"The chief function of the body is to carry the brain around."
--Thomas A. Edison
My
grandfather was a farmer in Indiana. He
grew corn, soybeans, and wheat. Every
spring he planted a huge vegetable garden behind the farmhouse for my
grandmother. During summer vacations, my
brothers and I traveled to the family farm from our home in California. We learned close-up and personal about the
cycles of growing real food. Eating
fresh picked tomatoes from my grandmother’s garden is one of my favorite
childhood memories! Oh, the flavor!
Fast forward
to today. People are talking a lot about
a couple of subjects: gluten-free foods (basically
avoiding wheat, rye, and barley, required if you have celiac disease and
preferred by those with food sensitivities) and non-GMO foods (see definition
at the end of this paragraph). I pay a
lot of attention to food packaging and food labeling because it is something we
teach as part of our path towards improved health literacy with the Growing
Healthy Kids project. Every day, I learn
more about the issues of gluten-free eating and GMO vs non-GMO. I find myself becoming a “subject matter expert”
because so many people are asking questions, looking for answers, and seeking
improved health outcomes.
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| GHK TIP: Let your kids play in the kitchen. Get a garlic press! |
Growing
grains is not the same as when my grandfather farmed. Most of the soybeans and corn grown today (over
90%) comes from GMO (genetically modified organism) seeds, which, in my
opinion, is venturing into a deep dark unknown of physical and environmental
health problems. Do we really know what
the effect will be on our health? Do you
really want to believe the chemical companies that brought you Agent Orange are
telling you the truth?
“Don’t mess
with God.” When you start changing the
genetic materials used to grow foods, the effects may be profound in 5, 10, or
20 years. Genetically modified organisms
are living organisms whose genetic material has been artificially manipulated
in a laboratory using genetic engineering.
(For more information on the Non-GMO Project, click here.)
“You are
what you eat.” You’ve heard that before. My choice is to eat foods that are as natural
and freshly picked as possible. What is
important to your health? Eating
vegetables grown by my local farmers and choosing to cook with grains that are
from non-GMO seeds are two things that are important to me. Understanding wellness means, to me, knowing
where my food comes from.
Food should
taste good and it should be good for you.
Here’s a delicious new recipe from the Growing Healthy Kids Test
Kitchen. I buy zucchini, onions, and
carrots grown right here in the county where I live. This recipe has been kid-tested!
GROWING HEALTHY KIDS: Our Recipe
Collection
Zucchini-Carrot Fritters
Grate:
- 2 small zucchini
Place zucchini in
a colander in the sink; toss with 1 teaspoon salt and let sit for 10
minutes. Squeeze out the liquid.
Place zucchini in a large mixing bowl.
Mix in:
- 1 grated carrot
- ¼ cup diced sweet onion
- ¼ cup chopped fresh cilantro (or parsley)
- 1 egg
- ¾ cup grated Parmesan
- ¼ cup organic soy flour (or corn flour)
Fry small spoonfuls of the mixture in unrefined coconut oil, 3-4
minutes per side, flattening with a spatula.
Drain on paper towels.
Serves 4.
NOTES
FROM NANCY:
- Make extra fritters and pack some in everyone’s lunchboxes the next day.
- Using organic soy flour boosts the protein content.
In gratitude,
Nancy Heinrich
Growing Healthy Kids, Inc.
