Time for my first rant. I was going to wait a little while until I did one of these, but I just found out that the non-browning GMO fuji apple from Okanagan Specialty Fruits has been approved by the USDA.
First, let's just talk about the concept of a non-browning GMO apple. According to the Cornucopia Institute, Okanagan describes the apple as “cost-saving means for the fresh sliced apple business.” The fresh sliced apple business??? Is that even a thing? Am I that out of touch with conventional eating practices that I was unaware that there is a specific industry for sliced apples? Is the oxidation of an apple THAT much of an inconvenience for the consumer that we even need this? Who are all these people that are immediately cutting up their apples and then letting them sit out all day?
After googling, "fresh sliced apple business" and expecting to get no results, it turns out I AM that out of touch. Crunch Pak is "America's #1 sliced apple". I still do not understand why this needs to be a thing, other than the fact that we are that lazy that we cannot bite into or slice our own apples. And if that is the case we have much bigger problems as a society. I understand if you have kids it is much easier for them to eat sliced apples, so if you are sending them off to school with a homemade lunch it is more convenient in that case to include sliced apples. But a squirt of lemon juice will help, or just bake the apples or make your own apple sauce. I love Stupid Easy Paleo's Easy Baked Apples. Or maybe try a different fruit and leave the apples for an after school snack.
Surprisingly, the need for such a ridiculous concept is not what irritates me the most. According to The Cornucopia Institute, the non-browning GMO apple is created by inserting a gene that "allows transformed apple tissue to grow on a medium containing the antibiotic kanamycin" and that "every cell of every GMO apple tree, including the apple fruit, and the roots of the trees, will show resistance to the antibiotic kanamycin." Okanagan claims it does not. I prefer to err on the side of caution and I am always skeptical of someone who has financial interests at stake.
Before I continue, I must disclose one of my greatest fears for our future society: antibiotic resistance. Antibiotics have become the adult band-aid. Remember when you were a kid and you would fall and bump your knee or your elbow? You would cry and even though you weren't bleeding, you insisted on putting a bandage on the area. Your parents knew this was useless because you weren't bleeding but you wouldn't stop crying until they put the bandage on, so they obliged. Well, every time you go to the doctor with the flu or a sniffle, you are the child, the doctor is your parent, and the antibiotics you insist on receiving is the bandage. I really don't even understand why people want antibiotics so badly. Yes, they deplete all the bacteria in your body but that includes the GOOD bacteria, which keeps your gut healthy and your immune system strong, among other things. So unless the bacteria you are hosting is REALLY bad (which in some cases it is and that is when antibiotics actually are necessary), you don't need antibiotics. First of all, if you have the flu, then you are fighting a virus so taking something that kills bacteria is not going to make you feel better, it will just inhibit your immune system from fighting the virus. Hot take: Any doctor or health care professional that obliges your childish wish for antibiotics when you only have the flu should lose their license.
I just want to be clear that I am not against antibiotics. Though I eat primally, I don't want to be like our ancestors and die from an infectious disease or bacterial infection that could have easily been treated with antibiotics. But those of us who are begging for antibiotics for every little inconvenient sniffle and fart are creating an epidemic of antibiotic resistance. Viruses and bacteria evolve and are becoming more and more resistant to medication with every unnecessary prescribed dose. This year, the United States saw it's first case of bacteria resistant to a last resort antibiotic. As someone who does not use antibiotics unless necessary, that terrifies me because I would like it to be a possible treatment should the need arise; and less selfishly I would like future generations to have the option to use antibiotics. Otherwise, we are at risk of devolving as a society. Living in a world with antibiotic resistant bacteria will be EXACTLY like living in the same world our ancestors did, where every cut and scrape could mean death.
You know what else is pretty unnecessary? Putting antibiotics in apples! It's not unreasonable to think that by regularly eating an apple that has been genetically altered so that every cell of it's being will be resistance to the antibiotic kanamycin, you could also eventually develop a resistance to the drug as well. Kanamycin is listed on the WHO Model List of Essential Medicines.
The last thing I will rant about today is how those of us who are skeptical of genetically modified food are often labeled as anti-science. That is obviously not the case. If I was anti-science, I would not have just ranted about how I want to save antibiotics from extinction. Often times, the argument for genetically modified food is that it will "feed the world". That is debatable, and certainly not the case here. Even IF these non-browning genetically engineered apples are safe and pose absolutely no threat to our digestive systems and antibiotic resistance, are they really necessary??? I suppose if your paycheck comes from Okanagan they are, but for the rest of us, we will probably be just fine eating apples the old-fashioned way. Sometimes just because you CAN do something, it does not mean you SHOULD.
Good thing the USDA has saved all the lazy people who can't slice their own apples! They no longer have to suffer through freshly biting into them and eating them at the peak of their nutrient density!
This is a very simple no-cook lunch or dinner. It's perfect for when it is just too hot to turn the oven or stove on. I am always trying to find ways to incorporate more seaweed and other thyroid-friendly foods into my diet, besides Sea Snax. Being gluten-free, it is very hard to find sushi that does not contain gluten or is not susceptible to cross contamination. I have eaten some sushi and sashimi at Whole Foods with no issues, but that is more of a treat since it contains sugar and rice and my body doesn't respond great to either of those things. Making your own sushi seems daunting (though I have heard it is not) but since I am always looking for ways to simplify, I have found an easy way to tackle the sushi craving and get a healthy dose of iodine.
Serves 1 (makes 2 sushi burritos)
Time: 10 minutes
2 sheets of nori (I used Emerald Cove brand Organic Pacific Sushi Nori--I got mine from Whole Foods)
1 avocado, sliced
1 carrot, cut into sticks
1/4 of a cucumer, very thinly sliced
2 leafs of romaine lettuce, chopped or remove any stalky part; or 1/2 cup greens of choice
1 package (4oz) of salmon (I used Trader Joe's Wild Sockeye Smoked Salmon)
Scatter half of your lettuce or greens atop one of the nori sheets. On one end, evenly layer half the slices of salmon. Next to that, evenly layer half of the avocado. On the last end, evenly layer half of your carrots and cucumbers. Starting with the end that the salmon is on, begin to roll your sheet. I think it's easier to start rolling on the side that has softer ingredients (the salmon and avocados), and end on the side with the harder ingredients; it seems to hold better. Repeat with the other nori sheet. I like to cut mine into 3 pieces. Nori is surprisingly strong and holds really well; better than grain-based wraps, in my opinion (and is way more nutrient-dense!)
This is another recipe you can play around with. I like to add some of Primal Kitchen's Chipotle Mayo. I think it would also be really good with a drizzle of homemade sriracha sauce. You can also try it with tuna (I'm allergic to tuna but I bet it would be delicious in it!) and other veggies. Maybe even a slice of mango!
Welcome everyone! I am just going to jump right in and share one of my go-to weekday lunch recipes. There will be plenty of time to for me to share my story and background.
Weekday lunch is one of the hardest meals to make and plan for. I usually have leftovers from the previous night's dinner, but that is not always possible. And if I don't get enough fat at lunch time, I can get very cranky by mid-afternoon.
Three things I almost always have on hand are eggs, avocados, and some type of fresh vegetable like lettuce, celery, or cucumbers. This meal is ridiculously easy to whip up and you don't have to turn your oven on (another reason this makes a great lunch: no need to reheat!)
Need extra protein? Feel free to add chicken, salmon, or tuna.
Time: 10 minutes (longer if you still need to cook your eggs)
Combine all ingredients (except your choice of vegetables, crackers, or wrap) in a bowl and mash with a spoon until your desired consistency is achieved.
This salad is delicious on it's own, in a lettuce wrap, or--my favorite method of delivery--scooped up with veggies like cucumbers and celery.
A few notes: This recipe is very easily doubled if you need to serve more or want more leftovers. Just beware that the avocado will start to oxidize so I don't like for it to sit in the fridge any longer than overnight. If that concerns you, a squirt of lemon or lime juice should help slow the process down. I also prefer my eggs soft boiled. The yolks are more nutrient dense that way, and that works fine in this recipe since you just mash everything up anyways.