Posts Tagged ‘organic’

change your underwear

November 16, 2010

If you’ve been reading this blog, you know that I’m doing Brooklyn Green Team’s No New Clothing Challenge – a 3-month new clothing fast. Not to brag, but it’s not too challenging for me. Buying used, swapping, hand-me-downs, whatever – most of my clothes are new to me but not straight from the factory. Except for undergarments. And luckily the Green Team’s challenge gives participants a pardon for the skivvies, because I just found this new undies brand that I’m thinking of giving a try. (Wow! I’m getting personal now aren’t I?)

The brand is called PACT. All of their underwear, for women and men, are made with organically grown cotton. But that’s not all! They give 10% of all of their sales to a range of causes, including one of my faves, The Green Belt Movement.

Creative Growth Splatter Bikini

The Green Belt Movement Boxer

Oh yeah, and then there’s this. All of the packaging is either reusable or compostable (read: no plastic). Their goal is to provide a no landfill product that you’ll love.

Learn more about PACT and get a pair or two for you or your loved ones!

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riffing on an already improvised recipe

March 30, 2010

Waking up to the pitter-patter of raindrops on my window, slowly getting out of bed, looking out to see the dark day – I knew this was a day for muffins.

What kind of muffins was the question. Looking in the fridge and cupboards, I saw I had the makings of something interesting. I did a quick search and found something close to what I wanted to make. Something with beets, apples, olive oil, and maple syrup. Something dairy- and egg-free, which is something I haven’t yet dared to attempt.

I found a recipe that was an improvised version of another recipe, and I improvised on that using local and/or organic ingredients. I like to try new things in the kitchen with whatever I have available, and I’m usually pretty lucky with the results. Here’s the recipe I concocted, based on this one here.

Improvised beet-apple-orange muffins

  • 1 1/2 cups flour
    (I used 1/2 cup spelt & 1 cup half white bread flour, both organic Farmer Ground Flour from NY State)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • pinch of mace
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup olive oil
  • 1/2 cup hemp milk
    (you could use almond or soy)
  • zest of 2 oranges
  • 1 cup shredded apple
  • 1 cup roasted shredded beets
  • juice of half an orange
  • cashew pieces

Mix dry ingredients, except for sugar. In a separate bowl, mix wet ingredients plus sugar. Combine dry and wet ingredients, just coating the dry ones (don’t overmix). Fill a greased or lined muffin tin. Drop some cashew pieces on top for some extra flavor and crunch.

Bake at 350 degrees for about 15 to 20 minutes (my oven took 20 minutes).

Enjoy your pink, healthful & delicious treat!

Yum!

sun in bloom eco-eatery

March 26, 2010

I just came from Sun In Bloom, my friend Aimee’s new holistic eco-eatery on the border of Park Slope and Prospect Heights, where I had a delicious live vegan burrito made with sunflower seeds, yummy spices, cabbage, avocado, and more goodness packed in to a sprouted grain wrap (or you can go all veg with a cabbage wrap). I’m amazed at what she’s put together in just 3 short months in the old Organic Heights location on Bergen Street.

The menu is an all-day feast of breakfast-inspired treats and sandwiches, wraps & salads – like the burrito I had. Plus on the weekends there are items like do-it-yourself gluten-free pancakes and other brunchy tasties. Not to mention the delicious desserts, all vegan, some gluten-free (I hear the cashew-based cheesecake is divine). Oh yeah, and it’s all organic and/or locally sourced.

In affiliation with FRESH the movie, Sun In Bloom is hosting two food-centric events (see below). A good time to taste the living vegan menu and mingle with passionate foodies! See below for full details.

FRESH Farm to Table Dinner Event

Saturday, April 3 2010
7:00 PM

Sun in Bloom
460 Bergen St, Park Slope Brooklyn, NY 11217

You are invited to a LIVING vegan EXPERIENCE for your FRESH Dinner at Sun In Bloom, a new Holistic Eco-Eatery in Park Slope. This unique restaurant provides a loving and inviting space that nourishes the community. Sun In Bloom’s menu offers affordable and accessible organic raw cuisine and macrobiotic dishes, along with outrageous vegan and raw desserts. The dinner will start with a sampling of our signature appetizers, a choice between two entrée options, finished by a tasting of our outrageous vegan and raw desserts, such as our amazing strawberry shortcake. To make the night even more special the owner and chef, Aimee Follette will be sharing the journey that lead her to open Sun In Bloom and the overall vision of the positive impact she is passionate about making.

Tickets: $50 At this event you will receive a movie voucher to see FRESH at Quad Cinema from April 9-15.
For Reservations, call Sun in Bloom at 718-622-4303.

*FRESH Farm to Table is sponsored by Clean Plates NYC, Manhattan’s only guide to organic, local, sustainable and delicious restaurants for both carnivores and vegetarians.

FRESH Living Raw Cuisine Tasting Event

Saturday, April 10 2010
7:00 PM

Sun in Bloom
460 Bergen St. Park Slope Brooklyn, NY 11217

Come to Sun In Bloom, a new Holistic Eco-Eatery in Park Slope to enjoy the divine pleasure of a LIVING vegan EXPERIENCE! This unique restaurant provides a loving and inviting space that nourishes the community. Throughout the evening you will be surprised with a variety of our signature raw hors d’oeuvres, which we will describe while you sample. To give you a small preview, Sun In Bloom’s famous kale chips are marinated in aphrodisiac ginger sesame dressing and then dehydrated to make the perfect guilt free and delicious snack. And, we could not end the night without a tasting of our irresistible and gluten-free raw desserts. You will not want to miss the amazing strawberry shortcake, chocolate-chai spice cake, and chocolate truffles to name a few!

Tickets: $36. At this event you will receive a movie voucher to see FRESH at Quad Cinema from April 9-15.
For reservations, please call Sun in Bloom 718-622-4303.

fresh: the film

September 22, 2009

If you didn’t get your fill from Food, Inc., Fresh looks like it takes the story of sustainable agriculture one step further. Featuring Will Allen (Growing Power), Michael Pollan (the man who needs no introduction), and Joel Salatin (Polyface Farms), Fresh looks at the solutions to the problems of our current food system.

Fresh will be screening at BAM, Tuesday, October 6, 7pm, followed by a panel discussion moderated by Gabrielle Langholtz (Editor of Edible Brooklyn) with the director/producer, Ana Sofia Joanes, plus Reverend Jackson of Brooklyn Rescue Mission, David Shea of Applewood Restaurant, and Letitia James, District 35 – Council Member.

Check out the official site.

the real dirt on farmer john

September 22, 2009

A farm isn’t dreamed of, conceived, and born over night. Sometimes it takes a lifetime, even generations, for a farm to really hit its stride. And a farm cannot survive, cannot thrive, without the community behind it. And sometimes the right community has to be found before the farm can really come into its own.

This is the story of farmer John. Son of a hard-working couple, somewhat of an outcast in his own town. Struggling with his story, his life, his purpose. It is a powerfully touching and revealing look at one man’s fight to hold onto his identity. And it also demonstrates the fragility of the land, the delicate balance of ownership, and the dedication that’s required to keep people nourished.

If you haven’t seen The Real Dirt on Farmer John, add it to your Netflix queue or pick it up at your local video store (if you’ve still got one).

Farmer John’s even got a cookbook

The Real Dirt on Vegetables

nyc has 48 hours worth of food

July 24, 2009

What would happen if we were cut off from the US food supply chain? A scary prospect, but NYC has become wholly dependent on outside resources for food. But there’s a growing trend in this city – urban agriculture. Come support this movement toward food independence with an organization that’s making it all happen: BK Farmyards.

BK Farmyards Fundraiser
Saturday, August 22
3pm-12am
@ COMPOUND Brooklyn
Atlantic Avenue (btwn New York & Nostrand)

We are raising money for farming a couple sites next year, and we need your help!

How you can help us build more farms:
1. VOLUNTEER to help the day of the event.
2. DONATE FOR AUCTION. We are looking for local restaurants who want to donate a meal coupon to be auctioned off at the event. These restaurants will be featured in all promotional fliers. We are also looking for local artists who would want to donate work for a silent auction. Artists determine base price and what percentage they would like to donate to BK Farmyards.
3. PERFORM. Would your band like to play? Would you like to make balloon animals for the kids?
4. OTHER IDEAS? You tell me.

Please pass the word on: this will be an all-day party for all ages. We will auction off our produce with cooking demonstrations. There will be trampolines and food…great combination!

bk farmyards is a Brooklyn based decentralized farming network providing local food to reduce the city’s reliance on fossil fuels and offering local jobs to boost the economy. We are seeking partnerships with developers willing to temporarily transform their idle land to farmyard; homeowners who want to eat from their own yard; and city agencies holding under-utilized land. Our strategy is to stay nimble, growing food between the cracks of urban development. bk farmyards mission is to bring communities together around the dinner table: our organization’s educational agenda includes eating seasonally, how to grow food locally, how to store and prepare food, species biodiversity, and food democracy.

farm to table guest post

July 21, 2009

On Sunday, I visited Rooftop Farms, an amazing (as the name suggests) rooftop farm in Greenpoint, Brooklyn. Read all about it in this guest post I did on Farm to Table, sustainable food blog and reality show.

blueberries are in!

July 6, 2009

I don’t usually think of summer as a time to bake. In fact, if you can’t take the heat of the oven and end up offsetting it with air conditioning, summer baking can be a pretty wasteful endeavor. But blueberries are in season and I had the craving for a good, healthful blueberry muffin. It doesn’t hurt our energy bill that we don’t have an air conditioner in this part of the apartment — and I don’t mind sweating a bit.

I like to experiment in the kitchen, especially when it comes to baking. I’m often not satisfied with a recipe as is, and like to doctor it up or combine two or three recipes. When I was a bit younger, I was apprehensive about messing with a baking recipe. I was always told it was like chemistry, one misstep and it blows up in your face — or at the very least it won’t taste like it should. Somewhere along the way I dropped this notion and decided to take a risk. I’ve found that, for the most part, a little adaptation isn’t a bad thing, and it often turns out in your favor.

Case in point: the spelt almond blueberry/cranberry muffins I made this afternoon. Here’s my recipe, adapted from Healthy Green Lifestyle and Bob’s Red Mill:

Dry stuff:
2 1/4 cups organic spelt flour
1 tablespoon aluminum-free baking powder
1 teaspoon Himalayan sea salt
1 teaspoon cinnamon
pinch of nutmeg
1/2 cup sugar
1 1/2 cups almond pulp (leftover from making almond milk – sans sweeteners or vanilla)

Wet stuff:
3 organic, free-range eggs
1/4 cup local buckwheat honey
1 1/4 cup almond milk (see above)
2 teaspoons organic vanilla extract
8 tablespoons (4 ounces) local pastured butter, melted and slightly cooled
1 3/4 cups local blueberries
1/4 cup dried cranberries

Preheat oven to 400 degrees. [NB – I usually do this about 3/4 of the way into prepping the ingredients so as not to waste too much gas (or electricity, depending on your oven)].

Combine dry ingredients, stirring in almond pulp last.

In a separate mixing bowl, whip eggs. Whip in honey, almond milk, and vanilla. Then add the slightly cooled melted butter, being careful not to cook the eggs.

Gently mix dry and wet ingredients. Do not over stir. The mix should be lumpy.

Fold in blueberries and cranberries. Blueberries and cranberries can be dusted with flour prior to folding into the mix.

Spoon mix into a greased or lined 12-cup muffin tin. Bake for 20 minutes or until an inserted toothpick comes out clean.

Cool and enjoy!

A couple of notes:

  • If you like a sweeter muffin, use 1 1/4 cups sugar plus honey, or substitute with 3/4 organic brown sugar
  • This recipe can also be made with 1 tablespoon oil instead of butter

a philly in the white house garden

June 9, 2009

Just watched this great little vid (via elephant journal, via Huffington Post) featuring Ryan Howard of the Philadelphia Phillies and of course, Sam Kass, the White House Chef. What a great way to promote organic gardening and closing the loop with composting. Surely, Mr. Howard is someone many people look up to (literally). Keep spreading the word…

house of organic sale

May 29, 2009


Ekovaruhuset (aka, House of Organic), purveyor of premium organic fashion is having a huge sale next week.

House of Organic is an itsy-bitsy boutique at 123 Ludlow St (just south of Rivington), but it’s jam packed with lovely organic dresses, denim, tees, and more. Details on the sale below:

We are having a massive ONE WEEK SALE next week and we want to invite you to enjoy 50% off of nearly everything in the store. All Veja Sneakers, Bergmans shirts, Fin dresses, Kuyichi jeans, Pjux shoes, Katherine Hamnett Tees, Knowledge Cotton Apparel … just about EVERYTHING (excluding designer items) will be 50% off!

Sale will last from Wednesday, June 3rd until Sunday, June 7th. Come quick to enjoy these amazing prices on our amazing organic goods!