Because I just didn’t have the energy last week to get in my weekly Whole Foods post, I’m doing it tonight!
Last week’s topic was fruits & vegetables! Our favorites right?
When selecting produce you should use your senses: eyes, nose, hands. Also aim for a variety of color because that equals a variety of nutrients! Also consider:
- Fresh – best is right from the garden
- Local – check out Local Harvest to find local growers near you! Plus it keeps you seasonal!
- Organic – have more phytonutrients
- 100% Organic – all organic ingredients
- Organic – at least 95% of the ingredients are organic
- Made with Organic Ingredients – at least 70% are organic.
The Dirty Dozen contain the most pesticides because of their thin skins!
- Seasonal – gives the year a rhythm and ritual.
Sadly organic is not always sustainable now that huge corporations are buying out the little guys. I was very disappointed when I saw this chart! Click if interested in more info.
- Kraft bought Boca Foods
- Kellog bought Kashi
- General Mills bought Larabar
Who knew!? Not this girl!
I’m not sure if I just missed the boat on this one but is there anybody else who didn’t know you’re not supposed to put your tomatoes in the refrigerator? Refrigeration is the enemy of the tomato as it nullifies flavor and turns the flesh mealy. The culprit is a compound called Z-3 hexenel, which accounts for the tomato’s scent and taste. The development process which turns tomato’s linolenic acid to the Z-3 that makes our mouth and nose sing is hindered by cold. If you must refrigerate a tomato, take it out about an hour before using it to let it return to room temperature to revive any lurking Z-3. (from About.com)