WHAT IS SUSTAINABLE GREEN CUISINE?
Green Cuisine encourages a regional food supply and a strong local economy, it maintains a sense of community, encourages earth stewardship, and protects the future of small to medium-size family farms. It is approaching the farm, the ranch, the ocean, the vineyard and the dairy as an ecosystem that thrives through careful management of natural resources. It boils down to three parts: environmental, economic an social sustainability.
Join Culinary Arts for a SUSTAINABLE STIR FRY Demonstration on Thursday, November 15, 1PM, A734
Ecological / Environmental Benefits
- Organic/Biodynamic agriculture
- More Nutritious Food and less Packaging and waste
- Improve Soil Quality
- Improve Water Quality
- Promote Biodiversity
- Energy Conservation / Food does not have to travel hundreds of miles
- Support Local / True Economy
Social / Political Benefits
- Better Tasting Food / Variety
- Help Small Farmers
- Reduce your Bodies Chemical Burden
- Protect Farm Worker’s Health
- Food Safety through traceability
Sustainable and seasonal cuisine has many benefits, not the least of which is great taste. It is also great fun to know that you are cooking and eating great food grown or harvested by local artisans. Let the flavors of seasonal produce and raw ingredients speak for themselves and inspire your cooking, the flavor will always be outstanding. One good premise to follow is to focus on locally grown vegetables.
Easy Roasted Asparagus Recipe
Easy to do in a toaster oven. You can even substitute other vegetables like cauliflower, or Brussels sprouts so be creative.
Wash and trim about an inch off the asparagus stalk. Shake dry. Place on the oven dish or cookie sheet. Drizzle with some extra virgin olive oil and season with kosher salt and fresh ground black pepper. Roast at 400F for about 20 minutes or until the vegetables show some browning. Serve with some fresh lemon juice.
Whether it is our Green Roof Program, Ban the Bottle, Save Paper and Scan It, or a new solar powered sign, assistant vice president Rebecca Corrado knows FIT’s “green scene.”
Video produced by FIT Advertising and Marketing Communications students.
JOIN FIT CULINARY ARTS
NOVEMBER 15, 1-2pm, A734
for a SUSTAINABLE VEGETARIAN DEMONSTRATION
That’s right FIT it’s not what you put on your skin but what goes inside that keeps you young and healthy. Antioxidant loaded fruits and veggies contain nature’s phytochemicals that beat anything that comes in a jar or tube. Plus eating more fruits and vegetables is sustainable and better for the earth.
Berries such as raspberries, blackberries, loganberries, blueberries, bilberries, and cranberries contain flavonols and anthocyanins, naturally occurring substances with strong anti-cancer properties. Frozen berries have the same nutrition benefits as fresh, so you can improve your health, even when fresh berries aren’t in season.
Citrus Fruits such as oranges, tangerines, lemons, limes, and grapefruit-all have vitamin C, a vitamin long associated with preventing the common cold. Vitamin C may also help reduce the risk of cancer and cataracts. In addition, citrus fruits contain limonese, a compound that may help the liver detoxify carcinogenic chemicals.
Cruciferous vegetables such as broccoli, cauliflower, kale, bok choy, and brussels sprouts feature a substance called sulforaphane, a naturally-occurring compound in foods that neutralizes highly reactive, dangerous forms of cancer-causing chemicals before they can damage cells and promote cancer.
Garlic and other members of the allium family such as onions, scallions, shallots, chives and leeks are loaded with allicin and S-allylcysteine-compounds associated with reduced risk of cancer and heart disease.
Grapes, grape juice, and wine are sources of resveratrol, which protects against heart disease and fights the production and progression of cancerous tumors.
Nuts and seeds have heart-healthy monounsaturated fats. Nuts are good sources of vitamin E, which can prevent the oxidation of “bad” cholesterol and the resulting buildup of cholesterol in the arteries. Nuts and seeds are also filled with selenium, another powerful antioxidant.
Olives and olive oil are monounsaturated fats, and this type of fat can help lower total blood cholesterol and increase the ratio of good cholesterol to bad. Improving blood cholesterol levels reduces the risk of heart disease.
Orange and yellow vegetables such as carrots, squash, sweet potatoes and pumpkin all contain beta-carotene-the substance that gives these vegetables their intense colors. Beta-carotene may reduce the risk of cancer and protect against cataracts.
Salmon although not vegetarian, is a particularly good source of omega-3 fat, a type of fat that has been shown to help thin blood and keep blood platelets from clotting and sticking to artery walls. The result is a lower risk of heart attack and stroke. Go for the wild salmon. It’s caught from a healthy wild stock with sustainable methods, is free of contaminants, and avoids the problems with farmed salmon, which can not only pollute local waters near the farm but also be polluted themselves because of the fish meal they’re fed. Plus I think it is much tastier than farmed salmon.
Tomatoes, especially in the form of tomato sauce, and other members of the nightshade family. Eggplant, tomatillos, cayenne and chili peppers contain a substance called lycopene, which research has shown may help to reduce the risk of prostate, colon, and bladder cancers. Chili peppers are a source of capsaicin, which is the compound that makes the peppers spicy hot. Capasicin has been shown to help prevent the growth of certain types of cancer and is a potent anti-inflammatory agent.
When cooking your healthy vegetables you’ll want to use healthy cookware too. In our upcoming demos we will be using the state of the art ceramic cookware for green cuisine from Xtrema.
JOIN FIT CULINARY ARTS ON NOVEMBER 15th, 1-2 in A734 for a
SUSTAINABLE VEGETARIAN DEMONSTRATION