First Organics FoodsLiving A Healthy Life With Organic Foods

To start making your own delicious healthy organic pizza from scratch, you need to make the dough first. You need: 3 cups of organic unbleached white or bread flour, salt, 2-2 and a half spoons of active-dry yeast and water.

1. Mix flour with salt.

2. In a separate bowl dissolve yeast in ¼ cup of warm water.

3. Mix flour and yeast together. Add ¼ to a ½ of warm water and make dough. If you accidentally put too much water, don’t panic. Just add some extra flour and it should be fine.

4. Put your dough in a warm place and let it rise. I usually slightly preheat my oven and let the dough rise there for an hour or two.

In the meantime, make sauce. For the sauce you need: basil, oregano, organic tomato paste, olive oil, onion, garlic, salt (sea salt) and water.

5. In a small to medium skillet cook chopped onion and garlic until slightly golden. Add 5 table spoons of organic tomato paste and ½ to a cup of water to make your sauce the consistency of ketchup. Add salt, basil and oregano. Cook together for 5 minutes. Set aside.

6. After your dough has risen (it should at least double in size), get it out, put it on a pizza pan and try forming pizza. I usually put a few drops of oil on the pan and form pizza with my hands.

7. When your pizza dough is nice and round (or square if you prefer), evenly spread sauce on it.

8. The rest is up to your fantasy and imagination. Of course, shredded cheese is a must to put on top, but other than that you can put whatever you find in the refrigerator. On our pizza we often put mushrooms, peppers, more garlic (it is never enough for me), tomatoes, black olives, ham and even bacon (Yes, there are uncured organic varieties out there).

9. Put pizza on the middle shelf of your oven and let it bake for 20-25 minutes at 400F.

10. Enjoy your healthy treat and make sure you don’t overeat, because it is always a problem in our house.

Found this recipe a few years ago. My entire family love’s it, plus it’s super healthy for the whole family.Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.

4 servings, 2 tacos each

Active Time: 1 1/4 hours

Total Time: 1 1/4 hours
Nutrition Profile

8 ounces tomatillos
2 cloves garlic, unpeeled
1 jalapeño pepper
1/4 cup sliced white onion
1/2 ripe avocado, diced
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Freshly ground pepper to taste

Tacos

4 cups diced (1/2-inch) peeled butternut squash
3-4 small dried red chiles
2 cloves garlic, unpeeled, smashed and left whole
1 tablespoon extra-virgin olive oil
3/4 teaspoon dried oregano, preferably Mexican, divided
1/2 teaspoon salt, divided
1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
2 cups cooked pinto beans, drained (see Tip)
1/2 teaspoon chili powder
Freshly ground pepper to taste
8 6-inch corn tortillas
1/2 cup fresh cilantro leaves
1/2 cup finely shredded and chopped red or green cabbage
8 teaspoons crumbled queso fresco (see Note), or feta cheese

Preparation

1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
4. To prepare tacos: Preheat oven to 400°F.
5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
6. Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

Delicious and super healthy, can’t go wrong with this recipe. Ceviche can be made from Shrimp or Fish .

Cut raw fish into bite size pieces and place in deep dish and cover with lime juice. Refrigerate for at least 8 hours or overnight. Then add all remaining ingredients. Refrigerate until serving time. Drain, reserve liquid, and serve.Keeps well, so don’t throw away juice when serving. Keep it to put leftovers in. It is the soaking in the lime juice which “cooks” the fish. I can eat this every day, love it !

White fish, Orange Roughy or Halibut

Found this incredible recipe, my entire picky family loved it.

Tomatoes and chilies, along with garlic and onion are very popular flavorings in Mexican cuisine and are meld into many traditional Mexican food recipes. many Mexican foods are low in calories and fat, but high in vitamins and minerals. When making Mexican foods, you should use fresh ingredients for the best flavor.

Serves 7-8

Ingredients

2 organic chicken breast, cut in pieces

1 small onion, chopped

2 garlic cloves, chopped

1 teaspoon Mexican Spice Blend

salt and pepper

6 tortilla

1 cup shredded cheddar cheese or feta cheese

1 tablespoon olive oil

Sauce

1 tablespoon olive oil

1 can stewed tomatoes

3 tomatoes, chopped

1 onion, chopped

2 cloves garlic, minced

4 whole green chiles, seeded and coarsely chopped

chili  (optional)

Directions

Coat large saute pan with 1 tablespoon olive oil, add onion, garlic and chicken, Season with salt and pepper and mexican spice . Brown chicken over medium heat, allow 10 minutes each side. Remove chicken to a platter, allow to cool.

Sauce

Saute onion and garlic in a large saute pan with oil, until tender. Add green chiles , combine and add tomatoes, canned tomatoes, salt and pepper, saute 2 minutes. If you would like more spices add more chili.

Dip each tortilla in tomato sauce on both sides. Pull chicken breasts apart by hand into shredded strips. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filing, place 7-8 enchiladas in oven proof pan with seam side down. Top with remaining sauce and cheddar cheese or feta cheese. I used feta cheese in this recipe.

Preheat the oven to 350 degree F and bake for 10 15 minutes , until cheese melts.

Also garnish with scallion, sour cream or chopped tomatoes before serving, if you wish.

Found this recipe on the internet, best Chicken & Spinach Soup I have ever found.

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish

1. Heat 2 teaspoons oil in a large saucepan oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

2.With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot.

If you have never tried eggs with truffles, you are in for a real treat. This dish is simple, easy to make and full of flavor. Serve this dish for breakfast, brunch, or even dinner.

Serves: 2
Ingredients:
1 tablespoon butter
4 eggs
fleur de sel ( or sea salt) & pepper
2 tablespoons of buttermilk
½ avocado, pitted and sliced into small chunks
4 tablespoons ricotta cheese
1 tablespoon of truffle oil (or more to taste)

Super rich in omega-3 fatty acids, salmon can effectively reduce blood pressure and keep clotting at bay. Aim for two servings per week, which may reduce your risk of dying of a heart attack by up to one-third.

Eating it raw, like at your local sushi bar may give you a richer source than cooking it.

For those of you that did not know, Cabbage is a great source of Vitamin A and C.  So the next questions is how can I incorporate Cabbage into my daily life.

Try an Asian- inspired slaw of shredded cabbage, cashews and a lime and sesame oil- vinaigrette. When wrapped in a perforated plastic bag in the fridge, it can be stored for two weeks.

A sweeping food safety bill that was design to increase government inspection of food supply in the wake of recent deadly food borne disease outbreaks, that originally passed both the Senate and House, could be at risk of not making it into law because of a technically.

So now it must now be passed a second time.  However, this time bill is running into difficulty.  The Bill will not pass unless it gets the support of all Republicans which seem unlikely.

Here is a great way to enjoy your Artichokes.  Try grilling them.  Its easy and very good.

Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.
Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.

Its that easy and delicious.