After writing the piece last week on the high levels of pesticides on conventional apples and that high levels are also found in apple juice and apple sauce. It was interesting that this week the controversy hitting the news is that “The Dr. Oz Show” says in the 33 samples of five brands of apple juice it tested, some showed arsenic levels that exceed the federal level set by the U.S. Environmental Protection Agency for drinking water.”
The US Food and Drug Administration has launched a counter-attack noting that arsenic is present in the environment and many foods, both as a naturally occurring substance and from pollution. It notes there are two kinds: organic arsenic and inorganic. The organic form is essentially harmless, it says. The FDA suggests that the Dr. Oz show only tested for total levels of arsenic and did not separate the test results into organic vs inorganic.
Dr. Oz did state in the episode that the Organic brands of apple juice (those made in the US, although I would assume Canadian Organic would be fine) tested within safe levels.
For me the information I have learned in the last two weeks will have me going Organic when it comes to anything apples – especially when it comes to my kids.
We have added to the pricelist this week Organic apple cider for $3 per litre. It is made from the apples off our trees, with no additives and comes frozen in bags, (think milk bags). No preservatives or additives are used in the preparation of this product.
I began writing a piece for this week on “When to go organic”, I learned – When the skin is thin organics in & when the it’s leafy greens—go green. This prompted me to do some research into the pesticides used on thick skinned produce and I found an article called “Life on a banana plantation; Growing Chiquita bananas: pesticides and hard work.” by MIKE GALLAGHER & CAMERON McWHIRTER. However the pesticides placed on the banana plants get into the Air: Airplanes drop toxic chemicals regularly from the air. Pesticides fall on the plants, but also on workers, the ground and irrigation canals & streams.
Ground: Workers apply pesticides to the ground around the plants. These chemicals seep into the ground with every rainfall.
Water: Pestici
des also get into water that is used to wash bananas in the packing plants. That water then flows back into the irrigation canals.
Bags: Plastic bags with the insecticide chlorpyrifos cover all the banana bunches from their inception. The chemical leaks off the bags in rain storms and flows into the ground and water.
Therefore even though we can save some money by purchasing conventionally grown thick skinned fruits, there are other factors to consider—what kind of long term effects are there on the environment when we vote with our dollars to support the continued use of pesticides. Just a little bit of food for thought.
Tomato, Spinach and Feta Omelette
-Eggland’s Best
Ingredients
4 large eggs
1 cup baby spinach, chopped
1/2 tsp dried oregano
1/4 tsp salt
1 tomato, sliced
2 tbsp feta cheese, crumbled
1/4 onion, thinly sliced (optional)
Directions
Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended. Lightly coat skillet with cooking spray, heat over medium heat.
Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes. Flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes, cheese and onion on one half and fold over other half to cover.
Rocco’s Ranch Pasta
- by Rocco Dispirito
-fresh spinach
-1 clove of garlic, diced
-Pasta
-1 tsp extra-virgin olive oil
-Parmesan cheese to taste
Directions
Steam fresh spinach. Cook pasta according to directions on the package. Brown diced garlic clove and mix with extra virgin olive oil. Combine pasta, spinach and the garlic. Top with parmesan cheese. Enjoy!
Fresh Tomato Basil Soup
-basilbasics.com
Ingredients:
- 2 lbs of fresh tomatoes, coarsely chopped, juices reserved
- 1 large potato, peeled and finely chopped
- 2 tsp sugar
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 10 fresh basil leaves
- 1 cup chicken broth
- 1/2 cup sour cream
Preparation:
Put the tomatoes, with their juices, potato, sugar, salt, pepper and basil leaves into a large soup pot over medium-high heat. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally until potato is tender, about 20 minutes.
Add the chicken broth and return to a boil. Continue boiling for 5 minutes. Remove from heat and let cool for 5 to 10 minutes.
Put the soup through a strainer if you like a thicker consistency or puree in a food processor or blender for a creamier consistency. Return the soup to the pot.
Remove one cup of the soup to a separate mixing bowl. Whisk in the sour cream. Return the sour cream mixture to the soup pot and stir over medium heat until the soup has warmed through again.
* If you will be freezing this soup, do not add the sour cream. Defrost and heat the soup when ready to use, then add the sour cream as directed above.
Spinach Basil Pesto
- basilbasics.com
Ingredients
- 1 C fresh basil leaves (packed)
- 1/4 C grated parmesan cheese
- 1/3 C olive oil
- 2 Tbsp pine nuts
- 2 cloves garlic
- 1 tsp pepper
- 1/2 tsp salt
- juice 1/2 lemon
- 1/2 c spinach
Directions
Toss it all into a food processor, give it a whirl, and you are ready to eat! Serve over pasta or on a sandwich, with turkey, grated parmesan, sliced zucchini and tomato.
Thank you to Vicki Alb for this recipe suggestion. She said “I tried it yesterday and it was yummy!”
Roasted Beet Dip
From simplefreshdelicious.com
Ingredients
- 1 lb beets trimmed
- 2 garlic cloves, minced
- 1/4 cup mayonnaise
- 1/2 cup feta cheese
- 1/3 cup plain yogurt
- 1 1/2 tsp chilli powder
- Salt and pepper
- Lebanese or pita bread toasted and into pieces.
Directions
Preheat oven to 375°F. Wrap beets individually in foil place on baking sheet. Roast beets for 1 hour until tender. Open foil from beets and leave until cool enough to handle. Peel and trim beets; cut into chunks. Place in food processor. Add garlic, mayonnaise, cheese, yogurt, chili powder and a pinch of salt and pepper. Process until smooth. Serve with toasted bread pieces. Makes about 3 cups.
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