The following vegetables are often the most contaminated by pestiside residues (buy organic):
Bell (Green) Peppers, Celery, Potatoes, Spinach
(Source: The Green Guide's 2003 Environmental Working Group)
Fragrant Rice Cook Basmati Rice as instructed on package, but add 8 whole green cardamom pods, 1 t. lemon rind, grated, 1 t. oil, and a cinnamon stick with the water, and
steam with the rice. Remove the cinnamon stick and cardamom pods before eating.
TAHINI 1 1/2 c sesame seeds or sesame meal * 2-4 T oil * 1 t. tamari
Put oil and tamari in blender and blend, slowly add seeds, adding more oil if necessary.
TAHINI SAUCE Tahini * water * garlic
Mix tahini with minced garlic and some water to make a sauce to pour over veggies, rice, falafels, etc...
OVEN ROASTED GREEN BEANS AND VEGGIES Grease a baking sheet and then place green string beans (with their ends cut off) into the pan in a single layer. Now sprinkle garlic slices over the beans. Place a few thin onion slices over the beans and garlic. Then sprinkle a little salt over the whole thing. Now drizzle oil over the veggies and then bake for 20-30 minutes at 400 degrees. (You can also drizzle some vinegar and sprinkle some pepper on the veggies once out of the oven.) You can also do this same thing with other veggies such as carrots, asparagus, mushrooms, etc.
ROASTED ROOT VEGGIES 2 T. olive oil * 3 potatoes, cubed * 2 beets, cubed * 2 carrots, sliced * 1 parsnip, sliced * 1 t. salt * 1 T. maple or rice syrup or honey * pepper
Place vegetables in casserole pan and cover with salt, syrup, oil and pepper. Place in oven uncovered and bake for 30-40 minutes or until soft. - Full Circle Farms, Carnation, Wa., 2004
PICKLED BEETS 1 c. cider vinegar * 1/2 c. water * 1/2 c. sugar * Severa lheads of dill seed * 1/8 t. pickling spice * 1/4 t. mustard seeds * 1/4 onion, halved * 1 small bay leaf * 3/4 t. whole black peppercorns
* 3 large beets (more if small)
Bring all ingredients except the beets to a boil in a 2-3 quart pan stirring until the sugar dissolves. Lower heat and
simmer, covered, for 30 minutes.
Cool the marinade, then chill, covered for one day to allow flavors to develop. Strain marinade into a bowl. Cook beets by roasting, steaming or
boiling in a pan of salted water until tender which should take about 1 hour. Drain and cool. Cut beets into 1/2 inch pieces.
Put the beets into the bowl with the marinade cover and chill for one day. Makes about 3 cups.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at firstname.lastname@example.org.