Sooooooooooo…today I had THREE finals (is that even legal?). FML!

8am was Organic Chemistry

3:45pm was Developmental Nutrition

6pm was Recent Developments in Foods

Li-ter-a-lly, my lucid dreams last night looked like this (frankly, I was kinda scared I couldn’t make them stop):

chain propagation steps in the monochlorinaton of methane

soaponification reaction. We actually did this in lab and made soap! Betcha didn't know soap is made out of 3 fatty acids and sodium! (Shortening and salt)

carbohydrate reactions, which surprisingly, was the easiest material we covered

Not joking! Reactions, over and over and over and over and over and over again (followed by a very disturbing nightmare). Anyone who has taken Organic Chem knows you have to know allathat TIMES 379.  I can’t. Actually I did, but the exam was tricky…so…(fingers crossed?)

I digress.

The point of this post is to say that on my way home, I decided to treat myself to a mini-sweet potato pie ($1 at Abu’s Bakery) and a Haagen Daz mini cup (can’t beat 3.6 ounces!). Oh, and a glass of vino. Remember: everyone deserves a treat from time-to-time (albeit small portions), so make sure to balance all of your hard work and healthy meals with something  that isn’t so perfect. You’re taste buds (and spirit) will thank you for it.

Ok – now time to study for my two finals tomorrow. Say a prayer ya’ll!

mmm

**UPDATE**

I got 4  A’s and a B+ in Organic Chem! Thanks for anyone who said a prayer. That was THE most challenging semester of my life! =)

My prof. gave us each our own baggie of compost from her yard. This is what it looks like when it's all said and done. Can't wait to get another herb garden going this summer.

Today in class my professor held a lecture dedicated to composting. If you are not familiar with composting, check out her quick and simple how-to video that breaks it down:

Video: Composting – An Alternative To Dumping Kitchen Scraps

Why is composting important? According to Composting.gov, composting reduces the amount of waste each of us sends to the landfill.  In fact, up to 30% of the material we send to landfill is organic and could be composted at home.  Composting has other benefits too. Applying finished compost returns nutrients to the land, holds moisture in gardens and on lawns, contributes to watershed health by controlling run-off and naturally fertilizes and provides structure to the soil.

Now, for those of you who live in an apartment (like me!) with no backyard, there are options for you (and me!) as well.

1. Get an indoor composting bin. Vokashi has created a line of buckets using recycled plastic for indoor composting.

2. Find a community garden in your neighborhood that will allow you to drop off your scraps. Greenmaps.org offers an interactive map of places that accept green matter. I just found a location ONE block from my apartment. Holler!

3. Find a neighbor who composts and ask if you can drop off your fruit and veggie scraps. It’s a win-win for everyone!

Lastly, this list highlights what you can and cannot compost, for your records.

Yo! I just stumbled upon this site and I’m in lurrrve. They have this great post about 25 healthy recipes that require little time and minimal clean up. The site is sponsored by Martha Stewart (not sure how I feel about that) but, still, it has tons of info about green and sustainable living and hundreds of yummy, easy recipes (with good pics too). Plus they stress local, organic, grass fed, wild, seasonal and heirloom in their recipe ingredients. Here are some I will be trying this month (soooo excited!):

goat cheese and raspberries

Whole-Grain Toast with Goat Cheese and Raspberries

We’ve pared it down to the essentials: minimal ingredients, few steps, and a hassle-free cleanup. A great breakfast, lunch, or dinner doesn’t get easier than this. We created these recipes with flexibility in mind. Adjust the quantity of the ingredients depending on the flavors you like best and the number of people you’re serving. Toast sliced whole-grain bread; let cool slightly. Spread with goat cheese, top with berries, mash with a fork.

greek yogurt and veggies

Greek Yogurt and Vegetable Sandwich

Spread a slice of whole-wheat bread with plain Greek yogurt. Add grated carrots, sliced avocado, chopped walnuts, and sunflower sprouts. Drizzle with extra virgin olive oil, season with sea salt and pepper, and top with another slice of bread.

remixed lentil soup

Lentil, Carrot, and Lemon Soup with Fresh Dill

Simmer 3/4 cup French green lentils with 4 chopped carrots, 2 sliced garlic cloves, and 1/2 teaspoon sea salt in water (enough to cover by 2 inches), until tender, about 20 minutes. Stir in juice of 1 lemon, season to taste, and add about 2 tablespoons chopped fresh dill to each bowl before serving. Serves 4.

steamed white salmon

Steamed Wild Salmon with Fresh Herbs and Fennel

Steam skinless wild salmon fillets with fennel wedges in a lightly oiled steamer basket until salmon gives when pressed, about 6 minutes. Stir a mixture of chopped herbs (parsley, basil, tarragon, chives, dill, fennel fronds) with minced shallot, extra-virgin olive oil, and a splash of white-wine vinegar or lemon juice; season to taste. Spoon over fish.

tortillas

Corn Tortillas with Corn, Peppers, and Mashed Beans

Mash pinto or black beans with a pinch of ground cumin and a little olive oil. Saute corn kernels and sliced mixed peppers (hot or sweet) in olive oil with chopped garlic. Toast corn tortillas briefly. Spread bean mash on each tortilla and top with corn and peppers. Top with a sprinkling of cheese if you like.

oh em gee

Heirloom Tomato Sandwich with Herbs and Creamy Tofu Spread

Pat dry 1/2 block extra firm tofu and blend with 3 tablespoons safflower oil, 1 tablespoon extra-virgin olive oil, and 2 tablespoons lemon juice; season to taste. Spread onto sliced whole-grain bread and add tomato slices. Top with a handful of herbs, such as parsley, basil, chives, and cilantro. Season with sea salt.

**UPDATE**

I made the Corn Tortillas with Corn, Peppers, and Mashed Beans. Super delish and easy. I sprinkled fresh chopped oregano on top.

i did it!

served with cilantro rice and a garbanzo bean salad

This is the best broccoli recipe ever. Ever, ever, ever. No for real though, there is only one broccoli recipe that comes close to this one, and that is Pasta Pamadoro’s broccoli saute.

Anyway, I got this recipe from The Amateur Gourmet blog about a year ago and I’ve been making it ever since. It’s super fast and easy and when I first discovered it I was making it every night for a week. No lie.

Here’s what you need:

• 1 head of broccoli
• 1 lemon
• freshly shaved parmesan cheese (shredded or grated is fine too)
• 3 cloves of garlic
• 3 tablespoons of olive oil
• Salt to taste

Here’s what you do:

• Preheat oven to 375
• Do not wash the broccoli. Weird, I know. The key to this recipe is keeping the broccoli very crunchy! Adding any moisture will decrease crunch. (So get organic if you can.)
• Chop broccoli (removing florets only). Add to glass bakeware (aluminum is fine too). Drizzle with one tablespoon of olive oil.
• Chop garlic
• Heat garlic and broccoli in glass bakeware.
• Bake until the broccoli turns slightly brown at the edges (10 to 15 minutes). Remove from oven.
• Add the remainder of olive oil
• Squeeze lemon on top
• Add 2 tablespoons of parmesan cheeses, let it melt on the broccoli.
• Enjoy!

A couple of weeks ago I went to a cooking demonstration by Chef Mu. One of the dishes he prepared was a sesame cabbage saute with garlic and ginger. I tried making this the other day.  It was so yums that I had to make it again to go with my Miso Soup – and post, of course! I don’t have his exact recipe, but this is my take. Seriously you guys, this is SO easy and SO good. Make it!

colors!

Here’s what you need:

• Cabbage or carrots
• Garlic
• Ginger
• Sesame Oil
• Canola Oil
• Salt and pepper

Here’s what you do:

• Shred cabbage. Chef Mu used 1/2 a head of red cabbage and 1/2 a head of green cabbage (I used carrots instead of the 1/2 a head of green cabbage)
• Chop 3 or 4 cloves of garlic
• Chop 2 tablespoons of fresh ginger
• I forget what Chef Mu did here, but I heated the garlic and ginger with a tablespoon or two of canola oil. He may have just cooked the whole dish in the sesame oil, but it’s expensive so I needed to conserve my bottle.
• Once that started to cook I added the cabbage and carrots. I cooked that until it was soft but still crunchy. Then I added the sesame oil (2 to 3 tablespoons) in the last minute or so, and stirred it to make sure it coated all of the cabbage.
• Add salt and pepper to taste.

Cabbage and carrots before cooking. I was in a rush, but if I had more time I would make the slices thinner.

No disrespect, but this is kinda the best Miso Soup I’ve ever had. I went to the farmer’s market this weekend and brought back fresh kale and homemade tofu. Instead of doing the usual garlic saute I thought I’d try something different.

me so hungry (get it me so = miso. ha!)

What you need:

• 7 to 10 cups of vegetable broth/stock or water. Use low sodium broth if you can. (I used 4 cups of veggie broth and 4 cups of water…maybe more)
• 5 green onions (use the light green and white part)
• 5 tablespoons of Miso (you can get it at your neighborhood grocery store)
• 2 tablespoons of fresh ginger (I grated)
• 3 cloves of fresh thinly sliced garlic (or chopped)
• 1 head of kale. chopped.
• 1 block of tofu chopped into 1/2 inch cubes
• 4 tablespoons of low sodium soy sauce

What you do:

• Bring broth/stock/water to boil
• Add green onions, ginger and garlic. Reduce to simmer. Let sit for 5 minutes.
• Add Miso (stir until it dissolves).
• Add soy sauce, tofu and kale. Let simmer for 5 minutes. Not too long because you want the kale to stay a tad crunchy.
• Eat the amazingness

adding tofu and kale to soup base

this carton was 3.99 probably overpriced. but it will last a while.

hmmm...

When it comes to conventionally grown produce, certain fruits and veggies “require” more pesticides to keep them free of weeds and insects. Others need much less. If you’re like me and can’t afford to buy all of your produce organic, keep this in mind when you go grocery shopping.  Also, this site contains very helpful information on pesticides, why they are bad and what you can do to reduce exposure. The following lists are based on information and studies by the United States Department of Agriculture (USDA), Consumer Reports, and the Environmental Working Group.

15 foods you DON’T need to buy organic.

1. Onions
2. Avocados
3. Sweet Corn
4. Pineapples
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe (Domestic)
12. Watermelon
13. Grapefruit
14. Sweet Potatoes
15. Honeydew Melon

Dirty Dozen: 12 foods you SHOULD buy organic

1. Nectarines – 97.3% of nectarines sampled were found to contain pesticides.
2. Celery – 94.5% of celery sampled were found to contain pesticides.
3. Pears – 94.4% of pears sampled were found to contain pesticides.
4. Peaches – 93.7% of peaches sampled were found to contain pesticides.
5. Apples – 91% of apples sampled were found to contain pesticides.
6. Cherries – 91% of cherries sampled were found to contain pesticides.
7. Strawberries – 90% of strawberries sampled were found to contain pesticides.
8. Imported Grapes – 86% of imported grapes (i.e. Chile) sampled were found to contain pesticides.
9. Spinach – 83.4% of spinach sampled were found to contain pesticides.
10. Potatoes – 79.3% of potatoes sampled were found to contain pesticides.
11. Bell Peppers – 68% of bell peppers sampled were found to contain pesticides.
12. Red Raspberries – 59% of red raspberries sampled were found to contain pesticides.

Feed me!

Did I mention my friends are da bomb? Actually, I think I did. Yup, here.  A couple of weeks ago mi amiga Kat hosted an Ethiopian lunch at her house. The idea was to have a group of girlfriends each prepare a traditional Ethiopian dish and bring it to the lunch to share. I couldn’t make it for the actual event (midterms, I think) but I sho nuff showed up that evening to devour what was left.  Anyhoot, she posted the recipes here.  Yuuuuumsies.