Organic Food Delivery Store – April 21, 2014

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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!

organic groceries & Organic Produce Delivery from My Organic Food Club Florida's Favorite Organic Food Delivery Store

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

(Be Sure To Include Your Name In The Text)

Local Organic Produce 

Monday, Tuesday & Wednesday Deliveries
Organic Food Delivery Store In South Florida!

No Membership Fee!

 Organic Food Store Grocery List – April 21, 2014 – Happy Easter!

* Red Leaf Lettuce
* Curly Green Kale
* Sweet Spring Onions
* Red Beats w/tops
* Zucchini
* Green Bell Peppers
* Sunburst Baby Squash
* Green Beans
* Red Russian Kale
* Tomatoes
* Avocadoes Hass
* Florida Peaches
* Florida Blueberries
* Honeydew Melon
* Lemons
* Cara Cara Oranges
* Asian Pears

  <CLICK HERE TO PAY $60
For Everything On The Grocery List Delivered!

Schedule Your Organic Food Delivery Service: 877-832-8289

 Organic Food Delivery Store: Boca Raton, Boynton Beach, Coconut Creek, Coral Springs, Davie, Deerfield Beach, Delray Beach, Fort Lauderdale, Hallandale Beach, Hialeah, Hollywood, Jupiter, Kendall, Miami, Miami Beach, Palm Beach, Parkland, Pembroke Pines, North Palm Beach, Pompano Beach, Wellington, Weston, West Palm Beach…

FEATURED ORGANIC VEGGIE

Red Spring Onion

organic Spring Onions - organic food delivery

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.

FEATURED ORGANIC FRUIT

Florida Peaches

organic florida peaches

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

We invite you to join the food savings at 30% off “Organic Supermarkets” and shop for more than just organic produce!

FRESH ORGANIC BREAD

organic food store

Low Gluten Baked w/Wild Yeast $6

organic Vermont Sourdough Bread - organic food delivery

  • 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.new organic food, bread, eggs, fish & more!
  • Kalamta Olive Bread - all organic stoneground wheat & olives

FRESH ORGANIC EGGS

organic food store

Farm Fresh Florida Organic Eggs $6/dzn

organic eggs - organic food delivery

FRESH POULTRY

organic food store

Fresh From Florida
Farm Raised Chicken $5.95/lb

Fresh From Florida Farm Raised Chicken - Florida's favorite organic food delivery store!

2-3lb Average Size

FRESH FISH

fish SECTION

Fresh Florida Black Grouper $19.95/lb

Florida Black Grouper - Organic Food Store

fish SECTION

Fresh Local Wahoo $12.95/lb

Grilled Wahoo organic food store

fish SECTION

Fresh Chilean Sea Bass $19.95/lb

Chilean Sea Bass - Organic Food Store

fish SECTION

Fresh Atlantic Salmon $12.95/lb

Fresh Atlantic Salmon - organic food Storefish SECTION

Fresh Florida Mahi Mahi $12.95/lb

Fresh Florida Mahi-mahi - Organic Food Storefish SECTION

Florida Jumbo Gulf Shrimp $12.95/lb

Florida Jumbo Shrimp - Organic Grocery Store

ORGANIC GRASS FED BEEF

Organic Grass Fed Beef Description- Organic Grocery Store

organic food store

Organic Ribeye Steak $22.95/lb

organic produce home deliveries grass-fed-ribeye-steak - Organic Grocery Store

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!

MEAT SECTION

Organic Tri-Tips Steak $12.95/lb

organic grass fed tri-tips steak- Organic Grocery Store

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!

MEAT SECTION

Organic Sirlion Tips $12.95/lb

Sirloin Tips Meat- Organic Grocery StoreWhole 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 FOOD RECIPES

Organic Red Russian Kale, Tomato, Onion & Cucumber Salad

Organic Red Russian Kale, Tomato, Onion, Cucumber Salad - Organic Food RecipeOur 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

organic peach pie with 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

 Organic-Banana-Vegan-Cream-Tartlets

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

crispy fried thai bananas with 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:

  1. Place oil into a small frying pan or wok and set ready to go on your stove. Oil should be 3/4 to 1 inch deep.
  2. To prepare bananas, peel and slice in half. Then slice each section in half again, but lengthwise this time. (If using mini bananas, simply slice once lengthwise.)
  3. Place all-purpose flour, rice flour (1/4 cup), cornstarch, salt, and 2 Tbsp. of the shredded coconut together in a mixing bowl. Stir to combine.
  4. Mix baking soda with water and pour into bowl with flour mixture. Also crack in the egg and add the vanilla. Stir well to create a more or less smooth batter.
  5. Place 1/3 cup rice flour in a dry, separate bowl and add 1 Tbsp. shredded coconut. Set next to the batter.
  6. Dip banana pieces first in the batter, then gently turn them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret for creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.
  7. Heat up the oil over high heat. When a breadcrumb sizzles and cooks within a few seconds, oil is hot enough to fry. Carefully set coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
  8. Drizzle with some chocolate sauce and serve your fried bananas as soon as possible, adding coconut ice cream or vanilla on the side, or just eat them plain – they’re fantastic either way!

Spring Onion Curry

Spring Onion Curry- Organic Grocery Store & Organic Food Recipes

INGREDIENTS:

SPRING ONION 2 BUNCHES
BESAN/KADALAI MAAVU 3 TBLSP
REDCHILLI POWDER 1/4 TSP
OIL 2 TSP
SALT AS NEEDED
GARAM MASALA A PINCH
CUMIN SEEDS FEW
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW

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

organic romanesco cauliflower- Organic Grocery Store

Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lemon, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
 {Above spices can be substituted for (included): Complimentary-Oriental Spice mix}

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Cara Cara Orange & Kale Salad

Blood Orange Salad - Organic Food Recipes

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

baked zucchini stix - Organic Food Recipes

  • 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

chard flatbread pizza - Organic Food Recipes

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

organic bok choy - Organic Food Recipes

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

Romanesco cauliflower with Pine Nuts - Organic Food Recipes

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

organic sugar snaps - Organic Food Recipes

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

pineapple-shrimp-fried-rice Organic Food Store Produce

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

Organic Food Store Produce shrimp with peas

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

canistel smoothie - Organic Food Recipes

  • 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

Chicken-Pineapple - Organic Food Recipes

  • 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

Organic Food Store Produce delivery kale bean salad - Organic Food Recipes

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

Dressing

  • 3 tablespoons Meyer lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely minced or crushed
  • 3/4 teaspoon dried Italian herb blend
  • 1/4 teaspoon kosher salt

Salad

  • 4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
  • 1 (15-ounce) can chickpeas, rinsed and drained (fresh are better)
  • 2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
  • 1 cup edamame beans, cooked and cooled
  • Mint
  • Basil
  • A few carrot shreds (if you have them, for color)
  • Garnish: Cherry Tomatoes

Instructions

  1. Add all dressing ingredients to a large salad bowl and whisk until combined.
  2. Into the bowl throw the kale, chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds, if available.
  3. Toss salad well to combine, and garnish with cherry tomatoes.

Sweet Potatoe Fries

organic produce home deliveries - Organic Food Recipes

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

leek_tart - Organic Food Recipes

  • All-purpose flour, for work surface
  • 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
  • 2 tablespoons butter
  • 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
  • Coarse salt and ground pepper

DIRECTIONS

  1. STEP 1

    Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.

  2. STEP 2

    With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)

  3. STEP 3

    In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Blood Orange Vinagrette Salad Recipe

Autumn-squash-salad - Organic Food Recipes

For the salad
  • 6 (3/4-inch-thick) slices rustic seeded bread, cubed
  • 3 Tbs. olive oil
  • 3 red beets, peeled and quartered
  • 5 golden baby beets, peeled and quartered
  • 2 pinches fine sea salt
  • 1/2 medium delicata squash, peeled, sliced, and seeds removed
  • 1/2 tsp. red pepper flakes
  • 1 medium Joanagold apple, cored and thinly sliced
  • 1 cup beet greens or any other leafy green
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 Tbs. fresh sage leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh oregano leaves
For the vinaigrette
  • INGREDIENTS
    • 1/2 teaspoon finely grated blood orange zest
    • 3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons finely chopped shallots
    • 2 teaspoons whole-grain mustard
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 cup vegetable oil
    INSTRUCTIONS
    Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.

Kale & Avocado Salad

kale and avocado salad - Organic Food RecipesTry 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

kale and shrimp - Organic Food Recipes

Ingredients:
¼ cup bacon drippings
4 tbl olive oil
1 tbl minced garlic
3 tbl minced onion
6-8 cups chopped kale
1 tsp gyro seasoning
½ tsp sea salt
½ tsp fresh ground pepper
1 can partially drained cannellini beans
SHRIMP:
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
Directions:
In a large sauté pan over medium heat, combine bacon drippings and olive oil.  Heat slightly then add garlic and onions and sauté about 2-3 minutes.  Add chopped kale and with tongs, toss and coat with oils.  Reduce heat to low and cook about 20 minutes tossing occasionally.  Add salt, pepper and cannellini beans and mix.  Cover and let simmer.
Meanwhile, sauté shrimp in another skillet.  Melt butter over medium heat.  Add shrimp, sprinkle on cumin and toss/cook on each side about 2 minutes each.  Increase heat slightly and add wine cooking about 3-5 minutes.  Blend in parsley.  Scoop shrimp into kale mixture and blend.  Let simmer about 7-10 minutes on very low heat.  Serve immediately.

Tomato, Onion & Cucumber Salad Recipe

tomato cucumber salad - Organic Food Recipes

Ingredients:

5 medium tomatoes, halved lengthwise, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with Ezekial bread for mopping up juices and oil.

 

Grilled Wahoo & Cucumber Recipe

grilled_wahoo_cucumber - Organic Food Recipes

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
INSTRUCTIONS

For the salad:

  1. Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved. Add the oil in a slow, steady stream, whisking until combined. Add the carrot and cucumber and stir until evenly coated; set aside.

For the wahoo:

  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  2. Meanwhile, pat the wahoo dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
  3. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the wahoo on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip the fish and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the wahoo to a cutting board.

To serve:

  1. Add the cilantro to the salad, stir to combine, and divide the salad evenly among 4 plates. Slice each wahoo steak against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.

 

Grilled Mahi Sliders Recipe

grilled Mahi Sliders - Organic Food Recipes

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

asian_sesame_cucumber_salad

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
  1. 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.
  2. 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.
  3. 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

New Year Detox Smoothie - Organic Food Recipes

(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's Detox smoothie

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

Pineapple-Cucumber-Smoothie - Organic Food Recipes

Kale, Pineapple and Ginger Detox Drink (Juicer required)

Dr. Wizardov

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

kale-banana-avocado-lemon-smoothie - Organic Food Recipes

Ingredients

  • 2 cups of chopped kaleDr. Wizardov organic food delivery store
  • 1/2 avocado
  • 1 ripe banana
  • Juice of one lemon
  • 1-2 cups distilled water
  • Freshly ground flax seed

Directions

  1. 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.
  2. 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. ESP 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:

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

 

ORGANIC RECIPES VIDEOS

Detox Smoothie Recipe

Detox Smoothie Recipes

Kale Recipe Video:

Spanish Style Quinoa Recipe Video:

Vegan Red Quinoa Steak

Grilled Mahi Sliders & Pineapple Video Recipe:

Sugar Snap Peas Stir Fry Recipe:

Cucumber Salad Video Recipe:

Korean Cucumber Salad:

Salmon & Cucumber Yoghurt Recipe Video:

Sprouting Beans or Lentils Video:

Raspberry Kale Smoothie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Salmon & Spicy Cucumber Pineapple Salsa Recipe Video:

FEATURED NEWS

Learn All About Kale

All kale varieties Organic food delivery store

There Are 6 Varieties of Kale:

1. Winter Red Kale 2. Red Chidori Kale 3. Lacinato (Dinosaur, Black or Tuscan Kale) 4. Redbor Kale 5. Siberian Kale (Russian) 6. Fizz Kale

Kale is a cruciferous vegetable in the cabbage family and freezes well. Actually, Kale tastes sweeter and more flavorful after being exposed to a frost. Baby kale has a robust flavor and works well raw in salads.

Some like to massage kale with oils, lemon or both to soften the leaves before eating raw in a salad . Baked kale, however,  makes a great snack. Kale chips, when baked or dehydrated takes on a consitency similar to Nori, or seaweed, and is similar to that of a crispy chip.

We prefer the green curly kale for making chips. The chips can be seasoned with salt or other spices too.  Here’s a recipe that we love: Try rubbing the green kale with cashew butter, lemon and salt before baking or dehydrating for a tasty treat!

6 kinds of kale

“According to the latest global census of farming practices, the area of land certified as organic makes up less than one percent of global agricultural land.”

…And kale makes up less than one percent of that!  That means there is very little organic kale available to consumers. You may have tried one type of Kale, and you weren’t too jazzed about it, but have you tried the others?

Each creates a slightly different nutritional profile in the cancer-fighting, cholesterol-lowering, fiber-providing, anti-oxidant-boosting properties which make kale special.

Each type of kale has a unique flavor and health benefits all spectacular.

1. Green Curly Kale
This is what type you’ve probably seen many. You can find them in nearly any grocer’s and at your regional farmer’s market. It has a energetic pungent flavor. Green kale is the most common kale for juicers.  The favorite recipe is to make kale chips with green kale.  Kale lovers like it stir fried.

2. Lacinato Kale

Also referred to as Dinosaur Kale, this variety could be the second most common, distinguishable simply by its dark, long, filter leaves. It is termed slightly sweeter and additional delicate than curly kale. A conventional ingredient of minestrone, lacinato kale’s long story with Italian cuisine has also birthed the aliases Tuscan Cabbage and Italian Kale

3. Decorative Kale
Only recently did we start to credit Ornamental Kale for much more than her good looks. Together with either vibrant white, lavender, reddish, blue, or violet indoors leaves, this group of kale was used mainly to provide a decorative garden plant. Its mellow flavor and tender texture is ideal for coleslaws or salad mixes.

4. Russian Kale
The softest of all the kales by far.  This is the best kale to eat raw without massaging and goes well in salads.  It has a flowery bouquet that imparts a unique flavor. We grow both Red and White varieties.

5. Fizz Kale
A more common kale for juicers and salads.  The favorite kale for ornamental gourmet dishes and paired with edible flowers.  Kale lovers like it raw or stir fried.

6. Red Kale
Red kale is the most appealing to the eye due to the beautiful varigated leaf and dark red hues.  Red kale is perfect for soups and stews as well as for most cooking dishes.

Kale is very high in beta carotenevitamin Kvitamin C, and rich in calcium. Kale is a source of two carotenoidslutein and zeaxanthin. Kales contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. 

Local organic produce delivery…
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Local Organic Food Delivery Store, Organic Produce Home Delivery South Florida…Try It, You’ll Like It!

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