The "Clean" Food Movement

I've always found it challenging to describe my diet. It's easy to talk about what we don't eat. But shouldn't a diet be about what you actually eat? Fortunately, I'm pleased to see a new word "clean" entering our lexicon, popularized by recent two books.

"Clean" means food that is organic, local, sustainably raised. It is food that is mostly plant-based, but includes consumption of sustainably raised animal products.

The books Clean Food and Clean Plates N.Y.C. are written by fellow Integrative Nutrition graduates. I own and use both books and thought they were worth highlighting.

Clean Food is a beautiful seasonal cookbook put together by Terry Walters. If ever there was a cookbook for health counselors, this would be it! It's divided into four sections (Fall, Winter, Spring, Summer) and contains easy-to-prepare recipes that use seasonal produce and whole grains. I'm currently eyeing her recipe for Roasted Brussels Sprouts with Fennel and Shitake Mushrooms as well as Teff Peanut Butter Cookies. Terry does a fabulous job of introducing new healthy ingredients (like teff, an African whole grain) while keeping the recipes familiar and accessible. Check out her book and purchase Clean Food at Amazon.com.



Clean Plates N.Y.C. is a restaurant guide to clean New York City restaurants put together by Jared Koch and Alex Van Buren, former food writer for Time Out New York. If you're concerned about what goes into your food at restaurants, and want to eat at high-quality establishments in Manhattan, this book is for you! Jared and Alex dined and met with the chefs at over 200 restaurants, getting down to what kind of salt they use on the table. The result is a great guide of hand-picked favorites. I especially love that in addition to highlighting the usual vegetarian and vegan restaurants, this guide goes a step further and includes restaurants that have macrobiotic, raw and gluten-free options as well as naturally sweetened desserts on the menu. Thanks to Clean Plates, I discovered a pizza place that serves gluten-free and dairy-free pizza (Slice), a healthy lunch spot in the wasteland of Midtown (Free Foods), and an organic taqueria that makes gluten-free burritos using corn tortillas (Cosmic Cantina). If you live and eat in New York City and want to discover more gems like these, you'll want to purchase this handy restaurant guide.

And if you haven't seen it - be sure to watch Food, Inc (now on video). It's a great documentary about our food system that will make you want to eat clean. I recommend it to everyone who eats food (i.e. you).

:)

Integrative Nutrition live classes to end next year

Recently, I learned the school that I graduated from, The Institute for Integrative Nutrition, will cease to offer live classes starting next year. That means the upcoming school year (beginning January 2010) will be the last opportunity to sit in a live classroom.

Starting in 2011, the school will move entirely online with its Distance Learning Program. The effort according to its founder, Joshua Rosenthal, is to make the school more of a global one as opposed to a regional one.

While I think it's great that the school will be opening up itself to those unwilling to travel to New York City, I was upset to learn of this development. In my opinion, there is nothing that compares to the opportunity of attending live classes. I made so many great friends and loved being in the same room with so much like-minded energy.

My intention though is not to criticize the school, but rather to urge those of you who've been on the fence about enrolling to seriously consider taking the plunge. I know there are some of you out there! It's truly a life-changing experience - and you won't regret it.

The school's curriculum is unique, and so much more engaging than any other educational experience I've had. Integrative Nutrition does not have an espouse any sort of dietary ideology. You learn about it all - from raw foods to macrobiotics to Atkins. In the end we have to make our own decisions. I remember starting the school as a vegetarian. Now I'm a conscious carnivore. It happens.

The school is also fun. Joshua said his intention was to create a school that students would be excited to come to - more rock concert, less boring classroom. Which is why the school has chosen to host classes in vibrant spaces like Avery Fisher Hall at Lincoln Center.

And if you're outside the New York area or have a full time job, don't let that stop you! Classes are on the weekends, so you can still earn that paycheck. The school also offers discounts for those traveling from outside of New York. I myself was living in San Francisco when I started the program.

Thich Nhat Hanh visits NYC

This weekend I had the privilege of seeing one of my heroes, Thich Nhat Hanh, in New York City. He was in town for two days, leading an event called Building a Compassionate Society, sponsored by the Omega Institute.

As someone who is passionate about personal growth as much as natural foods, I jumped at the opportunity to see this Vietnamese Buddhist Monk. He is one of the most prolific Buddhist teachers and I have always found his writing to be very accessible, simple and profound. Obviously, I'm not alone, as tickets were very hard to get - opening night was sold out! [That's New York for you - plan ahead, cause everything sells out here!]

My introduction to Thich Nhat Hanh came from the book Timeshifting written by Stefan Rechtschaffen, founder of the Omega Institute. [I reviewed the book in December 2008.] I was intrigued my him ever since, especially when he described one of Thich Nhat Hanh's mindfulness walks. It seems when he leads one time stands still and by watching you become transformed. I was excited to learn that he'd by hosting one in NYC as well. So on Saturday afternoon we lined up outside the theater to give it a go. Unfortunately, with 2,000 other folks in attendance, I don't think it necessarily had the same effect.

Yet, the weekend was still powerful. I especially enjoyed his Dharma Talk on Saturday morning. He spoke of Martin Luther King, the civil rights movement, and our President Obama. As someone close to Dr King, he said he sees a lot of the same characteristics in our President. He believes his winning the Nobel Prize this week will help shape his legacy, and help him stay true to his innermost beliefs. When one is in office he can easily be surrounded by folks wishing to influence him. This award, he hopes, will give him the courage to stay true to his convictions.

For an introduction to Thich Nhat Hanh and the power of his words and teachings, I strongly suggest the book Anger. It's an emotion we all share and can relate to, whether or not we care to embrace it.

On a side note--
I was saddened to hear of Thay's bittersweet homecoming in Vietnam. After being exiled for 39 years for his protest to the Vietnam War, his country's government opened its doors to him in 2005. His return has been embraced by many young people, eager to learn from him and become monks. Yet, apparently the government had a change of heart and views the Bat Nha monastery he set up as a threat to its power. There have been raids and mobs harassing the peaceful monks at Bat Nha and the government simply watched on as they took place. You can learn more about the situation at www.helpbatnha.org. I plan to write Senator Gillbrand's office to voice my concern.

Photo essay: Brooklyn Food Conference

Chickens, honeybees, local farmers and politicians could all be food this weekend at the first ever Brooklyn Food Conference - a free event advocating a healthy, sustainable, and just food system.

If there was one clear message from the event it is the need to support small farmers. I got to meet my local growers and gain insight on how trade policies and legislation effect our local farmers here and across the world.

Special thanks to Nancy Siesel for providing these photos of the event.

Improving my fish literacy

Last week at The Strand bookstore, the universe came to my aid.

On top of a pile of perfectly stacked new titles stood a misplaced, used copy Fish: The Complete Guide to Buying and Cooking by Mark Bittman. This book by the NY Times bestselling author, was largely foreign to me, as it was published over 10 years ago.

Still the book is very relevant and is a great resource for anyone who would like to cook more seafood. And for me personally, I can’t think of a more appropriate book to supplement my kitchen know-how. Other than the wild salmon, tilalpia, and trout fillets I use from my food co-op, I am largely illiterate when it comes to what’s available in the aquatic kingdom.

This book I believe will change that. Similar to cookbooks I enjoy, Fish is arranged by ingredient – each chapter outlining everything you need to know about a fish – from Perch to Mackarel to Sable.

Bittman's tips on how to shop for fish, inspired me to pay a visit to my Greenmarket fishmonger in Brooklyn's Grand Army Plaza. I was in search of mackarel, a fish like salmon that is high in Omega 3s. Per his advice, I made sure the fish kept its vivid, rainbow-like color to ensure its freshness. [It did]

I asked for a pound of mackarel fillets, using half for dinner that night and the rest the next day. [Unfortunately, mackarel does not keep or freeze well. So make sure to use it up when you purchase it.]

I tried two of Bittman’s recipes – the Broiled Mackarel Fillets with Mustard Butter was my favorite. It was delicious served over Lundberg’s wild rice blend and some green beans.

The whole experience was so enjoyable, that I plan to make a weekly ritual out of visiting my fish stand every Saturday and trying somethign new.

I love the idea of supporting my local fishermen, who sustainably fish our waters and do not freeze or ship their catch long distances. I also love the taste!

Broiled Mackarel Fillets with Mustard Butter
Taken from Fish by Mark Bittman

Serves 2

2 tablespoons butter
1 tablespoon dijon mustard
1 teaspoon fresh lemon juice
dash cayenne pepper
salt and pepper to taste
1/2 cup freshly chopped parsley
Two 3/4 to 1-pound mackarel, filleted, skin on

Grease the bottom of a baking pan; preheat the broiler. Cream the butter with the mustard, lemon juice, cayenne, salt, pepper, and half the parsley. Spread the fillets with about half this mixture and broil, about 4 inches from the source of heat, for about 5 minutes. Brush the cooked fillets with the remaining mustard butter and sprinkle with the remaining parsley.

The Obamas and the clean food movement

As much as I love our new president and his wife Michelle, I never thought they'd become the center of sustainable food movement. But that's exactly what they did last month when they planted a victory garden in their White House lawn.

I hadn't really reflected on the significance of this moment until Tuesday when I heard Josh Viertel, the new President of Slow Food USA give a speech at the Food Systems Network event in New York City. His organization is a strong advocate for increasing access to good, clean food in this country and expanding interest in connecting Americans with how and where their food is grown.

According to Josh, Slow Food and other sustainable agriculture advocates are now dealing with an administration in Washington that 'gets it.' An immensely different climate from just a year ago.

The current administration now understands we cannot achieve reforms in health care or the environment or in education without looking at our agriculture model. And scientists at the CDC are now fans of Michael Pollan. When he mentioned all these things, I couldn't help but smile.

So what's next? According to Josh, our role is now to back up Obama.
In other words, we need to create a movement.

We must continue to vote with our dollars - buying foods from our farmers markets. As well as get involved in the political debate - writing our congressmen and signing petitions that influence policy.

I'd also add that we need to start a dialogue withing our communities. Specifically: Why is having local, organic, sustainable food important to you?

It's important to me ever since I started noticing the connection between food and health. I was first exposed to high quality food when I started shopping at the Ferry Building Farmers Market in San Francisco. I'd come during my lunch time and pick up a few things to cook with. I was amazed by how beautiful the produce looked. How proud the growers were of their food. And how much better the food tasted.

Instead of looking at cooking as a chore, it became a passion of mine. I began to lose weight and have more energy. My health improved dramatically. I now look at my investment towards better food as being an investment in my own health care. And unlike my stock portfolio, it's actually paid off - I haven't seen a doctor in three years.

And if my heartfelt explanation isn't good enough for you. Here are some left-brained reasons why clean food makes sense.

*ENVIRONMENT - Our agriculture industry emits more carbon in the atmosphere than all our automobiles. Let's create a sustainable plan by encouraging more local produce. Create policies that support small farmers, instead of supporting large agribusiness and cash crops (like corn and soy).

*EDUCATION - Studies show that kids who eat well are more focused and perform better in the class room. Before investing money on new tests and more homework, we need better food in our schools. Get the soda and sugar out too.

*HEALTH CARE - We continue to spend more every year yet we get sicker. Our system is broken. Let's create funding for preventative treatments and approaches. We spend billions of dollars treating diet-related diseases (like diabetes). Teaching prevention costs just a fraction of this.

I'd love to hear why good clean, food is important to you. Please share!

Be my guest @ Integrative Nutrition

If you've ever considered pursuing a career or education in holistic health and nutrition, you'll be excited to learn that my school Integrative Nutrition will be hosting an open house on April 18-19 in New York City at Avery Fisher Hall.

Prospective students will be able to sit-in on a real class led by Joshua Rosenthal, founder of the school, or one of the guest speakers including Barry Sears (creator of the Zone diet), Mark Hyman (author of Ultraprevention), and David Katz (founder of Yale University's Prevention Research Center).

This event is open to friends and family of graduates. And as my reader I invite you to join me. You can register online and enter my name (Ameet Maturu) as the referring graduate.

If you've ever considered the possibility of creating a career around your passion for food and health, I suggest checking it out. This is the first I've heard of the school opening its doors in this manner.

My experience at Integrative Nutrition was life-changing and inspired me to become a health counselor. I love how it teaches all the different dietary theories, from Ayurveda to Macrobiotics, enabling us to extract the wisdom from all. There's so much more to food that just fat, calories and protein. Right? One really leaves with an understanding on how to help others be well (including ourselves).

I plan to be there on Sunday, April 19. Hope to see you there!

Planet health: Reducing my paper consumption

Have you seen The Story of Stuff yet?

Since it was posted online a couple years ago, the film which makes a compelling case for reducing our consumption, has received over 10 million viewers.

I was reminded of the film and its case in April's Body & Soul magazine, which features an interview with Annie Leonard, the Environmentalist and Sustainability Expert behind the film. To sum up her view: "We're trashing the planet. We're trashing each other. And we're not even having fun doing it."

As someone who's rather eco-conscious, I took this article as a reminder to revisit my footprint. Yes, I've been doing great on the recycling front. In addition to sorting my paper and plastics each week, I compost my food scraps and recycle plastics not taken by the city to the Park Slope Food Co-op every second Saturday.

While commendable (pat on back), I must admit I haven't given as much thought on reducing my consumption. So I decided to look at my paper consumption, most of which floods my mailbox each week, and figure out a plan to clamp down. So far this morning I have:

• Canceled the delivery of my phone book by visiting yellowpagesgoesgreen.org. If half of us do that, we could save 10 million trees a year.
  
• Wrote to my landlord about posting a "no menus, flyers, ads" sign on our building to reduce the solicitations we receive. Park Slope residents can pick up a pre-made one from the Park Slope Civic Council.
• Canceled my subscription to a magazine I no longer read. And putting out old issues for people to take, rather than sending them right to the recycling bin.

This is in addition to:

• Collecting scrap paper, and feeding the blank side through my printer
  
• Signing up for electronic bill paying through my bank/credit card company
  
• Opting for no receipt when I make withdrawals at the ATM
  
• Calling catalog companies to remove my name from their mailing list

I love how these are all simple things we can all do, without causing too much pain. In fact, you'll notice that most of what I listed is unconscious consumption - stuff we didn't even ask for in the first place. So what's stopping us?

Just remember - the positive improvements we make to our planet (more trees, clean air/water, good quality soil) directly leads to higher quality food and better health for us all.

To my green friends out there, I'd love to hear from you. What have you done to reduce your consumption?

NYC free lectures: Bone health, Protein

If you are interested in learning more about holistic health and nutrition and live in New York City, here are two lectures you won't want to miss.

A holistic approach to bone health
with Dr. Anne Marie Colbin
Thursday, March 12
6:00 pm to 7:45 pm
The New York Public LibraryScience, Industry & Business Library
188 Madison Avenue @ 34th St
New York, NY
FREE

This lecture is in support of Anne Marie Colbin's upcoming book, The Whole Food Guide to Strong Bones: A Holistic Approach. She will be talking about foods that build and maintain strong, healthy bones (I have a feeling it's not milk!) Dr. Colbin is the founder of The Natural Gourmet Institute and a visiting teacher at my school, The Institute of Integrative Nutrition. RSVP required. More information.

Expand your protein repertoire
with Ameet Maturu, HHC
Sunday, March 22
12:00 - 1 :30 pm
Park Slope Food Co-op
782 Union Street, between 6th and 7th Ave
Brooklyn, NY
FREE

A discussion on protein, led by me! Discover if you display symptoms of protein deficiency and learn how your choices effect your thoughts and moods as well as our bodies. You'll also learn some new foods to prepare (from legumes to tempeh). Perfect for both omnivores and vegetarians. More information.

From NYT: A farming story, in numbers

If you've ever pondered a more simple existence, moving to the country and growing your own food, you're not alone. Just don't quit your day job.

On Sunday, the NY Times ran a story "Farm Living (Subsidized by a Job Elsewhere)," publishing figures that support this trend. From 2002 to 2007, the total number of farms increased (4 percent), as did the number of farmers reporting an additional income (65 percent). There were also loads of other interesting stories in the numbers, some good some sad.

Encouraging signs:

• The number of organic farms increased by 50 percent from 2002 to 2007
• American farmers are becoming more diverse - female farmers increased 30 percent and Hispanic farmers increased 10 percent from 2002 to 2007

Yet, it's clear there is also another story in this article - farming is a tough business:

• Of our nation's 2.2 million farms, 900,000 reported income of less than $2,500
• 5 percent of our total farms produce 75 percent of our agricultural output
• The average farmer is 57 years old!

I think it is essential that we support our small farmers. For anyone who's shopped at a farmers market, it is clear that they bring more than better tasting fruits and vegetables to the table. They also foster a sense of community. I literally think New Yorkers who take up arms if the city ever threatened to close down the Union Square Greenmarket.

Small farmers are also stewards of our agricultural traditions and heirloom varieties. As someone who use to work for a large food company, I am certain the possibility of 'one tomato to feed them all' is highly possibly if we let the suits takeover. Let's not forget the potato famine in Ireland was caused by growing only one strain of potato.

I support my local farmer by buying from local Greenmarkets, the Park Slope Food Co-op, and my CSA (Community Supported Agriculture). Anyone else feel strongly about the need to support our local farmers? What else can we do to support them?

FoodMatters: A must-see film

The makers of FoodMatters sure know their audience.

In addition to being passionate about holistic health and nutrition, I must admit I am a sucker for a good corporate conspiracy flick.

Yet it is rare that a film on food and health comes out that isn't more than just a lecture. FoodMatters presents a truly watchable film, that I have no doubt you will enjoy (especially if you are reading this blog).

I was invited to a private screening by my friend Simone in Manhattan and was surprised how much I enjoyed it. You'd think I would have heard it all before, but for some reason I needed to watch this film.

When you're living in Park Slope, Brooklyn, and are surrounded by a community of eco-conscious folks that are into healthy eating, it is easy to forget about the importance of it all.

We spend billions of dollars in pharmaceuticals and health care, yet our hospitals continue to serve white bread and Jell-o.

We advocate eating more fruits and vegetables, yet the products sold on the market today contain a fraction of the nutrition content of those sold thirty years ago.

If you're interested in learning 'why' I strongly suggest watching this film. Other films to throw into the Netflix queue: The Corporation and The Real Dirt on Farmer John

Come see me at Whole Foods: Jan 7

Do you live in New York City? Are you looking to spice up your protein life?

If so, you'll want to come to my upcoming class From Legumes to Tempeh: Expanding your Protein Repertoire at the Whole Foods Bowery Culinary Center on January 7, 2009, from 7 to 8 pm.

It's a great opportunity to see my counseling chops in action, as we discuss everything ranging from "What is an adequate amount of protein?" to "Why me no like tofu?" I guarantee you'll go home with some new insights and possibilities, regardless of where you eat on the food chain.

And as a special offer to my blog readers, Whole Foods has offered to slash the already low price of the class. Save 20% off the registration fee ($8 instead of $10). Just go here to register for the class and enter LEGUMES in the promotion code box before checking out.

Hope to see you there!

New group class in Brooklyn

Attention frustrated New York home cooks:

I will be leading a fun, new group class in Brooklyn entitled "Get of your rut: Get into the kitchen" starting in late January. It will be upbeat and interactive with a focus on creative, health-supportive cooking.

For more information, please visit my website.

The Regal Vegan: One more reason to live in NYC

I wanted to give props today to my friend and fellow health enthusiast, Ella Nemcova. She just launched the new website for her meal delivery business, The Regal Vegan, and all I can think about are the beautiful images of food porn she has scrolling across my screen.

Ella is one of New York's finest chefs you have probably never heard about. Her food is highly influenced by her world travels and love of local, seasonal produce. Similar to Candle 79 restaurant, she's creating an upscale experience with vegan food - only her food is meant to be enjoyed in your home.

Every day she offers one meal that is available for delivery. This week's menu for example features The Royal Handmaiden on Tuesday, celery root and potato pancakes with chili cranberry sauce, and The Queen of Seoul on Friday, Korean-style portabello mushroom ribs with house made kimchi.

All her meals are consistently excellent and you would never know they are dairy, gluten and sugar free. Not an easy task!

Orders can be placed on theregalvegan.com. Each meal costs $22.50 plus tax and can be delivered to Brooklyn and Manhattan. Just order online by 11 am and have your meal delivered later that evening.

Integrative Nutrition: The education that changed everything

I'm not one for nostalgia, but admit I felt some last night. I was at the Integrative Nutrition fall gathering in New York City. It was here that hundreds of sharply-dressed holistic health counselors came together, to reconnect, munch on carrot sticks, and introduce others to this world-class education.

You see it was at this school, three years ago, that my life changed. I came into the school a lost soul. I didn't know much about what I wanted to do with the education. All that I was certain about was I wanted to quit my job - a corporate marketing gig that was lucrative, but left me unfulfilled.

I had flown in from San Francisco months before enrolling to attend one of the school's orientation sessions. I heard about Integrative Nutrition from a friend and thought it was worth checking out. Little did I know I'd be signing up before the end of orientation. I had grown interested in natural foods and holistic health in the Bay Area, and there was something about the school that 'clicked' with me. And after a year of searching for my next act, I knew this would be it.

The signs were all there. I had met Dr Andrew Weil at a conference on holistic health in British Columbia months before the orientation. It was literally the first time in my life where I liked every single person in the room (good luck finding that in the corporate world). And guess who would be teaching at Integrative Nutrition? Yes, Andrew Weil himself, as well as Deepak Chopra, Paul Pitchford and a host of others I admired.

But perhaps the biggest draw for me, was the founder of the school, Joshua Rosenthal. To this day he remains one of the most inspiring people in my life - a visionary who 'gets it.'

I was reminded of this last night, when I stood listening to Joshua's remarks. He spoke about a recent visit to Bonobo's, a raw foods cafe in Midtown. It was there he was served by two individuals, one natively from Bosnia and the other Croatia - two countries that were recently engaged in a civil war. Thousands of miles from their homeland, these two were able to come together over warm coconut chai and raw nutmeat patties. And it was no coincidence. They believe the world would be far more peaceful if we ate differently - as modern factory farming and industrialized meat production have lead to aggressive behavior. It was remarks and stories like this that drew me to the school - beliefs that cannot be proven by science, but still need to be heard. I knew we were dealing with more than food here.

Joshua likes to say that Integrative Nutrition is not only a school, but also a movement. I've seen countless graduates go out and do amazing things with the education. Some have written books, others have created natural food products (like an agave-sweetned ketchup, flax crackers, or energy bars). Most though go out and become holistic health professionals or complement their existing health-related work. Regardless, everyone leaves with an amazing experience - either improving their own health or finding a new career that energizes them. Some lucky individuals manage to do both!

I could really go on singing the praises of this school. However, I must stop. (I think I've exceeded my 300-word blogging limit.) If you think you might be interested in learning more about Integrative Nutrition, I'd be happy to answer any and all questions. Either post a comment here or email me.

If you are interested in enrolling, Integrative Nutrition is offering a $500 scholarship. Just mention my name when you enroll.

Bad apple or prized find? The lure of the wormy apple.

These are not the kind of apples you fight for in the store or see pictured next to proud, grinning farmers. Yet, there was something about these bruised, neglected, harbingers of fall that captivated me.

They sat, dejected in a box labeled "take em or leave em" at my local CSA. Many I am sure, passed on the chance to acquire these ugly ducklings. Not me. I know how rare it can be to find an organically grown, New York state apple in these parts. Apparently, the climate here makes it tough for organic growing methods. Even my organic-loyalist the Park Slope Food Co-op, carries "minimally treated" ones.

I also should be clear - this was no charity case. I wanted to see what all the rage was about. I've been curious about wormy apples ever since Amy Hepworth, proudly bit into a wild untreated apple before a packed audience at the Park Slope Food Co-op last year. Amy, who supplies the minimally treated apples available for sale, declared her preference for the maggot-ridden ones, even going so far as identifying the pests she was consuming. Her statement got the attention of New York magazine which profiled her in its August issue, entitled "How Farmer Amy Hepworth Became a Cult Hero to Foodies."

Ever since, I've wondered if we were passing on the good stuff. I mean if the farmers and pests like them, shouldn't we? So I had to try them (the apples, not the pests - sorry, I am not as adventurous as Amy).

I took my knife and cut up an apple. And yes it was delicious! Sweet, crisp, juicy... all the important attributes I look for. Absent was the 'waxy' taste I find so common, and have come to accept.

As a CSA member, I am a stakeholder in my farm. Which means, like Amy Hepworth, I feel a special connection to all that grows from my farm - whether or not it is photogenic. I am sure I would have a different mindset if I shopped at Whole Foods. Fortunately, the good stuff comes to Brooklyn!

Sacha weds Mike, potluck style

We've heard of people going 'green,' but few live it like my friend Sacha. Her wedding was no different.

A self-proclaimed fan of No Impact Man and pusher of compost, Sacha Jones and her partner Mike Nies threw a 'bloody marvelous' wedding for 170-guests in the East Village on Sunday. The couple managed to stay true to their eco-principles, on an event that can easily force couples to give-in to convenience and comfort.

All invitations were sent out electronically (no paper), a 'no-gift' policy erected, and all guests were asked to bring a dish to share. The Ukranian Ballroom, the location of the reception, became perhaps the East Village's largest potluck dinner.

The couple urged guests to try their hands making a vegetarian dish using quinoa and rice. (Yes, Sacha is also a health counselor!) I chose to show up with my cornmeal crusted tempeh, a favorite of the newly minted husband and wife. Others brought pasta salads, roasted vegetables, and garlic-y greens. Fortunately, for the culinary-challenged, a Whole Foods Market was nearby. Others contributed beer and wine.

It was really remarkable to see the community come together. The wedding cake was gifted by Ayse, owner of polka dot cakes, and even made gluten free to accommodate the bride. Instead of a professional photographers, the couple relied on the shutter skills of their artist friends. And everyone donated plates and silverware to be used for the occasion.

Swati and I had a great time at the event and left inspired for our own wedding. It is always refreshing to see authenticity prevail in a time when its easy to give into the cookie-cutter-wedding-industry-establishment. I personally would be very grateful to have my life play out like this wedding - full of good food, love, and amazing people.

Recipe: Falafel with Quinoa Tabouli

Mmm falafel. This ancient Middle Eastern vegetarian pattie has long been one of my favorite foods. And with hummus and a refreshing quinoa tabouli salad, it is especially delicious.

As a resident of New York there is no shortage of places where you can find falafel (Taim and Azuri Cafe are perhaps my favorites). However, often times the patties are deep fried in who-knows-what-quality oil. The healthier baked versions, like those at upstart Chickpea, don't quite do it for me.

I have long searched for a way to make them at home - from box mixes to recipes using canned chickpeas, all of which in my opinion missed the mark.

Fortunately, my long search ended this weekend. Thanks to a great recipe inspired by the eat well cookbook. Like the traditional falafel, this one uses dried fava beans. Which, can usually be found at Middle Eastern grocery stores. If you have no luck, you can always substitute with dried chickpeas.


Falafel Recipe
Makes 20 falafel patties

1 cup dried fava beans, soaked in cold water overnight
1/2 cup dried chickpeas, soaked in cold water overnight
1 cup fresh flat-leaf parsley, chopped
1 small onion, chopped
2 cloves of garlic, chopped
1 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp paprika
1 tsp baking soda
1 heaped tsp sea salt
freshly ground black pepper
coconut oil for light frying

Combine drained, uncooked fava beans and chickpeas in a food processor. Process until they resemble breadcrumbs. Add onion, garlic, herbs, spices, lemon juice, baking soda, salt and pepper and continue to process until well blended. Add a couple of tablespoons of water if necessary for machine to run. Let sit for 30 minutes for flavors to blend.

Cover the bottom of a large deep pan with coconut oil over medium high heat. (A cast iron pan is great for this.) I choose to lightly fry the patties as oppose to submerging them in inches of oil. Make sure the oil is hot before inserting the patties (it should sizzle when in contact with the batter).

Then using hands, shape heaped teaspoons of falafel mixture into small flat patties. Fry in batches, without crowding. A couple minutes on each side or until brown. You will need to reapply oil during this process. Enjoy hot or at room temperature.

I highly recommend serving the falafel with a side of quinoa tabouli. Cause, you know, it looks prettier.

Fortunately, it is very easy to make, and can be done while you are preparing the falafel.

The recipe calls for using quinoa, a South American whole grain, that is becoming increasingly common in the states. It is high in protein and a great substitute for traditional bulgar wheat. Especially for those with wheat allergies (like myself).


Quinoa Tabouli Recipe
Makes 4 servings

1 cup quinoa
2 cups water
1 1/2 cups fresh flat-leaf parsley, chopped
2 tomatoes, finely chopped
1/4 cup lemon juice
extra virgin olive oil

Combine quinoa and water in a saucepan and bring to a boil, then let simmer, covered over medium heat for 15 minutes until most of water has been absorbed and quinoa is tender. Remove lid, stir once, and continue to simmer until all water is evaporated. Cool. Stir in parsley, tomatoes, lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste.

Don't forget the hummus!

Recipe: Cornmeal Crusted Tempeh

I love tempeh. And I am sure you will too.

Tempeh is one the few protein-rich vegetarian foods. A staple food in Indonesia, this fermented soy food is becoming increasingly common in the states. It serves as a great replacement to meat, and unlike tofu, tempeh has a distinct nutty taste.

I've often thought the best place to eat tempeh in New York City is the Candle Cafe restaurant in the Upper East Side. So naturally, I thought to consult its cookbook to find a good tempeh recipe.

It takes an hour to bake, but is very easy to make. It is a great centerpiece to any vegetarian meal. I recommend serving it with sauteed greens, mashed potatoes and/or polenta. Enjoy!

Serves 4

2 8-ounce packages tempeh, each cut into four triangles
1/3 cup wheat-free tamari
3 tablespoons agave nectar
1 clove garlic, minced
3 slices of fresh ginger
1/2 cup cornmeal
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cumin
pinch of sea salt
coconut oil (or olive oil)

Preheat oven to 350 F

Place tempeh triangles in baking dish. In small bowl, whisk together the tamari, 1/2 cup water, agave nectar, garlic, and ginger and pour over the tempeh. Cover and bake for 1 hour, turning tempeh halfway through. Remove from the oven and set aside to cool.

In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tempeh pieces into the cornmeal mixture to coat.

In large skillet, heat a couple tablespoons of oil over medium-high heat until hot. Cook the cooked tempeh until golden brown, about a minute on each side. Add additionally oil if necessary.

Remove from heat and serve at once. Enjoy!

Planning my week, at least the meal part

I love a good challenge. And every week I am handed one when I pickup my CSA share. Yes, lots of great produce direct from the farm. But what do I do with it?

This week I picked up some beautiful tomatoes (six different kinds!), green beans, corn, zucchini, carrots (purple ones!), red peppers, potatoes, lettuce, garlic, peaches, and apples.

I don't know about you, but I really don't want all this produce to go bad. So the first thing I do when I get home is make a plan. This includes taking an inventory of my produce (old and new), and then brainstorming a bunch of tasty possibilities. I like to use a chalkboard to list all this.

Here is what mine looks like as of today --->

Possibilites for this week include: Gazpacho, Fennel and Apple Salad, Corn Chowder, Carrot Halwa, Tortilla Espanola, Zucchini Cakes, and Green Bean Stir-Fry with Tofu. Anyone else getting hungry?

Some of these dishes I have made before. Others I have not. I'm not even sure if I have all the ingredients that I need! And that is okay. I usually look up the ingredients later - either finding a recipe in one of my cookbooks or on the Internet (Google is truly amazing for this).

For added fun, try doing this with your partner! It is a great creative exercise and will bring you two together around food and meal planning.

Oh and it helps to have a well stocked pantry. Hmm...mental note for future post. :)