Wholesale Organic Produce – America's Favorite Organic Food Club®
Organic Food Recipes Help Make Healthy, Organic Meals
These days, it can be hard to find time to prepare elaborate meals. But that doesn’t mean you have to give up on your goal of feeding your family healthy, great-tasting foods. As you’ll discover as you read through this section, choosing organic ingredients can go a long way toward helping you achieve this goal.
Thanks to the fact that you can get most of it through My Organic Food Club! Join Now and receive food produced and handled without the use of toxic and persistent pesticides, synthetic growth hormones, genetic engineering, and artificial preservatives, and that they are grown in nutrient-rich soil that promotes nutrient absorption, organic food recipes ingredients can be counted on to provide a solid foundation for any meal.
Organic Food Recipes
Read on to learn more about the benefits of choosing organic food, and why it’s easier to afford than ever before.
Recipes to follow soon!
Organic Food Recipes
Blueberry Coconut Smoothie
It’s a Simple and Delicious Treat!
1½ cups fresh (or frozen, thawed) blueberries
½ cup unsweetened coconut milk
1 tablespoon fresh mint leaves
1 teaspoon (or more) fresh lime juice
1 teaspoon (or more) honey
Simply add the ingredients into your blender and puree until smooth.
Jicama, Beet & Orange Salad Recipe
1 pound jicama (about 1 large), peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
2 large navel oranges
3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes)
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup unsalted peanuts, toasted and coarsely chopped
Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.Transfer the jicama salad to a platter and sprinkle with the peanuts.
Shrimp, Papaya, Jicama & Coconut Recipe
The All-Time Favorite Jicama Recipe!
Don’t forget to order the fresh Florida Gulf Shrimp.
¼ cup coconut shaved and toasted
4 tbl olive oil
1 tbl minced garlic
3 tbl minced onion
1 cup chopped papaya
1 cup small cubed or french fry sized Jicama
½ tsp sea salt
½ tsp fresh ground pepper
½ tsp red pepper flakes
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground ginger
¼ cup white wine or orange juice
1 tbl dried parsley
In a large sauté pan over medium heat add olive oil slightly then add garlic and onions and sauté about 2-3 minutes. Add and sauté shrimps, sprinkle on ginger and toss/cook on each side about 2 minutes each. Increase heat slightly and add wine cooking about 3-5 minutes. Add papaya and Jicama. Let simmer about 7-10 minutes on very low heat. Sprinkle with coconut and serve immediately.
Fish Tacos & Jicama Slaw Recipe
Lunch is served!
4 fish Fillets
10 corn or flour tortillas
For the slaw
¼ head red cabbage
½ red onion
¼ c lime juice
2 tblsp honey
1 tblsp of chopped chipolte pepper in adobo
¼ c canola oil
¼ chopped cilantro
¼ c rice wine vinegar
Cilantro Lime Sauce
½ c sour cream
1 tblsp lime juice
¼ c chopped cilantro
1 tsp garlic powder
Zest of a lime
¼ tsp each salt and pepper
¼ orange juice
¼ c pineapple juice
3 tblsp lime juice
1 tblsp honey
¼ canola oil
3 tblsp rice wine vinegar
¼ tsp each salt and pepper
Jicama Stir Fry Recipe
You Can Add Fish, Eggs or Beef Too!
1tablespoon cooking oil
1/2medium onion, cut into wedges
1teaspoon grated fresh ginger
1clove garlic, minced
2medium green, yellow, and/or red sweet peppers, cut into thin strips (2 cups)
8ounces jicama, peeled and cut into 2×1/2-inch pieces (about 1-1/3 cups)
2tablespoons soy sauce
1 1/2teaspoons sugar
1tablespoon lemon juice
1teaspoon toasted sesame oil (optional)
1.Pour cooking oil into a wok or large skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion, ginger, and garlic in hot oil for 15 seconds.
2.Add sweet peppers and jicama; stir-fry for 2 minutes. Sprinkle with soy sauce and sugar; stir-fry about 1-1/2 minutes more or until peppers are crisp-tender. Sprinkle with lemon juice and, if desired, toasted sesame oil; stir. Serve immediately. Makes 6 servings.
1 pound eggplant, peeled and cut into 2-inch cubes
1½ teaspoons kosher salt
2 tablespoons olive oil
½ teaspoon freshly ground black pepper
Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with ½ teaspoon of the kosher salt and allow to rest for about 15 – 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
Roast the eggplant until just fork tender, about 25 minute
Spagetti Squash Casserole
Paleo Spaghetti Squash Casserole is delicious!
1 spaghetti squash
1 pound 93/7 lean ground beef
1 handfuls spinach, finely diced
4 tomatoes, halved
1/2 red onion, diced
1 tablespoon minced garlic
1 whole egg
2 teaspoons garlic powder
2 teaspoon oregano
1 teaspoon onion powder
1/2 tablespoon EVOO
Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.
Asparagus & Salmon
A Perfect Pairing!
20 asparagus spears, trimmed
4 6-oz. skin-on salmon fillets
4 tbsp. butter, divided
2 lemons, sliced
Freshly ground black pepper
Torn fresh dill, for garnish
Lay two pieces of foil on a flat surface. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
Garnish with dill and serve.
GLUTEN FREE APPLE CAKE
Vegan or Not, It’s Moist & Yummy Either Way!
4-8 Apples or Peaches, peeled and cored
4 Eggs (I make it with 2 eggs, but it’s Vegan with ground flaxseeds instead)
1/3 cup Coconut Oil
1/2 cup Honey
1/2 cup Cashew Butter, room temperature
1/2 cup Almon Flour
1/2 tsp Baking Soda
1 Tbsp Apple Cider Vinegar
1 tsp Ground Cinnamon
1 tsp Pure Vanilla extract
Pinch Salt (if Cashew Butter doesn’t have any)
*Preheat oven to 325 F
*Cut apples into small pieces and place them into a mixing bowl.
*In a Kitchen Aid mixer fitted with a mixing blade, combine eggs, oil, honey,
cashew butter, almond flour, cinnamon,vanilla extract and salt if using.
Process untill well mixed. Add baking soda and pour apple cider vinegar over baking soda and give it a swirl.
*Place cut apples into the batter and mix it all quick until combine.
*Pour mixture into an oiled 9.5-inch Pie Dish or a 3 x 13-inch Baking Pan.
*Garnish with apple slices.
*Bake for 1 hr 15 min., until a toothpick comes clean.
* Freezes well baked or unbaked…enjoy!
RAW DRAGON FRUIT CHEESECAKE BARS [VEGAN, GLUTEN-FREE]
Dairy Free, Gluten-free, No Refined Sugar or Soy, Vegan & Wheat Free
FOR THE BROWNIE BASE:
1 cup walnuts
1 1/4 cups Medjool dates or 1/2 cup wildflower honey
1/2 cup cocoa powder
A pinch of salt
FOR THE DRAGONFRUIT SWIRL:
1 cup chopped dragon fruit (see notes)
1/2 cup raspberries
1 tablespoon maple syrup
FOR THE CHEESECAKE LAYER:
2 cup cashews, soaked overnight
3/4 cup coconut cream (cream from the top of a can of full-fat coconut milk)
6 tablespoons coconut oil
1/2 cup brown rice syrup
1 teaspoon vanilla extract
Juice of 1 lemon
1 teaspoon lemon zest
Line an 8×8-inch baking sheet with parchment paper and set aside.
Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
Place in the refrigerator while you prepare the filling.
In a small saucepan, add the dragon fruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
Pour the cheesecake mixture into the pan, spreading evenly.
Next, add dollops of the dragon fruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
Place in the freezer for 2-4 hours to firm up.
Serve frozen or allow to thaw for 10-15 minutes for a softer texture.
ORGANIC FOOD RECIPES
Red Snapper with Curry & Honey Ginger Carrots
2 red snapper fillets, skin off – available with your delivery
1 tsp red curry paste
2 tbsp virgin olive oil
1/2 tsp sea salt
Drizzle of lemon or lime juice at the end
1 tsp coconut oil or macadamia nut oil
10 baby carrots
1/2 tbsp thinly sliced fresh ginger
1 tsp raw honey
1 tbsp fish sauce
1/2 tsp black pepper
1 tbsp lemon juice
2 cups broccoli
1 garlic clove
1 tsp coconut oil
1 small frying pan or a wok for carrots, 1 larger frying pan for fish, 1 small saucepan for broccoli
00-05 mins: Rinse and pat dry the snapper fillets. Mix red curry paste with olive oil and sea salt and brush the snapper fillets on both sides. Set aside for 5 minutes to marinate.
05-10 mins: Fill up a smal saucepan with hot water and put on high heat to bring to boil. Peel and slice the carrots in halves, slice the ginger and prepare the broccoli florets and garlic.
10-20 mins: Heat 1 teaspoon of coconut oil in a small frying pan until sizzling hot. Add ginger and carrots and pan fry for 2 minutes. Add fish sauce, honey, lemon juice and pepper and cook on high heat for a further 2-3 minutes until carros and ginger are lightly caramelised and sticky. In between stirring the carrots, heat a little virgin olive oil in a larger frying pan. Add the fish fillets and cook for 3 minutes on each side. At a 15 minute mark, add broccoli to boiling water and cook for 2 minutes. Strain and add back to the saucepan with garlic and coconut oil, toss through and set aside. Serve the fish fillets drizzled with some lemon or lime juice, cooked yet still slightly crunchy carrots and garlic broccoli.
Preparation time: 10 minutes
Cooking time: 10 minutes
Sweet Corn Avocado Salad
1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper
1 medium red, orange or yellow sweet pepper
2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
1/4 cup finely chopped red onion or thinly sliced green onion
1/4 cup snipped fresh cilantro
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 -2 cloves garlic, minced
1 teaspoon kosher salt or 1/2 teaspoon salt
1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
1 avocado, halved, seeded, peeled, and chopped
Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips
Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.
For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.
Organic Beet Kvass
Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion .
starter culture, (see below)
2 teaspoons unrefined sea salt
3 pounds beets, (peeled and cut into ½-inch cubes)
Whisk starter culture and sea salt into 1½ quarts filtered water until well-dissolved.
Place beets into a 1-gallon vegetable fermenter or fermentation crock. Cover with liquid ingredients until the crock is full within one inch of its lip and the beets are completely submerged. Pour in additional filtered water, as necessary.
Allow the kvass to ferment at room temperature for at least one week before straining and serving.
Reserve the beets and 1 cup beet kvass to prepare beet kvass up to two more times. Add additional salt and water (you may omit starter for subsequent rounds) to the leftover beets and culture them up to two more times before discarding, or serve them as a sidedish or in salads.
Using a Starter Culture:
Both bread and beet kvass are traditionally made with a starter culture which helps to promote the proliferation of beneficial bacteria, leading to a successful and safe kvass. This starter culture can be fresh whey drawn from clabbered milk, kefir or yogurt. It can be the brine of previously fermented vegetables like sauerkraut or kimchi. I don’t recommend using kombucha or water kefir as starter cultures as they can produce unnecessarily yeasty (and sometimes slimy) kvass. Use 1/4 cup in the recipe below.
Beyond fresh whey and fermented vegetable brine, I prefer to use a packaged starter culture to make beet kvass and other tonics. Unlike whey, sauerkraut or kimchi juice which may have limited ability to inoculate the kvass depending on their age, a packaged starter culture is very reliable and is flavor neutral. I typically use 1 packet kefir starter culture when I make beet kvass. I also see a benefit in culturing very specific beneficial bacteria, especially as part of an overall healing protocol. Use 1 package starter culture in the recipe.
Using a starter culture also helps to reduce the amount of salt used in this recipe, increasing palatability.
Don’t throw away the beet tops, cook the tops like spinach.
Florida Shrimp and Citrus Ceviche
1 pound large Florida pink shrimp, peeled – available with your delivery
2 pink grapefruit, peeled and segmented, seeds removed
3 tangelos, peeled and segmented, seeds removed
3 tangerines, peeled and segmented, seeds removed
1 sweet pepper, diced
1 large Florida avocado, peeled, pitted and diced
2 tablespoons seafood boil seasoning
1 red onion, diced
1 tablespoon olive oil
3 limes, juiced
½ cup fresh cilantro, chopped
1 bag plantain chips or tortilla chips
Sea salt and fresh ground pepper, to taste
Fill a medium-sized sauce pot 3/4 the way with water, and heat over medium-high. Add the seafood seasoning to the boiling pot of water. Add the shrimp and cook for 2 to 3 minutes or until completely done. As soon as the shrimp are done, plunge them into an ice water bath to stop the cooking and cool them off. When the shrimp are completely cool, strain them and put them into a medium-sized mixing bowl. Add the citrus, sweet pepper, red onion, olive oil, lime juice, cilantro and avocado. Season the ingredients to taste with salt and pepper. Stir to combine ingredients. Serve ceviche with chips.
Gluten Free Organic Sweet Corn Fritters
2 ears Florida sweet corn, kernels removed
4 ounces ricotta cheese
2 large eggs, beaten
½ bunch fresh cilantro, chopped fine
1/3 cup gluten free coconut flour
Olive oil (for shallow pan frying)
Sea salt and fresh ground pepper, to taste
In a medium bowl combine the corn, cilantro, ricotta, eggs, flour, and a pinch of sea salt and pepper. Add a small amount of olive oil to the pan, cook on both sides until golden brown. Season with sea salt and pepper, to taste. Serve with low-fat sour cream if desired.
Peel and devein shrimp. Peel and section tangerines.Set shrimp and tangerins aside.
Toast coconut in a small, dry pan over medium heat, shaking pan constantly, until flakes are golden, about 3-5 min. Remove at once to small bowl and set aside.
Heat oil in a nonstick frying pan over medium-high heat. Add shallots and gimger and saute just until fragrant, about 30 sec. Add shrimp and cook, turning once, until bright pink on both sides, about 4 min total. Add papaya and jicama and saute until shrimp are browned in places on outside and opaquein senter, 3-4 min. Stir in curry powder and 1/4 tsp pepper, and then oranges. Remove to a warmed serving platter, garnish with coconut and cilantro, and serve.
Organic Spaghetti Squash Recipe
Easy to make and it comes in it’s own bowl!
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper
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.
Avocado Tahini Dip with Mint Leaves
Mint is a great appetizer or palate cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation. When you feel sick to your stomach, drinking a cup of mint tea can give you relief.
Flesh of 2 large or 3 small avocados
Juice of 2 lemons
3 Tbs. raw tahini
3 Tbs. chopped fresh mint
Salt, to taste
Freshly ground pepper
In a blender, combine all ingredients until creamy. Enjoy as a dip for vegetable. It is also a flavor-packed alternative for mayonnaise as a spread.
Roasted Brussel Sprouts
The Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. Brussels sprouts can provide you with some special cholesterol-lowering benefits when they’ve been steamed.
A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts. For total glucosinolate content, Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables which help prevent thyroid cancer.
1 1/2 pounds Brussels sprouts
3 tablespoons organic or Moroccan unfiltered EV olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
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.
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.
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?
Make Crust: Organic Food Grocery List
1/2 cup whole almonds
1/2 cup whole walnuts or pecans
1 cup rolled oats
1/2 cup flour
3 tbsp organic coconut oil
3 tbsp maple or agave syrup
1 tbsp vanilla
Preheat oven to 350 degrees. Bake the nuts until toasted. Raise the oven temperature to 375 degrees. Grind the nuts into a coarse meal and add to the oats. Add the flour and salt. In a small bowl, whisk together the oil, maple or agave syrup, and vanilla. Add to the oat-nut mixture and mix well. Chill 10 minutes in refrigerator. Press the mixture onto the bottom and up the side of your pie or tartlet plates, using your hand or the back of a spoon. Bake crust 8 minutes at 375 degrees; cool on wire rack.
Cashew Cream Filling Mixture:
1 cup organic raw cashews soaked for 2 hours
1/4-1/2 cup distilled water (depending on desired thickness)
1-2 Tbsp maple or agave syrup
1/2 tsp natural vanilla extract
a pinch of Himalayan pink salt
Whip the cashews in a Vitamix or blender until creamy. Add sliced peaches (raw or baked) to the top of the nut cream and serve.
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.
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.
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: Organic Food Grocery List – 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.
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)
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).