Fresh Choices: Easy Recipes for Pure Food
When You Can’t Buy 100% Organic

On this Page:

• Overview
• Table of Contents
• Book Features
• About the Author

Overview

If you eat in America, you probably eat dangerous amounts of pesticides. For years, concerned nonprofits have been blowing the whistle on lax federal regulations, and American consumers are starting to hear the message. Buying organic products is a great first-step to reducing unnecessary pesticide use, but going organic isn't always practical for the home cook. Organic produce is not available in every grocery store and is cost-prohibitive for many shoppers. Fortunately, there are alternatives to organic produce that won't put you at risk of dangerous pesticide exposure.

Fresh Choices: Easy Recipes for Pure Food When You Can't Buy 100% Organic focuses on these alternatives. This book shows the home cook which foods are lowest in pesticide residues and provides fabulous recipes using those foods. It also shows readers which foods are highest in pesticide residues and points out viable alternatives. Organic food is heavily promoted throughout the book, especially since it often tastes better. But when organic is not an option, Fresh Choices offers viable alternatives.

More than 100 recipes are featured, each one tested in a home kitchen. Most recipes are geared toward easy cooking for busy households, with short ingredient lists and short cooking times. The book also includes profiles of people who have made a difference in the health and well-being of our planet, especially our children. Helpful cooking and nutrition tips, menus, and/or fascinating food facts enhance the recipes when appropriate. Fresh Choices also educates consumers about exposure to pesticides and other toxins in our environment. It explains the impact of these toxins on our health and wellness.

Table of Contents

Book Features:

• Celebrity and VIP profiles, such as Nell Newman, Kelly Preston and others
• Star chef recipes, including favorites from Rick Bayless, Greg Higgins and others
• Dozens of sidebars on irradiation, antibiotics in meat, mercury in fish and much more
• Recipe headnotes explaining the origin or benefits of each recipe
• "Nutrient Boost" tips with recipes - how to sneak in a little more nutrition and flavor
• "Helping Hand" hints - on saving time, prep ahead, or making cooking easier
• "Food Lore" - entertaining tidbits on food history
• Special tips for adapting some recipes to be used as baby food

About the authors

Rochelle Davis is the Executive Director of Healthy Schools Campaign. A leader and spokesperson on children's environmental health issues, she has a history of effectively communicating scientific and policy issues to the public. Davis has 20 years experience managing and marketing not-for-profit advocacy organizations and a longtime commitment to environmental health issues. She lives in Evanston, Ill.

David Joachim has written and/or edited more than 25 family-oriented cookbooks and health books, including Prevention's The Healthy Cook and More Healthy Homestyle Cooking. He is former editor of Vegetarian Gourmet magazine and has appeared widely on national television and radio, including ABC, Fox, Food Network, Discovery Channel, QVC, and National Public Radio. He edited Steven Raichlen's Healthy Latin Cooking, which won a James Beard Award and was a finalist for a Julia Child Award. He cooks and gardens in Pennsylvania.