AUTUMN 2009

Hi Friends: Welcome to the fall issue of BIG GREEN COOKLETTER! I hope you find it helpful in keeping you thinking and eating green. Please share any feedback: jackie@biggreencookbook.com.

Cheers to the planet and your palate,

FARMERS MARKETS:
HOTTEST FOOD TREND

(Source: Council on the Environment of New York City)

To shop at them is to love them. I wouldn’t want to begin my Saturday mornings any other way than at Greenpoint-McCarren Park Greenmarket. I’m so lucky that my farmers market is open all year round—and situated in the park that I live on.

Farmers markets are a vital part of the urban/farm relationship and have continued to rise in popularity, mostly due to growing consumer interest in enjoying fresh products straight from the farm. Since 1994, the number of farmers markets operating in the United States has tripled. In the last year alone, there has been a 13 percent increase according to the U.S. Department of Agriculture’s (USDA) National Directory of Farmers Markets.

You probably already have a nearby farmers market that you know and love like
I do. But with the growing number of markets, be on the lookout for others
popping up locally. You can actually keep an eye out for them by visiting
USDA’S Farmers Market Search and browsing by city, county, or state.

ECO-FACT:
We’re bad, but the U.S. is no longer the world’s worst polluter. China is—with
carbon dioxide emissions more than doubling in the past 10 years. Interestingly,
if you look at the same data per capita, Australia is the biggest consumer of
energy. See an eye-opening map and chart from The New Ecologist. Expect to
hear more on this topic during COP15, the United Nations Climate Change
Conference, December 7-18, 2009, in Copenhagen.

EARTH-FRIENDLY TIP

Warm, Wonderful & Weird Food Use

As the weather outside gets more frightful, it may be tempting to use more energy to stay toasty warm inside. But being green is an all-year-round activity, day and night. Speaking of night … there’s no need to turn up the thermostat before your turn into a bed on that extra chilly evening. Instead, make your bed part of your cooking process! Micro-bake (bake in the microwave oven) potatoes, sweet potatoes, or other root vegetables, wrap in kitchen towels, and place under your covers about 10 minutes or so before you’re ready for your zzz’s. Then toss the veggies into your fridge before your head hits the pillows. When you wake up, you’ll have root vegetables ready for stuffing into an omelet or whipping into a side of savory hash browns.

LEAN ‘N’ GREEN LIFESTYLE

It’s fall. That means “eating season” is upon us … with Thanksgiving kicking it off. Are you ready? This year, celebrate “‘clean’ eating season” by giving these lusciously lean ‘n’ green tips a try.

• In the kitchen: Prepare items that can do double duty and can take the place of an extra-rich dish. For instance, a vivid, velvety, low-fat sweet potato soup can be served as an appetizer in a tea cup. It can also be drizzled onto holiday turkey as deliciously lean gravy instead of the regular fatty type.

• At a festive party: Eat an apple or other serving of a seasonal fruit 30 minutes before party time. Studies suggest this trick will help you eat less. As for the drinks, start with a non-caloric one first, like tap water; make it the last beverage you sip, too. Not festive enough? Enjoy it “on the rocks” and put a slice of lime on the glass rim so no one will ask, “Why aren’t you drinking.”

Need more tips? Ask me your questions on Facebook or e-mail me at
jackie@biggreencookbook.com.

PLANET-PLEASING PRODUCTS

Most of my cooking is from scratch. But occasionally I’ll take a shortcut if there’s a convenient product that’s all-natural, 100% organic, or has some other green benefit. And if it’s a food that helps boost veggie or whole grain intake, that’s a big plus. Try these three foods that I have in my kitchen right now.

Amy’s Indian Spinach Tofu Wrap

Though it might seem like a lunch thing, I love this wrap for breakfast. After I take the fully-heated wrap out of the microwave, I slice it in half lengthwise, serve it open-face, top it with a skillet- cooked locally-produced egg from my Community Supported Agriculture (CSA) share, and sprinkle it with a pinch of sea salt.

Kashi Granola Cocoa Beach

Though I enjoy baking homemade granola, there are so many naturally-wonderful granolas on the market now that I find myself eating it more often from a box or bag. One that I’ve become a recent fan of is this all-natural, antioxidant-rich chocolaty version from Kashi. It has a healthful punch of Omega-3s, too. I’m known to nibble on it as a finger food or sprinkle it onto a scoop of frozen dessert most often.

Seeds of Change Uyuni Quinoa & Whole Grain Brown Rice

This certified organic whole grain mixture is microwavable and ready in 90 seconds! It’s delicious as is. But I’ll frequently panini-grill seasonal veggie slices or veggie skewers and serve them on top. And for added wow, I might drizzle one of the Seeds of Change Indian simmer sauces onto the veggies. By the way, 1% of the company’s net sales go towards sustainable organic farming initiatives worldwide.

(Disclosure Note: I have worked as a spokesperson for Seeds of Change, but was not associated with them upon publication date of this newsletter.)

SEASONAL ECO-CONSCIOUS RECIPE

Cajun Stewed Red Beans and Veggies with Couscous

Makes 3 servings: 1 cup bean mixture and 3/4 cup couscous each

If you were in Morocco and in the mood for Cajun food, this entrée might be the result. If you were to transport this dish from there, the food miles traveled would be off the charts. But not to worry, you can prepare this simple and delectable bean and couscous recipe right in your very own, very local kitchen. Your tastebuds might be transported, though!

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 3 large garlic cloves, finely chopped
• 1 (15-ounce) can organic red kidney beans, drained
• 1/2 cup low-sodium vegetable broth
• 1 large vine-ripened or beefsteak tomato, diced
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cayenne pepper
• 3/4 teaspoon sea salt, or to taste
• 3/4 cup whole wheat couscous
• 1/4 cup chopped fresh flat-leaf parsley

1. Add the oil, onion, bell pepper, and garlic to a large saucepan or deep skillet over medium heat. Cook while stirring occasionally until the vegetables are softened and fragrant, about 8 minutes.
2. Add the oil, onion, bell pepper, and garlic to a large saucepan or deep skillet over medium heat. Cook while stirring occasionally until the vegetables are softened and fragrant, about 8 minutes.
3. Bring 1 1/4 cups fresh water to a boil over high heat in a small saucepan. Stir in the couscous and cover. “Lid cook” for 7 minutes. Stir in the remaining salt and half of the parsley while fluffing with a fork.
4. Serve the couscous on a platter, top with the bean mixture, and sprinkle with the remaining parsley.

Per serving: 300 calories, 5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 770mg sodium, 52g total carbohydrate, 12g dietary fiber, 7g sugars, 13g protein

BIG GREEN HAPPENINGS

Be part of the BIG GREEN COOKBOOK community

COOK:

Mark your calendars: December 9, 2009. Come cook with Jackie at The Institute of Culinary Education. Sign up for Delicious and Nutritious Holiday Bites. Jackie Newgent, chef and registered dietitian, will guide you in party-time preparation of stylish, savory and sweet hors d’oeuvres and appetizers. These tasty temptations are terrific for entertaining family or friends—and for balancing out a buffet of heavy holiday treats. Recipes include: Mediterranean Roasted Eggplant Bruschetta; Jalapeno-Peanut Hummus; Goat Cheese Quesadilla with Roasted Red Pepper Salsa; Curried Tea-Poached Chicken Salad with Grapes in Wonton Cups; Seasonal Spa Spinach Dip; Organic Pear Crostini; Citrus-Pomegranate Compote; Bittersweet Chocolate-Dipped Fruit; Fresh Caramel Popcorn; and more. Click here for more information.

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ECO-FACT:
Stay away from the car! Diving might be making you 15 percent fatter. A
Rutgers University report finds that obesity falls sharply with increased walking, cycling, and transit use. Try this: whenever you need to go three or fewer miles, bundle up and go for a brisk bike ride or a lovely walk. It’s good for the environment … and you.