Understanding Organic

 Still unsure what "organic" means?

Do you have trouble navigating the many vague descriptions of "natural" and "wholesome" foods in your local market?

The link below offers a quick and handy guide for understanding what goes into your cart, cupboard, and ultimately --you!

Understanding Organic Food Labels, Benefits, and Claims

Why Eat Organic or Local?

Hello, everyone!

Please enjoy these informative links!

New to organic eating? Here's a good place to start, the next time you go shopping.

Click here.

An interesting TIME article about buying local.


Why eat Organic?

Read a few facts here.

From Janet: Githeri

  From Janet Zintambila

4 cups cooked pinto beans
2 cups shelled cooked white maize
2 large onion
3 large tomatoes
3 peeled potatoes
3 carrots
4 cups water
3 tbsp corn oil
1 bunch cilantro
1 tsp curry powder
1 tsp salt

Directions:

Wash chop cilantro, dice tomatoes, potatoes, onions & carrots.

In a large pot, add oil, diced onions and cook until translucent.

Add salt, potatoes, carrots, tomatoes and curry powder and cook until the potatoes are tender.

Add the cooked white maize and water cover and cook for 10 minutes at medium.

Stir the contents occasionally to prevent sticking on the bottom.

Add the cooked pinto beans cook for 10 minutes.

Add cilantro last and serve.

This dish is so complete on its own.  May be served with rice and salad.

Swahili Amaranth

*Special thanks to Ruth Agosta for this recipe!

This recipe is great for getting more dark, leafy vegetables into your diet!

YOU WILL NEED:

2 Pounds Amaranth Leaves, chopped

2 Tablespoon Olive Oil

1 medium size onion

1 cup coconut milk

Salt to taste

Directions:

1.Wash and chop amaranth leaves and leave the water to drain.

2. In a large skillet heat the oil over medium heat.

3.add the chopped onions and saute for 5 minutes until golden brown.

4. Add the amaranth leaves.

5. Season with salt.

6.Add 1 cup of coconut milk. Cook until desired tenderness.

7. ENJOY!

**Serving for 4 people/serve with ugali or rice.

Caramelized Turnips

This makes for a great side or filling for a pasty!

You will need:

3 cups diced peeled turnips

1/4 cup water

1 cube chicken bouillon

1 tablespoon butter, or more as needed

2 tablespoons white sugar 

1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat.

2. Add the bouillon cube.

3. Simmer until the water has evaporated and the turnips are tender (in about 15 minutes). 

4.Stir in the butter, let melt.

5. Slowly sprinkle on the sugar. 

6.Gently cook (on low) and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips (in about 10 minutes). 

7. Serve hot and enjoy!

Amaranth Tabouli

Tabouli, is a mid-eastern salad normally made with bulgur wheat. 

Amaranth makes for a great substitute for a subtly new taste!

You will need:

 

1 cup amaranth
1 cup parsley, chopped

1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed

1. Heat the amaranth in a skillet over low heat, stirring constantly, until the grains begin to "pop" (1-2 minutes).

2. Transfer the amaranth to a small pot and add the water.

3. Bring this to a boil, cover it, and let simmer for 15-20 minutes until most (or all) of the water is absorbed.

4. Remove from heat. Let it rest for 5 minutes, covered.

5. Let it cool amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.

Or

Serve it warm on chilly nights!

Kale Chips

This is a handy, quick and easy Kale Chip recipe by Melissa d'Arabian, via foodnetwork.com:

You will need:

1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt, for sprinkling

Directions

1. Preheat the oven to 275 degrees F.

2. Remove the ribs from the kale and cut into 1 1/2-inch pieces.

3. Lay on a baking sheet and toss with the olive oil and salt.

4. Bake until crisp, turning the leaves halfway through, about 20 minutes.

5. Serve as finger food.

ENJOY!