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It’s cold outside, you have a busy schedule and you have to get a meal on the table for you and your family. How do you stretch 1 grocery store trip per week along with what’s in your wallet and on the clock to get healthy, nutritious meals made every day? It’s time to make the most of all of those things we don’t have much of (time and money) by incorporating some of these easy tricks and tips!:

Plan & Stick to it

Basic menu planning is useful in every season. Especially when money is tight and everyone is home, it’s smart to organize your cooking schedule. Remember, it doesn’t have to be gourmet-a-day. A great way to make the most of your money and time is to plan your meals around events, what ingredients you have in the house and your supermarket’s weekly specials. Use the week’s specials, match simple entrees with busy days, and save more elaborate meals with special occassion evenings.

Note your weekly schedule and post it somewhere you, and your house mates, can be sure to keep on track ; )

Give your oven some time off

Take a break from baking as well as from foods that need to be watched on the stove. Take advantage of your crock pot and get creative with salads and meals that can be served at room temperature or cold.

Also, think about some indoor grilling with an electric grill pan and bring summer to winter!

Pump up the produce

Choosing ingredients from vegetable gardens or farmer’s markets can be a fun family activity. A colorful table filled with fruits and veggies, either raw or grilled, makes for a fabulous, quick meal.

Cook once, eat thrice (at least)

If you are going to spend time in the kitchen, make it count. Create meals that can be turned into several different dishes throughout the week or at the very least, make double portions so that foods can be quickly re-heated. Ex. Pasta, rice, quinoa, etc can all be made warm the for the first meal and served cold as salads or sides later on! This bodes well for big batches of lasagna and other casseroles that can be frozen and re-heated later.

Cold Stock

When making soups, sauces or stocks, make enough for your meal as well as to freeze a few servings, Be sure to store each serving in a separate container so all you have to do is thaw and use as opposed to thawing the whole batch and re-freezing. Also, stocks work great stored in ice cube trays as each cube equals 1 tablespoon and perfect for recipes!

Involve the household

Since time is tight what with school, soccer and work, why not get some kitchen assistants to share the load? Bringing kids in the kitchen is great as a time saver but also teaches them to appreciate what goes in to preparing a meal. Delegating tasks, even up through the dish washing, will not only help cut down cooking time but also build a team like feel at every meal ; )

No matter which tips you use, healthy meals can be whipped up in a flash with just a few simple tricks.  Enjoy your food and your family!

For more information, visit www.HealthyVoyager.com

ORANGE COUNTY, CA, February 10th, 2012 — Grow Green Industries, Inc. (GGI, INC.), an Orange County-based company focused on innovative solutions to encourage safe, healthful eating has been awarded a consulting contract in response to a competitive bid from the Network for a Healthy California, sponsored by the California Department of Public Health and the USDA.  GGI, INC. was selected from five other submissions for the contract.

The project involves the evaluation of current event activities by the Network for a Healthy California and recommendations on how to further boost awareness and consumption of fresh fruit and vegetables and healthy beverages among low income consumers.  GGI, INC. is led by Mareya Ibrahim, an award-winning food expert with focused experience in retail marketing, multicultural event activation and public relations. In addition, she is the co-inventor of Eat Cleaner® all natural food wash and wipes – a patented formulation that helps people enjoy cleaner, safer, longer lasting fresh produce – and a frequent media contributor known as “The Fit Foody.”

“I couldn’t be more thrilled about this opportunity with the Network for a Healthy California,” commented Ibrahim. As a company, our primary goal is to help create consistent, sustainable habits centered around a healthy lifestyle, and so we share a mutual mission with the Network.  As an individual and a mom, I’m extremely committed to ending Amerca’s childhood obesity epidemic and helping families enhance their quality of life by making sound nutrition and exercise choices,” added Ibrahim.

For more information, contact Grow Green Industries at info@eatcleaner.com or 888-284-2435 xt. 702.

About Grow Green Industries, INC.

Grow Green Industries, INC. (GGI, INC.) is an Orange County based company focused on innovative solutions to encourage safe, healthful living.  The company is led by food expert Mareya Ibrahim with the goal of educating consumers on food safety and wellness through thoughtful programs and products.  Core company activities include corporate health coaching, marketing, social media, pr and event activations with a health focus.

About the Network for a Healthy California

The Network for a Healthy California helps low-income individuals and communities overcome barriers to eating healthy and being active through improved access to nutritious food and safe environments. Through innovative partnerships with a variety of key stakeholders, the Network empowers low-income individuals to increase fruit and vegetable consumption, physical activity and food security. Funding is from the USDA Supplemental Nutrition Assistance Program (formerly the Food Stamp Program).

Leave us a comment on our FACEBOOK page and be automatically entered to win a FREE Samson Juicer ($250 value).

We’ll pick a winner on Dec. 21st.

Why do we love juicing so much? Growing up in a warm country, a prerequisite for a blistering hot day – about 10 months out of the year –was to pay a visit to the juice bar around the corner from our flat.  The proprietor would stack the counters up with colorful pyramids of oranges, beets, mangoes, guavas and pomegranates, depending on what was in season.  Vases filled with rods of sugar cane and long carrots anchored the artful arrangements to create an edible landscape.  Once the juicers started to whir, the sweet scent of freshness would dance through the steamy streets, luring customers in like a pied piper.   He’d create his own signature fruit and veggie ‘cocktails’, mixing beet with orange, carrot and mango, a soulful blend of sweet and savory.  At a time when soda made it to our side of the globe, juicing was just pure refreshment.

Now we know that fresh juice provides us with invaluable nutrition in a glass.  Yet, most of the juice you purchase at the store has been heat pasteurized, which destroys bacteria along with many of the beneficial nutrients. Packed with live enzymes, vitamins, minerals, fiber and antioxidants, fruit and veggies make the best juice ‘mocktails’ when mixed together, also helping to cut the sugar. They can also help boost metabolism, fight infection, build tissue and strong bones…and help everything move along the way it’s supposed to.  So when you eat cleaner, you’re doing it from the outside-in.  There, I said it!

If you make it at home, you’ll not only preserve a bevy of vitamins and minerals, essential fatty acids and good carbohydrates, you’ll also ensure its safety of the fruit and vegetables when you buy and wash them yourself.  Added bonus…you get the best of the fruit, including fiber and concentrated nutrients, while reaping the benefits of quick-release energy in a flash – a great pick-me-up before and after your workout. Strive for two 8-oz glasses each day and let your inner gourmet shine with countless combinations.

• Follow our chef’s tip and drink seasonal fruit and vegetable combinations to take advantage of the freshest produce at your local farmer’s market.  Apple, beet and celery with a dash of ginger are the perfect cool weather warmer while watermelon and carrot with a splash of mint makes a sweet, refreshing chiller on a hot day.
• You’ll get your money’s worth out of a good quality juicer, like the Samson-GB9001 or you can put your blender to work on easy-to-mix matchups, including fresh berries, citrus fruit, melons, tomatoes, cucumber, spinach and
  herbs.  Vitamix is a good, powerful option that lasts a lifetime.
• Make sure to wash your fruit and vegetables with Eat Cleaner All Natural Fruit and Vegetable Wash or Wipes to remove harmful residue, wax, bacteria and pesticides.  If you’re diabetic or watching your sugar intake, increasing the vegetable content is a great option.  You can also add ice or water to dilute it further.  The bottom line…getting your daily servings of fruit and vegetables a day is a cinch when you sip it.

Your waistline will thank you, too.

________________________________________

Get Loose with the Juice and you won’t need the calories or headache of serving alcohol at your holiday event.  You’ll also appreciate the brilliant red color of our CAB Mocktail.  Juice a bunch of carrots, two apples and a beet with a healthy tablespoon of fresh ginger. You can’t beat beets for their blood boosting properties and you won’t miss the alcohol.

Important Tip: Make sure to clean all fruit and vegetables with Eat Cleaner Fruit + Vegetable Wash and Wipes before you juice to enhance safety and flavor.

The Red CAB Mocktail

4 large carrots

2 green apples

1 beet

1T grated ginger

Pass the ingredients through a juicer.  Serve chilled with a slice of lemon.

Did you watch this segment on Channel 6 San Diego on 11/21? Leave us a comment! Click HERE to check it out!

I absolutely love this time of year.  All the amazing flavors, spices and festive celebrations make it so magical.  But what I have found is with all the feasting, it’s easy to pack on the pounds.  That’s where a little planning and savvy upcomes into play.  Here are a few of the great products I’ve picked up that help to keep it real and light.  You won’t miss the fat!

- The Savory Spice Shop :  High quality spices that make the meal and help aid circulation and digestion.  Pick up their ‘Holiday Feast’ kit with a comination of sweet and savory spices that’ll carry you through every meal – including the Tiny Town Turkey Rub, Sage & Savory Stuffing Seasoning (Salt-free), Pumpkin Pie Spice, Mulling Spices and Citrus & Savory Brining Spices.  www.savoryspiceshop.com

- Garden Lites Vegetable Souffles : Individual, tasy souffles that act as the perfect, single serving side dish .  These low cal (about 140 calories), low fat (2 g), tasy treats are packed with nutrients and protein from egg whites with a light, fluffy texture.  Gluten free, vegetarian and all natural, they come in flavors like Roasted Vegetable, Spinach and Butternut Squash.  I’m addicted.  www.garden-lites.com/

 - Tofurky Vegan Feast :  PETA recently asked the town of Turkey, Texas to change their name to Tofurky, Texas in an effort to change their meat-named ways.  While they weren’t very successful with that effort, Tofurky is a great way to make every non-meat eater at your Thanksgiving dinner feel welcome, made with with organic non-genetically engineered soybeans and includes Savory Giblet Gravy and Wild Rice, Whole Wheat Bread Crumb Stuffing.   www.tofurky.com

- Gimme Lean Sausage and Smart Bacon : Lowering your intake of saturated fat is a cinch when you have these tasty, vegetarian alternatives.  I added Gimme Lean sausage to my bulgur stuffing and Smart Bacon to my famous braised brussel sprouts and didn’t miss a thing – and neither did my family.  At only around 60 calories a serving and no fat, this is a smart way to add flavor without the bulge.  www.lightlife.com

I also love getting place settings and festive table decor from Cost Plus World Market.  They have so many cute little accents that take you through the holidays, I make a pilgrimage there every November! The adorable turkey server I had on my segment is from there, perfect for side dishes.   www.worldmarket.com

http://www.sandiego6.com/mediacenter/local.aspx?videoId=1009197@xetv.web.entriq.net&navCatId=69&articleID=1009197

The Fit Foody’s Good-For-You Pumpkin Pie

About 18 years ago, I picked up this recipe for a dairy free pumpkin pie made with tofu. This year, I added half a cup of fresh pomegranate arils, officially making it good for you – packed with beta carotene and antioxidants. It’s so insanely delicious and guilt free – and that’s about as savvy as a fit foody gets.  San Diego 6 anchor Mark Bailey commented after he tried it – “There’s no way this tastes so good and is guilt free.  And I’m getting my vegetables?  Why would you ever have regular pumpkin pie?”  There you have it.

You won't believe how easy, delicious and nutrient-packed this pumpkin pie is! Sugar, dairy and (practically) fat free

 

Dairy, Sugar and practically Fat-Free

- 12 oz lite extra-firm organic tofu, water drained
- 1 1/2 C canned pumpkin
- 1/2 C Pom Wonderful pomegranate arils                                                                                                                                                                                                                                                                                                     - 2/3 cup XyloSweet all natural sugar replacement                                                                                                                                                    – 1 tsp vanilla extract
- 1 T pumpkin pie spice from the Savory Spice Shop                                                                                                                                                    – 1 9″ reduced-fat prepared graham cracker crust

Preheat oven to 350° F. Combine all ingredients in a blender and puree until silky smooth. Pour into pie crust and bake for about an hour or until well done. Remove from oven and chill for about one hour before serving. Top with a sprinkle of cinnamon for color and fresh pomegranate arils for a fresh crunch.

Thanksgiving 411 from the Fit Foody. Watch this segment on YOUTUBE.

Turkey? Check. Fixin’s? Check. Centerpiece? Check. Salmonella? Let’s keep that one off the menu.

On Thanksgiving, being the perfect host or hostess is not just about a beautiful table or delicious food.  Above all, it’s about keeping your family and friends food safe, because you don’t want to be remembered as the one who sent their guests to the hospital during the holidays – or even worse.

According to the Center for Disease Control (CDC), there are up to 78 million reported cases of food borne illness and 325,000 hospitalizations and 5,000 deaths related to these illnesses annually. Statistics show over 90% could have been avoided with proper food handling and leftovers improperly stored can create a breeding ground of bacteria.

Enjoy the holiday season healthy, happy and worry free with four important tips.

• Pick and clean smart: Select produce that isn’t bruised or cut and avoid cans that are dented. Once you’re ready to get started, wash your hands, contact surfaces and food thoroughly. Also, wash fresh foods thoroughly. Eat Cleaner® Food Wash and Wipes are lab proven to remove residue from fresh fruit, vegetables and poultry that water can’t.
• Don’t let fowl go foul: Poultry is the number one cause of Salmonella. Make sure to allow for 24 hours for each 4-5 pounds of turkey and defrost it in the refrigerator in a self contained tray to avoid cross contamination. Continue to clean hands and contact surfaces regularly every time you handle raw food. Use separate cutting boards for produce and meats. Not a meat eater? Tofurkey is a vegan feast that won’t make you feel left out on Thanksgiving.
• Cook it done: You can’t judge a bird by its color. Cook turkey to an internal temperature of at least 165 °F, measuring with a meat thermometer at the thickest point of the breast, without touching the bone. The CDN digital probe thermometer allows you to leave cook to the right temperature and be alerted with a remote when your turkey is ready. Let it rest for 10-15 minutes before carving.
• Chill out: Before the tryptophan kicks in, clear the table and store leftovers in air tight, BPA-free containers. Check your refrigerator temperature and make sure it’s under 40 °F to avoid bacteria growth. Then, it’s time to relax. Enjoy the fruits of your labor with your loved ones.

Download this handy Thanksgiving_Helper with planning and carving tips plus great recipes from our friends at Cutco Knives.

Retrain your brain and tastebuds to love fresh food

I just got back from a 2-day conference called Opportunity Green here in Los Angeles, and had some pretty deep discussions about food with my new buddy, Roberta, who writes for Treehugger.com.  It really got my juices flowing.

Never has there been so much emotion and controversary conjured up by a topic that should be so simple and straightforward to understand. We are humans that require several things to survive, food and water being two of them.  Being human, we feel a variety of things…and pleasure is a big driver of our decisions.  Food can make you feel a range of emotions, from delight to deviance, fear to foodgasm (yes, I heard this mentioned on the Food Network so that means it’s a real word). 

When you boil it down, it’s all pretty simple.  To stay balanced, we need to feed our bodies, not our faces.

Let me explain.  When we make food decisions, often times we indulge our senses (the ID if you studies psychology) – but our well-oiled machine of a body (the Superego) needs us to assess and choose food as high quality fuel. It’s WANT vs. NEED.  Meaning, you may really WANT that chocolate cake but your body really NEEDS that spinach. But spinach isn’t as gratifying as cake, right? Well, I think it can be, it you retrain your brain.  Just like working out to get fit, you have to train your thoughts that rewarding yourself with a plate full of veggies is just as gratifying as that cake. 

We are influenced to prefer food based on so many things – our DNA, how you were brought up, where we were born and how foods were prepared.  Maybe you never had fresh asparagus where you grew up and you ate the  canned variety and thought, this is the most vile thing I’ve ever eaten.  Then you moved to a place where it grows plenfifully, is fresh, and someone showed you how to brush it with olive oil and grill it perfection - and you fell in love.  Or you grew up with families who never cooked so fast food burgers shaped your palate. 

In order to adopt a healthy perspective on food, we have to engage our brains to pick foods that feed our bodies first.  Once you pick based on knowledge, you’ll find that you’ve retrained your tongue and those tens of thousands of tastebuds to enjoy different flavors and the rest will just fall into place. 

STEP 1:  DOWNLOAD THIS FREE GUIDE TO HELP YOU MAKE BETTER CHOICES.  Every Bite Counts – How to Eat Cleaner Everyday Part I

-   Treats: Hand out natural treats and allergen-free products that don’t contain artificial chemicals or preservatives, like Lake Champlain Chocolates, Stretch Island Fruit Leather, Revolution Foods Jammy Sammys, Nature’s Path Crispy Rice Bars, Larabars and Glee Gum. 

-   Tote: Have your kids tote reusable, sustainable bags from Envirosax.  Love that cute little Halloween kitty and can use it all year!

-   Lights: Give them SYLVANIA DOT-it(r) LED Lite Sticks to help light the way and keep them safe.  Chemical free and safer for the environment.

-   Invites: Send out sustainable, eco-chic invitations from Night Owl Paper Goods. 

-   Décor: DIY your decorations with Simply Spray Fabric Paints, a non-toxic way to add flair to your event and a simple way to bring give new life to a costume.   

-   Eats: Instead of conventional cakes, consider the Marshmallow Cake from Abe’s Market. It’s gluten free, fat free and corn syrup free. www.abesmarket.com  

-  Plates: Green your halloween in style with plates from Verterra, made of composted leaves.  They hold up to all your treats and are so much cuter than paper. Available at www.bigkitchen.com

-   Drinks:  Serve filtered water from a festive Orange Brita Pitcher or Honest Kids Pouch Drinks – organic and low sugar with no corn syrup.

-  Favors:  Give BellyWashers, TummyTickler and TummyTickler Tots as a fun and healthy party favors.  SPILL-PROOF spouts. BPA-Free and no sugar added, with fun character designs to bring out the superhero in everyone.   Sure to keep the vampires and other ghoulish monster fiends away, Miss Stephanie’s ‘Monster Be Gone’ Potions are a fun favor for your Halloween party. 100% vegan, certified green and made in the USA.

-   Resource:  www.Greenhalloween.org , offering great ideas for making the holiday safe and sustainable.

Make it A Grow Green Halloween this Year. Details Below.

Just the mention of Halloween is enough to give a mom a toothache.  It might be a day that revolves around collecting massive amounts of candy and consuming lots of empty calories, but there’s a light inside that glowing pumpkin.  By choosing more nutritious goodies and making healthier treats for parties and school events, you can make the spookiest of all holidays into a tasty success that won’t leave anyone feeling tricked.

The Fit Foody’s Top 5 Healthy Halloween Tips

Real Treats, no Tricks:  Opt for low sugar, chemical and preservative-free snacks to hand out, like Larabar minis, Stretch Island Fruit strips, Endangered Species Bug Bites, Nature’s Path treat-sized Peanut Choco Drizzle Crispy Rice Bars, Revolution Foods Yo Drops, Glee Gum minis and Surf Sweets Organic Sour Berry Bears, all part of Green Halloween, a non-profit started by a mom in an effort to clean up  her kid’s goodie bags.

Tasty VeggieCakes:  Take a cupcake and turn it into a veggie-packed treat.  Add 1/3 Cup cooked and pureed yam and add to yellow cake mix, 1/4 Cup pureed red beets to chocolate cake mix and ¼ Cup canned pumpkin to spice cake mix.  They won’t even taste them in there!  Plus, the veggies will make them uber moist.  You can even add ¼ cup cooked, pureed veggies like sweet potato or carrots into 8 oz. of frosting, and voila – a festive orange topping.

Honest T Goodness Refreshment:  Most kids drink pouches are chock full o’ sugar but Honest T Kids offers a tasty, Certified Organic sipper that’s free of high fructose corn syrup.  Plus, kids can earn rewards towards gift certificates and school supplies with their empties.  For toting good ole’ water, the Vapur bottle is a foldable, freezable, and attachable bottle in fun Halloween-y colors that will keep them nice and hydrated for the parades and parties.

Dipped Apple-icious Sticks:  It’s the season of apple eatin’ and these crunchy beauties are ready to shine.  Pick up some small wooden sticks and dip some nice Braeburns or Fujis into pure dark chocolate and coat with slivered almonds – pretty cute and perfectly portable.  Plus, apples are packed with fiber, contain cancer-fighting properties and are a natural bone builder.  Remove pesticide residue, which has been linked to ADHD in children, by cleaning them with Eat Cleaner All Natural Fruit + Vegetable Wash and Wipes.

Pumpkin Seed-sational:  After cleaning out that Jack-o-Lantern, you might be left with a gooey mess but there’s a treasure in there, too.  Pumpkin seeds are a great source of fiber, vitamins, minerals and antioxidants.  Scoop them out, rinse and dry overnight.  In a pan, dry roast the seeds in their shells, shaking them to avoid burning, until they start to pop open.  Season with a bit of sea salt, garlic powder or curry powder and pour a handful into orange and black paper cones for festive flair.

For more tips and a buying guide, join the Cleaner Plate Club at www.eatcleaner.com.

YOU’RE INVITED!! Download the details on our Grow Green Halloween(r) Party Halloween Party Flyer_10.20.11.

THE FIT FOODY’S GROW GREEN HALLOWEEN EVENT

Join The Fit Foody at the South Orange County Grow Green Halloween and Boo Bash, presented in tandem with the YMCA.  Pick up some healthy treats from GreenHalloween.org sponsors, participate in fun Halloween crafts, enter to win great prizes and learn more about balanced nutrition for the whole family.  Great giveaways from the Renaissance Club Sport and a visit from LadyBug Jane.  Fun treats from Pop Chips, O.N.E. Coconut Water, Stretch Island Fruit Leather, Larabar, Honest Kids Drinks, Malt-O-Meal and many more!!

When: Friday, October 28^th from 5-8 pm

Where:  YMCA Wood Canyon

26278 Wood Canyon Dr
Aliso Viejo, CA 92656

Mareya Ibrahim is The Fit Foody and Founder and CEO of Grow Green Industries, Inc Mareya is an award winning 18-year veteran of the food industry and a nationally recognized food safety and wellness expert.  As the founder of Grow Green Industries, she is an inventor, author, educator and corporate health and nutrition consultant. Her column, the “Fit Foody” appears in Edible Orange County Magazine and she is a regular contributor to San Diego Channel 6, KTLA Channel 5 and the Daily Buzz. Mareya Ibrahim is The Fit Foody

Meet Mareya Ibrahim, The Fit Foody.

For all the food that's fit to eat

RECALL ALERT

E. coli in Beef WASHINGTON, Oct 11, 2011 – Commercial Meat Co., a Los Angeles, Calif., establishment is recalling approximately 377,775 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The following ground beef products are subject to recall: • 5,10,15,20,30,40,50 and 60 lb. cases of bulk ground beef • 5,10 and 20 lb. cases of ground beef patties • 10,15,20,30,40 and 50 lb. cases of ground beef taco • 5,10,15,20,25,30,40,50 and 60 lb. cases of ground beef chili Each case bears a label with the establishment number “EST. 4873″ inside the USDA mark of inspection. The products subject to recall were produced between Sept. 7, 2011 and Oct. 6, 2011 and were shipped to restaurants in California and Nevada, as well as one Federal establishment in California for further processing. The problem was discovered through routine FSIS monitoring which confirmed a positive result for E.coli O157:H7. The company did not hold product pending test results, resulting in this recall. FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and to ensure that steps are taken to make certain that the product is no longer available to consumers.

This recall taken from: http://www.fsis.usda.gov/News_&_Events/Recall_080_2011_Release/index.asp

To reduce your risk of foodborne illness from E.coli, make sure to cook meats to an internal temperature of 165-170F and wash hands and contact surfaces thoroughly and throughout preparation process to prevent cross contamination.

Wash or wipe your apples with EAT CLEANER to help remove wax and harmful pesticide residues.

New scientific study reveals that rinsing apples – the most contaminated produce item on the market – is ineffective in removing pesticide residue.

LOS ANGELES, CA, – Grow Green Industries, Inc. (GGI) and Ultimate Labs in San Diego, California, initiated a pesticide reduction test last week that concluded that red, green and yellow apples found at your local grocery stores may be harmful to your health if only washed and dried with water.

However all is not lost, as the study suggests that when the apples were treated with EAT CLEANER All Natural Fruit + Vegetable Wash and Wipes (http://www.EatCleaner.com), they proved a 99.8% reduction of the Atrazine pesticide and 99.7% reduction of the Simizine pesticide – both of which are commonly used in U.S. agriculture but are banned elsewhere due to their toxicity.  EAT CLEANER was more than 99 times effective than water, the control. 

Mareya Ibrahim, the founder and president of GGI says, “We believe, and have now proved, that using the EAT CLEANER Wash and Wipes can play a significant role in safely in effectively reducing and almost eliminating dangerous pesticide residue from apples both at home and on the go with our Fruit + Vegetable Wash and Concentrate and our biodegradable Wipes.”   

“Many harmful pesticides are not water soluble and since the majority of produce is waxed, they can get trapped under the surface.  Pesticides such as the ones we tested are not only dangerous, they’re banned in the EU and have been linked to cancer and hormonal disruption.  Families and food service companies can safely and effectively use EAT CLEANER to remove wax and pesticides from fresh produce” added Dr. Shawki Ibrahim, Chief Scientific Officer, GGI.

According to a yearly survey by the USDA (US Department of Agriculture), 98% of apples have pesticide residues, ranking them as the most contaminated product in America, jumping from third to first place, in front of celery and strawberries.

ABOUT EAT CLEANER (http://www.EatCleaner.com):

Made with a patent-pending blend of ingredients synergistically blended to maximize the power of plant science, EAT CLEANER® is the only line of all natural food wash and wipes for fresh produce, seafood and poultry that removes wax, bacteria and pesticides that water can’t – making food cleaner, safer and longer lasting – for consumer and commercial use. EAT CLEANER products are manufactured in the U.S. and the company donates a portion of proceeds to Healthy Child Healthy World, a non-profit that educates families on keeping a non-toxic home.  EAT CLEANER is also the winner of the Disney iParenting Award and the World’s Best Technologies Gold Prize and is distributed through wholesale, retail and online channels.

ABOUT MAREYA IBRAHIM:

Mareya Ibrahim, Founder and President of Grow Green Industries, Inc. and the EAT CLEANER® brand is an award winning 18-year veteran of the food industry and a food safety expert. Mareya, a mother of two, is strongly committed to community outreach, especially as it relates to the health and well- being of children.

For further information please contact Zack Teperman: zack@lexiconpublicrelations.com