Windstars Best Boutique Cruise in the World: Get On Board Wind Surf Spanish Symphony...
For the best boutique cruise Wind Surf Spanish Symphony 2020
Sake and Seaweed: Sushi Ran in Sausalito reels in the raw and gets big...
By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World
Reporting from Casa Madrona in Sausalito California
A Restaurant Review
...
Luna Red offers Healthy Handcrafted Food: A Restaurant Review San Luis Obispo Style
By Nancy Chuda founder and editor-in-chief of LuxEcoLiving and co-founder of Healthy Child Healthy World.
Do drop in when in San Luis Obispo. Visit the...
Restaurant Review: Get Your Locally Grown Kicks at Root 246
By Nancy Chuda founder and Editor in Chief of LuxEco Living and co-founder of Healthy Child Healthy World
Having just returned from Burgundy, France as...
Meet Adam Moskowitz one of the worlds greatest cheesmongers
By Nancy Chuda founder and editor-in-chief of LuxEcoLiving and co-founder of Healthy Child Healthy World
The Worlds Greatest Cheese and Cheesemongers
Before Adam Moskowitz found his...
LuxEcoLiving4U: Roblar Winery’s Posh Private Affair
By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World
"You step into the main greeting room and you know...
The Twelve Apostles Hotel and Spa Cape Town South Africa: LuxEcoLiving’s Best Luxury Hotel...
If you had to choose a favorite company in which to use your bucket wish list ...this would be the one! Travel and Leisure has voted Red Carnation Hotel properties into thirteen different categories, including three No. 1 placements. And I can share why.
Organic Produce, Sustainable Farming and Earthbound Cooking: Myra Goodman
Leader in the organic produce business and in sustainable farming practices, Myra Goodman inspires us with eco-tips and organic recipes with her new book The Earthbound Cook.
organic produce sustainable farm earthbound cooking
By Sahar Ghaffari, LuxEco Editorial Assistant
Sustainable farming business woman, Myra Goodman is a popular cookbook author and co-founder of the organic Earthbound Farm, which she started in 1984 with her husband Drew. Her passion for organic foods has catapulted Earthbound Farm into the country's largest grower of organic produce. Myra and Drew's organic and sustainability initiatives have garnered them numerous awards and honors including Global Green USA’s Corporate Environmental Leadership Award and the Organic Trade Association’s Organic Leadership Award. As the author of two successful cookbooks, Food to Live By, and now The Earthbound Cook, Myra is spreading the message that fresh organic foods and produce are not only healthy and delicious, but vital to the sustainability of the environment.
A Taste of Yosemite: Best Culinary Experience California Gold
The Taste of Yosemite offers more than just gourmet delights
Want to Eat Tasty Vegan Food? Start with Cupcakes
By Jason Wachob, Founder of MindBodyGreen.com and LuxEco Advocate
Many foodies don't equate the word vegan with delicious, as a lot of recipes don't translate well without butter, eggs, and other animal products. But not when we're talking cupcakes... One of the most popular stories at the NY Times focuses on vegan chef, Chloe Coscarelli, whose vegan cupcakes beat out traditional cupcakes on the Food Network show, "Cupcake Wars."
Thanks For Giving Locally Grown Free Range and Organic
By Sahar Ghaffari, LuxEco Living Editorial Assistant
Thanksgiving Day has come and gone all across America and leftovers are still being devoured, especially for the big star, the turkey. Indeed, the turkey is as American as the people eating it on Thanksgiving; Benjamin Franklin fought to have the Turkey be our nation’s symbol before the bald eagle was chosen. However in recent years, the turkey hasn’t been treated so well. Stuffed with antibiotics and hormones, the wonderful natural flavor and taste of the turkey has been diluted to a mere shadow of its former self. This is probably why more people are moving towards buying a fresh and organic turkey for their Thanksgiving festivities.
Nancy’s Organic Kitchen: Mad About Green Food
By Nancy Chuda, co-founder of LuxEco Living.com and Healthy Child Healthy World
Here in Nancy's Organic Kitchen at The Green Green Home Under The H, I am challenged daily by the special dietary needs of my LuxEcoLiving and Healthy Child/Healthy World friends and colleagues.
There are so many variables when it comes to defining your plat du jour. At LuxEco, health is the main objective, so I’ve decided to help you figure out where you should look among the various choices within the food chain.
The Thief Oslo Norway: LuxEcoLiving’s Best Hotels in the World 2016
By Nancy and James Chuda founders of LuxEcoLiving and Healthy Child Healthy World
Oslo Norway, The Chuda's for LuxEcoLiving
What could be better. Two nights at...
Organic Beer For Your St. Patrick’s Day Celebration
By Brooke Rewa, LuxEco Editorial Assistant
Move over Guiness, organic beer is taking over this St. Patrick's Day. My five picks for organic beers that even the Irish can get down with. Try Bison Brewing's Organic Chocolate Stout, Wolaver's Organic Brown Ale, Eel River's Porter, Peak Organic Brewing Company's Nut Brown Ale, Pisgah Brewing Company's Valdez,
Nancy’s Organic Kitchen Chiles Rellenos with Salsa Verde
By Nancy Chuda founder and Editor-in-Chief LuxEcoLiving and co-founder of Healthy Child Healthy World
One of my favorite Mexican dishes is Chiles Rellenos or chiles...
Vegetarian Once a Week? Flexitarians Enjoy Just Another Meatless Monday
By Hannah Canvasser LuxEco Editorial Assistant
Vegetarians can receive the proper proteins and nutrients they need with many health benefits. The trick? Eating meat, occasionally.
Obesity is a current main health topic because it is unfortunately a growing one. With obesity rates rising in America many studies have aimed their focus to find the root of the problem, narrowing in on eating trends in the United States. It was typical of my grandparent’s generation to sit down to red meat three times a day. Maybe some sausage and eggs for breakfast, a beef casserole for lunch, and meatloaf and french bread for dinner; sound a little excessive on the arteries? In 1971, Vegetarians and Vegans became popular with Frances Moore Lappé's publication of Diet for a Small Planet- revealing the waste build up behind grain-fed meat production, and arguing that a plant diet is best for one’s body and the earth. Though Lappe was one of the first to come out with valid arguments against grain-fed meat production, being a Vegetarian does have its set-backs, and receiving proper proteins and nutrients wasn’t as easy as it seemed.
What Are We Eating? What the Average American Consumes in a Year
via MindBodyGreen
If this isn't an eye-opening image, I don't know what is. This graphic from Visual Economics breaks down what the average American consumes in...
Vegan Ice Cream
By Sahar Ghaffari, LuxEco Living Editorial Assistant
Several years ago when I decided to stop having dairy I thought I would never again be able to savor the velvety smooth sweetness of delicious ice cream. That was until I started exploring the world of vegan ice cream.
Eating Well & Healing Yourself With Your Very Own Indoor Herb Garden
By Kerin Van Hoosear, LuxEco Editorial Assistant and author of Seasonal Cooking with Kerin
When I jumped on the gardening bandwagon, the first things I started to grow were herbs. I had really started getting into adventurous cooking, and it only made sense to grow my own herbs. If you go to the grocery store, you’re going to wind up spending a few bucks on a couple leaves of basil. Well, I don’t have a few bucks; but I do have a minute to snip off as much basil as I want from my garden, for free. And that’s really what it’s all about: saving time and money while bringing your food to a whole fresh, new level.
Farm to Family: A New Take on Fresh Produce
By: Molly Rovero, LuxEco Editorial Assistant
Farm to Family is a new take on the idea of farmers markets and bringing fresh produce into inner...
WATCH: West Hollywood’s O!Burger Sets the Trend for Organic Fast Food
Text By: Kammie Daniels; Video By: Marcus Inglizian, Basil Vernon and Kammie Daniels
Sitting in the lively O!Burger, looking out over the bright space filled with, among others, neighborhood hipsters, middle-aged men direct from the gym, and couples in close conversation-all customers greeted by a genuinely friendly staff- Basil and I said to one another, “I like this place already.”
The food, we’re happy to report, is equally appealing.
From the french fries and condiments to the burgers and fresh buns, everything is organic at O!Burger, the first burger joint in Los Angeles serving exclusively 100% certified organic food.
WATCH: Food, Glorious Real Food
By Nancy Chuda, co-founder of LuxEcoLiving.com and Healthy Child Healthy World
A divine inspiration. A remarkable event. An outstanding evening. Jim and I were treated to one of the most memorable moments in our lives—at Coleman Farm’s annual dinner. Their mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.
To Own a Piece of History: The Old St. Angela Bed & Breakfast Monterey...
By Nancy Chuda founder and Editor in Chief of LuxEcoLiving and Healthy Child Healthy World
You don't want to miss the breakfast or the bed...
Le Meurice Paris is # 1:LuxEcoLiving’s Best Hotels in the World Series
By James and Nancy Chuda founders of LuxEcoLiving and Healthy Child Healthy World
What a dream! We spent our Midnight in Paris and every waking...
Hats off to history on Derby Day
By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World
What's a hat got to do with it?
The Kentucky...
Bacon Barrels Babes and Bushwacker Oh My!
By Nancy and James Chuda founders of LuxEcoLiving and Healthy Child Healthy World
Los Olivos California Saarloos and Sons Field
Forget the BLT and hold the...
How Can I Get My Child’s School To Be Greener & Safer?
By Janelle Sorensen, Chief Communications Officer, Healthy Child Healthy World
Expert Opinion courtesy of Healthy Child Healthy World
When my husband and I toured schools to...
In The Spice Cabinet: Healing Through Home Remedies
By F.R.E.E. Will, LuxEco Editorial Assistant, Author of In The Spice Cabinet series
The purpose of this article and the series as a whole is to examine the ingredients that go into some of your favorite dishes, particularly the benefits some of the more familiar (and some not so familiar) herbs and spices contain.
Chef Pinks Bacon and Brine is Mighty Fine: One of the Best Tastes in...
By Nancy Chuda founder and Editor of LuxEcoLiving and co-founder of Healthy Child Healthy World
Solvang California, Bacon and Brine
Chef Pink and Courtney Rae are...
Rigatoni with Eggplant and Buffalo Mozzarella
Organic Produce and Sustainable Farms are Celebrated at by Myra Goodman at Earthbound Farms
Excerpted from The Earthbound Cook
I discovered this amazingly simple but intensely flavorful pasta dish when our family traveled to Italy a few summers ago. It was so memorable that it made the top of my list of recipes to try to replicate. Chunks of succulent eggplant get a quick sauté to set their flavor, then are simmered in a light marinara sauce until tender. At the last minute, cubes of mozzarella di bufalo are added, quickly becoming soft and creamy as they melt into the sauce. This dish goes together in no time, especially if you have marinara sauce on hand. If you don’t have time to make my Heirloom Tomato Sauce or the Quick Tomato Sauce, you can fast-track the recipe by using a store-bought version. A word about the eggplant, which is at the heart of this dish: Salting is not required, but it’s important to sauté the eggplant over high heat in the amount of oil specified. You need very high heat to force the eggplant to brown and develop flavor. In the absence of high heat, the vegetable will simply soak up the oil, become soggy, and taste fl at. I serve this dish with a warmed baguette to sop up the extra sauce, and with a light salad of lettuce and endive dressed only with olive oil, balsamic vinegar, and salt and pepper.
Hay! Get a Handle
By Nancy Chuda founder and Editor-in Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World
Here's a LuxEcoLiving4U time saver. It's called Hay Handle.
Time...
Google knows we just need those eggs!
By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World
Saying goodbye to a feathered friend
We lost her yesterday. It...
Seasonal Cooking with Kerin: Roasted Butternut Squash Mac ‘N’ Cheese
By Kerin Van Hoosear, LuxEco Editorial Assistant and author of Seasonal Cooking with Kerin
Perfect for autumnal cooking, try your hand at Roasted Butternut Squash Mac ‘N’ Cheese (and don't forget to buy your ingredients local and organic!)
First, to roast the butternut squash you'll need:
one hot oven
1 butternut squash (medium sized), peeled and cubed (about 1/2" x 1/2")
1/2 tsp of nutmeg
1 1/2 tsp sage
salt and pepper
olive oil
Organic Corned Beef and Cabbage from Nancy’s Organic Kitchen
Let's toast the Irish, with a great organic meal!
By Nancy Chuda co-founder and Editor in Chief of LuxEco Living and Healthy Child Healthy World
"Laughter is brightest where food is best" Irish Proverb
Tonight, I am serving one of my favorite dishes-- Organic Corned Beef and Cabbage. Easy to make for any occasion and the best part of the meal is the company. Good friends make all the work and preparation fun.
Quick and Refreshing Strawberry Basil Lemonade for Spring
By Hannah Canvasser, LuxEco Editorial Assistant
Take a break this spring with a refreshing strawberry basil lemonade. With the first strawberries of the season, and a few simple ingredients straight from your farmers market, this extravagant looking beverage will have your friends wondering where you've hidden your bartender. The trick is with the effortless simple syrup, which not only dilutes the fresh squeezed lemon juice, but gives the lemonade its sweetness as well as it's basil background flavor.