Lucky for us, our friends at Rainforest Alliance has conjured up a great green guide to gifts and activities especially designed for lovers to, well, show their love for one another. The best part? They are all eco-friendly, sustainable ways to spend it together.

This Valentine’s Day sweethearts can demonstrate their love for one another and the planet by choosing gifts and activities that protect the environment and improve the livelihoods of workers and their communities across the globe.

Surprise your love with certified blooms

Surprise your Valentine with a beautiful bouquet, but make sure it was not grown at the expense of the environment. Flowers that bear the Rainforest Alliance Certified^TM seal were grown on farms that curb deforestation, conserve soil and water, provide habitat for wildlife and protect the rights and well-being of farm workers. You can find certified blooms at: Whole Foods Markets, Sam’s Club, Trader Joes, Costco, and online at FTD.com. 

Treat your love to ethical chocolate

Farmed on over 18 million acres of tropical land, some 40 million people depend on cocoa for their livelihoods. Make sure the chocolate you buy contains cocoa grown in a way that protects forests and helps cocoa farming communities thrive. Find a list of certified chocolate on the Rainforest Alliance’s Marketplace

Tell your love how you feel

Let your loved one know how you feel by sending a romantic e-card. They are environmentally-friendly, save paper, reduce carbon emissions and they’re inexpensive!

Enchant your love with an intimate night-in

Enjoy a romantic candlelit dinner at home while saving emissions and money. When selecting the perfect bottle of wine to complement your meal, look for wineries committed to sustainability. Willamette Valley wines use cork certified by the Rainforest Alliance to meet the environmental and social standards of the Forest Stewardship Council (FSC). Mediterranean cork forests provide refuge for the Iberian lynx and other endangered species, and support local farmers who sustainably harvest the cork bark without damaging the trees. End your evening with a super sweet delight — a chocolate fondue! Indulge in this decadent dessert while supporting wildlife and workers alike by buying fruit and chocolate that bear the Rainforest Alliance Certified green frog seal.

Rekindle your love on a romantic get-away

Rekindle your love on a romantic get-away. Find stunning and sustainable destinations in Latin America and the Caribbean on SustainableTrip.org– a database of tourism businesses that conserve natural resources, protect plants and wildlife, and support local communities.

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The Rainforest Alliance works with people whose livelihoods depend on the land, helping them transform the way they grow food, harvest wood and host travelers. From large multinational corporations to small, community-based cooperatives, businesses and consumers worldwide are involved in the Rainforest Alliance’s efforts to bring responsibly produced goods and services to a global marketplace where the demand for sustainability is growing steadily. For more information, visit www.rainforest-alliance.org

Teams from The Boeing Company in Huntington Beach, California, Lockheed Martin in Palmdale, California, and Northrop Grumman in El Segundo, California have come together and spent the last year studying how to reach the goals of NASA to build and develop a technology that will allow any forms of future aircrafts to use up fifty percent less fuel that current aircrafts that they have been using since 1998. They are also exploring how to integrate 75 percent fewer harmful emissions, and how to ultimately shrink the size of any geographic areas that are affected by excessive airport noise by 83 percent in total.

These flying machines, which they dub as “leaner and greener” are on tap for the year 2025. The three industry teams are currently under contract to the NASA Aeronautics Research Mission Directorate’s Environmentally Responsible Aviation Project.

“The real challenge is we want to accomplish all these things simultaneously,” said ERA project manager Fay Collier in their press release. “It’s never been done before. We looked at some very difficult metrics and tried to push all those metrics down at the same time.”

The three teams have been awarded just under $11 million by NASA to put this challenge to work. They are assessing what kinds of aircraft designs and technologies could help reach the goals for the fuel use, emissions, and noise. The companies have just given NASA their results.

They are currently looking through the studies and seeing what their next steps are.

The Boeing Company’s advanced aircraft concept is built around the company’s signature blended wing body design that is also used in the sub-scale remotely piloted X-48. The X-48 has has been both wind tunnel tested at NASA’s Langley Research Center, as well as flown at NASA’s Dryden Flight Research Center. A notable aspect of these design, compared to the others and the current airplanes that are used, is the placement of its Pratt & Whitney geared turbofan engines. These engines are placed on top of the plane’s back end, and flanked by two vertical tails to shield people on the ground from engine noise. In addition to the different placement of the engines, the aircraft also features an advanced lightweight, damage tolerant, composite structure; various technologies for reducing airframe noise; advanced flight controls; hybrid laminar flow control, which is a design to help reduce the amount of drag; and long-span wings which improve fuel efficiency.

Conversely, Lockheed Martin explored the aircraft from a different angle. The team proposed a completely different design, including box wings, which means the front wing is mounted on the lower belly of the plane and is joined at the tips to an aft wing mounted on top of the plane. The crew at Martin have studied the box wing concept for three decades, but has not put anything into fruition as they have been waiting for lightweight composite materials, landing gear technologies, hybrid laminar flow and other tools to make it a viable configuration. The proposal combines the unique design with a Rolls Royce Liberty Works Ultra Fan Engine, which has a bypass ratio that is approximately five times greater than current engines, spanning over current limits of turbofan technology.

The third company, Northrop Grumman, took some of their company history, aiming for the previous 1930s and 40s designs, which a flying wing reminiscent of its B-2 aircraft. The concept includes four high-bypass engines, provided by Rolls Royce and embedded in the upper surface of the aerodynamically efficient wing would provide noise shielding. Because of the company’s expertise in building planes without the benefit of a stabilizing tail, this ideally would be transferred to the commercial airline market. Their version of the aircraft also incorporates advanced composite materials and engine and swept wing laminar flow control technologies.

The three studies have revealed that though NASA’s three goals (to reduce emissions, fuel consumption, and noise), are doable but definitely a challenge. Though the three preliminary designs from The Boeing Company, Lockheed Martin, and Northrop Grumman have all met the goal of reducing emissions of nitrogen oxides by 50 percent, the other two challenges (noise and fuel consumption) are still under research. They did have a reduction in fuel consumption (about fifty percent), but the noise aspect isn’t yet under control.

“All of the teams have done really great work during this conceptual design study,” say Mark Mangelsdorf, ERA Project chief engineer. “Their results make me excited about how interesting and different the airplanes on the airport ramp could look in 20 years. Another great result of the study is that they have really helped us focus where to invest our research dollars over the next few years,” he said.

NASA’s ERA project officials do believe that all of the goals can be met if small gains in noise and fuel consumption reduction can be achieved, in addition to those projected in the industry studies. The results of the three tests have brought forth research and conclusions on the current technology and design hurdles that airline manufacturers are facing in trying to design these leaner, greener flying machines. In turn, this will ultimately help guide NASA’s environmentally responsible aviation investment strategy for the second half of its six-year project.

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These stir-fries are loaded with vibrant veggies, use flavorful sauces made from scratch, and full of yummy protein (all recipes with vegan alternatives!). Steam up some brown rice, boil up some quinoa, or dunk some rice noodles for serving.

Beef or Tempeh with Asparagus and Mushrooms

Serves 4

1 1/2 pounds flank steak, cut in 1/2-inch strips OR 1 1/2 pounds tempeh, cut in 1/2-inch strips
2 tablespoons wheat-free tamari
2 tablespoons rice vinegar
1 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
3/4 pound asparagus, trimmed and cut into 2-inch pieces
1/2 pound mushrooms, thinly sliced
1/2 cup hoisin sauce
4 green onions, sliced

Put the steak or tempeh in a bowl and toss with tamari, vinegar and ginger. Cover and refrigerate 1 hour or overnight.

Remove the steak or tempeh from the marinade. Dump the rest of the marinade. Toss the  steak or tempeh with cornstarch until evenly coated.

Heat the oil in a wok or large skillet over high heat. Once hot, add the steak or tempeh and cook until browned on all sides. Remove and set aside. Add the garlic, asparagus, and mushrooms to the work. Cook for 1 minute, stirring constantly. Add the hoisin and about 1/2 cup of water. Mix well. Cook for a minute, then return the steak or tempeh to the wok, cover, and cook until asparagus is tender and mushrooms are cooked through, about 3 to 5 minutes. Top with green onions and serve.

Orange Chicken or Tofu

Serves 4

6 to 8 sweet citrus, such as satsumas, clementines, or tangerines
2 tablespoons rice vinegar
2 tablespoons wheat-free tamari
1 tablespoon cornstarch
1 teaspoon fresh grated ginger
2 teaspoons sesame oil, divided
3/4 pound chicken breast, cut into slices OR 3/4 pound extra-firm tofu, pressed and cut into cubes
2 teaspoons canola oil
3 cups small broccoli florets
1 1/2 cups snow or sugar snap peas
1 large red bell pepper, thinly sliced
4 green onions, thinly sliced

Peel 2 oranges in long strips, not taking the pith with it. Then remove the pith from the orange. Thinly slice the peel and set aside.

Carefully cut out the orange segments out of 4 of them and put them in a bowl. Set aside.

Squeeze the juice from about 3 or 4 additional oranges, to measure 1/2 cup juice in total.

Put the juice, rice vinegar,tamari, cornstarch, ginger and 1 teaspoon sesame oil in a small bowl. Mix well. Put 1/4 cup of the mixture in another bowl. Add the chicken or tofu, and mix well.

Heat the oil and remaining 1 teaspoon sesame oil in a large wok or heavy skillet over medium-high heat. Add the sliced peel and cook until just beginning to brown, about 2 minutes. Add chicken or tofu mixture and cook, stirring, 2 to 3 minutes. Remove the chicken or tofu and juices to a bowl, cover and keep warm. Add 1/4 cup water to the wok and bring to a simmer. Stir in the broccoli, snow peas or sugar snap peas, red bell pepper and green onions.

Reduce the heat to medium and cover. Let cook 5 minutes, or until vegetables are crisp-tender. Transfer the vegetables to the bowl with the chicken or tofu. Whisk the remaining juice mixture and add it to the wok. Bring to a boil and cook for 1 minute, stirring. Add chicken or tofu and vegetables back to wok along with orange segments. Stir to coat and heat through.

Spicy Shrimp or Tofu with Peas and Cashews

Serves 4 to 6

2 tablespoons wheat-free tamari
1 tablespoon rice vinegar
1/3 cup plus 1 tablespoon vegetable broth, divided
2 teaspoons sesame oil
1 tablespoon finely chopped ginger
1/2 teaspoon red chili flakes (more to taste)
1 pound extra-large shrimp, peeled and deveined OR 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
1/8 teaspoon fine sea salt
1/8 teaspoon sugar or agave nectar
2 tablespoons peanut oil, divided
1/2 pound snow peas, strings removed
1/4 pound sugar snap peas, stems snapped off, strings removed
1/4 cup green peas
2 cloves garlic, minced
3/4 cup cashew nuts, coarsely chopped

Put the tamari, rice vinegar, 1 tablespoon of the broth, the sesame oil, 2 teaspoons of the ginger in a small bowl. Mix well and set aside.

Toss the shrimp or tofu with the salt and sugar. Heat a large work or heavy skillet over high heat. Once it is hot, add a tablespoon of the peanut oil. Add the shrimp or tofu and cook until the shrimp is no longer translucent or the tofu is browned on all sides. Transfer the  shrimp or tofu to a plate. Cover to keep warm.

Add the remaining 1 tablespoon peanut oil to wok. Add the snow peas, sugar snap peas, and green peas and cook, stirring often, for 2 minutes. Use a spatula to scrape the peas over to the sides of the wok, making a well in the centre. Add the garlic, remaining ginger, and chili flakes. Cook, stirring constantly, until the mixture is fragrant and it is starting to brown a little bit, about 30 seconds. Add the peas back to the center of the wok and toss to combine well. Pour in the remaining 1/3 cup of vegetable broth. Reduce heat and simmer until peas are tender, about 2 more minutes in total. Scrape the mixture into a bowl.

Add the shrimp or tofu back into the work. Pour in the tamari mixture from the first step. Toss to combine. Cover and cook for two minutes. Add the pea mixture back to the wok and toss to mix well. Transfer the mixture to a serving bowl or onto plates.

It can definitely be a challenge for some to reduce their household food waste. After all, we don’t tend to be terribly mindful of what we are tossing. It’s something we just do, especially during food-focused times of year, like the winter holidays.

There have been many studies published about food waste in the world. Last May, the Food and Agriculture Organization of the United Nations published a document, Global Food Losses and Food Waste, outlining the details about how the world connects with food waste.

Basically, consumers in North America and Europe toss about 209 to 253 pounds of food per person every year. Considering that according to the USDA the average American eats 4.7 pounds of food per day, the amount of food waste would feed each person for about two months at a time. Overall, one third of the food production for human consumption is lost, as well. Even developing countries tend to waste about the same.

However, the biggest difference is where the food waste occurs. While in industrialized countries, a lot of the waste is had at the retail and consumer levels, developing countries tend to lose it at the postharvest and processing level. So in other words, while we toss good food, theirs is spoiling. Our standards for appearance (really, Appearance Quality Standards causes human-grade to be exchanged for animal feed because it doesn’t “look” good (IE an oddly shaped potato).

Since in the United States food waste is at about 40 percent, it’s important to try to be more mindful of what we can do to change that. A 2002 study of American households indicated that families tossed out about fourteen percent of their food. While this number may seem low, that equates to about six hundred dollars per year–a significant chunk for most folks.

Food waste also impacts the national energy policy. A study from 2010 outlines that energy that is in the food waste exceeds what is available from most popular “efficiency” programs, such as the annual ethanol production output from drilling in the outer continental shelf. An estimated 300 million barrels of oil per year (equivalent to about four percent of the total oil) was used to for the production and transportation of food that was, you guessed it, wasted in some form.

Yes, food waste is a growing concern, and chances are, we all partake somehow. Here’s some ideas on how to change some of your routine in 2012.

• Grow your own vegetables, herbs, and fruit at home, and use these items first.
• Plan your meals for the week, see what you already have in the fridge, freezer, and pantry, then base a shopping list on how to round it out.
• Learn to store fruits and vegetables properly.
• Visit the local market and/or use a CSA farmer for some go-to weekly items.
• Visit the market every few days, purchase fresh food, and shop at the grocery store only for staples.
• Look for good quality, well-grown fruits and veggies… and who cares how they look?
• Buy bulk in terms of items that aren’t as perishable, such as grains, nuts, seeds, and legumes. Buy what you need for the upcoming meals, and you can also store nuts, seeds, and grains in the freezer for longevity.
• Eat and enjoy leftovers, or freeze them.
• Save vegetable and herb scraps for soup stock.
• Be mindful of what you are eating.

Image source

Since 2003, the Rainforest Alliance has held their coffee cupping event that was modeled after similar ones in the industry. Since then, the Rainforest Alliance Cupping for Quality has provided an opportunity for Rainforest Alliance Certified™ coffees to be evaluated by industry experts. These experts analyze and recognize coffees that further do what their certification promotes, highlighting links between sustainability in farm management  and high quality product. It also provides the coffee producers for feedback on how to improve their product if recommended.

This biannual event takes place at the same time when there are coffee harvest cycles. It occurs once in New York in the spring for Central and South American coffees, then later in December in Long Beach for coffees that hail from Brazil, Peru, East Africa and Indonesia.

The official results of the Rainforest Alliance Cupping from this past December are out! Here are the details given to us from our friends at the Rainforest Alliance.

Sustainable Coffees Recognized for Quality at the Rainforest Alliance Cupping

Rainforest Alliance Certified™ farms in Peru and Kenya earned top scores at the Rainforest Alliance’s December Cupping for Quality, held at the Specialty Coffee Association of America Lab in Long Beach, California. The Rainforest Alliance’s biannual cupping events recognize farmers for their hard work in producing high quality sustainable coffee.

A total of 45 coffee samples from eight origins were submitted, including the debut of coffees from the Karatu and Kilimanjaro regions of Tanzania. The highest score — 87.9 points — went to Tunki, a two acre farm located in the Puno region of Peru. Over 95 percent of the samples scored above 80, the threshold for the designation of ‘specialty coffee’ — a clear indication that sustainable farming practices can contribute to the production of high-quality coffee.

“It’s only natural that Rainforest Alliance Certified farms would produce more and better quality coffee,” said Maya Albanese, event hostess and coordinator of the Sustainable Agriculture Division at the Rainforest Alliance. “When you improve workers’ conditions and livelihoods, farms become more productive. When you reduce waste, energy consumption, and agrochemical usage, you increase soil quality and biodiversity, thereby facilitating the production of a better crop.”

Top Ten Scoring Coffees:

Highest Scoring Farms By Country:

To see the full results from the December 2011 Cupping for Quality, please visit:

http://www.rainforest-alliance.org/agriculture/crops/coffee/cupping-quality

A panel of 17 expert cuppers, representing coffee importers, roasters, and retailers large and small in North America, evaluated the profile of the coffees according to aspects such as aroma, acidity, uniformity, and balance.

The samples were roasted and cupped by Rocky Rhodes of International Coffee Consulting, Ted Vautrinot of Kean Roasters, and Andrew Phillips of Rose Park Roasters.

The cupper team included:

• Shawn Hamilton, Lead Cupper & VP of Plant Operations, Java City
• Jeffrey Chean, Groundwork Coffee
• Trish Rothgeb, Wrecking Ball Coffee
• Darrin Daniel, Allegro Coffee Company
• Adam Kline, Atlantic Specialty Coffee / ECOM
• Michael C. Boyd, Boyd’s Coffee Company
• Alexandra Katona, Coffee Quality Institute
• Kika Miramontes, InterAmerican Coffee
• Ian Kluse, Olam Americas
• Patrick Russell, Second Cup
• Fernando Seminario, Sustainable Harvest
• Dane Loraas, Sustainable Harvest
• Stephen Leach, Maranatha Import Export Pty Ltd.
• David Sager, Maranatha Import Export Pty Ltd.

Cupper Steve Leach stated that Rainforest Alliance certification is a “win-win for all partners in the supply chain. The producers get a better price, there’s less risk of quality problems at the exporter/importer level and the roaster is better assured of receiving the quality contracted for. Being involved in a sustainable program helps ensure that we will have continued access to the product our customers expect.”

The Rainforest Alliance Cupping for Quality takes place twice a year to accommodate various coffee harvest cycles around the world. On March 28-30, 2012, a new set of certified coffees from regions including Central and South America will be evaluated during the Spring Cupping event.

To learn more about Rainforest Alliance Certified™ coffee and how certification benefits coffee farming communities, please visit www.sealyourcup.org.

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The Rainforest Alliance works with people whose livelihoods depend on the land, helping them transform the way they grow food, harvest wood and host travelers. From large multinational corporations to small, community-based cooperatives, businesses and consumers worldwide are involved in the Rainforest Alliance’s efforts to bring responsibly produced goods and services to a global marketplace where the demand for sustainability is growing steadily. For more information, visit www.rainforest-alliance.org.

For more on the Rainforest Alliance and their coffee ventures, you might want to know that:

• Caribou Coffee set a goal of sourcing 100 percent of the coffee and espresso that is used across all its products and platforms from Rainforest Alliance Certified farms by the end of 2011. (Read more here)
• SealYourCup.org is a website launched by our friends at the Rainforest Alliance. This online resource provides consumers with a window into the world of Rainforest Alliance Certified coffee farms. (Read more here)
• Java City ™ coffee, which is 100 percent Rainforest Alliance Certified™ is offered onboard all American Airlines flights as part of the airline’s inflight beverage service. (Read more here)
• The Rainforest Alliance has an annual gala that recognizes companies and individuals for their combined efforts with the Rainforest Alliance on making sustainable changes and decisions. (Read more here, and read even more here)

According to researchers from the Atmospheric and Environmental Research (AER), the University of Massachusetts, and the University of Alaska Fairbanks, the harsh winters that are currently evoked in the Northern Hemisphere could be caused by increasing temperatures and melting ice in the Arctic regions creates more snowfall and cold weather in the the later fall months at lower latitudes.

The team found that the strongest cooling trends in the winter were located with in the United States, southern Canada, and most of northern Eurasia. They believe that this is not entirely due in part by the natural variability of the climate system.

Previously, research has not come up with many solutions to extremely harsh, random weather conditions, such as unforeseen snowfall in more tropical areas. Instead, this new research suggests that because there has been a trend of increasingly cold winters over the last twenty years, it could be connected to the warmer temperature in the fall, skewing with what is a normal weather pattern. This causes temperatures to plummet in the winter season.

Through their studies, the team found that when there was a strong warming weather through summery July, August, and September, and then this continued through October and November, it seems to enhance the melting of sea ice in the Arctic.

In turn, this warmer weather, along with the melting of the sea ice, allowed the atmosphere in the Arctic to hold much more moisture. As a result, there is an increase in the possibility of precipitation over southern areas, such as Eurasia. This, then, falls as snow because of the temperatures are below freezing. This is also backed by the fact that over the last two decades, the snowfall has increased in the areas that were studied.

The group of researchers believe that because there is an increase in the snow cover, it affects the Arctic Oscillation. The Arctic Oscillation is an atmospheric pressure pattern that is found in the mid-latitudes to high latitudes, which causes it is remain in the “negative phase”.

This “negative phase” means that there is higher pressure over the Arctic region, which has  pushes cold air into the mid-latitude regions. Among these mid-latitude regions are the United States and northern Canada, which is why the colder winters are observed.

The researchers don’t doubt the facts we already know: the world is getting warmer. And yes, just because of the cold winters, it doesn’t mean that the warmer temperatures aren’t favored. However, they also believe that because there is more snow, this is somehow related. As it continues to get warmer in the fall, the snow will soon turn into rain, which may reduce and eventually eliminate winter cooling altogether.

One of the clearest reasons that there has been no research and activity on this done in the past is that most climate models do not pick up the rends in winter cooling, accounting for the snow cover. This study, then, focusing on the importance of snow cover, has brought this issue forward, which will now improve future accuracy of seasonal forecasts.

The research shows that by using the snow cover as a main focus in the seasonal forecast, it can provide a more accurate forecast overall. The current models fail to do this, and miss one of the most (or, perhaps, the most) important factors that relates to the influence of winter.

The study was published January 13, in the Institute of Physics Publishing’s journal Environmental Research Letters.

If you missed our other app-loving posts, catch up first:

iPhone Apps With the Planet in Mind

The Best Eco Apps for iPad and iPad2

New Eco Apps for Kids

Mediacore and Promoting Eco-Awareness

our own Ecoki app (get it now!)

Got those already? Here are some more of our favorites:

Fooducate

It can definitely be daunting to always be checking out ingredient lists, nutrition claims and labels, and various health markings on products. That is why Fooducate is so awesome! We can’t all sit around at the grocery store and analyze every label to death, but Fooducate can.

Fooducate allows users to automatically scan a product barcode and see both good and bad product highlights. It can let you compare products, find better alternatives, and learn more about food and nutrition.

Created by dietitians and concerned parents, it uses your mobile’s camera to scan the UPC barcode, and gives you the info for over 200,000 unique products (and growing daily). The simple-to-use interface is available on iPhone, iPod touch, iPad and Android OS version 2.2 and up, and let’s you get into the nitty gritty of the product. We’re talking too much sugar, hidden trans, excess preservatives, food colorings, serving size trickery, and more!

Get it here from the app store.

Its characteristic earthy sweet taste is undeniably delicious, but do you know how it is actually made? The sweet liquid is started by tapping the tree, essentially piercing it with a tap to allow the sap to flow. This sap is clear and nearly tasteless, as well as very low in sugar. However, it’s the next step that turns it into what we know and love: the sap is then boiled, which evaporates all of the water, and eventually produces the flavor and color that we are familiar with.

Though maple syrup is a sugar, it is also an excellent source of some nutrients that our bodies need. Manganese shines bright, and it also provides a good source of zinc, as well.

Manganese is a trace mineral that plays a role in energy production and antioxidant defenses. And the best part: just an ounce of maple syrup supplies the body with 22 percent of our daily needs. What’s more, those lacking manganese tend to have lower levels of HDL cholesterol, which is the good kind that we want to keep higher.

The zinc in maple syrup is an antioxidant, as well as can help decrease the possible progression of atherosclerosis. Zinc helps the prevent possible endothelial damage, which is caused by the oxidation of LDL cholesterol and certain fats. When these are damaged, bodies are more prone to injury.

Both manganese and zinc help the immune system, and require them for optimal function. Research has shown that zinc deficiency lowers the body’s immune defenses, and compromises the white blood cells. Similarly, manganese is an important antioxidant, which helps lessen inflammation and supports healing, while acting as an immunostimulant.

Men may also benefit from additional maple syrup in the diet. Because zinc has a higher concentration in the prostate, low levels of zinc are connected to a higher prostate cancer risk. It also plays a role  in the production of sex hormones, therefore helping maintain reproductive health.

When purchasing maple syrup, keep in mind that it can vary in color, taste, and consistency; not all maple syrup is created equal.All of them are labeled based on a grading system. There are three versions of Grade A maple syrup. These include Light Amber, Medium Amber, and Dark Amber. The lighter the syrup, the more subtle the maple flavor. Grade B maple syrup has a more pronounced flavor, which many people prefer.

Need an excuse to use it? Here’s one of the simplest, most delicious recipes – sure to please everyone and anyone.

Maple Apple Crisp

3 Granny Smith apples – peeled, cored, and sliced
2 Royal Gala apples – peeled, cored, and sliced
2/3 cup pure, Grade B maple syrup
1/2 cup all-purpose, whole grain, or sorghum flour
1/2 cup rolled oats or buckwheat flakes
1/2 cup unrefined cane sugar, such as Sucanat
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon fine sea salt
1/3 cup butter or nondairy margarine, softened

Since 2009, Rhythm Superfoods has been creating these delicious, nutritious chips, with providing taste and health benefits to customers who nosh on their product. Founder Keith Wahrer teams up with Scott Jensen, Clayton Christopher and David Smith, and Robert Larkin, all of who have a health-centric background in good quality products.

Their website states that they’re on a quest to change the world one snack at a time, and given how delicious they are, we’re not surprised. Their snacks are made from good quality organic fruits, vegetables, nuts, seeds, and spices all minimally processed for maximum nutrition and deliciousness.

They also have many green practices that we’re totally on board with. In addition to never using chemicals, preservatives, chlorine, processed, genetically modified, et cetera, food, they support the reintegration of community farming and foraging and the development of sustainable lifestyles, trying to be as local and organic as possible.

Sure, it might sound weird. Kale chips? You’re outta your mind, you must be thinking. Well, we’re not, and the team at Rhythm Superfoods will surely prove any nay-sayers wrong.

A whole bunch of fresh kale is stuffed into a single bag, each mixed with blends of vegetables, cashews, lemon and other juices, and various herbs and spices. They are then air crisped at a low temperature which maintains the raw living enzymes and maximizes nutritional potency, making them perfect for a raw vegan diet, as well.

We’ve talked before about how nutritious kale is. After all, this antioxidant powerhouse is an excellent source of vitamins A, C, K, and B6, as well as calcium, manganese, iron, potassium, and fiber. It’s rich in powerful antioxidants, phyto nutrients and carotenoids, and well, tastes great, too.

We had the opportunity to taste test two of their flavors, and frankly, we couldn’t get enough.

First up was Mango Habanero Kale Chips. Also known as the perfect balance of sweet and spicy. The combination of the sweet mango flavor with the fiery habanero is delicious. The mango hits you first, with a sweet flavor that brings on the addiction… only for a few moments later you’re hit with the spice that you’ll want to taste again and again.

Ingredients: organic kale, organic mango, organic carrot, organic cashew, organic onion, organic apple cider vinegar, organic ginger, organic lime juice concentrate, organic spices, sea salt, organic mango concentrate.

A whole bag contains two servings (okay, in our case, a little sharing but mostly one serving), and hits just 230 calories. Yes, for the whole bag. It also contains 12 grams of healthy fats, 10 grams of protein, and 6 grams of fiber. In addition to this is the 580% of your daily vitamin A intake, 320% of vitamin C, 20% of calcium, and 20% of iron. (So if you really want to share, divide all these numbers by two).

I might be a little biased but I adored the Kool Ranch Kale Chips. Maybe because Cool Ranch Doritos, pre-veganism, were my favorite. These chips are dipped in home-style, raw vegan ranch dressing made from fresh vegetables juices, cashews, nutritional yeast, herbs and spices. Yeah. They pretty much nailed it.

Ingredients: organic kale, organic cashew, organic zucchini, organic onion, organic yeast powder, organic parsley, organic garlic, organic apple cider vinegar, organic lemon juice concentrate, organic spices, sea salt.

The nutrition vitals are akin to the other flavors on this front. This bag hits 200 calories, 10 grams of fat, 12 grams of protein, 5 grams of fiber, 224% of your Vitamin A, 160% of your vitamin C, 12% calcium, and 20% iron. So, so delicious.

All of their products are raw vegan, gluten-free, GMO-free, nutritious, and delicious. We highly recommend.

You can visit them on their website, rhythmsuperfoods.com, and check out their Rhythm Superfoods Facebook Page. You can also hunt them down at a store near you.

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Want more kale and green goodness?

How about some Green Smoothie Popsicles, a Warm Kale and Quinoa Salad, tips and recipes for a Green Smoothie, and info on why leafy greens are so good for you.

Potatoes are loaded with nutrients that are great for you. They have as much fibre as you can find in 6 prunes, as much vitamin C that’s in two apples, equivalent protein to 1/2 cup of milk, more vitamin B1 than a cup of whole grain pasta, and twice as much potassium as a banana.

But other than just baking the spud, there are many more creative ways to use them. Here are some of our favorites:

Spicy Curried Potatoes and Chickpeas

1 tablespoon coconut oil
4 onions, thinly sliced
1 1/2 pounds yukon gold potatoes, cut into 3/4-inch cubes
2 teaspoons sea salt, plus additional
3 tablespoons butter or nondairy margarine
1 1/2 teaspoons good, spicy curry powder
1/4 teaspoon cayenne pepper (to taste)
1 (15 ounce) can chickpeas, drained and rinsed well
1/2 cup plain yogurt
1/4 cup chopped cilantro, plus more for garnish
2 tablespoons lime juice

Heat the oil in a saucepan over medium-high heat. Add the onions and cook until brown and tender, about 6 to 10 minutes. Set aside.

Put the potatoes, 2 teaspoons of the salt and enough cold water to cover the potatoes in a medium saucepan. Bring to a boil. Reduce to a simmer and cook until the potatoes are nearly tender, about 5 minutes. Scoop out 1 cup of the cooking water and set aside. Drain the potatoes well.

Add the butter or nondairy margarine to the large skillet. Bring to medium-high heat. Add the potatoes, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes. Add the curry powder and cayenne pepper. Stir until potatoes are coated and fragrant.

Add the chickpeas, the onions, and 1/2 cup of the reserved water. Let cook, slightly mashing the potatoes, until heated through, about 5 minutes, adding additional water if needed. Season with additional salt.

Stir together the yogurt, cilantro and lime juice. Divide the potatoes into bowls with basmati rice. Top with the yogurt mixture, and sprinkle with additional cilantro.

Crispy Garlic Potato Wedges

4 pounds yukon gold potatoes, cut into wedges
1/2 cup extra-virgin olive oil
Fresh herbs, such as sage, thyme, and/or rosemary, finely chopped
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper.
10 cloves garlic, smashed

Preheat the oven to 375 degrees F. Put the baking sheet on the bottom rack and let heat up as well. Toss the wedges with the oil, herbs, salt, and pepper. Bake for 30 minutes. Add the garlic, and continue to bake until golden, about another 30 minutes. Increase the temperature to 400 degrees F. Cook until crispy, about 15 additional minutes. Season with additional salt and pepper to taste.

Classic Potato Leek Soup

6 yukon gold potatoes, cut into large pieces
8 leeks, whites only, thinly sliced and thoroughly washed
3 stalks celery, chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts vegetable or chicken stock
1/2 cup flour of choice
1/2 cup melted butter or nondairy margarine
1 cup heavy cream or coconut milk1 1/2 teaspoons finely chopped fresh thyme leaves
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes, half of the leeks, the celery, onion, bay leaf, and stock in a large pot. Bring to a boil. Let cook until the potatoes are soft.

Put the butter and flour in a small bowl. Mix well. Add the remaining leeks, flour/butter mixture, thyme, salt, and pepper to the pot. Stir well. Remove the bay leaf.

Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, puree the mixture in batches in a blender or food processor. Let cook an additional 20 minutes until thickened and flavors have melded.

Herb Roasted Root Vegetables

Researchers at the University of Miami discovered what might be causing these, notably, triggered by hurricanes and typhoons, and other tropical cyclones.

Scientists Shimon Wdowinski presented his findings at the 2011 AGU Fall Meeting in San Fransisco. As an associate research professor of Marine Geology and Geophysics at the University of Miami Rosenstiel School of Marine and Atmospheric Science, he has found this research information helpful and, perhaps, ground breaking.

The biggest trigger, they discovered, are events that end up producing large amounts of rain. The heavy type of rain can create thousands and thousands of landslides, which, in turn, creates severe erosion. This removes ground material from the Earth’s surface. When this occurs, there is not as much of a stress load, and all of a sudden, fault lines are encouraged to move.

Wdowinski, along with a colleague from Florida International University, took the time to analyze various data that stemmed from earthquakes topping a magnitude-6 and above. They specifically focused on earthquakes that hailed from Taiwan and Haiti. The duo found  a strong temporal relationship between the earthquakes, typhoons, and hurricanes. Basically, large, impactful earthquakes were occurring within four years after a particularly wet tropical cyclone season.

In the last fifty years there were three tropical cyclone events that were very wet. They were Typhoon Morakot, Typhoon Herb, and Typhoon Flossie. All three were followed within four years by major earthquakes in Taiwan’s mountainous regions.

The Morakot typhoon, which was in 2009, was followed by a M-6.2 earthquake that same year, and an M-6.4 in 2010. Over a decade before, the 1996 Typhoon Herb was followed by an M-6.2 earthquake in 1998 and an M-7.6 in 1999. Years before, the 1969 Typhoon Flossie had an  M-6.2 earthquake occur a few years later in 1972.

With these in mind, so does Haiti. In 2010, the M-7 earthquake occurred in the mountainous region just one and a half years following  two hurricanes, as well as two tropical storms, that completely flooded the area over a matter of twenty-five days.

The researchers involved in the study suggest that these landslides and excess rain results in eroded material being carried downstream. The result is that the surface load that is generally above the fault is decreased. This frees up the faults, which, in turn, can promote the activity of an earthquake.

The faults, which are actually fractures in Earth’s bedrock, build up stress as they try to make their way to slide past each other, periodically releasing the stress. This release of stress comes to fruition as an earthquake. In this case, it only is viable on any faults that are inclined, because have an significant vertical movement that is triggered.

There is a trend in the tropical cyclone/hurrican and earthquake patterning that exists in any earthquakes that are above M-5. Because of this newly found information, researchers can further analyze the various patterns in other areas that are struck by both natural disasters.

For more information, visit the University of Miami Rosenstiel School of Marine & Atmospheric Science.

Our friends at the Rainforest Alliance have given us all of the details; and we couldn’t be more pleased for the growing coffee company. Last spring, Caribou Coffee set a goal of sourcing 100 percent of the coffee and espresso that is used across all its products and platforms from Rainforest Alliance Certified farms by the end of 2011.

From the Rainforest Alliance:

Caribou Coffee Becomes First Major US Coffeehouse to Achieve 100% Milestone

New York – The Rainforest Alliance is pleased to announce that Caribou Coffee, the country’s second largest coffeehouse, is the first major coffee company in the US to source 100 percent of its coffee and espresso beans from Rainforest Alliance Certified^TM farms.

“Caribou Coffee’s achievement sets a shining example, demonstrating that it is entirely possible for companies to meet their sustainability goals,” said Tensie Whelan, president of the Rainforest Alliance. “We are thrilled that our long-standing relationship with Caribou Coffee has helped to improve the livelihoods of coffee farming communities across the globe, while providing consumers with high quality, sustainable coffee.”

The Rainforest Alliance started working with Caribou Coffee in 2003. Last April, Caribou Coffee set an ambitious goal of sourcing 100 percent of the coffee and espresso used across all its products and platforms from Rainforest Alliance Certified farms by the end of 2011. To meet this objective, Caribou Coffee worked directly with coffee farmers in North and South America, Africa and South East Asia, helping them to understand the social, environmental and economic benefits that result from achieving certification.

“Reaching 100 percent certification is a significant accomplishment for Caribou Coffee,” said Chad Trewick, senior director of coffee and tea at Caribou Coffee. “I’ve seen how communities thrive from working with the Rainforest Alliance, and I’m proud to say that all of our beans come from sustainable, healthy sources.”

Caribou Coffee’s path to sustainability highlights the significant benefits large companies can bring to both farming communities and the environment, even before they reach 100 percent certified content. Companies are permitted to use the green frog seal on products that contain at least 30 percent Rainforest Alliance Certified content, but this fact must be clearly displayed on packaging. Because of the demanding certification standards, which were established by a coalition of grassroots conservation groups known as the Sustainable Agriculture Network (SAN), it takes time for large companies to build and integrate supply into their products. Farmers also often need time to make any changes needed to meet the SAN’s social, economic and environmental standards.

“Allowing companies to use the seal before they have reached 100 percent certification, but have made a commitment to increase to 100 percent as soon as feasible, is a realistic approach that benefits workers, their families and wildlife,” explains Chris Wille, the Rainforest Alliance’s chief of agriculture.

Farms that achieve Rainforest Alliance certification have met the environmental, social and economic standards of the SAN, which cover ecosystem conservation, wildlife protection, water and soil conservation, agrochemical reduction, worker rights and safety, decent housing, legal wages and contracts for workers and access to healthcare and education.

Other major brands are also scaling up their commitments to source tea, coffee and cocoa from Rainforest Alliance Certified farms. Lipton®, for example, has made a commitment to source 100 percent of its tea from Rainforest Alliance Certified farms by 2015 and is well on its way to doing so.

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About the Rainforest Alliance

The Rainforest Alliance works with people whose livelihoods depend on the land, helping them transform the way they grow food, harvest wood and host travellers. From large multinational corporations to small, community-based cooperatives, businesses and consumers worldwide are involved in the Rainforest Alliance’s efforts to bring responsibly produced goods and services to a global marketplace where the demand for sustainability is growing steadily. For more information, visit www.rainforest-alliance.org.

About Caribou Coffee®

“Founded in 1992, Caribou Coffee Company is one of the leading branded coffee companies in the United States, with a compelling multichannel approach to their customers. Based on the number of coffeehouses, Caribou Coffee is the second largest company-operated premium coffeehouse operator in the United States. As of July 3, 2011, the Company had 554 coffeehouses, including 147 franchised locations, in 20 states, the District of Columbia and nine international markets. The Company’s coffeehouses aspire to be the community place loved by guests who are provided an extraordinary experience that makes their day better.  Caribou Coffee provides the highest quality handcrafted beverages, foods and coffee lifestyle items with a unique blend of expertise, fun and authentic human connection in a comfortable and welcoming coffeehouse environment. In addition, Caribou Coffee’s unique coffees are available within grocery stores, mass merchandisers, club stores, office coffee and foodservice providers, hotels, entertainment venues and e-commerce channels.  Caribou Coffee is a proud recipient of the Rainforest Alliance Corporate Green Globe Award and is committed to operating practices that promote sustainability and environmental protection. For more information, visit www.cariboucoffee.com.”

Whether you’re looking for adventure or relaxation, there are so many choices for travelling sustainably. Luckily, organizations like ResponsibleTourism.com are there to help. They believe that responsible tourism is a better way to travel, where you get a more authentic experience, and your holiday benefits local people and the environment. As they say, “Responsible tourism simply means holidays that care about local communities and culture, as well as wildlife conservation and the environment.”

Here are some of our favorites:

If you like adventure…

The site features over 1268 adventure holidays, from sea or river kayaking and surfing, to cycling and horseback riding. It will take you up Mount Kilimanjaro, across the Galapagos or through the rich culture of the Middle East.

Try this: Peru Multi-Sport Vacation

They say: Perfect for the active adventurer looking for a challenge, this trip will have you hiking, biking and paddling through Peru’s Andes Mountains and into the jungle below. Conquer a whitewater river by raft and hike the Inca Trail to the cloud forest citadel of Machu Picchu and spectacular views. Tear it up on mountain bikes on a descent into the Manu Cloud Forest, raft wild rivers and get your adrenaline pumping on exciting optional excursions.

How it helps: The crew ensures minimal social and eco-impact, uses local transportation, and stays in locally-owned hotels. They also work with local guides. While in Cuzco, you’ll support two non-profit organizations, including the Inca Porter Project (IPP) and the Inti Runakunaq Wasin (House of the People of the Sun). On this tour you’ll also visit two UNESCO World Heritage Sites, the city of Cuzco and the historic sanctuary of Machu Picchu.

If you want to help a charity…

The site features many types of travel based around charity challenges, which are ideal for people who want to travel responsibly, as well as give that little bit extra and help contribute towards a favourite charity. These trips are either run by charities, or contribute a significant proportion of the cost of the holiday to a charity.

Try this: Zambezi canoeing holiday and community project, Zambia

They say: Transfer to Livingstone the home of breathtaking Victoria Falls – the planet’s largest curtain of water, considered to be one of the Seven Wonders of the Natural World. In Livingstone you will spend 3 full days volunteering at a school or centre for HIV+ children in Lusaka. Then experience the journey of a lifetime, as you experience a five day waterborne safari, as you canoe down the Zambezi River, spotting wild game as you go!

How it helps: This unique tour doesn’t just let you “see” Africa, but provides you with the chance to help local people suffering from the onslaught of AIDS by making their community centre, school or place of work a more enjoyable place to be. All hotels you travel in are eco-driven, the hotel workers are treated fairly, and you’ll help the locals while you’re there.

If you’re bringing the family…

Good thing there are 831 family holidays to choose from, including activity for the kids, relaxation for the grownups, and everything in between. There are adventure, peace and quiet, beaches, and safaris.

Try this: Tanzania wildlife and beach holiday

They say: This itinerary has been carefully designed to sample some of the incredible contrasts of Tanzania – from the lushly forested Usambara Mountains to the exotic palm-fringed beaches of Zanzibar.

Begin your holiday relaxing and walking around the tranquil Usambara Mountains, exploring their rich biodiversity. Enjoy the company and knowledge of the local villagers as they guide you on a walk up to the Irente Viewpoint from where there are spectacular views over the Maasai plains more than 1000m below. You then move on to Arusha, to begin a 4 day private safari covering the Tarangire National Park, Serengeti and Ngorongoro Crater. You will have a highly knowledgeable local Tanzanian safari guide accompanying you on these days to help you make the most of the incredible landscapes and diverse wildlife that you will encounter. Amongst many others, you can hope to spot lions, cheetahs, elephants, giraffe, hippo, zebra and if you are lucky perhaps even black rhino and leopards.

Following safari, you will fly to Zanzibar, and spend a few nights in exotic Stone Town. Guide yourself through the maze of narrow streets and you will find something fascinating around every corner – from the old slave market to the former palace of the Sultan. Enjoy a trip to Jozani forest where you can watch the rare red colubus monkeys playing in the trees. The itinerary ends with a few days relaxing on the east coast of Zanzibar, enjoying the exquisite white palm-fringed beaches and clear turquoise sea.

How it helps: The programs are run entirely by local people, with all proceeds going to the local communities. The accommodations used are all small-scale local hotels, and the safari company is owned and run by a Tanzanian couple only employing Tanzanian guides, drivers and cooks. All food is local as well. The travel guides also give basic responsible travel advice to help bring guests into direct contact with locals from a range of different tribes and cultures across Africa.

If you want to learn something new…

These holidays combine amazing sightseeing with developing your knowledge and skills, through crafts, languages, sports and music, and are operated by worldwide specialists committed to the local environment and communities.

Try this: Wild food cookery weekend in Scotland

They say: Over the weekend we will experiment with ancient ways of cooking. You will forage for greens during the day, cook a wild lunch and have an evening feast on Saturday night. You will learn to cook on an open fire and using a stone lined pit -a fantastic technique for cooking meat or slow stews. You can also try outdoor bread baking and preparing clay baked fish. These ancient techniques have been pieced together by studying archaeological evidence and comparing it to different cooking methods still in use elsewhere in the world -plus a bit of common sense!

How it helps: Their course has been designed to have a very low impact on the environment. They offer wild camping, a compost loo, locally foraged and locally purchased foods, and encourage guests to use public transport and the train versus flying. They teach ancient techniques of cookery using local sourced ingredients which require little or no packaging, minimal waste, and recycle or compost (on site) as much waste as possible. They have sustainable woodland practices,  protect, improve and expand the niche habitats and food sources of rare species, and are committed to using local services wherever possible.

If you love yoga…

Specialist yoga holidays and retreats are available in extraordinary locations, with responsible specialists who are committed to your well-being, the local community, and the environment.

Try this: Yoga holiday in Malta

They say: You’ll be staying on a beautiful island in the Mediterranean. A secret gem, you’ll be taking in the stunning scenery, the friendly people, the fresh local produce and the sun sparkling off the sea. Time is slower here and you’ll soon become acquainted with Gozo Time. Your host and teacher is resident on the island and there is no better person to show you around and share their love with the place. Malta gets the most sunshine in the whole of Europe and whether you want to lounge by the pool with a book and a bottle of suntan lotion, or put on your sun hat and explore the many faces of the island, we are on hand, all the time to help you make the most of your holiday.

You’ll practice yoga twice a day in our underground yoga studio. It’s peaceful, quiet and air-conditioned and perfect to focus on your practice. There is also a meditation session once a day. Included in your package are private airport transfers which include your passage across the sea from Malta to Gozo. Included in the week are 2 evening meals, one of which is a 3 course meal in a local restaurant, a guided hike along the rugged and isolated coast with a professional hiking company, and a sunset yoga class held at the breathtaking Azure Window. What you will bring home with you is a thoroughly stretched and relaxed body, a calm and clear mind and some great memories. What you will remember most is the quality of service, with your host organising fun trips to beaches, blue lagoons and fascinating local festivals.

How it helps: The trip supports local companies and the accommodation is locally owned and run. It uses a solar panel heating system to heat the water, and guests are briefed on waste management, and energy-saving practices. Local produce, restaurants, and shops are highlighted, and on your guided hikes, you will learn about animal and plant life endemic to the island. You’ll also learn much about the culture and meet the locals, as well.

The company donates 10% of their annual profit to Tsunami affected regions, operate as a paperless office, have strict recycling policies, planst a tree in a new forest in Africa for each guest, and off-set the carbon emissions for return flights within Europe. Overall, very impressive!

The Best Basic Hummus

2 cups canned chickpeas or garbanzo beans, drained and rinsed
1/3 cup tahini (roasted sesame seed paste)
1/4 cup freshly squeezed lemon juice
1 teaspoon fine sea salt, plus more taste
3/4 teaspoon ground cumin
Cayenne pepper, if desired
2 cloves garlic
1 tablespoon extra-virgin olive oil
Minced fresh parsley, for garnish

Two Olive Tapanade

1/2 cup black olives, pitted
1/2 cup green olives with pimento
1 tablespoon capers
2 gloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Freshly ground pepper to taste

Put all of the ingredients in a food processor. Pulse until almost smooth — but you still want it to be a little chunky. Serve immediately or refrigerate until serving.

Mango and Peach Salsa

2 fresh mangoes, peeled and chopped
2 fresh peaches, peeled and chopped
1 sweet onion, diced
2 roma tomatoes, diced
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Juice of one lime
Sea salt and freshly ground pepper to taste

Put all ingredients in a medium bowl. Toss to combine. You can also avoid dicing and chopping, and put all ingredients in the bowl of a food processor. Pulse until in small chunks. Serve immediately or refrigerate to let flavors meld.

Baba Ghanouj

1 large eggplant
1/4 cup tahini (roasted sesame paste)
3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/4 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/4 cup brine-cured kalamata (black) olives

Turn on the charcoal grill and prepare it over a medium-hot fire. At the same time, preheat the oven to 375 degrees F.

Use a fork to prick the eggplant in several places. Put the eggplant on a grill rack, about four to five inches from the fire.  Grill the eggplant, turning frequently, until the skin blackens and blisters. The flesh will just begin to feel soft. This will take around 10 to 15 minutes.

Remove the eggplant from the fire. Transfer the eggplant to a baking sheet. Bake in the preheated oven until the eggplant is very soft, about 15 to 20 minutes.

Remove the baking sheet from the oven. Let the eggplant cool slightly until you can easily handle it. Peel off the skin and discard. Scrape the eggplant flesh in a medium bowl. Use a form to mash the flesh into a paste. Add the tahini, garlic, lemon juice, and the cumin. Mix well.

Season the mixture with salt. Add additional lemon juice to taste. Drizzle with olive oil, sprinkle with parsley, and top with the olives. Serve immediately. This is enjoyed both cold, warm, and at room temperature.

When we are treating health ailments, we should approach it more from just a medicinal point of view. After all, there are many natural treatments for acne.

Here are some of our favorites:

Diet: the food

Diet has often been linked to acne issues in a couple of ways that we will discuss. One common factor that is linked are goods that have a higher glycemic load. These include what we are most familiar with “bad” or “refined” carbohydrates, including sugary drinks, candy, white rice, white pasta, baked potatoes, dried fruit, and bakery treats.

The problem is, these foods that have a higher glycemic index tend to affect the levels of insulin and other hormones, such as growth factor-1, both of which increase the production of androgen hormones. The result? An over-stimulation and, eventually, the development of acne.

To combat this, choose foods that are lower on the glycemic load list, including legumes (such as beans, pulses, and lentils), vegetables (especially non-starchy choices), fruits (notably berries, apples, and pears), whole grains (brown and wild rice, quinoa, teff, buckwheat, oats, spelt, and whole wheat), nuts and seeds.

Diet: the drink

Other than the aforementioned sugary drinks, there are other diet factors that help clear up and prevent acne. Nix the soda pop, juice, and other sweetened drinks, and focus on water as your beverage of choice.

Water helps maintain healthy skin by hydrating it from the inside out, and flushing toxins directly out of the body. If you aren’t used to drinking 10 glasses of water a day, consider adding a lime or lemon wedge to your water to make it more palatable. Do not buy and purchase flavored water – most have random additives and sugar or artificial sweetener.

In addition to changing your beverage choices, dairy is another common offender. Milk naturally contains androgens and growth hormones which have been studied to possibly stimulate the development of acne. (Read more on milk, androgens, and acne in this study). If choosing nondairy milk substitutes, such as rice, soy, almond, coconut milks, make sure you choose the unsweetened varieties. Most brands of these products have an unsweetened flavor among their options.

Essential Oils: Tea Tree

Tea tree oil has long been touted as a natural remedy for acne. The essential oil is applied topically to any acne lesions, and is a natural approach for a cure.

Tea tree oil contains terpinen-4-ol, a constituent that may be responsible for most of tea tree oil’s anti-bacterial activity. By applying it topically, the oil can kill the specific acne bacteria, Propionibacterium acnes. Be sure to dilute it before using. Large randomized controlled trials and studies, however, haven’t been done on tea tree oil and acne. These are needed before the specific effectiveness is known.

Elements: Zinc

Using zinc as a home remedy is another popular option for treating acne. Because it helps with inflammation, it can help with acne as well.

This is related to food, as well, since zinc is a mineral that’s naturally found in specific foods, such as beans, nuts, oysters, red meat, poultry, some seafood, whole grains, and fortified cereals and breads. Zinc is also available as a nutritional supplement, though speak to your doctor or naturopath before purchasing and using.

Because excessive zinc intake can be toxic and cause side effects such as vomiting, headaches, and appetite loss, it is important to make sure you do not exceed 40mg. It is often an added ingredient to multivitamins and cold and flu remedies.

This innovation in television sets will be launched at the International Consumer Electronics Show January 10th through 13th in Las Vegas, Nevada. Every year, this event brings together the innovators on technology’s cutting edge.

LG Electronics is an old favorite at the show, and this year marks their debut of the new 72-inch LZ9700, the world’s largest FULL LED-backlight LCD 3D TV (FULL LED 3D TV). The LZ9700 gives viewers life-sized action with a beautifully crisp picture in both 2D and 3D.

The television is fitted with LG’s innovative FULL LED technology, meaning it runs through an illuminated full panel of LEDs that sit directly behind the screen. This, then, produces pictures as colorful, vivid, and lifelike as an in person viewing or a painting.

“Our objective has always been to actively define and lead emerging display technology markets,” Sang Beom Han, chief executive and executive vice president of LG Display, told the Times of India newspaper.

The extra large, 72-inch FULL LED screen size also makes the picture more expansive than ever. A huge viewing area is available to enable viewers to experience superb picture quality with detailed images as big as, or larger than, real life.

In addition to these key features, the LZ9700 also has comfortable 3D viewing. The combination of the largest FULL LED screen and another level to the depth in its picture, it brings viewers even deeper into the experience.

Another key feature is the TruMotion 400Hz, which delivers a super-fast processing rate for exceptionally smooth 3D images.

“The LZ9700 combines the ultimate in LG’s picture quality with our latest developments in 3D TV,” said Mr. Havis Kwon, President and CEO of LG Home Entertainment Company. “With the LZ9700, LG is poised to take the lead in the TV market with the world’s largest FULL LED screen that delivers a truly outstanding TV viewing experience.”

Han adds, “Although OLED technology is seen as the future of TV display, the technology has been limited to smaller display sizes and by high costs, until now. LG Display’s 55-inch OLED TV panel has overcome these barriers.”

The television is also complete with the use of LG’s signature Smart TV functions. The Home Dashboard helps users engage themselves in premium content from both local and global providers, along with access to LG’s growing collection of TV apps. Like any other apps, these include everything from productivity to language to games to more.

The Magic Motion Remote Control, adds even more to this, working cleanly along with the television with its magic wand-like awesomeness.

The LZ9700 will be available to customers early 2011; additional details to follow in local markets.

Technical specs:
FULL LED-backlight LCD 3D TV
72-inch class
TruMotion 400Hz
Micro Pixel Control (Local Dimming)
Smart TV
Magic Motion Remote Control
Smart Share (DLNA, Media Link, USB, etc.)

Interested in more organic technology? Read more about organic batteries, Fuji EnviroMAX, and FutureRouters.

But there is something really great about having a home full of fresh (and alive) plants. Even better are the ones that with beautiful flowers.

Here are our top favorites:

African Violets

African violets are gorgeous, compact, and free flowering plants that have a wide variety of flower forms and colors. It needs specific watering, high humidity and bright, indirect light to thrive.

Poinsettias

Pretty popular, and especially around the holidays, poinsettias are one of the most common plants available. Though we are most familiar with the standard red hue, other growers have introduced pink, white, and versions of the two.

Orchids

There are over 30,000 known types of orchids and thousands of hybrids, making them  the largest group of plants in the world. They come in a large variety of colors and shapes. The most common type is the moth orchid, which is known for its purplish-pink hue.

Begonia

Though begonias are often thought of as outdoor plants, they also are perfect for the indoors. Since they don’t need a lot of maintenace, they are great for those who aren’t the best with keeping care of plants. Plus, you can always easily move it outside.

Desert Cacti

You wouldn’t believe it, but desert cacti can be one of the most beautiful flowers in the world. There are many types available, and for a beautiful bloom they just need lots of sunlight.

Amaryllis

The amaryllis’ large, deeply colored flowers adorn tall stalks, and are most commonly sold as potted flowering plants or naked bulbs. Though they come in many colors, they are most commonly available in red, dark pink, light pink, and orange. At the end of its growth cycle, the bulbs can be removed from the soil and stored in a cool, dry place for six to eight weeks. They then can be replanted and brought to bloom again.

Christmas Cactus

These subtropical forest cacti have vibrant, drooping red or pink flowers on unique, paddle-like foliage, and are easy to take care of.

Hibiscus

One of the most popular tropical flowers, these are availabe in two types: single forms and double forms. Both of these are available in a wide vareity of colours. Some of them are huge (up to 12 inches in diameter), with bright, multicolored flowers. It is difficult to keep in bloom, and requires a lot of warmth, light, humidity. It can also become fussy, as they are prone to bugs.

For guests that are just stopping it, or starting off your holiday party, consider making this easy eggplant and ricotta appetizer. If you have vegan folks, there is a ricotta-free version, too, using a tofu and almond mixture.

If you need to make up a few last minute gifts, these gift ideas that come from the kitchen are a great alternative. Sea Salt Caramels, Lemon Infused Olive Oil, Vegetable Soup Mix, Oatmeal Chocolate Chip Pecan Raisin Cookies in a Jar, and Peanut Caramel Corn…. mmmm. And for those who just need a break? Here are some super-easy do-it-yourself body scrubs.

For gifts that do something for someone else, look for ones that benefit a charity. Maybe items have teamed up with charities or donate to specific causes. Product (RED), ShopAnthropy, GiftBack.com, GiftBack.com, Jedidiah, TOMS Shoes, and others make our list of favorite Gifts That Give Back.

If you have meatless folks at your dinner table, let them have more than just salad. These tips will help with entertaining vegans, and offer two delicious side dishes: Roasted Brussels Sprouts and Cider Glazed Brussels Sprouts.

Our friends at the Rainforest Alliance came up with some ideas and tips among their certified products. When you choose products bearing the Rainforest Alliance Certified^TM seal and/or the Forest Stewardship Council (FSC) logo you’re supporting farmers, foresters and tour operators who have adopted sustainable practices that improve their local communities, protect wildlife and conserve water and soil. Check out their Green Giving Guide. And here is last year’s.

Need some dessert inspiration? Other than the traditional cookies and treats, consider an Apple and Pear Crisp, Crumb-Topped Apple Pie, or Maple Glazed Pumpkin Bread: all seasonally inspired, vegan, simple, and delicious.

Don’t worry about all of the gift wrap and wrapping paper this year. Read this to check out four great eco-friendly gift wrap alternatives to traditional wrapping paper.

Sure, gift giving can be fun, and sometimes we do want to buy a gift instead of make it or donate to a charity. If you plan on buying, here are some of our favourite green gifts under $20, including bamboo bowls, wood print art, gadget holders, and Fair Trade items.

Last year, David Suzuki compiled his top choices for gift giving. This year he launched Where Will Santa Live. Since climate change is melting the snow and ice, and the rising water is getting too close for comfort. Santa must relocate — fast — to make sure that all the nice boys and girls still have a Happy Holiday. Folks can help by buying Santa the supplies he needs to land safely in a new home. (Well, buying green gifts for friends and family to show you’re thinking about them — and the planet — this holiday season).

Want a fun activity for today or Christmas Eve? Gather your family, friends, and kids to make some natural, homemade Christmas ornaments. The eco-friendliest Christmas ornaments and decorations are usually made within your own home and the experts on creating holiday Christmas ornaments are about ages 4-10.

Raw vegans will love more than just a few side dishes. For dessert, dole out this raw vegan Apple Crisp. It’s super simple, delicious, and can be made well in advance.

If you’re completely stuck for another gift or two, here are 101+ of the best eco-friendly gift ideas. We’ve compiled a list that is sure to help you combat any last minute gift shopping woes you might have.

And here are some more health inspired green gift ideas, too.

And finally, it’s Christmas morning. But what’s for breakfast? Sure, snacking on some cookies is always good, but try this warming Maple Apple Oat Bake. Perfect alongside a cup of coffee, tea, or hot apple cider.

This recipe is great for that. It can be prepared in two different ways, each delivering delicious flavor to your friends and family, without sacrificing anything at all! Here’s how to prepare it both ways.

Your guests will love it.

Ricotta-Topped Eggplant Bites

This easy, non-vegan appetizer is simple to put together and guaranteed to impress.

Adapted from here (and image credit).

1 medium eggplant
Sea salt
Whole grain flour, for dredging
2 large eggs
3/4 cup whole grain breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons extra- virgin olive oil, divided, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup good quality, organic ricotta cheese
Fresh basil, shredded, for topping

Use a sharp knife to thinly slice the eggplant into rounds. Season the rounds with sea salt. Pour some of the whole grain flour into a shallow dish. Crack the two eggs into another shallow dish, and lightly beat. In a third shallow dish, put the breadcrumbs and parmesan cheese. Mix well. Using a single hand, dredge the eggplant in the flour. Dip it into the eggs. Press it into the breadcrumb mixture.

Heat 1 tablespoon of the olive oil in a large skillet set to medium heat. Working in an assembly line of dredging, breading, and frying, cook the eggplant until it is golden in color, about 2 minutes per side, adding oil when necessary.

Put the finished eggplant rounds on paper towels to drain. Season with additional salt.

Once the eggplant is finished, put the tomatoes in a medium bowl. Add an additional tablespoon of olive oil. Mix well, and add the vinegar.

To assemble, put the eggplant on a serving tray. Spoon some of the ricotta cheese onto each eggplant round. Top with the tomato mixture. Sprinkle with basil.

Vegan Eggplant Bites

A twist on the recipe above, this version will satisfy your favorite vegans without avoiding any of the delicious flavor!

1 medium eggplant
Sea salt
Whole grain flour, for dredging
6 tablespoons nondairy milk
2 tablespoons ground flaxseeds
3/4 cup whole grain breadcrumbs
3 tablespoons nutritional yeast flakes
2 tablespoons extra- virgin olive oil, divided, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup almond/tofu cheese (below)
Fresh basil, shredded, for topping

Use a sharp knife to thinly slice the eggplant into rounds. Season the rounds with sea salt. Pour some of the whole grain flour into a shallow dish. Heat the nondairy milk briefly on the stovetop or in the microwave, about 30 seconds, until just warm. Add the ground flaxseed and let stand until thickened, about 5 minutes. Pour the mixture in a shallow dish. In a third shallow dish, put the breadcrumbs and nutritional yeast. Mix well. Using a single hand, dredge the eggplant in the flour. Dip it into the flax mixture. Press it into the breadcrumb mixture.

Heat 1 tablespoon of the olive oil in a large skillet set to medium heat. Working in an assembly line of dredging, breading, and frying, cook the eggplant until it is golden in color, about 2 minutes per side, adding oil when necessary.

Put the finished eggplant rounds on paper towels to drain. Season with additional salt.

Once the eggplant is finished, put the tomatoes in a medium bowl. Add an additional tablespoon of olive oil. Mix well, and add the vinegar.

To assemble, put the eggplant on a serving tray. Spoon some of the almond/tofu cheese onto each eggplant round. Top with the tomato mixture. Sprinkle with basil.

To make the almond/tofu cheese, put a block of well-drained, firm or extra-firm tofu in the food processor. Add about 1/3 cup almonds, a bit of lemon juice and salt. Pulse until the mixture is the texture of ricotta cheese. I like using this version better than straight up tofu – the almonds are a nice complement – though you can do it with just tofu if you’d like!

Green or eco printing is bringing the three Rs into the realm of the printing industry. Recycling, reducing, and reusing are at the forefront, using minimal resources for advertising and print media.

Eco printing also brings in the use of inks that are make of low Volatile Organic Chemicals (also known as VCOs). The paper is recycled, and printed using energy-efficient equipment and laser cartridges.

There are many benefits to printing with the earth in mind. From an environmental sense, it assists in both conservation and preservation. By just using recycled paper, there is a huge reduction in costs and waste in the paper manufacturing industry. Often when producing paper, there is plenty of solid waste; instead, manufacturers are re-creating ways to reduce and eliminate that waste. In turn, more trees also live longer lives.

Eco printing also relies on using refurbished printer cartridges, which are recycled and resold. This creates less waste, and because they are made to be recycled, they no longer are simply thrown into landfills.

Many manufacturers and companies are now selling paper made from post-consumer waste, which is also free of any chemicals such as chlorine. Even better, since the advent of these new products, they are no longer low quality or of lesser value. At first, paper was yellowed, thinner, or ink was duller. Now, manufacturers have produced high quality supplies that are better for the environment and, often, your wallet.

However, it is not just manufacturers and supplies that are improving. Companies that offer any sort of Custom Printing Service strive to meet your needs, as well. They use these materials and low-cost solutions to create output and products that suit your earth friendly product.

Offices can take advantage of implementing eco-friendly printing practices in their business. ENERGY STAR® printers “sleep” or automatically shut off when they aren’t in use. These printers often cut energy by about 60 percent and require less maintenance.

Because of this, these printers can save on resources, and designed with minimalism in mind, save on paper when they do automatic double-sided printing, and often have color toner modules that can be replaced separately.

They also benefit the air quality with higher standards for emissions and less general noise pollution, as well.

For details on office machines and eco-printing, see Office Machines – Laser Printers from the Green California website.

Northwestern University also offers tips on keeping technology green:

• When you step away from the computer, turn off the monitor.
• Eliminate the screen saver – it often doesn’t save energy – so instead, have the computer “sleep” after 10 minutes of inactivity.
• Unplug items when they aren’t in use, such as your phone after it is charged. This also increases the lifespan of your electronics.
• Before printing, carefully proofread so you only print once.
• Save and store documents on your computer, backing up often, instead of printing unnecessary items.
• Automatically print double-sided.
• Use recycled paper, ink, and toner.
• Decrease the font size to reduce the number of pages that are printed in total, and change margins to one inch.
• Schedule videoconferences with e-handouts instead of printing out copies.
• Choose ENERGY STAR® items, which use 70 percent less electricity than units without power management features while in sleep mode.

For more information on eco-printing and ENERGY STAR items, see the information provided by the U.S. Environmental Protection Agency and the U.S. Department of Energy