September 16th, 2010 - Barbara Feiner
Locally grown organic watermelons are on the way out. We’re fast approaching the tail end of peak season.
While melons may be available year-round, know what you’re buying. The U.S. peak season runs from May to September. If you purchase a watermelon between October and April, odds are you’re buying an imported fruit that has traveled a long way to reach your table. This reduces freshness and increases your carbon footprint.
Take advantage of the final 2010 bounty: September’s crops, which are grown primarily in Central California, Oklahoma and Texas.
Today’s recipe will appeal to adults and children alike, and it’s a heart-healthy alternative to chips and pretzels. Also check out our recently posted recipes for Grilled Spicy Watermelon and Watermelon and Tomato Salad.
Read More: Organic Watermelon Dippers
Tags: dips, fruit, Organic Food, recipes, watermelon
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September 11th, 2010 - Barbara Feiner
A glass of freshly squeezed lemonade is one of summer’s culinary hallmarks.
Unfortunately, ordering said glass at a restaurant can send you into a sugar coma. Most lemonades are sickeningly sweet, masking the true star of the classic beverage: tart lemons.
As summer comes to a close, pick up some organic lemons at your local farmers’ market or natural/organic food store, and start squeezing. Cut the sweetener in standard recipes by 50%, and then tweak the drink to please your personal palate.
Read More: Spiced Lemonade
Tags: beverages, cocktails, lemonade, Organic Food, recipes
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September 6th, 2010 - Barbara Feiner
Drinking organic wine: a pleasurable way to help protect your heart.
Cooking with organic wine: a quick way to add sophistication to any dish.
One of the easiest, but underutilized, ways to glaze meat, fish and seafood, salads and veggies, and desserts is to make a wine reduction sauce. As the name implies, you’re simmering wine over a low heat until it reduces by half and becomes syrupy:
Read More: Turn Organic Wine into an Elegant Sauce
Tags: Organic Food, recipes, sauces, techniques, wine
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September 4th, 2010 - Barbara Feiner
Planning a Labor Day barbecue?
Transform sweet organic watermelon into a savory side dish with a Thai-inspired sauce.
Grill watermelon wedges until they’re caramelized, drizzle them with the tangy sauce, and garnish with fresh organic cilantro. The recipe can accompany ribs, chicken or shrimp.
All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy!
Read More: Grilled Spicy Watermelon
Tags: fruit, grilling, Organic Food, recipes, watermelon
Posted in Organic Food, Organic Food Recipes | 2 Comments »
September 1st, 2010 - Barbara Feiner
Some home cooks cringe at the thought of hosting a crowd because they don’t know how to plan the menu.
Entertaining needn’t be stressful. Focus on filling guests’ bellies, and remember that you can’t please everyone all the time. An organic vegetarian entree solves multiple problems.
If you don’t have a go-to dish, I’d recommend a classic eggplant rollatini. It’s a perfect entree, especially if time is of the essence. Pre-sliced raw or roasted organic eggplant slices are available in bulk from a well-stocked supermarket or natural/organic food store.
Read More: Party Food: Organic Eggplant Rollatini
Tags: eggplant, Giada De Laurentiis, Mario Batali, Organic Food, Rachael Ray, recipes, vegetables, vegetarian
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August 30th, 2010 - Barbara Feiner
School is almost in session, so it’s time to “think outside the loaf,” according to registered dietitian Elizabeth Somer.
“Kids do get tired of the same old sandwiches,” says the visiting professor of exercise science at Willamette University in Salem, OR. She’s also the author of numerous books, including Age-Proof Your Body: Your Complete Guide to Looking and Feeling Younger.
A tortilla wrap is a great way to experiment with a variety of healthy ingredients, Somer says, and tortillas are a good choice for budget-conscious families.
Read More: PB&J Banana Burritos
Tags: back to school, banana, jam, Organic Food, Parenting, pb&j, peanut butter, recipes, sandwiches, tortilla
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August 27th, 2010 - Barbara Feiner
Organic watermelon is a nutritional best bet, with more than 1,200 varieties available for savvy snacking. Farmers in 44 states grow these juicy members of the Cucurbitaceae plant family, with Georgia, Florida, Texas, California and Arizona leading the pack.
Here are 10 reasons to head to the summer produce aisle.
1. Get your vitamins—naturally
A 2-cup serving of watermelon is an excellent source of vitamins A and C:
- Vitamin A is critical for optimal eye health. A 2-cup serving of watermelon contains 25% of your daily requirement.
- Vitamin C helps bolster the immune system. A 2-cup serving of watermelon contains 30% of your daily requirement.
2. Potassium is your BFF
Potassium helps maintain water balance. If your potassium level is low, you may experience muscle cramps.
A 2-cup serving of watermelon provides 270 mg potassium: 8% of your daily requirement. A watermelon is also more than 90% water, so a few cups will help you stay hydrated.
3. Watermelon is heart-healthy
Watermelon contains amino acids that help maintain healthy arteries and blood flow.
“With its naturally sweet taste, watermelon can be a wonderful way to get more fruit into a sensible low-saturated-fat, low-cholesterol diet,” says Maureen Storey, PhD, former director of the Center for Food, Nutrition and Agriculture Policy at the University of Maryland.
4. It helps protect you against cancer
Red-fleshed watermelon contains high concentrations of lycopene, an antioxidant that helps reduce cancer risk. A 1.5-cup serving contains 14 to 15 mg lycopene, according to plant physiologist Penelope Perkins-Veazie, PhD, a professor at the Plants for Human Health Institute at North Carolina State University. The redder the watermelon, the more lycopene it offers.
5. Pour me a drink
 Because of its high water content, watermelon is a perfect addition to drinks like Watermelon Lemonade (right) and Three-Melon Smoothie.
As with our story on making lemon-flavored ice cubes, you can create watermelon ice cubes (above) by pureeing the melon’s flesh and freezing it in ice cube trays.
6. Watermelon is kid-friendly
Few children will turn down a slice of juicy watermelon, so make it a part of their regular fruit and veggie intake. Be creative in the kitchen. Let your kids use a melon baller to form watermelon spheres.
7. Baby, you can drive my car
Place cubes of melon in travel containers for hydration and a nutritional boost during long car trips. Bring napkins!
8. Watermelon shines at organic picnics
 Dishes like Watermelon Salad with Thai Basil and Feta will please your adult guests, while Watermelon and Tomato Salad and Poppy Seed Fruit Salad will appeal to both children and adults.
Labor Day is almost here. Make an Americana Basket (above) for backyard barbecues and potlucks.
9. Get thee to a farmers’ market
Buy locally grown organic produce to support family farmers. Willie Nelson will thank you.
Not sure where your local farmers’ market is located? Local Harvest will solve this problem in a jiff.
10. Grow your own
Kits like Ecosource’s Organic Grow Your Own Seedling Starter Kits are great gift items, and they make the job easy. More advanced gardeners can pick up a copy of Amy Goldman’s Melons for the Passionate Grower.
Photos: Jermaine Justice, Wyscan, kokopinto, nsaplayer, Chris Breeze, ccharmon, xlorddashx, National Watermelon Promotion Board, McCormick, Suddenly Salad
Follow me on Twitter: @BarbGoesOrganic
Read More: 10 Reasons to Buy Organic Watermelon
Tags: cancer prevention, fruit, Health, heart health, lycopene, Organic Food, shopping, watermelon
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August 24th, 2010 - Barbara Feiner
Nothing beats sipping a tall, cold Blueberry Mojito while grilling outdoors.
The combination of fresh mint and blueberries is super-refreshing, and the drink can be prepared with or without alcohol. (For a virgin mojito, top off the glass with lemonade or club soda in lieu of rum.)
Here’s the best part: All of the ingredients should be available at a well-stocked natural and organic food store.
Cheers!
Blueberry Mojito
Makes 1 drink
1 cup fresh mint leaves
1 tablespoon fresh lime juice
1 teaspoon sugar
4 tablespoons blueberries, fresh or frozen, divided
1/2 to 3/4 cup lemonade
Splash of club soda
1 ounce light rum
1/2 ounce dark rum
Mint sprig and lime slice, for garnish
- In a tall 16-oz. glass, add mint leaves, lime juice and sugar. Mash the ingredients with the back of a spoon or muddler until fragrant.
- Add 2 tablespoons of the blueberries, and mash until juicy.
- Fill the glass three-quarters full with ice. Add lemonade until the glass is two-thirds full.
- Add splash of soda, light rum and remaining blueberries; stir.
- Slowly pour dark rum into the drink so it floats on top.
- Garnish with a sprig of mint and slice of lime; serve immediately.
Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
Read More: Organic Blueberry Mojito
Tags: beverages, blueberries, cocktails, mojito, Organic Food, recipes
Posted in Organic Food Recipes | 1 Comment »
August 13th, 2010 - Barbara Feiner
Cucumbers on the grill?
Absolutely! They’re even better when freshly picked from your organic garden.
Today’s recipe pairs English cucumbers with juicy tomatoes, and prep time is minimal. Use a grill basket to prevent veggies from slipping through the grate.
All of the ingredients should be available at a well-stocked natural and organic food store.
Warm Tomato and Cucumber Salad
4 tomatoes
1 English cucumber
Olive-oil nonstick cooking spray
Salt and pepper, to taste
Salad greens
Your favorite Italian dressing
- Cut tomatoes into wedges.
- Slice cucumber into 1/2-inch slices.
- Spray veggies generously with olive-oil nonstick cooking spray for extra flavor and browning. Spray grill basket, as well.
- Place vegetables in basket. Grill until lightly browned, tossing occasionally, about 4 minutes.
- Season with salt and pepper, if desired. Toss with salad greens and Italian dressing.
Recipe courtesy of PAM Organic Cooking Spray. Photo: La Grande Farmers’ Market.
Read More: Warm Tomato and Cucumber Salad
Tags: cucumber, grilling, Organic Food, recipes, salads, tomato, vegetables, vegetarian
Posted in Organic Food, Organic Food Recipes | 1 Comment »
August 5th, 2010 - Barbara Feiner
Convincing children to eat their veggies can be challenging, so Chicago-based registered dietitian Jodie Shield encourages parents to get creative.
Tell your kids to play with their food, urges Shield, coauthor of The American Dietetic Association Guide to Healthy Eating for Kids.
You can combine snack time with playtime by creating veggie critters as afterschool treats.
Here’s what you’ll need to make an organic Cauliflower Caterpillar:
1 packet ranch dressing mix
2 tubs (8 oz. each) reduced-fat cream cheese
1 head cauliflower, cut into florets
1 unpeeled cucumber, sliced thinly
1 carrot, shredded
Asparagus tips
Red bell pepper, cut into small, triangular pieces
- Add the dressing mix to the cream cheese. Stir until well combined to create “glue.”
- Create the caterpillar’s body by placing 3 cauliflower florets on a plate and gluing cucumber slices between them .
- Attach shredded carrots for legs and asparagus for antennae.
- Glue pepper triangles to caterpillar’s head to create eyes.
- Use remaining “glue” for dipping, and store leftovers in the refrigerator.
Photo courtesy of Hidden Valley
Read More: Kid Food: Make an Organic Cauliflower Caterpillar
Tags: back to school, cauliflower, children, Organic Food, Parenting, picky eaters, recipes, vegetables
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