Freshtopia.net - Season 2007

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Episode Guide

  • Xmas Day III - Furoshiki
    Episode 12.20.07
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  • #0087 Xmas Day II
    Episode 12.17.07
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  • Analog Nog
    Episode 12.16.07
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  • #0086 - Xmas Day I
    Episode 12.16.07
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  • #0085 - Celery Root Soup
    Episode 12.14.07
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  • #0083 - The Winnies!
    Episode 12.04.07
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  • The Winnies Are Coming!
    Episode 11.26.07
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    Friday, November 30th
  • #0082 - Green Smoothie 2.0
    Episode 11.20.07
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    Why is it that when raw-food health gurus go on national television, talking about all the wonderful soups, rich entrees, and magical desserts you can have on a raw food diet, so often they end up handing over to the excited and anticipating host a glass full of green glop? (see video here, and here for examples) The green smoothie; almost invariably it’s met with a nervous stare, and followed promptly by an ick face upon tasting. We could make Cacao Pistachio Florentine, Portobello Burgers, or Curried Chocolate Pudding, but instead, in a moment of mindless passion, we make green smoothies. I say we because we at Freshtopia too have made this mistake. Check out first Green Smoothie episode here, and check out our old-timey stylings. It’s an easy mistake to make. Once you get on the green smoothie train, you tend to ride it all the way to happy town. I don’t really know what that means. The point is, often once people get into the GS, they tend to really get into the GS. It can be easy to forget that not everyone is so keen on the taste of pulverized kale and celery right out of the starting gate. It is not a transition food. There are exceptions. On a recent episode of Oprah, Dr. Memet Oz presented Ms. Winfrey with a bright green concoction that she was pleased to receive. Her response upon tasting, “It’s like a glass of fresh!” Our green smoothie episode garnered us our first video response. Our friends Steelee and Jessica gave our first smoothie a try, and were less than enthused about it. Fair enough, I wasn’t so jazzed at my first either. In time the body adjusts to the taste of more punchy, alkaline drinks, but it’s a good idea to start with a more accessible smoothie. So, if you’re up for giving it a shot, toss together the recipe below. As you’ll see, it’s so good even a child will like it! Green Smoothie 2.0:Serves 1-2 1 ripe banana1 Cup mango, chopped1-2 Cups fresh spinachWater as necessary 2moreless
  • #0073 - Golden Gazpacho
    Episode 11.19.07
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    We’re busting you into the Fort Knox of flavor!With summer’s bounty rolling in on all sides, I wanted to do an easy rendition of a summer staple with a twist. You may have had gazpacho before, but did it shine? The many heirloom and unusual varieties of ingredients, like lemon cucumbers and tomatoes, are perfect for a novel color theme. It’s time for gazpacho with bling!Traditionally this summer soup is thickened with bread, but using sun-dried tomatoes as an alternative makes it both fresh and gluten-free. Gazpacho is a great way to enjoy some of the best produce the season has to offer, and you’ll have a great meal without even having to heat up your kitchen on a hot summer day!Golden Gazpacho:Serves 2 as entrée, 3-4 as appetizer2 C yellow tomatoes, we like yellow cherry tomatoes1 C lemon cucumber, chopped¼ C onion, chopped2T olive oil, or to taste2T oregano, plus additional for garnish1/8 C sun-dried tomatoes, soaked until softSmall clove garlic1t mustard1t agave syrup or honeyJuice of ½ lemon1/8 Cup sun dried tomatoes, soakedSalt and pepper¼ red jalapeno for garnish, mincedBlend the sun-dried tomatoes, garlic, olive oil, agave, mustard and half the fresh tomatoes in a food processor until smooth and creamy. Add remaining tomatoes, onion, oregano and cucumber, and pulse until desired consistency... Smooth? Chunky? You know what you like. Garnish with finely minced red pepper and fresh oregano. Edible flowers are nice too if you can get them, and you can get them if you try!Taste the sunshine, gold-diggers!moreless
  • Today I can't concentrate, because the BOT house is under a massive attack by six-legged flying invaders. So, in order to go to a happy place, I'm hitting the couch to talk about cats. Lolcats may be so two months ago, but I'm not quite sick of it yet, and delightful new permutations continue to arise, to distract me from the problem with my slightly obese calico, Bebel.Here's a nicely comprehensive list of options in prepared raw cat food.Totally hardcore? Interested in making your own from scratch? Here you go.Remember, raw meat can carry food-borne illnesses, which may affect your pet, and can be passed to humans. Always use human-food grade meats and safe handling practices if you choose to feed your critters a raw diet. Kittens do not live by cheezburgers alone!moreless
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    I’m delving into an unfortunate part of my food history here: My brief love affair with store-bought poppy seed dressing. Maybe I just fell for the wrong one, but the romance came to an abrupt end when I came to my senses and read the label. Hydrogenated soybean oil? High fructose corn syrup? Sodium benzoate? No thanks.Years later I’m working the issues out and rekindling the love, this time with healthy raw coconut fat, (and here), and sweet, sweet agave syrup. And what better vehicle than some of the delicious white peaches which are so very in season right now? Aromatic arugula and fennel make a simple salad that stands out! Arugula & White Peach SaladWith Creamy Poppy Seed Dressing:Serves 2-4Creamy Poppy Seed Dressing:1C young coconut meat, or soaked cashews if coconut is not available 1/2C coconut water, or filtered water1/4C agave syrup1/4C apple-cider vinegar2T white onion1T stoneground mustard1T poppy seedsDash of sea saltBlend all ingredients except the poppy seeds until smooth and emulsified. Add poppy seeds, blend very briefly to mix.Pour dressing liberally over 4C arugula, 1 large sliced white peach, 1/2C thinly sliced fennel, and garnish with pecans or pine nuts.Reserve the extra dressing for another beautiful summer day!moreless
  • Great Tomato Caper Update:Oh man. All I wanted was to make home-grown organic sun-dried tomatoes. We just didn’t know what we were in for. This tomato caper business is making us all a little crazy. Growing your own tomatoes simply isn’t for the faint of heart. We’ve had casualties, replacements, funerals and a rather…overactive zucchini plant. Here’s Barb and me trying our best to talk about the garden without devolving into complete idiocy.Bonus garden tip! If you eat yogurt, or know someone who does, we’ve also got a great use for those empty cups. Reuse rocks!moreless
  • #0075 - BBQ!
    Episode 11.19.07
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    It could be the heat, or perhaps I'm having a blonde moment. Maybe I'm just dizzy with summer excitement, but I'm attempting to recreate, fresh-style, a dish that is quite possibly the opposite of raw vegan uncookery.I'm talking about Barbeque! It's so crazy it just might work… or is it just a delicious recipe and a great excuse for some bizarre factoids and possibly dismally inaccurate history?Pineapple Portabella BBQ!Serves 2-4Pineapple BBQ sauce:1C pineapple plus 1/2C chopped for garnish1C fresh tomato2T sun-dried tomatoes2T dates, soaked1t chipotle pepper, soaked if using whole dried pepper1t fresh ginger1t garlic1T apple cider vinegar1T mustard1t nama shoyu or soy sauceSmoked salt and fresh pepper to tasteSpice rub:2T paprika1T chile powderPinch of ground cloveFresh pepper and dash of smoked salt, if desired2 large Portabella mushroom capsBlend all sauce ingredients until smooth, adding water as necessary to thin. Cut the mushroom caps into strips, and marinate in the sauce for 2.5-3hours. Remove mushrooms from sauce, reserving the sauce for presentation, then press one side of each strip into the spice rub. Serve mushrooms garnished with sauce and the additional pineapple, sprinkled with remaining spice.Feel the heat!moreless
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    Fresh, ripe figs are the best. Sensuous, decadent and so delicious it almost seems wrong. So good, in fact, that it's perhaps a little crazy to do anything to them except enjoy their sweet flavorful perfection. However, there are those times when madness and the presence of figs in your life intersect. Why not try stuffing your figs with rich, creamy macadamia filling with a burst of bright lemony flavor, and topping them with crunchy pecans and a drizzle of golden honey?Maybe it's not so insane after all…Macadamia-Stuffed Figs:Serves about 4 6-8 large figs, or more if smaller onesMacadamia cheese:1C macadamia nuts soaked 1hour or moreJuice and zest of 1 lemon2T honey or agave syrup1t vanilla extractDash of sea saltPecans and additional honey for garnishBlend all "cheese" ingredients in food processor until smooth and fluffy, scraping down sides of processor if necessary to ensure even blending. Cut figs in half and use small spoon or spatula to mound about 1T of filling (depending on the size of the figs) in each half. Press a pecan sliver into the filling and drizzle with additional honey before serving.Wicked delicious!moreless
  • #0080 - Sparkle Motion
    Episode 11.19.07
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    Never doubt our commitment to sparkle motion!Our house had a problem; we all loved sparkling water, but hated the wasteful plastic packaging and crazy cost. Americans drink more than 55 billion liters of soda and seltzer every year, which means over 3 billion cubic feet of packaging ends up in recycling facilities or worse, landfills! We were determined not to be those consumers any more.After doing some research, Barb determined that the answer to our sparkling dreams was a home carbonating unit with reusable bottles… and also that there's some sort of inexplicable connection between sparkling water and yachts. For more information on our Edition One soda machine, visit SodaClub.Even if you don't have a yacht, why not celebrate the blushing finale of peach season with a fresh white peach Bellini? White Peach Bellini:Serves 2-41 large white peachJuice of 1/2 lemon2-3 raspberries, plus additional for garnishAgave to tasteSparkling water Remove the pit and chop the peach, then blend until smooth along with the lemon juice, raspberries and sweetener if using. Divide among 2-4 glasses, garnish with 1 or 2 whole raspberries and top with sparkling water, stirring gently.Cheers!moreless
  • #0079 - Super Candy!
    Episode 11.19.07
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    Living a fresh and healthy lifestyle? Missing things like decent candy bar? Here's a recipe that will make you forget all about those high-fructose corn syrup-laden bars in their landfill-destined plastic packaging. We've taken candy to a whole other place with the addition of powerful superfoods like maca, he shou wu, and raw chocolate. It's SuperCandy! These bars will not only satisfy the naughtiest sweet tooth, they'll give you an enduring lift that old-school candy can't match!This post has not been approved by the FDA. SuperCandy is not intended to treat, cure, diagnose or prevent any illness, but it tastes great and may make you feel a little awesome….Caramaca-Chocolate SuperCandy:makes 8-16 barsWalnut crust layer:1 1/2C walnuts1/2C dates, chopped1t vanillaDash of sea saltCaramaca layer:1/4C carob (un-roasted)1/4C maca powder3/4C agave syrup or honey2T cold-pressed flax oil1t cinnamon1/2t sea saltPower chocolate layer:1 1/2C raw chocolate powder1/2C coconut butter (not oil!)or substitute your favorite nut butter3/4C agave syrup1-2T He Shou Wu (add more if you like!)1t vanillaDash of sea saltBlend all crust layer ingredients in food processor until cohesive, but still chunky. Press into bottom of small loaf pan. In a small bowl, whisk all caramaca ingredients together until a saucy consistency is reached. Pour caramaca over walnut layer and place in freezer while making the chocolate layer. In cleaned food processor, blend all chocolate layer ingredients until a nice fudgy consistency is reached. Press chocolate evenly over the caramaca layer and return pan to the freezer for about 1 hour to firm. Cut into squares or bars and enjoy!Feel super!Wondering where to get all this good stuff? Your local health food store will probably happily help you out, or go online to:One Lucky Duck for raw chocolate powder, agave, and Artisana Coconut butter.Nature's First Law for maca and raw chocolate.Herbal Extracts Plus or Ocean Wave Vibrations for He Shou Wu, aka Ho Smoreless
  • #0078 - Holy Mole
    Episode 11.19.07
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    Today’s recipe is absolutely divine! We’re making Mexican mole fresh-style! In this rich yet nutritious sauce, the delicious heat of chilies and the rich flavor of chocolate caper across the palate. Treat yourself to a dish that’s fit for Aztec royalty, and so sexy, you won’t believe that it was invented by nuns! Whatever its origin, be sure to give this delicious, raw vegan twist on a perennial favorite a try. This post is sponsored by click here for free download and 14-day trial.Holy Mole with Faux Frijoles:Serves 2-4 Mole sauce 1C fresh tomato1/3C olive oil1/4C onion1/4C raw pepitas (pumpkin seeds)1/4C raw almonds1 clove garlic3 large dates3-4 sun-dried tomato pieces1 small dried pepper or ground chili powder to taste1T raw cocoa powder, or carob if ya like2t fresh oregano1t ground cinnamon1/2t ground clovesSmoked salt and black pepperFaux Frijoles:1C sunflower seeds1C zucchini, diced1/4C red bell pepper, diced1/4C sweet onion, diced1t cuminSalt and black pepperCherry tomatoes and fresh oregano for garnishSoak dates, sun-dried tomatoes, sunflower seeds and dried pepper if using, in about 1 1/2C warm water for at least 1 hour. De-stem and remove seeds from dried pepper. Reserve soak water and add all mole ingredients to blender and blend well, adding soak water as necessary to thin. Mix drained sunflower seeds with diced veggies and seasonings. Top with sauce and garnish with tomatoes and oregano.moreless
  • Welcome to our second installment of the Great Tomato Caper. This summer-long series will follow the saga of Tanja's vision for the perfect, home-grown, heirloom variety, home-made, sun-dried tomatoes. In this episode, we'll take a look at how our seven tomato starts are progressing, talk a bit about natural pest control, and discuss the merits of mulch for the home vegetable garden.Where can I get compost for my vegetable garden?- Some cities have municiple compost programs, contact your local government- In the SF Bay Area, contact the for municiple compost- Local farms or horse stables, including police stables - usually free- Buy at garden stores, farmer's markets- Start your own compost binWhere can I get mulch for my vegetable garden?- Local tree pruning companies - again, often free- Buy at garden stores- Neighborhood gathering - ask your neighbors for lawn and tree trimmings.- Consider putting together a block program, rent a chipper for a day if appropriateFor more information on mulching, visitmoreless
  • BOT house, the morning after…Barb, Oscar and Tanja are tired after a big weekend of partying. All the dip has been eaten, but there's still flax crackers and nice raw veggies left! What's a fresh chef to do? Make more of the most popular dip, of course! Even though she's tired, her production manager is grumpy, and her beloved ear-muffs have turned on her, Tanja still shows you how to make delicious Creamy Garden Dill Dip.You can thank her later, she's taking a nap.Big thanks to Seano for bringing his beautiful green dot, the moms (Doris, Melissa and Rosie) for all of their help, all the beautiful attendees, and everyone who made the party such a joyful success! Creamy Garden Dill Dip:1 1/2C raw cashews, soaked1/2C fresh dill1/4+C olive oil2T fresh oregano1T white miso1t fennel pollen or crushed fennel seeds1 clove garlicSea salt and fresh-ground black pepper to tasteFiltered water as neededSoak the cashews at least 2 hours, until soft. Peel the garlic clove, clean and de-stem the herbs, reserving some for garnish. Add everything to blender or food-processor and blend until smooth and creamy, adding filtered water as needed to achieve desired consistency. Garnish with remaining herbs.Great as a dip, sandwich spread, soup topping, or add more liquid for a wonderful dressing! Enjoy with friends and loved ones.moreless
  • #0060 - Spring Fling
    Episode 11.18.07
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    Freshtopia.net has much to celebrate, so the BOT house is having a party! Tanja is making some appetizers, (and raw chocolate, and tarts, and a raw birthday cake… Whew)! Today’s recipe is a consummate crowd-pleaser: rich, savory pesto stuffed into tender marinated mushrooms. It's a quick and easy crowd pleaser, perfect for the busy hostess on the go!Stuffed Mushroom Caps:24 small crimini mushrooms, de-stemmedMarinated 1 hour to overnight in:1/4C olive oil1/4C nama shoyu or soy sauce1/4C apple cider vinegar4 cloves garlic, mincedLots of fresh-ground black pepperPesto Pâté:2C basil leaves, packed1C walnuts1/2C pine nuts, plus 2T ground for garnish2T nutritional yeast2T olive oil1 clove garlicSea salt to tasteRemove mushrooms from the marinade and pat dry with a towel. Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients. Blend until well incorporated, but not completely smooth. Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.moreless
  • As fate would have it, our Freshtopia kitchen got a mini-makeover featuring Ikea furnishings courtesy of the show Dream Home with the lovely host Lisa Quinn! It’s now super organized and has some nice new accoutrements that we’re perhaps a little too stoked about… Today’s recipe is inspired by Palak Paneer, a delicious Indian spinach dish, and it’s full of flavor and nutrition. Tanja has so much energy from all those healthy greens, she can’t stop dancing, no matter how much you might wish otherwise! Big thanks to Dream Home, Lisa Quinn, and Ikea. Also, a special thanks to Jonathan Coulton for the use of his hilariously awesome song “Ikea.” Visit his website to lavish praise, cash, and half-pony half-monkey monster dolls on him.Cilantro-Curry Spinach:Serves 2 as entrée, 4 as side dishLarge bunch spinach (about 4C tightly packed)1 Avocado, cubedSauce:1 bunch cilantro leaves (about 1 1/2C packed)1/2C chopped tomato4 sun-dried tomato halves, soaked in 1C filtered water1/4C olive oil, plus 1T for spinach2T onion, chopped1T ginger root, peeled and mincedSmall clove garlic, minced½ jalapeno, deseeded and chopped1T cumin1Tcoriander1T curry powder1t raw honey or agave syrupSea salt to tasteGround cashews to garnishSoak the sun-dried tomatoes in the water until they are quite soft, (about 30 minutes) and reserve the soak water. Place washed spinach in large bowl and add a dash of sea salt and 1T of the oil, then massage spinach until wilted and tender. Add all sauce ingredients to a blender or food processor and blend until smooth and pour-able, adding tomato soak water as needed to thin. Toss cubed avocado with the spinach, top with sauce and garnish with ground cashews.moreless
  • Entertaining this spring? Afternoon garden party perhaps? Today Tanja puts together a light, refreshing cocktail that is sure to soothe both body and mind; Virgin Ginger Mojotos. They’re quick and easy to make, and contain a host of compounds that will do your body good. Make a pitcher the next time friends arrive, and take the afternoon easy.Virgin Ginger Mojitos:Handfull mint leaves, about ¼ cupJuice of 1 lime1 Tbspn grated ginger1 Tbspn agave syrupTop with sparkling waterJuice your lime into your glass, peel and grate ginger adding to your glass. Add mint leaves and muddle well. Add agave syrup, ice, sparkling water to top, and mix gently but thoroughly. Enjoy!For another fun drink idea try out the Freshtopian Fixtini, and get a glimpse at what the show looked like in the early days.moreless
  • #0065 - Pixelodeon!
    Episode 11.18.07
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    Freshtopia.net has gone Hollywood! Well, for one weekend anyway. The Freshtopia crew went to L.A. for the festival of online media known as Pixelodeon. We connected with old friends, had one of our episodes screened, heard some great lectures and had a pixel-tastic time! Big thanks to the awesome organizers: Irina Slutsky, Ryanne Hodson, Jay Dedman, Zadi Diaz and Steve Woolf!Next episode, what we ate on the road...Announcements:Check out our new 'More About Freshtopia' page (above) when you have a chance, it's got pics, links to the team's MySpace accounts, and a connects you to our new Flickr feed!moreless
  • We're back in the kitchen again, turning up the heat on raw foods with South of the Border Tomatillo Rawvioli! I wanted to do a dish that showcased the delightful flavor of tomatillos, the husky green cousin of the tomato. The resulting creation is a lively celebration of Mexican-inspired flavor, beauty and nutrition that's the perfect antidote to the summertime dinner blahs! Why sift through yet another boring pile of the same old greens, or clog your arteries with yet another helping of mayo-drenched macaroni salad, when you could be enjoying a satisfying plate of fresh tomatillo sauce with light cucumber rawvioli filled with rich, spicy cashew filling?This is a rhetorical question.The zappy flavor of the tomatillo is happily married to the smooth creamy richness of avocado, and the whole affair is well-grounded with the earthy taste of cumin. I love this stuff; it tastes so great I can barely remember that it's healthy, raw and vegan! It tastes so great, I can barely remember what I'm doing….Tomatillo Rawvioli:Makes 3 large, or four small servingsZesty Tomatillo Sauce:1 1/2 C tomatillos, chopped1/2 a large avocado1/4C sweet white onion, chopped1/4C cilantro leaves1 clove garlic1/2 a large jalapeno1t cumin1t agave syrup1t stoneground mustardSea salt to tasteOptional 1T olive oil or water to thinKickin' Cashew Ricotta:1C raw cashews, soaked 1hr. and drained1 clove garlicJuice of 1 lemon1T nutritional yeast2t cumin1t chili powderSea salt and fresh black pepper to taste1 medium English cucumber for the wrappersBlend all the tomatillo sauce ingredients in a food processor or blender until smooth, adding additional water or olive oil if necessary. Set aside and blend all cashew ricotta ingredients in food processor until creamy and fluffy. Cut the cucumber into 24-28 round, thin slices with a vegetable peeler or mandoline. Scoop about 2t of the filling onto each slice and fold in half. Serve with the tomatillo sauce, and garnish with minced jalapeno or additionamoreless
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    Last weekend while we were at Get Tough or Die Farms (Tanja’s Mom’s house), we were introduced to a new summer dessert. In Sacramento the mid-day temperature can get brutal by this time of year, and one day while we were all sitting outside sweltering, Melissa brought out a round of Watermelon Granitas for all of us. I was wowed, had two, and hinted for Tanja to use her familial leverage to get the scoop on the dish. This is surprisingly easy for a dessert that packs such a potent refreshment quotient, and with so little sweetener needed, it’s shockingly guilt-free as well.Watermelon Granitas:4 Cups watermelon, choppedJuice of 1 limePinch of sea salt1-2 Tbspns agave nectar, or to tasteMakes 4-6 servingsBlend all ingredients together until smooth, about 20 seconds. Pour into shallow pan and place in freezer 3-4 hours, stirring occasionally until frozen. To serve, scrape ice crystals with a spoon or fork into serving glass, garnish with mint leaves or basil.This site has a few fun granita recipes we’d like to try out soon. Consider substituting the sugar with agave syrup for a lower glycemic punch. A quick search for “granitas” will turn up many more recipes. If you find any winners, please do let us know!moreless
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    We spent the weekend at the Get Tough or Die Farm. AKA: Tanja’s mother’s house. When neighborhood cats and children aren’t disappearing in the “Tomato Triangle,” they’re dodging the assault of the trained attack rabbits, and let’s not even mention the sunflowers. It was a most relaxing weekend, filled with fantastical danger, intrigue, permaculture, Melissa’s artwork, and the most gorgeous home-grown produce we’ve enjoyed in recent memory. We started each morning with a trip to the garden where we picked fresh vegetables and fruit for breakfast, which we then ate on the garden patio. Saturday’s breakfast conversation turned to the luxury of garden grown-produce, and just how striking the taste difference between that and even [merely] local organic foods. There really is something powerful in produce less than 24hrs off the vine. Alas, not everyone can be so lucky though, if you don’t have a garden or access to one, consider joining a CSA. Or better, make friends with someone who does have a garden.Read: ‘Will videograph for food”Melissa and Patrick were kind enough to share some of their resources with us:Seeds of Change is great source for certified organic seeds, as well as information on backyard gardening.For the strawberry lover, check out Strawberries and MoreThe Gardeners Network provides a nice overview of organic alternatives to conventional garden treatments. Big Thanks to Melissa, Patrick, Leo, the Princess and Mr. Poopers, for their hospitality and tomatoes!moreless
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    Believe us when we say, no chickens were hurt in the making of this episode. Our friends Raven, Baxter and Adesina have made the leap from avid backyard gardeners, to avid backyard chicken enthusiasts! Though their motivation for getting into the chicken-caper was pretty solidly egg-based, the love they have for their new feathered friends is readily apparent. Wondering why normal city-folk would go to the trouble to raise their own egg-laying hens? If you have a strong stomach you could just google “factory farms chickens”, for a wealth of links. This makes it abundantly clear why our friends really want to know how the chickens they get eggs from are being treated. Diet is a complex and personal issue. We’re not saying that eating eggs is right or wrong, but it is definitely something that shouldn’t be done without awareness…or salsa and lots of fresh vegatables.moreless
  • #0066 - Road Food
    Episode 11.18.07
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    Feeling zesty? Wondering how we kept our diet fresh while on the road?Not content to dine on burgers and ding-dongs, Tanja has created delicious cookies that are ready to travel and pack a nutritional punch! These cookies powered us through our trip to Pixelodeon, when the cravings for road food hit. With healthy ingredients like oats, flax, organic citrus zest and the goodness of almonds, here is an energy-rich treat you can feel good about. Cranberry-Citrus Power Cookies!Makes 2-3 dozen power cookies1C almonds1C dried coconut1C oats1/2C dried cranberries, unsweetened or fruit sweetened1/2C agave syrup1/4C fresh orange juice, about 1 orange1/4C ground flaxseeds1/4C slivered or chopped almonds2T fresh citrus zest, about 2-3 large oranges and/or lemons1T vanilla extract1T pumpkin pie spiceDash of sea saltProcess almonds into coarse meal in food processor, then add the coconut, oats, ground flax, spice and salt. Pulse food processor to mix dry ingredients. Then add juice, agave, and vanilla, and pulse to incorporate to a dough-like consistency. Stir in cranberries and additional almonds. Shape into cookies and chill, or dehydrate overnight until outside is crunchy.Feel the power!Announcements:Check out our new ‘More About Freshtopia’ page (above) when you have a chance, it’s got pics, links to the team’s MySpace accounts, and a connects you to our new Flickr feed!moreless
  • #0051 - Flaxploitation!
    Episode 11.17.07
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    In one of our most explosive episodes ever, we merge Flax and Action, for Flaxploitation! Tanja’s delicious flax crackers have a plan to stick it to the man, while providing heart-healthy omega-3 fatty acids and a fiber-packed punch! Great nutritional profile and a snack to feel good about?Shut your mouth!…I’m just talkin’ about Flax. Tanja’s Flax Cracker Recipe:1C Flax seeds soaked in1 1/2C water, 1-8 hours1/2C Tomato, chopped1/2C Italian Parsley2T Onion, chopped1t Garlic, mincedSalt and Pepper to tasteOptional 1/4C Flax mealPulse all ingredients in a food processor, starting with the veggies, then add the flax seeds, seasonings and meal, if desired. When well incorporated and a nice, doughy consistency, spread thinly on teflex, or other dehydrator sheets and dehydrate for 6-8 hours. Remove from sheets, cut into small squares and return to dehydrator for 12-16 hours, or until dry and crispy.Enjoy!moreless
  • #0050 - Paella!
    Episode 11.17.07
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    Some recipes are so good they require their own banner graphic.Inspired by our new friends in Luarca Spain, Tanja tried her hand at creating a raw analog to the favorite Spanish national dish, Paella. I must say, her star is really shining in this one. The dish ended up a bright, colorful celebration of fresh ingredients, honoring the spirit of Paella. Now, lest we lead you astray, it’s clearly a large departure from the traditional dish, but it is a healthy departure harboring a wide range of nutrient-rich power foods. It’s actually not as much work as the rather lengthy ingredient list implies, and well worth the effort. This one is good the next day as well, perhaps even better as the saffron continues to infuse the dish with flavor for up to 24 hours. Fresh Paella Recipe:Saffron Dressing:Whisk together,Lg pinch saffron soaked in2T lemon juice for 20 minutes or more2T olive oil1t agave syrup or honeydash sea saltmoreless
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    We're back at long last with an all new show, and what a show it is!You know carrots are great for your eyes (your mom wasn't just saying that to make you eat 'em), but did you know this familiar vegetable has a history even more colorful than its nutrient-packed flesh? Did you know carrots weren't always orange? Did you know the ancient Greeks made love potions from them? Stranger than fiction is the long history of the carrot.Passion, patriotism, beta carotene… from windmills to Caligula, this episode has it all! Special thanks to illustrator Hyein Lee, for letting us use her wonderful illustrations in today's show. And a big hello to Javier Menendez and his English class from beautiful Puerto de Luarca, Spain, hopefully we'll have a chance to visit you soon!Freshtopian Carrot Soup: 3 cups carrots (1cup for garnish) 1 large tomato 2T shallot or onion, chopped 2T ginger, peeled and chopped 1 T jalapeno, de-seeded and chopped 1 clove garlic, chopped 1T cumin 1/4 cup olive oil 2T flax oil, or additional olive 1/2 to 1 cup water (depending on desired thickness) Fresh oregano, green onion and shredded carrot for garnish sea salt to tasteServes 2 as entree, 4 as appetizermoreless
  • #0052 - Gratitude
    Episode 11.17.07
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    A little different episode than perhaps you've become accustomed to from Freshtopia.net. We went to Oakland's Lake Merritt to relax a bit, and reflect on the craziness of the last month-and-a-half.We have many people to thank for all of the support, kindness, prayers, and patience we've received lately.We hope this video can begin to communicate our gratitude.Thank you all.Music by Justin Winokur, courtesy of the artistmoreless
  • #0053 - Lemony Spinach Dip
    Episode 11.17.07
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    Look out Blutos of the world — spinach is getting the Freshtopia treatment! After all the explosiveness of our last installment, Flaxploitation, we're smoothing things out with a deliciously simple rendition of a party staple; spinach dip! With the bright flavor of lemon and the nutrition of dark leafy greens, this is a great recipe for all manner of occasions.Lemony Spinach Dip:4C fresh spinach3/4C raw cashews, soaked1/4C pine nuts, soaked2T olive oil, plus additional dash2T nutritional yeast1t agave syrupjuice of 1 lemonsmall clove garlicdash cayenne peppersalt and pepper to tasteSoak nuts 1hr or more. Drain and process thoroughly with the olive oil, nutritional yeast, lemon juice, garlic, cayenne pepper, agave, salt and pepper. Add small amounts of water to processor if necessary, until desired consistancy is reached. Place cleaned spinach in large bowl and massage for roughly 5 minutes with a dash of olive oil and pinch of salt until softened. Add spinach to processor, blending to incorporate yet leaving beautiful spinach tidbits.Enjoy and Smile! But be sure to have someone check your teeth for green…moreless
  • Welcome to the Freshtopian Garden! Tanja has a longstanding obsession with sun-dried heirloom tomatoes, and she's finally taking action! Barb Finnin, Freshtopia.net's resident Master Composter and garden guru shows us how to plant our new tomato starts, and dishes the dirt on soil health. Welcome to the first installment of The Great Tomato Caper!Further resources for this episode, via Freshtopia's own resident permaculturist and Master Composter, Barb Finnin:Soil pH:Soil pH is an indication of the acidity or alkalinity of soil. The pH scale goes from 0 to 14 with pH 7 as the ideal neutral point. A soil's pH will determine how much nutrients a plant can absorb and what type of organisms live in the soil. Typical plants that you would grow in your garden like a pH near 7. The tomatoes that we're planting can thrive in a pH of 5.5-7. There is a ton of information on the web related to soil pH and on remediating soil that is too acidic or too base. This is a good place to get started, or stop by your neighborhood garden supply center. Compost:We're a little obsessed about compost at Freshtopia.net and you'll hear us talk about it a lot. Compost is the perfect fertilizer and soil builder. . .and it is free if you compost at home! To learn how to compost with worms, or vermicomposting, check out our episode "The Worm Wranglers". We'll be doing an episode on basic composting in the near future, but for now check out our friends at for more information. Selecting Plants to Grow:The best way to choose plants to grow is to go to your local garden store/farmer's market and ask what folks recommend for your area. This is a fertile topic and plenty of people will give you lots of advise. Two of my favorite books for plant selection in the Bay Area are "Golden Gate Gardening" by Pam Pierce and "Western Garden Book" by Sunset Editors. Container Gardening:If you don't have a yard, you can still grow your own food! You can use containers in-doors, onmoreless
  • #0058_bees_ptII
    Episode 11.17.07
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    We've had bees on the brain! Freshtopia.net dove into the sad tale of Colony Collapse Disorder, or "CCD," and its grim implications, to emerge on the other side with some words of wisdom on how to show our busy little sisters some love, and a sweet recipe to cheer us all up!For more information on bees and CCD check out:Resources page from San Francisco Beekeepers' AssociationOverview of the science, from ScienceDailyWikipedia, for a definition of CCD.Are bees on organic farms faring a bit better?Five ways to help bees.Hugg also has many articles on the subject.And now,Honey Cream Pie:Serves about 8Crust:2C raw pecans5 large dates, soaked1T honey1T vanilla extractLarge pinch each:-Cinnamon-Cardamom-Nutmeg-Sea SaltRemove date pits, and add all ingredients (except the pits!) to food processor. Pulse until a doughy, but not homogenous texture is achieved, adding a small amount of the dates' soak water if necessary. Press into pie pan and chill.Filling:1 1/2 C cherimoya flesh (about 2 small or 1 large fruit)1 1/2 C young coconut meat (about 2-4 coconuts)3 T honey1 1/2 T vanilla extractDash of sea saltShredded coconut and honey for garnishPeel and de-seed your cherimoya, and add all ingredients to your blender or food processor. Blend well until you have a smooth creamy consistency. Pour filling into waiting crust and chill to firm. Top with shredded coconut and additional honey before serving.moreless
  • #0057 - Bees! pt I
    Episode 11.17.07
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    Despite dire warnings that they may be disappearing, bees just seem like they’re everywhere lately, from the news to our neighbor’s chimney. Freshtopia went on a field trip to learn more about the secret lives of these busy little critters. Peter Sinton of the San Francisco Beekeepers’ Association was kind enough to give us the inside story. Keeping bees is a great way to keep your garden beautiful and healthy, as well as keep some honey on the table (if you’re OK with that). It’s an interesting hobby with a long history, and it’s easier than you might think! For all the information you need to get started, go to the San Francisco Beekeepers’ Association website.moreless
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    Taking a savory break from our sweet escape to ice cream land, we've concocted a great antidote to those pesky taco cravings. Crunchy, flavorful, and packed with delicious whole-food nutrition:Behold, The Perfect Taco!!!Thanks to Jeffrey Rowland, Tanja's favorite online comic artiste for today's blackboard quote. Stop by his site for the comix, stay for the werewolf vs. unicorn t-shirts!Perfect Taco WrapsMakes 6-8 tacosPepita filling:1C fresh tomato, chopped1/2C pumpkin seeds (pepitas), soaked1/4C yellow bell pepper diced1/4C sun-dried tomatoes, soaked1 small chipotle (smoked) pepper, soaked or 1/2t chile powder1/4 - 1/2 C soak water from tomatoes and chipotle pepperSmall clove garlic, minced2T shallot1T cumin1t corianderSalt (we used smoked salt) and pepper to tasteRomaine lettuce leaves for "shells"Add all ingredients except the pepitas and bell pepper to a food processor and blend into a smooth sauce, adding soak water to achieve thick, saucy consistency. Add pepitas and bell pepper and process to coarse, meaty texture.Mango salsa:1/2C mango, diced1/2C tomato, diced1/4C fresh cilantro, minced1Tshallot, mincedJuice of 1 lime1t jalapeno, minced (optional)Sea salt to tasteSour Cream:1/2C Cashews, soaked2T apple cider vinegar1t agave syrupTeeny clove garlicJuice of 1 lemonSea salt to tasteBlend, blend, blend the lot in your food processor ’til smooth, add filtered water as necessary to get creamy consistency.moreless
  • #0055 - Vegan Icecream!
    Episode 11.17.07
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    Tired of chasing the Good Humor truck? Gotta get that ice cream monkey off your back? Here’s an ice cream with all the things we love: creaminess, beautiful flavors, and sweet surrender, without the things that don’t necessarily love us back, like dairy and white sugar!This whole thing was inspired by the brilliant food blog, Raw Food, Right Now, by Heidi and Justin S. Ohlander. If you truly want to be a master of the raw ice cream, you simply must sign up for Heidi and Justin’s free e-course! Go to Raw Food, Right Now for the deets. Special thanks to Josh Petty, for the use of his beautiful tracks “Storm in the Night,” and “Flashing By,” CC-by-sa 2.5. For more of Josh’s music visit Simply Vanilla Ice Cream Base:A Recipe Created With Love from Heidi and JustinMakes About 1 Quart2 Cups Raw Cashews2 Cups Purified Water1/2 cup Maple Syrup1/2 cup Agave Nectar 2 teaspoons vanilla extract OR 1-2 vanilla beans(We've added a pinch of sea salt)Blend all ingredients in blender for 2 minutes to reach as smooth a consistency as possible*, chill mixture in freezer for about 1 hour. Process mixture in ice cream maker according to your model's instructions, we're using Cuisinart's ICE-25. Place into re-sealable container and put in freezer to firm up! *Note: if using a regular blender, consider soaking the cashews in the water to soften and make blending easier.Blackberry-Lavender:add 1 basket blackberries (about 1 ½ C) and 1T dried lavender blossoms before chilling. Blend again and strain out petal and seed debris if desired.Other variations seen on today’s show: Saffron-Rose:warm the 2C filtered water and infuse pinch of saffron in it for about 1 hour. Substitute 1t rosewater for the vanilla. Mocha:add 1/2C raw cocoa powder and 1T finely ground coffee (go for organic and fair trade if you can!) You could also substitute 2C chilled coffee for the water…Ouch! My adrenal system!Cherry-Chip:add ½ C cherriesmoreless
  • #0046 - Season II
    Episode 02.19.07
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    A new beginning...now I'm going to go get some sleep. WML, BFF
  • FTGC part III
    Episode 02.17.07
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    So here it is, the third, and what will prove to be the last, installment of Freshtopia.net's mid-move reporting. Finally we're all moving in, and the new studio is shaping up nicely.Monday we'll be starting our new season of freshtopia.net, and there are many changes coming along with it. We'll be updating three times per week from our new studio home, and in future episodes we will introduce you to some new faces, show you around the new place, and let you in on all the exciting things that have been going on behind the scenes the last few weeks. In the jeers department, the impending event that we announced last episode has sadly, been postponed. Fate has intervened, and the Freshtopia.net redebut party will have to be pushed back a couple weeks, sorry for the mix-up. However, there should be plenty of good news coming up in the near future to tide you over, while we go pick up the party hats and kazoos. Tune in Monday, we'll let you know what all the hub bub is about. Freshtopia.net is back!moreless
  • FTGC part II
    Episode 02.13.07
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    Deepest apologies for the tardiness, the Move got us.We're hip-deep in boxes over here, but wanted to drop by and keep you appraised of the situation. We're off, much is afoot. For those of you in the San Francisco Bay area, be sure to stop by later this week to get details on a fun little event that will be going on next week. If the stars line up right, you'll be hanging out with the cast and crew of freshtopia.net on Tuesday, February 20th. Details coming soon!moreless
  • FTGC part I
    Episode 02.05.07
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    There is much afoot.With less than a week to pack, Tanja and I will soon be saying goodbye to our home sweet factory, and heading for new digs better suited to the videographer lifestyle (read: more than 17' away from BART). This move is step one in a series of upcoming changes that we think y'all will like. Alas, we're not at liberty to divulge details just yet, but suffice to say you'll be seeing some exciting improvements coming in the near future.Through the process we won't have time to make full episodes, but we will be checking in regularly (Mondays) to give you updates, beg for clemency, and ask to borrow your biodiesel pickup. It could take a week or two, maybe even three, but when we're back we'll be faster, stronger, better.This would be the perfect occasion to check out our Browse Shows page if you haven't dropped in yet, we're starting to build a respectable inventory of recipes and green segments. Let us know what you think.moreless
  • QuickTime 7 Player - download here free.Subscribe in iTunes and help us get listed, or click on the subscription button of your choice at right.Sweet Sorrow - According to a recent study undertaken by The Milk Processor Education Program, Americans get nearly 1/4 of their calories from sweetened drinks.The Nurses Study is an ongoing research project following the nutrition and health of over 100,000 nurses across 11 states.The Tyra Banks Show - One of the guests in a recent "diet wars" episode practiced a raw food diet for around 3 months. Of the six guests, she lost the most weight, and loved the diet so much she’s decided to move to the east coast and help open a raw food restaurant with raw food chef Alyssa Cohen. Michael Pollen just published an essay shedding considerable light on the confusion we face concerning diet in modern America. Pollan is a talented writer and has done much to get Americans thinking seriously about what they put into their bodies. Thanks Michael.moreless
  • #0044 - American Samoa pt II
    Episode 01.22.07
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    QuickTime 7 Player - download here free.Subscribe! - click the subscription button of your choice at right to make sure you don't miss an episode.Thanks to Steelee Faltis for his wonderful animation of Sina and the Eel, and thanks again to David and Kathy for all of their help in putting our Samoa segment together. The more we learn about the place, the more we want to visit. Sina and the Eel:Sina - Jessica SerranThe Eel - Makana GrantSina's Mother - Tanja Andrewswith narration by Tanja AndrewsOk, really, you need to try this pudding. Tanja's variation on this raw food standard has pleasantly surprised more than a few doubtors. I almost put the whole batch down myself. It's hard to even believe this one doesn't have any dairy or refined sugars. It's a desert you don't have to feel too bad about indulging in.Chocolate Pudding (curried or otherwise)2 Cups young coconut meat1/2 Cup coconut water1/2 Cup agave syrup1/2 Cup raw cocoa powder1 Tbspn vanilla extract1 tspn curry powder1/4 tspn cayenne pepper1/4 tspn sea saltIf you'd like to try it uncurried first, just drop the curry powder and the cayenne pepper. Curried or not this one should find its way into your dessert rotation soon. Let us know what you think!moreless
  • #0043 - Pago Pago - part I
    Episode 01.15.07
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    QuickTime 7 Player - download here free!Whooo! It was a late night, but we made it! Monday morning, as promised; our first installment of what turned out to be a two-part series on Pago Pago and American Samoa.I'd elaborate, but seeing as it's 6:30am here, I'm afraid I'm off to bed for a bit first. I'll save elaborations for tomorrow. Hope you all enjoy the show, learning a bit about the people of Samoa has been great. I'm sure we made a few mistakes, please don't hesitate to send us corrections. And we need to send out a special thanks to David, and to Kathy, for being so generous and thoughtful in helping us put this show (and next week's followup) together.Cheers all,Oscarmoreless
  • QuickTime 7 Player - Download here free.Subscribe! - Subscribe via iTunes at right and help us get listed on the iTunes podcast directoryUhhh.Not really sure what happened here. We may have gotten a little carried away with this one - you tell us. At any rate, we did learn a bit about how New Years is celebrated around the world, as well as the joys of cellular apoptosis. Kale and collard greens are part of a group of cancer-fighting super foods. Today they combine beautifully in a collision of cultural culinary traditions spanning from China and Denmark, to African American traditions here at home.Music - Thanks to Justin Winokur for letting us use his wonderful track "Blue Eyes". Happy Relaxed Greens:Salad:1 Cup chopped kale (we're using dinosaur kale)2 Cups chopped collard greens1 small apple, chopped small (we're using a pippin, johnagold make a good sub.)1 small shallot, chopped very small1 1/2 teaspoon olive oil1/4 tspn saltDressing:1/4 Cup balsamic vinegar1/4 Cup olive oil1/4 Cup pine nuts1 Tbspn honey1 Tbspn Dijon mustardpepper to tasteMakes 2 entrees, or 4 appetizersMakes extra dressingmoreless