Take a Stand--Support our Right to Know!

In recent weeks, several public interest groups, including the Organic Consumers Association, Cornucopia Institute, Mercola.com, and Natural News, have pointed out the gross hypocrisy and greed of large food and beverage corporations selling billions of dollars of organic and natural food, while meanwhile bankrolling the industry opposition to GMO labeling. These organic and “natural” traitor companies and brands include:

- Kellogg’s (Kashi, Bear Naked, Morningstar Farms);
- General Mills (Muir Glen, Cascadian Farm, Larabar);
- Dean Foods (Horizon, Silk, White Wave);
- Smucker’s (R.W. Knudsen, Santa Cruz Organic);
- Coca-Cola (Honest Tea, Odwalla);
- Safeway (“O” Organics);
- Kraft (Boca Burgers and Back to Nature);
- Con-Agra (Orville Redenbacher’s Organic,
- Hunt’s Organic, Lightlife); and PepsiCo (Naked Juice, Tostito’s Organic, Tropicana Organic).

All of these companies are profiting from the sale of billions of dollars of their proprietary organic and “natural” food brands while at the same time funneling large sums of money to the Monsanto-led campaign to defeat the November 6th GMO labeling ballot initiative (Proposition 37) in California. We need to send a clear message to these traitor brands, in the only language they understand: lost profits and lower sales. Today, the Organic Consumers Association and Mercola.com are formally calling for a boycott of 7 organic and “natural” brands.

The above is reprinted from The Organic Consumers Association. Click here to read the full article. And I hope you'll join me in boycotting those brands.

Deception in the Natural Cereal Industry

There is a huge difference between cereals labeled "organic" and those labeled "natural" according to a report done by the Cornucopia Institute. The word "natural" is basically a marketing ploy to get us to think the product is safer and healthier than regular cereals, but there is no regulation or really even a definition of what "natural" means. "Natural" cereals contain ingredients grown on conventional farms where the use of toxic pesticides and genetically engineered organisms is widespread. In fact the Cornucopia Institute tested cereals by leading natural brands including Kashi and Mothers (now owned by Kellogg and Pepsico) and found that they contained high levels of genetically engineered ingredients.

Many companies that offered organic cereals are switching to conventionally-grown ingredients and calling their products "natural." Barbara's and Annie's have drastically reduced their organic cereal offerings . . . so don't assume the cereal you've always eaten is still organic . . . be sure to check the label and buy only those with the USDA organic seal, not those trying to mislead consumers.

To make the deception even worse, the supposedly "natural" cereals are often priced higher than regular cereals. Watch this short video to find out more and check out this cereal scorecard to see how your cereal rates.

Amazing Bean Recipe

I've been so enjoying cooking this summer--actually having the time to browse cookbooks and try some new recipes. I was intrigued by a dish I found in Heidi Swanson's Super Natural Cooking for Giant Crusty and Creamy White Beans. I didn't have the exact ingredients she called for, but I did use her idea. Below is my version. Thanks Heidi for the great idea--the beans come out crispy on the outside, but creamy on the inside. My family LOVED these and it was so easy to do.

Crispy White Beans

1 (15-ounce)can large white cannellini beans
1 to 2 tablespoons olive oil plus more for drizzling
sea salt
2 cups baby spinach

Empty the can of beans into a colander. Rinse well to remove all the bean juice. Let sit to drain. Meanwhile, pour olive oil into a large skillet—just enough to cover the bottom. Place over medium-high heat. Let oil heat for a minute or two until hot. Pour the beans into the skillet—be careful not to get splattered. Spread them out so that beans are in a single layer. Let the beans cook without stirring them for 4 to 5 minutes, until the bottoms are browned. Use a spatula to flip the beans. Let cook about 3 more minutes, or until browned on that side. Sprinkle the spinach over the beans. Drizzle the spinach with a little olive oil. Gently fold the beans and spinach together until the spinach is wilted. Serve immediately.

Serves 4

Easy and Healthy Snacks for the Whole Family

If your kids are anything like mine, they're starving when they come home from school. They need a nourishing snack to tide them over until dinner and fuel them for sports or dance practice. Midmorning snacks also help preschoolers and older kids get through the long morning until lunch. Most commercial snack foods like crackers, pretzels, chips, granola bars, and cookies—though convenient and filling—are often high in fat, salt, sugar and calories, contain few nutrients, and are expensive to boot. So what are the alternatives? Let's explore some ideas for nutritious snacks that are quick and easy for busy afternoons. 

See the rest of the article.

Cookware for Healthy Cooking

Eating healthy is not always easy. In this fast paced world, it can be difficult to find the time to create a healthy meal. Sure your cabinets are stocked with cookware, dinnerware, and small appliances, but do you know which items you can use to help make healthy food fast? There a few simple items you can use that can help make eating healthy a little easier.

Protein smoothies and shakes are a fast and easy way to eat healthy during the day. You can purchase whey, soy, rice, or hemp protein in a variety of flavors from your local health store and everything else can be found at any grocery store. All you need is a quality blender and a few key ingredients. Things like yogurt; low fat dairy milk, soymilk, almond or rice milk; fresh or frozen fruit, nuts and seeds; and even vegetables like carrots and kale can all be combined in a good quality blender to make a smoothie that is packed with protein and vitamins to keep you energized throughout the day.

Cast iron pans can make stir-frying a snap. Stir-frying with healthy oils like toasted sesame and olive oil can help infuse vegetables with the right kinds of fat. Mono and polyunsaturated fats are good for your body, and they are found in things like olive oil, beans, and legumes. The thickness and excellent heat conduction offered by cast iron cookware helps you cook food more evenly which makes it easier to whip up a good meal fast.

If you have a baby to feed, food processors can make it easy to create your own organic baby food at home. Why buy brand name baby foods that are full of preservatives when you can easily mix healthy ingredients in no time at home. Mix and match fruit, veggie, and protein combinations until you find one your baby really enjoys. Eating healthy early is crucial for your baby’s development and when you make your own food you know exactly what goes into your baby’s stomach.

This article is was written guest blogger Janine of Cookware.com. They are a great online source for appliances, dishes, and other things. Also, don't forget--you'll find recipes for delicious nutrient-rich smoothies, stir-fries, and baby food in my cookbooks.

Standard for Naturally-Raised Meat

Here's a press release from Consumers Union about new standards for "naturally raised" meat. Do you call animals that have been cloned or genetically engineered naturally raised? How about animals confined indoors for their lifetime and fed pesticide laced food?

News Release: Consumers Union – Publisher of Consumer Reports

 

Consumers Union and Food & Water Watch say new USDA standard for so-called naturally-raised  meat sanctions unnatural practices

 

WASHINGTON -- Following news reports that the U.S. Department of Agriculture had issued a voluntary standard for so-called “naturally raised” livestock and meat marketing claims, Consumers Union (CU) and Food & Water Watch (FWW) criticized the last-minute regulation, saying the labeling effort was misleading and fell short of consumer expectations.  The announcement comes days before the change in federal government administrations in Washington. 

The naturally raised marketing claim standard states livestock used for meat production have been raised without growth promotants and without antibiotics, except for ionophores used as coccidiostats for parasite control, and have not been fed animal by-products.

CU and FWW said, aiming to ban antibiotics, animal byproducts, and growth promotants are all important practices that should be labeled specifically and discreetly and not couched under a vague and misleading term that does not address how the animals were raised, their main diet, treatment of animals, space requirements and other concerns.

 

"This regulation will allow an animal that has come from a cloned or genetically engineered stock, was physically altered, raised in confinement without ever seeing the light of day or green of pasture, in poor hygiene conditions with a diet laced in pesticides to be labeled as ‘naturally raised.’  This falls significantly short of consumer expectations and only adds to the roster of misleading label claims approved by USDA for so-called natural meat," said Dr. Urvashi Rangan, Senior Scientist and Policy Analyst at Consumers Union.

 

"These last minute rules for the 'naturally-raised' label on meat practically invite agribusiness to greenwash their products and rip off consumers" stated Patty Lovera, assistant director for consumer group Food & Water Watch.  "Until these standards are revised, consumers will have to navigate another set of misleading labels at the grocery store."

 

USDA said it received more that 44,000 comments about the rule, while Consumers Union and FWW generated more than 36,000 signatures stating that the USDA's proposed standards for "naturally raised" were flawed, would only confuse consumers and should be withdrawn. 

 

A national telephone poll conducted by Consumer Reports’ National Research Center released in November 2008 showed American consumers want the “naturally raised” meat claim to mean more than USDA's proposed standard, including that it came from an animal that:

• Had a diet free of chemicals, drugs and animal byproducts (86%)

• Was raised in a natural environment (85%)

• Ate a natural diet (85%)

• Was not cloned or genetically engineered (78%)

• Had access to the outdoors (77%)

• Was treated humanely (76%)

• Was not confined (68%)

 

Consumers Union, publisher of Consumer Reports, is an independent, nonprofit testing and information organization serving the consumer. We are a comprehensive source of unbiased advice about products and services, personal finance, health, nutrition, and other consumer concerns. Since 1936, our mission has been to test products, inform the public, and protect consumers.

 

Media contact: David Butler, Consumers Union, 202-462-6262

BOOK REVIEW: SUPER NATURAL COOKING

“Super Natural Cooking” by Heidi Swanson is an exciting and tasty introduction the world of whole foods. The book has an unusual arrangement. Rather than lumping appetizers, entrees, soups, salads, and desserts into sections – the book is rather arranged like a course on natural foods cooking. The book begins with instructions for building a natural foods pantry – what foods to include and what to avoid, including flours, oils, sweeteners, spices and seasonings.

Then she moves on to whole grains, beginning first with information about the different types of grains (helpful because many may be unfamiliar), she then moves on to recipes. There are baked goods like Seed-Crusted Amaranth Biscuits and Espresso Banana Muffins; soups like Toasted Wheat Germ Soup and Creamy Wild Rice Soup. The Spring Minestrone with Brown Rice made with fresh asparagus and snap peas has been a regular for us on Fridays when I get my box of produce from the local CSA. We also loved the Risotto-Style Barley made with crème fraiche and lemon zest.

Next, Swanson encourages us to “Cook by Color.” This section is all about fruits and vegetables – brimming with essential phytonutrients (don’t worry if you’re not sure what they are, it’s explained in the book.) Recipes include Baked Purple Hedgehog Potatoes (your kids will love these), Red Indian Carrot Soup, Curried Tofu Scramble, and Crema de Guacamole with Crunch Topopos.

If those foods weren’t healthy enough, the next section teaches you to “Know Your Superfoods:” alliums, cruciferous vegetables, beans and legumes, nuts and seeds, sea vegetables, sprouts, tea, and yogurt. Dishes include Beluga Lentil Crostini, Sprouted Garbanzo Burgers, and Golden Crusted Brussels Sprouts. My family absolutely loved the Creamy Cauliflower Soup.
Of course even natural foods eaters love their desserts and there a plenty of good ones here as Swanson presents a section on natural sweeteners. There are recipes for Thin Mint Cookies, Spiced Caramel Corn and Ginger-Amaranth Shortbread. The Dairyless Chocolate Mousse is so rich and decadent, no one will believe it was made with tofu. The biggest hit of the desserts for us – I’ve already made it several times – was the Raspberry Curd Swirl Cake. My gosh, it was good. I couldn’t find Raspberry Curd at Trader Joe’s so I used Lemon Curd and it was wonderful. Really, really great.

Whether you are already into natural foods like I am (but there were ingredients here I’ve never tried like wild rice flour, teff and farro) or completely lost in a natural foods store but want to know more, this book will work for you. The recipes are very “normal” and nonthreatening – like chocolate chip cookies with a bit of mesquite flour millet-fried “rice.” In other words, comfortable favorites with a little twist. Swanson does an excellent job of explaining the ingredients (and offering substitutions if you are unable to find some of the more uncommon ones). This books is vegetarian – many recipes use dairy products but there are some great vegan recipes as well.

If you’re into cookbooks, check out Swanson’s blog at http://www.101cookbooks.com/ .