Archive for the ‘Green Tips’ Category

Coffee with a Conscience and a Side of Pao de Queijo for $1.50

Thursday, October 20th, 2011

New to this edition of the Campus Clipper Coupon Book is O Cafe, the Brazilian coffee house in Greenwich Village. I urge you to stop by next time you find yourself in the neighborhood and in need of a little pick-me-up. Try one of their delicious coffee or chocolate drinks, paired with the traditional Brazilian treat pao de quiejo. These savory rolls, baked with gougere cheese, are a satisfying and distinctly Brazilian snack. A coffee junket to O Cafe struck me as an experience which highlights why Brazil has become a model for nations attempting to become more proactive in implementing sustainable practices regarding agriculture, education and fuel independence. Owner Fernando Aciar assumes this posture every week by hosting what he calls laboratories. The laboratories are a forum for individuals interested in discussing everything from agriculture to ecological issues. However, if you’re merely looking to relax, feel free to eschew the heavy discussions in favor of the simplicity of the decor and inviting aromas of freshly roasted South American coffee beans.

O Cafe is offering a side of pao de quiejo for $1.50 with this coupon. Stop in for a cup of coffee, tea or chocolate and these delicious rolls and you’ll be hooked.

 

Kristen, Salem College ’11

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VegEats! A Rationale

Tuesday, June 8th, 2010

The poster for the wonderful documentary by Robert Kenner - a must-see!

VegEats is a Campus Clipper column where we discuss the benefits of vegan/vegetarian-friendly eating in New York City and find ways for students to eat healthy and be environmentally friendly with their food while still saving money.

I want to share with you why I went veg. I am not trying to tell you to make the same choice. But most students who move to New York City encounter a much larger number of vegetarians and vegans than they have before, and I want to offer an idea of why someone might have chosen this diet/lifestyle. And for those of you who might be considering going veg, I hope to give you some things to consider and some advice. I went veg because I researched and educated myself about how eating animals and animal byproducts affected my health, the health of the planet, and the life of the animals. What I learned upset me and made me not want to use my money to support a system that has so many negative consequences. (If you would like to educate yourself, there are a abundance of resources online. I would personally recommend the site goveg.com, as well as other resources like Robert Kenner’s excellent 2008 documentary Food, Inc.)

But I think the reason I was successful in going veg and have felt so good about the decision is I didn’t make any changes too quickly and allowed myself to work at my own timeline. There’s a term in psychology, cognitive dissonance, which means the uncomfortable feeling you get by trying to maintain two contradictory ideas simultaneously. I was brought up, like many others, believing it’s okay to eat animals. But as I learned more about the consequences of this action, I increasingly found reasons why it wasn’t. Over time, months and months, my discomfort grew so that when I ate meat or cheese or eggs, I didn’t feel good about it. The food didn’t seem satisfying anymore.

Even once I decided to actually change my diet, I did it in baby steps: I gave up red meat, then waited a few months, then gave up turkey, then waited; and when I began to consider veganism, I went on “practice runs” every few months for over a year, adopting a complete vegan diet for longer and longer periods of time. During both of these process’, I was careful to note what cravings I had and what foods assuaged them. For example, when I went vegetarian, I kept a jar of crunchy peanut butter within reach at all times – I even had one under my bed with a spoon! Whenever I was feeling sluggish or craving a cheeseburger, I ate a big scoop of crunchy PB. Almost immediately I trained my body to crave peanuts when it needed protein instead of meat; it’s amazing how quickly and easily the body will adapt to changes we make as long as we are attentive to it and make sure it gets what it needs.

I paid attention to how hungry or not hungry I felt, my energy levels, how well I was sleeping, my mood, everything. Diet is probably one of the easiest ways to change your whole life, for better or worse; making huge sudden changes and expecting your body to immediately adjust is a recipe for disaster. By the time I was fully vegetarian and fully vegan, I no longer had any craving for those foods – I knew what my body could use to replace them, and I liked being able to eat food that was not only delicious but good for me, animals, and the planet.

If you are interested in going vegetarian or vegan, that’s great – I’ll have more advice about that in future posts. But even if you’re not, college is an important time for your diet. For many of us, this is the first time we’re deciding what’s for dinner, and that’s actually a really important decision. The quality and quantity of food you put into your body affects you physically and in a multitude of other ways – underestimating the importance of a healthy diet is a huge mistake too many students make. Please research your food – where does it come from, how is it prepared, what nutrients, fats, and calories does it contain, and how will these properties affect you. Knowledge is power, so do what you came to college to do: learn.

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VegEats! An Introduction

Wednesday, May 26th, 2010

Veggies: delicious, nutritious, and cheap!

Hi everyone! My name is Jon, and I’m going to be offering some guidance into the wonderful world of vegan/vegetarian-friendly eating in New York City. For those who aren’t sure, a vegetarian is a person who restricts consumption of meat and animal byproducts. There are several types of vegetarians: pesco-vegetarians, who include fish in their diets; pollo-vegetarians, who include poultry; ovo-vegetarians, who include eggs; and lacto-vegetarians, who include dairy products. These prefixes can be combined. For example, when I officially started identifying myself as a vegetarian three years ago, I was a ovo-lacto-vegetarian.

About two months ago, I began identifying myself as a vegan, which is a strict vegetarian (absolutely no meat or animal byproducts) who extends this philosophy beyond diet into other parts of life. This means vegans don’t use products made from materials like leather, silk, or wool, because these materials rely on animals and animal captivity to be made. Vegans also only use man-made sponges and avoid substances like gelatin, an ingredient in most marshmallows and derived from collagen found in animal bones, or beeswax, commonly used to make candles and produced over a long period of time by bees as an essential part of their home. This lifestyle may sound a little extreme to those who have not encountered veganism before, but when adopted mindfully for the right reasons, it can be a wonderful positive change for many people.

So you may be saying to yourself, well, now I know what they don’t eat; what DO they eat? I eat primarily fruits, vegetables, nuts, and grains, as well as artificial animal-free products such as tofu. When eating out, I often go for Indian, Chinese, Israeli, Thai, or Mexican, as these cuisines offer lots of delicious vegan options, or I go to one of the multitude of vegan/vegetarian-friendly restaurants in New York City. Many people when hearing about this diet have concerns about health, primarily about protein and iron deficiency. Vegetarianism and veganism are actually very healthy as long as the practitioner eats a variety of foods, pays attention to intake of nutrients, fats, and calories, and stays active, (which is true of any lifestyle.) In fact, studies have shown that limiting meat and animal byproducts can significantly lower your chances of major health problems, including heart disease, cancer, stroke, obesity, diabetes, even Alzheimer’s! The average American eats nearly double the amount of protein they need per day, and veg-eaters have numerous alternative to meat and animal byproducts to find protein, iron, and all other essential nutrients.

I’m so excited to help you find ways to eat healthy on a student’s budget. New York can be expensive, but there are lots of tricks to up your nutrients, help the environment, and keep your wallet (and belly) full. To get you started, Campus Clipper has wonderful coupons for great veg-friendly restaurants like Atlas Café, Indian Taj, Monster Sushi, Tahini, Wild Ginger, and many more! Check them out on the coupons page! Happy Eating!

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Food: Preserving Ourselves

Saturday, October 3rd, 2009

Great coupon for groceries!

Eat Healthy- Don’t Lose Sight of Nutritional Value

An important part of my daily routine is balancing my meal components for the day, starting by planning at breakfast time. I wish I weren’t obligated to, but with my busy schedule keeping me out of my apartment for sometimes twelve hours on end, I plan what type of food I’m going to eat ahead of time. For example, if I have a yogurt (always on sale and “Low-fat”) in the morning before class, and wash it down with some natural fruit juice (V8 and Tropicana are sold at every grocery store), then I plan on eating more vegetables and bread after my first class.

A grocery store I didn’t even know about until i read Student Maximus is Associated Supermarket in Manhattan. The prices are great and student coupons are in the magazine.

(Here’s where I might differ from you in two ways: I’m a vegetarian and I don’t have a school meal plan. But I’ll elaborate more on those later.) I keep vegetables in the fridge at all times – these frequently include sun dried tomatoes, cucumbers, tomatoes, kalamata olives and lettuce. I have pita bread and low-carb wraps of various grain count and flavor. Sounding appetizing? Maybe if your a raw-fooder or vegan… I’m not either so I do want to address protein and efficient ways I recommend to get yours. Healthy protein comes in said yogurt, soy milk with cereal, and nuts, like maybe a bag of almonds in a schoolbag. And breathe easy, egg lovers, because I’ve got your hard-boiled egg cooking tips right here!

These babies will last you three to six breakfasts or lunches and they taste great with so many sides and condiments. I’m providing a college-y recipe for boiling eggs quickly and easily below. Just peel and eat with salt and/or pepper if you like them simple, or when you feel adventurous (I say “when” because I know you will, and you’ll thank me after), eat them on a bagel with hot sauce! (Add cream cheese and grab fruit juice et voila! Five food groups!)

Some college students may never even have used a stove before. I’ll admit that I needed someone to show me how to light the stove sometime within the same years that I was smoothly 2,000-ing SAT tests.

They look and taste and treatcha good!

They look and taste and treatcha good!

Hard-boiled Eggs (for Dummies!) Recipe

Supplies:
6 of your 12 large free-range organic brown eggs
1 metal pot, like a saucepan, with lid
1 tap water faucet
1 gas stove (I don’t know about you fancy electric people. ;) )

Directions:
-Place all six eggs carefully in the pot
-Fill the pot with tap water to about an inch above the eggs
-Put the lidded pot on one of the stove coils
-Find the corresponding (front or rear, right or left) stove knob and turn to Light
-Turn the knob to Hi and let eggs heat until you see bubbles (boiling water) when you pick up the lid, Turn Off
-If you like your yokes light yellow with grey on the outside, let them sit in the water for 10-15 minutes
-If you like your yokes just done and a brighter yellow, let them sit for less than 5 minutes
-Drain the hot water by carefully turning the pot over a sink. I add cold water gradually and then take the hot eggs out by hand and put them on a small paper towel or just on the counter (*conserve as much paper as possible!)
-You can place them in cold water until you like their temperature or just dry them off and then refrigerate. I put them back in the carton and make note of which 6 eggs are boiled and which aren’t (or else I eventually run into a literally sticky situation).

*This item falls under Green Tips that I Live by.

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