Organic is the
way to grow!
This month's newsletter is devoted to the topic of
Organic produce. Most of us consume a lot more produce during the
summer months because of the sheer variety and fresh tastes. This
information will arm you with important and interesting tools to know
what is organic, why and where to buy it, and which produce is worth
your money. Before you munch on the next banana, find out what you are
really consuming!
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This
Month's Feature Article
What
is Organic?
Originally, all foods were "organic." They
were grown and prepared without pesticides, herbicides, chemical
fertilizers, hormones, or irradiation. Foods were unrefined, whole, or
minimally processed. Since World War II and the beginning of chemical
farming and food processing, the soils and foods of much of the world
have been depleted of many minerals and nutrients.
Our food these days, whether of vegetable or animal origin, is not only
deficient in nutrients, but is also full of pollutants and farming
chemicals. The modern process of producing foods with heavy refining
and chemical treatment deeply affects the life force of our food
supply, making it difficult for people to be nourished and healthy.
Pesticides are known to cause cancer, nervous system damage and birth
defects. At a minimum, it challenges our immune system and is not
healthy for any human to consume. Organic certification is the
public's assurance that products have been grown and handled according
to strict procedures without persistent toxic chemical inputs.
Top 10 reasons
to buy and eat organic food:
1, Keep
chemicals off your plate. Pesticides
are poisons designed to kill living organisms, and thus are harmful to
humans. Many EPA-approved pesticides were registered long before
extensive research linked these chemicals to cancer and other diseases.
Organic agriculture is a way to prevent any more of these chemicals
from getting into the air, water, and food supply.
2. Protect
future generations. Children are
four times more sensitive to exposure to cancer-causing pesticides in
foods than adults.
3.
Protect water quality. The
EPA estimates that pesticides pollute the public's primary source of
drinking water for more than half the country's population.
4. Organic farmers work in
harmony with nature. Three
billion tons of topsoil is eroded from croplands in the U.S. each year,
and much of it is due to conventional farming practices, which often
ignore the health of the soil. Organic agriculture respects the balance
necessary for a healthy ecosystem.
5. Save energy. More energy is now used to produce synthetic
fertilizers than to till, cultivate and harvest all the crops in the
U.S.
6. Help small farmers. Although more and more large-scale farms are making
the conversion to organic practices, most organic farms are small,
independently owned and operated family farms. USDA reported that in
1997, half of U.S. farm production came from only 2% of farms. Organic
agriculture can be a lifeline for small farms because it offers an
alternative market where sellers can demand fair prices for crops.
7. Support a true economy. Organic foods might seem expensive at first. However,
your tax dollars pay for hazardous waste clean-up and environmental
damage caused by conventional farming.
8.
Promote biodiversity. Planting
large plots of land with the same crop year after year tripled farm
production between 1950 and 1970, but the lack of natural diversity of
plant life has negatively affected soil quality.
9. Nourishment. Organic farming
starts with the nourishment of the soil, in turn producing nourishing
plants. Well-balanced soil produces strong, healthy plants that have
more nutrients than conventionally grown produce.
10. Flavor.
Organic produce simply tastes better. Conduct your own taste test! |
The Shopper's Guide to
Pesticides
Researched and published by the Environmental
Working Group, The Dirty Dozen is the now-famous list of the
top twelve most contaminated of conventionally-grown fruits and
vegetables. This non-profit group estimates that people can lower
their pesticide exposure by almost 80% by avoiding the produce on this
list, and replacing them with the least contaminated produce called The
Clean Fifteen. Both lists are part of the Shopper's Guide to Pesticides,
which ranks pesticide contamination for 47 popular fruits and
vegetables. It also provides a guideline as to when it is most
cost-effective to purchase organic.
The Dirty Dozen: The Most
Contaminated Produce
Fruits:
peaches, applies, nectarines, strawberries, cherries, imported grapes
and pears.
Vegetables:
sweet bell peppers, celery, kale, lettuce, carrots
The Clean Fifteen: The Least Contaminated Produce
Vegetables: onions,
sweet corn, asparagus, sweet peas, cabbage, eggplant, broccoli,
tomatoes and sweet potatoes.
Fruits:
avocadoes, pineapples, mangoes, kiwi, papayas, watermelon and
grapefruit.
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Where to Buy
Organic Produce:
 All
major grocery stores maintain an organic section in the
produce department.
Health food stores
that carry produce sell only organic, or conventional and organic
options.
Community groups: Community Supported Agriculture groups
(CSA's) are growing in popularity in many
communities. Individuals or families pay a farmer at the beginning of a
season for their share of produce; then the farmer delivers the
portions every week. Usually each member must work a minimum of
volunteer hours and commit to the whole season.
Other consumer groups:
Purple Dragon Co-op is
similar to a CSA in that the participants purchase a share each week
from the organization. Purple Dragon warehouses produce from many
different farmers, and is able to supply a large variety. Jack's Health Food Country in
Edison offers a weekly delivery at their store, but does not require
any volunteer time or seasonal commitment.
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| Food
Focus: Cooked Greens
Recipe of the Month: Easy
Greens with Nuts
Adapted from Farmer
John's Cookbook: Seasonal Recipes and Stories from a Community
Supported Farm.
 Full of taste, texture and nutrition, this
very simple recipe will satisfy and impress all of the eaters in your
household! Ingredients:
½ pound of chard, kale, collards or beet greens with
stems and ribs removed.
½ cup peanuts, almonds or walnuts
3 Tbsp. olive oil
Salt and pepper to taste
Instructions:
1. Place the greens in a steamer basket set over 1 ½
inches boiling water; cover and steam until just tender, 5-10 minutes
for chard or beet greens and 15-20 minutes for kale or collards.
2. Transfer the greens to a colander and run cold
water over them to stop them from cooking.
3. When cool enough to handle, gently squeeze out the
excess water from the greens and chop coarsely.
4. Place the nuts in a plastic zip-top bag and crush
them with a rolling pin or heavy skillet.
5. Heat the olive oil in a large skillet over medium
heat. Add the greens to saute, stirring constantly, until thoroughly
coated and glossy for about 2 minutes.
6. Remove the skillet from heat; sprinkle the nuts
over the greens. Season with salt and pepper.
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 Forward to a Friend
Please forward this newsletter to friends, family
members or colleagues who might be interested and inspried by receiving
it
or suggest that they visit my website:
www.recipeforahealthylife.com
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 About SharonSharon Goldner motivates individuals and
groups to live their fullest potential. As a
Certified Holistic Health Counselor and owner of Recipe For A
Healthy Life, she makes the connection between food, and the mind
and body so that individuals can easily understand their path to health
and vitality.
She is a graduate of the Institute of
Integrative Nutrition in New York City, and is certified by the
American Association of Drugless Practitioners and Columbia University
Teacher's College. Her training as a Vegetarian
Chef at the Natural Gourmet Institute for Health & Culinary Arts in
New York City enables her to work with clients in a fun and practical
way as they create a realistic eating plan.
Sharon is also a frequent
wellness speaker for both corporate and not-for-profit groups. Her
empowering message provides participants with the tools and inspiration
to improve their food choices and the quality of their lives.
Call today! And create your own recipe
for a healthy life! 908-242-3763
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