http://eating4ecology.blogspot.com/

Here is what I’d like to share with you:

First you need the molds. Amazon has tons of options, and in fact they have bpa free popsicle molds too:

http://www.amazon.com/Tovolo-Yellow-Groovy-Pop-Molds/dp/B000G32H3Y/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1248385138&sr=8-1

It’s incredibly easy to make these – almost too easy. You just need a blender & some seasonal fruit.

My current favorites are:

• Fresh strawberries and pineapple blended with coconut water.
• Watermelon juice blended with mangoes and pineapple
• White Peaches with a very small amount of water
• Raw almond milk, cacao nibs, and banana

Of course there are tons of other options, so if you come up with something good pass it along to me por favor. Don’t forget use organic ingredients & seasonal fruits.

As a nutritionist there has been many of times when new moms have come to me with the same problem….”How  do I start my kid’s eating habits off on the right foot when he/she will not try anything remotely healthy?” Or “How do I keep my energy level up to provide for my family?” Or “Where do I find the time to cook and be healthy?” For most people it is not so obvious that all of these concerns are interrelated – but believe me they are!! Number one: Change, balance, and good habits start with you – I mean how can you expect your baby to eat something you would not? Number two: It is not until we recognize the significance of simplicity and the importance of our connection to nature’s abundance that we can overcome the excuses and obstacles we put in our way.

So….. I’m hoping by sharing my perspective & experience I can provide insight & info to allow you to make healthful choices while making a positive impact on our planet.

Besides the flavors, ample nutrients, and health benefits; consuming raw foods presents a simple logic. Living foods require minimal energy. Plant foods if prepared correctly can give you the ultimate gastronomic experience. I try to eat only raw at least twice per week, and never do I feel as if I am missing out or giving anything up. I think that really is the key – you have to enjoy the experience by playing with foods & experimenting. 

To start all you really need is a food processor, and to take it to the next level a dehydrator. There are lots of resources & recipes out there, but I want to give you one of my favorites with the hope to add more as the days go.

Mock Tuna Salad

• 3 cups raw sunflower seeds or walnuts soaked for 8 hours & then ground in a food processor
• 3-4 stalks of celery diced
• 1/2 bunch of scallions
• 2-3 tablespoons of dulse flakes
• 1/4 cup dried dill

In a large bowl combine all ingredients and toss to mix thoroughly. This can be served on top of a salad, or in a seaweed wrap with lettuce & pickles. Or if you just have to have something cooked with it, you can serve it on a toasted baguette with sliced avocado & a raw creamy dressing.

Enjoy

Of course when doing this recipe make sure you use local and organic ingredients. And if you decide to give this recipe a go, please come back and comment on any changes or variations you make.

Also, this is a very hearty soup – that is perfect for a cold & dreary day coupled with dark leafy greens in dijon mustard dressing. 

3 cups water

4 plump garlic cloves, peeled (or more)

3 inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old

3 oz extra virgin cold pressed olive oil

1-2 tsp smoked paprika

Sea salt

4 organic cage free eggs

Preparation:

Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.

Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

There are many similarities with Basque and Catalan food, as the regions boarder each other it is no wonder they share many of the same staple ingredients. From the salt cod, olives, mushrooms, Iberian ham, and white asparagus (to mention a few) – Catalan & Basque share a love for the art of eating.

Our first night was in Pamplona, which was a bit uneventful due to the rain and the fact that it was a Monday; however, we enjoyed a great meal worth mentioning at Enekorri http://www.enekorri.com/.  Although the atmosphere was not the liveliest, we were given special attention as being one of 3 other tables in a fairly large restuarant. Anyhow, we had local seasonal vegetables that were cooked to perfection, local wine: Santiago Ruiz, rais baixas 2007, and Hake in a lobster broth – oh and how could I forget the setta mushroom risotto. 

As we made our way to Bilbao, we were in the mood for something a little more upbeat, and eventually made our way to Kikara which is considered comtemparay Basque cuisine. We had probably the best I’ve ever had grilled octopus with a sweet potato puree, grilled scallops, and once again wild mushrooms with a scoop of ice cream – yes Ice cream which I do not reccommend. The service was great & the atmosphere matched. Also, the restuarant at the Guggeinheim museum was nice.

Grilled Octopus at Kikara

We had lunch in San Sebastian at La Cepa bar, and I had a garlic soup made with bread & egg!! I need this recipe!!! If anyone has ever heard of this, please share the recipe with me.

Between the last blog entry and now I have been literally eating my way through Spain – and now France. 

With all this consumption, it’s about time for a well overdue detox! However, a majority of Spanish food is prepared with local ingredients along with simple cooking techniques. 

In Barcelona, it is an absolute must to try the Patatas Bravas accompanied by aoli and a spicy tomato sauce. Although my husband and I can not agree on who has the best, we can at least narrow it down to our top three places:  1. Taller Tapas in the Born area right near Santa Maria del Mar Cathedral, 2. Cafe Lobo in the Raval right off the Ramblas, and 3. (my personal fav) Bar Inopia in the Eixample barrio.

Okay I realize that the potato is not native to the mediterranean – but it’s still a must try, in fact I could probably write an entire entry on just Patatas Bravas.

In the event that you are going to Barcelona anytime soon, here are a few recommendations for Paellas and Catalan cuisine….

Without a doubt 7 Portes has amazing Paellas: http://www.7portes.com/ing/index_7portes.htm   order the Cod fritters and the rich man’s paella. I would have like to have tried the Black rice (which is made with squid ink), but  I just didn’t have the room. Also, make sure to order a bottle of Cava.

I took my sister to this fabulous Catalan restaurant in the Born called Bodega la Tinaja, and we were not disappointed. It has the feel of an ancient wine cellar with lots of charm. Only serving cold dishes, we had the tomato and Spanish cheese salad, and the most amazing bacalao (salt cod), that was pureed with garlic and served with toast. After eating that cod I can not remember anything….

One more Barcelona mention, the covered market Santa Caterina in the Born area is a must visit. With less foot traffic than the Ramblas Boquerria market you can spend a little more time really understanding local specialities without being tossed around by a huge crowd of people. And when you are through looking at food, you must venture over to the restaurant that is attached to the market, it’s called Cuines – here is the website: http://www.cuinessantacaterina.com/. While the food is not Catalan, a majority of what’s on the menu is seasonal and straight from the market. The juices are worth trying, along with the rice dishes, and basically anything on the vegetarian section of the menu was great!

More to come…..

Patatas Bravas at Bar Inopia

Apparently, locals are obsessed with wild mushroom picking and will often times make weekend excursions of out of it. I better find out where to go before it’s too late.

Taking a trip to the Boqueria market is a complete sensory overload: the colors, the smells, the crowds, it’s enough to get even the non-foodie going! Many traditional and nontraditional Catalan dishes use a proprietary blend of wild mushrooms to complement grilled meats, but of course I like to just have them cooked in garlic and olive oil as a tapas. As seen in the photos, the most popular & diverse are called rovello with an orangey – brown color to them. These earthy delights are the closest I think I’ll ever get to tasting the forest!

Although Most of us have a hard time making it a Wednesday market between 8am and 1pm, you will not be disappointed with the organic selection of fruits, vegetables, seafood, local artisan products, flowers, and cheese.  Maggie’s farm is always the highlight!!  As many of the local raw and organic cafes around Santa Monica take advantage of their particular care in producing some of the best organic herbs, and leafy greens!! The salad mix is to die for.

I was also pleasantly surprised to come across some wild strawberries that are obviously much smaller and much more dense than any farmed strawberry I’ve tasted.

Here is a quick and refreshing recipe from the little strawberries – that of course can be substituted for farmed strawberries!

• Around 12oz Spring water
• Around 1tbs Organic Agave Nectar
• Handful of Mint
• 1 basket of Strawberries
• Ice

I prefer this as a watery slushy rather than a smoothie, which means that if you chose to use more strawberries than add more water.

For more info on Santa Monica farmers markets you can visit their website:  http://www.smgov.net/farmers_market/

Maggie's Greens