Finding Organic Foods for a Healthy Eating Plan

The manufacture of organic foods involves the use of renewable resources that protect the environment and preserve its quality. The production process emphasizes on healthy ecosystems by avoiding any contact with genetically modified seeds, farm chemicals, waste products, preservatives, and other toxic substances. Consumption of organic foods reduces health risks to a great extent. Here are a few tips for finding organic foods and incorporating them in the daily diets.

Growing your own food

Organic food products can be locally grown. The easiest and most convenient way of having organic food products is to grow them locally in your small garden by the house.

Buying generic organic food

Generic organic foods are cheaper and easily found as compared to the big brand organic products. Generic organic foods are sold in most local grocery stores.

Watch out for the dirty and clean organics

Environmental experts do release on a yearly basis, a list of fruits and vegetables with the highest concentrations of pesticides, herbicides, and fungicides. They are the dirty foods that should be avoided.

Online market

The online market offers a convenient way of finding organic foods. Amazon offers friendly deals on online groceries and markets for natural food products.

Buying from accredited farmers

Identify your nearest accredited organic farmer from where you will obtain a regular supply of organic foods.

Organic meat diet

Even though it is expensive, organic meat is far much healthier than red meat. Organic meat is not rich in antibiotics and hormones.

Preservation of organic foods

Organic food products obtained from accredited organic farms can be picked and preserved in order to last for a longer period of time.

Recipe for Organic Beef Tenderloin with Wild Mushrooms and Gold Potatoes

Poaching of beef is an exceptional way of preparing a beef diet. When served together with a sour buttermilk cream, the meal becomes a healthy, organic meal. The meal serves four people.

Ingredients

  • Buttermilk sour cream (1/2 cup)
  • Mushroom stock (8 cups rich)
  • Beef stock (8 cups rich)
  • Oil extract from grape seeds
  • Pepper (freshly ground)
  • Salt (1 teaspoon)
  • 8 Organic gold potatoes (small or medium sized)
  • Stemmed and sliced Shiitake mushrooms ( 12 pieces)
  • Home dried heirloom tomatoes (8 pieces)
  • 4 garlic cloves (roasted)
  • 3 garlic bulbs (roasted)
  • Fresh coarsely chopped flat- leaf parsley (1 tablespoon)
  • Minced fresh chives (1 teaspoon)
  • Fresh thyme leaves 1 teaspoon)
  • Naturally fed beef tenderloin (4 fillets, each weighing about 7 ounces)

Preparation

Boil the beef stock in a large pan over a high amount of heat. Reduce the heat and let it cook for about 25-35 minutes. Cook the mushroom stock similarly. Keep them under refrigerated conditions until when required.

Put the sundried tomatoes in a large bowl and cover them with a few inches of the beef and mushroom stock. Keep the tomatoes re-hydrated and refrigerated together with the stock for an hour. Drain the rehydrated tomatoes, chop them into pieces and set them aside. Reserve the stock in the container.

Preheat the oven to attain a minimum temperature of 450� F. Scrub the outer covering of the potatoes and create piercings on the back. Use the grape seed oil to coat the potatoes, then sprinkle pepper and salt. Roast the potatoes until they become tender. Wrap them in aluminum and keep them aside for further use.

Using a tablespoon of the grapeseed oil, fry the mushrooms in a pan over a medium heat until they become soft.

Pour one cup each of the mushroom and beef stock into the pan. Add together and simmer the tomatoes, the garlic cloves, and shallots. Cook the mixture for 20 minutes, before adding � teaspoon of chives, � teaspoon of thyme, and 1 � teaspoon of parsley. Add salt and pepper to improve taste and cover to remain warm.

Submerge the fillets in a mixture of the remaining mushroom and beef stock in a large pan. Simmer the mixture over a medium amount of heat. Add the garlic and simmer until the fragrance of the garlic is capable of being smelled.

Reduce the heat and simmer for not more than 11 minutes. Remove the filters, let them cool for 5 minutes and cut them into three slices.

Take each piece of the roasted potatoes and pierce its top with a knife. Squeeze each potato to make it split. Use 1 tablespoon of the sour buttermilk to fill each potato.

Serving

Serving involves arranging 2 pieces of potatoes side by side at the center of each plate, followed by 3 slices of the beef leaning on each potato. Pour the source and any other additional serving aids.

Finding organic foods is a positive step towards a healthy eating. Organic dishes have been proven to be free from the hazardous substances that other foods may expose us to.

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