Wednesday, August 31, 2011

Herb Roasted Chicken with Carrots and Brussel Sprouts

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week


4 lb. whole organic chicken
1 recipe Herb Rub (recipe below)
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. basil
Drizzle of honey
1 small organic orange(optional)

4-5 organic carrots, cut into chunks
1/2 -3/4 lb fresh brussel sprouts, blanched

Herb Rub: (4lb. of meat)
1 1/2 tbsp. sea salt
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. paprika
2 tbsp. olive OR grapeseed oil

-Combine all ingredients into a paste and rub away!


-Drain, rinse and pat chicken dry
-Set chicken in roasting dish
-Rub 1 tsp. of Herb rub per quarter between the skin and meat of chicken
-Slather remaining rub on outside skin of the chicken
-Shake remaining seasonings on inside cavity of chicken
-Blanch the brussel sprouts for a few minutes in lightly salted water
-Stuff cavity with half of the orange and as many brussel sprouts as will fit
-Place remaining brussel sprouts and carrots around chicken in roasting dish
-Drizzle the entire dish with honey and oil
-Squeeze the remaining half of the orange over the chicken
-Lightly sprinkle a bit extra salt, thyme, pepper, garlic, basil, thyme and paprika over the top
-Roast in a preheated 375 degree oven for 1 hour & 40 minutes or until juices between the leg joint runs clear -cover with parchment about halfway through to prevent top of chicken from burning
-Once completely cooked let meat rest for 10 minutes before carving

Serve with a nice spinach & strawberry salad
Use the leftovers to make absolutely fabulous chicken salad -Dinner and next day's lunch...

You can also take the bones and pan drippings and add about a quart of water -bring to a boil and simmer for 20-30 minutes- adjust seasoning to taste and you have an amazing chicken stock...some brown rice pasta and few extra veggies and presto -delicious chicken noodle soup!

3 in 1!

Happy Eating!

Sunday, August 28, 2011

Fresh Salsa

From Kristi's Kitchen
4 large plum tomatoes (about 1 lb.)
1 tablespoon rice vinegar
1/4 medium white onion
3 tablespoons fresh cilantro
1/2 jalapeno, seeded 
1 small lime, juiced
3/4 teaspoon kosher salt
1 garlic clove

-Place all ingredients into the food processor and process to desired consistency
-Adjust salt to taste
-Refrigerate and serve with your favorite organic/ gmo-free tortilla chips
Stir into sour cream for a delicious fresh veggie dip or top your scrambled eggs for a south of the border twist - you will want to double and triple this recipe.

Oh so yummy!

Saturday, August 27, 2011

Deviled Egg Salad

From Kristi's Kitchen

Lunch on the fly today... really easy to throw together and oh so tasty...even the kids can get in on the action- peeling and smashing the cooled boiled eggs...this is a go to lunch for my family!


5 large organic eggs, hard boiled
1/2 c. grapeseed oil veganaise
2 tsp. spicy brown mustard
1/4 + 1/8 tsp. sea salt
1/8 tsp. garlic powder
1/8 tsp. paprika
pinch of black pepper (about 1/16 tsp)
Sprinkle of dried parsley; fresh if you have it...


-Place 5 fresh eggs in a sauce pot cover with water
-Bring to a boil over hi heat and boil for 10 minutes
-Drain and rinse under cold water
-Cool, peal and place in mixing bowl 
-Smash eggs into bits with a fork
-Add in remaining ingredients and mix until well combined

Serve in lettuce cups or on a slice of sprouted whole grain bread...with some bright red strawberries or plump figs on the side...Simply Delicious!

This is also great along side a bowl of Cream of Broccoli Soup! (see earlier post)

Happy Eating!

Thursday, August 25, 2011

Cream of Broccoli Soup From Kristi's Kitchen


6 c. well-seasoned organic chicken stock (seasoned with sea salt, garlic powder & onion powder OR Herbamare Seasoning to taste)
1 large OR 2 medium crown of broccoli with stems, broken down
1 c. organic heavy cream
1/4 tsp. celery seed
1/2 c. grated organic cheddar cheese (optional) Beyond Organic Really Raw Cheddar is best!


-Separate broccoli florets from stems, reserve half of florets whole
-Process stems and other half of florets in food processor
-Bring seasoned stock to a boil
-Combine processed broccoli & whole florets into boiling chicken stock
-Simmer on medium heat for 15 minutes or until broccoli is tender
-Remove whole cooked broccoli and set aside
-Transfer mixture to the blender and will need to do this in 2 batches (BE SURE  your blender lid is securely on and cover top with a towel -if not you will have a nice broccoli splattering all over your kitchen...ASK ME HOW I KNOW THIS!?!??! )
-Return puree and whole florets to the pot
-Stir in cream and celery seed
-Add in cheese and stir until completely melted
-Adjust seasoning to taste

Serve hot and Enjoy!

Wednesday, August 24, 2011

Gyro Meat with Tzatziki Slaw

From Kristi's Kitchen...

Made this for supper tonight and it was super delicious...give it a try!


1 medium onion, finely chopped
2 lb ground lamb
1 tbsp. minced garlic
1 tbsp. dried marjoram
1 tbsp. dried ground rosemary
2 tsp. kosher salt
1/2 tsp. black pepper

-Preheat cast iron skillet with 1 tbsp. olive oil
-Combine all ingredients and brown in skillet

Serve with Tzatziki Slaw, Balsamic Glazed Bella Mushrooms & Goat Cheese, Simply Delicious Hummus(see earlier post) and fresh veggies for dipping...

Tzatziki Slaw
-1/2 head of green cabbage finely julienned

Sauce Ingredients:
16 oz whole fat plain organic yogurt, drained
1 medium cucumber, peeled, seeded and finely chopped, squeeze excess juice
1/4 tsp. sea salt -maybe more to taste
4 cloves garlic, minced
1 tbsp. olive oil
2 tsp. red wine vinegar
1 tbsp, chopped fresh mint

Fresh or Dried Parsley for garnish

-Combine all ingredients in a bowl
-Let slaw set up in refrigerator for 30 minutes before serving

Just before serving taste and adjust for seasoning -may need a sprinkling of extra sea salt- and garnish with parsley...

Happy Eating!

Beef Bolognese with Julienned Zucchini From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

1 lb. green fed ground beef (Beyond Organic best) OR organic ground turkey
1/2 lb. mushrooms, sliced
29 oz. tomato puree
14 oz. diced tomatoes with juice
1 tbsp. olive oil
2 3/4 tsp. sea salt
2 1/2 tsp. honey
1/2 tsp. garlic powder
3/4 tsp. onion powder
1 3/4 tsp. dried basil
1/2 tsp. dried oregano
1 tbsp. organic butter
-Brown meat and mushrooms in olive oil
-Add remaining ingredients- with exception of the butter
-Bring to slow boil
-Simmer for 10 minutes
-Finish by stirring in butter until completely melted
Serve over Julienned Zucchini*
*For Julienned  Zucchini -Cut a zucchini into very thin pasta like strings and saute  in a splash of olive oil with a sprinkle of sea salt, pepper and garlic powder until tender 
You may also serve this over spaghetti squash or brown rice pasta...the sauce also makes a delicious pizza sauce!

Tuesday, August 23, 2011

Honey Almond Shortbreads From Kristi's Kitchen


2/3 c. fresh milled whole wheat flour (sprouted is best)
1/3 c. blanched almond flour (you can make almond flour by processing blanched almonds in a food processor)
1 tbsp. xyanthan gum
3/4 tsp. sea salt
1 stick organic UNSALTED butter
1/2 tsp. sugar free vanilla extract
1 tsp. almond extract
4 tbsp. honey


-Preheat oven to 350 degrees
-Combine dry ingredients
-Using a pastry cutter, cut butter into dry ingredients until mixture is pea-sized
-Incorporate vanilla, almond extract and honey into dough 
-Drop by teaspoonful onto parchment lined baking sheet (I use a small cereal spoon)
-Bake in preheated oven for 10-12 minutes until nice golden brown
-Slide parchment onto cooling rack and cool before serving.

(makes 12 silver dollar-sized cookies)

Perfect to go with afternoon tea!

Honey is sugar, albeit a monosaccharide -meaning it breaks down slower in our systems, but it is still sugar so, it should be used with extreme moderation...and is not recommended if you are healing from sickness, disease or actively trying to loss weight. It does effect Leptin and glycemic levels and therefore can act as an inhibitor to overall health if abused!

Monday, August 22, 2011

Simply Delicious Hummus...

From Kristi's Kitchen


1 16oz bag of dried garbanzo beans, cooked according to directions -strain and reserve cooking liquid
3/4 c. fresh sqeezed lemon juice (about 3 large lemons)
1c. reserved cooking liquid
1 1/2 tsp. sea salt (may need a bit more or less depending on if you salted beans while cooking -start with 1/2 tsp and work up...)
6 garlic cloves
3/4 c. extra virgin olive oil

Paprika for garnish and a bit more olive oil if you like...


-Blend all ingredients in food processor until smooth
-Taste for seasoning and adjust as needed

Serve with your favorite dippers or along side gyro meat and a nice greek salad

This recipe makes about 5-6 cups...perfect for freezing in small portions for a grab and go snack!

Sunday, August 21, 2011

Organic Savory & Spicy Grits

From Kristi's Kitchen


1 1/2 c. organic stone ground polenta (grits)
6 c. organic chicken stock, seasoned(season with sea salt, garlic powder & onion powder to taste)
2 tbsp. organic butter
1/2 lb. organic turkey bacon, diced
1/4 -1/2 c. grated organic colby jack OR cheddar (soon to be Beyond Organic Really Raw Cheddar)


-Melt butter in large sauce pot
-Stir in turkey bacon and cook for a minute
-Pour in chicken stock and bring to a boil
-Whisk in polenta and simmer over medium heat for about 15 minutes -until thick, creamy & bubbly
-Stir in cheese until completely melted

That's the "Savory"
To take it to the next level...for the "Spicy"

-Saute diced onions, pablano peppers and bit more of the turkey bacon in a tbsp. of organic butter until veggies are translucent
-Sprinkle over the top of the finished, plated grits with some diced fresh tomato for garnish

*Serve along side a grilled chicken breast and a spinach salad for a hearty lunch OR with a fried (in grapeseed oil) organic egg on top for a delicious breakfast


Thursday, August 18, 2011

Fusion Slaw...From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

Fusion Slaw

1/4 -1/2 head of green cabbage, finely julienned
2 green onions, chopped
10-15 grape tomatoes, quartered
1/4 cup chopped walnuts, toasted
3 tablespoons fresh lime juice (1-2 limes)
1/3 cup rice vinegar
3 tablespoons finely chopped cilantro
1/4 -1/2 small jalapeno, seeded and finely diced
1 tbsp. honey 
1 teaspoon sea salt
1/2 teaspoon garlic powder
3 turns of black pepper from the grinder
1/4- 1/3 cup grapeseed oil
-Chopped the veggies and put them in the mixing bowl
-Combine vinegar, lime juice, jalapeno, cilantro, honey and seasonings
-Slowly incorporate grapeseed oil- stirring constantly until completely emulsified
-Pour dressing over veggies and toss with tongs
-Let set on the counter for 30 minutes before serving

Wednesday, August 17, 2011

Organic Cajun!?!

      On first blush, "organic" and "cajun" in the same sentence feels a bit oxymoron-ish and to some it likely borders on heresy...but I have been in the mood for going back to my roots today -not to mention several folks clamoring for a good ol' recipe remade... so here goes!
      I've said previously- I am a cajun girl whose culinary heritage, albeit tasty, is frocked with delectable dishes that merit no health benefit whatsoever, but they hold such a strong place in my heart that I have decided to revisit them from my new perspective.
     The hard part about the cajun tradition is the "tool box" itself! The ingredients column of the most beloved recipes read like the "foods to avoid list" in every "How to do Healthy" nutrition book around. Case in point-pork & shellfish...both of which are staples in the good Cajun's diet but, are classified as "bottom feeders" on the healthy nutrition scale- biblically deemed as "unclean" and known to be the trash collectors of land and sea and even if they were to be farmed or cultivated in a "clean" manner -they are being fed grain in that process -which is not what they were created to eat and that turns toxic in their systems and in turn rancid in ours - NOT GOOD!
     That being said, I will ask the tried and true to bare with me -this is an evolutionary culinary feat and a process at that...some substitutions and alterations have been made but, I think the end result will be pleasing and even be the judge!

Here is the step by step:

Organic Chicken & Okra Gumbo
From Kristi's Kitchen

Every good gumbo starts out with a roux (pronounced roo as in Kanga)
Roux is a combination of oil and flour that is cooked in a cast iron skillet or pot until a rich peanut butter color is achieved. Traditionally, it is vegetable oil and AP flour that make up this combination -both of which are ABSOLUTELY NOTs in healthy nutrition so, we will substitute fresh milled whole soft wheat flour and grapeseed oil...these do the job very nicely and there is no flavor profile difference at all!


3/4 c. grapeseed oil
1 1/4 c. fresh milled soft whole wheat flour (sprouted is best)

-Heat the oil in a cast iron skillet
-Slowly whisk flour into hot oil
-Stir constantly with a wooden spoon until mixture turns a nice rich peanut butter color (about 15-20 minutes)

Whatever you do -DO NOT walk away from this and DON'T stop stirring -commit the time and it will turn out beautifully! This step can be done several days in advance -it keeps fantastically in the refrigerator...this recipe makes about 3/4 cup of roux


Combine 1 medium onion, 1/2 organic green bell pepper, 2 organic celery stalks, and 2 green onions in a food processor and process until minced (this is the "Trinity" -the center piece of all cajun recipes)

Place minced veggies in a large dutch oven or 6-8 quart pot with 1 tbsp. grapeseed oil and 1/2 -1 c. fresh or frozen chopped okra.

Stew veggies down until they are translucent and okra is tender and broken down a bit...

At this point add in 1/4 c. + 1 tbsp. of your roux and stir into your cooked veggies


2 quarts organic chicken stock
1 tbsp. creole seasoning mix (my favorite is John Besh's combination -see link below)
1 1/2 tsp. garlic powder
1/4 tsp. dried basil
2 1/4 tsp. sea salt (depending on your stock and your taste you may need a bit less or more so start out with one teaspoon and add up in small increments)

Taste for seasoning and adjust at this point...

Once seasoned to your liking, stir in 1 1/2 lb. of bone-in organic chicken (I like dark meat here -I typically use legs but, it would work just as well with breast meat)

Simmer for 20-30 minutes on medium-low heat; until chicken is falling of the bone
Remove the bones, taste for seasoning-adjust if needed and serve over a small scoop of brown rice, YES- I said brown (and I'm not talking about dirty!)

SIDE NOTE: white rice is the traditional side of just about every cajun meal, so to ask a true blooded cajun to deviate to brown rice... well, is like putting "Organic" and "Cajun" in the same sentence!


If this cajun can do it -you can too, Sha!

Let me know what you think and if anyone has a source for ORGANIC BEEF andouille style sausage please let me know...

Happy Eating!

John Besh's Creole Seasoning Spice Blend:

Monday, August 15, 2011

Kefir and BEYOND...

When I say the word "Kefir" it is typically followed by a puzzled, quizzical stare on the part of my listener and the question, "What is that!?!?"quickly follows...
Kefir is a cultured dairy drink made by pouring organic raw milk over Kefir grains and allowing them to work their magic for 24-30 hours at room temperature...when the mixture is coagulated, the process is complete. The next step is to strain the "Kefired" liquid off of the grains -return the grains to the mason jar -refill with fresh milk and start the process all over again (I am simplifying but, the process is easy). The resulting liquid is called "Kefir"- a cultured dairy drink that is packed with immune building probiotics, vitamins and minerals -powerful for protecting against and fighting diseases of all kinds!

The list goes on and on but a few highlights are:

Liver Disease, Gallbladder Stones, lowers cholesterol, Irritable Bowel Syndrome, Pancreatitis, Ulcers, Candida, stops the growth of cancer cells, Eczema, Inflammatory Diseases, Heart Disease, Acne, regulates the bowels, Migraines, morning breath, naturally detoxes the body and is tolerable to those who are "Lactose- intolerant"...

For more information go to:

If the thought of growing your own kefir sends you to the "OH MY GOODNESS-WHAT AM I GETTING MYSELF INTO ?!?!?" PLACE...

Have no fear October is almost here!!!!

Mid-October, Jordan Rubin will launch his new company, Beyond Organic! 

Beyond Organic is a food and beverage company with it's focus on absolutely amazing food -completely setting a new bar in the organic and sustainable market! One of these extraordinary products is "Amasai"...a cultured dairy drink that surpasses your standard kefir in every way! You DO NOT want to miss out on this! ( I have personally tasted it and it is DELICIOUS!)

To view the products and find out how you can become part of this fabulous opportunity go to: 

In the meantime, cultivating kefir on your kitchen counter is easy as 1,2,3 and the health benefits make it worth every minute! 

Here is one of my yummy smoothie recipes to spur you on!

Peach Cobbler Smoothie
From Kristi's Kitchen


1 c. organic plain whole fat yogurt
1 1/2 c. kefir (soon to be replaced with Beyond organic "Amasai")
1 tsp. honey
1/2 tsp. liquid stevia
1 large peach; peeled and chopped
1/2 tsp. cinnamon
2 cups ice


-Process in blender and serve -it makes about 45-50oz. - filled my kitchen aid blender completely!

-garnish with a sprig of mint and enjoy...I really love the mint essence as I drink the smoothie it adds a whole other dimension!

*You can increase amount of honey or stevia to suit your taste buds...this is just a jumping off point...

Happy Eating!

Sunday, August 14, 2011

Curried Chicken Salad...From Kristi's Kitchen


1 1/2 c. cooked, shredded organic chicken
1/2 c. grapeseed oil vegenaise
1 stalk organic celery, diced
15 grapes, quartered (organic if imported)
1 tbsp. sliced raw almonds
3/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. sea salt


-Combine all ingredients and chill for at least 30 minutes
-Serve in butter lettuce cups with carrots sticks and crispy green beans

This is perfect for a light lunch...
Take it to the family picnic or an office party...It is DELICIOUS!

Friday, August 12, 2011

The True Source of Health & Wellness...

       When thinking about health and wellness, most of us assume that if we feel great or if we're skinny then, we must be healthy...and while there is a small measure of truth in that thought (feeling great CAN be a result of great health and a trim body DOES naturally occur as a result of health)...the reality is that it is not an adequate plum line for health - you can feel great and have failing health- you can be skinny as a rail and completely unhealthy. 

       The genuine measure of health is found in two very important systems within the human body - the Central Nervous System and the Digestive System. These systems get little air time in the doctors offices and hospitals in general and especially where regulating overall health is concerned...

       I am not conventional medicine bashing here...I am just saying that in my own personal experience I have never had a medical doctor ask about the health of my spine or link my over health and wellness to my gut or nutritional habits.

       Truth be told- if you have physical, chemical or emotional interference in your central nervous system and toxic build up in your gut then, your body is in a state of dis-ease which will ultimately lead to disease. In this state, your body CANNOT function at its full, God-given potential and you WILL NOT experience the ultimate health and abundant life intended for you!

      The brain- through the central nervous system- regulates the function of every single cell in your body. If there is interference of any kind in your spine, then this interrupts the nerve's ability to communicate effectively and results in malfunction and disease in the organs being interfered with... on the same level, the flora (good bacteria) in your gut keep your immune system strong and help to regulate all the sub-systems that work in conjunction with the immune system to fight foreign agents that attack the, if there is a steady stream of toxins being dumped into the system then it is rendered defenseless! 

      These two systems work in concert to produce the harmony of health orchestrated by God and intended for every living creature! It is of utmost importance -if your goal/desire is amazing health - that you proactively protect and maintain these two systems. True health lies in their wellness!

Make investing in your health a priority! 

     We all pay for our health in one form or will either invest in order to maintain health and prevent disease on the front end (with chiropractic wellness care and sound nutrition that maintain the good flora) or you will pay on the backside to salvage what little is left...

      I don't know about you, but I would rather make the investment in time, energy and resources now to establish health and reap the reward than, to neglect my health and reap the burden that ultimately comes...

Wishing you revolutionary health, joy & healing so that you may experience the full, abundant life God intends for you! You don't have to settle!

*Check out the "Links of Interest" to the right for more information on this topic...

Thursday, August 11, 2011

Pot of Lentils...From Kristi's Kitchen


1 lb. dried lentils; rinsed and drained
8 cups water
4 slices organic turkey bacon
1/2 large onion, processed or fine dice
2 celery stalks, processed
3 green onion, processed
1/2 -1 tbsp. honey (according to taste and balance of flavor)
3 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 bay leaves

-Process onion, celery and green onion
-Chop bacon into small pieces and render in pot until cooked
-Add processed veggies to bacon and cook on medium heat until translucent
-Pour prepared beans into bacon/veggie mixture and cover with water
-Stir in bay leaves and seasoning and bring to a boil
-Lower the heat to medium-low and cook for 1- 1 1/2 hours; until beans are tender
-Pull bay leaves out when cooking is complete
Serve with Sauteed Collard or Turnip Greens & a baked sweet potato with organic butter, sea salt and pepper
You may also serve these over a portion of steamed brown rice

To make soup add organic chicken stock to desired consistency and adjust seasoning to taste.. 


Wednesday, August 10, 2011

Three Bean Dip...From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week


14 oz. cooked pinto beans, drained NOT rinsed (may use canned)
14 oz. cooked black beans, drained NOT rinsed (may use canned)
14 oz. cooked light kidney beans, drained NOT rinsed (may use canned)
4 oz. tomato paste
14 oz. petite diced tomatoes, drained
1 medium lime, juiced
1/2 of medium jalapeno
1/2 of medium green bell pepper
1/2 of large red onion
1 handful of fresh cilantro leaves
1/4 cup rice vinegar
4 cloves of garlic
2 tsp. sea salt
1/2 tsp. cumin
1 1/2 tsp. honey (may need a bit more depending on personal taste and balance of salty/sweet - when adding more start with the smallest amount and work up...I work in 1/8 tsp. increments until its perfect to my taste buds)


-Process all ingredients to a puree in a large food processor (I typically process all the veggies and liquid together in a batch in the blender and then in a separate food processor combine the beans and tomatoes paste -then incorporate both mixture together until smooth)

-Taste and adjust honey/seasonings as needed

Serve with your favorite dippers or warmed as a refried bean substitute on mexican night... Refrigerate leftovers...makes about 5 cups. ENJOY!

Tuesday, August 9, 2011

Ginger Coconut Chicken Soup From Kristi's Kitchen


14 oz. coconut milk
1 c. organic chicken broth
1/4 -1/2 c. cooked, shredded organic chicken
1 tbsp. chopped fresh cilantro
2 tbsp. grated organic carrots
5/8 tsp. (1/2 + 1/8 tsp.) ground ginger
1/2 tsp. garlic powder
1/2 tsp. sea salt

garnish with fresh cilantro leaves


-Combine all ingredients in medium sauce pot on medium heat
-Bring to a boil
-Reduce heat to medium low and simmer for 10 minutes and ENJOY!

(makes 2 nice servings)

Today's 10 minute throw together... "What are we going to do for lunch!??!" special... and it turned out so spectacular that it became the feature of the day!

Let me know what you think!

Monday, August 8, 2011

Organic or Not...The Frugal's Guide to Shopping...

If you're new to the world of organic, your first inclination is probably to assume that all fruits and veggies MUST be purchased organically. They may be purchased organically- it is the absolute best way to insure that your bases are completely covered- but, if you are on a budget like me you will be happy to note that there is a list of fruits and veggies that may be purchased "conventionally" -meaning not organic...
While talking all things health and nutrition with a friend this afternoon, I realized that this knowledge was not wide spread and might be helpful to put out here it is...The place where Happy Eating and Happy Saving collide! Whoohoo!

Must Be Bought Organically - they drink in the pesticides:

Peaches, Nectarines
Apples, Pears
Sweet Bell Pepper (red, green, yellow)
Strawberries, Blueberries, Blackberries, Raspberries
Kale, Collard Greens, Turnip Greens
Lettuces, Spinach
Grapes(Imported) - If they're USA grown they may be purchased conventionally

May Be Purchased Conventionally:

Sweet corn (frozen)
Sweet peas (frozen)
Broccoli, Cauliflower
Sweet potato

The Environmental Working Group has a more extensive list on its website:

Another thing to be aware of is that 80+% of the corn and soy crops in our country are ladened with GMO (Genetically Modified Organisms). They have not completely uncovered the health ramifications of this so, buyer beware... best to buy corn organically and avoid soy unless its labeled Non-GMO....

Hope this is helpful... Happy Eating and Budgeting!

Sunday, August 7, 2011

Almond Butter Applied...Elvis Would Be Proud!

We've already talked about the Almond Butter recipe and it is delicious. I thought today that I would make a practical application for you...some times you just need a good old fashioned -kid pleasing- nut butter sandwich!
Growing up, I was enamored with Elvis Presley -he truly was "King" in my book...I would sit up way into the night crooning to "Won't You Be My Teddy Bear" and "Love Me Tender".
It has been widely published that one of Elvis' favorite sandwiches was a Peanut Butter, Bacon, Banana & Honey on White Bread...and back in the day before pigs being the earth's garbage disposal was on my radar it became one of my favorite too. I have a thing for salty/sweet combinations and that sandwich satisfied it in every way!
After posting the Almond Butter recipe the other day, my mind harkened back to those delectable days and I rose to the challenge. Here's how it stacks up...


Sliced Whole grain sourdough or sprouted bread (homemade is best)
Home Spun Almond Butter (see earlier post for recipe)
Organic nitrate-free turkey bacon
sliced banana
Honey to drizzle


Stack all the ingredients in a fashion that pleases and enjoy...serve with a side of celery sticks and you are good to go!
Bananas don't have to be bought organically because of their peel but, they are high glycemic so this is definitely a treat -make it as your brisk walk power up and not your late night snack!