Organic Food Grocery List

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

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Best Organic Grocery Delivery To South Florida!

 Organic Grocery 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, West Palm Beach…and more!

Delivery Schedule – Tuesday & Wednesday!

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 Organic Grocery List For South Florida – FREE Delivery!

* Red Leaf Lettuce
* Asparagus
* Broccoli
* Avocado Florida (end of the season)
* Jicama
* Yellow Squash
* Sweet Peppers
* Beets w/tops
* Cucumbers
* Fresh Herbs-Cilantro
* Tomatoes
* Tangelos Minneola
* Passionfruit
* Blueberries
* Limes
* Bananas
* Florida Strawberries (no swapping)

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organic food delivery

Try the extra Fruit Box only $25:

Florida Strawberries, Grapes Red, Apples Red, Oranges, Bananas, Ruby Grapefruits, Lemons, Pineapple 

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



organic Jicama

Jicama’s health benefits are mainly derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin C, vitam E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and a small amount of protein.

  1. Great Source of Prebiotic Fibers
  2. Supports Weight Loss and Blood Sugar Control
  3. Helps Increase Immune Function
  4. Benefits Heart Health
  5. Great for Digestion
  6. High in Antioxidant Vitamin C
  7. Supports Bone Health

Jicama contains real culinary goodness: sliced and baked, julienned in salad, chopped in stir-fries and soups, and mixed with other veggies and fruits to emphasize its sweetness or starchy texture.

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

Text Your Organic Grocery Delivery Add-ons By Sunday Evening To: 239-324-6737



Food Poison Facts

food poison spray

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





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


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


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

Passion Fruit Sauce

Organic Passion Fruit Sauce

Pasion Fruit makes a great sauce for grilled meat and especially seafood.  Traditionally, Brazilian recipes call for this sauce with spicy peppers, however it can be made sweet without them.


  • 1 cup passion fruit juice 
  • 3 tablespoons sugar
  • 3 large garlic cloves, smashed
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/2 habanero chile or 1 whole jalapeño, seeded and coarsely chopped
  • 1 1/2 tablespoons snipped fresh chives
  • 1 1/2 tablespoons minced red bell pepper
  • 1 1/2 tablespoons cider vinegar
  • Pinch of ground cumin
  • Salt and freshly ground pepper


  1. In a small saucepan, combine the passion fruit juice with the sugar and bring to a boil over high heat. Reduce the heat to moderate and simmer until the juice is reduced by half and thickened slightly, about 15 minutes. Transfer to a blender or food processor and let cool slightly.
  2. Add the garlic, ginger and habanero chile and blend until smooth, about 30 seconds. Transfer the sauce to a medium bowl and stir in the chives, red bell pepper, vinegar and cumin. Season the passion fruit sauce with salt and pepper and let cool completely.

The sauce can be refrigerated for up to 3 days.

Tropical Black Sapote Pudding

Black Sapote banana pudding

Line a deep glass dish with bananas or ladyfingers, to form a shell about a half inch thick. Stir brandied black sapote  with honey and layer on top of the bananas or cake. Chill two hours. Top with whipped cream.



Shrimp with Papaya, Jicama & Coconut Recipe

Papaya Shrimp & Coconut Recipe

A Perfect Serving!

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


3/4 lb local shrimp (take advantage of the season now!)
3-4 tangerines
2 Tbsp unsweetened flaked coconut
1 Tbsp peanut oil
2 Tbsp finely chopped shallots
1 tsp grated fresh ginger
1 cup cubed papaya
1 cup cubed jicama
1 tsp curry powder
cilantro leaves for garnish


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

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

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


Organic Spaghetti Squash Recipe


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


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


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


Roasted Brussel Sprouts


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

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

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

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


Jicama Slaw


Enjoy Jicama Slaw as a refreshing change from, or in addition to the traditional cabbage slaws.

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder (Bobby Flay’s Favorite)
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.


Jicama Shrimp Cocktail

Jicama Shrimp avocado CocktailGreat for Lunch or Dinner!

¾ pound medium shrimp, peeled & deveined, poached & cut into big chunks
1 small Haas avocado, diced large
¼ cup jicama, diced kinda small
¼ cup simple mild salsa
¼ cup organic chili sauce
¼ cup ketchup
juice of one large lime
2 tablespoons minced cilantro
2 tablespoons water
1 tablespoon worchestershire
1 tablespoon Mexican hot sauce, like Tapatio, Valentina, or Cholula
½ teaspoon kosher salt
cracked pepper to taste

Mix all the above ingredients and put in the fridge for at least an hour. If you want heat add two fresh jalapenos or serrano chilies, chopped up. Serve with tortilla chips or saltines.


Kale Pesto & Pasta


It’s the best Pesto you ever made!

Beans and shells
1 1/4 cups dried white beans (or two 15-ounce cans of beans)
2 cloves garlic, peeled and left whole
3 teaspoons salt, plus more to taste
One 12-ounce box jumbo pasta shells
3/4 to 1 cup kale pesto
Zest of 2 lemons
Freshly ground black pepperKale pesto
4 cups water
1 to 1 1/2 teaspoons salt
4 cups lacinato (aka dinosaur or Tuscan) kale, stemmed and coarsely chopped
1/4 cup unsalted walnuts, chopped
2 cloves garlic, minced
1 1/2 cup olive oil
Freshly ground black pepper

Preparing the beans

1. If not using canned beans, place the uncooked beans in a bowl, cover them with about 3 inches of water and soak them for at least 4 hours.

2. Drain the beans and transfer them to a medium or large pot fitted with a lid, and cover the beans with at least 6 cups of water. (You’re looking for a few inches of water above the beans.) Add the garlic and bring the water to a boil. Cook the beans at a hard boil for 5 minutes. Cover, lower the heat and continue cooking the beans at a gentle simmer.

3. At minute 20, stir in 1 teaspoon of the salt.

4. At minute 45, check the beans for doneness. Cook in 10-minute increments until the beans are tender to the bite, keeping in mind that cooking times may vary, depending on the age of the beans.

5. Transfer the beans to a bowl, along with about half the cooking liquid.

Preparing the pesto and the shells

6. Meanwhile, bring 4 cups of water to a boil in a medium pot, add 1 teaspoon of salt and add the kale.

7. Cook the kale uncovered until it is tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.

8. In a blender or food processor, combine the walnuts and garlic, and whiz until pulverized and well-mixed.

9. Add the kale and process the mixture until it is well-blended; it may even look a little dry. Pour in the oil and blend some more. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose.

10. Salt to taste, transfer the pesto into a small bowl, and stir in the black pepper.

11. To cook the shells, bring 6 cups of water to a boil in a medium or large pot fitted with a lid, and add the remaining 2 teaspoons of salt. Cook the shells for 14 minutes at a moderate boil. Turn off the heat, cover the pot and let the shells cook passively for 7 minutes.


12. Remove the shells from the water with a slotted spoon or a pair of tongs, checking for lingering water, and transfer them to a medium bowl.

13. Add 1/2 cup of the kale pesto and gently stir to completely coat the shells. Sprinkle the shells with half of the lemon zest and black pepper, to your liking.

14. When ready to serve, gently heat the beans over low heat in a saucepan or in a microwave.

15. Place five or six shells on each plate (or in shallow bowls), and top each serving of shells with 1/2 cup of beans, followed by 2 tablespoons of pesto and a sprinkling of lemon zest. Serve hot.

  • You can use canned beans instead of dried beans, but dried beans are preferable because their texture is so much meatier and they sop up the pesto a lot better than their canned counterparts.
  • In warmer climates, soak the beans in the refrigerator to avoid sprouting or fermentation.
  • You can make both the pesto and beans in advance, and then make the shells just before you’re ready to sit down.
  • When shells are boiled, then passively cooked off the heat in their cooking water, they turn out tender without tearing—a perfect centerpiece for the pesto and white beans. (Do this rather than following the cooking instructions on the pasta package, which are specifically designed for baked stuffed shells.)
  • To prepare the kale, grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.


Tomato, Basil, Cucumber and Red Onion Salad

Organic food delivery Tomato, Basil, Cucumber and Red Sweet Onion SaladThis 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

Roast Red Snapper Organic food delivery

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 Sweet Peppers

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.

Butternut Squash Lasagna

butternut lasagne

A nearly Vegan treat!


  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups Smoky Marinara
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 1 cup (4 ounces) grated fresh Parmesan cheese


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.

Roasted Lemon Herb Chicken Quarters

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


  1. 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!
  2. Prepare the marinade: in a bowl, combine lemon zest and juice, garlic, herbs, salt, pepper and oil.
  3. Drain the chicken and pat dry with paper towels. Place into a foil-lined baking dish.
  4. Pour the marinade over the chicken, and thoroughly rub the mixture into the flesh and under the skin.
  5. 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.
  6. 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.

Coconut Curry Soup

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

organic peach pie with vegan cashew cream and nut crust

What time should we stop by to try?

Make Crust:

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

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

Cashew Cream Filling Mixture:

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

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

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


Kids love to help making these!

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

Flatbread Pizza

chard flatbread pizza - Organic Food Recipes

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

organic bok choy - Organic Food Recipes

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.

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


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
  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.


New Year Detox Smoothie

New Year Detox Smoothie - Organic Food Delivery

(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 Store

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.


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 Store Recipes


  • 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


  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. 


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

Advanced Ingredients:

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

EZ Instructions 1-2-3:

  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.

Caring For Your Organic Basil Plant

organic basil plants
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 Basilor 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!


Kale Recipe Video:

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Crispy Kale Recipe Video Makes A Great Snack!:


Video – GMO Crops Taking Over The World!


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 organic 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.

kale broccolini
Kale that has wintered over and regrown to become kale broccolini. Jarvest prior to flowering, just as the buds have formed.

Learn About Florida Avocado

fl avocado-chart

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.

Learn About Florida Avocados

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.

avocados from America

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.Avocado-smoothies

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!

Dowload the Free Paleo Anti-Inflammatory E-BookAnti-Inflammatory-Diet-Guide


Leaky Gut & Autoimmune Disease Video 

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

Organic Produce Buying Club & Weekly Organic Food Delivery Store

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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.

shop organic food online

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.

money-saving-tips-shopping-for-organic-foodUnfоrtunаtеlу 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 mom-grocery-shoppingеvеrуthіng 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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