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PAGE 16 | THE VILLAGER • June 18, 2020
Smoothie Girl for 15 plus years! BY MELINDA LUKE
Buy California Garlic instead of Chinese Garlic
Many people think of California as the garlic capital of the world when, in fact, most Musings with of our garlic actually comes from China. Because production costs in China are much lower, Chinese garlic costs less. As Chinese garlic continues to flood our markets, California growers are less likely to choose garlic as a crop, since it so much less profitable now. Less than 10 years ago, all of our garlic was grown in this country. Now less than 40% is grown here. When shopping for produce, how do you tell the difference between domestic and Chinese garlic? Garlic bulbs with roots scooped off the bottom (leaving a clean concave) are Chinese. The scooping lowers the weight and thus the shipping costs, but it also removes contaminated soil – something that is required by U.S. law. Domestic bulbs, on the other hand, come with roots attached sometimes. While American growers are free to leave the roots on the bulbs, if a grower believes that rootless bulbs are prettier and more desirable to shoppers, then he can remove them, making his domestic garlic look just like Chinese garlic.
Is there a difference in quality? Yes, CA garlic routinely scores higher BRIX scale Melinda rating (sugar content) than Chinese. Also Chinese garlic is noted by chefs for it’s metallic bitterness. So what are you to do? You have several options. One, just keep buying the same garlic at the same place you always have and ignore the controversy. Two, buy garlic at the grocery store that’s certified organic and labeled with its domestic source. Three, buy from a local farmer’s market or a CSA (Community Supported Agriculture) farm. Four, grow your own. If you are concerned about the origin of your produce and how it is grown, planting your own garden is the best way to guarantee your family is eating pesticide-free fruits and vegetables. I have a farm I would like to mention where you can get just about anything. Check out www.majesticmoonranch. org. It is located in Franktown. And you will love their facebook page, so look for Majestic Moon Ranch!
Want a product or service review, call me!
Melinda Luke Certified Health Coach 720-507-7534 or mail@melindaluke.com Want a product or service review, call me!
PRODUCE
Smoothies are like my soup, it’s an item that has evolved in all of these years I have been making them. I’m pleased to share with you my easy recipe! But first I would like to chat about the ingredients. I do love to have spinach in my smoothies. Some people really hate seeing the green, so if it bothers you, it’s okay there is a lot of other wonderful items that can go into a smoothie. I love Kale, Collard Greens, etc. but it is a stronger taste, so I stick with spinach, but collard greens goes in my soup the rest of the year. Chia Seeds are very good for you, and there isn’t really a taste, so I put chia seeds in anything, (smoothies, yogurt, or my oatmeal, which is really buckwheat). As for milk, I personally like the blend of almond and cashew the most. Protein powder really depends on the person, there are so many options, and everyone’s body is different, or you could just add a nut butter. I have also added my goats yogurt in before, but
I don’t usually add yogurt into my smoothie’s. A bit of fruit either blueberries, half a banana, or a couple of strawberries is wonderful to include. I just rinse off some frozen fruit and throw it in. The one thing I started doing new recently is adding some spices from my cabinet. I add cinnamon, turmeric, ginger, and I also have a natural cacao powder that I add sometimes.
Melinda’s Smoothie Recipe About 5 ice cubes
I use an Almond/Cashew blend of milk A bunch of Spinach A little fruit (half of banana or half of cup of blueberries) A Vanilla Protein Powder Chia Seeds - tablespoon Spices dash! Cinnamon, Turmeric, and Ginger
Melinda Luke Integrative Health Coach
720-507-7534 or mail@ melindaluke.com Want a product or service review, call me!
Centennial City Councilors and VIPs: Left to right: Candace Moon of District 1; Tammy Maurer of District 2; Jeff Keener - CEO the South Denver Metro Chamber of Commerce; Andrew Graham on guitar - most recent past president of SMDCC; Terry Walsh - owner of Rolling Smoke BBQ, Kathy Turley of District 1, Christine Sweetland of District 2.
The Centennial Farmer’s Market BY JESSICA ROE STAFF WRITER
The Centennial Farmer's Market is held every Wednesday in the summer from 10 a.m. until 2 p.m. with vendors ranging from local produce, to
Middle Eatern foods, to freshly roasted nuts, herbs, smoked salmon, and a variety of different artisan craftspeople, as well as weekly entertainment with locally owned restaurants - including Jesse's Smokin' NOLA
and Rollin' Smoke BBQ open and ready to serve you lunch nearby! For more information, visit www.SouthUniversityFarmers Market.com or call organizer Todd Smith at 720-232-3740.
