Recipes for Health: Roasted Sweet Potato and Crispy Kale Salad — Recipes for Health

Andrew Scrivani for The New York Times

This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.

2 large or 3 medium sweet potatoes

1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly (see above)

2 tablespoons extra virgin olive oil

Salt to taste

1/4 cup broken pecans, lightly toasted

For the dressing:

1 small garlic clove, pureed

2 ounces Roquefort or blue cheese, crumbled

1 teaspoon chopped fresh thyme leaves

1/2 cup buttermilk

1 tablespoon sherry vinegar

Freshly ground pepper

1. To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.

2. Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.

3. To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.

4. Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.

5. Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.

Yield: Serves 4 as a main dish

Advance preparation: The crispy kale will remain crisp for a day at room temperature. Sweet potatoes can be baked and refrigerated for up to four days. The salad should be served right away once assembled.

Nutritional information per serving: 378 calories; 17 grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 14 milligrams cholesterol; 49 grams carbohydrates; 8 grams dietary fiber; 431 milligrams sodium (does not include salt to taste); 11 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Read More..

Recipes for Health: Roasted Sweet Potato and Crispy Kale Salad — Recipes for Health

Andrew Scrivani for The New York Times

This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.

2 large or 3 medium sweet potatoes

1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly (see above)

2 tablespoons extra virgin olive oil

Salt to taste

1/4 cup broken pecans, lightly toasted

For the dressing:

1 small garlic clove, pureed

2 ounces Roquefort or blue cheese, crumbled

1 teaspoon chopped fresh thyme leaves

1/2 cup buttermilk

1 tablespoon sherry vinegar

Freshly ground pepper

1. To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.

2. Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.

3. To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.

4. Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.

5. Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.

Yield: Serves 4 as a main dish

Advance preparation: The crispy kale will remain crisp for a day at room temperature. Sweet potatoes can be baked and refrigerated for up to four days. The salad should be served right away once assembled.

Nutritional information per serving: 378 calories; 17 grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 14 milligrams cholesterol; 49 grams carbohydrates; 8 grams dietary fiber; 431 milligrams sodium (does not include salt to taste); 11 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Read More..

Top BBC Figures Acknowledge ‘Errors’ in Reporting Scandals

LONDON — Two of the most senior figures at the British Broadcasting Corporation said Tuesday that there had been “elementary” failures of the organization’s journalism and “appalling editorial judgment” when it wrongly implicated a former Conservative Party politician in sexual abuse, compounding a scandal that cost the BBC’s director general his job and plunged the organization deeper into crisis.

But, addressing a parliamentary committee hearing, one of them, Chris Patten, the chairman of the supervisory BBC Trust, offered a sympathetic defense of the former director general, George Entwistle, whom he had hired, and who had been labeled hapless and bumbling by many politicians and newspaper columnists before and after his resignation on Nov. 10.

“The easiest thing to do is to join in the general trashing of a decent man, and I’m not going to do that,” Mr. Patten told lawmakers. He described Mr. Entwistle as “a decent man” who “doesn’t deserve to be bullied or have his character demolished.”

Mr. Patten said the trust wanted to bring a quick end to Mr. Entwistle’s embattled tenure and so accepted his demand for nearly $800,000, representing a year’s salary and other benefits, after he had spent less than eight weeks in the job.

“What did we get in return?” Mr. Patten said. “First of all, we got a settlement that was less than we would have got had we gone through constructive dismissal.” And second, he said, if any of the current inquiries finds that Mr. Entwistle “has done anything which is in breach of his contract or the BBC disciplinary guidelines, we can claw back some of the remunerations that has been paid.”

Mr. Patten and another witness, Tim Davie, the acting BBC director general, were speaking just days before an another inquiry into the separate phone hacking scandal, mainly at Rupert Murdoch’s British newspaper outpost, is to deliver a long-awaited report that could lead to tighter regulation of the press.

The combination of inquiries and findings seemed to illustrate once more the intense scrutiny faced by journalists and editors in Britain at a time when the news business is struggling to make a painful and costly adjustment to the digital era. But Mr. Davie said that while the BBC was going through a “major crisis,” it was not in chaos. “This is not an organization that is falling apart internally,” he said, adding, “I’ve been overwhelmed by journalists at the BBC who are aghast at the errors that were made.”

Mr. Patten, too, described the failings that led to the scandal as ones that the BBC would quickly put right. “The BBC tells the truth about itself, even when the truth is appalling,” he said. He contrasted the broadcaster’s readiness to clean its stables with what he said had been an opaque and truculent reaction among Britain’s newspapers when confronted by their own scandals.

But Mr. Patten’s composure faltered under aggressive questioning by one lawmaker, the Conservative Philip Davies, who pressed him to provide an itinerary of his work schedule at the BBC. “Certainly not,” he said. “I think it’s a thoroughly impertinent question.

“What is the role of it? Do you want to know my toilet habits?”

Mr. Entwistle appeared before the panel on Oct. 23 when its attention was focused on a decision a year ago by the editor of the current affairs program “Newsnight” to cancel an investigation into the sexual misconduct of Jimmy Savile, a longtime television host who died in last year at age 84. The BBC was also preparing Christmastime programs paying tribute to Mr. Savile.

At that time, Mr. Entwistle was in charge of television programming, while the director general was Mark Thompson, who resigned in September to become the president and chief executive of The New York Times Company. Mr. Thompson appeared Friday before a separate closed-door inquiry in London into the cancellation of the “Newsnight” segment last year.

Since the panel’s session with Mr. Entwistle, the scandal has widened after a “Newsnight” broadcast on Nov. 2 wrongfully implicated a former Conservative Party politician in sexual abuse at a children’s home in North Wales during the Thatcher era.

Mr. Patten said the second “Newsnight” program showed “appalling editorial judgment.”

“The journalism was — to be polite — shoddy,” he said, adding, “This was a terribly elementary journalistic failure.”

Mr. Davies’s irascible exchanges with the BBC chairman were set off when the lawmaker widened his questioning to include Mr. Thompson’s role in the Savile scandal.

Mr. Patten said he would have nothing to say about Mr. Thompson’s role until the completion of an inquiry into the BBC’s handling of the pedophile allegations against Mr. Savile.

John F. Burns reported from London, and Alan Cowell from Paris.

Read More..

Facebook Gift Store Urges Users to Shop While They Share

SAN FRANCISCO — Facebook is already privy to its users’ e-mail addresses, wedding pictures and political beliefs. Now the company is nudging them to share a bit more: credit card numbers and offline addresses.

James Best Jr./The New York Times

Facebook Gifts is a service that prompts users to buy things for friends on the social network.

Sharing Even More

What do you think about Facebook’s plan to have users buy gifts for their friends through the site using their credit cards?

A screenshot of Facebook Gifts.

The nudge comes from a new Facebook service called Gifts. It allows Facebook users — only in the United States for now — to buy presents for their friends on the social network. On offer are items as varied as spices from Dean & DeLuca, pajamas from BabyGap and subscriptions to Hulu Plus, the video service. This week Facebook added iTunes gift cards.

The gift service is part of an aggressive moneymaking push aimed at pleasing Facebook’s investors after the company’s dismal stock market debut. Facebook has stepped up mobile advertising and is starting to customize the marketing messages it shows to users based on their Web browsing outside Facebook.

Those efforts seem to have brought some relief to Wall Street. Analysts issued more bullish projections for the company in recent days, and the stock was up 49 percent from its lowest point, closing Tuesday at $26.15, although that is still well below the initial offering price of $38. The share price has been buoyed in part by the fact that a wave of insider lockup periods expired without a flood of shares hitting the market.

To power the Gifts service, Facebook rented a warehouse in South Dakota and created its own software to track inventory and shipping. It will not say how much it earns from each purchase made through Gifts, though merchants that have a similar arrangement with Amazon.com give it a roughly 15 percent cut of sales.

If it catches on, the service would give Facebook a toehold in the more than $200 billion e-commerce market. Much more important, it would let the company accumulate a new stream of valuable personal data and use it to refine targeted advertisements, its bread and butter. The company said it did not now use data collected through Gifts for advertising purposes, but could not rule it out in the future.

“The hard part for Facebook was aggregating a billion users. Now it’s more about how to monetize those users without scaring them away,” said Colin Sebastian, an analyst with Robert W. Baird.

He added: “Gifts should also contribute more to Facebook’s treasure trove of user data, which has the benefit of a virtuous cycle, driving more personalization of the site, leading to better and more targeted ads, which improves overall monetization.”

Facebook already collects credit card information from users who play social games on its site. But they are a limited constituency, and a wider audience may be persuaded to buy a gift when Facebook reminds them that a friend is expecting a baby or a cousin is approaching her 40th birthday.

The Gifts service, which grew out of Facebook’s acquisition of a mobile application called Karma, was introduced in September and expanded earlier this month on the eve of the holiday shopping season.

Magnolia Bakery, based in New York, was among Facebook’s early partners for Gifts. Its vice president for public relations, Sara Gramling, said the company had sold roughly 200 packages of treats since then. She counted it as a marketing success. The bakery, which gained fame thanks to “Sex and the City,” had only recently begun shipping its goods. “It was a great opportunity to expand our network,” she said.

Magnolia Bakery isn’t exactly catering to the masses. A half-dozen cupcakes cost $35, plus about $12 for shipping. Facebook, Ms. Gramling said, takes care of the billing. The bakery is eyeing Facebook’s global reach, too, as it opens outlets internationally, especially in the Middle East.

One of the appeals of Facebook Gifts is the ease of making a purchase. Facebook users are nudged to buy a gift (a gift-box icon pops up) for Facebook friends on their birthdays. They are offered a vast menu to choose from: beer glasses, cake pops, quilts, marshmallows, magazine subscriptions and donations to charity. They are asked to choose a greeting card. Then they are asked for credit card details. Facebook says it stores that credit card information, unless users remove it after making a purchase.

Facebook has declined to say how many users have bought gifts, only that among those who have, the average purchase is $25.

David Streitfeld contributed reporting.

Read More..

Recipes for Health: Spinach and Turkey Salad — Recipes for Health

Andrew Scrivani for The New York Times

Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.

2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders

1 6-ounce bag baby spinach

6 white or cremini mushrooms, thinly sliced

1 cup cooked wild rice

2 tablespoons chopped walnuts

1 to 2 hard boiled eggs (to taste), finely chopped (optional)

2 tablespoons chopped chives

1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram

For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper

1 small garlic clove, pureed

1/3 cup extra virgin olive oil

2 tablespoons plain low-fat yogurt

1. Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.

Yield: Serves 4 as a main dish

Advance preparation: The salad can be assembled and the dressing mixed several hours before serving. Refrigerate and toss together when ready to serve.

Variation: Add 1 ripe but firm persimmon, peeled, cored and sliced, to the mixture.

Nutritional information per serving: 375 calories; 25 grams fat; 4 grams saturated fat; 5 grams polyunsaturated fat; 15 grams monounsaturated fat; 53 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 119 milligrams sodium (does not include salt to taste); 26 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Read More..

Recipes for Health: Spinach and Turkey Salad — Recipes for Health

Andrew Scrivani for The New York Times

Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.

2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders

1 6-ounce bag baby spinach

6 white or cremini mushrooms, thinly sliced

1 cup cooked wild rice

2 tablespoons chopped walnuts

1 to 2 hard boiled eggs (to taste), finely chopped (optional)

2 tablespoons chopped chives

1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram

For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper

1 small garlic clove, pureed

1/3 cup extra virgin olive oil

2 tablespoons plain low-fat yogurt

1. Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.

Yield: Serves 4 as a main dish

Advance preparation: The salad can be assembled and the dressing mixed several hours before serving. Refrigerate and toss together when ready to serve.

Variation: Add 1 ripe but firm persimmon, peeled, cored and sliced, to the mixture.

Nutritional information per serving: 375 calories; 25 grams fat; 4 grams saturated fat; 5 grams polyunsaturated fat; 15 grams monounsaturated fat; 53 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 119 milligrams sodium (does not include salt to taste); 26 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Read More..

Protesters Gather Again in Cairo Streets to Denounce Morsi

CAIRO — Thousands of people flowed into the streets of Cairo, the Egyptian capital, Tuesday afternoon for a day of protest against President Mohamed Morsi’s attempt to assert broad new powers for the duration of the country’s political transition, dismissing his efforts just the night before to reaffirm his deference to Egyptian law and courts.

By early Tuesday afternoon in Cairo, a dense crowd of hundreds had gathered outside the headquarters of a trade group for lawyers, and thousands more had filed in around a small tent city in Tahrir Square. In an echo of the chants against Hosni Mubarak, Egyptian’s ousted president, almost two years ago, they shouted, “Leave, leave!” and “Bring down the regime!” They also denounced the spiritual leader of the Muslim Brotherhood, the Islamist group allied with Mr. Morsi.

A few blocks away, in a square near the American Embassy and the Interior Ministry headquarters, groups of young men resumed a running battle that began nine days ago, throwing rocks and tear gas canisters at riot police officers. Although those clashes grew out of anger over the deaths of dozens of protesters in similar clashes one year ago, many of the combatants have happily adopted the banner of protest against Mr. Morsi as well.

Egyptian television had captured the growing polarization of the country on Monday in split-screen coverage of two simultaneous funerals, each for a teenage boy killed in clashes set off by disputes over the new president’s powers. Thousands of supporters of Mr. Morsi and his allies in the Muslim Brotherhood marched through the streets of the Nile Delta city of Damanhour to bury a 15-year-old killed outside a Brotherhood office during an attack by protesters. And in Tahrir Square here in Cairo, thousands gathered to bury a 16-year-old killed in clashes with riot police officers and to chant slogans blaming Mr. Morsi for his death. “Morsi killed him,” the boy’s father said in a video statement circulated over the Internet.

“Now blood has been spilled by political factions, so this is not going to go away,” said Rabab el-Mahdi, a professor at the American University in Cairo and a left-leaning activist, adding that these were the first deaths rival factions had blamed on each other and not on the security forces of the Mubarak government since the uprising began last year. Still larger crowds were expected in the evening, as marchers from around the city headed for the square. Many schools and other businesses had closed in anticipation of bedlam, and on Monday, the Brotherhood called off a rival demonstration in support of the president, saying it wanted to avoid violence.

Egypt’s Supreme Judicial Council met again on Tuesday to consider its response to the president, and the leader of Al Azhar, a center of Sunni Muslim learning that is regarded as the pre-eminent moral authority here, met with groups of political leaders in an effort to resolve the battle over the president’s decree and the deadlock in the constitutional assembly, which is trying to draw up a new constitution.

But even as Mr. Morsi met with top judges Monday night in an effort to resolve the crisis, a coalition of opposition leaders held a news conference to declare that preserving the role of the courts was only the first step in a broader campaign against what Abdel Haleem Qandeil, a liberal intellectual, called “the miserable failure of the rule of the Muslim Brothers.” Mr. Morsi “unilaterally broke the contract with the people,” he declared. “We have to be ready to stand up to this group, protest to protest, square to square, and to confront the bullying.”

Mr. Morsi’s effort to remove the last check on his power over the political transition had brought the country’s fractious opposition groups together for the first time in a united front against the Brotherhood. But the show of unity papered over deep divisions between groups and even within them, said Ms. Mahdi of the American University.

“This is not a united front, and I am inside it,” she said. “Every single political group in the country is now divided over this — is this decree revolutionary justice or building a new dictatorship? Should we align ourselves with folool” — the colloquial term for the remnants of the old political elite — “or should we be revolutionary purists? Is it a conflict between the Muslim Brotherhood and the pro-Mubarak judiciary, or is this the beginning of a fascist regime in the making?”

Mayy El Sheikh contributed reporting.

Read More..

Bits Blog: Study Finds Rise in Texting Even as Revenue Drops

A new report finds that certain activities that people do on a cellphone, like taking a picture and shooting video, have increased significantly in the last few years. Texting, in particular, has grown considerably — but not texting in the traditional sense.

The Pew Research Center published a study over the weekend that showed that the number of cellphone owners who text on their phones has grown to 80 percent from 58 percent in 2007.

As I reported this month, traditional text messaging — the kind where you pay to send messages over the phone network — recently declined for the first time in the United States, following a trend in countries around the world, like the Philippines and Finland, according to Chetan Sharma, an independent mobile analyst. As a result, the money that carriers earn from text messaging has been dropping, too.

So how could texting be on the rise? Instead of sending traditional text messages, cellphone owners are shifting toward Internet-based messaging services, like Apple’s iMessage, Facebook messaging and WhatsApp, Mr. Sharma says. These services are popular because they don’t charge per text; they are gradually redefining what we think of as text messaging.

The Pew study also found that the number of cellphone owners who use phones to send e-mail has jumped to 50 percent from 19 percent in 2007, and the number of cellphone owners using phones to shoot video has risen to 44 percent from 18 percent five years ago. The number of cellphone owners who use their phones to download apps is 43 percent, up from 22 percent in 2009. All these factors are directly correlated with the rise of the smartphone — more than 50 percent of American cellphone owners own one, according to Nielsen.

“Cell users now treat their gadget as a body appendage,” said Lee Rainie, director of the Pew Research Center, in a statement. “There is striking growth in the number of people who are taking advantage of the growing number of functions that these phones can perform, and there isn’t much evidence yet that the pace of change is slowing down.”

Read More..

I.H.T. Special Report: Business of Green: U.N. Climate Talks Promise Little Drama

The United Nations climate change conference opened Monday in Doha, Qatar.

WASHINGTON — The last three United Nations climate change summit meetings have been disorderly affairs, marked by brinkmanship, breakdowns and a weary sense that there has to be a better way to address the intensifying challenge of a simmering planet.

The meeting of the United Nations Framework Convention on Climate Change this year, which opened Monday in Doha, Qatar, promises to be a more staid affair than the three previous sessions — in Copenhagen in 2009; Cancún, Mexico, in 2010; and Durban, South Africa, last year. While there is always the potential for a diplomatic disaster at any negotiation involving 194 countries, the agenda for the two-week Doha convention includes an array of highly technical matters but nothing that is likely to bring the process to a screaming halt.

“There’s pretty broad agreement that after three very high-key meetings, this is a far lower-intensity summit,” said Michael Levi, senior fellow for energy and the environment at the Council on Foreign Relations. “There’ll be all kinds of haggling, but there are no particularly huge minefields there.”

Despite the occasional chaos at Copenhagen, Cancún and Durban, negotiators achieved a number of significant steps, including pledges by most major countries to reduce their emissions of climate-altering gases, a promise by rich nations to mobilize $100 billion a year by 2020 to help more vulnerable states adapt to climate change, a system for verifying emissions cuts and programs to help slow deforestation.

The delegates in Doha hope to firm up these promises and create the concrete means to fulfill them.

“We hope that in Doha we will conclude the design phase of all these institutional arrangements and catapult them into implementation,” said Christiana Figueres, the Costa Rican diplomat who serves as executive secretary of the U.N. climate convention. “It is high time, because we are so far behind our targets in every single report. The international response has not been enough.”

Last week, the U.N. Environment Program said the world was unlikely to meet the United Nations’ stated goal of keeping global temperature rise below two degrees Celsius (3.6 Fahrenheit). The group said the current pledges were too weak and the rise in heat-trapping emissions was so fast that the world risked falling further behind without swift and ambitious new action.

In Durban last year, delegates affirmed the two degree Fahrenheit target and, after a contentious marathon negotiating session, signed a pledge to conclude a new global climate change treaty by 2015 to take effect starting in 2020.

Whether that accord can be reached remains an open question. The Copenhagen summit meeting three years ago, with more than 100 heads of government on hand, dissolved into failure on the final night. Delegates this time have three years’ planning time to fashion a new treaty, but the hugely difficult issues of national sovereignty, compliance verification and equity between rich and poor nations will not easily be resolved, no matter how much time is available.

Jennifer Morgan, director of the climate and energy program at the World Resources Institute, said the success of the talks would hinge on the approach of the world’s two biggest greenhouse gas emitters and most vibrant economies, the United States and China.

China has led the world in adoption of low-carbon energy sources, but also consumes growing quantities of dirty-burning coal every year. Its new leadership has given few signals on how it intends to approach the U.N. climate process, Ms. Morgan noted, but previous Chinese leaders have resisted any international regime that they perceive as limiting China’s economic growth.

As for the United States, Ms. Morgan said she hoped that the re-elected Obama administration would commit to a new international regime with a renewed strategy and a commitment to take domestic action consistent with its international pledges and its support of the two degree target.

Read More..

Recipes for Health: Quinoa Salad With Avocado and Kalamata Olives — Recipes for Health

Andrew Scrivani for The New York Times

This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy’s on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.

3/4 cup quinoa

1 1/4 cups water

Salt to taste

1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)

1/4 cup kalamata olives, pitted and halved (about 12__ olives)

1 ripe avocado, diced

1 tablespoon slivered fresh mint leaves

2 tablespoons chopped fresh parsley

1 1/2 ounces feta cheese, crumbled (1/3 cup, optional)

1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination

For the dressing:

1 tablespoon freshly squeezed lemon juice

1 tablespoon sherry vinegar

1 teaspoon Dijon mustard

1 small garlic clove, pureed

Salt to taste

2 tablespoons extra virgin olive oil

1/3 cup buttermilk or plain low-fat yogurt

Freshly ground pepper

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.

2. Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.

3. Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.

Yield: Serves 4 to 6

Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.

Nutritional information per serving (4 servings): 340 calories; 21 grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 13 grams monounsaturated fat; 10 milligrams cholesterol; 30 grams carbohydrates; 7 grams dietary fiber; 347 milligrams sodium (does not include salt to taste); 9 grams protein

Nutritional information per serving (6 servings): 226 calories; 14 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 7 milligrams cholesterol; 20 grams carbohydrates; 5 grams dietary fiber; 231 milligrams sodium (does not include salt to taste); 6 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Read More..