I've heard about acai becoming popular in the US now, after the researches that were made on acai's properties
over here acai na tijela (in the bowl) it very popular, I like mine with banana and granola, kind of like that:
Going Organic
- Thread starter superstring01
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I've heard about acai becoming popular in the US now, after the researches that were made on acai's properties
over here acai na tijela (in the bowl) it very popular, I like mine with banana and granola, kind of like that:
It happens with many alternatives. You just gotta keep trying different things until you find the one for you.
There's nothing special about brown eggs. Look for organic eggs that have omega-3 and 6 in them.
Some brands taste like plastic... I personally think Vitasoy is the best.
Vegetables are the most imporant ones to be organic. Meats are good too, but no as significant....
There's more than twice as much organic produce sold in stores as is grown in fields.
Just a random factoid to keep in mind.
But the modern commercial product is a disappointment, if you're used to eating food.
In reverse order of preference:
My garden (which I don't have this year. Life sux)
Local, know the source and approve (pigs, chickens, turkeys, and eggs, especially, because you can't always see the difference on the shelf. The difference between a well-raised chicken and a store chicken is one of the biggest differences involved here - if you notice the difference in eggs, the difference in chickens will startle you yet. But the label "organic" is not always reliable, and costs a fortune).
Organic, has the label and/or is in the right store.
Interestingly, that's the reverse order of cost. As with tobacco, better quality is had cheaper. I know a guy who raises flowers to eat the buds, as a vegetable. That's luxury. It's cheap.
I put stuff on poles, etc. Beans, cucumbers, whatever. My next garden is raised bed, and there will be poles anyway.
My grandfather: "You can spend it on food, or you can spend it on doctor bills".
Huge differences noted in: beans, sweet corn, tomatoes, poultry and eggs, pigs, carrots, and so forth. We get the water boiling, or preheat the bake oven, before we even pick the sweet corn
Herbs available from one's own garden in large quantities turn into different ingredients entirely - a pound of basil is food, not seasoning. You can leave beets in the ground until they are huge and woody, and then grind them up for thick borscht strongly flavored, slice them for a strikingly pretty baked vegetable (red and white grain). Carrots likewise.
Just a random factoid to keep in mind.
But the modern commercial product is a disappointment, if you're used to eating food.
In reverse order of preference:
My garden (which I don't have this year. Life sux)
Local, know the source and approve (pigs, chickens, turkeys, and eggs, especially, because you can't always see the difference on the shelf. The difference between a well-raised chicken and a store chicken is one of the biggest differences involved here - if you notice the difference in eggs, the difference in chickens will startle you yet. But the label "organic" is not always reliable, and costs a fortune).
Organic, has the label and/or is in the right store.
Interestingly, that's the reverse order of cost. As with tobacco, better quality is had cheaper. I know a guy who raises flowers to eat the buds, as a vegetable. That's luxury. It's cheap.
I put stuff on poles, etc. Beans, cucumbers, whatever. My next garden is raised bed, and there will be poles anyway.
My grandfather: "You can spend it on food, or you can spend it on doctor bills".
Huge differences noted in: beans, sweet corn, tomatoes, poultry and eggs, pigs, carrots, and so forth. We get the water boiling, or preheat the bake oven, before we even pick the sweet corn
Herbs available from one's own garden in large quantities turn into different ingredients entirely - a pound of basil is food, not seasoning. You can leave beets in the ground until they are huge and woody, and then grind them up for thick borscht strongly flavored, slice them for a strikingly pretty baked vegetable (red and white grain). Carrots likewise.
superstring01
Moderator
Tried it. Love it. Though, I only drink Silk Soy milk 'cause I'm trying to pry lactose outta' my life.
Additional: I just discovered the best organic, flourless bread on earth and it tastes simply amazing: Food For Life, Ezekiel 4:9.
~String
I converted to everything organic long time back, except for the clothes i buy and off course leather shoes (which i am thinking of replacing). You can actually make out differences between a Granny Smith apple (Non Organic) Vs a Green Organic apple should you consume it long enough (as in say for about 6 months you only eat Organic apple) ... I dont know, may be it was just me ... but i could feel weirdness in the taste of Non Organic apples ...
For those of you who have access to Whole Foods, good for you, Its a little far from my place, so i use Native Sun ... Kinda ok with limited selection =(
Any good chains you know off (btw, I am talking in U.S.).?
Rick
For those of you who have access to Whole Foods, good for you, Its a little far from my place, so i use Native Sun ... Kinda ok with limited selection =(
Any good chains you know off (btw, I am talking in U.S.).?
Rick
Turkey eggs are decent - they will develop without fertilization more often and more completely than chicken eggs, though, and turkeys don't jsut keep laying like hens - so you're better off eating turkeys than their eggs.
Duck eggs you can have. Oily, heavy, strange tasting. But I've only eaten wild ones, so maybe diet matters. Ducks won't keep laying either - so most people jsut raise ducks.
superstring01
Moderator
Here in Cleveland we have a local chain (like two stores) called The Mustard Seed that sell only natural and organic food and merchandise.
In a suburb of Cleveland called Westlake we have a Trader Joe's, which is pretty big in the US.
~String
Carcano
Valued Senior Member
Sprouted grain breads have a very vibrant favour but they tend to be too fibrous for most people.
I make my own bread three times a week and it speaks to me in my dreams. The secret is to use dark brown sugar to start the yeast, and to dampen the surface of the dough just before it goes into the oven...which is not pre-heated.
I also roll it in hulled sesame seeds. Half and half hard white flour and light rye flour. Costs about thirty-five cents a loaf.
One of my clients btw says she halted the progress of her husband's MS by switching to organics exclusively.
I've eaten duck eggs and to me they were rubbery. Like they had less moisture in them than chicken eggs. Also had guinea hen eggs, but don't remember what they taste like. I guess that means that I found them no different than chicken eggs in taste, but they were considerably smaller.
They have this beady texture inside. It took me a spell to get past when I first tasted them, but I have nothing but fond memories of sitting on the rocky beach at La Caleta eating figs and sipping sangria.
~String
That beady texture is the husks of dead wasps and their hatched out larvae.
maracuja!
carambola
Known as passion fruit in the states. Grows wildly in Hawaii (and many other tropical places). Probably the most delicious fruit ever- better than mangosteen even.
i think carambola might not be native to Brasil
ok, I'm done for now
Also known as starfruit. Very juicy, weakly flavored. It's like gatorade fruit or something.
Durian is weird stuff. I don't like it, but my family is crazy about it.
superstring01
Moderator
When we slice up starfruit, we just eat the seeds. Please tell me they aren't poisonous.