The Safe Chemicals Act

When the Environmental Working Group tested the umbilical cord blood of several American newborns, they found nearly 300 chemicals that were passed on from the mother, including BPA, perchlorate, fire retardants, lead, mercury, and PCBs. That's unacceptable.

This week, history was made. The EWG presented a petition to Congress that was signed by more than 85,000 people (I am proud to say that I was one of them). The result is the Safe Chemicals Act. This new legislation aims to reform our toxics law and force companies to show that their chemicals are kid-safe before they are put on the market.

This new law would empower the EPA to regulate toxic chemicals, and it also establishes new research programs to help us better understand the risk toxic industrial chemicals pose to both children and adults. It's the kind of smart regulation we need to keep everyone safe.

The legislative process can be brutal for a law like this. EWG Action Fund needs our help right from the beginning to make sure the Safe Chemicals Act is as strong and protective of children -- and all of us -- as possible.

The EWG need to raise $12,000 in the next 72 hours to have the resources to maintain the first rate team of scientists and organizers they will need to pass legislation. Even as little as $5 from you, combined with thousands of other contributions, will help them win that many more votes in Congress. Get involved right away.

https://donate.ewg.org/t/1876/p/d/als/ewgcontrib/public/index.sjs?donate_page_KEY=5760&track=AFAFKSCCIntroNG&utm_source=scaintrong&utm_medium=email&utm_content=first-link&utm_campaign=afappeal

Bacon Chipotle Pepperjack Burger

What started out as a breakfast sandwich intention turned into this ode-to-the-southwestern-burger that was far too delicious to go unnoticed.

This sandwich packs a ton of flavor, and a little bit of heat. I savored every bite and have been dreaming of when I get to enjoy another one. I hope you like it, too!

My ingredients:

1 slice brown rice bread
1 slice of Earth Balance "butter"
1 slice of almond pepperjack "cheese"
1 slice tomato
2 pieces of tempeh fakin' bacon
olive oil
2 chipotle peppers, sliced in half
Veganaise
1 Sunshine Patty in the Garden Herb flavor (gluten, soy, gmo free patty = LOVE)

I use a saute pan large enough to fit the patty, the slice of bread, and the tempeh slices. Turn the heat to medium-low and place the patty in the un-greased pan. Butter each side of your bread slice and place in the pan. Using my olive oil mister, I sprayed the remaining third of the pan for my tempeh slices. Cook everything for about 4 minutes on each side. After I have flipped the patty, I top with the cheese and cover with a saucepan lid so that the cheese melts quickly.

I spread a little veganaise on the slice of bread, topped it with the patty/cheese, placed the tomato slice on top of the patty, followed by the tempeh bacon, then topped with the chipotle pepper slices.

There could be all sorts of variations for this. You could add grilled onions, or hot sauce for example. Be creative!

*Note: I only used 1 slice of bread to keep my carb count in line with what I consider a balanced meal for me. Please feel free to use the burger bun of your choice.

Ginger Poached Noodles

Ahh, ginger. Sweet and pungent spice, digestive aid, ginger tea, dessert, multi-purpose medicinal aid...I just love it for it's myriad uses.

I made these noodles for dinner last night accompanied by a perfectly matched glass of riesling.

My boyfriend, who swore he wasn't hungry, took a bite of mine then came to bed shortly after with a big bowl for himself. I think that means dinner was a success.

This is my favorite type of meal because it is balanced between protein, carbs, and fat. Not to mention flavor!


Ginger-Poached Noodles Recipe

If you don't like picking around the ginger slices, tie them up loosely in a piece of cheesecloth. Also, I know that boiling pasta in a shallow pot of broth breaks rule #1 of pasta making - but it works out just fine in this case. I used dried noodles, but you can certainly use fresh noodles (use enough for 2-3 people).

4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli - trimmed
4 ounces dried spinach noodles, soba, or noodles of your choice (Niki's notes: I used quinoa noodles)
1 - 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)

Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

Niki's Notes: Gluten-free noodles are much starchier than most other noodles. If you are using gluten-free noodles, you will have to compensate with more vegetable broth (5-6 cups), or cook your noodles half way in a separate pot, then add to the ginger broth to cook the rest of the way. Unfortunately, I did not think that through until the ginger broth cooked down to what was, essentially, a sauce as opposed to a broth. It still turned out quite good, however, I recognized my error immediately, and plan to give this recipe another go the proper way.

I think I will also take Heidi up on her suggestion to tie the ginger slices in cheesecloth because trying to separate them from the noodles was a tedious task.

Serves 2-3.

This recipe is courtesy of Heidi Swanson/101 Cookbooks: http://www.101cookbooks.com/archives/gingerpoached-noodles-recipe.html

Puttanesca For Two

This is a gluten-free and vegan take on the Naples dish also known as "whore's pasta." There are multiple theories as to where this name originated. Some say this is the pasta prostitutes in Italy would make because the smell attracted potential customers. Some say it's because the ingredients are so cheap that prostitutes could afford them. Some say it's because the recipe is quick and easy and can be cooked between engagements...hahaha.

Whatever the reason, this dish is just too good to be missed. Pair it with your favorite chianti, nero d'avola, or sangiovese and share it with someone sexy. :-)

1/2 package of gluten free pasta of choice
Sea salt
Extra virgin olive oil
4-6 cloves garlic, chopped
1 14-oz. can organic fire roasted diced tomatoes with juice (Muir Glen is my fave--it's organic, too)
1 tablespoon chopped jalapenos (jarred or fresh)
1 tablespoon rinsed capers
1 tablespoon basil pesto
1 generous splash balsamic vinegar
2 shakes of hot red pepper flakes

Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions- just until al dente.

Do not over cook.

Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat. Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.

Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.

Serve in warm shallow bowls with torn off pieces of your favorite gluten free bread to soak up any sauce left in the bottom of the bowl.

recipe source: http://glutenfreegoddess.blogspot.com/2006/03/spaghetti-puttanesca.html#ixzz0kbpk65YI

Sunshine Salad with Black Bean Patty

So, I have been a little lazy with the posts. Lazy due to work, not apathy. I haven't posted a blog in almost a week. One would assume I have been starving. Well, the laziness continues as this is not even a dish that I personally prepared. This is a combination of two menu selections served at my restaurant. I eat this every day that I work as it provides me with probably a day's worth of vegetables, beans, and nuts/seeds, not to mention some heart-healthy grains.

The salad consists of mixed greens, red peppers, broccoli, radishes, cucumbers, tomatoes, sunflower seeds and sprouts, and apple cider vinaigrette. Next, I top the salad with a patty made of black beans, corn, brown rice, and spices.

This would be super easy to prepare on your own and it's delicious!