Meatless and GMO Free Monday Night Football

With the upcoming Sunday Super Sale on 10-10-10 celebrating the first ever Non-GMO Day as part of the first ever Non-GMO Month, I wanted to remind you that you can go meatless and GMO free at the same time!

There is a growing body of peer-reviewed research linking GMO consumption with decreased fertility, allergies, abnormalities in organs and immune response, and more.(1) So while improving the health of your body and the planet by going meatless on Monday (or more often), why not make it even better by avoiding GMOs?

It's even easier now with the new Non-GMO Project Verified label appearing on packaging, in everything from granola bars to beans, the main ingredient in the recipe below. Of course cooking up dried beans is probably healthier, but if you're pressed for time, as I often am, and still want to prepare a home-cooked meal, you can feel good with the Non-GMO Project Verified Organic Eden beans available at Down to Earth. They will be on sale on 10-10-10 so you can stock up! For added peace of mind, remember that Eden Foods has used BPA-free cans for over ten years.

Why not try the Chile Verde recipe below for Monday night football? It's sure to be a hit. Serve it with rice, corn chips or corn bread, also all on sale for a gigantic 40% off on Non-GMO Day 10-10-10.

Eden Organic Beans Can Adzuki, 15 oz. regularly 2.69, on sale for 1.59

Eden Organic Beans Can Black, 15 oz. regularly 2.69 on sale for 1.59

Eden Organic Beans Can Garbanzo, 15 oz. regularly 2.69 on sale for 1.59

Eden Organic Beans Can Kidney No Salt, 15 oz. regularly 2.69 on sale for 1.59

Eden Organic Beans Can Navy, 15 oz. regularly 2.69 on sale for 1.59

Eden Organic Beans Can Pinto No Salt Added, 15 oz. regularly 2.69 on sale for 1.59

Eden Organic Beans Can White Kidney No Salt Added, 15 oz. regularly 2.69 on sale for 1.59

Bob's Red Mill Cornbread Mix, Wheat and Gluten Free, 20 oz. regularly 3.79 on sale for 2.19

R.W. Garcia Tortilla Chips Blue Corn Flaxseed, 10 oz. regularly 5.39 on sale for 2.99

Lundberg Rice Black Japonica, 16 oz. regularly 4.19 on sale for 2.49

Lundberg Rice Organic Basmati Brown, 2 lb. regularly 5.99 on sale for 3.59

Lundberg Rice Organic Brown Long, 2 lb. regularly 5.39 on sale for 3.19

Lundberg Rice Organic Brown Short Grain, 2 lb. regularly 5.39 on sale for 3.19

Lundberg Rice Wild Blend, 16 oz. regularly 4.19 on sale for 2.49

Chili Verde 

Makes 4-6 servings

For a real celebration of green, serve this over spinach rotini and top with a guacamole garnish! Fresh tomatillos look like small green tomatoes in papery husks. They have a slightly tart flavor, and are available in most supermarkets.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large green bell pepper, chopped
• 1 pound green tomatoes, chopped
• 1 pound tomatillos, husked and chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1-1/2 cups water
• 3 cups cooked Great Northern beans (or other white beans), rinsed and drained
• 2 4-ounce cans diced green chiles, drained
• 1/4 cup chopped cilantro, for garnish

Heat the oil in a large chili pot over medium heat. Add the onion, garlic, bell pepper, and tomatoes. Cover, and cook until the vegetables begin to soften, about 5 minutes. Add the tomatillos, oregano, cumin, and sugar. Lower the heat, add the water, and simmer, stirring often, until the mixture is thickened and the vegetables are tender, about 20 minutes. Add the cooked beans and chiles, and simmer 10 minutes longer, adding water if necessary to keep the chili from becoming too dry. Top with the chopped cilantro for garnish.

Nutrition Information: Servings per Recipe - 5

Amount per Serving

• Calories: 230
• Total Fat: 4.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 530mg
• Total Carbohydrates: 39g
• Dietary Fiber: 13g
• Protein: 10g

Today's Veggie Quote 

"In the next ten years, one of the things you're bound to hear is that animal protein is one of the most toxic nutrients of all that can be considered. Quite simply, the more you substitute plant foods for animal foods, the healthier you are likely to be."

T. Colin Campbell

PhD, nutritional biochemist, Cornell University, Ithaca, NY and Project Director on Nutrition, Health and Environment, 1983-1990