"Congress is currently considering national legislation to improve the nutritional quality of foods and beverages in schools. Please sign the petition below to ask your members of Congress to take junk food out of schools by requiring the U.S. Department of Agriculture (USDA) to update its nutrition standards for foods and beverages offered from vending machines, a la carte in the cafeteria, and in school stores on the whole campus throughout the school day.
USDA’s current school nutrition standards were developed in the 1970’s and are no longer consistent with nutrition science or current concerns regarding children’s nutrition. For example, USDA does not consider candy bars, snack cakes or French fries to be junk foods in schools."
Please sign the petition to let your members of Congress know:
Yes! I want soda and junk food out of our nation’s schools.
http://takeaction.cspinet.org/campaign/schoolfoodspetition?rk=Nps96-11EsaUW
http://www.schoolfoods.org/
Tuesday, March 2, 2010
You are What You Eat
The wise old saying you are what you eat, is something that everyone should consider before putting food into their mouth. It also goes hand in hand, with why I believe buying and eating organically it SO imporantant.
Think about it, what makes something organic?
Basically an organic produce is raised without sythetic pesticides, petroleum-based fertilizers, or sewage sludge. Animals that are consisdered organic have consumed organic feed and had access to the outdoors. There is no gentetically engineering or treatment with radiation.
Paying attention? If you choose to eat food that is non-organic you and your family will consume pesticiedes, fertilizers, sewege sludge, and radiation. These treatments can lead to Alzheimer's, Parkinson's, Cancer, etc.
On the contrary, consuming organic produce, meats and dairy will provide you with MORE antioxidents, heart-healthy fatty acids, iron, magnesium, zinc, omega-3 fatty acids,CANCER FIGHTING conjugated linoleic acid CLA, and much more.
Are you a new mom? Consider drinking and eating organic products, such as organic milk, which will give you higher CLA in your breast milk. Only helping you and your baby :)
Healthy plants and animals, make for a healthy and happy consumer!
You are what you eat.
Think about it, what makes something organic?
Basically an organic produce is raised without sythetic pesticides, petroleum-based fertilizers, or sewage sludge. Animals that are consisdered organic have consumed organic feed and had access to the outdoors. There is no gentetically engineering or treatment with radiation.
Paying attention? If you choose to eat food that is non-organic you and your family will consume pesticiedes, fertilizers, sewege sludge, and radiation. These treatments can lead to Alzheimer's, Parkinson's, Cancer, etc.
On the contrary, consuming organic produce, meats and dairy will provide you with MORE antioxidents, heart-healthy fatty acids, iron, magnesium, zinc, omega-3 fatty acids,CANCER FIGHTING conjugated linoleic acid CLA, and much more.
Are you a new mom? Consider drinking and eating organic products, such as organic milk, which will give you higher CLA in your breast milk. Only helping you and your baby :)
Healthy plants and animals, make for a healthy and happy consumer!
You are what you eat.
Wednesday, January 27, 2010
Edamame Hummus
2 cups of edamame (frozen or fresh)
1 clove of garlic, minced
1/2 cup of water
1 tbs Sea Salt
1/4 cup of Extra Virgin Olive Oil
2 tbs of fresh Lemon Juice
1 tbs of Black Ground Pepper
This recipe is so easy and delicious! Great for a snack with crackers, veggies, or in a wrap. You can also serve this warm with crabcakes, chicken, etc. Makes about 12 oz.
If you are using frozen edamame, please defrost before using. Take the edamame pods and dispose of the shells.
Combine the edamame, garlic, water, pepper, salt, evoo, and lemon juice in a blinder. Puree on a high speed until all ingredients have been brought to a paste. Add additional salt or pepper depending on taste*
1 clove of garlic, minced
1/2 cup of water
1 tbs Sea Salt
1/4 cup of Extra Virgin Olive Oil
2 tbs of fresh Lemon Juice
1 tbs of Black Ground Pepper
This recipe is so easy and delicious! Great for a snack with crackers, veggies, or in a wrap. You can also serve this warm with crabcakes, chicken, etc. Makes about 12 oz.
If you are using frozen edamame, please defrost before using. Take the edamame pods and dispose of the shells.
Combine the edamame, garlic, water, pepper, salt, evoo, and lemon juice in a blinder. Puree on a high speed until all ingredients have been brought to a paste. Add additional salt or pepper depending on taste*
Roasted Red Pepper Creole Sauce
1 Red Pepper
3 tbs of Organic Sour Cream
1 tsp of Creole Seasoning
1 tsp of Black Ground Pepper
1 tsp of Sea Salt
1 clove of garlic, minced
3 tbs of Extra Virgin Olive Oil
1/4 cup of Organic Skim Milk
To begin remove the steam, seeds and ribs of the red pepper. Then cut the pepper into 5 large strips (depending on the size of your pepper). Roast the pepper strips in the oven, at 400 degrees for 20 mintues. Rotate the red pepper strips periodacally. When the peppers are finished they should be tender and darkened on the skin side.
In a blinder, combine the roasted red pepper strips, sour cream, creole seasoning, black pepper, sea salt, garlic, milk and evoo. Blend on "puree" speed, until the mixture is in a liqueid form, about 1 minute.
Take the mixute, and heat in a sauce pan on low until warm (do not allow sauce to come to a boil). Makes about 2 cups.
Serve heated*
This is a great sauce to serve on crabcakes, or for a side sauce for any seafood! Enjoy.
3 tbs of Organic Sour Cream
1 tsp of Creole Seasoning
1 tsp of Black Ground Pepper
1 tsp of Sea Salt
1 clove of garlic, minced
3 tbs of Extra Virgin Olive Oil
1/4 cup of Organic Skim Milk
To begin remove the steam, seeds and ribs of the red pepper. Then cut the pepper into 5 large strips (depending on the size of your pepper). Roast the pepper strips in the oven, at 400 degrees for 20 mintues. Rotate the red pepper strips periodacally. When the peppers are finished they should be tender and darkened on the skin side.
In a blinder, combine the roasted red pepper strips, sour cream, creole seasoning, black pepper, sea salt, garlic, milk and evoo. Blend on "puree" speed, until the mixture is in a liqueid form, about 1 minute.
Take the mixute, and heat in a sauce pan on low until warm (do not allow sauce to come to a boil). Makes about 2 cups.
Serve heated*
This is a great sauce to serve on crabcakes, or for a side sauce for any seafood! Enjoy.
Monday, January 18, 2010
Winter Squash Soup
2 pounds of winter squash, peeled and cut into chunks
4 cups vegetable broth
2 tbs. of extra virgin olive oil
½ cup of white onion, chopped
½ tbs. garlic, minced
¼ teaspoon ground red peppers (cayenne)
Sea salt and ground pepper for taste
* 1 tbs. of organic raw cane sugar
In large sauce pan, combine squash, onion and broth. Bring to boil, and then reduce heat to medium. Simmer until squash and onions are very tender, about 20 min.
Remove from heat and let stand until slightly cooled; add in garlic and then puree in batches in blender.
Return puree to saucepan and place over medium low heat. Stir in olive oil and red pepper, then season with salt and pepper.
Stir until heated through (do not allow to boil). Taste soup, and add additional salt and pepper depending on taste. *If you would like the soup to be sweeter you can add sugar
Makes 4-6 servings
4 cups vegetable broth
2 tbs. of extra virgin olive oil
½ cup of white onion, chopped
½ tbs. garlic, minced
¼ teaspoon ground red peppers (cayenne)
Sea salt and ground pepper for taste
* 1 tbs. of organic raw cane sugar
In large sauce pan, combine squash, onion and broth. Bring to boil, and then reduce heat to medium. Simmer until squash and onions are very tender, about 20 min.
Remove from heat and let stand until slightly cooled; add in garlic and then puree in batches in blender.
Return puree to saucepan and place over medium low heat. Stir in olive oil and red pepper, then season with salt and pepper.
Stir until heated through (do not allow to boil). Taste soup, and add additional salt and pepper depending on taste. *If you would like the soup to be sweeter you can add sugar
Makes 4-6 servings
Tis' the season...
So the holidays are over, and yet we still have the urge to celebrate. Well, I think it is time to celebrate the fresh fruits and vegetables that this winter season offers.
I am talking about buying fresh in season fruits and vegetables, and taking them home to create a delicious meal for your family, your friends, or just you!
Why should you buy in season produce? It saves money (which everyone enjoys), helps you stay local (connect to your community, and what it has to offer), and buying in season helps you create the most amazing and full of taste meals.
This is not as hard as you are thinking it is at this current moment.
You’re thinking it is winter, what could possibly be in season. Well for starters, swiss chard, beets, parsnips, kale, potatoes, carrots, broccoli, cabbages, spinach, winter squashes, pomegranates, grapefruits, oranges, and many more. Check out the vegetable and fruit chart below, to give you a break down of what is in season.
My challenge to you, find a local market this week or weekend, and buy some fresh produce that is in season and then make a delicious meal for everyone to enjoy!
Verde!
http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.cuesa.org/seasonality/charts/fruit.php
I am talking about buying fresh in season fruits and vegetables, and taking them home to create a delicious meal for your family, your friends, or just you!
Why should you buy in season produce? It saves money (which everyone enjoys), helps you stay local (connect to your community, and what it has to offer), and buying in season helps you create the most amazing and full of taste meals.
This is not as hard as you are thinking it is at this current moment.
You’re thinking it is winter, what could possibly be in season. Well for starters, swiss chard, beets, parsnips, kale, potatoes, carrots, broccoli, cabbages, spinach, winter squashes, pomegranates, grapefruits, oranges, and many more. Check out the vegetable and fruit chart below, to give you a break down of what is in season.
My challenge to you, find a local market this week or weekend, and buy some fresh produce that is in season and then make a delicious meal for everyone to enjoy!
Verde!
http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.cuesa.org/seasonality/charts/fruit.php
Thursday, January 14, 2010
Roasted Garlic Broccolini
1 package of Organic Broccolini*
1 fresh garlic clove
1 tsp. of sea salt
1 tsp. of crushed red pepper
3 tbs. of Olive Oil
Slice the garlic clove into thin pieces, (do not mince or chop). In a sauce pan, combine the garlic, olive oil, sea salt, and crushed red pepper. Then cook on medium heat until the garlic is a roasted (the garlic should be medium brown in coloring). Lastly, add the broccolini and sauté for about 10 minutes or until Broccolini is tender.
This makes a delicious side to any meal! Last night I served this with Maryland crab cakes. It was a fresh and simple dinner for two! (More than two? Just double the ingredients, and enjoy.)
*Broccolini: This unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. In flavor, broccolini reminds me of asparagus, being sweet and tender with a hint of broccoli-like bite.
1 fresh garlic clove
1 tsp. of sea salt
1 tsp. of crushed red pepper
3 tbs. of Olive Oil
Slice the garlic clove into thin pieces, (do not mince or chop). In a sauce pan, combine the garlic, olive oil, sea salt, and crushed red pepper. Then cook on medium heat until the garlic is a roasted (the garlic should be medium brown in coloring). Lastly, add the broccolini and sauté for about 10 minutes or until Broccolini is tender.
This makes a delicious side to any meal! Last night I served this with Maryland crab cakes. It was a fresh and simple dinner for two! (More than two? Just double the ingredients, and enjoy.)
*Broccolini: This unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. In flavor, broccolini reminds me of asparagus, being sweet and tender with a hint of broccoli-like bite.
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