Our first chocolate winner, Rachel (#63) who watches Cookus in Montana describes her mom as:

pessimistic, funny, friend

And Sara (#157), a Washington state resident, takes home the chocolate with her mom adjectives:

generous, fun, strong

Congrats ladies and big xo to Theo chocolates.  So proud to promote your products.

CONTEST CLOSED!  HAPPY MOTHER’S DAY TO ALL YOU MOMS OUT THERE!

We are awfully proud to once again feature one of our local chocolatiers in this week’s giveaway: THEO CHOCOLATES.

One can drop by their smallish factory in the Fremont neighborhood and they are arms wide open.  The friendly, local attribute is only the surface of the confection.  Dive into the center to discover the sweet politically-correct heart of of the company.   Theo Chocolate is dedicated to

• Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible.
• Partnering with our growers by ensuring they earn a living wage and have access to education for their families.
• Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process.
• Using green energy sources to power our factory.
• Using sustainable packaging and printing methods.
• Educating about social and environmental accountability 7 days a week through public tours of our artisan factory.

This Mother’s Day CONGO collection is part of their new partnership with Ben Affleck and the Eastern Congo Initiative (ECI) to help Congolese farmers cultivate a brighter future. A portion of proceeds from these boxes and their new Congo bars will be donated to ECI, with the potential to positively impact more than 20,000 people living in Eastern Congo.

They have high standards at Theo.  And the flavor of their products stands up as tall as their mission. (more…)

Random.org gave us #71 and the book goes to Kathryn from Maryland who prefers her burgers with “cheese, mayo, BBQ sauce, lettuce, and tomatoes are a must!”

The works! Onions won as the “must have” condiment on a burger.  Many of you specified caramelized onions.  Nice.  I see we have a crowd with taste here on Cookus Interruptus!

CONTEST CLOSED!  Thanks everyone.

Several of the last few Cookus Interruptus cookbook giveaways have been vegetarian-based.  So to keep the score balanced, we’re giving a big yee haw to Lynne Curry’s new hardback book Pure Beef.

This 276-page book with color photography is an up-close look at grass-fed beef. “Complete with learning recipes in every chapter and detailed beef cut and butchering illustrations, this cookbook presents a trove of modern and creative beef recipes arranged by cut for easy reference. It will inform and inspire you on your personal journey to eating sustainably and well.”

There are over 140 recipes included that celebrate flavors from every culture.  I’m eying Jamaican Jerked Tri-Tip with Coconut Scallion Rice and Feta Stuffed Sliders as I type. Her introduction is titled “How a Former Vegetarian Came to Write a Beef Cookbook and Why it Had to be Written”.  She’s sure right on the “why” part.  There talk a’plenty about why we should purchase grass-fed beef but little accurate information about how to treat it and cook it well.  Until Lynne stepped forward. (more…)

A few sourdough enthusiasts have asked how to make pancakes from the starter.  Check these out.  You have to use up a good deal of your starter (a cup and a half) but the flavor of these pancakes is well worth it.  Plus, starters need to be used up and rebuilt to stay healthy. Full instructions on how to create and care for your own starter can be found by clicking here and giving Cookus Interruptus a small donation.  That’s right, we need some dough to stay alive here on the web.  Production and maintenance costs for a site like ours with mucho content mount up and we could use your help. (more…)

Just about everyone has an affinity for some kind of bread, and most of us have heard of a reason or two why we maybe shouldn’t eat slice after slice of it. While there is some validity to the bread-bashing, sourdough made from your own unique starter of wild yeast and bacteria often defies the negativity, and it does so purely by its nature. The crafting of sourdough is an ancient art, and one of which we’re pretty fond–for a few (or 10) reasons. (more…)

Sound Consumer | March 2013

by Cynthia Lair

Some call them bacteria or bugs but the nice name for this lively population is “flora.” More than 500 different species make up the flora in our bodies, weighing in at between 2 and 5 pounds.

This colony of microbes doesn’t just coexist within us. Our health is dependent upon their ability to stay healthy and report for work each day. Here’s why.

Five ways bacteria help

(more…)

Try this.

I’ve nipped countless colds in the bud doing this.

Auntie Bean’s “Kill It Before It Comes” Regimen

This practice comes from Jennifer Adler, MS, CN who is adjunct faculty at Bastyr University and owner of Passionate Nutrition .  Jennifer teaches the Therapeutic Whole Foods Cooking courses at Bastyr which are wildly popular (SRO).

• If you feel a cold, flu or illness coming on, prepare Miso Happy Broth or STRONG Ginger Tea. The ginger warms the body and helps fight infection, the miso offers probiotics which can kickstart the immune system.
• Put a warm hat on and get in a hot bath.
• Drink the soup/tea while taking the bath.
• Get out, put on sweat pants and sweatshirt and get under the covers in bed.  Keep your hat on.
• Take a long sweaty nap.

This regime helps the body create the fever it needs to burn out the illness before it takes hold.

Inexpensive.

Safe.

Random.org selected (ta da) NUMBER 30.

Megan from the wonderful Midwestern state of Iowa picks up the honors.

She likes,” Curried cauliflower and lentils- just had it for meatless Monday last night!”  Me too.  One of my favorite Indian vegetarian dishes.

Enjoy the book Megan!

CONTEST CLOSED.  THANKS EVERYBODY!

Subtitle: Vegetarian Recipes Carnivores Will Devour

And where did those jig-inducing falafels we are featuring come from?  That’s right - Kim O’Donnel’s happy vegetarian cookbook. Organized by season her recipes offer something fro everyone.  In fact, she codes the recipes so you can quickly find one that matches your vegan, gluten free, optional dairy, “kiddos” inclinations.  There’s even a code to let your know the recipe will provide great leftovers.  Kim is cheerful but also uber-practical. (more…)