Orange Salad has Smaller Carbon Footprint than Orange Juice

The appetizing Orange Salad below from Foods for Health (National Geographic books - September 9, 2014) by chef and author Barton Seaver and nutritionist P.K. Newby illustrates orange segment.

Orange Salad

In addition to historical facts and how to choose and use tips, Foods for Health reminds us that California produces most of the fresh oranges we buy at our local store.

Fresh California oranges have smaller carbon footprint than orange juice from Florida as they don't require processing and much less packaging.

( Excerpted from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)

Cucumber Basil Sparkler opens Salad Buffet for a Hot Day from 'Foods for Health'

With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.'

Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health also offers seasonal menus including salad buffet below.


Menu by P. K. Newby

From colorful squashes and lettuces to luscious berries and stone fruit, I can make almost my entire supper from local produce during the height of summer. Below is selection of favorites I might serve as part of an evening buffet on a balmy day. (Can you tell I eat a lot of salad?)


Mix pureed cucumbers. Keep the skin for fiber and color-with fresh lime juice, basil simple syrup, and sparkling water for a  flavorful, pretty drink. For an alcoholic version, substitute gin.


Grilled peaches are sublime in summer (and make a terrific dessert). Plate with seared sea scallops and baby chard and dress with a peach vinaigrette for a salad that is as lovely as it is nutritious.

Foods_for_Health_front cover


Top thinly sliced squash with a mixture of sun gold cherry tomatoes, corn, white onion, and parsley dressed with olive oil, white balsamic vinegar, and garlic. Summer on a plate, made even more divine with a scattering of chèvre.


Toss a selection of lettuces and herbs together with quinoa, blueberries, and toasted pine nuts for a dinner salad that won't leave you wanting. Dress with a lemon-herb vinaigrette, or keep it simple
with oil and vinegar .


I put these together when I found both at the market one spring day. Poached in port, orange peel, and spices and topped with a dollop of mascarpone, this is a wonderful dessert that can be served at room temperature.

(* Menu created by P. K. Newby from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)

Give your Kale a Coconut Massage, Grilled Kale Salad with Spicy Lentils from 'Salad Samurai'

Give your Kale a Coconut Massage and you will be surprised how good this recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) by Terry Hope Romero, will be.

Grilled Kale Salad with Spicy Lentils


TIME: 30 minutes, not including cooking the lentils

Grilled kale marinated with coconut milk pairs wonderfully with lentils: the kale grills in a flash, so it’s easy to fi re up a cast-iron grill pan on the stove for flavor that rivals grilling in the great outside. Enjoy this salad year-round, or in the early spring (or late fall) when lacinato (Tuscan) kale is at its sweetest after a touch of frost.

1 pound lacinato (Tuscan) kale
1 bunch (about 6) scallions, root ends trimmed
1 cup coconut milk (full fat or reduced fat)
2 tablespoons freshly squeezed lime juice
Pinch of salt
1 tablespoon red wine vinegar
2 tablespoons Sriracha
1 ½ cups Lentils for Salads (page 49) or cooked canned lentils, drained and rinsed
1 red onion, diced
1 pint cherry or grape tomatoes, sliced in half
1⁄4 cup toasted, chopped almonds
Lime wedges, for garnish

Kale salad

1. Trim away the tough bottom inch from each stem of kale and discard. Slice the stems into 3-inch-long sections. Transfer to a bowl and add the scallions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and scallions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.

2. Remove only the kale from the bowl and grill it for about 30 to 45 seconds, flipping once, until it is tender and perhaps slightly charred. Transfer to a dish. Grill the scallions for about 1 to 2 minutes, transfer to a cutting board, and slice into bite-size pieces when just cool enough to handle.

3. In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and almonds and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes, arrange the kale and scallions on top, and serve with lime wedges.

(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books)

Dairy Free, Gluten Free Pasta Alfredo, Almond Milk Alfredo from 'Almonds Every Which Way'

One last taste of Almonds Every Which WayMore than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay after No-Bake One Bite Vanilla Almond Butter Cups...

Almond Milk Alfredo

(Dairy-free, gluten-free, grain-free, paleo, vegan, vegetarian)

Pasta lovers, unite! This simple alfredo sauce takes the cream and cheese out of the classic version but retains so much flavor, you won’t miss all the fat! Gluten-free eaters will want to serve this over g-free pasta. If you’re watching your carb content, or just want to boost the veggies in your life, try spooning this sauce over spaghetti squash or zucchini ribbons and serving it with the No-Meat Neatballs (page 150).

4 tablespoons butter or Earth Balance
1 shallot, finely chopped
2 ½ tablespoons arrowroot powder or cornstarch
1 cup vegetable stock
2 cups unsweetened almond milk
2 tablespoons nutritional yeast
16 ounces fettuccine, cooked
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon freshly ground pepper
¼ cup chopped Italian parsley


1. In a large skillet over medium-high heat, melt the butter and shallots together until the shallots are softened and aromatic, about 2 minutes.

2. In a small bowl, whisk together the arrowroot powder and vegetable stock, then pour it into the skillet. Whisk in the almond milk and nutritional yeast. Cook it just until the sauce thickens and is steamy. If you're using cornstarch, whisk just until the sauce begins to boil and thicken.

3. Remove from the heat and serve it over the fettuccine. Sprinkle with nutmeg, salt, and freshly ground pepper to taste. Garnish with chopped parsley.

Makes 6 servings

Per serving
(1/6 recipe, sauce only)
Calories: 475
Calories from Fat: 105
Total Fat: 11.7g, 18%
Saturated Fat: 5.3g, 27%
Total Carb: 75.6g, 25%
Dietary Fiber: 1.4g, 5%
Sugars: 0g
Protein: 16.6g
Cholesterol: 114mg, 38%
Sodium: 353mg, 15%

(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)

No-Bake One Bite Vanilla Almond Butter Cups from Almonds Every Which Way

Allergic to dairy or just taking a breather from it, Almonds Every Which WayMore than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay offers alternatives.

This second excerpt (first was Creamy Almond Butter and Honey Apple Dip ) will work if your food profile is dairy-free, gluten-free, paleo, vegan, vegetarian...long list...

One-Bite Vanilla Almond Butter Cups

(Dairy-free, gluten-free, paleo, vegan, vegetarian)

These no-bake almond butter cups are super for Christmas cookie plates and for gratifying your chocolate cravings in a healthier way. The original version, inspired from a recipe in Alicia Silverstone’s The Kind Diet, is made with peanut butter, but I think this almond butter rendition is better. Vanilla bean seeds can be expensive but lend such intense gourmet flavor to this recipe that I couldn’t help but add them. However, feel free to substitute 1 teaspoon of pure vanilla extract, if you’re feeling particularly happy about having money in the bank, instead of spending it in the baking aisle.

½ cup butter or Earth Balance
¾ cup almond butter
¾ cup graham cracker crumbs
¼ cup raw honey or maple syrup
Seeds of 1 vanilla bean
1 cup dark chocolate chips (for vegan, must be labeled “dairy-free”)
¼ cup coconut milk
¼ cup chopped pecans (optional)

Special Equipment: Muffin tin; cupcake liners

Almond Bites

1. Place 12 parchment cupcake liners in a muffin tin. In a microwave-safe bowl, cook butter and almond butter together until melted, about 60–90 seconds. Stir in the graham cracker crumbs, honey, and vanilla bean seeds. Spoon the mixture into the bottom of each cupcake liner.
2. In a small microwave-safe bowl, combine the chocolate chips and coconut milk. Heat in the microwave until the chocolate chips are melted, about 60–90 seconds. Remove from microwave and stir until smooth. Spoon it on top of the almond butter mixture. Top with chopped pecans, if desired.

TIP: Make It for You!
Go paleo:­Swap­the­graham­cracker­crumbs­for­finely­shredded­coconut. Use honey as the sweetener and add coconut oil instead of butter.
Go Vegan: Use graham cracker crumbs, Earth Balance Butter, and maple syrup or maple sugar. Grain-sweetened, no-dairy chocolate chips will make this recipe totally vegan.
Go Gluten-Free: Gluten-free graham cracker crumbs will keep this recipe celiac-friendly.

Makes 12 Almond Butter Cups

Per serving (1 Almond Butter Cup)
Calories: 286
Calories from Fat: 202
Total Fat: 22.5g, 35%
Saturated Fat: 8.6g, 43%
Total Carb: 20.2g, 7%
Dietary Fiber: 1.2g, 5%
Sugars: 12.4g
Protein: 4.7g
Cholesterol: 20mg, 7%
Sodium: 102mg, 4%

(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)

Grain-Free Creamy Almond Butter and Honey Apple Dip, Almonds Every Which Way

Concerned about damage to soil that cattle grazing can bring switch from cows to almonds.

In Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes ( Da Capo Lifelong Books, March 2014), Cheeky Kitchen Brooke McLay shows us ways to cut down on wheat and dairy products.

Here's a first dip into the book, a gluten free one

Creamy Almond Butter and Honey Apple Dip

(Gluten-free, grain-free, vegetarian)

Quick and easy to toss together for snacking, almond butter and honey mixed with yogurt make a great dip for apples, strawberries, or slices of bananas and kiwi. Little cubes of banana bread also pair well with this yummy dip.

3 tablespoons creamy almond butter
4 ounces cream cheese
¼ cup Greek yogurt
2 tablespoons honey
¼ teaspoon apple pie spice
2 Granny Smith apples, cored and cut into ½-inch slices.

Apple Dip

1. Whip the almond butter, cream cheese, yogurt, and honey together in a medium bowl and chill for 1 hour to let the flavors meld.
2. Sprinkle with the apple pie spice before serving. Serve with the apple slices for dipping.

Makes 8 servings

Per serving
(1/8 recipe)
Calories: 121
Calories from Fat: 72
Total Fat: 8.0g, 12%
Saturated Fat: 3.3g, 17%
Total Carb: 12.2g, 4%
Dietary Fiber: 1.9g, 7%
Sugars: 9.4g
Protein: 2.4g
Cholesterol: 16mg, 5%
Sodium: 63mg, 3%

Grain-free, vegetarian dip for Green Day # 267

(* Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo credit: Brooke McLay, Franklin Bennett, and Melanie North)

Eat to Support Alzheimer Fight with Mediterranean Feast Fundraiser for Paula Wolfert, LA, April 27

After being diagnosed with Alzheimer, Paula Wolfert has become a leading spokesperson on Alzheimer's.

You can join her and help fight Alzheimer at Mediterranean Feast Fundraiser for Paula in Los Angeles on April 27, 2014 from Noon to 4 PM.

Event in a nutshell:

"Renowned and beloved cookbook author, Paula Wolfert, was recently diagnosed with Alzheimer’s disease. In true fighting spirit, Paula has become a leading spokesperson for Alzheimer’s; championing preventative measures and ways to mitigate symptoms of the disease.

Mediterranean Feast for Paula is a grassroots fundraising and outreach campaign organized by chefs Farid Zadi and Susan Park with the support of Paula Wolfert and the Alzheimer’s Association. All proceeds go to the Alzheimer’s Association."

More details on Menu and Silent Auction on Mediterranean Feast for Paula website...


The Event takes place April 27th, 2014, Noon-4:00 pm at Sarkis Vartanian’s The  Daily Dose  (pictured above).

located 1820 Industrial St #104, Los Angeles, CA 90021

Tickets are $75 and $125 (VIP).

If you cannot attend you can also make a $100 donation to the effort.

(* Photo of Daily Dose Cafe from their Facebook page)

Found out about this good deed thanks to Ruth Reichl piece on her blog.