What makes the Food I eat Organic or Natural?
Wednesday, April 1st, 2009
Organic and natural are completely two different things, but yet are the same thing when it comes to the quality of your food.
Organic foods are ones that have indeed passed the standards set by the U.S.D.A. here in the United States, and natural could be anything from natural oils to made natural and there isn’t any set standard of regulation put on the word natural. Natural is a good way to go, but organic is a better way to go when it comes to things you put in and on your body.
Synthetic products aren’t all natural or ever organic and botanical extract are much more susceptible to quality variations than the synthetic products are when it comes to textiles. Organic in textiles is better because it states the growing conditions of the plant, the harvesting time and care, method of processing and the healthy of the plant materials when they were harvested. This is also true with foods as well. Organic is a better choice due to the fact of the regulations and you can in turn find out where exactly all the ingredients came from before placing in your mouth.
The U.S. Department of Agriculture sets the standards to help oversee and certify organic production and handling operations of your food and textiles. The next time you are shopping for groceries and you see organic versus natural, choose organic. You can guarantee that is regulated for your safety and your family’s safety as well. To find out more visit the U.S.D.A. website under organic production.
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Earthly Eating Recipe
Acorn Squash with Vegetable Rice
Serves: 4
2 acorn squash, halved and seeded
2 tbs. light extra-virgin olive oil (brush onto acorn squash halves)
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/4 tsp. dried thyme
1/4 cup fresh parsley, chopped
1 cup cooked brown rice
1/2 cup walnuts, chopped
Salt and pepper to taste
Preheat the oven to 400 degrees and bake the squash halves for about 30 minutes after oil has been brushed on.
Meanwhile, Heat 2 tbs, oil in a skillet and sauté the carrots, celery, onion, and pepper until golden in color. Sprinkle with thyme and parsley, mix in rice and walnuts and stir until well blended.
Add salt and pepper to taste. Lower the heat to 375 on the oven and stuff each squash half with prepared stuffing. Pour half a cup of water into the baking pan and place the halved in the pan and cover with foil.
Bake for about 15- 20 minutes until heated thoroughly.
Happy Eating!
