A healthier version of a classic batch of cookies.

It’s January. You’re cold, you need comfort food, and wouldn’t it be nice if the kitchen smelled good, too?

If you have been finding yourself in the mood to hunker down with a plate of something sweet and fatty, you’re not alone. As Evelyn Tribole, RD says, “It’s a survival mechanism. You don’t want to kill for a piece of broccoli, but you’d kill for a piece of bread.”

But the better part of you really wants to be craving broccoli, because you know better than to succumb to the urge of eating an entire chocolate cake. Tempting, but there are better options. Like gluten free Buckwheat Pumpkin Oatmeal Cookies.

No, you cannot eat an entire plate of them – and you will be tempted – but the sugar content is minimal, they have healthy flours and your kitchen will smell good. Winter problems solved. Start baking.

Buckwheat Pumpkin Oatmeal Cookies

• 1 cup rice flour
• 1 cup buckwheat flour
• 2 cups rolled oats (certified GF if you need them to be)
• 1 teaspoon xantham gum
• 1 cup butter
• 1 egg
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cardamom
• 1 cup pumpkin puree (organic of course!)
• 1/4 cup currants
• 1/2 cup chocolate chips

Preparation:

Preheat oven to 350F.

Cream butter and sugar. Add in egg and pumpkin.

Mix together flour, xantham gum, baking soda, baking powder and spices.

Combine with pumpkin batter then stir in oats, currants and chocolate chips.

Roll into small balls and place on greased baking sheets.

Bake for 12-15 minutes.

You can always eat broccoli tomorrow.

Image: Anna Brones

Many of us would like to lose weight or at least maintain our weight, which can be particularly challenging during the holidays. Thanksgiving dinner is one thing, but then friends start bringing by the requisite homemade holiday fare – banana bread, gingerbread cookies, and peanut brittle to name a few. It’s not surprising that many of us start feeling weighted down, low in energy and spirits from all those buttery and sugary (mind you, delicious) snacks. (I’m partial to those little miniature pecan pies- which are deliciously dangerous.)

Let’s face it – we need to counter-balance all this rich wonderfulness. And what better way to boost your metabolism and your mood than to make it a habit to eat a salad for lunch or dinner all winter long? I’ve gathered together a list of 12 salad recipes that incorporate metabolism-boosting ingredients to help us all offset the mound of tasty treats that’s certain to grow over the coming weeks.

1. Grapefruit and Avocado Salad

Grapefruit is an excellent way to spur the metabolism. Luckily, winter ’tis the season for citrus fruits, so now’s the time to embrace these flavor bombs. Avocado is a “good fat” option, and paired with grapefruit over a bed of watercress, you’re bound to feel satisfied. (And satisfaction is key to healthy options.) Try this recipe: Grapefruit and Avocado Salad with Poppy Seed Dressing.

2. Fennel and Citrus Salad

I’ve made this incredibly flavorful and zesty Fennel and Citrus Salad recipe from the NY Times on numerous occasions. It’s also great for entertaining.

3. Spinach, Apple and Pecan Salad

As the old saying goes (and Rule #26 in Michael Pollan’s book, Food Rules): “Drink the Spinach Water.” Spinach, like most dark, leafy greens, will have your metabolism humming along in no time. Plus, it’s packed with anti-oxidants and loads of other vitamins. What’s not to love. This Spinach, Apple and Pecan Salad combines the value of spinach with apple- another known booster.

4. Classic Spinach Salad

The classic Spinach Salad includes boiled egg, and eggs are also considered a good way to speed up the metabolism. This classic recipe includes bacon, which if you’re worried about the extra calories, you could leave out, or simply reduce the amount you include. After all, a little bacon goes a long way.

5. Kale Caesar Salad with Anchovies

If you’re feeling adventurous, try this Kale Caesar Salad with Anchovies. I was once skeptical of kale “salad” until I had the occasion to try one at Bar Tartine in San Francisco. The key is a punchy dressing to counter the potential bitterness of the kale. This grilled kale version looks like a great healthy and hearty option.

6. Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan

Not to overkill on the spinach, but I couldn’t resist including this recipe for Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan from Food52 as it looks like such a great variation. Pear much like apple is supposed to kick the metabolism in high gear.

7. Green Leaf Lettuce, Pomegranate, and Almond Salad

Raise your body’s metabolism with almonds’ essential fatty acids in this Green Leaf Lettuce, Pomegranate and Almond Salad from Epicurious.

8. Spinach and Bibb Lettuce Salad with Apple, Almonds and Creamy Lemon Dressing

Spinach, apples and almonds, oh my! This Spinach and Bibb Lettuce Salad recipe from Food and Wine is a triple metabolism speed racer rescue. Note: the dressing does call for a tablespoon of mayonnaise, which I’m personally not a big fan of. However, if you had some homemade aioli at home, now that would be something else.

9. Romaine, Radish, and Cucumber Salad with Tahini Dressing

Cucumber is a hydrating, low calorie, vitamin-rich vegetable. Paired with radish, and you’ll be feeling fine in no time. This Romaine, Radish and Cucumber Salad recipe is originally from Gourmet magazine.

Mâche Salads

I hear mâche is the new foodie green. Try any of these three mâche salads to keep your energy high. If you can’t find mâche, feel free to use watercress (of the same family) or arugula.

10. Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts

The Organic Authority website has this Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts recipe that sounds intriguing. To keep things simple, substitute toasted pecans or walnuts for the “candied spiced nuts.” Or go big! Spicy nuts are festive.

If you’re not sure what’s up with persimmons, this post might shed some light on the matter.

11. Mâche with Feta and Beet Salad

Beets are linked to many health benefits – lowered blood pressure and cholesterol for starters. Sounds like a good holiday-food-corrective to me! I might substitute freshly boiled or roasted beets for the pickled in this Mâche with Feta and Beet Salad recipe. Then again, if you can pick up some pickled beets from a Brooklyn market, than I’m not one to argue.

12. Mâche Salad with Creole Vinaigrette

There’s also this simple, but interesting sounding Mâche Salad with Creole Vinaigrette from Epicurious that looks worth investigating.

Images: TheDeliciousLife, dailyfood, stu_spivack, ccharmon, nick kindelsperger, jules:stonesoup, dumbonyc, pizzodisevo, Becoming Green, House of Sims, michael_reuter, mynarmeisharsha

Recently, an issue so-powerful-it-could-only-be-emailed was batted around the hallowed halls of EcoSalon. The issue was complex, kind of like asking 24-to-39-year-old women to name their favorite Jonas Brother. Sure, the middle one seems a bit cute, but is it really okay to have an opinion on the matter? And while we’re on the subject, could our own Stiv Wilson be dreamier while reporting on insanely important issues around the globe? Probably not, and let’s get back on target. (Seriously, people!)

Rather, the EcoSalonistas were debating another topic – and that was men having children past 50. As some of us saw it, people will go all monster judgey on women having kids over 40, but no one bats a fake eyelash over men doing the same. NBC’s 30 Rock is gravely exploring this topic as 50-year old Jack Donaghy has a baby with his younger girlfriend. He tells Liz Lemon, “50 is the new 40 for men. 50 is still 60 for women.” To quote the great Tina Fey via the great Liz Lemon, “Whatever, Tony Randall.”

Men often remarry or have children late. Aforementioned actor Tony Randall has his last child at age 78, while Charlie Chaplin had his last at age 73. Yet bring up a woman having children into her 40s and you’re going to hear some hooting and hollering on the matter. Recently, the bloggers over at Babble raised a spectacle on the web when they mocked a group of 30s-to-early-40s actresses who dared to risk aging out of their barren wombs. (The original article has since been taken down, but luckily our friends at Jezebel still have it cached.)

We responded by looking at the issue of fertility drugs for the plus 35 crowd o’ women. But what about the boys and men? Do men worry about older paternity? Or do they fantasize about changing dirty diapers alongside young girlfriends who look like Elizabeth Banks? We polled a few, prodded some others, and found the following.

PROS OF OLDER DADHOOD

“Derek” (names all changed for privacy aka “How many people are going to read this now?”) thinks older fatherhood enables more financial security and a better life for his kids. Stephanie’s husband is 16 years older, and she tells me that he’s very attentive, calmer and nurturing with their kids. And research backs this up, as “older dads are three times more willing and more likely to share in the daily child rearing tasks, including diaper changes, feeding the toddler, and putting the kids to bed.” Steve said he’s not ready to settle down anytime soon (Steve is 42) so it’s either older fatherhood or nothing. Probably nothing. Thank you, Steve.

CONS OF OLDER DADHOOD

Mike thinks older fatherhood means “more cash, less ass.” Quippy, and as Captain Obvious might point out, indicative of the fact that some people believe children cost money and can hinder your ability to sleep with women, sexually or otherwise. David says “having less energy” and “uh, DYING” as a con of being an older father. And Mitchell told me that he doesn’t want to be mistaken for his kid’s granddad.

Image: Courtesy of NBC

Here’s the glowing skinny on some easy stops – even your neighborhood drugstore  – where you can evolve into that easy, breezy, and synthetic-free, cover girl of your dreams.

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1. CVS Pharmacy

Getting that prescription filled? Shop cosmetics and skincare while you are at it through the Beauty 360 assortment at this large drug emporium. Many of the products included meet a growing customer demand for healthier ingredients without phthalates and other dangerous chemicals to add scent or other agents. Among the featured goodies: 100 percent Pure body scrubs;  Plant Love eye pencils and bamboo shadows; and Marina Cosmetics Hydrating Lip Gloss.

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2. 2. Whole Foods

If you aren’t buying the benefits of mineral cosmetics, listen to this Whole Foods podcast. It explains how synthetics interfere with the immune system and preventing nasty skin reactions. I love the selection of natural make-ups, creams and elixirs at this marketplace – an obvious natural source for everything wholesome. You can get it all here, from baby balms to pure shampoos.

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3. Walgreens

There used to be two of these drugstores on the avenue near my home. That’s how ubiquitous Walgreens has become! And oftentimes, I have picked up a Neutrogena mascara or an Almay eyeliner in a pinch, knowing the hypoallergenic brands are better than the alternative for people like me with sensitive skin. The drug outlet has also introduced pure creams like the Noah’s Naturals line, free of sulfates, parabens, propylene glycol, petrolatum, phthalates or animal by-products (and made without animal testing). It also sells some mineral shadows, although since they are made in China I’m wary of the purity.

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4. Pharmaca

Located in various cities in California, Colorado, Oregon, Washington and New Mexico, the  Pharmaca Integrative Pharmacy functions like the typical pharmacy, only it fills holistic and alternative prescriptions alongside the traditional ones. But when it comes to cosmetics and body care, you will only find the cleanest brands made with natural herbs and minerals – like Jane Iredale blushes and Dr. Hauschka ultra-fine bronzer with jojoba oil and carrot extract. Find locations here.

Sex

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5. Shop Online

An obvious choice for consumers who find it hard to get unplugged, there are sites like Tartecosmetics which offer one-stop surfing for everything from natural lip stains to anti-wrinkle foundation, eyeliners, mineral powder, bronzers, self-tanners and eye shadows. Company founder, Maureen Kelly, says she started out peddling natural products in her one bedroom apartment in 1999 when she couldn’t access nourishing cosmetics sans the synthetic formulas. Her motto: Be green, be smart, be tarte. Apparently, she has a Hollywood following among those hip to the healthy. There are tons of other brands out there you can locate with your search engine.

Image: hattiesburgmemory

Snuggling into a fluffy bed swathed in soft organic sheets is pure heaven. But before you head out to shop for bedding, let’s take a look at what you need to know before you buy.

What is this organic bedding of which you speak?

Instead of scratchy, irritant-laden cotton/polyester blends, organic bedding is made from only 100 percent natural products that don’t contain any synthetic chemicals or materials. For instance, most organic mattresses are made from 100 percent cotton and contain natural foam latex from the sap of rubber trees. Sheets, blankets, and pillowcases are typically made from a combination of organic cotton and wool.

Organic bedding is biodegradable so, theoretically, you could chop up an old sheet and dump it in your garden where it will eventually disintegrate. Realistically, it means that when your bedding graduates from your bed to your rag pile, you can eventually toss it in the trash and not worry about what it’s doing to the local landfill.

Where do I find the good stuff?

We’ve already written about where to find great organic sheets from everywhere from Pottery Barn to Macy’s. If you know your way around a sewing machine and want to make your own customized bedding, hit up a local upholstery shop to help you get the fabric you need. Be sure to check out our post on eco-friendly textiles for extra tips on measuring and fitting.

For specific bedding ideas, we love:

• This soft, 200-thread count whimsical China-themed children’s bedding. We’re also nuts for, well, anything from Pottery Barn Kids – like this organic line of Doctor Suess awesomeness.
• Certified organic crib sheets and liners for our precious babes.
• Earth-toned organic cotton bedding for a serene, soothing bedroom decor.
• Bohemian floral sheets and comforters from Midwest modern designer Amy Butler.

Great bedding is only part of the equation of getting a good night’s sleep. Check out our seven tips for making the most of your slumber. Good night, sleep tight. Don’t let the bedbugs bite.

Image: Coyuchi

I know it’s springtime and I should be talking about snap peas and asparagus. The fact is, I still can’t get enough of the sweet potato. But what I’ve really been digging on, so to speak, is the yam. Yes, I discovered this not too long ago when discussing the wonderful qualities of the sweet potato with a friend who asked the question, sweet potato or yam? Lo and behold, I wasn’t sure so the next time I found myself at the market, I had to know. And there it was, my true love is actually the yam.

The thing is, I couldn’t let go of the yam as the sweet potato. I discovered that the sweet potato is considered the number one most nutritional vegetable and congratulated myself on my healthy diet. But there it was again: I have been eating yams not sweet potatoes! What then is the difference between sweet potatoes and yams?

I did some research and learned a few surprising facts. The sweet potato is apparently far and away the most nutritious of all vegetables and is very low in calories. It is particularly packed with vitamin A, as well as vitamin C, iron, calcium, fiber and beta carotene. Wow.

The yam on the other hand (and by the way, the sweet potato and yam are not in the same botanical family) is also very nutritious in its own way. Yams contain more omega-3 fatty acids (good for the heart) and loads of essential minerals such as potassium and magnesium.

But get this. After unearthing a bit more information, I learned that most vegetables labeled “yams” in the United States are actually a variety of sweet potato! True yams are tropical root vegetables with African origins and are generally not sold in North America. It turns out, I have most likely been enjoying sweet potatoes all along!

Images: FotoosVanRobin

My New Year’s resolution? When the clock struck midnight, I vowed to cut my sugar intake by eliminating sweet treats like cookies, chocolate and soda from my diet.

On the first day of 2010, I ate strawberry yogurt for breakfast, snacked on a granola bar before lunch, sipped on vitamin water and enjoyed a savory serving of pasta for dinner. At the end of the day, I was feeling pretty good about my fresh start. That is, until I read the labels. As it turns out, I had consumed almost 100 grams of sugar (more than twice the recommended daily amount) in this so-called attempt at eating healthier.

This whole debacle prompted me to do some research on sugar-packed snacks that masquerade as health foods. Here are the most deceiving culprits:

Breakfast Bars

Sure, they may have less sugar than a glazed doughnut, but breakfast bars (shown above) aren’t nearly as healthy as you may think. Nature Valley’s Vanilla Yogurt Granola Bars and Nutri-Grain’s Cereal Bars cram 13 grams of sugar into a single serving. Being organic doesn’t make Health Valley’s Cereal Bars any better; they’ll even get you one gram closer to your daily sugar limit.

Vitamin Water

A bottle of vitamin water fuels your body with much more than just a dose of nutrients. That burst of energy you feel upon taking the last sip is just a sugar high in disguise. A 20-ounce bottle of Glaceu’s Vitamin Water or Snapple’s Antioxidant Water contains more than 30 grams of sugar. Take some vitamins and drink a glass of water, instead.

Cereal

Every time you walk down the cereal aisle, you say “no” to Tony the Tiger and refuse to go cuckoo for Cocoa Puffs. But even cereals that trade in a colorful mascot for wholesome claims can pack one sugary punch. Take Kellog’s Smart Start Strong Heart cereal. Despite its misleading name, one cup contains a whopping 14 grams of sugar.

Spaghetti Sauce

Just because you don’t taste the sweetness doesn’t mean there isn’t sugar lurking somewhere beneath the maters. Believe it or not, there are 14 grams of sugar in a half-cup of Newman’s Own Tomato and Basil Sauce and Bertolli’s Vineyard Marinara. Mama Mia!

Bran Muffins

You choke down every last bite of a bland bran muffin with your morning coffee and pat yourself on the back for making your fiber quota. Whoa there! Don’t be so quick to equate lack of flavor with nutritional value. There are over 20 grams of sugar in a bran muffin from Starbucks, and those from your local grocer probably aren’t very far behind.

Dried Fruit

Fruit is already naturally sweet, so why would dried fruit contain an excess of added sugar? Don’t turn to logic when debating what snacks to buy; just stick to the facts. There are 26 grams of sugar in a single serving of Ocean Spray’s Craisins and 30 grams of sugar in the same amount of Sun-Maid’s Natural California Raisins.

Juice

Tip of the day: although labels like “all natural” and “100% juice” sound healthy, it would be a wise choice to just ignore them. Despite the wholesome promise of such statements stamped on the carton in big, bold print, a serving of Langer’s Apple Juice contains 26 grams of sugar and the same amount of Minute Maid Orange Juice follows close behind with 24 grams of sugar. You are better off just eating the fruit and sipping water.

Flavored Yogurt

Yogurt is hailed as one of the healthiest foods you can eat. It’s known to boost your metabolism and even improve your immunity. On the other hand, it can also push you over the limit for your daily sugar intake. Just to put it in perspective, a 6-ounce container of Yoplait Strawberry Yogurt is crammed with 27 grams of sugar. Your best bet? Stick to plain yogurt and add slices of fruit for flavor.

Instant Oatmeal

There’s just not enough time in the morning to make it from scratch, it’s so convenient to have each serving prepackaged, it’s much more flavorful than plain oatmeal”¦ Yeah, yeah, yeah, I’ve heard (and used) every excuse in the book. But these justifications still don’t change that fact that a serving of Quaker’s Flavored Instant Oatmeal can contain as much as 14 grams of sugar. If you must do instant, hung for the natural, low sugar options.

Bottled Iced Tea

There are 26 grams of sugar in 8-ounces of Coca-Cola, while the same amount of Snapple Lemon Iced Tea contains 24 grams of sugar. Enough said.

It’s easy to overlook the high amount of sugar in seemingly healthy foods, but a quick visit to Sugar Stacks is sure to set you straight. This eye-opening site feature images of food and beverages with sugar cubes stacked next to them to represent the amount of sugar in each item. For more information, check out Sugar Shockers on Web MD.

Image Credits: Flickr: yujai, graciepoo, Deb’s Designs and Creations, disneymike, erincooks, Yes Becky, Rhadamon, vigilant20, Marni Molina, fred_fred

It’s soup weather again. High protein, tasty lentils make an eco-friendly and satisfying meatless meal. Plenty of vegetables make this soup balanced. And lentils don’t take long to cook, so this can even work as a weeknight dinner. The lemon and spinach give this soup a bit of a Mediterranean flair. If you like, it’s nice garnished with a sprinkle of feta or other Greek cheese.

This recipe makes a pretty large batch of soup so you can take the leftovers to work the following day. If you like the lentils to remain intact without breaking down, use French green lentils. If you don’t mind a less defined lentil, brown lentils are more common and more economical. Both make a great soup.

Lentil Soup with Spinach and Lemon

Serves 6

8 cups water, chicken or vegetable broth
2 cups green or brown lentils, picked through and rinsed
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 sweet red pepper, seeded and diced
2 cloves garlic, chopped
1 bay leaf
1 pinch dried oregano
1 bunch spinach, washed and stemmed
3-4 tablespoons fresh lemon juice
Salt and pepper to taste

Combine the water or broth and lentils in a large soup pot and bring to a boil. Lower heat and simmer until mostly tender, but still whole, about 20 minutes. Salt to taste.

In a large skillet over medium heat, heat the olive oil until warm. Add the onion, celery, carrot and pepper, along with a pinch of salt. Cook, stirring occasionally until soft and fragrant, about 10 minutes. Add the garlic and cook for one to two minutes. Add the herbs and some freshly ground pepper and stir. Remove from heat, and add to the soup pot with the lentils and broth. Bring to a simmer and add the spinach. Simmer for 15 minutes to blend flavors. Stir in the lemon juice and season to taste with salt and pepper. Serve immediately.

Use organic ingredients and organic and local vegetables whenever possible.

Recipe Copyright 2009 Vanessa Barrington

Image: Maggie Hoffman

Organic, textural and highly ornamental, cabbage is an ideal crop to plant in your garden during those fall and winter months when falling leaves can be the only color abundant in the garden.

Planting rows of the cabbage was a great solution for my own raised veggie bed (below), which is very challenging to maintain this time of year. I long for pumpkins but we never seem to get them going in time.

A garden designer friend suggested the purple, low-water use option of the Cruciferea family (from the same family as cauliflower, broccoli, kale, collards and Brussels Sprouts) as a way to fill in the blank bed.

I love how they look, rather modern and clean as a design feature, plus, they actually like living in my San Francisco yard (not one has complained about the morning fog).

As a cool season crop with color that can be enhanced by cold weather, they can tolerate chillier temperatures of nearly 32 degrees, according to Vegetable Garden Suite 101. You can keep them as a lovely design feature, or cook them in a variety of dishes, from savory soups to simple steamed side dishes and  wonderful, healthy slaws.

Still, many prefer ornamental cabbage and kale as low water use plants rather than food, finding other members of the family of plants are much more tasty as food crops.

Apparently, the cabbage originated as a wild crop along the Mediterranean and Western Europe where it was used medicinally, and was one of the first Cruciferea crops to be domesticated some 2,000 years ago. Part of the popularity is the fact ornamental varieties need virtually no maintenance.

There are many sites for buying the flowering cabbage seeds, including Park Seed and  Neseed, or you can find them at a local nursery that deals in organic plants.

Park Seed recommends starting the seeds indoors and covering them very lightly before transplanting when the leaves begin to shoot.  The color evolves around 3 1/2 months from sowing to form a rosette of colorful leaves with cream rose, pink and purple shades, 10 inches high and 12 inches wide. To dig up hints and growing rich and ruffly cabbage as borders or in containers, visit Garden Blaze.

Tell them Peter Rabbit sent you!

Main Image: Raelene G

Image One: Luanne Bradley

Image Two: Garden Blaze

Arkansas Black, Honeycrisp, Gravenstein, Braeburn, Northern Spy, McIntosh, Gala, Empire, Winesap. It’s heaven for apple lovers this time of year.

The great thing about apples is that different varieties grow all over the country – from California to Kentucky. Mostly I just like to eat them, but they are great for desserts, too. Not up for baking a pie? Here’s an easy, healthful, baked apple dessert that’s special enough for company and perfect for Rosh Hashanah (next year anyway!):

Baked Apples Stuffed with Figs, Honey & Almonds

Serves 2

2 medium organic apples (your favorite local variety)
6-8 fresh or dried organic figs (any variety) depending on size
1/3 cup coarsely chopped organic raw almonds
3-4 tablespoons local honey (or to taste)

Core the apples, leaving them whole and unpeeled.

Chop the figs into 1/4 inch pieces and place in a small bowl. Add the almonds and honey to the figs and toss to combine. Set aside.

Place the apples in a small baking dish with about 1/2 inch of water in the bottom. Bake the apples in a preheated 425 degree oven for 20-25 minutes, or until they begin to soften. Remove the apples and, if the tops are cooked more that the bottoms, flip them. Stuff the fig mixture into the apples, piling to fit it in. Return the stuffed apples to the oven and continue to bake for an additional 10-15 minutes before serving.

Serve warm, plain or with a scoop of yogurt or vanilla ice cream.

Recipe Copyright 2009 Vanessa Barrington

Image: Muffet