Buy Organic.... For the Health of it!
|
By Marie Oser ecomii.com |
|
Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food. According to The Organic Center in Boulder, Colorado, organic fruits and vegetables tend to have more flavor and generally taste better because they are sweeter than conventionally grown foods. Scientists say that this is because of the nutrient density of organic produce and their smaller size. Conventional farming methods are devised to produce bigger fruits and vegetables, a system that increases cell size and adds water, ultimately diluting concentrations of both vitamins and natural flavors. Organic agriculture is a system of farming that relies on crop rotation, compost, green cover crops and biological pest control to maintain soil productivity. Organic farming enhances soil fertility and biodiversity, conserves water and replenishes soil fertility without the use of toxic pesticides and fertilizers. As a result, organic farming practices help protect ground water supplies and avoid runoff of chemicals that can cause “dead zones” in larger bodies of water. Agricultural contaminants such as inorganic fertilizers, herbicides and insecticides from conventional agriculture are a major concern all over the world. Eutrophication (you-tro-fi-KAY-shun) is a syndrome of ecosystem responses to human activities that fertilize bodies of water with nitrogen and phosphorus, often leading to changes in animal and plant populations and degradation of water and habitat quality. The result is the suffocation of aquatic plants and animals due to rapid growth of algae, referred to as “algae blooms”, which are literally killing lakes, rivers and other bodies of water. Organic agriculture restores the environmental balance and does not cause these or any other toxic damage to the environment. Sources: Cloern, James (Lead Author); Timothy Krantz (Contributing Author); J. Emmett Duffy (Topic Editor). 2007. “Eutrophication.” In: Encyclopedia of Earth. Eds. Cutler J. Cleveland (Washington, D.C.: Environmental Information Coalition, National Council for Science and the Environment September 22, 2006; http://www.eoearth.org/article/Eutrophication |
Raw food- the fountain of youth?
(French text below)
Could it really be? Could raw food make you feel and look younger?
Last year one of our very own raw diva, Tera Warner, was contacted by a reporter, Stéphanie Allaire, who was doing her research about the different methods and techiniques people use today to stay healthier and younger. She even came to visit our monthly potluck and talked to members of our group and of course, tasted the wonderful dishes we had at this event.
This 20 minute documentary is the result of her research.
Une génération qui refuse de vieillir, tente par tous les moyens de rester jeune. Les baby-boomers cherchent le secret de la vie éternelle dans une nouvelle forme de thérapie : la médecine anti-âge. Dans Seconde jeunesse, la réalisatrice Stéphanie Allaire nous présente un éventail complet des traitements qui font miroiter la promesse de l’immortalité : traitements aux hormones, chirurgie esthétique, gymnastique du cerveau, régimes végétaliens. À Paris, une femme de 82 ans attribue sa longévité au Qi Gong un programme d’exercices chinois. À New York, un docteur promet la fontaine de jouvence avec une pilule qui prévient la dégénération des cellules. Et à Québec, un entrepreneur prétend que sa gymnastique du cerveau retardera la maladie d’Alzheimer. Mais avec l’expertise du Centre sur le vieillissement de l’Université de Sherbrooke, le documentaire nous rappelle qu’il ne faut pas croire aux miracles.
L'inauguration du Bar à Jus Crudessence
C'est dans la joie et la bonne humeur que Crudessence à fêté la naissance de son nouveau bébé. Le bar à jus de Crudessence vous accueille désormais dans la boutique d'alimentation naturelle "C'est la vie" ... ...
Raw food recipe- Raw zucchini and carrot lasagna with almond ricotta
This recipe sounds truly divine, I wonder if Oprah has tried it yet!?
Enjoy,
Ildiko
Recipe created by Kyle Evans
Oprah.com | June 15, 2010
Vegan chef Kyle Evans' fresh vegetable lasagna features seasonal produce and "ricotta" made from almonds.
Servings: Serves 8
Ingredients: 
- 6 zucchini (about 2 3/4 pounds), trimmed and thinly shaved lengthwise into strips
- 2 large carrots , trimmed and thinly shaved lengthwise into strips
- 5 Tbsp. lemon juice (from about 2 lemons)
- 5 Tbsp. olive oil , divided
- 1 3/4 tsp. kosher salt , divided
- 3/4 tsp. freshly ground black pepper , divided, plus more to taste
- 1 1/2 cups raw slivered almonds
- 3 cloves garlic
- 2 bunches kale (about 2 pounds), ribs removed, leaves roughly chopped
- 1 cup lightly packed basil leaves (about 1 bunch)
- 2 Tbsp. nutritional yeast (optional)
- 3 cups baby spinach , cut into thin strips
- 3 mediium tomatoes , cored and roughly chopped
- 3 medium beets , preferably Chioggia (also called candy-striped) or yellow, peeled and very thinly sliced
- 1 fennel bulb , halved lengthwise, cored, and very thinly sliced
- Chopped chervil , or another favorite herb, for garnish
Note: Start this recipe the day before serving or early in the morning: The vegetables need to marinate at least 8 hours. Nutritional yeast, often used in vegan cooking, has a nutty, cheesy flavor. It's available at health food stores.
In a large bowl, toss zucchini and carrots with lemon juice, 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and chill. Marinate, gently tossing 2 or 3 times, 8 hours or overnight; drain well, reserving marinade. Meanwhile, put almonds in a large bowl, cover with 2 inches water, and set aside to soak 8 hours or overnight; drain well.
In a food processor, puree almonds, garlic, and 2 tablespoons oil until smooth; transfer to a large bowl and set aside. In the same processor (no need to clean it), working in batches as needed, pulse kale and basil, scraping down the sides often, until very finely chopped; transfer to bowl with almond mixture. Add yeast, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine; set aside.
Toss spinach with reserved zucchini marinade, squeezing with your hands to wilt it; wring dry, and discard marinade. Puree tomatoes in a blender until smooth; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
To assemble lasagna, alternate layers of zucchini and carrots with kale-almond mixture and spinach, making 4 layers of each, in a 9" x 13" dish. Arrange beets on top, then scatter fennel over beets.
Serve immediately, or chill for a few hours first. It can be consumed cold or at room temperature. To serve, pour some of the tomato puree onto each plate, then top with a piece of lasagna. Garnish with chervil and pepper to taste, and drizzle with remaining 2 tablespoons oil.
