America’s Favorite Organic Food Buying Club!^®

Don’t Forget To Order Organic Bread, Eggs, Grass Fed Beef, Fresh Fish, Shrimp, Chicken, Rice & Raw Chocolate Too!

Text Your Orders & Modifications To: 239-324-6737

(Be Sure To Include Your Name In The Text)

Red Spring Onion

1. Spring onions are good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.

2. Sulfur compounds in this vegetable help in reducing and controlling blood pressure levels.

3. Spring onions help to reduce cholesterol levels.

4. The chromium content in spring onions provides health benefits of diabetics. It controls the blood sugar levels and improves glucose tolerance. Allyl propyl disulphide is also very helpful in lowering blood sugar levels.

5. Anti-bacterial properties in it help to fight against cold and flu.

6. Anti-bacterial properties also provide relief from digestive discomforts.

7. Vitamin C in this vegetable boosts the immunity.

8. Pectin (water-soluble colloidal carbohydrate) in spring onions reduces the chances of developing cancers especially colon cancer.

9. Quercetin in spring onions provides anti-inflammatory and anti-histamine benefits. It’s a good vegetable for treating arthritis and asthma.

10. It is a good food for regulating metabolism and keeping macronutrients.

Florida Peaches

Peaches are a rich source of vitamins, minerals, antioxidant and other chemical contents.  And, they taste great!

Low Gluten Baked w/Wild Yeast $6

• German 5 Grain - all organic ingredients: flax, pumpkin & sunflower seeds, stoneground wheat & rye, Extra Virgin Olive Oil.
• Pumpernickel – all organic stoneground wheat & rye, unsulfured molasses.
• Vermont Sourdough – all organic rye – very low gluten.
• Kalamta Olive Bread - all organic stoneground wheat & olives

Farm Fresh Florida Organic Eggs $6/dzn

Fresh From Florida
Farm Raised Chicken $5.95/lb

2-3lb Average Size

Fresh Florida Black Grouper $19.95/lb

Fresh Local Wahoo $12.95/lb

Fresh Chilean Sea Bass $19.95/lb

Fresh Atlantic Salmon $12.95/lb

Fresh Florida Mahi Mahi $12.95/lb

Florida Jumbo Gulf Shrimp $12.95/lb

Organic Ribeye Steak $22.95/lb

Whole Approximately Weight/Cost  12oz/$17.00
One of the more flavorful cuts of natural grass fed beef. Its marbling makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Natural Grass Fed Beef is much lower in fat and tastier too!

Organic Tri-Tips Steak $12.95/lb

Whole Approximately Weight/Cost   2 lbs/$25.00
The tri-tip steak is full of flavor because of excellent marbling and very tender too.  It comes from the Bottom Sirloin and is known for its tenderness, full flavor and lower fat content. Natural Grass Fed Beef is lower in cholesterol!

Organic Sirlion Tips $12.95/lb

Whole Approximately Weight/Cost   2-3 lbs/$30.00
An extension of the T-bone and Porterhouse steaks, Sirlion Tips meat is officially part of the short loin section, where Filet Mignon comes from, a wonderful cut of meat that grills to perfection. Natural Grass Fed Beef is high in Omega 3!

Organic Red Russian Kale, Tomato, Onion & Cucumber Salad

Our ALL TIME FAVORITE Organic Salad Recipe!

• 1 bunch Organic Red Russian or White Russian Kale – (lower stems removed and saved to cook with Salmon Teriyaki)
• 2 Organic Tomatoes
• 1 Organic Cucumber
• 1 Organic Sweet Spring Onion

Gently tear the kale into pieces. Add chopped tomato, cuke & sweet onion.  Add a pinch of ground Himalayan Pink Salt & ground pepper.  Combine with Extra Virgin Olive Oil and a little (optional) Mustard Seed Oil.  (Optional) Add a dash of Balsamic Vinegar or a squeeze of lemon – if desired.

Organic Peach Tartlet
Vegan Cashew Cream and Nut Crust

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

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.

Crispy Fried Thai Bananas & Coconut Ice Cream

Ingredients:

• 2-4 regular bananas, OR 4 mini sweet Thai bananas
• 1/4 cup all-purpose flour
• 1/4 cup rice flour
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 3 Tbsp. dry shredded unsweetened coconut
• 1/3 cup cold water
• 1/3 tsp. baking soda
• 1 egg
• few drops vanilla flavoring
• 3/4 cup coconut oil for frying
• 1/3 cup rice flour for coating

Preparation:

Spring Onion Curry

INGREDIENTS:

Directions:

• Wash and chop the spring onions very finely(both the green and white part together)
• In a kadai add oil and throw in the mustard seeds, cumin seeds and curry leaves to this.
• When it splutters add the chopped spring onion and stir well.
• Add salt and mix well.
• Allow this to cook for a minute or 2.
• Add the besan,redchilli powder and garam masala  at this stage and mix well.

Spicy Roasted Romanesco

Cara Cara Orange & Kale Salad

Ingredients:

1 small bunch lacinato, green or red kale
4 small Cara Cara oranges
1 small shallot, very thinly sliced
high quality Extra Virgin Olive Oil
maldon salt or other large flake finishing salt

Method:

- Remove stems from kale (it’s preferable to have a small bunch of dino kale, the leaves will be less bitter!)

- Wash greens, dry in a salad spinner or with paper towels and tears into manageable pieces.  Massage kale to soften it.

- Cut peel from 3 of the blood oranges and slice into rounds.

- Combine greens, shallot slices and oranges on a plate

- Drizzle with olive oil, squeeze the juice from the remaining Cara Cara orange over the salad and generously sprinkle finishing salt over the top.  Serve immediately!

Baked Zucchini Stix

• 3 large zucchini, sliced longways, halved and cut into sticks
• 2 eggs
• 1/2 cup plain bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1 tsp dried oregano
• 1/2 tsp dried garlic powder
• Olive oil spray

Instructions

1. Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
2. Slice zucchini into long planks. Cut planks in half then slice long into sticks.
3. In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
4. Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
5. Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.

Flatbread Pizza

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.

 Sauteed Rosette Bok Choy

Ingredients:

Organic Coconut oil
Baby Bok Choi
Red or yellow bell peppers, sliced
Shallots, sliced or chopped
Garlic, minced
Fresh Lemon slices or wedges
Coarse salt or sea salt and freshly-ground black pepper, to taste stir fry and serve.

Romanesco Cauliflower with Pine Nuts

Ingredients

• 1 Romanesco Cauliflower (Substitute: broccoli or cauliflower)
• 1 tbsp Olive Oil
• 2 tbsp thinly sliced shallots
• 4 cloves of garlic, sliced
• 1 tsp crushed red chilies
• 1 tbsp pine nuts
• 1 tbsp lemon juice

Method

Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets.  Wash the florets and place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.

Heat a large pan and roast the pine nuts and keep aside.

Add the oil and sauté the shallots till soft. Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.

Sugar Snap Peas & Sesame Recipe

1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.

Pineapple Shrimp Fried Rice Recipe

Ingredients:
3 cups of cooked, cold jasmine rice (that was prepared the day before and chilled overnight)
3 cloves garlic – finely chopped
12 medium-sized shrimp – shelled and deveined
2 shallots – thinly sliced
Half a carrot – cut into matchsticks
1 medium red bell pepper – diced
1 small pineapple or 1/2 large pineapple – hollowed out; fruit cored and cubed (save the juice)
1 tbsp raisins (or more if you like)
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder 
1 tsp toasted fermented shrimp paste (belacan), optional
1 tbsp soy sauce
Salt and finely ground white pepper to taste
1/2 cup roasted unsalted cashews
Chopped green onion, sliced red chili and/or cilantro leaves for garnish

Method:
1. In a wok, heat 1 tbsp oil on medium fire. Then add 1 clove of chopped garlic and sauté until aromatic. Finally, add in shrimp until just cooked (adjust heat during the process if necessary). Remove from wok and set aside.
2. In the same wok, heat up 2 1/2 tbsp oil on medium-high fire and sauté the shallots and the rest of the garlic until fragrant. Add carrots to the wok and cook for a minute or two until softened. Then, add red bell pepper and cook for another minute (adjust heat during the process if necessary).
3. Add the cold, cooked rice into the heated wok, along with the pineapple chunks, juice and raisins. Cook on medium-high fire, as you scoop, stir, flip, and press the rice to break up any clumps and to cook it evenly (see tip above).
4. Add curry powder, soy sauce, salt and white pepper (and belacan, if using), and stir-fry thoroughly on medium-high heat until the ingredients are well combined. Taste and adjust seasonings.
5. Throw in roasted cashews and the cooked shrimp. Crank the heat to high, and stir constantly to mix all the ingredients. Cook for just one minute. 6. Serve fried rice in pineapple shells. Garnish with spring onion, cilantro and/or sliced red chilies.

Sapodilla Pie

Sugar Snap Peas & Shrimp Recipe

Don’t forget to order your shrimp, text your name and amount requested
(by the pound): 239-324-6737

Marinade
1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
Stir-Fry
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

Directions:

• Make the marinade: combine all the marinade ingredients in a bowl; mix well.
• Add the shrimp; stir to coat evenly; let stand for 10 minutes.
• Put stir-fry pan over high heat until hot.
• Add in the oil; swirling to coat the sides.
• Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
• Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
• Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.

Canistel or Smoothie

• 1/4 teasp. ground Cinnamon
• 1 1/2 cups low-fat plain Yogurt
• 2 1/2 cups Canistel pulp, frozen
• 1 tablesp. Honey
• Juice from half Lime

Combine all the ingredients in a blender, pulse until smooth
and serve immediately. Serves two in about 10 minutes.

Pineapple Chicken Recipe

• Ingredients

  • 8 Chicken Thighs, Bone in, Skin on
  • zest and juice from 2 limes
  • 2 Tsp Chilli Powder
  • 2 Cups diced pineapple
  • 1 English Cucumber, diced (1/4 inch cubes)
  • 1/4 Cup Parsley
  • Kosher Salt & Ground Pepper
  Instructions

  1. Place oven rack about 4 inches from the top
  2. Heat broiler (I set mine to high)
  3. In a small bowl, combine lime zest, chilli powder and salt
  4. Season the chicken with the zesty rub
  5. On a rimmed baking tray, place chicken skin side down
  6. Broil for 5 minutes
  7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
  8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
  9. Serve the chicken with the salad

Kale & Bean Salad

Refreshing raw kale salad sweetened with cranberries, protiened up with Edamame, and enlivened with basil and mint!

Sweet Potatoe Fries

Oven-Baked Japanese Sweet Potato Fries

Ingredients:

2 large-ish organic Japanese sweet potatoes — long and thin is better than short and fat
2 tablespoons coconut oil, melted
salt

Directions:
1. Preheat the oven to 450F. Cover a large baking sheet with parchment paper, then place a wire rack on top of the parchment.

2. Wash the sweet potatoes and scrub the skins to remove dirt, but don’t peel them. Poke each potato a few times with the tip of a paring knife, then loosely wrap each still-wet-from-the-washing potato in a paper towel and place in the microwave. Nuke for 8-9 minutes, until they’re tender to a gentle squeeze.

3. Allow the sweet potatoes to cool enough to handle; you can cheat by plopping them in the fridge.

4. When you can handle the potatoes without burning yourself, cut them into strips that are 1/8 to 1/4 inch wide. You want them pretty thin, but not like shoestring fries. I wanted to make my fries look pretty by cutting the strips the entire length of the potato, but the shorter ones got crispier, so if you don’t care about aesthetics, cut the potato in half crosswise before you start making the strips.

5. Place your fries in a large bowl, pour in 1 1/2 tablespoons of the melted coconut oil, and use a rubber spatula to gently toss the fries with the coconut oil. Transfer the fries to the wire rack, arrange in a single layer, and sprinkle generously with salt.

6. Slide the pan into the oven and bake 15 minutes. Remove the pan from the oven, lightly brush the tops of the fries with the remaining coconut oil, and return to the oven for 5-10 minutes. This is where you need to pay attention! The fries need to bake long enough for the sugars to caramelize, but not so long they burn.

7. Remove from the oven and try not to burn your fingers while you sample them directly from the wire rack.

Leek Tart Recipe

Blood Orange Vinagrette Salad Recipe

Kale & Avocado Salad

Try three or four different kinds of kale in your salad!

6-8 ounces of kale 
6-8 dried apricots
1/3 or so cup cooked beans 
1/4 or so cup almonds
8-10 flakes of Parmesan cheese (Vegans exclude cheese)
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar. Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together.

Kale and Shrimp Recipe

Tomato, Onion & Cucumber Salad Recipe

Grilled Wahoo & Cucumber Recipe

For the salad:

• 1 tablespoon fish sauce
• 1 tablespoon grated, peeled fresh ginger (from about a 2- to 3-inch piece)
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon granulated sugar
• 1 medium garlic clove, minced
• 1 Thai bird chile, stemmed and minced
• 1 tablespoon vegetable oil
• 1 medium carrot, peeled and grated (about 1 cup)
• 1/2 kirby cucumber (about 8 ounces), sliced into 1/8-inch-thick rounds

For the wahoo:

• 4 (1-inch-thick) sushi-grade wahoo steaks (about 1 1/2 pounds)
• Vegetable oil, for oiling the wahoo and the grill
• Kosher salt
• Freshly ground black pepper

To serve:

• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped roasted, salted peanuts