Spring Clean Your Kitchen (And Your Body Will Thank You!)

Spring is upon us and with new season comes the idea of sparkling freshness. Out with the old, in with the bright, shiny and new.  So what better area to spring clean this year than your kitchen? Now, I could go on and on about the kinds of foods you should be stocking your cupboards with or how to prepare healthy meals to get you ready for swimsuit season. However, did you know that what you are cooking and storing with is just as important? You might be surprised to know that many of the items we use on a daily basis can be causing us harm. You may be eating the purest, most organic foods but if you are cooking with or storing foods in any of these items, you might be rendering your healthy foods useless. I’ve compiled my top 5 items that should be added to your toss pile this spring cleaning season in order to keep you and yours as healthy as can be!

·     Non-Stick Pots & Pans - The most important health factor that should be considered is the transfer, or leaching, of the cooking surface material to the foods being cooked. Heat changes the composition of materials so what may be safe at room temperature can be extremely toxic when heated.  Non-stick surfaces like Teflon, are the biggest offenders when it comes to leaching. In fact, it has been admitted by Dupont, that when a non-stick surface is heated beyond a certain level, the fumes can kill birds and create a sickness in humans they call Polymer Fume Fever, producing symptoms resembling a cold. Most recipes call for the cooking surface to be heated to a medium to high temperature so cooking with a non-stick pot or pan will almost always be dangerous.  So don’t wait until the bottoms of your pans are chipping to trash them, start replacing your most used pieces as soon as possible. REPLACE WITH:  Ceramic, stainless steel, cast iron, and/or glass. Be sure there are no toxic paints or coatings.

·     Plastic Containers – As I mentioned above, leaching is hugely important factor to consider.  Whether it is food or beverage, plastic should never be the vessel. One must even be cautious of BPA-free containers as there are other contaminants that can be leached from low-grade items.  Be a discerning consumer and buy the best! When you add hot foods to plastic storage containers, it draws toxins from the container and mixes with your food. This is why you should never leave plastic water bottles in the car. Ever taste “plasticy” water? It’s been sitting in the heat, leaching toxins into your otherwise healthy beverage. This happens when you store food as well and even more so when you microwave them. Don’t let chemicals be the secret ingredient in your dishes. REPLACE WITH:  Ceramic, stainless steel and/or glass

·     Dish Towels & Sponges - Bacteria breeds mainly in cool, damp places like sponges and dish towels. We use these every day to clean up our counters and plates but if not taken care of properly, we are doing more harm then good.  A sure fire way to keep your cleaning aids at their best is to: wring them out to release excess water after every use, store them properly so that they can air out and dry quickly, wash regularly and throw them away every 2 weeks to a month. If you have old towels and sponges, it’s time to go shopping!

·     Overcrowded Refrigerators/freezers – Clutter is never a good thing and that goes for refrigerators and freezers too.  When these are overstuffed, there isn’t enough room for the air to circulate properly and decomposition begins. In addition, many foods will pick up the odors of others which will most likely cause you to gag, throw a way your food and waste quite a bit of cash. This can also cause bacteria and mold to grow in between containers, on walls and in drawers. In freezers, overcrowding can cause freezer burn as well as forgetfulness! Ever forget what’s in the back of the freezer but it’s to frozen over to get to it? From now on, toss foods as soon as they expire, don’t keep items that you “think” you will use someday like fast food sauce packets, properly pack and label your foods with the date and consolidate items when possible. Your food will last longer, will taste a whole lot better and save you a considerable amount of green.

·     Microwaves – I know that there is quite a controversy when it comes to microwaves. But I’m here to tell you, anything that heats your food that fast and is otherwise cool to the touch, can’t be good for you. These microwaves that are heating your quick lunch are actually transforming the chemical makeup of your foods on a cellular level. Ever notice that many things are less crispy and more rubbery when nuked? That’s because while those little waves are heating up, they have mutated your food. And mutated food not only loses it texture and taste, it loses all its nutrients too. REPLACE WITH:  Convection oven and/or toaster oven

While a full kitchen overhaul may be costly, be sure to at least make a dent by getting rid of and replacing your most used items.  You can always add from there and have fun doing it. We should all make an investment in our health and the kitchen is a great place to start. I wish you all a very happy Spring as well as super healthy cooking spaces ; )
 

Spring Flings - Easter & Passover Tips & Treats!

The flowers are blooming, the hill sides are green, the air is fresh - Spring has sprung! And with spring comes friend and family gatherings, Passover chocolates and Easter bunny treats ; ) As per usual, you can find past year eco tips & healthy recipes by checking the 2008 & 2009 postings. There you will find lots to add to this year's menu along with the goodies & tips I'll be sharing below ; ) You ready? Let's "hop" to it!

If you are looking for some new goodies & candies that are eco, vegan, healthy and/or fair trade, I've found some new ones this year like:

• Try goodies from The Natural Candy Store - gummies, eggies & chocolate for all ages & special diets
• You can never go wrong with cookies, brownies, fudge, coffees & chocolates from Allison's Gourmet. Single orders as well as delicious gift baskets ; )
• Looking for raw treats? How about Living Chocolate!
• Skip the candy and give creative gifts this year. Re-use a basket by covering it in left over, festive fabric. Fill basket with paints and crayons, small sketch books, stickers and blank t-shirts or socks to personalize. Add some seed packets and celebrate spring with a new garden!

In addition to goodies to give as gifts, for baskets or to have at your festivities, here are a few recipes that will put some "Spring" in your step : ):


Hot Cross Buns
1 cup flour
1/2 tsp salt
1 tsp allspice
1 T sugar
1.1 lb raisins
1 1/2 tsp yeast
1 tsp sugar
1/3 cup warm water
1/2 tsp cinnamon
Vegan butter
Powdered sugar

Put flour, salt, allspice, 1 T sugar and raisins in a bowl. Leave in a warm place.
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, roll into buns and leave in a warm place to rise. Bake 10-15 minutes at 425F/220C.  Brush cooling buns with butter and sprinkle with powdered sugar.


Spring Jubilee Juice

1 (48-ounce) bottle cranberry juice, chilled
1 (32-ounce) bottle apple juice, chilled
1 (6-ounce) cans frozen limeade concentrate, thawed and undiluted
1/4 cup lime juice
3/4 to 1 cup of organic vodka (optional)
Crushed ice

Combine all ingredients, stirring well; serve over crushed ice.


Chickpea Cakes With Beet Horseradish Salad

Cakes:
2 large shallots
2 T olive oil
Dried thyme
Red pepper flakes
1 15oz can chickpeas
1/4 tsp lemon zest
Salt & pepper to taste
Coconut oil

Sauté the finely minced shallots in 2 tablespoons of olive oil with a pinch of dried thyme and a pinch of crushed red pepper flakes. Add the rinsed chickpeas, cover and simmer until just heated through. Remove the pan from the heat and let cool. Add freshly grated lemon zest and season with salt and pepper. Mash the peas with a potato masher and form into 1/4-cup mini-footballs. Cover and refrigerate for 1 hour. cover the bottom of a hot frying pan or skillet with coconut oil. Add the cakes in and lightly brown on each side.

Beet Salad:
2 1/2 pounds beets without their greens trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 T sugar
2 T wine vinegar
3 T water

In a kettle cover the beets by 2 inches with cold water. Bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

Serves chickpea cakes with a few spoonfuls of beet salad. Enjoy!


Grilled Veggie Pesto Matzah (or Pasta) Lasagna

2 boxes of matzah (substitute cooked lasagna noodles if you so choose)
13"x9"x2" baking dish
1 package of firm tofu, crumbled (seasoned with Italian seasoning, salt & pepper)
4 cups pesto (I like Le Grand Maison Brand, it is vegan an convenient)
olive oil
1/4 c. chopped garlic
2 bags of prewashed baby spinach
4 Asian eggplants
4 zucchinis
2 yellow bell peppers
3 large portobello mushroom caps or 6 shiitakes
1/3 cup chopped fresh basil

Slice eggplant in half lengthwise, lay skin side own on paper towels and sprinkle salt on top. Let sit for a half hour. Cut squash in half lengthwise and along with the mushrooms, place into a large Ziploc freezer bag. About a half hour before cooking, press water out of the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms in balsamic vinegar for about a half hour directly in the ziploc bag.

Preheat oven to 350. Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

In a skillet, sauté spinach in olive oil with chopped garlic. Cut eggplant, squash, & mushrooms into bite size pieces.

Cover the bottom of the baking dish with 1 cup of the pesto. Add one layer of moistened matzah (run under water). Layer half the grilled vegetables, 2/3 cup of the pesto sauce and 1/4 of the crumbled tofu mixture in dish. Repeat layers twice, the second time using the spinach as your vegetable, and the third time using the rest of the grilled vegetables. Cover with a final layer of moistened matzah, brush to coat with olive oil and add about 2/3 cup of pesto sauce on top.

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Garnish with fresh basil & serve with additional pesto or tomato sauce if desired.

Death By Chocolate Toffee Matzoh

4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

I hope that you enjoy these, as well as past, recipes, tips & treats this festive Spring holiday!! A very happy Pesach & Easter to you all!

Last Chance To Win A March Madness Giveaway!!

It's time for our final giveaway this month! Get a head start and spring clean your body by winning a copy of "Keep It Simple, Keep It Whole" By holistic doctors Pulde & Lederman. Check out their site for more info! Also, the authors, who also run a holistic practice here in LA, will be guests on Healthy Voyager Radio on April 15th. Be sure to check that out!

How to enter:  Leave your comment as to why you want to win and/or gift this book. Be sure to leave your email as well so that I may contact  the winner. Winners will be chosen next Wednesday, March 31th by random.org.

Good Luck!!

London Revisited

My last visit across the pond was a freezing one! The coldest, snowiest winter in the last 100 years and yes, it sure felt that way ; ) It was nice to see snow on the ground as well as on the countryside as we whizzed by in trains, but nothing felt as warm and cozy as a delicious meal! I was incredibly excited to go back to London and revisit some faves from my last trip but even more so for some new locations that had sprouted up since my last jaunt. There were so many places I hadn't gone that I made sure I squeezed them all in within the week we spent in jolly, frozen, England!

I must open with Saf Restaurant & Bar. Not only is it hip & chic, it is incredibly tasty, 100% vegan and offers lots of raw dishes.  I heard about it from Chef Tal Ronnen, and anyone who has tried his food knows that if he has anything to do with something, it's gotta be good!  I made a beeline toward Saf on my first free day. Ordering up a feats for lunch, I started with their phenomenal Pesto Au Poivre, a gourmet cheese made from cashews sure to knock the biggest carnivore's socks off. I followed that with a delicious TLT Ciabatinni (smoked tofu, lettuce, tomato, garlic mayo on yummy crusty bread). The menu changes with the seasons and makes it all the more fun and interesting. Their juices and cocktails are just as gorgeous as their dishes while their desserts, insane! See how beautiful the food is, salivate over the menu online at Saf!

If you're looking for a hipster, chill, artsy, music filled, vegan meal, then Inspiral Lounge is the spot for you! Streaming their own radio station and dishing out nothing but tasty treats, this lounge/cafe is located right by Camden Market. Lots of young, trendy, discount shops, Inspiral is a great place for a break and a bite. Their menu is great with your choice of entree, sides and salads, all for a nice price.  Beer, wine & desserts can be found here as well, perfect complements to the relaxed feeling of the riverfront locale. Stop in and be Inspiralled!

With locations all over the UK, Europe, and now the US, Wagamama is a fun choice for healthy, community style dining. With shareable, Japanese plates, diners have oodles of noodles to choose from. Something for everyone, Wagamama has a ton to offer veggies or any other special diet ; ) I went for the raw juice (cucs, carrots, tomato, orange, apple), yasai gzoyas & yasai yatzu curry. Yasai means veggie ; ) Suck it up & look for a location near you!

I LOVED the concept behind Tossed. A fast growing chain in the UK, Tossed is not only healthy, it's fun!  With a new location popping up somewhere all the time, each is quite different from the next. But the food offerings are awesome at any of them.  At Tossed, you get to choose your fiber base of pasta, brown rice or salad. Then you add your ingredients from all sorts of veggies and proteins. You choose you dressing and it all gets tossed! They also offer soups, sandwiches, juices, coffees and some pre-packaged meals if you're on the go but their you build it, we make it meals are the best! Keeping an eye on calories, low GI grains and keeping fat at bay, you really can't feel guilty going overboard at Tossed!

I've got some more updates on London as well as some more spots across England so come back for more!

March Madness Giveaway - Week 3!

Wanna be green & clean this spring?  What better way then to have you hand People Towels with you wherever you go! People Towels are a great alternative to paper towels or hand dryers in public restrooms as they save paper, time while looking cute as you dry up ; ) This week, I am giving a way a 3-pack for you to keep and/or share!

How to enter:  Follow this blog and leave your comment as to why you want to win and/or gift this book. Be sure to leave your email as well so that I may contact  the winner. Winners will be chosen next Wednesday, March 24th by random.org.

For more information on People Towels, visit their site!

Good Luck!!

Serving up a Healthy St. Patrick's Day

A few years after starting the Healthy Voyager blog, I decided to share more then just my travel tips and began to share holiday ideas and recipes.  I've made it a point to cover most of the biggies and fun ones and St. Patrick's Day always makes the cut ; )  This year is no different! I'm collected a few recipes to help you feel luck, as well as a bit healthier, this coming day of clover, green & liquor overload. In addition, you can find some more eco tips & fun recipes from past posts here: click here for 2008 and click here for 2009 ; ) This year, the recipes will not only be Irish themed, but will help prevent or help hangovers while keeping you healthy, slim & trim!

• Start your morning with these:

IRISH SCONES

1 cup white flour
1/4 pound vegan butter -- softened
1/2 teaspoon baking powder
1 egg replacer
2 ounces sugar
2 ounces white raisins
Walnut halves (optional)

Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the egg replacer and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of the egg replacer. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes.  

• To chow on before your big night out so that you fill up on some tasty starches. Starches slow down alcohol absorption ; ) This is also good to fight off your bludgeoning headache the morning after!

IRISH POTATO SOUP

9 potatoes, peeled and diced
6 stalks of celery, sliced
4 large carrots, sliced
2 small onions, chopped
3 cups water
2 teaspoons salt
3 better then chicken bullion cubes (or any vegan chicken bullion brand you like), dissolved in 1/2 cup boiling water
6 cups unsweetened soymilk
1/2 cup flour
1 stick of vegan butter

Combine the potatoes, celery, carrots, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens.

• For a sweet treat at your festivities or to bring to a party. Again, the potatoes help with alcohol absorption.

ST. PATRICK'S POTATO AND APPLE PUDDING

2 T vegan butter
8 oz self-raising flour
6 oz freshly mashed potatoes
4 T soymilk
5 medium cooking apples
Brown sugar
Whole cloves
Juice of 1/2 lemon
3 T Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with vegan whipped cream and/or vegan ice cream.  

• Have a nice cup of Milk Thistle Tea with your meal as it will aid in your liver's ability to process alcohol better ; )

• For the morning after, to replace electrolytes & rehydrate ; )

HOMEMADE GATORADE

2 QTs filtered water

1/2 cup Orange juice

1/2 cup sugar

1/2 tsp salt

Mix all the ingredients together and serve chilled.

• Have some Ginger Root Tea, bananas & saltines handy for upset tummies.

Be sure to check out last year's posts for more health & greening your holiday tips as well as heaps more St. Patrick's Day recipes.  Have a very happy and healthy celebration!!