ColumnWhat does my diet plan consist of? Nothing, it’s not really a plan at all.

We’ve discussed diets before on Foodie Underground, but we’re going to do it again. Because it’s a conversation that’s worth having more than once.

A while back, a friend asked me, “Are you ‘gluten-free’ or just ‘good bread only’?”

I loved that question. I am for the most part gluten-free, but as my friend assumed correctly, if there’s good bread, made with good ingredients, I’ll eat a little of it. Call it the “no crappy flour” diet if you want to.

It’s so easy to slap on labels, both on food and ourselves: I’m gluten-free. I only eat organic. I am dairy-free, salt-free, nightshade-free. But unless we’re severely allergic, eating isn’t such a black and white issue.

Just like buying everything in sight with an organic label actually makes you a fairly unconscious shopper – because hey, you just skipped over the vegetables Farmer Lucy grew using zero pesticides because they weren’t marked “organic” (the certification is too expensive for her), and went for the creepy organic baby carrots from god-knows-where instead — sticking to certain eating regimes can have just as bad of an impact as a positive one.

Let’s say you have decided to eat gluten-free. If you don’t have Celiac disease, there’s a chance that eating breads made from heritage grains and not overly processed, white flour, might actually make you feel pretty good. But if you stick to a “gluten-free only” policy, then chances are you end up buying the packaged rice flour bread at the supermarket instead. And did you take the time to look at those ingredients on the back?

Diets give us labels, and labels make us buy foods with labels. Which means we fork over money to an industry that creates food products simply to satiate the cravings of the market. And that market is constantly shouting “we’re on a diet! give us things we can eat” and so the food industry just comes up with more products.

In response to a a great piece in The New Yorker by Elizabeth Kolbert, I saw a conversation taking place on Facebook as to why we’re so focused on eliminating things. Can’t diet plans be inclusive, allowing us to talk about all the things we love to eat?

We should eat what we love. But here’s the thing about eating what you love. It means listening to your body and knowing what your body loves. Your body doesn’t love shitty food, processed junk food loaded with high fructose corn syrup. It hates it actually. But your mind plays a trick on you because it gets addicted to all that sugar and fat, despite that it makes your body feel horrible.

It’s interesting that to eat healthy we need a diet, instead of a smart approach to eating that includes eating a variety of things in moderation. But I guess explaining that to someone isn’t as sexy as saying “I’m on the Paleo Diet” now is it? It’s also not very profitable for food companies. There’s no marketing label for “you choose to eat well most of the time and sometimes you indulge and you really love chocolate and coffee and you know that those come from far away but you have chosen to pick your battles and gave up bananas instead” diet plan.

When it comes to eating, there’s going to be a counter argument for everything; remember, eating isn’t a black and white topic. And as such, coffee is great for you, but it’s also awful for you depending on who you ask. Olive oil is where it’s at, no wait, cold pressed rapeseed oil is where it’s at. Don’t eat grains! Do eat grains! Go Paleo and say no to all the processed stuff. But as Kolbert wrote in her piece, “from an environmental standpoint, paleo’s “Let them eat steak” approach is a disaster.” If you read industry funded studies, then you’ll even think that drinking diet soda will help you lose weight, and we all know how ridiculous that sounds.

And so, you know what we need? The No-Diet diet plan.

The diet and lifestyle that’s about embracing food, not demonizing it. You can feel free to demonize junk food though, but let’s embrace real foods, not take ourselves too seriously, indulge a little here and there and eat the things that we know our bodies love, and that the planet loves too.

Related on EcoSalon

Why You Should Not Diet in 2014: Foodie Underground

Is Organic Food Better? Foodie Underground

Hey Ladies, Have You Tried the “Parisian Diet”?

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: With Wind

The post The No-Diet Diet Plan: Foodie Underground appeared first on EcoSalon.

ColumnChoosing healthy food is ultimately a matter of life and death.

We have an unhealthy relationship with food. The kind of relationship where we will fill ourselves with bad things, then expect to find a pill to cure our ailments. We treat the symptoms, not the problem.

I remember a friend of mine who is a doctor and in a gastroenterology fellowship tell me that she’s used to people to coming to her and saying something along the lines of  “when I eat pizza my stomach acts up.” This is not a “please help me to eat better” plea, it’s a “as an individual I have a god-given right to eat pizza, and there must be something very wrong with my body if it can’t tolerate it. Pill, please,” plea.

Some people have serious problems with what they can and can eat, and those problems shouldn’t be underrated; food allergies are a serious thing. But for the rest of us, when did we arrive at the expectation that we can eat everything in front of us and still be healthy?

Tell someone about how you’re eating healthy food, skipping on processed items, cutting out sugar and that you have never felt better and you’ll often get an eye roll, followed by an assortment of comments, “But I like to enjoy life… I don’t want to always be thinking about what I eat… I don’t want to feel restrictive.”

Ok, I get it. We all want to indulge in a creamy, greasy, fatty, concoction of starchy, glutenous goodness every now and then, but let’s be realistic: we do not need everything that is available to us on the grocery shelves. We have to be a little restrictive, because the alternative is literally killing us.

Walk into a supermarket. Look around. What do you see? Rows and rows and rows of processed foods, 50 kinds of breakfast cereals, 47 types of salad dressing, and 22 variations on the Pop-Tart (hey, there’s one with peanut butter now, that’s healthy food right?). Cut every single one of those things out and, most likely, you will just be fine. This is part of the reason doctors are now starting to prescribe fruits and vegetables. The illusion of choice is that you should be choosing, when in all reality, it’s these choices that are making us sick.

So why don’t we choose health?

Maybe it’s an issue of semantics. The term “healthy food” implies that it’s a better alternative to the norm. It is, but it’s also the only alternative. What if we just referred to “healthy food” as “food” and regular food as “bad food,” would that change things? It could just be a question of marketing.

Everyone wants to live well, be happy and healthy, right? Sure, but food is not only a physical thing, it’s an emotional one, and when we feel that our choices are restricted, we have an averse reaction.

Tell someone to do everything in their capacity to not think about a tree and what do they think about? A tree. Tell a child that they can eat everything in the house except for the chocolate chip cookies and what do they want to eat?

We’re addicted and we refuse to work to kick the habit. So we focus on what we can’t have rather than what we can have, and instead of framing our thoughts on food in a way that honors all of the good products and ingredients available that do keep us healthy, we get upset that we can’t have the things that make us feel awful.

Mentality check people: we have to think differently. Because no pill or magic wand can solve the problems that are associated with eating poorly. Treat the problem, not the symptom. It’s a matter of life and death, after all.

Related on EcoSalon:

20 Foods to Boost Your Metabolism

Foodie Underground: Fast Food, Fast Fashion… It’s All About Choice

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Mr. T in DC

The post Healthy Food or Medicine, What’s Your Choice? Foodie Underground appeared first on EcoSalon.

ColumnPaleo, Clean Eating, raw foods: is our industrial, processed food system forcing us to eliminate?

I can’t go a day without seeing the words “Paleo“, “raw,” “egg-free,” “gluten-free” or “clean eating” show up somewhere. Look at any magazine rack with a couple of food titles and these healthy eating regimes are practically all that pops out at you.

As I am interested in food, I could be on hyper alert to these things, but there’s no denying that health foods and specific diets like Paleo are at an all time high. The question is: why?

First off, let’s address the word “diet.” As defined by Merriam-Webster, it does in fact mean “habitual nourishment,” but thanks to the low-fat and all-grapefruit-all-the-time trends of the ’90s, nowadays it is more commonly used in reference to losing weight. We hear “diet” and we think “weight loss.”

But many of these eating habits aren’t two-week diets that are used to kick start weight loss; they’re lifestyles. They are long-term commitments to eating a certain repertoire of foods.

If you do any reading on people that stick to eating raw food, Paleo, or any other variety of elimination diets, it usually comes down to health reasons; people stick to these food regimes because they make them feel better. I myself am mostly gluten-free, not because I am celiac or gluten intolerant, but because I have found that my body does better when I don’t have gluten as a regular part of my diet. I am not alone. Some people don’t do well with soy, others don’t do well with eggs. The list goes on.

But let’s think about the things that people tend to cut out: dairy, gluten, eggs, meat, etc. At their core, these are not things that are inherently bad for you. Certainly some people have severe, sometimes debilitating allergies, to some of these products, but overall these are standard foods that have been a part of our diets for quite some time. Which begs the question: is it because we live in such a processed society that the things that are supposed to be good for us are not? Are food restrictions the result of the fact that we live in a world where real food isn’t real food anymore?

Not only is there something terribly wrong with the Standard American Diet overall, but individual food items that are supposed to be good for us are so over-processed that ultimately, we don’t know what to choose. Our grains, even the whole ones, have been hybridized to infinity and while you may buy your produce directly from the hands of the farmer, you have no idea the history of the seeds that were used in the first place. So instead of choosing, we’re forced to eliminate.

In fact, there is an entire diet devoted to eliminating and simplifying – it’s called Clean Eating – and the premises are admirable. It’s devoted to food as should food be, “clean” from all the extra additives that have become so commonplace in today’s society. But think about that for a second: has the food industry completely changed how eat, so much so that we need an entire diet to remind us to look at the ingredient list and make sure that it’s short? There are Clean Eating Challenges where you are prompted to eat simple and whole foods. Shouldn’t we just have been doing that in the first place?

Let me break it down for you: all of these diets aren’t diets, they’re just what we should be eating all of the time, and that is a lifestyle. A lifestyles of living well. But when we live in a world of industrialized food production, eating what we should be eating, real food, becomes more and more difficult. It’s not that we’re diet-obsessed, it is that once our bodies have had a taste of what they should have been consuming all along, there’s no turning back.

Making certain eating choices isn’t about restrictions. It is about a celebration of real food. The kind of food that fuels your body and keeps you healthy. So, whether that’s Paleo, raw, vegan, non-dairy, gluten-free, no nightshades, or some combination of all of the above we have to remember that ultimately it’s about feeling good and eating well, no matter how we get there.

Related on EcoSalon:

Is the Paleo Diet Really the Solution for a Better Body?

Foodie Underground: Have You Tried the Parisian Diet

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Steven Jackson

The post Paleo, Clean Eating and Beyond: Are We Diet Obsessed? Foodie Underground appeared first on EcoSalon.

The top stories of the week at EcoSalon.

Remember that thing people used to do with pens and paper? Managing Editor Amy DuFault ponders the joy of the written word.

If getting “back to basics” for you means “the shape you were in before the traditional Christmas bloat-fest,” here are 20 foods to skim that unwanted belly fat right off you.

For ex-prisoners keen to reconnect with the outside world, the California Reentry & Insight Garden Programs in San Quentin show how sustainability can lead the way for rehabilitation.

When water is an increasingly precious global commodity, how can the water-guzzling clothing industry respond? Writer Kestrel Jenkins looks at fashion outlets swimming against the mainstream current.

And if you’re waiting impatiently for spring to have sprung, feast your eyes on these 30 gorgeous photos of farming & agriculture.

The post The Friday 5: Back To Basics Edition appeared first on EcoSalon.

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

The post Holiday Eating Weighing You Down? 12 Salads to Boost Your Metabolism and Your Mood appeared first on EcoSalon.

Twitter changed how foodies found out about the latest and greatest taco truck, leading to an influx of underground culinary aficionados, professional and amateur, being constantly informed of the up and coming hole-in-the-walls and where to get a city’s best authentic ethnic lunch for under $5. Don’t be shy, admit to your many TweetDeck columns that help you decide where you’re going for lunch.

Social media might help in getting the word out (along with a whole slew of other benefits), and its word-of-mouth nature certainly facilitates in keeping up to speed on what your foodie friends (and people you aspire to be friends with in real life) are eating and loving, but can it change how we think about food?

That’s part of the idea behind 4Food, an operation that’s trying to “de-junk” junk food, by providing healthy, fresh and local food alternatives while at the same time “revolutionizing counter culture, in real-time.” What exactly does that mean? 4Food lays it out like this:

• We upgrade food that people already eat – burgers, nuggets, fries, salads and teas-transforming them into new menu items that are convenient, and almost infinitely customizable to our guests’ lifestyles and cultural preferences. Our food is measurably healthier than existing products.
• Dynamic Menu Boards reduce waste and enable us to feature seasonal and occasional products.
• Advanced, web-based technologies allow us to make personalized recommendations that meet our guest’s nutrition and lifestyle goals.
• Fresh, local produce is transformed into our menu offerings in the Community Kitchen Commissary-a vocational training center.
• We build with natural construction materials that are abundant and regenerative.

Like any truly networked food operation, 4Food is already hitting the Twitterverse, creating a buzz around their August 9 opening at 40th and Madison in New York City. Their website gives a pretty solid rundown of their credo, citing important things like composting in-store, no artificial sweeteners or flavor enhancers, no fried food and in the true spirit of the local food movement, “if it’s soy, it’s not Monsanto.”

But what’s the potential that 4Food will change what we eat and how we think about what we eat? That will probably depend on two things: branching out into a wider demographic than NYC-based foodies and engaging the general public via social media to truly get a conversation going about food. On the conversation side of things, so far so good, as 4 Food has already been asking its social media community for creative ideas on how they would “de-junk NYC.”

If the idea works and affects positive change in diverse demographics, we could be looking at a game changer in the fast food movement. Until then, keep an eye on Twitter and stay away from those traditional fast food joints – you know better!

Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.

Image: ebruli

The post Foodie Underground: Social Media Savvy, Healthy Fast Food? appeared first on EcoSalon.

“What’s good here?” I asked my friend as we sat down to a crowded and lively brewpub in San Francisco. “Fried brussel sprouts,” she responded. “Excuse me?” My eyebrows shot up and scrunched together as I looked around at this place that believed in white linen table clothes and handpicked, recycled wine bottles for water carafes. This wasn’t the swankiest of restaurants, but it certainly wasn’t a hole-in-the-wall. I opened the menu and sure enough, boasting a central position on the appetizer list were the culprits: fried brussel sprouts. [Note: they were delicious]

Comfort food used to mean eating things that made you feel great emotionally but were probably less beneficial for you physically. Nowadays however, options with a healthier root are taking over the scene, from chips to cocktails.

Sweet Potatoes

Sweet potatoes are all over the place, from fries to pancakes. Thanks to their nutritional value, they make an excellent alternative to recipes with regular potatoes, and foodies (myself included) just can’t get enough. Test them out at home with this recipe for Roasted Sweet Potato Fries from EcoSalon’s very own Heather Brubaker.

Kale Chips

I am new to the kale chip fad, but let me tell you, it’s definitely all it’s cracked up to be. Plus, they’re super simple to make and you feel like you’re getting a good dose of junk food; despite chowing down on plenty of vitamins and olive oil. Here’s a quick and easy recipe:

• Tuscan Kale, rinsed and dried. Cut the leaves lengthwise to remove the stems, which give a very bitter taste
• Olive oil
• Sea salt

Place the kale leaves in a boil and toss with olive oil so leaves are fully covered. Place on a baking pan and sprinkle with salt.

Bake at 250°F for about 30-35 minutes until the kale leaves are crispy.

Kombucha Cocktails

I’ve already extensively covered kombucha here on Foodie Underground (in fact, I’m so obsessed with the stuff I could probably write about it every week), but a recent underground trend with the funky drink is turning it into a mixed drink. Here’s a recipe for a Sparkling Mango Margarita that you can’t go wrong with.

• Flesh from 1 mango
• Juice from 1 orange
• 1/2 to 1″³ piece of fresh orange peel (don’t include any of the white pith)”¦ use the larger amount if you really like the orangey flavor of Triple Sec used in margaritas
• 1-1/2 cups dark tequila
• 1 cup or so Kombucha, any flavor (I had guava and ginger flavored on hand, but most any kind will work nicely)
• 2 cups ice

Blend all the ingredients except the kombucha in a blender. Mix in kombucha, serve and call yourself an underground cocktail master.

Pizza

Yes, you read correctly. Even mainstream foods are taking a healthy direction, including the staple of every college all-nighter. Just ask Naked Pizza, a New Orleans based operation that’s in the midst of turning into a national franchise. Attempting to bring health food to the masses, the founders figured there was no better way than with a food that most of us have a hard time giving up, so they consulted biologists and food technologists to come up with the healthiest pie around. Their crusts are made with 12 whole grains, they’ve even got some probiotics, and the ultimate goal is to get people talking about food by using “this pizza to have a larger conversation with you about the food supply,” founder Jeff Leach told the New York Times. Viva la health food revolution.

Do you have a favorite pop up restaurant in your town? Tell us about it! Either in the comments below, or by using #FoodieUnderground on Twitter.

Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.

Image: elena’s pantry

The post Foodie Underground: When Healthy Food Is Hot appeared first on EcoSalon.

“Real Food” products are gradually taking up shelf space as more people are looking for alternatives to synthesized food products with lists of unrecognizable and unpronounceable ingredients. Hallelujah!

Amongst these new products are all natural granola bars made by 18 Rabbits. I’d never seen hide nor tail of these bars until a friend handed me one after a great day of spring skiing in Tahoe. Maybe it was the pure mountain air or the exhilarating day of snowboarding, but I found this granola bar to be extremely good. This delectable chewy treat delightfully named “Haute Diggity Date” has lots of flavor while delivering amazingly wholesome satisfaction.

18 Rabbits originates in San Francisco, and the bars are made from all natural, organic ingredients.  The company’s thorough, stylish and easily navigable website tells their story and they provide not only the ingredients for all their products, but also the farms from whence the various nuts and berries came. Regular granola and granola bars of different flavors are available at selected groceries including Whole Foods and from their online shop.

The post Haute Diggity Date: Natural Granola Bar Review appeared first on EcoSalon.

“Why not give me a choice besides french fries or french fries?” Morgan Spurlock asked the American food industry and regulators in his 2004 fast food exposé Super Size Me. President Obama’s budget for fiscal year 2011 begins to answer that question.

Of particular interest to slow food activists and locavores is the administration’s plan to invest $400 million, through public-private grants into the development of super markets, farmers’ markets and other health food stores across the U.S.

The financing should help small businesses provide healthy alternatives to plastic wrapped snacks, burgers, fried chicken and shakes in communities lacking options. President Obama’s plan, made public on Feb. 1, 2010, included overall food-and-nutrition expenditures far beyond this, of course, which will have a lasting impact on our food and agricultural economy, land and health.

According to Bloomberg financial reports, the U.S. Department of Agriculture spending overall will rise 2.3 percent to $132.3 billion in fiscal 2011.

Agriculture secretary Tom Vilsack said the money would continue to pay for major nutrition assistance programs, with $1 billion split between the Women Infants and Children, and National School Lunch Program; $1 billion for efforts to reduce foodborne illnesses from USDA-inspected food products; and a whopping $75.3 billion towards the food stamps program SNAP (Supplemental Nutritional Assistance Plan).

Even though food stamp spending is rising to meet the needs of record-levels of unemployed and under-employed people in the U.S., there’s a silver lining: food stamps are increasingly allowed at farmer’s markets, these days.

Farmers’ markets, which we frequent and frequently write about at EcoSalon, reduce the fuel consumption and other environmental costs of food transportation by selling produce within 100 miles of its origin and by featuring in-season items only, eschewing huge amounts of plastic and packaging, among many other environmental benefits.

Everyone, from lunch lady bloggers to twittering accountants, had something to say about the budget this week online. Decide for yourself if the plan spends too much or not enough on food, with these basic reads and resources.

Basic Reading:

“A record 37.9 million people, or about one of every eight Americans, received food stamps in October 2009, as the jobless rate reached a 26-year high, the USDA said on Jan. 12, 2010. ‘Thank gosh we have food stamps,’ Agriculture Secretary Tom Vilsack said at a news briefing in Washington. ‘One, for the families who are struggling, and two, for the farmers who want to sell commodities to 300 million Americans.’ – Bloomberg news story by Alan Bjerga examining FY2011 budget in light of food programs

“Rep. Allyson Schwartz (D-PA) said. ‘Every day millions of Americans walk out their front doors and see nothing but fast food and convenience stores selling high-fat, high-sugar, processed foods. This lack of retail outlets that sell healthy food options results in higher rates of obesity, diabetes and other health-related issues. The success of the Pennsylvania initiative should be used as the model for a national plan to improve children’s health, create jobs and spur economic development nationwide.'” – A PolicyLink press release via The Medical News

“President Obama’s Budget became public recently and one of the many items in the massive $4.5 trillion expenditures is $1 billion per year for Child Nutrition split between the National School Lunch Program and the Women, Infants and Children Program. At first blush, given the economy and the call for a 3-year freeze on discretionary spending, this might seem like a win for America’s children; and groups like The School Nutrition Association, and the Center for Science in the Public Interest have applauded the proposal. I believe we need to take a closer look at what this really means and perhaps rub the shine off of this offered apple.” – A Chef Ann blog post, by “renegade lunch lady” Ann Cooper, criticizing the president’s FY2011 budget

Further Resources:

Further plans for U.S. government spending on environmental initiatives, especially in solar energy, described at OnEarth.org

Eat This, Not That, a Men’s Health guide to swapping convenient comestibles, for healthier, still-tasty green fare

A photo essay in Fast Company showing new, luxe restaurants started during the recession

A list of food-related budget items by the industry blog The Packer

This is the latest installment of EcoMeme, a column featuring environmental news, trends and tech highlights by Lora Kolodny.

Image: mckaysavage

The post EcoMeme: Healthy Food Gets a Budget Boost appeared first on EcoSalon.

With all the 8 essential amino acids your body needs, quinoa is an impressive complete protein. Although it has only recently made its way onto the menus of trendy fare here in the US, its history dates all the way back to 3,000 B.C.E., where it was grown in the Andes. Now the grain that the ancient Incas called the “mother grain” is quickly making its way into healthy diets around the world.

Just why is quinoa good for you? Here are five excellent reasons:

– Quinoa is gluten-free.
– This particular grain contains more protein than any other grain, around 12-18%.
– It is an alkaline grain, which helps to balance the acidic foods that often make up a large part of our diets.
– Quinoa contains high amounts of magnesium, which helps with cardiovascular health.
– And talk about versatile; you can eat quinoa for breakfast, lunch, dinner and even dessert.

Sound to good to be true as a dessert? Test out this gluten-free recipe and you’ll be just as amazed by the delicious qualities of quinoa as the healthy ones.

Quinoa Spice Cake

Ingredients:

1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 organic eggs
1 stick organic butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup organic raisins (optional)
dash of nutmeg or allspice
1 teaspoon real vanilla extract (or switch out for orange extract)

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in apple pieces.

Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350F.

The best part about this recipe? It tastes great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.

Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.

Images: Anna Brones, Anna Brones

The post Ecosalon Recipes: The Complete Protein Dessert: Delicious Quinoa Spice Cake appeared first on EcoSalon.