Organic Recipes

Choosing organic means fewer pesticides, no artificial colours and preservatives, no GM ingredients, wildlife protection and living a healthier lifestyle. That’s why now more people than ever are opting to use more organic produce. We supply a huge range of organic ingredients that you can find here. Our organic recipes are guaranteed to help you eat, drink and live more organic…

Organic Roasted Turmeric Cauliflower

Ingredients

Instructions

  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Banana & Almond Smoothie

Ingredients

Instructions

  • In a blender, combine the chopped frozen banana, banana powder, plant milk, cinnamon oats, prunes and ice.

  • Pour in to a glass and sprinkle roughly chopped almonds on top.

Turmeric Buns

Ingredients

  • 1 cup oat flour
  • 2 cups whole wheat flour
  • 1 tsp organic turmeric
  • 1 tbsp dry instant yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 cup water
  • 1 tsp salt
  • 1 tsp poppy seeds

Instructions

  • Mix dry ingredients except the yeast and sugar.

  • Mix the yeast, sugar and a little of the water in a bowl.

  • Add the olive oil, the yeast mix, and rest of water and mix until you have a soft dough.

  • Allow to rise for about 40 minutes.

  • Preheat the oven at 180C.

  • Divide though dough into 8 and roll into 8 balls. It may help to wet your hands slightly.

  • Sprinkle to poppy seeds on top before allowing to rise for another 30 minutes.

  • Bake for 35 minutes or until golden.

Organic Everyday Vegan Breakfast

Instructions

  • Tip the desired amount of organic bran flakes in to a bowl a long with the oat and millet flakes. Combine the ingredients together using a spoon.

  • Sprinkle the cranberries, goji berrics, chia seeds, pumpkin seeds and organic toasted coconut chips on top.

  • Pour your cold plant milk in to the bowl and add the crushed almonds and fresh raspberries on top.

Buckwheat and Beetroot Salad

Ingredients

Instructions

  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

Vegan Chocolate & Banana Smoothie Bowl

Ingredients

Instructions

  • Add two frozen bananas, 80ml of almond milk, two tablespoons of peanut butter, two tablespoons of cacao powder, one tablespoons of banana powder two teaspoons of maca powder and one tablespoon of chia seeds to a blender or food processor.

  • Blend the ingredients together until a thick yet smooth mixture forms. Add more or less almond milk depending on your preference.

  • Once your smoothie is to the desired texture, pour in to a bowl. Slice the left over banana and place on top a long with a sprinkle of cacao nibs, chopped almonds, desiccated coconut and toasted coconut chips.

Organic Immune-Boosting Beetroot Latte

Ingredients

Instructions

  • Heat the milk in a saucepan with the honey, cinnamon, beetroot powder, ginger and vanilla extract over a medium heat until it begins to simmer.

  • Carefully pour the liquid in to a coffee mug. Using left over milk create a frothy shape to decorate your latte!

Chai Spiced Almond Butter Cookies

Ingredients

Chai Spice Mix

Instructions

  • Combine coconut sugar, flaxseed/ground linseed, baking powder, baking soda and spice mix in a large bowl.

  • Add the almond butter, nut milk and vanilla extract and stir until the mixture resembles a firm dough. If you dough is not coming together in a ball add another tbsp of nut milk and mix again. Place the dough into the fridge for 30 minutes to chill.

  • Preheat the oven to 180c fan/200c/390f.

  • Remove the dough from the fridge and use your hands to form 12 heaped dessert spoon sized balls of the mixture to spread between 2 lined baking trays. Press each cookie down lightly with your hands before sprinkling with a small pinch of coarse sea salt. Bake in the oven for 10-12 minutes or until darkened at the edges but still soft to touch in the middle. Be careful not to over bake the cookies here, you want them to remain chewy not crispy.

  • Allow the cookies to cool and harden completely before serving.

Organic Golden Paste

Ingredients

Instructions

  • Add the organic turmeric and water to a pan and gently heat whilst stirring until you get a thick paste. This takes about 7 to 10 minutes.

  • Ground the organic black peppercorns in a pestle and mortar.

  • Add the freshly ground black pepper and organic coconut oil to the paste and stir well.

  • Pour the golden paste into a jar and allow to cool before popping it in the fridge.

  • There are a number of ways to consume Golden Paste. You can eat it straight our the jar (we suggest a teaspoon in the morning and one at night) or you can add a tablespoon to your morning smoothie, your evening milk or mix in with your rice.

Pink Raspberry Martini Cocktail

Ingredients

  • 350g Water
  • 55ml Raspberry Juice
  • 55ml Raspberry Liqueur
  • 113ml Vodka
  • Half of a Lime Juice
  • 28ml Sugar Syrup
  • Ice
  • 2 teaspoon Organic Coconut Sugar
  • Fresh Raspberries

Instructions

  • Chill two glasses by filling with ice and water.

  • In a shaker add the raspberry juice, coconut sugar, lime juice, vodka and raspberry liqueur with ice and shake.

  • Remove the ice and water from the glasses and dip the rim of the glass in to the sugar syrup then dip in to the pink sugar.

  • Strain the liquid between two glasses and garnish with raspberries.

Strawberry & Raspberry Flapjacks

Ingredients

Instructions

  • Using baking paper line a baking tin or grease with coconut oil and preheat the oven to 190C.

  • In a mixing bowl, combine the salt and flour and rub in the margarine.

  • Tip in the coconut sugar and oats and combine. We suggest using your hands to form a dough-like consistency.

  • Press half of the mixture in to the tin and place the halved raspberries and strawberries on top.

  • Place the remaining mixture on top and press firmly making sure the top is even and releasing the juice from the strawberries and raspberries.

  • Sprinkle the almond flakes on top and place in the preheated oven for 30 minutes or until golden brown.

  • Allow the flapjacks to cool, place halved strawberries on top and then cut in to squares.

Vegan Blueberry Pancakes

Ingredients

Toppings

Instructions

  • Add all of the dry pancake ingredients in to a mixing bowl and combine. Pour in the wet ingredients and mix thoroughly until a thick yet runny mixture forms.

  • On a low heat, using a frying pan, melt a small amount of coconut oil.

  • Ladle around 60ml of the pancake batter in to the pan and cook for 30 seconds then cook the other side of the pancake for a further 30 or until the pancake begins to turn brown.

  • Repeat with the remaining pancake batter and serve on a plate with fresh or dried blueberries, toasted coconut chips and a drizzle of maple syrup.

Perfectly Pink Porridge

Ingredients

Toppings

Instructions

  • Tip the beetroot powder, oats, almond milk, grated apple, hemp seeds and maple syrup in to a pan and bring to the boil while stirring occasionally.

  • Reduce the heat and simmer until the desired consistency is achieved and add more milk if needed.

Festive Gingerbread Biscuits

Ingredients

Instructions

  • In a large mixing bowl or food processor sift the flour, ginger, cinnamon and bicarbonate of soda. Add the butter and combine then stir in the brown sugar.

  • Beat the egg and golden syrup together and add to the mixture and pulse until a dough consistency forms.

  • Add the dough to a clean work surface and knead for 2-3 minutes. Wrap the dough in clingfilm and place in the fridge for 15 to 30 minutes.

  • Meanwhile, line a baking tray with baking paper and preheat the oven to 180Cor 160C for fan assisted ovens.

  • Remove the dough from the fridge and on a clean work surface that's lightly dusted with flour or icing sugar roll the dough out. Using festive biscuit cutters, cut shapes out of the dough and place on the lined baking tray.

  • Bake for 12 to 15 minutes until the biscuits are a golden brown colour.

  • Allow the biscuits to completely cool before decorating. We suggest adding natural ingredients to your icing mixture such as Beetroot Powder and Spinach Powder to form a vibrant yet healthier icing.

Organic Christmas Cake

Ingredients

Instructions

  • Finely chop the figs and add to a large pan a long with the sultanas, prunes, cranberries and currants. Add the butter, brown sugar and 150ml of brandy and the juice and zest of an orange and lemon.

  • Place the pan on to the heat until the mixture begins to boil then lower the heat and allow to simmer for 5 minutes.

  • Alternatively, you can add the fruit and brandy to a covered mixing bowl and allow to soak over night.

  • Add the mixture to a large mixing bowl to cool. Preheat the oven to 150C or 130C for fan assisted ovens. Line a cake tin with baking paper and add a thick layer of newspaper around the outside of the tin and secure in place with string.

  • Combine the chopped almonds, flour, baking powder, mixed spice, ground cinnamon, ground cloves, eggs and vanilla extract to the fruit mixture. Make sure to mix thoroughly.

  • Add the mixture to the baking tin making sure to flatten the top with a spoon or spatula. Place in the middle of the preheated oven for 2 hours.

  • Carefully remove the cake from the oven and be sure to poke holes in to the cake using a skewer or knife. Add two tablespoons of the left over brandy on top of the cake and allow to cool.

  • Be sure to feed the cake two tablespoons of alcohol every two weeks. A week before you're ready to add your marzipan and icing make sure you do not feed the cake as the Christmas cake needs to be dry before icing.

  • Lightly dust icing sugar on to a clean work surface and roll the marzipan out until the thickness is around 5mm. Apply a thin layer of apricot jam to your cake using a knife and carefully place the marzipan on top. Trim the ends of the marzipan to fit the cake.

  • Allow the marzipan to dry for 1 to 2 days before adding the icing and decoration.

  • If you do not wish to add marzipan and icing to your festive cake, place whole almonds on top for decoration.

Organic Blueberry Sugar Scrub

Instructions

  • Using a food processor, pulse the dried blueberries to break them down.

  • Tip the dried blueberries, blueberry powder, coconut sugar and coconut oil in to a bowl and mix until combined. Store in an airtight container.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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