Organic Recipes to inspire each meal of the day
Breakfast
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Quinoa porridge with roasted rhubarb and strawberries
- 1 bunch rhubarb, trimmed, cut into 5cm lengths
- 250g punnet strawberries, halved
- 2 tablespoons dark agave syrup, or Pure Canadian Maple Syrup
- 1 vanilla bean, split lengthways
- 1 cup (200g) Organic White Grain Quinoa, rinsed, drained
- 1 1/2 cups (375ml) almond milk
- 2 tablespoons pistachios, coarsely chopped
- Almond milk, extra, to serve
Step 1
Preheat oven to 180C. Place the rhubarb and strawberry on a baking tray. Drizzle with agave syrup or maple syrup and add the vanilla bean. Bake for 10 minutes or until just tender. Set aside to cool.
Step 2
Meanwhile, combine the quinoa and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until quinoa is tender and water is almost absorbed. Add the almond milk and cook, stirring, for 5 minutes or until quinoa boils and thickens.
Step 3
Divide porridge among serving bowls. Top with the rhubarb mixture and drizzle with pan juices. Sprinkle with pistachio. Serve with extra almond milk, if desired.
Preheat oven to 180C. Place the rhubarb and strawberry on a baking tray. Drizzle with agave syrup or maple syrup and add the vanilla bean. Bake for 10 minutes or until just tender. Set aside to cool.
Step 2
Meanwhile, combine the quinoa and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until quinoa is tender and water is almost absorbed. Add the almond milk and cook, stirring, for 5 minutes or until quinoa boils and thickens.
Step 3
Divide porridge among serving bowls. Top with the rhubarb mixture and drizzle with pan juices. Sprinkle with pistachio. Serve with extra almond milk, if desired.
Lunch
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BLT Sandwich
- 250g lean bacon, rind removed
- 4 tablespoons good-quality mayonnaise
- 2 teaspoons Dijon mustard
- 8 slices organic grain bread
- 175g organic iceberg lettuce, shredded
- 2 large organic tomatoes, sliced
- 1 large organic avocado, sliced
Step 1
Grill the bacon until crisp, then transfer to a plate lined with paper towel to drain.
Step 2
Combine the mayonnaise and mustard in a bowl. Toast the bread and spread with half the mayonnaise mixture. Divide the lettuce between 4 slices of bread. Add bacon, tomato and avocado, drizzle with remaining mayonnaise, then top with remaining bread. Secure with a cocktail stick, or wrap in greaseproof paper.
Step 3
Serve the BLT
Dinner
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Penne with Zucchini, Ricotta & Chorizo
- 400g organic penne
- 1 tablespoon olive oil
- 2 (about 340g) chorizo sausages
- 4 medium (about 480g) organic green zucchinis coarsely grated
- 2 garlic cloves, thinly sliced
- 250g fresh organic ricotta, crumbled
- 1/4 cup loosely packed fresh basil leaves, shredded
- Salt & freshly ground black pepper
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain, reserving 250ml (1 cup) of the cooking liquid. Return the pasta to the pan and cover to keep warm.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the chorizo sausages and cook, turning occasionally, for 4 minutes or until golden brown. Transfer to a plate lined with paper towel to drain. Use a sharp knife to diagonally cut the chorizo sausages into thin slices. Drain the oil from the pan, reserving 1 tablespoon.
Step 3
Heat the reserved oil in the same pan over medium heat. Add the zucchini and garlic and cook, stirring occasionally, for 7 minutes or until the zucchini softens.
Step 4
Add the pasta, reserved cooking liquid, chorizo sausage, ricotta and basil. Gently toss until just combined and heated through. Taste and season with salt and pepper.
Step 5
Divide the pasta among serving bowls and serve immediately.
Dessert
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Chia and Coconut pudding
- 400g can organic lite coconut cream
- 80ml (1/3 cup)honey
- 1/3 cup Bioglan SuperFoods Chia Seeds
- Blueberries, to serve
- Toasted coconut, to serve (optional
Step 1
Place coconut cream, honey and Bioglan SuperFoods Chia Seeds in a bowl. Stir well to combine. Cover and store in the fridge for 4 hours or overnight to thicken.
Step 2
Divide among serving glasses. Top with berries, and coconut if desired.