Full Recipe: The Garden of Eating: A Produce-Dominated Diet & Cookbook

Excerpt:

Prep: 30 minutes/ Cooking: 30 minutes/ Yield: 6 servings

Avocado adds a rich taste and creamy texture to green vegetable soups without milk or cream. I got the idea for this from the California Avocado Commission. I replaced zucchini in their recipe with broccoli, increased the volume of vegetables, and changed the seasonings. This soup goes well with fish, poultry, or meat with a bright orange, yellow, or red vegetable or fruit. Baked corn tortilla chips would make a great accompaniment.

Quinoa

2 cups quinoa, soaked in filtered water overnight
1 bunch of organic green onions, chopped
2 Tbsp. olive oil
½ tsp. sea salt
3 cloves of organic garlic, mashed
3-4 cups organic beef,organic chicken, or organic turkey stock

Rinse and drain quinoa very well. In a large skillet, saute the onions in the oil for a few minutes, then add the garlic and sauté for another minute. Add the quinoa and the stock (the stock should just cover all of the quinoa) salt, and bring to a boil. Then, reduce the heat and cover and let simmer for 25-30 minutes on very low heat.

Spinach Fettuccine With Yogurt-Cream Sauce

Traditional balsamic vinegars have always been procured using time-tested methods of barrel fermentation that instill the rich balsamic flavor loved by many. However research is beginning to show that many of these vinegars, particularly those that are aged for the longest periods of time, contain dangerously high levels of lead that could be contributing to childhood behavior disabilities like Attention Deficit Hyperactivity Disorder (ADHD).

In 1991, the Centers for Disease Control and Prevention (CDC) set the maximum threshold of lead exposure in children to 10 micrograms (mcg) per deciliter, a level that more recent research suggests is too high. The CDC itself recognizes that the toxicity of lead is so severe that there is no specific minimum threshold for which adverse effects do not occur.

In 2002, a California lawsuit concerning lead-tainted vinegar led to state mandates that established the maximum allowable daily level of lead at .5 mcgs per day, which translates to 34 parts per billion (ppb). Shelves in the state stocked with untested or threshold-exceeding balsamic vinegar must contain a warning sign indicating that the products contain lead and may be harmful to health.

Since not all balsamic vinegars contain lead, and some more than others, producers are expressing concern that balsamic vinegar is receiving a bad rap despite the fact that many other grape products also contain lead. They also allege that independent experts have verified that grapevines tend to absorb lead from the ground and that the occurrences are completely normal and to be expected.

Some toxicologists and others, however, oppose the idea that lead contamination is occurring due to soil conditions and rather suggest that production and storage methods are the culprits. Testing has revealed that vinegars aged the longest in wood barrels had the highest levels of lead contamination.

Many producers are now independently testing and verifying their vinegar products in order to meet guidelines and to assure customers that their products are safe. Many brands meet or exceed the California threshold requirements and some even print a stamp of approval on their labels.

Since trace amounts of lead can be found in all kinds of foods, it seems unfair to simply target balsamic vinegar. However it is best to practice caution and seek out those products that have verifiably minimal levels of toxic carcinogens like lead.

There are also a variety of heavy metal detoxification regimens that can be utilized in order to keep the body in tip-top shape, including supplementation with chlorella, spirulina, sulfur-rich foods like cabbage and garlic, and fresh juicing. While it is best to keep heavy metal ingestion at a minimum, nutrient-rich diets play an important role in continually purifying the blood and detoxifying the body.

Sources:

Special Report: Some vinegars – often expensive, aged balsamics – contain a big dose of lead – Environmental Health News

Clinically Proven Oral Chelation: Baseline’s Alternative Health Newsletter

OEHHA Proposition 65 – Safe Drinking Water and Toxic Enforcement Act of 1986

This recipe comes from Connie Maginnis, who writes, “When we go to cookouts with people on the Standard American Diet, we bring these Black Bean Burgers to grill. Their acceptance is amazing and I have to bring enough for everyone because all the other people want ours!”

Ingredients

1 tablespoon Extra Virgin Olive Oil (organic)

1 small organic onion (coarsely chopped)
1 medium red pepper (chopped)
4 medium cloves of organic garlic (minced)
1/2 teaspoon organic cumin
1/4 teaspoon organic turmeric
1 1/2 cups cooked or canned organic black beans (drained)
1 cup cooked brown basmati rice
2 cups fresh whole wheat bread crumbs (substitute gluten free bread crumbs)
Hot pepper sauce to taste (optional)
1 1/2 teaspoon Celtic Sea Salt

Directions

Heat 1 tablespoon of olive oil over medium heat. Add onion, red pepper, and garlic. Cook while stirring frequently until soft and onions are translucent. Stir in cumin, turmeric, and cook for an additional minute. In a food processor, combine beans, rice and onion/pepper/garlic mixture. Transfer to a large bowl. Add breadcrumbs and mix well. Season with salt and hot pepper if desired. Flatten 1/4 cup amounts of mix into patties and they are ready for the outdoor grill. Cook about 3-5 minutes each side. Makes 8 burgers.