In 1971, Frances Moore Lappé’s Diet for a Small Planet sparked a revolution in how we think about hunger, alerting millions to the hidden environmental and social impacts of our food choices. Now, nearly four decades later, her daughter, Anna Lappé, picks up the conversation. In her new book, the younger Lappé exposes another hidden cost of our food system: the climate crisis.
2 medium-size acorn squash, halved and seeded
Grated zest of 1 orange
1/3 cup fresh orange juice
3 tablespoons pure maple syrup
1/2 cup extra-virgin olive oil
2 tablespoons finely minced crystallized ginger
Sea salt and freshly ground pepper, to taste
5 ounces organic mixed greens
1 to 2 tablespoons walnut oil
1/4 cup minced fresh parsley
1/3 cup toasted walnut pieces
Position a rack in the middle of the oven and preheat to 375 degrees F.
Place the acorn squash halves on a baking sheet, cut sides down. Roast until the squash is tender when pierced with the tip of a sharp knife, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
Combine the orange zest, juice, maple syrup, olive oil, and crystallized ginger in a clean glass jar. Seal tightly and shake vigorously to combine. Season to taste with salt and pepper. Set the dressing aside at room temperature while you finish the salad.
When cool, remove the flesh of the squash from the skins and cut into cubes. Transfer to a medium-size bowl and add the dressing, tossing gently to combine. Let the mixture sit at room temperature for at least 30 minutes so that the squash can absorb the dressing, or refrigerate for up to 3 hours.
To serve, place the greens in a large bowl and toss with just enough walnut oil to coat the leaves lightly. Transfer the greens to a serving platter and top with the marinated squash. Sprinkle with the parsley and walnuts, and serve.
A simple dressing made with ginger, maple, and orange adds flavor and zest to this salad featuring tender roasted acorn squash and lively mixed baby greens.
Thank you Earthbound Farms
Dr. Larson's son died of alcoholism related effects, and it has been her life's work to help other alcoholics. In this book, she lays out her biochemical approach to treating alcohol addiction.
While this book is not "new", in our clinic, I am using this book as a template for working with my alcoholic clients. It is a wonderful resource, is well written, and has many great tools, such as quizzes, formulas, menus etc, that make it a great how-to manual. So it is a great guidebook for nutritionists working with alcoholics as well. I strongly recommend it.
A new book by leading cancer expert, Dr. Samuel S. Epstein, skewers the National Cancer Institute and American Cancer Society and blames the organizations for America losing the war against cancer.
Share your opinions with the ANA Community.
We want your reviews of books & films that relate to food, nutrition, wellness, the healthcare industry, the enviroment, and more. Email us at NutritionDigest with your review and you may see it published here.
I previously wrote about the documentary film Dive! and posted the trailer. I finally got the chance to watch it and want to pass along a hearty endorsement.
It’s a surprisingly personal film, a point driven home in the opening credits when filmmaker Jeremy Seifert’s young son scatters the oranges used to spell out the film’s title. We’re basically invited into Seifert’s dumpster diving world of family and friends. More interesting, though, is when we travel along with Seifert as he examines food waste and its effects.
Meat is a groundbreaking exploration of the difficult environmental, ethical, and social issues surrounding the human consumption of animals, and the future of livestock in sustainable agriculture. Garnering huge praise in the UK, this book answers the question: should we be farming animals, or not?
Read our Newsletter
NutritionDigest
Join the online discussion!
Free website registration
View Member Brochure
