Kiwiberries! Catch them While They Last 10-16-2017

Posted on October 12, 2017 by AllaKReiman

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Kiwiberries

Perfect Artichoke Recipe

It’s a labor of love that pays in huge dividends!

Ingredients

4 large artichokes, salt and pepper, extra virgin olive oil, garlic, mint leaves or dried mint, one lemon, white wine vinegar.

Preparation

Preparation is half the battle with this dish, which will take you at least 5 attempts to perfect.

We don’t advise buying tinned artichokes as they will have been excessively preserved in a bitter salty juice and will be too soft. For this dish, fresh aretichokes are best.

Prepare the artichokes by pulling each leaf in turn down towards its stem and wait for it too snap off. Keep going until the leaves change from green to the cream color with red tips. Once here, take a sharp knife and cut straight across the red tips.

Scoop out the needle like leaves inside to reveal a soft fleshy interior. Trim the stems and cut to leave about 2 inches.

Place the artichokes, stems up, in a pan. Add the mixture of olive oil, salt, pepper, finely chopped garlic, mint, lemon and a touch of vinegar until the level of the liquid reaches half way up the artichoke bulbs.

Cover the pan and heat up. The dish will fizzle and pop, which is normal, but do check that the artichokes are not sticking to the bottom of the pan. Half a glass of water will help this process. Cook for 40 mins until the stems are soft and can be pierced with a fork.

Garnish with fresh chopped herbs, and for the garlic lovers, a crushed raw clove of garlic.

Pasta with Shrimp Scampi & Artichokes

Garlic goes soooo good with shrimp and artichokes.

Ingredients

3/4 pounds capellini (angel-hair pasta)
1/4 cup olive oil
1 pound peeled and deveined raw large shrimp- available with your delivery!
4 large garlic cloves, minced (about 2 tablespoons) I, however, have a much heavier hand with garlic…some raw and some cooked.
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 to 4 cooked artichoke hearts, sliced (see note above)
5 tablespoons unsalted butter
1/2 cup chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water before draining.

2. In a large (12-inch) skillet, heat the olive oil on high heat until just beginning to smoke. Add the shrimp and cook, turning once, until just cooked through, about 2 minutes total. Transfer to a large serving bowl, leaving the oil in the pan behind.

3. Off heat, add the garlic, red pepper flakes, wine, salt, and pepper to the skillet. Bring to a boil and cook over high heat until reduced by half. Add the butter and shrimp to the skillet and remove from the heat, tossing until the shrimp is warmed through and the butter is just melted. Sprinkle with parsley.

4. In the large serving bowl, toss together the shrimp and drained pasta. If necessary, add a little pasta cooking water to moisten it. Serve immediately.

Pan Roasted Artichokes

Grilling or Pan Roasting Artichokes brings out the natural rustic flavors!

Clean the artichokes by removing the outer leaves until you reach the yellow light green part of the artichoke.
Cut the top part of the leaves (about 3/4 inch), trim about 1/4 inch of the stem and peel the stem.
Cut the artichoke in half and place them in a bowl of water in which you have squeezed the juice of one lemon.
Clean all your artichokes and keep them in water for about 10 mins.
Put a very light coat of EV olive oil in a cast iron pan and let it get very hot.
Coat each piece of artichoke with a very thin film of EV olive oil and put them in the pan facing down.
Cook them for about 5-6 mins. or until they begin to turn brown.
Turn them over and cook them for another about 7-8 mins.
Put all the artichokes in a platter facing up.
In a little bowl, put 5 Tbs of EV olive oil and add the garlic and parsley.
Mix well and with a teaspoon spread over each artichoke.
Sprinkle with salt and fresh black pepper.

Creamy Pappardelle With Shrimp

The Classic Dish With a Twist -if you add artichoke hearts!

2 tablespoons olive oil
1 tablespoon unsalted butter (dairy-free omit)
1 pound Jumbo Gulf Shrimp – available with your delivery!
Kosher salt
3/4 cup heavy cream (dairy-free use coconut milk)
2 teaspoons chopped fresh thyme
1 pound wood smoked tomato pappardelle or bourbon barrell cracked pepper pappardelle (available on the add-on list)
1 cup finely grated Parmesan

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

KABOCHA SQUASH CURRY

Coconut Shrimp can be used if you like a sweeter curry dish

INGREDIENTS:

5 cups cubed Kobacha Squash
1 pound (peeled) jumbo gulf shrimp – avaiable with your delivery
1 cup chopped onions
3 cloves garlic minced
1 tablespoon grated ginger
1 ½ tablespoon curry powder (or curry paste)
2 teaspoons cayenne pepper spice (optional)
1 teaspoon salt & pepper
2 cups coconut water
3 cups water
1 tablespoon coconut oil

INSTRUCTIONS

Heat coconut oil in large pot. Add garlic and onions cooking until softened (3-4 minutes).
Pour in water and coconut water bring to boil.
Add remaining ingredients, stir and bring down to simmer for 20 minutes.
Add shrimp and cook another 3-4 minutes.
Serve with chopped cilantro garnish.

NOTES: Photo was served with Baked Coconut Shrimp (recipe also available) over Quinoa

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Food Poison Facts

Fact: According to the EPA 5 billion lbs. of pesticides are applied annually to US lawns & homes. Fact: Over 98% of sprayed insecticides reach a destination other than their targeted species. Fact: According to the EPA, 95% of the pesticides routinely used on residential lawns are carcinogens. Fact: A recent study found that 109 out of 110 children had pesticides in their urine…OUCH!

FEATURED RECIPES

GLUTEN FREE APPLE CAKE

Vegan or Not, It’s Moist & Yummy Either Way!

Ingredients:

4-8 Apples or Peaches, peeled and cored
4 Eggs (I make it with 2 eggs, but it’s Vegan with ground flaxseeds instead)
1/3 cup Coconut Oil
1/2 cup Honey
1/2 cup Cashew Butter, room temperature
1/2 cup Almon Flour
1/2 tsp Baking Soda
1 Tbsp Apple Cider Vinegar
1 tsp Ground Cinnamon
1 tsp Pure Vanilla extract
Pinch Salt (if Cashew Butter doesn’t have any)

Directions:

*Preheat oven to 325 F
*Cut apples into small pieces and place them into a mixing bowl.
*In a Kitchen Aid mixer fitted with a mixing blade, combine eggs, oil, honey,
cashew butter, almond flour, cinnamon,vanilla extract and salt if using.
Process untill well mixed. Add baking soda and pour apple cider vinegar over baking soda and give it a swirl.
*Place cut apples into the batter and mix it all quick until combine.
*Pour mixture into an oiled 9.5-inch Pie Dish or a 3 x 13-inch Baking Pan.
*Garnish with apple slices.
*Bake for 1 hr 15 min., until a toothpick comes clean.
* Freezes well baked or unbaked…enjoy!

RAW DRAGON FRUIT CHEESECAKE BARS [VEGAN, GLUTEN-FREE]

Dairy Free, Gluten-free, No Refined Sugar or Soy, Vegan & Wheat Free

INGREDIENTS

FOR THE BROWNIE BASE:

1 cup walnuts
1 1/4 cups Medjool dates or 1/2 cup wildflower honey
1/2 cup cocoa powder
A pinch of salt

FOR THE DRAGONFRUIT SWIRL:

1 cup chopped dragon fruit (see notes)
1/2 cup raspberries
1 tablespoon maple syrup

FOR THE CHEESECAKE LAYER:

2 cup cashews, soaked overnight
3/4 cup coconut cream (cream from the top of a can of full-fat coconut milk)
6 tablespoons coconut oil
1/2 cup brown rice syrup
1 teaspoon vanilla extract
Juice of 1 lemon
1 teaspoon lemon zest

PREPARATION

Line an 8×8-inch baking sheet with parchment paper and set aside.
Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
Place in the refrigerator while you prepare the filling.
In a small saucepan, add the dragon fruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
Pour the cheesecake mixture into the pan, spreading evenly.
Next, add dollops of the dragon fruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
Place in the freezer for 2-4 hours to firm up.
Serve frozen or allow to thaw for 10-15 minutes for a softer texture.

ORGANIC FOOD RECIPES

Red Snapper with Curry & Honey Ginger Carrots

Ingredients

2 red snapper fillets, skin off – available with your delivery
1 tsp red curry paste
2 tbsp virgin olive oil
1/2 tsp sea salt
Drizzle of lemon or lime juice at the end

1 tsp coconut oil or macadamia nut oil
10 baby carrots
1/2 tbsp thinly sliced fresh ginger
1 tsp raw honey
1 tbsp fish sauce
1/2 tsp black pepper
1 tbsp lemon juice

2 cups broccoli
1 garlic clove
1 tsp coconut oil

1 small frying pan or a wok for carrots, 1 larger frying pan for fish, 1 small saucepan for broccoli

Instructions

00-05 mins: Rinse and pat dry the snapper fillets. Mix red curry paste with olive oil and sea salt and brush the snapper fillets on both sides. Set aside for 5 minutes to marinate.
05-10 mins: Fill up a smal saucepan with hot water and put on high heat to bring to boil. Peel and slice the carrots in halves, slice the ginger and prepare the broccoli florets and garlic.
10-20 mins: Heat 1 teaspoon of coconut oil in a small frying pan until sizzling hot. Add ginger and carrots and pan fry for 2 minutes. Add fish sauce, honey, lemon juice and pepper and cook on high heat for a further 2-3 minutes until carros and ginger are lightly caramelised and sticky. In between stirring the carrots, heat a little virgin olive oil in a larger frying pan. Add the fish fillets and cook for 3 minutes on each side. At a 15 minute mark, add broccoli to boiling water and cook for 2 minutes. Strain and add back to the saucepan with garlic and coconut oil, toss through and set aside. Serve the fish fillets drizzled with some lemon or lime juice, cooked yet still slightly crunchy carrots and garlic broccoli.

Preparation time: 10 minutes

Cooking time: 10 minutes

Florida Shrimp and Citrus Ceviche

Ingredients:

1 pound large Florida pink shrimp, peeled – available with your delivery
2 pink grapefruit, peeled and segmented, seeds removed
3 tangelos, peeled and segmented, seeds removed
3 tangerines, peeled and segmented, seeds removed
1 sweet pepper, diced
1 large Florida avocado, peeled, pitted and diced
2 tablespoons seafood boil seasoning
1 red onion, diced
1 tablespoon olive oil
3 limes, juiced
½ cup fresh cilantro, chopped
1 bag plantain chips or tortilla chips
Sea salt and fresh ground pepper, to taste

Preparation:

Fill a medium-sized sauce pot 3/4 the way with water, and heat over medium-high. Add the seafood seasoning to the boiling pot of water. Add the shrimp and cook for 2 to 3 minutes or until completely done. As soon as the shrimp are done, plunge them into an ice water bath to stop the cooking and cool them off. When the shrimp are completely cool, strain them and put them into a medium-sized mixing bowl. Add the citrus, sweet pepper, red onion, olive oil, lime juice, cilantro and avocado. Season the ingredients to taste with salt and pepper. Stir to combine ingredients. Serve ceviche with chips.

Gluten Free Organic Sweet Corn Fritters

Ingredients:

2 ears Florida sweet corn, kernels removed
4 ounces ricotta cheese
2 large eggs, beaten
½ bunch fresh cilantro, chopped fine
1/3 cup gluten free coconut flour
Olive oil (for shallow pan frying)
Sea salt and fresh ground pepper, to taste

Preparation:

In a medium bowl combine the corn, cilantro, ricotta, eggs, flour, and a pinch of sea salt and pepper. Add a small amount of olive oil to the pan, cook on both sides until golden brown. Season with sea salt and pepper, to taste. Serve with low-fat sour cream if desired.

Shrimp with Papaya, Jicama & Coconut Recipe

A Perfect Serving!

To prepare: 15 min
To cook: 12 min
4 servings

Ingredients:

3/4 lb medium shrimp
3-4 tangerines
2 Tbsp unsweetened flaked coconut
1 Tbsp peanut oil
2 Tbsp finely chopped shallots
1 tsp grated fresh ginger
1 cup cubed papaya
1 cup cubed jicama
1 tsp curry powder
cilantro leaves for garnish

Directions:

Peel and devein shrimp. Peel and section tangerines.Set shrimp and tangerins aside.

Toast coconut in a small, dry pan over medium heat, shaking pan constantly, until flakes are golden, about 3-5 min. Remove at once to small bowl and set aside.

Heat oil in a nonstick frying pan over medium-high heat. Add shallots and gimger and saute just until fragrant, about 30 sec. Add shrimp and cook, turning once, until bright pink on both sides, about 4 min total. Add papaya and jicama and saute until shrimp are browned in places on outside and opaquein senter, 3-4 min. Stir in curry powder and 1/4 tsp pepper, and then oranges. Remove to a warmed serving platter, garnish with coconut and cilantro, and serve.

Enjoy!

Organic Spaghetti Squash Recipe

Easy to make and it comes in it’s own bowl!

INGREDIENTS

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper

PREPARATION

Position racks in upper and lower thirds of oven; preheat to 450°F.
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Avocado Tahini Dip with Mint Leaves

Mint is a great appetizer or palate cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation. When you feel sick to your stomach, drinking a cup of mint tea can give you relief.

INGREDIENTS

Flesh of 2 large or 3 small avocados
Juice of 2 lemons
3 Tbs. raw tahini
3 Tbs. chopped fresh mint
Salt, to taste
Freshly ground pepper

INSTRUCTIONS

In a blender, combine all ingredients until creamy. Enjoy as a dip for vegetable. It is also a flavor-packed alternative for mayonnaise as a spread.

Roasted Brussel Sprouts

The Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. Brussels sprouts can provide you with some special cholesterol-lowering benefits when they’ve been steamed.

A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts. For total glucosinolate content, Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables which help prevent thyroid cancer.

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons organic or Moroccan unfiltered EV olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Roasted Fennel

Pure Candy!

Ingredients
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Directions
Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Butternut Squash Lasagna

A nearly Vegan treat!

Ingredients

Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 375°. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

CRUCIFEROUS CURRY

Cruciferous Curry is a hearty feel good food without meat!

Ingredients: 1 tablespoon organic coconut oil 1 shallot or ½ onion 3 cloves garlic 5 slices fresh organic ginger root (it keeps well frozen, and you can shave it easily) 1 can organic whole coconut milk (not reduced fat) 2 tablespoons curry powder 2 cups Brussel sprouts – split or quartered 1 bunch kale – washed and chopped 1 cauliflower – split in 8 pieces 6 collard or turnip top green leaves – washed and chopped 6 mini sweet peppers or 1 bell pepper 2 tomatoes (optional) ½ cup chopped cilantro or basil (garnish) 1/4 cup raw cashews (optional)

Directions: Saute the onion, shallot, garlic and ginger with the coconut oil. Add the veggies to the pot. In a bowl, wisk the curry powder with the can of coconut milk & pour over the veggies. Bring to a boil, turn down and let simmer for 10 minutes. Garnish with cilantro and serve.

Coconut Curry Soup

So easy to make and fast too!

Ingredients 6 cups coconut milk (homemade or bought) tbsp ginger, minced 1 tsp chopped garlic tbsp lemon juice 1/4 cup sesame oil 1 tbsp organic coconut or palm sugar 1 tsp dates 1 tsp Himalayan Salt 1 tbsp curry powder 2 tbsp Braggs or Soy Sauce 1 tsp Turmeric Extract 1 Jalapeno pepper, diced Toppings 1 avocado, cubed 13 cup tomato, diced 13 cup cucumber, diced cup cilantro leaves 1 cup shitake mushrooms, marinated or grilled

Organic Peach Tartlet Vegan Cashew Cream and Nut Crust

What time should we stop by to try?

Make Crust:

1/2 cup whole almonds
1/2 cup whole walnuts or pecans
1 cup rolled oats
1/2 cup flour
3 tbsp organic coconut oil
3 tbsp maple or agave syrup
1 tbsp vanilla

Preheat oven to 350 degrees. Bake the nuts until toasted. Raise the oven temperature to 375 degrees. Grind the nuts into a coarse meal and add to the oats. Add the flour and salt. In a small bowl, whisk together the oil, maple or agave syrup, and vanilla. Add to the oat-nut mixture and mix well. Chill 10 minutes in refrigerator. Press the mixture onto the bottom and up the side of your pie or tartlet plates, using your hand or the back of a spoon. Bake crust 8 minutes at 375 degrees; cool on wire rack.

Cashew Cream Filling Mixture:

1 cup organic raw cashews soaked for 2 hours
1/4-1/2 cup distilled water (depending on desired thickness)
1-2 Tbsp maple or agave syrup
1/2 tsp natural vanilla extract
a pinch of Himalayan pink salt

Whip the cashews in a Vitamix or blender until creamy. Add sliced peaches (raw or baked) to the top of the nut cream and serve.

Organic Thai Banana Tartlets Vegan Cashew Cream, Nut Crust & Coconut Whipped Cream Topping

Kids love to help making these!

Same recipe as above. Instead of using peaches for fruit, use Organic Thai Bananas and slightly pulse them into the cashew cream at the end of the cycle. Place a can of coconut milk in the refrigerator overnight. Whip the coconut milk in your Vitamix or blender until creamy and add a dallop on top of each tartlet. Garnish with a slice of banana.

Flatbread Pizza

A crispy delicious treat anytime!

Ezekiel Flatbread (we sell these for $5) Sauteed Rainbow Chard with sweet mini peppers Pinto Beans, drained, rinsed and dried Red Onion, sliced Homemade Salsa

Pre-heat oven or toaster oven to 400. Take your defrosted Ezekiel tortilla and place on baking sheet (tip: to keep bottom of tortilla crisp and to avoid getting too soggy, I preheat baking sheet with the oven so that it’s already hot when the tortilla hits it).

Spread thin layer of salsa on tortilla then top with thinly sliced red onion, sauteed rainbow chard and pinto beans. Bake in oven for about 5-7 minutes or until tortilla is crisp and slightly browned. Take out and let cool. Drizzle salsa over top, slice and serve.

Grilled Mahi Sliders Recipe

Lettuce and tomatoe with homemade tartar sauce is a great way to enjoy Mahi Sliders. But, Cheddar, Pineapple and Jalepeno Salsa is great too!

Ingredients: Mahi Mahi filets, about 6 oz each- 2 Fresh pineapple diced Jalapeno- 2 med (can use just one, depending on your hot preference) Onion- 1/8 (about 1/4 cup minced) 1 tbsp Honey Slider Pretzel Buns or Sliced and grilled Pumpernickel White Cheddar Aged- 4 1/8 in slices Sea salt/Pepper

Directions: Turn on the grill or fire up your grill to medium high heat and allow to get hot. Rinse the jalepenos and Mahi Mahi. Slice the filets in half or about 2-3 oz portions. Set aside. Add the diced pineapple, onion, honey, to a mixing bowl. Stir and set aside. Place the jalapenos on the grill and cover. Allow the peppers to char on all sides. Once sufficiently roasted and the skin begins to blister away, place in a bowl and cover with plastic wrap. Set aside. Season the grill with a little olive oil or other mild flavor oil. Place the filets on the grill. Place sliced buns on the top rack.

Cover and cook for approximately 4 minutes. Check for grill marks and firmness on the bottom, and flip the filets. Cook again for another 4 minutes or until fish is firm but not dry. Buns should be nice and toasty. Remove from heat and set aside. Unwrap the grilled jalepenos and run under cold water. Remove blistered skin from the pepper, and remove innards. When peppers are peeled, julienne them and then dice them. Add to the pineapple mixture. Mix well. Assemble the sliders. Place a Mahi filet on the bottom half of a bun, add the sliced cheddar and a heaping spoonful of the salsa. Top with the other half of the bun and enjoy!

Asian Cucumber Salad Recipe

Better than pickes!

INGREDIENTS

3 cucumbers, peeled and seeded
1 tablespoon kosher salt
2 tablespoons white sesame seeds
2 tablespoons rice wine vinegar
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

INSTRUCTIONS

Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

ORGANIC JUICING RECIPES

New Year Detox Smoothie

(with kale, strawberry, cucumber, & banana)

The perfect way to cleanse your body after large caloric consumption events. Basically, it’s the perfect way to start the new year right!

Almond Milk — Not only is almond milk dairy-free, but it provides excellent nutritional benefits. One cup of almond milk has less calories than a cup of skim milk, and is a great source of calcium, vitamin D & E.

Dr. Wizardov Strikes Again!

Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K.
Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. Perfect for a burst of sweet flavor.
Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium.
Banana – A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet.

Quantity Ingredients:

3/4 cup frozen strawberries.
1/2 cup cucumber, peeled and sliced
1 large frozen banana, broken into pieces
1 1/2 cup vanilla almond milk (or alternate milk)
1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
Large handful of spinach

The Dr. Wizardov Juice Cleanse

Kale, Pineapple and Ginger Detox Drink (Juicer required)

Dr. Wizardov says,”Have Courage…Clean your Hearts & Brains with my Detox Cleanse!”

This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients

1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (1/2 cup)

Dr. Wizardov’s Kale, Avocado, Banana & Lemon Detox Smoothie

Ingredients

2 cups of chopped kale
1/2 avocado
1 ripe banana
Juice of one lemon
1-2 cups distilled water
Freshly ground flax seed

Directions

Place all ingredients in a blender with enough water to make the smoothie liquid enough to drink through a straw if desired, and blend until smooth.
Freshly ground flax seed could be added during the blending.

Dr. Cassar’s Intestinal Detox Cleanse

This is an important Colon Detox recipe for super cleansing.

Ingredients:

1tsp. Sodium Bicarbonate
1-2 tbsp. Living Silica
200mg Niacin
15 drops Ionic Magnesium with Trace Minerals
2-10 drops Sole Salt

Advanced Ingredients:

1 tsp. MSM Powder
½-1 tsp. Activated Coconut Charcoal (While Dr. Cassar is right to use active carbons to absorb impurities, we don’t recommend adding carbons to the detox since the carbons will absorb all good and bad. Instead, take the carbons a few hours after the intestinal detox to further the cleansing benefits.)
¼ Cayenne Powder

EZ Instructions 1-2-3:

Place all ingredients in a 16-32oz glass jar.
Add alkaline water to ingredients (More water more life).
Drink every morning for a deep cleanse.

Caring For Your Organic Basil Plant

Your Organic Basil Plant was grown using organic seeds and organic fertilizers. No Poison & No GMO!

Basil is originally from India, basil is used in all cuisines all over the world to flavor sauces, oils and the best Italian tomato sauces. Basil has a sweet aromatic flavor that makes your salads great!

Basil is a true annual, which means that once the plant flowers, it will eventually die. But, during that long life, you can pick the leaves fresh – right from your kitchen window sill. Keep pinching off the flower pods before they bloom to extend the life of the plant. Usually these flower pods are found at the tip of the plant.

Basil loves sunlight and needs an abundance of indirect sun or natural light each day. Basil prefers warm temperatures and a humid environment to keep the leaves from drying. With little to no effort, you can enjoy the scent of fresh aromatic basil in your home and add a fresh & flavorful herb to your kitchen cupboard.

Set your new basil plant in a sunny window so the plant is exposed to as much natural sunlight as possible. But make sure it is not baking in the direct sunlight.

A Few Growing Tips:

Try and pinch the newer leaves back every few days to encourage new growth. By doing so you will promote branching and make the basil plant a bushier growth.
Place the plant with its’ root ball into a nice clay pot, or other decorative planter. Be sure to use a planter with proper drainage. Set the planter on a tray full of pebbles, and add water to the tray. This creates a level of humidity around the basil plant. Misting the plant daily to increase the moisture helps, but is not necessary.
Periodically check for whiteflies or any tiny insects. Spray the plant with water to wash them off. DO NOT SPRAY WITH PESTICIDES!
Your plant come already fertilized and therefore, there is no need to add fertilizers. You may, however, judiciously add some if needed. Fertilizer promotes foliage growth and slows the flowering stage of the plant.

Contact us with any questions you may have. Once you have completed the life cycle of your existing basil plant, we will gladly get you a new plant!

ORGANIC RECIPES VIDEOS

Detox Smoothie Recipe

Detox Smoothie Recipes

Sprouted Hummus Recipe

Video – GMO Crops Taking Over The World!

Local organic produce delivery… South Florida’s #1 Organic Food Store Delivery! We invite you to join the food savings at 30% off “Organic Supermarkets” and shop for more than just organic produce. 877-832-8289

Organic produce delivery is a specialty business that doesn’t supply normal products, there are a large amount of natural products that are not considered organic and supplied through organic produce distributors Florida…But that’s not us!

Whole Foods does not supply local organic produce delivery and therefore, a need has arisen. Organic produce delivery nationwide doesn’t exist either. That is why it is important to have a good source for CSA Organic Produce Delivery.

While organic produce is natural, not all natural produce is organic. that is why it is extremely important to trust your source of organic produce locally grown. There is a huge increase in organic produce consumption nationally and locally. But where do the masses find there sources. That’s where the “big food” industry comes in. There are many companies growing organic produce in other countries and they are specifically intended for consumers in the USA…We don’t talk like that!

People like organic produce for many reasons, but chief amongst them is “Fresher tastes better!” The organic produce dirty dozen is a famous list of produce that has excessive amounts of poison contained in and on the food. Why would anyone nowingly eat these foods?

Organic Produce Delivery Florida…That’s Our Specialty!

Conventionally grown produce farmers apply chemical fertilizers to aid produce to grow more quickly, but, do you really want to consume the sticky poisons they spray on the food? Conventional Farmers spray synthetic insecticides to defend the plants from pests & diseases. Oppositely, organic farmers lovingly care for their crops. While hand weeding and watering is much harder, the results are far better!

Organic farmers use natural fertilizers and employ natural techniques to control pests. There are organic produce farms that host wasps to control pests. It’s actually a great idea!
One wasp will kill thousands of bugs within a mile of its nest while never harming a single crop. Pesticides from natural assets, like soaps, are also used to prevent insects.

Recently, there has been a trend towards purchasing organic produce online. This is a very good idea, but only if the organic produce is farmed locally. You see, the organic produce benefits can easily be outweighed by the organic produce prices. Shipping fresh vegetables can become very costly if you want the food to arrive fresh.

We provide local organic produce wholesale. Great foood, great price!

Dowload the Free Paleo Anti-Inflammatory E-Book

ThePaleoSecret-Anti-Inflammatory-Diet-Guide

Leaky Gut & Autoimmune Disease Video

This video is cued to a point, however, it can be watched in its’ entirety.

Organic Produce Buying Club & Weekly Organic Food Delivery Store

Local Organic Food Store Delivery Organic Produce To Your Home In South Florida…Try It, You’ll Like It!

Тhе bаsіs fоr gооd hеаlth іn оur dіеt аnd thе kеу tо gооd hеаlth іs рrеvеntіоn.

Тhе mоrе nаturаl аnd frеsh thе dіеt, thе mоrе nutrіеnts аrе аvаіlаblе fоr уоur bоdу tо usе іn buіldіng а gооd іmmunе sуstеm whісh wіll іn turn wаrd оff іllnеss аnd dіsеаsе.

Оrgаnіс аnd nаturаl fооd іs thе bеst wау tо stаrt оff уоur childrens lіfе tо gіvе hіm/hеr thе hеаlthіеst сhаnсеs оf lоng аnd hарру lіfе thrоugh аdulthооd.

Тhе rеmаіndеr оf thіs аrtісlе wіll dіsсuss thе рrоs аnd соns оf usіng оrgаnіс vеrsus nоn-оrgаnіс fооd. Тhеrе іs а соmmоn mіsсоnсерtіоn thаt оrgаnіс fооd іs mоrе ехреnsіvе thаn nоn-оrgаnіс (suреrmаrkеt quаlіtу) fооd. Тhіs саnnоt bе furthеr frоm thе truth, rеаd thе rеmаіndеr оf thіs аrtісlе bеfоrе mаkіng thаt рurсhаsіng dесіsіоn.

Соmmеrсіаl Fооd Ingredients & Facts:

Ѕоmе оf thе thіngs уоu wіll mоst оftеn sее lіstеd оn thе lаbеl оf уоur nоn-оrgаnіс оr саnnеd fооd аrе dіffеrеnt tуреs оf fortified grаіns and preservatives. The rеаsоn grаіns аrе аddеd tо соmmеrсіаl fооds іs thаt thеу аrе сhеар аnd уоu саn survіvе оn thеm fоr а whіlе bеfоrе hеаlth рrоblеms bеgіn tо mаnіfеst. Меаt іs оftеn lіstеd аs thе fіrst іngrеdіеnt іn соmmеrсіаl fооd, whісh sееms hеаlthу аt fіrst glаnсе.

Unfоrtunаtеlу thіs mеаt hаs bееn сооkеd fоr sо lоng thаt thе nutrіtіоnаl vаluе іs gоnе аnd thе bеnеfісіаl fаts аnd еnzуmеs аrе nо lоngеr рrеsеnt. Неrе аrе sоmе guіdеlіnеs tо hеlр уоu mаkе іnfоrmеd dесіsіоns whеn рurсhаsіng соmmеrсіаl fооd: Аvоіd соmmеrсіаl fооds thаt hаvе сhеmісаl рrеsеrvаtіvеs suсh аs ВНТ, ВНА оr еthохуquіn.

Тrу tо сhооsе оrgаnіс fооds thаt hаvе nаturаl рrеsеrvаtіvеs suсh аs vіtаmіn С, Е аnd mіхеd tосорhеrоls. Тrу tо аvоіd саnnеd fооds аltоgеthеr. Саnnеd fооds соnsіst оf рооr-quаlіtу grаіns расkаgеd іn suсh а wау аs tо sоund арреаlіng. Моst саnnеd fооds аrе mоstlу grаіns, bу-рrоduсts, аnd рrеsеrvаtіvеs wіth flаvоrіng аddеd.

Тrу tо аvоіd grаіns аs muсh аs роssіblе. Yоu wіll hаvе а muсh hеаlthіеr аnd lоngеr lіfе іf уоu lеаvе thе fortified grаіns оut оf yourr dіеt. Маkе surе thаt grаіn іs оnе оf thе lаst іngrеdіеnts lіstеd оn thе расkаgе оf your fооd уоu аrе рurсhаsіng rаthеr thаn оnе оf thе fіrst. Аlwауs аvоіd аnу fооd thаt hаs соrn іn іt, because it is guaranteed to be genetically modified. Same thing for soy based products.

Сhооsе а fооd thаt dоеs nоt соntаіn аnу bу-рruсts.

А bу-рrоduсt іs а fаnсу wоrd fоr еvеrуthіng thаt rеаllу shоuld bе tоssеd оn thе slаughtеrhоusе flооr аnd іs nоt fіt fоr humаn оr even pet соnsumрtіоn. Ве vеrу sеlесtіvе when you search organic produce іn thе fооds уоu рurсhаsе аnd rеаd thе lаbеls сlоsеlу. Тhеrе аrе mаnу оrgаnіс аnd nаturаl соmmеrсіаl fооds thаt аrе gооd fоr уоu, sо dо nоt јust sеttlе fоr thе suреrmаrkеt vаrіеtіеs. Lооk аt thе іngrеdіеnts аnd mаkе surе thе hеаlthу іngrеdіеnts аrе lіstеd fіrst аnd thе grаіns аrе lіstеd nеаr thе еnd.

Organic Produce Benefits Business and Consumer

Buy organic produce online or at an organic produce supermarket. But be very weary of farmers markets that do not specify organi or organically grown. In some instances, the produce there is loaded with freshly sprayed poison.

More and more consumers are turning to organic produce delivery for the mere convenience of not having to find everything that is only organic at the supermarket. It is extremely difficult to find healthy food at a traditional supermarket without the organic produce dirty dozen.

Organic Grocery Delivery Wins Customers!

Whole Foods is a prime example. They mix the conventional poison coated foods with the organic produce. And, their spraying system mixes the toxins and redistributes them among the organic produce.

Organic produce delivery cuts the costs associated with supermarkets, and passes on the savings to the consumer. Hence, organic produce prices are much lower. Organic produce delivery nationwide has expanded by 5% per year for the last decade. This growing trend has shown big produce businesses there is a real benefit to expanding. However, there is still a shortage of organic produce. In fact, only 1% of agriculture is organic!