IN THE KITCHEN

BEAUTIFULLY RESPONSIBLE

Bazzèo would like to come and customize the perfect kitchen for you (pictured above). When they say custom they mean it-they will accommodate your style and your space with unlimited sizes, finishes, and configurations. In addition, they have a no-nonsense recycling policy that would make Al Gore proud. Their beautiful designs use only recycled wood from certified resources, lumber from sustainable forests, aluminum, glass, and non-toxic resin from the crushed shells of cashew nuts. I especially love the embossed aluminum door panels. Drawers also can include a pleasure factor, which open automatically with a light touch, and close silently with just a tap. www.bazzeo.com -Ellen Swandiak

IT THINKS FOR YOU

Having a Miele appliance is like having a built-in kitchen assistant. And a savvy one at that. With the steam oven, food cooks nutritiously and quickly (rice 17 minutes, broccoli 3 minutes) with flavor being added via herbs, spices, stock, or wine. In refrigerators, sections can be instantly set to the proper temperature for the foods you’re storing with one touch, and come equipped with a sensor that will report any faults directly to a service center, via Wi-Fi. Dishwashers have up to 14 programs, like one for baked-on cheese or a gentle cycle for crystal. As a bonus, Miele showrooms around the country invite you to test drive any of their products-do a load of laundry, see if your dishes fit in the dishwasher, test your favorite recipes, watch a cooking demo-and really learn about all the wonderful capabilities. On top of all this, the company is devoted to being green, see the website for details. www.miele.com/usa

7 AWESOME KITCHEN ITEMS

MUBAMBOO DISH TOWELS

Soft, absorbent MUbamboo dishtowels are made with 100 percent sustainable woven bamboo and are 100 percent biodegradable. Available in happy colors like lime and aqua, MUbamboo uses eco-friendly dyes. www.mukitchen.com

LA CHAMBA COOKWARE

In Half Moon Bay, California, My Toque carries La Chamba Cookware from Colombia. Handmade from clay that contains mica, this cookware line-including our favorite, the sturdy casserole dish, perfect for baked chicken-can really withstand high heat. All pieces are hand-burnished, not glazed, so they’re also toxin-free. www.mytoque.com

ZAK TUMBLERS

The next time you’ve got a hankering for juice, pour some into one of Zak’s whimsical Confetti tumblers made from recycled melamine. The set features cups in bright kiwi, turquoise, magenta, and orange hues. www.zak.com

BAMBU KITCHEN CANDLE

You may know Bambu for its beautiful cutting boards and bowls made of bamboo laminates, but they also have a quality candle in their portfolio. The kitchen candle, strong enough to camouflage the lingering smell of that accidentally burned chicken or the trash that has yet to be taken out, is made with U.S. grown soybeans infused with bamboo essence. It also features an all-cotton wick. www.bambuhome.com

VIVATERRA FLATWARE

VivaTerra’s stainless steel “Twig” carved flatware introduces a touch of Zen to the dinner table. www.vivaterra.com

GREEN PAN COOKWARE

Green Pan with Thermolon, the first PTFE-free non-stick cookware on the market, requires less energy to rack up a high temperature and reduces carbon emissions. Must-have staple: the versatile Stockholm black aluminum non-stick fry pan. www.green-pan.com

TWIST DISH DUMPLING

Soaked the brownie pan overnight and it’s still crusty? Turn to the Twist Dish Dumpling for help. This chunky biodegradable sponge is dye-free and packed in an agave wrapper. www.twistclean.com

Alia Akkam is Organic Spa Magazine’s contributing editor of food & festivities.

How truly environmentally-friendly is the flooring?

Environmental friendliness is a big draw for many consumers-but not all bamboo is truly kind to the environment. Bamboo should not only be sustainably harvested (and manufactured in an ISO-9001 and 14001 certified factory) but also feature components such as water-based, solvent-free, low VOC finishes and a manufacturing adhesive that meets or surpasses stringent European (E0) standards for off-gassing formaldehyde. Teragren’s proprietary manufacturing adhesive emits less formaldehyde than allowed by U.S. OSHA, European E0, CARB Phase 1 and Phase 2, and Japanese JIS/JAS emissions standards Only a true manufacturer can provide this documentation. Teragren’s products also originate from factories with Chain of Custody (COC) certification from the Forest Stewardship Council.

Is the bamboo flooring coming from a reputable manufacturer, or from an importer or trading house purchasing from any factory or multiple factories based primarily on the lowest price?

Much of the bamboo sold in North America is grown in China. However, quality control standards in China, where most bamboo flooring is also produced, are inconsistent. There is little industry oversight, and neither China nor the U.S. has created an independent grading system. Consumers should ask retailers or other suppliers if the manufacturer uses a system of quality control and grading standards.

Will the product offer lasting value?

Bamboo products that are properly harvested and manufactured can add a beautiful new dimension to green home furnishings. However, it’s important for consumers to consider a products’ long-term value before making a purchase. While some bamboo flooring may be less expensive, it’s also more likely to have been harvested prematurely, making it susceptible to denting or warping. A shorter product life-span negates the eco-friendly aspects-and results in higher costs in the long run.

Create your own Herbal Ecstasy…this is a great method for preserving excess herbs that you’ve grown or bought allowing you healthy eating whenever you like. My dear friend, Maya, has been doing this for the past five seasons, allowing her to enjoy her garden spoils throughout the year. As a bonus, the herbs’ fresh-tasting flavors get more intense as time passes. She makes three different herbal batches: an equal mixture of oregano, thyme, and sage; a basil batch; and a rosemary batch. Use them in salad dressings and marinades, and of course, when cooking. The rosemary is heavenly spooned on steamed or roasted potatoes, the basil is a nice surprise in mashed potatoes, or tasty on a green bean salad.

Maya’s Method

Harvest herbs early or late in the day when they are cool, to avoid wilting.

0. Herbs must be thoroughly dry before you begin, since it is water that causes spoilage. After washing, remove excess water with paper towels, then spread herbs out for an hour or until all of the water evaporates. (It may not be necessary to wash the herbs from your own garden, use your judgement.)
0. Strip the leaves, discard stems. Mince the herbs as finely as you can. This will release the most flavor into the oil. Maya likes using a “mezza luna” knife (a curved Italian blade with a handle at each end that allows you to rock back and forth).
0. Spoon herbs into small Mason jars leaving about 1/2 inch from the top, then fill with olive oil (use cooking, not extra-virgin). Let the jars stand for an hour or so, topping them up as the oil is absorbed. There should be a 1/4-inch layer of only oil at the top, which will act very much like a wax seal.
0. Label and refrigerate the jars. When using, spoon out what you need, and be sure to cover any exposed herbs with additional oil. Don’t worry if you leave the jars out of the fridge and the oil liquefies, this will not cause spoilage, but do remember to put them back in the fridge when you’re finished cooking.

Herbal Cocktails

Mixologist Junior Merino, a.k.a. The Liquid Chef, is devoted to quality ingredients in his creations. His cocktails are a true balance of all the elements, never too sweet or too overpowering. He has created the most elegant and unique cocktails for restaurants and events in the U.S., Mexico, and Japan. For a refreshing change, try these two Cachaca cocktails. If this whets your whistle, check out www.theliquidchefinc.com.

Thyme for a Change

• 4/6 of a lime
• 1/3 of a kiwi
• 2 fresh thyme sprigs, plus one sprig for garnish
• 3/4 oz. Simple Syrup
• 2 ozs. Leblon Cachaca
• 1 oz. Club soda

 Muddle the first four ingredients, then add Leblon, shake and double strain over ice and one ounce of club soda.

Kaffir Lime Cardamom Caipirinha

For the infusion:

• 17 green cardamom pods
• 34 kaffir lime leaves
• 1 liter bottle of Leblon Cachaça

 To a 1-liter bottle of Leblon add the green cardamom pods and kaffir lime leaves. Allow it to infuse for 24 hours.

For the drink:

• 1 lime
• 1 oz. simple syrup
• 2 ozs. of the Leblon Cachaça infusion
• kumquat flower for garnish, optional

  Muddle the lime and syrup, then add the infused Leblon, ice, shake and pour into a double rocks glass. Garnish with a kumquat flower and kaffir lime leaves.

 John Pomeroy also puts his full creativity, plus only the freshest, optimum ingredients into his cocktails. In addition to consulting and education, he tends bar at the Hideout Speakeasy in Brooklyn, New York. Next time you’re in the mood for some spicy Thai food, make this cocktail, with its great blend of island flavors. If you’d like to learn more, contact him at cocktailcollege@gmail.com.

The Manzanilla

• 1 1/2 ozs. Mekhong
• 1oz. coconut water
• 1/2 oz. Castries Peanut Rum Crème
• 1/2 oz. fresh-squeezed lemon
• 1/4 oz. fresh-pressed ginger juice
• 3 leaves Thai basil, plus sprig for garnish

Shake all ingredients and double strain into frozen cocktail glass. Garnish with basil sprig and a dash of cayenne pepper.

A Gin of Distinction

This gin changed my mind about drinking gin, which I have traditionally shied away from. Twenty-something Master Distiller, Robert Cassell, created the single-batch distilling method in custom copper pots after schooling with Scottish experts. Only local, certified organic botanicals are used, resulting in a different flavor profile from the British formula. Here, the citrus notes are dominant and the American juniper has a subtler, less “piney” taste. Substitute Bluecoat for rum in your next mojito, for a thrilling re-make.

You haven’t really tasted smoky, until you have had Ilegal Mezcal. This agave spirit tastes nothing like tequila. Before distillation, the agave heart is smoked in a pit for days rendering it sweet and ultra-smoky. Ilegal Mezcal is made with 100 percent agave in local communities where Jimadors use handed-down knowledge to craft the spirit. The least-aged Joven variety is the smokiest of the bunch, which I recommend straight up for those who crave maximum impact. Reposado, aged for two to 11 months, and the Anejo, aged for a year or longer, are mellower, with complex flavors of vanilla, apple, and caramel. Use them when you want to mix a smoky cocktail. You can meet owners John Rexer and Stephen Myers at Café No Sé, their eccentric Guatemalan bar and gallery, which also publishes La Cuadra, a cultural and political magazine. www.ilegalmezcal.com

Make a Bloody Maria Sabina

Intelligently Smoked

Whether flavoring salmon, cheddar, butter, parmesan, chicken, salt, or olive oil, the people doing the smoking at Organic Smoke House have perfected their methods and adjust their practices with each batch, just as it was done centuries ago. This Welsh company’s award-winning products are absolutely delicious. My favorite is the hot-smoked salmon with a honey and thyme topping. Stores in Texas, Illinois, Connecticut, and New York are carrying their goods, or you can order them online. www.organicsmokehouse.com

Better Bacon

It figures that someone in Vermont came up with the tastiest and most natural way for making bacon. Starting with animals that were humanely raised and using local maple syrup, a little salt, and smoked with ground corncobs and maple-tree shavings, you can’t get any more guilt-free. Vermont Smoke and Cure also smokes meats for other farmers, check out the list online for brands you may recognize, and make sure to order some while you are there. You can extend the life of bacon by keeping it in the freezer. I like cutting thin strips through the layers, and adding to scrambled eggs or salads. www.vtsmokeandcure.com

Tea Smoked Salmon

Perfectionists, I have the ideal recipe for you from John Currence, award-winning chef and owner of City Grocery in Oxford, Mississippi. You can prepare it right on your cook-top. Start with line-caught salmon from Alaska. Fisherman Bruce Gore created his unique method in 1978, long before anyone was concerned about traceability or the effects of net fishing. To spare the fish any trauma, the boat travels at the same speed the fish swims. When caught, it’s pulled swiftly on board and humanely killed, cleaned, and frozen instantly, so that the fish never develops the lactic acid that would result from a struggle. You can really taste the difference—raw or cooked. It’s available at Central Markets in Texas and Town & Country Markets in Seattle. T&C will take orders and ship Bruce Gore Salmon anywhere in the country, call 206-842-0275 to order. www.triadfisheries.com

Make John Currence’s Coriander and Tea-Smoked Salmon

For Peat’s Sake

When it comes to scotch, people either adore smoky tastes or abhor them. Over the past year, the scotch tastings I have attended have nudged me into the smoky end of the spectrum. Then Ethan Kelley, head Spirit sommelier at Brandy Library in New York City, converted me with his perfectly blended cocktail. Ardbeg Scotch comes from the southern coast of the island of Islay (pronounced ai-luh), which is known for its strong peaty tastes. The other ingredients mingle with the hints of flavors in the scotch for an unexpected outcome—and a great way to enjoy scotch during the warmer months. To make the honey syrup, use a 50/50 combination of honey and simmering water, until the honey is incorporated. Store it in a squeeze bottle in the fridge for use in tea and future concoctions. www.ardbeg.com

Make an Islay Dawn from Brandy Library

Fed Up

Linda Long is an outspoken vegan. She got tired of going out to dinner and being served an uninspired selection of vegetables as her entree. So she took action—and asked top chefs from around the country to come up with a more creative solution. They rose to the occasion to create Great Chefs Cook Vegan, a beautiful book of masterpiece vegan recipes. Chefs included: Daniel Boulud, Thomas Keller, Jose Andres, and Michel Nischan, to name a few. I thought Chef Gabriel Kreuther’s recipe for Warm Watermelon Salad with Tomatoes, Crushed Pistachios, and Aged Balsamic, would make a refreshing summer offering.

Make Chef Gabriel Kreuther’s Warm Watermelon Salad recipe!

Dairy-Free in Dessert Land

Pastry Chef and instructor Fran Costigan (aka The Diva of Dairy-Free Desserts) boasts that her vegan desserts are indistinguishable from traditional ones. When I saw the photos of the over-the-top three-tiered cake she made for her daughter’s wedding (whose guests were none the wiser), I was impressed. Check out her cookbook, More Great Dairy-Free Desserts Naturally, for tons of ideas on vegan desserts. You may never go back. www.francostigan.com

Tortilla Chip Upgrade

Move over corn chips, Beanitos is here to become your new party staple. They’re high in fiber and protein, and pack in the vitamins and minerals. Using a proprietary method, beans are combined with whole grain rice or whole brown flaxseed, then baked, and flash-fried in vegetable oil and finished with a touch of sea salt. In case you were wondering, this process allows you to eat Beanitos without the usual side effects. www.beanitos.com

Italianesque

As a rule, I try to stay away from using sauces from a jar, but in a pinch, it’s good to have something special on hand. Vegans, get ready to have your socks knocked off, with this lovingly made pesto. Organic tofu and some extra salt make up for the lost Parmesan. Sauces ‘n Love prepare their sauces in a way that would make an Italian grandmother proud: by hand chopping, checking every ingredient, then blending the flavors slowly in small batches. Though preservative-free, the sauces will stay fresh for five to six months refrigerated. www.saucesnlove.com

Clean Cuts

If you are a vegan, and other household members are not, this item is a must-have. Zayka knives are made from an extremely dense material called Zirconia (yes, like the fake diamonds). They rarely need to be sharpened, and are chemically inert, so no associations with meat would remain, even on a molecular level. I was attracted the minute I laid eyes on the beautiful white blades, but the real test was in the use. Because the ceramic does not stick to food, the blade literally glides through, creating a sensual, satisfying experience. These knives are extremely lightweight, and work best for slicing. Despite their hardness, they can chip, so should not be used for tough jobs like hard chopping, or cutting through frozen foods. www.zaykastore.com

Mmmm…Toasty

Bodum has come out with a very cool line of kitchen appliances in a gorgeous array of colors (chartreuse!) to liven up the table and to open sleepy eyes. The Bistro Flatbed Toaster not only makes classic toast, but you can also use it to heat a croissant, toast a halved muffin, crisp up a danish, or toast one side of a bagel. I like the communal, interactive aspect of the design, allowing guests to help themselves—especially if they do not rise at the same hour. www.bodumusa.com

Sugar with Benefits

Knowing that diabetes was in his family genes, Stephen Richards went on a serious hunt for lower glycemic sugar substitutes. This hunt took him to Mexico, where he got in with the locals and developed Xagave, a special blend of organic agave and inulin—a water-soluble dietary fiber with some interesting health benefits (see the website for details on how it can aid digestion, bone health, and weight loss). His obsession with healthy eating didn’t stop there, Xagave has a full-range cookbook with tons of great breakfast recipes and suggestions—from chocolate protein oat shakes, to whole grain pancakes and waffles. Don’t be surprised if you find yourself wanting to try every recipe! Xagave can also be used in making cole slaw, dressings, salsas, cocktails, and all sorts of desserts. www.xagave.com

Check out Richards’ Blueberry-Cranberry Granola Bar Muffins recipe!

(I suggest baking them in a mini pan for the cute factor.)

Great Crepes

I don’t think there is anything more decadent than serving your guests a great batch of crepes for breakfast with their choice of fillings: try farmer cheese with soaked white raisins and a drizzle of maple syrup, or pull out that special preserve you’ve been saving. I like to serve them one at a time, straight out of the pan to each guest. Bacheldre Watermill Flour company has been in the business since 1575, and they offer an amazing range of organic flours (as well as bread and cookie kits). www.bacheldremill.co.uk

Coffee Klatch

I was happy to see that Melitta has come out with a fantastic line of Fair Trade organic coffees. Using only high-altitude Arabica beans sourced from Kenya, Sumatra, and Central and South America, Melitta supports the farmers who have been growing coffee in the same way for generations. There are three varieties, plus a decaf. Morning Bliss is the lightest of the group, Enchanted Evening is robust and smokey, and Sun & Moon is super-intense. Before brewing a pot, I cannot resist sticking my nose into the bag and taking a big sniff. Heavenly! I recommend using less for the smoothest taste, as the beans are finely ground and offer maximum flavor in small doses. www.melitta.com

Liquid Gold

Mount Cabot Organic Maple Syrup comes to you from the pristine woods of New Hampshire, where Carl (a mechanical engineer and Bif (an artisanal home builder) run the show. They have teamed up to create an unbeatable, single-source maple syrup. Because of their love of all things natural, they process the syrup with wood-fired equipment powered by dead or storm-damaged trees from their sugarbush. How efficient! It is, by far, the best maple syrup I have ever tasted—a little goes a long way. Try it on pancakes or in plain yogurt. The elegant bottle looks great on the table. Added bonus: they have just launched a dry maple sugar. www.mountcabotmaple.com

Going to Seed

It’s important to choose heirloom and organic seeds for use in your garden. You will be doing your part to maintain a complex ecosystem, and have the benefit of eating produce that tastes better. Go local! See what’s happening in your neck of the woods. My friend Maya, an avid organic gardener, uses the Hudson Valley Seed Library (www.seedlibrary.org) for her seed source. The bonus is that you know the seeds are acclimated to the area. Some more good resources:

www.kitazawaseed.com You’ll find themed packages: pickling gardens; an Asian herb garden; a macrobiotic garden, or individual plants, like Shiso, and Balloon Flower.

www.rareseeds.com You’ll find some very unusual species that just may surprise you. www.seedsavers.org A non-profit organization of gardeners dedicated to saving and sharing heirloom seeds of vegetables, herbs and flowers.

www.seedsofchange.com A great site featuring certified organic seeds, plants, and bulbs.

Roasted Zucchini Cubes

It’s the time of year when your garden or farmers’ markets will have an abundance of zucchini and mint. Take charge with this simple recipe from Chef Sheamus Feeley of the Long Meadow Ranch Winery & Farmstead Restaurant located in St. Helena, the heart of Napa Valley. His 3-acre farm is entirely powered by solar energy and services the restaurant converted from the original barn. Long Meadow Ranch sells its seeds, as well as items sourced from the farm, like grass-fed beef, eggs, heirloom fruits and vegetables, chickens, handcrafted extra virgin olive oil, and honey.

Check out Chef Sheamus Feeley’s Roasted Zuchini Cubes

Chilled Squash Soup with Extras

You don’t need to be in the country to have a garden. The Jefferson Hotel in downtown Richmond, Virginia’s Lemaire Restaurant has transformed a parking lot into an urban oasis. More than 15 different types of herbs and vegetables can be found in the 35-by-35 foot space. You can serve Chef Walter Bundy’s signature Crookneck (yellow) Squash soup with or without the brie and garden chili oil, but why would you? Making a batch of the oil will allow you to spread the flavor of your garden-grown peppers and is great poured over fish, or mixed in vinaigrettes. It keeps in the refrigerator several weeks, just take it out 30 minutes prior to cooking.

Make Chef Walter Bundy’s signature Crookneck Squash Soup Recipe

Herbed Vinaigrette

Trellis’ Chef Brian Scheehser loves driving his vintage tractors at the Heathman Hotel on Kirkland’s 10-acre farm. He was named “Best Green Chef” by Seattle Magazine not only for his fresh cuisine, but for recycling the oil from fryers into bio-diesel, and using restaurant scraps for compost. Brian’s proudest offspring are his 30 varieties of heirloom tomatoes he’s been cultivating for 10 years. This refreshing vinaigrette recipe is great with fish, or drizzled over any grilled item.

Try Chef Brian Scheehser’s Lemon-Herb Vinaigrette over Halibut

Warm Brussels Sprout Salad

James Beard Award-winning Chefs Mark Gaier and Clark Frasier, pioneers of the farm-to-table sustainable dining movement, have partnered with Marriott to open Summer Winter in Burlington, Massachusetts. Summer Winter supplies seasonal cuisine with the help of an all-season greenhouse—on-view from the dining room—that provides an astonishing array of herbs, lettuces, tomatoes, vegetables, even strawberries. Their Brussels sprouts recipe can really come in handy this time of year, on its own or accompanying meat or hearty fish dishes.

Read on for the award-winning chef’s Warm Brussel Sprout Salad recipe

Party Scenario

Set a color scheme of green and black (the opposite of red and white). This will determine your decor and menu.

On the Invitation

Encourage guests to come dressed in black. To add to the fun and mingling, have each single guest bring a single member of the opposite sex. 

Ambiance

A’ la Addams Family, buy roses, cut off the flowers, leaving thorny stems and leaves to adorn your table. Add a sensual touch and no-slip surface to your table/bar with eco-chic placemats by ModernTwist (modern-twist.com), which feature abstract designs, like the Rex Ray Matrix.

Drinks

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This tongue-in-cheek celebration calls for sour and bitter drinks. Start with the perfect whisky sour. (1) Michael Collins Single Malt Irish Whisky (michaelcollinswhiskey.com) is handcrafted at the last surviving Irish-owned distillery using age-old traditions. Mix 2 parts Michael Collins, 1 part freshly squeezed lemon juice, 1 part agave nectar,  2 dashes Urban Moonshine Organic Bitters. For a mocktail, I recommend the Tart Cherry Q by James Sklar. Add ice to a highball glass, pour in a bottle of (2) Q Tonic (qtonic.com), add a big splash of RW Knudsen Organic Just Tart Cherry Juice (rwknudsenfamily.com).  QTonic’s superior formula mixes hand-picked quinine with organic agave for a tart 30-calorie treat. Plus it comes in sleek black and white bottles that will dress up your bar.   If you don’t have a bartender on hand, make batches of the drinks and store in pitchers in the fridge.  Guests can help themselves with the (3) Seletti Glass Drink Dispenser (seletti.com), which holds over one and a half gallons—you only need to refill as the night goes on. Order online at michelevarian.com. 

Food

Rawganique

It’s easy to create a menu based on green and black. Start with a bowl of mixed olives. Rawganique (rawganique.com) offers naturally cured organic sundried black olives and jumbo green varieties. Chip and dip healthier: Open a bag of organic blue corn tortilla chips and serve with a dip of roasted tomatillo salsa mixed with sour cream—see our website for the recipe from Myra Goodman’s The Earthbound Cook—a cookbook loaded with wonderful recipes and tips for green living.  Don’t skimp on sweets. Righteously Raw 100% raw chocolate bars come mixed with superfoods such as goji berries, açai, and maca. (earthsourceorganics.com) They have a deliciously unique flavor and texture.  Other ingredients to play with: coffee, black sesame seeds, black rice, blackberries, black beans, avocados, cornichons, pea pods, pumpernickel bread. 
Photo Credit: Rawganique Photo: Quo y. Fu/Rawganique ltd.

Party Scenario
All party food is presented on skewers and made to look like flowers or sweet treats.

On the Invitation
Encourage your guests to wear bright colors or flowery prints as a nod to summer.

Ambiance
Purchase a tray of wheatgrass from your local farmer’s market, cut it into shapes to fit on plates or trays, and stick all the food in it.

Drinks
Fuller’s Organic Honey Dew takes the idea of a light beer into a whole other category. Made from the finest organic honey blended with English malts and hops, its zesty taste appeals to beer drinkers, as well as to those who prefer to drink wine. The touch of sweetness and depth of flavor make it a unique treat indeed. It is traditionally served well-chilled, poured over ice with a wedge of lime. fullers.co.uk • End the night with healthy shots of wheat grass, with the help of the Hurom Slow Juicer. The mechanism inside works more like a mortar and pestle, crushing and pressing foods—resulting in a rich-colored, vitamin-packed  juice that does not separate. Plus, it cleans up easy. Watch the video on their website to get the whole story. $349, slowjuicer.com

Food
My friend Derek and I went to town at my last party and created an entire menu based on flowers and candy. • The mini meatloaf cupcakes topped with whipped sweet and Idaho potatoes were a huge hit. • For the vegetarians, we made some falafel-style cupcakes, and topped them with tzaziki and tahini. • We rolled goat cheese balls in chopped herbs or nuts. • Mini puff pastries were filled with spicy shrimp salad and curry chicken salad. • With cookie cutters, we cut both a hearty rye bread, and cucumbers, and topped them with liptauer, a Hungarian dip made from farmer’s cheese and sweet paprika, and added an edamame bean to the center. • Inside colorful red wraps, we spread a 1/4-inch of Tofutti mixed with salmon and dill, rolled them and cut them in wheels to look like spirals of peppermint candy. • For dessert, we dipped cheesecake balls (after putting them into the freezer for a bit) into melted chocolate, then rolled them in coconut flakes and crushed freeze-dried fruit.

1. French Artistry

Generations of artisans have handed down the knowledge for making these dishes, from the site the clay is chosen, to the stoneware’s glass-like finish. Like real flowers, each piece is slightly different and brings a note of handcrafted elegance to your table. The Plume series from Jars Ceramics in white, aqua or indigo can be found in better china stores online, and cost approximately: Dinner Plate, $45; Soup Plate, $37; Dessert Plate, $35; Serving Bowl, $74. If subtlety is not your thing, check out the website for other fine designs in breathtaking brights, sultry earth tones, and soothing charcoals. Available online at Bloomingdale’s and Didriks. www.jarsceramistes.com

2. Stone Walled

Consider Venetian Plaster next time you are ready to paint. Composed of 99 percent natural lime, it is one of the most natural products you can put on your walls. Lime is the only stone that can be ground and liquefied, and after it’s applied, return to stone. No off-gassing occurs, and the high-alkaline content acts as a natural anti-mold agent. An advantage in warmer climates, it also absorbs humidity and helps keep rooms cool. Venetian Plaster comes in any color and can be shiny, flat, rough, or smooth. If you live in the New York area, contact the artisans of The Alpha Workshops, who excel in this process. This not-for-profit organization, known in the design world, trains and employs people living with HIV/AIDS in the decorative arts. www.alphaworkshops.org (Photo credit: Andrew French)

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3. Windblown

Meet Eddy, a sleek, sculptural wind turbine designed to power a typical American home with average wind speed of just over 10 miles per hour. It can take wind from any direction, be assembled in under an hour and is known for its silent operation. Whether mounted on a pole or your roof, you will be making a statement in your neighborhood—and saving money at the same time, since any excess energy gets sold back to the local power company. $3,879, www.urbangreenenergy.com (Urban Green Energy also offers five-year financing from $75.41 per month with a 20 percent deposit.)

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4. Set a Serene Scene

Dinah Coops has created a line of hand-screened minimalist-style napkins with natural forms and abstract lines. Only water-based inks are used on un-dyed, 100 percent linen which is naturally anti-bacterial, non-allergenic, and antistatic. $32, www.dinahcoops.com

5. Fire Showcase

Light up in style with Q, an indoor/outdoor portable fireplace, fueled by alcohol made from sugarcane, potatoes, bananas, beetroot, and cereals. Ecosmart Fireplaces require no installation or ventilation, as the denatured alcohol burns clean. Check out their website to see a huge array of designs, some which can be integrated into new construction. www.ecosmartfire.com

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6. Design Royalty

This limited-edition set of placemats, inspired by the city of Venice, create the basis of an exquisite table. Studio Jason Brown has collaborated with a fourth-generation lace maker to create the intricate, debossed pattern. White patent leather fronts wipe down easily, and the Maharam felt backing creates a protective layer. When not in use, they stack neatly in their holder. This unique treasure can sit on your table for $1,250. There is also a matching set of coasters for $250, www.studiojasonbrown.com