There is a new food revolution among us. The facts are; sustainability, organics, and food allergy friendly foods go hand-in-hand. Studies have shown the more sustainably gathered the food is, the healthier it is. Most say that the reason food allergies have gone so rampant among society is due to the means most foods have been processed. Injected with hormones, sprayed with pesticides, and processed with preservatives; sounds good, huh? People are starting to realize that their health starts with them, and it’s a wonderful thing. As a mother, it is my number one job to take care of my children; a huge part of that is making sure they are making the right choices. When I became a mother 10 years ago, I made the choice of a healthier lifestyle for our family. I learned how to make baby food and only bought organic produce and juices. After our second child, I realized I wanted to do more for our family in the way of being sustainable. I started my first garden and learned how to can and freeze vegetables and fruit. For the most part, my family and friends teased me by calling me Martha Stewart and our farm Little House on the Prairie. I took these as compliments. Now this food revolution is spreading throughout our families and neighborhoods and spilling over into school systems. Farmer’s Markets are springing up all over
; along with channels devoted to cooking fresh with what’s in season. Beautiful cookbooks and blogs abound with phenomenal recipes. Food allergies beware! With all of this great, fresh, sustainable food growing around us, you don’t stand a chance! America
Here’s what’s in season now!
2 large bunches of kale (cleaned)
Sea salt to taste
Remove kale from stems and tear into chip-size pieces. Toss with olive oil and spread onto baking sheet. Sprinkle with sea salt and place in pre-heated 200 degree oven for 45 minutes.