Earthly Eating

It’s quick and easier than you think……

If you think “ready-to-use” and “organic” don’t belong in the same sentence, just look at what there is on the market today. From your favorite canned and frozen fruits and vegetables to shelf-stable soymilk, tofu, and healthy meals that are readily available. That’s excellent news for busy people who want convenience without sacrificing organic health benefits.

Why Organic?
For starters, a Tufts University study shows higher concentrations of cancer-fighting antioxidants in organically grown tomatoes and other fruits and veggies. Swedish research finds that strawberries grown organically inhibit the growth of breast and colon cancer to a greater degree than do conventionally grown berries.

For children, the ecidence is even more compelling. Eating organically produced foods can eliminate exposures to a dangerous class of insectcides klnown to disrupt neurological development in infants and children.

Looking for the quick meals? Here are a few to keep in mind, that are not only healthy, but pack a great deal of healthy ingredients as well.

Try these recipes as well:

Mixed Medley Stir-Fry:

3 tbsp. sesame oil
1 large clove garlic, minced
2 tbsp. fresh ginger, grated
1 package Mori-Nu Organic Silken Tofu®, drained and cut into 1/2 inch cubes
1/4 lb. broccoli florest, sliced
1/4 lb. snow peas, stems trimmed
1/2 cup red pepper, slivered
1/2 cup yellow pepper, slivered
1/2 cup leek, thinly sliced
1/4 cup roasted peanuts
1 cup mushrooms, sliced
1 can (8 oz.) pineapple chunks, drained (reserve liquid)
1/2 cup Mandarin orange sigments
1/4 cup light soy sauce
2 tbs. tomato sauce
1 tbs. cornstarch

Heat sesame oil in a medium sixed pan. Sauté garlic, ginger, and tofu until lightly browned. Remove tofu and set aside.

Add next 9 ingredients in order given. Stir-fry until vegetables are just crips and tender. Seperately combine reserved pineapple liquid, soy sauce, tomato sauce, and conrstarch until smooth. Stir into work, throughly coating ingredients. Add tofu cubes. Serve hot over steamed rice.
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Kamut Ditalini & Bean Salad:

1 package of Organic Kamut Ditalini Pasta
1 can Organic Grabanzo beans, drained
1 can Organic Kidney beans, drained
1 can Organic Great Northern beans, drained
1 cip thinly sliced celery, including leaves
3 large plum tomatoes, quartered
1/2 cup chopped fresh basil or parsley
1 can (12 oz) artichoke hearts packed in water, drained and quartered
2 tbs. extra-virgin olive oil
2 tbs. fresh lemon juice
1 tbs Organic Brown mustard
3/4 tsp. sea salt
1/4 tsp. freshly ground balck pepper

Cook pasta according to package directions. Combine remaining ingredients in a large mixing bowl. When pasta is down, drain and add to bowl. Toss to mix. Let stand 3 to 5 minutes and serve.
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Artichoke Ribbons with Asparagus, Snow Peas & Avocado:

1 lb. asparagus trimmed and cut into 2-inch lengeths
1lb. snow peas, strings removed
1 avocado halved, pitted, peeled and cut into 1/2 inch slices
1 tbs fresh lemon juice
1 package Organic artichoke ribbons
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tsp. sea salt
1/8 tsp. freshly ground balck pepper
1/2 cup fresh mint, pasrsley or basil, chopped
1/4 cup shredded organic parmesan cheese

Cook asparagus in a pot of boiling water, 2 minutes unitl bright green. Remove with a slotted spoon. Add snow peas, cook 30 seconds, remove. Prepare avocado, sprinkle with lemon juice. Cook pasta per package directions. Drain and set saide. Place olive oil, asparagus, snow peas, garlic, salt and pepper in a pasta cooking pot. Cook about 2 minutes. Add cooked pasta, avocado, pasley and cheese. Toss to combine, and season with additional salt and pepper if needed. Serve topped with choice of garnish and additional cheese if desired.