The origin of this pasta dish may be a little "dicey" but the recipe is delicious. It will make an easy summer meal that you can make vegetarian or not. If you want more info  on the origin, here is Wikipedia's definition.

And here is the recipe:

Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• 1 /2 teaspoon crushed red pepper flakes
• 20 oil-cured black olives, cracked away from pit and coarsely chopped
• 3 tablespoons capers
• 1 (32-ounce) can chunky style crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, drained
• A few grinds black pepper
• 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
• 1 pound spaghetti, cooked to al dente (with a bite)
• Crusty bread, for mopping
• Grated Parmigiano Reggiano or Romano, for passing, optional

Here is a delicious summer recipe that is healthy and tasty.

quinoa salad with mangoes and curry dressing

1 1/2 cups quinoa
2 large mangoes cut up in small pieces
1 jalapeno seeded and diced (less if you don't like spicy)
3 scallions thinly sliced
1/3 cup roasted almonds

boil 3 cups water, add 1/2 teaspoon salt and quinoa. lower heat, cover and simmer 15 minutes
drain
add everything else above to quinoa

Curry dressing:
1 garlic clove minced
2 Tablespoons yogurt, mayo or sour cream
2 teaspoons curry powder
1 1/2 Tablespoons lemon juice
5 T olive oil
2 T chopped cilantro

Mix all above together and add to quinoa mix above

This is a ballot measure that prohibits the cruel confinement of certain farm animals in a manner that does not allow them to turn around freely, lie down, stand up, and fully extend their limbs. Pigs during pregnancy are confined in metal cages called gestation crates and are unable even to turn around for months on end. Young calves are also kept purposely confined in veal crates so small they are barely able to move for nearly their entire lives. And egg-laying hens are often kept in tiny battery cages, unable even to spread their wings.

Prop 2, the Prevention of Farm Animal Cruelty Act, will provide more humane treatment of millions of farm animals by phasing out their confinement in small crates and cages where they can barely move for virtually their entire lives. The law would take effect in 2015 and would require that calves raised for veal, breeding pigs, and egg-laying hens are given enough space to turn around, lie down, and stretch their limbs. Similar laws have been passed in Arizona, Colorado, Florida, Oregon, and throughout the European Union’s 27 member countries.

Some of the many supporters of Prop 2 include: 

The Humane Society of the US
California Veterinary Medical Assn
Center for Food Safety
Union of Concerned Scientists

Sierra Club
Consumer Federation of America
California Democratic Party
California Council of Churches IMPACT

One of the ways we can care for the earth is by eating seasonally. The more we eat in season, the less fossil fuel it takes to get our food to us. So I thought throughout the different seasons, we could share recipes with one another to help encourage us all to eat more local/seasonal.

This one is very simple but one of my favorite fall / winter foods. Not only are sweet potatoes delicious but they also have a very high nutritional value.

ROASTED SWEET POTATOES

serves 4-6

3 lbs sweet potatoes, peeled, rinsed and cut into 3/4 inch rounds

2 T olive or vegetable oil

salt and pepper

 Toss potatoes in large bowl with oil and S & P.  Place on baking sheet and cover tightly with aluminum foil. Place in cold over in middle rack. Turn on oven to 425 degrees and bake for 30 minutes. Then remove foil and return potatoes to oven for an extra 15-20 minutes.Then flip slices over and cook for 18 more minutes.

 And there you have the perfect roasted sweet potato....

My kids LOVE them with ketchup but I think they are great plain.

I was listening to the Public Radio International (PRI) show "The World" yesterday and thought this was a really interesting story  (click on "wheat prices soar") about  the effect that  corn over-production is having on wheat production which then has an effect on  prices of goods at the supermarket, oil at the pump and ultimately global poverty. Corn production has trumped and wiped out so many of our other traditional U.S. crops in the recent decades since the dawn of processed foods (high fructose corn syrup and the like), eating more animals world wide (as developing countries become more affluent) who are fed on corn and now our vehicles are starting to be run on corn. As a result of the over production of corn, there has been some severe environmental and social consequences. I hope you have a chance to listen to the story (link above). It sums this up in about 4 minutes. However, if you are interested in learning more, I am reading a book by Michael Pollan (who was interviewed for the story), author of the books among others, In Defense of Food: An Eaters Manifesto and Omnivores Dilemma: A Natural History of Four Meals.

Currently I am reading Omnivores Dilemma which I think would make a great GreenMommy book club selection if anyone is interested in reading along with me.

The omnivore’s dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What’s at stake in our eating choices is not only our own and our children’s health, but the health of the environment that sustains life on earth.......

Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating.  His absorbing narrative takes us from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds, always emphasizing our dynamic coevolutionary relationship with the handful of plant and animal species we depend on.  Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest and explaining how our taste for particular foods and flavors reflects our evolutionary inheritance.

In this week's Bohemian (a free North Bay weekly publication), an article was featured on the new renaissance in meat eating. It's a quick read that explains the history of meat eating (from family farms, to factory farms, to vegan, to vegetarian to mad cow and now....back to the pasture (full circle). The "back to the pasture" meat eating movement which is starting to become popular is a opportunity for meat eaters to eat meat with less impact on the environment and less cruelty to the animals. Vegetarians of course have the least impact on the environment and the animals who are (or aren't eaten) but if you eat meat, the back to the pasture movement in meat eating is a great alternative.

Here are some excerpts from the article.... however I think  the entire article is a quick and informative read if you have time to follow the link above......

.....just as the discovery of mad cow disease and the unsavory details of factory farming and stockyard practices came to light, organic farmers began raising chickens not only for eggs, but also for their meat. Looking to the free-pastured practices of West Marin's own Niman Ranch—not to mention the profitability of chops, steaks and roasts bearing the Niman brand—ranchers began putting pigs on their pastures, letting them roam and forage freely before taking them down to the road to be slaughtered, and then selling the all-natural, artisan-butchered cuts at farmers markets and small local restaurants........All of this expands the possible solutions to the "omnivore's dilemma," a term coined by psychologist Paul Rozin and popularized in the book of the same name by Michael Pollan. Centering on the issue of choosing what to eat when you can eat everything and anything, the dilemma seems to have eased, thanks to the growth of traditionally raised, naturally fed and humanely treated animals.

Community Supported Agriculture (CSA) system for buying meat in the North Bay: 

 As with fruit and vegetables, the trend in meat is toward sustainable, locally raised and organic. But unlike with plants, there has so far been no CSA system in which growers provide their products direct from farm to consumers. That's all changing with the Sonoma County Meat Buying Club. Here's how it works: club members sign up for three months of food at a time, designating whether they want seven, 15 or 25 pounds of meat per month. Each month, a different provider is highlighted and the packages feature a mix of beef, pork and lamb in prime and unusual cuts. Members receive a handmade designer bag to pack their products in, as well as special sauces and butters to accompany the food, rancher bios to better learn where it came from and laminated recipe cards from UC Davis that tell how to prepare the stuff.....It comes out to $7 or less a pound.

My husband and I have talked about eating less meat and then trying to buy the bulk of the meat we do eat from a Meat Buying Club such as the one mentioned in the article. What are your thoughts?

January was the month that I told myself  (and you all) I would try a vegetarian diet out and see how it went. There have been previous blog posts about the environmental benefits of eating a more plant based diet (not to mention health benefits and economic benefits too).

Well, within about 3 days I had failed. I realized that I really hadn't prepared myself with delicious recipes and vegetarian ingredients ready to go so  that I wouldn't be tempted to just cook chicken (again.....and again.....)

So last week I bought How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food and since then we have been eating almost solely vegetarian meals. What made the difference was seeing these delicious and (sometimes )easy recipes and reminding myself that eating vegetarian doesnt mean tofu every night and depriving oneself of tasty food.

The cookbook is about 1000 pages and with this cookbook, you could probably go a year or two eating a new and delicious vegetarian meal without repeats.

Anyway, this is not an ad for a cookbook but rather a LONG way of explaining that vegetarianism doesn't have to be boring and can actually be very delicious.  This book was a delightful kick in the pants that I needed to get going on my January resolution of eco- eating.

Some other wonderful vegetarian cookbooks I use often are:

Vegetarian Cooking for Everyone

The Greens Cookbook  

New Recipes from the Moosewood Restaurant 

Do you have any favorites????? 

To all the green mommy's and families out there....

Community Supported Agriculture is a perfect way to put your values into action. A way to support local farmers, community, organic food and wellness, with less impact on our world. With the new year ahead, I have made the choice to support CSA's through Capay Valley's Farm Fresh to You, home delivery CSA program. I hope you will do the same! Get $10 off your first delivery box by putting in the code 8356 when signing up online at:

http://www.farmfreshtoyou.com/fftoyou_info.php

More info can be found at the above link, but here is a brief summary:

 What is CSA?
CSA is simply a box of fresh, local, organic, seasonal produce directly from a farm. It's part of a connection to your food and it's source...a relationship between farmer and the urban landscape.
Why CSA?
CSA comes directly from the local farmer to you. This reduces the impact on the environment on many levels. The food travels far less, uses less resources in getting to you, has less packaging, and is not treated with pesticides so it is healthier for our bodies as well as the earth. CSA's support the goal of community and conscious living.
Where can I try out a CSA?
Capay Organic, a Capay valley family farm that has been around since 1976, has a home-delivery CSA program called "Farm Fresh to You". They have fruit/veggie boxes to your door for $21.50 or $29, with your choice of weekly/biweekly/monthly delivery. No contracts. You can change delivery schedule to fit your needs, place vacation holds, skip weeks, or suspend service at any time. You even have some flexibility as to what goes in your box.

They make it pretty easy to see if you even like the idea of CSA.
How do I sign up or get more info?
Go to:
http://www.farmfreshtoyou.com/fftoyou_info.php

Get more info, check delivery areas, and learn more about the farm. First-timers can get $10 off their first box by putting in 8356 in the promo code box when signing up.

Cheers to a greener 2008! 

Please don't ever eat at KFC.  What those poor birds go through it just wrong. 

I've been trying to find a witty Vegetarian cartoon or something, but how's it going so far without eating meat?!

I've been trying to cut back on dairy.  I'm not ready to go Vegan completely, but I'd like to lean that way a little more.  

I've been really happy with everything I've tried from Follow Your Heart.   

When I tried to go Vegan as a teen the cheese substitutes were pretty bad.  Today I tried their 'cheese', and it was SO good! 

 Their dressing and the Vegenaise (mayonaise substitute) is also really good too.

Here are two GREAT FREE RESOURCES on going vegetarian!!!

Vegetarian Times (a magazine) has put together a nice starter kit that you can download as a pdf.  It will answer all your nutrition questions. 

And PETA's GoVeg website also has a starter kit you can download as a pdf, or they will mail it to you.  It speaks more to the reasons WHY you should consider eating this way.   Plus it has los of pretty celebrity faces sprinkled throughout (oh, and their words of wisdom)!

"If anyone wants to save the planet, all they have to do is just stop eating meat.  That’s the single most important thing you can do."

Paul McCartney 

I've felt for a long time that by not eating meat I was in someway helping the environment, but I didn't have a clear understanding of how it helped.  

Here's a list of ways that not eating meat helps the environment (all gathered from www.goveg.com)

• Nearly half the water consumed in this country is used for livestock
• In the US animals are fed more than 70% of the grains we grow
• An area of rain forest the size of 7 football fields is destroyed every minute to make room for grazing cattle
• Each vegetarian saves 1 acre of trees every year
• More than 260 million acres of US forest have been cleared to create cropland to grow grain to feed farmed animals.
• It takes up to 16 pounds of grain to produce 1 pound of meat
• More than one-third of all raw materials and fossil fuels currently used in the US go to raising animals for food.
• You save more water by not eating a pound of beef than you do by not showering for an entire year
• Caring for the environment means protecting all of our planet's inhabitants. Animals on modern factory farms are deprived of everything that is natural to them, and they are treated in ways that would warrant felony cruelty-to-animals charges if the victims were dogs or cats.
• Raising animals for food generates more greenhouse gases than all the cars and trucks in the world combined.
• A vegetarian saves more than 100 animals a year

I'm curious, what is your first reaction to PETA (people for the ethical treatment of animals)?  For a long time I thought they were a very extreme group, and didn't think they had much to offer me.  But lately I have found their website to be a WEALTH of information.  Check it out, www.peta.org

Most of you know I'm a Vegetarian.  I decided to stop eating meat when I turned 16.  It's pretty much something I just take for granted.  It is something that is very important to me.  I am making a new commitment to the vegetarian lifestyle and for the next few weeks I'd like to focus my blog posts on this subject.  There's a lot to talk about.  

Becoming a vegetarian just seemed natural to me.  In my teens I read some books on the subject and it seemed like the right thing to do.  As the years have passed, I have noticed that I have become more lax in my decision not to eat animals.  On and off I have "decided" that it is ok to eat fish.  Even though it didn't feel right.  I decided it was ok to buy new leather couches.  Even though it didn't feel right.  I have fed my boys meat.  Even though it didn't feel right.  

 I want to explore my choices a little more.  Hopefully this will make for some interesting blogging.