Wheaton woman went organic long before it went mainstream

Kermit the Frog told us in 1970 "It Not Easy Bein' Green."

But Evie Caprel and her family are doing their best.

Organic food and filtered water. Organic lawn care. Natural cleaning supplies, water conservation and recycling.

Evie rides her bike on errands as often as possible, and the family generally avoids traditional medications in favor of natural, alternative practices like homeopathy and "healing touch," a technique that Evie is certified to practice.

The former high school gymnast became interested in alternative medicine and the environment in her 20s. When her son, Tom Jr., was born 19 years ago with asthma and didn't respond to traditional treatments, she began exploring nontraditional methods and a more nutritious diet.

"I thought we were eating healthy," she says. "But not so much. The more I learned about chemicals and hormones the more we felt it was time to do something more. We decided to go as much organic as possible."

That was 15 years ago when Evie and her husband, Tom, lived in Western Springs and the nearest organic market was an hour's round trip away in Wheaton.

"It was hard to alter how we ate, and 15 years ago they didn't have the variety of organics they have now, and they didn't taste so great," she says.

Evie estimates she spends at least 30 percent more for organic products than on traditional products. But it's worth it.

"We feel organics are that important," she says.

Tom Jr. responded to the combination of diet and alternative treatments and hasn't used traditional medications since he was 6 or 7.

The Caprels moved to Wheaton 10 years ago, less than a mile from Whole Foods Market, and they eat nearly all organic foods at home.

Evie, who works full time, prepares dinner five nights a week with an emphasis on chicken, lean beef, fresh vegetables and salads. She rarely serves anything with wheat or sugar.

"I don't serve desserts except at holidays," says Evie, who satisfies the family's sweet tooth with fruit.

Tom Jr. is at college now where Evie sends -- by request -- decidedly nontraditional care packages of organic beef jerky and cereal.

Everyone has limits, though.

"We are no saints," says Evie. The family occasionally eats out and splurges on a pre-made cake from Whole Foods or cakes made from organic mixes.

As for brown rice, says Evie: "I've tried it and I can't do it."

Honey Beef Stir Fry

2 tablespoons olive oil, divided

1 pound top sirloin, cut into thin strips

2 cloves garlic, crushed (fresh or bottled)

1 large onion, sliced

1 cup sliced carrots

10 ounces sugar snap peas, trimmed

1 cup fresh or frozen broccoli

2 tablespoons honey

1½ teaspoons Bragg Liquid Aminos or low-sodium soy sauce (see note)

1 teaspoon black pepper, or to taste

Spray large skillet or frying pan with olive oil cooking spray, or use a seasoned wok. Heat 1 tablespoon of the oil until very hot but not smoking, and swirl to coat pan. Stir fry the beef until no longer pink, but be careful not to overcook. Remove from pan with slotted spoon and place on paper towels, leaving the juices in the pan.

Return skillet to high heat. Add remaining oil and heat until very hot. Add garlic and onion, cook until softened. Add carrots and sugar snap peas and cook for 1 to 2 minutes; add broccoli, cooking until it is bright green and still crisp. Remove vegetables to a bowl; set aside.

Add the honey, Bragg (or soy sauce) and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 3 minutes, stirring constantly.

Increase the heat, return the meat first, stir until coated with honey mixture; then add the vegetables. Toss until heated through. Serve on jasmine rice.

Serves four.

Cook's notes: Bragg Liquid Aminos is a natural soybean-based seasoning available online or at Whole Foods Market. It's a little stronger than soy sauce, but healthier. When pressed for time I use Trader Joe's organic jasmine rice, ready in the microwave in 3 minutes.

Nutrition values per serving: 430 calories, 19 g fat (6 g saturated), 28 g carbohydrates, 6 g fiber, 38 g protein, 90 mg cholesterol, 260 mg sodium.

Our Favorite Turkey Chili

1 tablespoon canola oil

1 pound ground white turkey

12 ounces andouille (spicy or fire roasted) pre-cooked chicken and turkey sausage, casings removed and sliced

2 teaspoons Chili Spice Mix, recipe at RIGHT

1 cup yellow onions, chopped

1 cup green bell peppers, chopped

2 tablespoons bottled crushed garlic

½ teaspoon sea salt

1 bottle (12 ounces) lager beer

1 can (28 ounces) chopped tomatoes with juice (with basil if desired)

2 cups canned pinto beans, rinsed and drained

½ cup chopped fresh cilantro leaves

2 cups grated, reduced-fat Monterey Jack cheese for garnish

Spray a large pot with olive oil cooking spray, add canola oil over medium-high heat. Cook turkey until no longer pink. Add andouille sausage and spice mix to pot, cook 1 minute. Add onions, bell peppers, garlic and salt stirring until veggies are soft.

Add beer and tomatoes, stir and bring to a boil. Add beans. Once heated through, reduce heat, cover loosely and simmer 1 hour, stirring occasionally to prevent chili from sticking to the pot.

Remove from heat, ladle into bowls, garnish with cilantro and cheese.

Serves eight.

Nutrition values per serving: 370 calories, 19 g fat (7 g saturated), 17 g carbohydrates, 4 g fiber, 28 g protein, 95 mg cholesterol, 880 mg sodium.

Chili Spice Mix

2½ teaspoons paprika

2 tablespoons sea salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients in a small, airtight jar. Use for chili, stew or rub on meats.

Makes about ½ cup.

Chicken Chop Suey

1 pound boneless, skinless chicken breasts cut into bite-size chunks

2 cups diced celery

1 cup chopped yellow onion

1 cup low-sodium chicken broth

1½ teaspoons Bragg Liquid Aminos seasoning or low sodium soy sauce (see note)

2½ tablespoons tapioca flour

¼ teaspoon minced fresh ginger

1 tablespoon brown rice syrup

¼ cup water

1½ cups fresh bean sprouts

½ cup dry roasted, unsalted peanuts (optional)

Spray large frying pan or skillet with olive oil cooking spray. Add chicken and brown. Add celery, onion, broth and Bragg liquid seasoning. Cover and simmer 5-10 minutes or until chicken is no longer pink.

While that cooks stir tapioca flour, ginger, brown rice syrup and water together in a small container with a lid. Shake to mix thoroughly. Stir into hot mixture and cook briefly until thickened. Add bean sprouts and heat through. Serve over rice. Pass additional Bragg seasoning and peanuts if desired.

Serves four.

Cook's note: Bragg Liquid Aminos is a natural soybean-based seasoning available online or at Whole Foods Market.

Nutrition values per serving: 400 calories, 20 g fat (4.5 g saturated), 36 g carbohydrates, 3 g fiber, 19 g protein, 55 mg cholesterol, 790 mg sodium.

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