We have one home, this fragile planet we call Mother Earth.

And since most of us don't have a plan B when it comes to where future generations might live, we need to take care of our mother now, like now, let's cook to tread lightly on our planet, including a trip to Italy where, Well, they already do it.

Today on Christina Cooks: the Macroterranean Way.

Underwriting for Christina Cooks is provided by Suzanne's Specialties, offering a full line of alternative vegan and organic sweeteners and toppings/ Suzanne's Specialties.

Sweetness the way Mother Nature intended.

and by Jonathan█s Spoons.

Individually handcrafted from cherry wood, each designed with your hand and purpose in mind.

Additional funding provided by: Hi, I█m Christina Pirello and this is Christina Cooks, where each week we take fresh seasonal ingredients and whip them into amazing dishes.

Will they all be plant based?

Yup.

Will they all be delicious?

Absolutely.

99.9% of scientists agree that the planet is changing.

Climate change is real.

And here's the bad news.

We█re the cause.

We're also the solution.

It depends on how hard we want to work to be the solution.

How much pollution we want to continue to pump into the air.

How much biomass we care about burning.

How much trash we want to accumulate.

All of that contributes to the changing of the climate.

And you█re thinking, “What does that have to do with food?” Everything.

40% of pollution in the air comes from agriculture.

Livestock production.

18% comes from fertilizers.

17% comes from burning biomass.

And 6% comes from other agricultural practices.

That's a lot of production of pollution to make food.

We don't compost.

We throw it all away.

In America, we waste 40% of the food that we buy.

In other countries, maybe three or 4%.

And they're completely ashamed of that fact.

We go to big box stores, buy huge amounts of things, and then say, “Oh, no, it turned into a science experiment in my fridge!” And then we don't compost it, we just toss it.

So today we're going to cook to make a lighter footprint on the planet.

We're going to use simple ingredients to make delicious, incredible dishes.

Because you know what?

There is no “planet B,” man.

This is it.

We have to make the Earth work, not just for us, but for other generations.

The Native Americans thought seven generations ahead.

We have to start doing that.

Or there's not going to be a planet.

Your grandchildren will be looking at pictures of what a fresh-water lake looked like.

I don't mean to get heavy... so let's cook.

All right.

We're going to make a lentil soup.

Now you're thinking, “Oh, here she goes again with lentil soup.

Lentil soup is a staple in my household because lentils are inexpensive and nutrient dense, and all of the veggies I'm using in it are local.

So there you go.

And it's also delicious.

They're heart healthy, high in fiber, high in magnesium and potassium.

We're taking some extra virgin olive oil, some diced onion.

And now we'll turn on the heat.

You can use yellow onion, red onion, whatever you like.

So we're going to add a pinch of salt now that the onions have started to sizzle.

A tiny bit of hot spice, which if you don't want to use it, don't use it.

But when you're cooking a bean soup, protein tends to be heavy.

And this will help to lift the energy of the soup up and be more balanced.

A little bit of diced, fresh garlic.

If you want the garlic to be more mild, put it in whole and then take it out.

It's a more mild flavor.

So that's your call.

We're going to give the onions a little bit of a stir so that they start to really sauté nicely.

They smell delicious █ as onions garlic and olive oil do.

Okay.

Next, we'll add in some diced celery and celery brings a lightness to a soup as well.

And it never quite gets mushy.

So you've always got that nice blend of texture, some diced carrots for sweetness, and to help ground our intestinal tract.

A little bit more salt.

Just a pinch.

We're not seasoning.

We're just sweetening the veg.

We're not seasoning.

As soon as these veggies are shiny with oil as they are now, now we can add the next veg.

These are fingerling potatoes.

I like them because they're very low in the alkaloid solanine because they're small, they're not big waxy sugary potatoes and they give you that satisfaction you want from potatoes without the damage to your joints or the potential damage to your joints.

We're just going to dice those and these go in.

They're optional.

You can use whatever veggies you have in your house for this soup.

These happen to be my favorites.

Some crushed tomatoes to give the soup a lovely “Italian-ness” and also a sweetness.

And the last thing before the water, the actual lentils.

Give that a stir.

So everything's blended up, and now you add 4 to 5 times the amount of water as you have lentils.

So we have a half cup of lentils.

So I'm going to say one, two, three, four.

Let's go with five.

If you want your soup to be thinner, add a little more water If you want it to be thicker and a little bit less.

Now we give it one stir.

One little stir.

Right.

Remember, the job of soup is to relax the digestive tract.

So don't always be in here stirring, but just to combine your ingredients.

Then it gets covered.

Brought to a boil.

And this cooks for about 40 minutes until the lentils are tender.

And then we'll come back and season it.

[GENTLE MUSIC] So after 40 minutes, the lentils are tender.

We're just going to season it with a little bit of salt.

Remember earlier I said we weren't actually seasoning it, so we're going to season it now.

And you want the salt to simmer for a little while.

So you█re going to let that simmer, and in this pan we'll put some olive oil, some hot spice, because we're going to sauté some greens to be spicy on top.

This is lacinato kale.

Kale is another leafy green.

This is considered a sweet, leafy green.

And we're going to cut it really finely because this is the garnish on the soup, right?

So we have a little bit of spice in the soup.

We have a little bit of spice in the greens.

It's all going to come together and taste amazing.

And you're going to sauté these just until... There█s that sizzle.

Just until they wilt like this, because this is the garnish.

This is to lighten up the soup and to freshen it.

Now, because there's spice and spice that may be a little too much for you.

So let's take a tiny bit of balsamic vinegar.

This is optional.

Stir it into the soup for a little sweet finish and then, we serve.

We're going to take a nice few ladles of soup In my house, lentil soup is a meal.

So you're thinking, “That█s some bowl of soup you got there!” That is some bowl of soup I have here, because this and a chunk of bread with these greens is dinner.

Pick the greens on top and you have the greatest starter course or light lunch ever.

Now, when it comes to saving the planet, we're off to Modena to a biodynamic, organic balsamic vinegar producer that is zero waste.

I can't wait for you guys to see this.

[ITALIAN MUSIC] CHRISTINA: Lorenzo!

Ci sono Christina.

LORENZO: Hi Christina.

CHRISTINA: Thank you for having me.

LORENZO: Thank you for coming here.

CHRISTINA: Thank you.

CHRISTINA: This is Lorenzo Guerzoni.

This is the Acetaia Guerzoni, where they produce organic, biodynamic, balsamic vinegar.

True balsamic vinegar.

So, Lorenzo, where do we start?

Where does this process begin?

LORENZO: We start from the production of the grapes and from compost.

and then last, the balsamic vinegar place, the acetaia.

CHRISTINA: So we start with the dirt, the compost.

LORENZO: Yes, exactly.

CHRIS.

: Okay, andiamo.

Let's go.

[ITALIAN MUSIC PLAYS] CHRISTINA: Okay, Lorenzo, what have we here?

LORENZO: This is a special compost.

LORENZO: The name is “flatten” CHRISTINA: Okay.

LORENZO: It█s a mix of different substances.

We prepare it for six months.

And after, we put that small quantity in the water.

CHRISTINA: In here?

LORENZO: Yes.

CHRISTINA:And this is an ancient method of mixing compost with the water.

LORENZO: Yes, yes.

I put some compost in here.

and I mix it for one hour.

CHRISTINA: One hour?

Wow!

LORENZO: Yes.

For 30 seconds, this side.

LORENZO: And after 30 seconds, the other side.

LORENZO: For one hour.

LORENZO: This is biodynamic mixing.

CHRISTINA: This is biodynamic mixing.

Wow.

And then this mixture goes on to the vineyards.

LORENZO: Yes, exactly.

CHRISTINA: Wow.

Let's walk through the vineyards.

CHRISTINA: I notice at the end of the vineyards, there's roses.

Are they █ of course, beautiful ██ but why are they there?

LORENZO: The roses are very important because...

When arrive a problem ██ the name is “oddio” The roses take before the grapes.

CHRISTINA: So the roses get sick before the grapes.

So you know there's a problem coming.

LORENZO: Yes.

Exactly.

CHRISTINA: Wow.

Can we walk through?

LORENZO: Yes, fine!

CHRISTINA: Wow, these are so beautiful.

CHRISTINA: Okay, so, Lorenzo, now we are in the eye of the storm, so to speak.

This is where it happens.

First of all, why are we upstairs?

LORENZO: We are upstairs because we want that in the summer it█s hotter.

LORENZO: In the winter, it█s cold.

CHRISTINA: Okay.

LORENZO: It█s very important, the different temperatures.

CHRISTINA: For fermentation?

LORENZO: Yes, for fermentation.

Exactly.

CHRISTINA: And all of these barr are different woods because of the biodynamic cycle.

LORENZO: Yeah.

Yes, it is different wood for biodynamic, and my family decided to connect it to planets CHRISTINA: Okay.

LORENZO: for example, this barrel is castagno and Saturn.

This is acero castagno with Jupiter.

LORENZO: This barrel is rovere and farnia.

CHRISTINA: Oak?

Yes.

LORENZO: The sun with frassino.

CHRISTINA: Which is mulberry.

LORENZO: Yes, mulberry.

LORENZO: Mercury with gelso.

CHRISTINA: Okay.

LORENZO: And last is ciliegio.

CHRISTINA: Cherry!

LORENZO: Yes, cherry.

CHRISTINA: And now each year you move some.

But there's many, many layers in the barrels, correct?

LORENZO: Yes, exactly.

Every year, in the winter I put some product for example, from this one in this one, from this and this one CHRISTINA: Can we taste?

LORENZO: Yes!

CHRISTINA: This is 25 years, yes LORENZO: 25 years, yes.

LORENZO: the best of this place.

CHRISTINA: Let's taste.

CHRISTINA: So even this method is ancient, yes?

Of tasting?

LORENZO: Yes.

Here█s a little pour for you.

CHRISTINA: Okay.

Oh, it's amazing.

CHRISTINA: It's so complex.

It█s so complex.

It█s the work of my family for 25 years.

CHRISTINA: Wow.

CHRISTINA: Okay, so now from here we go to production and see the finished product.

LORENZO: Exactly.

CHRISTINA: Let█s go.

CHRISTINA: So Lorenzo, the fields were magic.

It was amazing to see.

So tell me what happens here.

LORENZO: Here, inside this machine, we're cooking the grape juice.

We're cooking it with a fire directly with fire.

And then oven.

CHRIS.

: So this gives me a much more traditional style product, even though you're making big amounts.

LORENZO: Yes.

CHRISTINA: And so when it's done how long does this cook?

LORENZO: It█s cooking for three days, more or less.

CHRISTINA: Three days.

LORENZO: Yes, really.

Three days.

Yes.

Because is this is low temperature.

CHRIS.

: Low flame.

LORENZO: Yes, because it is very slow and we█re cooking it for good quality.

And when this is done, what do I have in three days?

LORENZO: Mosto cotto.

CHRISTINA: Mosto cotto!

Gelato.

Yes.

Yes, exactly.

But it's not balsamic vinegar yet.

No, no, no.

LORENZO: It's sweeter ██ from the mosto cotto, You can produce a balsamic vinegar of Modena, for example, with, say, wine vinegar or a traditional balsamic vinegar if you use fewer.

CHRISTINA: So if balsamic vinegar is traditional, it's just a mosto cotto aged.

Yes, no vinegar added.

Okay, so then after that, after we have mosto cotto, what happens now?

LORENZO: Now we go and visit where we have the aging.

CHRISTINA: Great, let█s go.

This is so exciting!

[ITALIAN MUSIC PLAYS] CHRISTINA: So, Lorenzo, these are aging barrels, correct?

LORENZO: Yes, exactly.

CHRIS.

: So what's the difference between these and what we saw?

LORENZO: In the the farm?

CHRISTINA: Yes.

LORENZO: This product is Aceto Balsamico de Modena IGP.

CHRISTINA: This is more commercial.

LORENZO: Yes.

CHRISTINA: So the other is more traditional.

LORENZO: It's only mosto cotto.

CHRISTINA: How long do these age?

LORENZO: From two months to three here, more or less.

CHRISTINA: This is a very young balsamic at all times.

Exactly.

And then after this process, what happens next?

Where do we go?

LORENZO: When it is ready, we put it in the bottles, okay?

CHRISTINA: Okay.

[ITALIAN MUSIC PLAYS] [FACTORY NOISES] CHRIS: So then we come down here and the lids go on.

CHRISTINA: And the lids, just like everything else, There's no plastic.

LORENZO: No plastic.

Exactly.

We don't use plastic at all.

No, no, none in the packaging.

And finally we have the label.

CHRISTINA: And then into the box and it ships.

LORENZO: Yes.

LORENZO: The last work is the boxing.

CHRISTINA: I love seeing this part.

[ITALIAN MUSIC PLAYS] CHRISTINA: How long has your family been doing this?

CHRISTINA: Biodynamic organic?

LORENZO: Yes, with biodynamic and organic agriculture.

We started in ‘84.

CHRISTINA: Wow.

1984?

LORENZO: Yes, exactly.

CHRISTINA: This is the family business at this moment?

LORENZO: Yes, right.

CHRISTINA: There's you.

LORENZO: Yes, I am one of the children omy mother, my brother and my grandmother.

CHRISTINA: Wow.

This is the commercial balsamic and this is the true balsamic.

LORENZO: Yes.

CHRIS: But what's interesting to me, what's really interesting to is that everything about this is sustainable.

Not only organic and biodynamic, it's sustainable.

CHRISTINA: So there's no plastic LORENZO: No plastic.

CHRISTINA: And what's in these adorable little boxes?

LORENZO: Oh, yes.

Inside it is a small cork for use, because when you open it, you can put it.

CHRISTINA: And this is glass.

LORENZO: Yeah.

CHRISTINA: So everything is sustainable and the boxes are made from grape must?

LORENZO: Exactly.

CHRISTINA: So there█s no waste.

It█s completely sustainable Organic and biodynamic.

So now you can see there█s a difference between the balsamic vinegar you buy on the supermarket shelf and true authentic balsamic vinegar.

so that you do the best for your kitchen, for your food, for your health, because balsamic vinegar is also healthy for digestion and for the planet.

Lorenzo, grazi mille!

Thank you for having me, it was wonderful and thank you for having me.

It was great.

LORENZO: Thank you very much for your, for your visit.

It█s very fantastic to meet you.

CHRISTINA: Thank you.

And there you are.

[ITALIAN MUSIC CONCLUDES] [GENTLE MUSIC PLAYS] Whenever I go to Modena, I am struck by the magic of nature.

It tells me that life is still filled with enchantment, no matter how disillusioned we might feel.

So remember that.

The other thing to point out is that we're going to talk about focusing on vegetables so we make a lighter footprint on the planet, ‘cause there is no “planet B.” So what we█re going to do today is make cauliflower the center of the universe, so to speak.

I'm going to take a generous amount of extra virgin olive oil Always use the best you can find And we're going to light the flame underneath that.

And we're going to take a whole garlic clove and just trim the top off and the bottom that's a little bit dry, just sort of scrape where the dryness is and that whole thing into the pan.

And you're thinking, “what?” The whole thing.

You'll see why.

Then we're going to take yellow onions.

You can use red, you can use shallots.

Your call.

I found white onions and we're going to open them up almost like petals and drop those petals into the oil as it heats.

You want to use two onions for this because you're using a whole head of cauliflower And you can see the olive oil starting to steam and it's steaming.

It's not smoking.

Don't panic with olive oil.

Good olive oil will steam because there's water in the fruit.

So the onions go in and you just keep opening them up.

You don't have to chop anything except to quarter the onions so you can peel them.

That's it.

Easy so far, right?

You can't get easier than this dish.

And when you see it, oh, it's a feast in and of itsel The next thing to go in is we're going to take carrots and cut them in a roll cut, meaning you're going to turn the carrot 90 degrees every time you want to make a chop.

So you make a nice chop because you got big chunks of onions, a whole clove of garlic.

And what you want to do is start to have that flavor build but not have anything get too soft before its time.

So we're going to put two carrots in.

You can use sweet potatoes if you prefer in this or potatoes, but carrots are going to hold their texture.

And at the end of this dish, you'll see why that's important.

The next thing is plum tomatoes.

I'm using small ones.

Just in half, right into the pot.

We haven█t seasoned, We haven't done anything but quick chop and throw things nto the pan.

It's easy, easy, easy.

Except for the baking time, this meal takes nothing.

So we're going to take all these plum tomatoes, and then we're finally going to give this dish a stir.

Just get them all in there.

You don't need water.

You don't need white wine.

Nothing.

Not yet.

Not till the cauliflower goes in.

All our plum tomatoes are in.

Now we add a tiny pinch of salt.

You can stir or you can do this.

Now you're going to take a whole head of cauliflower, the whole head.

You're going to come down to the bottom and just trim off what might be dark.

Try to get a cauliflower that has the leaves.

The leaves wrap around the cauliflower, which is what prevents it from turning green.

Right?

Nnow, we're going to take and use your knife and carefully cut across so that all of the moisture from the dish can cook up inside the cauliflower.

and we nestle it on top of the veg like this.

Add a tiny little bit more salt, just a touch, more olive oil to keep things nice and moist.

And this is going to go into the oven at 400° for 30 minutes.

We're going to cover it as it goes into the oven.

And after 30 minutes, we'll come back and visit it.

[GENTLE MUSIC] Okay.

So it's been 30 minutes.

So now we take our cauliflower out of the oven, ditch the lid.

We're going to grind a little bit of black pepper, another pinch of salt.

We're going to add a tiny bit of water so that the vegetables become almost like a gravy.

Right.

Just a little bit.

And then this is going to go back into the oven uncovered for another 30 minutes.

And I know what you're thinking.

:Oh, my goodness, an hour of my life.” But you didn't do anything for the last half hour.

You're not doing anything now either.

So give me another half hour and we█ll be back.

[GENTLE MUSIC PLAYS] Okay, it's been an hour, half covered, half uncovered.

So now it's time for the big reveal.

So take a big slotted spoon and I mean a big one.

You're going to lift the whole head of cauliflower onto the platter, be careful because the pan is hot and the cauliflower is heavy, but you see how beautifully it's browned?

Now we're going to turn on the flame █ quickly.

It█s not really cooking any more, but you're just kind of reducing it down.

Let that boil.

And we're going to take some chard.

You can use any green you like.

I'm using chard because it's going to cook really quickly.

Just give it a rough chop.

You can use kale, spinach, whatever floats your boat Chard is in season here in Tuscany, so chard it is.

That gets a little stir.

We're going to wilt that down.

Always use your potholder when you grab the pan, because the pan has been in the oven for an hour.

Now, take out your garlic and you're thinking, “What█re we going to do with this garlic?” You are, at some later moment as you serve your meal, take that garlic, smoosh it out of its skinb and put it on bread to serve with this lovely, lovely meal.

And now that it's all sort of wilted, that's going to go over our cauliflower and create this colorful, gorgeous... Who would not want to eat this dish?

You'd have to be a hardcore anti-veg dude to not want to eat this dish.

and just get it all in there.

Let all the juices flow down around the cauliflower you've got the bright tomatoes and the lovely bright green chard and all this loveliness.

And there you go.

Quite the feast.

So what are you waiting for?

Let's eat some veggies, save our planet and get back to the cutting board.

And I'll see you next time.

on Christina Cooks: The Macroterranean Way.

Bonissimo.

Underwriting for Christina Cooks is provided by Suzanne's Specialties, offering a full line of alternative vegan and organic sweeteners and toppings.

Suzanne's Specialties: Sweetness, the way Mother Nature intended.

And by Jonathan█s Spoons individually handcrafted from cherry wood, each designed with your hand and purpose in mind.

Additional funding provided by: You can find today's recipes and learn more by visiting our website at ChristinaCooks.com, and by following @ChristinaCooks on Instagram, Facebook, Twitter, and Pinterest.

Learn how to add delicious plant-based dishes to your daily diet with the companion cookbook VegEdibles, featuring more than 120 easy-to-make recipes.

To order your copy for $29.95 plus handling call 800-266-5815 Or visit ChristinaCooks.com.

Add “Back To The Cutting Board” and get both books for $49.95 plus handling.