Recently I attended some seminars about environmental impacts on our health. These impacts include everything from the cosmetics we use to housecleaning products to the food we eat. The speakers talked over and over about the importance of eating organic fruits and vegetables. In one study they cited, a group of children who ate conventional fruits and vegetables all tested positive for pesticides. Half of the group ate organic fruits and vegetables for just two weeks. When they were tested again, that group had no pesticides in their system. The message was clear: eating organic is one thing you can do to quickly rid your body of hazardous elements.
So, armed with my list of the dirty dozen, I sought out organic produce. It was tough! Giant Eagle's Market District and Trader Joe's have slim pickings. The farmers' markets do have organic produce, but of course, it's limited to what's in season (right now, mainly lettuces, kale, etc.) So, I grudgingly went to Whole Foods, sure I was in for a high grocery bill. Their organic selection is, of course, great. But the organic peaches I bought there almost immediately went moldy before I could eat even one!
Still, my lesson learned this week is that I'd rather have a higher grocery bill to avoid consuming pesticides, so I'll be continuing to buy organic.
This week's budget went toward salads, tofu scrambles, and the following meals. Plus, I did have a splurge: a potted lettuce garden from Whole Foods for $12.99.
- Pizza with Basil Pesto Tapenade, Fresh Tomatoes, and Cashew Cheese
- Hottie Black-Eye Peas & Greens
- Tofu Fries (a Happy Herbivore test recipe I'm still making because they're so good!)
- Steamed Kale with Tofu & Miso-Tahini Dressing
- Steamed kale and Brown Rice with Miso Gravy
- Edamame Dip & Baked Corn Tortillas
- Lots of Banana Ice Cream!
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