MLM goes organic :: can this work?

Not quite community-supported agriculture, but only in the US and Canada could they come up with a scheme such as this. Organic Acres, they call it "the future of gardening", is a scheme designed to give you all the pleasure of eating your own "home-grown" organic fruit and veggies whilst not having to get your hands dirty. Allow someone else to grow the veggies for you, and even have your surplus sold at the Organic Acres farmers market. The concept subscribes to all the values that I hold dear - knowing where your food comes from; eating fresh, nutritionally dense, local food; being sustainable - but, what's this about an affiliate program? The system is set up like a cross between a timeshare and a multi-level marketing scheme. Lease a plot where organic veggies are grown on your behalf. Introduce others to the scheme and receive flow-on benefits. The slick presentation certainly makes organic food look appetising to the unconverted. Read more about it here.

But the question comes up again, can "big organic" work? Is it sustainable? Does it make sense to set up a system such as this, built so strongly around a money system that is starting to fall down around our ears? Could a bartering system work better? Are there other ways of funding such an initiative? And what about actually getting our hands dirty? Perhaps it doesn't make sense to have every apartment dweller in an inner urban area experience the dirt and mud of a real farm, but it sure would do them some good to have a first-hand experience of seeing the plant or tree that grows the food they eat.

the vexed question of which drink bottle to use

i recently saw this succinct article from the biome newsletter. it sums up some of the key points to keep in mind when selecting a drink bottle.

Which reusable bottle is best?
We are often asked this question by customers who are searching for the safest, cleanest bottle.

Our first criteria is that the company behind the brand discloses full information about who they are, what the bottle is made from, where and how it is manufactured and, importantly, independent test results on any leaching.

There should be information on the packaging and then more detail available on the brand's website. When you consider that all materials, even some stainless steel (which contains chromium and nickel) can leach substances into food or liquid, you should have absolute faith in the quality of your bottle.

We are wary of low cost bottles because the cheaper the product, the more potential for exposure to toxins. Materials, quality control, testing and reporting all cost money.
Companies often make misleading statements about their products (even though they say it is 18/8 stainless steel, how does one prove that?). Ultimately, we all have to make a judgment on who to trust.

Recommendations for choosing a bottle:

• Reassure yourself of the quality of the bottle and reputation of the brand.
• Choose on practical features like: the type of lid or drinking mechanism, the volume the bottle holds, whether the tops are leak-proof, will it fit your car/bike drink holder, do you need a wide mouth for easy cleaning and smoothies, how heavy is it, and are there joins/hard corners that trap germs?
• Stainless steel or lined aluminium? This can only be a personal choice, just be sure that it is a legitimate brand with testing available on any lining. Testing shows that SIGG's BPA-free lining leaches nothing into the liquid and it is taste neutral. Some people prefer the food-grade reliability of unlined stainless steel. Klean Kanteen and Nathan use high grade 18/8 stainless steel.

And finally, how to clean your drink bottle.

Green Machine

Despite the season being nearly over, kale is still about. Zucchinis are starting to enter the scene, though the season in Victoria has barely begun.

Grapefruit continues to be available and though often thought of as breakfast fare for the health conscious, this fruit makes a creative appearance in this week’s salad. With sweeter varieties around such as the ruby grapefruit there is no longer any need to shun this fruit for it’s sour taste. I recall many a morning as a young child piling on – yes – the white sugar in an attempt to make the fruit more palatable.

High in antioxidants, recent studies show that grapefruit can lower cholestrol levels. Other studies have indicated that people who eat grapefruit have lower than average levels of insulin in the blood. High in Vitamin C, grapefruit makes a great accompaniment to spinach and kale (see this week’s recipe), helping to improve the uptake of iron from the leafy greens. And for men, know that pink grapefruit is one of the lycopene-rich foods. Lycopene is known for it’s anti-tumour properties and particularly for it’s capacity to reduce the risk of developing prostate cancer .

Kiwifruit is well known as a nutritional powerhouse of vitamin C, but did you know that it is also a great source of Vitamin E and very high in folic acid (vitamin B). A lesser known fact about kiwifruit is that, despite being a vine, it is a member of the berry family. Some 90% of the fruit is water. With twice the amount of Vitamin E of avocadoes but only 60% of the avo calories, the humble kiwifruit is good nutrient value for money. Vitamin E is important for heart health and addressing vision loss. As an anti-oxidant nutrient Vitamin E has a role to play in any chronic disease where free radicals are causing havoc. This includes cancer and other inflammatory conditions. Kiwifruit is also higher in fat content than other fruits, behaving more like an avocado than a berry when used to bind a dressing or salsa. But don’t be concerned. The fat in kiwifruit is less than 1gram per serving (equating to about 8 calories).

Most kiwifruit is cultivated in New Zealand (one of our greatest exports - apart from us fabulously creative people), however in Victoria we fortunate to have Ian and Angela of Beenak Farms growing biodynamic kiwifruit beyond the Dandenongs near Yarra Junction. Vitamin C can be lost during storage, transportation and display of fruit, so it is good to know that the kiwifruit from the Beenak Biodynamic Farm have a food mile footprint of 50kms. But make the most of it, as the season is ending now.

Grapefruit and Green Salad with Kiwifruit Salsa

If the presence of longer days and warmer weather is prompting you to think healthy thoughts, then this low-fat dressing is the perfect accompaniment for a grapefruit and greens salad. Simple, refreshing and quick to make,

2 zucchini
100-150 gm (2-3 large handfuls) spinach or kale
½ tsp Himalayan crystal salt
Juice of ½ lemon (about 20mls)
1-2 ruby or white grapefruit
7-8 cherry tomatoes

Peel and cube the grapefruit. Remove the seeds, if necessary.
Cut the cherry tomatoes into quarters.
Julienne the zucchini or put them through the spiraliser to produce zucchini spirals.
Wash and de-vein the kale, then slice into 1 cm strips. (or loosely chop the spinach) Put in a bowl with about ½ tsp Himalayan crystal salt. Gently massage salt into the kale or spinach until it becomes limp. Then add lemon juice and massage again.

Toss together the grapefruit and greens.

Kiwifruit Salsa
1 stick celery
small handful parsley (reserve a few sprigs for garnish), with stalks removed
2-3 medium kiwifruit, peeled
¼ green capsicum
pepper to taste (optional)

Blend the above ingredients into a smooth salsa. Add water as needed to reach the required consistency.

Toss through the salad until the greens are entirely coated. Add the tomatoes.
Arrange on a plate and garnish with reserved sprigs of parsley.

Makes 2 large servings (yum, lunch) or 4 side salads.

Le Cru in Epicure today

Congratulations to Le Cru on appearing in today's Epicure (The Age). I guess it would have been nice if the reviewer had an understanding of the cuisine. On the other hand, it is interesting to read how it looks to the standard restaurant reviewer.

This is typically the situation when some brave soul breaks new ground. At first no one really understands (you might even be thought a little crazy). After all, there's nothing to compare it to except the prevailing paradigm. Then an inkling of understanding slips through as the idea becomes more accepted. Finally it seems to become a part of the terrain. We only have to look at how vegetarian food is now a standard item on most menus (i mean, at least you can order a vegetarian meal and the chef won't look at you strangely).

Helena's tips for dining out on raw food.

Unless you are going to Le Cru for the evening, choose a good quality restaurant known for fine cuisine. Don't worry about prices, after all there's only so much they can charge for beautifully prepared fresh vegetables. Then, when you order, look for a fresh salad on the menu and ask for that. Check that they don't add any cheese or cooked vegetables and ask if you can have the dressing "on the side". You may want to check what is in the dressing, particularly if you are vegan as well as raw and don't want honey in your food.

If nothing on the menu is to your liking, then you can always ask if the chef could prepare you something using only fresh vegetables. You could, for example, suggest a garden salad with avocado.

If the restaurant really cares about their food they will be only too happy to explain how they prepare the dishes on the menu. A good chef will enjoy the challenge of creating a dish for your needs (though some do rile at the thought of preparing a meal with only vegetables, as this is still generally not considered a "real" meal).

It is that easy. No need to make excuses, or present a big list of what you can't eat. Just know that a good chef is more than capable of preparing a decent salad with fresh greens, and a good quality restaurant will always have a stock of fresh vegetables.

There are now a few places that also serve organic food, though in most restaurants the organic fare is limited to the meat, dairy, eggs and coffee. Funny that. Did you want chemicals in your lettuce?

Pad Thai Noodles with Spinach Curry Sauce

Spinach, known as the popeye vegetable, has been the mantra to many a growing child. Eat your spinach and you'll have muscles like popeye. And it is true. Spinach is one of the best plant sources of iron, but remember that absorption of iron from plant sources is greatly improved when combined with foods high in Vitamin C. In the Pad Thai noodles recipe below grapefruit not only gives it that smart tangy flavour, but also serves to improve the uptake of iron from the spinach.

Just as important as iron for muscular and bone strength is Vitamin K. Spinach is one of the high sources of Vitamin K, along with kale and cauliflower. As well as promoting bone health, it's main function is the control of blood clotting and it also regulates calcium levels in the blood.

Only carrots and parsley contain more beta carotene than spinach. This special nutrient is required for making Vitamin A, important for eye health and vision.

Is this enough to convince you that spinach is good? What about the fact that around 49% of calories in spinach come from proteins? It is the richest known source plant protein, providing 12% of recommended daily requirements (depending on serving size).

And no mention of spinach should be without a reference to oxalic acid. In it's inorganic form oxalic acid is known to be harmful to the body. It can cause calcium deficiency and kidney stones. However spinach, when eaten raw, contains oxalic acid in it's organic form. This has a number of benefits, including promotion of peristalsis in the gut. It combines well with calcium and aids assimilation in the digestive tract.

This recipe is a bit of fun to spice up a special occasion, but it is also a good one to make beforehand and have on hand for that busy moment when you don't have time or don't feel like preparing a meal. The sauce will keep in a jar in the fridge for up to three days.

Pad Thai Noodles with Spinach Curry Sauce

For the Noodles

Marinate 1/3 red onion in 2tbsp Nama Shoyu for 5 minutes.
Meanwhile, julienne the following:
2 zucchini, small
1/2 capsicum (red or green)
the meat from 2 young thai coconuts
Chop 1 medium grapefruit into chunks, removing the pips

Combine all these ingredients in a bowl with 1 cup mung bean sprouts. Mix together well.

Fresh Thai Herbs

1/3 bunch mint, chopped
1/3 bunch coriander, chopped
1 small red chilli, seeded and chopped

Mix herbs together and reserve a small amount for garnish. Add to the noodles.

Spinach Curry Sauce

2 cups spinach

1 cup coconut water

2 medium tomatoes

3 tbsp fresh coriander

1/2 avocado

1 tbsp olive oil

1 stick celery, large

2 tsp grated ginger

1/2 tsp garam masala

1 1/2 tsp coriander seeds (i like to grind these first, then add to the mix)

fresh chilli, to taste

Combine all the above ingredients in the blender and mix to a sauce consistency.

This will make about 2 cups of sauce.

Now arrange the noodles into bowls and pour spinach curry sauce over. Garnish with herbs and serve.

Tips: If you have one, use a spiraliser or mandolin to make zucchini noodles. If you can't find fresh mint leaves, substitute with parsley. Make the sauce the day before to save time and give the flavour time to develop.

Glass or Plastic

It started with this really interesting eco-innovation - a glass driveway. An interesting way of recycling glass. What i most liked about this idea was the porous nature of the surface. We have lost so much ground water due to run-off in urban and built-up areas. Concrete and asphalt is very unforgiving and very solid.

Then Ben sent me this link to some information about glass and plastic. Thank you.

raw for thirty days - special

If you haven't already watched this film, it is a "must see". Yes, there is a cure for diabetes and it doesn't involve complicated medical procedures or an arsenal of pills and injections. In "Raw for Thirty Days" six people with diabetes confront their inner demons and create shifts in their outer lives through simply changing what they eat. Of course it is never just one thing that contributes to life change but by changing just one thing, changes can happen in other areas.

The film features experts David Wolfe, Dr. Gabriel Cousins, Tony Robbins and many others, and is one of the most inspiring films i have ever watched. I wrote about it in an earlier post shortly after my first screening. At that point i had only been raw for six months. How different my life is now, 12 months later.

So far, i have watched this film three times, and still enjoy it. There is so much information in it and a great story. As it happens, for the next few days it is possible to buy the 2 disc DVD set "Raw for Life" at half the listed price.

Click on this link here to purchase a copy --> http://rawfor30days.com/cmd.php?af=891358

Or if you already have a copy, why not buy one for a friend or family member.

When you purchase "Simply Raw: reversing diabetes in 30 days" for this special price, in addition to the DVD set, you'll receive the following five bonuses:

* Bonus 1: Download of CD #1 and #2 from David Wolfe's "21 Days to Health Program"

* Bonus 2: "Kitchen Gadgets" 40 Minute Instructional Video by Raw Food Chef Cherie Soria of The Living Light Institute

* Bonus 3: Jennifer Cornbleet's Favorite 5 Recipes from her Book "Raw Food Made Easy"

* Bonus 4: A One Month Raw Menu Planner by Tera Warner of "The Raw Divas"

* Bonus 5: Audio Interview with Ani Phyo on How to Stay Raw While Traveling