HUGE Fan of Earth Fare!!!

So awhile back I posted 'bout the movie slash documentary called Food Inc. Um...hi. Husby and I are waaay more edumacated about this whole what to eat slash not to and the most important reason bc of the "who, what, when, where, and WHY" all of these choices are important!!

Products with these ingredients/processes WILL NOT BE SOLD at Earth Fare:
-NO hydrogenated or partially hydrogenated oils (added trans fats)
-NO high fructose corn syrup
-NO artificial colors, flavors, sweeteners, fragances, and preservatives
-NO antibiotics, growth hormones, or animal by products in the feed (meat & dairy)
-NO bleached or bromated flour
-NO irradiated single source spices, produce, or meat
-NO animal by-products in pet foods
-NO inhumane treatment of the animals providing Earth Fare with dairy, meat, and eggs

Food Inc. "You Are What You Eat"

A few weeks ago I got an e-mail from my Pops telling me and my siblings 'bout this new movie called, Food Inc. I was intrigued by it and reminded myself to tell my hubbykins about it.

I forgot.

But today, I bemembered. That is, thanks to my delish Stonyfield Farm yoggie! Under the lid was a lil' ad for the movie.

So I went online and learned more. Husby and I are seeing it tomorrow for a midweek date night!

Why? So we become more edumacated about the food we eat. We already do an "above avg" job of going 'ganic as much as possible. But I think we're going to now more fully why it's so important.

"Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here."

CLICK HERE to SEE A TRAILER as well as get FREE ORGANIC COUPONS!!

Organic Valley Coupons

Ya'll know already how I feel about Going Organic. If you don't - click HERE to learn your x,y, z's about the Dirty Dozen. But seriously, now that there's coupons - you all have no excuse! Get on it! Your body thanks me. You're welcome every"body". He he! Print 'em by clicking HERE!!

Celebrate Earth Day!

In honor of her majesty, Mother Earth, we're celebrating by going GREEN with envy! It's time to learn the basics of organics:

Why Go Organic?
As we know, eating lots of produce has many perks! However, not all produce is created "equal". Conventional produce is exposed to pesticides that damage not only the little critters that are trying to eat them but also us big critters too, humans who consume them. According to a public health advocacy organization, you can lower your family’s pesticide exposure by almost 90 percent by avoiding the twelve conventionally-produced fruits and vegetables (known as the Dirty Dozen: Peach, Apple, Nectarine, Strawberry, Grape, Pear, Cherry, Bell Pepper, Celery, Kale, Lettuce, and Carrots). Want a quick rule of thumb? If it has THIN SKIN - it's better to GO ORGANIC!

If you’re scared-silly about the chemicals & pesticides you and your child are consuming, but having a fridge filled with all-organic food is outside of your budget, I'll give you a few simple recipes using Organic "Dirty Dozen" produce. Happy Earth Day & Happy Healthy Bodies!


[pic from ownercommunity.homeaway.com]

Sunshine Strawberry Smoothie

We made this refreshing, tart, sweet, and satisfying smoothie this morning! It was the perfect start to a beautiful day!

Ingredients:[makes ~ 4 cups or 28oz.]
12-15 organic strawberries to taste & desired consistency
1 1/4 cup fresh squeezed oj (~2 oranges)
1 frozen banana (peel & freeze in a ziplock)
1 cup ice
1/2 cup organic plain yogurt (stoneyfield)

Local Specials [Harris Teeter]:
10/$6 stoneyfield yogurts

Directions:
blend all ingredients in a blender until incorporated. serve in glasses with straws. garnish with a whole sliced strawberry.

Health Benefits:
exceptional source of the antioxidant vitamin C, strawberries may help protect against developing a whole host of diseases, including cancer, heart disease, and diabetes. organic plain yogurt contains live active cultures which serve as a natural antibiotic (try it the next time you feel sickness coming on). bananas have lots of potassium essential for regulating blood pressure and muscle strength. oranges have many antioxidants, vitamin C, calcium, folic acid (brain function), vitamin B6 (supports hemoglobin which carries oxygen throughout the body).

Organic Dairy Philosophy [provided by stoneyfield.com]:

“I understand the idea of organic fruit and vegetables, but organic milk and yogurt? Isn’t milk already pure and natural?”
Yes. Milk is an all natural product. Organic milk means that the cows’ feed, such as corn, soy, and hay, were grown organically. In addition, organic regulations prohibit the use of antibiotics and synthetic growth hormones. Organic regulations also mandate specific humane animal standards including access to fresh air and pasture. All of the milk used to make Stonyfield Farm products is from cows that have not been treated with rBST (artificial bovine growth hormone).


Did your family like this healthy and nutritious smoothie starter to their Earth Day? Let me know by commenting below! :)

Wild Caught Salmon Salad

Ingredients: [serves 4]
2 pounds cooked wild caught salmon, chilled
1 cup small-diced organic celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons light extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
handful of mixed organic greens (for plating)

Directions:
Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature. optional: serve the salad topped on a mix of organic greens

Local Specials [Harris Teeter]:
-wild caught salamon $7.99 lb.
-earthbound farms organic salad mix 2/$6
-yellow onions $1.97 lb.

Organic Grilled Mustard Dill Chicken

Yummy, yummy - an easy way to add umph to ordinary chicken breasts! Seriously, this is better than any grilled chicken I've ever tasted at home or at any restaurant! It's a winner winner chicken dinner! This recipe is super, super easy & fast! The leftover sauce can be used as a salad dressing on spinach salad or for dipping your roasted potatoes! Guaranteed to be a big hit! Mmmmm!

Ingredients:

Sauce:
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup organic heavy cream or 1/2 and 1/2
1/4 cup light extra virgin olive oil
4 teaspoons sugar
1/2 cup minced fresh dill
salt & pepper to taste [lightly because chicken is also seasoned]

Chicken:
1/4 cup white wine or red wine vinegar
2 teaspoons good Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil
2 cloves minced garlic
2 minced shallots
4 organic free range chicken breasts
1 to 2 tablespoons extra-virgin olive oil (if pan grilling)
Salt and freshly ground black pepper

Directions:
In a bowl, add all sauce ingredients and combine using a whisk. The sauce can be made in advance [1 day prior] and kept in the refrigerator. Make sure to let the sauce come to room temperature before serving.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the breasts in a ziplock bag, pour in marinade to cover, toss the marinade and chicken by lightly shaking the bag, and refrigerate for 2 to 4 hours.

Remove the chicken from the marinade (throw away the marinade). Pat the chicken dry and season both sides with salt and pepper. Grill chicken on a gas, coal, or stove featured grill for 2 minutes on each side [or until cooked through...don't over cook as the chicken will dry out]. Remove from heat and place chicken on plate and cover with foil. Let rest 3 minutes [juices will redisperse inside]. Plate and top with mustard dill sauce.

Serve chicken alongside roasted potatoes and steamed veggie of choice [recommend: asparagus, broccoli, or artichokes]

Rosemary Garlic Roasted Potatoes
Ingredients:
5 cleaned medium red potatoes cut in wedges
2 cloves minced garlic
1/3 cup fresh chopped rosemary or ~2 T. dried
1/4 cup extra virgin olive oil [or enough to coat all potatoes]
salt & pepper to taste

Directions:
Preheat oven to 450. Place cut potato wedges on a cookie sheet and spread out evenly. Sprinkle minced garlic and chopped rosemary over the potatoes. Drizzle the olive oil over all ingredients. Use your hands to toss the potatoes in the olive oil and once again spread out evenly on the cookie sheet. Cook potatoes, flipping occasionally for 30-40 minutes or until brown and crispy on both sides. Children love them served with ketchup!

Organic Strawberry Shortcut Cake

This cake isn't like angelfood so don't expect that because it's a shortcake. It's resembles more of a basic vanilla cake-mix cake but obviously better because it contains all "known" ingredients. Very simple but very delicious! A nice light and refreshing way to top off a wonderful meal!

Ingredients

Cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup organic whole milk
1 teaspoon pure vanilla extract

Strawberries and Cream:
2 pints organic strawberries
1 tablespoons granulated sugar
2 cups organic heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Directions

For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.

Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Cut off stems & thinly slice the rest of the berries. Place in a bowl and toss with sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks [using an electric mixer]. Want a simple trick? Use a metal bowl that has been in the freezer - it makes better whipping cream. Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.