Everyone has a right to know what is in their food and where it comes from. Look to these certifications to guide your next shopping trip:

— The Fairtrade certification ensures safe and fair working conditions, prohibits child labor and provides farmers and workers with a fairer price or better wages. Fairtrade products originate in developing and least developed countries.

— By choosing MSC Certified seafood with the MSC blue fish label you are supporting independently certified sustainable fisheries.

— The Responsibly Grown, Farmworker Assured label indicates that the workers who harvested your food are treated with respect, compensated fairly and engaged to identify problems that impact the safety of your food.

— The Non-GMO Project Verified standard is North America’s most rigorous and most reliable standard for GMO avoidance. The best way to avoid consuming GMOs is to look for the butterfly.

For information, visit www.fairtr.de/TruthBehindLabels.


Understanding complete vs. incomplete proteins

Not all proteins are created equal; “incomplete” proteins must be combined with other foods to build the nine essential amino acids your body can’t produce on its own. Other facts to know about the differences, according to Muuna:

— Animal-derived products such as cottage cheese, meat and eggs are complete proteins in and of themselves and need not be eaten with other foods to release their full nutritional potential.

— In comparison to animal proteins, plant proteins are not always complete and must be combined with other foods to achieve their full nutritional value (the exceptions are edamame, tofu, tempeh, quinoa, chia and hemp).


Caprese Pizza Sandwich

— 1 Arnold Honey Wheat Sandwich Thins Roll

— 2 tablespoons pizza sauce

— 4 slices fresh mozzarella

— 8-10 pepperoni slices

— 5 basil leaves

— Salt and pepper

Open Arnold Sandwich Thins Roll and smear the pizza sauce onto the bottom half. Top with fresh mozzarella and add a sprinkle of salt and pepper. Add pepperoni and basil and place the top on the sandwich. Keep refrigerated until ready to eat.


Freezer Raspberry Sauce

For the perfect topping for ice cream, pancakes or yogurt, try this recipe from Taste of Home.

— 10 cups fresh raspberries, divided

— 3 cups sugar

— 1 cup light corn syrup

— 1 package (3 ounces) liquid fruit pectin

— 2 tablespoons lemon juice

Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally. In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries. Immediately fill containers to within 1/2 inch of tops and cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months.

— Brandpoint