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Recipes for this week: January 9, 2018











Dressing:
1/4 cup chick pea miso (regular mellow white miso works too!)
1/4 cup tahini
1/2" knob of fresh ginger (minced if you don't have a good blender)
1 garlic cloves
pinch of Himalayan salt
1/2 cup water

Salad:
1 bunch rainbow Swiss chard (or kale)
2 carrots diced
1 medium tomato diced
1/2 zucchini diced
2-3 small sweet red, orange, yellow peppers sliced
sprinkle of toasted sesame seeds

Toss all the dressing ingredients in a blender and blend till smooth and creamy. You can add more or less water to make it the desired consistency. I like mine a bit thick. Alternately you could mince the ginger and garlic and mix by hand. 

For the salad, you'll want to de-stem the Swiss chard, tear it into bite size pieces, dice or matchstick the carrots, slice the peppers, dice tomato and toss them in the bowl with the chard. Scoop on your dressing, making sure not to put on too much. I personally do not like my salads to swim in a thick dressing, yuck! Then mix to coat, wash your hands and dig in to rub the leaves, this softens them. You can serve this immediately or store it in the fridge and eat it later.

Not sure exactly what miso is? It is a fermented bean paste traditionally used in Miso soup. Fermented foods are highly beneficial to our diet. They provide us with beneficial bacteria and are a natural way to add probioctics to our bodies. They can aid in digestion, nutrient absorption and they are a natural way to preserve foods. Here is just one site on fermented food benefits. There are lots of different fermented foods out there.
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CREAMY THAI CARROT 
SOUP WITH BASIL





Ingredients
  • 1 Tbsp (15 ml) coconut or olive oil
  • 1/2 of 1 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
  • Healthy pinch each salt and pepper
  • 2 cups (480 ml) veggie stock + 2 cups water (480 ml)
  • 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
  • 2 tsp chili garlic sauce (use less for less spice)
  • OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
  • (NOT LISTED: Coconut or Olive Oil for sautéing)

Instructions
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
  3. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
  5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
  6. Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.
  7. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
  8. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.




    For sugar mixture:
  • 4 Granny Smith apples, cored 
  • 4 large, firm pears, any variety, cored 
  • 1/4 cup brown sugar – reserve 2 tablespoons
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 cup dark raisins
  • 1/4 cup chopped pecans or walnuts
  • 3 tablespoons unsalted butter
  • 3/4 cup sweet white wine such as Moscato, or water
  • For sauce:
  • 2 tablespoons reserved brown sugar
  • 2 tablespoons runny honey or maple syrup
  • 1 tablespoon butter
  • 1/2 cup wine or water


Preheat oven to 375° F (190° C).
Combine brown sugar, cinnamon, raisins and nuts.
Core apples and pears.
Place the fruit in a baking dish and stuff with sugar mixture.
Dot with butter.
Pour wine or water into the bottom of the baking dish.
Bake 30 minutes.
Mix sauce ingredients and add to baking pan. Bake 30 minutes more.
Remove fruit carefully to a platter. Pour the cooking juices into a skillet and bring to a boil. Keep the juices boiling until they reduce to a thick sauce – about 5 minutes. Stir to keep it from sticking, and remove from heat immediately if it looks like it’s reducing down to candy.
Spoon sauce over fruit.
Serve warm, with slightly sweetened whipped cream flavored with a little vanilla.

Tips: To core the apples, first cut around the stem end and remove the triangular plug. A serrated knife is good for this. Then use a small spoon to dig out the seeds and to remove a small amount of the apple flesh, in order to make room for the stuffing.
To core the pears, cut off the stem end. Insert the knife and start digging the core out. Look carefully inside the pear – the seeds mostly sit on one side of the flesh.
Don’t cut through the bottom of the fruit. If you do, though, it’s still OK. The juices will run out to the bottom of the pan, but you’ll still use them in the sauce afterward.
Most recipes call for baking the fruit until “tender, but not mushy.” We prefer the fruit baked to almost a puree inside its shell, but if you’d rather serve it firm, reduce cooking time to 45 minutes. Test doneness with a skewer or thin-bladed knife.






























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INGREDIENTS:
  • 3 tbls olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 (or more) cloves garlic, minced
  • 1 tbls chopped fresh sage leaves
  • 2 red potatoes, diced
  • 1 medium sweet potato, diced
  • 15-oz can black beans, drained and rinsed
  • 2 cups Swiss chard, coarsely chopped
  • Salt and pepper, to taste
  • Red pepper flakes
  • 1 tbls chopped fresh parsley
DIRECTIONS:
  1. Heat the olive oil in a large, heavy skillet over medium-high heat.
  2. Add the onion, pepper, garlic, sage, red potato and sweet potato to the pan, stirring occasionally, until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Add the beans and Swiss chard to the skillet, stirring until the chard wilts, about 3 minutes. Season with salt, pepper and red pepper flakes.
  4. Top with the chopped parsley and serve.
SUBSTITUTIONS:Swiss chard — kale, collard greens, spinachSage — rosemary, thyme, dried cuminSweet potato — butternut squash, delicata squashBlack beans — pinto beans, lentilsParsley — cilantroPrep time: 10 minutes Cook time: 25 minutesTotal time: 35 minutesServings: 4