16 Healthy Organic Recipes

With so many store shelves brimming with organic foods—from produce to poultry—going organic is more popular than ever. And for good reason: Grown without chemical pesticides, fertilizers, antibiotics or hormones, organic foods are one way of limiting your exposure to toxins that have been linked to cancer. They can also help protect the environment by reducing pollution and conserving our natural resources.

So now that you’ve loaded up your shopping cart with organic goodies, what should you do with them all? Try these 16 delicious, nutrient-rich recipes with organic ingredients—naturally.

Organic Arugula and Papaya Salad With Pomegranate-Lime Vinaigrette

by Diane Henderiks, R.D.

Why we love this recipe: We know that dark leafy greens are one of Mother Nature’s best superfoods. We also know that ones such as organic arugula taste amazing in a salad mixed with fresh organic fruits. The papaya in here is jam-packed with beautifying vitamins A and C, which help keep our skin smooth by reducing the onset of wrinkles. Pass the salad, please!

Directions:
Make the dressing: Whisk first seven ingredients for dressing (vinegar through paprika) in a bowl. Whisk in oil and season to taste with salt and pepper. Make the salad: Combine ingredients for salad in a large bowl. Add half of the dressing to salad and toss thoroughly. Add additional dressing as needed or serve a little extra on the side.

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Ingredients (serves 4):
Dressing:
1 tablespoon rice wine vinegar
1/4 cup fresh organic pomegranate juice (save 1/2 cup seeds for salad)
Juice of 1/2 lime
1 tablespoon organic honey (or 1/4 teaspoon dried Stevia leaf powder)
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
1/4 teaspoon smoked paprika
1/4 cup olive oil
Salt and pepper to taste

Salad:
5 cups organic baby arugula
1/2 red onion, thinly sliced
1/2 organic papaya, seeded, peeled and cubed

Purple Power Organic Smoothie

By Jim Perko

Why we love this recipe: The antioxidants in berries are great for our skin, helping to stave off wrinkles. And a berry-rich diet may lower the risk of having a heart attack, while the omega-3s in the chia seeds help reduce inflammation.

Directions:
Place all ingredients in a blender and blend until smooth. Serve immediately.

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Ingredients [Makes 5 servings (serving size: ½ cup)]:
1 ripe banana
¼ cup strawberries, fresh or frozen
½ cup blueberries, fresh or frozen
½ cup unsweetened orange juice
2 teaspoons agave nectar
½ cup Stonyfield Organic non-fat plain Greek yogurt
½ cup extra firm tofu
1 teaspoon chia seeds

*Use organic ingredients whenever possible

Broccoli, Potato, Leek, and Organic Greek Yogurt Soup

By Kristin Kirkpatrick, R.D.

Why we love this recipe: Broccoli is listed on the American Institute for Cancer Research’s “foods that fight cancer,” while Greek yogurt provides a healthy combination of energizing protein and carbohydrates.

Directions:
In a pot, add 8 cups water and vegetable base, mix and bring to a simmer. Add 4 cups broccoli florets and blanch until just tender, remove from stock, set aside and save. In a pot, sauté onions in olive oil on medium heat until transparent. Add garlic and cook without browning, stirring frequently, about two minutes. Add diced leeks and sauté four minutes. Add saved vegetable stock, increase heat, and bring to a simmer. Add potatoes, bring to a boil and simmer four minutes. Add 2 pounds of chopped broccoli and simmer on medium heat until potatoes are fully cooked. Turn off heat and blend with a vertical stick blender until completely pureed. Add yogurt, blend in, season with salt and pepper, and serve. Garnish with blanched broccoli florets.

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Ingredients [Makes 20 servings (serving size: 1 cup)]:
8 cups water
8 teaspoons vegetable base
4 cups broccoli, bite size florets (about ½ pound)
2 pounds broccoli, chopped
1 tablespoon extra virgin olive oil
½ cup sweet onion, small diced
1 tablespoon garlic, fresh, fine chopped (about 6 cloves)
¾ pound leeks, white part only, washed and medium diced (about 2 cups chopped)
1½ pounds Yukon or Idaho potatoes, peeled and large diced
1 teaspoon salt
¼ teaspoon pepper
1 cup Stonyfield Organic non-fat plain Greek yogurt

 

*Use organic ingredients whenever possible

Organic Buckwheat Pancakes With Fresh Berry Sauce


by Neal’s Yard Remedies, “Healing Foods: Eat Your Way to a Healthier Life

Why we love this recipe: “This antioxidant-rich breakfast dish is heart-healthy and full of beneficial fiber, and contains warming cinnamon, which has antiseptic properties,” says Neal’s Yard Remedies. The ingredients in here also promote a healthy digestive tract, protect against free-radical damage and keep blood vessels supple. What a great way to start the day!

Directions:
Place the fresh berries in a food processor or blender, and blitz until smooth (avoid puréeing blueberries, if using, as their flavor is lost when blended with other berries). If you want the sauce to be free from pips (small seeds), strain it through a fine sieve. Set the sauce aside while you make the pancakes. Mix together the buckwheat flour, baking powder, rou gui or cinnamon, and salt in a mixing bowl. In another bowl, whisk together the rice milk and egg. Gradually pour the egg mixture into the dry ingredients, whisking constantly as you do, to form a smooth batter. Heat a frying pan, brush the base and sides with a knob of ghee, then ladle a little of the pancake mixture into the pan to make a thin pancake. Fry for 2–3 minutes, then toss or turn the pancake and cook it on the other side. Keep the cooked pancakes hot by stacking them on a plate set over a bowl of very hot water while you repeat with the rest of the batter. Stir the blueberries, if using, into the berry sauce. Drizzle the pancakes with maple syrup and serve with the berry sauce.

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Ingredients (Serves 4-6):
6 ounces fresh organic berries, such as raspberries, cranberries and blueberries
8 ounces organic buckwheat flour
1 teaspoon baking powder
1⁄4 teaspoon rou gui (Chinese cinnamon bark) or 1⁄2 teaspoon ground cinnamon
A pinch of salt
9 1⁄2 ounces organic rice milk (or milk if dairy is not an issue)
1 large organic egg
1–2 tablespoon ghee
3 tablespoon maple syrup, to serve

Quick Organic Napa Cabbage

by Ysanne Spevack, organic expert and cookbook author

Why we love this recipe: Who says cabbage is just for St. Patrick’s Day? Loaded with vitamin C, this versatile vegetable can add flavor, nutrients and texture to your meal. Add organic soy sauce to this organic green, and you have a healthy and hearty side dish any day of the year.

Directions:
Heat oil in a wide frying pan over medium heat. Add garlic and ginger and stir with a wooden spoon. After about three minutes, add soy sauce and chili flakes, and immediately add the Napa cabbage. Put the lid onto the pan to wilt the greens for about one minute. If needed, add 1-2 tablespoons water and replace the lid to cook for another minute, or to taste. Serve with quinoa.

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Ingredients (Makes 4 large servings):
3 tablespoons organic sesame oil
4 garlic cloves, crushed
4 inches fresh organic ginger root, finely minced
3 tablespoons organic soy sauce
1/2 teaspoon crushed organic chili flakes
1 organic Napa cabbage, finely shredded (or bok choy or any other Asian greens)

Apple Pear Jicama Waldorf Salad With Organic Greek Yogurt Dressing

By Jim Perko, C.E.C.

Why we love this recipe: Walnuts and almonds are chock-full of healthy, filling fats and protein. Almonds are also high in manganese, which helps to stabilize blood sugar, build stronger bones and could protect against free radical damage. Sunflower seeds, as well as almonds, have vitamin E, which can enhance scalp circulation, promoting healthy hair growth.

Directions:
Peel the jicama. As you small dice the jicama, place in a bowl with pineapple juice to prevent browning, about two minutes. Drain the jicama, reserving the liquid to use with the other fruit. Wash and small dice apples, and then place in a bowl with the reserved pineapple juice, about two minutes. Drain the apples, reserving the liquid. Wash pears and small dice, placing them in the bowl with the pineapple juice. Let pears soak in the pineapple juice while you wash and cut the grapes in half.  Drain the pears, and combine in a large bowl with remaining ingredients, mix well and serve.

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Ingredients [Makes 20 servings (serving size: ½ cup)]:
1 pound jicama
3 Fuji apples
3 pears, variety of colors
½ cup walnuts, chopped and toasted
2 cups red grapes, washed and halved
¼ cup unsalted sunflower seeds
½ cup raisins, red or yellow
6 ounces Stonyfield Organic non-fat plain Greek yogurt
6 ounces non-dairy mayonnaise
½ cup almonds, sliced and toasted
2 cups unsweetened pineapple juice (used to prevent pears, jicama and apples from browning)

*Use organic ingredients whenever possible

Organic Kale and White Bean Soup With Spicy Chorizo

by Keri Glassman, nutritionist and judge on upwave‘s new cooking competition show “Cook Your Ass Off

Why we love this recipe: What’s not to love about a hearty, healthy soup on a chilly winter night? This tasty recipe includes powerful organic foods like butternut squash, which is an excellent source of vitamins A and C, potassium, dietary fiber and manganese, notes Glassman. “Garlic, onions and cloves add an antioxidant kick, while the carotenoids in kale help provide protection from certain types of cancers.”

Directions:
Heat oil in heavy pot over medium heat. Add onion and garlic, stirring frequently until softened, about 5 minutes. Add sausage and sauté 2 minutes or until warmed through and slightly browned. Add squash, kale, broth, and 2 cups water. Cook, partially covered, 15 to 20 minutes, or until squash is softened. Reduce heat to low. Add beans and gently simmer uncovered for 3 minutes. Season with salt and freshly ground black pepper to taste before serving.

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Ingredients (Serves 2):
2 tablespoons organic extra virgin olive oil
1 medium organic onion, chopped
2 organic garlic cloves, minced
2 links Applegate Farms Organic Andouille Sausage, diced
1 medium organic butternut squash, peeled and cut into ½-inch pieces
4 cups organic kale, chopped
3½ cups organic low-sodium chicken broth
1 (14-ounce) can organic cannelloni beans, rinsed and drained

Simple Organic Cauliflower

by Ysanne Spevack, organic expert and cookbook author

Why we love this recipe: Spevack says the healthy ingredients in this recipe will add a spring to your wintry steps. And she’s right. Cauliflower is low in calories and high in important vitamins and minerals such as vitamin C, which is essential for healthy skin, tendons, ligaments and blood vessels. This beautiful veggie is also chock-full of potassium, fiber, folic acid and a disease-preventing sulfur compound called isothiocyanate.

Directions:
Preheat oven to 350 F. Divide cauliflowers into florets and transfer to a large rimmed baking sheet or enameled Dutch oven. Squeeze lemons over cauliflower, then add lemon halves so they are also cooked with their skins. Add the spice, seasonings and oil, and mix with your hands. Transfer to the oven, and bake until ready, about one hour, turning once halfway with a wooden spoon. Serve with steamed brown rice.

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Ingredients (Makes 4 large servings):
2 organic cauliflowers (try Romanesco or purple cauliflower)
2 organic lemons, halved
1/2 cup unfiltered organic olive oil
2 tablespoons organic cumin
1 tablespoons sea salt
1 teaspoons crushed organic black peppercorns

The Detoxifier

by Eric Helms, author of “The Juice Generation

Why we love this: Did you know that dandelion greens have tons of vitamin A? And so do watercress and spinach. These great greens can give us healthy glowing skin, while evening out skintone and reducing wrinkles. Add to that some delicious pears, which provide a nice dose of fiber, and cucumber, which replenishes and hydrates our skin, and you have a glass full of organic nutrients for your face.

Directions:
Place all ingredients in a juicer (or blender) and enjoy.

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Ingredients (Serves 1):
2 leaves organic dandelion greens
1/4 cup organic watercress
1 cup organic kale
1 cup organic spinach
1/2 cup organic parsley
1/2 medium organic pear
1/2 medium organic cucumber
4 stalks organic celery
1 inch fresh ginger root, peeled
1/2 medium organic lemon, peeled

Get Ur Green On

by Eric Helms, author of “The Juice Generation

Why we love this recipe: This certified-organic recipe allows you to get a glassful of essential nutrients quickly and deliciously. Just one cup of kale packs over 200 percent of your daily requirements of vitamin A and over 100 percent of your vitamin C. Fresh organic pineapple adds even more. Both ingredients also help promote healthy, glowing skin while reducing those annoying signs of aging (aka wrinkles!).

Directions:
Place all ingredients in a juicer (or blender) and enjoy.

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Ingredients (Serves 1):
1 cup organic kale
1 cup organic spinach
1/2 cup organic pineapple
2 medium organic green apples
1 sprig mint

Chia Cole Slaw with Organic Greek Yogurt Dressing

By Jim Perko, C.E.C.

Why we love this recipe: Greek yogurt helps maintain muscle, improve your immune system, protect against osteoporosis, and aid in digestive health. Chia seeds provide inflammation-reducing omega-3s, while cabbage and parsley contain vitamin K for healthy elastin, which helps prevent wrinkles.

Directions:
Combine vinegar, lemon juice, yogurt, non-dairy mayonnaise, parsley, agave nectar, garlic, chia seeds, salt and pepper. Mix well and let sit for 20 minutes under refrigeration to allow chia seeds to swell. Add cabbage, carrot and onion and toss until well coated. Cover, label with the date and refrigerate until ready to serve.

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Ingredients [Makes 10 servings (serving size: ½ cup)]:
1 tablespoon, 1 teaspoon rice wine vinegar
1 tablespoon, 1 teaspoon lemon juice
â…“ cup Stonyfield Organic non-fat plain Greek yogurt
â…“ cup non-dairy mayonnaise
1 tablespoon parsley, chopped
1 tablespoon agave nectar
½ teaspoon fresh garlic, minced
1 tablespoon chia seeds
½ teaspoon salt
¼ teaspoon black pepper
½ pound red cabbage (1 medium head), fine julienne
1 pound green cabbage (2 heads), fine julienne
4 ounces carrots, grated
4 ounces sweet onion, grated

*Use organic ingredients whenever possible

Sea Bass With Organic Spinach and Mango

by Neal’s Yard Remedies, “Healing Foods: Eat Your Way to a Healthier Life

Why we love this recipe: “This dish of firm-textured oily fish and iron-rich spinach helps to lower blood pressure and prevent recurring headaches and dizziness,” says Neal’s Yard Remedies. Antioxidants in the mango support healthy vision, while the chilli, garlic and ginger promote healthy circulation and digestion, and also help to remove excess water from the body. Buh-bye, bloat!

Directions:
If you have time, soak the fish in a large bowl of salted water (1 tablespoon of salt to 1 3⁄4 pints of water) half an hour before cooking to clean them thoroughly. Preheat the oven to 350 F. Pat fish dry with paper towel and place in a large ceramic baking dish. Sprinkle with salt and pack the insides of the fish with ginger, chilli and garlic. Arrange a few lemon slices on top of each fish. Blend mustard, lemon juice, olive oil and wine (or 8 tablespoons of water) in a jug and pour over the fish. Cover with foil and bake for 25–35 minutes, or until the fish flakes easily when you test it with a fork. Meanwhile, prepare the sauce. Put the mango flesh, lime juice and olive oil in a food processor or blender, blitz briefly, and set aside. Boil a large saucepan of water, add spinach, and cook for 30 seconds or until it wilts. Drain off the hot water, quickly rinse spinach in cold water to halt the cooking process, then drain again. Place sea bass on four serving plates. Divide spinach into four portions, arranging it around the edge of each fish if you like. Drizzle a little of the mango sauce over the sea bass and serve the rest of the sauce in a small bowl on the side.

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Ingredients (Serves 4):
4 organic sea bass (about 9 ounces each)
A pinch of salt
1⁄2 ounce fresh root ginger, finely chopped
2 small chillies, deseeded and finely chopped
4 garlic cloves, finely chopped
1 lemon, cut in half, with one half thinly sliced and the other half juiced
2 heaping teaspoons wholegrain mustard
6 tablespoons olive oil
8 tablespoons white wine
7 ounces organic spinach leaves

For the sauce:
1 medium organic mango, peeled, stoned and roughly chopped
2 teaspoons lime juice
1 tablespoon organic olive oil

Banana, Pumpkin, and Organic Greek Yogurt Mousse

By Kristin Kirkpatrick, R.D.

Why we love this recipe: Pumpkin posses alpha- and beta-carotene—potent antioxidants that our bodies convert into vitamin A carotenoids that can help reverse skin damage. Tofu, a good source of protein, contains B vitamins and iron and has been proven to reduce wrinkles.

Directions:
Place banana in a food processor; process until smooth. Add tofu; process until smooth.  Add remaining ingredients; process until smooth. Spoon mixture into individual bowls or one large bowl and refrigerate until ready to serve.

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Ingredients [Makes 7 servings (serving size: ½ cup)]:
1 large ripe banana, peeled, broken into chunks
8 ounces extra firm tofu
15 ounces canned pumpkin
6 ounces Stonyfield Organic non-fat plain Greek yogurt
2½ teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
1 tablespoon, 2 teaspoons agave nectar

*Use organic ingredients whenever possible

White Chicken Chili

by Diane Henderiks, R.D.

Why we love this recipe: Beans truly are good for your heart. One of the best superfoods around, these tiny gems help lower bad cholesterol and the risk of heart attack and stroke, while promoting normal blood pressure. They are also loaded with fiber and iron. You can’t beat this organic, heart-healthy chili for a cold winter evening.

Directions:
In large saucepan over medium heat, cook celery and onion in oil. Add next seven ingredients (garlic through cocoa powder). Cook and combine gently for about five minutes. Mix in beer, broth, chicken and beans. Stir well. Simmer for about 30 minutes. Remove from heat and slowly stir in shredded cheese. Top with chopped jalapeño if desired.

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Ingredients (Serves 4):
1 tablespoon olive oil
1 large organic onion, diced
2 organic celery ribs, sliced
1 tablespoon garlic, minced
2 (4-ounce) cans chopped green chili peppers
1/2 cup cilantro, chopped
2 teaspoons dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon cocoa powder
1 bottle beer
3 cups low-sodium organic chicken broth
1 quart organic chicken breast, chopped and cooked
3 cups organic white beans, cooked
1 cup reduced-fat organic cheddar cheese, shredded

Organic Quinoa Stuffed Pepper

by Keri Glassman, nutritionist and judge on upwave‘s new cooking competition show, “Cook Your Ass Off

Why we love this recipe: Quinoa lives up to its “super grain” status, notes Glassman. “Not only is it a protein-packed grain, but it goes well with pretty much anything, from fish to beans to simply coupling it with veggies.” Toss it with some vitamin-C-loaded bell peppers, flavanoid-rich zucchini, and nutrient-dense tomatoes, and you have yourself one delicious, healthy meal.

Directions:
Preheat oven to 375 F. Cut top off bell pepper and remove seeds and ribs, leaving remaining pepper intact. Trim bottom slightly, if necessary, so it will stand up straight. Combine quinoa, tomatoes, zucchini, basil or parsley, 1 tablespoon of cheese, 2 teaspoons of pine nuts, lemon juice, oil and garlic in medium bowl. Season with salt and black pepper to taste. Place bell pepper in baking dish and add enough water to come halfway up sides of dish. Cover with foil and bake for 30 minutes. Top pepper with remaining 1 tablespoon of cheese and 1 teaspoon of pine nuts and bake, uncovered, for 15 more minutes or until cheese is melted and the nuts are golden.

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Ingredients (Serves 1):
1 organic medium red or green bell pepper
â…“ cup organic quinoa, cooked
â…“ cup organic tomatoes, chopped
â…“ cup organic zucchini, grated
1 tablespoon organic basil or parsley, minced
2 tablespoons organic Parmesan cheese, grated and divided
1 tablespoon organic pine nuts, divided
1 teaspoon organic lemon juice
1 teaspoon organic extra virgin olive oil
½ teaspoon organic garlic, minced
â…› teaspoon organic salt
â…› teaspoon organic black pepper, freshly ground

Zucchini & Potato Pancakes with Organic Greek Yogurt

By Kristin Kirkpatrick, R.D.

Why we love this recipe: Zucchini packs in almost one third of your daily requirement of vitamin C, which repairs damaged tissue and strengthens the immune system. Vitamin C also helps guard against harmful UV rays, wrinkles and sun spots.

Directions:
Heat a non-stick sauté pan, and add 1 teaspoon olive oil and the onions. Sauté on low heat until onions are golden and caramelized; remove and set aside. While onions are sautéing, squeeze excess water out of grated zucchini and reserve. In a small bowl, combine whole wheat flour, baking powder and salt and set aside. In a blender, add potatoes and skim milk and blend until pureed. Then add in the bowl of dry ingredients and blend until well mixed. Pour blender ingredients into large mixing bowl; fold in grated zucchini and sautéed onions. Heat a non-stick sauté pan, and add 1 tablespoon olive oil. When pan is hot, add ¼-cup amounts of potato mixture and spread out to form 4-inch pancakes. Sauté until golden brown on each side and serve with broccoli and Greek yogurt.

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Ingredients (Makes 12):
1 teaspoon extra virgin olive oil
1 cup onion, small dice
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons non-fat milk or almond milk
1¼ pound Idaho potatoes, peeled and diced (5 medium potatoes)
1 cup zucchini, grated on large hole of box grater (one small zucchini)
1 tablespoon extra virgin olive oil
12 cooked broccoli spears
12 tablespoons Stonyfield Organic non-fat plain Greek yogurt

*Use organic ingredients whenever possible

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