Eat Organic

We all have those times when self-care takes a back seat to everyday challenges. But allowing this neglect to sneak into our eating habits can have some serious health repercussions over time, increasing the risks for chronic health issues and possibly taking years off our lives.

Choosing to cook organically can have far-reaching benefits. One thing that’s for certain, organic food has fewer pesticides and more healthy antioxidants and phenol phytochemicals than conventional produce. Coupled with its superior quality, the flavours are generally intensified as well.

But there’s an occasional dilemma—sometimes buying organic is more costly.

Well, don’t lose heart. Not everything you buy and eat needs to be full-fledged organic. Thankfully, the Environmental Working Group (EWG) tests thousands of produce samples for pesticides. They publish an annual list called “The Dirty Dozen” that singles out products containing the highest amounts. They also provide the “Clean Fifteen”—a list of products with the least likelihood of containing pesticides (more on that later). Arm yourself with these lists when you go shopping and you’ll be able to make conscious decisions on the fly.

We’ve compiled a collection of delicious spring menus with a focus on organic, but took it a step further: we paired our recipes with certified organic wines. Why organic? Typically grape production has some of the highest amounts of pesticides over any fruit, whereas certified organic wines cannot use pesticides, herbicides, or synthetic fertilizers.

This month, take time for a little more self-care and shop wisely. Cook and eat organic when and wherever possible. It’ll make a difference to your health and your life.