by contributor John Holden
Since 1986 Etnies has been manufacturing some of the most cutting edge skateboard shoes on the market. Now celebrating their 25th year anniversary they are continuing on that path with a new campaign BUY A SHOE PLANT A TREE. For every pair of Jamieson 2 Eco shoes sold Etnies will plant a tree in the rain forests of Costa Rica. The Jameson Eco 2 is not only a stylish pair of shoes but the out soles are made from recycled bike tires and plastic gloves while the laces are made from Pet recycled plastic bottles.
I’ve been a fan of Mauk Family Farms products for a while now. This company makes some really delectable Flax Seed crackers (my favorite flavor is “Garlic Onion”) as well as two other great products called “Wheat Free Crusts” (brown and golden flax seeds, sesame seeds, sunflower seeds, celery seed, garlic, onion, red bell pepper, parsley, sea salt & water) & “Breakfast Crusts” (pumpkin seeds, black/white sesame seed,golden flax seed, garlic, onion, dulse flakes & sea salt). They have no grain or gluten and are rich in Copper, Magnesium & essential fatty acids. These crusts are totally addictive and perfect on their own… or try one of my favorite combo’s and spread on some creamy coconut oil and you’ll be in total ecstasy!!
In addition to their delicious crackers, 2 Moms also sell raw Granola which rocks! Not your typical granola, a little more chunky, you can break it into little pieces and eat it like a breakfast bar. The two flavors I’ve tried, Blueberry & (Gluten-free) Gojiberry are free of refined sugars (substitute Agave) and instead are jam-packed with a ton of healthy ingredients (buckwheat, coconut, a plethora of seeds/nuts and more!!), all of which have been soaked & sprouted to perfection; chewy, crunchy, semi-sweet and utterly delicious, countless textures and flavors awaken your taste-buds and take em’ on one helluva’ wild joy-ride!
butter side down. Space out the banana slices evenly on top of the layer of peanut butter and sprinkle the brown sugar. This should be heating up quickly so place the other tortilla on top and flip over carefully. As the other side heats up the bananas should caramelize a bit and the peanut butter will get a little gooier. Remove from heat and cut into quarters. Work quickly on this one. If the tortillas are slightly burnt, it gives the whole sandwich a smoky note, which isn’t bad.
I basically stole this smoothie idea from a certain NYC restaurant that shall remain nameless, but I’ll just say it’s less a felony and more of a misdemeanor because I don’t know any of the exact ingredients or their amounts. I’m always adding different things to it. I like it because it helps me get a good full serving of fresh greens halfway through the day. So here’s my best attempt at the green smoothie that is homage to a make-believe restaurant that I’ll just call 
any number of audio programs sitting in a bedroom in the middle of the country can pour her heart out in song and disseminate it to the very massive masses via the Web and essentially be just as visible as, say, Beyoncé. She won’t necessarily have Jay-Z on her arm or eat bars of gold for breakfast, but I can hear their music just as easily. In my mind, especially for the independent musician, things couldn’t be more grand in the world of music. So suck it, U2.
aper towel and absorb the extra oil. Mix the wheat gluten and yeast in a large bowl, then mix 3/4 cups of broth along with the other liquid ingredients, garlic, sage, and paprika. Once everything begins to bond together, kneed the dough for 3 minutes and form into eight or so small medallions. In a large pot, heat the remaining 4 cups of broth and 4 cups of water and toss in the seitan medallions. Bring everything to a boil and then immediately turn the heat to low. Simmer for one hour then remove the seitan and let cool.
dium heat, stirring continually and allowing them to become slightly translucent. Allow them to brown on the edges, but if they darken too much lower the heat. Cook for seven minutes. While that sautés, chop your cooled seitan into roughly 2”x2” chunks. Add them to the skillet and sauté with the shallots and garlic, turning up the heat slightly. Cook covered for 10 minutes, uncovering and stirring halfway through. Meanwhile, as potatoes become more tender but still offer a little resistance (likely fifteen minutes in or so) add the sliced carrots. Now, back at the skillet, add one cup of your wine. Not a wine fan or want to go for a more ‘merican stew? Sub in half a bottle of a nice strong beer like a stout? Abhor alcohol altogether? Use an equal amount of broth. Now add in the teriyaki and 2 Tbsp. liquid smoke and cook off the liquid, allowing the glaze to absorb into the seitan mixture. This takes anywhere from five to ten minutes depending on your stove, elevation, or potential juxtaposition to temporal vortexes. Meanwhile, keep an eye on the carrots in the pot. Once they’re starting to become tender, likely five minutes post-pot-add, throw in your celery. Back at the skillet, once the liquid’s cooked off, add the other cup of your wine or broth or other half of your beer and pepper everything fairly generously. Again, cook the liquid off until you have a slightly syrupy mixture, probably another 10 or 15 minutes. Turn the heat on the skillet off. At this point, your pot vegetables should be pretty tender and the potato should start to break off a bit at the edges, thickening up the stew stock. Now add your seitan mixture, 1 Tbsp. liquid smoke, frozen peas, and tomato paste to the pot and stir everything together. Cook everything with the lid mostly covering the pot but again allowing some moisture to escape for 3o minutes. As you cook everything, keep an eye on the consistency. You should be good, but if things get too thick, you can add a little water or broth. Too liquidy? Throw in a little flour, though, if anything, this recipe veers toward too thick. Now you’ve got some lovely beef-free stew. Kick back and listen to some fine tunes, my friend. Just not U2.
