Sustainable foods may seem like it is new or a fad to some people, but the truth is that sustainable foods have been around from the beginning of time. Sustainable foods are healthy, and don’t harm the environment.
Plant based foods of fresh fruit, vegetables and animals who are cared for by farmers receive a solid natural diet, not one of corn.
GM/GE giants like to force farmers to feed corn to their cattle and their bodies can’t break it down causing the cattle to become severely ill. The cattle illnesses are washed with ammonia as seen on “Food Inc.” The meat is sent to the package plants to be prepared for packaging and sale to the supermarkets.
Over the years the food industry has been dominated by the food giants of genetically modified (GM) and genetically engineered (GE) foods. They work to push live foods with living nutrients out of people’s lives and diet.
Americans began to accept these unsafe alterations of GM and GE foods thinking it’s convenient. With both parents having to work out of the home these days to make a living, and time being short convenience being a priority. Who doesn’t like things to be convenient? However it should not be at the expense of your health.
Consuming sustainable foods are fresh and more affordable, than buying meat. It’s also healthier than the processed foods, which leads to all kinds of sickness.
Now there is nothing wrong with eating meat once to twice a week in fact there are many benefits to eating a lean steak such as vitamins B, zinc and iron.
The advantage of sustainable foods is that you get to know the quality of your vegetables and fruits at your local farmers market.
With an increase of plant base foods you will receive an increase of essential vitamin from its purity.
Below is a whole grain penne dish with sundried tomatoes, mushroom, green peas, tri-color bell peppers, onions, shallots, garlic, carrots, broccoli and dried figs.
Recipe
• 1 box of penne whole grain pasta
• 1 onion
• 1 shallot
• 5 cloves of garlic
• 1 head of broccoli (use just top part)
• Handful of baby carrots cut into 4 pieces
• 6 mushrooms (cut into slices)
• ½ of each color bell pepper (cut each half into strips)
• 1 bag of frozen peas (use half the bag)
• 8 sundried tomatoes (cut into strips)
• 7 dried figs (cut into chucks)
• 1 ½ tsp. of salt
• ½ tsp. of black pepper
• ¼ red pepper flakes
• 2 tbs. of olive oil
Steps
1. Boil pasta and add salt to pasta water once boiled. The average cook time is 10-12 min. Once cook drain pasta.
2. In large skillet put olive oil, onion, shallots, garlic, mushroom, bell peppers, carrots, broccoli, sundried tomatoes and sauté.
3. Rinse and drain peas.
4. Add peas and dried figs to skillet continue to sauté with other veggies.
5. Add salt and peppers while stirring.
6. In large bowl combine sautéed veggies with whole grain pasta.
7. Add slices of avocados as garnish (optional)
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