Soil Association: Organic September Round Up

Happy Thursday! 

A few months ago, I was contacted by the Soil Association to create some recipes for Organic September using ingredients sent to me by Real Foods (this post is only a few months late as it is now December)! 



They sent a range of delicious ingredients including fruit + veg (cavolo nero kale, potatoes, sweet potato, orange, lemon, grapefruit, squash, sweetcorn, onions, avocado, limes, bananas, carrots) and store cupboard ingredients (black beans, puy lentils, veg stock, coffee beans, coconut oil, maple syrup, tahini, lentils and Pukka tea) - all organic!







Here are some of the recipes I created using the ingredients:

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Avocado Buckwheat Pasta

Using: the Hale & Hearty Pasta, Veg Boullion, lemon, onion, avocado and kale.



- desired amount of pasta (preferably buckwheat or wholewheat)
- a few cavolo nero kale leaves
- small handful of cashews
- 1 small clove of garlic
- lemon zest and juice to taste
- 1/2 - 1 ripe avocado
- desired fresh herbs (basil)

1. Cook desired amount of pasta as instructed (I added in some low sodium veg stock).
2. For the pesto, blanch a few leaves of kale (I used cavolo nero) and add to a food processor along with cashew nuts, chopped garlic, lemon zest and juice, ripe avocado and desired fresh herbs.
3. Blitz until combined but chunky, season and mix in with the cooked pasta. 
4. Top with grated cashew 'parmesan' cheese.

A photo posted by 🍃Fresh Heather: heather+hannah (@fresheather) on




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SWEET POTATO AND SPICED COUS COUS SALAD

Using: sweet potato, coconut oil, carrot and red onion.



Cous Cous
- 1/4 cup dried cous cous
- 1/2 tsp vegetable stock

Sweet Potato
- 1 small sweet potato, diced
- 2 tsp coconut oil
- sprinkle curry powder
- seasoning

1. Cook cous cous as instructed, adding 1/2 tsp veg stock to flavour.
2. Heat up coconut oil in a frying pan. Add sweet potato, curry powder and seasoning. Stir fry for 10 minutes or so until cooked.
3. Combine your favourite greens with diced yellow pepper, some capers, shredded carrot and diced red onion. Add the prepared cous cous and sweet potato. Top with a drizzle of tahini and toasted seeds.




• • • • • • • • • • •

KALE CHIPS

Using: kale + coconut oil.



-  4 large curly kale leaves
-  1.5 tsp organic coconut oil
-  0.5 tsp soy sauce
-  seasoning to taste
-  crushed cashews, chilli powder or sesame seeds to top

1. Wash kale leaves. 
2. Dry thoroughly (very important!) before coating with olive oil, soy sauce and sea salt and black
pepper to taste.
3. Bake in a preheated oven at 175 C / 350 F for 6-12 minutes (depending on your oven). Keep checking to make sure they don't burn!
4. Once cooked, top with toasted crushed cashews, chilli powder, sesame seeds etc


• • • • • • • • • • •

3 Ingredient Fudge

Using: maple syrup + coconut oil.


 - /4 cup organic coconut oil
- 1/4 cup organic peanut butter/ almond butter
- 1-2 tbsp your preferred sweetener(I used the maple syrup sent!)

Mix all ingredients until combined and spread onto grease proof paper - freeze for 10 mins then drizzle with homemade chocolate.

• • • • • • • • • • • 


Chocolate Black Bean Truffles

Using: black beans, maple syrup + coconut oil




 You will need:
- 1 cup throughly rinsed + drained cooked black beans*
- 4 tbsp maple syrup/ alternative
- 4 tbsp cacao
- 2tbsp coconut oil
- 2tbsp almond butter
- pinch salt
- 1/8tsp pure vanilla

1. Make sure the black beans are cool, throughly rinsed, drained and dried! Combine all ingredients in a food processor and blitz until completely smooth (add oat flour, if needed, to make the mixture thicker). Taste at this point and see if you need to add any more sweetener etc!
2. Place the mixture in the freezer for around an hour.
3. 1tsp at a time, roll the mixture into balls then roll in cacao powder (alternatively, dip them in homemade chocolate).
4. Store in the fridge.


* How to prepare the black beans: Put desired amount of beans in a bowl, cover with water and soak overnight. In the morning, rinse well. Add beans to a saucepan and add enough water until they're just covered. Boil for two minutes then cover and simmer for one - two hours until softened.





• • • • • • • • • • • 

Cookie Crisp Parfait

Using: banana, cacao nibs + maple syrup



To make the mini cookies, combine 1/4 cup each of oat flour + mashed banana and 2tsp almond butter - form a dough. Mix in organic cacao nibs and press into mini cookies. Grill for a couple of minutes. 


Layer plain yoghurt, banana slices, date caramel and yoghurt mixed with cacao powder. Top with melted almond butter, homemade chocolate sauce, maple syrup and the mini cookies.


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