Organic or Not Organic…That is the Question

You’ve seen the articles, the research, etc. Eating organic definitely has its positives…along with a bigger piece of your paycheck! About 3/4 of traditionally grown produce show pesticides. But you don’t have to fork over your paycheck, just narrow your splurge to organic produce with soft skin or skin that you eat and save your $$ on foods that are usually free of pesticides due to their tougher, thicker outter layers. So go organic on apples, peaches, bell peppers, strawberries, pears and lettuce.  And go for conventionally grown bananas, kiwis, onions, mangoes (my personal fave!), pineapples and broccoli. How do you tell the difference? If you see a 5 digit number starting with 9, that means it is organic. A 4 digit number means conventional. And regardless of whether you purchase organic or conventional fruits and veggies, wash all of them with soap, water and a brush.

Then, to do triple duty–help the environment and your pocket book AND your body–shop nearby farmers’ markets which means less shipping, fresher produce, fewer greenhouse gases and lower costs.

On the dairy side, I personally opt for organic milks and free range eggs and meats in order to avoid antibiotics sometimes used and added hormones.  Is it worth it? You BETCHA!  

I mentioned earlier that I was going to start writing about some of my favorite things. Sometimes it will be a product, sometimes it might be a place, or sometimes it could be a product or thing–like a movie. Today, however, it is about a recipe. A HEALTHY recipe from a friend of mine Allison Reyna whose life mission is about helping people use food as medicine. As a single, working mom with kids on the go, the following recipe is easy, healthy, and full of protein, good fats and complex carbs. Plus, it stores well in the fridge or freezer. Just pop them out when you need them. So, here it is. I hope you enjoy them as much as I do!

No Bake Almond-Oat Energy Bites

(Makes 24 1-inch balls and takes < 30 minutes to make!)

2 ½ cups rolled oats (regular)

½ cup raw pumpkin seeds (pepitas)

2 Tbs. cocoa powder

½ cup raisins or dried cranberries

1 Tbs. raw sunflower seeds

1 tsp. cinnamon

½ cup almond butter

1/3 cup + 1 Tbs. honey

2 Tbs. barley malt syrup or brown rice syrup

1 tsp. vanilla extract

Optional: ¾ cup cacao nibs

(I also throw in some dried blueberries, and mini dark chocolate morsels!)

Directions:

1. Grind ½ cup oats, ¼ pumpkin seeds and 2 tbs. cocoa powder in food processor until powdery. Transfer to medium bowl and set aside.

2. Combine remaining 2 cups oats, remaining ¼ cup pumpkins sees, raisins, etc. and cinnamon in large bowl. Stir in almond butter, honey, barley malt or brown rice syrup, and vanilla until soft dough forms.
3. Moisten hands and roll dough into 1 inch balls. Coat balls in oat-pumpkin-cocoa powder. Place on cookie sheet. Place cookie sheet in freezer to set, then serve or store in fridge.
4. And– oh yeah, enjoy!

P.S. If you have allergies, food issues, weight loss goals, energy problems, or are battling an illness, I encourage you to seek guidance from a nutritional counselor. There is power in the right foods.