Will anyone at your table be passing on the turkey this Thanksgiving? Save them from another rice-stuffed acorn squash (or worse–fake turkey!) with one of these vegetarian main dishes:
Mushroom strudel. Saute sliced mushrooms with plenty of olive oil, garlic, fresh thyme, and—if your guests do dairy—a splash of cream. Place the mixture running down the center of a large rectangle of phyllo dough, then fold dough over and crimp shut. Cut into slices and bake until dough is golden brown. Serve with a meat-free gravy.
Squash and mushroom lasagna. Just like regular lasagna, but replace layers of red sauce with sauteed winter squash and shiitake mushrooms. You can even make the dish vegan by making a tofu ricotta (whiz 2 lbs. firm tofu in your food processor with a few tablespoons olive oil, some salt, basil, oregano, and a generous squeeze of lemon juice).
Winter veggie potpie. Roast onions, carrots, squash, and potatoes until caramelized. Then, make an easy cream sauce with a few tablespoons each butter (or non-hydrogenated buttery spread) and flour, plus milk (or unsweetened soymilk). Combine the veggies and sauce in a baking dish, then top with rounds of puff pastry. Bake until pastry is golden.
Mushroom bourguignon. Just like the French classic, but made with earthy portobello mushrooms instead of meat (and vegetable stock rather than the traditional beef). The best recipe I’ve found is right here.
Kale, sweet potato, and chickpea gratin. Toss chopped kale, thinly sliced sweet potato rounds, and chickpeas in plenty of olive oil, seasoned breadcrumbs, minced garlic, and salt to taste. Bake in a foil-covered casserole dish until potatoes are tender, then top with Parmesan cheese (if desired) and bake uncovered until cheese is melted.
Planning on baking a pumpkin pie as part of your family’s Thanksgiving spread? You might want to think about skipping the canned puree in favor of homemade. A recent Consumer Reports test found measurable levels of BPA in various canned foods, including those labeled “organic” and “BPA-free”. Yikes! What’s more, making your own puree from a fresh pumpkin uses less resources (there’s no factory processing involved)—so it’s better for the environment and your budget. (It might also be better for your sanity, since there’ll be no fighting over the last can of pumpkin puree at the grocery store!)
How to make the fresh stuff? It’s easy!
Cut your pie pumpkin in half, placing face-down on an oiled baking sheet. Bake at 375 degrees for 40-45 minutes, or until a fork easily inserts into the pumpkin flesh.
Remove the pumpkin halves from the oven. When cool enough to handle, scoop out the stringy insides and seeds (but save the seeds for snacking!).
Scoop the pumpkin flesh into a large bowl—make sure to go all the way to the skin!
Transfer flesh to a blender or food processor, and puree until smooth. The puree will last in the fridge for 2-3 days, or in the freezer for months.
Recently, there’s been a lot of debate over whether or not the Smart Choices program–a labeling system that seeks to indicate to consumers that a food is healthful–is actually helpful for families looking to eat a more nutritious diet. With the Smart Choices label being slapped on sugary cereals like Froot Loops and Cocoa Puffs, many health officials saw Smart Choices as deliberately misleading, and as of last week, it was announced that the program would be phased out.
How to make seriously smart choices when it comes to feeding your family? Consider these three simple rules from The ABCs of Natural, which encourage consumers to avoid the following:
Artificial flavor, color, or preservatives. A University of Southampton study linked consumption of artificial flavor and color to hyperactivity in children.
Bromates. Chemical compounds used in flours as dough conditioners to achieve pleasing texture and appearance. Exposure in high amounts can be toxic to humans and animals.
Corn syrup. High fructose corn syrup is used as a sweetener and in particular has been suspected as a cause of obesity. When manufactured by a chemical process this sweetener is not natural.
Want to learn more? Check out ahealthywayoflife.com, where you can download a copy of the book for free.
Even though World Vegetarian Awareness Month is nearly over, there’s still time for your family to squeeze in a few meatless meals. Since studies have shown that vegetarian and vegan diets have a much lower carbon footprint than their omnivorous counterparts, going meat-free—whether every day or just once in a while—can have a positive impact on the planet. Here are some of our favorite kid-friendly vegetarian recipes:
Start the day off right with afruit and yogurt shake bursting with blueberries and banana.
Need an on-the-go lunch that will keep your kid’s tummy satisfied for hours? Try tofu and cheese quesadillas.
Almond butter clusters are the perfect balance of sweet and salty—and are perfect for on-the-go.
Quinoa corn chowderis a warming soup that’s perfect for a fall supper. Bonus: Quinoa is a complete protein!
If your family is one of eco-conscious fish eaters, you’re probably already familiar with the red, yellow, and green color codes indicating the sustainability of different seafood choices. Now, the Monterey Bay Aquarium has created a list of seafood dubbed super green—consisting of fish that’s not only the most sustainable, but also the most beneficial to your health.
At the top of the list? Albacore tuna, farmed mussels, farmed oysters, wild-caught Pacific sardines, wild-caught pink shrimp from Oregon, farmed rainbow trout, wild-caught salmon from Alaska, and wild-caught spot prawns from British Columbia—all high in heart-healthy omega-3 fatty acids and low in contaminants like mercury and PCBs.
The Project Green Search is looking for the next eco-friendly “it girl”—and we know just who it should be! Click here to vote for our friend and green mom extraordinaire, Corey Colwell-Lipson, today! Hurry, voting ends at midnight!
Readers of the New York Times might already be familiar with the paper’s unsettling story about Stephanie Smith, a young woman who was paralyzed from the waist down after eating beef tainted with E. coli. The article points out that selling ground beef tainted with E. coli has been banned since 1994—and though Smith’s case is an extreme example, federal health officials say the harmful bacteria is still causing tens of thousands of people to fall ill each year. How to ensure the meat your family eats is safe? Consider these tips:
Choose whole cuts of beef. Ground beef is a mishmash of low-grade cuts of meat which come from parts of a cow that are more likely to be in contact with feces—and therefore, E. coli. What’s more, since a single package of ground beef can come from multiple sources, it’s difficult to trace the origin of harmful bacteria. Whole cuts of beef, on the other hand, are higher-quality, and come from a single source.
Meet your (meat) maker. If possible, seek out meat from a local producer. Small farmers often eschew large-scale meat production practices like crowding cows or leaving them in dirty conditions, which translates to safer beef. What’s more, the beef is more likely to be free of hormones or antibiotics, and could even be grass-fed.
Go organic. If a local farmer isn’t an option, choose all-natural, certified-organic beef. It’s produced under stricter (read: safer) standards, can be traced back to an original source, and guarantees that the cow was not fed animal by-products.
Cook smart. No matter what kind of beef you buy, it’s essential that proper precautions be taken in the kitchen. First, be sure to thaw frozen beef in the refrigerator to avoid spoilage. Also, store raw beef away from other foods and thoroughly wash hands, cutting boards, and utensils to avoid cross-contamination. Finally, cook beef to a safe internal temperature (check with a meat thermometer) to ensure any bacteria is destroyed.
I recently visited the Natural Products Expo, a trade show for natural and organic products, and discovered a slew of cool products that should help you in that ongoing struggle. Many of these or similar products can be found in your local health food store; others can be special ordered or should be coming soon.
Top Kids’ Products: (where possible, my picks were verified by an “under 7 year old” taste test panel)
Organic B.R.A.T. Diet drink. Shelf stable until opened and a one year shelf life. Pediatrician recommended for rehydration due to colds, flu or sports! What are you waiting for? Go get some!
Chobani Kids Greek Yogurt. The makers of my favorite Greek yogurt now have Champions, a 4-ounce serving of 2% low fat strawnana, verryberry, honeynana or chocolate. (chobani.com)
Corners popped corn tortillas come in sea salt, zesty ranch, and nacho cheese (medorasnacks.com)
Snikiddy’s baked cheese puffs in cool flavors like mac ‘n cheese, grilled cheese and pizza puffs—and they’re gluten free. (snikiddy.com)
Jelly Belly’s Superfruit Mix. My children informed me that this all-natural version is equal in flavor to its original counterpart (which we had on hand!). I was impressed—can they convert over all of the products? (jellybelly.com)
Late July’s Mini Endangered Animal Sandwich Cookies. The founder developed these organic cookies with her young sons. In addition to tasting yummy and donating 10% of profits to the Jane Goodall Institute, they’re a good source of calcium and whole grains! (latejuly.com)
-Kelley Devaney is a partner of Eat, Drink Marketing, a marketing consulting group based outside of Boston, MA. Reach her at kelley@kelleydevaney.com.
I recently visited the Natural Products Expo, a trade show for natural and organic products, and discovered a slew of cool products that should help you in that ongoing struggle. Many of these or similar products can be found in your local health food store; others can be special ordered or should be coming soon.
Kelley’s Top Ingredient Picks
Raw Honey. I didn’t realize honey was such a processed food until I kept seeing so much raw honey. Apparently, the sweet stuff is usually heated to ensure that it flows easily into those little containers we buy at the store. Pasteurization destroys almost all of the enzymes, antibiotics, and vitamins that are naturally present in honey. Raw honey comes straight from the hive, with bits of honeycomb, pollen, and propolis. The health benefits range from lowering cholesterol to fighting colds to aiding digestion, among many others. It is even recommended for topical use for wounds and burns! I liked Wee Bee Honey, Honey Bunny, and Really Raw Honey.
Coconut water. I was familiar with coconut milk (and ice cream) for those avoiding dairy and soy, but I had never heard of coconut water, which only comes from green coconuts. Coconut water is a healthy, natural alternative to sports drinks. It’s completely free of additives—coconut water is naturally a little sweet, rich in electrolytes, and has more potassium than a banana. My faves were Zico, O.N.E., Amy & Brian, and Vitacoco .
Agave. It’s everywhere! This all-natural, low glycemic index sweetener, is not only available in maple, amaretto, and hazelnut flavorings, but can also be found in these yummy products: Pamela’s Products gluten-free cheesecake, Flavrz drink mixes, and Organic Valley’s new low fat yogurt. What’s more, did you know that raw agave is also available? To be converted into an edible nectar, agave is heated to a high temperature for a short time, producing a light colored liquid ideal as a multi-purpose sweetener. Raw agave is either treated with enzymes or gently warmed over a period of time. Raw agave is darker in color and has a richer flavor similar to molasses or maple, and is available from Wholesome Sweeteners.
Teas. I couldn’t believe how far teas have come since Celestial Seasonings’ “SleepyTime” tea. It seemed as though every tea vendor offered not only black, green, white and herbal teas, but also promised everything from antioxidants to probiotics, detox, superfruits, heartburn relief, and even superior performance in the bedroom. My favorites included GoodEarth’s Yumberry Superfruit Tea, Bigelow’s Pomegranate Pizzazz Herb Tea, and Stash Tea’s line of Iced Green Tea powders- just add to a glass of cold water and stir!
-Kelley Daveney is a partner of Eat, Drink Marketing, a marketing group based outside Boston, MA. Reach her at kelley@kelleydaveney.com.
I’ve been there too. “Mom, I’m hungry right now! No, I don’t want an apple or a cheese stick!” It’s always a struggle to balance good-for-you with what they (or you) really want. Although my husband and I are still “head of household” on paper, I often feel that my 4 and 6 year old kids are the true power brokers.
I recently visited the Natural Products Expo, a trade show for natural and organic products, and discovered a slew of cool products that should help you in that ongoing struggle. Many of these or similar products can be found in your local health food store; others can be special ordered or should be coming soon.
My Top Picks:
Organic B.R.A.T. Diet: I wish this had been around when I was trying to get my kids to choke down Pedialyte. Sweetened with apple and banana puree, it is designed to naturally promote electrolyte balance. It’s based on the B.R.A.T. Diet (stands for the diet your mom fed you when you were recovering from an upset stomach: Bananas, Rice, Applesauce & Toast- only this version is gluten, dairy, soy and corn free) and it really tastes good. This won the show’s “Most Innovative Product Award”. (bratdiet.org)
Red’s All Natural Burritos: Turkey Mole, Chicken, Big Green Veggie and Steak. (redsallnatural.com)
evol. Burritos: Eleven mouthwatering varieties including Cilantro Chicken, Breakfast Skillet and Tofu & Spinach Saute. (evolburritos.com)
Native Water: Water from the Berkshires bottled in an earth-friendly plastic bottle. The bottle “returns to the environment within 1 to 5 years” due to the “Ecopure” FDA-approved substance. I can’t wait for this bottle to become mainstream! (earthfriendlybottle.com)
Ayala’s Herbal Water: water lightly and deliciously flavored with lavender mint or cinnamon orange peel (and other flavors). I just loved the originality and the taste. (herbalwater.com)
Golden Valley Natural Winchester snack bars: This company has a full line of beef jerky, which scared me off initially. However, the Beef and Berry (dried beef & cranberries) and Pork & Fruit (dried pork, cherries & apple) sounded awful but were great! I was also surprised to really enjoy their turkey jerky and Fruit Stix. (goldenvalleynatural.com)
Vermont Cookie Love: if you don’t want to make cookies from scratch, or yearn for some interesting new varieties like mocha or pumpkin chocolate chip, look no further. It’s frozen dough shaped like a burrito. (vermontcookielove.com)
–Kelley Devaney is a partner of Eat, Drink Marketing, a marketing consulting group near Boston, MA. Reach her at kelley at kelleydevaney dot com.
It’s the first day of October, and that means the start of all things pumpkin. If your family is planning a trip to the local u-pick patch this weekend, consider some of these pumpkin picking tips from Spigola Ristorante in Hamilton Township, NJ:
Selecting. You’ll know you’re picking a mature pumpkin if the outside is firm (check by pressing with your fingernail—it shouldn’t be able to leave a scratch) and has a bright orange color. Avoid pumpkins with scars or cracks.
Storing. If you’re not planning on using your pumpkin right away, it will keep for at least a month if held in a cool, dry place. Want to hold onto it even longer for cooking or baking? Remove the skin from the flesh and freeze or can.
Using. In addition to carving for a jack-o-lantern, pumpkins can be baked whole in a 325 degree oven (time varies with size, but be sure to poke holes in the skin!). What’s more, you can scoop out the seeds and roast on a baking sheet for 12-15 minutes at 250 degrees.
Discarding. Try composting! If that’s not an option, find out about donating your pumpkin to a local animal farm.
Whether your family gets them at the U-pick orchard or local farmer’s market, I’m willing to bet you’ve got a whole lot of apples right now. What to do aside from sticking them in your kid’s lunchbox? How about…
…Cooking applesauce? Cook sliced, cored (and peeled, if you’d like) apples in a sauce pot over medium heat until they begin to break down. Be sure to add some lemon juice to keep the apples from browning, and add any or all of the following for added flavor: Cinnamon, nutmeg, pure maple syrup, or other fall fruits like pears. Mash with a potato masher for chunky sauce, or smooth it out in a blender or food processor.
…Making apple art? Slice apples in half, and have kids dip apples into non-toxic paint, sliced side down. Then, they can stamp the apple prints on paper for a fall-themed masterpiece.
…Bobbing for apples? Swap an evening TV show for a night of old-fashioned family fun. Fill a large bucket, basin, or even your kitchen sink with water, then add a few whole apples. See who can be the first to grab an apple with their teeth!
…Being a modern-day Johnny Appleseed? Okay, you’ll still have to eat the apples first, but be sure to save those seeds! Walk around and scatter the seeds while wearing a pot on your head (that’s what Johnny did!) or just plant some in your backyard. Maybe a tree will sprout, maybe it won’t—but your kids will have fun either way.
Any other fun ways your family likes to use apples? Let us know in the comments!
Warm up with your family on a chilly morning while enjoying the best of the season’s produce with these festive fall breakfasts.
Creamy pumpkin pie oats. Prepare plain oats however you normally do, then transfer to a blender or food processor. Add 1/2 cup canned pumpkin for each serving of oats, a few dashes of cinnamon, plus a pinch each of ginger and cloves—then whizz away (blending the oats makes the dish super creamy, sort of like a pudding!). Serve with chopped walnuts and a drizzle of maple syrup.
Open-faced apple-almond butter sandwich. My favorite on-the-go breakfast. Toast two slices of your kid’s favorite bread (I love Ezekial sprouted grain bread, but anything except white, please!) Slather each piece of bread with almond butter, then top with crunchy apple slices and sprinkle with cinnamon.
Kabocha squash pudding. Roast or steam slices of peeled kabocha or butternut squash (perhaps the night before to save time!). Transfer to a food processor, then blend, adding enough milk (dairy or non-dairy, both work) to make a smooth mixture. Add some ground ginger for warmth, then sweeten to taste with a little agave nectar or maple syrup.
Pumpkin smoothie. In a blender, combine 1/4 cup canned pumpkin with 1/2 cup plain or vanilla yogurt, maple syrup to taste, plus a pinch each of cinnamon and nutmeg. Blend to combine and serve.
Baked apples. These are best straight out of the oven, so save them for the weekend! Slice off the tops of 4 baking apples (like Granny Smith), then scoop out the centers. Stuff apples with a mixture of chopped walnuts or pecans, raisins, brown sugar, cinnamon, plus a tiny bit of butter and lemon zest for good measure, then bake at 400 degrees for about 30 minutes. To keep the fruit moist, you can baste them with a little bit of apple juice throughout the baking process.
As part of our recognition of Organic Harvest Month, KIWI is celebrating pioneers of the organic movement by sharing their inspiring stories, plus their thoughts on healthy, sustainable food.
Eden Foods
In 1968, a group of friends decided they weren’t interested in the processed food products available in supermarkets—so they sought out healthier options on their own: That’s how Eden Foods was born. “We had learned a bit, and decided we didn’t want commercial food, which was full of toxins. We went about getting [healthy food] ourselves and sharing it with as many people as we could,” says Eden Foods CEO Michael Potter.
Remember way back in March when Michelle Obama broke ground at the White House garden with a group of Washington D.C. fifth-graders? Now, the Obamas have taken another, even bigger step towards promoting local, sustainable food–this time, with an entire farmers market!
Fresh Farm Markets, a nonprofit group that operates several farm markets around the Washington and Maryland area, recently won approval to set up a market on Vermont Avenue near the White House. White House officials have not commented on the amount of their involvement in the project, however, the co-director of Fresh Farm Markets says that the Obamas “support the idea of farmers markets.”
The market kicks off this Thursday, with weekly runs on the same day until October 29th.
Our friends at Barefoot Books are running a fun kitchen competition (for kids and grown-ups!) that we wanted to share with you. To celebrate the launch of their healthy cooking deck Kids’ Kitchen: 40 Fun and Healthy Recipes to Make and Share, Barefoot asks you to enter a picture or short video of how you share healthy living with your kids and you will be entered to win a $500 Whole Foods gift card or other great Barefoot Books prizes!
Visit Barefoot Books to find out more information about how to enter. This contest ends October 15th!
Celebrating Labor Day weekend with a family cookout or barbecue? Get one last taste of summer with these recipes, which use the best of the season’s fruits and vegetables.
SIGG reusable water bottles are safer than plastic ones because they don’t contain BPA-or so most eco-conscious consumers thought until the news broke last week stating otherwise. While in the past, SIGG has reported that its bottles present no detectable level of BPA, the company refused to answer whether or not bottle liners actually contain the toxin. So when the company recently announced that it’s new reusable bottles will be completely BPA-free, questions began to arise regarding the older bottles.
As it turns out, SIGG bottles manufactured before August 2008 contained a liner that housed trace amounts of BPA. In response to the controversy, SIGG CEO Steve Wasik explained that the company was being honest in its disclosure because the bottles didn’t actually leach the chemical. “I believe that the BPA conversation has changed dramatically in the last 12 months. Last year, the primary concern was that of BPA leaching from bottles. Since that time the dialogue has evolved such that now some people are concerned about the mere presence of BPA and some states are considering legislation,” he says.
SIGG is now offering its customers BPA-free replacement bottles, however, won’t be footing the bill for shipping costs. To learn more about the exchange, check out mysigg.com.
We’ve finally made it to August, the best time of year for fresh fruit in many parts of the country. At home, I’ve been swirling blueberries and chopped apricots into my morning oatmeal, and enjoying juicy peaches or nectarines with my afternoon meals. This bounty won’t last, though, and unless you plan to eat the mealy, sub-par offerings shipped from California (or the other side of the world!) during the rest of the year, it’s time to do some at-home preserving!
First time preserver? Ball Corporation has an excellent step-by-step guide that will help you make a jam, jelly, or preserve safely. Below the cut, we’ve also got some great tips and recipes of our own.
It’s that time of year again: Everywhere you go it’s blueberry this or raspberry that. Trust me, I am not complaining–next to fresh peaches, I would take a fresh berry any day. And I have to say, one of the best gifts my parents ever gave me as a child was a love for picking berries. And such, it continues to be one of my favorite outings with my own kids.
When a parent tells me that their child does not “like” raspberries or blueberries, the first question I ask, is “have you ever gone and picked your own?” I have never met a child that, when tempted with big, beautiful berries in front of them, fresh from a vine or bush, can’t help but shove one (and then many more) in their mouth and become an instant fan. And the glory of coming home with ten or more pounds of berries? The possibilities are endless.
If you are in the New York area this weekend, go check out the “Let’s Get Healthy” Workshop held at Brooklyn’s Children Museum Saturday and Sunday from 11:30am-1pm. KIWI will be there handing out magazines and treats! This Play Lab series workshop focuses on children being active and healthy in their everyday life. Their new exhibit, Run! Jump! Fly! Adventures in Action demonstrates the important of both animals and people living their lives in a healthy and happy way and eating well. Please bring your kiddies to this wonderful event and jump start their knowledge on these important subjects. Admission is $7.50 for adults and free for museum members and children under 1 year of age. The Brooklyn Children’s Museum is located at 145 Brooklyn Avenue (at St. Marks Avenue), Brooklyn, NY 11213. For more information on this particular workshop or a list of summer events, please visit Brooklyn Children’s Museum.
-Brittany, KIWI Staff and healthy lifestyle advocate
Once the summer squash and zucchini start popping up, they don’t really stop–not for a while at least. (Anyone who’s ever grown either of them in a garden before will definitely be familiar with this!) While most of us could probably eat warm-weather treats like strawberries and blueberries by the bucket, however, eating plain, raw summer squash can get sort of boring after a while. Sure, its cool and crunchy, and goes well in salads or with any number of dips, but after that, you need to branch out–probably one of the reasons there are so many great recipes utilizing the veggies in all sorts of ways. If you’re looking for a way (or more than one!) to use up your summer squash and zucchini, check out some of these deliciously good-for-you recipes:
Ditch cold cereal in favor of a savory breakfast cake loaded with eggs and summer veggies–including zucchini–courtesy of KIWI’s Food Editor, Cricket Azima.
101 Cookbook’s Special Zucchini Bread certainly lives up to its name, made with whole wheat pastry flour and walnuts, plus some crystallized ginger for added zing.
Thinly sliced zucchini carpaccio with grated Parmesan from the Smitten Kitchen is the perfect stand-in for your typical romaine side salad.
Finally, you can’t forget dessert! (Albeit a super healthy one.) Try SweetSavvy’s recipe for zucchini brownies, made with whole wheat pastry flour, date sugar, yogurt, and of course–tons of zucchini.
Got a favorite way to use up all of your zucchini and summer squash? Tell us about it!
KiwiLog is currently in the process of updating our blogroll. If you’re a mom or dad blogger, or have a blog about earth-friendly living, we’d love to know about it! Please share your links in the comments.
Ice cream trucks are a hallmark of summer, but what about a fresh produce truck? The Veggie Van is just that, brought to the people of central Ohio through The Greener Grocer, a food market that seeks to promote local and artisanal products from small-scale farmers.
A sort of farmer’s market on wheels, The Veggie Van delivers fresh, sustainably-grown local produce to Ohio communities. In keeping with their mission to spread food justice, The Veggie Van accepts food stamps, as well as works in collaboration with Local Matters, a not-for-profit dedicated to increasing the availability of fresh, local foods to central Ohio residents.
What a cool concept! When you think about it from the angle of a ice cream truck, we love how The Veggie Van offers healthy snack options–biting into a perfectly red, ripe strawberry beats a sno-cone any day. What’s more, it’s well-known that lower-income areas often have less access to fresh fruits and vegetables, so the fact that The Veggie Van is seeking to address this issue in an innovative way is really commendable!
Microsoft has launched a program that is geared towards home owners to see their energy stats as they fill out questions about their energy consumption. It takes your information creating your own energy profile and gives you feedback on how to reduce your energy usage as well as recommendations. A major concern with this program is that it is only geared towards homeowners and doesn’t focus on apartment owners/renters which misses out on major urban locations. Aside from this issue, the program is easy to use and available at HOHM. Check it out and see how you can reduce your carbon footprint!
Looking for a fun family activity for a hot summer’s day? Make scrumptious homemade ice cream-in-a-bag with your kids. Not only will it beat the heat, it’s a great activity for a play date! All it takes is a little milk, vanilla, sugar, salt, ice and 15 minutes. Add your own twist with fresh fruit, candy, or sprinkles and whip cream on top.
Ingredients:
½ cup organic milk
½ tsp. organic vanilla extract
1 ½ tbsp. organic sugar (or to taste)
6 tbsp. rock salt
Ice
Supplies:
1 quart-sized plastic bag
1 gallon-sized plastic bag
Preparation:
1. Pour the milk, vanilla, and sugar in the quart-sized bag. Make sure it’s sealed tight, so salty water won’t get in it!
2. Fill the gallon-sized bag with ice and add the salt.
3. Place the quart bag into the gallon bag and seal tight.
4. Now for the fun part! Set a timer and tell your little tike to shake the bag as fast as he can for 10 minutes. Don’t be afraid to get creative with this part: “I combined it with a trampoline one time and asked my kids how many bounces it takes to become ice cream,” said Lynn Brunelle, kids’-science-book author and mother of two.
5. Remove the smaller bag from the ice, and wipe it down so you don’t get salt in your ice cream. Scoop out your cold treat and enjoy!
*Tip: The bag will get very cold, so wrap it in a towel or have your child wear gloves.
Recently, there’s been a lot of buzz regarding San Francisco’s pending recycling legislation, which would make the practice (as well as composting) mandatory in the progressive California city. Today, SF mayor Gavin Newsom announced that he will be signing the bill into law, making it the first of its kind that will require residents to recycle, plus businesses to compost their food scraps. The new law is part of San Francisco’s larger goal to achieve zero-waste status by 2020.
The fine for not recycling? Up to $1,000.
While most people see recycling and composting as a good thing, some are uncomfortable with such a law, fearing that legislation like this will only snowball. Will people start being fined if they don’t feed their children organic food, for instance? If they drive their car instead of walking, bicycling, or using public transportation? (more…)
Did you know that Hammonton, NJ is the Blueberry Capital of the World? Lucky for us in KIWI’s New Jersey office, Hammonton is less than a half-hour away, meaning we have access to one of the best, most abundant sources of blueberries on the planet! Pretty cool, huh?
This was the first week that I saw blueberries at the farmer’s market, and they couldn’t come soon enough. During the winter, I sometimes make a compote out of frozen berries to stir into my oatmeal. And it’s good…but it’s not the same as putting a fresh one in your mouth and having it POP when you bite down. So yeah, I like to eat my blueberries straight out-of-hand (though they’re not bad in pies, muffins, or smoothies, either!)
Further, when doing some research on The Dirty Dozen, (twelve fruits and veggies that are most important to buy organic) conventional blueberries were listed as a safer alternative to conventional cherries or strawberries, which are both part of the must-buy-organic list. Conventional blueberries may be safer, but those suckers have pretty thin skins, so I’ll stick with organic.
What about you? Do you seek out organic blueberries? What are your favorite way to eat them?
In an effort to help consumers learn about the chemicals often lurking in conventionally-grown food, The Pesticide Action Network recently launched WhatsOnMyFood.com, a website that seeks to spread awareness of the harmful effects of pesticides on our health and environment.
Synthetic pesticides play a huge role in conventional farming practices, and have been implicated as a cause for range a range of illnesses including autism and Parkinson’s disease. PAN is committed to working towards the reduction of pesticide use, as well as collaborating with partner companies to voice their collective opposition against the use of chemicals in our food.
Case in point: the average American child receives more than five “servings” of chemical residues in their food and water each day, according to WhatsOnMyFood?. Further, the website allows you to search by food or pesticide to learn what’s potentially hiding in your meal. It also offers ways for concerned parents and families to take action in the fight against the use of these hazardous materials.
As for us? We’re going organic whenever possible. What about your family?
KIWI is looking to speak with some moms about the ways they keep their family healthy. Post-dinner walks? Lots of whole grains? If you’re interested in sharing, leave your e-mail address in the comments!
Our sun-loving crew compiled a list of the best summer-related content KIWI has to offer. Whether you’re into surfing, nature walks, gardening, or cooking, you’ll find plenty of ways to have fun all summer while being kind to the planet. Read all about it at kiwimagonline.com/summerfun.
Depending on where you live, you might see strawberries as a spring thing. But here in New Jersey, I mark the appearance of local strawberries as the start of summer fruit season. It won’t be long now before the farmers market stalls are flooded with raspberries, cherries, blueberries, and then (my favorite!) peaches and nectarines.
But I’m getting ahead of myself. Let’s get back to strawberries, which are popping up all over the place in those cute little green boxes and baskets. Usually when I go to the market, I’m tempted to buy a ton of them—after all, the season isn’t very long, and I want to enjoy it while it lasts!
Quite unfortunately, the seasonal availability of strawberries is a lot like a box of berries’ lifespan—short. Case in point: yesterday morning I was slicing up some fresh strawberries to accompany my morning porridge. I noticed I had about two servings’ worth of berries, but since I was the only one eating them, the rest would have to wait til tomorrow. When I came back this morning, however, each of my remaining strawberries had grown their own little white fur coat of mold.
The moral of the story, of course, is not to buy less local strawberries. Instead, just eat them faster! If you really get tired of having the plain old berries, try one of these ideas:
A spinach salad with sliced strawberries
Strawberry compote served warm over vanilla ice cream
Chocolate-covered strawberries (getting fancy!)
Homemade strawberry jam
A strawberry-pickle smoothie
Just kidding about the last one! What are your favorite ways to eat strawberries?
If you’ve ever wondered about what it might be like to sleep under the stars, now’s your chance–The North Face has designated June to be National Camping Month!
Throughout the month, The North Face will be holding free educational events and community activities in an effort to encourage families to spend time enjoying the outdoors through the simple act of camping. A press release for the company stated that according to the Outdoor Industry Association, there was an 11.6% decrease of participation in outdoor activities among kids ages 6-17 between 2006-2007. Hopefully, The North Face’s initiative will help foster enthusiasm among kids to spend time in nature!
Whether your family spends a night sleeping in the backyard or plan a whole weekend escape to the natural world, make the effort to camp this month!
Going green has gained enormous support and popularity around the world so what comes next? An environmental film festival… Duh! On June 5-6, the Ketelhuis Cinema in Amsterdam will offer environmental films, interviews with directors, and world premieres for the eco-minded. Strawberry Earth is the host and Green Choice will be using green power for the entire event. The film festival is donating funds to make the location a greener environment. The Ketelhuis Cinema will also contribute funds to Greenpeace for the next ten years! “Besides getting an eco-education, your money also supports a really cool local project.” (Treehugger.com) Learn more about this film festival.
Are you a creative cook? Carlson Fish Oil is looking for delicious new ways to encourage people to get their omega-3’s. If you have a great, healthy recipe incorporating fish oil, enter their contest for a chance to win $500! To learn more, click here. Looking for inspiration? Check out Carlson’s recipe for Scott’s Secret Salad Dressing.
KIWI’s May/June issue is now available at newsstands! We’ll help you kick off summer with planet-friendly party ideas, natural sun safety for kids, and lots of great recipes for sustainable seafood and super protein alternatives. Pick up a copy with your family this weekend before hitting the beach!
Memorial Day weekend marks the unofficial beginning of summer. Beaches fill with umbrellas and sandcastles, swim clubs open for the season, campgrounds flood with tents, and the smell of barbeque pervades neighborhoods. Start your holiday weekend with our bbq favorites and the natural condiments to go with them.
Between the Buns All-Beef: For a plump, hearty, tastes-like-it-came-off-the-grill treat, try Applegate Farms Great Organic Hot Dog. Made with 100% organic grass-fed beef, this dog has half the fat as many traditional varieties, but all the flavor as your childhood faves.
Pork & Beef: Juicy, with hints of both sweet and salty, Organic Prairie’s Uncured Hot Dog gives a great snap as you bite into it. For the youngsters, try Niman Ranch Fearless Uncured Franks for Kids. These dogs are made with antibiotic- and hormone-free meat, plus the mild flavor and thin shape make them a great choice for little mouths.
Vegetarian: Want a dog, but not meat? Packed with protein, LightLife’s Veggie Dogs, made with organic ingredients, and all-natural Yves Good Dog boasts a delicious hickory flavor. Plus, there’s no saturated fat or cholesterol in these dogs, making them one summer snack that won’t ruin your diet.
Poultry: Organic Prairie Uncured Chicken Hot Dogs and Uncured Turkey Hot Dogs are skinless, made from organic meat and boast a smoky and hearty taste, but contain much less fat than pork or beef dogs.
Tasty Toppers Ketchup: With Annie’s Naturals Organic Ketchup, delight in the same traditional ketchup taste that you love but without the high fructose corn syrup or pesticide-ridden tomatoes. Or try a new twist on an old classic with Wholemato’s Spicy Organic Agave Ketchup, a thick adaptation with a smoky flavor that’s sweetened with agave nectar.
Mustard: Available in a jar or a squeeze bottle, Eden Organic Yellow Mustard Stone Ground with Apple Cider Vinegar is essential for any condiment lover. Gentle hints of vinegar and garlic harmonize in this smooth-textured mustard.
Sauerkraut: Tree of Life sauerkraut contains only organic cabbage, water and salt, making it mild enough for even the youngest family member to enjoy.
Relish: For a refreshing summer treat, top your dog with the crunchy Del Monte Organic Sweet Pickle Relish. Its tangy taste will be sure to put your tongue into overdrive.
– Cricket Azima, KIWI Food Editor and lover of bbqs
From Treehugger.com: “The good folks at Global Green USA have teamed up with Jake Gyllenhaal to launch the “National Green Schools” initiative with a Green Service Day at Manual Arts High School in Los Angeles, helping students to clean up the school’s edible garden. The “National Green Schools” initiative is aimed at raising general awareness of the benefits of green schools and the critical need for building and modernizing all schools with healthy, high performance green classrooms.”
KIWI also has a website dedicated to greening schools: myhealthyschool.com. Sign up to join our email list or become part of our teachers’ advisory board.
– Stephanie, KIWI staff and fan of Jake Gyllenhaal and school gardens
Here at KIWI, moms are very important to us and to the future of our green babies. Give your mom an easy, inexpensive Mother’s Day gift by nominating her for our Moms of the Revolution contest. Share her story on how she is revolutionizing the way kids in your community eat. Revolution Foods and KIWI have teamed up for this wonderful, inspiring contest and it does not come as a surprise that others are appreciating how important this contest is. TreeHugger, a well known website focusing on going green, has just mentioned our MOTR contest and we could not be more thrilled! Thanks for your support TreeHugger! Check it out.
– Brittany, KIWI staff and wishing all moms a happy mother’s day
Well, we want to know how! Simply enter our contest and you could be the next Mom of the Revolution. 5 Moms will be selected to be featured in KIWI Magazine, receive a free KIWI subscription, and a one year supply of healthy lunchbox snacks for their family. One of the 5 Moms will win the GRAND PRIZE OF $3,000 in cash to help fund their own healthy School Lunch Revolution.
At the beginning of April, I made an overwhelmingly huge list of health and environmental goals that I hoped to reach by the end of the month. Needless to say, I’ve found myself falling short, and getting sort of disappointed. I really do want to never buy disposable anything! I really do want to eat fruits and vegetables with every single meal. I even really do want to reduce my dependency on traditional conventional care products like shampoo, but sometimes that has meant looking like a real greaseball–and I’m a busy lady–I can’t look like I just rolled out of bed, at least not too often!
I recently came across a great blog called Tiny Choices that, not surprisingly, focuses on the little things we can do every day to make our lives a little greener. While the blog’s content is interesting and informative, it’s the title that I found most inspirational. Instead of tying myself to lofty goals that I often can’t attain, I need to concentrate on individual moments, or Tiny Choices, if you will. I need to not take a huge handful of napkins from the lunch counter when getting takeout instead of saying no disposables ever again. I need to remind my partner to turn off the light on many separate occasions instead of saying never leave the lights on again.
What about you? We’ve already talked about big Earth Day-inspired goals. What about your Tiny Choices?
Peas and fava beans are everywhere in many of California’s farmers’ markets. In Texas, the growing season is in full swing, with strawberry season already giving way to early zucchini and yellow squash. We aren’t yet quite as lucky here in the Northeast, but the first of the spring lettuces are starting to pop up.
Personally, I’m looking forward to making some great salads full of leafy greens, fresh shell beans, some chopped dates for sweetness and a few walnuts for crunch. Drizzle on some lemon tahini dressing and I’m good to go! What about you? What are your plans (present or not-too-distant future) for spring’s delicious offerings?
Did you get fooled today? I did. I am a frequent Whole Foods Market website reader. Today, for a limited time only, you can purchase organic air for only $6.99. Or get an exclusive recipe for toast. Very clever Whole Foods Market…you fooled me!
Traditional Medicinals, a tea company featuring all-natural, herbal brews, helps new moms and moms-to-be achieve health and balance. Their organic Pregnancy Tea combines a blend of herbs like alfalfa and spearmint used by women for centuries to nourish the womb and prepare it for childbirth. Breastfeeding mothers can benefit from Organic Mother’s Milk, made of anise, fennel, and coriander. And all women will get a boost from Women’s Liberty, which promotes healthy hormonal balance according to Chinese medicinal practices. Learn about all their teas at traditionalmedicinals.com.
Change we need, indeed! And on this first day of spring, we’re going to get it, thanks to Michelle Obama and 23 Washington DC fifth graders. Together, they will break ground on the South Lawn for the nation’s first White House garden since that kept by Eleanor Roosevelt during World War II.
With over 55 different edibles being grown, including hearty greens, lettuces, peppers, tomatillos, berries, herbs, as well as two beehives for honey, the organic garden will be a chief source of food for the first family. It will also provide a valuable learning experience to participating students who, along with the President, will do their part in planting, weeding, and harvesting. Even more important, the White House garden will serve to influence mainstream America on the value of local, sustainable food. (The entire garden set up cost around $200–who says it’s too expensive to eat well?)
Michelle Obama is taking this opportunity to advocate the necessity of good food for our children. She’s encouraging parents to get healthy with their kids by upping their fresh (locally produced, if possible) fruit and vegetable intake, limiting processed foods, and preparing more meals at home. Interested in starting a garden of your own? Learn all about it from Kiwi Community’s article on family gardening.
-Marygrace, KIWI intern and organic gardening supporter
With the local, sustainable food movement gaining serious momentum, you’ve probably heard the growing buzz about community supported agriculture, or CSA, over the past few years. Joining one gives your family the opportunity to support a local farm by providing it with the investment capital necessary at the start of each growing season, well before any crops are harvested. In much of the country, that time is right now!
Participating in a CSA is basically like paying for an entire season’s worth of farmers’ market goods without ever having to make the trip. Pay for a share (usually enough to feed a family of four) now, then receive a box of fresh, local produce each week throughout harvesting time. While some CSAs do deliver, most drop their boxes at a central location for member pick-up.
Vegetable CSAs are the most common, but many farms also offer shares of fruit, meat, eggs or dairy, and even flowers. No matter what type of food you receive, however, the benefits of CSAs remain: Your food supply will be healthy, as fresh as fresh gets, and have a low environmental impact, while your family will be connected to the local land and community. To find a CSA near you, visit localharvest.org.
Purple and Carrot, discuss. Purple carrots can now be found in a fruit & veggie drink for kids. First Juice, Inc. just introduced two new flavors, blueberry+purple carrot and peach+purple carrot. And, if you are wondering…yes, purple carrots are real! Furthermore, their darker complexion brings antioxidants similar to blueberries and red grapes.
It is sold in an 8 oz. reusable and recyclable, spill-proof, BPA-Free sippy-top container that is convenient for parents on-the-go. The First Juice 32 oz. bottle is great for refills.
If your family is hoping to grow a few green thumbs this spring, don’t delay! Get a head start in the winter. Unlike their warm-season counterparts, cool-season crops are best started in early spring, so they’ll have enough time to fully mature before the summer heat arrives. Exact dates for planting seeds will vary slightly depending on your geographic location and the variety of the vegetables you are planting. Delicious cool-season veggies include calcium-rich kale to beta-carotene-packed carrots. Take advantage of a sunny March day and bring the kids to a local nursery, or check out a USDA-certified organic seed company online. Both are great ways for the kids to decide what cool-season veggies they want to see in their spring salad!
Last week temperatures in the Philadelphia-area reached about 60 degrees. For a moment, I thought we beat winter. Visions of spring - fresh veggies, flowers and warm, sunny days - put a smile on my face. Then, I checked the 10 day forecast. Winter storm approaching. Normally I don’t believe storm warnings, but I grabbed my fabric bag and got ready to head to the food store.My partner stopped me and asked what I would be getting. I answered plainly, “Milk, bread, juice, eggs. The standards.” He challenged me to use what we had in the apartment instead of spending money to purchase food we didn’t desperately need. “Okay,” I replied always up for a challenge. I had chicken in the freezer and veggies leftover from Friday night’s dinner. This should be easy.I woke up today and the streets are snow-covered. Winter prevails and I am home cooking. For breakfast, we ate blueberry pancakes. My chicken soup is simmering in our cast iron Dutch oven. I think I’ll whip up some brownies later. I feel like I won, but more importantly, we won. It is a challenge for all of us in this economy. Let’s think to use what we already have to create something we may not have originally thought of.– Stephanie, KIWI staff and lover of creative cooking
SIGG reusable water bottles are safer than plastic ones because they don’t contain BPA-or so most eco-conscious consumers thought until the news broke last week stating otherwise. While in the past, SIGG has reported that its bottles present no detectable level of BPA, the company refused to answer whether or not bottle liners actually contain the toxin. So when the company recently announced that it’s new reusable bottles will be completely BPA-free, questions began to arise regarding the older bottles.
We’ve finally made it to August, the best time of year for fresh fruit in many parts of the country. At home, I’ve been swirling blueberries and chopped apricots into my morning oatmeal, and enjoying juicy peaches or nectarines with my afternoon meals. This bounty won’t last, though, and unless you plan to eat the mealy, sub-par offerings shipped from California (or the other side of the world!) during the rest of the year, it’s time to do some at-home preserving!
Once the summer squash and zucchini start popping up, they don’t really stop–not for a while at least. (Anyone who’s ever grown either of them in a garden before will definitely be familiar with this!) While most of us could probably eat warm-weather treats like 
Ice cream trucks are a hallmark of summer, but what about a fresh produce truck? The Veggie Van is just that, brought to the people of central Ohio through 
Looking for a fun family activity for a hot summer’s day? Make scrumptious homemade ice cream-in-a-bag with your kids. Not only will it beat the heat, it’s a great activity for a play date! All it takes is a little milk, vanilla, sugar, salt, ice and 15 minutes. Add your own twist with fresh fruit, candy, or sprinkles and whip cream on top.
Recently, there’s been a lot of buzz regarding San Francisco’s 
Did you know that Hammonton, NJ is the Blueberry Capital of the World? Lucky for us in KIWI’s New Jersey office, Hammonton is less than a half-hour away, meaning we have access to one of the best, most abundant sources of blueberries on the planet! Pretty cool, huh?
In an effort to help consumers learn about the chemicals often lurking in conventionally-grown food, 
Depending on where you live, you might see strawberries as a spring thing. But here in New Jersey, I mark the appearance of local strawberries as the start of summer fruit season. It won’t be long now before the farmers market stalls are flooded with raspberries, cherries, blueberries, and then (my favorite!) peaches and nectarines.
KIWI’s May/June issue is now available at newsstands! We’ll help you kick off summer with planet-friendly party ideas, natural sun safety for kids, and lots of great recipes for sustainable seafood and super protein alternatives. Pick up a copy with your family this weekend before hitting the beach!
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