EP 108 - From Clif Bars to wine + honey The future of sustainability in Napa Valley with Clif Family 

“A big part of what we do has to do with the engagement with our community and how that translates to people who live and work here.”

-Linzi Gay

Did you know that renowned Clif family also produces wine? Nested in Napa Valley, the Clif family is working to create a healthier, more sustainable world through the enjoyment of wine, food and connection. We get into how the Clif family is really changing the wine and food experience and how regenerative agriculture is the future of sustainability.

LISTEN AND WATCH THE FULL EPISODE 108 HERE:

01:28 Sustainable Food Summit – How Mareya and Linzi met

05:06 ‘’We're a business that thinks like a tree’’

10:21 Linzi explains the procedure from farm to product 

16:51 How Clif Farms overcome issue with water usage

20:39 How Clif Farms started producing honey

24:01 Is...

EP 107 - Lettuce Not Waste - Tips for Keeping Produce out of Landfills

 “Our waste is eating us Alive is the number one contributor to greenhouse gas emissions is the food that should be nourishing our bodies. It begs the obvious shouldn't we do something about it? Really do something about it.”

-Chef Mareya

“Now with Eat Cleaner, you have a way of enjoying that food and helping it last up to five times longer just by taking a few minutes to wash it – the impact on your wallet will be substantial.”

-Chef Mareya

The episode discusses the alarming amount of food waste in the US and the resulting environmental impacts, including greenhouse gas emissions and methane emissions from landfills. It emphasizes the need to take action to reduce food waste and highlights the role of a company called Eat Cleaner in removing harmful residue and keeping produce out of landfills. The episode also mentions the movement towards rescuing imperfect or "ugly"...

Industry Expert & Trend Watcher Chef Mareya

Shares Her ‘Cool 10 Trends’ in Sustainability for Earth Month

New products, services and habit shifts can help prevent the number one cause of methane emissions

According to the USDA, around 40% of all food produced in the US is thrown out, translating to over 133 billion pounds and over $161 billion worth of loss.  Food waste is the single most common material landfilled and incinerated in the U.S.  and the largest contributor of methane emissions.  Food waste is burning up the planet.

Chef Mareya, Mareya Ibrahim, is a 28+ year veteran of the food industry and trend watcher shares her ‘Cool 10 Trends’ on what’s next in America’s sustainable food scene and how we can reverse climate change with every bite.

What’s COOL in Sustainable Food:

1. Cashew Nut Meat: The cashew meat from inside the cashew fruit, which is normally thrown out, is a single ingredient,...

INGREDIENTS

• three whole bananas, peels on (See Note)
• three large eggs
• 3 tablespoons ghee (clarified butter)
• one teaspoon pure vanilla extract
• 1/4 cup of unsweetened almond milk
• One Cup all-purpose gluten free flour
• 4th a cup of chopped walnuts
• two heaping tablespoons bone broth collagen protein powder
• 2 teaspoons granulated stevia
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1/3 cup plus 2 tablespoons dark chocolate chips (70% or more unsweetened cacao)

• NOTE: Leaving the peels on makes this banana bread extra moist ad jam-packed with essential nutrients! Trust me, you’ll want to double the batch and maybe add more chocolate. Learn more at SAVE THE PEELS.

DIRECTIONS

1. Preheat the oven to 375F degrees. Line a 4-cup load pan (8” x 4” x 2 ½”) with parchment paper.
2. In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
3. In a large bowl, stir together the flour, walnuts, protein...

I scream, you scream, we all scream for nice cream! When you go "nice," you never go back. It doesn't matter if you're not a full-time vegan-this will become your go-to dessert for every day of the week. With just five ingredients, it couldn't be any easier. Scoop it, spoon it, and love it up.

INGREDIENTS

- 2 (14-ounce) cans unsweetened full-fat coconut milk
- 4 cups sliced fresh or frozen strawberries
- 1 vanilla bean, split lengthwise and seeds scraped out (see Note)
- 2 frozen bananas, peel left on (see page 99)
- 1 teaspoon granulated stevia

OPTIONAL TOPPINGS
- Unsweetened shredded coconut
- Cacao nibs
- Crushed walnuts

DIRECTIONS
1) Refrigerate the cans of coconut milk overnight. Open each can and scoop only the thick, white coconut cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment; discard the watery liquid left in the can or refrigerate it for another use (it's good for smoothies!). Whip the coconut cream using a handheld mixer or the stand...

Veggie Cabbage Fried "Rice"

SERVES 2-4

INGREDIENTS:

• 2 tablespoons raw coconut oil 
•  2 tablespoons toasted sesame oil
• 3 garlic cloves, minced
• 1 head green cabbage, processed in food processor until ricelike 
• 1 bunch Tuscan (lacinato or dinosaur) kale, finley chopped
• 3 large eggs
• 2 tablespoons coconut amino acids 
• 1/2 teaspoons ground ginger 
• 1/2 teaspoon red chile paste 
• 4 scallions, chopped 
• 1 tablespoons black sesame seeds
• Chopped peanuts, for garnish

DIRECTIONS:

1.  Wash all produce with eatCleaner Fruit + Veggie Wash.
2. In out work or large skillet, heat the coconut oil and sesame oil over medium heat. Add the garlic and cook, stirring, until translucent. Add the cabbage and kale and sauté for about 3 minutes.
3. In a bowl, whisk together the eggs, coconut amino, ginger and red chile paste. Add the egg mixture to the book and stir until well Inc. Cook for 2 minutes, then remove from the heat and toss in scallions...

The dressing that makes any salad taste phenomenal. 

Ingredients

• 3 tablespoons extra-virgin olive oil or avocado oil
• 1 tablespoon toasted sesame oil
• 2 teaspoons amino acids
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1 garlic clove, crushed

Directions

1. In a small bowl or jar with a lid, combine all the ingredients and whisk or shake to incorporate. Store in an airtight container (or the jar) in the refrigerator until ready to use, up to 10 days.

It feels so fancy but it is so easy and versatile to mix into your meals. You could use this salmon mousse to also top an overstuffed baked sweet potato, in a convertible bowl, or as an egg topper. 

INGREDIENTS: 

• 4 ounces smoked wild-caught salmon 
• 3/4 cup plain full-fat Greek yoghurt 
• 1 tablespoon coarsely chopped fresh dill 
• 2 teaspoons fresh minced chives, plus more for garnish 
• 1/2 teaspoon lemon cest
• 1 tablespoon fresh lemon juice 
• 1/2 teaspoon smoked sea salt 
• 1 English cucumber, cut into 1/4-inch-thick rounds 

DIRECTIONS: 

1. In a food processor, combine the smoked salmon and yoghurt. Pulse until well incorporated and creamy. Add the dill, chives, lemon zest, lemon juice, and salt. Pulse for another 30 seconds to combine.
2. Wash the cucumber with eatCleaner Fruit and Vegetable Wash and pat dry with paper towels. 
3. Arrange the cut cucumber slices on a platter. Spoon the salmon mixture onto the cucumber slices....

Here’s a fun recipe you can make for your Easter Sunday Brunch!

I call them Avocado Angel Eggs and they’ve got yummy avocado in them. Give ’em a try!

But before you do, I’ve got one quick avocado health fact for you:

Avocado is loaded with heart-healthy monounsaturated fatty acids. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.

Avocado Angel Eggs

Ingredients:

12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)