Why organic?

Part of successful healthy ageing is to avoid toxins as much as possible, and one of the ways in which you can do this is to purchase organic fruit and vegetables.

Here are just some of the reasons why:

Eco-friendly, it’s just so much better for the environment as organic farming won’t contaminate soil and water like conventional farming does as this has a negative impact on the environment and its surroundings, often for years harming people and animals.
Free of poisons.
Tastes so much better.
More nutrients in organic food.

If it’s not possible for you to purchase organic food, then please look at the below list of foods that should be avoided if they are not organic:

Dirty Dozen:

1. Grapefruit
2. Clementines / mandarins / satsumas
3. Strawberries
4. Pre-packed salad
5. Grapes
6. Lemons
7. Peaches / nectarines
8. Pears
9. Spinach
10. Chilli peppers
11. Apples
12. Blackberries / blueberries

The following URL has the most recent updated list The Dirty Dozen – Pesticide Action Network UK (pan-uk.org)

So, how do you know if something is truly organic?

Organic pre-packed foods can be labelled ‘organic’ only if at least 95% of the ingredients are organic.
Labels must state where any of the farmed ingredients were produced.
Retailers provide code number of certifying body and can label products that are not pre-packaged organic, only if at least 95% of the product’s farmed ingredients are actually organic.
Products be certified by one of the organic regulatory bodies.

Try this organic veggie soup recipe

So, like the curly haired man says, winter is coming… we need to keep warm and fed with lots of nutrients and vitamins, right then, feed me vegan soup!

I’ve found, for me anyway, that the trick to making great vegan soup is the base. I always start with an onion and a potato; white or sweet potato is fine. Chop them both up and fry them in a little water (no need to used oil, but if you do coconut oil is best) in a large pan.

Ingredients

• An onion
• Large potato
• 1 clove of garlic
• A generous dessert spoon of mixed Italian herbs
• 2 veg stock cube (or veg bouillon)
• Water and any plant-based milk works well
• 100g per person of frozen or fresh veg (preferably organic) If you have a budget, you can purchase organic frozen vegetables from Ocado which may work out more efficient than fresh.

After I’ve given the potato and onion a few minutes frying (stir so as not to stick to the pan) I’ll add a dessert spoon of mixed herbs and finely chopped garlic clove. Again, give it a good stir and fry for a couple more minutes.

This is when you want to add your stock.

If you’re making a pan for 4 people then throw in about half a pint of water and a pint of dairy free milk, along with a veg stock cube or 2, (I like Organic Swiss bouillon powder) I would use around 1 teaspoon per person. Using dairy free milk in soup is a great way to boost your daily calcium. You may need to add more milk depending on how thick you like your soup.

Next add the veg. For this soup I’m making a green soup, but you can add any veg fresh or frozen. I generally juice my fresh veg and use frozen for soups, as I always have access to make a soup if I store frozen vegetables. In this recipe I used broccoli, green beans, peas and spinach. You’ll need about a cup of chopped veg per person (or 100g per person).

Now this bit is important if you want to preserve nutrients, turn the heat to medium/high not high, once it’s simmering turn it down a little more, then cook for around 15-20 mins. It may need a little longer if using fresh vegetables.

When it’s all ready, turn off the heat and leave it in the pan on the stove for 5 minutes as it’ll be boiling hot, you won’t get that great taste if it’s too hot. After this time either mash, if you like it chunky, or throw it in the blender for a smooth soup. Season with a little (sea salt or pink Himalayan) not table salt it is heavily processed, plus pepper if desired.

Serve with wholemeal sourdough chunky toast and just ignore the rain, while you warm up nicely.

jo x