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Organic

For a variety of reasons, we prefer food and other products that are grown and produced naturally, without additives, pesticides, hormones or other artificial additives. It's better for our health and better for the planet. Let's learn together about living naturally and living well!

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• 402881461eb288e7011eb4f600b8010e 8a8e8b9117e4efc20117e4f02d360098 true discussion

  Stacy L.

  This is food-related and at the same time, it's also a book-related discussion: has anyone here read "In Defense of Food" by Michael Pollan? It's the first book I've ever read that's only about food, but there were a lot of interesting points in there. Here are a few highlights:
  
  1.) Eat food, not too much, mostly plants. - It's also the first line of the book, so these words will either be an interesting attention-getter or a turn-off for people who are thinking this book is trying to convert them to vegetarianism. Basically, argues Pollan, Americans are eating too much meat and the extra meat is taking the place that larger portions of vegetables used to occupy on the dinner table.
  
  2.) When shopping at the supermarket, avoid the middle aisles if you want to evade processed, fatty foods... - stick to the side walls of the supermarket where they have things like produce and fruits. At a lot of grocery stores, the produce section is literally right there at the entrance (on purpose? I think so!), and so many people just pass it by for the Hamburger Helper and Rice-a-roni aisle!
  
  3.) Don't buy anything at the grocery store that your great-grandmother wouldn't recognize as food! (This one made me laugh, but I really did think about that for a while.)
  
  He mentioned going to Farmer's Markets to get the best organic or close to organic produce, as well as mentioning some type of box of in-season veggies that people can order, although I've forgotten what it was called at the moment.
  
  Anybody read this book/have something to say?
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  • 402881461eb288e7011eb4f600b8010e

    Megan M.

    First time poster here...I haven't yet read In Defense of Food, but I loved Omnivore's Dilemma. Pollen pitches a similar message which can be boiled down to these two principles - know where your food comes from, and eat real food. Nina Plank wrote a best seller called Real Food, and Barbara Kingsolver (yes, the fiction writer) has a fantastic book that follows most of Pollen's tenets to a T called Animal, Vegetable, Miracle. Read together, they can be an eye-opening, life changing experience - and that was the case for me. I realized we have options beyond Shaw's or Stop and Shop; Big Y or Whole Foods. CSAs (community supported agriculture) is the option you forgot, I think. CSAs, family farms, farmers' markets, and even ::gasp:: growing our own food in some cases are all viable options!... It's all about the exposure of these choices...most people don't know about them!
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• 8a79fd3d1ff1904a012051a0fe7f1c5d 8a8e8b9117e4efc20117e4f02d360098 true discussion

  Tulika R.

  whats up guys?

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• 40288145181ec1d701182cfeaac30486 8a8e8b9117e4efc20117e4f02d360098 true discussion

  Carey M.

  Does anyone know how to cook Tofu?

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  • 40288145181ec1d701182cfeaac30486

    Laura M.

    I like to cook with extra-firm tofu when I make stir-fry. The secret is to press out as much of the water as you can: cut the block of tofu into a few thick slabs, lay it on some clean kitchen towels (or paper towels), cover with more towels, then put a cutting board on top and add a weight (I use a heavy cookbook). Let it sit like this for at least 15 minutes, changing the towels if they get soaked through. Then you cook the tofu! I cut mine into cubes and pan-fry in a little canola oil over high heat until the outside turns crisp and golden brown. Then you can add it to any marinade -- it soaks up flavor like a sponge in just a few minutes. Cooking it before adding sauce makes it hold together better.

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  • 40288145181ec1d701182cfeaac30486

    Ashley F.

    You can also boil it. I add it to many of my soups and stews. Just be sure to add it towards the end of cooking. Too long in the pot or too much stirring will break up your tofu cubes.

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  • 40288145181ec1d701182cfeaac30486

    Mike P.

    Great advice from Laura on this.. I've always tried to fry tofu lightly, but it never seems to work. I think getting the water out of it, and getting the oil at the right temperature (hotter than I usually think) is crucial. Good idea too to not keep the fried tofu simmering in sauce for too long!

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  • 40288145181ec1d701182cfeaac30486

    Agnes M.

    Carey............I just made a great chili using tofu crumbles. I saute them with onions, peppers, and mushrooms...then added the chili beans (drained) pinto beans, black beans and red kidney beans, canned peeled tomatoes and a ton of chili seasonings. It was great and the tofu tasted like ground beef in the chili.
    I served it with sour cream, guacamole, and a salad. It made a ton of chili. I had 8 for dinner.
    
    I also use the firm tofu cut up in chunks and stir fry it with seasonings, garlic and onions . I find that it takes on the flavor of the seasonings I cook it with.

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  • 40288145181ec1d701182cfeaac30486

    Carey M.

    Great advise everyone! I'll let you know when I actually get in the kitchen to try one some of the suggestions :)

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  • 40288145181ec1d701182cfeaac30486

    B. M. L.

    One way I like making tofu is by cutting them into cubes (the soft kinds) and then lighlty season with some soy sauce and sesame oil. I then place the bowl/plate in the microwave and zap for 1 minute (or until hot). Then garnish with scallions and minced ginger.

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  • 40288145181ec1d701182cfeaac30486

    B. M. L.

    Oh and a quick tip-- instead of buying tofu crumbles, you can make it yourself. A friend of mine told me this trick. Just freeze a block of tofu and use it whenever you want. The freezing process changes the texture so when you cook it in chilis, the texture is like ground meat.

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  • 40288145181ec1d701182cfeaac30486

    Miyuki Y.

    Try boiled firm tofu cubes in miso soup. Add green onions or daicon (sp? Chinese white radish) for some texure. Childhood favourite!!!

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  • 40288145181ec1d701182cfeaac30486

    Tarah H.

    Definitely add to stir fries. And make sure you press out the water. I also add it to package miso soup, so basically, boiled in broth. I've also made a recipe of open faced stuffed peppers also involving brown rice, mozzarella, and tomato.

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• 8a7e9f6f24d6a88a012502cde59a3950 8a8e8b9117e4efc20117e4f02d360098 true discussion

  Adam Z.

  Landgarten Organic Soy & Chocolate Snack-Mix

  a delicious new twist combining health benefits of soy with delicious chocolate covering, comapared to other soy nuts this hot air roasted snack is definitely the best so far I have tasted

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• 8a789ed02359f86901235df1c84c079c 8a8e8b9117e4efc20117e4f02d360098 true discussion

  Christy A.

  Oikos Vanilla, Organic Greek Yogurt

  This is the best yogurt ever! It doesn't leave a sour taste in your mouth, you would never know it is fat free. I mix in some berries, granola, and a couple of crumbled pecans - great for breakfast. That will hold me until lunch with all the protein in the yogurt.

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• 8a789ed022aa61c20122c7a5ad3c78cd 8a8e8b9117e4efc20117e4f02d360098 true discussion

  Bev H.

  Food For Life Sprouted Grain, Sesame Bread

  I have a wheat allergy and for some reason I can eat this bread without a problem, has to be toasted but is better than all the gluten free breads I've tried.

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