Milk Does Your Body..... Bad?

All our lives we hear "Drink Milk!" "It does the body good."

Turns out... maybe not.

There are different proteins in different type of milk, and they are not naturally broken down by everyone. Sometimes, if you drink milk, you might think you are lactose intolerant- the truth is, it's not the milk, but the genes of the cow that make a difference.

Here is a link to an article that better helps explain why milk isn't the answer for doing your body good.

http://www.collective-evolution.com/2014/11/03/milk-does-not-do-a-body-good-massive-new-study-says/

Get your fresh raw organic a2 milk at: www.naturoganics.com

Organics for the Holidays

With the holidays upon us, healthy eating is going to get harder and harder until the first of the year. The good news is, you can eat healthier, just by changing a few of the things you eat.

First off, check your milk. If you are not drinking raw a2 milk, you could either be having some serious digestion problems, or worse. Commercial milk farms have an assortment of additives to every drop of milk. Everything from antibiotics to blood and pus. Yes that's right... BLOOD and PUS in your milk...

Next you need to check your meats. Are you eating organic grass fed meats that are NOT pumped full of steroids and antibiotics? If you are still eating commercial meat, then you are setting yourself up to get sick. Maybe not today or tomorrow, but the relentless bombardment of drugs used on the animals, is transferring to you and your families bodies... Do you really want that for your children?

Finally, your produce. Organically grown produce is not covered in the residue from pesticides. You can was your veggies all you want, but ultimately that poison has already seeped into the skin and it's waiting for you take it in. What are the long term implications of eating pesticides??

Oh, and one other thing... You pets. Are they eating the best possible diet they can during the holidays? If not, maybe you should consider looking into Naturoganics.

We deliver fresh organic raw milk, produce, meat, pet food and specialty items.

www.naturoganics.com

Organic Thanksgiving: Cranberry Pomegranate Relish

With only two days to Thanksgiving, we didn't want to be stingy and keep all the good organic recipes to ourselves. This particular one stood out as something that could be a nice add on. The website it came from has about 10 other recipes for Turkey Day too.
Get your organic groceries delivered in Ottawa Illinois and the surrounding areas, or contact us about a Naturoganics franchise in your area. www.naturoganics.com

Ingredients:

3 cups fresh cranberries (about 12 ounces) (stems removed)
3/8 cup date sugar
1 cup orange juice
1 large orange peel (cut into thin slivers - no white pith)
2 tablespoons fresh rosemary leaves
1 large orange (cut into 1/2-inch pieces)
2/3 cup pomegranate seeds

Directions:

Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.

PER SERVING (1/3cup): 56 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 2g fiber, 1mg sodium

Makes about 3 cups / A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled.

Staff Favorite, Gluten Free, Vegan, Quick

Source: http://deliciousliving.com/recipes/10-organic-thanksgiving-recipes#slide-7-field_images-220121

Need Help with Digestion? Try A2 Milk

Well if you haven't heard, there are more than one type of milk out there. I am not talking about the assortment of colorful caps you see at your local supermarket, or organic raw versus commercial milk, but A1 versus A2 milk. What's this you say? Now I have something else to be concerned with?

Yes. Drinking the wrong milk can cause digestive problems, and might even make people think they are lactose intolerant when they are not.


So what is the difference between A1 and A2? Simply put... Proteins.

Here is a great website to help you better understand the difference: http://www.a2milk.com.au/

Get your A2 milk here: www.a2milkonly.com

Thanksgiving Turkey mad Easy!~ Happy Holidays

With Thanksgiving only one week away, you might want to start thinking about how you are going to cook that turkey. All these years, mom did it for you, but now you and your newly growing family want to be the host... Don't worry. It is actually much easier than your mother led you to believe! Here is a great recipe I found from Chef John.

Happy Thanksgiving!

Ingredients 4 h 55 m 

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon poultry seasoning

1 (12 pound) whole turkey, neck and giblets reserved

2 onions, coarsely chopped

3 ribs celery, coarsely chopped

2 carrots, coarsely chopped

3 sprigs fresh rosemary

1/2 bunch fresh sage

1/2 cup butter

1 bay leaf

6 cups water

2 tablespoons turkey fat

1 tablespoon butter

1/4 cup all-purpose flou

3 cups turkey pan drippings

1/4 teaspoon balsamic vinegar (optional)

1 tablespoon chopped fresh sage

salt and ground black pepper to taste

Add all ingredients to list

Prep1 h

Cook3 h 45 m

Ready In 4 h 55 m

Preheat oven to 325 degrees F (165 degrees C).

Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Source: http://allrecipes.com/recipe/219079/chef-johns-roast-turkey-and-gravy/?internalSource=staff%20pick&referringId=975&referringContentType=recipe%20hub

Get your organic groceries delivered at: www.naturoganics.com

Kid Doctors tell Farmers No More Antibiotics!

In the commercial farming industry, antibiotics are often misused or overused. They are used for both the treatment and prevention of sickness in animals such as cows, pigs, turkeys and chickens as well as to stimulate growth. Of course over exposure to these medicines, helps create antibiotic resistant bacteria, and ultimately this is a public health problem for all of us.

Kid doctors are asking farmers to follow the new guidelines and to go above and beyond. Clearly it is harder to treat illness in children when the antibiotics used, no longer fight off the newly formed strains of bacteria.

Eating organic meats is one way to prevent the build up of antibiotics in your families bodies.

Read more about this growing concern here: http://www.cnn.com/2015/11/16/health/antibiotic-resistance-meat/index.html

Purchase your organic meat, produce, pet food and specialty items, and have them delivered at:

www.naturoganics.com

Please contact us directly about opening your franchised branch of Naturoganics Organic Food Delivery.

Organic Fresh Ham Recipe for Thanksgiving Dinner

If  you are like me, you enjoy leftovers for days after Thanksgiving. One of the best parts is being able to make sandwiches out of the ham and turkey, and soups out of all the leftovers. This year, we are doing organic pork ham. It has never been cured, salted or any of the things you would find with store bought ham.

Buy your organic pork and have it delivered. Ten pound, twenty pound and half hog packages available. Free freezer for first time buyers on half hog. www.naturoganics.com

Here is a great recipe for the holiday cooking. If you wait til Christmas, this will still be a winner.

Serves: Makes enough for 12 people

Ingredients

(1) 8-10 pound pastured ham (bone in, skin on)
Salt, garlic salt, and pepper to taste
½ cup organic apricot preserves or spread
¼ cup raw honey (slighted heated to melt)
½ tsp ground cinnamon
yellow mustard

Instructions

Preheat oven to 325 F.
Rinse ham and pat dry.
Spread some yellow mustard all over the ham.
Very liberally salt your ham with unrefined sea salt and garlic salt. Don't worry about over salting the ham. Pepper your ham as well.
Bake until internal temperature reaches 160 F. This will be about 18-20 minutes per pound of meat. Mine took about 4 hours to cook and it was almost 9 pounds.
Mix together the apricot preserves, honey and cinnamon in a small bowl.
When the internal temperature reaches 140 F, start basting the ham with the apricot glaze (this is done for roughly the last 1½ hour of the baking). Do this every 30 minutes until the ham is done.
When ham reaches 160 F, take out of oven and allow to rest for 15 minutes. Slice and serve.

Nutrition Information
Serving size: 1 serving

This recipe and image came from: https://wholelifestylenutrition.com/recipes/maindish/organic-pastured-fresh-ham-recipe-with-an-apricot-honey-glaze/

5 Reasons to Pour Out the Commercial Milk in your Fridge.... NOW!

Do you enjoy a nice glass of milk with some peanut butter and crackers before bedtime? Perhaps you like to mix some milk with frozen fruit and create a nice healthy smoothie. Did you ever think that delicious milk in your fridge could be rather disgusting and poisoning you and your children?

Here are 5 reasons to pour out your commercial milk and go straight to the RAW farm. Not just any organic or homogenized milk, but pure organic RAW milk.




1. Dairy Cows are Forced into Continuous Birthing and Lactation

2. "Pasteurized dairy is produced in the filthiest conditions imaginable. Blood, pus, and dangerous pathogens routinely end up in pasteurized milk."

3. Unnatural Diets Lead to Painful Udder and Hoof Infections

4. "Although a cow's natural life expectancy is between 20 and 25 years, most dairy cows are slaughtered between the ages of four and six."

5. Many consumers don't realize that veal is a direct by-product of the dairy industry. Newborn bull calves are taken away from their mothers and shipped off to veal producers for a short life of torture.

Shop organic produce, meat, pet food and specialty items like RAW A2 Milk at: www.naturoganics.com 

Read the entire article here: http://articles.mercola.com/sites/articles/archive/2012/04/15/inhumane-treatment-on-dairy-cows.aspx

Turning Grain to Grass. The Fodder System

With winter on the horizon, feeding the animals is going to get harder... Here is a video on how the Fodder system works. At Naturoganics, we will be growing 119 acres of fresh grass per week, inside a small enclosed building behind our produce stand. Check out how it works. Shop your organic groceries at: www.naturoganics.com We offer delivery to Ottawa, Illinois and the surrounding area. We also over half hog organic pork specials, organic pet food and specialty items.

Organic Pork Chop Recipe to Lighten up your Holiday Cooking

With the holidays just around the corner, you might have stocked up your freezer with organic meats from Naturoganics. www.naturoganics.com If so, you might be looking to cook a ham for Thanksgiving along with your turkey. In the mean time you have a new freezer filled with other great items like bacon, sausage and pork chops.

This recipe takes a little from the fall fruits and adds it to your fresh meat to create just the zing to make the holiday's sing!









GRILLED PORK CHOPS WITH  FRUIT SLAW(serves 4)

For the Chops:

4 bone-in pork chops, about 1-1.5 inches thick
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika

For the Slaw:

1 pound assorted firm fruit (apples, peaches, plums, apricots, etc)
1/4 teaspoon ground chipotle powder (or to taste, this amount will give it a good kick)
1 teaspoon lime zest
1 teaspoon lime juice
pinch sea salt

Preheat your grill to medium-high heat and remove your pork chops from the fridge.
Combine the teaspoon of salt, cumin, coriander and paprika in a small bowl and stir to combine
Divide the spice rub among the chops, making sure to coat both sides.

Grill chops for about 5 minutes on each side, or until almost cooked through.
Alternately, if you don’t have a grill, Heat a large skillet over medium-high heat and add your preferred cooking fat (lard would be a good choice here) Sear the chops for 5 minutes on each side, or until almost cooked through.

Remove to a plate and cover loosely with foil, allowing them to rest for 10 minutes.
Meanwhile, prepare the slaw: Julienne fruit and place in a medium bowl. Mix in the chipotle powder, lime zest, lime juice, and a pinch of salt. Stir to combine.

Serve the chops topped with the slaw, or alongside for guests to help themselves.

Variations:

I love the simplicity of this slaw, especially when stone fruit is at it’s very best. But feel free to add sliced green onions, grated ginger, toasted sesame oil, or other spices if you wish.

Get your fresh organic pork packages starting at 10 pounds at www.naturoganics.com

Purchase a half hog and get a freezer included. First time buyers only.

Recipe and image source: http://zenbellycatering.com/2013/07/16/grilled-pork-chops-with-stone-fruit-slaw/

Organic Braised Apples with Raisins and Toasted Almonds.... Say What???

Yes, we are back with another installment of our Say What? series. This time we are talking about Heirloom Apples. With all the different varieties available these days, we thought some basic information for you would be nice. Here is an article that tells you everything you need to know about Heirloom Apples.

http://www.rodalesorganiclife.com/garden/everything-you-need-know-about-heirloom-apples

Get your organic Heirloom Apples delivered by: Naturoganics



This dessert is simple to make, but pay attention, because the type of apple used will determine cooking time. 'Cortland' apples tend to fall apart in this dish, but 'Empire', 'Macoun', 'Jonathan', and 'Gala' will hold their shape. For a really rustic look, leave the skins on, especially of red apples--the color will tint the flesh. Serve with creamy yogurt or a slice of local Cheddar.

Ingredients

4 to 5 large apples (about 6 ounces each), rinsed and quartered, or cut in sixths if the apples are very large.

1 1⁄2 tablespoons butter
3 tablespoons golden raisins
1 to 1 1⁄2 tablespoons sugar
1⁄3 cup fresh apple juice or water
1⁄4 cup sherry or Calvados
3 tablespoons toasted slivered or cut almonds (or pine nuts)


Directions

1. Juice one apple; set juice aside. Peel (or not) and core remaining apples. Over medium heat, melt butter in a 10-inch pan with a tight-fitting lid. Add apples and raisins and sprinkle with sugar, using an extra 1/2 tablespoon for tart varieties. Raise heat and slide apples back and forth in melted butter and sugar. After about 4 minutes, add apple juice or water. Reduce heat to low, cover, and cook for 10 minutes. Pierce with a knife point to check if apples are tender. If tender, remove lid and reduce until syrupy and apples begin to color.

2. Add sherry, swirl apples in pan, and let it reduce, leaving just a little sauce. Turn apples and raisins out onto a serving dish. Garnish with toasted almonds and serve, warm, with yogurt, ice cream, or cheese.

Serves 4

Recipie and image from: http://www.rodalesorganiclife.com/food/rustic-braised-apple-quarters-raisins-toasted-almonds

Why our Organic Farm is going to an Indoor Fodder System

Fodder? What is that? By definition, it is food given to livestock. Pretty simple. So why is it the new buzz word? Turns out Fodder systems have been around for quite a long time. Think about this... how would you feed your livestock fresh grass... all year long.... in a desert??? Wow. That is really something to think about isn't it?

The Fodder system we are setting up at the Gilmore Organic Farm is going to be modern, but its most primitive sense. Yes the equipment we use is top of the line and modern, but the system still dates back centuries! At Naturoganics, we are going to feed ALL of our animals, fresh green grass, every day, all winter long. Our Fodder system will produce 119 acres of grass, per week!

Once we get it set up and running, we will create you a short how it is done video. Until then, check out this website. They have a Fodders system, and this article shows how difficult it is to keep going. Feeding animals good healthy food is hard work. When you eat Naturoganics groceries, you can be sure the best care was taken at all times.

http://smallfarms.oregonstate.edu/sfn/w14fodder

Purchase your organic meat, eggs, produce, and specialty items at: www.naturoganics.com

The Benefits of Eating Organic Meats include...

At this point, everyone should know why organic is better than store bought, but just in case you are new to the subject, I have found a really good article that lays it all out for you. Never mind things like the ethical treatment of animals versus industrial farming practices, organic meat is better for you. When you drink store bought milk, or chicken, you are filling  your body with the same chemicals they use on the animals. Ever ask yourself why 12 year old girls look 25 these days? The steroids and hormones that have been pumped into the animals, transfer over to the human body. As the factory farm increases the size of those chicken breasts for greater yields and profits, they are also increasing the size of your child. Also, there are tons of antibiotics pumped into modern meats. This builds up a residue in the human body, and when we are sick, it causes us to struggle more because the germs and bacteria causing our illnesses are becoming resistant too.

Check out this article for a more detailed explanation of why eating organic meat is better:
http://www.natural-and-organic-choices.com/organic-meat.html

Purchase your organic meat, eggs, produce, pet food and specialty items at:
www.naturoganics.com 

Lactose Intolerant, or Are you just Drinking the Wrong Type of Milk?

One in 4 Americans suffers from "Lactose Intolerance." These people have digestive problems when drinking milk or consuming dairy products. It turns out however, you might not be lactose intolerant at all. There are 2 types of milk. A1 and A2. A1 milk is the most prevelant, but as it turns out, there could be a problem with its genetic make up. A2 milk seems to be much better and doesn't come with the problems of lactose intolerance.

Here is an great article to help you see if and why you are drinking the wrong type of milk. It is amazing what a huge difference can be made with such a small and subtle change.

http://www.motherjones.com/environment/2014/03/a1-milk-a2-milk-america

Get your A2 milk and other organic produce, meats and specialty items at: www.naturoganics.com 

10 Reasons that Organic Meat is Better...

With the big news lately, we have heard that the World Health Organization has said that processed meats, bacon and red meats are carcinogens, and they cause cancer. For many, that will be enough to just say no to meat all together. For the rest of us, the idea of giving up our Sunday bacon cheeseburger and wings during the game is a little harder to take. It is like losing one of our arms...

So if we are going to keep putting meat in our bodies, then at least we should put organic meats.
"But my friend says organic is no better..." Well... Your friend is wrong. Here are 10 reasons why organic meat is better for you and the environment.

1. No antibiotics or hormones
2. No Mad Cow Cannibals...
3. More humane treatment of animals
4. Free range
5. Manure
6. Wanna know more? Read the entire article here: http://www.care2.com/greenliving/why-buy-organic-dairy-meat.html

Get your organic meat chickens, pork, bacon, eggs, bison, specialty items and more at:

http://www.naturoganics.com/#!meats/flhmu

Are you Drinking the Right Type of Milk?

Most people do not know that there are more than one type of milk out there. Many would assume when you talk about types of milk, one might mean whole, low fat or skim. These processed milks are bad for the human body for very different reasons that will be discussed shortly. The mainstream milk you buy in your local grocery store is filled with antibiotics and when something says low fat, it should also be labeled high sugar. Either way you look at it, RAW un-homogenized is the safest, cleanest milk you can drink.

What if however there are more than one type of RAW milk? Have you heard of the A1 and A2 milk? This is something of even greater concern. A1 milk has mutated genes, and can cause health problems in some. Check out this article here to find out more about the differences between A1 and A2 milk. http://www.handpickednation.com/what-is-a1-versus-a2-milk/ 

Get your A2 Raw milk delivered: www.naturoganics.com

Make your Life Organic and still hit your Budget

Eating healthy can be a little more costly these days, but you don't have to break the bank. Big box stores charge a premium for organic groceries, but the poisonous food is priced at super bargain prices. Here is a great article on how you can make your organic dollars stretch. Buying in bulk and freezing or canning also helps stretch things.

Article and photo source: http://life.gaiam.com/article/12-ways-be-organic-budget

Don't forget to buy your organic groceries at Naturoganics. www.naturoganics.com

Organic Vegetarian Fettuccine Alfredo

If you are like me, you enjoy a hearty meal that sticks to your bones. Unfortunately however a lot of times that means a meal with high fat, or animal products in general. One of my cold day comfort meals has always been Fettuccine Alfredo. If you are going vegetarian however, the cream and cheese don't fit into your new diet. Check out this recipe. It uses cauliflower instead.

Be sure to get your organic groceries at: www.naturoganics.com

Vegetarian Fettuccine Alfredo Recipe

Serves 4

Ingredients
4 heaping cups cauliflower florets (1 small/medium cauliflower)
1/2 Tbsp. extra virgin olive oil
1 Tbsp. minced garlic
1/2 cup whole organic milk
1/4 cup nutritional yeast
1 Tbsp. fresh lemon juice
3/4 tsp. fine grain sea salt, or to taste
1/4-1/2 tsp. freshly cracked pepper, or to taste (you can also use white pepper here if you want the color to be uniform)
Fettuccine pasta of choice
Chopped fresh parsley, for garnish

Method

1. Boil cauliflower for about five minutes until cooked through. Drain and set aside.

2. Heat olive oil in a large pot over medium heat. Add in garlic and cook until fragrant.

3. Process cooked cauliflower in a food processor or high speed blender for a few minutes, or until smooth. Add in garlic, milk, nutritional yeast, lemon juice, salt, and pepper. Blend for another minute.

4. Turn the heat down to low and add the contents of the blender back into the pot.

5. Cook fettuccine as per your directions. Top with cauliflower alfredo sauce or you can combine in the pot. Garnish with parsley and a drizzle of high quality olive oil. You can also top with sauteed mushrooms for an even heartier dish.

Recipe adapted from Oh She Glows.

Source:http://www.organicauthority.com/vegetarian-fettuccine-alfredo-recipe-with-cauliflower-sauce/

Pain Sniper: All Natural Relief for the Daily Aches and Pains

Do you ache when you get up, and ache even more when you go to bed? Pain Sniper is your fast acting solution. 100% All natural ingredients. No prescription needed. Pain Sniper will relieve that long term arthritis pain and help increase you mobility! Check it out. Only available through NaturOganics

http://www.naturoganics.com/#!pain-sniper/xqlit

Organic Fat Free Snacks

So in today's day and age, everyone is looking to eat fast, on the go with little to no prep time. Many times, we take the unhealthy alternative, chips, dips, grab and go sandwiches and more. These foods are packing on the pounds and raising our blood pressure daily. :They might taste good and be convenient, but they are taking a terrible toll on our bodies. Never mind all the GMO's we are taking in when we eat these processed foods.




At NaturOganics, we feel we have the solution. Here is a recipe for a quick fruit smoothie or a grab and go cup. Make sure to wash your fruits and vegetables before consuming and use only ORGQ

You can buy all the fruits and veggies you need at: www.naturoganics.com

Ingredients:
Any fruit you want really.

We recommend:
Banana,
Strawberry,
Pineapple
Blueberry,
Honey Dew,
Cantaloupe,
Pear
Apple,
Kiwi,
Grapes
& Kale

Milk, Apple Sauce, or Orange Juice

Procedure:

First you must clean and cut the fruit. Get it all ready to eat. Then, mix the fruit in a variety and separate into single serving zip lock bags. You might have all, or just some of the listed fruit to mix together in each bag. Next, make sure to freeze the fruit. This is the most important step. Using fruit that is not frozen will not achieve the desired results for the smoothie.

Once the fruit is completely frozen, insert the portioned fruit into a small single serving blender. Fill the empty space between the fruit with your choice of Raw Milk, organic orange juice, or apple sauce. Blend, stir, blend again an repeat as necessary to get all the fruit blended in. Serve and enjoy.

If you don't like smoothies, or don't have time to wait for the freeze, you can always keep the portions of mixed fruit in the refrigerator and grab one to go as finger food instead of chips or other fatty choices.

Image source: http://blog.all4seasonsgarages.com/bid/102482/Cool-off-With-a-Refreshing-Fruit-Smoothie-Garage-Doors-Atlanta-GA

Organic Pumpkin Pecan Cobbler.... Say What?

Autumn, Fall, the change of seasons, the colors, sipping hot cocoa, morning coffee, steam rising from your cup. It doesn't matter where you are, or who you are, there are few that can argue that fall isn't the most beautiful season of them all. With the change in temperature as we head towards the holidays, pumpkin spice and everything nice begins to rain down in every produce and every form possible.

This organic pumpkin pecan cobbler recipe is amazing.

Remember to use all organic ingredients, and be sure to purchase your organic groceries online at:

www.naturoganics.com 

PUMPKIN PECAN COBBLER

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water


DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe and Image Source: http://www.laurenslatest.com/pumpkin-pecan-cobbler/

Organic Apple Cider Pancakes

With the cool crisp chilly air of fall comes the need to fill our bellies with something warm to start our day. If you are like me, you are constantly trying to find something to eat besides oatmeal, but the traditional American breakfast keeps packing on the pounds. Here is an incredible recipe I found for Organic Apple Cider Pancakes (grain free). If this doesn't start your day off right, then I don't know what will!

Buy your organic groceries at: www.naturoganics.com

INGREDIENTS

1 cup coconut flour (I prefer Bob’s Red Mill)
6 tablespoons tapioca flour
2 teaspoons apple pie spice
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
8 large eggs
1/2 cup plain whole yogurt (you can use a coconut or almond milk yogurt for a dairy-free option)
6 tablespoons butter, melted (or 5 tablespoons coconut oil)
1/3 cup reduced apple cider*
1/2 cup raw honey

Ghee or coconut oil for frying
Maple syrup for drizzling

Instructions

Place the coconut flour, tapioca flour, apple pie spice, sea salt and baking soda in a large mixing bowl. Whisk the mixture until blended. In another large bowl, whisk together the eggs, yogurt, butter, apple cider and honey. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter sit for 10 minutes.

Heat a large frying pan over medium-low heat for 2 minutes until hot. Add 1 tablespoon ghee, melt and swirl to coat. Spoon a small portion of batter onto the pan to make a 4-5” pancake. Cook until bottom side is golden brown. Using a spatula, flip the pancake and cook until the second side is golden brown, about 2 minutes. Repeat with remaining batter. Serve immediately with maple syrup.

*To reduce the apple cider: Place 1 cup of apple cider in a saucepan and bring to a low simmer over low heat. Continue to simmer until reduced by over half.

Source: http://deliciouslyorganic.net/apple-cider-pancakes-recipe/

Organic Chili Recipe

Well, fall is here and with that, it brings cooler weather. As the weather cools, the food begins to heat up. If you are looking for something to stick to your ribs and warm you from the inside, the chili is the way to go. Here is an organic recipe to warm you without all the extra chemicals to make you glow in the dark...hehe.. 

Buy your organic groceries from NaturOganics

Lily’s famous Chili

Serves 2-4 (depending on how hungry you are!)

Ingredients:
1 can Amy's Black Bean Chili
1 can Amy's Spicy Chili
Coarsely chopped fresh organic cilantro
Crumbled feta cheese
1 organic lime
1 organic avocado
1/4 cup organic red onion (chopped)

Directions:
First, combine both cans of Amy's Chili in a medium saucepan and heat (medium-low temp. works great). Next, distribute the chili into serving dishes and garnish with cilantro, feta, a few slices of avocado, chopped red onion, and a wedge of lime. Voila!

This is a very simple, very tasty dish. The spice of the chili combined with fresh ingredients make this dish refreshing during the summer and the warmth of the chili makes it comforting during the winter.

I like to also eat a salad of organic mixed greens tossed in a lime vinaigrette--a great way to get all those nutrients our bodies need. If you crave crunch, scoop your chili up with some blue corn chips. Enjoy!

Contributed by:
Lily Sloane
Amy’s Kitchen Purchasing Coordinator

Source: http://www.amys.com/health/recipes/category/main-dish#recipe_234

Organic Cinnamon Apple Bread Pudding

Well, harvest season is upon us and the apples are plump and ready! If you are like me, a sweet treat in the morning will start your day off right. Here is a fantastic recipe for cinnamon apple bread pudding. Yummy!

Get your organic groceries at: www.naturoganics.com 

CINNAMON APPLE BREAD PUDDING

If the best things in life aren't always free, at least they should be simple. Serve this uncomplicated, one-pan bread pudding warm with applesauce, maple syrup or whipped Organic Heavy Whipping Cream.

Ingredients

3 cups Organic French Vanilla Half & Half
4 large Organic Eggs
1/2 cup brown sugar
1/2 cup raisins, dried cherries or dried cranberries (or other dried fruit)
1 teaspoon  Organic Vanilla Extract
1 1/2 teaspoons  Organic Cinnamon
3 tablespoons Organic  Butter, melted
4 medium  organic apples
8 cups cubed stale bread

Directions

Heat oven to 350 degrees. Butter the bottom and sides a 13x9 inch baking dish.

In a large bowl, mix the half & half and eggs until smooth. Stir in the brown sugar, dried fruit, vanilla, cinnamon and melted butter.

Peel and chop apples. Place the apples, bread cubes and raisins in the baking dish to form a uniform layer. Pour egg mixture over apples and bread.

Bake until set, 40 to 50 minutes. Serve warm.

Chef Suggestions

Serve with applesauce, maple syrup, or whipped Organic  Heavy Whipping Cream.
To speed prep time, leave the skin on the apples.

Nutrition Facts

As prepared, each serving contains 220 calories, 10g total fat, 75mg cholesterol, 160mg sodium, 29g total carbohydrate and 5g protein.

Source: http://www.simplyorganic.com/recipes/cinnamon-apple-bread-pudding

Organic Chicken Pot Pie Turnovers..... Say what???

Here is the next installment in our "Say What???" series. While I was researching new dinner ideas, I came across this gem. My mouth started watering immediately and I knew... this would be tonight's supper. Well, two thumbs up, and 5 stars. This is a must do dinner recipe that you just cannot live without! Yummy!








Get your organic groceries and specialty items at: www.naturoganics.com 

Ingredients

Make sure to use only organic ingredients!
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

Directions:

Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Recipe courtesy of Melissa d'Arabian

Watch the video here:

Source: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-pot-pie-turnovers-recipe.html?soc=rotdsocial_20150921_52561846&adbid=z13mflhhjwnott5ay04cgjjobw3owzehefg&adbpl=gp&adbpr=100091697767366769792

A Heart Healthy Organic Meal - Chicken Curry Salad with Apples and Walnuts

As we get older, it becomes more and more important to watch our diet, and for us to try to eat things that are healthy instead of damaging to our bodies. The most important organ/muscle in our body is probably our heart. Not only does it lead us to follow our dreams, it keeps blood, oxygen and vital nutrients pumping through us. If we don't take care of the heart, we risk a number of different medical conditions and/or death.

Here is an incredibly delicious recipe that is A+ for hearts. Not only will curry help keep your blood vessels dilated, the apples and walnuts are high in nutrients that are also vital for good heart health. This is good if you are counting calories too.





Make sure to have your organic groceries delivered by NaturOganics: www.naturoganics.com

Ingredients:

2 unit 8-ounce boneless skinless chicken breasts
4 1/4 -inch-thick slices fresh ginger
1 teaspoon black peppercorns
1/2 cup finely chopped celery
2 green onions, white and green parts, finely chopped
1/2 cup finely chopped red bell pepper
1 heirloom apple, cored and chopped into 1/2-inch pieces
1/4 cup low-fat mayonnaise
2 tablespoons Apple-Plum Chutney, or store-bought chutney
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 tablespoon chopped fresh cilantro
5 ounces arugula
1/3 cup toasted chopped walnuts

Serves 6 / You can usually find some wonderful heirloom apples, such as organic Gravenstein, at your local farmers' market or natural foods store, but if they are not available, try a Cortland or Gala. Serving tip: This salad is also great wrapped in a whole-grain tortilla.

Directions:

Place chicken in a 2-quart saucepan and cover with water by 2 inches. Add ginger slices and peppercorns. Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes. Remove chicken and place on a plate to cool. (Discard cooking liquid.) When cool, chop into 1/2-inch pieces.
In a medium bowl, place chicken, celery, green onions, bell pepper, and apple. In a small bowl, mix mayonnaise, chutney, lime juice, ginger, curry powder, pepper, salt, and cilantro. Mix until smooth. Add to chicken mixture and toss well. Divide arugula onto four plates. Top with chicken salad and garnish with walnuts.

PER SERVING: 180 cal, 31% fat cal, 6g fat, 1g sat fat, 44mg chol, 20g protein, 12g carb, 2g fiber, 357mg sodium

Source:http://deliciousliving.com/recipes/chicken-curry-salad-apples-and-walnuts

Agricultural Pesticides and Autism. Are they linked?

Last night a friend and I were discussing the huge difference in price between organic chicken, and store bought chicken. Ultimately we decided that paying the difference was worth it hands down. Besides the relentless supply of antibiotics and growth hormones that are pumped into commercial chicken, there is also their diet. Free range organic chickens are able to eat their natural diet. A diet that is also free from pesticides and other harmful toxins. We know as the animal eats, so do we- and if we are what we eat, then slowly we have all turned ourselves to poison.


Here is an interesting article about the possible link between agricultural pesticides and autism.

http://www.collective-evolution.com/2014/09/09/are-you-pregnant-new-study-makes-it-very-clear-how-to-reduce-the-risk-of-autism/

What are your thoughts? Is this enough evidence to turn your family organic?

Buy your organic groceries online and have them delivered: www.naturoganics.com 

Organic VS GMO and Pesticides... You decide what's best for you....

In today's day and age, the big question about the food supply is, "Is it safe to eat?" Research on both sides of the debate can be manipulated to say what involved parties want to see and hear. Ask yourself... did grandma and grandpa eat food that was covered in pesticides? Did my ancestors eat food that has had its DNA altered to resist bugs, disease etc? What are the long term ramifications of eating unnatural foods? Is that perfectly round tomato on the counter, that has been there for 5 weeks, is that safe to eat? Why is it still not rotted 2 months later?

I don't know about you- but I say NO to GMO.

www.naturoganics.com 

Here is a link to an article that can help you be better informed about the fight between Organic and GMO. http://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Image source: http://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Organic Ranch Pork Chops

Well, it is about that time of year, when many Americans are getting ready to butcher a hog and get the freezer set up for the winter. With that much organic pork laying around, you will need some different ideas so you can keep dinner exciting and new.

If you have 3/4 inch or 1 inch chops, this Hidden Valley recipe is for you. If you don't have any organic pork chops, then you can buy your pork shares at NaturOganics.


www.naturoganics.com 


RECIPE HIGHLIGHTS

Serves: 5
Prep Time: 15 min.
Cook Time: 20 min.
Main Ingredient: Pork
Meals & Dishes: Main Course, Dinner


RECIPE INGREDIENTS
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
6 organic pork loin rib chops about 1-inch thick
dash of paprika (optional)
salt
fresh cracked black pepper

RECIPE DIRECTIONS

Preheat the oven to 450ºF.
In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.

*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Source: https://www.hiddenvalley.com/recipe/121/original-ranch-pork-chops/#Sb6PquORveZL7qmo.97

Organic School Lunch Ideas for Moms and Kids

Ok. It's back to school time, and you don't want your son or daughter eating the usual PB&J with a bag of chips. What do you do? How can you keep it interesting so your kid won't trade off what you send every day? I think we have just the solution for every mom and kid that are in the back to school phase now. Check out this awesome website. It has a schedule for you to follow and everything:
 http://havenrecipes.com/HAVEN_RECIPES/SCHOOL_LUNCH_IDEAS.html

Buy your organic groceries at: www.naturoganics.com

Image source: http://blogs.faithlafayette.org/community/back-to-school-lunch-boxes/

Organic Indian Curry Garbanzo Beans

Many times we eat healthy organic foods, but we forget about the spices we use. I have found an interesting article about how some spices from India and other foreign countries have high levels of toxins. Here is an organic recipe for Indian Curry Garbanzo Beans. Not only is this meal nutritious, curry has been said to dilate the blood vessels, lowering your risk for heart attack or stroke with as little as a single serving. Now we can understand better why Indian doctors make the best cardiologists!


Get your organic groceries at: www.naturoganics.com Ottawa, IL 61350


The Recipe
Makes 6 servings

Ingredients

2 tbsp. vegetable oil
2 tsp. organic cumin seeds
1 organic medium yellow onion, chopped
2 tbsp. organic ginger, peeled and finely grated
4 organic garlic cloves, finely chopped
1 organic serrano chili (2 if you prefer more spice), finely chopped
2 tsp. organic garam masala
1 tsp. organic ground coriander
½ tsp. organic turmeric
2 cans of organic garbanzo beans, drained, liquid set aside
4 large ripe organic tomatoes, chopped
4 tbsp. fresh organic lemon juice
1 bunch fresh organic cilantro, coarsely chopped

Directions

Heat the oil in a large pot over medium heat. Once hot, add the cumin seeds and fry for about 1 minute. Add the garlic, onion, ginger, and chili. Stirring occasionally, fry the mixture until the onions are translucent, about 8 minutes. Add the garam masala, coriander, and turmeric to the onion mixture. Cook for 1 minute more, stirring occasionally. Now add the garbanzo beans, and tomatoes to the mixture. Stirring continuously, cook until the tomatoes break apart, about 10 – 15 minutes. Using a fork, coarsely mash about 1/3 of the garbanzo beans in the pot. Add 2 cups of the reserved garbanzo bean liquid. Reduce the heat to medium/low and simmer, stirring occasionally for about 20 minutes. Remove from heat and stir in the fresh lemon juice. Top with fresh cilantro and serve hot with steamed rice or naan.

Source: https://www.organic-center.org/recipes/sour-chana-masala-indian-sour-curried-garbanzo-beans/

Photo: Jennifer (same page)

Why Choose Organic for you and your Family?

We always ask, why? Why should I spend the extra money on organic food? Does it really make a difference? It is my belief that you will pay now, or pay later. Responsive healthcare is much more expensive than preventative. Eat right, exercise daily and stay away from harmful toxins, and you have a much better chance of having a healthy and productive retirement, instead of spending your last days in a nursing home.



Here is an interesting quote from Time Magazine-

"We choose organic because we know, for example, that children fed an organic diet have much lower levels of metabolites of high-risk insecticides in their bodies. We also know that choosing organic food reduces the risk of exposure to toxic pesticides in our diet."

Read the rest of the article here: http://time.com/2914155/organic-food-children-health/

Get your organic groceries in Northern Illinois delivered: www.naturoganics.com 

Image Source:  

Anna Lappé

Organic Breakfast Tacos

So you have begun to eat healthy and organically at lunch and dinner, but you are still struggling with what to have for breakfast besides fruit smoothies and oatmeal. Everyone loves a breakfast taco, but the first thing that comes to mind is the fat and cholesterol from all the meats like bacon, sausage and ham. Of course, you never know how those animals were treated, and how much antibiotics might be pumped into them. When you eat organic, you can take a lot of those questions out of the equation. Here is a recipe for breakfast tacos that won't make you want to go back for a nap afterwards. Eat organic, feel better, be healthy.

To shop for organic groceries: www.naturoganics.com


Organic Breakfast Tacos
Serves 4

Ingredients
8 eggs
1 teaspoon paprika
½ cup shredded cheddar cheese
3 scallion, chopped
¼ teaspoon salt
2 tablespoons butter (or olive oil)

Quick Pickled Onions

1 small red onion, thinly sliced (about 1 cup slices)
¼ cup red wine vinegar
¼ cup water
½ teaspoon sugar
½ teaspoon salt
2 tablespoons cilantro

To serve
8 small flour tortillas
1 tomato, sliced
1 avocado, sliced
¼ cup shredded cheddar cheese
4-6 teaspoons hot sauce (Tabasco or other)

Directions

First make the quick-pickled onions by combining the sliced onions, vinegar, water, salt and sugar in a small saucepan. Cook over medium heat for about 3 minutes, then turn down to a simmer and cook for another 3 minutes until onions are soft and light pink. Remove from flame, roughly chop and combine with cilantro.

Heat the tortillas in a skillet or a griddle with a splash of olive oil for 1 minute on each side so they brown slightly, set aside or keep warm in the oven at 200 degrees Fahrenheit.

In a bowl, whisk together the eggs, paprika, ½ cup cheddar cheese, scallions and salt. In a small skillet, heat 2 tablespoons butter over medium heat. Pour in the egg mixture and cook, stirring constantly with a wooden spoon for two minutes until eggs are just cooked. Divide eggs among the tortillas and top with the pickled onion mixture. Add a few slices of tomato and avocado to each taco and serve with hot sauce.

Source: http://www.organicauthority.com/out-of-healthy-breakfast-ideas-try-this-breakfast-taco-recipe-with-quick-pickled-onions/

Image: Ally-Jane

Organic Pumpkin Cupcakes.... Say What?

Yes, that's right- yet another incredible recipe for our "Say What?" series. When you think sweets, you don't think healthy eating, but when you go Organic, you can at least take some of the "guilt" away. Be careful though, with Halloween approaching quickly, this fall treat will surely turn you into a pumpkin head! Get your organic groceries at: www.naturoganics.com

INGREDIENTS

1 NaturOganics Large Brown Egg

2/3 cup packed light brown sugar

1/2 cup canned pumpkin puree

1-1/2 teaspoons pumpkin spice

1/3 cup Organic Butter, melted

1/3 cup Organic Sour Cream

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

4 ounces Organic  Cream Cheese, softened

1/4 cup Organic  Butter, softened

1 cup powdered sugar

Optional decorations: red and yellow food coloring, black icing in a small tube, gumdrops and candy corn


DIRECTIONS

1. Heat oven to 350oF. Line 12 medium muffin cups with paper liners.

2. Beat egg lightly in a medium bowl. Add brown sugar; mix well. Add pumpkin and spice; mix well. Stir in melted butter, sour cream and vanilla; mix well. Add flour, baking powder and salt; mix just until dry ingredients are incorporated. Spoon batter into muffin cups to almost full (about ¼ cup batter in each).

3. Bake 16 minutes or until a wooden pick inserted in center comes out clean. Transfer pan to a wire rack; cool 10 minutes. Remove cupcakes to wire rack; cool completely.

4. Meanwhile, for frosting, beat together cream cheese and softened butter with electric mixer until smooth. Gradually beat in powdered sugar.

5. To color frosting orange, stir in two to three drops each red and orange food coloring. Spread frosting over cupcakes; decorate with icing, gumdrops and candy corn if desired.

Source: http://www.organicvalley.coop/recipes/show/halloweenpumpkincupcakes/

Organic Double Apple Cake Recipe

Hi everyone! If you are like me, you have a ton of fresh fruits and vegetables sitting on the counter or in the fridge waiting to be eaten up. You might be up to your eyeballs in Blueberry oatmeal, but have you tried turning those crisp apples into an organic double apple cake? Oh yeah, I said it... Double.

Here is a fantastic recipe below. Don't forget to order your organic apples and other groceries online for delivery at:

www.naturoganics.com

Ingredients

Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/3 cup packed dark brown sugar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup unsweetened applesauce
1/3 cup low-fat buttermilk
1/4 cup butter, melted
1 tablespoon vanilla extract
1 large egg
1 cup dried apple slices, coarsely chopped
1 teaspoon powdered sugar (optional)

Preparation


1. Coat a 5-quart round electric slow cooker with cooking spray. Line bottom of slow cooker with parchment paper. Place 2 (30-inch-long) strips of parchment paper in an X pattern under parchment paper liner in slow cooker. Coat parchment with cooking spray.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, and next 6 ingredients (through cloves) in a medium bowl, stirring with a whisk. Combine applesauce and next 4 ingredients (through egg) in a small bowl. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apple.

3. Pour batter into prepared slow cooker, spreading into an even layer. Cover and cook on HIGH for 1 to 1 1/2 hours or until puffed and a wooden pick inserted into center comes out clean. Cut into wedges. Sprinkle with powdered sugar, if desired.

Recipe Source Oxmoor House: http://www.myrecipes.com/recipe/double-apple-cake

Image Source: Oxmoor House: http://www.myrecipes.com/recipe/double-apple-cake

Easy Organic Recipe for Broccoli and Cheddar Frittata Friday Madness

It's Friday. The kids are at school. Work is pressuring you for deadlines and you still need to think about a quick and easy dinner that wont pack on those extra pounds, or expose your family to harsh chemicals like non-organic groceries. Here is the recipe for you. It is quick and easy and healthy too.  Now you can sit back and enjoy the MLB playoffs and weekend football without guilt!

www.naturoganics.com

Sweet Pea Broccoli and Cheddar Organic Frittata:

Recipe courtesy of Sweetpea Baby Food

Makes 10 servings

- 10 oz organic onions, minced
- 10 oz Organic potatoes, cooked and diced
- 20 organic eggs
- 1 cup organic old cheddar, shredded
- 8 cubes Sweetpea broccoli, thawed
- 1 tsp organic unsalted butter

1. Over medium heat melt butter and add onion. Sauté for 2 minutes
2. Add potatoes until lightly brown
3. Meanwhile, beat the eggs with thawed sweetpea broccoli and pour over ingredients. Stir gently
4. Reduce the heat to low, add cheddar and coer the skillet. Cook until eggs are nearly set
5. Remove thecover and place skillet under broiler to lightly brown eggs
6. Cut the frittata into wedges and serve.

*Vegetarian, *Gluten-Free

Source: http://www.organicitsworthit.org/make/sweetpea-broccoli-and-organic-cheddar-frittata

Image: http://www.cooksmarts.com/cs-blog/2012/04/broccoli-potato-frittata/

Football Weekend Organic Snack Recipe (to help keep from packing on the pounds)

With football season, comes the holidays and with all that fun comes the chips and dip. With chips and dip come the extra pounds we tend to pack on as we get older. If you love having friends and family over this time a year to celebrate the season, but you don't want to gain that extra weight, then this blog is for you. On our last entry, we gave you dessert finger foods, this time, it is for game time.

Oven-Roasted Cauliflower might not scream "EAT ME" at first, but once you try these delicious treats, you will put down the cheezers and taters once and for all.

Buy organic groceries and have them delivered in Ottawa, IL and the surrounding areas. www.naturoganics.com

OVEN-ROASTED CAULIFLOWER BITES


Kick off your party with easy and flavorful oven-roasted cauliflower bites. The ginger-turmeric dressing brings spicy kick and color to the crisp, golden texture of these bite-sized appetizers. Dip in a cilantro yogurt sauce for extra flavor!

Ingredients

Cauliflower:

1 large head of caulilfower
2 tablespoons extra light olive oil, plus more for the pan
2 tablespoons melted butter
1 tablespoon freshly grated ginger root
1 teaspoon  Organic Turmeric
1/2 to 3/4 teaspoon  Organic Red Pepper Flakes
1/2 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Black Pepper
Juice from half a lemon

Dip:

1 cup Greek yogurt
2 whole green onions, minced
1/4 cup minced fresh cilantro
3/4 teaspoon Frontier Sea Salt
1/2 teaspoon Organic Garlic Powder

Directions

1. Preheat your oven to 425 degrees and lightly oil a rimmed, aluminum baking sheet.

2. In a medium bowl combine the Greek yogurt, minced green onions, cilantro, garlic powder and salt. Stir to combine; cover with plastic wrap and refrigerate until ready to serve.

3. Meanwhile, in a large bowl combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the juice from half a lemon. Whisk to combine.

4. Cut the cauliflower into bite size pieces (not too small) and toss them in the spicy ginger-turmeric dressing until evenly coated.

5. Scatter the cauliflower on the lightly oiled baking sheet and slide them into your preheated oven. Roast the cauliflower for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good caramelization.

6. Once the cauliflower has finished roasting, let it cool for 5 minutes before serving.

Source: http://www.simplyorganic.com/recipes/oven-roasted-cauliflower-bites

Image: Source not provided.

Organic Cheesecake filled Strawberries... Say What?

Did someone say organic cheesecake filled strawberries? Oh my is right! Pure organic decadence. Check out this AMAZING recipe I found on the Organic Authority. If this doesn't make for the perfect holiday party treat, I don't know what will! Enjoy!

Purchase organic fruits, vegetables and specialty items for delivery in Ottawa, Illinois and the surrounding areas at NaturOganics. We offer delivery to Ottawa and the surrounding 30 mile radius to towns like Peru, Morris, Streator, and Oswego. Order online now!

www.naturoganics.com 



Ingredients

2 pounds organic strawberries
1/3 cup milk
1 egg
1/2 cup sugar
1 tsp. vanilla
8 ounces cream cheese
2 tbsp. sour cream

Directions

Wash the strawberries and pat them dry. Use a paring knife to hull the strawberries, making a small hollow in each one. This hollow can vary in size depending on how full you would like your strawberries to be, but ideally you will only remove the white core of the strawberry and leave the rest in tact. Set the strawberries on a plate, hollow side down, and set aside in the fridge.

Heat the milk in a saucepan. Meanwhile, beat the egg and the sugar together until light and fluffy and doubled in volume. When the milk reaches a simmer, slowly drizzle it into the egg and sugar mixture, beating constantly as you do so. When all of the milk has been added, return the entire mixture to the saucepan and place over low heat. Whisk in the vanilla. Cook the mixture, whisking constantly, until it thickens. All of the foamy bubbles will have disappeared, and it will have the texture of a custard. Set aside to cool slightly.

In a mixing bowl, beat the cream cheese and sour cream together. Fold the custard mixture into the cream cheese mixture until well combined.

Fill a pastry bag with this mixture. If you do not have a pastry bag, you can use a heavy-duty reusable plastic bag. Set the mixture aside in the fridge to chill for 2 hours. You can also prepare this mixture the night before, though you should not hollow the strawberries more than 2 hours before you plan to serve them.

When ready to serve, cut the tip off of your pastry bag or plastic bag and pipe the filling into the berries. If you like, you can serve with accompaniments for dipping, like crushed graham cracker crumbs or melted chocolate sauce.

Image: Emily Monaco

Source: http://www.organicauthority.com/a-delicious-cheesecake-filled-strawberries-recipe/