If you must buy conventional
produce, choose from these
12 popular fresh fruits and
vegetables, which have the
lowest levels of pesticides.
• Peas (sweet)
• Onions
• Asparagus
• Broccoli
• Avocados
• Mangos
• Bananas
• Pineapples
• Cauliflower
• Kiwi
• Corn (sweet)
• Papaya
with 1 Tbsp. butter or cooking spray. In a large bowl, combine the berries, black pepper, pinch of salt, sugar, lemon zest, orange juice and flour. Toss gently to combine and evenly distribute the juice and flour. Pour the mixture into the greased baking dish.
In a large bowl, combine the flour, oats, nuts, spices and brown sugar. Toss gently to make an evenly distributed mixture. Now, work the butter into the flour and nut mixture with your hands, until the butter is evenly combined and the mixture has a pebblelike texture. Sprinkle the butter, nut and flour mixture evenly over the berries. Bake the crisp at 375º degrees for 30 to 40 minutes until the topping is brown and the berries begin to bubble around the edges of the pan. Allow the crisp to cool slightly,
and serve with either whipped crème fraiche, ice cream or sweetened whipped cream.
Per serving: Cal. (600); Total fat ( 56 gm); Sat. fat
( 14 gm); Chol. ( 41 mg); Prot. ( 11 gm); Carb. ( 21 gm);
Sod. (486 mg); Fiber ( 4 gm). Makes 6 servings.
3 lb organic asparagus, cut into 2-inch
pieces
11⁄ 2 cups chopped leeks, white part only
(about 3 medium leeks)
2 Tbsp. safflower or canola oil
2 qt low-sodium organic chicken broth
2 ripe organic Anjou pears, peeled and
cut into 1-inch pieces
1 tsp. tangerine oil* (or more to taste)
Salt & white pepper to taste
*available at specialty markets and online
To Prepare:
In a large, heavy-bottomed pot, cook leeks in oil over low heat until they are translucent and soft. Add chicken broth, bring to a boil, and add asparagus. Cook at a gentle boil until asparagus is cooked through but still a little firm and bright green, about 5 minutes. Remove pot from heat, add chopped pears and tangerine oil. In small batches, purée soup in blender. Taste for degree of tangerine, and stir in a tad more tangerine oil if necessary. (It’s very potent; a little goes a long way.) Salt and pepper to taste. Serve chilled. (Note: Soup can also be served warm in winter.)
Per serving: Cal. (126); Total fat ( 6 gm); Sat. fat
( 1 gm); Chol. (0); Prot. ( 7 gm); Carb. ( 15 gm);
Sod. (88 mg); Fiber ( 3 gm). Makes 6– 8 servings.
ORGANIC FOODS ARE
+ Higher in antioxidants
+ Free of cross-contamination
with other foods
+ Grown and raised in specific
locations
References:
Archives