Delicious Organic Recipes

Living an Organic complete life can be hard and seem like it has "No Flavor". But let me just give you a few recipes here that we have tried ourselves and I am sure your going to love them as well. I, Geronimo Rubio & my fiance Madeline Vicky live this way everyday and I guarantee your health and life will have "Just as much Flavor" as before and increase your life for many years to come my friends. Read below for a few great Delicious Organic Recipes made with Organic Food:

 

Spinach and Raw Cheddar Turnovers

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Prep time-60-80

Total Time-90-120

Servings-16 large or 24-30 small pastries

Ingredients

• 1 pound fresh spinach
• 10-12 ounce Organic Valley Raw Cheddar (mild or sharp)
• 2 large Organic Valley eggs, beaten
• 2 tablespoons chopped fresh dill
• ¹⁄₂ teaspoon pepper

• 8 ounces Organic Valley European Style Cultured Butter
• 1 pound phyllo dough, thawed 24 hours in the refrigerator

In this recipe, butter-brushed layers of paper-thin phyllo pastry are filled with spinach and cheese, then baked until the turnovers are shatteringly crisp and the cheese oozes inside.

Sounds pretty good, doesn’t it?

If you haven’t worked with phyllo dough before, know this: It dries out very, very quickly. To keep it supple, thaw the dough overnight in the refrigerator and don’t open the package until just before you’re ready to work with it. Use a damp, wrung-out towel to keep it covered while you are preparing the pastries. 

Directions

1. Make the filling: Cook the spinach with a little water in a big, covered pot, just until the spinach wilts. Drain it, rinse lightly and let it cool. Use your hands to squeeze out nearly all the liquid. Chop the spinach and put it in a bowl. Grate the cheddar on the large holes of a hand-held grater or in a food processor. Add cheddar, eggs, dill and pepper to the spinach and mix well.

2. Get equipment and ingredients ready: Melt butter. Assemble the following: pastry brush; sharp knife; a dampened, wrung-out cotton towel; one or two baking sheets (can be lined with parchment paper or not); the filling; melted butter; and phyllo dough.

3. Prepare the turnovers: Open the box of phyllo dough and carefully unfold the roll of dough onto a large work surface. You’ll be working in batches of 4 or 5 sheets of dough at a time; each batch will form four turnovers. The sheets are very delicate and may rip, but don’t be concerned—you are creating layers that will be folded up and the rips will be hidden. It’s good to work quickly, as the dough dries out very quickly, but you can also buy time by placing the wrung-out towel over the exposed stack of dough while you fold up each batch.

For each batch, pull off two sheets of the dough and place them with the long edges facing you on the work surface. Lightly brush the surface all over with butter (you don’t need to cover every inch, however). Pull off a third sheet, place over the others and brush again with butter. Do this once or twice more, for a total of four to five sheets.

Cut the brushed layers vertically into four wide, equal-sized strips. Place 2 or so heaping tablespoons of filling near the bottom of each strip. Now fold up each strip like a flag: starting at the bottom near the filling, fold the dough over the filling to form a triangle and continue to fold the triangle back and forth up the strip to end up with a filled turnover. Brush each turnover very lightly with butter and transfer it to a baking sheet.

Continue this process until all the filling is used up. At this point, they can be baked immediately, covered tightly and refrigerated, or frozen.

4. To bake: Heat oven to 375 degrees. If turnovers have been frozen, thaw them partially before baking. Bake turnovers until they are golden brown, 20-30 minutes.
Organic Valley Organic 1% Lowfat Single Serve Milk, 8-Ounce Aseptic Cartons (Pack of 24)
Organic Valley Organic Whole Milk, 33.8 Ounce Asceptic Carton (Pack of 12)
Vanilla vanille Patchouli scented Shea Butter Provence soap 3.5 oz 100 gr

Organic Soy-free Omega 3 Eggs (4 dozen)
MT OLIVE FRESH KOSHER DILLS
Simply Organic Pepper, Black Medium Grind Certified Organic, 2.31 Ounce Containers (Pack of 3) 

 

Butter-Roasted Asparagus

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• Prep time-10 Minutes
• Total Time-20-25
• Servings-3-4

Ingredients

• 1 pound fresh organic asparagus, tough ends trimmed off
• 1-2 tablespoon Organic Valley Cultured Butter, melted ((or olive oil))
• ¹⁄₂ cup cherry tomatoes, quartered
• salt and freshly ground pepper
• ¹⁄₄ to ¹⁄₃ cup Organic Valley Shredded Parmesan (or feta or blue cheese crumbles)

Asparagus is special almost any way you serve it—raw, steamed, sautéed, grilled—but if I could only have it one way, it would be roasted. Its natural sweetness is enhanced when you slick it with organic butter, sprinkle it with sea salt and pepper, and roast in the oven it at high, even heat. It makes a wonderful side dish just like that, or can be showered with the likes of good cheese and chopped tomatoes. Add Organic Prairie hardwood smoked ham or Organic Valley sunny-side-up eggs, and call it lunch or dinner.

Directions

1. Heat oven to 425 degrees. Line a large baking sheet with parchment paper. Use your hands to spread the asparagus spears with melted butter or olive oil. Spread spears out on the baking sheet (try to avoid letting them touch each other). Sprinkle with quartered cherry tomatoes and season lightly with salt and pepper.

2. Roast until asparagus is barely tender—this could take as little as 6-8 minutes if the spears are thin, or twice as long if they are thick. (Go ahead and taste one to be sure.) Transfer the spears to a platter, sprinkle with cheese and serve immediately. (Alternatively, you can sprinkle the cheese on the spears while they’re still on the baking sheet, and then return them to the oven for a couple more minutes.)
Organic Valley Organic Buttermilk Blend, Powder Cultured, 12-Ounce Bags (Pack of 4)
Organic Valley Organic 1% Lowfat Single Serve Milk, 8-Ounce Aseptic Cartons (Pack of 24)
Organic Valley Organic Whole Milk, 33.8 Ounce Asceptic Carton (Pack of 12)
Vanilla vanille Patchouli scented Shea Butter Provence soap 3.5 oz 100 gr
Native Forest Green Asparagus Spears 15 oz. (Pack of 18)
Just Tomatoes Organic Just Cherries, 8 Ounce Tub
Organic Parmigiano Reggiano (300 gram) by igourmet.com 
BLACK PEPPER GROUND FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings

 

Gluten-Free Carrot Orange Muffins

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• Prep time-30 Minutes
• Total Time-45 Minutes
• Servings-10-12

Ingredients

• 4 tablespoons Organic Valley unsalted butter
• 2 cups gluten-free all-purpose baking flour (Bob’s Red Mill\'s brand)
• ¹⁄₄ cup brown sugar
• 2 ¹⁄₄ teaspoons baking powder
• 1 ¹⁄₂ teaspoons xanthan gum
• ¹⁄₂ teaspoon ground ginger
• ¹⁄₄ teaspoon ground nutmeg
• ¹⁄₄ teaspoon salt
• 1 cup Nature’s Path Mesa Sunrise gluten-free cereal

• 1 cup carrots, coarsely grated (about 1 large carrot)
• ³⁄₄ cup Organic Valley lowfat milk ( or unsweetened Organic Valley Soy milk)
• 2 Organic Valley large eggs
• 1 blood orange, zested and juiced
• 1 teaspoon vanilla extract
• ¹⁄₂ Cream Cheese Frosting recipe (optional)

Many grocery stores and food cooperatives now carry a wide variety of wheat- and gluten-free products, including the all-purpose baking flour and the cereal flakes that give substance and savor to this recipe. Xanthan gum is also called for here; it’s a powdery gluten replacer that helps develop texture.

Blood oranges, like their name implies, have deep-red flesh and flavor, and lend a real citrus spark to these muffins. (You can use a regular orange, if you like. And if you’re out of oranges altogether, substitute 1/2 teaspoon orange extract for the grated peel and 1/4 cup Organic Valley orange juice for the freshly squeezed juice.)

Flecked with grated carrots and not too sweet, the muffins can be eaten as is or frosted with a cream cheese icing.

Directions

1. Heat oven to 400 degrees. Butter muffin tins or line them with unbleached paper liners. Melt the butter and set it aside to cool.

2. Place flour, brown sugar, baking powder, xanthan gum, ginger, nutmeg and salt in a medium bowl. Use a whisk to mix the ingredients thoroughly. Use one of your hands to crush the cereal flakes into coarse bits; stir the crushed flakes into the flour mixture.

3. Combine carrots, milk, egg, orange zest, orange juice and vanilla in a second, larger bowl. Stir the flour mixture into the wet mixture.

4. Fill muffin cups nearly full. Bake until toothpick inserted in center comes out clean, 15-18 minutes. Let cool on wire racks 3-5 minutes, then remove muffins from pans. Serve warm. May also be cooled to room temperature and frosted with cream cheese icing.
Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)
The Gluten-Free Pantry All-Purpose Flour, 16-Ounce Boxes (Pack of 6)
Multi Blend Gluten-Free Flour
Brown Sugar  GINGER GROUND FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings
NUTMEG GROUND FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings
Organic Valley Organic 1% Lowfat Single Serve Milk, 8-Ounce Aseptic Cartons (Pack of 24)

Simply Organic Vanilla Extract Certified Organic, 2.0 Ounce Containers (Pack of 3)
Betty Crocker Ready-to-Serve Soft Whipped Frosting, Cream Cheese, 12-Ounce Canister (Pack of 8)
Organic Soy-free Omega 3 Eggs (4 dozen)
Melissa's Fresh Blood Oranges (4 lbs.)