Strawberry & Apricot Salad
The goat cheese is optional!
1 head of Oak Leaf or Green Leaf Lettuce
2 cups sliced strawberries (organic)
4 apricots, pitted and sliced
1 cup pecans
¼ cup goat cheese, crumbled (can substitute feta if you prefer)
¼ cup olive oil
¼ cup balsamic vinegar
salt & freshly-cracked pepper to taste
Top the rinsed and gently torn lettuces with strawberries, apricots, pecans, and crumbled goat cheese.
Drizzle with olive oil and vinegar.
Roasted Broccoli Rabe and Garlic
Once you try this dish, you’ll be back for more!
1 large bunch broccoli rabe
4-5 cloves garlic, smashed
2 tbsp olive oil
salt and fresh pepper
pinch crushed red pepper flakes (optional)
Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add the broccoli rabe and blanch quickly – one minute. Remove from water and drain . Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes. Roast 15-20 minutes. Serve and watch it disappear!
Tomato, Basil, Cucumber and Sweet Red Onion Salad
This is our favorite salad, especially with fresh basil!
4 fresh tomatoes, quartered and sliced
1 large cucumber, peeled, quartered, and sliced
1/2 cup fresh basil leaves
1/2 Sweet Red Onion sliced
3 – 4 tablespoons balsamic vinegar
1 freshly ground black pepper, to taste
Arrange tomatoes, onion and cucumber in a flat bowl. Add basil, dress with vinegar, and sprinkle with black pepper.
Roast Red Snapper with Spring Vegetables
Sweet and delicious, fresh red snapper roasted, grilled or pan seared!
6 ounces sunchokes, peeled and roughly chopped
2 pounds cleaned red snapper
4 cloves of garlic minced
1 small fennel bulb, sliced
1 small onion, sliced
1 bay leaf
10 ounces vine ripened tomatoes chopped
4 ounces of asparagus cut into 2″ lengths
handful of mint leaves chopped
Parboil the sunchokes in salted water until they are tender, but not mushy. Dry snapper skin with a paper towel. Put the oven rack in the middle position and preheat to 450 degrees F.
Add about 2 tablespoons of olive oil to a large chefs pan and heat over medium high heat. Add the garlic and saute until fragrant. Add the fennel, onion, and bay leaf and saute until the vegetables start turning brown at the edges (about 10 minutes). Add the tomatoes and salt and pepper to taste. Add the parboiled sunchokes, then make a little space in the middle of the pan for the fish.
Generously salt and pepper both sides of the snapper, then place in the pan along with the sauteed vegetables. Drizzle with olive oil and put the pan in the oven.
Toss the asparagus with olive oil and salt and pepper. After the fish has been in the oven for 15 minutes, sprinkle the asparagus around the fish and put it back in the oven and continue to cook for another 10-15 minutes, or until the fish is cooked all the way through.
Stuffed Patty Pan Squash
Make your own creamed spinach or buy organic already made.
Caramelized onions sauteed with fresh garlic
Fresh creamed spinach
Himalayan salt and fresh ground pepper
Stuff the Patty Pan and put in a baking pan covered with foil and baked on 350 until done.
Balsamic Broccoli Rabe
Roasted Broccoli Rabe Rules!
Broccoli Rabe, 2 bunches
Garlic, 3 – 4 cloves
2 tbsp. EVOO
2 tbsp. balsamic vinegar
1 tsp. sea salt
1 tsp. red pepper flakes, increase for more heat
½ tsp. fresh ground pepper
Preheat the oven to 450°F.
Clean both bunches of broccoli rabe and trim off the stems.
Peel and thinly slice garlic cloves.
In a large bowl, toss rabe with garlic, salt, pepper and EVOO, until the rabe is evenly covered.
On a large baking sheet, lay the rabe in a single layer and bake until roasted/crisp. Leaves will slightly char. (about 8-10 mins)
Sprinkle pepper flakes and drizzle balsamic over rabe before serving. Enjoy!
Dragon Fruit Salad
Dice Dragon Fruit with some Cherries & Strawberries!
Roasted Golden Tilefish
Crispy Roast Fish with salad is the best!
1 lb Golden Tile Fish fillets
1 tbsp olive oil
sea salt and fresh ground black pepper
preheat oven to 350 degrees
rinse fish in cold water and pat dry with paper towels
place fish in baking pan with a little water in the pan
drizzle fish with olive oil and add sea salt and fresh ground pepper
roast in oven for about 20 minutes or until fish is firm to the touch
Grilled Broccoli Rabe and Sweet Summer Squash
The squash carmelizes nicely grilled. Try zucchini too, either way it’s great!
Mayonnaise Marinade Preparation
1 cup full-fat mayonnaise
1/2 cup olive oil
2 lemons, juiced and zested (about 1/4 cup lemon juice)
2 garlic cloves, mashed into a paste
1 tablespoon kosher salt
1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)
1 teaspoon Spanish smoked paprika
1 tablespoon cumin seed
For the grilled vegetables
2 or 3 mixed summer squash (about 1 1/2 pounds), cut into 1/2-inch thick rounds
1 large bunch broccoli rabe (or young, tender broccoli)
Four 1/2-inch slices from the center of a loaf of crusty bread (organic sourdough works well)
1/4 cup extra-virgin olive oil for brushing bread
Olive oil for brushing grill grate
Handful of torn basil and mint for garnish
1/4 cup toasted pine nuts or toasted, chopped almonds
Extra virgin olive oil and fresh lemon juice, to taste
To prepare the broccoli rabe, remove thick, tough lower ends of stalks. Split lengthwise any stalks that are more than 1/2-inch thick. If you are using young, tender broccoli, prepare it in the same way.
To prepare the mayonnaise marinade: In a large bowl, whisk the mayonnaise with the olive oil, lemon juice, lemon zest, garlic, salt, smoked Spanish paprika, Aleppo pepper, and cumin seed until smooth and emulsified.
To prepare the vegetables: To the bowl of marinade, add the summer squash. Rinse the broccoli rabe thoroughly. Add it to the bowl with the summer squash, then toss with the marinade to coat the vegetables evenly. Allow the vegetables to marinate at room temperature for about 30 minutes, tossing once or twice to make sure they’re evenly coated.
To prepare grill: Meanwhile, prepare a gas grill with all burners on medium, or a prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
To grill the vegetables: When the grill is ready, arrange the summer squash rounds evenly across the grill grate. Grill for a few minutes on each side, or until tender and nicely blistered in spots. Remove the squash from grill. Next, arrange the broccoli rabe in a single layer on the grill. Grill for 2 to 3 minutes per side, or until tender and blistered in spots.
To assemble salad: On a large serving platter, grilled broccoli rabe, and summer squash. Garnish with toasted nuts, basil, and mint. Season with kosher salt and pepper to taste, then drizzle with extra-virgin olive oil and lemon juice to taste. Serve warm or at room temperature.
Grilled Red Snapper With Raspberry Sauce
Grilled Salmon is best with a glaze of fruit!
600 g snapper or salmon fillets
1 tablespoon olive oil
1/2 lime, juiced
2 tablespoons raspberry or red wine vinegar
4 shallots, finely chopped
2 teaspoons worcestershire sauce
1 teaspoon caster sugar
1 cup raspberries, fresh or frozen
black pepper, freshly ground
1. Brush the snapper or salmon fillet with olive oil, drizzle with lime juice and sprinkle with black pepper.
2. Place under a preheated grill or on a barbecue plate and cook until lightly browned, turning just once. Fish is cooked when flesh is opaque in thickest part but still juicy. Do not over cook.
3. While fish is cooking, place the vinegar, shallots, Worcestershire sauce, and sugar in a small saucepan and bring to the boil, reduce heat and simmer gently for 1 minute.
4. Add the raspberries and simmer for 30 seconds and then remove the pan from the heat. Allow to cool slightly.
Notes: Place the grilled snapper or salmon fillets on serving plates and spoon the raspberry and shallot sauce over the fish. Serve with steamed potatoes and a tossed salad or vegetables.
Sweet treat before or after dinner! Ingredients:
1 ripe dragon fruit – should be soft enough to indent skin slightly with your thumb
1/3 cup vodka
1 Tbsp. freshly-squeezed lime juice
2 to 3 Tbsp. white sugar, to taste
2-3 ice cubes
1/4 cup coconut milk (may be omitted – see note below*)
garnishes: dragon fruit wedge, slice of lime or star fruit
Prepare your dragon fruit by scooping out all of the flesh
Place dragon fruit flesh in blender or food processor. Add all other ingredients and blitz 20 to 30 seconds on high speed.
Taste-test for desired strength and sweetness, adding more vodka if not strong enough, or more sugar if you’d prefer it sweeter (note that the sweetness will also depend on the ripeness of your dragon fruit – the riper, the sweeter it will taste). If too sweet for your taste, add another squeeze of lime juice. If too strong for your liking, add more coconut milk.
Pour out into martini glasses and garnish with your choice of garnishes. ENJOY!
Cherry Berry Parfait
Try organic yogurt or greek yogurt with fruits!
1 cup fresh sweet cherries
1 cup fresh raspberries or blueberries
1 cup chopped fresh or canned pineapple
1 cup low‐fat vanilla or lemon yogurt
1 medium sliced banana
⅓ cup chopped dates
¼ cup sliced, toasted almonds
Set aside 4 whole cherries. Remove the pits and slice the remaining cherries in half. In tall or stemmed glasses, layer the cherries, pineapple, raspberries, yogurt, banana and dates. Sprinkle the almonds on top and garnish with a whole, sweet cherry.
Stuffed Sweet Peppers
These peppers are like eating candy!
¾ cup ricotta cheese ¼ cup goat cheese ¼ cup grated asiago cheese 4 tablespoons chopped fresh basil 1 clove garlic, minced Sea salt and fresh cracked pepper to taste 8 baby bell peppers, halved lengthwise Panko breadcrumbs
Preheat the oven to 400 degrees.
Combine the first 6 ingredients and taste for salt and pepper. Fill each pepper half with some of the cheese mixture and then dip it in the panko breadcrumbs. Place the peppers on a foil-lined baking sheet that’s been coated with cooking spray. Drizzle the peppers with a little olive oil and bake for 10 to 15 minutes or until the breadcrumbs are slightly browned on top. The cheese mixture is going to want to melt and spill out of some of the peppers, but is easily coaxed back in as they cool.
Serve warm or at room temperature.
Pan Seared Golden Tilefish
Golden Tilefish is a deepwater treat. Try it whenever available!
1 tablespoon butter or vegetable oil
1/3 cup shallots, chopped
2 heaping tablespoons very thinly sliced kumquats
1/3 cup white wine
1/2 cup mirin
juice from 1/2 lemon
pinch of salt
1 1/2 pounds tilefish fillets
flour for dredging fish fillets
3 tablespoons butter or vegetable oil
pomegranate seeds for garnish
Kumquat-Shallot Glaze is a light and delicate sauce that goes well with mild tilefish or sole. For a full meal, add a light grain such as couscous pilaf and perhaps sauteed greens or peapods.
Heat butter or oil in a skillet. Saute shallots for 3 minutes over medium heat. Add kumquats, wine, mirin, lemon juice, and salt. Cook over a high flame for a few minutes until it reaches a glazelike consistency.
Dredge the fish fillets in flour, and saute in 3 tablespoons butter or oil over medium-high heat.
Serve glaze over sauteed fish, and garnish with pomegranate seeds.
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.
Butternut Squash Lasagna
A nearly Vegan treat!
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
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 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.
Butternut Squash Tempura
Butternut Squash taken to an Asian place!
1 large butternut squash
Organic coconut oil, canola or grapeseed oil, for deep frying 1 cup rice flour 1 cup cold club soda or Perrier 1/4 cup soy sauce 1/4 cup lime juice 2 tablespoons minced ginger 1 teaspoon sesame oil
2. First, cut the butternut squash in two at the intersection of the cylindrical neck and the round base. If the skin is too thick to peel with a vegetable peeler, try standing the neck with the flat cut-end down and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the skin from the round base and then split it in two lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Cut the squash into 3-inch pieces. Put the pieces on a broiler pan, season them lightly with salt and pepper, and bake until barely tender, 20-30 minutes.3. Fill a heavy, straight-sided sauté pan no more than halfway to the top with canola or grapeseed oil for deep frying. (Be sure not to fill the pan higher than halfway up the sides: the oil will expand when you fry, and could spill over and ignite.)4. When the squash has cooled, cut the pieces into long rectangles.5. Whisk together the rice flour and club soda. Add more flour or soda so that the batter is thick (like pancake batter).6. Turn the heat on medium-high to warm the frying oil. When the oil reaches 360-375F, dip the squash pieces into the batter and let the excess drain off; the batter should cling to the squash but not be too clumpy. 7. Carefully set the squash pieces into the oil, letting them fall away from you so you don’t splash oil onto your fingers. (You can also do this with tongs or a slotted spoon.) Work in batches of 6-8 pieces of squash at a time so the oil temperature is constant. Fry, turning the squash gently, until they’re golden brown in spots, 3-5 minutes. 8. Remove the squash pieces with a slotted spoon and drain them on a paper towel- or newspaper-lined plate. Season immediately with salt and pepper. 9. Whisk together the soy sauce, lime juice, ginger and sesame oil. Serve alongside the squash.
Warm Golden Beet Salad
Beet Salad can be made with red or rainbow beets too!
1 bunch beets, both tops and roots Olive oil Salt and freshly ground black pepper 4 cloves garlic, minced 4 ounces goat cheese, crumbled 2/3 cup toasted almond slivers
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.
When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
Watermelon, Berry & Lychee Salad
Simply cut up some watermelon with some berries and lychees… Easy, squeezy, pleasy!
Roasted Lemon Herb Chicken Quarters
Our signature meat dish comes out perfect every time!
2 chicken quarters
zest and juice of 1 lemon
1 large clove of garlic, minced
1/4 C (at least) fresh herbs, such as parsley, thyme, rosemary and/or sage, minced
Opt: 1 tsp dried herbes de Provence
3/4 tsp sea salt
1/4 tsp freshly ground black pepper (approx. 5 turns of the peppermill)
1 Tbsp extra-virgin olive oil
Trim any excess fat off of the chicken and discard. Place the quarters in a large ziplock bag; add 1 tsp salt and enough water to submerge the meat. Let soak in this brining solution for 30 minutes. This is to ensure your chicken will be super juicy and tender!
Prepare the marinade: in a bowl, combine lemon zest and juice, garlic, herbs, salt, pepper and oil.
Drain the chicken and pat dry with paper towels. Place into a foil-lined baking dish.
Pour the marinade over the chicken, and thoroughly rub the mixture into the flesh and under the skin.
Cover with plastic wrap and let marinate for 2 hours in the fridge. Before roasting, allow the chicken to reach room temperature, 10 minutes or so. Preheat your oven to 400°F.
Roast uncovered for 45 – 55 minutes, until internal temperature reaches 180°F, skin is golden and crispy and the juices run clear. I like to finish mine off in the broiler for 2 minutes under high heat to get the perfect crust on top, which is totally optional. If you choose to do this final step, I recommend spooning or basting the chicken with the pan juices.
Roasted Golden Beets
Simple Roasted Beeets Rule!
Remove the tops and sautee with garlic and EVO. Clean the beets, but do not peel the skin off. Rub with EVO, salt and pepper and roast at 325 degrees for 30 minutes. Serve with homemade mint mayonnaise or tatziki sauce.
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.
Pasta with Golden Beets, Beet Greens and Pine Nuts
You can substitute any color beets or turnips.
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
Blueberry Mizuna Salad
Mizuna greens are slightly spicy like a mustard green, yet softer and more subtle. This salad goes well with tarragon dressing, but any dressing will pair well. We like toasted black walnuts and lentils with ours.
Pasta with Mizuna, Sundried Tomatoes and Walnuts
You can substitute Spinach, Amaranth, or Arugula greens.
1 lb. pasta 2 Tbsp. olive oil Several cloves garlic, very finely chopped, about 1/8 c. 1/2 c. walnuts, chopped 1/3 c. sundried tomatoes, chopped 1 bunch mizuna, roughly chopped 1 tsp. Worchestershire sauce Salt and pepper, to taste Parmesan, grated Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain. While pasta is cooking, heat a large skillet over medium heat. Add olive oil and heat till it shimmers. Add garlic and sauté briefly until it warms, then add walnuts, sundried tomatoes and mizuna. Sauté until mizuna wilts and add Worchestershire sauce and salt to taste. Remove from heat if pasta isn’t done. When pasta is drained, place in serving bowl and top with mizuna mixture, tossing to combine. Serve with parmesan for sprinkling.
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.
Cash Saladew 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.
Spring Onion Curry
Onions are great for healthy blood
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.
Cara Cara Orange & Kale Salad
Any orange works well with this 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
Zucchinis are great grilled too!
3 large zucchini, sliced longways, halved and cut into sticks
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
Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
Slice zucchini into long planks. Cut planks in half then slice long into sticks.
In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
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.
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.
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.
Sauteed Rosette Bok Choy
Bok Choy is best stir fried or grilled
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
Our favorite side dish! 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
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
Looks good, tastes great!
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.
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.
Pineapple Chicken Recipe
Finger lickin’ chicken!
8 Chicken Thighs, Bone in, Skin on
zest and juice from 2 limes
2 Tsp Chilli Powder
2 Cups diced pineapple
1 Cucumber, diced (1/4 inch cubes)
1/4 Cup Parsley
Kosher Salt & Ground Pepper
Place oven rack about 4 inches from the top
Heat broiler (I set mine to high)
In a small bowl, combine lime zest, chilli powder and salt
Season the chicken with the zesty rub
On a rimmed baking tray, place chicken skin side down
Broil for 5 minutes
Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
In a medium bowl, combine lime juice, pineapple, cucumber and parsley
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!
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
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
A few carrot shreds (if you have them, for color)
Garnish: Cherry Tomatoes
Add all dressing ingredients to a large salad bowl and whisk until combined.
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.
Toss salad well to combine, and garnish with cherry tomatoes.
Leek Tart Recipe
A simple Vegan treat.
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
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.
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.)
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
Don’t wait ’til Fall to make this salad!
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
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
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 and Shrimp Recipe
An all-time favorite Italian classic!
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
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
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
Take 1 with every meal!
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
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
We have fresh Wahoo! 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
Freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped roasted, salted peanuts
For the salad:
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:
Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
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.
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.
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
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!
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
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.
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.
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.
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. Cassar’s Intestinal Detox Cleanse
This is an important Colon Detox recipe for super cleansing.
1tsp. Sodium Bicarbonate
1-2 tbsp. Living Silica
15 drops Ionic Magnesium with Trace Minerals
2-10 drops Sole Salt
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!
Detox Smoothie Recipe
Detox Smoothie Recipes
Lychee Berry Smoothie Video Recipe
VIDEO Lychee Martini Video Recipe
VIDEO Kale Recipe Video:
Spanish Style Quinoa Recipe Video:
Vegan Red Quinoa Steak
Grilled Mahi Sliders & Pineapple Video Recipe:
Sugar Snap Peas Stir Fry Recipe:
Organic Food Recipes
VIDEO Cucumber Salad Video Recipe:
How To Prepare Grass Fed Flat Iron Steaks Video:
VIDEO Korean Cucumber Salad:
Salmon & Cucumber Yoghurt Recipe Video:
Sprouting Beans or Lentils Video:
Sprouted Hummus Recipe
Raspberry Kale Smoothie Video Recipe
Garlic Sesame Kale Recipe Video:
VIDEO Crispy Kale Recipe Video Makes A Great Snack!:
VIDEO Salmon & Spicy Cucumber Pineapple Salsa Recipe Video:
Video – GMO Crops Taking Over The World!
Learn All About Kale
There Are 6 Varieties of 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! 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
“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. 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. 1. Green Curly 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 2. Lacinato 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. 3. Decorative Kale 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. 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. 5. Fizz 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 6. Red Kale beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein 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.
Kale that has wintered over and regrown to become kale broccolini. Jarvest prior to flowering, just as the buds have formed.
Kale & Bacon Salad
8 cups of packed kale leaves (stems removed)
2 slices of country thick bacon
Sea salt and pepper to taste
Rinse and remove stems from kale and chop the kale into large bite size pieces.
In a large saute pan, cook the bacon over medium heat.
Once bacon is done, remove and set aside, leaving the bacon grease in the pan.
Place the kale into the pan with the bacon grease, season with salt and pepper and allow the kale to wilt (about 2-3 minutes) over medium heat. This time can vary depending on the maturity of the kale.
Continue to stir until done. The kale is done when it is tender.
Cut bacon into little pieces and stir in with kale.
Learn About Florida Avocado
In 1750, the avocado was introduced to Indonesia, in 1833 Florida, in 1908 Israel. It reached Australia in the late 1800s.
Florida’s avocado industry is focused on varieties like Choquette, Hall and Lulu — large, smooth-skinned fruits with juicy, sweet flesh popular among the salad eaters of the south Florida areas. Florida avocado lovers dislike the California-grown varieties like Haas. They are more oily than juicy and Haas varieties are very small relative to the Florida grown cousins.
There are many diverse ranges for growing avocados in the USA. Florida is the best growing reagion for the varieties listed below. To find out more about avocado growing ranges, refer to the avocado growing map here.
Commercially grown avocados are easy to find in stores, supermarkets and grocers. But, some of the Florida grown varieties are select and harder to find.
Here is a chart showng the different growing regions for avocados in California and Florida.
Most Common Varieties of Florida Avocados
Shepard. This small avocado, an important commercial variety in Australia, has delicate smooth skin and a pointed, acorn-shaped pit embedded in rich, sticky flesh. A relative of the Hass, it has its obvious similarities in texture, but with a thicker — almost gluey — consistency. It was a top contender in our lineup. Season*: August through October.
Choquette. A popular Florida variety, the Choquette avocado may easily weigh two pounds (the average Hass is perhaps 6 ounces). But, more so than in many other varieties, the Choquette’s weight is largely comprised of water. That is, cut this fruit with a knife and it bleeds lime-green juice. One of our panel described its taste as “avocado rainwater.” The flesh is silken and the flavor extremely mild. Season: October through December.
Tonnage. A classic avocado on the outside, with a pear-shaped figure and frog-green pebbly skin and a slender neck leading to the stem, the Tonnage stands out when tasted — for it is remarkably sweet. While its oil content is on the low side — just 8- to 10-percent fat — it is nonetheless buttery, with a faint and savory taste of chestnut. Season: September.
Daily 11. A huge avocado and a relative of the fatty Hass, the Daly 11 may weigh five pounds or more and bears a thick, armor-like hide with dense, flavorful, oily flesh inside. Season: August through October.
Macarthur. This voluptuously shaped variety, with a bulbous bottom that curves deeply into the stem, has thick and creamy meat, with a nutty flavor, and is decadently smooth and buttery when fully ripe. Delicious. Season: August through November.
Hall. A relative of the Choquette and similar in shape and size, the Hall avocado has nuttier, drier and thicker flesh, though still juicy and fruity. Season: October through November.
Mexicola Grande: Small but beautiful, the Mexicola Grande has glistening black skin, almost as thin as paper. The light-flavored flesh is slightly fibrous, sweet and juicy. Season: August through October.
Anaheim. This large and softball-shaped avocado may grow to two pounds and has buttery, creamy, soft flesh and a mild, nutty flavor. Season: June through September.
Hass. High-fat flesh, a nutty taste, and almond butter texture make the Hass both the classic West Coast avocado and a favorite worldwide. Its oil content can be 20 percent or higher, and its skin is tough and durable. Season: Year-round.
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!
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-рrоduсts.
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!
My Organic Food Club is your organic produce wholesale source!
Маkіng thе right оrgаnіс fооd сhоісе
fоr уоur family is an еаsy dесіsіоn…
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