FEED YOUR SOUL CLEAN PRODUCE

FEED YOUR SOUL

Let’s all celebrate our new lease on culinary life with nutritious flavors one provocative plateful at a time.  The sky’s the limit, right?  If you approach cooking and entertaining like a new romance–with delight, curiosity and whimsy–it’s bound to be sexy good!  Today’s spotlight is organic produce.

Join me in a pledge to romance your soul from the inside out:

EAT WELL. FEEL WELL. ENTERTAIN WELL.

  • LOVE your life!
  • CELEBRATE your culinary creativity!
  • PLAY with a renewed vitality!

Exercise!  Breathe Fresh Air!  Exhale Sunshine!  Listen to INSPIRING TUNES!

  • Hot Stuff, Craig David
  • So Many Ways, Gelka
  • These Days, Foo Fighters
  • Born Free, Kid Rock
  • It’s My Life, No Doubt
  • Happy, Natasha Bedingfield

TO BUY OR NOT TO BUY ORGANIC FRUITS AND VEGETABLES
Thin-skinned fruits and vegetables are especially susceptible to pesticides and poisons.  When making your shopping list, these dirty dozen should sky-rocket to the top of the “must-buy” list of organic produce.  Organic food was once only available at health food stores, marketed to consumers willing to pay extra for natural, environmentally friendly foods. Today, it’s available at most grocers.  If it’s organic, local and cheap, you’ve really hit the trifecta.

DIRTY DOZEN (HIGHEST IN PESTICIDES)
1.  Apples
2.  Celery
3.  Strawberries
4.  Peaches
5.  Blueberries
6.  Grapes
7.  Nectarines
8.  Kale
9.  Sweet Bell Peppers
10.  Potatoes
11.  Lettuce
12.  Spinach

CLEAN (LOWEST IN PESTICIDES)
1.  Onions
2.  Sweet Corn
3.  Pineapples
4.  Avocado
5.  Watermelon
6.  Asparagus
7.  Sweet Peas
8.  Mangoes
9.  Eggplant
10. Domestic Cantaloupe
11. Cabbage
12. Sweet Potatoes

CRISPY KALE CHIPS
Prepared in 5 minutes plus 35 minutes to bake.

1 bunch organic Tuscan kale

1 Tbs Extra Virgin olive oil

Pinch of Kosher salt and freshly ground pepper

Crushed red pepper or cayenne to taste

Preparation

Preheat the oven to 250°F.

Remove the tough lower stems of the kale with hands. Toss the kale leaves generously with olive oil, Kosher salt and crushed red pepper.  (I like to toss inside a bag to evenly coat the leaves.)

Lay the dressed leaves in single layers on baking sheet trays.   Place in the oven.  Roast the kale or until the leaves are crispy, 30 to 35 minutes.

Serve as a snack or side dish with a little squeeze of fresh lemon.  Serves 4.

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