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Summary
Summary
Green Your Cuisine with Earth-Friendly Food Choices.
With organic and seasonal cooking principles becoming ingrained in today's kitchens, and new buzzwords including locavore and CSA steadily gaining traction, how do we integrate food politics into daily life in ways that are convenient, affordable, and delicious? Lucid Food offers more than eighty-five healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef and caterer Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow nature's cycles, such as Baby Artichokes with Fresh Chervil, Apricot Shortcake with Lavender Whipped Cream, and Roasted Tomato and Goat Cheese Soup. Her empowering advice includes how to source animal products ethically and responsibly, support local food growers, and reduce one's carbon footprint through urban gardening, preserving, composting, and more. This cookbook celebrates the pleasures of savoring home-prepared meals that are healthful, honest, pure, additive-free, and transparently made, from the source to the table.
Author Notes
Louisa's latest book, The New Persian Kitchen, is a fresh take on the vibrant cuisine of Iran. Her first cookbook, Lucid Food- Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Louisa has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs. Learn more about Louisa and watch her cooking videos at lucidfood.com.
Reviews (1)
Library Journal Review
Shafia is the founder of Lucid Food, a New York City eco-friendly fine catering company. Here, she offers 80 seasonal recipes to help cooks make use of local foods. While her coverage of such topics as organic food, free-range meats, and fair trade products will be old news to green cooks, Shafia's dishes are original and inspired. Cooks are sure to find new recipes to jazz up a meal. How about Persian Stuffed Dumpling Squash with Rose Petals and Chickpea Cakes (Indian-spiced cakes)? And what eco-conscious cook can live without granola? Shafia's Best Granola Ever recipe includes dried apricots, coconut flakes, and cacao nibs. Recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Eco-Kitchen Basics In this chapter, I'll share all of my tried-and-true methods for putting a beautiful meal on the table while keeping a clear conscience. If you're willing to make some small changes, it's easier than you might think. Obviously, you can't always get to the farmers' market, and sometimes you'll forget your canvas shopping bag. But if you start integrating these habits into your routine, you'll find that you significantly reduce the amount of waste usually generated by shopping for, preparing, and serving a meal. A glossary of food terms is included to help you navigate any food market with authority. WASTE NOT, WANT NOT There are lots of different ways to practice sustainability, and in fact every meal can be an act of environmental preservation, from the ways you acquire, eat, and clean up after your meals, to the example you set for the people around you. When I see wastefulness, I feel it viscerally, and I will go to great lengths to avoid creating waste myself. It's not always easy. Often an impulsive purchase at the farmers' market causes me to abuse a perfectly lovely purse by insisting on filling it with raw produce and other messy foods rather than allowing one more plastic bag to find its way into my home. I'll go many thirsty hours without hydration if the only available beverage container is yet another disposable plastic bottle. Did I mention the hours I spend waiting in line at the well-meaning but chaotic food co-op so that I can buy olive oil and other staples in bulk in order to avoid excess packaging? Sure, my personal standards may be outside the norm, but I suspect they're becoming increasingly common. In fact, the more all of us speak up about our "waste-not" goals, the more accepted these ideas will become, helping broaden the spectrum of environmentally responsible choices available to consumers. Here are some easy tips for shopping, cooking, and eating in a way that has as little impact on the environment as possible. Choose the ones that make sense for you, and keep the environment in mind, but don't torture yourself if you can't always be 100 percent green: People will be more likely to follow your example if you seem happy and calm . . . and your purse is in beautiful condition. FIVE HABITS FOR ECO-FRIENDLY FOOD SHOPPING Keep the following practices in mind when planning menus, shopping for food, and dining out. If you have a good farmers' market or a conscientious food co-op that sells meat and seafood as well as produce, then most of the work is done for you. If you have to search farther afield for what you need, however, these simple guidelines will help to keep you on the straight and narrow in your goal to buy eco-friendly foods. 1. shop local Buying from local farmers helps to support the preservation of small farms and undeveloped land. And not only does local food taste better and have higher nutritional value because of its freshness, but you know exactly what you're getting-unlike with products from far away, where details about pesticides, land use, and working conditions are hard to come by. In contrast, local farms are transparent places where people are usually welcome to buy goods or take tours. Look for locally made goods at the supermarket, too: Some stores are making an effort to highlight local providers, even giving them their own section. Let shopkeepers know what you want by spending your dollars on local goods. 2. buy organic foods It's common to see organic foods at the supermarket, but don't rely on the label alone. The organic food label is quite controversial these days, as I discuss in the definition of "organic" in this chapter. Organic food is grown without pesticides, but it can have other environmental drawb Excerpted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
Acknowledgments | p. vii |
Introduction | p. 1 |
Eco-Kitchen Basics | p. 9 |
Fall | p. 27 |
Elderberry cold tincture | p. 31 |
Buckwheat crepes with mashed potatoes and jack cheese | p. 32 |
Amaranth porridge with fruit and nuts | p. 35 |
Tortilla espa-ola | p. 36 |
Chickpea cakes | p. 39 |
Grilled maitake mushrooms | p. 40 |
Ginkgo nut mushroom dumplings with simple dipping sauce | p. 42 |
Roasted beets with persimmons over market greens | p. 45 |
Kale salad with avocado, almonds, and toasted nori | p. 46 |
Seven-vegetable miso soup | p. 48 |
Red lentils and spinach soup | p. 49 |
Roasted tomato and goat cheese soup | p. 52 |
Pan-roasted portobello mushrooms with mashed parsnips | p. 52 |
Roasted fennel stuffed with white beans and chestnuts | p. 54 |
Grape and ginger-glazed chicken | p. 56 |
Persian stuffed dumpling squash with rose petals | p. 59 |
Charred eggplant and polenta torta | p. 60 |
Black walnut tea cake | p. 61 |
Fall fruit focaccia | p. 62 |
Bittersweet chocolate cake with prune pur é? e and hazelnuts | p. 65 |
Winter | p. 67 |
Apple pomegranate sangria | p. 72 |
Nutty banana shake | p. 73 |
Green smoothie | p. 74 |
Indian spiced scrambled eggs | p. 75 |
Congee with vegetables and fresh herbs | p. 76 |
Inarizushi (stuffed tofu pockets) | p. 79 |
Crispy yuba rolls with lime-mustard dipping sauce | p. 80 |
Grapefruit and celery root salad with watercress | p. 82 |
Cucumber and pomegranate salad | p. 85 |
Red cabbage, apple, and dulse salad | p. 86 |
Creamy red kuri squash soup | p. 88 |
Warming asian rutabaga soup | p. 89 |
Fesenjan (chicken in pomegranate walnut sauce) | p. 91 |
Mediterranean shepherd's pie | p. 92 |
Lemony gold beet barley risotto | p. 93 |
Oven-roasted dungeness crab with fennel and orange | p. 95 |
Buckwheat and orange zest gingersnaps | p. 98 |
Pear kanten with pecan crunch | p. 101 |
Poached quince in orange blossom water | p. 103 |
Spring | p. 105 |
Sassafras tea | p. 109 |
Rhubarb spritzer | p. 110 |
Matzoh brei with caramelized apples | p. 112 |
The best granola ever | p. 113 |
Stinging nettle pesto with seared scallops | p. 115 |
Baby artichokes with fresh chervil | p. 116 |
Eggs and new potatoes with green olive pesto | p. 117 |
Watercress with roasted enoki mushrooms and peas | p. 120 |
Fava beans and seared zucchini with garlicky croutons | p. 123 |
Lamb's quarters and pea shoots soup | p. 125 |
Ash-e-reshteh (persian new year's soup with beans, noodles, and herbs) | p. 126 |
Orecchiette with morel mushrooms and garlic ramps | p. 131 |
Almond tofu with snap peas and soba noodles | p. 132 |
Miso-glazed striped bass with shiso cucumber salad | p. 135 |
Spot prawns with garlic, sorrel, and white wine | p. 136 |
Carob pudding | p. 137 |
Rhubarb and pistachios over thick yogurt | p. 138 |
Summer | p. 141 |
Blueberry chocolate decadence smoothie | p. 147 |
Watermelon, apple, and lime shake | p. 147 |
Lemonade with lemon balm and lemon verbena | p. 148 |
Tahini and honey over fresh fruit | p. 150 |
Grilled apricots with goat cheese and balsamic vinegar | p. 151 |
Smoked farmed trout pur é e with cherry tomatoes | p. 153 |
Marinated mackerel with dill and horseradish yogurt | p. 154 |
Indonesian corn fritters | p. 155 |
Puntarelles with anchovy dressing | p. 156 |
Chicken paillards with sun-dried tomato pur é e over arugula | p. 158 |
Chilled cucumber soup with avocado, cumin, and mint | p. 159 |
Watermelon gazpacho | p. 160 |
Chunky tortilla soup | p. 163 |
Stuffed poblano chile peppers | p. 165 |
Grilled pizza | p. 166 |
Grilled mussels with simmered tomatoes over couscous | p. 168 |
Tofu banh mi sandwiches | p. 171 |
Apricot shortcake with lavender whipped cream | p. 172 |
Fresh berry dessert sauce | p. 175 |
Fresh fruit sorbet | p. 175 |
Blueberry cobbler with oat scone topping | p. 176 |
Accompaniments | p. 177 |
Tamarind ketchup | p. 178 |
Pickled cauliflower | p. 179 |
Mixed pickled vegetables | p. 181 |
Citrus chutney | p. 182 |
Pickled mango and habanero relish | p. 183 |
Cilantro-jalape-o sauce | p. 184 |
Cucumber yogurt | p. 184 |
Watercress mashed potatoes | p. 185 |
Saut é ed leafy greens | p. 186 |
Sweet potato and cranberry cornmeal biscuits | p. 189 |
Green rice | p. 190 |
Smoky eggplant dip with yogurt | p. 192 |
Resources | p. 193 |
Index | p. 195 |