subtly change your diet to save our planet.

      

    Comments

    TIP OF THE DAY: Vegan Wraps For Earth Day

    We’re recommending vegan wraps for Earth Day. Animal-free foods are more sustainable, so today’s the day for a vegan lunch.

    These two recipes were sent to us from Red Rock Press, from their book, A White House Garden Cookbook by Clara Silverstein.

    Both are lettuce wraps, but you can also use tortilla wraps.

    The first recipe, Daniel and Annie’s Salad Wraps, originated in the children’s section of the New York Botanical Garden and contains the surprise—and optional—ingredient of an edible wildflower.

    You can serve these wraps with a dip, or spread mustard or Nasoya’s Nayonaise (excellent vegan mayonnaise) on the lettuce leaves before filling.

    RECIPE: DANIEL & ANNIE’S SALAD WRAPS

    Ingredients For 6 Servings

  • 6 lettuce leaves, plus 6 more for slicing
  • Spread or dip of choice
  • 1 kohlrabi bulb or 1 cup shredded cabbage
  • 5 radishes
  • 6 scallions
  • 6 mint or basil leaves (or more to taste)
  •  

    online-vegetarian-deli.com-230

    Thus wrap is packed with arugula, carrots, cucumber, lettuce and red cabbage. Photo courtesy Online-Vegetarian-Deli.com.

  • Garnish: edible flowers (such as Johnny jump-ups, chive blossoms or nasturtiums—read all about edible flowers)
  •  
    Preparation

    1. WASH and dry the lettuce leaves. Peel and slice the kohlrabi. Wash and dice the radishes. Wash the scallions, and cut off and discard the root ends.

    2. LAY out 6 lettuce leaves on the counter top or a large plate. If using a spread, place atop leaves.

    3. CUT cut the remaining 6 leaves into ribbons with scissors. Into each lettuce leaf, lay some kohlrabi and radishes, 1 scallion (cut it in half if it’s too long), and 1 mint or basil leaf. Roll it up and pin closed with a toothpick as needed. Garnish the top with edible flowers.

    4. SERVE with your favorite dressing as a dip.

     

    tofu-hummus-wraps-housefoods-230

    Tofu hummus wraps, a vegan sandwich with
    the added protein of tofu. Photo courtesy
    House Foods.

     

    The second recipe, Lettuce Wrap Treats, is almost a dessert, folding dried fruits and nuts and a dab of vanilla yogurt into the lettuce leaf.

    And, it couldn’t be easier to make!

    If you want to present the ingredients as a “build your own,” each person can choose his or her own mix of ingredients.

    RECIPE: LETTUCE LEAF WRAPS

    Ingredients Per Wrap

  • 1 lettuce leaf*
  • Fillings: 1 tablespoon each of any or all of the following: chopped apples, chopped celery, walnuts or pecans, raisins or dried cranberries
  • 1 tablespoon vanilla yogurt (regular or vegan soy yogurt)
  •  
     
    *Pick the largest, most pliable lettuce leaves that you can find. Leaf lettuces work really well for this.
     
    Preparation

    1. RINSE the lettuce in cold water and pat dry between sheets of paper towels.

    2. ADD the fillings to the center of the leaf. Top with a dollop of vanilla yogurt.

    3. FOLD the lettuce lengthwise over the toppings and then fold up the ends, like a burrito or a little package. Use a toothpick to secure as needed. Pick up and eat!

      

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