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Week of January 4th – Happy New Year

Happy New Year! I hope everyone is enjoying the last of the holiday season. After so eating so much food I’m really excited to get my CSA box home and fill my fridge with veggies. I’m working on meal prepping (for me and the baby, farm to high chair!), eating more greens and getting some vegetable juice down at least once a week. Getting a juicer is a GREAT investment for your health. And in the midst of the green vegetable season it couldn’t be a better time. Enjoy the box. Share your creations with us on Instagram. Tag #somethinggoodorganics to inspire others.

CSA Contains:
CARROTS
GREEN CABBAGE
LACINATO KALE
GREEN LEAF LETTUCE
ITALIAN PARSLEY
BRUSSEL SPROUTS from SUNRISE ORGANICS
CELERY
RED BEETS
RED TOMATOES
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: SHALLOTS, ROMAINE LETTUCE, FENNEL, CARROTS, EXTRA BRUSSELS

FRUIT EXPANSION CONTAINS: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Beet & Chickpea Pasta with Lemon Tahini Sauce

Ingredients:
Pasta
4 medium sized beets, washed and sliced into 1/2 inch pieces
2 Tablespoons olive oil
pinch of salt and pepper
8 ounces penne pasta
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup lightly toasted almonds, roughly chopped
1/2 cup parsley, minced
salt and pepper to taste
pinch of crushed red pepper flakes for serving
Tahini Sauce
1/4 cup tahini
1 large clove of garlic, minced
1/2 cup water + additional to thin if necessary
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 teaspoon honey
1/8 teaspoon cayenne pepper
1 Tablespoon minced parsley
salt and pepper to taste
(Find the full recipe and directions here at Blog Lovin)

How to Pack a Salad in a Jar

Ingredients:
One clean jar with lid (around 24oz/ 700ml)
Layer 1: your favourite dressing
Layer 2: tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots
Layer 3: mushrooms, zucchini, beans, lentils, peas, corn, broccoli
Layer 4: boiled eggs and cheese (feta, gouda, cheddar etc.)
Layer 5: rice, pasta, quinoa or couscous
Layer 6: nuts and greens as lettuce, spinach or arugula.
(Find the full recipe and directions here at Hurry the Food Up)

Nourish Bowl

(A nourishing and hearty salad filled with dark leafy greens, vegetables, healthy fats, and protein.)
Ingredients:
2 cups romaine, roughly chopped
1 cup spinach
4-5 roasted brussels sprouts (from batch cooking day)
1 roasted sweet potato
½ cup carrots, shredded or diced
¼ cup cucumber, sliced thinly
¼ of an avocado
3 tablespoons nutritional yeast
3 tablespoons hemp seeds
2 tablespoons hummus (of your choice)
fresh squeezed lemon
2 tablespoons apple cider vinegar
dash of kelp granules
dash of cayenne pepper (optional)
(Find the full recipe and directions here at Nutrition Stripped)

Simple Seedy Slaw

Ingredients:
Coleslaw
2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
¼ cup chopped fresh parsley
Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
Lemon dressing
¼ cup olive oil
2 to 3 tablespoons lemon juice, to taste
1 clove garlic, pressed or minced
½ teaspoon ground cumin
½ teaspoon salt
(Find the full recipe and directions here at Cookie and Kate)

JUICE FEAST:
CARROTS
GREEN CABBAGE
LACINATO KALE
ROMAINE LETTUCE
ITALIAN PARSLEY
CELERY
RED BEETS
RED TOMATOES
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
FENNEL