This was an email I received today and I wanted to share my thoughts.
Check this out -a lot of Whole Foods Produce is from China where “organic” produce is not regulated! Plus their salad bar and hot food bar is not organic.
http://www.youtube.com/watch?v=JQ31Ljd9T_Y
On their behalf Whole Foods has never posted that their salad or hot food bar is organic. I rememeber asking them in the beginning and they were very upfront to say that no many and most items are not organic.
Most of our natural food stores have a balance of some organic and some not. I realize it is quite unnerving to find out that someone is posting "organic" when indeed it may not be. They claim their person line "365 Whole Foods" is organic and then on the package it reads in small print "from China." China does not have any regulated organic farms and this is what is causing the question.
Whole Foods has not really formally addressed the media and I suggest in the meantime trust until we find out differently. They will have to publish a rebuttle in thier defence and we can make our final decision from there.
One thing that is clear, regardless if they have lied or greatly stretch the truth they are still providing us with delicious food that most of the time we are just too busy or lazy to preapre for ourselves. For those of us that are cookign many of our own meals we are especially interested in finding out the facts.
The cost of organic tends to be much greater than regular so as a consumer I prefer to spend my dollars wisely. That said here are the items that I believe to buy organic whenever possible:
Foods to Buy Organic:
Apples
Peaches
Nectarines
Berries
Grapes
Cherries
Pears
Peppers
Celery
Kale
Leafy lettuce
Tomatoes
Carrots
Meats
Dairy
Coffee
Foods NOT necessary to buy organic:
Papaya
Watermelon
Mango
Cantaloupe
Kiwi
Corn w/husk
Onions
Sweet peas
Cabbage
Eggplant
Broccoli
Avocado
Hope this was helpful!
and remember... learn to love the life you live in, Tamara Renee
Sunday, February 28, 2010
Wednesday, February 24, 2010
Lamb Steak with Plum Chutney Recipe
Serves 1
Cooking time 10 to 30 mins
Ingredients
Sea salt and freshly ground black pepper
1 lamb steak
1oz brie, sliced
¼ apple, sliced
1 tbsp grapeseed or coconut oil
For the Chutney
2oz plums
½ apple, sliced
2 tbsp agave nectar
splash of red wine - optional
drizzle of red wine vinegar
Method
1. Pre-heat the oven to 425F/Gas 7.
2. Meanwhile, make a slit/pocket in the lamb steak and stuff with the brie and apple slices. Season with salt and pepper.
3. Heat one tablespoon oil in a non-stick-frying pan and fry the lamb for 4-5 minutes on each side, or until cooked through.
4. For the chutney, heat the plums, apple slices, agave, red wine and vinegar in a pan and simmer for 10-12 minutes.
5. To serve, arrange the stuffed lamb steak alongside the plate, lay a whole steam of rosemary next to it and spoon the chutney alongside, to serve.
Cooking time 10 to 30 mins
Ingredients
Sea salt and freshly ground black pepper
1 lamb steak
1oz brie, sliced
¼ apple, sliced
1 tbsp grapeseed or coconut oil
For the Chutney
2oz plums
½ apple, sliced
2 tbsp agave nectar
splash of red wine - optional
drizzle of red wine vinegar
Method
1. Pre-heat the oven to 425F/Gas 7.
2. Meanwhile, make a slit/pocket in the lamb steak and stuff with the brie and apple slices. Season with salt and pepper.
3. Heat one tablespoon oil in a non-stick-frying pan and fry the lamb for 4-5 minutes on each side, or until cooked through.
4. For the chutney, heat the plums, apple slices, agave, red wine and vinegar in a pan and simmer for 10-12 minutes.
5. To serve, arrange the stuffed lamb steak alongside the plate, lay a whole steam of rosemary next to it and spoon the chutney alongside, to serve.
Friday, February 5, 2010
Iconic Alfalfa
Iconic Alfalfa , a blend of minerals and alfalfa juice, is key to you health and wellness.
This "Spark plug " of life provides the building blocks that support 95 peercent of the body's functions. By combining nutritious alfalfa with more that 70 organic and rare trace minerals sourced from the ancient and prehistoris beds of organic plant matter located within the earth, Iconic Alfalfa is so refines and complex, you can only find it in Isagenixs products.
What can it do for you
This "Spark plug " of life provides the building blocks that support 95 peercent of the body's functions. By combining nutritious alfalfa with more that 70 organic and rare trace minerals sourced from the ancient and prehistoris beds of organic plant matter located within the earth, Iconic Alfalfa is so refines and complex, you can only find it in Isagenixs products.
What can it do for you
- May help support blood and tissues
- may support cellular health
- May support cardiovascular health
- May support digestive funstion
- May assist with liver health
Tuesday, February 2, 2010
Date night lovers Dinner Menu
Tilapia with Garlic Butter.
Basmati Brown Rice pilaf with toasted pecans.
Stuffed Zucchini
Ultimate chocolate cake with Mocha buttercream frosting.
Tilapia with Garlic Butter
Tilapia is a great choice for a low carb diet or any healthy diet.
Cook Time: 15 minutes
Ingredients:
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• dash pepper
• dash salt
• pinch dried dillweed or parsley
• dash paprika
• 4 tilapia fillets
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
Serves 2.
Brown Basmati Rice Pilaf with toasted pecans :
Ingredients:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped mushrooms, baby bella or button
• 1/2 cup chopped green onion
• 1 cup basmati brown rice
• 2 cups chicken broth
• 3 to 4 tablespoons dry white wine or more chicken broth or water
• 1/4 teaspoon sea salt
• 1/2 cup chopped pecans, toasted*
• freshly ground black pepper
Tilapia is a great choice for a low carb diet or any healthy diet.
Cook Time: 15 minutes
Ingredients:
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• dash pepper
• dash salt
• pinch dried dillweed or parsley
• dash paprika
• 4 tilapia fillets
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
Serves 2.
Brown Basmati Rice Pilaf with toasted pecans :
Ingredients:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped mushrooms, baby bella or button
• 1/2 cup chopped green onion
• 1 cup basmati brown rice
• 2 cups chicken broth
• 3 to 4 tablespoons dry white wine or more chicken broth or water
• 1/4 teaspoon sea salt
• 1/2 cup chopped pecans, toasted*
• freshly ground black pepper
Preparation:
In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for 1 minute longer. Add brown rice and continue to cook, stirring, for about 3 minutes. Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed. Add toasted pecans and freshly ground pepper. Stir and cook for another minute or two.
Serves 4 to 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for about 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Stuffed Zucchini Recipe
Ingredients:
• 3 medium zucchini, unpeeled
• 2 tablespoons butter
• 6 to 8 ounces chopped fresh mushrooms
• 2 tablespoons almond meal
• 1/2 teaspoon sea salt
• 1/4 teaspoon oregano
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons sour cream
• 1/4 cup grated Parmesan cheese
Preparation:
Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender. Stir in almond meal, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish.
Stuffed zucchini recipe serves 3 to 6.
The Ultimate Chocolate Cake
Ingredients:
1 cup Unsweetened Cocoa
3 scant cups flour
2 cups sugar
2-1/3 cups warm water
2 teaspoons baking soda
1-1/2 teaspoon salt
1-1/4 cups melted butter
2 tablespoons vinegar
2 teaspoons vanilla
(There are no eggs in this recipe)
Mix dry ingredients in a large bowl. Stir in the wet ingredients. Beat until smooth. Butter a tube cake pan and dust with flour. Bake in oven at 350° degrees for one hour or until toothpick is removed dry.
Frost with Mocha Buttercream Frosting
Mocha Buttercream Frosting
1/2 cup Unsweetened Cocoa
1 lb. confectioners sugar
1 stick (4 oz.) butter, softened
2 teaspoons instant coffee or espresso granules, dissolved in 1/4 cup coffee
Combine confectioner’s sugar and cocoa in a bowl and stir well to combine. Add the softened butter and mix in gently. Add the coffee liquid a small amount at a time, and beat with electric beater until smooth and spreadable. You may not need all of the coffee liquid and you may also need to add slightly more.
Ingredients:
1 cup Unsweetened Cocoa
3 scant cups flour
2 cups sugar
2-1/3 cups warm water
2 teaspoons baking soda
1-1/2 teaspoon salt
1-1/4 cups melted butter
2 tablespoons vinegar
2 teaspoons vanilla
(There are no eggs in this recipe)
Mix dry ingredients in a large bowl. Stir in the wet ingredients. Beat until smooth. Butter a tube cake pan and dust with flour. Bake in oven at 350° degrees for one hour or until toothpick is removed dry.
Frost with Mocha Buttercream Frosting
Mocha Buttercream Frosting
1/2 cup Unsweetened Cocoa
1 lb. confectioners sugar
1 stick (4 oz.) butter, softened
2 teaspoons instant coffee or espresso granules, dissolved in 1/4 cup coffee
Combine confectioner’s sugar and cocoa in a bowl and stir well to combine. Add the softened butter and mix in gently. Add the coffee liquid a small amount at a time, and beat with electric beater until smooth and spreadable. You may not need all of the coffee liquid and you may also need to add slightly more.
Indulge in goodness.
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