Innovative Recipes With Organic Products

Posted: Thursday 23, 2016


Consumers are becoming progressively aware of food quality and standard, and are hence becoming more and more conscious of what they consume. So, here are a few recipes with healthy, organic produce to keep your guests satisfied. Garlic and Herb Roasted Cauliflower Casserole This casserole is creamy yet healthy as certain ingredients in a regular casserole have been replaced with healthier alternatives without compromising on taste. Ingredients

2 tablespoons butter

1 large cauliflower, chopped

1 small onion, diced

2 tablespoons whole wheat flour

1 3/4 cups milk

1 bowl of veggies

1 cup shredded cheddar cheese

1 150 gm pack of plain Greek yogurt


1. Preheat oven to 375 degrees and steam cauliflower for 4 minutes.

2. In a large pan, heat butter.

3. Add onions and sauté for 5 minutes.

4. Add flour gradually and keep stirring until onions are coated evenly.

5. Slowly add milk and stir constantly until slightly thickened.

6. Add in the vegetables, cheese and Greek yogurt.

7. Stir until they mix in well.

8. Add steamed cauliflower. Stir gently till all the florets are coated.

9. Now transfer everything to a casserole dish and bake for 20 minutes, uncovered.

Peanut Butter-Filled Baked Apples This one is particularly popular with kids. However, that does not keep adults from cleaning the baking dish off!


6 organic apples

1/2 cup peanut butter

1 tablespoon unsalted butter

1/4 cup raisins

1/4 cup miniature marshmallows


1. Preheat your oven to 350 degrees.

2. Grease the bottom of a large baking dish.

3. Core each apple but do not cut out the bottom. So each apple will have a pocket.

4. Mix peanut butter, unsalted butter, raisins and miniature marshmallows together. Stuff each apple with an equal portion of this mixture.

5. Place all the apples in the baking dish.

6. Bake for 30 minutes or until brown. The top will also begin to bubble.

7. Remove and cool.

Spring Prawn Salad This salad is fresh, cooling, simple and easy to make. A great choice for the summer months, this salad is healthy and flavourful too!


1 handful of sugar snap peas, strings removed

3 big handfuls of broad beans

20 fresh prawns – medium size, deveined and cleaned

1 tablespoon raw sesame oil (not toasted)

1 bunch of watercress - washed and cut into bite size pieces

1 packet of sunflower sprouts Coarse celtic sea salt Coarse ground black pepper Olive oil Zest of

1 lemon

1 teaspoon naturally fermented white wine vinegar


1. Bring a pot of salted water to a rolling boil.

2. Blanche the sugar snaps and refresh in iced water.

3. Pod the broad beans and blanche until just tender, refresh in iced water.

4. Peel the broad beans a second time to release the tender bright green bean beneath. Set aside with the sugar snaps; discard the skins.

5. Toss the prawns in the sesame oil.

6. Heat a heavy base pan. Sear the prawns for 30 seconds each side. Remove from pan and let them cool.

7. Take a salad bowl.

8. Gently toss in watercress, sunflower sprouts, sugar snaps, broad beans and prawns.

9. Season with sea salt and black pepper.

10. Pour the olive oil, zest and vinegar over the salad.