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Organic Food Delivery Store: Boca Raton, Boynton Beach, Coconut Creek, Coral Springs, Davie, Deerfield Beach, Delray Beach, Fort Lauderdale, Hallandale Beach, Hialeah, Hollywood, Jupiter, Kendall, Miami, Miami Beach, Palm Beach, Parkland, Pembroke Pines, North Palm Beach, Pompano Beach, Wellington, Weston, West Palm Beach…
Delivery Schedule – Tuesday & Wednesday
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Organic Food Store Grocery List For South Florida
* Lettuce Red Leaf
* Fresh Herbs-Parsley
* Canadian Corn
* Red Kale
* Sweet Peppers
* Florida Avocado
* Champagne Grapes
* Dapple Dandy Pluots
* Carambola- Starfruit
* Red Grapes
Schedule Your Organic Food Store Delivery: 877-832-8289
Try them mashed!
Try kale and scrambled eggs for brunch!
FEATURED ORGANIC FRUITS
Big, Juicy and they taste like fruit punch!
Dragon fruits have a surprising number of phytonutrients. Rich in antioxidants, they contain vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene and protein. And, the Cancer fighting properties are abundant!
We invite you to join the food savings at 30% off “Organic Supermarkets” and shop for more than just organic produce!
Text Your Add-ons By Sunday Evening To: 239-324-6737
Try Our New Organic Pasta Only $7.95
There’s 6 Varieties To Choose From:
Farm House Fettuccine – This pasta is the base of all our pastas, hand crafted with Organic Wheat from the Finger Lakes Region of NY state. It’s great with a simple tossing of olive oil and garlic.
Wood Fired Portobello Fettuccine – This dark pasta has a mild smoky flavor that is sure to make your guests want seconds. Prepare with a chunky tomato sauce or with a rich cognac cream sauce & chicken.
Applewood Smoked Tomato Pappardelle – For a unique taste, we smoke our organic tomatoes and then blend them with garlic & sea salt. Tr it with some grass fed ground sirloin ragu and chopped basil. This pasta is one not to miss out on!
Tuscan Kale Fettuccine – This emerald looking pasta is made with fresh tuscan kale and blended right into the flour. Another tasty and simple one to prepare. Dress it up with your favorite olive oil, fresh diced tomato and sauteed wild mushrooms.
Garlic & Spinach Fettuccine – The name says it all! Add what you like whether it is chicken or cherry tomatoes and shrimp sauteed in olive oil. You’ll be the chef that makes it happen!
Bourbon Barrel Cracked Pepper Pappardele – Our best seller tastes great with everything. Grilled or roasted veggies are a must or add some shellfish and a thin tomato sauce. The pasta is not smokey, but the black pepper comes through perfect each time. Add roasted peppers and garlic to make your taste buds smile.
FRESH ORGANIC BREAD
Low Gluten Baked w/Wild Yeast $6
German 5 Grain – all organic ingredients: flax, pumpkin & sunflower seeds, stoneground wheat & rye, extra virgin oliveoil
Vermont Sourdough – organic rye – very low gluten.
They taste is sweet and juicy. Comes with the skin on, scaled & boned, they pan-sear perfectly!
Fresh Local Wahoo $12.95/lb
Rare & Seasonal, like Tuna but healthier
Fresh Atlantic Salmon $12.95/lb
No Coloring or Antibiotics added. It’s the Best Salmon on the Planet!
Fresh Florida Mahi Mahi $12.95/lb
Fresh Dolphin in Season. It’s Juicy on the grill or sauteed!
Florida Jumbo Gulf Shrimp $12.95/lb
Rare & Seasonal, the biggest local shrimp taste great!
ORGANIC GRASS FED BEEF
Organic Ribeye Steak $22.95/lb
Whole Approximately Weight/Cost 12oz/$17.00 One of the more flavorful cuts of natural grass fed beef. Its marbling makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Natural Grass Fed Beef is much lower in fat and tastier too!
Organic Sirlion Tips $12.95/lb
Whole Approximately Weight/Cost 2-3 lbs/$30.00 An extension of the T-bone and Porterhouse steaks, Sirlion Tips meat is officially part of the short loin section, where Filet Mignon comes from, a wonderful cut of meat that grills to perfection. Natural Grass Fed Beef is high in Omega 3!
Organic Ground Sirloin $8.95/lb
Approximately Weight/Cost 1lb/$8.95 – No Added Fat Natural Grass Fed Beef is high in Omega 3!
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.
Sautéed Sweet Potato Greens
1 lg bunch sweet potato greens (about ½ pound)
½ sm white onion, diced
2 Tbsp extra-virgin olive oil
Salt and pepper
1½ Tbsp maple syrup 1. REMOVE sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. 2. HEAT olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes. 3. ADD stem pieces and sauté until tender, about 5 minutes. 4. ADD leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted,Sweet Potato Greens with Grilled Salmon
1 lg bunch of sweet potato greens
1 tsp canola oil
½ tsp minced fresh ginger
1 tsp sesame oil
2 (4 oz) salmon fillets
Salt and pepper 1. REMOVE sweet potato leaves from stems. Chop smaller stems, and discard the larger ones. 2. HEAT oil in a skillet over medium high heat. 3. ADD leaves and stem pieces, sesame oil, and ginger. Sauté until tender, about 5 minutes. Season with salt and pepper, and grate some fresh lemon zest on top. 4. SEASON salmon with salt and pepper, and simply roast or grill.
Roasted Kabacha Squash
Just pop ’em in the oven at 325 for 30 mins…
Mango Salsa goes great with fish, shrimp, chicken or just about anythng!
2 cups diced Roma tomatoes
1 1/2 cups diced mango
1/2 cup diced onion
1 teaspoon white sugar
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.
Tofu Or Chicken Lychee Thai Curry Recipe
2 tsp canola oil
1 medium red onion, sliced
1 medium red capsicum, sliced
200g button mushrooms, quartered
2 tbs red curry paste
2 cups (500ml) chicken or vegetable stock
520g lean chicken breast fillets, fat trimmed, cut into 3cm pieces or tofu squares
200g green beans, cut into 3cm lengths
100g sugar snap peas
1 tbs coconut milk powder
16 fresh lychees, peeled, pitted
1 large fresh green chilli, thinly sliced
2 green shallots, thinly sliced diagonally
Heat oil in a large saucepan. Add onion, capsicum and mushrooms and cook, stirring, for 3–5 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant.
Add stock and bring to the boil. Add chicken or tofu and simmer for 4 minutes. Add green beans and sugar snap peas and simmer for 3–4 minutes or until chicken is cooked through. Stir in coconut milk powder and lychees and cook for 1 minute or until heated through.
Serve curry sprinkled with chilli and green shallots.
Seafood With Lychee Sauce Recipe
4 lobster tails or 4 boneless fillets of perch, snapper, grouper, cod or other white fish
¼ cup olive oil
2 teaspoons fresh thyme
1 teaspoon salt
1 teaspoon grated lemon peel
½ teaspoon black pepper
1 canned lychees with its juice
200 g fresh lychees
1 green onion
1 teaspoon chopped fresh ginger
1 teaspoon cornstarch
Wash the fish then pad dry with paper towels.
In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture, coat them thoroughly with the marinade and leave it to marinate for 1 hour.
In a large pan fry add some oil then fry on both sides until nice golden-brown.
Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.
Daikon Radish w/Tops Soup
Low in calories, daikon radish greens contain high quantities of several vitamins and nutrients including vitamin C, potassium, vitamin A and manganese. They also provide some calcium, iron, fiber, vitamin E, vitamin B-6 and magnesium. Eat daikon greens raw or lightly steamed to avoid nutrient degradation and the addition of fats in the cooking process. As a type of cruciferous vegetable, daikon radish greens also offer cancer-fighting compounds, called glucosinolates.
DAIKON Radish w/Tops SOUP Thanks to farm member and volunteer Christine Abbey for this
delicious recipe. Radish top soup is a traditional dish.
2 tablespoons olive oil
1 large onion, diced
2 medium potatoes, sliced
4 cups raw daikon greens
4 cups water or soup stock
optional: 1 can white beans (for creaminess)
salt and pepper to taste
1 daikon, sliced
Melt oil in a large saucepan over medium heat. Stir in the onion, and
sauté until tender. Mix in the potatoes and daikon greens, coating
them with oil. Pour in stock and add optional beans. Bring the mixture
to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture
to cool slightly, and transfer to a blender. Blend until smooth. Return
the mixture to the saucepan. Add salt and pepper to taste. Cook and
stir until well blended. Serve with daikon slices.
2 pounds turnips, cleaned and quartered
Salt and pepper
4 tablespoons butter or coconut oil
2 tablespoons poppy seeds
1 tablespoon paprika
4 tablespoons red wine vinegar
Season turnips with salt and pepper. In a large ovenproof saute pan, heat butter or oil until starting to brown. Add turnips and toss to coat well. Add poppy seeds and saute until light golden brown, about 8 to 9 minutes. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve.
Kale Potatoe Pancakes
A healthier way to eat this treat!
2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
1/2 pound bacon, diced medium
2 tablespoons unsalted butter
In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
Dandelion & Shrimp Pasta
It’s Macaroni Time!
1/4 cup extra-virgin olive oil
6 large cloves garlic, thinly sliced
1/4 cup pine nuts
12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
1 pound peeled shrimp
1 Tbs. balsamic vinegar
Freshly ground black pepper
12 oz. gemelli or penne pasta
2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)
Bring a large pot of well-salted water to a boil.
Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Add shrimp, stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary.
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
Position racks in upper and lower thirds of oven; preheat to 450°F.
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
Orange & Fennel Salad
2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse Himalayan Pink salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves
Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Braised Tatsoi & Goji Berries
If you can’t find Tatsoi, mustard greens or broccoli rabe is a really good substitute.
1/2 lb Tatsoi or mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch tatsoi or mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Sprinkle with some Goji Berries and season with salt and pepper.
Kale & Mushrooms Recipe
A Perfect Pair of the most healthy foods!
1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unslated butter
2/3 cup freshly grated Parmesan cheese
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Fennel, Fig and Beet Salad
With Cranberry Sage Dressing
1/2 cup extra-virgin olive oil
1/2 cup finely chopped shallots
1 cup fresh or frozen cranberries (thawed if frozen)
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 fresh sage leaf, chopped
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea saltSalad
1 pound fresh beets
1 fennel bulb, trimmed and halved
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground pepper
1/2 cup pecans
1/2 pound baby arugula
1 pear, cored and thinly sliced (optional)
6 fresh figs, cut into wedges
Dressing preparation1. Heat 2 tablespoons of the olive oil in a large sautee pan over medium heat. Add the shallots and sautee until softened (about 5 minutes). Add the cranberries and continue to cook, stirring, until they are softened and begin to pop (about 5 minutes).2. Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup, salt and the remaining 2 tablespoons of olive oil and process until smooth.Salad preparation3. Preheat oven to 350 F (175 C).4. Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil and season with salt and pepper.
5. Roast the beets and fennel in the oven until fork-tender (about 30 minutes for the fennel, and 50 to 60 minutes for the beets).
6. When cool enough to handle, peel the beets and cut them into thin slices. Cut the fennel into very thin slices.
7. Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted (about 5 to 8 minutes).
8. Put the arugula in a large bowl; add the beets, fennel, pecans and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad.
Raspberry Dandelion Salad
Good for you and delicious too!
8 oz. organic mixed greens or Dandelion greens
1/2 cup fresh raspberries
red onion, chopped
organic pecans, sliced
4 T. cider vinegar
4 T. maple or agave syrup
1 T. Dijon mustard
1/2 cup organic olive oil
1/4 cup fresh berries
salt & pepper to taste
Make the dressing following the directions below and set aside
Wash the greens and drain well
Wash the berries, drain well
Toss together with the cubed avocado, chopped red onion, and sliced pecans.
Just before serving. toss the dressing with the salad.
Whisk together the vinegar, maple syrup, & mustard.
Blend in the berries using a Magic Bullet or whisk until pretty smooth.
Gradually whisk in the oil.
Season with salt & pepper to taste.
Toss into your favorite salad ingredients.
Dandelion Greens with Pine Nuts & Cherries
A Vegetarian Delight!
1 pound washed dandelion greens, chopped into 2-inch pieces
½ teaspoon Himalayan Pink salt
cracked black pepper to taste
2 tablespoons coconut oil
3 cloves garlic, thinly sliced and chopped
½ cup pine nuts, toasted
¼ cup dried cherries, cut in half
1 tsp lemon juice
1 tablespoon water
First, start by toasting your pine nuts. To do this, place a heavy bottomed saute pan over medium-heat until hot. Add the pine nuts to the pan, and dry saute for several minutes until toasted and golden in color. Remember to swirl the pan and flip the pine nuts over often so that they don’t burn and so that they color evenly. Then remove the pine nuts from the pan and set aside.
Return the pan to the heat and melt the coconut oil. Add the dandelion greens and season with salt and pepper. Allow the greens to begin to wilt, cooking uncovered, for about 5 minutes, stirring occasionally so that they wilt evenly.
Add the garlic and cook for another 5 minutes, again stirring once in a while so that the garlic cooks evenly. Add cherries, water, and lemon juice, and cook for a few more minutes until the cherries are soft and the water is absorbed. Toss with the pine nuts and serve hot.
Apple Hemp Gluten-Free Muffins
Moist, lightly spiced muffins with hemp seeds
1 1⁄2 cups whole-grain spelt flour
1 cup oat flour
2/3 – 3/4 cup hemp seeds
2 tsp baking powder
1 tsp baking soda
1⁄4 tsp sea salt
1 1/2 – 1 3/4 tsp cinnamon
1⁄4 tsp ground cardamom (can substitute freshly grated nutmeg)
1 cup unsweetened organic applesauce
1⁄2 cup pure maple syrup
3⁄4 cup plain or vanilla non-dairy milk
1 1/2 tsp pure vanilla extract
1/3 cup raisins or chopped raw banana spears
Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined. In another bowl, combine applesauce, maple syrup, non-dairy milk, and vanilla, and mix together.
Add the wet mixture to the dry mixture, and gently fold and mix through, until just combined (do not overmix). Spoon the mixture into a muffin pan lined with cupcake liners (this will fill 12 muffins quite full).
Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.
Jicama Broccoli Salad
Sweet, Spicy & Crunchy Too!
12 oz. broccoli flowerets, cut into small same-size pieces (4 heaping cups broccoli flowerets 1 medium-sized jicama, cut into strips about 1/2 inch wide (2 cups diced jicama) 1/2 red bell pepper (or more) cut into thin slivers 1 T black or white sesame seeds, preferably toasted
Dressing: 1 T soy sauce 3 T rice vinegar 1 T chili garlic sauce, Sriracha Rooster Sauce, or Thai Chili Garlic Paste (or more if you like it spicy) 1/2 tsp. garlic puree (from a jar) 1/2 tsp. ginger puree (from a jar) 2 tsp. sesame oil 1 T Splenda or sugar (use Splenda for South Beach Diet) pinch of sea salt 2 T peanut oil (or other neutral-flavored oil)
In a small bowl or glass measuring cup combine the soy sauce, rice vinegar, chili garlic sauce, garlic puree, ginger puree, sesame oil, Splenda or sugar, and sea salt. Whisk in the peanut oil and let dressing sit while you prep the vegetables.
Cut broccoli into small same-size flowerets until you have 4 heaping cups of broccoli flowerets. (To cut broccoli without getting a mess, cut part-way through the stem and them pull the broccoli apart.) You can blanch the broccoli in boiling water for a minute and then drain well if you like, but I tried it both ways and I preferred the broccoli to be raw for this salad.
Peel jicama and cut into slices about 1/2 inch thick, then cut each slice into strips about as long as the broccoli pieces. Cut red bell pepper into thin slivers.
Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing. Toast sesame seeds in a dry pan over high heat for 1-2 minutes (just until they start to get fragrant.) Toss salad with sesame seeds and serve.
Super juice ingredients Kale, Celery, Carrot and Beet. Juice the ultimate ingredients and you’ll not only combat blood pressure but you’ll conquer all aliments and regain your full health and vigor.
Enjoy Jicama Slaw as a refreshing change from, or in addition to the traditional cabbage slaws.
Ingredients 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
Directions 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.
Southern Jack Chicken Quarters
This Southern Recipe is easy with Southern Jack Grilling Spice
4 chicken leg quarters
Southern Jack Grilling Spice
Rub the dry mix on the legs and grill to perfection.
Jicama Shrimp Cocktail
Great 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 Heinz 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.
For the walnuts: To release all the flavor and oil of the nuts, roast the walnuts in the oven for about 10 minutes at 325°F before using them. Chop the nuts. Grind the roasted walnuts in a food processor or spice grinder. Make sure you stop before it turns into walnut butter. Set aside.
For the curly parsley: Wash the parsley (stems included, because that’s where the flavor is the most potent). Quickly blanch it for about 5-10 seconds in boiling salted water and transfer to an ice bath, to maintain a bright green color. Drain thoroughly of all water and pat dry on paper towels. Coarsely chop the parsley.
For the parsley-walnut pesto: In a blender (or a mini-food prep if you have one), mix the parsley, ground walnuts, 3 tablespoons of olive oil, the walnut oil, garlic, 1/3 teaspoon of salt and 1/8 teaspoon of black pepper. Add about 2 tablespoons (or more) of water for a smooth flow. Set aside.
For the mini penne pasta: Bring about 8 quarts of water to a boil. Add the pasta, bring back to a boil, then immediately lower the heat to a gentle boil. That way the pasta is cooked all the way through evenly. Cook the pasta for about 12 minutes total. Salt (with 2/3 teaspoon) the water half-way through the cooking process (it will bring out the natural flavor of the pasta and the pasta will be more tender) and keep stirring every now and then so the pasta doesn’t stick to the bottom. It may take longer than the cooking time that’s written on the box. When the pasta is cooked (cooked inside and out but still in shape and firm), transfer it to a large flat platter. Add the lemon juice. Season with the 1/3 teaspoon of salt.
For the asparagus: Trim about 1/2 inch from the root. Cut the asparagus into 2-inch pieces. In a large pot, add the remaining olive oil. Add the leeks and cook them until golden. Add the asparagus and sauté for about 2-3 minutes. Season with salt and green peppercorns. Or, for a more bold flavor, grill the asparagus. Transfer to a platter. Set aside.
Assembly time: In the same pot, add the cooked penne pasta. Add a little more oil if necessary. Add about 5-6 tablespoons of the parsley-walnut pesto. Toss well. Add the sautéed asparagus and capers.
The Perfect Summertime Snack!
Chili Shrimp: 1 1/2 pounds large shrimp, completely peeled and de-veined 3/4 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Kosher salt
Avocado Crema: 2 ripe Hass avocados, peeled and pitted 2 tablespoons sour cream (light is fine) Juice of 1/2 a lime 1/4 teaspoon ground coriander Kosher salt
Grape Tomato-Jicama Salsa: 1 pint grape tomatoes, halved lengthwise 1/2 cup finely diced jicama 2 teaspoons fresh lime juice 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black pepper
For serving: 16 warm corn tortillas, preferably homemade 1 1/2 to 2 cups thinly sliced red cabbage Lime wedges
For the shrimp: In a bowl mix together the shrimp with the seasonings. Cover and refrigerate for up to a few hours until ready to cook.
For the avocado crema: Add the avocados, sour cream, and lime juice to the bowl of a small food processor and puree until smooth. Season with the coriander and salt to taste and mix again until smooth. Transfer to a small bowl and press plastic wrap against the surface to help prevent oxidization (the lime juice will help too). Refrigerate until ready to assemble tacos.
For the salsa: In a bowl combine the grape tomatoes, jicama, lime juice, and olive oil. Season with salt and pepper to taste, cover and refrigerate for at least 30 minutes to allow flavors to develop.
Creamy Roquefort Dressing & Sweet Cipollini Onions Make the Salad!
Hardly correct to pair a Venetian salad with a French cheese, but no blue cheese tastes quite like Roquefort in a salad. If using a richer and creamier blue, it may be necessary to up both the salt and the vinegar in the dressing. Apples will work in place of pears. Serves four to six.
1 large head Castelfranco lettuce
3 large ripe pears or orange slices
1 lemon, juiced
150g Roquefort cheese
½ tsp sea salt
½ tsp coarsely milled black pepper
1 tbs red wine vinegar
4 tbs best olive oil
● Split the Castelfranco in half down through the root and split in half again. Cut away the root and stalk holding the leaves together and then cut each segment in half again to produce a lot of bite-sized pieces. Wash in a large bowl of very cold water and then spin-dry before filling a large salad bowl.
● Peel the pears and roll them in the lemon juice. Halve the pears and scoop out the cores with a teaspoon, then slice them not too thinly and return them to the lemon juice. Cut the Roquefort as best you can and distribute over the salad in the bowl.
● Whisk together the salt, pepper and vinegar in a bowl until the salt is dissolved and then add the olive oil. Drain the pears of their lemon juice and distribute on top of the salad. Pour over the dressing and toss the salad at the table. Taste the leaves – they may need more seasoning or a bit more oil for lubrication.
Grilled Shrimp Margarita
Just add the Margarita Mix, Grill and Serve!
1 Red Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Seedless Orange
1 Green Onion
1 Tbls Rice Wine Vinegar
1 Tbls Lime Zest
Margarita Spice Mix
1 lb peeled and de-vained shrimp
Julienne your jicama, red onion, red and yellow bell peppers. Chop your green onion. Peel and dice your orange. Place those and ingredients and all the rest into a bowl and toss.
Rinse and toss your shrimp in Margarita Marinade Mix, Skewer your shrimp and green bell pepper chunks and grill. Serve on top of your jicama with lime zest.
Roasted Cipollini Onions
Add root vegetables for more delicious fun!
1 1/2 pounds cipollini onions
1/4 cup extra-virgin olive oil
1 tablespoon thyme leaves
1 teaspoon sugar
1/4 cup plus 2 tablespoons sherry vinegar
Salt and freshly ground pepper
Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.
Pasta & Kale Pesto
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.
Roasted Brussel Sprouts & Cipollini Onions
3 (¼-inch thick) slices Smoked Bacon, cut into batons (optional)
10 large Brussels Sprouts (2.5”), trimmed, outer leaves reserved
5 Cippolini Onions
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Dijon
2 tsp. Sherry Vinegar
•Bring a large pot of salted water to a boil and, one after the other, blanche the Brussels sprouts, then onions for 2 ½ minutes each and chill in ice water. Peel onions; cut the vegetables in half and drain on paper towels.
For a nice presentation, blanche the outer leaves for 30 seconds and chill in ice water. Add at the end with a sprinkle of salt & pepper.
•Heat a large sauté pan on medium heat for 30 seconds and add the bacon. Allow it to brown before stirring (about a minute); cook all sides and transfer to a dish, reserving the grease in the pan.
Kale & Florida Avocado Salad
Kale Salad with grapefruit dressing is a perfect pairing!
3 cups kale leaves, shredded
1 avocado, sliced
1 pink grapefruit, sectioned
2 tablespoons toasted sunflower seeds
1 tablespoon fresh-squeezed grapefruit juice
2 tablespoons fresh-squeezed orange juice
1 clove garlic, minced
1/2 cup olive oil
Fresh ground pepper
What to Do:
First, make the vinaigrette: Combine grapefruit juice, orange juice, garlic, salt and pepper in a small bowl. Let stand for 10 minutes, then slowly whisk in the olive oil. Set aside.
Place kale in a large bowl and drizzle with a small amount of vinaigrette or olive oil. Massage the kale with the olive oil or dressing for a few minutes, or until the leaves begin to break down a bit and become more tender.
Arrange a bed of kale on each plate. Top with grapefruit and avocado slices. Sprinkle with sunflower seeds and drizzle with vinaigrette.
Potato Leek Soup
It’s creamy & delicious
2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
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 Shiitake mushrooms
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
1cup full-fat mayonnaise
1/2cup olive oil
2lemons, juiced and zested (about 1/4 cup lemon juice)
2garlic cloves, mashed into a paste
1tablespoon kosher salt
1teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)
1teaspoon Spanish smoked paprika
1tablespoon cumin seed
For the grilled vegetables
2 or 3mixed summer squash (about 1 1/2 pounds), cut into 1/2-inch thick rounds
Four1/2-inch slices from the center of a loaf of crusty bread (organic sourdough works well)
1/4cup extra-virgin olive oil for brushing bread
Olive oil for brushing grill grate
Handful of torn basil and mint for garnish
1/4cup 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!
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
1. Preheat the oven to 350F.
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.
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving
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?
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.
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!
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 groundwhite 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.
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
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.
ORGANIC JUICING RECIPES
New Year Detox Smoothie
(with kale, strawberry, cucumber, & banana)
The perfect way to cleanse your body after large caloric consumption events. Basically, it’s the perfect way to start the new year right!
Almond Milk — Not only is almond milk dairy-free, but it provides excellent nutritional benefits. One cup of almond milk has less calories than a cup of skim milk, and is a great source of calcium, vitamin D & E.
Dr. Wizardov Strikes Again!
Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K.
Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. Perfect for a burst of sweet flavor.
Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium.
Banana– A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet.
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. Wizardov’s Kale, Avocado, Banana & Lemon Detox Smoothie
2 cups of chopped kale
1 ripe banana
Juice of one lemon
1-2 cups distilled water
Freshly ground flax seed
Place all ingredients in a blender with enough water to make the smoothie liquid enough to drink through a straw if desired, and blend until smooth.
Freshly ground flax seed could be added during the blending.
Dr. Cassar’s Intestinal Detox Cleanse
This is an important Colon Detox recipe for super cleansing.
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!
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!
“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 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!
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 Produce 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!
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fоr уоur family is an еаsy dесіsіоn…
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Organic Produce Delivery!
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****"I've been with MY Organic Food Club for almost 2 years and my life has changed for the better!" - Greg, Deerfield Beach
**** "Everything we get is super-fresh and always better than anything I buy in the Supermarket." - Julia, Delray Beach
**** "I am so happy with the Club, words cannot describe how delicious the food is and how healthy we've become because of it. It is worth every dime!" - Joanne, Boca Raton
****"I don't want to know what's in my Veggie-Box...every time is just like Christmas! - Robin, Boca Raton
**** "I love this Organic Food Buying Club! It makes me vary our diet and helps me keep my family healthier. I'm a big juicer, so the whole box works for me." - Laura, Pompano Beach
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100% Organic Farm Eggs $6/dzn
All Breads Are 100% Organic Fresh Baked
German Style Whole Wheat Bread is made with both organic pumpkin and sunflower seeds, golden and brown flax and sesame seeds, which we soak before baking to add even more goodness. There are absolutely no preservatives, dough conditioners, bleach or other naughty things widely used in other breads. This fact makes it unique in the market, bread like ours has been baked this way for the last thousand years – before chemicals and ehhancers were used to add more profits. $6.00
Pumpernickel Bread is a mix of organic whole wheat and stoneground Pumpernickel flours. They come with organic extra virgin olive oil and without any sweeteners. We are sure you will love our bread, especially if you don’t like pumpernickel, try it and see. $6.00
Vermont Sourdough Bread Two ingredients: Flour and salt, period. None of the stuff you find in grocery stores disturb the flavor.We use a sourdough starter derived from a mother dough we created last winter. This recipe originated in Vermont, hence the name. This is an everyday bread in the way our ancestor handcrafted their loaves. A light, slightly tart flavor and great purity as well as a chewy texture and crispy crust! $6.00
CALL & ORDER YOURS TODAY!
Flat Breads Are 100% Organic
"Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…" Ezekiel 4:9
It’s this special, unique combination of 6 grains and legumes that harvests benefits beyond what we normally expect from our breads, pastas, cereals, and other foods.
We use only freshly sprouted certified organic live grains.
We use absolutely no flour. Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more. quickly convert starch into glucose.
We don’t’ use any genetically modified organisms (GMO’s)
We don’t use anything artificial – no preservatives or shortenings.
We use a unique slow-bake process to preserve the natural fiber and bran benefits of grains. Kosher
An extension of the T-bone and Porterhouse steaks, Sirlion Tips is officially part of the short loin section (where Filet Mignon comes from). It's a wonderful cut of meat that grills to perfection!
CALL & ORDER Natural Grass Fed Beef!
Fresh, Never Frozen!
100% All Natural Free Range Farm Chickens $5.95/lb
Whole Bird Approx. 3 lbs
Delicious & Farm Fresh!
Fresh Caught Wild Chilean Sea Bass $27.95/lb
Fresh Florida Black Grouper $19.95/lb
Skin Off Fillet
Fresh Local Wahoo $13.95/lb
Fresh From Florida!
Fresh Florida Mahi Mahi $13.95/lb
Fresh Caught Atlantic Salmon $13.95/lb
Local Jumbo Pink Shrimps $13.95/lb
Colossal 15 Count
Florida Fresh Catch!
Florida Organic Brown Rice $5.00/3lbs
Our organic rice plants flourish in the warm, moist
climate of the south Florida everglades.
In rotation with sugarcane, rice, growing naturally, restores the soil, removes unwanted pests and provides an excellent habitat
for many species of native wildlife.
Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. White rice has had the husk, bran and germ removed.
Nutritional Value: Rice is a complex carbohydrate that is an excellent source of energy for the
body. Rice protein contains all eight essential amino acids, and has no saturated fat or cholesterol.
One cup of cooked brown long-grain rice contains:
101 calories, 2.3g protein, 23 carbohydrates, 1.8g dietary fiber, 73g water, 83mg phosphorus, 43mg potassium, 1.3mg niacin and 4mcg folate.
Raw Cacao Organic Chocolate Bar
Certified Gluten Free
Soy Free and Non GMO
No Refined Sugars
Made in a Nut Free Facility
Delicious Organic Chocolate Bars $6
Try All 3 Kinds!
GOJI 90% Raw Cacao Organic Chocolate Bar
MINT 82% RAW CACAO Organic Chocolate Bar
ACAI 80% RAW CACAO Organic Chocolate Bar
Raw chocolate is reported to be one of the leading antioxidant -rich substances on the planet.
Dark chocolate’s flavanols and antioxidants step up the nitric acid in blood vessels to improve blood flow throughout the body and reduce blood pressure helping to manage your blood sugar.
Studies have demonstrated a solid connection between oxidant stress and chronic tissue damage which can lead to cancers and diabetes. This stress is shown to be countered by an abundant supply of antioxidants.
Raw chocolate also provides an abundant source of minerals like iron and magnesium and is the worlds' most delicious “Superfood.”