Good Healthy food is a blessing and it’s something that we take for granted. With the controversial GMO foods that are flooding our groceries, it is very hard to find foods that are non-GMO and safe to eat. Certainly there are many folks that really do not have a problem with this concern and others that still do not even know what we are talking about when we say GM, genetically modified food, GMO’s, Monsanto, or any number of tags. However, it is my guess that in just a few years we will all know what GMO’s are and we will know some nasty repercussions of ingesting them. My hope is to only bring awareness to these controversial foods and to share one of my many favorite recipes with you. Because my family and myself are moving towards a GMO-free lifestyle, if this still exists, I have included in my recipe non-GMO alternatives that I have used recently. I do not want to be the last one eating a GMO food.
The non GMO Project page is a great place to start to become more informed of what you eat. You can browse this directory for participating non-GMO products by brand, category, or name. There are also many other websites that offer similar services.
After my daughter Lumen Izabella was born just two years ago, I became a huge advocate for food labeling. It seems that part of her first year of life I was feeding her GMO’s without my knowledge. Yes, most baby food is not labeled and many parents are completely unaware of what they are feeding their precious children. So, take the time to educate yourself so that you can make the best decisions for your child’s future food intake and sustainability.
Many Organic stores have had controversy in recent days in light of the growing concerns about GMO labeling, so you just have to make the best choice for yourself. This does not mean that what you are eating is actually GMO free. There are many resources online that not only educate you about genetically modified foods, but also endless petitions to help fight Monsanto, DuPont, Syngenta, Bayer, and Dow, who essentially dominate the seed trade.
Now I will lighten up a bit. Sharing food with family and friends heals the soul, and let’s face it; it is a necessity to eat.
Eating desirable food since birth makes me a connoisseur foodie and being married to some fantastic cooks in my life is purely fortuitous. Deliciously diverse foods have stolen my heart in my forty-three years on this earth, and I have managed to accumulate some pretty fantastic recipes in my head over the years from these handsome chef’s that I must start sharing for my daughter to enjoy someday.
Over the years I have gained some weight which proves the men in my life cooked good food or maybe it just proves that my love affair was with the food.
For ten years, I was married to a Muslim man born in Kuwait City, Kuwait named Ahmed Kourush Tavakouli, who was half Persian and half Arab. He cooked meals for me often and eating them was easy because each of my taste buds dance for days afterwards.
Now I would like to finally share one of many recipes. This particular one was the first dinner Kourush cooked for me when we met in the Fall of 1995. His Persian style shrimp and rice was a recipe his mother cooked for his seven brothers and sisters and he learned by watching her.
Are you ready for the walls of your home to be permeated with smells of a heavenly Persian enchantment?
Let’s get started.
At times I have discovered that having a glass of wine while I create enhances my cooking experience. Cono Sur Organic Pinot Noir satisfies my creative taste bud often.
This recipe should feed yourself and three other special guests. Here is a quick list of items you want to start with in your cozy kitchen:
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