FDA Bans First FD&C Dye! Which Will be Next?

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The FDA has moved to finally ban Red Dye No. 3 from use in food and drugs in America.  Red Dye No. 3 was first determined to be a cancer causing color additive almost 30 years ago.  Studies conducted using labs rats found that they became inflicted with the disease after consuming large amounts of Red dye No. 3.  Thirty years ago, the FDA officially banned Red Dye No. 3 from use in cosmetics but left the door open for it to be used as a color additive in food and prescription drugs.  By January 2027, the FDA has ordered that Red Dye No 3 must be removed from all food in the USA and by 2028--from all drugs. Food Manufacturers Shiver in their Boots Red Dye No. 3 has mostly been used in baked goods, sweets and candies.  It is used by prominent candy manufacturers such as Mars Inc (Skittles) and Just Born Quality Confections (Peeps).  Food Manufacturing giants such as Con Agra, McCormick, Heinz, General Mills and Pepsi Co will all have to find alternatives for ...
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Organic Authentic Vegan Jamaican Oxtail Recipe

Oxtail is one of the more popular dishes of Jamaican cuisine. It was one of my favorite dishes as a child. It is a rich, robust, meaty and flavorful dish. Not that I miss oxtail or anything (because I certainly don’t), I decided to create a vegan version of authentic Jamaican oxtail. I made it especially for the meat-eating members of my family. Yes folks, yes you can be vegan or vegetarian and still quench your Caribbean food cravings. The great positive about this vegan dish is that it takes a lot less time to cook than real oxtail because it is meatless.






I paired this dish with my homemade collard greens, plantains and candied yams. A little bit of Jamaican.....A little bit of Soul food!! As a self confessed foodie, I must say that I thoroughly enjoyed this VEGAN Jamaican Oxtail! Try it out for yourself and wow all the meat lovers in your life : )


Organic Vegan Jamaican Oxtail Ingredients

2 bags Gardein homestyle beefless tips (thank God, no need to go to a butcher)
1 yellow onion
¼ cup of chopped celery
3 cloves of garlic or 1 tbsp minced garlic
1 can butter beans
2 tablespoons olive oil
2 cups vegetable broth
2 bay leaves
2 tbsp Earth Balance organic buttery spread
1 tbsp organic ketchup
6 droplets of stevia
1 tbsp low sodium soy sauce (used Kikkoman)
½ tsp of thyme
¼ tsp rosemary
¼ tsp cayenne pepper
¼ tsp ground peppercorn
1 tsp sea salt
2 vegetable bouillon cubes
¼ tsp paprika
1 tbsp garlic herb spice (I used Chico’s smokey rub that I picked up while in Bermuda. Chiko’s has a great line of seasonings. Purchase at www.chikosmokeyrub.com





Recipe:
  1. Combine soy sauce, stevia, ketchup and all dry seasonings (except for bouillon cubes) in a dish and rub this seasoning mix onto the beefless tips in a shallow bowl. Rub and mix well ladies and gents.
  2. Place a dutch of crock pot over medium heat and add in garlic, celery and onion. Saute for 3-4 minutes. Once onions are translucent, add in beef tips and bay leaves and let simmer for 5 minutes.
  3. Add in your vegetable broth, bouillon cubes and organic Earth balance vegan butter. Reduce heat to medium low and let simmer for 20-30 minutes
  4. After 30 minutes, there should be a thick consistency to the stew. At this point, it is ready to eat!
The meat of this vegan oxtail stew will be tender and yummy! Serve over rice or your favorite vegetables.


Check out this post for the collard greens recipe: "Dr Mechelle's collard green recipe"

#meatless #meatfree #vegan

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