How does your diet stack up to new USDA guidelines?
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How does your diet stack up to new USDA guidelines?
The USDA released new guidelines on how many calories people should consume and where they should get those calories from. Dr. Jon LaPook breaks down a normal day of eating under the updated guidelines.
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Our recipe for shaved Vegetable Salad with Microgreens & Plum Vinaigrette Yields 2 to 3 servings. Prep time 10 minutes. Cook time 0 minutes. Total time 10 minutes. 2 carrots. 5 radishes. 2 zucchini. 2 cups salad greens, torn. 1-cup Microgreens. ¼ cup Plum ‘Chups* (fruit ketchup). 2 tbsp extra-virgin olive oil. 2 tbsp red wine vinegar. 2 tsp shallots, minced. Salt & pepper, to taste. *‘Chups substitute: A) fruit puree** or B) a fruit-based BBQ sauce. Thinly slice carrots, radishes, and zucchini.
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Our recipe for shaved Vegetable Salad with Microgreens & Plum Vinaigrette Yields 2 to 3 servings. Prep time 10 minutes. Cook time 0 minutes. Total time 10 minutes. 2 carrots. 5 radishes. 2 zucchini. 2 cups salad greens, torn. 1-cup Microgreens. ¼ cup Plum ‘Chups* (fruit ketchup). 2 tbsp extra-virgin olive oil. 2 tbsp red wine vinegar. 2 tsp shallots, minced. Salt & pepper, to taste. *‘Chups substitute: A) fruit puree** or B) a fruit-based BBQ sauce. Thinly slice carrots, radishes, and zucchini.
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ORGANIC RISING - Demystifying Organic Agriculture Watch the award-winning Documentary: www.organicrisingfilm.com Now with subtitles in: Spanish, French, Portuguese (Brazil), Chinese and Japanese. Did you know, you can influence what the USDA organic label represents? Organic watchdog groups such as the Organic Consumers Association (OCA), The Cornucopia Institute, and others represent consumers at the bi-annual National Organic Standards Board (NOSB) meetings and determine what the USDA organic
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Our recipe for shaved Vegetable Salad with Microgreens & Plum Vinaigrette Yields 2 to 3 servings. Prep time 10 minutes. Cook time 0 minutes. Total time 10 minutes. 2 carrots. 5 radishes. 2 zucchini. 2 cups salad greens, torn. 1-cup Microgreens. ¼ cup Plum ‘Chups* (fruit ketchup). 2 tbsp extra-virgin olive oil. 2 tbsp red wine vinegar. 2 tsp shallots, minced. Salt & pepper, to taste. *‘Chups substitute: A) fruit puree** or B) a fruit-based BBQ sauce. Thinly slice carrots, radishes, and zucchini.
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