Organic Cherries

Choosing organic produce all the time can be expensive.  I check the EWG’s website on a regular basis to get updates on the “Dirty Dozen” and “Clean Fifteen”.  These lists provide information on which produce you should always buy organic and which have the least amount of pesticide residue. According to the USDA, there’s no conclusive evidence that consuming pesticides is harmful to our bodies, but I live a healthy lifestyle and if I can knowingly avoid putting pesticides into my body, even at the USDA’s so called “insignificant” levels, I will.

I couldn’t resist picking up a bag of beautiful, organic cherries at the market last night.  These babies weren’t cheap so when I got home, I sat down and did a little research to reaffirm I made the right buyers decision.  Here’s what I found out:

According to the USDA Pesticide Data Program, conventional cherries test positive for 42 pesticide residues.

Out of those:

    • 5 are known or possible carcinogens
    • 20 are suspected to be hormone disruptors
    • 7 are neurotoxins
    • 8 are developmental or reproductive toxins

and 14 are toxic to honeybees

*You can check out the full report and citations at What’sOnMyFood.org.

At the end of the day, choosing more fresh produce over packaged good is what’s really important.  And whether you buy conventional or organic, remember to wash your produce well with a brush and water to reduce or eliminate residues!

 

So, what’s a health conscious gal to do with all these gorgeous, organic, summer cherries?  Experiment in the kitchen, of course!  Whip up this delicious cherry sauce to add flavor to any meal!

 

Sweet and Savory Cherry Sauce

  • 1 tsp olive oil
  • 2 Tbs chopped shallots
  • 3/4 cup veggie broth
  • 2 Tbs balsamic vinegar
  • 1/4 tsp salt
  • 1/4 cup cherries, pitted and chopped
  1. In a medium sauce pan, heat olive oil.
  2. Ad shallots, cooking until they begin to soften, about 1 minute.
  3. Add veggie broth, balsamic vinegar,  salt and cherries. Cook until the liquid is reduced by half, about 4-6 minutes.
  4. Season with salt and pepper, to taste.
  5. Pour the sauce over grains, tofu, salmon, chicken (anything!) and serve!

I poured this sweet and savory sauce over a batch of kale and quinoa I cooked up.  Check it out HERE!

If you try this recipe, I want to see it!  Share it with me on Facebook or Instagram!  #MotivatedNutrition

 

Love and Leafy Greens,

Signature

 

 

 

 

Joanie Johnson, CHC, CPT