5 reasons to go organic today!

Energy and nutrition expert Heather Dominic has penned an article about why we should choose organic for our health. Her top 5 reasons from her article, "Organic Eating - Why Bother?", are:

1. Fresh organic produce contains on average 50% more vitamins, minerals, enzymes and other micronutrients than intensively farmed produce.

2. If you eat dairy or meat products, eating organic has never been more essential to safeguard your health. Intensively reared dairy cows and farm animals are fed dangerous antibiotics, growth hormones, anti-parasite drugs and many other medicines on a daily basis, whether they have an illness or not. These drugs are passed directly onto the consumers of their dairy or meat, which contribute to meat-related diseases like coronaries and high blood pressure.

3. Organic produce simply tastes better. Fruit and vegetables are much more full of flavor. Experiment with an organic carrot and a conventionally grown carrot. Which is sweeter?

4. Organic food is not really more expensive than intensively farmed foods, as we pay for conventional foods through our taxes. We spend billions of dollars every year cleaning up the mess that agrochemicals make in our natural water supply.

5. The few extra cents you pay for organic food may save you hundreds, if not thousands of dollars in doctors’ bills.

Several companies on the net provide online shopping capabilities for ordering organic fruit and veg boxes. Riverford Organic offer a variety of sizes filled with fresh organic produce that are reasonably priced. Having used veg boxes in the past, they're a great way to have you eating vegetables that you may not eat so frequently - a great way to get your 5 a day!

Feeling Dippy

Working up a sweat in the garden has left me hungry - for both lunch and a way to utilise all the veggies that will be harvested in the months to come. Over the course of the next few months, I will trawl through recipe books and the net and experiment in the kitchen and post recipes worthy of being attempted again!

These dips are fabulous with toasted pitta bread and are a great way to work towards your 5-a-day!

Zero Point Roasted Veggie Dip (4 servings) Points: 0
1 med courgette, sliced
1 med yellow squash, sliced
1 red bell pepper, seeded and sliced
1 red onion, thinly sliced
2 cloves garlic, peeled
1/4 teaspoon cayenne pepper
Preheat oven to 180 C.
Pop your courgette, squash, bell pepper, onion and garlic on a baking tray. Spray with nonstick spray; season with salt and cayenne.
Roast vegetables until tender - turning once. Approximately 15 mins per side.
Transfer to blender or food processor and puree.
Transfer to bowl and serve warm, or refrigerate, covered until chilled, at least 2 hours.


Spinach Dip (Serves 24) Points: 1
10-oz. frozen chopped spinach - defrosted
1 cup low-fat mayonnaise
1 cup non-fat sour cream
3 spring onions, chopped
1 pk Knorr vegetable soup mix
Drain the spinach and squeeze dry.
In a medium bowl, combine the rest of the ingredients. Add spinach and mix well.
Refrigerate 3 hours before serving.

Dill-Cucumber Dip (serves 6) Points: 1
1 large onion
2/3 cup plain fat-free yogurt
8 oz fat-free cream cheese
1/4 tsp salt
1/8 tsp black pepper
2 tsp dill, fresh or 1 tsp dried
2 large cucumbers, peeled and cut into bite-size cubes
Chop onion in a food processor or blender. Add yogurt, cream cheese, salt, pepper and dill; whirl until well combined. Fold in cucumber; chill overnight.