Thursday, January 14, 2010

Start the New Year Right!

Welcome to the 'Julie and Julia Go Green' blog dedicated to helping you Go Green in the kitchen. From recipes to money saving tips, this blog will help you realize that consuming organic food can be your personal contribution to making the world a better and healthier place.

What's the big problem?
As Americans, eating the way we do, our health is deteriorating and a rapid rate. But with lifestyle changes, like switching to organic foods, our unhealthy habits can disappear.


Pros of Organic Food:

Healthier bodies and lifestyles, of course!

No shipping, buying from local businesses.

Sure way of 100% real, natural food. Stops us from consuming chemicals, no pesticides.

Low energy and water cost for organic farms.

Better for our environment. The impact on our earth is less.

Animals enjoy a life that is relatively stress free.

No burning fields-reusable soil.

Creates industry-doesn't force farmers out of business. No factories.

Landfills aren't cluttered with toxic waste.

A conscious choice.


But is Organic REALLY better?

A March 2008 review of more than 100 studies conducted by The Organic Center showed the "nutritional superiority of plant-based organic foods." The study confirmed that "organic foods were nutritionally superior in 145 matched pairs, or in 61% of the cases, while conventional foods were more nutrient dense in 87 matched pairs, or 37%." Basically stating that the organic foods contained a greater percentage of polyphenols and antioxidants. A.k.a very HEALTHY!


You be the judge:


NUMNUM Organic Recipes:


By Trish Lobenfeld

Yields 2 1/4 lbs.


3/4 lb. leftover brisket, cut into 6 equal pieces
1 large sweet potato, peeled and cut into 2-inch; chunks
1 medium rutabaga, peeled and cut into 2-inch chunks
1 small onion, peeled and quartered
2 garlic cloves, peeled
Salt and freshly ground pepper, to taste
1 tablespoon olive oil
Leftover brisket gravy, reheated


Set up a meat grinder or place the shredder blade in a food processor. Grind or shred the brisket, sweet potato, rutabaga, onion and garlic, alternating each ingredient. Season with salt and pepper, mix well, set aside. Pour the oil in a large sauté pan or iron skillet over medium-high heat. Scoop the hash mixture into the hot pan, patting it firmly into a 1/2-inch thickness across the pan. Reduce heat to medium, cooking to crisp the bottom of the hash, approximately 5 minutes.

Turn in sections to cook and crisp the other side. Adjust seasoning and serve with the gravy.

Trish Lobenfeld, an Instructor in the Department of Nutrition, Food Science and Public Health at New York University has contributed the above recipe.


By Carolyn Niethammer

Serves 4 as an appetizer or 2 as an entrée


3 medium beets
3 portobello mushroom caps
2 tablespoons olive oil
Salt and pepper to taste
3 1/2 ounces goat cheese
10 ounces arugula or baby spinach
1/4 cup picked parsley leaves
1/4 cup toasted walnuts
2 shallots, sliced into thin rounds
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste


Preheat the oven to 400°F. Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch. Wipe off the mushroom caps, place them on another large sheet of foil, sprinkle with 1 tablespoon of olive oil, season with salt and pepper and fold the sides up to make a sealed pouch. Place both pouches in the oven. Bake the mushrooms for approximately 20 minutes, or until cooked through. Bake the beets for approximately 45 minutes, until they are tender when pierced with a knife.

Meanwhile, whisk together the balsamic vinegar, mustard and olive oil and set aside. When the beets and mushrooms are fully cooked, remove from the oven. Slice the mushrooms into strips. With a knife, remove the tops of the beets, slide the skins off with your hands. Slice the beets and toss with the warm mushrooms and goat cheese, cover with foil so they stay warm until you serve them.

In a salad bowl, toss together the arugula, walnuts, shallots, parsley and dressing. Place onto plates and top with the beet and mushroom mixture.

Nutrition Highlights

Beets provide potassium, vitamins A and C, magnesium, riboflavin, iron, copper, calcium and zinc.


Beets prepared this way can be used warm or cold in a variety of dishes. If you are cooking a lot of them, they can be roasted in a roasting pan covered with foil.


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