San Francisco Restaurant Blog

This is my favorite time of the year. Farmers’ markets are starting to fill up with the first harvests of the year - baby greens, rhubarb, collard greens, kale, asparagus, and strawberries. And I’m anxiously awaiting the first delivery of my community supported agriculture (CSA) share. I love getting fruits and vegetables that are really fresh - probably picked a day or two before making it to my plate. I enjoy meeting and supporting the local farmers who are growing my food.

Increasingly more and more people are shopping at farmers’ markets and participating in CSAs. Eating local food has become such a popular notion that big corporations like Frito-Lay are touting the farmers who grow their potatoes. But, like so many other food trends, will the idea of eating local food fade away? Hopefully, not! Our planet can no longer support our fossil fuel driven food system that has most of our fruits and vegetables traveling an average of 1,300 miles from farm to fork.

Not only is local food better for the environment, but it has exceptional taste and freshness since it is picked at the height of its ripest. If you have ever eaten a local tomato in August and compared it to one flown from California or Mexico in December, you know what I’m talking about.

In these challenging economic times, we are all looking to save money and reduce our spending. Local food tends to be less expensive because the travel costs are drastically reduced and if you buy directly from the farmer you cut out the extra “middle man” costs.

Local food is full of life’s vitality, energy and nutrients. As soon as fruits and vegetables are picked they begin to lose their nutritional value. Since local food is picked riper and travels a shorter distance, it does not lose as many nutrients as produce that travels thousands of miles from other states or countries.

It takes a little more effort to add local food to your diet, but you will reap the rewards of superior taste, more nutritious food, a stronger local economy, and a healthier planet.

Here are 5 ways that you can buy and eat local food:

1. Shop at your local farmers’ market.

2. Visit the local farm stands in your area.

3. Join a CSA (community supported agriculture). Locate a CSA at http://www.localharvest.org.

4. Encourage your local grocery store, natural foods store, and area restaurants to purchase products from local farmers.

5. Grow your own food in your backyard or community garden.

© Angela C. Davis, 2009, All Rights Reserved.

Angela Davis, M.Ed, is a holistic health counselor, food activist, and founder of Nourishing Works Holistic Health and Wellness Counseling. She helps individuals create vibrant healthy lives through food and lifestyle choices that nourish them, body and soul. Angela offers in-person and long distance individual and group counseling, workshops, and teleclasses.

To learn more about Nourishing Works Holistic Health and Wellness Counseling, visit her website at http://www.nourishingworks.com

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The almonds from Granada have something special about them.

They have an amazing life-cycle and they taste delicious. Especially when they are fresh.

Right from the time they start their life cycle, they lift my spirits all the way up.

The blossoms are pink or white according to the variety. They flower in February or March - even before the leaves make a show on the trees - and it makes for a truly stunning sight.  All around the almond groves the air is awash with their scents - which can have a heady. but delicate hyacinth-type smell.

As the growing season continues the fuzzy hulls begin their growth from the size of a small pea to that of an oval golf ball.

The locals love to eat them at this stage, popping the fuzzy baby fruits into their mouths to enjoy.

These almond “fruits” have a melon-type flavour and are very refreshing to nibble durng the hot days.  Being soft, those among us who are “handy” with a knife can cut and twist them into an art form to make models of rabbits, cats and dogs - much to the amazement of the children.

But the growing season continues and the husk exteriors harden and grow to protect the nut inside.  And then in July and August the now-hard hulls open up to allow the shells to be exposed to the air and the sun so that they can dry and mature.

Finally, at harvesting time in October, the age old tradition comes into play as the area around each tree is cleared to allow the fine mesh nets to be spread out on the ground. The harvesters then use long poles to beat the branches and knock the nuts down into the waiting nets. The nuts are gathered, the husk taken off (often by hand) and then the now recognisable almond nuts are spread out in the sun to dry and the shells to harden.

Once ready, the almonds from Granada are sold, or even better, eaten by the family and friends of the owner.

As a child in England I used to eat almonds at Christmas time, as a treat.  But the almonds of Granada are moist and have much more flavour than those of my long ago days.

Maybe if you visit Granada during the almond growing season you will be able to taste and enjoy them for yourself.

Getting the right information about a holiday destination can help transform a “holiday break” into a genuine magical experience. We have searched out the most important things to look for when considering a vacation. To help you make the most of your next holiday and get the best up to date Granada information that is available go to http://www.bed-and-breakfast-granada.com/Granada-information.html

Dave has been running a highly successful guest house near Granada for several years with his wife Babs. His website is a mine of information for anyone wanting to get the best out of their time in this wonderful city.

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Every energy drink is not created equally and as a result many people are turning to a sugar free energy drink because of the obvious health benefits and great taste! Each year energy drinks gain more market share in the beverages market as they continue to gain media attention. As a matter of fact, they have gained so much attention that even Pepsi and Coke have developed their own varieties. One of the main concerns that people have is the amount of sugar in these beverages, and the second complaint is taste. The solution is a sugar free energy drink that has great taste without that aftertaste that some other diet drinks have.

The first thing most people think of when they hear of a sugar free energy drink is “Where does the energy come from if there isn’t any sugar”. The problem with sugar in most beverages is that the large amount of sugar is what causes the feeling of “crashing” after consuming the drink. The way sugar free energy drinks give you that extra boost is naturally with vitamin b12. An 8 ounce can has as much energy as the equivalent to a quarter of a vitamin b12 shot that you would receive at the doctor’s office. The best part of getting the energy boost naturally is that since your body needs b12 to create energy in the body and anything the body doesn’t use, it will pass through urine. However, with every other non sugar free energy drink out there, the body will store the unused sugar in the body as fat.

The other common complaint about energy drinks is their taste, unfortunately most of those non sugar free energy drinks only have a few flavors and in addition they don’t taste very natural. Because no one thing is for everyone, there are many naturally flavored varieties in three different categories. For those who adore the dark cola taste, there are classic Cola, Cherry Cola, and Root Beer flavors. The most popular category contain the Natural Fruits, which includes Wild Berry, Cranberry Grape, Citrus, Tropical, Cherry, and Lemon. Most people are surprised to hear that there is even a noncarbonated category for Green Tea and Peach Tea flavors. The last category is the caffeine free category, which people typically wonder “What’s the point of a sugar free energy drink that’s caffeine free?” What makes the caffeine free energy drinks popular is that they are actually safe for pregnant women. And finally, every sugar free energy drink listed at the site listed below has adaptogenic herbs along with other essential minerals for your body to stay healthy and at its best. Enjoy a healthy alternative to giving yourself an energy boost!

When I was nearly diagnosed with type II diabetes, I began to become much more conscious of the sugar that food contained and what I put in my body. I have found that a sugar free energy drink is the absolute best way to keep my energy levels high without the health risks. For more information and products visit http://www.sugar-free-energy-drinks.com/

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You might not think about it, but the eggs you buy in the store are actually inferior to the eggs you may be able get on your own. It has become increasingly easier to grow your own chicks and enjoy organic eggs by purchasing chicken coop blueprints online and creating your very own unique coop.

Why bother obtaining your own eggs you might ask - because testing has found that eggs from hens raised on pasture versus commercial eggs have one third less cholesterol, one fourth less saturated fat, two thirds more vitamin A, two times more omega-3 fatty acids, 3 times more vitamin E and seven times more beta carotene! As you can see there is a big difference in growing your own eggs versus buying them in the store. Poultry raising is quickly becoming a very popular green trend. Many families especially down south are growing their own hens in their own back yards. With numerous websites promoting do-it-yourself chicken coop crafting, it has never been easier for public to switch to natural eggs. Eggs are packed with beneficial protein and fat as well as Vitamins A, D, B12, B2, Niacin and Folic Acid.

Elements in eggs help prevent muscle degeneration and promote proper cellular and nerve functions. However, only organic eggs obtained from free range birds can give you the necessary nutritional value you may be after.

If you are thinking about switching to organic eggs and wish to enjoy growing your own hens there are numerous helpful websites that you can visit to get information and chicken coop plans. Consider starting with a small coop if you’re a beginner or switching to a larger one designed with comfrot and safety in mind if you have a large back yard.

Are you finding a raw diet too expensive to manage? Are you depressed because you have been raw for only a short time, but have seen your food bill increase twofold?

Maybe you are hesitant in actually going raw because you have heard all the horror stories of people having to mortgage their house just to keep up their raw lifestyle.

Just kidding…

But many people do in fact find it financially difficult to stay raw. It’s just too expensive!

Well, it certainly doesn’t have to be. Here are 3 ways that many people waste money on a raw food diet.

#1: Buying Supplements and Superfoods

If you are new to the raw food diet, you might not know that many raw food “gurus” promote the use of supplements and superfoods. They believe that a raw diet is incomplete in terms of nutrition. Supplementation and the consumption of superfoods helps to fill in the gaps.

Some common supplements used within the raw food movement are spirulina, hemp powder, Vitamin D and Vitamin B12, and various powders made from greens and fruits. And these products are *very* expensive. A pound of spirulina powder costs over $12!

Superfoods, so-called because of their supposed superior nutritional qualities, are also very popular within the raw food movement. These include wheatgrass, goji berries, maca, raw cacao, acai, even bee pollen!

And just like supplements, these foods are very expensive. An 8-ounce bag of dried goji berries costs over $10.

I can buy an entire day’s worth of food for less than that…and I often do!

It really gets my goat when people complain about how expensive the raw food diet is. Of course it is, when you are throwing handfuls of cash at unnecessary supplements and superfoods!

The people advocating the use of these “foods” are simply affirming the stigma that the raw food diet is extreme and difficult to do. I will not name names, but many of the raw food “experts” that promote the use of these products also sell them at very high prices.

It certainly makes you wonder…

If you are eating a healthy raw food diet based on lots of sweet fruit, moderate greens and non-sweet fruits, and low amounts of fat, then you will not need to supplement.

Of course, there are individual circumstances in which supplementation of some form is necessary. This diet is not about dogmatism. If you need to supplement, do it and don’t think twice about it. But in most cases, healthy living is all you need.

#2: Buying foods you don’t like

Do you waste money on produce that you don’t like just because you think it’s good for you? Let me guess, you buy the produce and then it just sits on your counter or in the fridge. A week later, you open up your vegetable drawer to find a rotten, moldy mess.

What’s that sound? Oh right. It’s your hard-earned cash headed straight down the drain.

Here’s a tip: if you don’t like a food, do *not* buy it! Seriously, the chances of you actually eating it are close to nil. Plus, it just takes up space in your kitchen. AND rotting food only makes everything around it turn much quicker!

And are these foods *really* so good for you? Take kale, for instance. Many raw foodists tout this food as being one of the best foods you can eat because of the high level of certain nutrients.

However, kale is much harder to digest than other greens like romaine and bib lettuce. Your body cannot break down the food and so much of it is just eliminated. So in the end, you aren’t even capable of utilizing those so-called “better” nutrients!

More importantly, just because a food has more of something does not make it better for you.

The appropriateness of a food in one’s diet depends upon how close the nutritional composition of the food is to the consumer.

Foods that are hard to digest tell us that the make-up of these foods is not as close to our own make-up and so is not optimal.

So stop listening to the raw “gurus” and stick to the foods that you truly enjoy. Your wallet, and your palate, will thank you.

#3: Buying exclusively from health food stores

When I first went raw, I bought all my produce exclusively from health food stores. I figured that since their prices were higher, their produce *must* be higher quality, right?

Wrong. In fact, I eventually discovered that the majority of the produce offered at these high-end stores was the same quality as my local grocery store. Many times it was even the same brand!

The only difference, besides the pricing, was that there was a higher selection of organic produce. However, this produce was usually *horrible* quality and *outrageously* overpriced, even compared to the conventional produce offered.

Instead of buying everything at health stores, try your local supermarket or Walmart. Many stores today sell a wide variety of good produce at decent prices. They even sell decent organic foods, especially greens and peppers.

Fortunately for me, I discovered an even *better* place to buy great produce. But I’ll save that for a later article…

Until then, throw out those expensive and unnecessary supplements, discard the not-so-super superfoods, and go eat some fruit!

For more information on the best raw vegan diet, be sure to visit http://www.fitonraw.com and subscribe to Swayze’s newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.

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Stir fry is quick and delicious. With limitless ingredients, it can constantly be customized depending upon taste. It’s a great way to incorporate fresh vegetables that are in season. Known for rich flavor and crunchy vegetables, stir fry is a favorite Chinese dish amongst families.

You must prepare the ingredients before you start. The prep work will actually take much longer than the cooking. All ingredients must be chopped into bite size pieces. As you chop an ingredient, place it in a bowl, so it will be easy to add to your dish when it’s time.

For the meat, marinate it to protect it from overcooking. Keep it in the marinade for at least an hour. The longer meat can marinate the better. The marinade will make the meat tender and add flavor. A variety of marinades can be used, but if you’d like to make your own typical ingredients are soy sauce, chili sauce, hoisin sauce, beef stock, corn starch, brown sugar, and dry sherry amongst others.

Stir fry involves cooking the dish over high heat in a quick fashion to preserve the color and texture of all the food. The traditional pan used is a wok. However, a large metal bowl will suffice. Use one that has thin metal. The heat is primarily located at the bottom of the pan, so once food is cooked, toss it to the coolers sides. This technique prevents overcooking. A frying pan can be used, but it won’t cook the food as fast, and vegetables will not be crisp. Use an oil that can withstand a high heat such as canola, corn, or peanut. A variety of vegetables and meats can be used. For the sauce, typically soy sauce, hoisin sauce, or chili sauce is used. Serve the stir fry with either short or medium grain rice.

Add some chopped herbs and spice to your dish to give it a kick. Popular items are garlic, shallots, red pepper flakes, scallions, and chili peppers. When you’re ready to cook you dish put the slowest cooking item in first, and the fastest cooking ingredients like tomatoes in last. Don’t be afraid to experiment with new ingredients. Stir fry is the perfect dish to use all the vegetables you don’t having to do with.

If you would like more tips on cooking stir fry or additional Chinese food recipes, visit http://www.cdkitchen.com today.

Is organic food worth the price difference? Don’t regular blueberries have all the same nutrients as organic blueberries? There are many questions surrounding organic food, and in this article, we will help to explain its benefits.

The term organic refers to how food is grown or processed. Organic farming is good for the environment as it reduces pollution while conserving water and soil. The farmers don’t use standard chemicals to fertilize and prevent disease. Instead, they invest in alternative, natural methods to protect their crops.

Organic farming uses natural fertilizers like manure instead of chemical fertilizers.  Instead of spraying pesticides, farmers have traps and disrupt mating patterns to reduce pets. For management of weeds, crops are rotated as opposed to herbicides. Animals are not given antibiotics or growth hormones, but rather cared for very well to prevent disease. The animals are provided a clean habitat and access to roam outdoors. All feed given to the animals is organic as well.

Organic foods will carry the USDA seal of approval. If they are labeled” 100% organic”, they are made completely of organic ingredients. When the food is 95% organic, it is termed “organic”. If the product’s label says it is “made with organic ingredients” then at least 70% of the product is organic. Some food companies will market their products as “all-natural” or “hormone-free”. However, these labels do not mean it has been certified organic.

There is no evidence citing organic food is more nutritious. In general, organic food will be quicker to spoil and have less of a perfect appearance because it is not grown with additives. Non organic fruits and vegetables may have pesticides on them. However, professionals agree these pose little of a health risk. Some people say there is a difference in taste between organic and non organic, but this is a subjective opinion.

Organic food costs more money. The prices are due to more expensive farming practices, lower crop yields, and government regulations. Organic farming is labor intensive because they use tools much more than chemicals to manage their crops. A consumer is going to pay much more for a product that was grown in a hand weeded field than one that was treated with chemicals.

We have hoped to provide some clarification on the difference between organic food and standard food. If you have additional questions about food or cooking, visit http://www.cdkitchen.com today.

What foods do lacto-vegetarians eat?
Lacto-vegetarians eat dairy products, such as yogurt, butter, and milk, along with fruits, grains, vegetables, nuts, seeds, and legumes (beans, lentils, etc.).

Can I and my children get enough protein if we become vegetarian?
It is very easy, if one eats a reasonably varied diet, to get plenty of protein. Milk is a complete protein, which means that it contains all the essential amino acids. Other foods such as beans, grains, soy products, fruits, and vegetables, provide varying amounts of amino acids. Meat substitutes made with high quality vegetable protein are now widely available in supermarkets and natural food stores.

How can I get a substantial, satisfying meal as a vegetarian?
Whole grains, beans, vegetables, and fruit contain complex carbohydrates which provide optimum energy and a feeling of satisfaction. When adjusting to the vegetarian diet, it is best to substitute high quality vegetarian protein for the meat portion of the meal. Make a list of filling, nutritious vegetarian items that appeal to you and rotate them into your diet. Either use prepared mock-meat substitutes or try new recipes. Since vegetarianism has become so popular, there are hundreds of vegetarian cookbooks on the market. They are available for a range of ethnic preferences: low-fat and specialty diets, vegetarian teens, entertaining needs, quick-and-easy recipes for those on-the-go, gourmet meals, etc. We recommend Vegetarian Creations by SK Publications. This book was developed with the new vegetarian in mind as well as the experienced vegetarian cook. It has excellent kitchen-tested recipes that can be used for entrees, side dishes, breads, soups, appetizers, desserts, salads, and more.

Are vegetarians really healthier?
Not only are they healthier, but research shows that their quality of life is better. An excess of protein, which is common in Western meat-centered diets, can put a strain on the liver, kidneys, and digestive system. Meat is also high in saturated fat and cholesterol, both of which impact cardiovascular disease. One of the unique benefits of a vegetarian diet is a reliance on natural grains and vegetables, which in turn reduces the risks of colon cancer and diverticulosis.

The director of the renowned Framingham Heart Study (1990) concluded: “Some people scoff at vegetarians, but vegetarians have a fraction of our heart attack rate and they have only 40 percent of our cancer rate … On the average, they outlive other men by about six years, and they outlive other women by about three years.” Dietary cholesterol is found only in foods of animal origin. The U.S. Surgeon General recommends that the public reduce its consumption of saturated fat and cholesterol, and “increase consumption of whole grain foods, cereal products, vegetables, and fruits.” (Sources: Science, Feb. 1974, pg. 416, and Burkitt, D., British Medical Journal, 1:274, 1973; National Research Council, Recommended Dietary Allowances, 9th ed., p.46. British Journal of Urology, 51:427, 1979)

An interesting note: The most common cause of death in the United States is heart disease. The risk of death from a heart attack for the average American male is 50%. The risk of death from heart attack for an American male who consumes no meat is 15%. (Source: Journal of the American Medical Association, 215; 1617, 1971)

Learn more about the vegetarian diet and lifestyle including recipes. Join our VeggieFest page on Facebook. You don’t have to be a vegetarian to join.

To explore what being a vegetarian is all about, come to VeggieFest Chicago 2009, the largest Vegetarian/ Music Festival in Chicago. There will be a huge and delicious variety of vegetarian, vegan, raw, organic, other healthy foods and healthy living tips available at VeggieFest Chicago 2009.

Sant Rajinder Singh Ji Maharaj, current head of the Science of Spirituality/ Sawan Kirpal Ruhani Mission, is internationally recognized for his work toward inner and outer peace through spirituality. Born in India and educated as a scientist in the United States, he has a keen understanding of both mysticism and science. His training in both these disciplines has helped him express the age-old mystical teachings in clear, logical language.

Article Source: http://EzineArticles.com/?expert=H._H._Sant_Rajinder_Singh_Ji_Maharaj

Milk is a nutritious and tasty product. Since it is a popular staple in most homes, it’s important to make sure your milk is safe. Raw milk can harbor microorganisms that can result in serious harm to you or your loved one. The Center for Disease Control and Prevention has documented 800 cases of illness due to raw milk since 1998.

When milk from cows, goats, or sheep has not been pasteurized to kill bacteria, it is considered raw. The raw milk can carry numerous foodborne illnesses such as E.coli, Salmonella, and Listeria. While these bacteria can cause harm to anyone, they are especially harmful to the elderly, children, pregnant women, and people with weakened immune systems.

Louis Pasteur developed pasteurization in 1864. It involves heating milk to a specific temperature for a certain period of time. The process is known for killing bacteria of harmful diseases such as typhoid fever, tuberculosis, listeriosis, diphtheria, and brucellosis. It does not change the nutritional content of milk. However, pasteurized milk still contains some nonpathogenic bacteria that can cause food to spoil. Make sure to refrigerate your milk to keep it fresh.

If you become sick from unpasteurized milk, symptoms include stomach pain, diarrhea, and vomiting. Also, flulike symptoms of aches and fever can occur. The majority of people harmed by raw milk will recover. However, there are some people who suffer from chronic or life threatening symptoms. If you become ill after consuming raw products, see a healthcare provider immediately. Additionally, if you are pregnant and have ingested raw milk, you should consult a doctor regardless of whether you are sick to protect you and your baby’s health.

Listeria, a pathogen found in unpasteurized milk, can lead to miscarriage, fetal death, or illness or death of a newborn. Even if the pregnant woman is not sick, the baby may be harmed. Therefore, it is important not to consumer raw milk products.

While most milk products sold in the US contain pasteurized milk, there are products on the shelves that don’t. Hard cheeses such as cheddar as well as processed cheeses are safe. Check to see that cream, cottage, and ricotta cheese is made from pasteurized milk. In addition, check the label on yogurt, ice cream, and pudding. Often soft cheeses such as Brie, Camembert, Queso Fresco, Queso Blanco, etc. are made from unpasteurized milk. It is not safe to eat these. Make sure to check the label. If you are not sure, ask your grocer.

If you have become ill due to unpasteurized milk, visit http://www.racinepersonalinjurylawyer.com today for more information.

Joseph Devine

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Food preparation is not just for adults. You can get your children interested by getting them involved in preparing small dishes. Kids cooking is a wonderful experience not only for the child but for the Moms too. A great mistake that Moms make is that they feel their children are too small to handle kitchen works and fear that there may be any accidents happening due to this. Start home economics with your young ones and you will be amazed as to how responsible and capable they are.

Before you start looking for the right Culinary School, it is important that you find out as to what interests your little ones first. The only way you can find this out is by getting them involved in cooking. Select some easy to make dishes and leave the choice to your kids. Once they have decided on the dish, get them to write down the ingredients required, and take them out shopping with you so that they can select what they need for the dish. Note that parental guidance will be required in the selection of requirements. Start with how to boil spaghetti and crack eggs, make smoothies and milk shakes and so on, and later you can get them involved in preparing dinner. Do not decide for them, give them your ideas and help them to decide. These little acts will help your children to take responsibility and will also learn to make their own decisions.

A child can learn so much when cooking. Math and measurements, organization, reading and cleanliness are important lessons they will learn along with the art of catering. The interest they take in the kitchen can help you decide as to what type of food preparation they like, and how enthusiastic they are to follow a culinary class. Kids catering can expand their horizon and by joining a culinary class, they will also learn to associate with others and value friendship. It is advisable that you find a culinary class where parental participation is permitted, as your kid will at the beginning feel uncomfortable in a new environment. Make sure that cooking does not seem like a difficult task for your kid. Find a class that is fun and enjoyable. There are different types of classes to suit every kid, and find a class that is appropriate for your kid, and make food preparation interesting for him

• Preparation of meals. Let your child decide as to what type of meal he/she would like to learn to prepare, whether it is a breakfast class or a mid day meal.
• Learning the art of preparing a specific type of dishes.
• Desserts and party snacks.
• Baking classes where your kid can learn to make and bake their favorite cup cakes.
• For much older kids - the basic cooking skills.

Select a class that will interest your kid, and watch what an amazing Chef your kid will turn out to be.

Bizymoms.com has been helping moms exceed their goals for over 10 years. Now they have partnered with Barbara Beery of Batter Up Kids to bring you a Bizymoms’ exclusive Kids Cooking video show featuring fun, kid friendly recipes!

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