As if fashion couldn’t get anymore capacious, Qmilk’s milk fiber fabric strutted onto the scene. Thanks to the founder, Anke Domaske, we’ve now been presented with a fresh, new vision into a unique type of renewable resource.

Wearable milk. Yes, this is an actual thing …at least according to German-based company, Qmilk. And I’m not talking about the milk you spilled on your shirt when you were dipping your cookies (tsk, tsk!). I’m talking about milk no longer healthy for human ingestion that is repurposed through a sustainable process that transforms it into fibers. That’s right folks, fibers from milk.

The idea behind Qmilk came to fruition when Domaske was looking for clothing that hadn’t been chemically altered for her stepfather who was ill with cancer. That’s when the thought of using milk proteins peaked her curiosity. Milk proteins had been toyed with before back in the 1930s, but like most things, had also crossed paths with undesirable chemicals. So Domaske set out to create her own natural alternative with just 200 euros (about $270) in a kitchen with supplies and appliances from a grocery store. Talk about starting from the ground up!

Think about how much milk gets pushed to the back of the fridge, completely forgotten about for a week or so, just sitting and curdling. The beginning stages of fashion happening right there in your very refrigerator. Unbelievable, right? In Germany alone, it’s estimated that 1.9 billion tons of milk gets tossed per year. Thankfully, Qmilk now exists to help efficiently extract certain properties from raw milk and give them a second life as milk fiber fabric.

The milk protein called casein is the main ingredient that goes through a metamorphosis to eventually emerge as a beautiful textile fiber that is just as soft as silk. With its cutting-edge technology and exclusive recipe, Qmilk has managed to stay ahead of the curve when it comes to cost and time efficiency. Only five minutes and two liters of water are needed to produce one kilogram of milk fiber! That also means fewer CO2 emissions, which we can all appreciate.

Qmilk also prides itself on being biodegradable, using 100 percent renewable resources, and having absolutely zero chemical additives. Along with all of those wonderful things, Qmilk conducts a series of thorough tests for harsh substances and dermatological tests to ensure it is gentle for the skin and body. Qmilk’s milk fiber fabric is naturally antibacterial so that makes it perfect to wear for anyone who has any sort of textile allergy! This company also cares where its raw spoiled milk comes from by taking into consideration the care and well being of the animals of the suppliers.

It doesn’t stop here! Qmilk is dipping its feet into the medical, home textile, and automotive worlds as well. It’s all about the lush interior luxury for automobiles and that awesome antibacterial quality for medical and home purposes. Qmilk has graciously paved a whole new road for the term “eco-friendly.” Although the beauty of science is behind this, let’s make believe that it is pure magic, because let’s be honest, Qmilk is pretty spectacular.

Related on EcoSalon

Linen Fabric from Flax is Sustainable and Special: Fiber Watch

Vegan Chocolate Milk Recipe So Delicious You Have to Taste to Believe

Is Soy an Eco-Friendly Fabric? Fiber Watch Series Investigates

Image via Qmilk

The post Qmilk’s Milk Fiber Fabric: Turning Food into Fashion Using Renewable Resources appeared first on EcoSalon.

Plant-based diets have become all the rage and with good reason–they’re a potent source of vitamins and minerals. Legumes have long bean a critical component of eating this way. They’re loaded with vegetarian protein as well as fiber, but that’s just a small portion of what they bring to the nutritionally dense table.

But which legumes are the healthiest? Whether you’re a vegetarian, vegan or you’re just looking to add some nutritional bliss to your repertoire, these are some good choices.

The 6 Healthiest Legumes on the Planet

1. Lentils

Lentils lower cholesterol because of their high levels of soluble fiber. It’s for this reason that they’re also good for digestive health. They prevent digestive disorders like constipation, irritable bowel syndrome and diverticulosis. In all, 26 percent of the calories in lentils can be attributed to protein.

2. Adzuki Beans

Adzuki beans are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. They’re also called the weight loss bean because they’re among the lowest in calories and fat.

3. Black Beans

One cup of black beans has a whopping 15 grams of protein. Black beans are also a good source of folate, fiber, copper, manganese, vitamin B 1, phosphorus, protein, magnesium and iron.

4. Butter Beans

In the South, we call them butter beans because of their starchy and buttery texture, but they’re also called lima beans. Butter beans are a good source of fiber, copper, manganese, folate, potassium, magnesium and vitamin B6. One study found that a diet high in legumes reduced the risk of heart disease by an incredible 82 percent. That’s right–82 percent!

5. Fava Beans

Fava beans are nutrient dense. Also known as broad beans, they have no saturated fat or cholesterol and they contain a high concentration of thiamin, vitamin K, vitamin B6, potassium, copper, selenium, zinc and magnesium. Just a cup supplies 37 percent of the daily requirement of fiber.

6. Garbanzo Beans

Garbanzo beans are amped up with antioxidants. They have concentrated forms of phytonutrients like quercin, kaempferol and myricetin.

Preparing Your Legumes

It’s best to use dry beans and cook them at home rather than canned lentils and beans to avoid the endocrine disruptor BPA found in the lining of most aluminum cans. Home cooked beans are also relatively easy to make and they taste much better. They are also less likely to cause digestive problems, particularly the gas and bloat which beans are famous for causing. Here are some simple tips for preparing legumes:

Tips for Cooking Lentils

• Rinse lentils 2-3 times.
• You do not need to soak lentils.
• Add 2 cups of water per 1 cup of lentils.
• Salt lentils.
• Cook uncovered for 20-30 minutes.

Tips for Cooking Beans

• Rinse beans 2-3 times.
• Soak beans for at least two hours in water.
• Add your beans to a large pot and cover with 2 inches of water.
• Bring to a boil and turn down the heat to a simmer.
• Remove the coating of white foam that forms on top with a wooden spoon if need be.
• The cooking time depends on the bean, but start checking after 30 minutes.

Related on EcoSalon

Recipe: French Lentil Dip

Sensonal Superfood: Fava Beans

White Bean and Sweet Potato Veggie Burger Recipe

Image: jean-louis zimmermann

The post The 6 Healthiest Legumes on the Planet appeared first on EcoSalon.

Could textiles from trees replace our toxic and  oil-based ones? 

Finland, the Scandinavian country known as the land of the lakes, northern lights and endless forests, is bridging  a gap between its natural resources and the sustainable textile sector. Researchers at the country’s top university have created an environmentally friendly viscose manufacturing process that involves the use of native wood pulp to create cellulose based ‘ec0-viscose’. This new discovery is a breakthrough for the sustainable textile industry, as this versatile eco-viscose could replace the need for textiles that are harming the Earth.

Traditionally, viscose is produced with the use of highly toxic chemicals such as caustic soda and carbon disulphide, both of which are corrosive compounds. These chemicals are used to break down the cellulose fibers in wood pulp so that they can be spun into threads, and woven into cloths and materials for uses ranging from apparel to reinforcing high speed tires.

Finland’s alternative method for viscose production involves the use of non-toxic ionic solvents, resulting in a fabric that is actually stronger than conventional viscose.  Aalto University in Helsinki played the key role in developing this improved process for viscose manufacturing, with the aim of creating a sustainable, global  market for Finnish eco-textiles. A textile sample made from the cellulose fiber was designed by Aalto University Textile Arts student Marjaana Tanttu, who remarked that “the new material has an excellent capacity for reproducing shades and it’s surprisingly easy to work with”.

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Flax is cultivated to produce both flax seeds and a fibrous stalk that can be broken down, spun into yarn and woven into a cloth we know as linen. Linen is an ancient textile that has embedded itself into our culture, as even the term ‘linens’ implies a type of woven bed, bath and kitchen textile, because these items were traditionally made out of flax fiber.

Today, a revamped and eco-friendly linen has become a relatively costly textile that has been showcased on runways by the likes of Celine, Lanvin, Stella McCartney and even Uniqlo collections. But why has the fashion world frenzied over this relatively humble fiber? The Fiber Watch series investigates the story behind this natural fabric to find out why and learn how sustainable it is.

The first evidence of woven linen dates back to at least 8,000 BC, as researchers have found fragments of the flax plant and various fabrics woven from it in early Swiss lakeside dwellings. Long before its fashion debut, linen was the mummification cloth of choice for the ancient Egyptians, and has since become a staple household and garment textile that has been used by both Western and Eastern civilizations.

Linen is a naturally eco-friendly and toxin-free material that is cool to the touch, softens through wash and wear, and proves to be extremely durable. This bast fiber, which belongs to the same group as hemp, jute and ramie, is made from the long fibers inside the stalk of the plant. It requires no pesticides for cultivation in its native Central Europe, and the basic production of linen fabric doesn’t require chemicals.

The longest flax fibers are often up to 3 feet long, making flax superior to cotton in length and durability. However, linen is often shunned in fashion circles because of how easily it wrinkles and loses shape. Lucky for today’s designers, modern day fabric manufacturers have developed a whole new range of linen fabrics that are woven into jerseys, blended with Spandex or left raw for a vintage look, offering up linen that is less wrinkly, less transparent and much more versatile than several types of cotton and wool blends. Researchers are also finding ways to apply linen fibers as substitutes for carbon fibers in skis, tennis rackets and even violins.

Currently, about two-thirds of the roots of the flax plant are based in a narrow belt of farmland that weaves its way from northern France to the Netherlands. Around 200,000 acres of flax fields are scattered among the sugar-beet and feed corn crops that inhabit this region. Summertime flax fields are seas of small blue flowers that turn into rattling seed heads (full of flax seed) when ready to harvest in the fall. After harvest, the flax plants are left to lay in the field for a process called “retting” whereby alternate days of sun and rain cause the outer fibers to decay, making the long inner fibers accessible. These are then processed in either China (where 80% of linen is manufactured) or through a local farmers’ cooperative in Normandy, which produces the bulk of raw linen yarn sent to high-end Italian weavers.

So what’s the draw towards this fiber for high fashion? Other than the qualities of modern linen as described above, fine linen is a rather specialty material. Flax is a high-maintenance plant, making its production limited. The French and Dutch regions where the plant is cultivated are specifically ideal for flax, and the processing of the fiber has been refined into a passion for the farmers and fibre artisans of the region. Not only does the exclusivity of the fiber make it attractive, but the increasing importance of transparency and ethical production practices make it a responsible choice.

The supply chain of linen is clearly evident when obtained from France and the Netherlands, especially if it has stayed within a 100-mile radius from seed to finished fabric. The pride that the area’s linen farmers and fiber workers display is evident in each gorgeous creation that struts its way down the runway.

Main Photo Credit: Denis Collette…!!! Others: Blueberry Buckle, nickdoherty, Celine

Related on EcoSalon:

Why Hemp Makes Sustainable, Durable, Fabulous Fashion: Fiber Watch

Fiber Watch: The Bast is Yet to Come

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No shame with this figure-friendly vegan cheese dip.

Dips and sauces are dangerous territory. Sure, they seem harmless in that they are technically only condiments, but they often contain too many fats and calories to warrant another tablespoon. One of the biggest party-time offenders is cheese dip. You know what I’m talking about. It’s the kind you squeeze, pump, or ladle onto popcorn, burgers and nachos. It has a tacky light orange color that you know can’t be natural, but despite it all, you’re addicted.

This recipe is a great way to enjoy a classic cheese dip without the hard-to-digest dairy and the overload of calories and fat concentrated in a small serving.  And with the simplicity and lightness of this recipe, you don’t have to feel guilty about being a cheese dip hog. Cauliflower is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer. Cauliflower is also a rich source of the anti-inflammatory vitamin K as well as omega-3 fatty acids. It promotes brain and heart health, is packed with fiber, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, proteins, phosphorus and potassium.

Feel free to garnish the dip with chopped scallions, herbs, or spices. It’s a basic recipe that is open to experimentation. Have fun with it!

Vegan White Cheese Party Dip

Servings vary

Ingredients:

• 1 head of cauliflower
• 2 tablespoons vegan butter (Earth Balance)
• 2 teaspoons mustard
• 1/2 teaspoon sea salt
• 2 tablespoons nutritional yeast

Directions:

Remove the florets and their stems from the cauliflower. Over medium heat, simmer them in water for about 15 minutes. Drain the cooked cauliflower and rinse under cold water. Combine it in a food processor with the rest of the ingredients and blend until smooth.

Serve this dip aside tortilla chips or crudités or dollop a few tablespoons into a burrito or on top of nachos.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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Bast is a fiber group that includes hemp, flax, jute, nettles and the less familiar kenaf. The plants in this fiber group are characterized by an outer bark that contains strong, cellulosic fibers, and kenaf is quickly becoming a sustainable favorite among textile innovators.

Bast fibers have been around since early civilizations as they were the simplest fibers to process before mechanization of fiber and textile production. Kenaf has been documented as a textile plant by the Egyptians as early on as 1,000 B.C. , although it’s believed to have originated in Asia. The plant appears similar to other bast fiber plants, but is actually related to hibiscus and cotton, thus its latin name Hibiscus cannabinus.

Kenaf is claimed to be one of the most sustainable fiber plants in existence, due to its growth rate and excellent ability to replenish the environment it grows in. It can be grown in several places including the U.S., converting more CO2 than 2 acres of tropical rainforest during its growing season whilst also improving soil structure and fixing nutrients into the soil. The plant requires minimal amounts of water, nearly no fertilizers or pesticides and grows extremely rapidly to its full 15 feet in only 150 days. As a natural material, kenaf is completely biodegradable since neither cultivation nor processing require synthetic chemicals.

Kenaf is a superior option for garments, as its extremely long fibers make for very fine yarn when spun. The stalk of the plant contains 30% less lignin (a glue-like substance that fills in the spaces between plant fibers) than other bast fibers, thus making the extraction of long fibers much easier when compared to other similar plants. Nearly 50% of the plant stalk contains fiber that can be extracted for a number of applications, such as knitted or woven textiles. Kenaf has also been found to work exceptionally well blended with cotton, and is also suitable for a number of applications including furniture, shoes and outerwear because of its natural absorbency and fire-retardant properties.

U.S.-based Kenactiv Innovations, Inc. has found very successful and tangible methods for processing kenaf fiber for different uses. The company operates fiber extraction methods with food-safe, natural enzymes and closed-loop processes. The company is currently focusing on solutions for commercial non-wovens, alternatives to petro-chemical plastics, soil composites (kenaf biochar can replenish pesticide-ridden soil), mulch and animal bedding. Although they are not currently producing kenaf yarn in the U.S., plans for fiber extraction and spinning facilities are underway, as are larger plantations in Arizona that will accompany previous growing operations in North Carolina, South Carolina and Georgia.

While Kenactiv currently produces kenaf yarn in India, where it is used for apparel and accessories. The process in India involves a bath soaking of the plant stalks, after which the long fibers are stripped and dried. The company doesn’t currently work with designers or apparel companies within the U.S., as their production facilities in the U.S. don’t yet have the proper equipment for extracting and processing long fibers. However the company continues to develop new technologies for processing and diversifying the use of kenaf fibers, with the aim to create a viable market for kenaf textiles in the U.S. by bringing the first bast fiber production and spinning plant to the country. Although the company is proprietary in regard to their processing methods, hopefully they will be open to collaboration and share their knowledge about sustainable and intelligent methods for processing bast fibers.

Also check out:

Fiber Watch: Off Of Wine Bottles & Into Clothing

Fiber Watch: Tencel The Tenable

Fiber Watch: The Sartorial Sting Of Nettles

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Since its introduction in 1912, NaBisCo’s Oreo cookie has becoming the best selling cookie of the 20th century in the U.S. This classic snack – crème smeared between two chocolate discs – is a childhood classic. But despite its popularity in numbers – more than 362 billion Oreos have been sold since 1912 – the cookie isn’t winning friends among health enthusiasts.

The first listed ingredient in Oreos is sugar. Other offenders include enriched flour, high-fructose corn syrup and artificial flavoring. One serving of Oreos equates to three cookies, which together contain 7 grams of fat, 2 of which are saturated, 25 grams of carbohydrates, 1 gram of fiber, 14 grams of sugar, 1 gram of protein, 160 milligrams of sodium, and traces of calcium and iron.

Overall, the cookie is devoid of any significant nutrition and packed with empty calories and low-quality carbohydrates that only spike blood-sugar levels rather than add digestion-friendly fiber. The solution is to get as simple and pure as possible. The following recipe is an almost-raw, vegan version of Oreos, without the sugar and flour. Coconut butter is a rich and decadent alternative to the vanilla crème, while a walnut and date mixture become the ultimate power couple for the discs. The result is a denser, more satisfying treat that fills you up with enzymes, nutrients, and taste!

Pair with a glass of warm vanilla almond milk if you’re feeling the occasion!

Vegan Oreo Cookies

Makes 10-15 cookies

Ingredients:

For the chocolate wafers

• 1 cup walnuts
• 8 Medjool dates, pitted
• 1 tablespoon of cocoa powder
• Dash of sea salt
• 1/2 teaspoon of vanilla extract

For the vanilla crème filling

• 1/2 cup coconut butter

Directions:

For the filling, process all ingredients until the mixture forms a ball.

Roll out the walnut mixture so that it is about 1/2-inch thick. Place in the freezer for about 30 minutes, or until hardened and easier to work with.

Use a 2-inch diameter cookie cutter to form discs.

Place 1 teaspoon of coconut butter between two discs and press both sides of the cookie together so the cream flattens and resembles an Oreo.

Enjoy the healthy fats of the walnuts and coconut butter as well as the fiber and potassium founds in the dates. This is a much healthier and more satisfying alternative to the virtually nutritionally-devoid Oreo cookie.

Store these in a refrigerator to prevent the coconut cream from getting too soft or melting.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Photograph source: So Good Blog

The post Nutritional Breakdown: The Oreo Goes Gluten-Free appeared first on EcoSalon.

A colorful salad you make in a bowl, not in the sink.

Some call this the kitchen sink salad; I call it the perfect salad. It is fail proof and fails to bore, even if you have it everyday! Packed with nutrition and flavor and with enough substance to keep you full for hours, this recipe is a great way to get the most from produce rounding its last leg in the fridge.

You could virtually use anything on hand, as long as you satisfy each of the four elements – vegetable, green, grain/legume, and fat. I added grated beets, carrots and zucchini as the vegetable, chopped kale as the green, cooked lentils as the legume, and avocado and an olive oil vinaigrette as the fat. Regardless of the nature of the components you choose, the result is the same: a colorful salad with a bite!

I tend to use lentils in my version of the kitchen sink salad for a reason. They’re not only made up of energy boosting carbs, but also are full of protein, which is especially important when salads are a daily diet mainstay.

Lentils are an excellent source of soluble and insoluble fiber and effective in helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.

Kitchen Sink Salad

Serves 1-2

Ingredients:

• 1 cup green lentils
• 6 kale leaves
• 1/2 cup grated carrots
• 1/2 cup grated zucchini
• 1/4 cup grated beet
• 1/4 cup chopped avocado
• 1/4 cup extra-virgin olive oil
• Juice of half a lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Directions:

In a medium-sized pot, add 2 cups of water to 1 cup of green lentils. Cover with a lid. Bring to a boil and then reduce to a simmer for approximately 15-20 minutes or until the lentils have absorbed all the water. Set aside to cool to room temperature.

Stem and chop the kale leaves, grate the carrots, zucchini and beet, and slice the avocado.

Add the vegetables, kale and avocado to the cooled lentils in a medium sized bowl.

For the vinaigrette, whisk together the olive oil, lemon, and salt and pepper. Fold the dressing into the salad and give the entire mixture a good toss so that all the ingredients are spread evenly.

Serve and enjoy!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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Artists are working to create a more fashionable frontier for all.

The blank slate of a new year is as seductive as the lure of a crisp white piece of clothing for one’s mishmash wardrobe. We all crave a fresh start and the promise of renewal, although I have never been one to hastily cast off the old in order to usher in the new. I am just way too practical as an artist who examines and preserves every scrap of fiber for some drafty hole that might present itself unexpectedly. 2012 will instead be a continuation of my ongoing mission to seek out individuals who understand the power of resourcefulness and the collective twining of fiber taking flight.

Naturally dyed-fiber from The Sacred Valley of Peru via Source4Style 

2011 found us exploring therapeutic connections between the heart, the mind, and handcrafting, and the year to come will no doubt be a continued testing ground for how and why we choose to implement DIY strategies as well as having increased access to sustainable fiber and artisan-made textiles via sites like Source4Style. I will be looking to designers, (outsider) artists, storytellers, and even urban gardeners for evidence of why the cultivation of local narratives and subversive craftiness makes good sense. It is at the fringe of these diverse realms where I feel that many sustainable solutions reside.

‘Knitta, Please’ urban fiber installation in Sydney, Australia

Fashion happenings are all good fun but for a huge sector of the population, this is still foreign territory and not so inviting at that. Our day-to-day lives are riddled with break out moments of stylistic genius, but it is is our immediate environs that influence how we look and feel in a sustained manner. I like the idea of casting the net wider to consider ideas related to ‘fashioning self and the environment’ – meaning that, a true understanding of how to map out a lasting fashion sensibility must now include a closer (smarter) examination of self in relation to one’s environment and the resources available.

The ‘Knitta, Please’ handknit bus paves the way for a more fashionable frontier

Women are quite good at this. We know how to make do, mend, and even tie together the loose ends to create safety nets for ourselves and those random beings who dare to cross our path. We also know how to turn an impossible situation into a crazy quilt that warms an entire community of loved ones. I am reminded of artist Magda Sayeg who went from being a single mother on welfare to being an entrepreneurial design maven with her knitted public works (aka guerrilla yarn bombing projects) under the studio name, Knitta, Please. In a recent article on Magda’s work in the Wall Street Journal, one is seduced by the power of crafting a path to a brighter future with a stockpile of pop art yarn and the conviction to subversively adorn just about everything labeled commonplace or inconsequential.

Textile scraps being handspun for knit couture by designer Zaida Adriana Goveo Balmaseda

Similarly, I admire how designer Zaida Adriana Goveo Balmaseda is currently scouring the floors of designer work rooms and studios for scraps of textiles that are being hand spun into knitted runway creations for The Green Fashion Competition at Amsterdam Fashion Week in late January.

 Handspun fiber is knitted and prepped  for the runway by Zaida Adriana Goveo Balmaseda

Zaida shared some of the following sentiments with us regarding her resourceful process and intention:

“Through my work I intend to encourage and engage people to use craft for solutions, and for my current project we are recycling studio textile waste. I discovered the spinning process while researching recycled yarns, and given that I was not really satisfied with my finds, I wanted to work with a fiber that I had complete control over and that would positively impact my surroundings, including the people I know. Spinning yarn can be done with a very simple tool, and many people can participate in the transformation of this raw material. In just one week I taught my grandparents, brother, sister, and mother how to spin. We are creating and sharing stories together, and it has been incredibly rewarding to see everyone cooperating and enthusiastically wanting to learn a new skill. Each skein is unique, just like its spinner and the runway garments that we are knitting as well.”

Recycled fiber forms by Abigail Doan include street flotsam and recycled textiles

In regards to my own work, the challenges that interest me the most are those where seemingly complex situations might be untangled and plied into revitalized objects of texture and hue. In preparation for Vogue Knitting Live‘s curated fiber gallery this next week, I have been creating sculptural fiber forms, some of which include “Plarn” or recycled plastic bag yarn created by a Roma woman named Abibe in Eastern Bulgaria. I was introduced to Abibe by my friend Charity Wright, who is currently working as an educator and sustainable business consultant while in the Peace Corps in Malko Turnovo. This historic border town at the gateway to Turkey has a history of traditional textile weaving as well as organic wool production from the flocks that roam freely in the Strandja Mountains. I welcomed this introduction to Abibe, as she was some one who had never worked with recycled materials for an art installation but had instinctively been repurposing items in her own home for a recycled plastics and crocheted eco-accessory collection. Through the bridge that Charity helped to build with this self-taught artist, my most recent fiber forms have even more layered meaning and a connection to the lifecycle of Abibe’s household.

Artist Abibe of Shau New Light, proudly shows off her recycled accessories in Bulgaria

It is interesting to think about fashion as something that connects us to those fibers that transgress borders, trends, and in turn might even redefine who we are dressing up for. It has been eye-opening for me to create my latest work with input from some one who has never traveled out of Bulgaria or visited my distant home, but definitely shares the same worries and concerns as a mother and artist trying to carve out time for herself. I will be so honored to present this effort to the public in New York City next week.

Judith Scott’s fiber sculpture crafted out of recycled textiles and found broken objects

I am reminded also of the fiber artist Judith Scott who was institutionalized for more than thirty-five years for being profoundly “retarded” with Down Syndrome. It was not until Judith’s twin sister Joyce was finally reunited with her, that the threads of this story unraveled. Celebrated in her later years as being one of the most powerful textile artists of this century, Judith Scott is still considered by some to be an “outsider artist” who operated at the far frontier of contemporary craft. Scott’s sculptural forms, created out of artfully wound scrap fiber and broken objects that had been blatantly dismissed, make her pieces ones that rival many of today’s upcycling expressions. Which begs me to ask, whether the plying of the marginal and disenfranchised with our current ideas about what is fashionable might finally redefine the edginess that we are so desperately hoping to occupy? I say, let’s work to ply a more fashionable frontier for all.

lead image: Jazmin Berakha

The post Plying A More Fashionable Fiber Frontier appeared first on EcoSalon.

These nutritionally dense foods are packed with fiber.

You might think that slice of bread on your plate is necessary to get the fiber you need to be healthy. Think again. Bread isn’t all it’s cracked up to be, and there are plenty of foods that can give you all the fiber you need on a daily basis. These 10 fiber-filled all-stars including avocados, cinnamon, raspberries and eggplant have far more fiber and nutrition per calorie than wheat, and lots of other health benefits, too. Combine as many as you can in one dish, like black beans with oregano, mustard greens, avocados and barley, for one of the healthiest meals of your life.

Figs

Figs are a deliciously high-fiber fruit, containing 6.58 grams in an eight-ounce serving. You can get dried figs year-round but there’s nothing quite like a juicy, fresh fig. These fruits are a great source of calcium and are also high in potassium and manganese. According to a 2008 study, there’s another compelling reason to consume figs as often as possible: fiber from fruits may help prevent post-menopausal breast cancer.

Avocados

Rich and creamy, avocados can seem like a splurge. While they are dense in fat and calories, spreading a little bit on your tortilla or chopping it up for salad not only adds a lot of flavor to your meal, it also boosts your fiber intake. At 14 grams apiece, avocados contain more fiber per ounce than any other fruit. Of a single avocado’s 24 grams of fat, only 4 are saturated, so they help lower “bad” LDL cholesterol and raise “good” HDL levels. They’re also rich in lycopene, beta carotene, lutein, magnesium and the vitamins B, E and K.

Beans

Beans pack the biggest fiber punch of any food, with navy beans topping the charts at over 76% of your daily value per one-cup serving. Dried peas, lentils, pinto beans, black beans and lima beans are also fiber all-stars, providing over half of your daily value. Most types of beans are high in protein, folate, iron and B-vitamins, and very low in fat. Legume consumption has been associated with increased heart health.

Barley

This grain doesn’t get a lot of love. Always in the shadow of its more famous counterparts wheat, oats and rye, barley is used more often as animal fodder or to make beer than it is in our daily diets. But barley is appealingly chewy and sweet, and when it comes to fiber, it’s right up there with beans. A cup will provide over 54% of your daily fiber requirements. The fiber in barley is insoluble, so it provides bulk as it passes through your body, improving the health of your intestines and lowering cholesterol. It’s a great source of selenium, which lowers risk of colon cancer and helps metabolize thyroid hormones.

Eggplant

This deep purple-skinned vegetable is often cooked down to such a mushy state, it’s hard to believe there’s much fiber in it. But in fact, eggplant has nearly three grams of fiber for every 19.7 calories. This means that unlike bread, which is high in calories for just a few grams of fiber, eggplant is an ultra-efficient means of reaching your daily requirements. Nutritionally dense, eggplant will provide you with lots of manganese, potassium, folate, B6, K and C per serving.

Raspberries

So plump and juicy, ripe raspberries are hard to resist – and you shouldn’t even try. With just 63 calories, a cup of raspberries will give you over half your vitamin C and manganese, and a third of your fiber. Their low calories and nutrient density make them another high-value fiber-filled food, and all those phytonutrients with antioxidant, antimicrobial and anti-carcinogenic properties just make them taste even sweeter.

Greens

Mama says eat your greens, and you should heed her wisdom. A cup of mustard greens is one of the healthiest additions to your dinner plate, with 11.2% of your daily value of fiber, 524% of your vitamin K, 177% of vitamin A and 59% of vitamin C and just 21 calories. Collard greens have even more fiber at 5.32 grams per 49.4-calorie serving, Swiss chard boasts 3.67 grams, spinach has 4.32 and kale has 2.6. Even romaine lettuce has nearly 2 grams of fiber in a 16-calorie, 2-cup serving.

Cinnamon

Who would have thought that a spice could contain so much fiber? Sprinkling a teaspoon of cinnamon on your cereal, oatmeal or fruit will provide 5% of your daily fiber needs. Cinnamon also has anti-microbial properties and can help lessen a food’s impact on your blood sugar levels by slowing the rate at which the stomach empties, which is why adding it to a sweet treat is always a good idea. It’s also got lots of calcium and manganese, and research has found that it boosts brain function. Ground cloves come close to cinnamon in fiber content with nearly 3% of your daily value in a teaspoon.

Pears

Seasonal variations in different varieties of pears make them available year-round, and though they seem to be cousins of the apple, pears are actually in the rose family. There are 5.2 grams of fiber in a single, roughly 100-calorie pear. Try baking them into a pie with raspberries and cinnamon, or pair them in a salad with mustard greens and walnuts.

Herbs

Load up on the parsley, sage, rosemary and thyme, not to mention oregano, dill, coriander and fennel. Herbs are an easy way to add extra fiber to any savory meal, and oregano should be your top choice as it’s got 1.53 grams in two teaspoons. Thyme and rosemary each pack over a gram, while coriander seeds have 2.12.

You might want to check out these articles as well:

Bad Fiber: Why Bread Isn’t Best

15 Best Foods to Boost Your Metabolism

Can You Stomach Wheat? How Giving Up Grain Might Be Better For Your Health

Photos: 3liz4, bad, bad lechery brown, fotopedia

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