The Basics of Cheese

When I lived in Northern Ireland, the cheese was white. Why? Because cheese is white.

The grass that cows eat contain beta-carotene (also found in carrots and sweet potatoes). Milk is whiter in the winter, and can take on a light-yellow tint in summer when the grass is richer. In order to standardize the color so that it was the same year-round, cheese producers began dying the cheese orange. And that's how America is familiar with cheese today.

Usually cheese is dyed using annatto, which is a flavorless yellow-red dye made from the seeds of an Annatto tree.

America's favorite cheese singles are made with annatto and yellow dye; their favorite blue box of macaroni and cheese is dyed with Yellow 5 and Yellow 6. While these were approved by the FDA, they are synthetic chemicals. They are linked to ADD and ADHD in children. I avoid foods made with artificial dyes.

Rennet is another ingredient used to make cheese. Organic Valley lists it as "dairy cultures;" others will call it enzymes. Rennet is a complex of enzymes from the stomach of a cow. It coagulates, or congeals, the milk so it separates into curds (solid) and whey (liquid). I won't put a picture up because it looks gross.

Animal rennet is usually the rennet you'll find in cheese, but there is also vegetable rennet, microbial rennet, and, of course, genetically engineered rennet. Because animal rennet can go by other names on a package of cheese, vegetarians have to be careful about which cheeses they eat.

Shredded cheeses will also have an anti-caking agent to keep it from clumping together. Usually this is in the form of cellulose, which is wood pulp! Does that sound like something you want to eat?Personally I buy blocks of cheese and grate them myself. Fresh-grated cheese tastes so much better!

The last unusual ingredient that you might find in cheese is natamycin. Natamycin is a mold inhibitor naturally occurring in fermented milk. It seems to me that vaccuum-sealing the packages would be enough to prevent mold. Sure enough, Organic Valley uses carbon dioxide or liquid nitrogen to eliminate oxygen and keep cheese fresh... basically, it's vaccuum-packed.

Foods labeled as organic can still contain these ingredients, so it's important to read labels to ensure you're buying something you actually want to eat.

Go Green: Recycle

Recycling is one of the easiest things you can do for the environment. If you take your trash out every week, you can take out your recycling. It's estimated that 70% of people recycle - and while that may sound okay, this doesn't mean that all 70% recycle consistently or thoroughly.

My husband will tell you that I'm obsessed with recycling. He will recycle big things like gallon-sized plastic jugs, but if it's small he'll just throw it away. I'm always right behind him to remove those small things from the trash can. But the truth is, ever since we started recycling our trash has been greatly reduced. We went from taking it out twice a week to once a week, and now we're only taking it out about once every two weeks.

Why Recycle?

Rain forests are being cut down at 100 acres per minute! That's about 110 football fields. Using the resources we already have will decrease the dependency on creating new.

The average American creates over 1,600 pounds of trash per yer. Landfills are being filled at an alarming rate. Some trash ends up dumped in the ocean, killing ocean life and disturbing the ecosystem.

Recycling is also good for the economy. Products are cheaper to make out of recycled materials than new. Additionally, recycling creates jobs - about 4 jobs for every 1,000 tons being recycled. Only 1 job is created for every 1,000 tons of waste dumped in a landfill. 

What Can Be Recycled?

You can recycle everything from paper, newspaper, cardboard, plastic, metal, aluminum, and glass. Your city may vary on what they actually take, so be sure to find out before you throw everything in the bin. My city takes everything except cardboard. Cardboard was one of the main fillers of our trash can, so now I store it all in the garage, and when I get a big pile I take it to the local recycling center.

Reuse At Home

You can also save things to be reused. 32 oz. yogurt containers are great for storing everything from loose change to nails in the garage. Glass jars can be used in the kitchen to store nuts, seeds, beans or homemade nut butters and sauces. Newspaper makes pretty sturdy wrapping paper. My rabbits love chewing on empty toilet paper rolls and playing in empty cereal boxes.

Reduce All Around

The best way to reduce our trash is to reduce our overall consumption of things that create trash. I understand this is tough. Everything comes individually packed, or sealed in a plastic wrapper.

Bring your own cloth bags to the grocery store. Avoid buying bottled water or other single-serving drinks. Buy from the Farmer's Market; most of what is sold there isn't packaged. Another thing I have started doing recently is reusing the plastic bag that you put produce in at the grocery store. I bring the same one with me every time so I don't need to throw it away.

Stonyfield

I applaud Stonyfield (makers of my favorite yogurt!) for their new developments in packaging. Their multi-pack cups are now being made with 93% plant-based plastics, which reduces environmental impact. You can watch a video about it at Stonyfield. I hope that Stonyfield and other companies will continue to work towards finding new ways of creating eco-friendly packaging that are recyclable and/or compostable.

To learn more about recycling and to find a recycling center near you, please visit Earth911.com.

Transitioning Your Family

If you thought this post was going to be advice on how to transition your family to organic foods, then I have to tell you that, unfortunately, I don't have all the answers.

But here's what I know.

My husband won't eat anything whole wheat. My husband likes to eat Frosted Flakes at 2 in the morning. My husband wants dessert every day.

My husband thinks that organic = healthy, and healthy = gross.

I love whole wheat, I haven't eaten cereal in years, and my idea of dessert is a spoonful of organic peanut butter.

So you see the battle I am fighting.

I do all the cooking in our house, so he didn't notice when ingredients started becoming organic. Fresh and frozen vegetables, no problem. Flour, sugar, eggs, easy.

Then I started bringing home meat from the Farmer's Market. He asked me why it was so lean, but other that there was no debate about it.

Next I switched his milk. I bought him Organic Valley, which comes in a carton, not a plastic bottle. He goes through a half-gallon of milk a week, so milk is pretty important to him. He was convinced that it would taste different and refused to drink it for a couple of days. When he did, he admitted that it does taste the same. Then I switched to raw milk. He drinks it. I win.

But then, I did the unthinkable. I bought organic white hamburger buns. I would have preferred to buy whole wheat, but knowing my husband's preferences, I thought I was compromising. When we ate them with our dinner, he insisted they were 'hard.' (I thought they were just fine.) He told me to just buy Sara Lee next time. So, reluctantly, I bought him the Sara Lee.

Then I did something sneaky. When the Sara Lee ran out, I put the organic hamburger buns in the Sara Lee package. The next time he ate them, he didn't say anything about them being hard. He's continued to eat the organic hamburger buns without complaint.

That's because I still haven't told him they're the organic ones.

I'm convinced that this is all in his head. He knows how important going organic is to me. He knows I buy mostly organic ingredients; therefore, what I make out of those ingredients must be organic. If I make something from scratch, there's usually not a problem. He just doesn't like seeing a package with a brand he doesn't recognize.

I'm still working on him. Transitioning is a process.

There are no right or wrong ways to go about it. There aren't any easy answers, but don't make it too hard either. Sometimes you can only laugh about it; I know I do. You just have to do what you think is best. Only you know what works for your family.

I'm grateful that my husband eats fruits and vegetables. I'm grateful that he at least trys everything I cook. I'm grateful that he likes mostly everything, too.

So, for now, I make his desserts from scratch so at least they're organic even if not healthy. I continue to try new things and make dinner at home. I use as many organic ingredients as I can, knowing that it's best for my family.

And when I have to, I hide the packages.

Coconut Oil for Hair and Skin

You may have seen coconut oil in the news recently. It's being used as a healthier alternative to vegetable oils in cooking and baking. I'm a big fan of coconut oil for these uses, but did you know that it's also good for your skin and hair? It has been used in Asia and the Pacific for centuries, and we're just now catching on!

Coconut oil is an all-natural alternative to lotions and other moisturizers. It makes your skin really soft and smooth. It's also anti-aging because it delays the onset of wrinkles!

Coconut oil is also good for your hair. It works as a deep conditioner, making hair soft and managable. It also prevents dandruff! I've been using it as a hair treatment for several months now. I've always had thin and stringy hair, but when I use it consistently, my hair is stronger and softer. I love the way it feels. I do this once a week, using raw, organic coconut oil.

Here is how to use coconut oil as a hair treatment:

1. Rinse your hair, then comb and pat out some of the excess water.
2. Coconut oil is a solid at room temperature, so at certain times of the year you may need to melt a little bit over the stove.
3. Pour about two tablespoons of the oil into a squeeze bottle. Use more or less depending on hair length.
4. Squeeze a thin but even layer of oil all over your hair, making sure to get the ends.
5. Clip up your hair and leave it for at least two hours, but as long as overnight.
6. After time is up, wash your hair as normal.

Why Go Organic?

Going organic is pretty important to me... that's why I started this blog! So why go organic?

First, what does organic mean?
Organic foods are grown without the use of pesticides or herbicides, are free from GMOs (Genetically Modified Organisims), and are grown in an environmentally sustainable manner.

This is the stamp you will see on most organic foods. This stamp means that the United States Department of Agriculture has certified it to be at least 95% organic.



Here are just 6 reasons why you should go organic:

1. No GMOs
Genetically modified organisms have been created or altered in order to protect it from the harmful chemicals that they then spray on them. I think nature knows best... and that's far from natural.
2. No pesticides, herbicides, artificial additives or preservatives
These chemicals have been linked to almost every health concern, from seizures to cancer. Artificial colors are linked to ADD and ADHD in children. These chemicals were made to kills insects and weeds. If a small amount kills a small bug, then continually feeding that to the human body is bound to cause some damage.
3. It's good for the environment
Organic farming preserves soil. They are grown using compost and manure rather than chemicals. Because they do not use pesticides and herbicides, the water runoff does not contaminate the water supply.
4. It's good for animal welfare
The animals used in producing organic meat and dairy are fed organic feed, which is better for their health and well-being. They are not kept confined in small cages or pens, which reduces their rates of illness. Because these animals are healthy, they don't need antibiotics, nor are they given hormones.
5. It's good for the body
When tested, organic foods are shown to have higher levels of vitamins, calcium, iron, and antioxidants.
6. It tastes good!
Healthy soil makes for a healthy plant, and many agree that a nutritious and fresh piece of organic produce just tastes better!

What should I buy organic?

Here is the list of the Dirty Dozen - twelve fruits and vegetables that are recommended to always buy organically because of their high pesticide content:
1. Apples
2. Strawberries
3. Grapes (imported)
4. Cherries
5. Pears
6. Peaches
7. Nectarines
8. Sweet Bell Peppers
9. Spinach
10. Lettuce
11. Celery
12. Potatoes

I would add corn and soybeans (edamame) to this list, as they are almost always genetically modified. I make it a rule in our house to buy all organic fruits and vegetables.

I hope this gives you a good start as you learn and begin an organic lifestyle.

If you'd like to learn more about organic foods, please visit the National Organic Program.

Recipe: BBQ Beef Biscuits

This is one of my husband's favorite meals. His mom made a similar version growing up, and my mom did too. They're very kid-friendly. It's an economical meal, and once you get into the rhythm of making homemade biscuits, they come together in no time. I don't even measure anything when I make biscuits anymore.

Ingredients:
2 c. white whole wheat flour (about 1 ¾ c. hard white wheat berries)
1/2 tsp. salt
1 TBS. baking powder
1/2 c. butter, cold
1/2 c. milk
1/2 lb. ground beef
3 TBS. barbeque sauce
¹/₃ c. cheese, grated

First, brown the ground beef in a skillet. When it is done, remove it from the heat and stir in barbeque sauce of choice. I recommend Outta the Park BBQ Sauce because it has a clean ingredient list.

Next, make the biscuits. If using wheat berries, grind them into fresh flour using the bread setting.

Combine the flour in a large bowl with the salt and baking powder. Cut in cold butter until it becomes crumbly.

Pour in the milk. I usually start with a couple of tablespoons at a time, and keep adding until I get a dough. It will be about half a cup, but this varies based on the temperment of your flour and the humidity. Take the dough out onto a lightly floured surface and knead it a couple of times.

 

Roll out the dough and cut out biscuits using a biscuit cutter or the rim of a cup. Depending on thickness, this makes about one dozen biscuits.

Place the biscuits on a baking sheet and top with the ground beef. Bake them in a preheated 425° F oven for 12-15 minutes, until the biscuits are no longer doughy.

 

When the biscuits are done, top them with shredded cheese and throw them in the oven for one more minute. Remove and serve immediately.

My husband and I usually like to dash a little bit more barbeque sauce on top before we eat them.

The cheese is melty and gooey and the barbeque sauce adds so much flavor - yum!

Printable: BBQ Beef Biscuits