“I always get asked why organic?” Jessica reveals.
“But it’s more about wanting to know where your food comes from and being closest to source. Making small changes to your everyday routine can make a huge impact to the farmers, our environment and ultimately your health and wellbeing.
“As a nutritionist I see a lot of people doing better with organic dairy vs non-organic dairy. Choosing less processed foods, foods as close to nature as possible means less burden on our bodies.”
So whether you’re new to organic eating, or looking to return to the fold, below are three great reasons to get on board this September – and beyond!
Breakfast: Organic Brekkie Bowl
Serves: 1
Prep Time: 2 minutes
Ingredients
Five:am organic Vanilla Bean Yoghurt
1/3 cup five:am organic Apple Crumble Granola
½ banana, sliced
½ tsp cinnamon
Method
• Fill bowl with five:am organic Vanilla Bean Yoghurt
• Top yoghurt with five:am organic Apple Crumble Granola, cinnamon and banana slices
• Enjoy the organic deliciousness!
Lunch: Zucchini and Avocado Fritters with Lemon Yoghurt
Serves: 2 (makes 6 fritters)
Prep Time: 30 minutes, including cooking
Ingredients
Fritters
2 zucchini, coarsely grated
Himalayan salt and ground pepper
2 eggs, lightly beaten
1 cup baby spinach leaves, shredded
1⁄4 cup basil leaves, finely chopped
1⁄2 cup almond meal
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1 tablespoon virgin organic coconut oil
Lemon Yoghurt
¼ cup five:am organic Greek style yoghurt
Juice and zest of ½ lemon
Himalayan salt and ground pepper
Pinch of paprika
Sliced avocado and baby rocket leaves (to serve)
Method
• To make the fritters, place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture. Squeeze dry with your hands
• In a mixing bowl, combine the zucchini and all the remaining fritter ingredients except the coconut oil and mix well
• Melt the coconut oil in a large non-stick frying pan over a medium heat, then add large spoonful’s of the zucchini mixture in batches. Use a spatula to gently press the mixture to flatten
• After 3 minutes, turn the fritters and cook the other side for 2 minutes or until golden brown. Repeat until the batter is used up
• To make the lemon yoghurt, combine five:am organic Greek style yoghurt, lemon juice and zest in a small bowl. Season and sprinkle with paprika
• Serve the fritters with avocado, rocket and a dollop of lemon yoghurt
Dinner: Healthy Fried Rice with Kale, Garlic and Chilli
Serves: 2
Ingredients
1 cup brown rice, uncooked
1/2 onion, chopped
2 garlic cloves, crushed
3 cups kale, finely chopped
2 tbsp tamari
2 tbsp sesame/coconut oil
1-2 organic, free range eggs (optional)
Chilli flakes (optional)
Sesame seeds and chopped spring onion, to top
Method
Cook the brown rice according to instructions, set aside.
Heat the oil in a large saucepan over medium-low heat. Add the onions, stirring until soft and translucent (4-5 minutes). Add garlic and sauté for a further 2-3 minutes. Add the kale and stir until wilted.
Add the rice and cook for another two minutes, stirring.
At this stage, you may choose to add 1-2 organic eggs. If so, crack two eggs into a separate bowl and whisk slightly. Then add to hot saucepan with rice, stirring the egg through the mixture until completely cooked.
Add the tamari and cook for another minute. Divide into two bowls, top with sesame seeds, spring onion and chilli flakes and serve.
Nutritionist Jessica is sharing ‘30 Ways’ to celebrate Organic Awareness Month at www.fiveam.com.au throughout September, including organic recipes, advice and tips.
