BiG TeA PaRtY Sustainable Living

GEORGE WASHINGTON CARVER

A man from the past, hero for today’s Sustainable Living Movement

Written by ELIZABETH FIEND

Two different strains of fungi and a submarine are named after him. He was a man of great spirituality and faith, but subscribed to no specific church. He was recruited by Booker T. (though the MG’s weren’t around yet) and started out growing green onions. Aids to both Gandhi and Stalin asked for his advice. There are rumors that in an unimaginable act of racially-motivated violence he may have been castrated, and other rumors that his disinterest in female companionship simply implied that he was gay. Either way, he was doing it even before there was a word for it.

But he did not invent peanut butter.

That’s Dr. Booker T. Washington, the founder of Alabama’s Tuskegee Institute. The it is ‘chemurgy.’ And the man I speak of is George Washington Carver, whom I absolutely adore.

George Washington Carver knew the importance of the small family farm and of community service; he believed that we should look to nature for advice instead of trying to tame it to our will; he knew that eating healthy, nutritionally sound home cooking was vital to good health and that wastefulness is a bad thing.

Although his contributions were born of economic necessity, his ideas are my ideals.

Here is a man whose work exemplifies so much of what we’re trying to get back to today. If he was alive now he’d be a guru to the sustainable movement, the slow food movement, the holistic movement, the recycling, conservation and environmental movements. He understood the interconnectedness of things, and that ignoring this would have disastrous results.

He also would have brought something key that is missing in these movements: He would have brought poor people into the fray. Much of today’s progressive movements center around with the middle class and wealthy white people because, unfortunately, they’re the ones who can afford the “luxuries” of healthy food, clean energy and organic cotton.

But Carver saw that the poor are the ones most affected by bad food options, high energy prices and lack of education. He believed that the poor would benefit most from a less wasteful world. He was a naturalist at heart and observed that nature did not waste anything, and he tried to do and teach the same.

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WARM PEAR SALAD with GORGONZOLA and WALNUTS

BY ELIZABETH FIEND
Serves 4 as lunch or main course, 6 as a side salad
Time: 20 minutes

Category: Vegetarian Recipe

This salad is all about contrasts.
The pears are served warm, making this a great dish to serve on a chilly, rainy day. The sharp cheese, crunchy nuts and creamy honey-lime dressing each stimulate different taste buds providing satisfaction and a feeling of fullness. I’ve divided up one serving between the cheese and nuts so even thought you’ll be eating cheese AND nuts (both contain fat) you will be getting just the right amount of fat and protein.

There’s an optional fun part in this recipe for the kids too. Instill in them a love for vegetables by having them cut the cucumber slices into stars with cookie cutter.

Salad Ingredients:
½ pound spring salad mix
¼ head endive – tear off and discard ends; break into bite size pieces
1 cucumber (see below for treatment)
1/8 lb gorgonzola cheese – break into pieces
3 pears (any kind) – cut into slices
½ cup walnuts – break into pieces

Dressing Ingredients:
1 tablespoon honey
3 tablespoons lime juice
Blend above with a spoon or small whisk until honey is dissolved, than add:
½ cup buttermilk (or 3/8 cup soy milk plus 1/8 cup lemon juice)
2 stalks scallions diced
1/4 teaspoon salt
pepper to taste

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EVEN ALICE LIKED THE TEA
A Primer on Homemade Tea Blends written by Elizabeth Fiend

Recently BiG TeA PaRtY threw a Sustainable Living “Tea Party” at Playa Del Fuego (an East Coast Burning Man) – hundreds of people stopped by to read our posters and share their own ideas on sustainability. Our homegrown and home-blended wormwood iced tea was a hit. Many asked for the recipe and how-to for homemade herbal iced teas. Here’s the low down:

I grow my own herbs, if you have some earth I recommend this sustainable pastime. Gardening and growing some of your own food (and beverages!) is a rewarding endeavor. Otherwise, dried herbs are available for sale on the internet.

GROWING HERBS:

•    Herbs are easy to grow. Know your climate and soil — choose plants accordingly. Herbs will be perennial (long lasting), annual (just one season) and sometimes in-between like biannual and short lived perennials.

•    Make sure you really know what you’re growing because you’ll be ingesting these plants. Purchase plants and seeds from reliable dealers. Often, plants will be mislabeled at lesser garden centers.
•    In my experience it’s best to purchase perennials as plants; annuals are usually cheaper to grow from seed.

HARVESTING AND DRYING HERBS:
•    When possible, harvest herbs on a dry day in the morning to get the most impact from the plants natural flavoring – their oils.
•    Always leave at least one third of the plant intact when harvesting (except annuals, eat it all as frost approaches as it’s going to die soon anyway).
•    Since my herbs are home grown and I don’t use any chemicals in my yard, I don’t wash my herbs (as drying them is the goal) instead I dust off any dirt with my fingers and inspect for dead bugs, feathers etc. which I remove.
•    Tie the herbs in small bundles and hang them upside down in a dry and aerated location away from direct light until they’re dry.

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HOW TO SNEEZE

A Public Service Announcement By Elizabeth Fiend

If you have advance notice: Sneeze in to a tissue and discard it in the trash immediately.

If there’s no time to grab a tissue – Sneeze into your elbow. You heard it right, the correct place to sneeze is in the nook of your elbow.

The worst possible place to sneeze is into your hand. When you sneeze into your hand your hand gets covered with germs, then everything you touch becomes germy and the germs spread to other people.

Sneezing straight out into the air — just plain rude.

DON’T BE A JERK, SNEEZE INTO YOUR ELBOW.

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CHRISTMAS TREES, NAUGHTY OR NICE?

Written By Elizabeth Fiend

Christmas causes cancer. You knew it would come to this sooner or later.

Okay, OK, Christmas doesn’t cause cancer, but Christmas trees might, and I’ll get to how both real and fake ones might lead to cancer. But the real point of this column is: If you have a real tree, don’t throw it in the trash! Recycle your tree. Recycle your tree. Recycle your tree.

First, which is kinder to the planet — a real Christmas tree or a fake one?

FAKE TREES: No Vinyl, That’s Final pretty much says it all.

Fake trees are made from PVC (polyvinyl chloride). It’s bad stuff. These faux trees are made from nonrenewable sources and are petroleum based — and, uh, we’re running out of oil, have you heard? PVC is also considered one of the most environmentally damaging plastics on the market.

PVC is a plastic that keeps on giving. The trail of destruction begins in production, where dioxin, dichloride, ethylene and vinyl chloride are all generated by the making of PVC. These chemicals pollute neighborhoods around PVC factories — many of which are located in China, where there is the added factor of no environmental controls, and poor and unregulated (read: unsafe) conditions for factory workers handling hazardous chemicals.

Lead: not just for toys!

Lead is used to stabilize PVC products, to make them more rigid — like your child’s brain will be if she inhales any dust from your lovely faux tree that might happen to settle on her lead-painted toys as they lay wrapped under the Christmas tree. You’ll actually see a warning label on fake Christmas trees that warns you not to inhale or eat any of the tree (kinda funny if it wasn’t so sad). And hey, don’t forget the lead on the strings of PVC-coated holiday lights! They have warnings too.

The chemicals used to make PVC, and the added lead, have been linked to neurological, reproductive, liver and kidney damage, and yes, cancer. And they’re not just bad for you, they’re toxic to the environment, too!

Although these faux trees can last for centuries, they rarely become family heirlooms passed down thorough the generations. Statistics show most people discard their tree after only about nine years. That means the last 291 years of your fake tree’s life is spent slowly leaching out nasty stuff in a landfill.

Option Two: A live tree.

There is the trendy, greenish option of buying a live tree, complete with root ball and all. The plan is after enjoying the tree indoors as your Christmas tree you plant the tree outside. And presto you have a new tree, producing life-giving oxygen — a beautiful and elegant solution to the real-or-fake dilemma.

Problem is, January’s not the time of year to plant trees. This activity is most successfully done in the fall or spring. Plus the tree you get for Christmas might not be suited to your locale. So in reality, this scheme which sounds so good is mostly doomed to failure and is just a ‘feel good’ kind of solution. That is, until you’re constantly aware of your ex-Xmas tree that now sits dead and brown along your driveway, and then you feel pretty crappy.

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Low Carb, Without the High Protein:

The Glycemic Index

By ELIZABETH FIEND

The Glycemic Index could save your life — literally. It could make living with diabetes easier. Or prevent diabetes in the first place. It can reduce your risk of heart disease. It will lower your cholesterol. It will make you thinner. It might even get you laid.

The Glycemic Index is a scientific measurement of how rapidly foods release their sugars into your blood. It’s an invaluable, easy-to-use tool for maintaining or getting to a proper weight. Forget diets. Get jiggy wit’ the GI instead.

Research on the Glycemic Index originally began as a way to pin-point the best foods choices for diabetics; to help them better control their blood sugar and therefore insulin production. But soon it became apparent that the Glycemic Index was a great tool for people to use to control their weight.

The concept was popularized in diets like Atkins, The Zone and The South Beach Diet which center around the philosophy of low-carb/high protein. The problem with these diets is that they rely on too much protein and not enough fruits and vegetables to keep you healthy in the long run. Carbohydrates are found in foods like bread, pasta, cake and fruit as these foods contain sugars. Foods that are low in carbs are fish, meat, cheese; these foods contain fat and protein.

The Glycemic Index was built by sitting down 10 people and measuring their blood sugar after feeding them a specific food — and then measuring their blood sugar again two hours later. Days later, the process was repeated and the numbers were combined and averaged. So yeah, they made a list checked it twice, and found out which foods were naughty or nice.

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BASIC BAKED-TOFU

BY ELIZABETH FIEND
Time: 1 hour, Active time: 15 min., 4 servings

Category: Vegan / Vegetarian Recipe

In America in the 60’s and 70’s when tofu was first coming into recognition by the crunchy, granola eating set the suggested preparation method for cooking tofu was very complicated. It usually involved pressing the tofu under weights and marinating it for hours before cooking. I have combined all those steps into one easy method that’s basically: dry rub then bake! Baked tofu is so good and versatile to use I often double this recipe and cook 2lbs of tofu at once.

Quick and easy uses for baked tofu:
Use baked tofu in sandwiches. Slice or dice baked tofu and substitute for chicken in any of your favorite recipes. Add it to a can of soup for an instant upgrade in flavor and nutrition. Add, with vegetables, to ramen noodles, or combine with vegetables in a stir-fry. You may want to add the tofu to your dish at last minute to preserve its texture.

Ingredients:
1lb EXTRA firm tofu
2 teaspoons soy sauce
2 teaspoons garlic powder
2 teaspoons ginger powder
½ teaspoon mustard powder
spray olive oil

Method:
Preheat oven to 400 degrees.
Open tofu package — discard water.
Slice tofu on the shortest side of the block into 8 pieces.
Spray baking sheet with olive oil and lay slices of tofu on baking sheet.

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VEGAN COLE SLAW with Maple-Lime Dressing

written BY ELIZABETH FIEND

Category: Vegan, Vegetarian Recipe

This is one of the recipes I made when I was a guest on the Food Network’s “ROKER ON THE ROAD” TV show starring weather man Al Roker.

I developed this recipe to not only give you the health benefits of turmeric (to learn more about turmeric click here), but the added benefits of another “warming” spice, cayenne pepper.

This recipe packs even more of a punch with the vitamins and antioxidants found in red cabbage and carrots and the minerals found in seeds.

It’s also low-cal and it tastes so refreshing!

VEGAN COLE SLAW with Maple-Lime Dressing (and turmeric)
GOES GREAT WITH BBQ!!!!!

Serves 4, Time: 15 minutes

Dressing Ingredients:
1/2 cup soy milk
3 tablespoons lime juice
1 tablespoon maple syrup
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Slaw Ingredients:
2 carrots, grated
1/4 head red cabbage, grated
4 teaspoons sunflower seeds

Directions, Easy as 1-2-3:
1.) Mix up dressing (use a container with a lid and
shake it up baby)
2.) Pour dressing over grated carrots and red
cabbage
3.) Top with sunflower seeds right before serving

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Spring Cleaning

The Problem With Cleaning Products

Written By ELIZABETH FIEND

When the earth is tilted so that the sun is directly over the equator at high noon, this is the vernal equinox. In this momentary balance of light and dark, we are halfway between summer and winter, we are in the spring. Mid-points have been celebrated through out the ages and around the world. In ancient Babylon, the New Year occurred at the spring equinox. The ancients of America oriented their giant earthwork mounds to equinox sunrise points. Celtic Pagans lit fires at dawn to cure ills, renew life and protect crops. Today, we party in Cancun.

Or we clean.

This season of renewal brings with it the tradition of spring cleaning, making now as good a time as any to switch to all things natural. I’m talking about cleaning products — for your home and your body. All types of non-toxic cleaners for your home are now available in conventional supermarkets: glass, drain, dishwasher, dish soap, laundry, shower, even toilet bowl cleaners. Most are competitively priced or cost just a tad bit more than chemical-based cleaners. Theses natural cleaners are conveniently located right next to the toxic ones, or maybe on a shelf not quite at eye level.

Instead of the toxic, nonrenewable or harmful-to-the-environment ingredients like petroleum, butyl cellosolve, chlorine bleach, and the cancer-causing fragrance ingredient phthalates, the new non-toxic cleaners are made from ingredients like corn, grain alcohol, palm kernel, and citrus and coconut oils. And they really work. Hypo-allergenic, with no perfumes or dyes, they smell nice too. To my nose, they smell way, way better.

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3 GREAT HERBS 4 u 2 GRoW

Article and Photo BY ELIZABETH FIEND

SALAD BURNET makes an awesome home-grown herb because it’s practically evergreen. Do you realize the implications of this? Well, the pilgrims did when they brought it to America from its native Europe. It means you can grow something GREEN to eat practically year round, even in cold climates. It tastes yummy, like chicken. Oh, no that’s rattlesnake. Salad burnet is tangy with a hint of cucumber. It makes an attractive edging plant and is easy to grow.

PERENNIAL CHIVES is a must have herb not only for cooking but also for the garden as it’s a great companion plant which repels problem insects. In the Middle Ages chives were used to ward off evil spirits. Today we appreciate their high content of vitamins A, B and C plus the minerals iron, potassium and calcium. Like all alliums, chives reduce blood pressure. The purple flowers are edible and very good tasting. Sprinkle some snipped chive stalks and a crumbled chive flower over rice, or other food, and you’ll have a strikingly beautiful presentation of green and purple confetti.

FLAT-LEAF PARSLEY is a biennial herb that’s easy to start from seed. Parsley contains more vitamin C than an orange! Because if its high chlorophyll content, parsley gently clears toxins from the body thus combating inflammation and high blood pressure. The ancient Romans gave parsley to gladiators to promote their fighting skills.

TO GRoW Salad burnet and parsley are biennials, which means the plant has a two year lifecycle. They’ll grow like gangbusters the first year and you should harvest plenty. The next year they’ll “bolt” or “go-to-seed” producing flowers, than seeds and then they commit suicide. It’s a good idea to “deadhead” or pinch off the flower head and replant the seeds. Plant new seeds every year to ensure a steady supply of these nutritional powerhouses. Chives come in many varieties. I recommend a perennial chive which will live forever, giving you more bang for your buck. There are also flavors of chives like garlic chive (you can recognize it by its flat leaf). Buy plants or seeds. Reseed and make more plants as needed.

TO HARVEST For salad burnet and chives, simply cut off the stems about 1 inch from the ground. Parsley grows in individual stalks. Cut them right above a set of leaves. Always make sure to leave at least 1/3 of each plant intact. Best eaten fresh (not dried).

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