I’m so excited to reveal that I’ve been working with Organic UK to inspire you guys to eat Organic!
I’m a big believer in eating organic and seasonal foods, that have been locally sourced. You might have heard me talk about the benefits of eating organic before, but here’s a little recap…
The way we farm and manufacture our food has changed. We import lots of our food from the other side of the world, and the manufacturers tend to load it with pesticides and preservatives.
Organic food is a more natural choice – bursting with more flavour and nutrients! GM crops and ingredients are banned in organic farming as are hydrogenated fats, artificial pesticides and it does not allow aspartame, tartrazine and monosodium glutamate to be used. Put simply – no nasty chemicals!
Organic ensures the animals are actually free-range. Animals are given plenty of space and fresh air to thrive and grow more naturally, guaranteeing a truly free-range life. Free-range systems encourage healthy animals and this means fewer drugs or antibiotics – which is why I always go for Organic meat.
Choosing organic is the best option, but I think it’s also important to buy food that is grown locally. Much of the food we eat is grown thousands of miles away, meaning it takes weeks to hit your dinner plate, during which time it loses nutrition and taste – not to mention polluting our beautiful planet to get there. Locally bought food tastes fresh, can often work out cheaper and is good for the conscience.
Here are some top tips on where to find Organic produce grown right here in the UK:
For the #OrganicUnboxed campaign, Organic UK supplied me with a mystery box containing all sorts of delicious, nutritious and seasonal organic produce from around the UK. They then challenged me to see what healthy delights I could come up with using the ingredients in the box. I came up with the below recipes!
These dishes are an excellent choice for a dinner party with your friends, or even as a romantic date night meal.
Place the desiccated coconut in a few tbsp. of warm water and leave to the side.
Place the cumin seeds, coriander, turmeric and green chilli in a pestle and mortar with a big pinch of salt and crush down. Rub half the mixture over the lamb and leave to the side.
Cut the carrots into cm chunks and grate or process in a food processor the cauliflower until rice like.
Heat 2 tbsp of coconut oil in a large pan and add the mustard seeds, when they are about to pop add the grated ginger, curry leaves and rest of the spice mix, allow this to become fragrant then add the carrots, cauliflower rice and cook for 10 minutes with a splash of water.
Heat the griddle pan to a medium heat and grill the chops for 2 minutes each side until golden on the outside and pink on the middle.
Drain the water from the coconut and stir it through the carrot salad with the juice of half a lime, a pinch of salt and fresh coriander and top with the lamb chops.
Preheat the oven to 200 C.
Chop the rhubarb and apples into bite size chunks and place in a saucepan with the coconut sugar and vanilla. Simmer for 20 minutes.
While this is cooking lets make the topping. Melt the coconut oil and maple syrup together in a small pot until fully combined then move to the side to cool.
Grind the oats and almonds down in a food processor until they form a crumb like texture.
Mix the oat mix and coconut oil mix together in a bowl.
Grab 8 large ramekins and fill each one up 2/3 of the way with the rhubarb and apple mixture then fill the rest up with crumble. Repeat with the rest of the mixture and place in the oven for 30 minutes until the crumble is golden on top and bubbling.
Serve with yogurt or coconut cream.
I hope you enjoy these recipes! If you make them, make sure to snap a picture and show me how much you love Organic produce by using #OrganicUnboxed #MadeleineShaw #gettheglow
If you want to find out more about Organic produce in the UK, make sure you check out their website which has plenty of information on how and why to go Organic.