Welcome to My Open Sky Shop

Posted on November 25, 2009 by The Healthy Apple

Big News! Just in time for the holidays, I am proud to announce the launch of The Healthy Apple shop.  I am thrilled to share my favorite products with each of you.  Visit my shop at Open Sky and browse through my favorite kitchen gadgets, accessories, appliances and tools…with one click, you can purchase the products and you’ll be on your way to creating your ‘Healthy Apple’ experience right in your very own kitchen.


The best news is that the nice folks over at Open Sky are giving away 5 coupons for $25 off your order of $50 or more.  Enter for your chance to win one of these five coupons by leaving a comment on this post.  I will randomly select five winners and send you the $25 gift certificate off your order of $50 or more.  How exciting is that?  So, what are you waiting for…Leave me a comment today telling me about what types of products you’d like to see in my Open Sky store and I will pick five lucky winners on Friday, December the 4th before 12:00 PM.

In my shop, you’ll find products such as my OXO Good Grips Mandoline Slicer, Joyce Chen Saladacco Spiralizer, Staub Round Teapot, Calphalon Non-Stick Cookware, John Boos Reversable Maple Cutting Board and my Taylor Timer Thermometer…More to come soon so keep checking my shop for new products.

My goal is to share with each of you my favorite gadgets and gizmos that I cannot live without and allowing you easy access to purchase these products in one efficient store without going to numerous locations.


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A Gluten-Free Thanksgiving

Posted on November 24, 2009 by The Healthy Apple

With a little experimentation and creativity, you can effortlessly tweak your Thanksgiving menu into a gluten-free holiday spectacular.


Appetizers

Make your appetizers simple by offering a variety of cheese, spreads and rice crackers.  Quinoa stuffed mushrooms are a great alternative to wheat- stuffed mushrooms and taste just as delicious; your guests will never know the difference.  Arrange a platter of nuts, seeds and dried fruits for nibbling throughout the evening; your guests will take pleasure in snacking while savoring wine and socializing.

Side Dishes

Cranberry sauce is an easy way to create a fresh, seasonal fruit on your dinner table.  Furthermore, everyone loves mashed potatoes; make a large batch of mashed sweet potatoes; add fresh apples and freshly squeezed orange juice in place of half the butter.  Not a sweet potato fan? Opt for mashed yams and top with a drizzle of honey and a sprinkle of cinnamon.  Roasted carrots and parsnips are a great way to incorporate tender, root vegetables onto your turkey table; simply chop into fry-like shapes, drizzle with olive oil and a dash of nutmeg, sea salt and pepper; spread on a baking sheet to roast in the oven until crispy.  Roasted cauliflower is a tasty side dish alternative; toss chopped cauliflower florets in a mixture of turmeric, rosemary, balsamic vinegar and olive oil before baking.   Green vegetables such as broccoli rabe, Brussels sprouts, green beans and asparagus pair nicely sautéed with olive oil and slivered almonds.  If you and your guests are more inclined to dine on soup before your main meal, create a warm butternut squash or apple pumpkin soup with gluten-free croutons and a dollop of Greek yogurt.

Main Meal

When selecting a bird, be sure to carefully check the label to ensure the turkey does not contain hormones, pesticides or additives.  Compliment your turkey with a unique twist to awe your guests and create a mouthwatering feast.  Gluten free stuffing is an easy alternative to bread stuffing using apple cider vinegar, brown rice, quinoa, dried cranberries, ground nuts and herbs.  Create a sweet herb rub by adding a touch of honey or agave nectar to fresh herbs, sea salt and pepper, creating a sweet and savory turkey topping.  Create gluten-free gravy combining cornstarch or arrowroot with water and chicken stock.

Desserts

Fear not, there are countless ways to prepare healthy, gluten-free desserts to satisfy any sweet tooth on a crisp autumn evening.  Create a fresh fruit crumble using your favorite harvest fruits and gluten-free flour along with a touch of cinnamon and nutmeg; top it off with Greek yogurt and fresh mint. Pumpkin pie is a staple at the Thanksgiving table; create the crumbs for this holiday must-have with crumbled gluten-free crackers, cereal or puffed rice. Pumpkin muffins are always a hit; try using tapioca starch and canned pumpkin to create a moist consistency.  Zucchini quinoa cake is another unique dessert; top this tasty treat with unsweetened coconut and powdered sugar.  Each of these gluten-free treats can be topped off with fresh cranberries and figs, a sprig of fresh herbs, a dash of cinnamon and a dollop of Greek yogurt.

 

And take a looksy at the POM Wonderful homepage where I’m featured as the POM Wonderful Blogger with my tasty Thanksgiving POM Recipes.

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Product Review: Dilmah Tea

Posted on November 23, 2009 by The Healthy Apple

Sri Lankan-based Dilmah Tea, the world’s only global single-origin tea brand and the number one tea in 10 countries, is bringing a healthier and higher-grade product to tea drinkers in America for the first time. Sold in over 90 countries, Dilmah Tea is recognized as the global authority on tea trends and gourmet tastes and boasts twice the antioxidant content in their
Ceylon Green Tea as that of a well-known competitor.


The freshness of Dilmah’s tea with foil-sealed packaging and hand selected tea leaves from the distinctive Ceylon tea bush is a critical difference.  Many tea brands purchase their tea from multiple countries and import in bulk for packing long after the tea is harvested. Yet tea producers such as Dilmah own and manage their own fields and quickly package their products at origin. The result is a significantly healthier and more flavorful product when it gets to retail shelves.

I had the pleasure to taste a delectable assortment of Dilmah’s teas and let me tell you, I was incredibly impressed.  As a fan of green tea, I opted to try their Ceylon Green Variety Pack, which is pure Ceylon tea and I was blown away by the incredible flavors.  My favorite is the Green with Lemongrass Leaves, which was a perfect accompaniment to my morning breakfast.  Furthermore, I couldn’t wait to display the beautiful designer gourmet teas on my kitchen counter as each box is beautifully decorated and each delicate teabag is sealed within the container—very impressive as this is the perfect way to keep your tea fresh.  The Dilmah t-Series Ceylon Young Hyson Green Pure Ceylon Luxury Leaf Bags were incredible and the bags are beautifully crafted, perfect for when I have company at my new apartment!

According to a controlled comparative analysis of the antioxidant levels comparing best-selling specialty teas from Bigelow and Twinings, Dilmah’s teas had significantly higher levels than its competitors in both green and black teas. Dilmah’s Ceylon Green Tea contains twice the antioxidant content as compared with Bigelow Green Tea. The same study showed that Dilmah’s Earl Grey contained 50 percent more antioxidants as compared with Twinings Earl Grey. The independent study, conducted by Brunswick Labs, LLC, confirmed what earlier studies have shown ­ that single origin teas fresh-packed at source in foil-wrapped tea bags and quickly shipped soon after being picked in the fields provide consumers with an end product that contains the highest level of antioxidants.

I also tasted the Ceylon Silver Tips White Tea, which was another luxurious experience, in itself.  Now, I am a true tea connoisseur as my family, friends and past roommates can tell you…I’m known to have over 40 boxes of tea in my cabinets and usually consume close to 6 cups a day…I know what your thinking…how do I drink that much? Well, it’s easy when you are sipping on handpicked, sophisticated flavors as with each Dilmah tea.

The story and history of Dilmah teas is incredible and I recommend you to visit their website at Dilmah.com for an astounding story on the foundation of their 100% Pure Ceylon Teas, packaged in a sophisticated, fresh display…perfect for your morning cup, an evening sip and to offer to house guests during the holidays.  These tea bags are  beautiful to the eye; almost too beautiful to drink.  But the beauty of the unique packaging will not deceive your taste buds as the flavors are incredible; you will surely enjoy every sip and savor every moment of your Dilmah tea experience.

While most green teas throughout the world originate in China (or from the China variant of the tea bush), the bushes used to grow Dilmah’s green teas are a different type, which many tea experts believe have a higher level of antioxidants and produces a fuller bodied, better tasting green tea. At the same time, what many consumers don’t know is that from the day tea is harvested; its quality and antioxidant levels begin to decline. Because Dilmah Tea is from a single origin, Sri Lanka (formerly Ceylon, hence CeylonTea), which is considered the best source, they uniquely pack their tea within a few weeks after harvesting.

Grown in the best tea fields in Sri Lanka, this tea field-to-tea cup dedication results in tea that is not only a much higher quality, but also contains more antioxidants than other teas on the market.

You can purchase Dilmah’s selection of single origin pure Ceylon green teas, premium single origin pure Ceylon black teas and watte single estate teas at select Giant, Hy-Vee, Big Y, King Kullen, QFC, Earthfare and Harmons supermarkets as well as other supermarkets and retail outlets.

You can also order online at Dilmah.com, Amazon.com, Alice.com and Teadog.com. The green and black teas have a suggested retail price of $3.69 per box and the single estate watte tins have a suggested retail price of $7.99 per tin.

Have you had the luxurious experience of sipping on Dilmah Tea? If so, what is your favorite flavor?

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Orange-Infused Eggplant with Basil and Greek Yogurt

Posted on November 20, 2009 by The Healthy Apple

I’ve always been a huge fan of eggplant…it reminds me of my Pop Pop, my father’s father, who made the most amazing eggplant parm I have ever tasted.  Giving his recipe a bit of a twist minus the gluten and dairy, I decided to whip up this tasty eggplant dish last night after purchasing four beautiful purple eggplants and a fresh orange from my corner farm stand.

Ingredients

  • 4 medium Eggplants
  • 6 cloves garlic, minced
  • 3 Tbsp. Olive oil
  • 2 Tbsp. White balsamic vinegar
  • 4 Fresh basil leaves, chopped
  • 2 tsp. Chili powder
  • 2 tsp. freshly grated orange peel
  • Juice from 1 fresh medium orange
  • Greek yogurt
  • Sea Salt and freshly ground white pepper, to taste

Directions

  • Heat oven to 375 degrees.
  • Slice eggplants lengthwise.
  • Sprinkle with sea salt and set aside for 15 minutes.
  • In a medium bowl combine chili powder, orange zest, orange juice, balsamic vinegar, garlic, and olive oil.
  • Brush the olive oil mixture on the eggplants.
  • Roast in the oven for 30 minutes.
  • When eggplants are soft, remove from oven and place on a serving dish with a dollop of Greek yogurt on top.
  • Sprinkle with basil, additional sea salt and pepper; serve immediately.

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Scrumptious Sage Stuffing

Posted on November 19, 2009 by The Healthy Apple

You simply cannot go wrong with a gluten-free bread stuffing, especially when its enlivened with fresh sage, white balsamic vinegar and dried cherries. Chunks of bread, golden and crisp on top, soak up turkey stock and buttery juices from the sautéed onions and celery.


Ingredients

  • 1 onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 ripened avocado, mashed
  • 1 Tbsp. olive oil
  • 1 Tbsp. white balsamic vinegar
  • 6 cups gluten-free bread, chopped into cubes
  • 1/3 cup chopped celery leaves
  • 1 Tbsp. sage, chopped
  • 1 cup reduced-sodium vegetable broth
  • 1 egg
  • 1/2 cup dried cherries, chopped
  • Sea salt and crushed white pepper, to taste

Directions

  • Preheat oven to 400°F.  Spray a baking dish with non-stick cooking spray and set aside.
  • Over medium heat, cook onion and celery in a large skillet with olive oil, salt and pepper; stirring occasionally, until softened, 8 to 10 minutes.
  • Transfer to a bowl and toss with bread cubes, dried cherries, white balsamic vinegar, mashed avocado, celery leaves, and sage.  Set aside to cool for five minutes.
  • Whisk together vegetable broth and egg in a large bowl.  Gently toss with bread mixture until absorbed.
  • Transfer to baking dish and bake, covered with foil for about 45 minutes.

In The News This Week…

Sodium Reduction- A Top Trend

Relaxation Snacks- A Trend for 2010

Whole Foods Endorses Healthy Lunches

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Interview with Top Chef’s Andrea Beaman

Posted on November 18, 2009 by The Healthy Apple

Last Spring, I had the opportunity to meet Andrea Beaman, Natural Foods and Health Expert, for hot tea n’ chit chat, a few weeks ago we got together again for more tea n’ chit chat…this time I decided to pop the interview questions and post Andrea’s responses to share with all of you.

andrea

Tell me about your Top Chef experience; did you find it hard to introduce nutritious cooking to the judges?

My Top Chef experience was great.  I got to work in kitchens with professional chefs.  I’ve never done that before.  I’m a home-schooled chef. So, it was thrilling.  I did find it difficult to cook with ingredients I don’t approve of.  I use only naturally raised, organic or certified naturally grown ingredients.  It made it tough for me to compete in that type of environment.  But, I stuck it out as long as humanly possible.

Tell me about hosting WISE UP! and FED UP!,  which allowed you to travel across the country in search of alternative therapies, organic foods and healthy lifestyles.

I love hosting both Wise up and Fed Up (Fed Up was recently nominated for a cable award – best food series).  Hosting those shows allows me to share my knowledge of food and healing with millions of people.  I feel grateful that I get to teach from such a cool venue (cable tv).

What do you enjoy more; teaching cooking classes or traveling to find new discoveries?  Are you a kitchen girl or an outdoorsy gal?

I am both a kitchen gal and an outdoorsy gal.  I love to go outdoors hiking, biking, walking, swimming, fishing and hanging in nature, and then come home to cook up a fantastic meal.  Life is delicious!

What was your diet like growing up? Do you think this affected your long term health?

My diet growing up was total CRAP!  I was a chronic dieter and it definitely affected my health.  I was eating everything that was fat-free, sugar substitutes like nutrasweet, diet soda and other “non-food” foods.  I wasn’t eating food that was nutritious or wholesome and it caused my system to break down.

At the young age of 28 you were diagnosed with hyperthyroidism and a goiter, how did you take the steps to heal yourself?

I changed my diet and my lifestyle and I changed my life.  I began taking full responsibility for my health and my life and amazing things happened.  My skin cleared up, my body reached a normal healthy weight (without dieting), and my health improved.

Can you elaborate on your thyroid condition?  What discouraged you from modern medicine and lead you to a more holistic approach?

The doctors had recommend radioactive iodine for my thyroid condition and then to be on synthroid for the rest of my life.  I watched my mom go through radiation treatments when she had cancer, and I vowed that I would never destroy my body in an attempt to heal a condition.  I believe the body needs loving support, not destruction, to heal.

What specifically, did you do to heal yourself through nutrition?

I began eating real food, straight from the farm or the ocean.  Eating real food meant it was food in its most whole form (not in packages or boxes filled with chemicals and carcinogens).

As a graduate of IIN myself, I learned a vast array of useful information about natural healing; was IIN a valuable resource to you? Did you use your education at IIN to continue to heal yourself and your clients?

I healed my thyroid disease first and then attended IIN.  I used my education at IIN to help set up my business model.  It gave me the structure I needed to start my practice.

What is the most difficult struggle that you see clients facing? What is the hardest part for them to overcome, as I’m sure many clients are used to eating the SAD (Standard American Diet).

One of the most difficult struggles I find with clients is that they put themselves last, or just don’t want to make the time to cook and prepare meals.  It seems like this is a horrible chore for many people. Until clients get into the kitchen and begin cooking for themselves, optimum health may always be out of reach.

Tell me about your memoir and accompanying food guide that helps people heal from diseases.

My memoir is an inspirational story of hope and healing that teaches people why sickness comes, then it motivates people to get moving in a healthier direction.  The accompanying Eating and Recipe Guide shows them how to do it; how to cook, what to cook and how to make it taste delicious.

What is your ideal meal to create in your kitchen?

Every meal for meal is the ideal because I listen to my body’s needs and I give it what it craves.  I never begin the day without breakfast.  It helps set the precedent of self-care and self-love for the rest of the day.

When did you discover an appreciation and passion for food?

I became passionate about food when I discovered it had an effect on my body.  It was no longer just a “substance” I put into my system.  It became the fuel that drives me forward.

What is your favorite food that you can’t live without?

This question is too difficult to answer because there are too many foods I can’t live without.

Can you share with us a recipe for Thanksgiving?

Stuffed Acorn Squash with Turkey and Herbed Gravy

Ingredients

  • 2 acorn squash, halved and deseeded
  • olive oil
  • 1 onion, peeled and diced
  • 1/2 cup celery root, peeled and diced
  • 1 apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/2 tbsp. fresh sage, minced
  • 1 cup wild rice blend (wehani, red rice, black rice, long grain, wild, etc.), soaked overnight
  • 2 cups stock or water
  • 1 tsp. sea salt
  • 12 oz. cooked turkey, diced (dark meat, white meat)

Directions

  • Preheat oven to 375.  Lightly oil halved acorn squash and place flesh side down in a baking pan.
  • Cover and cook 35-45 minutes or until soft. While squash is baking, saute onion in a frying pan until translucent.  Add diced celery root, apple, cranberries, and sage.
  • Add wild rice blend (discard the rice soaking water) and stock, and bring to a boil.  Add sea salt, cover and reduce flame to simmer for 50-55 minutes.
  • After rice cooks, fold in pre-cooked turkey pieces.
  • Fill squash with wild rice mixture and tops with 2-3 tablespoons herbed turkey gravy.

Herbed Turkey Gravy

Ingredients

  • 3 tbsp. all purpose flour
  • 1 cup turkey stock
  • 1/2 tsp. fresh sage, minced
  • 1/2 tsp. rosemary, minced
  • 1 tsp. fresh thyme
  • 1/2 tsp. sea salt
  • Black pepper to taste

Directions

  • Combine flour with turkey stock.
  • Add fresh herbs, sea salt and pepper.
  • Cook on medium heat until mixture becomes thick and creamy.

To go along with Andrea’s Thanksgiving themed recipe above, I thought I’d share with you a humorous twist on the Thanksgiving traditional turkey.  Here is the video clip of one of Montreal’s most popular chefs and his take on a traditional Turkey.

Click here to watch Joe Beef chef Fred Morin on  how to make a Montréal Thanksgiving Turkey.

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Lunch at the Ritz Carlton with Grande Lakes Chefs

Posted on November 17, 2009 by The Healthy Apple

Last week, I had the pleasure of dining at The Ritz-Carlton, Battery Park with two of the best chefs from Grande Lakes Orlando.  Although Orlando is a destination where one expects to be subjected to not-so-great food, Chef Sean Woods and Chef Mark Beaupre (from The Ritz-Carlton and JW Marriott Grande Lakes Orlando- home of Norman’s and Melissa Kelly’s Primo) are big proponents of farm-to-fork and have tons to share about the ‘100 mile’ menus.

Ritz Carlton Blog Lunch 006

We enjoyed a delicious spread of appetizers, compliments of the chef: Mixed Green Salad, Crab Cakes and Fresh Tomato & Mozzarella

Ritz Carlton Blog Lunch 002

I dined on a lobster salad, which was remarkable and I was at a loss of words when I finished this meal.  The lobster was incredibly succulent and the warm tender vegetables were perfectly blanched to my liking.

Ritz Carlton Blog Lunch 004

A big thank you to Jason for inviting me to this delectable lunch soiree.  It truly was an enjoyable afternoon filled with tasty Ritz Carlton food and unique conversation revolving around The Ritz Carlton and JW Marriott at Grande Lakes Orlando; the cuisine, spas and resorts, all of which sound like the perfect get-away, especially with the chilly winter season upon us.  I am incredibly eager to jump on a plane and visit this magnificent resort in Orlando.

More to come…stay tuned as I blog about the (other) magical side of Orlando…where you will be pampered through every aspect of your stay…from the golfing to the spa, Grade Lakes offers a vast array of services for everyone.  Who knows, you may just get an inkling to jump on a plane and treat yourself to a decadent get-away.  Perhaps I’ll see you down there…basking in the sunshine and soaking up the farm-to-fork cuisine, spa treatments and countless other relaxing offerings.  You’ll think twice about where you are…Orlando? Yes, Orlando can be paradise…there is a world outside of Disney…and it surely is magical.

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An Aspen Retreat…

Posted on November 16, 2009 by The Healthy Apple

ExtNight High Res

I just came across this amazing special in Aspen for active adults and foodies like you and me.  I love Aspen; it is by far my favorite mountain in Colorado as I too love to ski, taste unique cuisine, dress up for a gala event and be pampered by a spa treatment.

Have any of you stayed at A RockResort property? I’ve heard they are exquisite…take a look at this incredible offer for any of you ski bunny, food-buffs…The iconic Hotel Jerome, A RockResort, announces plans to commemorate its 120th anniversary in grand style this Thanksgiving during Aspen Mountain’s first ski weekend of the season. History buffs, skiers and foodies alike are invited to attend Hotel Jerome’s majestic gala with the “120th Anniversary Celebration” package.

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Available Thanksgiving weekend, November 25 – November 29, 2009, the package includes:

  • Four-night stay in a Junior Suite
  • Two full-day ski lift tickets for two people
  • Two tickets to Hotel Jerome’s 120th Anniversary grand soirée on Wednesday evening – Bring your 1889-themed costume, and your ballroom dancing shoes!
  • Thanksgiving dinner for two on Thursday night
  • A 50-minute massage per person at the Aspen Club & Spa
  • Rate is $1,889 based on double occupancy, which represents a savings of 50 percent off of room rate. Four-night minimum stay required. Excludes resort fee, tax and gratuities. Subject to availability.

Hotel Jerome’s Wednesday night anniversary bash will transport guests back in time, by recreating the atmosphere and energy of the hotel’s original opening night celebration on November 25, 1889. Guests will be escorted to the hotel in grand style via a horse-drawn carriage, passing street entertainers, characters and perhaps a few donkeys along the way!

The evening affair at Hotel Jerome will include live entertainment, ballroom dancing, authentic cocktails such as Curaçao Punch, a live auction of luxury items, and a gourmet dinner. The feast will be a culinary retreat honoring classical French preparations with such dishes as oyster bisque with wild spinach paillettes au Parmesan; Colorado prime rib with sauce béarnaise and croquettes de pommes de Terre; and profiteroles with pistachio ice cream, Belgian chocolate sauce and vanilla whipped cream.

Wow! Anyone else dying to jump on a jet and head out to Aspen for this fabulous Thanksgiving soiree?


Don’t forget your last chance to enter my Genuine Health Gift Basket Giveaway; I wil be picking the winner tomorrow morning!

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Spicy Bean Cacao Chili

Posted on November 13, 2009 by The Healthy Apple

chhiiilli

Now, this is what I call ‘Delicioso’.. talk about a sweet n’ savory winter meal. This hearty chili packs in powerful antioxidants from the raw honey and cacao nibs and a dose of protein from the  beans and pumpkin seeds.  Try this tasty chili tonight for a cozy way to warm up your weekend.

Ingredients

  • 3 Dried chili peppers
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Smoked sea salt
  • 1 Tbsp. Raw honey
  • 1 ounce Cacao nibs
  • ½ tsp. Fresh Ground white pepper
  • 1 Tbsp. Olive Oil
  • 1 c(15.5 ounce) an Kidney beans, drained and rinsed
  • 1 (15.5 ounce) can Chick peas, drained and rinsed
  • 1 (15.5 ounce) can Navy beans, drained and rinsed
  • ¼ cup Fresh basil, finely chopped
  • ¼ cup Pumpkin seeds
  • ½ cup Water
  • 1 (28 ounce) can Crushed tomatoes
  • ¼ cup Strong coffee
  • 1 Yellow onion, chopped
  • 1 Carrot, shredded
  • 2 Cloves garlic, minced

Directions

  • In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
  • Stir in raw honey, paprika, cumin, oregano, salt, and pepper. Add tomatoes, chili peppers, and cacao nibs, and stir until well blended.
  • Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick.
  • Sprinkle with pumpkin seeds and fresh basil before serving.
  • Enjoy!

Do you recall a few weeks ago, when I had the pleasure of dining at Rouge Tomate and interviewed their Culinary Nutritionist as well as visited the Back To Basis Farm Market last month?  Well, next Thursday, November the 19th marks the one year anniversary of Rouge Tomate and they are celebrating with a Basis Farm To Chef event…and you’re invited!  I had the pleasure of

dining rougetomate 3

Rouge Tomate, one of the greenest restaurants in Manhattan, is proud to celebrate its New York one-year anniversary with a special event co-sponsored by Basis Farm to Chef.On Thursday, November 19th from 12:00 pm – 4:00 pm, Rouge Tomate will host a Farmer’s Market Forum featuring produce and representatives from 10 local farms and a 3-course $29 price-fixed Farmer’s Market Lunch prepared with ingredients procured from four of the farms being showcased.  This celebration comes on the heels of Rouge Tomate receiving its first star from the Michelin Guide, a true honor for a health-conscious restaurant in its first year of operation.

A member of the Green Restaurant Association, Rouge Tomate exhibits its commitment to sustainable, environmentally conscious practices in everything from the architectural design to the development of the menu. Under the direction of Executive Chef Jeremy Bearman, the Modern American restaurant features delicious cuisine with seasonal ingredients sourced from local farmers such as those involved in Basis Farm to Chef.  Basis Farm to Chef is a service provider that helps bring together small and mid-size farmers with chefs and consumers who want to buy locally produced food.  At the upstairs market, the farms will offer food samples, describe their operations and discuss the benefits of eating seasonal and local foods. Downstairs, Chef Bearman will be preparing a delicious menu that locavores will not want to miss.

In the year since Rouge Tomate opened its doors at 10 East 60th Street, the restaurant has had a huge impact on the community, partnering with a number of eco-conscious organizations and health charities including Go Green, The Green Market, New York Restoration Project, Operation B.L.U.E and Action Against Hunger among others.

“As Rouge Tomate prides itself on seasonal and local cuisine, a farmer’s market is the perfect opportunity for us to celebrate our year of success and showcase our sustainable and delicious menu,” said Emmanuel Verstraeten, Founder and CEO of Rouge Tomate. “When I began Rouge Tomate in Brussels eight years ago, I never thought that that one day we would open in New York.  It has been a truly special year, from our first reservation to our first Michelin star. We are proud to celebrate our anniversary with a great organization like Basis Farm to Chef.  We hope to see you all on November 19th.”

To make reservations for Rouge Tomate, please call 646.237.8977 or visit www.rougetomatenyc.com

dining rougetomate 3

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Verstraeten opened the flagship location in New York City in 2008.  Rouge Tomate’s commitment to health, balance and well-being is evident in every aspect of the restaurant – from sustainable, eco-friendly design and practices to the constant collaboration between the executive chef and the staff culinary nutritionist.

Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday.

basis

Founded in 2008 in New York City, Basis is a mission-driven company committed to good food for all. We are passionate about good food that is traditional, localized and 100% traceable. We partner with farmers and local communities to sell good food at affordable prices. Basis is launching a new chain of small-format retail food stores, starting in New York City, that will only sell good food. No toilet paper. No Twinkies. Just good food from good producers. Basis also offers delivery, storage, and marketing services for farmers interested in selling their products directly to wholesale customers, including the 20,000+ restaurants in New York City.

fall

And Just in Time for The Weekend, Here’s A Few Articles In The News This Week:

Fast Eating Limits Gut Hormones that Induce Fullness

Kellogg Removing Antioxidant Claims on Some Cereal Boxes

A White House Chef Who Wears Two Hats

New Couples At Risk For Packing On The Pounds

Perishables Sales Booming at Retail

Kids Menus? O Grow Up!

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Genuine Health Give-away

Posted on November 12, 2009 by The Healthy Apple
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I recently discovered Genuine Health, a company offering supplements and products.  Their o3mega + joy product is quite unique and I thought I’d share it with all of you.  Here are some facts about o3mega + joy, as well an opportunity to win a fabulous Genuine Health gift basket.

What is Genuine Health o3mega+ joy?

Based on leading research and developed in-conjunction with a naturopathic doctor, o3mega+ joy was one of the first all-natural mood support formulas in North America.

What’s in it?

Its unique formula contains EPA concentrate with DHA, essential Omega-3 fatty acids derived from wild, pure fish oils.  The exact dosage of these ingredients is clinically proven to help improve mental outlook, including the seasonal blues, as well as reduce inflammation in the body.

Benefits of taking o3mega+ joy include

  • Improved mood and mental outlook
  • Decreased symptoms of seasonal blues
  • Decreased inflammation, including joint health and mobility
  • All-natural, pure ingredients with no fishy taste, repeat or odor

Where does the Omega-3 (EPA and DHA) come from?

These oils are derived from pure, wild and plentiful sources including anchovy and sardines. These fish are among the highest in beneficial Omega-3 oils and are sourced from the most regulated and monitored fisheries in Peru, considered a world leader in sustainability (with no harm or risk to environment or fish species).

To ensure highest quality and purity, Genuine Health adheres to world-wide standards, including those established by the European Commission (EC), Norwegian Food Safety Authority (NFSA), Health Canada, and the United States Food and Drug Administration (FDA).

Who should take o3mega+ joy?

  • Those who want to improve their mood naturally
  • Those who do not eat fish regularly and lack adequate Omega-3s in their diet
  • Those who experience seasonal ‘blahs’
  • Those suffering the baby-blues

For your chance to win this Genuine Health Basket, leave a comment on this post telling me if you have taken Omega 3 Fish Oil Supplements, and your thoughts on Omega 3 Fish Oils and their benefits?  I will randomly choose a winner on Tuesday morning, November the 17th.

Be sure to visit the Genuine Health website for more supplements and products.

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