Perfectly Delicious Pumpkin Dishes to Celebrate National Pumpkin Month!

GigiWilson+PumpkinHaze+copy.jpg

It’s National Pumpkin Month and what a great way to celebrate a new season than with healthy, delicious and festive pumpkin dishes! Did you know that pumpkin is a highly nutritious super food, rich in Vitamins A, B (folate), C and E, antioxidants (alpha and beta-carotene) making it heart healthy, lowering cancer risk and helping to protect your cells and your vision. In addition to all of these immune system boosters, pumpkin also has a super low calorie content! In fact, one cup of pumpkin packs only 49 calories and offers 2 grams of protein, 3 grams of fiber and is full of minerals like, potassium, copper, manganese and iron. Pumpkin is also a super great hydrator with its 94% water content. And it’s delicious! What’s not to love!

October has to be one of my favorite months in the kitchen. Besides being National Pumpkin Month, pumpkin dishes are just a great way to celebrate the change of season with food! I love creating fun new pumpkin recipes and enjoying preparing and updating some of my old ones. For breakfast, lunch, dinner, and dessert, I've selected a few of my favorite pumpkin delights to share with you to enjoy!

Simply click on the photos for the recipes.

Gingered Pumpkin Muffins with Dark Chocolate Glaze

Gingered Pumpkin Muffins with Dark Chocolate Glaze

Pumpkin Risotto  with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Pumpkin Risotto with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Creamy  Pumpkin Parmigiana Zita  with a hint of Amaretti

Creamy Pumpkin Parmigiana Zita with a hint of Amaretti

Pumpkin Ravioli  with brown butter, sage and toasted walnuts

Pumpkin Ravioli with brown butter, sage and toasted walnuts

Pumpkin Swirl Cheesecake , with a ginger snap and pecan crust!

Pumpkin Swirl Cheesecake, with a ginger snap and pecan crust!

I hope you enjoy preparing these Fun & Simple pumpkin recipes as much as I enjoyed putting them together for you! Don’t forget to share and please reach out with your comments, photos and Pumpkin Month experiences! Did you know that October is also National Apple Month? Stay tuned for lots of absolutely amazing apple dishes coming out in next week’s post! In the meantime…

Live Well™ copy.png
GGPumpHaze.jpg
GiGi-Script-50-Grey.jpg

Perfectly Delicious Pumpkin Dishes to Celebrate National Pumpkin Month!

GigiWilson+PumpkinHaze+copy.jpg

It’s National Pumpkin Month and what a great way to celebrate a new season than with healthy, delicious and festive pumpkin dishes! Did you know that pumpkin is a highly nutritious super food, rich in Vitamins A, B (folate), C and E, antioxidants (alpha and beta-carotene) making it heart healthy, lowering cancer risk and helping to protect your cells and your vision. In addition to all of these immune system boosters, pumpkin also has a super low calorie content! In fact, one cup of pumpkin packs only 49 calories and offers 2 grams of protein, 3 grams of fiber and is full of minerals like, potassium, copper, manganese and iron. Pumpkin is also a super great hydrator with its 94% water content. And it’s delicious! What’s not to love!

October has to be one of my favorite months in the kitchen. Besides being National Pumpkin Month, pumpkin dishes are just a great way to celebrate the change of season with food! I love creating fun new pumpkin recipes and enjoying preparing and updating some of my old ones. For breakfast, lunch, dinner, and dessert, I've selected a few of my favorite pumpkin delights to share with you to enjoy!

Simply click on the photos for the recipes.

Gingered Pumpkin Muffins with Dark Chocolate Glaze

Gingered Pumpkin Muffins with Dark Chocolate Glaze

Pumpkin Risotto  with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Pumpkin Risotto with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Creamy  Pumpkin Parmigiana Zita  with a hint of Amaretti

Creamy Pumpkin Parmigiana Zita with a hint of Amaretti

Pumpkin Ravioli  with brown butter, sage and toasted walnuts

Pumpkin Ravioli with brown butter, sage and toasted walnuts

Pumpkin Swirl Cheesecake , with a ginger snap and pecan crust!

Pumpkin Swirl Cheesecake, with a ginger snap and pecan crust!

I hope you enjoy preparing these Fun & Simple pumpkin recipes as much as I enjoyed putting them together for you! Don’t forget to share and please reach out with your comments, photos and Pumpkin Month experiences! Did you know that October is also National Apple Month? Stay tuned for lots of absolutely amazing apple dishes coming out in next week’s post! In the meantime…

Live Well™ copy.png
GGPumpHaze.jpg
GiGi-Script-50-Grey.jpg

5 Perfect Pumpkin Dishes for Thanksgiving!

PumpRisotto3a.jpg

Who doesn’t love Thanksgiving…right? Of course it’s one of my favorite holidays because it’s all about two of the my most important things in life…Gratitude and Food! I like celebrating and preparing for Thanksgiving all month long, creating fun new recipes and enjoying preparing and updating some of my old ones.

Pumpkin is one of my favorite foods and can be enjoyed for breakfast, lunch, dinner, and dessert, not to mention the many health benefits of pumpkin!

Vitamin A rich and only 49 calories per cup, pumpkin has little or no fat content, and is high in antioxidants, like beta carotene which protects your cells against free radicals. Pumpkin also has fiber, Vitamins C, B2 and E, Iron, Copper and Potassium. I love pumpkin in lots of dishes over the holidays, but I eat pumpkin all year long.

I've selected five of my favorite pumpkin delights for you to share with your friends and family this holiday season and all year long...enjoy!

Simply click for the recipes.

Pumpkin Risotto   with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Pumpkin Risotto with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Creamy   Parmigiana Pumpkin Zita   with a hint of Amaretti

Creamy Parmigiana Pumpkin Zita with a hint of Amaretti

Pumpkin Ravioli   with brown butter, sage and toasted walnuts

Pumpkin Ravioli with brown butter, sage and toasted walnuts

Pumpkin Swirl Cheesecake  , my go to Thanksgiving dessert

Pumpkin Swirl Cheesecake, my go to Thanksgiving dessert

What’s better than preparing a holiday feast with those closest to you and sharing a day of food, love and gratitude! I can’t think of a single thing! I hope you enjoy preparing these fun & simple pumpkin recipes as much as I enjoyed preparing for you! Please feel free to share and don't hesitate to reach out with your comments and send me your photos! I would love to hear from you! You will find many of my favorite holiday dishes in my new cookbook, Fun & Simple Gourmet! And…it makes a super great holiday gift!

Wishing everyone a safe, healthy and Happy Thanksgiving! In the meantime,

Live Well™.png
GGPumpHaze.jpg
Gigi Watermark Script 50k BIG®.png

Vivid Veges! It's National Vegetarian Week

A rainbow of fresh...look at all of this beautiful healthy color! 

A rainbow of fresh...look at all of this beautiful healthy color! 

It is national vegetarian week and what a great time to jump start a healthy lifestyle going into summer! This time of year is perfect for eating a little lighter as the temperatures begin to heat up and of course we want to look and feel good in our summer attire and swim wear. (check out the photos and recipes of some of my favorite vegetarian dishes below!)

There are a multitude of benefits related to a mostly plant based diet rich in fiber, folic acid, vitamins C, E and magnesium. In addition to feeling better, lowering cholesterol, blood pressure and risk of heart disease, many studies suggest that eating a vegetarian diet can improve your mood, reduce the risk of diabetes, certain types of cancer, cataracts, and even kidney stones!

Eating “Vegetarian” doesn’t mean sacrificing flavor, in fact, most dishes that do not include meat have more flavor and are very satisfying. Here are a few of my favorites! I did throw a couple of vegetarian pasta dishes in the mix, but they can be prepared with gluten-free pasta or zucchini ribbons or spirals to keep them super healthy! (click on images for recipes)

“Vegetarians” come in several varieties. The common denominator of course is that none of these vegetarian diets described below include meat.

Vegan: (total vegetarians) whose diet includes only plant based foods.

Lacto-Ovo: whose diet includes only plant based foods, but do consume eggs and dairy.

Lacto: whose diet includes only plant based foods and dairy products.

Ovo: whose diet includes only plant based foods and eggs (no dairy)

Pescatarian: whose diet includes plant based foods and fish

Pollo-Vegetarian: whose diet includes plant based foods and chicken

Partial-Vegetarian: whose diet includes plant based foods, chicken and fish

I have been a Pescatarian most of my life.  Due to my A blood type (natural vegetarian) and a very sensitive digestive system, I consume mostly plant-based foods along with fish (no more than 2-3 times per week).  My weakness is definitely carbohydrates, I love my pasta, my favorite comfort food, but should be consumed in moderation due to the glycemic index (sugar content). I will touch on this in another blog coming soon.

Join me in celebrating National Vegetarian Week by sticking with a diet rich in plant-based foods (at least 80%) and maybe a serving or 2 of your favorite fish or chicken this week, and let me know how you are feeling by week’s end! I guarantee you will have more energy, sleep better and maybe even shed a few unwanted pounds! Can’t wait to hear your thoughts and experiences, and don’t forget to share photos of the “vegetarian” dishes you enjoyed this week! Cheers...

livewelllovewelleatwell copy.png
Gigi Script Grey 50.jpg
GGCheers.jpg

Primo Pairings!

   
  
    
  
   Normal 
   0 
   
   
   
   
   false 
   false 
   false 
   
   EN-US 
   JA 
   X-NONE 
   
    
    
    
    
    
    
    
    
    
    
   
   
    
    
    
    
    
    
    
    
    
    
    
    
    
  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;}
 
    For cheese pairings right through dessert…this week it’s all about the reds…red wines that is. As the weather becomes cooler and evening begins earlier, cozy gatherings to celebrate family and friends are a great opportunity to explore flavors and pairings with your favorite wines. I lean toward red wines this time of year for their warmth and depth. 

For cheese pairings right through dessert…this week it’s all about the reds…red wines that is. As the weather becomes cooler and evening begins earlier, cozy gatherings to celebrate family and friends are a great opportunity to explore flavors and pairings with your favorite wines. I lean toward red wines this time of year for their warmth and depth. 

   
  
    
  
   Normal 
   0 
   
   
   
   
   false 
   false 
   false 
   
   EN-US 
   JA 
   X-NONE 
   
    
    
    
    
    
    
    
    
    
    
   
   
    
    
    
    
    
    
    
    
    
    
    
    
    
  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;}
 
    A Cabernet Sauvignon with less alcohol and light tannins is perfect for aged cheeses. Semi firm cows milks cheeses such as aged Cheddar and Goudas pair exceptionally well with Cabernet, as do aged sheep and goat milk cheeses like Pecorino (sheep’s milk) and Sartori (goat’s milk). Rich, bold Cabernet pairs well with sharp cheddars and Gruyere. For creamy soft ripened cheeses like Brie, a lighter red variety, Pinot Noir or a light Merlot, would compliment the creamy, buttery flavor of the cheese. These light varieties also tend to compliment my favorite, Parmigiano-Reggiano, with its salty bite, which exaggerates the tannins in a heavier more tannic wine.

A Cabernet Sauvignon with less alcohol and light tannins is perfect for aged cheeses. Semi firm cows milks cheeses such as aged Cheddar and Goudas pair exceptionally well with Cabernet, as do aged sheep and goat milk cheeses like Pecorino (sheep’s milk) and Sartori (goat’s milk). Rich, bold Cabernet pairs well with sharp cheddars and Gruyere. For creamy soft ripened cheeses like Brie, a lighter red variety, Pinot Noir or a light Merlot, would compliment the creamy, buttery flavor of the cheese. These light varieties also tend to compliment my favorite, Parmigiano-Reggiano, with its salty bite, which exaggerates the tannins in a heavier more tannic wine.

   
  
    
  
   Normal 
   0 
   
   
   
   
   false 
   false 
   false 
   
   EN-US 
   JA 
   X-NONE 
   
    
    
    
    
    
    
    
    
    
    
   
   
    
    
    
    
    
    
    
    
    
    
    
    
    
  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;}
 
    When it comes to pasta, there are a multitude of choices, but one rule of thumb, is to pair based on the sauce. Tomato based sauces are very acidic, and therefore pair well with medium weight red wines such as a Chianti or Merlot. As you add more richness or protein, such as meat (i.e. Bolognese), a bolder red pairs beautifully, Barolo, Cabernet Sauvignon or Zinfandel. I like a nice Merlot with this spicy tomato based   Spaghetti Calamari .

When it comes to pasta, there are a multitude of choices, but one rule of thumb, is to pair based on the sauce. Tomato based sauces are very acidic, and therefore pair well with medium weight red wines such as a Chianti or Merlot. As you add more richness or protein, such as meat (i.e. Bolognese), a bolder red pairs beautifully, Barolo, Cabernet Sauvignon or Zinfandel. I like a nice Merlot with this spicy tomato based Spaghetti Calamari.

   
  
    
  
   Normal 
   0 
   
   
   
   
   false 
   false 
   false 
   
   EN-US 
   JA 
   X-NONE 
   
    
    
    
    
    
    
    
    
    
    
   
   
    
    
    
    
    
    
    
    
    
    
    
    
    
  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;}
 
    There isn’t a more popular pairing for red wine than steak, especially a nice bold and balanced Cabernet.  Tannins bind with proteins and fats, which steak has plenty of! I could do an entire blog on pairing different types of steak with red wine, but for today, I’m thinking about my   Chateaubriand  , the center cut of a tenderloin, lean, rich, yet subtle in flavor and melt in your mouth texture. With an earthy mushroom and herb sauce, a nice young, lower alcohol content Cabernet Sauvignon is the perfect choice to bring out the flavors of both the steak and the wine.

There isn’t a more popular pairing for red wine than steak, especially a nice bold and balanced Cabernet.  Tannins bind with proteins and fats, which steak has plenty of! I could do an entire blog on pairing different types of steak with red wine, but for today, I’m thinking about my Chateaubriand, the center cut of a tenderloin, lean, rich, yet subtle in flavor and melt in your mouth texture. With an earthy mushroom and herb sauce, a nice young, lower alcohol content Cabernet Sauvignon is the perfect choice to bring out the flavors of both the steak and the wine.

   
  
    
  
   Normal 
   0 
   
   
   
   
   false 
   false 
   false 
   
   EN-US 
   JA 
   X-NONE 
   
    
    
    
    
    
    
    
    
    
    
   
   
    
    
    
    
    
    
    
    
    
    
    
    
    
  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;}
 
    My favorite red wine pairing…chocolate, of course! These rich and delicious   Chocolate Cupcakes   are just screaming for a nice glass of Merlot to compliment their deep chocolate flavor and decadence!  

My favorite red wine pairing…chocolate, of course! These rich and delicious Chocolate Cupcakes are just screaming for a nice glass of Merlot to compliment their deep chocolate flavor and decadence!  

I hope you try one of my pairings with your favorite glass!  Let me know how it goes and which wines you selected with each dish, I would love to hear from you!

In the meantime...

livewelllovewelleatwell.png
GiGi-Script-50-Grey.jpg

 

 

It's National Pumpkin Day!

I've been celebrating Pumpkin Day all month long, creating fun new recipes and enjoying preparing and updating some of my old ones. For breakfast, lunch, dinner, and dessert, I've selected a few of my favorite pumpkin delights to share with you...enjoy!

Simply click on the highlighted dish names for the recipes.

Pumpkin Risotto   with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Pumpkin Risotto with Fried Sage, Toasted Hazelnuts and lots of Parmigiana!

Creamy   Parmigiana Pumpkin Zita   with a hint of Amaretti

Creamy Parmigiana Pumpkin Zita with a hint of Amaretti

Pumpkin Ravioli   with brown butter, sage and toasted walnuts

Pumpkin Ravioli with brown butter, sage and toasted walnuts

Pumpkin Swirl Cheesecake  , my go to Thanksgiving dessert

Pumpkin Swirl Cheesecake, my go to Thanksgiving dessert

I hope you enjoy preparing these simple pumpkin recipes as much as I enjoyed preparing for you! Please feel free to share and don't hesitate to reach out with your comments! I would love to hear from you! Wishing everyone a safe, healthy and Happy Halloween!

GGPumpHaze.jpg
GiGi-Script-50-Grey.jpg

Pretty in Pink on National Chocolate Cupcake Day!

We are coming out in Pink...and Dark Chocolate to recognize and support Breast Cancer Awareness Month! I don't know of any better combination than Chocolate and Pink Champagne!

We are coming out in Pink...and Dark Chocolate to recognize and support Breast Cancer Awareness Month! I don't know of any better combination than Chocolate and Pink Champagne!

ChocGanacheRoseGlazeFull2.jpg

These Chocolate Ganache Cupcakes are the bomb! So rich and velvety, and for an extra special touch for Breast Cancer Awareness Month, I added a little Rose' Glaze for a touch of pink!  Having a little dark chocolate craving? I've included a gluten free version!

Click Here for the recipe!

RoseAllDay.jpg

 

And you thought Rose' was only a summer beverage...Check out the Rose' All Day Wine and Music Festival in Dallas, October 29th! In support of Breast Cancer Awareness Month, the event will donate $1 from every ticket to the AIRS Alliance for reconstructive surgery. 

I say Rose' All Year!!!

My Angel, Jeff, pretty in pink to honor Breast Cancer Awareness, enjoying @whisperingangel Rose' ... All he needs is one of my chocolate ganache cupcakes! 

My Angel, Jeff, pretty in pink to honor Breast Cancer Awareness, enjoying @whisperingangel Rose' ... All he needs is one of my chocolate ganache cupcakes! 

GiGi-Script-50-Grey.jpg

Why Farm to Table? 5 Good Reasons

Market1b.jpg

Beyond the obvious, nouveau restaurant catch phrase, what does Farm to Table or Farm to Fork mean… really?  So, you go to your local farmer’s market on a Saturday morning, bring home some beautiful fruits and vegetables, even meats, cheeses, eggs, nuts and baked goods, then get in the kitchen and cook a little dinner with them.  Simple right?  Yes!  It is so simple and so good!  Good for you, good for the community, good for the environment and good for the economy!  This concept is nothing new but a re-connection to our roots and an attempt to minimize the distance that food travels and must be preserved before being eaten. 5 Good Reasons for Farm to Table:

It's Good For You. The health benefits of fresh local are undeniable.  Since it is not being transported from a long distance, local fruits and vegetables can be picked at the peak of ripeness, not beforehand, when they have not yet fully absorbed their nutrients, to make up for shipping time which means you are eating them at the peak of their flavor. According to the San Diego Tribune, the average produce travels 1500 miles to reach your grocery store, a large percentage of which is coming from outside of the country.

Local Community Impact.  By supporting local farmers you are supporting your own community, creating demand for labor and getting out in a fresh, healthy environment to visit, taste and enjoy!

Environmental Sustainability.  If produce travels 1500 miles at an average of about5 miles/gallon in a large transport truck, it takes 500 gallons of fuel per truck, not to mention emissions polluting our air.

Animal Welfare.  By supporting local farmers who do not practice in industrial factory farming, you are supporting animal welfare.

Economic Impact. By supporting the local farmers, you improve local economic vitality, increase labor demand, and decrease the need for a large supply chain, imports and shipping costs to the food that you are buying.    

Not only are restaurants adopting this brilliant concept, schools are offering Farm-to-Cafeteria lunches promoting healthy eating and nutrition education. Check out my list of my favorite Farm to Table restaurants across the country on Gigi’s Dish List. (click here)

Enjoy this beautiful start to fall, with healthy farm to fork foods!

livewelllovewelleatwell.png
GiGi-Script-50-Grey.jpg