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Local Organic Produce
Deliveries Monday, Tuesday & Wednesday!
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Organic Food Grocery List – Week of Jan 20, 2014
* Lettuce Red Leaf * Potatoes Fingerling Rainbow * Mini Sweet Peppers * Yellow Squash * Tomatoes * Fresh Herbs-Basil * Mushrooms * Garlic * Carrots * Butternut Squash * Green Curly Kale * Baby Bok Choy * Pears Comice * Apples Pinata * Mandarin Satsuma * Bananas * Strawberries
Schedule Your Organic Food Delivery Service: 877-832-8289
Organic Food Delivery: Boca Raton, Boynton Beach, Coconut Creek, Coral Springs, Davie, Deerfield Beach, Delray Beach, Fort Lauderdale, Hallandale Beach, Hialeah, Hollywood, Jupiter, Kendall, Miami, Miami Beach, Palm Beach, Parkland, Pembroke Pines, North Palm Beach, Pompano Beach, Wellington, Weston, West Palm Beach…
FEATURED ORGANIC FRUIT
Satsuma Mandarins are sweet and usually seedless, about the size of other mandarins (Citrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. Extremely high in vitamin C and sweeter than most oranges.
FEATURED ORGANIC VEGGIE
The enoki or golden needle mushroom, is a small, thin but powerful mushroom that can help improve your immune system. Enoki mushrooms can also help you fight off viruses, decrease allergies and help your immune system fight off cancer and radiation. It appears that a protein found in the stalk of the enoki mushroom works with the cells of your immune system to increase the production of cytokines, which help regulate immune response.
Very high in dietary fiber
High in iron
Very high in niacin
Very high in pantothenic acid
Very high in phosphorus
Very high in potassium
High in riboflavin
Very high in thiamin
Sprinkle some raw Enoki’s on your soup or salad. They go great in stir-frys too!
Enoki Mushroom Soup
2 Tbsp. finely chopped onion
1 Tbsp. butter (optional)
dash of thyme
1/2 bay leaf
1/2 tsp. salt
1/2 tsp. paprika
1/4 cup dry white wine
1 can chicken or vegetable broth
2 Tbsp. flour
1 package Enoki mushrooms
1 cup coconut or almond milk
1 Tbsp dry sherry
chopped parsley for garnish
1. Saute onion in butter in large saucepan until onions are translucent and slightly browned.
2. Add thyme, bay leaf, salt, paprika, wine and all but ¼ cup chicken broth to sautéed onions. Cover mixture and allow to simmer for 15 minutes.
3. Remove bay leaf and add remaining ¼ cup chicken broth and flour. Stir until mixture begins to thicken.
4. Add enoki mushrooms and simmer for 1 minute.
5. Stir in coconut or almond milk and sherry. Do not boil. serve.
Persimmon & Hazelnut Salad Recipe
Watercress and Endive set off the sweet Persimmon with just the right touch of goat cheese, a sprinkle of Enoki’s and hazlenuts…Yummy!
1 teaspoon finely chopped shallot
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1 tablespoon sherry-wine vinegar
1 teaspoon honey
Coarse salt and freshly ground pepper
1/4 cup hazelnut oil
1/4 cup safflower oil
2 bunches watercress, washed and well dried, tough stems removed
4 heads red endive, cut crosswise into 1/2-inch pieces
1/2 cup blanched hazelnuts, toasted and chopped
2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
4 ounces soft, ripened goat cheese, cut into 8 wedges
In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.
Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.
Enoki, Chard & Scallion Recipe
1 bunch of enoki mushrooms, ends cut and cleaned
1 bunch Chard, washed and chopped into about 1 in. pieces
2 stalks of scallions, washed and chopped into about 1 in. pieces cut at an angle
1/2 tbsp ground ginger (or fresh grated ginger)
1 tbsp Braggs Amino Acid (or, soy sauce)
In a non-stick pan, heat a drizzle of olive oil on medium high heat. Cook the enoki mushrooms first — salt to sweat, and then add the ground ginger (if using fresh ginger, heat the ginger in the oil before adding the mushrooms to release flavor).
When the mushrooms soften, add the Chard. Cook for a few minutes, until the Chard is cooked. Finally, add the scallions. Add some Braggs Aminos and mix well. Pepper to taste.
SPANISH-STYLE COLLARD GREENS
This collard greens salad is dressed with sherry vinaigrette, plumped currants and shaved Manchego cheese. It’s terrific eaten right away or made a day or two in advance and chilled until ready to serve.
2 ounces Manchego cheese, thinly shaved with a vegetable peeler
In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. Add currants, toss well and set aside to let plump for 10 minutes. Add collard greens and cheese, and toss to combine.Alternatively, heat the vinaigrette and currants in a large skillet. Add collards to the skillet and gently wilt. Remove collards from the heat and top with cheese.
PER SERVING:150 calories (90 from fat), 11g total fat, 3g saturated fat, 10mg cholesterol, 360mg sodium, 11g carbohydrate (2g dietary fiber, 9g sugar), 4g protein.
Sweet Potato & Collards
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.
2 medium sweet potatoes
1 cup low-sodium vegetable broth, divided
4 green onions, sliced and dark green parts reserved for garnish
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges
Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
Butternut Squash Lasagna
1 large butternut squash
2 cloves garlic, crushed
1 tbsp honey
1 tsp oregano
1 tsp basil
salt and pepper, to taste
1 10 oz package chopped frozen spinach, cooked and drained
2 cups cottage cheese
12 cooked whole wheat lasagna noodles
1 1/2 cups shredded mozarella cheese
Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2″ of water into the bottom of the dish. Bake at 350F for 45 min- 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, honey, oregano, basil, salt and pepper. Blend with an immersion blender until smooth. If it’s too thick, add in the water from the baking dish to thin it out.
In another bowl, combine spinach and cottage cheese. Place 1/3 of the squash mixture into the bottom of a 9 x 12″ baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F.
1 tablespoon fresh lemon juice, plus wedges for serving
Coarse salt and ground pepper
In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.
1 pound catfish, tilapia, haddock or other white fish fillets, cut into 4 portions
1 tablespoon extra-virgin olive oil
To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.
Roasted Squash Recipe
1 lb. rutabaga, sweet potato or butternut squash peeled and cut into 1/2- to 3/4-inch pieces
1 to 3 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the rutabaga with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the rutabaga until browned on bottom, 13 to 15 minutes. Flip and continue to roast until tender, 5 to 10 minutes.
Return the rutabaga to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the rutabaga seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
Leek Tart Recipe
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 tsp. grainy Dijon mustard
2 tsp. apple cider vinegar
2 tsp. pumpkin oil
1/4 cup (60 ml) olive oil
1 tsp. fine sea salt
Kale and Shrimp Recipe
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
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
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!
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
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
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)
Organic production may still represent only a small fraction of agricultural sales in the U.S. and worldwide, but it as been growing rapidly over the last two decades.
“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.”
— but it has grown more than threefold since 1999, with upwards of 37 million hectares of land worldwide now under organic cultivation. The Organic Trade Association forecasts steady growth of nine percent or more annually for organic agriculture in the foreseeable future.
But despite this growth, no one expects organic agriculture to top conventional techniques any time soon. The biggest hurdle for organics is the added cost of sustainable practices. “The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food,” reports the Organic Farming Research Foundation. “The intensive management and labor used in organic production are frequently (though not always) more expensive than the chemicals routinely used on conventional farms.”
However, there is evidence that if the indirect costs of conventional food production–such as the impact on public health of chemicals released into our air and water–were factored in, non-organic foods would cost the same or as much as organic foods.
Another challenge facing the organic sector is a shortage of organic raw materials such as grain, sugar and livestock feed. Without a steady supply of these basics, organic farmers can’t harvest enough products to make their businesses viable.
Local organic produce delivery South Florida #1 Organic Produce Store. We invite you to join the food savings at 30% off “Organic Supermarkets” 877-832-8289
Fresh Florida Black Grouper $18.95/lb
Fresh Local Wahoo $12.95/lb
Fresh Chilean Sea Bass $19.95/lb
Fresh Florida Mahi Mahi $10.95/lb
Florida Jumbo Shrimp $12.95/lb
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 Tri-Tips Steak $12.95/lb
Whole Approximately Weight/Cost 2 lbs/$25.00
The tri-tip steak is full of flavor because of excellent marbling and very tender too. It comes from the Bottom Sirloin and is known for its tenderness, full flavor and lower fat content. Natural Grass Fed Beef is lower in cholesterol!
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 Produce Buying Club Weekly Organic Food Share & Local Organic Produce Delivery Grocery List
Local Organic Produce Delivery Florida…Try It, You’ll Like It!
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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.”