Real pumpkin, zingy ginger and pumpkin pie spice come together in my fall Pumpkin Pie Breakfast Bars - perfect for both breakfast and a hearty snack. Try them toasted – you’ll be in love.
And the best part is hey are non GMO!
Genetic modification is an issue that gets me fired up.
The more I research about the science of GMO foods – how they are made, and what the consequences are, the more fearful I become for our health.
My passion for the Non-GMO movement started four years ago. It was the year I discovered my daughter had some very strange allergies – that none of the family had.
That got me thinking…little Kinsley, Jack and Emma had severe allergies too, and so did many other kids I knew second hand. I asked that one little question.
My research has brought me back to genetic modification over and over. I learned allergies and autism began to increase in direct correlation with the introduction of genetically modified foods into the food system. Yes, I think there are many factors that are involved when we see increases in diseases and health issues; however, it is always interesting to see what was changing during those times.
So what IS genetic modification?
Let’s start with what it is not. Genetic modification is not crossbreeding, or hybridization. GMO supporters assert that we have been genetically modifying foods since the dawn of agriculture.
When, in nature, do you have a rat in one cage and a jellyfish in the tank next to it and say hmm, I’ll put that rat in with the jellyfish and see if they breed to produce glowing rats?
You don’t. It can’t happen.
Yes, hybridization has been done for centuries,
but that is when you cross species that already exist to promote the traits you want. Yes, humans did intervene to speed up the process; however, it is still slow comparatively.
Genetic modification is when scientists in a lab separate the specific genes for desired traits in plants, animals, bacteria, and viruses, and insert them into the DNA of the organism they want to display the desired trait. For example, adding in genes from a jellyfish, scientists have produced a variety of glowing animals. We call these organisms “Transgenic”. This is the same way Round-up Ready corn is made. The corn that is in so many processed foods.
WHY SHOULD I CARE?
According to the Non-GMO Project, the Grocery Manufacturers Association estimates that GMOs are now present in as much as 80% of conventional processed food and can cause potential reproductive issues, an increase in allergies, immune system disturbances and soil and water toxicity.
Most developed nations do not consider GMOs safe and have restricted or banned them – including countries in the European Union, Australia and Japan.
The US does not mandate labeling of GMO foods, therefore we must support the businesses and products that are organic and/or labeled voluntarily through the Non-GMO project. Look for this symbol:
Here is a list of banned foods:
- NO GMOs
- NO antibiotics
- NO cloned meat or dairy
- NO artificial colors, flavors or sweeteners (aspartame or sucralose)
- NO BHT/BHA/TBHQ
- NO growth hormones
- NO hydrogenated oils
- NO nitrates or nitrites
- NO pesticides
- NO synthetics
- NO melamine in meat or dairy
Join us in the fight against genetic modification of foods. Through education and awareness we can begin to change the tide.
When? October 18th at 4:30pm
Where? Sun Ray Cinema
Cost: $7.50/ea. for matinee.
You can purchase tickets on line for a $2 handling fee. PURCHASE TICKETS
Discounts apply for children, students, and seniors.
Discounts for children, students, and seniors. Purchase Tickets Join us for a screening of GMO OMG. The film questions the impact of Genetically Modified Organisms on our children, the health of our planet, our freedom of choice, and our ability to reject the food system currently in place.
WHEN? October 25th, 2014 from 2-4pm
WHERE? Native Sun Baymeadows
Free Halloween is scary enough without all the junk food and genetically modified ingredients. Unmask treats for the whole family to enjoy at our Healthier Halloween event! Enjoy seasonal samples from our produce department, juice bar, and gluten-free bakery while making stops to trick-or-treat throughout the store. We’ll have special sales, live recipe demos, spooky crafts, and a costume contest for the kids*. *Whiles supplies last. Costume contest reserved for children 10 and under with prizes going to 3 of the participants – See more at Native Sun’s Website.
Now for the Pumpkin Pie Breakfast Bar recipe…
My favorite way to eat them is toasted. With over 4 grams of fiber and 5 grams protein you will be satisfied all morning long!
Pumpkin Pie Breakfast Bars
Vegan, Gluten Free
2 cups raw cashews
16 Medjool dates (or 2 cups), pitted
1/2 cup canned pumpkin or pumpkin puree
1 tsp pumpkin pie spice
1/4 tsp Himalayan sea salt (or more, to taste)
1/3 cup chopped crystallized ginger
1/3 cup raw or toasted pumpkin seeds**
1. Blend cashews, dates; pumpkin; pumpkin pie spice and salt in a food processor until well blended but not a paste. You may need to scrape down the sides of the processor a few times.
2. Stir in crystallized ginger and pumpkin seeds; press onto parchment paper and cut into bars.
Bars are excellent raw or toasted!
**Toasted Pumpkin Seeds
2 cups raw pumpkin seeds from fresh cut pumpkin
2 Tbsp olive oil
2 tsp sea salt, divided
1 tsp pumpkin pie spice
1/2 Tbsp brown sugar
1. Clean pulp off pumpkin seeds; gently boil seeds for 10 minutes with 1 tsp sea salt; drain and pat dry.
2. Spread seeds onto a baking sheet; drizzle olive oil over evenly; sprinkle remaining 1 tsp salt, pumpkin pie spice and brown sugar over seeds evenly; roast pumpkin seeds at 325F for 20 minutes or until toasted; stirring halfway through.
Amount Per Serving
Total Fat 13.2 g
Saturated Fat 2.6 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 34.1 mg
Potassium 465.0 mg
Total Carbohydrate 44.8 g
Dietary Fiber 4.1 g
Sugars 29.4 g
Protein 5.4 g
Vitamin A 39.3 %
Vitamin B-12 0.0 %
Vitamin B-6 8.7 %
Vitamin C 0.9 %
Vitamin D 0.0 %
Vitamin E 1.4 %
Calcium 4.1 %
Copper 38.7 %
Folate 6.6 %
Iron 12.4 %
Magnesium 25.0 %
Manganese 18.4 %
Niacin 5.3 %
Pantothenic Acid 6.9 %
Phosphorus 16.4 %
Riboflavin 5.0 %
Selenium 4.6 %
Thiamin 5.2 %
Zinc 12.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.