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If you eat in America, you probably eat dangerous amounts of
pesticides. For years, concerned nonprofits have been blowing the whistle on
lax federal regulations, and American consumers are starting to hear the message. Buying organic products is a great first-step to reducing
unnecessary pesticide use, but going organic isn’t always practical for the
home cook. Organic produce is not available in every grocery store and is cost-prohibitive
for many shoppers. Fortunately, there are alternatives to organic produce that won’t put you at risk of dangerous pesticide
exposure.
Fresh Choices: Easy Recipes for Pure Food When You Can’t Buy 100% Organic focuses on these alternatives. This book shows the home cook which foods are lowest in pesticide residues and provides fabulous recipes using those foods. It also shows readers which foods are highest in pesticide residues and points out viable alternatives. Organic food is heavily promoted throughout the book, especially since it often tastes better. But when organic is not an option, Fresh Choices offers viable alternatives.
More than 100 recipes are featured, each one tested in a home
kitchen. Most recipes are geared toward easy cooking for busy households, with
short ingredient lists and short cooking times. The book also includes profiles
of people who have made a difference in the health and well-being of our planet,
especially our children. Helpful cooking and nutrition tips, menus, and/or fascinating
food facts enhance the recipes when appropriate. Fresh Choices also educates
consumers about exposure to pesticides and other toxins in our environment.
It explains the impact of these toxins on our health and wellness.
Chapter One |
From
Farm to Fork: Good Reasons to Choose Pure Food Covers the history of food production, healthy and sustainable food production, reducing the body's chemical burden, explanations of organic terminology, pesticide toxicity and children, and other issues |
Chapter Two |
Fruit
Provides tips on picking fruit, how to get the most from them nutritionally, how to avoid those with the most potential for pesticide toxicity, and more. Features 14 recipes, including Orange-Banana Smoothie, Citrus Salsa, Brown Butter Poached Pears, and Cherry Almond Cobbler |
Chapter Three |
Vegetables
Offers advice on the best vegetables to buy organic, which seasons are best for various vegetables, and more. Features 17 recipes, including Tapenade Phyllo Tartlets, Jicama Fennel Salad with Lime Orange Dressing, and Cheesy Potato Onion Pie. |
Chapter Four |
Fish
and Shellfish Gives information on choosing fish that is safe and sustainable, avoiding mercury toxicity and more. The 13 seafood recipes include such tasty fare as Cajun Catfish in Cornmeal, Mahimahi with Grape Sauce and Mint, and Grilled Shrimp Ceviche. |
Chapter Five |
Chicken
and Turkey How to get drug-free birds for your meals, explanations of terms like free-range and kosher and what they really mean, safe poultry handling and cooking, and more. Thirteen recipes are provided in this chapter, including Chicken and Asparagus Gratin, Baked Chicken with Honey and Apples, and Lemon Rosemary Grilled Turkey. |
Chapter Six |
Beef
and Pork This chapter covers such issues as antibiotic residues in meat, avoiding meat raised with growth hormones, what "pasture-raised pork" really means, among other topics. The 12 recipes presented include Chili Beef Nachos, Spicy Italian Pork Chops, and Grilled Beef Satay. |
Chapter Seven |
Milk,
Cheese and Eggs Explains the concept of grass-fed cows, why rGBH in milk products is something you might want to avoid, how to choose from a dizzying array of egg choices, and so much more. Twelve recipes are provided here, including Yogurt Waffles, Chocolate Hazelnut Tiramisu, and Sausage and Red Pepper Frittata. |
Chapter Eight |
Beans,
Nuts and Grains Discusses the issue of genetically modified soy products, organic legumes, why whole-grain foods are the way to go, and more. Seventeen recipes are included in this chapter, with just a few of them being Peanut Butter Banana Spirals, Blackened Tofu, and Chickpea Tangerine Salad with Walnuts. |
Chapter Nine |
Wheat
Flour, Bread and Pasta Addresses issue like genetically modified crops and the benefits of whole grains, along with 16 recipes that include Pesto Gorgonzola Bruschetta, Mocha Pudding Cake, and Macaroni in Butternut Sauce. |
| Resource Lists, Suggested Reading & Index |
Rochelle Davis is the Executive Director of Healthy Schools Campaign. A leader and spokesperson on children’s environmental health issues, she has a history of effectively communicating scientific and policy issues to the public. Davis has 20 years experience managing and marketing not-for-profit advocacy organizations and a longtime commitment to environmental health issues. She lives in Evanston, Ill.
David Joachim has written and/or edited more than 25 family-oriented cookbooks and health books, including Prevention’s The Healthy Cook and More Healthy Homestyle Cooking. He is former editor of Vegetarian Gourmet magazine and has appeared widely on national television and radio, including ABC, Fox, Food Network, Discovery Channel, QVC, and National Public Radio. He edited Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was a finalist for a Julia Child Award. He cooks and gardens in Pennsylvania.
Click here to order Fresh Choices for only $15
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