Store Update and Organic Recipes..

Organic Emporium

Organic Emporium

I’m about to head off to the Bryanston market to meet with one of South Africa’s organic forefathers and a beautiful nutritionist who has also been a customer for eons to talk about probiotics and gut health. I’m quite excited that we may have a very exciting probiotic in store for you next week made by a man who knows more about the importance of bacteria for soil and gut health AND the relationship between than most and supported by a very passionate and knowledgeable nutritionist, details to come.
I had to quickly just give you a picture of what’s happening in the store right now before I go. The sourdough loaves has just arrived as well as new certified organic produce fromWensleydale – carrots, lemons, avocados, there is beautiful fennel in from Aloe Dale. Paul from The Secret Jozi Chef is coming past a bit later, I’m going to put fennel in his box for sure so that he can inspire you to cook with it.
The baby gems from Aloe Dale are utterly gorgeous – we had them last night stuffed with a blue cheese filling – I have never seen my husband happily eat a baby gem – he still asked for left-overs to take to work this morning! Just steam or pre-boil the baby-gems for 10 minutes. When they are soft, cut in half and remove the seeds – fill the hole with any cheese of your choice – we used blue – but really any favourite cheese will work. Fry some organic sage leaves in a blob of butter until they crisp – place the baby gems stuffed with cheese on a baking sheet – top with the sage and roast on 180 for another 10 minutes until they start caramelizing on the outside. Best way to get your children too to eat them! Utterly delicious.
We also had a great carrot side dish with that I want to quickly give you – while we have organic carrots in, you really want to try this – take 2-3 carrots – chop thinly – steam or boil for 5-10 minutes depending on how soft you like them – you want to leave a good bit of crunch in – not soft – to that whip up the following into a salad dressing – 3-4 chopped cloves of garlic (you want to be eating as much raw garlic as you can heading into winter to ward off colds and flu), 1TB of organic maple syrup, or raw honey, 1/4 tsp ground cumin, the juice of half a lemon, 2-3 TB extra virgin olive oil, 2 TB red wine vinegar and 2TB chopped fresh coriander – whisk that and pour it over the warm carrots. My daughter had left overs of this in her school lunch this morning!
Enjoy! 
I’m gutted too that we are out of the huge chickens from The Free Range Food Company – we haven’t ever had chickens this large and I feel dreadful every time one of you arrives here to find one and I have to tell you that they’re all gone and we’re waiting for the next.
Alright I’d better dash – also try the baby micro leaves from Kazi farm – nutrient dense deliciousness.
We’ve got eggs from New Harmony Farm as well as Mooberry. For those of you new to this, I’ll repeat the blog article on Ruth and New Harmony Farms so that you can read up about these eggs.
Just eat great food and stay nourished.
Happy Thursday,
Fond Regards as always,
Debbie x

 

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