Publication of a new children’s book called “Diamond Island” by author Jernin Yates-Round is being linked with an international campaign to highlight the threat that plastic shopping bags pose for wildlife around the world – especially marine life.

What are the inhabitants of Diamond Island, somewhere in the Indian Ocean, to do? Their land is slowly but surely disappearing under the rising sea; something, they are told by Fou, the only human inhabitant, that is beyond their control!

Indeed, this is the potential scenario for so many low-lying islands and their predicament is graphically brought to life in Jernin’s new book.

One major complication, which Fou also announces is that the island is to be sold to developers!

And, to top it all, Maatin, the leader of the Mynah Bird flock has formed a breakaway group called “Party for Progress”. They actually want the island to be sold!

Maatin has promised them that if they support him as their leader there will be an endless supply of food. This was a very appealing prospect for the terns who, at that time, had to fly much further out to sea to get a reasonable catch of fish to keep them from being hungry.

In the middle of all the disarray a giant tortoise is rescued on the beach, barely alive he is nursed back to health; however he can’t remember anything about himself let alone his name.

The locals name him “Zamie” meaning friend in the local language.

During his stay on the island Zamie learns of many things, such as global warming, green house gasses and rising seas, all of which sound very scary. He begins to realise that a lot of bad things are happening on the island, and they all seem to be what Fou calls “negative progress”.

Zamie has a nagging suspicion that he is meant to be doing something special on beautiful Diamond Island; but what could it be?

And, of course, one of the things that Zamie takes it upon himself to do is set up a campaign to “Clean the planet of plastic bags”. A very important message to YOU about Zamie and his campaign appears below.

The book, Diamond Island, can be downloaded for around £1.95p (US$4) or a paperback version bought for £6.78p (US$13.96). Jernin also wrote the very popular book “The song that nearly vanished” about Ticka the whale calf’s hazardous but essential journey from the Great Barrier reef to his feeding grounds thousands of miles away.

BUY THE BOOK

 

Recipe by Renée Loux

I have been tickled by beet-converts, like Warren Haynes (phenomenal guitarist for the Allman Brothers and Government Mule), who never met a beet that he liked until he tried this dish.

This is a stunning recipe, and pretty simple considering the complex and mature flavors and texture. Great for parties, as appetizers or an entrée, and to introduce newcomers to raw and living foods with pomp and pizzazz. Both the beet wrappers and the pine nut ricotta filling keep well in the fridge for a few days, so leftovers will never go to shame.

Yields: 4-6 servings

Ingredients

• 2-3 nice round beets, peeled and sliced very thinly on mandolin
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons aged balsamic, or balsamic + maple syrup
• 1 teaspoon umeboshi plum vinegar
• 1 teaspoon shoyu
• pinch sea salt

• 2 cups pine nuts
• 1-2 cloves garlic
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons truffle oil, or additional olive oil
• 1 teaspoon cold-pressed coconut butter
• (Omega Nutrition best), or additional olive oil
• 3-4 tablespoons lemon juice
• Smoked salt (see Resource Guide for ordering)
• Sea salt
• Filtered water
• 1-1/2 cups finely chopped basil
• ¼ cup chopped sorrel (optional, for variation)

• Olive oil for drizzling
• Aged balsamic for drizzling (optional)
• Shoyu for dashing (optional)
• Basil Chiffonade cut
• Fresh tarragon (optional)
• Coarse sea salt
• Fresh ground black pepper

Beet Wrappers:

• Olive oil for drizzling
• Aged balsamic for drizzling (optional)
• Shoyu for dashing (optional)
• Basil Chiffonade cut
• Fresh tarragon (optional)
• Coarse sea salt
• Fresh ground black pepper

Procedure

Beet Wrappers:

Choose nice, round beets, as symmetrical as possible.

Peel beets with a vegetable peeler.

Slice very thinly on a mandolin slicer.

Steam the beets for 3-5 minutes, turning for even cooking.

Toss with olive oil aged balsamic, umeboshi plum vinegar, shoyu and a pinch of salt. Let stand to marinate, turning occasionally for 15 minutes to 1 hour. They may be prepared well ahead of time and stashed in the fridge for up to 2 days.

Note for raw food enthusiasts: The beets may be sliced raw and marinated in the dehydrator, turning occasionally for 4-6 hours to soften if you do not want to use a steaming heat. Love, love.

If you do not have a mandolin, the beets may be boiled for 10 minutes to soften enough to slice very thinly by hand with a sharp knife. Then, toss with above ingredients to marinate.

Pine nut Ricotta:

In a food processor or Vita Mix, grind pine nuts and garlic into a fine meal. Add olive oil, truffle oil, coconut butter, lemon juice (start with 3 tablespoons and add more as needed to taste), and a smoked salt and sea salt. Blend until very smooth. Add a touch of filtered water as necessary to achieve desired consistency, which should resemble ricotta cheese. Season to taste with smoked salt and salt.

Chop basil finely. Try adding a bit of chopped sorrel when available for a lemony lift. Fold into Pine nut Ricotta.

Assembly:

Place single slices of marinated beet on serving plate or platter. Spoon 2 teaspoons or so of Pine Nut Ricotta in the center. Top with another slice of beet and gently press the edges to close. Drizzle with olive oil, aged balsamic, shoyu, sprinkle with sea salt, fresh ground pepper, a pinch of fresh tarragon leaves and chiffonade basil.

Serve at room temperature.

SIDEBAR:

To chiffonade cut: Stack leaves of basil and roll up like a cigar. Slice finly to yield beautiful, delicate ribbons of basil.

Recipes

The obstacles you encounter are not preventing you from reaching your dreams. They’re merely blocking one particular path that you mistakenly assume is the only way to reach those dreams. If you focus on the obstacles, then you give them more power. Instead, focus on your purpose, on your most authentic and fundamental intentions.

The world can trick you into thinking that there’s only one road to your destination. In truth, there are infinite ways to get where you wish to go.

There’s nothing that says you have to succeed in the same way as someone else. In fact, there’s nothing that says you must define success in the same way as someone else.

You are truly one of a kind, with your own unique passions and purposes. And you’re fully capable of traveling your own route to the fulfillment of your dreams.

Don’t be stopped just because the road that everyone else uses has been closed. Find your own path, and if that path is blocked find another, and you will surely reach whatever destination you choose.

– Ralph Marston

Inspiration for the day

Use this 10 minute video to improve your attitude

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(Wheat-free, Gluten-free, Dairy-free, Allergen-free)

4 lbs. chicken pieces (breasts, thighs), bone-in, skin-on
2 large cloves garlic, minced
1 large shallot (both halves), minced
1 Tbsp. fresh thyme leaves, chopped
3 Tbsp. fresh lemon juice
3 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
freshly ground pepper
3 tsp. sumac
1 lb. seedless black grapes, cut into clusters of about 8 grapes each
2 Tbsp. brown sugar
2 Tbsp. extra virgin olive oil
2 Tbsp. white wine

Wash chicken pieces and pat dry with paper towels. Combine garlic, shallot, thyme, lemon juice, 3 Tbsp. olive oil, kosher salt, and pepper to taste. Put chicken in a gallon size zip-lock freezer bag. Pour in marinade. Seal bag and toss to coat chicken on all sides. Refrigerate overnight, tossing the bag several times to redistribute the marinade. When ready to cook, preheat oven to 400 degrees. Lay out chicken in a single layer in a large baking dish. Sprinkle sumac evenly over chicken. Roast in center of oven 30 minutes. Meanwhile, wash and dry grapes. Combine brown sugar, 2 Tbsp. olive oil, and white wine. Whisk. Add grape clusters and gently toss to thoroughly coat grapes. After chicken has roasted 30 minutes, remove from oven, baste, and distribute grape clusters amidst the chicken. Pour remaining sugar/olive oil/wine sauce over grapes. Cook another 30 minutes, until chicken is a lovely golden brown, and juices run clear when chicken is pierced with a skewer. Makes 4-6 servings.

Recipes

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