Following their recent re-launch of the re-designed website, Your Daily Thread is kicking off the month of May with their Meatless in May campaign.
Meant to bring awareness to the impact our consumption of meat has on our carbon footprints and the environment at large, Meatless in May challenges subscribers to do just what the title implies – to go an entire month without eating meat.
To help fellow burger lovin’, filet grubbin’ meat eaters transition into the realm of meatless dining, Your Daily Thread will be providing motivational tips to those who have made this pledge. In addition, subscribers will be privy to alternative meal options, such as vegan and vegetarian recipes, and will be pointed to restaurants throughout the city that provide meatless menu items.
Make the pledge to go meat free in May by becoming a fan of YDT’s Meatless in May Facebook Page.
Monday, May 3, 2010
Chuck that chicken. Forget the fish. And say buh-bye to beef. Go Meatless in May!
Sunday, April 4, 2010
An Army of Green
Drill Sergeant: ATTENTION! We, the Your Daily Thread Green Forces team, have a mission for you, should you choose to accept it. Your mission will be to go from an Eco-Zero to an Eco-Hero in twenty days.
c
Cadet: But sergeant, I’ve never even recycled before – how am I going to become an Eco-Hero in only twenty days?
...
Drill Sergeant: By signing up online for Your Daily Thread’s “Going Green Bootcamp,” you will receive daily tips that will teach you the basics of living an eco-conscious life as well as challenge you to go Greener than you have ever been before. You will live, eat and sweat Green.
Drill Sergeant: By signing up online for Your Daily Thread’s “Going Green Bootcamp,” you will receive daily tips that will teach you the basics of living an eco-conscious life as well as challenge you to go Greener than you have ever been before. You will live, eat and sweat Green.
...
Cadet: But sergeant, what if I don’t make it?
...
Drill Sergeant: If there is one thing we, the Your Daily Thread Green Forces team, will not let you do Cadet, is fail!
..
Cadet: Alright ma’am, I’m in! Where do I sign up?
...
Drill Sergant: Click here to enlist. We’re proud to have you onboard. The world thanks you for your service.
Monday, March 29, 2010
Mad for Macaroons!
While I am not a huge fan of shredded coconut, I absolutely adore macaroons. There is just something about the crumbly, yet sticky texture, and that “not made from butter,” buttery taste. Ever since I was a little girl, I can remember going gaga over the mouth-watering macaroons my mom would bring home from Gelsons Bakery (sigh).
Alas, here I am, twenty-something years later, pining over the same cookies that have always – and will always – make my tummy grumble with joy.
To make your very own Coconut Macaroons, check out this week’s Featured Recipe from Elana’s Pantry:
Alas, here I am, twenty-something years later, pining over the same cookies that have always – and will always – make my tummy grumble with joy.
To make your very own Coconut Macaroons, check out this week’s Featured Recipe from Elana’s Pantry:
Ingredients:
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut
Cooking Instructions:
1) In a mixing bowl, whisk egg whites and salt until stiff.
2) Fold in agave, vanilla and coconut.
3) Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time.
4) Pinch each macaroon at the top (like a kiss).
5) Bake at 350 degrees for 10-15 minutes, until lightly browned
6) Serve & enjoy!
Image via: Elana's Pantry
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut
Cooking Instructions:
1) In a mixing bowl, whisk egg whites and salt until stiff.
2) Fold in agave, vanilla and coconut.
3) Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time.
4) Pinch each macaroon at the top (like a kiss).
5) Bake at 350 degrees for 10-15 minutes, until lightly browned
6) Serve & enjoy!
Image via: Elana's Pantry
Monday, February 8, 2010
For Me? You Shouldn't Have!
Not sure what to get that special friend (boyfriend, girlfriend, crush, make out buddy, etc.) of yours for Valentine’s Day? Here are several gifts that are super simple, thoughtful and will have your friend sending tons of XOXOs your way. What’s more, they’re all made with items you most likely already have lying around the house!
Materials
Roses are red. Violets are blue…
2. Sift all the dry ingredients together in a large bowl.
3. Add oil, water, vinegar and vanilla.
4. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
5. Bake 10-15 minutes. Until toothpick comes out clean.
6. Cool completely.
7. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
8. Top cooled cupcakes with icing and serve, or refrigerate until needed.
Remind your sweetie how much you adore them with these simple reminder note pads:
Materials - 6 Pieces of used computer paper
- Some ribbon – check your gift wrapping cabinet for any ribbons you saved from the Holidays
- Hole puncher
- Pencil
- Ruler
- A pair of scissors or a paper cutter
Cut your computer paper in half. Make one stack of the 12 pieces of paper. Using your pencil draw two dots about ¼” down from the top of the page and 1” apart in the center of the first page. Using your hole puncher, punch a hole at each point that you marked. Cut a piece of ribbon about 5-6” long. Pull both ribbon ends through the holes in the paper and tie a bow.
Roses are red. Violets are blue…Materials
- 1 Empty wine bottle
- Several freshly picked flowers or flowers from a local florist (you can choose to use as many or few flowers as you like)
Fill wine bottle about ¼ of the way full with water. Cut flower stems to desired height. Place flowers in wine bottle.
A Sweet Treat!
Show your Valentine (friend, boyfriend, girlfriend, etc.) how sweet you really are by baking them a batch of sugar cookies and/or cupcakes using the recipes you see below!
Show your Valentine (friend, boyfriend, girlfriend, etc.) how sweet you really are by baking them a batch of sugar cookies and/or cupcakes using the recipes you see below!
Ingredients
- 5 cups organic unbleached flour
- 4 teaspoons Bob's Red Mill Baking Powder
- 2 cups sugar organic white sugar
- 1/2 cup almond milk, soy milk, or soy milk creamer
- 1 tablespoon organic vanilla, almond, coconut or lemon extract
- 1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread
Tools:
- Measuring cups & spoons
- Something to mix batter with (electric mixer, etc.)
- Cookie sheets
- Parchment paper
- Insulated cookie sheets
- Sharp knife
- Cookie cutters
- Rolling pin
Directions
1. Using your mixer, cream the Earth Balance and sugar together until light and fluffy.
2. Add baking powder to mixture and beat till incorporated.
3. Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
4. Add vanilla or your favorite organic flavored extract.
5. Slowly add flour until blended... do not over process.
6. The Basic Vegan Sugar Cookie Dough needs to be refrigerated: Roll the dough in the bowl into a large log shape and wrap with parchment paper. Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator. *This log can also be frozen for use at another time.
7. Preheat oven 350 degrees.
8. Spray cookie sheets with non-stick oil spray or line with parchment paper.
9. Remove the dough log from the refrigerator and remove the coverings.
10. Slice 5/8 inch circles and place on a parchment lined cookie sheet.
11. Bake for 10 to 12 minutes until edges are just starting to turn a pale brown.
12. After the cookies have cooled on the cookie sheet for about 5 minutes, use a spatula and lift them onto a cake rack to cool completely.
13. If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling. Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.
2. Add baking powder to mixture and beat till incorporated.
3. Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
4. Add vanilla or your favorite organic flavored extract.
5. Slowly add flour until blended... do not over process.
6. The Basic Vegan Sugar Cookie Dough needs to be refrigerated: Roll the dough in the bowl into a large log shape and wrap with parchment paper. Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator. *This log can also be frozen for use at another time.
7. Preheat oven 350 degrees.
8. Spray cookie sheets with non-stick oil spray or line with parchment paper.
9. Remove the dough log from the refrigerator and remove the coverings.
10. Slice 5/8 inch circles and place on a parchment lined cookie sheet.
11. Bake for 10 to 12 minutes until edges are just starting to turn a pale brown.
12. After the cookies have cooled on the cookie sheet for about 5 minutes, use a spatula and lift them onto a cake rack to cool completely.
13. If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling. Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.
*Please note: in order for these cupcakes to be organic, you must use organic ingredients
Batter Ingredients
- 3 cups flour
- 2 cups sugar (evaporated cane juice or raw cane sugar works)
- 1/2 cup cocoa
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2/3 cup coconut oil, melted (or other vegetable oil)
- 2 cups warm water
- 2 tablespoons vinegar
- 3 teaspoons vanilla extract
- 3 cups flour
- 2 cups sugar (evaporated cane juice or raw cane sugar works)
- 1/2 cup cocoa
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2/3 cup coconut oil, melted (or other vegetable oil)
- 2 cups warm water
- 2 tablespoons vinegar
- 3 teaspoons vanilla extract
Directions
2. Sift all the dry ingredients together in a large bowl.
3. Add oil, water, vinegar and vanilla.
4. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
5. Bake 10-15 minutes. Until toothpick comes out clean.
6. Cool completely.
7. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
8. Top cooled cupcakes with icing and serve, or refrigerate until needed.
(Makes 55 mini muffins)
Sunday, January 31, 2010
Josh Rosebrook: Purifying and Beautifying the World One Exfoliator at a Time...
Josh Rosebrook, hair stylist turned skin care guru, is set to debut his organic skin care line, appropriately named Josh Rosebrook, in March 2010. His skin care line represents a lifestyle that includes a healthy diet, meditation and yoga - “living in alignment,” per its creator. “You reflect your health in your skin, body and spirit.”The line is made with “certified organic, organic or wild-crafted ingredients,” all of the packaging is recyclable and products have about a 14 month shelf life. In addition, all products are “chemical free" because, according to Rosebrook, chemicals are not anti-aging and the body cannot process synthetic materials in the same way it does natural products. “Society as a whole needs to get off chemicals,” he argued, as consumers “…don’t know what they’re getting…and that what they are getting is not ok.”
“We use processes that do not kill any "actives" in our products…” Rosebrook said. Rather, his skin care products undergo “cold processing” which means that products are processed below 102 degrees Fahrenheit. In doing so, nutrients are protected from being damaged by heat, thus remaining “active.”
Rosebrook believes that people are deceived when it comes to both the organic and conventional market. He disagrees with the way that companies try to sell the idea that you can get everything you need from one product: “It’s not all in one jar, ever, and I’m not going to try and sell that…this is beyond the miracle ingredient approach.”
Rosebrook plans to launch his line with his Enzyme Exfoliator. “It’s hard to find an exfoliator with the right amount of granules,” he said. The exfoliator is made up of walnut shells, herbal extracts, plant enzymes, and essential oils, among other organic materials. According to Rosebrook, the exfoliator will help to open pores, and stimulate blood circulation, as well as collagen production.Next to debut, a Nourishing Anti Aging facial Oil and a Cacao and Co Enzyme Q10 MASK. Rosebrook is currently working on an organic and chemical-free hair car
e line as well.Rosebrook graduated from cosmetology school in Portland, Oregon and currently works as a hair stylist at the The Parlour on 3rd in Los Angeles, where you will be able to purchase the Josh Rosebrook skin care line.
Thursday, January 21, 2010
Cooking up a Winter's Storm
Puree that broccoli; bake that butternut quash; and savor those beets! Now that you know how important it is to buy produce that is in season (see Seasons Come...and Produce Grows), make the most of all those juicy fruits and veggies while you still can!
Roasted Broccoli Soup*
Created by Kimberly Garr of C'est La Vegan
Submitted by Carol Robinson, of GoodSkin LA
Ingredients:
2 large heads broccoli (about 2 pounds)
2 large cloves garlic
2-3 Tablespoons olive oil
Sea salt and fresh cracked black pepper
4-5 cups vegetable broth
1 teaspoon fresh thyme
A few cracks lemon pepper, or fresh grated lemon zest
Preheat your oven to 425 degrees.
Cut the broccoli florets from the stems (you don’t have to cut them small), and place them on baking sheet. Slice the stems thinly and place them on a separate baking sheet. Peel and slice the garlic, and sprinkle it in with the florets. Drizzle the olive oil over both trays (use more than 2-3 Tbsp if you need to), and sprinkle with salt and pepper. Toss the florets and stems in the oil and put them in the oven to roast until they’re browned. (The stems take about 15 – 20 minutes, and the florets take at least ten minutes more. Turn both halfway through the cooking time, and take them out once they’re good and browned.)
Put the florets and stems in a pot with 4 cups of veggie broth and the thyme, and heat until the broth comes to a boil. If the broth doesn’t almost cover the broccoli, you might want to add the extra cup at this point, or you can wait to add it after blending if you want a thinner soup.
Once the broth has come to a boil, transfer the whole thing to a blender and puree. (You might have to do this in batches. And remember to be careful when blending hot liquids!) Return the soup to the pot.
You can add more broth at this point if you want it thinner, or simmer for a bit if you’d like it a bit thicker. Taste for seasoning and add salt and pepper if you need to. I had some lemon pepper which was a nice addition. You could also add a bit of lemon zest to taste to brighten up the flavor.
Servings: 4 small or 2 large
Steamed Chard
Chard is a great alternative to baby spinach. You can use it in a mixed green salad, or steam it and prepare as a side dish.
Ingredients:
1 Bundle of Chard
1/4 Lemon
Sea Salt
Ground Pepper
First, cut the leaves off the stem (you can eat the stems, however they take longer to steam than the leaves). Steam until leaves are damp and soft. Put the chard on a plate, squeeze some lemon over it (be careful, though; chard already has a bit of a tangy taste so you don’t want to put too much on). Add a pinch of sea salt & pepper and you have yourself one easy healthy side dish!
Winter
Stir-Fry/
Coconut
Curry
Submitted by Laurie Roderick
Ingredients:
10 shoots of Asparagus
1/2 Head of Broccoli
1/2 Package of Tofu (Firm)
1/2 lb. Green Peas (shelled or unshelled)
1/2 lb. White Mushrooms
3 Cloves Garlic (Minced)
Green Onion (for garnish)
3-5 tbsp. Coconut Milk
2 tsp. Garam Masala or Yellow, Red, or Green Curry
Extra Virgin Olive Oil
Cut off stems of asparagus shoots. Chop the asparagus 2-3 times into 1-inch pieces. To prepare the broccoli, cut the stem from the head. Chop the stem up into about ½” disks, and then separate the head into mouth-sized pieces. Next, chop the mushrooms into 1/4” slices. For the tofu, cut into 1/2” slices, and place the slices on a paper towel to drain some of the water. Cut the green onions into small slices for garnish
Take a large (preferably Teflon) sauté pan and fill with ½-1” of water. When the water starts to boil, throw the asparagus pieces, broccoli, and peas into the water. Boil for about 5 minutes or until the vegetables begin to soften. Timing will depend on how soft or crunchy you like your vegetables in a stir-fry. When they get softer but still retain some integrity, take them out and let them sit. Drain the water and wipe the pan of water.
Next, place some olive oil in the pan. 1-2 tablespoons usually suffice. When the oil is hot, place the tofu in the pan, and allow to cook until browned on both sides (usually 5 min per side). When the tofu is done, take it out and cut into squares.
Heat some more oil in the pan. When this is hot, throw in the sliced mushrooms, stirring frequently for about a minute or two. Then throw the broccoli, peas, asparagus, and tofu back into the pan. Stir in the garlic once vegetables have slightly browned. Towards the end of the cooking process, pour in the coconut milk and season to taste with the masala or curry spices. When the milk has coated the veggies and is warmed through, it is ready to be served. Garnish with the sliced green onions.
Baked Butternut Squash*
Ingredients:
Olive Oil
Salt
Pepper
Cinnamon (Optional)
Preheat oven to 350 degrees.
Cut squash lengthwise down the middle. Scoop out seeds and other “gook.” Lightly coat cut side with olive oil. Add a dash of salt, pepper and cinnamon (if you dare). Fill a baking pan with about an inch of water and place cut side up in oven. Check back in an hour. The squash should be slightly browned and “tender” (if you are able to easily stick a fork into the meat of the squash it should be done).
Two ways to serve the squash: mashed (think “squashed potatoes”) or cut into quarters in the shell.
And, because no meal is complete without dessert...
Beet Cake
with
Cream Cheese
Frosting**
Cake Ingredients:
1 pound beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
Frosting Ingredients:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
Preheat oven to 350 degrees.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.
Servings: 18 (serving size: 1 piece)
*Recipe originally found on HubPages
**Recipe originally found on MyRecipes from Cooking Light
Images via:
http://www.flickr.com/photos/laurelfan/ / CC BY-SA 2.0
http://www.flickr.com/photos/williumbillium/ / CC BY-NC-SA 2.0
Roasted Broccoli Soup*Created by Kimberly Garr of C'est La Vegan
Submitted by Carol Robinson, of GoodSkin LA
Ingredients:
2 large heads broccoli (about 2 pounds)
2 large cloves garlic
2-3 Tablespoons olive oil
Sea salt and fresh cracked black pepper
4-5 cups vegetable broth
1 teaspoon fresh thyme
A few cracks lemon pepper, or fresh grated lemon zest
Preheat your oven to 425 degrees.
Cut the broccoli florets from the stems (you don’t have to cut them small), and place them on baking sheet. Slice the stems thinly and place them on a separate baking sheet. Peel and slice the garlic, and sprinkle it in with the florets. Drizzle the olive oil over both trays (use more than 2-3 Tbsp if you need to), and sprinkle with salt and pepper. Toss the florets and stems in the oil and put them in the oven to roast until they’re browned. (The stems take about 15 – 20 minutes, and the florets take at least ten minutes more. Turn both halfway through the cooking time, and take them out once they’re good and browned.)
Put the florets and stems in a pot with 4 cups of veggie broth and the thyme, and heat until the broth comes to a boil. If the broth doesn’t almost cover the broccoli, you might want to add the extra cup at this point, or you can wait to add it after blending if you want a thinner soup.
Once the broth has come to a boil, transfer the whole thing to a blender and puree. (You might have to do this in batches. And remember to be careful when blending hot liquids!) Return the soup to the pot.
You can add more broth at this point if you want it thinner, or simmer for a bit if you’d like it a bit thicker. Taste for seasoning and add salt and pepper if you need to. I had some lemon pepper which was a nice addition. You could also add a bit of lemon zest to taste to brighten up the flavor.
Servings: 4 small or 2 large
Steamed Chard
Chard is a great alternative to baby spinach. You can use it in a mixed green salad, or steam it and prepare as a side dish.
Ingredients:
1 Bundle of Chard
1/4 Lemon
Sea Salt
Ground Pepper
First, cut the leaves off the stem (you can eat the stems, however they take longer to steam than the leaves). Steam until leaves are damp and soft. Put the chard on a plate, squeeze some lemon over it (be careful, though; chard already has a bit of a tangy taste so you don’t want to put too much on). Add a pinch of sea salt & pepper and you have yourself one easy healthy side dish!
WinterStir-Fry/
Coconut
Curry
Submitted by Laurie Roderick
Ingredients:
10 shoots of Asparagus
1/2 Head of Broccoli
1/2 Package of Tofu (Firm)
1/2 lb. Green Peas (shelled or unshelled)
1/2 lb. White Mushrooms
3 Cloves Garlic (Minced)
Green Onion (for garnish)
3-5 tbsp. Coconut Milk
2 tsp. Garam Masala or Yellow, Red, or Green Curry
Extra Virgin Olive Oil
Cut off stems of asparagus shoots. Chop the asparagus 2-3 times into 1-inch pieces. To prepare the broccoli, cut the stem from the head. Chop the stem up into about ½” disks, and then separate the head into mouth-sized pieces. Next, chop the mushrooms into 1/4” slices. For the tofu, cut into 1/2” slices, and place the slices on a paper towel to drain some of the water. Cut the green onions into small slices for garnish
Take a large (preferably Teflon) sauté pan and fill with ½-1” of water. When the water starts to boil, throw the asparagus pieces, broccoli, and peas into the water. Boil for about 5 minutes or until the vegetables begin to soften. Timing will depend on how soft or crunchy you like your vegetables in a stir-fry. When they get softer but still retain some integrity, take them out and let them sit. Drain the water and wipe the pan of water.
Next, place some olive oil in the pan. 1-2 tablespoons usually suffice. When the oil is hot, place the tofu in the pan, and allow to cook until browned on both sides (usually 5 min per side). When the tofu is done, take it out and cut into squares.
Heat some more oil in the pan. When this is hot, throw in the sliced mushrooms, stirring frequently for about a minute or two. Then throw the broccoli, peas, asparagus, and tofu back into the pan. Stir in the garlic once vegetables have slightly browned. Towards the end of the cooking process, pour in the coconut milk and season to taste with the masala or curry spices. When the milk has coated the veggies and is warmed through, it is ready to be served. Garnish with the sliced green onions.
Baked Butternut Squash*
Ingredients:
Olive Oil
Salt
Pepper
Cinnamon (Optional)
Preheat oven to 350 degrees.
Cut squash lengthwise down the middle. Scoop out seeds and other “gook.” Lightly coat cut side with olive oil. Add a dash of salt, pepper and cinnamon (if you dare). Fill a baking pan with about an inch of water and place cut side up in oven. Check back in an hour. The squash should be slightly browned and “tender” (if you are able to easily stick a fork into the meat of the squash it should be done).
Two ways to serve the squash: mashed (think “squashed potatoes”) or cut into quarters in the shell.
And, because no meal is complete without dessert...
Beet Cakewith
Cream Cheese
Frosting**
Cake Ingredients:
1 pound beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
Frosting Ingredients:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
Preheat oven to 350 degrees.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.
Servings: 18 (serving size: 1 piece)
*Recipe originally found on HubPages
**Recipe originally found on MyRecipes from Cooking Light
Images via:
http://www.flickr.com/photos/laurelfan/ / CC BY-SA 2.0
http://www.flickr.com/photos/williumbillium/ / CC BY-NC-SA 2.0
Monday, January 18, 2010
Seasons Come...and Produce Grows
As Project Runway’s Heidi Klum would say, “…one day you’re in and the next day you’re out.”While Klum refers to fashion, the same holds true for what you put on your plate. By now you’re probably well aware of the importance and benefits of buying local and organic produce: it is free from Genetically Modified Organisms (GMOs), hormones, and antibiotics; promotes ecological diversity; supports your local farmers (as opposed to giving money to some large-scale corporation); puts money back into your community; and has less of an impact on the environment (less gas used in the transportation of the produce). It is also important, however, to buy what’s in season.
Green in L.A. stopped by The Wednesday, Santa Monica Farmers’ Market to find out why it is so important to buy seasonal produce and what’s “in” now. Check it out:
For a list of what's fresh in your area, visit NRDC: Eat Local
To find a Farmers’ Market in the Los Angeles area, go to:
Coming Soon: Some of our readers’ favorite Seasonal Dishes & Recipes!
Green in L.A. stopped by The Wednesday, Santa Monica Farmers’ Market to find out why it is so important to buy seasonal produce and what’s “in” now. Check it out:
For a list of what's fresh in your area, visit NRDC: Eat Local
To find a Farmers’ Market in the Los Angeles area, go to:
Coming Soon: Some of our readers’ favorite Seasonal Dishes & Recipes!
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