A delicious French dish from the Gaiam Café kitchen.
Serves 4 to 6
3 garlic cloves, chopped
1 onion, sliced thin
1 bulb fennel, sliced thin
1 sprig of fresh rosemary, lightly chopped
1 sprig of fresh sage, lightly chopped
7-8 medium Idaho potatoes, sliced thin
3 cups of heavy cream
Story and photos by Kim Fuller
Welcome to the Gaiam Life food and recipe blog! We are getting our goods from our very own chefs in the Gaiam Café.
Starting next week, we will be posting at least one dish per week from the delicious and wholesome cuisine made fresh every day.
My daughter loves anything that comes individually wrapped. She adores new clothes. She’s mad about electronics. And has never met a nail polish she doesn’t crave.
She takes 40-minute showers. Hot.
She groans at the prospect of riding her bike to school. Begs to go to the mall with her friends.
Have you ever caught yourself, mid-bite into a juicy burger (veggie, beef or buffalo) loaded with all the fixings, and stopped to consider where it all came from? Like, how did your home-grown tomato end up nestled next to an avocado from California, topped upon a patty of ground beef processed in Kansas?
My grandfather, not one given to understatement, frequently declared many modern-day foods to be “poison” and dismissed them with a wave of his hand. Among the offenders? Margarine (“anything that doesn’t freeze at freezing temperatures isn’t right…”). Pam cooking spray (“work of the devil!”). Whipped cream in an aerosol (“Unnatural!”).
I can only imagine his response to today’s offerings.
Many of us will send (and receive) flowers for Valentine’s Day (as well as Mother’s Day and/or Easter). However, many of us are unaware the $40 billion floral industry often exploits laborers, and deals in toxic chemicals – not what you want to associate with a gift of love! Check out some of these facts from the bestselling book, The Flower Confidential. We have an opportunity to use this holiday to improve our health, as well as minimize our impact on the environment and build community by making better flower choices, like shopping at Local Harvest, Organic Bouquet, or California Organic Flowers.
It’s not that my mind isn’t teeming with important thoughts. It is. I read literature. I watch documentaries. I bandy about intellectual ideas with my Ph.D.-waving friends.
But that doesn’t seem to stop my mind from obsessing about the little things.
For example, just this morning I was picking up a few things at the market. I noticed a bottle – from an eco-conscious company – of fruit and veggie wash.
Add up all the chemicals that go into candy, face paint, costumes and conventionally grown pumpkins and it’s easy to see that Halloween wins the most-toxic-holiday award hands down. So it’s no wonder that there is so much information out there these days on how to make it greener. In flush times, following these green tips seems like a no-brainer. But these days, I’m looking to cut the fat from my Halloween budget.
Yellowstone National Park, of which I’m a huge fan, recently launched a really exciting venture. Its Mammoth Hot Springs General Store has been re-created as an interpretive center to educate the public about climate change and the implications of consumer purchases, recycling, conservation and more. The store’s products are identified accordingly as fair trade, organic, renewable, locally-made and so on. Consumers can then make their choice based on a true understanding of the product’s value.
Gaiam garden volunteers have harvested and enjoyed a bounty of delicious organic fruits and veggies this summer from the Gaiam community garden at our headquarters in Boulder, Colo.
We began harvesting our plentiful red-leaf lettuce in June and now have a healthy new crop of green-leaf lettuce.