WASARA: Silverware to Starchware

Photo courtesy of JoanneHudson.com

WASARA truly offers the best in biodegradable tableware. The Tokyo-based company has a line of sculptural plates, bowls, tumblers and wine glasses made from a thin composite of bamboo, reed pulp and sugarcane fibers that looks and feels like something you’d find at Ted Muehling. And while WASARA is not a new line, their availability in North America is, exclusively through an online eco-chic San Francisco-based boutique.

Unlike other biodegradable tableware made from bagasse (sugarcane fiber), WASARA does not become pliable or “sweat” when hot liquids are added. The roundish plates ‘maru’ and the squarish plates ‘kaku’ have an integrated curve that ergonomically fits your hand. Boasting a strong Japanese aesthetic, the tableware was created with the intent of accentuating foods and drinks.

The use of WASARA products eliminates a dependency on traditional wood fiber-based materials used in disposable tableware. Since bagasse is traditionally burned for disposal, the diversion of the fiber into the making of tableware prevents harmful air pollution. After use, this product can be recycled for the making of paper, or 100% catabolized as compost.

These disposable dinnerware pieces are fully biodegradable and are designed for elegant entertaining, indoors or out. The collection is available online at Branch in a variety of quantities based upon your individual needs.  For small events, there are retail packages of 6-12 pieces ($9-$12 per package) and, for larger events, bulk sleeves of 50-200 pieces ($40-$100). WASARA is as good to the earth as it is to your culinary creations.

Photo courtesy of BouncingRedBall.com

If you enjoyed this post, get updates by email subscription or RSS.

Share this post!

Drink ’til You’re Green

Photo courtesy of BeerHeadOverHeels.wordpress.com

There’s macro, micro, domestic, imported, sub-premium and super-premium. Now introducing the latest descriptor in the craft brew movement: organic.

Over the past few years organic beer has made inroads into the mainstream with many brewers offering chemical-free ingredients, employing sustainable business practices and giving workers a healthier work environment. More importantly, however, they’re offering some very drinkable beers.

In order for a beer to carry the USDA organic seal, it must contain 95% organic ingredients, with the other 5% being non-organic ingredients.

I surveyed a handful of organic beers to find out which ones were friendly on your wallet, tasted best and were healthier than the typical beers that you might find at your local watering hole.

TASTE

Have you ever eaten an out of season, big-store, agri-business Frankenfruit apple that was grown in another country, shipped to your mega-store then shined and polished ready for your purchase? Compare that to a pesticide-free organic apple and the difference is amazing. The same can be said of many organic beers, which are fresh and bold.

Though many drinkers have complained of a flat taste with many organic beers, organic hops and malts grown without pesticide residue often lead to better fermentation of the beer. This leads to a better tasting and “cleaner” beer which can be even more robust than their non-organic cousins

HEALTH BENEFITS

The one big health benefit to drinking organic beer is that most of the ingredients used are grown without the use of nasty and toxic insecticides, fungicides and fertilizers. According to a 1992 Cornell University report, pesticides unintentionally sprayed on fields kill at least 67 million birds in the U.S. each year. Think of what these same pesticides do to the human body—your body. That alone is reason enough to drink organic beer.

One beer that I rated high on both health and taste was Peak Organic’s Pale Ale. Though it’s not as deep in flavor as a typical IPA, this beer has a whopping 41 International Bitterness Units, giving it a rich, hoppy flavor with a malty aftertaste that allows each flavor to work together instead of competing.

What’s organic about it: Organic Caramel Malts.

PRICE

Admittedly, since hops are at a high premium and organic hops are even more coveted, it’s going to cost you more to drink organic beer. So, is it worth paying the extra price? Sometimes it is, especially when your health matters. If you’re looking at price as a determining factor–and who isn’t these days?–enjoy a pint of Deschutes’ Green Lakes Organic Ale. It’s been on sale at liquor stores for as low as $6.99 per six pack, so it definitely makes the list for one of the least expensive organic beers on the market. It’s a light beer, with 5.2% ABV, but it has a very drinkable manner to it. Consider it a nice way to cap off an evening or as a session beer throughout the night.

What’s organic about it? Brewed with five types of 100% organic malted barley and balanced with Liberty and Salmon-Safe Sterling hops

The revolution in brewing is cyclical, with the roots being traditional ingredients and beer styles. Organic beer is the next logical step for craft brewing. As interest grows in experimenting with the unfamiliar, the only safe bet is that the boundaries have yet to be defined. The next time you stock up on eco-friendly ales, think about how you’re helping the environment. When you buy organic beer you’re supporting a farm system that doesn’t use pesticides and synthetic fertilizers, which in turn enhances soil fertility, increases species diversity, conserves water and produces fewer greenhouse gases.

If you enjoyed this post, get updates by email subscription or RSS.

Share this post!

Vegan Strawberry Smoothie

Introduction:

Photo courtesy of Health.com

Flax seeds, strawberries, coconut milk, a ripe banana, a dash of grape molasses and a couple of chocolate mint leaves. This smoothie not only serves as a quick breakfast, but also provides a loving home for the bananas that were nearly fermenting on your kitchen counter.

The ideal sweetener for a vegan smoothie is agave syrup, but I didn’t have any when making this recipe so I used grape molasses instead. You can also use dried fruits such as dates, apricots and prunes. Also, placing the banana in the refrigerator the night before helps thicken the smoothie.

Ingredients:

• 4 tsp flax seeds
• 2 ripe bananas (preferably cold)
• 1lb strawberries
• 1 cup coconut milk (or soy milk)
• 1 tbsp grape molasses (or agave syrup or 2 dried apricots/prunes/dates)
• 4 mint leaf sprigs

Directions:

Put all ingredients into a blender and puree until mixture is smooth. Then, pour into glasses, garnish with mint leaf sprigs and serve.

If you enjoyed this post, get updates by email subscription or RSS.

Share this page!

Vegan Raspberry Crumb Bars

Introduction:

This dessert is for all of you Vegan delicatessens. It’s a simple chilled dessert bar with a perfect balance between the sweet berry compote, cold dark chocolate, and rich shortbread-like crust. This dish is the closest to ambrosia that one could ever hope to create.

Ingredients:

• 2 1/2 cups all-purpose flour or whole wheat flour (I used a mix of the two)
• 1 1/2 cup sugar
• 3/4 cup very finely chopped almonds
• 1 egg substitute (I use Ener-G Egg Replacer Powder)
• 1 cup (2 sticks) margarine or vegan butter spread
• 3/4 cup frozen raspberries (you can also use a mixture of berries if you’d like)
• 1 cups semi-sweet or dark chocolate chips

Directions:

Heat oven to 350 degrees F. Line a 13×9 inch baking pan with aluminum foil and spray with PAM baking spray. Set aside 1/2 cup sugar. Stir together flour, remaining sugar, almonds, and egg substitute in a large bowl. Stir in margarine with a fork until mixture resembles coarse crumbs. Set aside 1 1/2 cups of crumb mixture and press the rest into the bottom to the pan.

Photo courtesy of LottieandDoof.com

Melt 3/4 cup of chocolate chips in the microwave by heating for 30 seconds at a time then stir. Be careful because chocolate burns very easily in a microwave. Pour the melted chocolate over the crumb mixture and spread evenly. Refrigerate the whole thing for five minutes.

Combine the frozen fruit and 1/2 cup sugar in a medium-size pot and melt over medium heat. Keep stirring as the fruit starts to melt and bubble with the sugar. Once it reaches a boil, turn the heat low and let simmer until the mixture cooks down and becomes thick. Remove from heat and let cool five minutes. You can add a teaspoon or two of flour to thicken the mixture if you wish.

Pour the fruit mixture over the chocolate layer. Sprinkle the remaining 1 1/2 cups of crumb mixture and the last 1/4 cup of chocolate chips over the top.

Bake 40 to 45 minutes or until the crust is lightly browned. Cool completely before removing from the pan, then cut into triangles. I personally find that these treats are best when they’re served chilled, so I like to refrigerate them after baking—although you could eat them warm or room temperature if you’d like.

If you enjoyed this post, get updates by email subscription or RSS.

Share this post!