Native Foods Blog

Save Yourselves and the World—Work Less!

by Christopher Arnett

 Native Foods Cafe 

We accept many things as natural and normal in our lives. We get married, pay bills, work five days a week. That’s just how things are done, and that’s what makes the world go round, right? Because if that’s the norm for advanced industrialized nations, then it can only be assumed that this is best way to live and keep our economies and thus our own lives functioning properly, right?

I think we all know how she feels sometimes!

 

 

Well, an article by the progressive New Economic Foundation (NEF) argues against one of the tenets deeply embedded in our modern day economic reality: the 40 hour work week. Michael Coren writing for Fast Company magazine poignantly summarized the thrust of the article by writing that “our behavior is totally out of step with human priorities and today’s economy.”  The article states that advanced nations should reorganize their economies such that a 40-hour work week is no longer necessary (though still optional for those who are willing).  It argues that we are caught in a cycle of work and consumption, futilely working towards material ends that provide transitory satisfaction. By working a 21-hour work week, paid work will be redistributed, in effect equalizing our economy (currently, some work too much while others work too little); and, more time would be available for our personal growth. Not only this, but if everyone on the planet was to achieve a standard of living on par with modern Western societies, it would simply overwhelm our resources. Coren summarizes the NEF’s solution when he writes “Instead of growing the economy, maybe we need to recalibrate society to make everyone happier and more successful with less.”

 

History shows us that when human societies were able reach a level of sustainable food production resulting in a surplus, it allowed other sectors of the population to focus on more intellectual and creative pursuits. Once mere survival was no longer a challenge, a flowering of culture occurred, as seen in the splendor of such ancient societies as those of ancient Mesopotamia, Egypt, India, China, Greece, Rome, etc. And we, their descendents, have inherited this legacy, as evidenced by the current state of advancement of our own cultures. However, is it possible that for all our technological and cultural progress, we have reached a plateau in personal economic freedom that is negatively impacting all other aspects of our lives? Just as with our ancestors, once mere survival becomes less challenging, would it not lead to personal cultural, intellectual, and spiritual enrichment (assuming one takes advantage of the new opportunities for growth)? Imagine being able to work less but still maintaining your standard of living. You could spend more time with you family, cultivating those relationships that tend to get lost in the morass of busy schedules and obligations; you could go back to school, earning the degree you never had to the time for in the past; you could take up that yoga class, start painting again, or write that song you could never get around to, before.

Ah, the good ol’ Fertile Crescent. May our own lives be just as rich and bountiful as the cradle of human civilization one was.

 

Maybe I’m just too much of an optimist, but it seems to me that that the increased personal happiness and fulfillment that would occur from having the time to tend to our own personal spiritual, emotional, intellectual, creative, and physical needs resulting from a shorter work week would cause a rippling effect of exponential magnitude. Yes, there are hurdles to achieving this, but the potential is worth investigating. If I’m happier and more fulfilled, won’t that affect everyone around me? And one can only hope that a happier population will result in less crime, stress-related disease, and hateful thinking. Maybe this really is too much to hope for, but it is 2012, after all. Some groups think this year will see the end of the world, while others believe it will be a time for a massive shift in consciousness. Here’s hoping it’s the latter, and that the shift in consciousness leads to planetary harmony, balance, and the alleviation of suffering for all beings, human and animal alike.

 

Native Foods Cafe, vegan food, vegan ,vegan restaurant

The Native Crash Course in Macrobiotics

by Chef Kendall Huff

Native Foods Cafe

 

What is Macrobiotics?

You have probably heard this term before, but how many of us really understand what it is?  What the diet is?  How is it beneficial?  Where it came from?

For starters, let's break down the word.

Macro- means “large”

Bio- means “life”

A macrobiotic diet (or macrobiotics), a dietary regimen which involves eating grains as a staple food supplemented with other foodstuffs such as local vegetables avoiding the use of highly processed or refined foods and animal products. Macrobiotics also addresses the manner of eating by recommending against overeating and requiring that food be chewed thoroughly before swallowing.

How many chews per spoonful? Minimum of 100 is the recommendation.

Why so many chews?

Food's contact with saliva is not just important because it helps to lubricate the food, making it easier for foods (notably dried ones) to pass easier through the esophagus, but because saliva contains enzymes that contribute to the chemical process of digestion. Carbohydrate digestion begins with salivary alpha-amylase as it breaks down some of the chemical bonds that connect the simple sugars that comprise starches. Additionally, the first stage of fat digestion also occurs in the mouth with the secretion of the enzyme lingual lipase by glands that are located under the tongue.

What makes up a Macrobiotic Diet?

Some general guidelines for the Japanese style macrobiotic diet are the following (it is also said that a macrobiotic diet varies greatly, depending on geographical and overall wellness).

• Well chewed whole cereal grains, especially brown rice: 40–60%
• Vegetables: 25–30%
• Beans and legumes: 5–10%
• Miso soup: 5%
• Sea vegetables: 5%
• Traditionally or naturally processed foods: 5–10%

Macrobiotic Meals are based around the seasons, just like most restaurants. There are just a few more guidelines to follow. Check it…

Springtime

• Food with a lighter quality: wild plants, greens, lightly fermented food, grain species, fresh greens
• Light cooking style: steaming, cooking for a short time, etc.

Summer

• Food with a lighter quality: large-leaved greens, sweet corn, fruit, summer pumpkins
• Light cooking style: steaming, quick cooking, etc.
• More raw foods
• Lighter grains, such as barley, and bulgur wheat

Fall, once the leaves start to turn...

• Food with a more concentrated quality: root vegetables, (winter) pumpkins, beans, cereals, etc.  
• Heavier grains such as sweet rice, mochi and millet

 

Winter, the chilling season...

• Food with a stronger, more concentrated quality: round vegetables, pickles, root vegetables, etc.  
• More miso, soy sauce, oil, and salt  
• Heavier grains such as millet, buckwheat, fried rice, etc.

 

Learn the to Balance the Yin and Yang

Japanese style Macrobiotics holds that some foods are over stimulating and can exhaust the body and mind. These are classified as extreme Yin (stimulating) in their effects:

• Sugar  
• Alcohol
• Coffee  
• Chocolate  
• Refined flour products
• Very hot spices
• Drugs  
• "Chemicals" and preservatives  
• Poor quality vegetable oils

 

Foods that are considered to be concentrated, heavy and dense create stagnation have Yang (strengthening, but stagnating effects if over-consumed).

• Refined salt

Whole grains, vegetables, beans, sea vegetables, fruit, nuts, and seeds are thought to create balance. Foods such as these are used in a macrobiotic way of eating.

Our version of yin and yang dining at Native Foods Cafe: The Sesame Kale Macro Bowl.  We borrowed this fantastic pic from       Eat, Learn, Discover!  Native Foods Cafe, vegan food, vegan restaurant, macrobiotics 

 

Here are some great books to explain more and share awesome recipes to get started:

The Hip Chick's Guide to Macrobiotics by Jessica Porter

Macrobiotic Diet By Michio Kushi & Aveline Kushi

Other Super Fun activities that will make the learning experience more enjoyable:

http://www.atasteofhealth.org/macrobiotics.htm,  a cruise vacation that has cooking classes, gourmet macro food and fun!!

The Kushi Institute has one week, Two week, One Month and Leadership Programs to help you get certified in Macrobiotics!!

 

Native Foods Cafe, vegan food, vegan restaurant, macrobiotics 

 

 

 

 

Native Community Days: Thousand Waves, FFSC & Friends of Trees

by Holladay Allen

Native Foods Cafe

Today, Wednesday, December 7^th a portion of profits will benefit some very cool local community groups.  So whether you are in Chicago, Southern California or Portland… you can eat for a dang cause.  And if you are not in any of these areas, fly in for the day!  Just kidding, well kind of… but chances are we are trying to get to an area near you very soon.  In Chicago, we will be spotlighting Thousand Waves Martial Arts and Self Defense Center, NFP.  Thousand Waves fosters fitness, healing, empowerment and peacemaking by promoting healthy minds and bodies through violence prevention, self-defense and traditional martial arts programs for adults and children of all ages.

Native Foods Cafe supports Thousand Waves. vegan food vegan restaurant

 Members at Thousand waves apply the skills they learn at home, work and school and life in general. Thousand Waves has built partnerships with schools, non-profits, businesses and government agencies, bringing the tools of violence prevention and personal empowerment to diverse communities. 

Native Foods Cafe supports Thousand Waves. vegan food vegan restaurant

In Southern California, a portion of profits will benefit the Foundation for Second Chances, or FFSC.  FFSC offers a variety of programs aimed to maximize the potential of each and every child involved. These programs include after school activities, community service, mentoring, tutoring, and reading programs.  Click Here to start volunteering!  And come eat an Oklahoma Bacon Cheeseburger today, cause after all, it’s for the kids!

 

In Portland, the lungs of the US (Chef Tanya’s words), it’s all about the trees man.  Since its inception in 1989, Friends of Trees has planted more than 420,000 trees and native plants throughout the Portland and Eugene metro areas.  That is a whole lot of trees, or lung of the Earth…. However you want to look at it.  They are on a mission to restore as many public natural places and green spaces between freeways and neighborhoods as possible.  Wowee, that is awesome.  You don’t even need a green thumb to volunteer with them… All you have to do is click here.

Some come on by, have a piece of pie… Oh, and that pie is free* in honor of YOU and Native Community Days…

 

The Chocolate Love Pie at Native Foods Cafe
*Free Dessert is available December 6^th and 7^th only with the purchase of an entrée, side and drink

 

5 Reasons to Vegan this Week!

by Chef Tanya Petrovna

Native Foods Cafe

 

1) The Radical Cheerleaders of Portland  We met a couple of these gals at the Bridegeport Village opening and they definitely brought some cheer telling us how the Radical Cheerleaders helped close down a local furrier by protesting for an entire year straight.  That is rad.

2) Chrome Bags  Built to last... forever!  They are vegan and waterproof, and come in cool colors and patterns.... or you can design your own.  We love that the Chicago location is right across the street from the Wicker Park Native Foods Cafe.  Shout out to Gabe and the rest of the crew!

3) Parsley Plus Cleaner from Earth Friendly Products. Keeps your crib spic and span and smells wonderful.  And it is 100% biodegradable!  Oh, and did you know that parsley is a great breath freshener... it helps to neutralize the odor from stomach acids and other fluids.  Right on parsley.

vegan cleaner, vegan food, vegan restaurant

4)  VegSource is an amazing resource for all things vegan!  Topics include food, health, lifestyle, animals and much more.  To top it off, it is run by the Nelson family: Jeff, Sabrina, Nina, Randa and Willie... and they are the best.  

5) Celery Root and Leek Soup  We came across these beauties at the Portland Farmer's Market last weekend and I got inspired!  Now here is some inspiration for you :)  Pass it along....

Native Foods Cafe, vegan food, vegan restaurant

Celery Root and Leek Soup 

Serves 6 

3 Tbs. olive oil 

2 ea. leek, white and green parts 

1 ea onion, ¼” dice 

1 tsp. salt 

2 lb. celery root 

5-6 cups water 

¼ cup coconut milk 

½ cup veganaise 

1. Trim leek and wash well and cut into ½ slices. 

2. Trim celery root, removing hard outer part. Yes you end up losing quite a bit of the  outside. Slice into 1/2 “ pices and then cut into ½” cubes. 

3. Heat olive oil in soup pot and add leek, onion, and salt and sauté until transparent and lightly browned. 

4. Add celery root and water, bring to boil and then let simmer for 20-25 minutes until celery root is tender. 

5. Add coconut milk and veganaise and then puree in batches in blender or with immersion blender. Adjust salt if necessary.

 

Being a Healthy, Inspired Vegan in Orange County: OC Vegan Adventures

by Kriss Young

Native Foods Cafe Contributing Blogger

After learning about the cruelties of the dairy industry and factory farming, I adopted a vegan lifestyle in January 2011. Being vegan is easy, especially in Southern California.However, it takes some research to learn how to do it in a way that is healthy and sensible. That’s why I created a blog dedicated to veganism in Orange County, covering everything from veg-friendly restaurants to nutrition facts, great beauty products and more!

Native Foods Cafe uses this photo courtesy of  OC Vegan Adventures

Vegan Eating

For the first few months that I was vegan, I would hardly eat out because I didn’t knowwhere to go or how to order. Luckily, that allowed me to try a lot of healthy recipes at home, including "cheesy" black bean enchiladas, veggie pesto sandwiches and roasted tomato soup. Eventually I learned that there many local places to eat out, including 100% vegan establishments like Native Foods Cafe, Freesoulcaffé and the Seabirds Food Truck.  Surprisingly, there are popular chain restaurants that accommodate the vegan diet as well.

Native Foods Cafe uses this photo courtesy of  OC Vegan Adventures.

Shopping

Did you know that Trader Joe’s, Sprouts, Whole Foods and Mother’s Market each carry an abundance of vegan products, including frozen chicken-free nuggets, all-natural shampoo, bee-free lip balm and more? I didn’t think that finding these kinds of items would be so easy. I also didn’t know that Target has all-natural hygiene and beauty products, or that Sephora carries Urban Decay, a popular brand of cruelty-free cosmetics.  Check my blog for a list of my favorite products and where to get them.

Native Foods Cafe uses this photo courtesy of  OC Vegan Adventures

About Being Vegan

Since I am not a vegan-veteran, I feel like I still have a lot to learn. I'm slowly scratchingthe surface on important subjects like taking supplemental vitamins, eating "perfect proteins", supporting local animal-oriented charities and more. I am excited to share everything I learn on my blog, as I continue to grow as a person and become increasingly familiar with the different aspects of veganism.  For more information about being vegan in Orange County, including animal-oriented volunteer opportunities, local events, resources and facts, please visit my full blog at www.ocveganadventures.com.  I’m working hard to update it and add new information everyday. Thanks for reading and allowing me to share my journey with you!

 

*Kriss was one of the winners of our "Blogging with Chef Tanya" Facebook Contest!  We loved her Vegan Adventures in OC blog as it guides you through all the basics of the vegan lifestyle, in Orange County!

 

5 Reasons to Vegan this Week!

by Chef Tanya Petrovna Native Foods Cafe 1. Cause Jane Said So! Jane Velez Mitchell that is.  In L.A. we can say we knew her when! She was our most fabulous vegan customer in Westwood for many years and now you can see her on CNN with her show "Issues," and when Jane talks we listen! I caught up with Jane last week in from New York covering the Conrad Murray trial and we spoke about helping people, make sound food choices, and eating vegan. She said we should make the Sanjay Gupta Heart Attack video viral, so let's do it!    2.Rainbows!  This rainbow appeared after eating only one vegan lunch, imagine what you'd see eating vegan all the time! 3.Pheasant Hunting Season Begins Oct. 1 In Britain more than 45 million pheasants and partridges are produced en mass to be used as targets for shoot outs. Bah.  It's not a game. It's a disgrace. Find out more info www.animalaiduk.org   4.This Picture! In the New York Times about eating chicken skin... really?  Is this attractive? Ingrid Newkirk speaks up!  "It's downright offensive, not just to people who care about animals but almost to everyone. It's a plucked, beheaded, young chicken in a young pose," she said.  5. Spork Fed The fabulous Spork Sisters' (Jenny Engel and Heather Goldberg) new vegan cookbook is out.  If you are in West Hollywood you can also take a class with them in their studio... or from anywhere in the world you can do an online class! http://www.sporkfoods.com/

 

A Vegan Diet Can Prevent and Reverse Heart Disease

by Diane Bass

Native Foods Cafe Contributor

 

Dr. Sanjay Gupta recently presented a report on CNN called, “The Last Heart Attack”.  Dr. Gupta spoke with Dr. Caldwell Esselstyn who wrote the book, “Prevent and Reverse Heart Disease”. This book explains, with irrefutable scientific evidence, how we can end the heart disease epidemic in this country forever by changing what we eat.  Dr. Esselstyn says we should eat whole grains, beans, yellow, red and green veggies and fruit.  The Dr. convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects.  This book is based on a 20 year study.  As part of his research Dr. Esselstyn studied different cultures. He found that people on Central Africa, Papau New Guinea Highlands and the Tara-humari Indians in Mexico who eat plant based diets have no heart disease. None!   Dr. Esselstyn believes that if you change your diet, you can become heart attack proof.  He claims that heart disease is a food born illness.  He says, “we won’t end this epidemic with surgery, stents and medication because we’re not treating the illness.”  Dr. Terry Mason, Chief Medical officer at Cook County Hospital agrees. He says, “We have eaten ourselves into a problem and we can eat ourselves out of it.”  Pier review journals reporting on the results of a handful of Dr. Esselsyn’s patients who were on his diet and cholesterol lowering medication show that after five years they had no heart attacks and no coronary events of any kind.  Three quarters of his patients saw blockages grow smaller.  Attached is a photograph of the same artery before and after changing the patients’ diet.  A plant based diet actually reverses heart disease!

Keep your blood clean by eating vegan food at Native Foods Cafe!  It's all about balance though... have some greens with those fries.

The blood of people who eat high meat, high cholesterol diet actually looks different from someone on a plant based diet.   The first photo shows healthy blood.  The bottom half of the vial  contains blood cells. The top half is plasma which contains water and electrolytes.  

The second photo shows unhealthy blood. The plasma is cloudy because it is laden with heart clogging fat and cholesterol.  These photographs are quite shocking and should convince anyone to change their diet! 

Dr. Dean Ornish of the Preventive Medicine Research Institute believes that the more people change their diet and lifestyle the more they improve in direct proportion.  He told Dr. Gupta, “Once people begin making these changes most people find they feel so much better so quickly it reframes the reason for making these changes from fear of dying to joy of living and joy is what is sustainable.” Amen! 

 

Diane won our "Blogging with Chef Tanya" Facebook contest with this blog! Congrats Diane.... and thanks!

 

5 Reasons to Vegan this Week!

by Holladay Allen

Native Foods Cafe

 

1.  Zen Chocolate Pudding made with Almond Milk!  It is amazing... Dairy-free, soy-free, gluten-free and only 110 calories.  

2.  Vegan cartoon characters!  Did you know that Shaggy from Scooby Doo, who is known for his insatiable appetite, is also an on-again off-again veg-head?  Check this interesting tidbit from Scoobypedia: 

Casey Kasem played Shaggy for a time where Shaggy was portrayed as a vegetarian, by request of Kasem, who is a vegan. In the past, Shaggy had a tendency to overeat and eat anything he could. Kasem disagreed with this portrayal, and in 1995 he walked out on the role when Shaggy and Scooby-Doo were to be portrayed in a Burger King commercial. He also did this because the producers of Scooby Doo would not turn Shaggy into a vegan, which Kasem is. Therefore he quit, later to rejoin the crew when they allowed Shaggy to be a vegan, only ten years later, in the series What's New, Scooby-Doo?.

3.  Eating consciously is way cool!  Reading labels, buying organic and local if possible, and knowing exactly where your food comes from are just a few ways to directly impact the foodchain... and your health!  The Organic Industry Stucture is a great diagram showing who's who in the world of oganic food production.

 

4.  Live in middle of nowhere?  I bet it's beautiful out there... but it sure would be nice to be able to order some Dr. Cow vegan cheese for that dinner party next week!  Check out Vegan Essentials for all your vegan product needs... delivered right to your front door:

 

 

5.  Vegan Crepes!  The perfect, easy to whip-up breakfast, lunch or dinner.  You can fill them with fresh fruit, or savory innards like roasted asparagus in a cashew shallot cream sauce.  Leave the sugar and maple syrup out for a savory version.  The batter does need to sit at least two hours, so I like to make them the night before, wake and make whilst drinking my morning cappucino.

The Best Vegan Crepes in the Whole Entire World

Ingredients:

1/2 cup non-dairy milk (I like almond)

1/2 cup water

1/4 cup melted non-dairy butter or margarine

2-3 tablespoons sugar

2 tablespoons maple syrup

1 cup unbleached all-purpose flour

1/4 teaspoon salt

 

Directions:

1. In a largish bowl, blend milk, water, melted butter, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours or overnight.
2. Lightly grease skillet with some butter. Heat the skillet until hot.  Pour approximately 3-4 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.  
3. Fill with deliciousness and enjoy!  I like them all by themselves as well.

 

Why am I vegan you ask?

by Holladay Allen

Native Foods Cafe

 

Great video from EVOLVE! Campaigns:

 

5 Reasons to Vegan This Week!

by Chef Tanya Petrovna

Native Foods Cafe

 

1. Easy Vegan Options! -From Whole Foods to Trader Joe’s and even regular old school grocery chains but just heard about the Hilton in…are you ready?....Dallas, Texas! Anatole’s Nana restaurant is riding wild with options. Yeeehaaaaawwww! 

 

2.Natural Disaster Preparedness-When power goes out, pull out your trusty butane stove, dried lentils, water, dried spices and make a great soup for you and the neighbors. Don’t forget to keep a pot in your kit. Did you see the picture of Irene from space?

3. Factory Farming-99% of animals raised from food come from factory farms and that means minimally 10,000 heads of animals are raised in one confined large area, not healthy or friendly. Even if you are just getting into the vegan thing you can still walk the walk…with Farm Sanctuary's Annual Walk for Animals. 

 

4. Cappuccino Milk Shakes and French Toast- Not necessarily together, but when in Chicago there is a fun diner called Pick Me Up Café that has what you need vegan style 24 hours on weekends at until 3am other days. 

 

5.Greek Street Food Goes Vegan-Try this vegan tzatziki recipe as an app, on a sandwich,  as a topping on  a warm meal. From my last cooking demo!

Vegan Tzatziki

1 cup unsweetened non-dairy yogurt

1/2 cup vegan sour cream

2 each cucumbers, peeled, seeded & grated

3-4 each garlic cloves, minced

2 TBSP olive oil

2 TBSP lemon juice

1 tsp sea salt

1/4 tsp white pepper

2 TBSP fresh dill, chopped

Mix all ingredients together and refrigerate until ready to use!