James and Chelsea Do Zoe's

Nature's Pharmacy

I just got an interesting e-mail form my mom, asserting that God gave humans everything that we would need before we even got here and that God gave us some great clues as to what natural foods rememedy what parts of your body. Well, I do not particularly beleive in God (I'm agnostic) but I'd have to agree that Mother Nature does provide us with an amazing variety of natural cures and disease-fighting foods.

A sliced carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Kidney beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, bok choy, rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocadoes, eggplant and pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries

Oranges, grapefruits, and othercCitrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

WSU's Dining Services Offers Nutrition Education and Healthier Meal Options

In an effort to demonstrate their committment to health and well-being, WSU Dining Services offered opportunities throughought the semester for students to meet with registered dietician Annie Roe. Diet-related discussion topics at the dinner ranged from the importance of fruits, veggies, and whole grains, to eating to prevent disease, and the prevalence of malnutrition in an obese society.

While no dinners are scheduled yet for Spring 2010, there is still one you can make before fall semester is over, called "Healthy Snacking: Gearing Up For Finals", which takes place from 5:30-6:30 p.m. on Tuesday, December 8. It is open to all students, faculty and staff and no meal purchase is required. This just might give you the extra snacking-knowledge you need to optimally energize your brain for finals.

WSU's Dining Services has also introduced 500 calorie meals around campus, beginning with Carlita's Mexican Grille and Espresso in the CUB and at Northside Café in 2008, followed by the Southside Café and Hillside Café soon after. Their focus is not just on calorie counting, however, since it is not an accurate evaluation of the nutritional value of a food item or meal.

According to the Dining Services web site, the 500 calorie meals must all meet must meet the following nutritional qualifications and contain:

■less than 500 calories
■less than 30 percent calories from fat,
■less than10 percent calories from saturated fat,
■and less than 1000mg of sodium.

Additionally,

Every 500 Calorie meal at the Dining Centers and Carlita's features:

■a protein-rich entrée,
■a low-fat grain or starch,
■and a nutrient-dense vegetable.

WSU's Dining Services has come a long way since my freshman year, when I chose to forgoe vegetarianism because I got sick of white rice and salad every day. Let's hope they continue their committment to well-being and remember that, while students may be on a tight budget, they want healthy, great-tasting food and a variety of options. It almost makes me wish I still had an RDA (Resident Dining Account).

For more information on Dining Services locations, hours, menus and more visit the Dining Services web site.

Pita Bread

If you think pita bread from the grocery store is good, just wait until you try making your own homemade pita bread! Here is a pita bread recipe from about.com. I opted for the whole wheat recipe because whole wheat is simply better for you. Enjoy this fresh, warm Middle Eastern bread with the hummus dip recipe I posted earlier.


Whole Wheat Pita Bread

Ingredients:•2 1/2 cups warm water (110 degrees)
•1 1/2 teaspoon active dry yeast
•1 tablespoon honey
•2 cups wheat flour
•3 cups all purpose flour
•1 teaspoon salt
•1 teaspoon vegetable oil

Preparation:
Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread
Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Best burger in town

Even vegetarians crave a big, juicy burger from time to time. Next time you're craving one, check out my favorite place to get a burger in town, Cougar Country, which serves a burger made with a delicious,healthy grilled vegan patty, and comes with all the fixin's, minus cheese. Even if you the traditional beef patty, give this veggie burger a shot for a change. Your body, the environment, your tastebuds, and the cow you're not eating will appreciate it. Cougar Country is a family owned and operated local business, which I would much rather support than a congomerate fast food chain like Mc'Donald's or Jack in the Box. My only complaint? Cougar Country used to serve Gardenburgers, but now serve the Boca brand veggie patty instead, which I don't find quite as appetizing.

A Trip to Camas Prairie Winery

Orangette

I made my first pumpkin pie last week for Thanksgiving (it also doubled as a birthday treat for family with coinciding birthdays!). I got a great crust recipe from A book called A Homemade Life:Stories and Recipes From My Kitchen Table by Molly Wizenberg. The book came as a result of Wizenberg's popular blog Orangette. The blog is full of great-looking recipes I am going to try out as soon as possible! There is an index, makig it easy to find recipes you'd like to refer back to - I'd like to try Wizenberg's sweet potato biscuits! Anyway, they say the crust makes the pie and it turned out great thanks to Wizenberg.

"You'll never look at food the same way again"

The documentary film, Food Inc., directed by Robert Kenner and released in 2009, takes a frightening look at the global food production business and the real, hidden costs of the foods we eat. The production of food has concentrated into the hands of a few multinational corporations, and their primary goal, as a business, is to make money. Their main goal is produce large quantities of food at a very low cost. As such, they often have little concern for the health and safety of the food, their employees, consumers, or the animals they use for their products, cutting corners to reduce overhead and provide cheap food. This movie shows that the old saying is true: You get what you pay for. The changes we make to the food production process have other negative consequences, as well. There is a global food crisis and our methods of food production and enormous levels of consumption simply are not sustainable.

This movie will make you think more about what you eat and how it got to your table (or to your car, given the popularity of Americans' love for convenient yet health-harming fast food). Keep in mind you vote with every dollar you spend at the grocery store, which is why it is so important to support local farmers if possible.

The voice in the intro is that of Michael Pollan, author of "In Defense of Food" and the WSU 2009 common reader, "The Omnivore's Dilemma".

Read the NY Times movie review for Food, Inc.at http://movies.nytimes.com/2009/06/12/movies/12food.html

Student makes noise for healthier school lunches

WSU senior communication major, Trina Jones, recently wrote an article casting light on local schools and students' diets. Jones writes about students having access to healthier, more sustainable foods and how students are getting involved in the food growing process to understand where their food comes from.

To read Jones' article, visit http://trinajones-j425blog.blogspot.com/2009/11/trend-story.html

La Casa Lopez a Must-Try!

Last Wednesday I roamed over to Moscow again, this time to catch a glimpse of the weekly night life. It seemed to me like the place to be was at La Casa Lopez for two-for-one margarita night; two margaritas for $5- amazing.

Not only did this festive Mexican restaurant have a great deal on drinks, but the food was the best Mexican I have tried in the Moscow-Pullman area. The service was fast, even on the restaurant's busiest night, and the resaurant has a full bar meaning that the drinks are mixed right there, none of the pre-mixed stuff.

I highly recommend giving La Casa Lopez a try, especially on two-for-one margarita Wednesday. Olé!

Pumpkin Chocolate Chunk Muffins

Last week, I really got into the Halloween spirit. I perused several food blogs in search of a delicious pumpkin recipe. I found lots of pumpkin pies, soups, and breads. A lot of this stuff I've either had a thousand times before or just plain didn't sound appetizing! I eventually came across goodLife {eats}, by blogger Katie Goodman. Goodman had posted about Pumpkin Chocolate Muffins. I immediately went to the store to get all the ingredients for these muffins because they seemed so unique - just what I was looking for!

Besides the dark chocolate, this recipe is very cheap and makes more than 30 muffins (so freeze some or give away to friends). I drizzled some extra chocolate on top! These would make a great Thanksgiving dessert for those who don't like pie.

WSU's Top Chefs

Friday's edition of The Daily Evergreen, WSU's student publication, included a great feature on WSU's dining center chefs and the inspiration behind much of what we see when we dine across campus.

If you didn't get a chance to pick up the paper or missed the front-page article by Morgan Smith, I suggest you check it out here: www.dailyevergreen.com/story/29929

It gave me a lot of respect for the men and women who faithfully prepare my meals for breakfast, lunch and dinner.

Bars around Pullman!!

Pullman Bars

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By Ben and Amanda

Incorporate Wine into Your Halloween Party Plans!

Everybody loves a good Halloween shin-dig, so make yours extra special, or bring a killer gift for host, by brining in some Halloween-themed wine.

Signature Wines allows you to create custom Halloween labels, and is easy to use. However it is a bit pricey. First, you pick the type of wine they offer from a list they provede, and second, you customize one of their Halloween labels for your chosen wine. The cost ranges from $125-300 per 12-bottle case.

Wicked Wines Online and Vampire Wines offer sppoky wines directly from Transylvania. These wines come with vampire wine labels and are sure to be the hit of the party. The Vampire wines are very reasonably priced and are for sale for about $10 per bottle.

Here is a great Mulled Wine recipe I found online, sure to warm anyone up after a chilly night of ghosts and ghouls:

Simmer the following ingredients for 20 min. It’s better if you steep in the refrigerator overnight, but if you prefer, strain & drink right away. Serve warm.

1 bottle of fruity red wine (Spanish wine is a good choice)

1 cup sugar

2 cinnamon sticks

3 whole cloves

1 tsp grated nutmeg

1/2 tsp toasted whole black peppercorns

1/2 tsp whole allspice

1/2 vanilla bean

1 star anise

1 sliced orange

1 sliced lemon

1 cup cognac or brandy

Budget Bytes

I love food, but I hate spending all of my hard-earned cash on it. Thankfully, I recently came across Budget Bytes, a blog that aims to save home cooks money without sacrificing great taste or quality. Blogger Beth M. encourages readers to make excellent food at home instead of settling for mediocre takeout or fast food. Beth outlines how to stock your kitchen on a budget to make cooking a breeze. One neat feature about Budget Bytes is how approximate costs per recipe and serving are calculated for you! I like Beth's inclusion of seasonal recipes, like this pumpkin soup that would be perfect for Halloween ($1.07 per serving - awesome)!

Cheese Fest!

The Moscow Food Co-Op will host its second annual Cheese Fest this Saturday from 1 to 4 in the co-op's deli. Cheese Fest will feature dozens of cheese samples from seven local cheese makers, including the WSU Creamery. There will be a variety of cheeses from cows, goats and even sheep.

Read more about the event at www.dailyevergreen.com/story/29858.

Black Cypress brings a taste of Greece, Italy, and France to rural Pullman

As you walk into the Black Cypress, you might think a crazy person was in charge of the décor.

Between the Burlap hanging from the ceiling, the multitude of mirrors on the walls and the naked light bulbs hanging just above eye-level, the whole place comes off as a bit of a mad-house. And it fits, owner and head chef Nick Pitsilionis is crazy—about his food.

“I was looking forward to a lazy summer,” Pitsilionis said. “…A week after I had made this arrangement where I was just going to chill, I ran into Mike (Yates) who told me that this (location) had opened up.

“I took a week to think about it, and just made the jump and said ‘Let’s do it,’” Pitsilionis said. “I signed the lease a week after I found the opportunity was here, and then two months later we have a restaurant.”

You’d have to a little insane to open a restaurant right now—the economy is suffering, tuition at WSU is up, many Palouse residents are looking for new ways to save money and prices at Black Cypress are not cheap due to the local organic produce Pitsilionis uses.

In spite of the good location, building owner Mike Yates said the Black Cypress is the third restaurant to occupy 215 E Main Street in as many years.

When Yates bought the building in 2004 a French restaurant called Combray was on the first floor. After Combray went out of business, Yates renovated the building and split the bottom floor into two units.

In 2005 an Italian restaurant called Bella Dolci moved in. It lasted until 2008, when the husband and wife owners decided they wanted a lifestyle change.

Then Cooky’s, a European deli and grocery moved in. Cooky’s only lasted a year before family issues forced the owners to close up shop.

Pitsilionis said that although the local economy is slightly sheltered by the university, local businesses have been hit hard. Despite this, he said he still thought there was room for another fine-dining establishment in Pullman.

“My impression is that if people are getting value and food, they’re going to come out and eat,” he said. “I don’t think that the economy is that bad that we’re not going to be able to succeed if we’re providing good food and good service for people, which is our intent.”

Despite all of his optimism, and his intense passion for cooking and hospitality, Pitsilionis never actually wanted to open his own restaurant. He wanted to avoid it at all costs in fact, but eventually the draw was just too strong.

“Opening a restaurant is pretty much the last thing I’ve wanted to do my whole life,” he said. “It’s what I was trying to run away from forever. I never had any illusions about what it entailed.”

A lot of people have romantic notions of what they think a restaurant is—it’s a constant dinner party—and it isn’t, Pitsilionis said, it’s a lot of hard work, a lot of hours and the money can be alright, but there’s a lot easier ways to make money.

“If you’re doing it for the money it’s probably not the smartest thing to do. You’ve got to like food and hospitality, and you’ve got to care about people, and I do like those things.

“Doing it constantly, day after day, all this stuff is demanding,” Pitsilionis said. “So I finally made the decision that: I’m good at it, I like doing it, I like the people and I’m ready, at this point in my life, to devote myself to it.”

Despite the stress of opening his own restaurant, or maybe because of it, Pitsilionis maintains a relaxed atmosphere in the kitchen. In between teaching his new cooks and making sure dishes are served correctly, he finds time to crack jokes and learn about his employees—all the while cooking his ingredients to perfection on his new hardwood grill.

“You've got to be kind of bat-**** crazy to want to open a restaurant,” cook and WSU student Will Henderson said. “But (Nick's) crazy in a good way.”

A review of Black Cypress' food can be found here.

Sound Slides: Hello, Cupcake!

Cake Wrecks

You don't have to be into baking to laugh at others' misfortunes on Cake Wrecks. The site is best described by blogger Jen Yates:

"A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places."

Also check out the article on Cake Wrecks in the New York Times.

Sizing up the competition

The Daily Beast recently released its list of top 15 colleges and universities for dining food. I was eager to see if perhaps WSU made the cut. Here's what they decided:

1. Oregon State University
2. Virginia Tech
3. St. Olaf College
4. Wniversity of Massachusetts at Amherst
5. Bowdoin College (hello, Maine lobster)
6. Washington University in St. Louis
7. Grinnell College
8. Mills College
9. Stanford
10. Boston College
11. Colorado College (dining services provided a loan to the student garden in exchange for fresh produce!)
12. Wheaton College
13. College of William and Mary
14. University of California - Berkeley
15. Illinois Institute of Technology

GO OSU!

I was bummed to see we didn't impress the judges this time around, but to be fair, I didn't think some of these other schools had much more to be proud of than we do. Want to see the reasoning? Check out the list HERE.

What do you think of our WSU dining services? Which dining center do you prefer most? And if you could add one thing to the menu or change one thing in terms of opperations, what would that be?

A cookie-a-day keeps the doctor away

I just received my Nov. 2009 Real Simple Magazine in the mail and, in addition to being floored by the new layout and design, I picked up a few new ideas and tips for the fall and holiday season.

I'm happy to pass on one of my favorites to you:

Sign up at www.realsimple.com/newsletters for the Cookie-A-Day Newsletter, which will deliver a cookie or dessert recipe to your inbox every day fom Nov. 1 until the new year begins.

Want to see all of Real Simple's recipes at once? Click HERE

I've been thinking. Since I'm especially strapped for cash this holiday, perhaps I'll invest some time - rather than money - in making some yummy holiday gifts for friends and family.

What are some of your favorite holiday recipes? Any Thanksgiving treats you'd like to share? I promise to give you credit at my turkey table.

Arbor Crest Winery- A good taste of local wine

While shopping at River Park Square in Spokane on Saturday, my fiance and I decided to try a glass of wine from Arbor Crest at the food court. We decided to try the 2006 Sauvignon Blanc (which is on special right now for just $11 for a bottle) and it was great. It offered a lot of fruity flavors and was very fresh tasting and lively.

Although the lady assisting us was a bit eccentric, she was very knowledgeable and gave us some good tips:

1. when smelling a wine, leave the level and bring your nose all the way into the glass, even going so far as to bring your cheeks to the glass.

2. swirl the wine so that it gets as thin to the glass as possible for approx. 25 seconds to allow as much air into it as possible and then smell it again. This time it should smell much more fruity.

Arbor Crest Winery is located in Spokane and offers a large variety of wines. The actual winery is a great place to go wine tasting, have a wedding, and to host many other events. Check out their website at http://www.arborcrest.com/ for more information!

Chicken and Sun-Dried Tomato Pasta

Just one word... Delicious!
Pasta is topped with chicken in a wine sauce flavored with sun-dried tomatoes, vegetables, and fennel. The recipe says that it takes about 30 minutes to make, but for newbies to the cooking world, such as myself, it took about 45 minutes. But it was worth it!

Prep Time: :15

Cook Time: :15

Ingredients:

1 Tablespoon all-purpose flour

1/4 teaspoon ground sage

1/2 teaspoon kosher salt

1/4 teaspoon fresh-ground black pepper

2 boneless chicken breast halves, cut into 1-inch cubes

1 teaspoon olive oil

1 medium sweet onion, diced

1 carrot, peeled, cut into matchstick-size pieces

2 garlic cloves, minced

1/2 cup white wine

1 teaspoon fennel seeds

1/4 cup finely chopped oil-packed sun-dried tomatoes

1/4 cup chicken broth

1/2 pound linguine(or other favored pasta)

1/4 cup grated fresh Parmesan cheese

Preparation:

Place flour, sage, salt, and pepper in a large zip-top bag. Squish to combine. Add chicken cubes and toss to coat.

Place a large, heavy skillet over medium heat. Add olive oil to the hot pan and swirl to coat. Add onions and carrots. Saute for 2 minutes, stirring often. Stir in garlic and cook 1 additional minute.

Increase heat to medium-high. Add the chicken to the skillet cook until lightly browned. Carefully pour in the white wine. Cook for 2 minutes, then stir in the fennel seeds, sun-dried tomatoes, and chicken broth. Cook an additional 2 minutes.

Add chicken and vegetables to the cooked pasta along with the Parmesan cheese. Toss to coat. Serve hot.
Yield: 2 large servings

Apple-Cranberry Sauce

Thanksgiving is just around the corner (sort of), and I think it's high time that I contribute to meal instead of just feasting all day. I found a great recipe from Real Simple for Apple-Cranberry sauce. Cranberry sauce is one of my favorite parts of Thanksgiving dinner (I put it on top of everything!) and this recipe is a fun variation on the traditional sauce.

Ingredients

• 1 pound cranberries, fresh or frozen
• 1 cup apple cider
• 1/3 cup granulated sugar
• 1/4 cup brown sugar

Directions

1. In a saucepan, combine the cranberries, cider, and sugars.
2. Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.

When I was at the grocery store this weekend, fresh cranberries weren't available, so I picked up a bag of frozen. It weighed 10 ounces, which is six ounces less than a pound, so I adjusted the amounts of apple cider and the sugars accordingly. I decided to buy a spiced apple cider to add an extra kick to the recipe. When the sauce starts to heat up, it the cranberries start to pop, so don't be alarmed!

Pullman Farm Fresh Market

WSU to participate in greenhouse gas study

A common concern of vegetarians are the possibly pernicious environmental effects of industrial farming. In 2006, a UN report on the environmental effects of industrial farming found it to be one of the leading contributors to greenhouse emissions, calling it "one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global," (www.goveg.com/environment-globalwarming.asp).

WSU will participate in a stinky new study that will look at the levels of greenhouse gases released from cow manure and flatulance. Here is the full article: www.suntimes.com/news/nation/1806649,CST-NWS-cowgas05.article

Hummus

Hummus is by far my favorite dip. It is a Middle Eastern dip made from garbanzo beans, often served with pita bread. It is a great snack to munch on while you are studying, or to serve at get-togethers. Homemade hummus is incredibly quick and easy to make. A key ingredient is something called Tahini, which is roasted sesame butter. I could not find any tahini at Safeway or Dissmore's, but did find some at the Moscow Food Co-Op. Here is the recipe, which I found at http://www.about.com/. You can also play with the recipe by adding things like roasted red pepper or cayenne pepper for a spicier hummus.

Prep Time: 10 minutes

Ingredients:

• 16 oz. can of chickpeas or garbanzo beans


• 1/4 cup liquid from can of chickpeas


• 3-5 tablespoons lemon juice (depending on taste)


• 1 1/2 tablespoons tahini


• 2 cloves garlic, crushed


• 1/2 teaspoon salt


• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup liquid from chickpeas. Blend 3-5 minutes on low until thoroughly mixed and smooth.

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Calling all meat-eaters

I have been meat-free for a total of 3 1/2 years. Technically, I am what is called an "ovo-lacto vegetarian". That means that I avoid meat products and meat by-products, such as dehydrated chicken fat, which is commonly found in things like Top Ramen, but I do eat eggs and dairy products. I do not eat fish either, but mainly because I do not care for it. So, naturally, the primary focus of my post will be vegetarianism. However, my posts will not be targeted just to vegetarians. Rather, I hope to convince my carnivorous comrades that just a reduction in meat consumption can be very beneficial to human health, animal health, and environmental health, and that replacing your favorite meat dishes with vegetarian or vegan dishes does not have to torturous to your taste buds.

I will include information about all things related to vegetarianism, some delicious vegetarian recipes and recommendations for good places to eat around town if you are avoiding meat, so check back often.

Dr. Vino

Check out this wine blog called Dr. Vino, it is pretty informative and it offers some kooky stories!

Is it lunchtime yet?

Check out Scanwiches, a unique blog that gives you a new perspective into your favorite sandwiches.

BeerTalk!

It's all about Oktoberfest this month.

Podcast : Lindsey and Andrea go wine tasting at Nectar Restaurant and Wine Bar

Apple Cake

Temperatures are forecast to drop this week and I'm getting excited for Fall, one of my favorite seasons! I was browsing GOOP (Gwyneth Paltrow's lifestyle website) the other day and found a recipe for apple cake. I'm a sucker for anything apple cinnamon, so I headed straight for the store to pick up everything I needed for this recipe! Check out the GOOP newsletter with the recipe, from Tamra Davis.

TIME: 1 hour approx. including baking time

• 1 cup sugar
• ½ stick or 2 ounces butter, melted
• ½ cup applesauce
• 1 egg
• 1¼ cup flour
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2½ cups chopped apples (or two large apples)
• ¾ to 1 cup chopped walnuts

Preheat oven to 350°F. Grease your baking dish. Mix the sugar, butter, applesauce and egg together with a hand mixer. Whisk the dry ingredients together. Blend the wet and dry ingredients and then add the apples and walnuts. Pour into baking dish and bake for 30 to 50 minutes (depending on your pan and oven temp) or until knife or toothpick comes out clean when inserted.

I decided to make this in my cast iron skillet (out of necessity - where did I put those baking dishes when I moved in?!) and baked it for about 35 minutes. I liked that this cake isn't quite as bad for you as other cake recipes and that there are lots of apple chunks that soften up a little during baking.

What are your favorite fall recipes?

Nectar in Moscow is a great treat for a night out!

On a recent trip to Mosow, ID with fellow blogger Lisndey, we decided to stop by Nectar for a bite to eat... and I discovered a new favorite.

Nectar was both quaint and inviting, the decor reminiscent of a European bistro. We split the flatbread pizza appetizer, which was amazing! Not only did the fresh herbs give it a wonderful smell and flavor, but the tomatoes tasted fresh and juicy and it was a healthier alternative to the greasy pizza from a chain.

Our waitress was knowledgeable and helpful, helping us decide which wine would best compliment our meal. After explaining various wines available, she simply added, "If there is a kind of wine you really like, just drink it!"

I strongly reccomend giving Nectar a try, it is the perfect place for a date or just a night out. They offer outdoor, indoor, and bar seating. To make reservations (which aren't always necessary) call 208.882.5914  or visit http://www.moscownectar.com/

Enjoy!

Organic Ramen!

On a recent shopping trip at the Moscow Food Co-Op I discovered this Koyo Organic Ramen. I bought the Asian Vegetable flavor for a measley $.88!



As far as I could tell, only the noodles were organic, not the dehydrated vegetables or the seasoning. The instructions said to cook the noodles for 4 minutes in boiling water, which is a bit longer than your typical ramen. When the noodles seemed a little more substantial than than most ramens I have tried. I poured the ramen and broth over some brown rice to make a meal out of it.



Overall, I would say that Koyo Ramen is a good buy for something organic and it tasted pretty good for $.88. It makes a great snack on its own or a solid meal if added to some rice. Have you found any good cheap food lately?

Starbucks Trims the Fat

Perhaps you usually stop in only for coffee, aren't a Starbucks regular or haven't been pushed to the Pullman starbucks yet this year by studying, but if you haven't noticed, Starbucks is cleaning up its act.


In early June, Starbucks announced plans to eliminate artificial flavors, trans fats and dyes, as well as high fructose corn syrups from many of the treats offered in their retail stores. They decided to use fewer and simpler ingredients as well.

(Source: http://www.starbucks.com/retail/nutrition_freshfood.asp)

Over the course of the summer, gluten-free options were added to the menu as well. KIND bars (also dairy-free) are offered in Cranberry Almond, Fruit and Nut or Mango Macadamia flavors. Despite consumer outrage, Valencia Cake was offered for a limited time as another gluten-free alternative only to later be removed from treat cases.



If you haven't had a chance to try some of the new recipes in store, or have and loved them, Starbucks is offering recipes online for you to recreate some of the brand's favorite foods. As a starving college student, I am grateful for the generosity.



The Banana Walnut Bread:
http://www.starbucks.com/retail/assets/pdfs/SUM209_07901_Recipecard_1.pdf


The Outrageos Oatmeal Cookie:
http://www.starbucks.com/retail/assets/pdfs/SUM209_07901_Recipecard_2.pdf

Have you tried any of the new offerings in stores or made a signature Starbucks treat at home? What did you think?

Recipe: Bean and Cheese Pupusas

I took a trip to Portland last month and ate some really great food at fancy restaurants, but my favorite meal of that weekend came from a stand at a Saturday market. For about $4.00, I got something called a pupusa filled with pork and beans and topped with guacamole and salsa. I attempted to recreate this wonderful (and cheap!) meal at home for an easy weeknight dinner.

Bean and cheese pupusas

1/2 cup masa flour (available in the Mexican food aisle)

1/3 cup water

Pinch of salt

1/4 cup vegetable oil

1/4 cup refried black beans

Handful shredded cheddar cheese

Salsa and sour cream for topping

Preheat a skillet and oil over medium-high heat. Combine the masa flour and water in a small bowl until it forms a soft dough (you may need to add more water). Roll the dough into a ball, then make an indent with your thumb into the dough to begin forming a bowl shape in your hand. Spoon the beans and cheese into the bowl of dough and wrap the dough so it covers the filling. Flatten the ball slightly and carefully lay it down in the hot oil. Fry the pupusa until it is crispy and slightly golden (about 2 minutes) then flip and repeat on the other side.

Camas Prairie Winery

     Camas Prairie Winery in Moscow, Idaho is small, and older than most of the students in the area, yet it still manages to stay afloat during these tough times thanks to its savvy owner, Stuart Scott.
     While other wineries in the area are about five years old, Scott’s winery started in Moscow 26 years ago in the basement of his house.
     “I started the winery in 1983 and in 1989 I moved it into town,” Scott said. “You see, in 1983 it was illegal for me to sell wine in Idaho directly to restaurants and retail. In 1986 that law changed and I decided I wanted to sell retail, not just wholesale, so I began looking for a new place to make my wine and the rest is history.”
     Although Scott’s operation is small, he offers the largest variety of imported beer in North Idaho and over 25 varieties of his own wine.
     Camas Prairie Winery offers quite the selection for wine connoisseurs, everything from sparkling wines, to dry whites and reds, sweet dessert wines and everything in between. Along with the multitude of selections, Camas Prairie offers wine tasting.
     Scott said Camas Prairie Winery is different from its competitors for many reasons, mainly focusing on customer service.
     “Not only do we make, bottle, cork, and label our own wine, but we have a clean establishment, a history, and we offer everyone’s favorite flavor, and a few they haven’t tried,” he said.
     Scott also explained how he keeps a large customer base by offering imported beer. He said Camas Prairie offers a minimum of 88 different beers at any one time.
     “We group them by style, Blonds, Brunettes, Blacks, etc.,” Scott said. “With that we include a full description so that we can provide direction and information. We try to offer as much service as product.”
          For more information regarding Camas Prairie Winery, visit them at http://www.camasprairiewinery.com/ or go see them at 110 S. Main Street in Moscow.

Laboring for healthier lunches

While many WSU students were sleeping in Monday in observance of Labor Day, some Spokane residents ate in. The Eat-In community potluck, launched by Slow Food Members of Spokane, was organized to raise support for and awareness of funding and sourcing of food in school lunches. Kids and parents alike were invited to Comstock Park from 4-6 p.m. as a part of the national campaign "Time for Lunch." According to the Spokesman Review, a petition was also available to support funding for healthier food options.

Read more here:
http://www.downtoearthnw.com/stories/2009/aug/28/food-group-plans-eat-labor-day/