Walk by Hello: Shocking

17 March 2011

Shocking

Okay so for a while I have been valiantly trying to weave healthy choices into our daily diet. But honestly I am shocked to read of the pesticides that are on our fruits and vegetables, the Dirty Dozen as they are called represent most of our exposure to pesticides in a given day.

In fact if we choose to buy these 12 organically or eliminate them and find other alternatives we will cut out over 90% of our pesticide exposure.

1. Apples

2. Bell Peppers

3. Celery

4. Grapes (Imported)

5. Potatoes

6. Red Raspberries

7. Spinach

8. Strawberries

9. Corn

10. Nectarines

11. Pears

12. Blueberries (these alone have been treated with 52 kinds of pesticides)

As disconcerting as these facts are we can't shut our eyes to them. What kinds of things are we unknowingly putting into our bodies and worse our little people? What will the effects be in years to come?

1 comment:

Jennifer said...: Amazing, isn't it? Darned if we do and darned if we don't!!; March 17, 2011 at 1:14 PM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.