Vegetarian Star

Real Simple magazine, a popular publication for those interested in cooking and housekeeping matters, has compiled some dieting advice from some of the top experts in food and nutrition.

The advice is not in the form of calorie counting or constantly weighing oneself, but rather about choosing wholesome foods that tend to be better for humans and the planet.

It’s no surprise then that several people dispensing these secrets–Alice Waters, Michael Pollan and Mark Bittman— are renown foodies that promote flexitarian eating, locally grown foods and a return to the kitchen for cooking.

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April is National Garden Month and what a better way to celebrate than releasing a children’s book about the White House Garden.

First Garden: The White House Garden And How it Grew from Clarion Books, is a 48-page hardcover edition aimed at 6-8 year olds, filled with recipes and colorful pictures in addition to text that traces the history of the garden, from the first dig to the harvesting of hundreds of pounds of vegetables served to the First Family and guests in the White House Kitchen.

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Renowned chefs Alice Waters and Dan Barber have vowed to take bluefin tuna, a critically endangered fish that’s high in mercury, off their menus as part of the Center For Biological Diversity‘s campaign to protect them.

The campaign was launched on November 30, 2010, after the International Commission for the Conservation of Atlantic Tunas refused to take action to protect the species. Both the Western and Eastern Atlantic varieties of bluefin have declined in numbers by 80% since 1970 and 74% between 1957 and 2007, respectively.

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Mario Batali "Molto Gusto"

Celebrity chefs want to improve their cooking skills in 2011 like many microwave home cooking gurus out there.

In the January 2011 issue of Oprah’s magazine, “O,” several well-known cooks share what they’d like to accomplish. Raising their own chickens for more humane eggs, cooking more vegetarian meals, composting and cooking with quinoa are just a few goals of well-known foodies.

Mario Batali Will Cook More Vegetarian Meals:
“This year we want to master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team.”

Martha Rose Shulman Will Replace White Rice With Quinoa:
“Quinoa is one healthy grain, full of both fiber and protein. I plan on using it in place of white rice in salads, soups, and stir-fries, like my quinoa salad with snap peas, tofu, and ginger vinaigrette.”

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"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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Still in need of adult costume ideas for Halloween? Chow has put together a few ideas for foodies looking to impersonate their favorite food activists and chefs.

On the left, you have your Alice Waters costume, which, according to Chow, will require you to invest in items such as a “handmade purple hat” and “basket of organic vegetables”

Next to Alice is “sexy” Michael Pollan. Besides a bald cap, you’ll need “a book, organic vegetables and some hos [sic].” Ahem. We’re sure the typo was an honest mistake and Pollan’s just a gardening enthusiast.

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Victoria Moran recently wrote a column in the Huffington Post on how vegetarians, vegans and those championing the local food movement seem to be moving in different directions.

Sure, all groups enjoy the thought of locally grown food and supporting small farms. But too many of the big wigs of the local  movement, like Alice Waters or Michael Pollan, aren’t budging when it comes to going vegetarian. Not that she’s pointing the condescending finger at flexitarians, either.

“I’d go to the farmers’ market at Union Square–it’s every bit as gorgeous as anybody’s Eiffel Tower or Grand Canyon–and if the farmer selling goat cheese also had glorious spring greens, I’d buy her greens. It was totally friendly. I never said, “Shame on you for stealing the milk God meant for goat babies!” and she never said, “Damn you, veg-head: buy some cheese or you don’t deserve arugula!” And the couple that provide the provisions for my CSA (Community-Supported Agriculture: you buy a share in a small farm for a season) always knew that I wouldn’t be getting eggs. I didn’t ask for anything to make up for that, but they often put in some extra potatoes or apples or a bottle of herb-flavored vinegar. It was nice. We were allies.”

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"Farm To Fork" Emeril Lagasse

Emeril Lagasse is the next big celebrity chef to jump on the vegetable bandwagon.

His latest cookbook, Farm To Fork: Cooking Local, Cooking Fresh focuses on fruits, vegetables and grains, with only a small portion of meat and poultry recipes.

As expected from the title, Farm To Fork, emphasizes fresh, local ingredients to use in recipes like lemon scented blueberry pancakes and roasted beet salad.

Lagasse also says kind things about the farmers market and growing your own veggies, beginning his culinary series with the sentence, “I have had a connection with the soil since I was a young boy.”

Alice Waters may soon lose her place as top dog locavore cooking champion.

Farm to Fork is due for release in June 2010.

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