Enjoy Halloween without Frightful GMOs

GMOs are the scariest elements of Halloween, so here are some tips from The Non-GMO Project on how to ward off frightful GMOs this year!

Choose Non-GMO Project Verified Treats for the Trick-or-Treat Basket

• Nature’s Path Crispy Treats
• Endangered Species chocolates
• Bakery on Main granola bars
• Funky Monkey snacks
• Simply Fruit
• HomeFree cookies
• Yogavive snacks
• Licious Organics snacks
• EnviroKids
• Pro Bar snack bars
• Pure Organics snacks
• Righteously Raw bars
• Tasty Brand snacks
• Theo Chocolates
• Bites of Bliss

Non-GMO Treats & Treasures

Halloween is meant to be fun—so get creative as you look for new ways to celebrate with the kids in your life.

• Stickers
• Beeswax crayons
• Non-GMO Project Verified treats
• Polished rocks
• Friendship bracelets
• Coupons
• Seed packets
• Homemade playdough

GMOs and Children—What You Need to Know

What are GMOs?

GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.

What foods are GMO?

According to the USDA, in 2009, 93% of soy, 93% of cotton, and 86% of corn grown in the U.S. were GMO. It is estimated that over 90% of canola grown is GMO, and there are also commercially produced GM varieties of sugar beets, squash and Hawaiian Papaya. As a result, it is estimated that GMOs are now present in more than 80% of packaged products in the average U.S. or Canadian grocery store.

Are my children eating GMOs?

The sad truth is many of the foods that are most popular with children contain GMOs. Cereals, snack
bars, snack boxes, cookies, processed lunchmeats, and crackers all contain large amounts of high risk food ingredients. In North America, over 80% of our food contains GMOs. If you are not buying foods that are Non-GMO Project Verified, most likely GMOs are present at breakfast, lunch, and dinner.

Are GMOs safe for my family to eat?

Most developed nations do not consider GMOs to be safe. In nearly 50 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.

Beyond Non-GMO: More Tricks for Healthy, Green Treats

Giving away Non-GMO goodies to trick-or-treaters is a great start, but there are other people and planet-friendly choices to consider. When buying Halloween treats and party fare, look for

• Organic
• Locally grown/produced
• No high fructose corn syrup (HFCS)
• Palm-oil free
• No artificial colors, flavors or preservatives

In addition, you may wan to consider giving away goodies or serving foods that are peanut-free, gluten-free, dairy free and/or egg fress. These are some of the the most common food allergens and with 1 in 13 kids suffering from food allergies, limiting highly allergic foods is one way to ensure that Haolloween is safe and fun for everyone.

Does your child want to go door-to-door, but you don't want him/her to consume it all? Consider trading candy fro "pumpkin points" good towards a special gift or activity or invite the Sugar Sprite to come. The Sugar Sprite (or Switch Witch) exchanges candy for a special gift! Dentists across the country also take part in Halloween Candy Buy Back Program in which uneaten candy is collected (usually at $1 a pound) and sent overseas to American Troops. Uneaten candy can also be composted (remove wrapper first).

Canning 101: Preserve seasonal fruits and vegetables with our step-by-step guide.

When you’ve got more perfect tomatoes or strawberries than you can eat, you can’t just let them go to waste. That’s where preserving methods, such as freezing, drying, and canning, come in. These techniques control moisture, acid, and warm temperatures so that unseen organisms can’t work their destruction. Try your hand at canning with these detailed steps and fun recipes.

Tools you’ll need

• Glass canning jars, clean and with no nicks or cracks
• Two-piece canning lids: new flat lids and clean screw bands
• Large, heavy-bottomed saucepan or soup pot (or maslin pot)
• Large canning kettle with a rack, or a large, deep pot with a rack (so jars don’t rest on bottom of pot)
• Wide-mouthed funnel
• Large ladle
• Tongs or jar lifter

How to master boiling-water canning

Use these steps for preserving high-acid foods, such as most fruits, and some vegetables with added lemon juice or vinegar. Do not use with plain vegetables, fish, meat, or other low-acid foods.

1. Wash, peel, and cut fruit according to the recipe. Immerse light-colored fruit in 1 gallon cool water mixed with 1/ 3 cup lemon juice to prevent browning. Prepare and assemble all other ingredients.
2. Stand jars upright on a canner rack. Fill jars and pot with water to cover by 2 inches. (Leave 3 inches of airspace above water.) Cover pot and bring to a boil. Turn off heat; leave jars in pot until ready to fill. In a heatproof bowl or pan, pour boiling water over new flat lids to soften the rubber seal. Have clean screw bands at hand.
3. Cook jelly, jam, chutney, pickles, or other high-acid mixtures according to recipe directions. For simple canned fruit, sometimes a recipe will call for blanching the food in boiling water or hot syrup. If the fruit is soft or tender (like berries), you can pack it cold into jars without blanching.
4. Using tongs, drain and remove jars from hot water one at a time; pack food into each. Remove air by running a long, flat utensil around the inside of the jar. Leave the correct headspace (distance between mixture and lid) as directed in the recipe. If a jar ends up with too much airspace, refrigerate it and use within a week.
5. Wipe jar rim with a clean, damp cloth. Top with a flat lid, sealing ring down, and screw on screw ring. Do not overtighten; the ring’s only job is to hold the flat lid in place to achieve a good seal. As each jar is filled and capped, place it back on the canner rack in the water.
6. Be sure water is 2 inches above jar tops. Cover and bring to a rolling boil; then start your timer and keep it boiling for the full time the recipe suggests.
7. Remove cover and turn off heat. Remove jars to a cloth-lined counter or cooling rack. Cool completely. As they cool, you should hear a distinct “snap” as they seal.
8. Press on each cooled jar lid to check the seal. If the flat lid curves downward and doesn’t move when pressed, it’s good. Label jars with contents and date. Store in a cool, dark place and eat within 6 to 12 months. If you don’t get a tight seal, refrigerate and use the food within 2 weeks.

Checking jam or jelly for “set”

When making fruit preserves, the mixture is “set” when fruit and liquid are boiled just until softly gelled. It’s important not to boil a mixture past this stage because it may turn to candy. To test for set, place a plate in your freezer for 2 minutes. Remove pan from heat; drop a spoonful of hot preserve onto the chilled plate.

Return plate to freezer for 1 minute. Push the spot of preserve with a fork. If the surface wrinkles, the preserve is set and ready to pack into hot jars. If it’s still runny and won’t wrinkle, return mixture to a boil and test at 3-minute intervals, using a new chilled plate each time. (If you have a candy thermometer, heat to 212 degrees. If you’re at high altitude, it will reach that temperature more quickly than at sea level.)

[via Delicious Living]

25 Healthiest, Nutrient-Dense Foods

In an ideal world, we wouldn’t go first to a pharmacist to address maladies ranging from the common cold to cancer; instead, we’d create grocery shopping lists aimed at fostering optimal health. Good nutrition may not cure disease, but a growing body of research shows it could do something even more powerful: help prevent disease. “By choosing foods wisely, we can control our health destiny,” says Joel Fuhrman, MD, author of Eat for Health (Gift of Health, 2008). “But we can’t make small, moderate changes to the average diet and expect prevention; we need to make aggressive, radical changes.”

Fuhrman developed a comprehensive nutrient-per-calorie ranking system, which he calls the Aggregate Nutrient Density Index (ANDI). The charts on the following pages list the top ANDI-ranked foods by category. Use them as guides to make the healthiest eating choices for you and your family.

~ Top 6 Vegetables ~

Vegetables are low in calories and loaded with fiber and micronutrients—vitamins, minerals, and phytochemicals— so eat them in unlimited quantities (exceptions: starches such as potatoes, yams, and corn).

Smart tip: Start lunch and dinner with a serving of raw vegetables, such as a large salad or crudités, to increase nutrient intake and help control appetite.

1. Dark Leafy Greens

Nutrients: Vitamins A, C, and K, folate, manganese, magnesium, calcium, fiber
Health Boosts: May promote eye health (thanks to carotenoids, a group of pigments found mainly in green leafy vegetables, carrots, and tomatoes), fight cancer, and reduce diabetes risk (vitamin K improves insulin sensitivity and blood glucose control).
Recipes:
Garlicky Mustard Greens with Garbanzos
Dandelion and Watercress Salad with Ginger Dressing
Kale with Sesame Seed Dressing

2. Bok Choy

Nutrients: Vitamin C, folate, calcium, fiber
Health Boosts: May help promote bone health and support immunity.
Recipes:
Braised Baby Bok Choy with Ginger and Garlic
Bok Choy Stir-Fry with Shrimp
Baby Bok Choy

3. Brussels Sprouts

Nutrients: Vitamins A, C, and K, folate, manganese, fiber, potassium, vitamin B6
Health Boosts: Linked to reduced cancer risk, especially breast and colon cancers.
Recipes:
Mustard-Glazed Brussels Sprouts with Hazelnuts
Brussels Sprouts in Sage Butter
Stir-Fried Brussels Sprouts with Shallots

4. Radishes

Nutrients: Vitamin C, fiber, folate
Health Boosts: Help with weight control; may boost the immune system.
Recipes:
Radish, Fennel & Dandelion Salad
Black-Eyed Pea, Corn, and Radish Salad

5. Bean Sprouts

Nutrients: Vitamins C and K, folate, protein, potassium
Health Boosts: May boost satiety and assist in weight management.
Recipes:
Seaweed Salad with Bean Sprouts and Tofu
Chilled Tofu with Bean Sprouts

6. Red Bell Peppers

Nutrients: Vitamin C (three times as much as green bell peppers), vitamins A, B6, and K, fiber, manganese, folate
Health Boosts: May promote heart health. Vitamin C supports immunity; carotenoids may decrease risk of certain types of cancer, including lung cancer.
Recipes:
Grilled Red Peppers and Tomato

 

~ Top 5 Fruits ~

Eat at least four fresh fruits daily for the maximum variety of phytochemicals. Frozen fruit is a fine substitute, but avoid canned, which often contains added sweeteners. For weight loss and diabetes or prediabetes management, eat just two fruits daily, focusing on lower-sugar options such as berries, green or Granny Smith apples, melons, grapefruit, oranges, kiwifruit, and papaya.

1. Strawberries

Nutrients: Vitamin C, potassium, fiber, folate, flavonoids
Health Boost: May have anti-inflammatory, anticancer effects and promote brain health; may lower cholesterol and improve the effectiveness of cholesterol-lowering diets.
Recipes:
Fresh Strawberries with Balsamic Vinegar
Strawberry Sunrise Shake

2. Pomegranate Juice

Nutrients: Antioxidants, flavonoids, potassium, fiber, calcium
Health Boost: Studies indicate that pomegranate juice has antiatherogenic (protects against plaque in the arteries), antioxidant, antihypertensive, and anti-inflammatory effects that help fight heart disease, certain types of cancer, and brain degeneration.
Recipes:
Squash Tart with Fresh Pomegranate Juice

3. Tomatoes

Nutrients: Vitamins A, B, and C, potassium, iron, folic acid, phosphorus, carotenoids, fiber
Health Boost: Lycopene, a potent antioxidant in tomatoes, may prevent certain cancers, protect skin from UV rays, and promote overall prostate health.
Recipes:
Indian-Seasoned Tofu with Tomatoes
Quinoa and Salmon Stew with Tomatoes

4. Plums

Nutrients: Fiber, vitamins A and C
Health Boost: Plums help support immunity and may help slow development of artherosclerosis. Polyphenols from dried plums may promote bone strength and density by regulating growth factors linked to bone formation.
Recipes:
Curried Chicken with Dried Plums
One-Pan Baked Chicken with Peaches and Plums
Lettuce Wraps with Chicken in Plum Sauce

5. Raspberries

Nutrients: Manganese, vitamin C, fiber
Health Boost: Anthocyanins—red plant pigments—may protect eyes and improve heart health by preventing artery hardening and reducing blood pressure; ellagic acid, a phytochemical, helps kill certain types of cancer cells.
Recipes:
Raspberry Soup
Apple, Raspberry, and Frisée Salad
Melon and Berry Salad

 

~ Top 4 Beans and Legumes ~

Eat at least 1⁄2 cup of beans daily. Try adding them to soups, stews, and salads. Dried beans are the most economical; if you’re buying canned, look for unsalted and BPA-free varieties. To avoid gas or bloating, soak dried beans for 8 to 12 hours and slow cook with a piece of sea vegetable, such as wakame.

1. Lentils

Nutrients: Protein, fiber, folate, iron, manganese, magnesium
Health Boost: Folate may improve colon, breast, and brain health and lower blood pressure.
Recipes:
Green Lentils and Seasoned Walnuts
Curried Lentils
Grilled Salmon with Lentils and Curried Mint Yogurt

2. Black Beans

Nutrients: Iron, fiber, protein, folate, manganese, magnesium
Health Boost: Some of the best sources of antioxidants, as indicated by their dark color; may protect against colorectal cancer and slow tumor growth.
Recipes:
Cuban Black Bean & Rice Soup
Tex-Mex Bean Salad
Black Beans Cakes with Orange Basil Salsa

3. Adzuki Beans

Nutrients: Protein, fiber, iron, magnesium, potassium, zinc, folate
Health Boost: Promote heart health; help manage weight.
Recipes:
Oriental Bean Cakes

4. Red Kidney Beans

Nutrients: Folate, fiber, manganese, protein, iron, tryptophan, phosphorus
Health Boost: Promote heart health; may help prevent diabetes.
Recipes:
Kidney Bean & Butternut Squash Soup
Baked Winter Squash with Heirloom Beans and Hominy

 

~ Top 5 Grains ~

Not all whole-grain products are good foods, says Fuhrman. Breakfast cereals and some breads, for example, lose much of their fiber and micronutrients during processing. Choose coarsely ground grains, which the bloodstream absorbs more slowly, and always look for “whole” on the package (or the Whole Grains Council’s 100 Percent Whole Grain stamp). Whole grains should appear among the first items in the ingredient list. 

1. Oats

Nutrients: Fiber, protein, calcium, iron
Health Boost: Beta-glucan, a soluble fiber, can slow the release of sugar into the bloodstream to help fight diabetes. Oats also lower cholesterol and may reduce risk of heart disease and cancer.
Recipes:
Quick Apple-Cranberry Oatmeal
Mixed Whole-Grain Breakfast

2. Brown Rice

Nutrients: Fiber, manganese, selenium, magnesium, phosphorus
Health Boost: May improve blood glucose control; helps control weight and manage cholesterol, and may decrease asthma risk.
Recipes:
Puffed Brown Rice Tabbouleh with Red Cabbage

3. Sprouted Grain Bread

Nutrients: Fiber, protein, vitamin B1
Health Boost: When grain seedlings sprout, enzymes convert some of the fats and carbohydrates into vitamins, minerals, and amino acids; sprouted-seed breads are more filling and have less of a spiking impact on blood sugar than other breads.
Recipes:
Sprouted Spelt and Seed Bread

4. Barley

Nutrients: Fiber, folic acid, iron, calcium, magnesium, phosphorus, potassium, vitamin E
Health Boost: Look for hulled barley, which contains more nutrients than pearl barley. The FDA recently confirmed the qualified health claim linking whole-grain barley to a reduced risk of coronary heart disease; soluble fiber lowers cholesterol and stabilizes blood glucose levels.
Recipes:
Barley and Spinach-Stuffed Bell Peppers
Lima Bean, Mushroom and Barley Soup

5. Quinoa

Nutrients: Protein, calcium, lysine, iron, magnesium, vitamin E, potassium, phosphorus, fiber
Health Boost: Bolsters heart health; may protect against certain types of cancer, including breast cancer.
Recipes:
Quinoa and Wild Rice
Quinoa & Pecan Salad with Dried Cranberries
Quinoa with Mixed Vegetables

 

~ Top 5 Nuts and Seeds ~

Despite being high in calories, nuts and seeds are rich in essential fatty acids, which promote brain and heart health. Most women should limit intake to 1 ounce per day and men to 2 ounces (about a handful), especially when trying to lose weight. Increase servings if you need to fuel athletic efforts.

1. Brazil Nuts

Nutrients: Selenium, calcium, magnesium, omega-3 fatty acids, protein, vitamin A, iron
Health Boost: One of the richest sources of selenium, Brazil nuts may bolster immunity, reduce the risk of cancer, and promote liver health.
Recipes:
Fresh Vegetable Rolls with Mango and Tamarind Sauce

2. Sunflower Seeds

Nutrients: Vitamins B1, B5, and E, manganese, magnesium, selenium, phosphorus, folate
Health Boost: May help prevent cardiovascular disease and alleviate arthritis symptoms.
Recipes:
Soy Nut Trail Mix

3. Flaxseeds

Nutrients: Lignans (phytoestrogens), fiber, omega-3s, alpha-linolenic acid (ALA)
Health Boost: May prevent colon, breast, skin, and lung cancers; can help treat rheumatoid arthritis and other inflammatory diseases; may decrease cholesterol levels, arterial plaque formation, and diabetes risk.
Recipes:
Fresh Ricotta with Arugula and Flaxseed Pizza
Buckwheat-Flaxseed Blueberry Pancakes

4. Sesame Seeds

Nutrients: Protein, calcium, vitamin B3, iron, zinc
Health Boost: May decrease breast cancer risk.
Recipes:
Carrot Salad with Sesame Seeds

5. Pumpkin Seeds

Nutrients: Protein, iron, zinc, omega-3s, manganese, magnesium, phosphorus
Health Boost: Help reduce cholesterol; may promote prostate health.
Recipes:
Luscious Beet Salad with Toasted Pumpkin Seeds
Butternut Squash Soup with Roasted Pumpkin Seeds

[via Delicious Living]