The Original Organics Cookbook

Why Organic?

Eating organic foods reduces potential health risks. Over 400 different pesticides are used in non-organic farming (conventional farming). Pesticides are poisons designed to kill living organisms and their residues are present in the foods we eat.

The United States Environmental Protection Agency (EPA) considers 60% of all herbicides, 90% of all fungicides, and 30% of all insecticides as potentially cancer causing. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases.

Switching to an organic diet from a conventional one provides a relatively simple way for parents to reduce their children's exposure to several pesticides as children receive up to four times more exposure than adults to cancer-causing pesticides in foods because of their size and their developing bodies. Baby foods grown with pesticides show pesticide residues.

Organic farming bans artificial fertilizers which pollute our waters.

Organic agriculture preserves healthy soils and prevents loss of biodiversity which is critical for a balanced ecosystem for our planet.

1. INTRODUCTION

2. FOREWORD

3. JUICES

4. SAUCES SPREADS AND PICKLES

5. APPETISERS

6. SOUPS

7. MAIN COURSE DISHES

8. DESSERTS

9. GLOSSARY OF COOKING TERMS, INGREDIENTS AND EQUIPMENT

10 GLOSSARY OF ORGANIC HERBS