Filed In: Foodie Experts
An important re-blog: I came across a game changing article recently. The biggest excuse and real life concern I hear in regards to buying organic food is the high costs. So, realistically, how can we eat toxin-free diet when we have to abide by a grocery budget?
This is where Danny Seo comes into play. He is an environmental lifestyle expert, who appears frequently on The Today Show. His cool resume: he has created an organic mattress line with Simmons Natural Care, a beauty and skincare line called Wholearth by Danny Seo, and has written a lineup of Simply Green books about gift-giving and party-planning. Oh, and his latest must-read, Upcycling, “features hundreds of innovative, easy and eco-friendly craft projects that turn useless stuff into beautiful new things.”
See his tips below on saving money at Whole Foods. This equation should no longer be an issue: organic food + grocery budget = an impossibility.
Tip #1: Yes, Whole Foods takes coupons. One of the biggest misconceptions about Whole Foods is that because they operate differently than big box supermarkets, they must not take coupons. Wrong. Granted, finding coupons in your Sunday circular for probiotic raw coconut juice or ylang ylang oil is not going to happen, but mainstream organic brands like Kashi and Silk soy milk do advertise. And here’s the kicker: Whole Foods itself has downloadable coupons right on their own website. That’s about $40 off right there.
Tip #2: Can’t find a coupon? Ask for it. When you can’t find coupons for your favorite products, the simplest thing is to play into the whole social media “trend” all of these consumer brands seem to be obsessed about. Make a list of your Top 10 Always Buy items at Whole Foods. Now spend a minute hitting the LIKE button for all of them on Facebook. Periodically, brands like Morningstar Farms and Honest Tea release money saving coupons to their Facebook fans.
Or, tweet that you love a specific product and can’t live without it. I found this delicious Siggi Icelandic yogurt and tweeted about it. They wrote right back saying they wanted to send coupons for some free yogurt. And even emailing a company directly and just outright asking for coupons surprisingly works pretty well, too. The folks at Method cleaning products like their fans so much they reward them with coupons for nice emails.
Tip #3: Join Recyclebank.com; it’s free. Recyclebank.com is an online community that rewards eco-behavior with huge money saving coupons. Sign up for free and learn really helpful tips on going a little bit more green at home, at work and with your family. Each time you pledge to do something, your account is rewarded with points. Then you can shop with those points under “Rewards” for really good deals on things like $2 off any Kashi product, $2 off any two packages of Earthbound Farm organic salad mixes, $1 off Dagoba chocolates, $1 off any (2) Stonyfield Oikos organic greek yogurt and $2 off any Kiss my Face product $5 or more. These aren’t rinky dink fifty cent off deals, but actual full dollar increments. The average Recyclebank members saves about $133 off their supermarket bill each year. And, again, it’s free. The more you learn, the more points you earn, and the more you save. More than 2 million people so far are on the Recyclebank bandwagon.
Tip #4: Pay it Forward. My policy is even if I have a coupon for something, I don’t buy it if I don’t really use it. Lots of time I’ll just leave the coupons on top of the products in Whole Foods so someone who does use it can save. So, if some strange woman leaves behind, say, twenty $2 off Boca Burger coupons at your market and you hoard them all for yourself, pay it forward next time by leaving a stack of Cascadian Farm organic cereal coupons in the breakfast food aisle the following week. Together, we can help each other save.
Kale. Let’s talk about kale. It’s one of the most nutritious and easily digested greens out there, yet it is one of the most untouched. Don’t be scared of it, but rather embrace it. It’s not just for health nuts. Fabulous recipes using this leafy green are scattered galore, and Heather Crosby from the wonderful YumUniverse, has come to share one of the best and easiest ways to eat it. Incorporate this delicious veggie into your snacking regime with these oh-so-yummy Almond Crunch Kale Chips.
“Nothing is more satisfying than using the creative. Entertaining is an art form. It’s a great feeling to know that art form is being enjoyed by others.”
Hometown: Raleigh, NC
Education: Bachelors Degree in Mass Communication/ Minor Business Administration from University of North Carolina
Inspiration: People In the Community
Favorite Food: Southern fried seafood
Favorite Restaurant: Poole’s Diner in Raleigh, NC
Favorite Night Spot: The Big Easy in Raleigh, NC
Southern with a touch of sass is the perfect way of describing Raleigh socialite, Paul Hodges. His fun personality, charming smile and creativity in the kitchen are as refreshing as a glass of sweetened iced tea. Those who know Paul never decline an invite to attend one of his many dinner parties and never budge when writing his name on their guest lists. Why you might ask? Paul is known in the capitol city for his amazing cakes and entertaining skills. Just listening to him describe his baking masterpieces and his passion for entertaining will make anyone a believer. He combines his creative genius with his grandmother’s recipes to create a new twist on southern favorites.
When asked why cakes, Paul responded “Making cakes represents who I am, where I come from and the joys I share from being an entertainer. There is nothing better than watching people enjoy the love that goes into my cakes.” His spacious downtown loft serves as the perfect location for entertaining and the open floor plan allows guests to watch Paul at work. “Nothing is more satisfying than using the creative. Entertaining is an art form. It’s a great feeling to know that art form is being enjoyed by others.”
Granny's Floridian White Chocolate Key Lime Cake
Yield: Serves 12
- ¾ Cup butter softened
- 1-¾ Cups sugar
- 2 Tablespoons lime zest
- 3 large eggs
- ¼ Cup lime juice
- 3 Cups cake flour
- 1 teaspoon baking soda
- ½ Cup buttermilk
- 6 ounces white chocolate
- ¾ Cup heavy whipping cream
- 1 Cup butter softened
- 1 teaspoon vanilla
- 3 Cups powdered sugar
- 2 Cups of Crushed graham crackers.
Homemade Lime Curd:
- 1 cup sugar
- 1/4 cup butter
- 3/4 cup fresh lime juice
- 1 tablespoon lime zest
- 2 eggs, beaten
Directions for Homemade Lime Curd:
1. Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons of hot lime mixture into the eggs and stir to blend.
2. Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate. This can be done the night before making the cake.
Directions for Cake:
1. Heat oven to 350° F . Grease and flour (or spray with baking spray) three 9-inch round cake pans.
2. In a large bowl, beat butter, sugar and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
3. In a medium bowl, combine flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Pour evenly into prepared pans and bake for 18-20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Slice the 3 cakes into halves; a total of 6 layers of cake.
5. In a medium pan, combine chocolate and cream. Heat until chocolate is melted and smooth; let cool completely.
6. In a large bowl, combine white chocolate mixture, butter and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in powdered sugar until fluffy.
7. Seperately, spread white chocolate frosting and lime curd between layers starting with the frosting and ending with the frosting, followed by spreading the white chocolate frosting on top and along the sides of cake.
8. Generously add the crushed graham cracker crumbs along the sides of the cake immediately after applying the frosting.
9. Garnish with lime wedges, on top and along the base of the cake, if desired.
10. Place the cake in the refrigerator for at least 3 hours. The cake is best served if it is placed at room temperature, 1 hour after it has been out of the refrigerator.
I am way beyond thrilled to announce Heather Crosby, the genius behind YumUniverse as an official LOLO food expert! She will be sharing her super-delicious plant-based, gluten-free, dairy-free recipes with us, and I must say these concoctions are not only in the likes of those uber-health-conscious raw-spinach-eating foodies. This recipe wonderland is a place test run by manly-man husbands and kiddos too, with a 99.9% guaranteed lovable response…almost always do they sheepishly ask (as if ashamed they delight in something so healthy) if we can save that meal in our master recipe box.
So take a stop by this universe of yumminess, where health is a priority and taste is never compromised. Not to mention, this place is a fantastic resource for nutritional information. So take a visit, subscribe for fun email updates, or even try the YU test drive if you are looking for a premium detox to get your health back on track.
Check out the five most popular recipes from this clean eating wonderland.