In Cool Cuisine: Taking the Bite Out of Global Warming (Gibbs Smith Publisher, September 2008, paperback) Laura Stec, a celebrated Bay Area chef and Eugene Cordero, Ph.D., a nationally recognized atmospheric scientist and Professor of Meteorology at San Jose State University reveal that our current food system is responsible for at least 20 percent of all the greenhouse gas emissions that lead to global warming. The standard American diet (SAD), which includes massive amounts of processed foods, tons of imported foods, heavy doses of red meat and the use of pesticides and fertilizers coupled with lots of food waste are as big a contributor to global warming as gas-guzzling vehicles. “It’s a Hummer on a plate,” they say. Luckily there’s a delicious alternative. Stec and Cordero show you how to integrate Cool Cuisine, which relies on fresh, locally grown, organic food, into your life. They also explain how to calculate your carbon “foodprint,” offer an explanation of the full circle food cycle, reveal the most energy-efficient foods, and provide a series of sumptuous cool cuisine recipes. The best part? As you move away from the global warming diet you’ll also enjoy better-tasting, healthier, “high-vibe” food and get more pleasure from eating it. “Our ultimate motivation is pleasure and Cool Cuisine isn’t about not doing things, it’s about inspiring people into new ways of cooking and eating,” says Chef Stec.

Enjoy these just-in-time-for-spring recipes, courtesy of Cool Cuisine.

Local Honey Sparkler

Honey syrup makes for a truly satisfying, unique soda, and it is a perfect substitute for high fructose corn syrup in drinks. Since honey is made in all fifty states, search out your local brands.

MAKES 4 GLASSES

½ cup honey
1 (32 ounce) bottle sparking water

Honey syrup: Heat honey in a small saucepan over medium heat for about 1 minute. Remove from heat. It shouldn’t be that hot; you should be able to put your finger in it. Add 2 tablespoons sparkling water and stir. Put syrup in a glass container and chill for at least 15 minutes.

Pour 1-2 tablespoons of honey syrup into a glass. Cover with sparkling water. Stir. For best results, chill glasses in the freezer for at least 15 minutes.

Variation: the honey becomes effervescent when the sparkling water is added — think honey latte. It is delicious drizzled over ice cream or yoghurt.

Spring Mix with Goat Cheese, Toasted California Almonds and Fresh Strawberry Vinaigrette

As spring arrives and the goats return to pasture to eat the young grass, their milk changes from dense winter milk to light spring milk. Fresh goat cheese is a perfect way to welcome spring. Enjoy it with strawberries as they too come back into season.

SERVES 4

Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon apple juice
1/2 cup sliced strawberries, blended into a purée
Salt and pepper to taste
2 tablespoons olive oil

Salad
4 cups mixed baby lettuce
1 cup sliced strawberries
1/2 cup crumbled goat cheese (see Note)
1/4 cup sliced almonds, toasted

Purée the vinegar, juice, and strawberries in a blender with salt and pepper to taste. Slowly drizzle in olive oil and blend until thickened. Toss lettuce with dressing. Divide salad among 4 plates and top with strawberries, goat cheese, and almonds.

Note: Got kids? Substitute goat cheese with mild Queso Fresco.


The above was excerpted by arrangement with Gibbs Smith Publisher.