Pumpkins are plentiful this time of year in the United States.  Yes, the recipe calls for garnet sweet potatoes, but pumpkins would also work well.  “Sugar pie” pumpkins would be a good choice.  Acorn squash and butternut squash are also fine substitutes.  Credit goes to Healdsburg, California based Lia Huber for this recipe.  She has traveled extensively and written several articles.  In addition, Lia runs the Nourish Network community site which furthers her goals of “helping people enjoy food that’s healthy for both their bodies and the earth in new way” and sharing the “fundamentals of sound nutrition.”  While it’s not a vegetarian site, there are some suitable videos on the basics such as grating and mincing garlic and some recipes like “Farrotto” with Butternut Squash and Shallots.  See more recipes below.  Bon Appétit!

Honey-Ginger Roasted Carrots An easy, sweet and basic way to add taste to carrots.  Choose agave nectar, yacon or brown rice syrup instead of honey if you like.

Watermelon-Basil Agua Fresca Don’t have any watermelon? Try strawberries instead.

Eggplant-Ricotta Tartine Out of eggplant? Roasted red peppers or basil would be great substitutes.  Raw “cheese” would be a great replacement for ricotta.

Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette Enough said!

The distinct voices of frogs have always been among the most familiar of nature’s sounds. Alas, it may no longer be the case due to disappearing and declining populations. Some varieties of harlequin frogs and tree frogs are a high priority on the endangered species list due to declines of over 80% in 3 generations. From the American Association for the Advancement of Science website, findings published by Science Express in 2004 show that:

“1,856 species – 32.5 percent of the total 5,743 known species of amphibians (including frogs, toads, caecilians and salamanders) – are “globally threatened,” meaning they fall into the International Union for the Conservation of Nature’s Red List categories of vulnerable, endangered or critically endangered.

In addition, 2,468 amphibian species (43.2 percent) are in decline, 435 (7.6 percent) are in rapid decline, and up to 122 (2.1 percent) seem to have disappeared since 1980 (many of which are probably extinct).

These numbers indicate that the situation for amphibians is much worse than it is for birds or mammals.”

Why are amphibian species dying and vanishing at such an astonishing rate? Scientists believe that pathogens – and one in particular known as Chytridiomycota – are the primary cause. The good news is that researchers are currently working with a probiotic that cures the chytrid fungus. Pesticides, habitat destruction and changes in climate are also listed as culprits. Remember amphibians eat countless insects and are a connection to the worlds of land and water and therefore a leading indicator of environmental change. Frogs are very commonly used for some things not condoned here at les violettes such as delicacies (frog legs) and dissection in science classes. In fact, frogs are so common that we take them for granted. Fortunately, organizations like Amphibian Rescue, Amphibian Ark and the Tropical Research Institute are dedicated to protecting and saving frogs while there is still time.

So healthy and tasty as well. This recipe is from chef, Terry Walters. She has a new book out titled Clean Food, “The cleaner we eat, the clearer we think, and the better we can embrace good health and nutrition.” Now I know that this seems contradictory after that killer chocolate pecan cake. Well it’s all out balance – something decadent, something healthy. Right? Anyway, no packaged food here. Terry’s approach

“is not about denying ourselves the foods we love. Rather, it is about looking at the big picture, delving into our imbalances and incorporating the nutrients and life practices that we are missing in order to be healthy – mind, body and soul.”

Some may be allergic to soy and nuts or gluten so, use your own judgment. She recommends eating more of the following foods:

* Whole Grains
* Vegetables (especially dark leafy greens!)
* Legumes
* Soy
* Nuts and seeds
* Fruit
* Sea vegetables
* Herbs

Sounds good to me.

Today the weather is absolutely horrific with a major rain storm and wind gusts of up to 77mph! Due to the storm the San Francisco Conservatory of Flowers closed for the day. Have you ever been there? What a beautiful place! Set in a white, wooden Victorian greenhouse, it is the oldest public conservatory for flowers in the Western hemisphere. What will you find inside? For starters a humid sensory environment with over 2,000 species of plants. There are also aquatic, tropical and potted plants along with one of the largest collections of orchids in the world. The building was built in 1878 and nearly destroyed during several storms (similar to the one today) in 1995-96. Due to neglect over the years, the structure was closed. Thanks to the National Trust for Historic Preservation, the conservatory was repaired and reopened to the public in 2003. Many of the plants on view no longer exist in their natural habitat. If you love flowers and you have a chance to visit San Francisco, don’t hesitate to stop by this inviting place.

Hello all. October – in additional to being the time when autumn kicks in and Halloween trick-or-treats appear – is Vegetarian Awareness Month. At this point, we’re a week into the month. What better way to celebrate than to have a decadent chocolate cake! Three of the skills necessary to be a successful vegetarian are: substitution, adaptation and modification. Today’s recipe requires replacements if you go vegan. Soyatoo or coconut cream are both suitable substitutes for cream. If you don’t eat eggs be sure to use an egg replacement such as Ener-g egg replacer or 1/3 cup of apple sauce (per egg) . Ditto for butter: vegetable oil and a substitute like Earth Balance spreads will work. With a little planning and know-how adaptation is no problem.

October is here! Since the month is new, how about a change of pace? Frequent readers no doubt have noticed that most of the fashion here at les violettes is for women. Well, today it’s all about the guys. In 2007, photographer Lawton Ursrey and fashion designer John Van De Wiel decided to create an ethical clothing line for men. Indie Peace is the result. All fabrics are 100% organic cotton, hemp or RPET (recycled Polyethylene terephthalate, a type of polyester) and printed with environmentally sensitive dyes and inks. Special care is taken to ensure a unique shape and cut for the t-shirts. Socially responsible also means creating under special guidelines known as “PEACE GOODS” which “by definition means that every consideration is given to the social and environmental impact of the design, manufacture, sale and distribution of our product.” And ladies – don’t feel left out – a new line for women has just been launched.

Interesting in founding your own company or launching your own clothing line? As you can tell Lawton Ursrey has business savvy; in the next video he discusses the life of an entrepreneur. Remember he had no background in the apparel industry prior to co-founding Indie Peace. What else is in the video? It also contains how to complete goals, assemble a critical support team and the necessary mind set for success. It’s well worth the 15 minute viewing time.

Ethos Paris is an eco fashion house founded in 2002 that only uses materials that are both fair trade certified and organic. The collections are mostly made from cotton, raffia and alpaca. While alpaca is an animal-based product, it is sourced and produced by an Indigenous collective in Bolivia. Zippers are free of nickel. Coconut, wood or seashell are used for buttons. The preference is to design garments that minimize fastening devices to keep clothing wear simple.

In 2007 the company launched the Botanical Impressions collection made from 100% herbal dyes that are ayurvedic or natural. Founders Ann and Leslie Leroux abide by regulatory organizations such as Eko, Ecocert and Bioport. Company goals include “Put an end to the clothing industry’s exploitative sweat shops by establishing genuine partnerships with producers and uniting forces to bring about positive economic and social change.” and “Respect for the consumer through business transparency and product quality.” Look for more Ethos Paris at the Paris Ethical Fashion Show and Portland Fashion Week coming this October. In the meantime, enjoy this short video with music by the Japanese pop group, Yaneka.