Another Reason to Choose Local Organic Food

This article explains the link recently found between pesticide-laden foods and ADHD in kids.

To save your wallet, here's a list of the "dirty dozen" and the "clean fifteen" fruits and veggies. The Dirty dozen are the ones that you should spend a little more and get organic. The clean fifteen have the least amount of pesticides, so buy the cheapest. :)

Dirty Dozen
1 (Worst) Celery
2 Peaches
3 Strawberries
4 Apples
5 Blueberries (Domestic)
6 Nectarines
7 Sweet Bell Peppers
8 Spinach
9 Kale/Collard Greens
10 Cherries
11 Potatoes
12 Grapes (Imported)

Clean Fifteen

1 (Best)	Onions
2	Avocado
3	Sweet Corn (Frozen)
4	Pineapples
5	Mango (Subtropical and Tropical)
6	Sweet Peas (Frozen)
7	Asparagus
8	Kiwi Fruit (Subtropical and Tropical)
9	Cabbage
10	Eggplant
11	Cantaloupe (Domestic)
12	Watermelon
13	Grapefruit
14	Sweet Potatoes
15	Honeydew Melon

Here is where you can get a PDF wallet-sized printout or the iPhone app for free. And for those of us who want the full list, here it is: Also, when you get your produce, washing it is a great idea. Don't use soap though. That adds more chemicals. Try a vinegar soak (equal parts water and vinegar), and/or a vegetable scrub brush and cold running water.
Kara has good pointers, as always. FYI- The grapes on the dirty list are imported grapes--this means that they are not close to local, and they are not local because they are out of season. It's always best to eat in things "in the season thereof." Go fig. You know what's even better than local organic? Home grown. Those prophets sure have some good ideas. :) P.S. If you can't find these things in your local markets, you have lot more control over that than you think. Start talking to your local farmers and grocers! Make comments. Make a fuss. They bring in and grow what you buy. It's your vote that counts.
P.P.S. I don't know why this formatting is so ridiculous. Sorry.

Soak Your Nuts

Here is my favorite source so far for nut-soaking. Kimi describes the why's and how's marvelously. Sally Fallon's book, Nourishing Traditions, which I have mentioned before, is fantastic. Get it from your library and see if you want to buy it.

Favorite nut-soaking recipes:

Kara's Feel-Good Granola

Caramel Banana Pecan Topping (for waffles, pancakes, etc.)

And here are the actual recipes from the first link. I use these regularly, and they make GREAT snacks as well as additions to recipes:

Pumpkin seeds-Pepitas (these are great on salads and for kids' snacks!)

4 cups of raw, hulled pumpkin seeds
2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
filtered water

Soaking Time: At least 7 hours, or overnight
Dehydrating time: 12-24 hours, until dry and crisp

Pecans or Walnuts

4 cups of nuts
2 teaspoons sea salt
filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.

Peanuts (skinless), Pine nuts, or Hazelnuts (skinless)

4 cups of raw nuts
1 tablespoon sea salt
filtered water

Soaking time: at least 7 hours or overnight
Dehydrating time:12-24 hours, until completely dry and crisp

Store in an airtight container

Almonds

4 cups almonds, preferably skinless- SF notes “Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes….[they] are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skins on. ”
1 tablespoon sea salt
filtered water

Soaking time: At least 7 hours, or overnight
Dehydrating Time:12 -24 hours, until completely dry and crisp

* You can also use almond slivers

Cashews

4 cups of “raw” cashews
1 tablespoon sea salt
filtered water

“Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings. You may dry them in a 200 to 250 degree oven-the enzymes have already been destroyed during processing. ”

Soaking time: 6 hours, no longer
Dehydrate at 200 degrees F: 12-24 hours
Store in an airtight container

Macadamia nuts

4 cups of raw macadamia nuts
1 tablespoon sea salt
filtered water

Soaking time: At least 7 hours or overnight
Dehydrating time: 12-24 hours, until dry and crisp.

1 Nourishing Traditions, 2nd edition, pg 452-453, 512, 513-517