Doi Chaang Coffee

What if you could have a great tasting coffee that is laced with unmatched humanitarian efforts? Well, you can with Doi Chaang. I have highlighted these guys before, but I thought I would pass along an article that appeared today on the front page of a West Coast newspaper about this wonderful company and their unique, feel-good relationship with the Akha tribe in Thailand that grows the beans.
Link to the story: http://www.asianpacificpost.com/portal2/c1ee8c4220c4708e0120f367cef2020d_Let_s_do_coffee.do.html

DIY Energy Bars

As you may know, Well Fed Man is a big fan of ProBar (http://www.theprobar.com/) energy bars so he was thrilled to find a homemade bar recipe from ProBar founder Art Eggertsen’s in a recent issue of Outside magazine. These are incredibly easy to make and will rock your tastebuds. Consider them a nutritious friend when lost in the woods this summer.




Ingredients:
1.5 pounds (about 680 grams) of pitted dried dates, chopped
3 tablespoons maple syrup
1 teaspoon vanilla
2 teaspoons orange zest
½ teaspoon salt
¼ teaspoon allspice
1/8 teaspoon cardamom
½ cup dried currants or other dried fruit
½ cup walnuts, pecans, almonds, chopped
½ cup granola (scoop it up in the bulk aisle along with most of these ingredients)

Add all ingredients to a food processor and mix until things begin to clump together (about 1 to 2 minutes). On a lightly oiled baking sheet, roll out the mixture to a universal thickness of about ½-inch. Chill in the freezer for 15 minutes and then cut into bars however big you want them.

Adina Coffee Drinks

Adina Natural Highs Energy Drinks

www.adinaworld.com/bevenergy.php

Why this product rocks

Well Fed Man believes most energy drinks are as desirable as a MC Hammer comeback tour. Nothing more than sickeningly sweet sugar water pumped full of caffeine and an ingredient list that a chem whiz would have trouble deciphering. That’s what these energy drinks from Adina are a welcome addition to a rapidly expanding market.

Adina’s new ready-to-drink canned coffee energy drinks are made with recognizable ingredients such as coffee, low-fat milk, cane juice and vanilla and there are 30 to 40 percent less calories than most of its energy drink competitors.

What’s better, the coffee and cane juice is certified Fair Trade meaning that the farmers are given a better cut and can invest in healthcare, education and sustainable agriculture.

So if you need a little jolt try one of Adina’s five delicious flavors instead of the bull.

Body benefits

Several recent studies suggest coffee consumed in reasonable amounts can help fend off several maladies such Parkinson’s, Alzheimer’s, stroke, diabetes and heart disease. This probably can be chalked up to loads of antioxidants found in coffee beans. Plus, a recent British study suggests that up to 100mg of caffeine before exercise can significantly improve endurance.

A caveat though: There are some sugar calories in these beverages so don’t go downing them like tap water. At least the cane juice used is better than ubiquitous high fructose corn syrup. But still, moderation is key.

Who will dig it

Anyone looking for a feel-good energy boost.

Who will toss it

The flushed bull

Find it at

Whole Foods

Hungry for Change?

Here are some really great short videos on the state of our food supply from some of the best experts around.
http://www.takepart.com/foodinc/hungry_for_change.php

New Foods to Nosh On

Burnt out on salmon and pasta? Here's an article I wrote that was recently published in Runner's World magazine about some cool, tasty new foods worth trying for dinner tonight.

In With The New

GoGo Quinoa

GoGoQuinoa

http://www.gogoquinoa.com/

Why this product rocks

Size does matter: Smaller the better. Diminutive quinoa (pronounced “keen-wa”) is poised for a hostile rice takeover.

Whole-grain quinoa cooks up in half the time as brown rice, has a wicked nutty flavor and is a serious nutritional overachiever.

GoGoQuinoa is one of the very few companies offering up fair trade quinoa sourced from Bolivia. This means that the farmers in this generally dirt poor South American country get a bigger cut of what you spend on a box.

Body Benefits

Foolishly brushed aside by the conquering Spanish as food for the riffraff, the ancient Incan whole-grain quinoa (pronounced “keen-wa”) makes most other grains look like nutritional weenies. Yes, that’s you brown rice and whole-wheat pasta.

No grain has more total protein and the protein it does contain is very close to being a complete vegetarian protein. Complete proteins do a better job at stimulating muscle repair and growth than incomplete ones found in wheat pasta, nuts and produce.

Plus this gluten-free “mother grain” has more magnesium, folate, iron and twice the dietary fiber as what now seems like ho-hum brown rice.

Researchers at Wake Forest University concluded that people who eat two and half daily servings of nutrient-dense whole grains like this powerfood are 21 percent less likely to suffer from heart disease than those who skimp.

Who Will Dig It

Anyone looking to get the most nutritional bang for their buck.

Who Will Toss It

The late Dr. Atkins

Find It At

Health food stores, natural food sections of many grocers or online at http://www.gogoquinoa.com/

Quinoa, Chicken, and Red Lentil Stew

1 Tbsp olive oil

1 small red onion, finely diced

1 red bell pepper, chopped

1 small zucchini, chopped

2 stalks celery, thinly sliced

2-3 garlic cloves, minced

¾ cup dry quinoa

1 Tbsp dried oregano

1 tsp dried thyme

2 boneless chicken breasts, chopped

½ cup red lentils

2 ½ cups low sodium chicken or vegetable broth

1 tsp each ground cumin and coriander

½ tsp paprika

¼ tsp freshly ground black pepper

In a large pot, heat oil over medium heat. Add onion, bell pepper, zucchini, celery, garlic and sauté for 2 minutes.

Add quinoa, oregano, and thyme and continue heating for 4 minutes.

Add chicken and sauté for another 4 to 5 minutes, or until chicken is fully cooked, stirring regularly. Stir in lentils and cover with broth.

Bring to a gentle boil and then reduce heat and simmer for 30 to 40 minutes, or until both lentils and quinoa are tender, stirring occasionally.

Add more broth during cooking if needed. Garnish with pine nuts and hot sauce if desired.

Nutrition Facts (per serving): 420 calories, 42g protein, 45g carbs, 8g fat (1g sat fat), 11g fiber, 4g sugar, 163mg sodium