Why Eat Organic Food Part 2

[Guest guest]

Why Eat Organic Food?Until recently, the notion of growing and consuming organic food has been regarded as unnecessary by the majority of people.Now the reason for consuming as much organicfood as possible has finally become self-evident. The public has started to realize that events of the past 50 years have in large partcreated the need to eat as close to 100% organic as possible.Until recently, you probably bought your groceries at your favorite supermarket and didn't think much about it. Now, more and more consumersare seeking out organic food- and with good reason.Environmental pollution has put more stresson your body than ever before in history.And chemicals never meant for human consumption may be found in every step of the food chain.The world has experienced an exponential growth in theuse of artificial fertilizers and pesticides since WorldWar II. In 1990, it was estimated

that farmers in the United States applied 20 billion gallons of fertilizersand 2 billion gallons of pesticides to our food supplies. A profusion of chemicals have been developed to preserve food and prolong shelf-life, not necessarily with the understandingof what will happen with those chemicals in the human body over a period of time or from generation to generation.Many of the foods on the grocery shelf are processed, andchemically derived additional nutrients have been added to their ingredients. suzann-All of this only serves to underscore your need for whole, natural, organic food on your table.The combined factors of depleted soil leading to less nutritious food, pollution in the environment leading togreater health challenges, and the addition of chemicalsnever meant for human consumption in almost every step of the food chain, are leading more and more people to the sameconclusion: to enjoy

optimal health you are going to have totake matters into your own hands and seek out the most nutritious, natural, chemical free food that you can findfor yourself.Apple SorbetThis light and refreshing frozen dessert takes a simple apple and makes it taste like something sinful. Use sweetapples. If you use tart apples, like Granny , you may need to use a lot more maple syrup or dates to achieve thelevel of sweetness you want in a dessert. Also try this recipe with peaches, kiwi, papaya, mango, plum, sapote or cherimoya.2 cups applesauce (see note)2 cups apple juice (approximately 4 apples)(optional) 2 tablespoons maple syrup or 2-4 dates,soaked one hour2 teaspoons lemon juiceIn a blender or food processor, combine the applesauce, juice, syrup and lemon juice and blend until smooth. Taste and adjust for sweetness. Place the mixture in a shallow container with a lid

and freeze, covered. Serve by scraping into curls with a soup spoon or ice cream scoop.Note: To make applesauce, put 3-4 peeled applesthrough a heavy duty juicer (such as a Champion or Green Power or Green Life Machine), using the blank screen. Or blend them in a heavy duty blendersuch as a Vita-Mix or K-tec (see article about the K-tec blenderat www.rawgourmet.com) If you don't have a heavy duty juicer or blender, cut up or grate the apples and place them in a regular blenderwith a small amount of apple juice and puree.Note: If you don't own any type of juicer, this recipe canbe made with bottled juice, however, bottled juice will not contain any live enzymes. If you do use bottled juice, be sure to buy pure apple juice, with no added sugar.For other frozen confections like fabulous mango ice creamand frozen carob-raspberry banana pie see the Dessert chapterin The Raw Gourmet.Well that is

all for today. The next class is about healthyfats-which ones are they? and what makes them healthy? And a fabulous salad dressing that you can make in 1-2 minutes.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

http://suziesgoats.wholefoodfarmacy.com/

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