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The interest for organic food has never been higher. About half of all families choose foods without pesticide and today there are no less than 43.7 million hectares committed to organic farming compared to only 11 million in 1999.
Be that as it may, it comes with a cost. Organic foods can be twice as costly as non-natural, making one wonder: is it worth it?
Harley Street nutritionist Rhiannon Lambert, from London, has investigated the issue, and in addition the myth that “organic” consequently signifies ‘more beneficial’.
This recipe can be modified by whatever veggies or left overs you have available, so feel free to experiment!
2 C cooked rice
2 Tbl oil
½ onion, diced
1 bell pepper, diced
1 C corn
1 C black beans
1 can enchilada sauce (we are using mild green)
1 Tbl garlic granules
½ tsp chili powder
½ tsp cumin
¼ tsp Mexican oregano
1 C shredded cheese
Chopped fresh cilantro to taste
Before “sustainable” was a term bloated with social cachet and venture-capitalist funding, there was a little health food store that began that branch of the food business in 1973. North of L.A. in Canoga Park, Follow Your Heart sold avocado sandwiches for 95 pennies.
It would go ahead to become worldwide natural-foods brand, rounding up $50 million in deals a year ago. Along the way, business owners Bob Goldberg and Paul Lewin — hippies in the ’70s, in the same way as other organizers of the movement — would help shape how Americans eat. Their impact is significant: Thanks to them and their countrymen, natural spinach became normal. Whole wheat bread isn’t an uncommon thing anymore.