Wisd6ms Newsletter - Edition 9 May 2009

The Dirty Dozen & The Clean Fifteen

In last month's newsletter i shared with you my 5 Universal keys to wholesome eating. This month i'd like to share with you the lastest research on the top 12 Foods that have been found to retain chemical residue from chemicals such as pesticides, herbicides and insecticides used in non-sustainable farming practices used today verses the Clean Fifteen that are less susceptible to retaining chemical residue.

If you are someone that is waying up the pros and cons of buying organic verses non organic or perhaps someone who buys selected orgainc items such as your meat and dairy, i urge you to consider at least selecting items from the Dirty Dozen list organically to minimise your exposure to harmfull chemicals and then if you wish, sourcing the Clean Fifteen coventionally. Your body will thank you in the long run!

THE DIRTY DOZEN

Peaches, Apples, Bell Peppers, Celery, Necterines, Strawberries, Cherries, Kale, Lettuce, Imported Grapes, Carrots & Pears

THE CLEAN FIFTEEN

Onions, Avocado, Frozen sweet corn, Pineapples, Mangos, Asparagus, Frozen sweet pea, Kiwi, Cabbage, Eggplant, Papaya, watermelon, Broccoli, Tomatoes & Sweet potoato.

Even Coles and Woolworths are expanding their range of organic produce, although i still choose when possible to support our local farmers by sourcing my produce from Farmer's markets such as Orange Grove markets in Rosselle , Fox Studio and Frenches Forrest. Macro wholefoods and Dr Earth are also good alternatives when you can't make the market days.

6 WISDOMS WORKSHOPS

"Hungry 4 Health"

Cooking Demonstrations & Dinner!

"DONE IN 15"

• Prepare and cook healthy, healing and energising meals in under 20 mintues.
• Follow an easy weekly meal plan with shopping list and recipes provided.
• Get more for your $$
• Use a qualified chef's tips for spending less time in the kitchen.

A wealth of recipes and information shared across many health topics.

Where: On Site at Levity Health, Bondi Junction

Who: Jo Rushton, Qualified Chef, Holistic Lifestyle Coach

Investment: Levity Clients $60, General Public $65

Bookings and more Info: Jo 0412 271 224

RECIPE OF THE MONTH:

Salmon cooked in coconut milk, spring onions, fresh ginger,fennel & lime.

Ingredients Serves 4 600 gr salmon fillet cut into cubes 2 tins organic coconut milk 1 fennel bulb thinly sliced 2kaffier lime leaves 1 ½ tbsp of fresh ginger grated 1 bunch of spring onions chopped 1 cloves of garlic crushed Juice of 1/2 large lime(optional) 1 bunch of coriander for garnish

Can be done in a slow cooker by placing all ingredents except coriander in the slow cooker and cooking on low for 1 hour.

Or by heating coconut milk, ginger, lime leaves, garlic and fennel gently over meduim heat in deep saute pan.
Add onions and salmon and simmer till salmon is cooked (carefully not to over cook the salmon) about 15 mins
Squeeze over lime juice and fresh coriander to serve.

Brown rice or quinoa makes a great carb component ( make sure you soak your grains first - minimum 12 hrs)