Just Eat Food News

When we moved to the Chicago area in July 2008 we had to find a local bread that we liked.  Tried a few and they were dry and WAY too dense.  So I decided to look again at commercially made bread. 

The list of ingredients ran on and on with unpronounceable, unknown, words.  I understood a few things like enriched flour.  But, I don’t want my flour enriched either.  Enriching flour means that nutrients are added back in because they were stripped when the flour was processed into white flour.  But, after enriched flour, the list grew weirder, and weirder.  Then we get to high fructose corn syrup.  This is a sugar substitute.  OK, fine I get that.  But, why is there any type of sweetener in my bread?  Bread is only supposed to contain: flour, water, salt, and yeast right? 

Adding unnecessary sweeteners to everyday products is enough for me to have a disdain for HFCS.  Then the method through which HFCS is made sounds awfully unnatural.  The corn syrup (in part from genetically modified corn) undergoes enzymatic processing (where genetically modified enzymes are added) to speed up the chemical reactions.  It goes on from there. 

Another argument I have heard is that fructose is also found in fruit.  So it is naturally occurring.  Yeah it is but, honestly, let me get my daily shot of fructose from an apple, where I am getting other nutrients in a beautifully packaged bit of loveliness.  The problem, it seems, is that we are just sucking down WAY too much of the stuff.  Everything in moderation goes right out the door.  It seems best to try and watch how much sugar you intake.  We all know it is a treat.

If it isn’t found in nature, I don’t want it.  However, I wouldn’t say that you are going to grow an extra digit if you have it occasionally just yet…

Heirloom tomatoes are one of my favorite late summer treats.  I have often wondered what makes them 'heirloom'?

So here is a simple explanation.  Heirloom plants grow from seeds developed pre-1951 and pollinated by things occurring in nature, insects, birds, winds, etc.  1951 was the first year that people began hybridization, which explains the date.  Hybridization occurs when the pollen from one plant is used to pollinate an entirely different species or variety.  If seeds are harvested from these resulting plants they typically will not grow.  Where as with heirloom seeds the seeds harvested will result in plants just like the parents.

Personally, I would love to see more heirloom varieties on the market.  The tomatoes are incredible if you haven't yet tried them.  Grow your own, or cough up the $5 or so a pound price they fetch.  Who cares about the price...they are awesome!  They are so meaty and delicious you can save your money on the bacon and just have a L&T sandwich!

CHILLED OATMEAL (SERVES 2)

This is an interesting variation of the classic.  Packed with all the same cholesterol busting benefits of the original. 

INGREDIENTS

• 2 C Water
• 1 C Organic old fashioned rolled oats
• ½ C Yogurt (I love Stonyfield Farm® Plain Whole Milk)
• ½ Tsp Cinnamon
• ½ C berries (mashed a bit) 
• 2 Tbs Sugar (I like turbinado-raw)

DIRECTIONS

Bring water to a boil.  Add oats.  Turn down to medium-low heat and let cook until done, about 15-20 minutes.  Stir in sugar, and cinnamon while oats are still warm.  Let cool to room temperature, about 20 minutes.  Stir in yogurt, and gently fold in berries, let chill in refrigerator for at least 30 minutes. 

NOTES

If you use frozen fruit, there will be more juice which will turn the oatmeal pink.  The berries I used for this were blackberry and raspberry.  Want some more fun?  Add almonds, banana, whatever you like!  Oatmeal is like a pizza crust.  It can handle whatever you throw at it. 

When it comes to shopping at your local store it seems increasingly confusing to know what veggies are actually at there peak locally and which are flown in from Argentina and look really tempting.

When possible, I try to buy vegetables that are in season for a couple of reasons.  First, perhaps most importantly, they taste better.  These are the veggies that can be grown and harvested locally.  The longer they can stay on the farm, the longer they have to ripen, the better they will taste.  Not to mention the more nutrients they will contain.  OK, so I recently bought avocados from Mexico.   What can I say?  I am a sucker for them, regardless of the season.  That doesn't mean I am proud of myself.

Secondly, if the veggies are grown locally we know that they haven't been using tons of fuel to fly across the country, or internationally.  In addition, we will be supporting our local communities and promoting sustainability.   

There is a site with great information and lists of produce in season called Fruits & Veggies More Matters.

Recently, I read an article where I learned of Mark Kastel.  Earlier in his life Mark had been exposed at work to agricultural chemicals.  This weakened his immune system resulting in allergies, symptoms included debilitating migraines.   The doctor prescribed organic foods, and eventually he was back to work again.  However, he chose a different cause, organic farmers.  After 20 years in the industry he co found The Cornucopia Institute with Will Fantle. 

After reading the article I hopped online and checked out their website where I found tons of valuable information regarding the organic industry.  The institute serves as kind of a watch dog group for family farms, and of course so us consumers can find valuable information.  I don't think we can expect the marketers to tell us what to buy. The Cornucopia Institute conducted a survey to find out which products have family farms behind them, and which ones don't.  Lets just say...I won't be buying Horizon® anymore.  I encourage you to take a look at this report and start buying dairy products from companies you can get behind.  We have a right to know where our money is going.  Thanks, to The Cornucopia Institute now we know.  Please check out www.cornucopia.org to get more information on the survey, and the findings.

KOHLRABI SLAW (SERVES 2-3 AS A SIDE DISH)

Kohlrabi tastes a lot like broccoli stems.  It can be enjoyed raw, or cooked.  There are so many 

things to do with this crazy looking veggie!  Apparently Hamburg Township, MI is the self

proclaimed "Kohlrabi Capital of the World".  Can you imagine what the Kohlrabi king and

queen would look like?  

INGREDIENTS

• 1 Kohlrabi - julienne
• 1 Large carrot - julienne into bite size pieces
• ¼ C Red onion - chopped
• 1/8 C Organic olive oil
• ½ Tsp white vinegar
• 2 Tsp honey
• ½ Tsp celery seed
• Salt and pepper

DIRECTIONS

Mix vinegar and honey.  Add oil.  Add kohlrabi, carrot, and red onion to dressing.  Salt and Pepper to taste.  Toss well.  Let stand 20 minutes.  Re-toss, serve, and enjoy.