Secondly, washing vegetables can also eliminate residual pesticides or herbicides used in farming. These chemicals can linger on the produce and pose health risks if consumed. By washing them thoroughly, we minimize exposure to these potentially harmful substances.
Furthermore, washing vegetables enhances their overall cleanliness and freshness, improving their taste and texture when cooked or eaten raw. It’s an essential practice for maintaining good hygiene in the kitchen and ensuring that the food we prepare is safe and healthy for ourselves and our families. In summary, washing vegetables is a fundamental step in food safety and quality assurance, promoting overall well-being.
]]>Firstly, shopping locally keeps money within the community. When you buy from local businesses, a more significant portion of your money stays in the area, circulating through local employees, suppliers, and the community itself. This stimulates economic growth, creates jobs, and can ultimately lead to improved public services.
Secondly, local businesses often provide unique products and personalized services. They add character and diversity to communities, ensuring that your shopping experience is not cookie-cutter. Small businesses tend to be more responsive to customer needs and can offer personalized recommendations that larger chains might miss.
Thirdly, supporting local businesses reduces environmental impact. Smaller businesses typically source products and materials locally, reducing the carbon footprint associated with transportation. Additionally, they often use fewer resources and generate less waste than large corporations.
Lastly, local businesses are the backbone of community identity. They sponsor local events, sports teams, and cultural activities, helping to create a sense of belonging and pride.
In summary, shopping locally is about more than just buying products; it’s about investing in your community’s economy, environment, and unique character. It’s a choice that strengthens the bonds of local communities and contributes to their long-term vitality.
]]>The minimum:The RDA for vitamin C is set to prevent scurvy, a vitamin C–deficiency disease. The daily intake required to prevent scurvy appears to be significantly lower than the amount needed to maximize health and minimize chronic disease risk. Eating 5 to 9 servings of fruit and vegetables daily can meet the 200 mg vitamin C goal and supplements can fill the gaps.
The maximum:Blood levels of vitamin C begin to level off for most people around 200 mg of vitamin C daily from all sources, and consuming more than that did not significantly increase blood levels. Optinions vary on whether vitamin C in excess of this amount is used by the body: there is evidence that it may simply be excreted, but there is also evidence that higher amounts may offer therapeutic effects.
Safety considerations:200 mg of vitamin C daily is considered a safe amount. Most health agencies set a safe upper limit for vitamin C of 1,000 to 2,000 mg per day. Toxicity assessments show no evidence of harm for nearly all adults up to 3,000 mg per day. For people at risk of harm from excess vitamin C, such as those with the blood disorders hemochromatosis and thalassemia, or kidney stones, 200 mg per day appears to be safe.
Diet is best: Broccoli, red peppers, currants, Brussels sprouts, parsley, potatoes, citrus fruit, and strawberries are good sources of vitamin C. Rose hips, harvested from rose bushes and sold as a supplement, are particularly high in vitamin C.
]]>Pre-heat oven to 175C/350°F Grease an 8″ square or an oval baking dish.
Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.
2 cups chopped cooked chicken
6 inches hot chorizo sausage, cut into chunks
2 cups mild salsa
1⁄2 cup water (optional)
1⁄2 teaspoon garlic powder
2 teaspoons dried chipotle powder (more or less to personal taste)
salt and pepper
15 ounces corn kernels, drained (600g)
1⁄4 cup pimento stuffed green olive, halved
1 cup sour cream (8 ozs)
6 flour tortillas, cut into strips (8-inch)
2 cups grated cheese, to taste
sour cream, to serve
chopped jalapeno pepper, to serve
cilantro or parsley, chopped, to serve