When the documentary film Forks Over Knives* premiered in New York City this past spring, I was honored to be invited to speak on a post-screening panel. Now this important film about how plant-based diets can prevent as well as reverse disease is available on DVD. The “stars” of this film are Dr. Caldwell Esselstyn, known for encouraging former President Bill Clinton to adopt a vegan diet, and. Dr. T. Colin Campbell, author of the groundbreaking book The China Study.For anyone interested in how a vegan diet can reverse heart disease and other life-threatening illnesses, this is a must see film. Here’s a description from its producers:
How I wish these contemporary bento boxes were available when my sons were growing up! I stood there in the kitchen at 6:30 a.m. every school day for 14 years, packing healthy, but for the most part boring lunches. My sons were vegetarian until ages 10 and 12, then vegan, and never wanted to buy lunch at school. They would have loved these Laptop Lunch kits, I’m sure, and I would have loved using them. more→
If you use two to three tubs of tofu per week, you are going to love the nifty little kichen tool called Tofu Xpress,* described in this review. Figuring out how to press tofu is a quandary faced by tofu lovers everywhere, who bemoan the wasting of so many paper towels. Tofu Xpress is basically a plexiglass box with a spring-loaded lid that presses excess water out of tofu. It works particularly well with firm and extra-firm varieties that come in tubs. more→
Some time ago, I polled readers to find out what are some favorite kitchen gadgets. It turned out to be a treasury of great ideas. One of my personal favorites is an immersion blender.* We’re not huge fruit eaters in my family (we prefer our veggies!), so making smoothies most days of the week is not a big deal with this hand-held gadget, and ensures that we get our requisite 2 servings of fruit per day (of course making fruit smoothie and green smoothies is a snap with the Vitamix see below and other high-speed blenders, but those are quite an investment compared with this under-$30 item.
New Paltz (a funky college town in New York’s Hudson Valley, just 90 miles north of Manhattan) is very lucky—it’s the home of Lagusta’s Luscious, a cornucopia of sensuous pleasures for the palate, mainly centered around chocolate. more→
Recently, I was introduced to kañiwa, and was surprised that another South American quinoa-like superfood is making its way to the market. Kañiwa is a relative of quinoa, and like the latter, grows in Peru and Bolivia. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Find out lots more information in Kañiwa: A “New” Ancient Superfood.
One of the perks of being an extremely famous (LOL!) cookbook author is that companies start sending you all kinds of cool books and food products to review. I will only review and endorse products I like, and this is certainly true for the quartet of delectable Olivado Avocado Oils I received a couple of months ago. more→
I was recently sent a box of Raw Crunch Bars to sample. In all honesty, I’m not much of a bar enthusiast—they all taste pretty much the same to me, so I kept my expectations modest. I was pleased to find that these bars are made of seeds and dried fruits that you can actually see. I’m crazy for seeds, and so these bars couldn’t have found a better audience. more→