Gary Null holds a Ph.D. in human nutrition and public health science. He’s also a best-selling author and founder of Progressive Radio Network (PRN), a grassroots talk-radio network with a variety of hosts who cover issues like the environment, autism, health and natural living.

PRN features a show that covers a wide range of vegetarian issues: “It’s All About Food,” airing each Wednesday at 3:00 pm EST. The show may be accessed online at PRN. “It’s All About Food” is hosted by Caryn Hartglass, the executive director of EarthSave International.

I hope you find a dish below you like!

Holiday Stuffed Mushrooms

• 6 mushrooms de-stemmed (mince stems & set aside)
• 4 tablespoons extra virgin olive oil
• 1 Avocado
• 2 tablespoon flax seed ground
• 2 teaspoon parsley chopped
• ½ teaspoon sage
• ½ teaspoon rosemary
• ½ teaspoon thyme
• Sea salt and pepper

Coat mushroom caps with 2 tablespoons of extra virgin olive oil. Place in dehydrator for 1 hour. Combine all other ingredients in a food processor. Stuff dehydrated mushroom caps with mixture and serve.
Yield: 6 Mushrooms

Sweet Loaf
Filling

• 1 tablespoon olive oil
• 1 cup chopped shiitake mushrooms
• ½ cup chopped yellow onion
• 2 cloves garlic, minced

Dough

• Kernels from 2 ears of fresh corn, grated
• 3 tablespoons olive oil
• ¼ teaspoon sea salt
• ½ teaspoon agave
• 1 cup yellow or white hominy, ground (or substitute frozen peas)

Garnish

• 5 olives, chopped
• Red, yellow, purple, and green bell pepper slices
• Cherry tomato

To prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onions, and garlic. Cook until onion is translucent, about 10 minutes. Set aside to cool.
To prepare the dough: In a large bowl, combine the corn, olive oil, salt, and agave. In a skillet over low heat, cook the mixture until thickened. Add ground hominy; cook a few more minutes, and set aside to cool.
Preheat oven to 375°. Oil a shallow baking dish and fill with one half of the dough mixture.

Add all the filling, and arrange sliced olives on top. Cover with the remaining dough, smoothing out the surface. Brush with olive oil. Bake for 45 minutes or until golden brown. Garnish with red, yellow, purple, green pepper slices and cherry tomatoes.
Yield: 2 Servings

(Recipes and images courtesy Gary Null)

Post from: Tree Hugging Family

Remake it Home: The Essential Guide to Resourceful Living by Henrietta Thompson includes 20 step-by-step projects revealing how to make things like a freezer from terra cotta pots or a layered cupcake stand from plates and cups.

At 272 pages, the emphasis isn’t really on the step-by-step projects. The book serves as more of a visual and inspirational showcase of products remade from items that have served their purpose — junk. The guide is supposed to get you motivated, and make you think of additional ways items may be reclaimed in your world. Or it could serve as a sort of shopping or interior design guide.

Examples of items featured in the book include the Coat Hanger Fruit Bowl by Amplifier, the Maarten de Ceulaer Iron Bookends, (pictured) or the Dominic Wilcox War Bowl (using toy plastic soldiers). Many of the items are available for sale by the designers. Featured designs cover anything you’d want for the home — furniture, appliances, accessories, lighting, tools and more.

If you’ve spent much time on blogs that focus on reuse projects (like my former blog Junk Creation), then you’ve likely seen a few of the designs before. Yet, you’ve probably not seen them all. Remake it Home lists for $29.95, but can be found online for about $20.

Is it worth it?

• Remake it Home is printed on 100% recycled stock, using only post-consumer waste.
• The book itself is stylishly presented with great pains taken to include a large variety of items made from “junk.” Several handy reuse tips are included, but if you’re looking for a book packed with instructions on reuse projects, this isn’t it.
• Remake it Home would make a nice gift for the green and imaginative DIYer, crafter or design student. For others, it may just be a source of curiosity or another coffee table book. While the book is certainly interesting and beautifully designed, calling it an “essential guide” is a bit of a stretch.

Have you read Remake it Home?

(Image Credit: (c) Remake it Home, by Henrietta Thompson, Universe, 2009)

Post from: Tree Hugging Family

Veggie is the most popular cheese alternative on the market. This soy-based product is a good source of calcium without the fat and cholesterol found in cheese. Veggie is also lactose free and available in the produce section. For vegans, Galaxy also has a Vegan line.

The following three recipes and ultra-yum photos are compliments of Galaxy Foods.

Roasted Fresh Figs with Smoked Almonds and Veggie Cheddar
Makes 2 Servings

Ingredients

• 8 figs, fresh and ripe
• 8 smoke almonds, whole
• ½ Veggie Block Cheddar Flavor, crumbled or grated
• Kosher salt and black pepper, as needed
• Non stick vegetable spray, as needed

Directions

• Preheat oven to 400 degrees.
• Trim the top stem off of the fresh fig. Standing it up, cut downward towards the bottom without cutting through. Repeat this step going the opposite way to make it seem as if the fig has been quartered.
• Carefully place a whole almond in the middle of each sliced area, pushing it down into the fig, which will open it up a little bit.
• Do the same with the Veggie Cheddar.
• Place the figs upright on a baking sheet or dish. Spray quickly with the nonstick vegetable oil spray, and season with a pinch of salt.
• Bake in the oven until the Veggie Cheddar is melted, and the figs are warmed through, about 12 minutes.

Chef’s Note: Look for figs that are tender, but not mushy when buying in the supermarket.

Holiday Vegetarian Sausage Dressing with Veggie Cheddar
Makes 6 Servings

Ingredients

• 3 links vegetarian Italian sausage, roasted and sliced into rounds
• ½ loaf wheat bread cut into ½” cubes
• 1 cup vegetable broth
• 1 teaspoon minced garlic
• ½ onion minced fine
• 1 Veggie Cheddar Block, cubed
• 2 teaspoons fresh or dried parsley
• ½ teaspoon kosher salt
• 2 pinches black pepper
• ¼ cup egg substitute

Directions

• Preheat oven to 350 degrees.
• Place all ingredients into a bowl, reserving some of the cubed Veggie Cheddar for the top of the stuffing. Mix together to incorporate.
• Place in a large ovenproof baking dish. Top with the reserved Veggie Cheddar cubes. Place in the oven, and bake for 35-40 minutes or until the dressing is warmed through and crusted on top.

Roasted Butternut Squash with Sage, Pecans, and Veggie Parm, Mozz, and Romano Shreds
Makes 6 Servings

Ingredients

• 2 butternut squash, peeled, seeds removed and cut into ½” cubes
• 6-9 fresh sage leaves, chopped (sub 1 teaspoon dried or rubbed sage)
• 1 small package pecan pieces
• ½ package of Veggie Shreds Parm, Mozz, Romano Blend
• 1 teaspoon minced garlic
• 2 teaspoons extra virgin olive oil
• ½ teaspoon kosher salt
• 1 pinch black pepper

Directions

• Preheat oven to 350 degrees.
• Place all ingredients into a medium sized bowl. Toss to incorporate. Line a sheet pan or cookie sheet with nonstick aluminum foil or parchment paper.
• Place the squash mixture onto the sheet pan and place in the oven.
• Bake for 25-30 minutes or until the squash is tender.

Chef’s Note: For added flavor, add dried cranberries to this dish.

(Images and recipes via Galaxy Foods)

Post from: Tree Hugging Family

Sadly for consumers, almost all of the 19 name-brand foods tested contain measurable levels of BPA. The highest levels of BPA were found in canned green beans and canned soup. Even worse, some of the canned foods labeled “organic” or “BPA-free” were in the bad group! Vital Choice tuna in “BPA-free” cans contained an average 20 ppb (parts per billion) of BPA, while eco-favorite Eden had detectable levels of BPA in their canned baked beans (averaged 1 ppb).

Some example BPA findings from Consumer Reports:

• Progresso Vegetable Soup: 67 to 134 ppb
• Campbell’s Condensed Chicken Noodle Soup: 54.5 to 102 ppb
• Canned Del Monte Fresh Cut Green Beans Blue Lake: 35.9 ppb to 191 ppb  (the big winner!)

While it may seem silly to some to debate on parts per billion, you have to keep in mind that it’s the cumulative effect of many foods consumed that’s harmful. For kids who drink Nestlé Juicy Juice in a can, parents should keep in mind that it averaged 9.7 ppb of BPA. Canned Similac liquid concentrate averaged 9 ppb of BPA, but there was no measurable BPA in the powdered version.

What’s the best alternative packaging?

Since so much food comes in plastic or metal cans, the wisest choices remain cooking from scratch or choosing foods packaged in safer materials like glass.

Dr. Urvashi Rangan, Director of Technical Policy, at Consumers Union, nonprofit publisher of Consumer Reports, said:

“Children eating multiple servings per day of canned foods with BPA levels comparable to the ones we found in some tested products could get a dose of BPA near levels that have caused adverse effects in several animal studies. The lack of any safety margin between the levels that cause harm in animals and those that people could potentially ingest from canned foods has been inadequately addressed by the FDA to date.”

The results of the BPA tests are in the December issue of Consumer Reports, and you can read more online. Consumer Reports notes that their tests reflect a snapshot of the marketplace and don’t provide a “general conclusion about the levels of BPA in any particular brand or type of product.”

Do you eat food from metal cans?

(Image via stock.xchng)

Post from: Tree Hugging Family

That said, start Thanksgiving off on a green foot by enjoying a nice meat-free breakfast — Pumpkin Ginger Waffles. You can make this recipe even more green by choosing organic ingredients like eggs, milk and flour.

This recipe is courtesy of Casa Laguna Inn & Spa in Laguna Beach, California and BnBFinder.com.

• 4 ½ cups all-purpose flour
• 1 ½ cups cornstarch
• 3 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 3 teaspoons salt
• 4 cups milk
• 2 cups buttermilk
• 2 cups vegetable oil
• 6 eggs
• 9 teaspoons sugar
• 4 ½ teaspoons vanilla extract
• 2 cups canned pumpkin
• 2 tablespoons candied ginger

How to Make Pumpkin Ginger Waffles

1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt; mix well.
2. Add the milk, vegetable oil, egg, sugar, pumpkin, candied ginger, and vanilla. Combine.
3. Let the batter sit for 30 minutes.
4. Preheat a waffle iron.
5. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily.
6. Follow the directions on your waffle iron to cook the waffles.
7. Serve immediately with fruit garnish, butter and syrup with pecans.

(Image & Recipe via BnBFinder. Used with permission.)

Post from: Tree Hugging Family

Jennifer has done a really great job with this blog from the very beginning, and I’m sad to see her go, but will still be reading her green writing online.

You’ll see a few things change (like the blog look, again), but some things will stay the same too. I’ll feature truly green products, not greenwash. And tell you my honest opinion in product reviews.

I’ll try to tackle the hardest green issues in our lives. Tree Hugging Family should have something for everyone in the family, from baby and college students, all the way to the family pets.

For those of you who don’t remember me from writing here in 2007-2008, I don’t want to be a complete stranger, so here goes. I live with my husband Michael, cat Choco and betta fish I never really named. Having grown up out in the country or “out in the sticks” as some of my friends said, I have a deep love of nature and animals and fresh veggies like real homegrown tomatoes.

While I don’t have kids myself, I do have nephews. And I’m always checking out new books, toys, recipes and food for kids. You’ll likely see a few guest posts from green parents too.

In November, we’ll focus on green Thanksgiving choices, including food, yum. I look forward to getting to know everyone better as we enter the crazy holiday season when it’s usually a bit of a challenge to stay totally green. Please leave a comment to say hello.

(Image via stock.xchng)

Post from: Tree Hugging Family

Almost 1,000 green posts later, it’s time for me to move on to other adventures.

Your new blogger here is someone you hopefully remember – Peggy! Our ex (and now back) THF co-blogger. Peggy left a year ago, and has been missed, so it’s awesome she’s coming back. She’s a great friend of mine, a super cool blogger, and I know this blog will be in excellent hands.

I’ll still be hanging around THF as a loyal reader, but if you miss me a lot, I’m an easy blogger to find. I’ve got plenty of green projects going on around the web. Come visit me at one of them.

The decision to leave THF is hands down the hardest blogging decision I’ve ever had to make. I adore this blog and love the readers here and all of your thoughtful, helpful comments. I feel like my son Cedar and me have both been able to grow so much greener over the years and a lot of that is due to the constant positive reader feedback and participation here.

Tree Hugging Family has been an amazing journey and it’s been such a huge honor that you’ve all shared your green goals, green living challenges, and ideas here. I wish all of you and your families well in your continuing efforts to get green, stay green, and build a cleaner, more eco-friendly world for your kids.

Take care and keep on hugging those trees!

Post from: Tree Hugging Family

• Keep crumbs off the floor; especially in well hidden areas like under the fridge, under stove burners and in-between the fridge and cupboards.
• Never leave standing water anywhere in the house – bugs like to drink your standing water so eliminate it. Watch for leaks and puddles under the fridge and in the basement.
• Block them – try caulking holes and gaps in the walls, especially around baseboards and doors. Most bugs move into your home via cracks.
• Be tidier – I know, it sucks but bugs (other than cockroaches) like it messy. Be sure to clean up piles of paper especially.
• IF you go with poison – DO NOT use a bomb or spray, instead try a bait or gel trap with will won’t fume into your home, but the poison will end up back with the bug wherever he’s hanging out (usually in the wall).
• Try some natural bug barriers. There are tons of herbs, spices, and oils that bugs hate.
• See more pest prevention methods.

[image via stock.xchng] 1

Post from: Tree Hugging Family

BOO! Ghost Strawberries

Frighteningly cute ghost strawberries! I LOVE these. It’s crazy how simple but adorable a treat can be. Kids will adore these.

More spooky edible fun…

I’d never eat spider eggs – not for a million buck. But you might like them.

Pear “Ghosts” and Apple “Jack-o’-Lanterns” – really, ultra, super cute.

I’m not a huge fan of quick foods like ready made biscuits or cookies, but if you’re willing to make your own organic quick biscuit or cookie dough, Pillsbury has some cute and very fast Halloween ideas you can use with it, such as Crescent Mummy Dogs (PLEASE use organic hot dogs or soy though!!!), Black Beans in Boo Bowls, and Spooky Spider Cookies.

Mini Halloween Cakes

And one treat that takes a little longer. I KNOW I did say fast, but I found these and can’t believe how amazing they are. I think it’d be worth the extra time to make these truly unique little Mini Pumpkin Cakes. Seriously cute right!?

Post from: Tree Hugging Family

Rant aside, they’re not doing anything that all the other companies aren’t plus this company is affordable so on with the show.

Swell Foop makes 100% organic tees and tanks for women, mens tees, tees for toddlers, and baby onesies. The designs are simply and feature endangered animals, but not in an obnoxious way. There are many color choices and prices are affordable. The company also donates 10% of proceeds to environmental causes. I LOVE the cute elephant onesie above.

Check out Swell Foop if you’re looking for some good basic organic pieces.

Post from: Tree Hugging Family