Archive for the ‘Food’
A great resource for learning MORE about herbs and healing. Thanks Mountain Rose Herbs of Eugene, OR for helping all us become part of this healthy community. They also offer a 25% discount for students attending these classes.
You can get a free catalog, their prices are reasonable and they have loads of experience – since 1987.
In addition, Mountain Rose also has community projects – volunteer, learn, get out there – take a look at their great site.
Mountain Rose Herbs
PO Box 50220
Eugene, OR 97405
Voice (800) 879-3337
Fax (510) 217-4012
International Calls (541) 741-7307
Customer Service - email@example.com
(For general questions about our products, services, and your order related inquiries)
Catalog Requests - firstname.lastname@example.org
(For all free catalog requests. US residents only)
With Thanksgiving less than a week away, don’t swear off those sweet treats at the end of the decadent meal to eschew extra calories – just give them a healthier edge by incorporating House Foods Tofu, which is non-GMO verified, kosher and gluten-free!
Make your indulgences work for you with House Foods’ Tofu Pumpkin Pie – a still-delicious yet healthy version of a traditional family favorite. This sweet treat cuts calories and adds a touch of protein by combining traditional ingredients like pumpkin puree with House Foods Premium Tofu Firm. Or spice up a classic cheesecake with House Foods Premium or Organic Tofu Medium Firm, pumpkin and reduced fat cream cheese to create House Foods’ Tofu Pumpkin Cheesecake!
We would love for you to consider House Foods Tofu and their desserts for any of your upcoming editorial coverage. I’ve included full recipes below for your convenience. Please feel free to reach out if you’d like any additional information, recipe suggestions, hi-res images and/or coupons. Thank you so much in advance for your consideration
Looking forward to hearing from you!
House Foods’ Tofu Pumpkin Pie
1 package House Foods Premium Tofu Firm (19 oz.) drained well
1 cup sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
½ tsp. cinnamon
½ tsp. salt
½ cup pumpkin puree
¼ tsp. nutmeg
¼ tsp. allspice
2 tbsp. maple syrup
(optional: pinch of ground cardamom)
1 9-inch graham cracker pie crust
Make sure you have drained liquid from tofu and place in blender. Add eggs, sugar, lemon, vanilla, cinnamon and salt. Blend until smooth (at least 3 minutes).
For layered pie, pour half of the mixture into your pie crust. Otherwise add additional spices and pumpkin puree and continue to blend.
Pour filling into prepared crust and smooth surface. Heat maple syrup in separate container and gently spoon over the pie while continuing to smooth over the surface.
Bake pie at 350? for 40-50 minutes. Cool and Serve.
House Foods’ Tofu Pumpkin Cheesecake
1 package (14oz) House Foods Premium or Organic Tofu Medium Firm
8 oz reduced fat cream cheese at room temperature
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teapoon allspice
(¼ teaspoon cardamom, optional)
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (0.25 oz) envelope gelatin
1/4 cup cold water
1 cup pumpkin puree
1 9-inch graham cracker pie crust
whipped cream, optional
Blend Tofu, cream cheese, sugar and all the spices together in a blender until smooth. Add lemon juice and vanilla extract and pumpkin puree.
Soften the gelatin in 1/4 cup cold water in a small pan. Stir over a gentle heat until dissolved. Cool slightly before stirring into the Tofu mix.
Pour filling into prepared crust. Refrigerate overnight or at least 4-5 hours.
Kazuki Yamamoto is a Japanese barista who constructs eye-popping works of 3D art using just foam and coffee.
His 3D Latte art is amazing. Within the six years Yamamoto has been working at a coffee shop in Osaka, he’s racked up more than 100,000 Twitter followers obsessed with his latte art.
Thanks Judith and Eileen for making drinking coffee an adventure and letting me in on the fun.
San Francisco, CA 94111
415 434 4204
Around 29 minutes into the video, there is an interesting experiment involving rats. One was fed a regular rat diet, another was fed a typical human diet rich in added sugars. The experiment involves putting the rat into a tub of water and seeing how fast it can swim to safety. The rat fed the regular rat diet has no problem and quickly swims to safety. The human-diet rat has great difficulty finding the safe spot. The purpose of the experiment was to show the adverse affect of sugar on the brain. There are many other interesting things in this video, but this demonstration was very memorable.
Another documentary you might have seen is Robert Lustig’s Sugar: The Bitter Truth. If not, it’s at:
Thanks Gail for sharing this– rather shocking but good to know!
- Antioxidant Blast Bars: Featuring Goji berries and blueberries for antioxidant content and pumpkin seeds for a blast of protein
- Chocolate Chia Power Bars: High in omega-3s, calcium, fiber, magnesium, niacin and potassium, with phytonutrient-rich cacao powder
- Sweet Cranberry Hemp Bars: Hemp fills you up, levels your blood sugar, and contains heart-healthy omega-3 and omega-6, as well as vitamins A, B, D & E
- Acai Berry Truffles: Filled with calcium and vitamins A, B6, E and high in antioxidants
- Fudgy Fig-A-Mama-Jig Bars: High in calcium, iron and potassium
Also available: nutrition-packed recipes for donut holes, muffins, cookies and brownies.
Debbie runs Sweet Debbie’s Organic Cupcakes, an L.A.-based vegan bakery specializing in gourmet sugar-free and gluten-free baked goods. It serves customers nationwide at Sweetdebbiesorganiccupcakes.
Are you saying “no” to dessert because of food allergies or intolerances? Or saying “no” when your kid asks for a cupcake at a birthday party? If so, Debbie Adler has a cupcake for you.
When Debbie’s 3-year-old son nearly died from eating frozen yogurt, she took matters into her own hands. Without any ambitions of Food Network stardom, she became her son’s allergen-free Iron Chef and started a bakery so that children like her son, as well as those with diabetes, celiac disease and autism, could safely enjoy mouth-watering and nutritious desserts.
With her now famous bakery and upcoming cookbook, those with food allergies and intolerances can finally partake of fresh-baked treats like muffins, brownies, cookies, cupcakes, donut holes and breads. The only difference: Debbie’s treats actually make you feel good.
**The book, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery (Harlequin), hits stores in November 2013.**
San Francisco Green Festival
Saturday, November 9, 2013 at 10:00am
Concourse Exhibition Center
San Francisco, California
you can walk from BART, and the CALTRAIN is close too.
Join SF for the BEST GREEN FUN on the weekend of November 9 and 10 for the nation’s premier sustainability event, our annual San Francisco Green Festival at the Concourse.http://
At this two-day festival of fun, more than 200 green businesses and organizations gather under one roof with visionary social and environmental speakers and performers to celebrate what’s working in the green economy.
Whether you are taking home new recipes and skills from hands-on, DIY, organic wine tasting, books, new green ideas, green-living workshops; check it out.
In the “spirit” of local and sustainable eating…. we can branch out from food to drinking. After all, man cannot live by brussel sprouts alone.
This distillery produces high quality rums and pale ale, a bit of grappa….. and maybe more to come.
David Classick owner
Essential Spirits Alambic Distillery
144 S Whisman Road
you can purchase these creations at
Whole Foods Market in Los Altos
Ava’s Downtown Market and Deli in Mountain View
The Foothill College Environmental Horticulture & Design Department presents its fall plant sale, with a spotlight on drought-tolerant and native plants. Sale proceeds benefit the department. Oct. 12, 9 a.m.-4 p.m. Admission is free; parking is $3.
Foothill College Nursery & Greenhouse Facilities , 12345 El Monte Road, Los Altos Hills
Mike Diefenbach at 650-949-7185
Admission is free; parking is $3.