| Chef Mayra 411 Issue #82 - News from the Chef Mayra Kitchen | ||||||||||||||||||
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About The Dr of Flavor
- Vegan Carib Chef Mayra
- Cakes for all Occasions VEGAN MEALS TO GO ! call for a quote all services are personalized **Five - Three - Two days Meal Plans + Bonus meals free per week. Email us at Bakery@MyChefMayra.com Cooking Classes.. Be part of the Chef Cooking Show. http://www.chefmayra.com/show.html Let the Chef help you plan some healthy meals. Sports Nutrition, In home catering, PRIVATE AND PUBLIC cooking lessons, Caribbean & Southwest cuisine and sport Nutrition. The Chef have helped her clients: Improve eating habits Lose weight Break the sugar addiction Find balance Increase energy and vitality Improve chronic ailments Heal chronic skin problems Learn easy and fun cooking/shopping techniques to better improve your eating habits CONTACT ME TODAY FOR A FREE HEALTH HISTORY CONSULTATION ! Vegan Food Is SEXY ! Healthy Food has Flavor Let me cook for you
Slideshow
Showing posts with label green kitchen. Show all posts
Showing posts with label green kitchen. Show all posts
Tuesday, February 15, 2011
Get Your Sexy On Food Demo February 26 ~ And more of the 411 Issue # 84
http://www.aweber.com/b/hG66
Join Chef Mayra for special recipes and special guests on the next Lean, Green & Sexy Cooking Show, Tomorrow at Noon PST.
February 26
May 19-22
February Pet Care Specials
Saturday, December 11, 2010
Creating Your Own Classes and Workshops
Copyright © 2010. Love's Alchemy Spiritual Center. Webdesign by iRevenueGenerator.com
Love’s Alchemy Spiritual Center (LASC) is a spiritual education hub for individuals on the path to conscious living and enlightenment. LASC also provides resources to nurture the healers, metaphysicians and spiritual counselors who have been called to guide others on their path to spiritual alchemy. So whether you want a gathering place or a something for your spiritual tool kit, we welcome you! Feel free to browse the website and discover creative ways to express more of the divine gift that is you. Namaste.
Resources for Spiritual Growth and Holistic Healing
Register here to access the replay or click here for advanced training options.
Dec. 12, 2010 (4:00pm PST)
Join us for our 4th webinar from The Business of Alchemy series as we explore ways to create interactive learning (and healing) experiences for your clients. This webinar, called Developing Classes and Workshops, will highlight a few strategies for developing and teaching classes on spiritual education, nutrition, alternative healing, wellness or other topics aimed at helping others on their journey.
We'll cover:
Developing content for your class or workshop
Addressing different learning preferences
Live instructor-led classes
The virtual teaching experience
Post-class follow-up, evaluations and support
We'll spend 75-90 minutes together so you can hear and see how to implement these strategies in your business. We encourage you to submit questions before the event to make sure we are able to address it during the class.
Click here to register for this webinar or access the replay for a previous event.
Developing content for your class or workshop
Addressing different learning preferences
Live instructor-led classes
The virtual teaching experience
Post-class follow-up, evaluations and support
We'll spend 75-90 minutes together so you can hear and see how to implement these strategies in your business. We encourage you to submit questions before the event to make sure we are able to address it during the class.
Click here to register for this webinar or access the replay for a previous event.
Sunday, November 21, 2010
Saturday, November 7, 2009
Wake Up, Freak Out - then Get a Grip from Leo Murray on Vimeo.
Wake Up, Freak Out - then Get a Grip from Leo Murray on Vimeo.
A short animated film about the feedback loops likely to lead to catastrophic climate change, by Leo Murray.
The script, with extensive peer-reviewed references and additional information and links, is available at www.wakeupfreakout.org/
A short animated film about the feedback loops likely to lead to catastrophic climate change, by Leo Murray.
The script, with extensive peer-reviewed references and additional information and links, is available at www.wakeupfreakout.org/
Wake Up, Freak Out - then Get a Grip from Leo Murray on Vimeo.
Monday, August 31, 2009
Have you see this? Glass Walls Documentary
Glass Walls Documentary
We are currently in post-production for our first feature-length film. Glass Walls is a guerilla-style documentary that tells the true story of three people who agree to do one thing: change what they eat. For six weeks, these meat- and cheese-loving New Yorkers from different backgrounds adopt a vegan diet and a whole new way of thinking about food. The physical impacts of the lifestyle are noticeable, but it’s the emotional changes that are truly profound. Watch this rough promo piece for a hint of what’s to come…
Chef Mayra, The Doctor of Flavor
Go to Chef Mayra's event web site:
www.ChefMayra.com
Watch Chef Mayra Live Every Wednesday @ NOON (PST)
TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef.
We are currently in post-production for our first feature-length film. Glass Walls is a guerilla-style documentary that tells the true story of three people who agree to do one thing: change what they eat. For six weeks, these meat- and cheese-loving New Yorkers from different backgrounds adopt a vegan diet and a whole new way of thinking about food. The physical impacts of the lifestyle are noticeable, but it’s the emotional changes that are truly profound. Watch this rough promo piece for a hint of what’s to come…
Chef Mayra, The Doctor of Flavor
Go to Chef Mayra's event web site:
www.ChefMayra.com
Watch Chef Mayra Live Every Wednesday @ NOON (PST)
TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef.
Monday, July 13, 2009
Have you tried these Four Alternatives to White Pasta?
Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives:
Quinoa
Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours.
Whole Wheat
Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta’s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces.
Buckwheat
Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce.
Tofu Shirataki 
Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index food, tofu shirataki is particularly high in soluble fiber. Toss the heated noodles with a sweet teriyaki and serve with stir-fried veggies. Note: Noodles must be refrigerated.
Shirataki Noodles with Tomato Pesto
This recipe uses one 7-ounce package of shirataki noodles and serves one person.
1 7-ounce package shirataki noodles
1 tbsp. chopped walnuts
2 cloves minced garlic, divided
1/2 cup fresh basil leaves, lightly packed
2 tbsp. tofu sour cream, vegan mayo, or light silken tofu
7 Local or Organic -cherry tomatoes
salt, to taste
1/3 cup diced cucumber
1 tbsp. toasted pine nuts, optional
Rinse and drain the shirataki noodles. Place them in a saucepan, cover them with water, and add one clove of minced garlic. Place on the stove and bring to a boil for one minute. Remove from the heat and set aside.
Put the walnuts and remaining garlic into the food processor. Pulse until finely chopped. Add the basil and tofu sour cream, and process until the basil is chopped. Add 5 of the cherry tomatoes, and pulse until tomatoes are chopped and the mixture is well blended. Add salt to taste and mix again.
Drain the shirataki noodles and mix them well with the pesto. Chop the remaining tomatoes, and toss them, the cucumber, and the toasted pine nuts with the noodles. Serve at room temperature or chilled.
Chef Mayra, The Doctor Flavor
Office 702 722 0108
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY
WHEN: Friday, August, 21 2009 @ 6:00 PM to 10:00 PM
Go to Chef Mayra's event web site: http://www.chefmayra.com/caribbean.html
Ticket on SALE NOW!!!
Watch Chef Mayra Live Every Wednesday @ NOON (PST)
TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef. http://whydoyouneedorganicfood.blogspot.com/
Sunday, July 12, 2009
One Night Only VEGAN Caribbean Night Extravaganza with Celebrity Chef Mayra.
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| One Night Only Caribbean Night Extravaganza. Healthy Food Never tasted so Good Presented by See details http://bit.ly/99ZDy Chef Mayra Promotions and Green Outlet. Hosted by Studio West One Night Only! By Invitation Only! Las Vegas, Nevada –Chef Mayra Promotions & Green Outlet hosted by Studio West Photography located at The Arts Factory is proud to announce this One Night Only Caribbean Night Extravaganza. Celebrity Vegan Chef Mayra and Green Outlet will help provide a cultural evening full of wonderful Caribbean vegan food and exciting Caribbean music and fun. The celebration will be held at The Arts Factory at 107 East Charleston Blvd. Suite #250, on Friday evening, For this one Caribbean Night you will savor a fantastic vegan “Healthy food never tasted so GOOD.” Chef Mayra usually works as a Private Chef only. She has been specially invited to appear at this one night event, so take advantage of the opportunity to enjoy her flavorful vegan specialties. Enjoy and dance to the music of Odyzzey and Caribbean Steel. Or relax and take in the exciting and entertaining Belly Dancers. Delight and browse through the fabulous vintage clothing displays featuring a unique Put on your best island party clothes and join in the fun! Great Atmosphere – Delicious Vegan Cuisine – Fun All under one roof – One Night Only! AUGUST 21, 2009 The Arts Factory 107 E. Charleston # 250 Las Vegas, NV 89104 Tickets: $75.00 in advance $85.00 at the door. Chef Mayra, The Doctor Flavor Office 702 722 0108 Ticket on SALE NOW!!! Watch Chef Mayra Live Every Wednesday @ NOON (PST) TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef. http://whydoyouneedorganicfood.blogspot.com/ |
Thursday, July 2, 2009
Vegan Caribbean Nights A night w- Compassionate cuisine Great Atmosphere, Delicious Vegan Food, & Great Music
The First HUGE Vegan Dinner party!!! for Vegas!!
Vegan Caribbean Nights
A night w- Compassionate cuisine
Great Atmosphere, Delicious Vegan Food, & Great Music
ALL UNDER ONE ROOF!
Presented by...
Chef Mayra Productions and Green Outlet. Hosted by Studio West
http://is.gd/1lCig
Enjoy an unforgettable evening with the best in vegan Caribbean cuisine.
4-Course Vegan Dinner by Chef Mayra also known as Dr Flavor
Music by a LIVE Band
Cash Bar with Vegan Wines
A fabulous Display by Victorios Zoot Suit collections showcasing A flair of Caribbean and Tropical Fashions... Victorios store is located at the art Factory
And more...flair and fun !...
AUGUST 21, 2009 http://is.gd/1lCig
The Arts Factory
107 E. Charleston Studio West suite 250
Las Vegas, NV 89104
Tickets: $75.00 in advance $85.00 at the door.
http://is.gd/1lCig
Chef Mayra, The Doctor Flavor
Office 702 722 0108
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY
WHEN: Friday, August, 21 2009 @ 6:00 PM to 10:00 PM
Go to Chef Mayra's event web site: http://www.chefmayra.com/caribbean.html
Ticket on SALE NOW!!!
Watch Chef Mayra Live Every Wednesday @ NOON (PST)
TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef. http://whydoyouneedorganicfood.blogspot.com/
Friday, June 19, 2009
Chocolate, Cheese, Meat, and Sugar -- Physically Addictive Foods -
Very Interesting...... So if you think you can not break from Meat and Cheese.. How about Sugar?
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Now playing on iTunes: Happy Holidays Demo
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Now playing on iTunes: Happy Holidays Demo
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Tuesday, June 9, 2009
Fibromyalgia: Seven foods to avoid and The Chef Suggested recipes
Fibromyalgia: Seven foods to avoid
While there may not be a single set of dietary guidelines that are right for all fibromyalgia patients, there are certain foods, or food groups, that appear to make a difference for a significant number of people. But remember, avoiding these foods is not a guarantee that your symptoms will change. Also, avoiding one group may offer benefit while another may make no difference at all. Nevertheless, the experts WebMD talked to agree that eliminating at least some of these foods is worth a try.
1. Aspartame (NutraSweet). All the experts WebMD talked to agree that for a large majority of people with fibromyalgia, foods sweetened with aspartame could exacerbate fibromyalgia symptoms.
"There is a pain receptor in the nervous system known as NMDA," says McNett. "When pain turns from acute to chronic, it involves opening the NMDA pain receptor. Aspartame, which is classified as an excitotoxin, helps to stimulate this event." He also says people with fibromyalgia appear to already have overly active NMDA pain receptors, making them more susceptible to the stimulation.
In one study published in the Journal of Rheumatology in 2006, experts found patients with fibromyalgia did have an increased expression of NMDA receptors in their skin. This indicated a general increase in activity of peripheral nerves.
Researchers found that, when patients with fibromyalgia avoided aspartame as well as the flavor enhancer MSG, they felt better overall.
Other artificial sweeteners such as stevia do not appear to have the same effect as aspartame.
2. Food additives including MSG (monosodium glutamine) and nitrates. MSG is an additive or flavor enhancer that's found in many processed and frozen foods and in some Asian cuisines. Experts say it can intensify pain symptoms in many individuals. Like aspartame, MSG is classified as an excitotoxin and has the same potential for affecting NMDA receptors.
"A lot of people who don't have fibromyalgia can't tolerate nitrates or MSG very well. But one of the hallmarks of this condition is that it amplifies unpleasant reactions,"
3. Sugar, fructose, and simple carbohydrates. There is no clear evidence that cutting out simple carbohydrates -- like sugar, cake, or white bread -- will have an impact on fibromyalgia. What it can do, though, is reduce symptoms of chronic yeast infection -- a fungus that thrives on sugars and may be a secondary condition contributing to the pain of fibromyalgia. This theory, however, is still being debated by experts.
"Cutting out sugary foods, particularly high fructose corn syrup, can make a difference in these patients,". "And that's independent of any weight loss that might occur when they stop eating these foods."
Cutting out carbonated beverages sweetened with fructose may yield even more noticeable results. That's because the carbonation, he says, causes a metabolic reaction. This reaction results in much more sugar pouring into the blood much more quickly.
4. Caffeine -- including coffee, tea, colas, and chocolate. Because it is considered a stimulant, many fibromyalgia patients turn to caffeine-rich beverages as a source of energy. But McNett says the boost you get is false -- and can quickly exacerbate fatigue.
"The problem with caffeine is that the 'up' is relatively brief and transient," "And it's followed by substantially longer and deeper sedative effect."
Because people with fibromyalgia are already tired,those sedative effects can be much more powerful. "They are starting off from a point of fatigue, so the sedative qualities are amplified -- leading to a much deeper and long lasting sense of fatigue."
The good news is that cutting out caffeine can make a difference within less than a week. "Most patients begin to see a difference in their fatigue level almost right away"
5. Yeast and gluten. Although these are two separate food substances, they frequently appear together -- particularly in baked goods like cake, donuts, and bread. For this reason, cutting out one, usually means you are cutting out both. That can actually yield two separate benefits for people with fibromyalgia.
In the case of yeast, some doctors say it fosters the overgrowth of the yeast fungus in the body. This overgrowth may cause or exacerbate much of the joint and muscle pain experienced by people with fibromyalgia. Research, though, has yet to confirm this link.
Gluten can exacerbate a condition known as gluten intolerance. Gluten intolerance, frequently results in a variety of stomach ailments and other digestive problems. It also is associated with fatigue in patients with fibromyalgia.
"I have seen people with and without fibromyalgia experience enormous positive changes in their health by simply cutting out gluten products,"
6. Dairy. Be they low fat or high fat, some experts say, dairy products -- particularly, milk -- have been known to drive the symptoms of fibromyalgia. Avoiding these products may help some people turn their health around.
7. Nightshade Plants: Tomatoes, chili and bell peppers, potatoes, and eggplant. There are over 2,000 species of plants that that can be listed under the category of "nightshade." Those which are edible comprise a group that some say can trigger flares of various types of arthritis, including fibromyalgia.
"I have seen clients who do much better when they cut these foods out of their diet,". We're not sure why, but it seems to work in a significant percentage of fibromyalgia patients." At the same time, these vegetables are among the most nutritious. So if they don't trigger your fibro pain, don't ban them from your fridge.
A final word - Nutrients and the power of a healthy diet
Avoiding certain foods may help individual patients better cope with their disease. however, that most can also benefit from an overall heart-healthy approach to good eating.
"When you are eating a heart-healthy diet - one low in saturated fat, high in the fresh fruits and vegetables that don't cause you problems, your body is going to work in a more healthful way, ".
And while, she says, this won't necessarily reduce your fibromyalgia symptoms, it can help to reduce the risk of other ailments that can only compound your health issues.
"When your body is healthier overall," "you may be better able to cope with any disease, and better able to respond to even small changes you make."
One small study published in the journal Complementary and Alternative Medicine in 2001 found that patients who ate a vegetarian diet consisting of mostly raw whole foods did see a reduction in their fibromyalgia symptoms.
What can also help, he says, is a high potency vitamin supplement as well as supplements containing omega 3 fatty acids. Omega 3 fatty acids -- which are also found in foods such as fish oil, flax seed, walnuts, some fortified cereals, -- are the "good fats" that have been shown to have an impact on inflammation.
The following clip is from the documentary "Living With Fibromyalgia" (http://www.LivingWithFM.com) and includes some basic tips on how to live with this chronic pain condition.
Tomato Chickpea Soup, Easy Vegan Soup for Stove Top or Slow Cooker
4 - 6 Servings:
The chickpeas can be soaked overnight, brought to a boil and finish cooking in the crockpot. If you use canned beans, use organic**drain and rinse them first. This thick, rich.
Serve with Rice Sesame Crackers
Ingredients:
* 1 cup dried garbanzo beans, OR 2 16 oz Organic cans, drained & rinsed
* Bean cooking directions below
* 6 ripe plum tomatoes
* 2 - 3 large carrots
* 2 stalks celery
* 2 celery stalks, diced
* 2 cloves garlic
* 2 tsp cumin
* 2 tsp spicy paprika
* 2 large bay leaves
* 1 Tbsp raw cane or turbinado sugar
* 1 Tbsp tahini
* 1 tsp salt
* 1 organic can tomato paste
* 4 Tblsp olive oil
* 2 Tblsp dried basil, or 1/2 cup chopped fresh basil
* 2 Tblsp Braggs liquid aminos
* 2 Tbsp. minced fresh parsley or cilantro
How To Cook Garbanzo Beans*
1. Sort and clean the dried beans
2. Soak the beans in hot water for four hours, or overnight in cold water
3. Drain and rinse
4. Place in medium saucepan, cover with cold unsalted water
5. Bring to boil uncovered, boil for ten minutes, skim the foam
6. Stove Top: Cover and simmer for 2 hours
7. Pressure cooker: 9 minutes at high pressure
8. Slow cooker or crock pot (large size):
After boiling and skimming the beans, cook for 6 - 8 hours covered on low.
Soup Directions:
1. Dice tomatoes, carrots and celery
2. Add to beans and bean stock with bay leaves, basil, salt,
tomato paste,tahini, and sugar
3. If using organic canned beans, drain and rinse, then add 4 cups water
and 2 veggie cubes
4. Heat olive oil on medium low
5. Peel, core and mince the garlic cloves, and brown in the oil
6. Stir the cumin and paprika into the oil and heat for five minutes
7. Add 1/2 cup hot water to the spice mixture to make a smooth paste,
then transfer to the beans and veggies
8. Stovetop: Bring to boil, simmer covered for one hour
9. Crockpot: Turn heat to high, cook for 2 hours
10. Blend soup with a blender stick, or in batches in a blender
11. Add Braggs, fresh minced herb, more salt and pepper to taste
Serve with Rice or Barley! YUM !
Veggies with Lemon Sauce
The original recipe designated Brussels sprouts, but I'm sure many veggies would be good with this.
Ingredients
* 3 cups Veggies
* 3/4 cups Vegetable broth
* 1 tsp Olive oil
* 1 clove garlic
* 2 Tbs Vegetable broth
* 1 1/2 tsp cornstarch (tapioca, arrowroot?)
* 1/2 tsp finely shredded lemon peel
* 1 Tbs lemon juice
* 1/8 tsp pepper
* 2 tsp snipped fresh dill weed
Directions
1. Wash and trim veggies.
2. In a medium saucepan combine veggies, 3/4 cup broth, olive oil and garlic.
3. Bring to boiling; reduce heat.
4. Simmer, covered, for 7 to 10 minutes or until veggies are crisp-tender.
5. Using a slotted spoon, transfer to a serving bowl.
6. Meanwhile, in a small bowl combine the 2 Tbs broth, cornstarch,
lemon peel, juice, and pepper.
7. Gradually add lemon mixture to hot broth in saucepan.
8. Cook and stir over medium heat until mixture is thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Stir in fresh dill weed.
11. Pour lemon sauce over veggies.
Makes 6 side dish servings.
Fried Tofu with Bok Choy
This dish can be adjusted for mild to spicy taste buds and tastes great no matter how you season it!
Ingredients
* 1 package extra sprouted firm tofu
* 1 bunch bok choy - Chinese celery
* 1 egg replacement
* splash water
* 1/2 - 1 cup sorghum flour
* 1/2 cup olive oil
* 1/2 cup white wine or water
* 1/2 dozen fresh garlic cloves
* 1 fresh jalapeno
Directions
1. slice the tofu into approx. 2" x 1" x 1/2" squares
2. Follow the instructions for the egg replacement with splash of cold water
3. soak tofu pieces in vegan egg wash
4. coat in sorghum flour
5. get skillet very hot, add all but 1 TB of olive oil
6. slice garlic and fry in oil till tender, remove to side
7. fry floured tofu in hot oil until brown, turn and remove when done
8. wash and slice bok choy, add to hot skillet with wine or water
9. cover tightly and reduce heat to simmer
10. after bok choy is parcooked remove cover and simmer until juices reduce
11. put cooked bok choy in serving platter with fried tofu and garlic on top
12. rinse skillet, turn heat up high and cook off the water droplets
13. slice jalapeno, add TB of oil and fry quick till browned
14. serve jalapeno on the side - frying this way removes most of the heat
15. wash hands thoroughly after handling raw jalapeno
Tofu is a fat free rich source of calcium. It A big hit.
Homemade VEGETABLE PESTO PENNE PASTA
( or Elbow, Or Fusilli Any Brown Rice Pasta shape will do )
12 oz. Tinkyada brown rice penne
1 jar of gf sun-dried tomato pesto or use homemade (it only requires a couple tablespoons)
1 cup of fresh green beans
2 or 3 new potatoes, medium sized, diced
Directions: Prepare the green beans and potatoes. Boil together for about 12 minutes or until tender. Cook the pasta according to the package directions. Toss the green beans, potatoes, and pesto together in a large pot or dish. Serve with soy parmesan and red pepper flakes if desired.
NICE and EASY
Add the spaghetti sauce.
Chef Mayra
Public Speaker, Event,Booking & Information Line 702.722.0113
Connect Chef Mayra a.k.a Dr Flavor:
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Monday, June 8, 2009
Why DO I need to buy Local or Support the Local Vendors?
Why buy local?
There are countless reasons why buying local food is both rewarding and delicious, including enjoying the taste of fresh food, improved health and nutrition, environmental stewardship, support for family farms and rural communities, and ensuring animal welfare.
There is also significant peace of mind in knowing where our food comes from. One of the biggest benefits to buying food locally is having someone to answer questions about how it was grown and raised. What goes into that loaf of bread? Can we be certain that the hog that is now bacon lived a life without suffering? How do we know those jalapeños are salmonella free?
Developing a relationship with local farmers gives us an "in" with our local food system. At farmers' markets we can get answers to questions like: When do tomatoes come into season? How might I use celeriac? Often, we can take a tour of the farm our food comes from. Some farmers are thrilled to share their knowledge and experience with their customers. Ask about the challenges your local farmers face and what they are doing to address them. It doesn't have to be complicated. Ask about the weather! Any farmer will be pleased to talk about how the growing season is going and how that affects the food they grow. Knowing local farmers can go a long way to simplifying buying local.
Another significant reason to buy local is to keep food miles to a minimum. "Food miles" refer to the distance a food item travels from the farm to your home. The food miles for items in the grocery store are, on average, 27 times higher than the food miles for goods bought from local sources.1
In the U.S., the average grocery store's produce travels nearly 1,500 miles between the farm where it was grown and your refrigerator. About 40% of our fruit is produced overseas and, even though broccoli is grown all over the country, the broccoli we buy at the supermarket travels an average of 1,800 miles to get there. Notably, nine percent of our red meat comes from foreign countries, some as far away as Australia and New Zealand.
Our food is trucked across the country, hauled in freighter ships over oceans, and flown around the world. A tremendous amount of fossil fuel is burned to transport foods such long distances, releasing carbon dioxide, sulfur dioxide, particulate matter and other pollutants that contribute to global climate change, acid rain, smog and air and sea pollution. The refrigeration required to keep our fruits, vegetables, dairy products and meats from spoiling during their long journeys burn up even more fossil fuel. In contrast, local and regional food systems produce 17 times less CO2.4
Economics of local
The significant difficulties of earning a living wage as a farmer are often masked by headlines about subsidies and record high crop prices. In reality, farmers are earning less producing crops these days than they did in 1969, despite the fact that American farmers have almost doubled productivity over the past four decades. Farmers aren't just earning less, current prices do not even cover the cost of production. Until just recently the difference between farm income nationwide and what it cost to grow and raise American crops could be counted in the billions. To make ends meet, and often to get health insurance, more than half of American farmers work a second off-farm job
Buying locally or directly from farmers can dramatically increase a farmer's income. The Maine Organic Farmers and Gardener's Association published a study that demonstrates what would happen if consumers shifted 1% of their purchasing power to buy locally grown products: farmers would see a gain of 5% in their income. Even better, buying direct from a farmer sends 90% of those food dollars back to the farm. Increasing farm income means more money can be spent locally by the farmer to run their business and home, helping keep the local economy alive.
Annually, Americans consume more than $600 billion9 in food. In most communities today food is purchased entirely at a grocery store or market, with only about 7% of local food dollars staying in the community.10 The other 93% of the modern food dollar travels to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands, a stark comparison to 40% in 1910 by contrast, 40% of food dollars spend remained in the local economy.11 When more food dollars stay in the community, through buying local, they are transformed into thriving main streets and local jobs.
If you can't buy local...
While some people may enjoy the challenge of an all-local diet, it doesn't work for everyone. If products are not available locally or regionally, look for items produced in the United States. Remember—local means as close to home as possible, in some cases that may mean oranges from California or Florida, rather than Chile or Israel.
When shopping for more exotic ingredients like chocolate, coffee or bananas, look for products labeled "Fair Trade" or "Rain forest Alliance Certified." The fair trade label means that farmers and farm workers in developing nations receive a fair price for their product, work directly with buyers, and prioritize sustainable farming methods without forced child labor and the use of a dozen of the most harmful pesticides. To be fair trade certified, products must be grown by small-scale producers who are able organize themselves in either cooperatives or unions. Fair trade products and companies are certified by independent third parties like Trans Fair USA or Fair Trade Labeling Organization International. Companies selling fair trade products have also shown commitment to helping the farmers they work with develop long-term sustainable communities and businesses.
Rain forest Alliance labeling follows standards set by the Sustainable Agriculture Network (SAN, formally known as the Conservation Agriculture Network) that are designed to promote tropical conservation. Products with this label are grown with environmentally responsible management practices including integrated pest and disease management, soil and water conservation. This standard also includes requirements for fair labor practices and good community relations. The Rain forest Alliance Certified label standards have been tailored to crops in specific regions. The standards specify that waterways must be protected with buffer zones and monitored for contamination. Workers must be paid minimum wage and have the right to organize.
Both of these labels are third-party certified, which means that independent inspectors ensure farmers' compliance. Since products like coffee and chocolate are difficult to grow in the United States, labels like these can be a good alternative to buying locally.
What you can do
Join the growing movement of consumers around the world who are making a little extra effort to find food raised nearby. You might be surprised to learn how many farms there are in your area. If you're not sure how to find them, just enter your zip code into the Eat Well Guide. You can also find out what foods are seasonal in your area by checking out our state-by-state listing of seasonal food.
Start small and don't expect to change all your eating habits overnight. Commit to purchasing one thing locally each week or each month. Once you see how easy it is and you enjoy the great taste, you'll surely go back for more!
Community supported agriculture (CSA) programs
CSA provides a direct link between local farmers and consumers. Each season, members purchase a share of a farmer's crop before it's planted. This allows the farmer to pay for seed, water and equipment upfront, so s/he is less reliant on banks and loans. Each week during the harvest time, usually June through October, the farmer delivers great tasting, healthy food to the members at pre-determined locations. In some instances, members pick up their share directly from the farm.
By purchasing a share in a farmer's crop, you share in the bounty. In good years, you will get more; in not-so-good years, you won't get as much. It's a great way to try vegetables you might not normally eat—or might never have heard of! Most CSA programs provide vegetables and fruit, though many also offer other products.
To find a CSA program in your area, visit the Alternative Farming Systems Information Center. If you can't find a CSA program in your area, start one! Just Food, a nonprofit organization based in New York City, helps start CSA programs in all five boroughs.
Farmers' markets
A great way to buy local is to shop at farmers' markets, where you can ask the farmer how the food was raised and produced.
Buy Local Challenge
The Buy Local Challenge is simply a pact you make with friends, family members or co-workers to eat locally. You can be as lenient or as strict as you like - from agreeing to cook one meal with local ingredients to eating only local food for one month (now that's a challenge!)
The key is to engage others in a conversation about eating locally, and what better way is there than to try it yourself? Share your experiences, swap recipes, and discover new foods! Then visit Sustainable Table's forum, The Parlour, to talk about your experiences.
If you would like to use this as an opportunity to educate others about local, sustainable food, show them The Meatrix films, or visit the Sustainable Table web site for information you can print out and share.
Vanguard Communications, a public relations firm in Washington DC, developed their own Buy Local Challenge. Visit their Buy Local Challenge for ideas on what you can do.
Adopt a local farmer
You can use the Eat Well Guide to find a farmer or farmers' market in your area. If you find a farmer you like, "adopt" him or her.
* Encourage your friends and neighbors to buy the farm's products.
* Invite the farmer over for a sustainable dinner party and ask them talk
to your family and friends about what they do.
* Get your local supermarket to start carrying their products.
* Help get the word out about what good farmers they are!
Grow Your Own
Whether it's a plot in your backyard or a small window herb garden, growing your own food is a richly rewarding experience. Many towns have gardening classes, but it's easy to simply buy some seeds and experiment. The National Gardening Association has tips on getting started.( Ask me if you live in Las Vegas, Nevada)
If you live in an urban area and don't have land to plant on, you can often find community gardens that offer plots in exchange for some volunteer time. Visit the American Community Gardening Association for more information. And once you grow all that great food, learn how to can, freeze or preserve it.
The Next film is dedicated to our Planet ! Please watch 1:33 Min long
About the film !
***We are living in exceptional times. Scientists tell us that we have 10 years to change the way we live, avert the depletion of natural resources and the catastrophic evolution of the Earth's climate.
The stakes are high for us and our children. Everyone should take part in the effort, and HOME has been conceived to take a message of mobilization out to every human being.
For this purpose, HOME needs to be free. A patron, the PPR Group, made this possible. EuropaCorp, the distributor, also pledged not to make any profit because Home is a non-profit film.
HOME has been made for you : share it! And act for the planet.
Yann Arthus-Bertrand
PPR is proud to support HOME
http://www.ppr.com
HOME is a carbon offset movie
http://www.actioncarbone.org
More information about the Planet
http://www.goodplanet.info
Website: http://www.home-2009.com
Chef Mayra
702.722-0108 Office
http://MyChefMayra.com/
Connect Chef Mayra a.k.a Dr Flavor:
LinkedIn| Facebook| BlogSpot & TV/Radio Show | Ning | Twitter | BlogSpot
Why Organic, Why Animal Free & Why Green?
There are countless reasons why buying local food is both rewarding and delicious, including enjoying the taste of fresh food, improved health and nutrition, environmental stewardship, support for family farms and rural communities, and ensuring animal welfare.
There is also significant peace of mind in knowing where our food comes from. One of the biggest benefits to buying food locally is having someone to answer questions about how it was grown and raised. What goes into that loaf of bread? Can we be certain that the hog that is now bacon lived a life without suffering? How do we know those jalapeños are salmonella free?
Developing a relationship with local farmers gives us an "in" with our local food system. At farmers' markets we can get answers to questions like: When do tomatoes come into season? How might I use celeriac? Often, we can take a tour of the farm our food comes from. Some farmers are thrilled to share their knowledge and experience with their customers. Ask about the challenges your local farmers face and what they are doing to address them. It doesn't have to be complicated. Ask about the weather! Any farmer will be pleased to talk about how the growing season is going and how that affects the food they grow. Knowing local farmers can go a long way to simplifying buying local.
Another significant reason to buy local is to keep food miles to a minimum. "Food miles" refer to the distance a food item travels from the farm to your home. The food miles for items in the grocery store are, on average, 27 times higher than the food miles for goods bought from local sources.1
In the U.S., the average grocery store's produce travels nearly 1,500 miles between the farm where it was grown and your refrigerator. About 40% of our fruit is produced overseas and, even though broccoli is grown all over the country, the broccoli we buy at the supermarket travels an average of 1,800 miles to get there. Notably, nine percent of our red meat comes from foreign countries, some as far away as Australia and New Zealand.
Our food is trucked across the country, hauled in freighter ships over oceans, and flown around the world. A tremendous amount of fossil fuel is burned to transport foods such long distances, releasing carbon dioxide, sulfur dioxide, particulate matter and other pollutants that contribute to global climate change, acid rain, smog and air and sea pollution. The refrigeration required to keep our fruits, vegetables, dairy products and meats from spoiling during their long journeys burn up even more fossil fuel. In contrast, local and regional food systems produce 17 times less CO2.4
Economics of local
The significant difficulties of earning a living wage as a farmer are often masked by headlines about subsidies and record high crop prices. In reality, farmers are earning less producing crops these days than they did in 1969, despite the fact that American farmers have almost doubled productivity over the past four decades. Farmers aren't just earning less, current prices do not even cover the cost of production. Until just recently the difference between farm income nationwide and what it cost to grow and raise American crops could be counted in the billions. To make ends meet, and often to get health insurance, more than half of American farmers work a second off-farm job
Buying locally or directly from farmers can dramatically increase a farmer's income. The Maine Organic Farmers and Gardener's Association published a study that demonstrates what would happen if consumers shifted 1% of their purchasing power to buy locally grown products: farmers would see a gain of 5% in their income. Even better, buying direct from a farmer sends 90% of those food dollars back to the farm. Increasing farm income means more money can be spent locally by the farmer to run their business and home, helping keep the local economy alive.
Annually, Americans consume more than $600 billion9 in food. In most communities today food is purchased entirely at a grocery store or market, with only about 7% of local food dollars staying in the community.10 The other 93% of the modern food dollar travels to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands, a stark comparison to 40% in 1910 by contrast, 40% of food dollars spend remained in the local economy.11 When more food dollars stay in the community, through buying local, they are transformed into thriving main streets and local jobs.
If you can't buy local...
While some people may enjoy the challenge of an all-local diet, it doesn't work for everyone. If products are not available locally or regionally, look for items produced in the United States. Remember—local means as close to home as possible, in some cases that may mean oranges from California or Florida, rather than Chile or Israel.
When shopping for more exotic ingredients like chocolate, coffee or bananas, look for products labeled "Fair Trade" or "Rain forest Alliance Certified." The fair trade label means that farmers and farm workers in developing nations receive a fair price for their product, work directly with buyers, and prioritize sustainable farming methods without forced child labor and the use of a dozen of the most harmful pesticides. To be fair trade certified, products must be grown by small-scale producers who are able organize themselves in either cooperatives or unions. Fair trade products and companies are certified by independent third parties like Trans Fair USA or Fair Trade Labeling Organization International. Companies selling fair trade products have also shown commitment to helping the farmers they work with develop long-term sustainable communities and businesses.
Rain forest Alliance labeling follows standards set by the Sustainable Agriculture Network (SAN, formally known as the Conservation Agriculture Network) that are designed to promote tropical conservation. Products with this label are grown with environmentally responsible management practices including integrated pest and disease management, soil and water conservation. This standard also includes requirements for fair labor practices and good community relations. The Rain forest Alliance Certified label standards have been tailored to crops in specific regions. The standards specify that waterways must be protected with buffer zones and monitored for contamination. Workers must be paid minimum wage and have the right to organize.
Both of these labels are third-party certified, which means that independent inspectors ensure farmers' compliance. Since products like coffee and chocolate are difficult to grow in the United States, labels like these can be a good alternative to buying locally.
What you can do
Join the growing movement of consumers around the world who are making a little extra effort to find food raised nearby. You might be surprised to learn how many farms there are in your area. If you're not sure how to find them, just enter your zip code into the Eat Well Guide. You can also find out what foods are seasonal in your area by checking out our state-by-state listing of seasonal food.
Start small and don't expect to change all your eating habits overnight. Commit to purchasing one thing locally each week or each month. Once you see how easy it is and you enjoy the great taste, you'll surely go back for more!
Community supported agriculture (CSA) programs
CSA provides a direct link between local farmers and consumers. Each season, members purchase a share of a farmer's crop before it's planted. This allows the farmer to pay for seed, water and equipment upfront, so s/he is less reliant on banks and loans. Each week during the harvest time, usually June through October, the farmer delivers great tasting, healthy food to the members at pre-determined locations. In some instances, members pick up their share directly from the farm.
By purchasing a share in a farmer's crop, you share in the bounty. In good years, you will get more; in not-so-good years, you won't get as much. It's a great way to try vegetables you might not normally eat—or might never have heard of! Most CSA programs provide vegetables and fruit, though many also offer other products.
To find a CSA program in your area, visit the Alternative Farming Systems Information Center. If you can't find a CSA program in your area, start one! Just Food, a nonprofit organization based in New York City, helps start CSA programs in all five boroughs.
Farmers' markets
A great way to buy local is to shop at farmers' markets, where you can ask the farmer how the food was raised and produced.
Buy Local Challenge
The Buy Local Challenge is simply a pact you make with friends, family members or co-workers to eat locally. You can be as lenient or as strict as you like - from agreeing to cook one meal with local ingredients to eating only local food for one month (now that's a challenge!)
The key is to engage others in a conversation about eating locally, and what better way is there than to try it yourself? Share your experiences, swap recipes, and discover new foods! Then visit Sustainable Table's forum, The Parlour, to talk about your experiences.
If you would like to use this as an opportunity to educate others about local, sustainable food, show them The Meatrix films, or visit the Sustainable Table web site for information you can print out and share.
Vanguard Communications, a public relations firm in Washington DC, developed their own Buy Local Challenge. Visit their Buy Local Challenge for ideas on what you can do.
Adopt a local farmer
You can use the Eat Well Guide to find a farmer or farmers' market in your area. If you find a farmer you like, "adopt" him or her.
* Encourage your friends and neighbors to buy the farm's products.
* Invite the farmer over for a sustainable dinner party and ask them talk
to your family and friends about what they do.
* Get your local supermarket to start carrying their products.
* Help get the word out about what good farmers they are!
Grow Your Own
Whether it's a plot in your backyard or a small window herb garden, growing your own food is a richly rewarding experience. Many towns have gardening classes, but it's easy to simply buy some seeds and experiment. The National Gardening Association has tips on getting started.( Ask me if you live in Las Vegas, Nevada)
If you live in an urban area and don't have land to plant on, you can often find community gardens that offer plots in exchange for some volunteer time. Visit the American Community Gardening Association for more information. And once you grow all that great food, learn how to can, freeze or preserve it.
The Next film is dedicated to our Planet ! Please watch 1:33 Min long
About the film !
***We are living in exceptional times. Scientists tell us that we have 10 years to change the way we live, avert the depletion of natural resources and the catastrophic evolution of the Earth's climate.
The stakes are high for us and our children. Everyone should take part in the effort, and HOME has been conceived to take a message of mobilization out to every human being.
For this purpose, HOME needs to be free. A patron, the PPR Group, made this possible. EuropaCorp, the distributor, also pledged not to make any profit because Home is a non-profit film.
HOME has been made for you : share it! And act for the planet.
Yann Arthus-Bertrand
PPR is proud to support HOME
http://www.ppr.com
HOME is a carbon offset movie
http://www.actioncarbone.org
More information about the Planet
http://www.goodplanet.info
Website: http://www.home-2009.com
Chef Mayra
702.722-0108 Office
http://MyChefMayra.com/
Connect Chef Mayra a.k.a Dr Flavor:
LinkedIn| Facebook| BlogSpot & TV/Radio Show | Ning | Twitter | BlogSpot
Why Organic, Why Animal Free & Why Green?
Sunday, May 24, 2009
Folks Per @pslove request Twitter Fan ! Carrot Cake for Under $10.00 bucks. This Vegan Carrot Cake is very moist and delicious, excellent !!!
All Natural!
Now assuming your pantry already has some of these ingredients right?
This can be a very fun and under $10.00 Dollars ...
Depends on your pantry .. Maybe this is a great opportunity to re-do some of your pantry and bring in some natural ingredients. At the end you and your wallet will benefit!
Again if you have a lot of these ingredients in your pantry , this is a great inexpensive cake.
All Natural, Organic and Vegan.
Enjoy!
Now assuming your pantry already has some of these ingredients right?
This can be a very fun and under $10.00 Dollars ...
Depends on your pantry .. Maybe this is a great opportunity to re-do some of your pantry and bring in some natural ingredients. At the end you and your wallet will benefit!
One Layer: Using 9 x 11 rectangle Pan.
Chef Mayra's Vegan Carrot Cake
Ingredients:
Double everything "For the Cake and the icing. "
Use Icing as the filling.
***** great recipe if you want to use your carrot pulp after Juicing !! YEAH!
Chef Mayra's Vegan Carrot Cake
Ingredients:
- 1 cup non organic vegetable salad oil
- 2 cups organic brown sugar
- 1 cup water
- ½ cup soy milk
- 4 cups unbleached flour (or all purpose flour)
- 2 teaspoons aluminum free baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice*
- 3 cups grated organic raw carrots
- 1 cup chopped walnuts
- 1 cup organic raisins
Icing:
- 1 container (8oz) soy cream cheese (Available in the grocery store’s health food section)
- 4 cups organic confectioner’s (powdered) sugar
- ½ cup of soy butter (margarine), softened
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9” x 11” baking pan (use oil and coat with flour).
- Combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice in medium sized bowl – set aside.
- In a large mixing bowl on low speed, mix oil and sugar, add water and soymilk. Mix well.
- Gradually add flour mixture to sugar mixture on low speed until moistened, then mix on medium speed until well blended, about 2 minutes.
- Stir in grated carrots, nuts, and raisins with wooden spoon and mix well.
- Pour the mixture into baking pan.
- Bake 1 hour.
- Tip: Bake until moist but not raw in center. Insert toothpick into cake and when it comes out clean the cake is done.
- Remove the cake from oven and let cool.
Icing:
- In a small mixing bowl, on low speed mix soy butter, powdered sugar, and vanilla until smooth.
- Spread icing on completely cooled cake.
- Sprinkle with chopped nuts.
***Here is My Round Version: You might want to double up the ingredients for the cake and icing for the round version. I stack the cake with 2 or 3 layers using 8" size cake pans.
Chef Notes:
If you do not have pumpkin pie spice available, you can make your own by mixing the following:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
Double everything "For the Cake and the icing. "
Use Icing as the filling.
***** great recipe if you want to use your carrot pulp after Juicing !! YEAH!
Again if you have a lot of these ingredients in your pantry , this is a great inexpensive cake.
All Natural, Organic and Vegan.
Enjoy!
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Vegan Cakes By Dr Flavor
Call The bakery Order ONE NOW 100% Vegan 702 722-0108
** LOOK ma" No Eggs!
Vegan Dessets OO SEXY !!
ooo BABE ~ IS GOOD
THIS COULD BE FUN
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