what did your ancestors eat?

Posted by on Nov 30, 2012 in agriculture, families, fast food, Food for thought, healthy food, healthy lifestyle, raising children, seasonal, wellness | 4 comments

4494113699_2be84c0750As we embark on the weekend, try keeping Michael Pollan’s advice in mind as you shop for food and sit down to eat:

“Don’t eat anything your great-great grandmother wouldn’t recognize as food. There are a great many food-like items in the supermarket your ancestors wouldn’t recognize as food…stay away from these”  ~Michael Pollan

Happy healthy eating to all!

Photo courtesy of lamoix

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simple stir fry

Posted by on Nov 28, 2012 in cooking with kids, healthy food, healthy lifestyle, local food, lunch time, Recipes, seasonal | 0 comments

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.

Ingredients:

Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds

Directions:

Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields

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LYFE Kitchen

Posted by on Nov 26, 2012 in calories, families, fast food, Food for thought, healthy food, healthy lifestyle, local food, lunch time, news and happenings, seasonal, wellness | 0 comments

A restaurant serving items like a Farmer’s Market Frittata, Kabocha Squash Risotto, and a Kale-Banana Smoothie typically wouldn’t lead one to assume that it had any type of connection with one of the largest fast food companies in the world. Yet LYFE Kitchen just may be the exception to that rule.

The brainchild of former McDonald’s president and chief operating officer, Mike Roberts, LYFE Kitchen represents the newest addition to the ever-expanding fast food world. Offering both restaurant-style food options as well as some grocery store items, the company strives to “promote sustainability,” working with suppliers that provide healthier and ethically-sourced products. “LYFE” is an acronym for love your food everyday, a message that the company encourages their customers to practice on a daily basis.

Yet, LYFE Kitchen does not simply aim to do well just in the kitchen. They are also committed to helping the general public become more knowledgeable about nutrition. In their words, they are just trying to engage our “Sixth Sense,” or our “intrinsic desire to do what’s right.”

LYFE Kitchen does so by implementing environmentally sound architectural designs for their Ca, sourcing ingredients responsibly, utilizing green packaging for grocery store items, as well as donating a portion of their proceeds to charities that focus on bettering the health, nutrition, and overall wellness of communities through the U.S.

Roberts recognizes the differences between McDonald’s and LYFE Kitchen, yet is grateful for his nearly 30 year stint there. Roberts says, “I had a great experience at McDonald’s. Now I want to bring farmers, growers, and restaurateurs together. That’s what I am about.”

ff_lyfekitchens4_fThe product of two seemingly disparate trends in today’s food world–fast food speed and nutritious sustainability–LYFE Kitchen is all about enjoying food while doing good for both your body and the world. Although there are only two locations in California as of now, the company plans to expand with ten more locations in the next year, in cities like New York and Chicago.

LYFE Kitchen has managed to become an exemplar model of an eco-friendly fast food restaurant. Hopefully, other restaurants of the same structure will strive to be as socially conscious as they are.

For more information about the origins of LYFE Kitchen, read a recent interview with Roberts from Wired magazine.

Photos courtesy of lyfekitchen.com and wired.com

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LYFE Kitchen

Posted by on Nov 26, 2012 in calories, families, fast food, Food for thought, healthy food, healthy lifestyle, local food, lunch time, news and happenings, seasonal, wellness | 0 comments

A restaurant serving items like a Farmer’s Market Frittata, Kabocha Squash Risotto, and a Kale-Banana Smoothie typically wouldn’t lead one to assume that it had any type of connection with one of the largest fast food companies in the world. Yet LYFE Kitchen just may be the exception to that rule.

The brainchild of former McDonald’s president and chief operating officer, Mike Roberts, LYFE Kitchen represents the newest addition to the ever-expanding fast food world. Offering both restaurant-style food options as well as some grocery store items, the company strives to “promote sustainability,” working with suppliers that provide healthier and ethically-sourced products. “LYFE” is an acronym for love your food everyday, a message that the company encourages their customers to practice on a daily basis.

Yet, LYFE Kitchen does not simply aim to do well just in the kitchen. They are also committed to helping the general public become more knowledgeable about nutrition. In their words, they are just trying to engage our “Sixth Sense,” or our “intrinsic desire to do what’s right.”

LYFE Kitchen does so by implementing environmentally sound architectural designs for their Ca, sourcing ingredients responsibly, utilizing green packaging for grocery store items, as well as donating a portion of their proceeds to charities that focus on bettering the health, nutrition, and overall wellness of communities through the U.S.

Roberts recognizes the differences between McDonald’s and LYFE Kitchen, yet is grateful for his nearly 30 year stint there. Roberts says, “I had a great experience at McDonald’s. Now I want to bring farmers, growers, and restaurateurs together. That’s what I am about.”

ff_lyfekitchens4_fThe product of two seemingly disparate trends in today’s food world–fast food speed and nutritious sustainability–LYFE Kitchen is all about enjoying food while doing good for both your body and the world. Although there are only two locations in California as of now, the company plans to expand with ten more locations in the next year, in cities like New York and Chicago.

LYFE Kitchen has managed to become an exemplar model of an eco-friendly fast food restaurant. Hopefully, other restaurants of the same structure will strive to be as socially conscious as they are.

For more information about the origins of LYFE Kitchen, read a recent interview with Roberts from Wired magazine.

Photos courtesy of lyfekitchen.com and wired.com

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stay present during thanksgiving

Posted by on Nov 21, 2012 in families, Food for thought, healthy food, healthy lifestyle, seasonal, seasonal celebrations, wellness | 3 comments

Thanksgiving 3_thumb[3]We would like to share a wise piece of writing from Sylvie Barthelemy, certified ayuverdic lifestyle coach + yoga and meditation teacher. She calls on us to be present during the holiday season and focus on our company, “…it is easy to forget that what nourishes us the most is not food but rather true, authentic, heart-to-heart connection with our fellow human beings. So, on Thanksgiving and throughout the Holiday season, please join me in making a conscious effort to offer your full, undivided attention to everyone you spend time with. I would not be surprised you find this practice so satisfying that even the sweetest treats of the season begin to pale in comparison. Giving attention is giving love. And love heals all.”

Happy Thanksgiving to you and yours!

Photo courtesy of teachinginhighheals.blogspot.com

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