Lychee Panacotta

Organic Food – May 28-30 2013 + Organic Lychee Fruit

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Lychee Season Is Here!

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 Organic Food Grocery List

 Organic Food – Week of May 28-30 2013

* Cabbage Green
* Carrots
* Spinach
* Kale Red
* Baby Pak Choy
* Fresh Herbs-Parsley
* Sweet Potatoes
* Zucchini
* Cucumbers
* Tomatoes Grape
* Yellow Squash
* Green Peppers
* Lemon
* Peaches Yellow
* Cantaloupe Melon
* Lychee Fruits
* Apples Gala

 $60 Delivered To Your Home or Office!

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

Featured Organic Fruit Dessert

Lychee Panacotta

Lychee Panacotta

Ingredients: Cream : 200 ml SemiWhipped cream : 200 ml Coconut Cream : 100 ml Sugar : 50 gms Lychees : 100 gms, pureed Ginger : 1 tsp, grated Vanilla essence : few drops Gelatin : 6 leaves

  1. Soak Gelatin in cold water to soften and keep aside.
  2. Take cream, coconut cream, sugar, ginger in a heavy saucepan and bring to light simmer, just till boiling for 10 mins.
  3. Remove from heat and add the Lychee puree and vanilla.
  4. Squeeze the excess water out of the gelatin and stir into the hot cream.
  5. Allow the cream to cool completely.
  6. Fold in the semi whipped cream and pour the mixture into moulds.
  7. Cover with plastic wrap and refrigerate till fully set.
  8. Serve with Mango Syrup and chopped lychees… errr… mine was actually Mango puree 🙂
  9. To serve, carefully pass a knife through the edges of the mould, and place the mould in warm water for few mins and then invert on to the serving plate.


Spinach Lychee Salad Recipe


Ingredients For Dressing:

1/3 cup Asian Vinaigrette (recommended: Newman’s Own) 2 tablespoons syrup from canned lychees1 scallion, finely chopped 1/2 teaspoon red pepper flakes1 teaspoon sesame seeds

For Salad:

1 (9-ounce) package baby spinach (recommended: Fresh Express) 1 (8-ounce) can sliced water chestnuts, drained and liquid reserved 1/2 (20-ounce) can lychees in syrup, juice reserved 1/4 cup real bacon crumbles2 large hard-boiled eggs, peeled and quartered Directions:In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside.Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.

Tofu Or Chicken Lychee Thai Curry Recipe


  • Ingredients

    • 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


  1. 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.
  2. 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.
  3. Serve curry sprinkled with chilli and green shallots.

Sweet & Sour Lychee Meatballs Recipe

sweet and sour lychee meatballs

Lychee Meatballs :

1 can Lychees (drained and syrup reserved for the sauce)

1 Red Bell Pepper

1 Zucchini

1 Red Onion

1 Garlic clove

1 Red Chilli

The meatballs :

500g Minced Pork

1 Egg

1/4 Tsp Salt

1 Tbsp Flour

The sauce :

100ml Lychee syrup

65ml White Wine Vinegar

3 Tbsp Brown Sugar

2 Tsp grated fresh Ginger

65ml Tomato Ketchup

1/4 Tsp Salt

Ground black pepper

Marinate the minced pork for an hour. Form into balls with your palm.

Mix the ingredients for the sauce and bring it to a boil stirring all the time. Then simmer for 5 minutes. Set aside.

Lightly oil a frying pan and grill your meatballs on all sides till they are browned. The inside could still be pink as you would finish cooking them in the sauce.

Heat some oil in the wok. Fry the onions, garlic, peppers, zucchini and red chilli. Add in the meatballs and stir-fry for a minute. Add in the lychees, then pour in the sauce, stirring well to coat the meatballs in the sauce, cover the wok and simmer for 4-5 minutes.

Serve hot on steamed Jasmine rice.

 Chinese Lychee Chicken Recipe

Chinese Lychee Chicken Recipe


700 grams chicken meat,cut to bite-size pieces
2 tbsp soy sauce
1 tbsp salt
1 tsp sesame oil
1 tsp sugar
4 tbsp corn flour to coat chicken
2 cups oil for deep frying
1 tsp chopped garlic
1 tsp crushed ginger
1 can lychee, drained, syrup reserved
1 tsp red chilli flakes
sliced spring onion

1 cup lychee syrup
2 tbsp tomato sauce
1 tbsp corn flour, mixed with 1 tbsp water


Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 minutes. Roll chicken in corn flour and deep-fry till golden brown. Set aside.

In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2 minutes. Add sauce ingredients, and cook till sauce thickens.

Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5 minutes.

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

Preparation Method:

  1.  Wash the fish then pad dry with paper towels.
  2. 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.
  3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
  4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
  5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
  6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
  7. 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.

Lychee Scallops Recipe



1/4 cup lychee syrup, from mashed lychees
1/2 cup rice flour
1/2 teaspoon madras curry powder
12 large scallops, day boat preferable, dried, foot removed
2 shallots, minced
1/4 cup 1/4-inch dice lychees
1 cup Champagne
4 tablespoons butter
2 tablespoons chive batons, for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil to cook


Pour lychee syrup into a small dish. In a pie plate, combine rice flour and curry powder. Season the scallops on both sides and dip in syrup and then flour/curry mix. In a saute pan over medium-high heat coated lightly with oil, sear the scallops until browned on both sides, about 1 1/2 minutes per side. Remove scallops to a plate. In same pan, add shallots and lychees, season and saute for 2 minutes.

Deglaze with Champagne and reduce by 75%. Whisk in butter, check for seasoning.

Plate scallops and spoon Champagne-butter sauce over. Garnish with chive batons.

Caramel Coconut Lychee Cake Recipe

lychee cake



      • 200g sugar
      • 100g water

Coconut and Lychees Pudding

      • 3 eggs
      • 3 egg yolks
      • 30g sugar
      • 250g coconut milk
      • 250g fresh / UHT milk
      • 1 cup fresh lychees (halves)

Vanilla Sponge

    • 3 egg yolks
    • 20g sugar
    • 3 egg whites
    • 60g sugar
    • 80g super fine flour
    • 50g melted butter/corn oil
    • 1 tbsp vanilla essence


Grease the 8in round mould with melted butter or corn oil. To make Caramel, cook sugar and water until caramelized or till golden brown. (Do not stir the boiling syrup, only swirl the saucepan from time to time as to prevent crystallisation.) Remove the caramel from heat and pour it into the greased mould. Allow to set. To make Custard, warm up the coconut milk and fresh milk. In a mixing bowl, combine the eggs, yolks and sugar. Pour the warm milk into the egg mixture, mix well and strain to remove unwanted particles in the custard. Arrange the lychee halves on the caramelized mould before pouring in custard. To make the Sponge, whisk the egg yolks and 20g of sugar till thick and frothy. Put aside. Whisk the meringue, egg whites with 60g of sugar till stiff. Gently fold in the yolks and whites mixture. Sieve in the flour and lastly add in the melted butter/corn oil and vanilla. Mix well. Pour the light sponge batter onto the custard mixture. (It will float onto the surface if you have done your sponge right or will just sink to the bottom if you tend to over-mix your sponge batter). Steam bake the cake by placing the cake mould in a baking tray. Fill the tray with water about 1.5in deep. Bake at 170 degrees Celcius for 60 minutes. Remove the cake from the oven and let it stand for at least an hour before removing the cake from the mould. Serve chilled.



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

German Whole Wheat Bread With Pumkin & Flax Seeds

Kalamata Olive Bread is the core ingredients for this delicacy. This olives enjoy the reputation of being the biggest best black ones around, plus a mix of organic whole wheat and stoneground flours. They come with organic extra virgin olive oil and without any sweeteners. Toasted with cream cheese is perfection!$6.00

Kalamata Olive Bread

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

pumpernickel bread

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

Vermont Sourdough Bread

Roasted Walnut – Black Mission Fig Sourdough Organic sourdough, organic roasted walnuts, organic black mission figs and salt. This ingredient list speaks volumes about our signature loaf and the way we manufacture breads. Enjoy toasted with butter, cream cheese, pepper jelly or a hearty spread. $6.00

Walnut & Black Mission Fig Bread

Cranberry Pecan Bread. This extremely moist bread comes with our organic flour, organic spices and organic eggs. Thanks to those ingredients it has a much more pronounced flavor than others.  Try our “World Famous” bread for breakfast or dessert. It keeps well in the fridge for about ten days and should be reheated for complete delight. $6.00

cranberry pecan bread





Lychee Martini Recipe Video:

Lychee Bananna Smoothie Recipe Video:

Lychee Chicken Stir Fry Recipe Video:

How To Eat Lychees Video

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