Organic Produce Home Deliveries – Feb 17, 2014

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America’s Favorite Organic Food Buying Club!®

Don’t Forget To Order Organic Bread, Eggs, Grass Fed Beef, Fresh Fish, Shrimp, Chicken, Rice & Raw Chocolate Too!

organic groceries & Organic Produce Delivery Florida

Text Your Orders & Modifications To: 239-324-6737

(Be Sure To Include Your Name In The Text)

Local Organic Produce 

Deliveries Monday, Tuesday & Wednesday Organic Produce Home Delivery In South Florida!

No Membership Fee!

 Organic Food Grocery List – Week of Feb 17, 2014

* Lettuce Red Leaf
* Carrots w/tops
* Sugar Snap Peas
Japanese Broccolini-Nanohana 
* Rusian Red Kale
* Yellow Squash
* Sweet Peppers mix
* Eggplant
* Red Onions
* Tomatoes
* Green Curly Kale
* Kiwi
* Florida Papaya
* Apples Pink Lady
* Oranges Temple
* Strawberries
* Bananas

  <CLICK HERE TO PAY $60
For Everything On The Grocery List Delivered!

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

STRAWBERRY

StrawberryGiven their amazing combination of phytonutrients—including anthocyanins, ellagitannins, flavonols, terpenoids, and phenolic acids—it’s not surprising to find increasing research interest in the anti-inflammatory properties of strawberries. But it’s still exciting to see this remarkable fruit lowering levels of inflammatory markers like C-reactive protein (CRP) when consumed several days per week in everyday amounts of approximately one cup.

Recent research has shown that several blood markers for chronic, unwanted inflammation can be improved by regular intake of strawberries. Interestingly, in one large-scale study, consumption of strawberries did not show anti-inflammatory benefits until strawberries were consumed at least 3 times per week. This research is one of the reasons we recommend inclusion of berries at least 3-4 times per week in your overall fruit intake.

  Strawberries are a very good source of Vitamin C, Calcium and Folic acid.

FEATURED ORGANIC VEGGIE

Sugar Snap Peas

sugar snap peas

  • High content of dietary fiber. Fiber diet helps reduce blood cholesterol levels, obesity, and constipation.
  • Fresh pods have 150% more amounts of vitamin C than in garden peas.
  • Fresh sugar pea pods are an excellent source of folic acid. 
  • Rich in phytosterols, especially ß-sitosterol. Studies suggest that vegetables like legumes, fruits, and cereals rich in plant sterols help lower cholesterol levels in the body.
  • Sugar pea pods have more vitamin K than shelled peas.
  • Fresh green peas also contain adequate amounts of antioxidants flavonoids such as carotenes, lutein andzea-xanthin and vitamin-A. 
  • In addition to folates, snap peas are also good in many other essential B-complex vitamins such aspantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc, selenium, and manganese.

ORGANIC RECIPES

Blood Orange Salad

Organic Produce Home Delivery

Ingredients:

1 small bunch lacinato, green or red kale
4 small blood 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 blood orange over the salad and generously sprinkle finishing salt over the top.  Serve immediately!

Sugar Snap Peas & Sesame Recipe

sugar snaps

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

pineapple-shrimp-fried-rice

Ingredients:
3 cups of cooked, cold jasmine rice (that was prepared the day before and chilled overnight)
3 cloves garlic – finely chopped
12 medium-sized shrimp – shelled and deveined
2 shallots – thinly sliced
Half a carrot – cut into matchsticks
1 medium red bell pepper – diced
1 small pineapple or 1/2 large pineapple – hollowed out; fruit cored and cubed (save the juice)
1 tbsp raisins (or more if you like)
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder 
1 tsp toasted fermented shrimp paste (belacan), optional
1 tbsp soy sauce
Salt and finely ground white pepper to taste
1/2 cup roasted unsalted cashews
Chopped green onion, sliced red chili and/or cilantro leaves for garnish

Method:
1. In a wok, heat 1 tbsp oil on medium fire. Then add 1 clove of chopped garlic and sauté until aromatic. Finally, add in shrimp until just cooked (adjust heat during the process if necessary). Remove from wok and set aside.
2. In the same wok, heat up 2 1/2 tbsp oil on medium-high fire and sauté the shallots and the rest of the garlic until fragrant. Add carrots to the wok and cook for a minute or two until softened. Then, add red bell pepper and cook for another minute (adjust heat during the process if necessary).
3. Add the cold, cooked rice into the heated wok, along with the pineapple chunks, juice and raisins. Cook on medium-high fire, as you scoop, stir, flip, and press the rice to break up any clumps and to cook it evenly (see tip above).
4. Add curry powder, soy sauce, salt and white pepper (and belacan, if using), and stir-fry thoroughly on medium-high heat until the ingredients are well combined. Taste and adjust seasonings.
5. Throw in roasted cashews and the cooked shrimp. Crank the heat to high, and stir constantly to mix all the ingredients. Cook for just one minute. 6. Serve fried rice in pineapple shells. Garnish with spring onion, cilantro and/or sliced red chilies.

Sugar Snap Peas & Shrimp Recipe

shrimpeas

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.

Vegan Pina Colada Pudding

pineapple rice-pudding

INGREDIENTS

  • 1 cup diced fresh pineapple
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 medium orange
  • 1 (3-inch) cinnamon stick
  • 1 quart (4 cups) coconut milk
  • 1 tblspoon corn starch (optional)
  • 1 cup Arborio rice
  • 3/4 teaspoon kosher salt
  • ground coconut garnish
INSTRUCTIONS
  1. Heat the broiler on high and arrange a rack in the upper third. Combine pineapple, 2 tablespoons of the sugar, and the vanilla in a medium bowl and toss to coat the pineapple. Set aside.
  2. Using a vegetable peeler, remove the orange zest in strips, being sure to leave the white pith behind. Tie the zest and the cinnamon stick together with butcher’s twine.
  3. Place the orange zest package, coconut milk, rice, remaining 6 tablespoons sugar, corn starch, and salt in a large saucepan and stir to combine. Bring to a boil, uncovered and stirring occasionally, over medium heat.
  4. Reduce heat to low so the mixture is barely simmering and cover. Cook, stirring frequently, until rice is tender and mixture is thick, about 10 to 15 minutes. Remove from heat and keep covered.
  5. Discard orange zest and cinnamon stick, spoon pudding into individual bowls, top with pineapple, and serve.

Pineapple Chicken Recipe

Chicken-Pineapple

  • Ingredients
    • 8 Chicken Thighs, Bone in, Skin on
    • zest and juice from 2 limes
    • 2 Tsp Chilli Powder
    • 2 Cups diced pineapple
    • 1 English Cucumber, diced (1/4 inch cubes)
    • 1/4 Cup Parsley
    • Kosher Salt & Ground Pepper
    Instructions
    1. Place oven rack about 4 inches from the top
    2. Heat broiler (I set mine to high)
    3. In a small bowl, combine lime zest, chilli powder and salt
    4. Season the chicken with the zesty rub
    5. On a rimmed baking tray, place chicken skin side down
    6. Broil for 5 minutes
    7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
    8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
    9. Serve the chicken with the salad

Kale & Bean Salad

kale bean salad

Refreshing raw kale salad sweetened with cranberries, protiened up with Edamame, and enlivened with basil and mint!

Dressing

  • 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

Salad

  • 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
  • Mint
  • Basil
  • A few carrot shreds (if you have them, for color)
  • Garnish: Cherry Tomatoes

Instructions

  1. Add all dressing ingredients to a large salad bowl and whisk until combined.
  2. 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.
  3. Toss salad well to combine, and garnish with cherry tomatoes.

Pineapple Fish Recipe

pineapple fish

SALSA

  • 1 small ripe pineapple
  • 1/4 cup minced scallions
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoon minced fresh jalapeño pepper (about 1 large)
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

FISH

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound catfish, tilapia, haddock or other white fish fillets, cut into 4 portions
  • 1 tablespoon extra-virgin olive oil

PREPARATION

  1. 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.
  2. 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).
  3. 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.

Sweet Potatoe Fries

organic produce home deliveries

Oven-Baked Japanese Sweet Potato Fries

Ingredients:

2 large-ish organic Japanese sweet potatoes — long and thin is better than short and fat
2 tablespoons coconut oil, melted
salt

Directions:
1. Preheat the oven to 450F. Cover a large baking sheet with parchment paper, then place a wire rack on top of the parchment.

2. Wash the sweet potatoes and scrub the skins to remove dirt, but don’t peel them. Poke each potato a few times with the tip of a paring knife, then loosely wrap each still-wet-from-the-washing potato in a paper towel and place in the microwave. Nuke for 8-9 minutes, until they’re tender to a gentle squeeze.

3. Allow the sweet potatoes to cool enough to handle; you can cheat by plopping them in the fridge.

4. When you can handle the potatoes without burning yourself, cut them into strips that are 1/8 to 1/4 inch wide. You want them pretty thin, but not like shoestring fries. I wanted to make my fries look pretty by cutting the strips the entire length of the potato, but the shorter ones got crispier, so if you don’t care about aesthetics, cut the potato in half crosswise before you start making the strips.

5. Place your fries in a large bowl, pour in 1 1/2 tablespoons of the melted coconut oil, and use a rubber spatula to gently toss the fries with the coconut oil. Transfer the fries to the wire rack, arrange in a single layer, and sprinkle generously with salt.

6. Slide the pan into the oven and bake 15 minutes. Remove the pan from the oven, lightly brush the tops of the fries with the remaining coconut oil, and return to the oven for 5-10 minutes. This is where you need to pay attention! The fries need to bake long enough for the sugars to caramelize, but not so long they burn.

7. Remove from the oven and try not to burn your fingers while you sample them directly from the wire rack.

Leek Tart Recipe

leek_tart

  • 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

DIRECTIONS

  1. STEP 1

    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.

  2. STEP 2

    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.)

  3. STEP 3

    In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Blood Orange Vinagrette Salad Recipe

Autumn-squash-salad

For the salad
  • 6 (3/4-inch-thick) slices rustic seeded bread, cubed
  • 3 Tbs. olive oil
  • 3 red beets, peeled and quartered
  • 5 golden baby beets, peeled and quartered
  • 2 pinches fine sea salt
  • 1/2 medium delicata squash, peeled, sliced, and seeds removed
  • 1/2 tsp. red pepper flakes
  • 1 medium Joanagold apple, cored and thinly sliced
  • 1 cup beet greens or any other leafy green
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 Tbs. fresh sage leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh oregano leaves
For the vinaigrette
  • INGREDIENTS
    • 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
    INSTRUCTIONS
    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

kale and shrimp

Ingredients:
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
SHRIMP:
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
Directions:
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

tomato cucumber salad

Ingredients:

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

Directions:

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

grilled_wahoo_cucumber

For the salad:

  • 1 tablespoon fish sauce
  • 1 tablespoon grated, peeled fresh ginger (from about a 2- to 3-inch piece)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon granulated sugar
  • 1 medium garlic clove, minced
  • 1 Thai bird chile, stemmed and minced
  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and grated (about 1 cup)
  • 1/2 kirby cucumber (about 8 ounces), sliced into 1/8-inch-thick rounds

For the wahoo:

  • 4 (1-inch-thick) sushi-grade wahoo steaks (about 1 1/2 pounds)
  • Vegetable oil, for oiling the wahoo and the grill
  • Kosher salt
  • Freshly ground black pepper

To serve:

  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped roasted, salted peanuts
INSTRUCTIONS

For the salad:

  1. 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:

  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  2. 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.
  3. 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.

To serve:

  1. 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

grilled Mahi Sliders

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

asian_sesame_cucumber_salad

INGREDIENTS

  • 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
INSTRUCTIONS
  1. Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
  2. Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
  3. Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

ORGANIC JUICING RECIPES

New Year Detox Smoothie

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's Detox smoothie

Dr. Wizardov Strikes Again!

  • Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K. 
  • Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. Perfect for a burst of sweet flavor. 
  • Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium. 
  • Banana – A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet.
Quantity Ingredients:
  • 3/4 cup frozen strawberries.
  • 1/2 cup cucumber, peeled and sliced
  • 1 large frozen banana, broken into pieces
  • 1 1/2 cup vanilla almond milk (or alternate milk)
  • 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
  • Large handful of spinach

 

The Dr. Wizardov Juice Cleanse

Pineapple-Cucumber-Smoothie

Kale, Pineapple and Ginger Detox Drink (Juicer required)

Dr. Wizardov

Dr. Wizardov says,”Have Courage…Clean your Hearts & Brains with my Detox Cleanse!”

This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients
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 RECIPES VIDEOS

Detox Smoothie Recipe

Detox Smoothie Recipes

Kale Recipe Video:

Spanish Style Quinoa Recipe Video:

Vegan Red Quinoa Steak

Grilled Mahi Sliders & Pineapple Video Recipe:

Sugar Snap Peas Stir Fry Recipe:

Cucumber Salad Video Recipe:

Korean Cucumber Salad:

Salmon & Cucumber Yoghurt Recipe Video:

Sprouting Beans or Lentils Video:

Raspberry Kale Smoothie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Salmon & Spicy Cucumber Pineapple Salsa Recipe Video:

FEATURED NEWS

Organic Farming News

healthy-organi food delivery

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. Organic Produce Home Delivery…

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 POULTRY

Fresh From Florida
Farm Raised Chicken $5.95/lb

Fresh From Florida Farm Raised Chicken

2-3lb Average Size

FRESH FISH

fish SECTION

Fresh Florida Black Grouper $18.95/lb

Grouper

fish SECTION

Fresh Local Wahoo $12.95/lb

Grilled Wahoo

fish SECTION

Fresh Chilean Sea Bass $19.95/lb

Chilean Sea Bass

fish SECTION

Fresh Florida Mahi Mahi $10.95/lb

grilled-mahi-mahifish SECTION

Florida Jumbo Shrimp $12.95/lb

Florida Jumbo Shrimp

ORGANIC GRASS FED BEEF

Organic Grass Fed Beef Description

Organic Ribeye Steak $22.95/lb

organic produce home deliveries grass-fed-ribeye-steak

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!

MEAT SECTION

Organic Tri-Tips Steak $12.95/lb

organic grass fed tri-tips steak

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!

MEAT SECTION

Organic Sirlion Tips $12.95/lb

Sirloin Tips MeatWhole 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

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Local Organic Produce Home Deliveries Florida…Try It, You’ll Like It!

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