Tag Archives: food

Let’s Do This Again Next Year!

Now that we’re in mid-September, the little veggie garden I started is finally kicking out lots o veggies! Check it out. This is what I picked this past weekend. Still plenty on the way.

 

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Top 10 GMO Foods to Avoid

Too busy this week to come up with some original material, this article from truththeory.com caught my eye. This is for all of us foodies out there that want to avoid genetically modified foods (GMOs). Notice one corporation keeps popping up on the list. I consider Monsanto to be one of the most evil corporations in the world, and I don’t use the word “evil” lightly.

Article by Elizabeth Renter

Genetically modified foods have been shown to cause harm to humans, animals, and the environmental, and despite growing opposition, more and more foods continue to be genetically altered. It’s important to note that steering clear from these foods completely may be difficult, and you should merely try finding other sources than your big chain grocer. If produce is certified USDA-organic, it’s non-GMO (or supposed to be!) Also, seek out local farmers and booths at farmer’s markets where you can be ensured the crops aren’t GMO. Even better, if you are so inclined: Start organic gardening and grow them yourself. Until then, here are the top 10 worst GMO foods for your “do not eat” GMO foods list.

Top 10 Worst GMO Foods for Your GMO Foods List

1Corn: This is a no-brainer. If you’ve watched any food documentary, you know corn is highly modified. “As many as half of all U.S. farms growing corn for Monsanto are using genetically modified corn,” and much of it is intended for human consumption. Monsanto’s GMO corn has been tied to numerous health issues, including weight gain and organ disruption.

2. Soy: Found in tofu, vegetarian products, soybean oil, soy flour, and numerous other products, soy is also modified to resist herbicides. As of now, biotech giant Monsanto still has a tight grasp on the soybean market, with approximately 90 percent of soy being genetically engineered to resist Monsanto’s herbicide Roundup. In one single year, 2006, 96.7 million pounds of glyphosate was sprayed on soybeans alone

3. Sugar: According to NaturalNews, genetically-modified sugar beets were introduced to the U.S. market in 2009. Like others, they’ve been modified by Monsanto to resist herbicides. Monsanto has even had USDA and court-related issues with the planting of it’s sugarbeets, being ordered to remove seeds from the soil due to illegal approval.

4. Aspartame: Aspartame is a toxic additive used in numerous food products, and should be avoided for numerous reasons, including the fact that it is created with genetically modified bacteria.

5. Papayas: This one may come as a surprise to all of you tropical-fruit lovers. GMO papayas have been grown in Hawaii for consumption since 1999. Though they can’t be sold to countries in the European Union, they are welcome with open arms in the U.S. and Canada.

6. Canola: One of the most chemically altered foods in the U.S. diet, canola oil is obtained from rapeseed through a series of chemical actions.

7. Cotton: Found in cotton oil, cotton originating in India and China in particular has serious risks.

8. Dairy: Your dairy products contain growth hormones, with as many as one-fifth of all dairy cows in America are pumped with these hormones. In fact, Monasnto’s health-hazardous rBGH has been banned in 27 countries, but is still in most US cows. If you must drink milk, buy organic.

9. and 10. Zucchini and Yellow Squash: Closely related, these two squash varieties are modified to resist viruses.

The dangers of some of these foods are well-known. The Bt toxin being used in GMO corn, for example, was recently detected in the blood of pregnant women and their babies. But perhaps more frightening are the risks that are still unknown.

With little regulation and safety tests performed by the companies doing the genetic modifications themselves, we have no way of knowing for certain what risks these lab-created foods pose to us outside of what we already know.

The best advice: steer clear of them altogether.

Additional Sources:

NaturalNews

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Making Pizza

I have been staying at my parent’s house every other night, taking care of my mom while my dad is recovering in the nursing home. My mom doesn’t cook anymore, so I have been preparing meals. One very enjoyable meal that is very easy to prepare is homemade pizza!

Now if you’re a purist, you are probably into making your own dough, but it is a lot easier to buy ready-made pizza dough, or in my case, I just buy the Boboli two-pack. I buy the two-pack because each shell comes with pizza sauce. Then it’s just a matter of buying the toppings: Italian shredded cheese mix, canadian bacon, sliced black olives, fresh green pepper, onion, and mushroom. 10 minutes of prep and 10+ minutes of baking, and voila!

And you can’t leave out the anchovies, of course, unless you are among the 95% of the population that won’t get within a mile of an anchovy. (You have my pity; you don’t know what you’re missing).

Deee-licious :-)

 

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Does This Look Like Cole Slaw To You?

We took a recent trip to the Mt. St. Helens area of Washington, and except for a coupon for Tacoma Museum of Glass that was accidentally stapled to the voucher we had for the hotel we were staying at, the trip would have been a total bust, primarily because we never saw Mt. St. Helens due to weather.

While in Castle Rock, we ate dinner at one of the few restaurants in  town. I ordered a “fish basket” and this is what they gave me for cole slaw. I just had to share.

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Stir Fry

I love making stir fry. I do a decent job, and one day I hope to make killer dishes, but my main challenge is being quick about it and not making a huge mess. I have found a few stir fry sauce recipes, pretty standard fare, and definitely better than buying something in a bottle which is usually loaded with sodium. Here is what I do:

  • Mix up 2-3 tbsp soy sauce, 1 tbsp dry sherry, 1 tbsp sesame oil, 1/2 tbsp vegetable oil, 1 tbsp corn starch, 1/2 tsp ground ginger, 1/4 tsp garlic powder
  • Cut up a couple of chicken breasts into stir fry sized pieces and coat and marinade in the sauce and put in the fridge for at least 1/2 hour
  • Make an equal amount of sauce for stir frying later
  • Cut up small onion, plus whatever veggies are on hand. Yesterday, I cut up some fresh green pepper, celery, and mushroom, plus I had about four cups of frozen stir fry vegetable mix from Costco.
  • In about 1 1/2 tbsp of vegetable oil, cook the chicken over medium high heat for about 4-5 minutes, turning the pieces halfway through, then remove from pan.
  • Throw in the onions and other veggies in whatever order will cook them equally. Add a little oil or water as needed.
  • Once the veggies are hot, toss the chicken back in with  some more sauce and cook for another minute
Serve over rice. Yum!!

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What I Learned From the Europeans

Okay, I haven’t been to most of Europe and I have learned more than just this, of course. But this became a breakfast staple for me ever since (when I’m not having my oatmeal): Some sort of roll or bread buttered, a couple slices of deli meat, a small slice of Havarti, and some thinly sliced cucumber. There was always some variation of this available for breakfast when I was in Germany, Sweden, and Netherlands. Not having convenient access to a real European style deli ’round these parts, I typically use a slice of 9-grain (or Ciabatta if I have it) (which I toast), deli ham, a small amount of Havarti, and cucumber. Pretty tasty for only a few hundred calories.

I think the French girl peeking out behind the sandwich adds a nice touch to the presentation, don’t you think?

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