June 1st, 2009 - Laura Klein
With all due respect to my fellow OrganicAuthority.com blogger, Gerry Pugliese, who recently shed doubt on whether organic foods are actually more nutritious: I strongly disagree!
It’s been proven, scientifically, that plant-based organic foods are higher in nutrients and better for our health. I am deeply passionate about this – in fact it’s one of the core reasons I launched OrganicAuthority.com several years ago!
After studying the science behind how conventional and organic foods are grown in culinary school, I had a paradigm shift. I discovered why organic foods taste better and are of superior quality: we aren’t spraying them with synthetic toxic pesticides that are designed to kill (see the EPAs definition of pesticides). And I discovered that we are poisoning the earth, humans, animals and everything in between with these same synthetic toxic pesticides (see our blog Carbofuran Gets the Axe – a single granule of the chemical can kill an adult bird).
Today, I consider organic food to be one of the most powerful forms of preventive medicine we have available to the human race; and is a key component to green and healthy living. The good news is, you can simply buy organic foods over the counter! If you think organic foods are expensive, I say try health care and prescription drugs. Now that’s expensive. There are truly miraculous stories of people healing themselves from serious disease and illness like diabetes, heart disease, cancer, MS and more, simply by switching to a pure organic whole foods diet. The added bonus, organic foods are of superior quality and flavor!
Myriad qualified experts agree that organic food is nutrient-rich and healthier than ‘conventionally’ grown foods…
Organic Produce: Nutritional Powerhouse
In a study published in March 2008 by The Organic Center,1 a host of past and present studies were analyzed.
One of them, The Worthington study, focused on fertilizers and food nutrition levels. In the study, four nutrients tested as being significantly higher than conventionally-grown food, while one “toxic” nutrient (Nitrate) was significantly lower in organic food (that’s a good thing):
- Vitamin C: +27%
- Iron: +21%
- Magnesium: +29%
- Phosphorus: +19%
- Nitrates: -15%
The same study also found higher quality protein in organic foods vs. conventional food (higher quality protein is determined by the number of amino acids that are evident).
Healthier Food, Organically Grown
In another recent study entitled “Living Soil, Food Quality, and the Future of Food,”2 the following was revealed:
- Organically grown spinach demonstrates significantly higher levels of flavonoids (an antioxidant) and vitamin C, and lower levels of nitrates.
- Organically farmed tomatoes have significantly higher levels of soluble solids and natural plant molecules called secondary plant metabolites, including flavonoids, lycopene, and Vitamin C. Most secondary plant metabolites are antioxidants, a class of plant compounds that have been linked to improved human health in populations that consume relatively high levels of fruit and vegetables.
Definition of Organic Food: Common Sense Dictates Better Health!
Organic foods are grown without the use of chemical fertilizer or pesticides and have not been processed using irradiation or added hormones.
Let me repeat:
- no fertilizers
- no pesticides
- no irradiation (the process of exposing food to radiation)
- no added hormones
I’m not a scientist, but this statement alone is quite convincing that organic foods are a healthier and more nutritionally rich option! Simply put, organically grown foods are not bombarded with synthetic, toxic chemicals that are linked to serious diseases like cancer.
As always, be an informed consumer:
- Products labeled “100 percent organic” must contain only organic ingredients with the exception of water and salt, according to the U.S. Department of Agriculture.
- Products labeled “organic” must contain at least 95 percent organic ingredients.
- Products that are made with at least 70 percent organic ingredients are allowed to be labeled “made with organic ingredients.
Interested in step-by-step, personalized guidance on creating a healthy, green lifestyle? Check out my free Green Club online introduction video to find out more!
1. The Organic Center, March, 2008 Report:
http://www.organic-center.org/science.latest.php?action=view&report_id=126
2. The Organic Center, March 13, 2009 Press Release:
http://www.organic-center.org/news.pr.php?action=detail&pressrelease_id=28
Tags: chemicals, food poison, food toxin, Health, nutrition, Organic, Organic Food, Organic Food Recipes, toxin, truth
Posted in Green Living, Health, Organic, Organic Food, Organic Food Recipes, Organic Living, The Environment, green cleaning | 6 Comments »
May 22nd, 2009 - Barbara Feiner
 As discussed yesterday, cardiologist Roger Blumenthal, MD, of The Johns Hopkins University School of Medicine, encourages us to eat more fish each week as part of a heart-healthy diet.
Children and adults who aren’t fish lovers should appreciate our weekend recipe, which incorporates graham cracker crumbs for a crunchy baked crust. Just be sure to shop for sustainable fish fillets that are medium-firm and approximately 3/4 inches thick. Pacific cod, Alaskan pollock and Pacific halibut are good choices.
Prep time is 10 minutes, cook time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Graham-Crusted Fish Fillets
Makes 4 servings
2 tablespoons chopped, toasted pecans
1 pound medium-firm fish fillets, about 3/4 inches thick
1/2 cup graham cracker crumbs (about 8 squares)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons canola or soybean oil
To toast nuts, bake uncovered in an ungreased shallow pan in a 350°F oven for about 10 minutes, stirring occasionally, until golden brown. Set aside.
Place oven rack slightly above the middle of the oven. Heat oven to 500°F.
Cut fish fillets crosswise into 2-inch-wide pieces. Mix cracker crumbs, lemon peel, salt and pepper in a shallow dish. Place milk in another shallow dish.
Dip fish into milk, and then coat with cracker mixture. Place in an ungreased rectangular pan, 13 x 9 x 2 inches. Drizzle oil over fish; sprinkle with pecans.
Bake uncovered, about 10 minutes, or until fish flakes easily with fork.
Recipe and photo courtesy of The Betty Crocker Heart Healthy Cookbook
Tags: fish recipes, Organic Food Recipes, recipes, sustainable fish
Posted in Organic Food Recipes | 2 Comments »
April 19th, 2007 - Barbara Feiner
 We’re celebrating the fungus among us this week with a tribute to the versatile mushroom.
Here’s a recipe that makes a great lunch or appetizer. Make-ahead directions follow the recipe, and there’s a bonus recipe at the end for a Vegetable Platter with Balsamic-Beet Vinaigrette.
All of the ingredients are available at your local natural and organic food store.
Roasted Portobello Mushrooms with Beets and Goat Cheese
Makes 4 servings
- 1 jar (16 ounces) whole pickled beets
- 4 large portobello mushrooms (about 1 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh bread crumbs (sourdough or whole wheat)
- 1/4 cup sliced green onions or chopped chives
- 1/4 cup coarsely chopped walnuts, toasted
- 1/2 cup (2 ounces) crumbled goat cheese
- Preheat oven to 400°F. Drain beets, reserving liquid. Coarsely chop 1/2 cup beets; set remaining whole beets aside with beet liquid to use in Vegetable Platter With Balsamic-Beet Vinaigrette (recipe follows).
- Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper.
- Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender.
To Make Ahead: Stuff mushroom caps. Cover and refrigerate up to 4 hours before baking.
Appetizer Variation: Remove stems from 1 pound baby portobello or crimini mushrooms. Proceed as directed above, mounding caps with crumb mixture and topping with cheese. Bake as directed above. This version makes about 18 stuffed mushrooms.
Vegetable Platter with Balsamic-Beet Vinaigrette: Arrange reserved beets on platter with an assortment of steamed fresh vegetables like baby carrots, green and wax beans, sugar snap peas, and small halved new and fingerling potatoes. Combine 1/4 cup reserved beet juice with 3/4 cup prepared balsamic vinaigrette salad dressing. Whisk until well combined. Drizzle vinaigrette over vegetables.
Photo and recipe courtesy of Aunt Nellie’s Beets/Seneca Foods
Tags: Organic Food Recipes, portabello mushroom. food recipes
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April 18th, 2007 - Barbara Feiner
 It’s Mushroom Week at OrganicAuthority.com, and Bob Greene—the man responsible for Oprah Winfrey’s dramatic weight loss—has included this nutrient-dense super-food in his recently published book, The Best Life Diet.
“I recommend bolstering your diet with fresh mushrooms,” he says. “From Portabella and shiitake to common white button, mushrooms have a unique flavor that goes well with so many foods and contain the antioxidant selenium.”
Here’s another great recipe featuring ingredients available at your local natural and organic food store.
Sautéed Mushroom Salad
Makes 4 servings
8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, cleaned, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chives, minced
- Divide spring mix among 4 serving plates; set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
- Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
- Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.
Recipe and photo courtesy of the Mushroom Council
Tags: food recipes, mushrooms, Organic Food Recipes, salad, sauteed mushroom salad
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April 12th, 2007 - Barbara Feiner
 Mushrooms are a produce-aisle favorite, but ever wonder how they stack up nutritionally?
“Mushrooms provide a variety of nutrients with few calories,” says nutritionist and registered dietitian Karen Collins, a consultant for the American Institute for Cancer Research. “A half-cup of mushroom pieces contains just 9 calories when raw or 21 calories when cooked without added fat.
“Mushrooms are a good source of the mineral selenium, which protects against cancer as an antioxidant and by promoting DNA repair,” she adds. “Mushrooms also contain other compounds that act as antioxidants and may lead to the lowering of estrogen levels in postmenopausal women.” (High estrogen levels are linked with increased risk of breast cancer.)
Here’s a basic mushroom primer:
- White mushrooms (“button” mushrooms) are the most common variety of cultivated mushroom, but usually the least flavorful. They keep better than most wild mushrooms, as they tend to be firmer.
- Their brown counterparts, “crimini,” have a slightly fuller flavor.
- Portobello mushrooms are the fully mature form of crimini and have become a popular substitute for meat.
Tune in tomorrow for a great new recipe: Mushroom Sauté with Toasted Walnuts.
Additional Mushroom Recipes on OrganicAuthority.com
Tags: mushrooms, Organic Food Recipes, organic mushrooms, organic vegetables, vegetables
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April 5th, 2007 - Barbara Feiner
 Many of the casseroles we associate with Mom’s home cooking call for condensed “cooking soups” (cream of mushroom, cream of celery, cream of chicken, etc.). Today, you have your choice of several organic brands, which means you can add a natural twist to comfort-food favorites.
Condensed soups were invented by the Campbell Soup Co. in the late 19th century. Through an evaporation process, the water was removed, allowing the company to package and ship its products more economically. Once customers added water or milk, they were good to go—and sales show no signs of slowing as Americans embrace the simplicity of one-dish cooking.
Organic broths have been shelf staples for several years, and mainstream companies like Swanson’s (a Campbell’s brand) have joined the fold. Organic cooking soups are available from companies like Health Valley and Amy’s Kitchen. They should be easy to find at your local natural and organic food store.
So, pull out some of Mom’s favorite casserole recipes, and get cooking! And don’t forget to tune in tomorrow, when we’ll feature a great recipe for a creamy Squash Casserole that blends loads of fresh vegetables with cream of chicken soup. It will make a perfect addition to your Easter table.
Book Pick of the Day: Cooking Soups for Dummies
Tags: casserole, food recipes, Organic Food Recipes
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February 13th, 2007 - Barbara Feiner
 Good things come in pairs: You and your valentine. The sweet/spicy concert of flavors in a well-prepared dish.
Professional chefs combine sweet, hot, tangy, salty, bitter and sour flavors for crave-worthy meals. In our Valentine’s Day featured entree, watch out when wasabi and maple—the ultimate in sweet heat—team up.
Accented by ginger and garlic, Maple Wasabi Glazed Salmon features an exciting twist on teriyaki. This combination is also great for enhancing the flavor of stir-fries, ribs and chicken.
Maple Wasabi Glazed Salmon
Makes 8 servings
2 teaspoons wasabi powder
1 teaspoon water
1/3 cup maple syrup
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
2 pounds salmon fillets
- Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed.
- Place salmon in 13” x 9” baking dish. Spoon wasabi mixture evenly over salmon.
- Bake in preheated 375°F oven 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture.
Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Book Pick of the Day: Salmon: A Cookbook
Recipe courtesy of McCormick & Co.
Tags: food recipes, maple wasabi glazed salmon, Organic Food Recipes, salmon
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February 2nd, 2007 - Barbara Feiner
 Whether you’re hosting a Super Bowl party or bringing a dish to a potluck, here’s a quick and easy starter that will score a culinary touchdown. (How can you miss with beer and cheese?)
All of the ingredients should be available at your local natural and organic food store.
Enjoy the game—and stay sane!
First Down Fondue
Makes 8 servings
2 cups (8 ounces) sharp cheddar cheese, shredded
3 cups (12 ounces) colby-jack cheese, shredded
1 tablespoon cornstarch
1 bottle (12 ounces) beer
1 teaspoon hot pepper sauce
Dippers: Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry tomatoes
- Toss cheeses with cornstarch in medium bowl; set aside.
- Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture.
- Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.
- Keep fondue over low heat. Dip breadsticks and vegetables into fondue.
Book Pick of the Day: Let’s Fondue
Recipe courtesy of Sargento Foods Inc.
Tags: fondue, Organic Food Recipes, party food, super bowl
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December 28th, 2006 - Barbara Feiner
 If you’re hosting a New Year’s Eve party, or if you’ve been asked to bring a dish to a potluck affair, here’s an appetizer that’s full of flavor and easy to prepare.
All of the ingredients should be available at your local natural and organic food store.
Polenta Crostini with Sausage Topping
Serves 12
- 1/2 pound Italian sausage, removed from casing
- 1/2 cup onion, finely chopped
- 1/2 cup tomatoes, chopped and seeded
- 1/3 cup barbecue sauce
- 1 package (1 pound) prepared polenta
- 3 tablespoons shredded Parmesan cheese
- Cook sausage in skillet over medium heat 7 minutes or until nicely browned, stirring often.
- Remove sausage to a cutting board and coarsely chop. Drain fat and return sausage to skillet; add onions and cook over medium heat 5 minutes, stirring often.
- Stir in tomatoes and barbecue sauce. Heat until bubbling; set aside.
- Preheat oven to 400°F. Slice polenta into 12 half-inch-thick rounds and place in single layer on baking sheet. Top each round with 1 tablespoon sausage mixture, sprinkle with cheese and bake 10 minutes or until hot. Serve warm or at room temperature.
Recipe and photo courtesy of KC Masterpiece
Tags: Food Recipe, Organic Food Recipes, polenta crostini with sausage
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December 8th, 2006 - Barbara Feiner
 Vinegar is a must-have ingredient for intriguing salad dressings, and this week’s recipe is no exception.
The extended vinegar family includes favorites like apple cider, balsamic, rice, wine and white distilled vinegars. Each variety offers its own distinct flavor and appeal.
All of the ingredients in this recipe should be available at your local natural and organic food store.
Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese
Serves 4
- 1 bunch baby beets
- 2 teaspoons white vinegar
- 1 lb. baby spinach
- 1 small red onion, peeled, sliced and caramelized
- 2 tablespoons chopped fresh mint
- 3 oz. goat cheese, crumbled
- 1/2 cup toasted hazelnuts
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 4 to 5 dried plums, snipped
- 1 teaspoon coarse Dijon mustard
- Freshly ground pepper to taste
- Combine all vinaigrette ingredients with whisk; set aside.
- Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.
- Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.
Recipe and photo courtesy of The Vinegar Institute
Tags: food recipes, Organic Food Recipes, salad, salads, spinach and beet salad
Posted in Organic Food Recipes | 1 Comment »
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