Monthly Archives: August 2015

Ain’t No Ordinary Onion

Facebook_Picture_OnionOf all the vegetables on this planet, the onion may be the most widely acclaimed of them all, being of precious dietary significance as far back as 5000 BC to being just as important to this day. Belonging to the allium family, a cousin to other household favorites such as garlic and shallots, it is estimated that over 9,000,000 acres of onions are grown annually, far exceeding any of its relatives.

Onions are denoted by their pungent flavor, dry papery outer skin, and their indistinguishable layered and bulbous body. Though a variety of wild and domesticated types of onions exist, yellow onions are the most commonly produced today, followed by red and white onions, each maintaining their own unique taste profile and culinary use.

While the vast and flavorful culinary uses for onions are undeniable, being used raw, sautéed, pickled or baked, they provide outstanding health benefits as well. Onions are high in vitamin C and an excellent source of dietary fiber and folic acid. They also contain a unique antioxidant compound called, quercetin. Quercetin has been shown to help eliminate free radicals that cause cell damage which can lead to cancer, as well as serve as protection from heart disease.

At the Fort Collins Food Co-op we carry yellow and red onions year-round, as well as do our best to provide local onions from neighboring farms such as Fossil Creek Farms and Native Hill Farm during the later summer months and into the autumn season. Don’t forget to try the infamous onions’ cousins too, such the mild and beautiful shallot or hard-neck purple garlic from Sunspot Urban Farm grown just a mile away.

Want to try something new? How about making your own caramelized onions to add a little gourmet to your home-cooked meals.

Prep time: 10 mins                            Cook time: 45 mins

Yields about 1 cup of caramelized onions

Ingredients:

2 medium onions (yellow, white or red based on preference)

2 tablespoons unsalted butter

Instructions:

  1. Cut onions in half and slice thinly
  2. Melt butter in medium frying pan over low-medium heat until foaming
  3. Add onions evenly over pan and allow to cook slowly, stirring occasionally until golden brown. (about 45 minutes) If sticking or burning starts to occur, lower the heat.
  4. Remove from heat and allow to cool
  5. Enjoy on top of sandwiches, meats or pizza, topped on soups, or on its own!

The trick is to let them cook slowly, allowing the sugars to come out naturally.

Enjoy!

Sincerely, Isabella

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Natural Immunization Awareness Month

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August is now the month of National Immunization Awareness here in the United States, where conventional immunization often entails making a (rather dreadful, although seemingly necessary) trip to the doctor’s office. Where waiting longer than expected to receive a painfully arm–/leg–numbing needle injection of some vaccine that will most likely cost you an arm and a leg is quite common.

What I suggest, as the title of this post subtly alludes to, is to consider the natural healing process of sustaining ourselves (the kind that doesn’t require being poked with pointy, micro–poisonous objects), with a focus on the interpersonal relationships we each have with one another.

As we know, the body (and the mind) constantly seeks equilibrium, some semblance of balance in a world of designated duality, polar opposites and temporal extremes.

Vaccines introduce into the biochemical equation an ‘agent’, which “stimulates the body’s immune system to recognize the agent as a threat, destroy it, and keep a record of it, so that the immune system can more easily recognize and destroy any of these microorganisms that it later encounters.”

Now, I invite you to think about a time when someone (including yourself) harmed you (un)intentionally in some way, whether it was verbally, (non)verbally, physically, or emotionally.

Did you not need some time to allow the toxic dosage of that interaction to seep and circulate throughout your body, to experience it deeply and fully, however much it may have hurt, in order for your healing mechanisms to perform nothing short of a miracle?

There is so much emphasis in our modernized society to do things to be happy, which oftentimes comes at the expense of being happy while doing things.

While we may think we are separate individuals, we are never completely immune from the ills of our society, from the ilk that is our humanity, from the ink that shares our story.

We are interconnected reflections, boosting our collective immune system with simple smiles and sincere acts of kindness (suggested daily, repeat as necessary.)

Jordan encourages you to be happy and healthy by acknowledging your body’s intuitive healing process, with the help of a cornucopia of local, organic food, medicinal herbs, essential/body oils, locally made tinctures, and other organic remedies you will most excellently find at the Fort Collins Food Co–op. BlogWriterFooter_Jordan

Ask the Doc: The effects of breastfeeding on the intestinal flora of infants

The effects of breastfeeding on the intestinal flora of infants

At birth, the gut of an infant it filled with sterile amniotic fluid. If the baby is born vaginally, they acquire flora from their mom. The baby also acquires some from the air, nursing staff, equipment and from other babies, as well as through breast milk. The gut flora of breastfed newborns are more stable and more uniformed than that of formula-fed babies (Bezirtzoglou et al.,2011). Introducing formula or solid food to breastfed infant causes their flora to become more like that of a formula-fed baby.

Breastfed infants have a lower incidence of diarrhea, infant necrotizing enterocolitis, allergies (but not asthma) and autoimmune diseases in childhood than formula-fed infants. Adults who were breastfed as infants have a reduced risk of inflammatory bowel disease, cardiovascular disease, obesity and type 2 diabetes. For those moms who don’t breastfeed, adding probiotics and prebiotics (the food for the micro flora) to their baby’s formula causes their flora to become more like that of a breast-fed infant.

As babies grow, they go through growth spurts, causing them to need to suckle for long periods of time. Conscientious moms often discontinue breastfeeding when this occurs, thinking that something must be wrong and that their baby will starve if they continue. The action of the baby suckling stimulates the production of more milk. If the mother is drinking plenty of water, isn’t under excessive stress and has the time to allow the baby suckle as needed, her milk supply will increase and then the baby won’t need to nurse as often (until the next growth spurt). Many new moms find it helpful to attend La Leche league meetings, hire a lactation consultant or see a naturopathic doctor (see www.drlorrainecaron.com).

Submitted by Joan D Waters, ND

www.practicalhealthsolutions.com

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Changing of the Sales Tag guard, Monthly Sales, and Member-Owner savings

Can you believe it? It’s August already! August is indeed here and that means new monthly sales. Stop in and…

Save $5.00 on bulk cashews, only $7.99 per pound

Save $3.00 on Izzes’ soda, only $3.99 for a 4 pack

Save $9.20 on organic olive oil, only $10.99 for 25.4 fl oz container.

Save $10.26 on Seventh Generation laundry detergent, only $10.99 for a 2.95 Liter container and many more items throughout the entire store.

Not only did August bring new monthly sales, but it also introduced two new Co-op features.

We’ve replaced our red monthly sales tags with neon orange shelf tags. Keep your eyes peeled for the orange, traffic cone like, rectangle sales sign throughout the store and save big your favorite items.

Our other Co-op improvement features up to date Member-Owners receiving 10% off everyday, all day, on every full priced item, throughout the entire store. This offer does exclude monthly sales and already discounted items. We do ask our wonderful Co-op Member-Owners to be up to date on their monthly Member-Owner dues beginning  in September 2015.

Everyone is welcome to shop at the Food Co-op and Member-Ownership is always encouraged. It only takes a few minutes to join the Food Co-op and the investment in your community is priceless.

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