By Linda on Mar 13, 2010 in Food | comments(0)
Linda’s comment: Please pay attention to PLU Codes Do Not Indicate Genetically Modified Produce. GMO foods have become a serious health hazard and we must protect our children. If you as an adult want to ignore the warnings, please do not place our children in jeporady. Make sure you join the Institute for Responsible Technology and help us spread the word.
Full article: http://www.huffingtonpost.com/jeffrey-smith/plu-codes-do-not-indicate_b_473088.html
Excerpt:
Let’s put a rumor to rest. No, the 5-digit PLU codes on produce do not tell you what is genetically modified or natural. This urban legend has circulated long enough, even on the best of websites. It’s time to take it down. Continued
By Linda on Feb 11, 2010 in Recipes | comments(0)
Linda’s comment: I tried this recipe over the week-end and trust me it is AWESOME. Very nutritious, tasty and healthy. You won’t regret the effort of making this dish and your family will want it often.
Spinach Fettuccine With Yogurt-Cream Sauce
From SELF Dishes, summer 2007
Serves 4
INGREDIENTS
- 8 oz spinach fettuccine (gluten free)
- Organic Coconut Oil
- 1 teaspoon organic coconut oil
- 1 organic medium zucchini, thinly sliced
- 1 organic medium yellow or 4 to 5 pattypan squash, thinly sliced
- 1 small organic red bell pepper, cored, seeded and sliced
- 2 cloves organic garlic, thinly sliced
- 1/4 cup nonfat, low-sodium organic chicken broth
- 1/2 cup nonfat Greek yogurt
- 1/4 cup organic fresh basil, chopped
- 2 tablespoons reduced-fat Parmesan
- 1 tablespoon organic light cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
PREPARATION
-
Cook gluten free pasta as directed on package; drain. Set aside. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.
By Linda on Dec 19, 2009 in Food | comments(1)
Here is a summary of what crops, foods and food ingredients have been genetically modified as of July, 2007:
Currently Commercialized GM Crops in the U.S.:
(Number in parentheses represents the estimated percent that is genetically modified.)
Soy (91%)
Cotton (88%)
Canola (80-85%)
Corn (85%)
Hawaiian papaya (more than 50%)
Alfalfa, zucchini and yellow squash (small amount)
Tobacco (Quest® brand) Continued
