quinoa...where have you been all my life?

i would guess that three years ago most people in this country had never heard of quinoa.  now it has become the darling of foodies.  i see it everywhere...recipes in food magazines, on the menus of many restaurants, available at most supermarkets...and i must confess that i am a massive fan.   quinoa is delicious...and really good for you. what could be better?  i did a bit of research to understand exactly what quinoa was....thought it was a type of rice or grain...only to discover that it was actually a seed.  the more i read...the more i am impressed by this "super food".  

wholehealthmd.com describes quinoa this way"

"Nutritionally, quinoa might be considered a supergrain--although it is not really a grain, but the seed of a leafy plant that's distantly related to spinach. Quinoa has excellent reserves of Protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth). The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid)."

since i am always looking for ways to add protein and iron to my diet, this is a major plus for me. quinoa is gluten free, easy to prepare, low in calories...and very versatile. quinoa comes in different colors ranging from ivory to tan to pale yellow to red to black.  they all taste similar but i think the darker the color, the richer the taste.  i am partial to red quinoa...but i like them all.

use quinoa to make salads, pilafs, stuffing, cooked hot for breakfast (like oatmeal), in baked goods...and on and on and on.

our last book club meeting had a salad theme for dinner.  8 members, so 8 different salads.   all delicious.  i decided to make a greek quinoa salad using red quinoa, sweet white onions, kalamata olives, english cucumber, red bell pepper, italian parsley and feta cheese tossed in a red wine vinegar vinaigrette.  so good!  i made way too much so, in addition to multiple servings at book club, we had it for lunch and dinner numerous times...including a picnic lunch with four friends (grilled chicken and the salad!)....another benefit is that it holds well so you can make it in advance.

so...it is the start of the memorial day weekend.   picnics, barbecues, pool parties, days at the beach.  need a salad suggestion?  quinoa would be perfect!

greek quinoa salad
use organic produce if you can
2 cups red quinoa
4 cups water
1/2 sweet white onion diced
1 cup kalamata olives sliced
1 english cucumber, diced
1 red bell pepper, diced
1 cup fresh italian parsley, chopped
pinch sea salt
freshly cracked black pepper
1 cup crumbled feta cheese


red wine vinaigrette
1/4 cup red wine vinegar
1/4 cup seasoned rice vinegar
3/4 cup  extra virgin olive oil
2 tablespoons dijon mustard
1 clove minced garlic
1 teaspoon fresh oregano, minced
pinch sea salt
combine all vinaigrette ingredients in jar with tight fitting lid. (i use mason jars) shake until thoroughly combined.

combine quinoa and water in medium saucepan.  bring to a boil, reduce heat, cover and let simmer until water has evaporated (about 20-25 minutes).  remove from heat and allow to cool. fluff with fork. place cooled quinoa in a large bowl.  add 1/2 cup vinaigrette and stir to incorporate.  add all vegetables and herbs and stir to combine.  add another 1/2 cup vinaigrette and the feta cheese. taste before adding seasonings because the feta is pretty salty.  season to taste.  add additional vinaigrette if desired.  serve cold or at room temperature.
(note...this makes a lot of salad...feel free to cut in half if you wish...you can even make just a qtr recipe...it divides easily)

happy memorial day everyone...do you make quinoa?  how do you prepare?

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "




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what is caramel chocolate matzo crunch? (answer...an addictive, can't-stop-eating, treat)

long story short...i was asked this year to prepare a Jewish Seder Meal.  i am not Jewish, nor had i ever attended a Seder, so i did a ton of research to ensure everything was authentic and proper in addition to tasting delicious.  i knew that dairy and meat were forbidden and that leavened grains were also not allowed, so extra virgin olive oil and almond milk were used in the garlic mashed potatoes, potato starch was used to thicken the gravy, matzo stood in for bread during dinner...and i followed instructions from about.com for preparing the seder plate.

dessert was a bit more of a challenge.  no flour or dairy?  what to make?   i did some more research and came up with a number of options.  then, a few days before the meal, my twitter/facebook friend davina cucina commented on a post from the blogger/writer david lebovitz about a recipe for matzo covered with caramel and topped with chocolate.  oh man!  this delicious sounding treat promised easy prep, quick and effortless execution, crowd pleasing results....i was sold.  i checked google and saw a number of recipes...all pretty similar....all promising the same results.  eureka!  i found my dessert.

ok...so when i say this was a hit, i am under emphasizing the reaction.  the dinner guests loved it.  i mean seconds, thirds, fourths loved it.  i mean, "can i take some home?" loved it.  a couple of people actually gathered up all the crumbs to " use as a topping over ice cream".  trust me...you must make it....  soon.  you will make it often.  since matzo is available year round, this may become your secret weapon for easy-but-impressive desserts.

are you sold yet?  the recipe is as easy as this....cover the bottom of a rimmed baking sheet with a single layer of matzos.  pour some hot caramel sauce (melted butter/margarine and brown sugar with a bit of salt and vanilla) over the matzos.  bake for 15 minutes.  remove from oven and top with chocolate chips (i used dark chocolate to avoid dairy, but semi-sweet works well too)  let the chips sit for a few minutes to begin melting and then use an off-set spatula to spread the chocolate over the caramel. add toasted nuts if you wish... let harden, break into pieces...serve.   i made half plain chocolate, half topped with toasted almonds.  both were loved...but the almond topped ones were the fav for my group.

as i said, there are a ton of variations of this recipe on web searches...all very similar...but i liked david lebovitz's the best, so that is the one i used.  he suggests topping the plain ones with flaked sea salt...that is how i will make it next time.  he also notes that any type of cracker would work if you don't want matzos...even gluten free.  i will post his recipe here...but i suggest you check out his site to read his descriptions.  if i have not sold you...he will.  plus, you should read his blog often anyway...he is brilliant! 

the recipe below makes about 30 pieces of toffee.  i was cooking for 100, so i made 8 batches.  (actually, i made one big batch and just multiplied everything by eight. worked beautifully, so increase this to whatever quantity you need.)  enjoy...

Chocolate Covered Caramelized Matzoh Crunch
from David Lebovitz
(red font, my notes)

4 to 6 sheets unsalted matzohs (look for boxes marked "for passover" during that time...otherwise regular matzos will do)1 cup (230g) unsalted butter, cut into chunks (or vegan margarine during passover, i use earth balance)1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

do you have a favorite, fast, easy go-to dessert recipe?  please share in the comments section of this post.

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "





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who wants our "farmhouse french toast" recipe?

i am such a sunday morning breakfast fan.  the rest of the week i usually start my day with a smoothie...or oatmeal...or whole wheat toast and fruit.  but sundays just do not seem complete without something a bit more BREAKFAST like.  pancakes or waffles.  biscuits and eggs.  omelets.  probably because i grew up in southern california, mexican food breakfasts like huevos rancheros, or scrambled eggs with onions, cheese and peppers (and loads of salsa) served with beans and tortillas are favorites of mine.  i just love waking up to the sunday paper, the sport of the season on tv...football, basketball or baseball...and a wonderful breakfast.  when it is sunny and warm enough to eat outside...even better.

french toast is one of those sunday breakfast foods that fit the bill perfectly.  quick and easy, delicious, made from ingredients i usually have on hand.  the key for me is thick, dense bread.  i want my toast crunchy...and, because i don't like it overly sweet, i love the flavor of sourdough.  i buy a loaf of unsliced bread on saturdays....use some saturday night with dinner...and then have the rest for sunday breakfast.  the day old bread has just the texture needed for the french toast...and i can slice it as thick as i want.

the key, as always, is to use the freshest, best-quality-possible ingredients.  i use fresh, organic, free-range eggs from hudson ranch,  bread from model bakery here in napa, organic seasonings & fruit and, because i want it to not only taste delicious but be healthy, i use almond milk and just a tiny bit of agave nectar in the egg mixture...no refined sugar.  as far as the maple syrup goes?  i only use a little bit, but you are on your own for this one!

ok..it is friday as i write this...plenty of time to get your food shopping in for the weekend.  maybe french toast on sunday morning?  let me know what you plan to eat for breakfast... 
farmhouse french toast
(serves 4)
ingredients
1 loaf dense sourdough bread, unsliced
2 large eggs
1/4 cup vanilla almond milk, unsweetened (or regular milk if you prefer)
1 tsp agave nectar
1 pinch kosher salt
1/4 teaspoon ground cinnamon
1/8 tsp ground nutmeg
extra virgin olive oil
maple syrup
strawberries, blueberries, peaches or whatever fruit you like

using a serrated knife, cut 4 slices, 1 inch thick each, from the loaf of bread. (reserve the rest for another use). cut each piece in half diagonally. set aside.
in a shallow dish, whisk together the eggs, almond milk, agave, salt and spices. (i use a baking dish).


add enough olive oil to lightly cover the bottom of a large skillet and heat oil until hot...but not smoking.
dip each slice in egg mixture using a fork to turn ensuring both sides are coated.  add to skillet and cook until golden brown on both sides.  serve immediately with maple syrup and fruit.

happy weekend,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "





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want the recipe for martha's meyer lemon pastry?

photo by mara alderman

ok...if you subscribe to martha stewart living you already have this recipe...but if not, keep reading.  (actually, please keep reading either way!).  i rarely follow recipes exactly...always feel the need to tweak a bit.  but in this case, no tweaks.  not needed.  perfect as is.  so i thought i would tell you about it and post the recipe. trust me, the meyer lemon pastry is easy, effortless and delicious.  plus it looks impressive so it is a perfect choice for entertaining and/or a potluck.

speaking of potlucks.  my friend caitlin moved back to canada last summer because her green card expired.  cait was a founding member of our book club and is a very good friend.  when i heard she was coming to napa last month to celebrate her birthday, i was thrilled.  her birthday party was held in the ever-so-cool design studio of another good friend, richard.  he decided the party would be potluck and let everyone pick whatever they wanted to bring.  our meyer lemon harvest was huge this year and i know caitlin loves lemon desserts so the category was an easy decision.  i assumed there would be some sort of birthday cake so pie or tart seemed like a good addition to the assortment.  in the "perfect timing" department, i was paging through the april 2011 martha stewart living magazine and discovered the beautiful and yummy tart on page 127.  potluck item solved!

making the tart is as simple as poaching some meyer lemon slices in a sugar syrup, arranging them on puff pastry and then baking. honestly, the most time consuming part is slicing the lemons.

the recommended store bought puff pastry is from a company called dufour pastry kitchens and their product is delicious, 100% natural and full of real butter.  homemade puff pastry is wonderful...but really, really, really time consuming.  dufour is a time saving solution because the product is of such high quality. (as always, the ingredients really make the difference). their website states they will ship in 24 hours...but i buy mine at whole foods.

“Like Many Chefs I use Dufour, an all butter brand of Puff Pastry sold in specialty markets” – Wylie Dufresne – The New York Times


“We buy Pastry Shells from Dufour Pastry Kitchens – They’re phenomenal and we couldn't’t possibly be bothered to bake our own.” Serena Bass – Food & Wine

of course it was pouring rain the night of cait's party.  my only concern was getting the tart there in one piece.  so i forgot to take pictures.  happily, cait sent me some she took with her iphone...so not perfect but you will get the idea.  to see a beautiful photo, check out the one in the magazine martha stewart living or click here . (the photo in the magazine is stunning).  make this tart now while meyer lemons are in season...you really must. 

Martha Stewart Living, April 2011

Meyer Lemon Pastry
Yield
Makes one 11-by-14-inch tart; serves 9 .Add to Shopping List


Ingredients
2 cups water
1 cup granulated sugar
6 Meyer lemons, thinly sliced
1 package frozen puff pastry (14 oz), preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash
Fine sanding sugar, for sprinkling
1 cup cold heavy cream
1/2 vanilla bean, split and scraped, pod reserved for another use


Directions
1.Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
2.Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
3.Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain. (MY NOTE...reserve the syrup)
4.Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
5.Bake pastry until golden, 22 to 24 minutes. Let cool completely.
6.Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
7.Top pastry with lemon slices. Serve with vanilla cream.

Cook's Note
Lemons can be refrigerated in syrup for up to 1 week.

(i served the tart with a bowl of whipped cream on the side.  i also decided to not waste the lovely meyer lemon syrup reserved from the lemon slices.  i cooked it down until it gelled and then served it in a bowl alongside the cream.  i recommended people put a dollop of cream on each tart slice and then top with a bit of the lemon gelée...amazingly good)

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "


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what in the world is "cheapie dessert"? and a recipe for homemade organic cake mix

as always, it is impossible for me to just answer the question.  i need to tell you a story...so...here goes...

last week was our book club meeting.  i have told you about this group many times...we get together each month to discuss the selected book (we really do discuss the book), but the emphasis always seems to be on eating, drinking, talking and laughing.  this month we read a visit from the goon squad by jennifer eagan.  our hostess, my friend rachelle, sent the following message regarding the food theme:

"To fit in with the "time is a goon" theme, I thought it would be fun if we each brought a dish that played a significant role in either your childhood or in your family's history. OR, if that stumps you, bring something that you would like to make a significant part of your culinary future."


photo courtesy ashley nicole teplin

so i thought about all the dishes my mom is known for and for some reason decided it was time to immortalize her "cheapie dessert".  you would have to know my mom to understand the significance of the name.  let's just say my mom loves deals...and specials...and sales...and coupons.  oh my!  it is not like she is cheap...she is one of the most generous people you will ever meet.  my sisters and i have to fight with her to pay for a meal...we never win.  but tell her about a sale...and her eyes light up.  it is a running joke in my family.  i swear, you could be anywhere in the world with my mom and she will suggest a restaurant for dinner by saying "i just happen to have a coupon for buy one, get one".  she has two freezers and they are always full because she cannot pass up a special at the market.

so, anyway, back to the dessert.  i just found out by prepping for this story that the recipe is actually called dump cake (what a bad name!) and that it is pretty famous.  i had no idea.  when my sisters and i were really little, our next door neighbor mr hartzler taught my mom to make a version of the dessert i am going to share with you...but he never told her the name and we all assumed he invented the concoction.  i have since learned it is called "dump cake" because you dump cherry or apple pie filling into a baking dish, top it with a box of dry cake mix, drizzle a stick of melted butter over the top and bake for a hour.   i know it sounds weird and bad but everyone loves it. 

my mom insisted i tell you that she made it because "in those days you could buy cake mix on sale for 79 cents a box and pie filling for 39 cents so it was really cheap to make".  hence the "cheapie dessert" moniker.  as she says, "it is now much more expensive to make, but people love it so i keep making it".  and, i must admit, it is true...people love it.  i have memories of my now almost 15 yr. old nephews asking for "heapie dessert" when they were two because they couldn't quite pronounce the c.  my mom usually makes everything from scratch...and her cakes, cookies, cream puffs and brownies are amazing...but the "cheapie dessert" remains a mainstay. i think it is because it is so fast and easy.

so...with a name like "cheapie dessert", i knew it would be perfect for book club.  but i decided to give it the napa farmhouse 1885 treatment.  my goal was to reinvent this dish and make it healthy while retaining its easy, fast and delicious reputation.  the fruit part was a no brainer...i make pies all the time, so a mixture of organic apples, with organic citrus zest/juice, seasonings and agave nectar was the easy part.  the cake mix was a bit trickier because i honestly didn't know what was IN cake mix.  after walking the baking aisles of the grocery store and studying the ingredients of a number of brands it seemed like...once you eliminated all the preservatives...the mix was flour, salt, sugar, baking powder and fat.  so i experimented with proportions until i came up with a blend that i really like.  to keep it "cleanse friendly" i have been using vegan "buttery" sticks...i like the brand "earth balance", but regular butter works just as well.  best of all you can actually use this to make cakes!!  but, today..."cheapie dessert"

when i told my mom about the revisions i made to her recipe she said, "diane you are pushing my buttons".  when i told her my next experiment was to tweak it to use extra virgin olive oil and cornmeal with a blueberry filling she said "now you are really pulling my buttons" ?? :)  but don't you think that sounds good?

so...to wrap up this long tale...book club girls loved the dessert, i have a blog story and the world now knows about "cheapie dessert"...  success!  oh, and try the recipe...it really is delicious...kind of a cross between a crisp and a cobbler.  (and my version is not very expensive either...serves 10...maybe not "cheapie"...but reasonable)

did you grow up eating dump cake?  if so, please tell me how you or your mom make it....

connie's "cheapie dessert" my way

cake mix topping
2 1/2 cups white whole wheat flour
1 tsp salt
1 tbsp + 1 tsp baking powder
1 cup organic sugar
1/2 cup agave nectar
1/4 cup vegan "butter", room temperature and cut into small pieces

filling
3 lbs organic apples (i used both granny smith & suncrisp), peeled and cut into 1/2 inch slices
zest of one meyer lemon + 2 tbsp juice
zest of one orange + 2 tbsp juice
1/2 cup agave nectar
1 1/2 tsp cinnamon
1/2 tsp chinese 5 spice powder

1/2 cup vegan "butter", melted
1/2 cup grapeseed oil

preheat oven to 350 degrees.  butter (1 use vegan) a 2 qt shallow baking dish and set aside.

make the cake mix:  combine the flour, salt and baking powder in a mixer or food processor and mix just to combine.  add the sugar and agave nectar and pulse a couple of times.  add the "butter" and pulse until thoroughly incorporated in the the dry mix.  set aside.

make the filling:  add the apples to a large bowl.  add the lemon and orange zest and juice and the agave nectar and stir to combine.  add the cinnamon and chinese 5 spice powder and stir until mixed.

pour the apple mixture into the prepared baking dish.  using a large spoon scatter the cake mix topping over the apple mixture until the entire top is covered.  you want about 1/2 inch of cake mix topping.  **NOTE, you will have leftover mix, save for another cheapie or for baking a cake**,  drizzle the melted butter over the top of the cake mix.  drizzle the grapeseed oil over the butter. 

place on rimmed baking sheet and bake for 1 hour, or until topping is golden brown and apples are bubbling.  let sit 15 minutes and serve hot, warm or room temperature.  delicious as is...even better with ice cream.  (note, i have been eating ice cream make with coconut milk and sweetened with agave nectar.  still in the "healthy" catagory...and amazingly good.  i like the brand luna & larry's organic coconut bliss.)  or just use your favorite organic ice cream....

with the best intentions, i brought home a piece of the dessert to photograph the next morning.  i am so not a professional photographer and need the sun for halfway decent photos.  i came into the kitchen to find peter eating the "cheapie dessert" for breakfast...he loved it!  happy about that...but, sadly, no photos of cut pieces for the blog.  if you make the dessert and decide to photograph the filling or a piece of the dessert...please send me a copy and i will add to this post :)

happy spring everyone and, mom...i love you!

best,
diane

diane padoven
founder/president

napa farmhouse 1885™
"live a green life of style™ "

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what's killing our buzz?

i received the following email from slow food, usa regarding the diminishing bee population in north america.  slow food asked me to forward the email to 20 of my friends...i thought i would take it one step further and share with all of you.  please take a moment to read the post...and sign the petition...only takes a couple of seconds.
"Dear Diane,

Spring's going to be a lot quieter this year. Something is killing off almost 40% of North American honeybees each year, and it's threatening our entire food chain. Mounting scientific evidence suggests agricultural pesticides are one of the culprits.

The Environmental Protection Agency has the power to investigate and ban the pesticides thought to be responsible but, despite their own scientists' advice and under pressure from pesticides companies, they're dragging their feet.

Much of the plant-life we depend on for food exists thanks to honeybees. Now the bees are depending on us to return the favor. Click here to sign our petition calling on the EPA to solve the mystery that's killing our buzz.

Bees don't just make honey: from apples to lemons, much of the food we eat may disappear with the bees. Even milk and beef production could be threatened: guess what makes the plants that feed the cows? Our friend the honeybee.

What's more, bees add $15 billion to the annual US economy, and their loss will have a devastating impact on food production and food prices. But the EPA is under pressure to do nothing about it from pesticide companies and the pesticide 'scientists' those companies bankroll.

The EPA has already acknowledged it should look into the causes of "Colony Collapse Disorder". We need to counter the pesticide lobby's pressure and hold the EPA to that commitment, by sending them a message they can't ignore: click here for the petition.

Everyone stands to lose with the threat to our food chain known as CCD. That's why everyone needs to stand together to counter the pressure the EPA is under not to do it's job: protect the things we rely on to survive.

Many Slow Food chapters are also hosting screenings of a new CCD documentary, Vanishing of the Bees. It's a great way to get together in your community and learn more about what you can do to help solve this problem.

Time and again Slow Food members get together to celebrate the importance of food. It's now the time to take action to protect that which binds us together, and stand up for the bees that make it all possible.

Thanks for spreading the buzz,

The Slow Food USA team

PS - Can you help spread the buzz? For every 100 signatures we collect on our petition to protect the bees we depend on for our food, we'll send a bee-shaped postcard to the Director of the EPA’s Pesticide Programs. Imagine those on the wall the next time the pesticide lobby pops in!

Slow Food USA and the Slow Food USA Logo are registered trademarks of Slow Food USA.

20 Jay Street, Suite M04 Brooklyn, NY 11201 Tel: 718 260-8000 or 877 SlowFoo(d) Fax: 718 260-8068 info@slowfoodusa.org"

we are fortunate to have a lot of bees on our property(we try to be as organic as possible)...they especially love the lavender bushes and meyer lemon trees...and while i need to be a bit careful when harvesting...i attribute the amazing crops we get each year to the massive amount of bees swarming around. the declining bee population is a big concern to me....i appreciate your help!

photo courtesy show food, usa

best,

diane

diane padoven

founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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want a tip on going "green"? check out "rebinders"

regular readers know that i usually write about food...local, organic or sustainably grown food...and share recipes that follow the philosophy " use the best quality possible ingredients and then don't muck it up with overly complicated techniques".  but real food is only one way to be a bit greener.  today i want to tell you about a company i discovered that is helping to promote landfill diversion (a philosophy we strongly support) and has created some really cool products.

i received samples of eco-friendly notebooks, binders, folders, cd covers and notepads from a company call rebinder with a request to review them.  my policy regarding product reviews is:
1. i only blog about products i like and would personally use AND
2. the items must reflect our "live a green life of style" motto.

let me tell you...rebinder really meets the criteria...i am a fan.

a bit about rebinder from their website info page:

"Each year, over 500 metric tons of toxic PVC ends up in landfills as the result of vinyl binders that people use. Today we should expect more. Products should be made in our country, with our workers, out of responsible materials with the intention that no landfill be required. ReBinder meets that demand.

ReBinder is the only true zero waste office supply manufacturer and the brand of choice for customers looking for sustainable, quality office supplies. Assembled by a local, AbilityOne certified disabled workforce, all ReBinder product materials are sourced from responsibly managed forests and verified FSC and SFI certified sources. With each purchase of ReBinder products, solid waste, greenhouse gas, energy, tree and water consumption are reduced.

"ReBinder products have recently been nominated for the Best Office Products in North America. Learn more about our product line and how they stack up against traditional vinyl binders.

Making products responsibly means considering the source of the materials, the use of the products and where they end up at the end of their life. When used for Sales & Marketing, Events & Training or simply every day internal use, our innovative, durable and practical products raise both brand and environmental awareness while helping responsible organizations reduce solid waste and lower their carbon footprint.

Together, our customers have saved:
-Millions of pounds of greenhouse gases
-Millions of gallons of water
-Tens of thousands of trees
-Tens of billions of BTUs of energy
-Hundreds of tons of solid waste

As a privately owned business in Seattle, Washington, our philosophy embraces a balanced approach to providing exceptional value to our customers with products that reduce the environmental footprint of our industry and our customers."

rebinder sent me samples of their cd sleeves  (called  re-play and resleeve eliminating the need for plastic cd, dvd and computer disk sleeves and cases),   tab dividers (retabs),   recycled notebooks (rebinder) , a presentation folder ( repocket) and a really cool (my favorite) composition notebook (rewrite).  the items are made from recycled corrugated cardboard or chipboard.  their "kraft paper" brown look is clean and elegant with a terrific feel.  i love they way they look.  i would use them for storage, filing and organization at both home and work offices.  my only call out is i don't think they would be durable for heavy daily use....but all other needs...perfect.  i have begun to use my samples...will keep you posted on the durability factor.

i love the eco-friendly components of this product line.  i love the look.  i admire their commitment to strong corporate citizenship and giving back demonstrated with their hiring a certified disabled workforce.  good people, terrific items...check them out. 

to view their line and  to learn more about the company, please visit the rebinder website. 
 
best,
diane
 
diane padoven

founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

contest winner announced!

happy to announce that lynn from "lynn quilts a lot" is the winner of the granola gourmet granola bar giveaway.  she commented:

"What's not to love about a company making a product they're proud of and having a philosophy to back it up. Thanks for a very candid review. I'm off to check out their web site."


congratulations lynn!  please email me with your mailing info... napafarmhouse1885 at yahoo.com.

thanks to everyone for entering.  and try these granola bars...really, really good...

best,
diane

diane padoven
founder/president

napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...  

delicious double dark chocolate cookies that are "pretty" healthy? really?

happy valentine's day!  actually, we have two things to celebrate on february 14th.  valentine's day is obvious...but it is also the third anniversary for my blog.  so don't you think chocolate is required to truly commemorate the day?  last year i shared my recipe for dark chocolate truffles in the post chocolate for valentine's day and they have become an oft requested treat.  this year i decided to focus on chocolate cookies but, with my post cleanse guilt, wanted to create something that was a bit healthier than a standard version but equally delicious. 

i used extra virgin olive oil instead of butter, agave nectar in place of white sugar and substituted unbleached white Whole Wheat flour for the more typical white all purpose flour.  other ingredients include excellent quality dark chocolate (both dutch process cocoa powder and bittersweet choc chips), organic unsweetened shredded coconut, and coarse grey sea salt.  result?  a not too sweet, fudgy, soft, intensely chocolaty taste...with bit of crunchy salt that explodes in your mouth every few bites.  the chocolate, coconut, salt combination knocked me out...and has become my new favorite chocolate cookie. 

a few friends stopped by today...always happy to have tasters...and they insisted on having the cookies with red wine for dessert...works for me!

try the cookies and let me know what you think...and happy valentine's day everyone.  are you making your loved ones a special dessert?  if so, please share in the comments section of the post.  and thanks for all your support, feedback and comments this past year...i appreciate each and every one of you...

**note, i encourage you to try the cookie recipe exactly as written but, if chocolate and sea salt is not your thing, just substitute regular  kosher salt for the coarse grey salt...however, give it a try my way first...really, trust me on this**

"pretty healthy" double chocolate cookies
(makes 24)

1 1/2 cups unbleached white whole wheat flour
1/2 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse grey sea salt
3/4 cup agave nectar
1/2 cup extra virgin olive oil
1 organic egg
1 tsp pure vanilla ( i like madagascar)
1/2 c organic flaked coconut
1/2 c bittersweet chocolate chips (60 % cacao)
preheat oven to 325 degrees.  line 2 baking sheets with silpat or parchment paper.  set aside. sift together all dry ingredients into medium bowl.  in separate small bowl, whisk together the agave nectar, e.v.o.o, egg and vanilla.  pour wet ingredients into dry and, using a wooden spoon, stir until combined.  fold in coconut and chocolate chips.  drop by tablespoons onto prepared sheets (i use a medium ice cream scoop).  bake for 15 minutes and let sheets cool on racks.  you can store in airtight containers for a couple of days...but best the day they are baked.

ooh, one more thing...it is not too late to enter the granola bar giveaway.  just leave a comment after the post and you will be entered...contest ends february 22nd...good luck!

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page



to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

does a delicious tasting granola bar really exist?

i attended the fancy food show in san francisco last month.  this has become an annual event for my sister susan and myself.  we go to check out the current "foodie" trends, meet with suppliers, search for potential products to carry (we found our grapeseed oil vendor there last year) and eat, eat, eat.  everyone offers samples of their food...and this leads to 3 days of eating everything you can imagine...chocolates, cheese (tons of cheese), health foods, snack foods, prepared foods, condiments, baked goods... you name it...it is probably there to taste.  i first wrote about the show last year in a post titled "what is fancy food anyway?"

this year was a tiny bit different for me and i WAS ON THAT CLEANSE!  who goes to an event all about tasting amazing food only to be restricted by the "no white flour, white sugar, caffeine, alcohol, dairy, processed or hydrogenated foods" limits of a cleanse?  answer = me.  crazy!  so while my sister was enjoying delicious treats, i was limited to things like honey, rice crackers, vegan seafood (sounds crazy but actually really delicious...will blog about this later), organic frozen fruit, vegan cheese and mayo substitutes, the few salsas made without added sugar...an aside, it is crazy how many prepared foods contain sugar...do we really need sugar in salsa, pasta sauce, crackers, cereal, etc?  really manufacturers?  but i digress.  i also sampled about a zillion granola bars...partly because i was hungry, partly because i had to taste something.  you know what?  nothing knocked my socks off.  not horrible, just not memorable.

so i must admit that i was less than enthused to receive in the mail a few days later a box of granola bars to sample.  the request was to taste and then blog about them.  my "policy" regarding product reviews is to blog about items that i like.  you won't find me writing scathing reviews about products i dislike...i mean, just because i don't like something doesn't mean you won't. but if i like something...i mean really like something, i want to tell the world.

world...let me tell you about the granola bars from a company called Granola gourmet.  these bars are delicious.  they sent me one of each of their four flavors:

Ultimate Berry
Ultimate Fudge Brownie
Ultimate Mocha Fudge
Ultimate Cran-Orange

and, while they are all really good, i did flip for the fudge brownie...fudgy, moist, kinda like the best part of cookie dough but baked...does that description even make sense? the company's website states the bars are:

100% Natural
No Wheat No Dairy
Kosher
Vegan
Very Low Sodium (20-35mg)
10-12g Whole Grains
530-590mg Omega-3’s
Handmade in California

they are sweetened with agave syrup, are 70 % organic and really, really good.  i fell in love with the company when i heard their story:

"Founded by Jeff Cohen (a diabetic) and his family. Granola Gourmet Energy Bars are made with 100% natural and wholesome ingredients. Frustrated by a lack of snacks that did not cause a blood sugar spike, but that also tasted good Granola Gourmet was born. Granola Gourmet uses ingredients that are low or very low on the Glycemic Index, because of this Granola Gourmet Energy Bars convert to sugar more slowly.


From humble beginnings in the family kitchen the bars were made in small batches and became a family tradition. Soon his teenagers began getting requests for new flavors from their friends. Hollywood Television Shows and Movies began buying the bars for the cast and crew. Granola Gourmet became a local family business success.

Our founder, as a Type 2 diabetic, wanted to create a product that is healthy, tasty and filling that could meet the needs of diabetics, as well as athletes and health conscious consumers. Granola Gourmet™ Energy Bars contain 10-13g Whole Grains and 391-590mg Omega-3’s. For those with other dietary requirements, these Energy Bars are free of wheat and dairy, low sodium(15- 35mg), and are kosher, vegetarian & vegan and non gmo. Handmade in California.

Finally, a substantial energy bar that is tasty, chewy and crunchy and portion controlled. Satisfying your hunger and fulfilling your sweet tooth. They are an energy bar and don’t have the high sugar, fat and sodium content of some of the popular protein bars."

the company donates a portion of every purchase to fight diabetes and they are actively involved in events supporting the American Diabetes Association & Juvenile Diabetes Research Foundation (JDRF).

so there you go, a company making a delicious and healthy product using quality ingredients and they give back...i really, really admire this company.  Check them out at Granola Gourmet.  to learn more about this company follow them on twitter and join their facebook page. the ultimate bar is available on amazon right now..a pack of ten for $14.46 reg 19.99.  you can find other retailers on their website.


want to try them for free?  we are partnering with granola gourmet to give samples to one lucky reader.  all you have to do is post a comment in the box below...the contest winner will be selected on february 22nd.  you can post as many times as you like...so post away!
best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...


I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.