Serves 4 Ingredients
1 package Organic Mung Bean and Edamame Fettuccini
2-4 tbsp. organic soy sauce or tamari
2 tbsp. organic ketchup
2 tbsp. organic lime juice
2 tsp. organic sugar or honey
1 tbsp. Thai red curry paste (or to taste)
¼ cup organic high heat oil (sesame, peanut, etc.)
4 large organic garlic cloves, minced
1 cup organic broccoli, chopped
1 cup chopped organic bok choy or cabbage
½ cup organic carrots, julienned
½ cup organic red bell pepper, julienned
4 organic green onions, chopped
½ cup organic roasted unsalted peanuts
¼ cup fresh organic cilantro
1 organic lime, cut into 4 wedges
Prepare noodles according to package directions. Drain and set aside.
Mix together soy sauce, ketchup, lime juice, sugar and red curry paste; set aside.
In a wok over medium high heat, heat the oil.
Add garlic and cook for 1-2 minutes. Add noodles, vegetables, and reserved sauce.
Stir fry until noodles are softened and everything is mixed together and hot.
Serve immediately, sprinkled with peanuts and garnished with lime and cilantro.
3 cups filtered water
Pinch of sea salt
1 cup organic yellow cornmeal
¼ cup plus 2 tbsp organic grated Parmesan
6 oz. lean organic or grass-fed ground beef
14.5 oz can organic diced tomatoes
½ organic yellow onion, diced
3 cloves organic garlic, minced
1 ½ tsp. organic dried basil
1 cup organic skim ricotta cheese
1 cup organic shredded mozzarella cheese
1 organic egg white, lightly beaten
2 organic plum or roma tomatoes, sliced
Spray an 8-inch square baking dish with nonstick spray. Combine the water and 1/4 tsp
of the salt in a medium saucepan over medium high heat; bring to a boil. Slowly whisk in
the cornmeal. Cook, stirring, until thick, about 10 minutes; remove from the heat and stir
in ¼ cup of Parmesan. Pour the mixture into the baking dish. Refrigerate until firm.
Spray a large skillet with nonstick spray and set over medium high heat. Add the beef;
cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Stir in the diced
tomatoes, onion, garlic, and basil. Cook, stirring occasionally, until thick, 6 – 8 minutes.
Combine the ricotta, 1/2 cup of the mozzarella, the egg white, and the remaining 2 tbsp
Parmesan cheese and pinch of sea salt. Set aside.
Preheat oven to 375 degrees F. Turn the polenta out onto a cutting board. With a long serrated
knife, cut the polenta horizontally into 2 (8-inch) squares. Return the bottom half to the
baking dish, cut side up. Top with the ricotta mixture, the ground beef mixture, and the
remaining polenta half. Arrange the tomato slices on top and sprinkle with the remaining
1/2 cup mozzarella. Cover lasagna with foil and bake until hot and bubbly, about 50
minutes. Remove the foil and bake 10 minutes longer. Let stand 10 minutes; cut into 6
2 cups organic green cabbage, finely shredded
3 stalks organic green onion, finely chopped
1 organic red bell pepper, thinly sliced
½ cup organic cilantro, chopped
½ cup frozen organic corn, thawed
½ tbsp. organic olive oil
Juice of 1 small organic lime
1 tsp. organic dried oregano
½ tsp. organic ground cumin
1 clove organic garlic, very finely minced
¼ tsp. sea salt
½ tsp. organic ground black pepper
½ can organic black beans, rinsed
¼ cup organic fresh salsa
3 oz. organic goat chevre
In a large bowl, toss the green cabbage, onion, red bell pepper, cilantro, and corn with the olive oil.
In a small bowl mix lime juice, oregano, cumin, garlic, salt, and pepper then drizzle over salad and toss well.
Divide cabbage mixture between two salad bowls and layer black beans and salsa on top. Garnish with chevre and fresh cilantro.
1/2 bunch organic asparagus, trimmed and thinly sliced diagonally
1 small organic leek, white and pale-green parts only, washed and thinly sliced
1 tbsp. organic olive oil
1 Simply Organic Steam Gourmet Sesame Ginger Salmon seasoning packet and parchment bag
20 oz. salmon fillet(s)
Organic lemon wedges, for serving
Preheat oven to 400 degrees F with racks in upper third.
Toss asparagus and leek with olive oil in a bowl.
Season salmon with seasoning packet. Arrange salmon skin side down in the parchment bag with the seam of the bag on top. Use two bags if necessary. Top the fish with asparagus mixture. Fold the open end of the bag under twice and crease well.
Bake on rimmed baking sheet for 15 minutes. Remove from oven and let rest for 5 minutes.
Open bag carefully to release the steam and divide asparagus mixture and fish among 4 plates. Serve with lemon wedges.
2 ¼ cup organic all-purpose flour
2 tsp. organic baking powder
½ tsp. salt
½ tsp. organic ground nutmeg, (plus more for topping)
½ tsp. organic cinnamon
¾ cup organic unsalted butter
½ cup organic sugar
½ cup organic packed brown sugar
2 organic egg yolks
1 tsp. organic vanilla extract
½ cup organic eggnog
½ cup organic butter
3-5 tbsp. organic eggnog
½ tsp. organic vanilla extract
3 cups organic powdered sugar
Preheat the oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside. In the bowl for an electric mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in vanilla and eggnog. With the mixer on low add the dry ingredients and mix just until combined.
Scoop dough out by heaping tablespoonful’s and drop on parchment lined baking sheet, spacing 2 inches apart. Bake 11-13 minutes. Allow to rest before transferring to cooling rack.
Frosting: In a bowl, beat the butter until pale and fluffy. Add the vanilla extract and 3 tbsp. of the eggnog and add the powdered sugar. Add more eggnog to reach the desired consistency.
4 organic dried figs (soaked first for 1 hour in 1/2 cup filtered water to soften)
1/2 cup soaking water reserved from the figs
1/2 cup Manitoba Harvest® Organic Hemp Hearts
1/4 cup organic chia seeds
1/2 cup organic unsweetened shredded coconut
1/2 tsp. organic cinnamon
1/4 tsp. organic ginger
Dash of organic nutmeg
1/4 cup organic raw cacao powder
2-3 tbsp. organic maca powder
2-3 tbsp. organic coconut palm nectar
Soak the figs in the 1/2 cup soaking water for 1 hour first. (This softens them and helps the process go much smoother).
After soaking, chop the figs into 6 smaller pieces each and break them up. Add them to the food processor.
Add the water reserved from soaking and remaining ingredients into the food processor and process until a thick dough is formed.
Scoop the dough into ball sized shapes, refrigerate for firmness.
Store in the freezer, defrost at room temperature for 5 minutes.
12 oz. organic dark chocolate
12 oz. organic extra firm tofu
½ -1 cup organic plain soy milk
2 tbsp. organic agave syrup or organic maple syrup
1 tsp. organic vanilla extract
2 tsp. organic peppermint extract
In a small saucepan, melt the chocolate. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.
Crumble the tofu in a blender. Add the soy milk, agave and extracts. Blend until smooth.
Add the chocolate to the tofu and blend until well combined, scraping down the sides with a spatula.
Transfer the mousse to an air tight container and let chill for about an hour before serving.
1/2 cup filtered water
1/3 cup organic black (forbidden) rice
4 oz. canned light organic coconut milk
1/4 tsp. organic ground cardamom
1/4 tsp. sea salt
1 organic vanilla bean, sliced in half
24 oz. organic Greek yogurt
4 organic tangerines
Combine water and rice in a medium saucepan. Bring to a boil and reduce heat to maintain a gentle simmer. Cover and cook until the rice has absorbed all the water. The rice should be cooked yet still somewhat firm.
Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add vanilla bean, cardamom, and salt. Stir until combined. Add the rice to the pan with the seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid. Remove the vanilla bean and chill the rice.
Among 4 glasses, layer half of the rice, half the yogurt, and half the tangerines. Repeat, using the remaining ingredients. Serve immediately.
Preheat oven to 350 degrees F. Grease an 8″x8″ baking dish and line with parchment paper.
In a food processor, pulse the pecans until they begin to clump together and can be formed into a ball. Be careful not to over process and turn into pecan butter.
Melt coconut oil and brown rice syrup and stir to combine.
Transfer pecan mixture into a large bowl and combine with the rest of the ingredients. Knead the dough to fully incorporate all of the crust ingredients. Add a little coconut oil if the mixture is too dry.
Firmly press the dough into the greased and lined baking dish to form an even crust. Score the crust with a fork.
Bake for 9-12 minutes, watching closely so it doesn’t burn. Remove from oven and cool for at least 10 minutes.
Meanwhile, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Pulse until smooth. Add the coconut flour and process until fully combined. Adjust sweetener if desired.
Carefully pour the filling over the cooled crust and spread it out evenly. Cover and refrigerate for at least 6 hours or overnight.
Lift the bars out of the pan using the parchment paper edges. Use a sharp knife to cut the bars, wiping the blade clean between cuts. Serve chilled.