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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - There’s no way around it. Buying organic foods is pricier than buying commercial. Ideally it’s healthier for us and the environment to eat 100 percent organic, but for most of us, our wallets couldn’t bear it.
So when should you buy organic, and when is it OK to buy commercial? One of the best ways to answer this, according to Scott Swartz, chef instructor at The Art Institute of New York City, “is to first be an educated consumer. Know what is in your food, how it’s produced and where it comes from.”
Be vigilant. Read labels and ask the produce manager at your grocery store if you have more questions. In addition, Swartz says “Make choices based on what your family eats most and which issues concern you.” For example, if you have young children who drink a lot of milk, antibiotics in commercial milk may be an issue. Consider setting aside a certain amount of your food budget each week to purchase organic milk. Same goes for apple juice. If your toddler drinks apple juice by the gallons, organic apple juice made without pesticides may be worth the extra money, he suggests.
Since the U.S. Department of Agriculture began revamping its food pyramid, there has been a lot of attention focused on the amount of fruit and vegetables Americans are being encouraged to consume. On the flip side, people are concerned about pesticides found in much commercial produce.
However, buying all organic produce can get expensive. Chef Swartz explains some fruits and vegetables, if purchased commercially, require more cleaning and preparation than others. For example “strawberries, raspberries, apples, grapes and most stone fruits are sprayed quite heavily,” he says. So if you buy commercial, rinse produce well and peel apples.
As far as vegetables, says Chef Swartz, high pesticide residues are found on spinach, peppers, potatoes and celery. Low pesticide veggies include asparagus, avocado, eggplant, onions, peas and corn. Scott goes by a simple rule: with veggies wash, peel and trim if not using organic.
For Amy Haynes, registered dietician and nutritional cooking instructor at The Art Institute of Dallas, there’s no way around it, when buying meat, poultry or dairy. “I suggest you always purchase these items organically – which means they are free of growth hormones and antibiotics,” says Haynes. In addition to the health benefits of not consuming antibiotics and growth hormones in commercial products, organic meat and poultry is juicier and more flavorful than their commercial counterparts. Free-range, organic eggs, says Haynes, “taste wonderful, and completely unlike mass-produced commercial varieties.”
She suggests the simplest way to determine whether to go organic or commercial is not to choose one or the other, but to incorporate both smartly. For example, to maintain your current grocery budget, says Haynes, plan your weekly meals around vegetarian entrees two or three times a week. In the summer organic produce is readily available at farmers markets, and from your own backyard. Use meat and poultry sparingly, but when you do, consider buying organic.
And as chef Tina Luu of The Art Institute of California – San Diego says, “You don’t have to pay exorbitant prices for quality organic meats, ingredients and produce.” Chef Luu is a long-time member of the Chefs Collaborative (http://www.ChefsCollaborative.org), a national network of more than 1,000 members of the food community who promote sustainable cuisine by promoting local and seasonal ingredients in cooking.
Luu says “Most cities will have several organic food outlet options, including community co-ops or farmers markets.” In addition, most stories selling organic foods, either exclusively or in organic-food sections, run frequent sales and coupon promotions.
“Organic will always cost a little more, but it is a value system that one has to buy into to receive the full benefits associated with organic cooking,” she sums up.
The Art Institutes (www.artinstitutes.edu/nz), with 31 education institutions located throughout North America, provide an important source of design, media arts, fashion and culinary professionals. The Art Institutes have provided career-oriented education programs for 40 years.
Cranberry-Glazed Chicken Breast
Recipe Courtesy of Amy Haynes, RD
The Art Institute of Dallas
4 (4-oz.) boneless, skinless organic chicken breasts
1/4 teaspoon fresh ground pepper
1/4 teaspoon sea salt
1 tablespoon organic canola oil
1/2 cup organic chicken broth
1/2 cup jellied cranberry sauce
1 tablespoon white cooking wine
1 tablespoon honey
1/4 teaspoon fresh grated ginger
1/8 teaspoon cinnamon
Pound chicken breast to 1/4 inch thickness and sprinkle both sides with salt and pepper.
Heat canola oil in 14” nonstick skillet over med-high heat until hot.
Add chicken breasts.
Cook 3 minutes on each side or until browned.
Add chicken broth. Cover and cook over medium heat for 12 to 15 minutes, turning once.
In small bowl, combine cranberry sauce, white wine, honey, ginger and cinnamon; blend well.
Pour mixture over chicken breasts. Cook 1 minute, turning chicken to glaze.
Place chicken on serving platter; spoon sauce over top. Also serve with spicy cranberry chutney if desired.
Spicy Cranberry Chutney
1 (16-oz.) can whole berry cranberry sauce
1/4 cup raspberry vinegar
1/2 cup raisins
1/4 cup chopped green onion
1/4 cup firmly packed brown sugar
1/2 teaspoon fresh grated ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon sea salt
Combine all ingredients in medium saucepan.
Bring to a boil over medium heat, stirring constantly.
Reduce heat to low; simmer 10 minutes, stirring occasionally.
Ready to serve or store.
If storing, store in 2 (8-oz.) jars with tight fitting lids in refrigerator up to 3 weeks or in freezer up to 3 months.
Courtesy of ARA Content
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