Virginia Wright's Blog, page 18
December 20, 2013
Recipe | Dessert | Chocolate Dipped Peanut Butter Pretzel Bites
Authors Cook!
On the recipe section of my blog, The Recipe Weekly, I am going to post recipes that I have developed, recipes from friends, family, followers, and fans as well as from various authors. It is true… authors cook!
I caught up with Author Dennis Higgins the other day and I asked him what sort of goodies he fixes at Christmas. He gave me an easy but delicious recipe that I could share: Chocolate Dipped Peanut Butter Pretzel Bites. This author cooks!
Enjoy!
-Virginia
Chocolate Dipped Peanut Butter Pretzel Bites
Ingredients:
Pretzel chips or Wheat Thins
Chunky peanut butter
Chocolate bark, melted
Directions:
Take two pretzel chips, spread chunky peanut butter between them–dip in melted chocolate. Dennis says you can fancy it up with sprinkles too. Voila! A delicious treat everyone will love!
Find Dennis Higgins books on Amazon.
Web Site: http://www.timepilgrims.com/index.html
Now go cook…
Recipe | Vegetables | Crazy for Kale | Kale Chips
Authors Cook!
Kale, Fresh Organic Photo Copyright 2013 Virginia Wright
Recipe: Kale Chips
Summary: Simple Recipe for Kale Chips. I love Kale! This is a recipe I am going to try when the weather gets cooler.
Organic Kale
Orgainic Olive oil
Sea Salt
Organic Garlic
Instructions
Bake in a 275 degree oven.
Take the ribs off the kale, cut them in nice size chunks.
Spray with olive oil then lightly salt, add a touch of garlic to them and put them on a single layer on a cookie sheet and bake for 20 minutes, turning half way.
I think you could probably try sprinkling garlic powder or salt in place of the garlic if you had no fresh garlic. Carol said they were crispy, light, and tasty. Also she commented that she would make them this way again.
I was scrolling down my timeline on Facebook today and came across a message that Author Carol Englehaupt put up telling what she had fixed for supper. As a side, she made Kale chips. I love Kale, steam it and put butter, salt, and pepper on it. Love! Carol said Kale chips were a simple recipe to make, and she shared. She didn’t say to use “Organic” ingredients, I built that into the recipe because I eat organic wherever I can find it. Thank you for sharing, Carol!
Carol Englehaupt, Author: http://www.amazon.com/C.-L.-Roth/e/B00A5CQH82/ref=ntt_athr_dp_pel_1
Cosmic Shift by C.L. Roth http://www.amazon.com/Cosmic-Shift-Chronicles-Adventure/dp/0984661905/ref=la_B00A5CQH82_1_1?ie=UTF8&qid=1371951733&sr=1-1
Recipe | Vegetables | Crazy for Kale
Authors Cook!
Kale, Fresh Organic Photo Copyright 2013 Virginia Wright
Recipe: Kale Chips
Summary: Simple Recipe for Kale Chips. I love Kale! This is a recipe I am going to try when the weather gets cooler.
Organic Kale
Orgainic Olive oil
Sea Salt
Organic Garlic
Instructions
Bake in a 275 degree oven.
Take the ribs off the kale, cut them in nice size chunks.
Spray with olive oil then lightly salt, add a touch of garlic to them and put them on a single layer on a cookie sheet and bake for 20 minutes, turning half way.
I think you could probably try sprinkling garlic powder or salt in place of the garlic if you had no fresh garlic. Carol said they were crispy, light, and tasty. Also she commented that she would make them this way again.
I was scrolling down my timeline on Facebook today and came across a message that Author Carol Englehaupt put up telling what she had fixed for supper. As a side, she made Kale chips. I love Kale, steam it and put butter, salt, and pepper on it. Love! Carol said Kale chips were a simple recipe to make, and she shared. She didn’t say to use “Organic” ingredients, I built that into the recipe because I eat organic wherever I can find it. Thank you for sharing, Carol!
Carol Englehaupt, Author: http://www.amazon.com/C.-L.-Roth/e/B00A5CQH82/ref=ntt_athr_dp_pel_1
Cosmic Shift by C.L. Roth http://www.amazon.com/Cosmic-Shift-Chronicles-Adventure/dp/0984661905/ref=la_B00A5CQH82_1_1?ie=UTF8&qid=1371951733&sr=1-1
December 18, 2013
eBooks Free December 18, 2013
The giving continues, Merry Christmas….FREE! Today! eBooks — G rab your copy now…
Alexandra Faer Bryan – Green Kitty Go to www.greenkittybook.com for the link.
Jodi Desautels – Johnny’s Adventures Make Reading Fun Go to: http://www.amazon.com/Johnnys-Adventure-Makes-Reading-Fun-ebook/dp/B00CENJ3DG/ref=cm_cr_pr_product_top
Clarinda Cloud -http://www.amazon.com/Clarinda-Cloud-Jodi-Desautels-ebook/dp/B00BC2C38W/ref=sr_1_1?ie=UTF8&qid=1387382125&sr=8-1&keywords=Clarinda+Cloud
Virginia Wright Author – Buzzzzzzzz What Honeybees Do http://www.amazon.com/Buzzzzzzzz-What-Honeybees-Virginia-Wright-ebook/dp/B004EYUD9G/ref=la_B003D2LLE6_1_1_title_0_main?s=books&ie=UTF8&qid=1387381286&sr=1-1
The Princess and the Castle - http://www.amazon.com/Princess-Castle-Fairy-Tale-ebook/dp/B00ALQ3DPW/ref=la_B003D2LLE6_1_5?s=books&ie=UTF8&qid=1387381235&sr=1-5
The Prince and the Dragon – http://www.amazon.com/Prince-Dragon-Virginia-Wright-ebook/dp/B00ALMZ6BU/ref=la_B003D2LLE6_1_3?s=books&ie=UTF8&qid=1387381354&sr=1-3
Dennis Higgins – Parallel Roads (Lost on Route 66) http://www.amazon.com/Parallel-Roads-Lost-Route-66-ebook/dp/B006NXD2LC/ref=sr_1_2?ie=UTF8&qid=1387382364&sr=8-2&keywords=Dennis+Higgins+Parallel+Roads
Catherine Wolffe- The Lady in the Mist (A Werewolf’s Tale) http://www.amazon.com/Lady-Mist-Werewolfs-Tale-ebook/dp/B008KFPB7Y/ref=sr_1_4?s=digital-text&ie=UTF8&qid=1387382526&sr=1-4&keywords=catherine+wolffe
Sandra L. Portman – Three Things You Don’t Know About Santa
http://www.amazon.com/Three-Things-Dont-About-Santa-ebook/dp/B009Z71BO8/ref=sr_1_3?ie=UTF8&qid=1387382651&sr=8-3&keywords=Sandra+Portman
Launa McNeilly – Lies in a Season of Tribulation, code QW88Y at
http://www.smashwords.com/books/search?query=launa+mcneilly
Sherry Ellis – That Baby Woke Me Up Again
http://www.amazon.com/That-Baby-Woke-Me-AGAIN-ebook/dp/B00B4GP6OY/ref=la_B002BLHFN6_1_2?s=books&ie=UTF8&qid=1387382883&sr=1-2
Author Rhonda Patton - http://www.amazon.com/African-Safari-Raymond-Rhonda-Patton-ebook/dp/B00CAGVFJ2/ref=la_B008QX4XO2_1_1_title_0_main?s=books&ie=UTF8&qid=1387383101&sr=1-1
Ajai Kumar Chhawchharia These free ebooks based on Indian scriptures are just a click away from the website - www.tulsidas-ram-books.weebly.com
Enjoy! -Virginia
December 17, 2013
Best Low Carbohydrate Candy Picks
By Virginia Wright
Sugar Alcohol such as Maltitol and Lactitol are sugar substitutes and are slowly metabolized carbohydrates that generally cause a smaller rise in our blood glucose levels. Fructose “sweet sugar” found in many fruits and honey, has a low glycemic index as it takes a long time to be broken down by the body, which results in slow release of sugar as well. In the nutrition facts chart listed below you will see total carbohydrate, as well as Maltitol, Lactitol and Fiber.
Use the chart below the Nutrition facts to learn how to figure out the number of carbohydrates (sugars) in your candy or low carbohydrate snack Bars:
Low Carb Candy Nutrition Facts
Buyer Beware: When reading nutrition labels look for partially hydrogenated and hydrogenated fats (Trans fats); if it is listed in the ingredients of the food you want to buy, look for an acceptable alternative. There are plenty of low carbohydrate candy picks, start reading the nutrition labels. Partially hydrogenated fats are a major source of chronic disease. They should be avoided, and kept out of your diet as much as possible. The sad news is they are in many products i.e., coffee creamers, packaged foods, even seasoning mixes. The last place I found partially hydrogenated fats, and that surprised me was in the “sprinkles” that I buy for my sugar cookies that I make at Christmas. Needless to say, I use colored sugar in place of them. Read your labels and find alternatives for PH and H fats.
How to figure out the number of carbohydrates (sugars) in your candy or Low Carbohydrate snack Bars:
Take the number of sugar alcohols
+Fiber grams & add together
-Total from the total carbohydrates
= number of carbohydrates you are consuming per serving
LOW FAT DIETERS: Just because the nutrition facts label says the food has “NO SUGAR” does not mean it doesn’t have Carbohydrates, Saturated Fat , Cholesterol, or Calories.
Virginia Wright, Author – “Best Liked” Low Carbohydrate Candy Picks
Hershey’s Chocolate Candy With Almonds
Sugar Free
Serving Size 5 pieces >Total Carbohydrate 23 g
Dietary Fiber 3 g + 19 Lactitol g = 22 -
23 -22= 1g total countable Carbohydrate
Hershey’s Dark Chocolate Candy
Sugar Free
Serving Size 5 pieces >Total Carbohydrate 24 g
Dietary Fiber 3 g + 19 Lactitol g = 22
24 -22= 2g countable total Carbohydrate
Russell Stover Coconut Miniatures Covered With A Milk Chocolatey Coating
Sugar Free
Serving Size 5 pieces >Total Carbohydrate 21 g
Dietary Fiber 2 g + 18 Maltitol g = 20
21 -20 = 1g total countable Carbohydrate
Russell Stover Butter Nut Toffee Sticks
Sugar Free
Serving Size 4 pieces >Total Carbohydrate 23 g
Dietary Fiber
23 -23 = 0g total Carbohydrate
Judy’s Candy Company Vanilla Caramels
Sugar Free
Serving Size 1 piece >Total Carbohydrate 12 g
Dietary Fiber 0 g + 11.5g Sugar Alcohol 11.5
12-11.5= .5g total Carbohydrate
**********************************************************
Please visit often to see what The Recipe Weekly is Cooking up next…
-Virginia
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
Atkins Diet, Medical Community Less Skeptical!
By Virginia Wright
Report out by The American Journal of Medicine is saying…
Atkins Diet may help your heart after all and has been given somewhat of a
Fruit Bowl © Virginia Wright
SCIENTIFIC, THUMBS UP! The medical community is less skeptical of the Atkins Diet that touts large amounts of protein and fat in the diet; saying people can lose weight “Twice as fast” based on a 6 month study on a Low-Carb/High Fat Diet as a dieter on a Low-Fat/ Calorie-restricted diet. However, it is thought that people will gain weight back faster once off the Atkins diet. No matter what type of diet you chose, making a weight-loss and maintenance program a “Life Style Change” will reduce weight fluctuations. Then incorporate portion control into the equation, exercise 3-4 x per week for (approximately 20-30 minutes per session) and eat less sugary carbohydrates, i.e., candy, cookies, cake, and pies which basically are the “empty calories” in your daily diet. Whether you are on a Low-Fat/Calorie-Restricted Diet, Mediterranean, Low Cholesterol, or Low Carb Diet such as Atkin’s Diet; or any other Diet…Getting up and moving (exercise), lowering portions you eat (calorie reduction), and overall healthier eating habits is a recipe for success. It All begins with a positive attitude and desire for a healthier, trimmer, you!
Risk Factors Such as….
Atherosclerosis and weight loss need to be studied long term before a Carbohydrate- Restricted diet is endorsed says The New England Journal of Medicine.
Source: The New England Journal of Medicine http://www.nejm.org
http://www.nejm.org/doi/full/10.1056/NEJMoa055317#t=articleTop
Please visit often to see what The Recipe Weekly is Cooking up next…
-Virginia
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on The Recipe Weekly
* Need help adapting a recipe to a healthier version? Ask for suggestions!
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
Nutritional Facts | Dandelion Greens
Dandelion Greens – Leaves
Dandelion Greens
Usually in the spring, before anything else can be grown in our gardens, dandelions are seen popping up everywhere. It’s a sustainable edible plant, wild greens, that are not only pretty to look at– but are fun to eat! Dandelions are super healthy and nutritious for us too.
Nutritional facts by National Nutrient Database for Standard Reference
Release 24 Software v.Release 1.0 3/30/12
Nutrient
Unit
Value per 100.0g
# of Data Points
Std. Error
cup, chopped
55g
Proximates
Water
g
85.60
–
–
47.08
Energy
kcal
45
–
–
25
Energy
kJ
188
–
–
103
Protein
g
2.70
–
–
1.48
Total lipid (fat)
g
0.70
–
–
0.38
Ash
g
1.80
–
–
0.99
Carbohydrate, by difference
g
9.20
–
–
5.06
Fiber, total dietary
g
3.5
–
–
1.9
Sugars, total
g
0.71
–
–
0.39
Minerals
Calcium, Ca
mg
187
–
–
103
Iron, Fe
mg
3.10
–
–
1.70
Magnesium, Mg
mg
36
–
–
20
Phosphorus, P
mg
66
–
–
36
Potassium, K
mg
397
–
–
218
Sodium, Na
mg
76
–
–
42
Zinc, Zn
mg
0.41
–
–
0.23
Copper, Cu
mg
0.171
–
–
0.094
Manganese, Mn
mg
0.342
–
–
0.188
Selenium, Se
µg
0.5
–
–
0.3
Vitamins
Vitamin C, total ascorbic acid
mg
35.0
–
–
19.2
Thiamin
mg
0.190
–
–
0.104
Riboflavin
mg
0.260
–
–
0.143
Niacin
mg
0.806
–
–
0.443
Pantothenic acid
mg
0.084
–
–
0.046
Vitamin B-6
mg
0.251
–
–
0.138
Folate, total
µg
27
–
–
15
Folic acid
µg
0
–
–
0
Folate, food
µg
27
–
–
15
Folate, DFE
mcg_DFE
27
–
–
15
Choline, total
mg
35.3
–
–
19.4
Vitamin B-12
µg
0.00
–
–
0.00
Vitamin B-12, added
µg
0.00
–
–
0.00
Vitamin A, RAE
mcg_RAE
508
–
–
279
Retinol
µg
0
–
–
0
Carotene, beta
µg
5854
–
–
3220
Carotene, alpha
µg
363
–
–
200
Cryptoxanthin, beta
µg
121
–
–
67
Vitamin A, IU
IU
10161
–
–
5589
Lycopene
µg
0
–
–
0
Lutein + zeaxanthin
µg
13610
–
–
7486
Vitamin E (alpha-tocopherol)
mg
3.44
–
–
1.89
Vitamin E, added
mg
0.00
–
–
0.00
Vitamin D (D2 + D3)
µg
0.0
–
–
0.0
Vitamin D
IU
0
–
–
0
Vitamin K (phylloquinone)
µg
778.4
–
–
428.1
Source: Nutritional facts by National Nutrient Database for Standard Reference
Release 24 Software v.Release 1.0 3/30/12
Check out this book on Amazon by Peter A. Gail, Ph.D., titled “The Dandelion Celebration-The Guide to Unexpected Cuisine.”
Please visit often to see what The Recipe Weekly is Cooking up next…
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on The Recipe Weekly
* Need help adapting a recipe to a healthier version? Ask for suggestions!
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
December 16, 2013
Recipe |Shiitake Mushrooms | How to Cook Shiitake Mushrooms
Growing Mushrooms
Photo Copyright by Cindy
Shiitake mushrooms are a true delight! When I first had Shiitakes, it was after listening to a program on TV talking about adding mushrooms to foods as a filler. The point being–you won’t have to eat as much meat and you will get lots of fiber and other nutrients. I went out and bought very large shiitake caps. I came home and fixed them in butter and put them on top of a thinner hamburger than usual, lettuce and mayo, no bread. I served it up on the plate. The family was quite pleased with this bread-less treat. However, I wasn’t quite sure that I even liked this type of mushroom…at first.
But then…our friend Cindy, gave us some of her shiitake mushrooms that she grows. Oh, my goodness!
Photo Copyright 2013 Virginia Wright
What a difference to get hand cut, clean, fresh mushrooms right from her local farm.
Fried Shiitake Mushrooms
I don’t mind eating the stems when the mushrooms are smaller. I get out a large frying pan and put about 1 tbsp of Organic butter in the bottom, then add the mushrooms, and let the butter melt into the mushrooms. Turn the burner up on about medium heat, lightly salt the mushrooms and frequently stir so as not to burn the mushrooms. Cook until they are golden brown, and done to taste, about 10 minutes. Shiitake mushrooms have a taste all of their own.
If you don’t like eating the stems, simply pull them off and only cook the caps. But save the stems and grind them up and put them in your meatloaf, or hamburgers as a filler. You won’t have to use as much meat as you normally would, and that means you get a little less saturated fat as you aren’t eating as much meat. You feel full quicker from the fiber replacement too. A win-win situation!
How mushrooms grow at the farm Photo Copyright by Cindy
Thanks Cindy for letting me use your photos! And for the true introduction into shiitake mushrooms!
More on shiitake mushrooms:
Shiitake Mushrooms Disease Prevention: http://www.naturalnews.com/040673_shiitake_mushrooms_edible_disease_prevention.html
Wikipedia:
http://en.wikipedia.org/wiki/Shiitake
Recipes:
http://www.organicauthority.com/organic-food-recipes/
Grilled Shiitake Mushrooms on Rosemary Skewers by Martha Stewart
Nutrition Facts:
http://www.fatsecret.com/calories-nutrition/usda/shiitake-mushrooms-(with-salt-cooked)
Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on my blog.
recipesubmission [at] virginiawright[dot] com /in the Subject area write: Recipe Submission
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
- See more at: http://virginiawright.com/blog/#sthas...
Recipe | Wild Greens | How to Cook Dandelion Greens & Recipes
Originally Posted on May 8, 2012Ve
Recipe: How to Cook Dandelion Greens
Summary: There are various ways to cook dandelion greens, an edible weed, this post includes two of them- plain with butter or olive oil and tossed with bacon. When I make these recipes I use dandelions out of my yard that has not been treated with any chemicals, also I use organic butter, organic extra-virgin olive oil, organic hot red pepper flakes, and uncured nitrite and nitrate free bacon with no artificial preservatives.
Ingredients
Dandelion Greens
Bacon
Hot Red Pepper Flakes
Salt
Pepper
Butter
Olive oil
Instructions Recipe 1
Gather, wash, and cook greens.
Drain cooked dandelion greens well.
Serve with butter or a drizzle of olive oil.
Dash of salt and pepper, to taste.
For serving dandelion greens w/ bacon & hot red pepper flake follow directions for cooking dandelion greens.
Cut-up bacon in 1-inch pieces, cook well.
Add drained dandelion greens to bacon, toss.
Add a sprinkle of hot red pepper flakes.
Dash of salt and pepper, to taste.
Preparation time: 30 minute(s) Cooking time:
Number of servings (yield): 8
My rating 5 stars: ★★★★★ 1 review(s)
Recipe 1
How to Cook Dandelion Greens – Wrap your hand around the dandelion greens and make your cut at the base of the plant.
About Dandelion Greens
Dandelion Greens – Pick a Bag Full
In the spring of the year dandelion greens are found everywhere you look. It’s one of the first edible weeds that you can eat from the blossom (head) to the root.
How to Cook
It’s a simple wild green to fix, and can be used in many ways. Everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and make your first cut at the base of the plant. I use sharp kitchen scissors and cut leaves enough to fill a plastic shopping bag full.
Last week I cooked up a batch of wild greens for the family, yummy—they are already asking for more!
Every spring we harvest this free delectable wild green, when there isn’t anything else growing.
Once I get our bag of greens, I clean one side of the kitchen sink, then fill it with cold water.The leaves are placed in the water and cleaned by swishing them well. I use a very large kettle with a lid to put greens in.
Large Kettle | for cooking dandelion greens
Dandelion Blossoms | Flowers (Head)
You can just taste the healthiness in these wild greens, and is a great edible weed that you can forage for in early spring!
Dandelion Greens w/ Bacon & Hot Red Pepper Flakes | Recipe 2
Follow all the same directions for cutting, cleaning, and cooking your greens. Drain. You should have about 4-cups of greens once boiled down.
Cut-up bacon in 1-inch pieces to cook dandelion greens in.
Cut-up bacon in small 1-inch square pieces, fry until done.
Take your 4-cups of well-drained dandelion greens and place them in the fry pan with cooked bacon and grease; toss.
Serve dandelion greens hot; with a sprinkle of hot red pepper flakes, and a dash of salt and pepper.
Battered Fried Dandelion Blossoms (Heads-Flowers)
Go to next recipe…
Batter-Fried Dandelion Blossoms Recipe
++++++++++++++++++++++++++++++++++++++++++++++++++++
Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on my blog.
recipesubmission [at] virginiawright[dot] com /in the Subject area write: Recipe Submission
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
- See more at: http://virginiawright.com/blog/?p=189...
Recipe| Vegetables |Organic Sautéed Kale
Recipe: Organic Sautéed Kale
Summary: Organic kale sautéed in olive oil is a great veggie and easy to make. Top sautéed kale with a drizzle of fresh squeezed lemon juice.
Kale, Fresh Organic
Ingredients
1 bunch of kale
3 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped fine
1/2 cup of water
1 Tsp red pepper flakes
Salt and Pepper, to taste
2 wedges of lemon
Instructions
In a large skillet, add olive and garlic. Cook on medium-high heat until garlic is tender.
Add loosely cut kale in sections all over bottom of pan. Pour 1/2 boiling water over the top of the kale, toss, and cover. Cook kale for about five minutes.
Uncover, continue cooking until water has evaporated, then salt and pepper kale to taste.
Serve with a drizzle of fresh lemon over the top.
Preparation time: 15 – 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 3-4
My rating 5 stars: ★★★★★ 10 review(s)
Cooking tip:
Rinse kale in cold water, and pat dry. Use kitchen scissors to cut, or tear kale with your hands. Use both leaves and stems for the recipe.
Not all Olive Oil is Manufactured Equal
Cooking with a “good” olive oil is important because– olive oil stands up well to high heat (frying temperatures). However, do not cook (above its smoke point) as it can make food taste bad.
This is a good link to refer to about olive oil from the Olive Oil Source, the site is everything olive oil:
http://www.oliveoilsource.com/page/heating-olive-oil
Buying Organically
Wherever you can, buy “Organic.” In most all the recipes I develop and post, I substitute non-organic ingredients for ORGANIC ingredients. When you shop at your local farmers market, if the produce is not marked Organic, ask them if it is organically-grown. It is okay to ask! It is your right to know what you put in your mouth or not.
What “Organically Grown” Means
Produce that is organically grown and processed uses no synthetic fertilizers or pesticides during the growing process.
http://www.epa.gov/pesticides/food/organics.htm
National Organic Program
http://www.ams.usda.gov/AMSv1.0/nop
Enjoy this Sauteed Kale Recipe!
Visit often to see what we are cooking up next…
Disclaimer: The websites (pages), that I mention in my articles on The Recipe Weekly, does not mean an endorsement by me. Nor does it constitute an endorsement by the other website or pages for The Recipe Weekly, or me (Virginia Wright). I have independently written this article with recipe as a freelance writer.
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Facebook: http://www.facebook.com/therecipeweekly
Submit a recipe for possible publication on my blog.
recipesubmission [at] virginiawright [dot] com /in the Subject area write: Recipe Submission
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
- See more at: http://virginiawright.com/blog/#sthas...
