Isn’t the best thing about summer all the incredible fresh fruit everywhere?

Isn’t the worst thing about summer that the fresh fruit is gone so fast?

Not anymore! I’ve recently discovered how easy it is to freeze fresh fruit so it can be enjoyed all winter long. True, it won’t have exactly the same consistency, but for making smoothies, compotes, cobblers, and crisps, or for adding to muffins and scones, frozen fruit works perfectly. Plus, when it comes to flavor it’s all there.

Here are seven summer fruits your can freeze with very little fuss or muss. Remember to use wide mouth glass jars and leave at least some space at the top to allow the fruit to expand as it freezes.

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That’s why, when I had the chance to try the organic trail mix that Lucky Vitamin sells, I jumped at the chance.

I was not disappointed! The Trail Mix was packed with just the right amount of nuts, seeds and raisins, including hulled sunflower seeds, shelled pumpkin seeds, cashews, and almonds – all organic.

A handful gave me a great burst of energy, but satisfied all my cravings for a little salt, a little sweet, and a little crunch, too.

At less than $5.00/bag, this seemed like a good deal to me. The bag re-seals so I can take it in my purse or in a bag to the beach and not worry about it spilling. And because it packs some nice protein, I don’t have to eat a lot of it to satisfy my hunger and pep me up.

In addition to trying the Trail Mix, I tried the raw cashews and the dark chocolate covered almonds. What I liked about the almonds was that the chocolate wasn’t grainy or cloying, just very satisfying. The raw cashews can be eaten as is, or toasted and munched on or tossed into yogurt or chopped up and eaten with fresh fruit.

In addition to snacks, Lucky Vitamin sells many other organic products, like apple cider vinegar, shake and meal replacements, skin lotions and serums, and honey. But I’m going to stick with the organic trail mix. There’s lots of trail mix brands available, but not many that are organic.

Thanks, Lucky Vitamin, for making this available!

NOTE: I received free samples of the trail mix, almonds, and cashews, but if I’d hated them, you’d know about it. Samples allows us to try many products so we can give you our best guidance and reviews. Our editorial opinions remain our own.

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“Superbugs” are not creepy crawly insects. They are bacterial organisms that can make you very sick. They’re called “superbugs” because they can’t easily be controlled with medicine. I’m pretty sure you don’t want to be eating superbugs with your burger!

According to research conducted by Consumer Reports, superbugs are proliferating in conventionally-produced ground beef. If that’s what you buy when you make a burger or other food with hamburger (like meat loaf or spaghetti sauce), you run the risk of getting so sick you could die.

That’s especially true if you like your burgers rare or medium-rare, and only cook them to an internal temperature of 160 degrees F.

Consumer Reports tested the equivalent of 1,832 quarter-pounders, bought from 103 grocery, big-box and natural food stores in 26 cities across the U.S.

What they found is stunning: five types of bacteria: clostridium perfringens, E. coli, enterococcus, salmonella and staphylococcus aureus.

All of these bacteria can cause food poisoning.

But you should be concerned about more than an uncomfortable stomach ache.

One strain of E. coli can release a toxin that damages the lining of the intestine, often leading to abdominal cramps, bloody diarrhea, vomiting and in some cases, life-threatening kidney damage.

Between 2003 and 2012, there were almost 80 outbreaks of E. coli O157 due to tainted beef, sickening 1,144 people, putting 316 in the hospital and killing five, Consumer Reports’ analysis found.

“Ground beef was the source of the majority of those outbreaks,” said the non-profit research group.

⇒ And here’s the kicker.

“For every case of E. coli O157 that we hear about, we estimate that another 26 cases actually occur,” say the report’s authors.

Beef is the fourth most common cause of salmonella outbreaks—
one of the most common foodborne illnesses in the U.S.

For each reported illness caused by that bacteria, an estimated 29 other people are infected.

How Did Superbugs get So Super?

√ One reason the illnesses occur is because people are eating beef that they don’t cook well enough.

√ But the bigger problem is with the beef itself. Most beef is produced in “conventional” factory farm-type feedlots where the cattle are fattened up with grain and soy and fed antibiotics and other drugs to promote growth and prevent disease.

√ Ironically, these antibiotics encourage the bacteria that cause disease to develop a resistance to them.

√ The more antibiotics cattle are given, the more resistant to them the bacteria become, which is how they turn into superbugs.

Consumer Reports found a type of antibiotic-resistant S. aureus bacteria called MRSA (methicillin-resistant staphylococcus aureus) on three conventional samples (and none on samples from cows raised in a more humane and sustainable way). S. aureus kills about 11,000 people in the U.S. every year.

√ Bacteria can also get on the meat during slaughter or processing.

With a steak or a roast, the bacteria tend to stay on the surface, so when you cook them, the outside is likely to get hot enough to kill any bugs.

But grinding up the beef mixes the bacteria throughout, contaminating all of the meat inside and out.

√ The problem is compounded because the meat and fat that are ground into beef usually come from several animals. Even if only one cow is contaminated, its meat may get mixed into many other packages.

√ Superbug-infested meat can also contaminate the processing plants that package it, as well as the stores and restaurants that serve it.

Superbugs in Your Kitchen

Your kitchen is at risk, too. If you knead ground beef into hamburger patties or a meat loaf, you could be spreading dangerous bacteria on your counter or in your sink.

And if you don’t scrub your hands after working with the meat, you could spread the bacteria to whatever you touch next.

“There’s no way to tell by looking at a package of meat or smelling it whether it has harmful bacteria or not,” warns Urvashi Rangan, Ph.D., executive director of the Center for Food Safety and Sustainability at Consumer Reports.

“You have to be on guard every time.”

How to Avoid Eating Superbugs With Your Burger

Want to take a break from eating so much meat?

Check out our Meatless Monday recipes. They’re delish!

This recipe for a Zucchini Frittata is one of my favorites.

The post Are You Eating Superbugs With Your Burger? appeared first on Big Green Purse.

“GMO” stands for genetically modified organisms. Some people also call them genetically engineered organisms. Either way, GMOs are foods whose genetic make-up has been re-engineered, altered or modified to give them different traits than those they evolved with.

The U.S. Department of Agriculture estimates that 94% of all soy, 93% of the corn, and 96% of the cotton grown in the U.S. is genetically engineered. That means you could be eating GMOs in your bread, cereal, packaged cookies and cakes, and any other foods that contain soybean oil, corn oil, and high fructose corn syrup, to name a few.

Many biologists, scientists, public health officials and consumer advocates believe we should avoid GMOs. Here are the most important reasons why.

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7 Most Important Reasons to Avoid GMOs

1) Health risk – According to the Academy of Environmental Medicine, animal studies link GMOs to organ damage, gastrointestinal and immune system disorders, accelerated aging and infertility. This may happen because genetic material inserted into soy plants, for example, can transfer into the DNA of bacteria we already have living inside us. The American Public Health Association and American Nurses Association oppose the use of genetically modified (GM) bovine growth hormone because milk from cows that have been given this hormone contains more IGF-1 (insulin-like growth factor 1), which is linked to cancer.

2) Contamination of other crops – Like other plants, GMOs cross pollinate. When the wind blows, their seeds can travel. Farmers trying to grow crops organically or with non-GMO seeds report that their fields are being contaminated through the natural cross pollination that occurs when GMO seeds go airborne. Once GMOs are present in a field, they are almost impossible to get rid of.

3) Increased pesticide use – Most GMO crops are engineered so that they are not susceptible to particular herbicides. For example, many GMO crops are resistant to Roundup, an herbicide produced by Monsanto. Ironically, as a result, farmers appear to be using more Roundup to control their weeds than previously.

4) Unpredictable side effects – We’ve all seen science fiction movies that feature monsters created when lab experiments go wrong. What happens if our GM foods turn into “Franken-Foods”? The Union of Concerned Scientists worries that the process of creating genetically-modified plants could lead to new allergens, carcinogens, nutritional deficiencies, and toxins that we’re unprepared to confront. It’s taken us decades to clean up after toxins like lead and asbestos, and those were known elements. How are we prepared to deal with the side effects of GMOs?

Don’t miss: Benefits of Organic Food: It’s More Nutritious!

5) Serious effect on the environment – GMOs are causing an explosion of “superweeds,” weeds that have evolved resistance to glyphosate, a chemical used on GM crops. As a result, even more powerful insecticides must be applied to control weeds, which ultimately contaminates groundwater and kills many animals and plants that are not targeted by these toxic chemicals but are nevertheless susceptible to them.

6) Devastating impacts on birds, bees, and butterflies – Research is ongoing into the impacts that GMOS could be having on birds, butterflies, bees, frogs, and micro-organisms that live in soil and our lakes, rivers and streams. Monarch butterfly populations are down 50%; scientists are exploring whether GMOs are reducing their habitat, or poisoning the milkweed that butterflies feed on. Roundup herbicide used in conjunction with GMO crops has been linked to high rates of mortality in some amphibians and organ damage to various animals.

7) Corporate control of seeds and agriculture – Ideally, farmers could get seeds from a variety of sources or save their own seeds for the next planting cycle. Today, one company controls about 95 percent of GM seeds. As cross-pollination increases, more and more natural crops may be unable to produce their own seeds, putting farmers – and us consumers, too – at the mercy of an agribusiness that is more focused on profit that people or the planet.[/box]

[box type=”tick”] What Can You Do? Use Your Purse!

√ Buy from local farmers who are growing food without GMO seed.
√ Shift your spending to organic food.
√ Look for the Non-GMO label when you shop.
√ Support legislation that would require all GMO foods to be labeled so that consumers can make informed choices when they shop.

RELATED

8 Fast Food Chains That Serve Local, Organic Food

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Here are links to 13 of the best eco labels in the market. What makes them so good? They’ve been defined by independent institutions or nonprofit organizations that have set meaningful criteria that companies must prove they’ve met in order to use the ecolabel in question. When you shop, look for these “third party” certifications to back up the claims a company makes regarding the environmental and human health benefits of their products.

NOTE: These ecolabels are among the best you’ll see when you shop. That doesn’t mean they’re perfect. They sometimes allow “wiggle room” for manufacturers, and they don’t take every possible impact into consideration. But don’t let perfect be the enemy of the good! The labels listed below are making things better, and driving manufacturers to reduce pollution, limit or eliminate use of toxic chemicals, and save energy. When we use them, we put the power of our purse to work to create support for strengthening the labels while helping to protect ourselves and our families.

Best Eco Labels

Organic – The U.S. Department of Agriculture collaborated with scientists, consumer groups, environmentalists and the agriculture industry to set standards for the meaning of the word “organic.” Products labeled “100 percent organic” must contain only organically produced ingredients. Products labeled “organic” must consist of at least 95 percent organically produced ingredients. Products meeting either set of requirements may display the USDA Organic seal on their packaging. Processed products that contain at least 70% organic ingredients may use the phrase “made with organic ingredients,” but may not use the organic seal. Processed products that contain less than 70% organic ingredients may not use the term “organic” other than to identify the specific ingredients that are organically produced in the ingredients statement. Overall, when it comes to food, the organic label, while not perfect, is the best indicator that no or minimal toxic pesticides, hormones, and antibiotics were used for growing and processing.

Green Seal – For more than 25 years, this non-profit, science-based organization has developed certification standards to minimize the environmental and health impacts related to cleaning products, coffee, paint, windows, even sticky notes. To earn the Green Seal, a product must meet rigorous evaluation and testing objectives, as must the facility where it is manufactured.

LEED – The Leadership in Energy and Environmental Design (LEED) label represents a green building rating system for the design, construction and operation of high-performance green buildings. A program of the U.S. Green Building Council, LEED promotes a whole-building approach to sustainability by recognizing performance in five key areas of human and environmental health: sustainable site development, water savings, energy efficiency, materials selection, and indoor environmental quality.

Forest Stewardship Council – FSC sets standards to ensure that forests are being managed in an environmentally responsible way, and that products like timber, paper and furniture are made sustainably. Look for it when you buy writing and copy paper, stationery, couches, chairs, dining room sets, flooring, framing timber, packaging and packing materials.

ENERGY STAR – This label, overseen by the U.S. Environmental Protection Agency, indicates homes and buildings, plus appliances, computers lightbulbs, copiers, printers, furnaces and many other products that meet strict energy-efficiency guidelines that help save energy and money and protect the environment.

Veriflora – This label is awarded to flower growers who do not use “extremely hazardous” or “highly hazardous” agrochemicals. The VeriFlora label also indicates that growers are converting to organic and sustainable crop production practices. The standard contains extensive water and ecosystem protection measures to ensure that farmers are not damaging surrounding wildlife or habitats. In addition, it requires growers to provide a fair, equitable, and safe workplace for their farmers.

Fair Trade Certified – This label (either version) demonstrates that the farmers and workers behind Fair Trade goods were paid fair wages and have opportunities for better health care, housing and education. The Fair Trade label is attached to coffee, chocolate, cocoa, tea, fruit, rice, sugar, spices and a variety of clothing and crafts produced in developing countries.

Certified Humane Raised & Handled – This label provides independent verification that the care and handling of livestock and poultry on farms enrolled in the program meet high-quality, humane animal care standards. These include access to clean and sufficient food and water; sufficient protection from inclement weather; and enough space to move about naturally.

Leaping Bunny is the certification program of the Coalition for Consumer Information on Cosmetics. The mark certifies that companies have not tested their products on animals during any stage of development. The company’s ingredient suppliers make the same pledge. Look for the Leaping Bunny label on cosmetics and personal care, household, and cleaning products.

Marine Stewardship Council – The Council’s eco-label indicates seafood that comes from fisheries that are striving to manage sustainably. Look for it on fish and shellfish, including fresh seafood sold at the counter, packaged and frozen seafood, and products like canned tuna, salmon, anchovies, sardines, and crab.

Demeter – This label represents the Demeter Farm Standard, which   indicates that a farm is organically farmed, GMO-free and also operated to promote soil fertility, animal welfare, conserve water, protect biodiversity, and managed to follow the cycles of nature. Look for it on wine, tea, juice, pasta, sauces, and many other foods.

NON-GMO Project Verified – This label indicates that products bearing it have been produced according to the best available practices for avoiding genetically-modified organisms (GMOs). It does not promise that a product is “GMO free” because there is always some risk that seeds, crops, ingredients and products have been exposed to GMOs somewhere along their growing or production cycle. It does, however, create a powerful incentive to seed breeders, farmers, processors and manufacturers to adopt practices that reduce use of GMOs while giving consumers a way to limit their exposure.

WaterSense – WaterSense is a label and program created by the U.S. Environmental Protection Agency. It’s designed to help consumers easily identify water-efficient products in the marketplace while ensuring product performance and encouraging manufacturers to create more products that help use water wisely. Look for it on indoor plumbing fixtures like faucets, toilets and shower heads, as well as outdoors in rain sensors, soil moisture sensors, and sprinkler systems.

RELATED

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Ten “Buy/Don’t Buy” Rules for Green Shopping

Free Newsletter: If you want regular updates on certified green products, make sure you sign up for our free e-newsletter. It’ll help you live the green life you want, and save money doing it.

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Why Worry About Pesticides in Produce?

If you’d rather not eat pesticides in produce, take a look at this Shopper’s Guide prepared by Environmental Working Group (EWG). The Dirty Dozen part of the guide lists the 12 (plus 2) fruits and vegetables that contain the most pesticide residue. The Clean Fifteen lists the produce that is least contaminated.

Apples that are grown conventionally, meaning the trees and blossoms and early fruit may be sprayed with toxic chemicals, have the highest amount of pesticide residue, with peaches and nectarines following close by. The analysis  was done by EWG scientists on samples tested by the U.S. Department of Agriculture (USDA). According to EWG, USDA tests found a total of 165 different pesticides on thousands of fruit and vegetable samples examined in 2013.

The Dirty Dozen list makes clear that, if you are going to shift your spending to organic food to protect yourself and your family as well as the planet, start with the fruits and vegetables that are the most contaminated. The good news is that, in addition to the Clean Fifteen, there is a lot of organic produce to choose from.  

If you’re worried you can’t afford to buy organic, follow our guide to affordable organic eating here.

The post Pesticides in Produce? It Starts With Apples. appeared first on Big Green Purse.

Chipotle – Probably the biggest fast-food chain with a commitment to sustainably raised food, Chipotle’s website says that “whenever possible, we use meat from animals raised without the use of antibiotics or added hormones.” The chain also sources organic and local produce “when practical.” Wiggle room aside, Chipotle has shown that fast food chains can steer a greener course when they put their minds to it. The company has put solar panels on restaurants, uses low VOC paints and energy-efficient lights, and paper products made from unbleached paper. Chipotle is pretty much everywhere.

Sweet Green – What’s so sweet about Sweet Green? For starters, pretty much all their salad ingredients are locally sourced, and often organic. Their meats are hormone- and antibiotic-free. And the restaurants themselves are green from top to bottom: They use 100% plant-based compostable packaging and re-usaable salad blaster bowls and bags. Reclaimed and Forest Stewardship Council-certified materials go into the construction of their facilities, along with low-VOC paint and energy efficient LED and fluorescent lighting. They compost food scraps in their kitchens and have composting and recycling stations so customers can compost their packaging and recycle their bottles. Plus, Sweet Green offsets 100% of their power with wind energy credits. The quickly expanding chain can be found in 27 locations in and around Boston, New York, Philadelphia and Washington, D.C. Go for the salads, but don’t leave without a cup of their yummy frozen yogurt.

Lyfe Kitchen – This chain strives to “be a place that reflects your values towards health, community and sustainability.” It serves “organic whenever possible.” There’s a big emphasis on locally raised fruits and vegetables. If you’re looking for breakfast, try a morning tofu wrap, or steel cut oats with dried cranberries and toasted almonds. For lunch, savor the vegan unfried buffalo “chick’n” (NOT!) strips and a vegan antipasto, or the quinoa crunch bowl, made from quinoa tabbouleh, fresh crunchy vegetables and fireman’s hot sauce. For now, you can eat at Lyfe Kitchen in California, Nevada, Colorado, Texas and Chicago.

Veggie Grill – The gluten-free, soy-free items on the menu here are also free of meat, dairy, eggs, saturated animal fat, cholesterol, antibiotics and trans fat. Their “chickin’” and veggie-steak proteins are made from organic or non-GMO soybeans, wheat and peas. Plus, they serve super grains, a whole-grain blend of millet, buckwheat, quinoa, and brown rice. Need something to drink? Try their homemade lemonade, organic teas, and locally produced craft beer and wine, all of which are free of high-fructose corn syrup. Find them in California, Oregon and Washington state.

Dig Inn – A chain found in New York City, Dig Inn sources local, seasonal ingredients for items like their “Natural Hero” sandwich, made from house-made spicy beef and chicken meatballs with grass-fed cheddar, fresh parsley and whole grain Dijon mustard. Cluk’N’Kale is naturally-raised roasted teriyaki chicken served with sweet potatoes and kale and apple salad with ginger dressing.

Elevation Burger – This growing chain, currently in Washington, D.C., Maryland, Maine, Texas, Pennsylvania, New York, New Jersey, Michigan, the Carolinas, Florida and Indiana, serves burgers made from 100% USDA-certified organic, grass-fed, free-range beef. The veggie burgers are made with organic whole grains, too. Try their “half-the-guilt” burger — one organic beef patty and one veggie patty of your choice. Want a smaller portion? Order the kid-sized burger, even if you’re only a kid at heart.

Native Foods – The chefs at this chain have taken the word “native” to heart, making all their vegan cuisine from scratch – including cheese, tempeh, and of course, their nachos, chilis, soups and salads. Their menu, which is 100% plant-based, showcases seasonal dishes as well as fun stuff like the Rockin’ Moroccan Bowl with tofu, grilled veggies and quinoa. Give them a try if you live in California, Colorado, Oregon, Chicago, or Washington, D.C.

Tender Greens – The salads and entrees you’ll find here are composed mostly of freshly picked, locally grown produce and beef from grain-fed, hormone/antibiotic-free beef and free-range chickens. They tap small local farmers, ranchers, artisans, boutique wineries, local breweries and coffee roasters. Says the company on its website, “there should be a conscious connection between the one who eats the food and the sources of that sustenance.” Who can argue with that?

Do you have a favorite fast food restaurant that serves locally produced and organic food? Please share!

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My favorite is their Green Smoothie Recipe. It combines fresh leafy kale with the juice of a tangy lemon, the sweetness of chopped apple and pear, plus cucumber, basil, filtered water, and ice. The kale is packed with antioxidants, is low in calories and high in fiber and iron. The apple and pear also add fiber and offset the tang of the lemon, while the basil and cucumber make everything taste fresh. Added benefits: all of these foods are available organically, and the entire smoothie only takes about 5 minutes to prepare. Here’s the recipe, with thanks to HBF for sponsoring this post.

GREEN SMOOTHIE RECIPE

Ingredients

* 2 large kale leaves

* 1 pear

* 1 green apple

* 1 medium-sized cucumber

* 10 basil leaves

* Juice of one lemon

* 2 cups ice

* 1 cup water

Equipment

* Blender

* Sharp paring knife

* Cutting board

* Measuring cup

* Lemon juicer

Directions

* Strip the kale leaves off their steams; tear into pieces and toss into the blender

* Cut the ends off the cucumber, slice lengthwise, then chop into pieces; add to the blender

* Slice the pear in half, then in quarters, then chop in half; add to the blender

* Slice the apple in half, then in quarters, then chop in half; add to the blender (can substitute a half-cup of apple juice)

* Juice the lemon, remove the seeds, and add to the fruit and veggies

* Add the basil, plus one cup of water and a cup and a half of ice

* Put the lid on the blender and turn it on, using the setting that will liquefy the ingredients.

Delicious!

Want a little variety? Add banana or avocado, or switch out the kale for spinach. It is hard to go wrong with something as easy and nutritious as this.

For more ideas, I hope you’ll check out HBF and their health hub.

Like kale? Try our Kale Cranberry salad.

NOTE: Sponsorships allow us to provide expert content at no cost to you. Our opinions remain our own. Thanks.

The post Try This No-Fat Green Smoothie Recipe to Improve Your Health appeared first on Big Green Purse.

Organic Wine and Food Pairings – What’s the Rule of Thumb?

First and foremost, know what you’re eating. White wines are generally paired with lighter foods, like fish, chicken, and creamy sauces. Bolder foods – think beef and tomato-based pasta sauces – are usually paired with reds. Many gourmets pair spicy foods with something sweeter. Red or white can complement a cheese plate, depending on the kinds of cheese you’re serving. I personally enjoy a complex red wine when I’m just relaxing, especially during colder winter months, and chilled bubbly Champagne, Prosecco, or Rose in the hot summer.

Practically speaking, what does all this mean? Take a look at these sample pairings to get some ideas of your own.

White Wine Pairings

Greek salad, avocado and butternut squash soup, deviled eggs, goat’s cheese with crackers or toast – Sauvignon Blanc and Pinot Grigio

Risotto dishes that are packed with tasty organic vegetables, most chicken dishes – Chardonnay

Organic pasta dishes in a white or vegetable sauce (think pasta primavera) – Rolle and Riesling

Shellfish – Sauvignon Blanc, Verdicchio, Chablis

Red Wine Pairings

Beef, Mushroom-based dishes, or any recipe involving roasted vegetables – Pinot Noir, Cabernet
Sauvignon, Merlot, red Zinfandel, Rioja or Shiraz

Tomato-based pasta dishes – Malbec, Barbera, Montepulciano, Chianti, or Sangiovese

BBQ – Sangria, Shiraz, Petite Syrah or red Zinfandel

What About Champagne?

Champagne can be a wonderful addition to organic meals. Acidic sparkling wines go well with organic cheese dishes, such as quiches or lasagnas. Rose champagne (like Franciacorta or Gayot) is divine with recipes where sweet or nutty flavours predominate, and organic chicken or fish dishes taste much better when paired with Spanish cava or Martinolles bubbly.

What Do YOU Like?

When it comes to any wine and food, ultimately the most important question is, what tastes good to you? Familiarize yourself with the many wonderful organic options available, then let us know what brands and varieties you prefer.

The post What Organic Wine Should You Pair With What Foods? appeared first on Big Green Purse.