"Now that you have this information, what are you going to do with it?"

Note: If you choose to do nothing for yourself with this post's info, please consider doing something for the health of our beautiful young men, women and children!!


This is the provocative question asked in two books I read recently. When I first began this blog it was right after Dad died and it was a way for me to record what was going on...the loss, the fear I would also lose my ailing mom and brother, the sense of overwhelm from lots of travel and being "promoted solita" to chief cook, bottle washer and executor in the family, the delicate balance between the role of being both "child and mom" to mom and caring for my own family. Everything. Whatever storms of chaos swirl around me, writing gives me great peace, especially when I can weave together a story of my passions....people, food, and discoveries.

From writing just a few thoughts a month to now about five a week, my ideas for "finding peace" have exploded and thanks to a couple of readers who are way ahead of me, I added a new leaf  to OGT a couple of months ago called "Dressing Table Beauty Bites". I wanted to share healthy skin and body care "foods" I had found outside the normal ones I use every day, which I assumed were the very best.

Many of you have asked about this campaign logo on my sidebar. My dad always said assumptions were "the mother of all *****up's". You insert your expletive of choice. Boy, are they ever. I have known about the Campaign for Safe Cosmetics since it started up in 2004, founded by the Breast Cancer Fund and 9 other organizations. I even looked up the product lines I use but didn't pay a whole lot of attention to what I was reading because I believed in the companies whose products I bought. Like many other companies, in their trademark are the words "pure" and "safe" and so on...others use "natural". So be it, I thought.

Funny thing because I have learned not to assume anything about my food. I want what I want and I want transparency. If it is organic..show me. Better yet, show me twice with a secondary seal of approval from other organic certifiers like the Oregon Tilth or QAI. If it is local, how is it grown? I eat only whole, plant-based foods and no processed ones and so I can do this pretty easily and be at peace with how I decide to feed my body and spend my money.

One of the books I read recently was this one: 

It explains the how the Campaign for Safe Cosmetics started, why it is such a critical step forward for the health of all men, women and children (oh, our children... our TEENS!!!) and gives you the tools to do something with the information.

There is database that you can plug either your company or its ingredients into and the products will receive a hazard score. You can also check to see which companies have signed the Compact for Safe Cosmetics which is a pledge of transparency, a pledge to examine products for toxins, to replace any toxins with safer ingredients and to be held accountable. 500 companies started out as signers. Now, there are over 1300 and many that should have stepped up to the plate first, are absent or weirdly late on board. What deeply saddens me are the companies that market on "safe", "pure" "organic" whatever trademarked words they choose, but are not signers. Words are free and a free for all. And, they are what hooked an assumer like me on a trademark, not the truth.

Now, on a mission to make sure what I eat through my skin is as wholesome as what's on my fork...peace=toxin-free...health=long term...this is what I expect from my skincare and other body care goodies. Show me your hazard score. Be a signer of the Compact.  Be compliant. Then, I decide whether that company is good enough to give my body and my money to. After all, it is food...and like Sally Field says, "I have this one life, this one body".

A special thanks to gal pal SWH for sharing this particular adventure with me. Because of her insistence "Dig deeper!", we have made some wonderful discoveries. Our mission is to lower our use of toxic "stuff" that goes in our bodies either through food or skin food. We aim to lower our "body burden" as low as it can go and be at peace that we have made the very best choices from what is available. And, that's what we are hunting down, the very best, with scores to prove it. 

And, now that I have this information, this is what I am going to do with it...

Open the box I just got and use our newest toxin-free discovery. Think I'll go wash my face... I love this stuff!!

And, there is plenty inside to share with YOU! Just let me know what you want to do with this information and I will link you up.

For one of many recent news articles about pending legislation, here is a link:
http://www.aolnews.com/nation/article/how-safe-are-your-cosmetics-safe-cosmetics-act-of-2010-wants-to-find-out/19562564

And then, here is this heartwrenching shocker...7????
http://www.huffingtonpost.com/2010/08/09/puberty-hits-girls-as-you_n_676020.html

And here is the link for the Compact signers, Skin Deep database and more:
http://www.safecosmetics.org/display.php?modin=50

If you are on this mission, too, please join us!!! Email me and let's have some good, clean fun.

Getting Down and Dirty: Dirt Candy

I originally wrote this in June but pulled it to wait out some exciting news. It is now August 10th, I can't wait any longer and this The Red, White and Food is a big shout out. Amanda is the first vegetarian chef to compete on Iron Chef America!! The air date is August 29th, 10 p.m. eastern, 9 for us central folks. The battle is on! Mark your calendars. And, for those of you headed to New York...don't miss Dirt Candy!

And so, now is the perfect time to get down and dirty with Amanda Cohen and her jewel of a restaurant, Dirt Candy. I discovered Dirt Candy on one of my "walk abouts" and fell in love with her food. And, her story of opening her restaurant in 2008 is pretty amazing, too. What is "Dirt Candy"? Vegetables, of course. She says it all on her website, http://www.dirtcandynyc.com/
"Anyone can cook a hamburger, but leave vegetables to the professionals".

Her textures and flavors are melt-in-your-mouth fabulous and so palate-pleasing even the most die-hard carnivore wouldn't miss meat. Anyway, it's all about what fabulous foods are there, not what's not! The pictures only tell part of the story. The flavors are like nothing else. You just gotta be there! And, take me.

Here is the mouthwatering scrapbook of my evening there. For starters, the must-have Jalapeno Hush Puppies with Maple Butter. One bite and you know. Yes, it's Dirt Candy.

And digging deeper and deeper into her candy jar, next came the "Mushroom" appetizer: portobello mousse, truffled toast, pear and fennel compote.

For an entree, I chose "Tomato": fried green tomatoes, toasted coconut and yellow tomato sauce over tomato spaetzle.

Lissa had "Corn": stone ground grits, corn cream, pickled shiitakes, huitlacoche, tempura poached egg.

I wish you could just have one bite of her food. Well, you must. That's all there is to it. Because, until you do, these pictures are just eye candy. Let me know if you are headed to New York and I will map out my list of treasures! A stop at Dirt Candy is a sweet treat indeed, from start to finish. Here is our sorbet-luscious dessert. We were supposed to share it. Sorry, sweetie!

When I got home, I emailed Amanda, thanked her for the beyond delicious evening and asked for her favorite cookbooks. I am going to explore each one she recommended and luckily, I already had one and look forward to digging deeper into the recipes.

I am so grateful for the "sweet people I continue to meet" like Amanda. I'll be on the edge on my seat on the 29th!!! Get down and dirty, girl. Win that thing!

And, here's a message just in from Amanda, "Thanks for the post! I hope lots of people watch the show! It was crazy fun!"

We'll be there!

Fighting Fire with Fire

Here's a picture of one day last week in my car, while it is parked in my shady driveway! Actually, another day it was 108, but I didn't have my camera with me. Enough already. There is an expression, fight fire with fire and so, in my continuing spirit of adventure, here goes. This Meatless Monday, the heat is on, my friends!

To fight fire with fire is a saying that goes back to Shakespeare and means to "respond to one's attack by using a method similar to one's attacker". For more detailed info for you trivia buffs, check out this link: http://www.phrases.org.uk/meanings/fight-fire-with-fire.html. For those who are hungry, stay here with me.

Nutritionally speaking eating hot foods like chilies, ginger and peppers raises your body temperature but at this point in this scorching summer, I am giving it a try. What's another degree or two? Another feverish brow? More prickly heat? This salad is really pretty and can also be pretty hot stuff. Please take a look at the note below about adjusting the heat of the peppers. For those, heat-shy folks, a citrus-y vinaigrette would also be a great option. I did use dried beans because I like them so much better, but of course, in the heat of the moment, feel free to use canned. Just rinse well with water and drain. Allow enough time to marinate the cooked beans for two hours. You can also do this step the night before.

I served this salad with warm tortillas and a cold Tecate with a lime wedge. 102? Bring it on! Happy Meatless Monday, everyone.

And tune back in on Wednesday when I pour heat on some new information about skin and body care products, "skin food". Important for every man, woman and child! 

Black Bean Sunburst Salad with Jalapeno Vinaigrette

1 cup dried black beans or 1 15-ounce can black beans (use BPA-safe Eden Organic)
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 cup chopped red, sweet or geen onion
1 cup fresh corn (I use raw off the cob)
1/2 cup chopped bell pepper, red or green
1 1/2 cups chopped fresh tomatoes
1 avocado
1 cup shredded Monterey Jack or crumbled Mexican style cheese, like Queso Fresco (optional)
Fresh spring greens

Rinse and sort beans and soak overnight or for at least 6 hours. Drain and add water to cover by about 1 1/2 inches. Add 2 cloves garlic, 1 bay leaf, 1/2 teaspoon dried thyme and 1/4 teaspoon fennel seeds (optional) to water. Bring to a boil, reduce heat and simmer until done, about 2 hours. During last 1/2 hour, add 1/2 teaspoon sea salt to cooking water. When done, drain.

Combine drained beans with olive oil, vinegar and salt. Refrigerate two hours or overnight.

To serve, drain beans. Combine the beans and onion in a bowl. Mix corn with bell pepper. Place spring greens on a large serving platter. Put all but 2 tablespoons of bean/onion mix over greens. Add on top of beans, all but 1 tablespoon of the chopped tomatoes. Add on top of that, all but 1 tablespoon of the corn/pepper mix. Cut avocado lengthwise into strips and arrange like a "sunburst" around edge of platter. Sprinkle on reserved beans, tomatoes and peppers.

Drizzle with Jalapeno Dressing and sprinkle with cheese, if desired. Serves 4-6.

Jalapeno Dressing

3-4 fresh jalapeno peppers, seeded and deveined*
1/4 cup white wine vinegar
1 garlic clove
1 teaspoon sea salt
2/3 cup extra virgin olive oil
1/2 cup packed fresh cilantro leaves

Place peppers, garlic, salt and vinegar in a blender and blend until pureed. Add in olive oil. Blend well and then add in cilantro and pulse until minced. Makes about 1 cup.

*Note: The heat is in the seeds and white, spongy membrane of the jalapeno. If you completely de-seed and de-membrane the pepper, it will be pleasantly tangy. Take a bite of the green flesh and see. Add in membrane and seeds, the heat is on! Your call here!

Let's do lunch!

You know that scene in The Blindside, actually, I think there were a couple scenes, where the ladies are "lunching"? What a mess of overpriced salads, competing designer clothes and attitudes. Glad I wasn't a LWL at that table. My dad used to ask, sort of incredulously, "Why does Mama always need to "do lunch"? Answer: "Because". When it's done right, what a lovely experience it can be. 

Earlier this summer, The Divine Ms. M had me and another pal over for lunch done right. She had a fabulous new deck and view to savor but most delicious of all was the relaxed companionship. I will get to the food in a sec. So fun and so relaxing that my pal and I needed a gentle reminder about 4:00 that she had a trainer coming in a few minutes and we were welcome to stay but...

And so here is the Rx for the weekend, or week day, whenever you choose and it can be  breakfast or dinner, too...gather around a table and stay awhile. Talk, laugh and share delicious moments. In our hurried lives, we do a lot of spinning. We over-schedule, under-explore. We talk and write in sound bites and Tweets. We leave a lot of moments untouched or lightly scratched with surface marks of interest. A table and friends lend themselves to an opportunity to share real conversation. Make some time soon to stop, sit and "do lunch" up right.

And now to the food...

In addition to being the brilliant instigator of this lovely afternoon, The Divine Ms. M is a fabulous cook and the whole meal was a vision. Always up on what is healthy, she is also a master at blending tastes, textures and adding in a personal splash of flavor. Here is what we feasted on: a crisp and crunchy tomato, lemon cucumber and feta salad that looked a lot like this:

and this soup...which is where Cajun Power Garlic Sauce comes in (Wednesday's post). One taste of this sauce and you want to use it on everything.  A splash or two added into this soup is divine, of course!

Divine Ms. M's and Dr. Ornish's Cucumber and Potato Soup with Dill

3 cucumbers (English cucumbers are good here), about 2 pounds
1 onion, sliced
3 1/2 cups vegetable broth
1 small russet potato, diced
1 1/2 teaspoons fresh dill and/or 2 tablespoons minced green onion
sea salt and pepper
4 teaspoons sour cream or yogurt (optional)

Peel cucumbers, halve lengthwise and scrape out seeds. Dice enough to make 1 cup finely diced cucumber. Coarsely chop the remaining cucumber.

In a saucepan, combine the onion and 1/2 cup of vegetable broth. Bring to a simmer over moderate heat and simmer 5 minutes. Add remaining 3 cups stock, coarsely chopped cucumber and potato. Cover and simmer until veggies are tender, about 15 minutes. Puree in a blender until smooth. Return to saucepan and reheat to simmer. Add finely diced cukes and simmer until slightly softened, about 5 minutes. Stir in dill and/or green onions and season to taste with sea salt and pepper. Serve warm or chilled with a dollop of sour cream or yogurt on each portion, if desired.

Have Cajun Power Garlic Sauce ready to pass.
Serves 4.

And here is what we had for dessert...
xoxxxo to The DMM and to friends and tables everywhere just waiting for "lunch" !!

Heat, what heat?

When I made a pledge to not use my car's a/c this summer for all the start and stop running around I do, little did I know that I would also have no a/c in part of the house for 8 days, the hottest 8 days of the year. At one point this week, one bedroom was 100 degrees, another a cool 96. And so, I was going to post about water...truly the beverage of champions and a life saver. Be sure you are drinking plenty! Gallons of it.

But, after all, it is Happy Hour on Thirsty Thursday and so I have something else in mind to share.

If my daughter could hear me pronouncing this out loud, she would be so happy. I am finally pronouncing this right...Prosecco. For some reason I got started of on the wrong foot, er, pronunciation when I first tasted this sparkly Italian wine and it stuck with me, much to my daughter's chagrin. What also stuck with me is how perfect a nice cool, bubbly glass of this would taste today. On my tongue and throat, Prosecco is crisp, dry and bubbly with just a hint of lemon and maybe a little apple and pear, too. 

And so, to keep things simple, here is a great recipe for this afternoon. Go buy an already chilled bottle of Prosecco, make sure it is young and less than two years old, uncork it and pour in a chilled glass. Take a sip and then let the glass rest on your forehead for a sec.

If just "uncork it" isn't good enough, drop a juicy berry into the bubbly or use Prosecco in a Mimosa. Pour 2 ounces of fresh, fresh orange juice in a champagne flute and top off with 4 ounces of chilled Prosecco. No need to stir. Just think these thoughts: heat, what heat?