Raita- Indian Style Yogurt

Raita is a yogurt blended with spices and flavoring, which can include chili powder, salt or cumin. A variety of vegetables can also be included such as cucumber, onions or tomatoes. Raita is always an accompaniment to a main dish. There are many varieties of this dish, but it is always a popular flavor enhancer to the meal as well as a digestion aid.

I made raita using the following recipe from The New Vegetarian Epicure cookbook!

Raita Recipe
1 quart plain low-fat yogurt
3/4 cup raisins
1/3 cup walnut pieces
1 large cucumber
1/4 cup chopped fresh mint leaves
plent of fresh-ground black pepper

Drain the yogurt in a colander lined with 3 layers of chesecloth for one hour. It should appear grainy, thick, and texture-y.

Place the raisins in a small pot with enough water to cover them. Bring to a boil. Remove from heat and let soak for one hour.

Toast the walnuts for 10-15 minutes in the oven at 350 degrees. (You'll know they are ready when you can smell their fragrance!) Remove from oven and let cool. Chop into small pieces.

Peel the cucumber and chop of ends. Quarter the cucumber lengthwise and slice out the seeds. Chop the remaining cucumber into pea-sized pieces.

Drain the soaked raisins after the hour has passed. Gently squeeze them in a colander to remove excess water.

Combine yogurt, chopped mint leaves, raisins, walnuts, cucumber in a large bowl. Add black pepper and/or salt to taste!


My variations and comments
I used non-fat yogurt instead of low-fat yogurt as that happens to be what I always buy. I will caution you on the squeezing of moistened raisins. It's like touching very old- yet very moist- wrinkly skin. I admit it's not the most pleasant experience. As for the removing of cucumber seeds, it is much easier than I expected. My only hindsight recommendation- make sure you cut the cucumber evenly into quarters. It just makes it easier to remove the seeds. As for the nuts, I already had whole walnuts in my cupboard, so I had to chop them. Roasted walnuts are easier to chop than fresh walnuts AND a nice, new, sharp knife does wonders! As always, I try to use ingredients that I have around. I thought I had fresh mint, but I didn't. All I had was basil, so I thought "What the heck? Let's give it a go!" All-in-all this dish is fantastic. I had never made it before and I was curious if even I would like it. I love it! It's truly a dish to savor. With the first bite, you will initially encounter the smooth, plain, tart yogurt quickly followed by the crunch of cucumbers intermixed with the savory walnuts and pungent black pepper alongside the soft taste of basil. Your first tasty mouthful ends with the sweet bliss of raisins! YUM! The mixture of flavors are almost indescribable! Enjoy! (Also, I did not add salt, but you can if you like! And- next time around I will be sure to use mint. Although, the basil is still a great addition!)

One final note-after the raita sits in the refrigerator over night, the mixture becomes a little watery (likely from the cucumber.) Stir it before serving and you're ready to go! Also, I did not make a full Indian cuisine (although I kind of wish I had.) I ate raita alone as a snack and also added some whole grain crackers to use the raita as a dip. I know it's not traditional, by any means, but it was tasty!

Genetically Modified (GM) or Not?! Food for Thought!

I went to the grocery store and- as always- fresh fruit is always on my list of items to purchase. To my luck (and excitement of my wallet) peaches, plums, and nectarines were on sale for 99 cents per pound. The excitement vanished quickly when I stood there and pondered if I should even by these fruits. Why was I standing there perplexed? The peaches and nectarines were larger than my fist!! Seriously? I still had fresh thoughts in my mind regarding GM foods since I had just written about them. I was annoyed that there was a strong likelihood that those ginormous fruits flashing their cheap sale price were GM. Annoyed, I chose mostly plums to purchase as they were the size of tennis balls- which is what I remember a piece of fruit to be! There are no labels; I can't prove that the peaches and nectarines were GM, but if I had to guess, I'd go for YES! Unfortunately, although the plums appear to be a normal size, I can't prove they weren't GM. I guess we'll have to have hope that with the recent changes in the FDA that we'll get labeling passed for GM foods sooner rather than later! For those of you who are wondering, I'm not advising to not by GM foods. It's always a personal choice. For me, I like to know what I'm buying. I don't enjoy the difficulties I encounter these days trying to figure out where my food came from and how it was grown, produced and manufactured. Unfortunately, I don't have the time and means to have my own organic farm. Maybe that'll be a future endeavor! :)

Is My Food Real? Nutritious? Safe?

Genetical Engineering (GE) is defined as the group of applied techniques of genetics and biotechnology used to cut up and join together genetic material and especially DNA from one or more species of organism and to introduce the result into an organism in order to change one or more of its characteristic, courtesy of Merriam-Webster Dictionary.

Pros to GE or Genetically Modified (GM) Foods
GE or GM foods are beneficial in-regards to helping feed the billions of people in our world today. (For an exact amount, check out the World Clock!) According to the U.S. Census Bureau, the world population is going to grow from 6 billion in 1999 to NINE billion in 2043! (See graph!) So how are we going to feed all of these people!? The proposition is that GE or GM foods gives us a shot in the dark!

Pest resistance is a pro of GM foods. In order to keep pests away, traditionally, we use pesticides. As we all know, use of pesticides is a common complaint from society as questions and concerns of safety (and even cost) arise. With GM foods, these foods are naturally pest resistant without the use of pesticides. Advantages include less money spent to raise crops, money saved from loss of crops, essentially more food produced, less harm to environment without use of pesticides, and happy farmers and communities.

Other pros include herbicide resistance, disease resistance, cold tolerance, and drought tolerance.

Nutrition is considered another pro. Some foods have a long shelf life, yet don't have an overabundance of nutrition. (An example would include rice.) The thought is that we could use rice, for example, to help feed the malnourished across the globe; the difference is that GM rice would have more nutrition. We would change the genes so rice would now have vitamins, for example. (Traditional rice does not have vitamins.) Therefore we could provide nutritious food without the likelihood of it rotting before it was received.

In addition to new GM nutritious foods, there are ideas circulating about the possibilities of GE medicines to aid the poor across the world. (Many medications need to be refrigerated and stored properly, which is often a huge obstacle to overcome when delivering medications to third world countries!)

Cons to GE or Genetically Modified (GM) Foods
GM or GE foods sound great, right? We could feed the estimated 9 billion people expected to be living around the world in the 2040s! Not necessarily. As I always say- at what cost? At what cost have we found something new and great!

Some cons of GE foods include unintended harm to organisms, where some insects and animals can die due to consumption of new strains of GM foods. Another con includes decreased resistance to pesticides. Some mosquitoes and insects are showing resistance to some pesticides and the question remains if they will become resistant to GE/GM foods. For anyone who opens a newspaper, reads news online, turns on the TV or radio- there isn't practically a day goes by that we don't hear about the increase in food allergies. The medical society doesn't really have a grasp of why there is an influx in children having food allergies. A fear with GM foods is the possibility of more food allergies with the introduction of these new genes. And, as with almost any new idea or product, we never know the potential health consequences until years later. (For example, years ago the medical world thought trans fats were a better choice then saturated fats. It took too many years to recognize that trans fats were actually worse for you than saturated fats. Look at the current work, time, and money being spent to rid of the use of trans fat around the world.)

Other things to ponder... Is there adequate research to justify GM foods in our grocery stores? Is it ethical to not label GM foods as such on packages? Does the research come from well designed studies? Do we really need GM foods to save the world from hunger?

So do the pros outweigh the cons? You decide!

Additional Resources:
Genetically Modified Foods: Harmful or Helpful?
GE Foods (additional links)
Alarming Facts About GE Foods
Lack of Labeling
GM Labeling Commentary
Center for Food Safety: GM Foods

In Respect of Animals

Do you ever wonder where your food comes from? Do you ever wonder how your meat ended up on your plate? I would say that for most people, the answers are no. Too many times we assume that things are as they should be. We assume our animals are treated with respect. We sometimes assume too much.



I recently visited a local, organic farm; I was pleased to see hens (among other animals) roaming freely. Other hens were located in the hen house, but (as in the picture above) were not over crowded.

A few months ago a documentary was released called Food Inc., which brought to the attention of millions the poor treatment of animals. In respect to hens, it showed overcrowded hen houses and revealed the complete mistreatment of these animals. It is a great documentary and if you haven't seen it yet- you should!

I think in order for change to occur, we have to educate ourselves. I've provided some additional links below on the mistreatment of hens (and other farm animals.)

Ban to Battery Cages
Factory Farmed Chicken
More Facts on Factory Farming

WHAT CAN YOU DO TO MAKE A DIFFERENCE?

More on Probiotics!

The best way to know what's in any kind of product you're consuming is to call the manufacturer. This goes for any product, any ingredient, including probiotics. The hard part in health and nutrition is waiting for the research. Many products that state they contain probitotics appear to discuss general benefits, but the research is still pending tying specific benefits to specific strands. USprobiotics is a great website for more information!

As with most nutrition related products (it seems), there is even a seal of approval for products containing probiotics! The only caveat is that the label doesn't tell us the level of probiotics in the product.

So my advice is the same as yesterday- if you feel like your feeling better with taking probiotics, then go ahead. And if you don't feel a difference, no harm done, except for maybe a few dollars lost. The websites I've provided give you enough tools to research specific strands and potential relief from specific ailments. You can always discuss your individual and personal concerns, thoughts, questions with your MD or RD. (Of course this is always highly recommended!)

One product I happen to like is Kefir. As with all products (and hence the lack of medical recommendations at this point for probiotic use), research is pending. I did come along this article the other day that shows promise. More studies are needed, in children and adults alike (of course.)

So if you too like Kefir, I've provided a simple recipe below! Are there benefits? Of course! At the very least you have a tasty, low calorie smoothie providing you with part of your daily calcium requirements! Enjoy!

Standard Smoothie with a Twist
8 oz Kefir milk (I used original, you could use any flavor)
1 cup frozen berries
honey or agave nectar to taste (if using original and not a flavored version)

*Note this smoothie is a little bit more tart than what one might expect (which is exactly why I love it!) If you're looking for a sweeter taste try mixing 4oz Kefir and 4oz 100% fruit juice instead.

* Note 2! For anyone who is in a rush these days (haha. Who could that be?!), this makes a very quick, nutritious, on-the-go breakfast.

Oh Those Friendly Bacteria!

Probiotics is one of the newest, hottest nutrition topics. What exactly are probiotics? And do you need them?

Probiotics are beneficial bacterial that are similar to those found naturally in your gut. Studies of probiotics are rather new, but studies suggest there are benefits of using probiotics in improving symptoms of gastrointestional diseases. The mechanism of these good bacteria to improve symptoms are not completely understood.

The problem with advertised products containing probiotics is that NOT all probiotics are the same. There are a variety of species and each specie does not necessarily act in a comparable manner.

Yogurts are often recommended as a source of probiotics; HOWEVER, not all the live cultures can survive the acidic environment of your stomach. Many yogurts (in the US) are pasteurized; pasteurization kills bacteria!

Many of the studies contain considerable limitations and therefore (in the medical field) no recommendations have been suggested; however, studies, even with their limitations are promising and hopefully in the future recommendations will transpire. (Promising studies exist with the following diagnoses: ulcerative colitis, antibiotic associated diarrhea, infectious diarrhea, irritable bowel syndrome, lactose intolerance, hepatic encephalopathy, and allergies!)

In the mean time, if you feel your symptoms are improving with the addition of probiotics, there is no reason to discontinue taking them; there does not appear to be any negative consequences associated with taking probiotics. (For more information please read here and here!)

Summer Salad

I know what you're thinking. I'm going to waste your time writing about just another (?boring) rendition of the (common) garden salad! WRONG! One of my favorite whole grains is quinoa! (I posted another recipe yesterday using quinoa! Check it out!)

A little history behind quinoa. Quinoa is the only whole grain with all of the essential amino acids and is high in protein compared to other grains (which is especially great for those who are Vegan or Vegetarian!) I should make one clarification- quinoa is considered a whole grain, but it is actually a relative of leafy green vegetables. (Thank you to The World's Healthiest Foods. Read more here!)

I was researching new resources for Vegans and Vegetarians and re-familiarized myself with the Vegetarian Times magazine. I came across an interesting summer salad- quinoa with corn and basil! Sadly, after visiting two grocery stores I could not locate (nor therefore purchase) fresh basil. I refused to settle for dried basil, so my rendition is basil-less (hence no little green flecks in the picture!) Regardless, this dish is full of flavor. It has the natural nutty flavor of quinoa mixed with a fresh twist of lemon fighting for recognition from the pungent onion and subtle but obviously present flavor of the roasted red pepper! Although cooking makes the kitchen steamy and hot, after this dish cools, you have a refreshing atypical summer salad! Enjoy!

Quinoa with Corn and Basil
1.5 cups uncooked quinoa, rinsed
1 tsp salt
2 cups fresh or frozen corn
1 cup tightly packed basil leaves finely chopped
1/2 cup jarred roasted red peppers diced
1/2 cup red onion diced
2 tbsp olive oil
3-5 tbsp lemon juice

In a saucepan combine quinoa, salt, and water. Bring to a boil on high heat. Once boil has been reached, cover pot, reduced heat to low, and simmer for 12 minutes. Add corn. Recover. Simmer for an additional 3 minutes. Drain quinoa and corn mixture. Place mixture in bowl, fluff with fork, and let cool for a few moments. Add basil, peppers, onions, lemon juice and oil.

Of note- as already stated I did not use basil because I didn't have any! (And yet the dish is still quite tasty; however, it is missing that distinct basil flavor which I'm sure only does wonders for the dish!) I used frozen corn, not fresh. I also increased the red onion and red peppers to 1 cup chopped each! I started with a half cup each, but I thought their appearance was quite dismal (i.e. not plentiful enough and barely seen!) I used <1 tsp olive oil and I used 5 tbsp of lemon juice. Also, after sitting for a few hours the lemon juice had been absorbed by the qunioa as I expected; therefore, remember to add more lemon juice to fit your taste! (I love that lemon zest!) Also, if you're making this recipe for one person (or really even two) be sure to cut the recipe in half. Yes, I love quinoa, but I currently have a ridiculous amount of quinoa salad sitting in my refrigerator!

Make it Now; Save it for Later!

I love the Summer for many, many reasons- of course- but one of them being the plentiful abundance of fruits and vegetables. Right now it is carrot season! (Yes. Among other vegetables, carrots are in season!) And boy are they tasty! There is nothing better then the crisp, clean taste of a recently picked fresh carrot! Mmmmm! But, what to do with them? Yes. You can eat them raw. You can eat them raw until you turn orange (literally!) But, that's boring! (And someone might call you a carrot! haha.)

A friend of mine passed along a recipe to me (as we were talking about quinoa one afternoon!) courtesy of Recipe Zaar. The recipe is below! I (of course) made a few modifications to the recipe AND if I don't say so myself- this recipe is great! (Thank you Sarah (my friend) and recipe Zaar!) I didn't use the beef bouillon cube as recommended. Instead I used my own concoction of non-animal herbs, seasonings, and salt. Also, I extended the simmering time to about 3o-35 minutes to intensify the flavor!

This is a fairly quick recipe. The most time consuming is chopping up the vegetables. Other then that, you can go about your business while it simmers!

The best part is that this tasty soup is now sitting in my freezer awaiting a dark chilly Autumn night where I crave a warm something-or-another but after a long 10 hour work day I don't want to cook! Oh wait! Problem solved! Hit defrost and then cook! Whether you cook this soup and eat it right away or cook and freeze for later, this is a quick, easy meal. Better yet, this is a fresh, quick, easy meal. To me, nothing beats using fresh vegetables. I could wait until the Autumn or Winter to make this soup, but for me, carrots are not in season then. So until Autumn....

Carrot Top & Quinoa Soup
1 tbsp canola or olive oil
1/2 sweet onion diced
4 cups water
4 medium carrots peeled and chopped
1 cup carrot tops rinsed and finely chopped
2 tsp beef bouillon granules
1/2 cup quinoa
sea salt
fresh ground pepper

Sautee onions and olive oil in soup pot until onions are translucent
Add in the rest of the ingredients and simmer for 20-25 minutes

Not Your Average BBQ!

As Summer comes near its end for 2009, I thought it might be perfect timing to discuss that one last hoorah of a BBQ until next year. We all know Summer is ending as Labor Day Weekend creeps upon us. (And boy, is it near!) I love BBQ'ing beginning in late Spring all the way until late Fall. There's something about the relaxation of grilling outdoors as well as enjoying the tasty food. If I were to pose the question- name 5 foods off the top of your head that you see at a BBQ- I'd likely get some combination of the following: chicken wings, hot dogs, sausage, burgers, cheeseburgers, potato salad, pasta salad, ice cream, cookies, lemonade, soda, beer, margaritas, potato chips and dip, and Doritos. What I don't often hear are some of my favorite BBQ foods- shrimp shish kabobs, grilled mushrooms, grilled vegetables, grilled corn, and fruit salad. (With enough notice, I'd likely also make my own low fat ice cream for dessert or even fruit parfaits!) A lot of times, our default food associations for BBQ'ing are very unhealthy chioces. I will throw it out there that there is a strong possiblity that many people would like some healthier varieties of foods I just mentioned. For kicks, try it! You have one major holiday weekend of the Summer left!


Grilled Mushrooms with Mozzarella Cheese and Tomatoes Recipe
Buy a package (or two or three depending on your party size) of portabella mushrooms. Rinse and drain. Place on top of tin foil. (You might want to double this up since you will be placing it right on the grill.) Drizzle about 1 tsp of olive oil over each mushroom. Place chopped fresh mozzarella (you can even try low fat mozzarella. It melts! I promise!) and tomatoes on top of each mushroom. Add fresh basil and you're done! Cover with tin foil (again doubling it to avoid a tear and spill!) When ready, place on grill for 15 minutes or until cheese is melted and mushrooms are warm! For an extra zing, add fresh squeeze lime or red wine vinegar!

Mushroom Factoid!
A portabella mushroom is a fungus also known as the button mushroom. There are three different kinds of button mushrooms- white, crimini, and portabella. Portabella mushrooms are actually overgrown crimini mushrooms. Crimini mushrooms have anti-cancer properties. They are an excellent source of vitamins and minerals such as Selenium, Iron, Vitamin B12, Pantothenic acid, Copper, Vitamin B3, Potassium, and Phosphorous. [Courteous of The World's Healthiest Foods!]

Calories, Calories, Calories

I know it's not easy to lose weight or even sometimes to eat healthfully. There's tasty, luring food at every street corner it seems. Junk foods, cookies, cakes, and pastries always appear to be the foods that go on sale, right? How can we always avoid the temptation when it is constantly dangled right in front of our noses?! Maybe, just maybe, complete avoidance isn't the answer. I'm not one for counting calories per se as I agree it can be quite tedious. I, however, do believe in knowing what you are consuming. Oblivion is not an excuse! Know your calories! So go ahead- indulge! (Yes, it says INdulge not OVERindulge!) Moderation, moderation, moderation!

On the lighter side of things, go ahead and try...
2 Fig Newtons for 110 calories
1/2 cup Edy's Slow Churned Rich & Creamy, Light, Vanilla for 100 calories
5oz Stone Cold Creamery Watermelon Sorbet for 160 calories
1 cup chopped fresh watermelon for 60 calories
1 Deep Chocolate Vitamuffin for 100 calories
1 4oz Jell-o chocolate pudding for 140 calories (add 1 tbsp whipped cream for about 50 calories and a strawberry or two for a complete, tasty dessert for only about 200 calories!)
1 Dove Dark Chocolate Singles for 190 calories

Instead of...
1 Starbucks oatmeal raisin cookie for 350 calories
1/2 cup Haagen Dazs Vanilla ice cream for 270 calories
Medium Dunkin Donuts Watermelon Coolatta for 370 calories
1 Chocolate Chip Dunkin Donuts Muffin for 630 calories
1 slice Cheesecake Factory's Chocolate Mousse for 500 calories
1 Snickers Bar for 280 calories
1 individual bag of M&Ms for 240 calories

Lime It Up!

When Spring turns into Summer and Summer into Fall, there's often a buzz of all the fruits (and vegetables) that are in season. What I realized this past weekend is that one of the (arguably) most versatile fruits is a lime. Yet when the topic of fresh fruits arises, I don't ever hear anybody say "Mmmmm! I love limes!"

Now I know what you're thinking- "versatile? What is she thinking? Limes are not versatile!" But I argue that they are! Check it out!

Uses for limes are as follows:
1. Day after day we hear about the importance of staying hydrated. Day after day I hear about how boring and tasteless water is. Many people have spiced up their 'boring, tasteless' water with a lemon. How about adding a lime in addition or instead!? Variety is the spice of life!
2. We know that vegetables are good for us (as they are low in calorie and provide us with fiber!) The unfortunate part is that sometimes a low calorie salad goes by the wayside with the addition of a high calorie salad dressing. (For example, 2 tbsp of a regular creamy dressing is approximately 160 calories. For those who like a 'wet' salad, we can easily consume over 3oo calories from the dressing alone!) So let's save those calories and try something new. Next time you're looking for a dressing, try squeezing a fresh lime over your salad (with a splash of oil, if needed!) Nothing says Summer like the taste of a lime drizzled all over a crunchy, fresh salad!
3. Ever gone to the grocery store in search of salsa only to get the aisle and then quickly be deterred by the exorbitant cost for such a little jar? Well I have a solution! Make your own salsa at home. It's pretty easy (and cheap!) All you need is a little bit of prep time to chop up all of the vegetables. And for a little kick-different from your usual store bought salsa- add more lime to give it a stronger lime taste! We could take this one step further and put a Southern twist on it by making a corn salsa with (extra) lime! Yum!
4. Speaking of Summer, who doesn't love a cool refreshing drink?! Limes are a great addition to a gin and tonic, sangria, vodka sprite, margarita, and a martini.
5. As we roll into Fall (no pun intended!), the first thing that pops into my mind is pies! Turn this little fruit into a tasty Key Lime pie (although, we do have to remember to savor this tasty pie bite by bite, otherwise we'll be sure to pack on the pounds with the extra calories! We don't want that!)

Needless to say, I think this little guy- Let's call him Mr. Limey- is quite versatile and often overlooked. Give it a try. Add a lime to something tonight! Enjoy!

Julie and Julia Inspired

Last weekend, Julie and Julia premiered. Of course I had to go see it! Who doesn't love Julia Child? Or a woman who was so incredibly inspired by Julia Child. The movie is a must see. It's cute, light, and shares a story of determination to find oneself and accomplish a goal- through food and cooking! (That in itself is reason enough to go see the movie!)

Glamour Magazine's September 2009 issue discusses the movie and includes a few ideas of How to Whip Up Dinner in Only 10 Minutes. One favorite is by writer-director Nora Ephron entitled Nora's Spaghetti with Sand. Newly inspired by the movie and the desire to cook more (and also knowing it was 'quick and easy') I tried this recipe. I, however, realized- while the pasta was boiling- that I didn't have breadcrumbs. But, as luck had it, I had just made fresh bread that day. So, in a little twist to the original recipe, I diced and oven toasted my fresh raisin-whole grain bread as a substitute. It was delicious! And to make my meal well balanced, I added a fresh side salad to my meal. Delicious and Nutritious! With a little creativity, almost any problem can be resolved. Happy cooking!

Nora's Spaghetti with Sand Recipe
1 lb. spaghetti
4 cloves of garlic, slivered
2/3 cup olive oil (not virgin)
1 cup coarse bread crumbs
Salt and pepper
Fresh parsley, chopped

-Boil spaghetti
-In a skillet, saute garlic in oil until slightly brown. Remove garlic and discard. In a bowl, mix bread crumbs and 2 tbsp of oil.
-Spread crumbs onto a baking sheet and toast
-When pasta is cooked and drained, toss with bread crumbs and remaining oil
-Season with salt, pepper, and parsley
-Enjoy!
(Serves 4-6 people)

Don't Be Afraid to Try Something New

Making a change can often be easier said then done especially when it is accompanied by emotional anxiety. Should I do it? What if I don't? What will the outcome be? Fifty questions and more linger without an answer until history has been made. I say, take the risk. Often there's nothing or little to lose. Despite the risk, what awaits on the other side is often better then not trying.

I come across these doubts and moments of anxiety everyday at work. Everyday people struggle wondering if simple dietary changes can really make them healthier. Sometimes people are legitimately scared to try something new.

I used to be a very picky eater. As a child, the foods on my plate could not touch each other or I wouldn't eat them. I have since gotten past that. I very much like mixed foods, as demonstrated by new favorite breakfast below! Although it seems a little odd, it is actually quite tasty (and calorically acceptable!)

Cottage Cheese, Fruit, Cereal Mixture Recipe
1 cup low fat cottage cheese (180 calories)
1/2 cup blueberries (40 calories)
1/2 cup Kashi Heart to Heart (75 calories)

295 total calories

I pondered as to why I liked this combination and I came to the conclusion that it was a combination of flavor- salt and sweet- along with texture. If someone was to mention this combination to me (prior to me trying it), I know I would think that it was gross. It's not until we try something new can we really make an accurate judgment.

Getting Started

So here goes. First post. I traveled this past weekend to the city of Portland, OR. Of the many things I realized, I was reminded of sustainability. Neighbors grow their own fruits and vegetables. The city is environmentally (and nutritionally) friendly with organic and locally grown food blatantly apparent at every street corner. I head back to Boston with a renewed energy to have my own garden, but then realize I don't have a backyard- not to mention that it is August and too late to start a garden. I've also missed the opportunity to sign up for local green space. So now what? The next thing available is to visit local farmer's markets, which I always am astonished at how many people don't go to them. Why is that? One could argue cost among other reasons. Among environmental reasons, the pure refreshing taste alone will keep you from returning to your old ways of buying chemically grown produce from the grocery store. (I'll save the topic of organics for another post.) If you only have time to add one more task (to your already long and seemingly never ending to-do list) this summer, go to a farmer's market. It will be well worth the effort and time!