So I am still stuck on last Monday's motivation. I just can't get it out of my head that animals fed GMO corn or soy experienced infertility, multiple miscarriages, and finally in the 3rd generation sterilization. Since we don't have data to reflect 3 generations in humans, it makes me determined to feed my little people as GMO free a diet as possible.
Today I'll mention the only human experimenting done with GMO. This is pretty creepy too.
The first human experimenting suggests that "Functioning GM genes remain inside you."
"Unlike safety evaluations for drugs, there are no human clinical trials of GM foods. The only published human feeding experiment revealed that the genetic material inserted into GM soy transfers into bacteria living inside our intestines and continues to function.[39] This means that long after we stop eating GM foods, we may still have their GM proteins produced continuously inside us.
"If the antibiotic gene inserted into most GM crops were to transfer, it could create super diseases, resistant to antibiotics.
If the gene that creates Bt-toxin in GM corn were to transfer, it might turn our intestinal bacteria into living pesticide factories.
Animal studies show that DNA in food can travel into organs throughout the body, even into the fetus.[40]" Institute for Responsible Technology
Makes me want to drink a bottle of GM canola oil while eating a bag of GM corn chips, maybe Frito Lays, which are probably fried in canola oil and chasing it down with GM soy milk. I'm going for the living pesticide factory in my gut. How about you?
Oh, and if this information is wrong and there are no functioning GM genes in our bodies, I have cut out processed foods and other junk foods that lead to a host of other health problems anyway. So either way, my kids win and are healthier!
Serves 2
Roasting asparagus brings out a deep, earthy taste and allows the tender spears to pair more easily with wine.
4 cups baby arugula leaves, loosely packed
8 asparagus spears
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmigiano Reggiano cheese
8 asparagus spears
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmigiano Reggiano cheese
Preheat oven to 400° F. Snap off tough ends of asparagus and toss with about 1/2 tablespoon of the olive oil on a baking sheet lined with foil. Lay spears in a single layer and sprinkle with salt and pepper. Roast until tender crisp and slightly charred, about 5-10 minutes depending on thickness of the spears.
While asparagus is roasting, combine remaining olive oil, vinegar, mustard, salt and pepper and whisk to combine. To serve, toss arugula with dressing and divide evenly between two plates. Top with asparagus spears, sprinkle cheese on top, and serve immediately.
Per Serving: 160 Calories; 15g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 223mg Sodium
Serves 2
Paella is a classic Spanish dish that is easy to make but looks impressive. If you need to reduce sodium in your diet, use homemade chicken stock so you can control the amount of salt or substitute water for the stock.
1-1/4 cups low sodium chicken stock
1 pinch saffron threads
1 tablespoon extra virgin olive oil
1 small onion, diced small
2 cloves garlic, minced
1 small red pepper, diced small
2 ounces pre-cooked andouille or chorizo sausage, sliced
1/2 cup long grain rice
6 large shrimp
6 mussels
Salt and pepper to taste
1 tablespoon minced fresh parsley
1 pinch saffron threads
1 tablespoon extra virgin olive oil
1 small onion, diced small
2 cloves garlic, minced
1 small red pepper, diced small
2 ounces pre-cooked andouille or chorizo sausage, sliced
1/2 cup long grain rice
6 large shrimp
6 mussels
Salt and pepper to taste
1 tablespoon minced fresh parsley
Heat chicken stock for about 1 to 1-1/2 minutes in the microwave and dissolve saffron in the stock. Heat olive oil in a large skillet or paella pan over medium high heat; add onion and red pepper and cook until barely soft. Add sausage and cook until lightly browned. Add garlic and rice and cook one minute, then add saffron stock, cover, and bring to a boil. Reduce heat to simmer and cook for 15 minutes.
Stir rice, then lay shrimp and mussels on top of partially cooked rice, replace cover, and cook until rice has absorbed all the liquid, the shrimp are cooked, and the mussels have opened, about 5 minutes more. Discard any unopened mussels and sprinkle entire dish with parsley. Salt and pepper to taste and serve immediately.
Notes: Some types of rice require longer cooking time and/or more liquid, so adjust cooking time and quantity of stock according to rice package directions; add seafood 5 minutes before rice is finished cooking.
Paella can be made with a wide variety of meats or seafood. To reduce the fat and cholesterol in this dish, substitute chicken breasts (cut into small chunks so they cook quickly) and white fish filets (cut into bite-sized pieces and add along with the mussels) for the sausage and shrimp, and add a little cayenne pepper to kick up the flavor.
Per Serving: 480 Calories; 20g Fat; 24g Protein; 50g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 684mg Sodium
Serves 2
These decadent pudding cakes are quite rich, and I find that sharing one is satisfying enough. Use organic fair trade chocolate if you can. You can make these up to four hours in advance and keep them at room temperature, loosely covered with plastic, until dinner; refrigerate any leftovers.
1/4 cup sugar
2 tablespoons water
2 1/2 ounces bittersweet chocolate, 62-70% cacao
3 tablespoons butter, room temperature
1 egg
1 tablespoon flour
1/2 cup sliced strawberries
Mint leaves for garnish
2 tablespoons water
2 1/2 ounces bittersweet chocolate, 62-70% cacao
3 tablespoons butter, room temperature
1 egg
1 tablespoon flour
1/2 cup sliced strawberries
Mint leaves for garnish
Preheat oven to 325° F. Butter the insides of two 6-oz. ceramic ramekins, and then dust liberally with sugar. Place inside a glass baking dish and set aside.
Combine sugar and water in a small pan and heat until the sugar dissolves. While sugar is dissolving, roughly chop chocolate and place in a small bowl; pour hot syrup over the chocolate, stirring until all the chocolate is melted. Add butter, 1 tablespoon at a time, whisking until fully incorporated before adding the next piece. Whisk in egg and then flour.
Divide batter evenly between the two prepared ramekins. Create a water bath by filling the baking dish with hot water to halfway up the outsides of the ramekins and place entire baking dish into oven. Bake until cakes have risen and tops just barely begin to crack, about 50-60 minutes. Remove from oven and carefully remove ramekins from water bath. Let sit for 2 minutes, then using a hot pad, invert cakes onto dessert plates. (Note that the cakes will be difficult to move once they adhere to the plates.) To serve, spoon sliced strawberries onto cakes and garnish with mint leaves.
Per Serving: 498 Calories; 40g Fat; 8g Protein; 41g Carbohydrate; 7g Dietary Fiber; 153mg Cholesterol; 217mg Sodium