Top Health Benefits of Choosing Organic Food Delivery Online
More and more people are choosing to order their food online. There are many benefits to this, including convenience, time savings, and quickly comparing prices. But did you know that organic food delivery can also offer several health benefits?
This post will explore the benefits of switching to organic food home delivery in Portland.
1) Organic Food Has More Antioxidants
Organic produce contains higher antioxidants than conventionally-grown produce. Antioxidants can help protect the body from oxidative stress caused by free radicals in the environment.
Free radicals contribute to chronic diseases like diabetes and cancer and aging symptoms such as fine lines or wrinkles on your skin. Organic produce has been shown to contain up to 69 percent more antioxidants than non-organic produce, making it an excellent choice for your health.
2) Organic Food Has Lower Levels of Pesticides
Not only does organic food contain fewer pesticides than conventionally-grown food, but it also has been shown to have lower levels of toxins. Toxins can cause various health problems, from headaches and nausea to cancer and infertility.
3) Organic Food Is GMO-Free
Genetically modified organisms are plants that have been altered in a lab to have specific traits. For example, a GMO plant may be engineered to resist herbicides or pests. Research suggests that GMOs can cause health problems, and there is evidence to support this claim.
Organic food home delivery in Portland provides GMO-free products, meaning that it has not been genetically modified in any way.
4) Organic Food May Reduce Your Risk of Cancer
Cancer is a severe and often deadly disease. While many factors can increase your risk of cancer, eating organic food may help reduce your risk. Organic food contains lower levels of toxins and pesticides, both of which have been linked to cancer.
5) Organic Food Is Fresher and Tastes Better
Organic food like local produce in Tigard, Oregon, is fresher than conventionally-grown produce. It is because it does not contain the preservatives found in conventionally-grown food. In addition, organic food often tastes better than non-organic produce.
Conclusion
Organic food has many health benefits over non-organic foods. You must get organic produce from an online grocery store to ensure you get the best quality food.
Also, find out what the cost is and how long it would take to get your order delivered.
Spaghetti Squash with Beef Bolognese
Spaghetti Squash with Beef Bolognese
For The Spaghetti Squash:
Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes. Then shred the spaghetti into a bowl or right on your plate. Once finished with the Bolognese, spoon it right on top of the squash!
For the Bolognese
2 cippolini onions, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef patted dry
Kosher salt to taste
1 cup dry white wine
⅓ cup tomato paste
2-3 Fresh Roma tomatoes (peeled and diced)
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more) chicken or beef broth
1 cup whole milk
Finely grated Parmesan (about ½ cup), plus more for serving
Preparation
Step 1
Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
Step 2
Heat oil in a large pot over medium. Break beef into small clumps and add to pot, then season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.
Step 3
Add onions, celery, and carrot to the pot and cook stirring occasionally, until vegetables are very soft, 6–8 minutes. Add the diced Roma tomatoes (with the juice!) and cook for 2 minutes more.
Step 4
Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
Step 5
Pour broth and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 1- 1 1/2 hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup broth and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
Step 6
Transfer to the spaghetti squash and toss, or just put on top. Add some parmesan and freshly chopped parsley and enjoy!!!!