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By Root 328 0

apple contains at least 3 pesticide residues. Peeling the apples eliminates most of the residues, but at far too high a nutritional cost. It reduces the fruit’s nutrient levels by one-third to one-half.

Only 2.2 percent of the 743 apple samples tested for pesticide residues in 2005 by the U.S. Department of Agriculture contained none, and most of those samples were probably organic. Twenty-five percent of the samples tested had 5 or more residues and almost 2 percent contained 7 or 8.

Fortunately, most of these residues are either relatively low-risk fungicides or are present in very low levels. Still, apples account for a significant share of total dietary pesticide risk, especially for kids. It is not uncommon for a conventional apple sample to contain two different organo phosphate residues, despite the Environmental Protection Agency’s efforts over the past 10 years to implement the Food Quality Protection Act.

Both domestically grown and imported conventional apples made the lists of the top ten fruits in terms of their Dietary Risk Index scores, but fortunately, apples land toward the bottom of both lists, with scores of 44 and 30, respectively.

Studies on 3 continents have shown that organic apples taste better and last longer because of the generally higher levels of antioxidants and other natural phytochemicals present.

couscous and currant pudding

SERVES 6

Made from semolina flour, couscous is a staple in Northern African cuisine. While it usually appears in savory dishes, in this recipe it takes center stage as a dessert. I chose currants instead of raisins for their daintiness, but feel free to substitute raisins. The sweetness in this dessert is very subtle, which makes it perfect for people who don’t like sugary desserts. It is great paired with Moroccan mint tea.

1/3

cup currants

1

cup couscous

2

cups milk

1/2

teaspoon ground cinnamon

2

tablespoons granulated sugar

1

tablespoon brown sugar

2

teaspoons vanilla extract

1/8

teaspoon ground cardamom

1/8

teaspoon salt

1

large egg

1. In a small saucepan, bring 1¼ cups water and the currants to a boil. Add the couscous, stirring constantly. Remove from the heat and cover. Let the couscous stand for 5 minutes until the water is absorbed. Fluff with a fork and set aside.

2. In another small saucepan, combine the remaining ingredients and simmer on low heat for 5 minutes, or until the mixture just begins to thicken. Stir in the couscous, making sure to break up any clumps. Cook on low to medium heat, stirring rapidly, for 4 to 5 minutes.

3. Pour the mixture into six 6-ounce ramekins. Cover and refrigerate for 1 hour.

4. Remove from refrigerator and let sit for 10 minutes before serving.

coconut custard with fresh mango and mint chutney

SERVES 6

When I spent time in Thailand, I ate my fair share of coconuts, and fell in love with coconut milk. Creamy coconut milk is so complex, with a rich flavor that makes it a welcome addition to sweet and savory dishes. In this custard, I substitute agar for eggs, gelatin, or milk. Agar is a vegetarian gelatin substitute derived from seaweed. Used throughout Asia in desserts and as a thickener for soups and sauces, it works wonderfully in puddings, cakes, and custards. Like gelatin, it is flavorless. You can find it at large branch health food stores or online.

Two

14-ounce cans coconut milk

2/3

cup sugar

1/4

cup agar

2

small fresh mangoes, cut into 1/4-inch cubes

8

fresh mint leaves, cut into thin strips

1

teaspoon fresh lemon juice

1

tablespoon agave nectar

1

teaspoon unsweetened coconut flakes, toasted in a dry pan for 3 to 4 minutes

1. Combine the coconut milk, sugar, and agar in a medium saucepan and bring to a boil.

2. Lower the heat and simmer for about 10 to 15 minutes, or until the agar has dissolved.

3. Pour the hot coconut milk into six 6-ounce pudding cups or ramekins. Let cool to room temperature and then refrigerate for at least 2 hours or overnight.

4. Mix together the mango cubes, mint,