It seems everywhere you go these days you hear about the importance of eating locally grown. Turns out purchasing your foods from around your own community not only supports the local economy, it's healthier and more flavorful, too! Local foods are less likely to be treated with potentially harmful chemicals and processed with unhealthy added ingredients. Produce is more likely to be picked fresh and your meat to be grass-fed and hormone-free.
Here are a few outlets for buying locally grown food:
Nutrition and Weight-loss Resources
Please select a category from the list below in order to view relevant documents.
Cooking Tips and Recipes
Check out the websites below for some new recipes and cooking ideas!
Recipes used at the January workshop:
- 1 can chickpeas
- 2 tbsp Tahini
- 2-3 cloves garlic
- 1 half lemon, juiced
- 1 tsp salt
- Drain chickpeas and rinse.
- Add all ingredients into a food processor.
- Blend until very smooth, if the texture seems to grainy add a few teaspoons of water.
- Serve with vegetables, pita chips, or toasted bread.
Caribbean Yogurt and Bananas
- 1 large container plain or vanilla yogurt
- 3-4 medium bananas, sliced
- ½ cup unsweetened shredded coconut
- ½ cup chopped nuts (optional)
- Toast coconut and nuts on a baking sheet in a 350 degree oven for 5-10 minutes or until slightly golden brown.
- In a large bowl carefully toss yogurt, bananas, coconut, and nuts.
- To serve, place 1 cup of yogurt mixture in a bowl and top with a small drizzle of honey.
Easy Stir Fried Tofu and Veggies
- 1 Package Extra Firm Tofu, drained
- Veggies (Onion, Peppers, Carrots, Broccoli, Peas, Cabbage)
- 2-3 Cloves of Garlic
- 1 Tbsp Fresh Ginger, grated
- Bragg’s Amino Acids Spray
- Olive Oil
- Green Onion (for garnish)
National Heart, Lung, and Blood Institute Heart Healthy Recipes Link:
- Drain tofu by setting it on a plan lined with paper towels and placing a bowl or plate over the tofu block to get rid of excess moisture.
- Cut the tofu into cubes, place in a bowl with Braggs amino acids, ginger, and garlic. Let sit for 10-15 minutes.
- Preheat a skillet with 1 TBSP olive oil until very hot.
- Add the tofu cubes to the hot skillet. Be careful not to stir the tofu too much, which will cause it to crumble.
- After the tofu has browned for 7-8 minutes, take it out of the skillet and place it to the side.
- Add chopped veggies to the hot pan with 2 tbsp water. Sautee the veggies until soft.
- Add the tofu back into the pan with the veggies to heat through.