Organic, Seasonal Recipes Say No To Factory Farming
I recently stumbled across a television program regarding factory farming methods in America and was completely stunned and disgusted. I did some research for myself and I could go on and on about it but after much debate I decided I didn’t want to turn this blog article into a depressing, dark , lengthy commentary on contemporary culture. Instead, and in keeping faith with the human race, I have decided to leave your education up to you. I highly recommend you do some googling, or bing-ing (is that a word yet?) into factory farming methods and the impact on our health, environment etc. There are alternatives, some of which include supporting local farmers in your area but you’ll have to search that out for yourself and then make the dietary choices that are right for you.
On a good note: I have made strides in my own efforts to eat healthier and more sustainably and have decided to post some organic, delicious and seasonably appropriate recipes in this section from time to time. No factory farmed animals or pesticides necessary. They may be an original, or something I came across that I think you’ll enjoy, but they will always be organic, good for you and in season.
A meal for LATE SUMMER:
Drink: Blackberry Mojito (courtesy of thedailygreen.com and mixologist Chris Horton)
*use Papagayo Organic Silver Rum and organic ingredients when possible.
Servings: 1 drink
Ingredients:
- 4 blackberries
- 4 mint sprigs
- 3 lime wedges
- 1 1/2 ounces silver rum
- 1 Lime wedge
- 1 Mint sprig
- Lemon lime soda
Preparation: 1. Muddle blackberries, mint sprigs and lime wedges in a highball glass. 2. Add silver rum. 3. Fill with ice. 4. Top with lemon lime soda. 5. Garnish with lime wedge and mint sprig.
Entree: Tomato and Corn Tabbouleh Salad (courtesy of Martha Stewart)
I’d serve this salad with some grilled vegetables (brushed lightly with olive oil) and crusty bread. Use organic produce whenever possible.
Serves 8
- Ingredients:
- 1 cup bulghur wheat
- 3 cups boiling water
- 6 ears corn
- 1/2 cup extra-virgin olive oil
- 2 teaspoons coarse salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 2 cloves garlic, or to taste, minced
- Juice of 4 limes
- 4 large ripe tomatoes, diced
- 1/2 cup loosely packed fresh mint, finely chopped
- 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh chives, cut in small pieces
Preparation:
1. In a bowl, cover bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.2. Place corn on cutting board, and, using a sharp knife, carefully cut kernels from cob, taking care that the corn does not roll as you work. 3.Heat 2 tablespoons olive oil in a large saute pan over medium heat. 4. Add one-third of the corn, season with salt and pepper, and cook, stirring, until corn is caramelized and golden, about 7 minutes. 5. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. 6. Transfer corn to a baking pan to cool. 7. When corn is finished, deglaze pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. 8. Add to corn. 9. Repeat with remaining corn 2 more times.10. Set aside for corn to cool.
11. Combine bulghur with remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives.12. Add corn; mix well. 13. Chill 30 minutes before serving. Adjust seasoning with salt and pepper.
A little bit about Bulghur wheat:
Bulghur wheat is a common ingredient in Turkish, middle eastern and mediteranean dishes. It has a light nutty flavor and high nutritional content. It is high in protein, fiber and carbohydrate and Low in fat and calories. It is also rich in B vitamins, vitamin E, iron, phosphorus and manganese.
ENJOY!
