It's All About Nutrition!

Check out our new blog… The Sustainable Living Blog … we focus on topics such as environmental responsibility, wind power, solar power, green living, recycling, composting among other related topics.

Being a return visitor it would be helpful if you would leave a thoughtful comment below...Thanks, Jeanne

Let’s celebrate Earth Day on Thursday, April 22, 2010. Established in 1970 to promote a cleaner, healthier environment, Earth Day is celebrating its 40th anniversary.

In honor of this day, all people worldwide should make a commitment to protect the environment. There are things you can do to help our environment such as using less water and electricity, cutting back on waste by reusing and recycling, walking instead of using your car, and please don’t litter! You can plant a tree…trees help purify the air and are beautiful to look at.

Buying locally is another way to help the environment. Plan on growing your own organic vegetables…eating whole foods in its natural state is healthier for you AND the environment.

So make a commitment on a daily basis to be aware, appreciate, and protect the Earth’s environment.

To learn more about Earth Day visit:

www.earthday.net

www.epa.gov/earthday

Food Safety Tips for Handling Eggs

Avoiding the possibility of food borne illness while handling fresh eggs it is important to understand that even eggs with clean, uncracked shells can sometimes contain bacteria called Salmonella which can cause an intestinal infection. The U.S. Food and Drug Administration (FDA) has been working to prevent this problem by requiring that egg producers comply with several guidelines when obtaining chicks. These guidelines include chicks needing to be certified Salmonella free, that the hens are kept in houses that are free from rodents and other Salmonella carrying sources, that the houses are continually tested for Salmonella, and that the eggs are stored at temperatures that retard Salmonella growth. Consumers must ne aware that the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs, or foods that contain the safely.

The FDA requires that all cartons of shell eggs that have not been treated to destroy Salmonella carry the following safe handling statement:

Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Following the above instructions is important for everyone but especially for those most vulnerable to food borne disease. Those most vulnerable include children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants.

Eggs that have been treated to destroy Salmonella using in-shell pasteurization for example, are not required to carry safe handling instructions.

What to look for when buying eggs…
Buy eggs only if sold from a refrigerator or refrigerated case and then refrigerate promptly.
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Store eggs in their original carton and use them within 3 weeks for best quality.

Remember that cleanliness is key when preparing any food containing eggs. Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

Thorough cooking is perhaps the most important step in making sure eggs are safe. Eggs should be cooked until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Make sure to use a food thermometer to be sure.

For recipes such as Caesar salad dressing and homemade ice cream that call for eggs that are raw or undercooked when the dish is served use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. .

You should always serve cooked eggs and egg-containing foods immediately after cooking. For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold. Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.

Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours.
Hard-cooked eggs either in the shell or peeled should be used within 1 week after cooking.

Frozen eggs should be used within one year and should not be frozen in their shells. If you are planning on freezing whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.

Leftover cooked egg dishes should be refrigerate and used within 3-4 days. When refrigerating a large amount of a hot egg-containing leftovers divide into several shallow containers so it will cool quickly.

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Indoor Herb Gardening

My husband and I decided to try indoor herb gardening this winter by using the herbs we grew outside this past season. Most of the herbs grown in pots were too big to move inside so they were split into smaller plants and repotted with fresh potting soil. We allocated an area in one of the rooms in our home for the purpose of growing the indoor herb garden. To display the potted herbs, an old desk was converted to hold a light source–a grow light for plants–by using 2 x 3′s attached to the desk and hanging the grow light from them.

The materials needed to create our indoor herb garden were…
2 – 2x3x8′s
4 metal 90 degree corner brackets
2 eye hooks for hanging
A basic fluorescent shop lighting fixture
2 Philips 40 watt – 48 inch Plant and Aquarium bulbs
Total cost of the project was just about $60.00

Certain herbs such as parsley, rosemary, and chives can be purchased at your local supermarket in the produce section. Herb kits and grow lights can be purchased at most home and garden centers.

This is our first experience with an indoor herb garden and it is definitely worth a try. We started ours about a month ago…our herb collection includes parsley, rosemary, chives, tarragon, oregano, basil, lemon verbena, and lavender. Everything is doing fabulous accept for the Tarragon which did not take well to being moved indoors. The grow light is turned on for 16 hours and turned off for 8 hours. With constant attention, love, and care we hope to enjoy fresh herbs throughout the winter months…and so can you so give it a try. Have fun!

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