We are digging ourselves an early grave. Health care costs have skyrocketed leaving the sick and debilitated to fend for themselves. Heart disease, cancer and stroke are the three leading causes of death in America, even though we live among the most advanced medical technology known to man. Two out of three of every people are overweight, and about half of the population relies on atleast one prescription pill to get them through the day.

In short, we need more sick days.

Brian Wendel, creator and executive producer of “Forks Over Knives” – this year’s adventitious follow-up to the Emmy-nominated, Food Inc.- had a gut feeling that the irrefutable spike of all of our ailments, degenerative diseases and medical bills was pointing to one single problem: Our cultural dependence on meat and processed foods. This wasn’t just a whim. T. Colin Campbell, author of the reveled bestseller, The China Study, and Dr. Caldwell Esselstyn, a renowned surgeon and head of the Breast Cancer Task Force at the Cleveland Clinic, had already come across plenty of research suggesting a substantial link between an animal-based diet and the rise of disease. Their conclusion: Degenerative diseases could almost always be prevented – and in many cases, reversed – by adopting a whole foods, plant-based diet.

Brian thought the only way to bring the message to the world would be through a feature film. After all, we do love our buttery popcorn and boxed candy.

Without any film cred to his name, Brian put his career on the backburner and recruited an award-winning production team to follow the personal journeys of both Campbell and Esselstyn. Taking him a year to make, “Forks Over Knives” put the idea of food as medicine to the test, documenting “reality patients” with chronic conditions and featuring interviews with top researchers, nutritionists, doctors and authors to support the theory.

Healthy Bitch Daily caught up with Brian to talk about his upcoming feature film, his findings and why the hell this isn’t common knowledge. To get updates on the “Forks Over Knives” DVD release, visit www.forksoverknives.com.

Heart disease is the number one killer of women, yet it is not common knowledge. It kills more women than all the cancers combined. How can women protect themselves again heart disease with food?

Clinical research from Dr. Caldwell Esselstyn and others has shown that a whole foods, plant-based diet will prevent heart disease in most cases. This is supported by population studies that show a close association with animal foods and our nation’s number one killer.

The most exciting element of Dr. Esselstyn’s research is the ability of diet to reverse disease. In “Forks Over Knives,” you’ll see the evidence clearly. All of Dr. Esselstyn’s patients survived the 12-year study, despite being the sickest of the sick. Some of Dr. Esselstyn’s patients were given up for dead by their regular physicians! And all three patients treated during the film’s production greatly improved their cardiac conditions.

While a whole foods, plant-based diet can reverse heart disease after its onset, I recommend everyone transition into this lifestyle before they have symptoms. In more than a quarter of cases, sudden death is the first and only sign that a person had heart disease.

What was the most startling research you found on cancer and our diets?

It was definitely Dr. Campbell’s laboratory work on casein, the main protein in dairy products. Casein promoted cancer in every instance, at levels not far from the levels that people eating a Western diet typically consume. Other substances considered “carcinogenic” do so at levels many times greater. Dr. Campbell’s research was supported by his large population study in China, where cancer rates varied by as much as 400 times from one county to another. In his study, Dr. Campbell and leading scientists from around the world measured over 360 diet and health-related variables. They found cancer rates and animal foods to be closely associated.

Can you really use food to “reverse” disease?

Yes, in many cases. There is significant scientific evidence that a whole foods diet can reverse heart disease and Type 2 diabetes. There is evidence that other diseases will respond as well. It seems that the Western diet – a diet of animal-based and processed foods – is the primary catalyst for many diseases. So it follows that making this change will yield benefits, and in many cases reverse existing conditions.

This is exactly why the film is called “Forks Over Knives:” we show that what’s on the end of your fork can prevent you from going under the knife.

The one tip you would give women …

I recommend everyone adopt a whole foods, plant-based diet and start realizing the health benefits. At the same time, it supports a sustainable environment and is inherently more compassionate to our fellow beings. In every way, a whole foods, plant-based lifestyle wins out over animal-based and processed food; it’s only that we have been conditioned otherwise from early childhood.

How can people watch the movie and support your cause?

Look for the film to be released around November 2010, although an official date is not set yet. The DVD release will follow the theatrical run. Please support the film by joining our Facebook fan page, sharing a link to the Web site and following us on Twitter.

Follow Healthy Bitch Daily for updates on the film’s release and screenings in your area.

We heart coleslaw. Just reminds us of the good ‘ole days when Mom didn’t know her limits with boxed Franzia wine and Dad bragged about his maturing gut while ya’ll feasted on backyard BBQ classics. Mom may still be oblivious to her alcohol limits, but luckily you’ve grown up and figured out that the store-bought crap was cramping your style.

Here’s a healthy slaw treat to add to your plate. Great as a summer side or as a salad for a quick snack.

Makes: 6 servings

What to Buy:
1/2 cup Vegenaise non-dairy mayonnaise
3 tablespoons rice wine vinegar
2 tablespoons lime juice
2 tablespoons evaporated cane sugar
1 tablespoon cilantro, chopped
3/4 teaspoon sea salt
Freshly ground pepper, to taste
1 large Jicama bulb, peeled and cut into 3-inch matchsticks
2 carrots, peeled and cut into 3-inch matchsticks
1 large Granny Smith apple, cut into 3-inch matchsticks
1 cup red cabbage, chopped

Using a mandoline, food processor, or julienne vegetable peeler, cut the jicama, carrots, and apples into long, thick matchsticks. Chop the cabbage and add all of the vegetables to the bowl of dressing. Toss from the bottom up.

Serving Size 181 g; Calories 150; Fat 6 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Carbohydrates 21 g; Dietary Fiber 5 g; Protein 2 g

P.S. We realize that we can be silly ‘lil blondes and haven’t been so diligent on including the nutritional info at the end of each recipe. We’re only human. Won’t happen again. Pinky swear.

Feeding your little tot has its challenges. Strapping them in a highchair is an immediate grounds for DefCon 5. And when feeding time has concluded, you often wonder whether they got any of it in their mouth. But the toughest challenge is finding the right baby food. After all, this is your offspring; your pride and joy.

This past year, the FDA has doled out warning letters to 17 food companies – including Nestle, which produces Gerber’s baby food – for violations regarding unauthorized claims about health, nutritional contents and throwing around the term “healthy.” This leaves mom in a bit of a pickle.

Well strap on that bib, mama. Feeding your tyke just got a little less challenging.

An organic baby food for babies and kids,Tasty Brand was started by two moms on a mission to give children a strong headstart in life. It all began with frozen organic purées for babies, and progressed into an organic line of infant cereals, fruit snacks and cereal bars. The farm fresh cuisine is packed with vitamins and is free of preservatives, additives and gluten.

Aside from the health factor, the eco-conscious brand is purely committed to socially responsible business practices. Tasty Brand uses biodegradable and reusable packaging, strongly support sustainable agriculture, source from local farmers, and formed a collaboration with Feed The Children, a highly respected international relief organization.

But as for the poopy diapers … You’re on your own there, Mama.

Tasty Brand products are available at select Whole Foods Markets, King Soopers, HEB, Shop Rite and other leading natural and specialty and online retailers nationwide. Buy online at www.tastybaby.com.

– Whitney

Wouldn’t it be nice if you knew how to cook everything? Hell, some of us would be happy if we could boil pasta without alerting the fire department.Mark Bittman – straight shooter, acclaimed foodie and author of a dozen books including the bestseller How to Cook Everything – apparently knows how to cook everything vegetarian, too. With a daunting 2,000-plus recipes [Gasp!], How to Cook Everything Vegetarian, offers simple, meatless meals accessible to the everyday cook.

Take a shot at one of our no-fuss favorites for a quick and painless lunchtime snack.

Cherry Tomato Salad with Soy Sauce

The combination of soy sauce and tomatoes is fantastic, and because cherry and grape tomatoes are among the few supermarket fruits that are actually worth eating in winter, this dish can help quench your cravings until the summertime slicers are back.

If you have time, let this salad sit at room temperature for up to 15 minutes to release some of the juice from the tomatoes. The dressing tints them with a deeply flavored mahogany glaze.

Makes: 4 Servings

What to Buy:

• 2 tablespoons soy sauce, plus more to taste (Try Bragg Liquid Aminos or Shoyu)
• Pinch sugar (Try evaporated cane juice)
• 2 teaspoons dark sesame oil
• 4 cups cherry or grape tomatoes, halved crosswire
• 1/2 cup fresh basil leaves, preferably Thai basil
• Freshly ground black pepper

How to Make It:

Combine the soy sauce, sugar and oil in a large bowl. Add the tomatoes and basil and sprinkle liberally with pepper. Stir gently to coat the tomatoes with the dressing. Let stand at room temperature for up to 15 minutes, stirring once or twice. Taste, add more soy sauce and black pepper if you like, and serve.

To learn how to cook almost everything, click here to buy the book.

Credit: Recipe on page 57 of Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Wiley, 2007.

Your Chemistry teacher loved to run his mouth in high school. One day it was some esoteric jargon about carboxyl groups and ionic bonding, and the next he was asking you to be extra careful when handling hydrochloric acid. Whatev.

But life has a funny way of cycling back. Nerdiness is today’s new black, especially when it comes to better understanding the science behind your health. Lesson #1: Amino Acids.

Amino Acids and Your Body. The building blocks of protein, amino acids are used to build everything from muscles and bones, to skin and hair, to internal organs and fluids. They make the many enzymes, hormones, neurotransmitters and chemical messengers that regulate your body, and form antibodies to fight invading bacteria and viruses and carry oxygen throughout your body.
 
Amino acids …

• Improve heart and lung function
• Stimulate production of dopamine and norepinephrine to boost your energy, treat depression and control chronic pain
• Stimulate serotonin to elevate mood and boost feelings of well-being
• Enhance the immune system
• Aid in the recovery of muscles post-workout
• Assist in calcium absorption
• Support cardiovascular and nervous system function

 
You rely on about 20 different amino acids, 12 of which it can generate on its own. The remaining eight are needed from proteins in outside food sources and are thus designated as “essential amino acids.” They are: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.

Where to Get Them. Meat, fish, eggs and dairy products are all rich in essential amino acids. But plant proteins, unlike animal proteins, may not contain all of the essential amino acids. Appears that our vegetarians and vegans are in a bit of a pickle, eh? Not the case. In fact, it’s even thought that veggies may be in a better boat because they’re not getting a protein overload, which can lead to health problems.

Soy products are high in protein and can be considered almost equal to meat in essential amino acids. Vegetables, beans and legumes are also excellent sources, especially quinoa, buckwheat, hempseed andamaranth. You can also add nuts and seeds like almonds, cashews, peanuts, flax seeds, pumpkin seeds, sesame seeds, sunflower seeds and walnuts to the running list. 

Because much of plant proteins are lower in the essentials, it’s all about combining and complementing. (That’s complement - We’re not suggesting you tell your proteins they’re pretty) Compensate for foods that are low in essential amino acids by pairing with ones that are high. Sounds complicated, doesn’t it? That’s what she said. Eat a well-balanced diet of grains, seeds, nuts and veggies and you’ll be consuming a mixture of proteins that complement one another naturally without any fuss. Think beans on whole-wheat toast and rice paired with peas and beans. Voilà! You got yourself some amino acids.

Skip the Soy Sauce. Quit those Chinese take-out packets in your kitchen drawer once and for all. Derived from certified non-GMO soybeans, Bragg Liquid Aminos is a perfect substitute for Tamari and soy sauce with 16 amino acids. And all of this with no added salt, chemicals, artificial coloring, preservatives or gluten. Toss with salads, add to soups, veggies, rice and beans, tofu or casseroles for a flavor burst that’s strong in aminos.

Supplements. Once you do some research and figure out which amino acids are most important to your nutrition, some nutritionists recommend vegetarians, those with allergies, stress-related fatigue and hypoglycemia to get them in the form of pills, capsules or powders. Don’t get all pill happy and diagnose yourself – They aren’t like multi-vitamins. Talk to your physician, naturopath or nutritionist to see if supplements may be right for you. You can find them at your local health food store or vitamin retailer like Whole Foods or GNC to get your fix.

Your Chem teacher wasn’s such an idiot after all, was he now?

-Etan

If you haven’t noticed, we’re big fans of Erin McKenna. Okay, more than a fan. Try slightly obsessed. Try we’ve only been hit with three restraining orders.

The owner and founder of BabyCakes Vegan Bakery in NYC, and now Downtown Los Angeles, Erin opened her own retro cupcake joint as a reaction to her selfish taste buds – Sure she had wheat allergies, but why the hell should her sweet tooth suffer?

Decked out in a Valley of the Dolls motif with Nancy Sinatra records and diner-style memorabilia, BabyCakes is a girl’s Willy Wonka fantasy of gluten-free cupcakes, brownies, cookies and pastries. (Think coconut oil, bean flour and agave nectar frosting) The dessert haven took the cake forNew York Magazine’s best in 2006, while becoming a hot ticket for the likes of Gwyneth Paltrow, Natalie Portman, Mary Louise-Parker and Zooey Deschanel. As a natural progression in 2009, McKenna released her debut cookbook, BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery, to ensure her Midwest and West Coast fans still got a piece of the pie. Hallelujah.

If you haven’t had the chance to check out one of Erin’s prized “Frosting Parties,” well then, you just haven’t lived, honey. Click here to check it out.

In heavy anticipation of McKenna’s next cookbook, (due on shelves in April 2011) she let us in on a bit of her brownie surprise. Sweet.

Erin McKenna’s BabyCakes Brownie

I used to make from-the-box brownies on Friday nights to keep me busy during commercials for Miami Vice, in my opinion the premiere television drama behind Degrassi High. My sister Bridget taught me that if you take the brownies out of the oven about five minutes early, you will have a perfect gooey texture.

At BabyCakes NYC, I developed a recipe to replicate that consistency but with a full cooking time, mostly to avoid the retching stomach ache I’d have for the second half of the Don Johnson fashion parade. Initially these brownies were made in a square casserole pan and each batch yielded twelve brownies. Because they are so rich, however, I decided to bake them in mini-muffin trays and serve them as bite-size morsels. Now these tiny little flavor agents are nearly impossible to keep in the case. If you’re whipping up a batch, be warned: You may want to double the recipe.

Makes: 36

What to Get:
1 cup garbanzo–fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
1 cup evaporated cane sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the tins
1/2 cup homemade applesauce or unsweetened store-bought applesauce
2 tablespoons pure vanilla extract
1/2  cup hot water
1 cup vegan chocolate chips

How to Make It:
Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.

In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.

Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. (For a fudgier cake, bake for only 8 minutes total) The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.

Let the brownies stand in the pans for 10 minutes; they are best served warm. To maintain freshness, leave the brownies in the tins until ready to serve. Cover with plastic wrap and store at room temperature for up to three days.

For more on Erin and her BabyCakes entourage, visit www.babycakesnyc.com.

– Carly

Reprinted from the book BABYCAKES by Erin McKenna.  Copyright © 2009 by Erin McKenna.  Photographs copyright © 2009 by Tara Donne.  Published by Clarkson Potter, a division of Random House, Inc.

It was only a decade ago that a raw foodie was considered the odd man out. From another planet, even. The idea of someone who didn’t mess with meat, sugar or a stove was a bit wacky to your average Joe. 

Nowadays, we like to call those freaks of nature … cool.

Thanks to hotties like eco-lifestylist, Youtube celebrity and raw food author,Ani Phyo, the raw food diet is no longer for granola types. Whereas once the lifestyle revolved around the nutrients with little flavor or texture, Ani now educates foodies on healthy, organic, whole foods that will make your palate do backflips. Ani is not your everyday raw veggie – Her favorite cookbooks aren’t vegan or raw, she packed on the Freshmen 15 eating crappy foods just like any college party girl and, boy, does she love her some dessert.

Voted “Sexiest Raw Vegan Woman,” Ani has three bestselling books under her reign including Ani’s Raw Food Essentials, Ani’s Raw Food Dessertsand Ani’s Raw Food Kitchen.

Apparently, sex does sell. 

HBD chatted with Ani on her rhyme and reason, the challenges of switching over and just how a veggie-based diet can help you feel and look like a million buckaroos. Give it to us raw, Ani.

What made you switch over to the raw diet? 

I was raised on a raw food diet by a raw food dad. We had an organic garden in the Catskill Mountains in NYC when I was growing up. And, mom would make us green juices every morning with whatever was ripe in the garden that day. 

When I got to college, I began to eat the less healthy SAD (standard American diet) style of white flour, sugar, cheese and deep fried foods. I had always been an athlete, but had stopped exercising when I got to college and instead began drinking and partying. In a few short months, I gained about 15 pounds and developed high cholesterol. When Mom saw me at the first Thanksgiving break during freshman year, she was shocked by how much weight I’d gained, and immediately put me back onto a vegan raw diet. I reintroduced exercise into my life, lost the excess weight and my cholesterol dropped back to normal levels.

I lived in San Francisco during the dot com era and discovered Juliano’s first raw food restaurant in the mid 90s. I fell in love with his food. It was so fresh, vibrant and beautiful. I didn’t need to sleep as much, it kept me from getting sick and I felt great.

This style of gourmet raw food is what I now call Raw 2.0. It was different from the raw foods I was raised on by my parents. That was what I now call Raw 1.0, which was about nutrients and function with no regard to flavors, textures or presentation. This new style of gourmet Raw 2.0 was guilt-free, healthy and delicious. I was hooked.

Biggest misconception …

That you have to deprive yourself to eat raw and healthy; that it’s hippie food that is not gourmet; that raw food is carrots and celery sticks. 
What’s your signature cuisine?

My love is for raw desserts. They are delicious, healthy for you and the planet, and guilt-free. Packed with free radical combating antioxidants, my raw desserts are made using FDA superfoods like nuts and fruit. Eating more of these raw desserts will boost your immune system, help you lose weight, and provide you with beautifying nutrients like vitamins A, B, C and E to build collagen while slowing down the aging process.

Most of my favorite cookbooks are not vegan nor raw. I like to use them as reference when creating raw vegan recipes of my own. In creating a recipe, I first consider the final texture, the herbs, spices and flavors of the cooked version.  One food science book I love is On Food and Cooking: The Science and Lore of the Kitchen. It’s more of an encyclopedia than a cookbook, and includes everything about any food you can imagine.

One “cooked” vegan cookbook I love is Bryant Terry’s Vegan Soul Kitchen. Bryant is one of the rare vegan chefs who uses fresh, whole, seasonal ingredients, rather than processed non-foods. 

What would you recommend to those who get sick when transitioning to the raw diet?

Do what works for you and your lifestyle. No need to go 100-percent overnight or at all. I believe everyone benefits from eating more whole, fresh, organic produce, no matter what your diet is. As one introduces more nutrient-rich foods, one will notice there’s less room for fillers and empty calories like white flour and sugar. Rather than depriving one’s self from eating specific foods, it’s about displacing less healthy foods for foods that offer more vitamins, minerals, enzymes and healthy building blocks for vibrant bodies.

If you’re feeling detox effects, then slow down the transition to raw. It’s said to take one month to detox each year of unhealthy foods out of our system. So it won’t happen overnight. Take it slowly.

I ask people to notice how they feel. People will feel lighter, more energetic, clearer and happier. As people realize how good they can feel, they want to do better and better each day. Our only competition is with ourselves, to do better than the day before. Health is a lifelong pursuit, and it doesn’t happen overnight. 

For the business professional or mom, finding time to grocery shop can be a process in itself. Do you have any special tips or recommendations on being an efficient consumer when grocery shopping?

Shop at your local farmer’s market when in season. Buy what looks appealing to you. I like to buy tougher leaves like kales and chards. When I get home, I immediately wash it all, and make up a salad mix that’s ready to go for the next four to five days. When I make a dressing or sauce, I make double and triple batches to ensure I have extra leftovers on hand in the fridge. This makes it easy to put together a fast, easy snack, and to make another meal using leftovers for the office the next day.

Ani’s Signature Mango Cobbler

Serves: 4

What to Buy:
For the crust:
1 1/4 cup almonds
1 vanilla bean, scraped
1/2 teaspoon sea salt
1 cup medjool dates, pitted and packed
2 tablespoons coconut oil or Earth Balance

For the filling:
1 cups mango, pitted and diced
1/4 cup agave nectar

How to Make It:

To make the crust, place the almonds, vanilla and salt into a food processor or blender. Lightly process into small pieces. Add the dates and coconut butter, and process to mix well. Sprinkle half of the crust onto the bottom of a loaf pan.  To make the filling, toss together the mango and agave nectar. Scoop onto crust. Top with the remaining crust. 

Receiving numerous Best of Raw 2008 and 2009 awards for Best Chef, Favorite Cookbook, Sexiest Raw Vegan Woman and Favorite Educator,Ani Phyo is the author of several award-winning books, including Ani’s Raw Food Essentials, Ani’s Raw Food Desserts, and Ani’s Raw Food Kitchen. She is also the host of “Ani’s Raw Food Kitchen Show”, the leading ‘uncooking’ show on ‘YouTube’. Ani has been seen on the Travel Channel’s Bizarre Foods and has been featured in numerous magazines including Food & Wine, Alternative Medicine, Oxygen, VegNews, and Get Fresh. The raw foodie has developed living food vegan menus for Carnival Cruise Lines, Adidas headquarters, STOMP and Whole Foods Markets to name a few. To watch Ani’s videos, for free recipes and to keep track of her latest projects, visit her at www.AniPhyo.com.

 – Carly
 

Don’t confuse it, yo. Healthy bitches just wanna have fun … and a cocktail doesn’t hurt. Skip the sugary mojitos and daiquiris this summer and take a tip from the “Organic Cocktail Guru” Paul Abercrombie: Add a healthy dose of raspberries and blackberries to up the antioxidant flavor with some fresh fruit flavor.

A writer and publicist for major law firms by day and a mixologist by night, Abercrombie knows a thing or two about cocktails that do a body good. The brains and beauty behind the scenes,Behind the Burner, caught up with Abercrombie to bring HBD fans a guilt-free buzz. Where’s your sippy cup? 

Berry Batida by Paul Abercrombie 

Makes: 1 serving

What To Buy:

1 ounce Cuca Fresca Premium Cachaca
1/4 ounce lemon juice
1/4 ounce simply syrup
8 organic raspberries
4 organic blackberries
2 healthy dashes Urban Moonshine Orange Bitters
 

Muddle the berries in the shaker, then add all the other ingredients and shake well with ice. Fine strain into an ice-filled old-fashioned glass. Garnish with berries and a straw for stirring.

With a network of more than 425 culinary experts, Behind the Burnerserves up culinary secrets, tricks of the trade and recipes from some of the nation’s most sought-after kitchens and chef personalities. From wine to nutrition to mixology to gourmet fixes, Divya Gugnani’s media powerhouse takes hip and hungry food and drink enthusiasts to Pleasantville with videos, articles, blogs, photos and restaurant commentaries. And she’s not just reaching the blogosphere. Aside from regular appearances on MSNBC: Your Business, NBC Weekend Today and NBC New York Nonstop, Divya is getting her hands dirty with her upcoming book release, Food Slut: The Secret to Eating What You Want and Staying Slim.
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It’s a hard-knock life for a woman in this day and age. Whether you’re juggling a career and a handful of men or schlepping the kids from school to soccer practice, there’s often about a half-hour window to cook yourself up something sweet. There’s a reason why the neighborhood Thai restaurant knows your order by heart – You’re paying their rent …singlehandedly.  

Jill Donenfeld, longtime epicurean and the founder of The Dish’s Dish, senses your pain. After a stint as a personal chef and career as a food critic for Time Out New York, Jill launched The Dish’s Dish - a weekly home chef service – for foodies who are big on flavor but short on time. Jill’s team of highly trained “Culinistas” do the grocery shopping, cook and fully personalize meals designed to be mixed and matched, clean up, package and label with reheating instructions.

A whole week’s worth of meals catered to your dietary preferences and your own chef for $300 plus groceries. Done and done.

For those outside of NYC and LA, Jill has created a three-part DVD series called “Culinista’s Kitchen,” complete with cooking techniques, menu planning and strategies for grocery shopping aimed at the girl on-the-go. Download your copy as a pay-as-your-wish download or gift set for $36 atculinistakitchen.com

Since storage and handling is Jill’s specialty, she slipped HBD a few fun tips on preserving leftovers and dishes for the long haul. Put a lid on it, sista.

Jill Donenfeld’s Food Storage Tips

1. Put individual soup portions in plastic bags in the freezer. This makes thawing and reheating easy and quick. 

2. Put herbs in water. Want fresh herbs to last? Send them swimming. I am obsessed with this thing- the Cuisipro Herb Keeper holds herb stems to stay hydrated while keeping leaves above the water. You can also put stalk veggies like asparagus and celery in to stay crisp, and it fits right in the refrigerator door. $20, amazon.com.

3. Screw It. These jar tops by Jorre van Ast are a lifesaver. They re-purpose your jars into very useful storage for homemade dressings, pickle jars, mustards and more. $14.95,shoproyalvkb.com.

4. Glass Casserole Dishes. I love glass casserole dishes that come with rubber lids. They are so convenient for storing gratins and baked pasta dishes. Instead of having to transfer your dish from glass to plastic, you just pop on the lid and make room in the fridge. 

5. Invest in clear jars. If you keep dry goods out, opt for something that you can see through so you can see how much pasta, cereal, granola and cashews you have left. That way, you aren’t stunned mid-dinner party when you go for the pine nuts to sprinkle on a salad and there’s only a handful left. Try the Alessi Gianna containers.Start at $19.99, bedbathandbeyond.com.

For more on Jill and her team of “Culinistas” from Jean Georges, Mario Batali’s Babbo, Tom Colicchio’s Craft and Emily Lucchetti’s Farallon, visit www.thedishsdish.com.

For meatless eaters, veggie burgers are like sex on a stick. Add a healthy dose of mustard, Vegenaise and homemade BBQ in between those toasted buns, and it’d be tough to notice that your thick, juicy lunch came from the garden. But, unfortunately, new evidence is showing that not all veggie burgers are created equal. Some are bad to the bone … and not the good kind.

Though you may not have recalled the waitress asking if you wanted any toxic chemicals with your fries, there’s a chance you ordered it. Before you devote yourself to an air diet, here’s what you need to know about the latest food villain: hexane.

What is hexane? A neurotoxin derived from petroleum.

How is it harmful? Hexane is listed as a “hazardous air pollutant” by the Environmental Protection Agency (EPA) and is linked to skin disorders and complications in the nervous system. However, studies have been inconclusive and the U.S. Food and Drug Administration does not regulate it.

What’s it doing in your veggie burger? According to the agricultural non-profit Cornucopia Institute, hexane is used to process most non-organic soy ingredients in vegetarian burgers, protein shakes, and energy bars, and is commonly used to remove or lower fat content. To our most utter dismay, the chemical can also be found in vegetable oils (depending on the extraction method).

Are any veggie burgers safe to eat? Yes, if they are entirely organic or soy-free. Conventional veggie burger products simply labeled as “natural”, “pure” or “made with organic ingredients” will most likely have hexane. Products like tempeh and tofu that are made with whole soy beans are usually all good in the hood. Boca Burger and Morningstar have veggie burgers that are made with soy and are totally hexane-free.

What’s a girl to do? Buy organic whenever possible, especially when it comes to soy, and beware of products labeled as low-fat or fat-free. Perhaps this scare will encourage you to take a break from the bean and focus on eating other whole foods like grains and fresh produce. If you’ve got a hankering for a veggie burger, here are some soy-free alternatives:

Sunshine Burgers. Made from ground raw sunflower seeds, sea salt and farm fresh grains and produce, Sunshine Burgers contain no soy or wheat. Available in the frozen foods section at Whole Foods and Wild Oats. www.sunshineburger.com

Bahama Rice Burgers. Preservative, cholesterol and gluten-free, Bahama Rice Burgers come in a handful of dee-lish flavors like Grand Beach, Tuscany Italian, Swingin’ Italian Sausage, Jerkin’ Spicy and Pineapple-Mango, just to name a few. Available at some Whole Foods. www.bahamariceburger.com

Amy’s Organic California Veggie Burger. Made from fresh organic grains, veggies and protein-rich soy, Amy’s babies are light in sodium and nil in cholesterol. Another company that makes a variety of flavors, including Texas Veggie and Cheddar Veggie burgers. Available at Whole Foods and major grocery retailers. www.amys.com

Asherah’s Gourmet Organic Quinoa Vegan Burgers. Asherah’s quarter-pound gourmet burgers are made from quinoa and organic veggies. Plus, they’re soy-free. Available at some Whole Foods. www.asherahsgourmet.com

How about making your own veggie burger from scratch. Click here for tips. Wanna take it a step farther? Write to the food businesses and tell them that you refuse to buy their products if they contain hexane. After all the outrage, Amy’s Organic recently announced that they stopped using ingredients processed with the chemical.

Way to make us proud, Amy.

- Whitney

Whitney Lauritsen is a filmmaker, environmentalist, and vegan who promotes health living on her site www.ecovegangal.com. She shares tips on how to be kind to your body and the earth via video, photography, and writing.