Organic cooking has become the way of healthy eating today. It is known for its ability to transform people’s life. Here are a few organic recipes for desserts.

Dessert recipe 1: Acorn squash blended with fruit & nut

When the sweet flavour of acorn squash meets the savoury aroma of nuts and juicy apples, the end result is a nutrient-enriched and gastronomically delightful meal of acorn squash blended with fruit and nuts, that is bound to appeal to your taste buds and leave you asking for more.

The dessert recipe is given below:

Preparation Ease: Easy to moderate

Preparation time: 15 minutes

Cooking time: 50 minutes

Number of servings: 4

Ingredients:

• 2 medium sized acorn squash chopped into half horizontally
• 6 tablespoons of unsalted butter, divided equally
• 2 tablespoons of healthy brown sugar
• 1 small apple of granny smith variety
• tiny honeysmith apple
• 1/2 teaspoon of organic cinnamon
• 1/4 teaspoon of organic nutmeg
• 1/8 teaspoon of organic spice
• 2 pinch of sea salt, and a few more pinch for garnishing at the end
• 1/4 cup of finely chopped walnuts
• 1/4 cup of finely diced pistachios, and a little more for garnishing later
• 1/4 cup of chopped and fresh dried cranberries
• 1 teaspoon of organic vanilla
• 1/2 teaspoon of poppy seeds
• A drizzle of sour cream or yoghurt

Instructions for preparation

1. Preheat the oven to a temperature of 300-350 degrees. Then, in a large baking dish of glass, add dollops of butter taken in 4 tablespoons. To melt butter, simply pop in the dish in the oven during preheat.
2. Acorns that are slit horizontally into halves should be sliced a few inches off at the base so that each half of squash sits steady and flat.
3. Once butter has melted, add the butter and sprinkle few pinches of brown sugar on the base of a fan evenly. Lay the acorn squash halves in the ‘face down’ position so that the protruding flesh rests against the butter-brown sugar mixture of the pan. Bake this mixture in the preheated oven till 40-50 minutes.
4. Meanwhile add the remaining two tablespoons of unsalted butter in a skillet. Once it has heated and melted, mix in the chopped apples and sauté the mixture until it is tender yet textured. Add cinnamon spices and salt for taste.
5. Remove this stuffing filling into a medium-sized salad bowl and mix it well by adding chopped walnuts, cranberries as well as pistachios intermittently. After this, add in the organic vanilla extract, the poppy seeds and toss them together to distribute the heavenly mixture.
6. Upturn the baked squash fish onto individual plates or a single platter, spoon out some butter-brown sugar layer from the baking vessel and drizzle the gooey layer onto the centre or along the squash tops.
7. Stuff in the centers of squash with the filling mixture prepared before and drizzle the squash tops with some pistachios and lukewarm honey.

What to expect?

The end result is a delightfully yummy platter of squash acorns overlaid with delectable pistachios and stuffed with warm, scented apple filling that comes across as a heavenly treat, remindful of springtime even during the cold, gloomy days of winter. You can enjoy the dish with bread sticks or singly.

Dessert recipe 2: Pumpkin Cheesecake with cranberry candies

What better way to combine the goodness of cranberries and the irresistible taste of cheesecake than a pumpkin cheesecake with strawberry candies? Easy to prepare and wondrous to savour, this dish is a personal favourite among children.

The dessert recipe is given below:

Preparation Ease: moderate

Preparation time: 50 minutes

Cooking time: 60 minutes

Number of servings: 15

Ingredients:

• 2 cups of garden fresh cranberries, washed and drained
• 2 cups of sugar
• 3/4 canned puree of pumpkin
• For crust: 12 sheets of vegan crackers, 2 ounces of vegan melted margarine
• For cheesecake filling
• 12 ounces of soft drained tofu
• 8 ounces of drained cream cheese (vegan)
• 1/2 cup of agave sugar
• 1/4 cup of brown sugar
• 2 tablespoons of cornstarch
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of ginger, sea salt and freshly grated nutmeg

Instructions of Preparation

1. To make the crust, first preheat oven to a temperature of 350 degrees. Next up, process the vegan crackers into dainty crumbs and add salt and margarine. Pulse them in the food processor to combine the mixture well.
2. To make the cheese filling, combine puree ingredients like pumpkin puree, cranberries, nutmeg, cornstarch, vanilla extract, agave sugar, brown sugar, ginger and cream cheese into the food processor for five minutes till the mixture develops a smooth texture.
3. Once processed, pour the mixture over the crust and bake it for an hour or so.
4. Chill it in refrigerator overnight or five hours at the least.
5. Once cheesecake filling has set, slice it and garnish each of the servings with cranberry candies.

Organic cooking of desserts entail a generous input of vegan food products, like fresh cream cheese, garden fresh fruits, organically grown nuts and vanilla. Whatever be the recipe or dish, they all carry a characteristic aroma and flavour that lingers and reminds you of all things good.

Special thanks to today’s sponsor, pest control peoria az!

For this occasion we will make a Sunday lunch with special organic bread and the main dish. All of the recipes are based entirely on organic food.

Bread: Organic Vegan Bread

Many of us enjoy bread and it is often eaten with the main course. This is a recipe for a whole-wheat rye vegan bread. Many people don’t like carbs, and that’s with a good reason, but this sourdough vegan brings the best carbs you can get. If you really take care of you health and you need to lose few extra pounds, everybody will say – cut of the bread. That’s because bred is often made from white flour and contains a lot of carbs that don’t carry a lot of nutrition, eggs, butter and the gluten – which is often the an allergenic agent. But this bread we are making is healthy and even supports your diet because it’s special kind of bread with probiotic qualities.

Ingredients:

• 1 tea-spoon active dry yeast
• 1/8 cup lukewarm water
• 1/2 cup sourdough starter
• 1/2 cup lukewarm vegan milk
• 1/2 full cup warm water
• 1 tea-spoons vegetable oil
• 1 table-spoons maple syrup
• 1/2 table-spoon salt
• 1/2 cup rye flour
• 1/2 cup whole-wheat flour
• 1/4 “vital wheat gluten” flour

Directions

Find large enough bowl and mix the 1/8 cup lukewarm water with 1 spoon active yeast. Leave it aside until starts to foam. While you wait, take another bowl and mix together the vegan milk, oil, sourdough starter, water, salt and syrup. After that mixture is done, add 1/4 whole-wheat flour and the same amount of rye flour, you will need the rest of both later. You can begin to knead the mixture. While you do that add the rest of both flours until you reach nice density. The dough must not be sticky. Knead for constant 10 minutes. When you finish, put the dough in a slightly oiled bowl, make sure to transfer oil to all sides, and leave it like that. Cover the bowl with dump kitchen towel and put it in some warm place for two hours. After that time, your dough should be double in volume. Push it until the air comes out and leave it at the same place for one more hour.

It’s baking time!. Take the rye flour and sprinkle the dough. Push it down one more time and put it in a pan that you previously covered in a thin layer of vegetable oil. Cover the pan with the dough with kitchen towel. Let it sit for at least two hours.

Heat your oven until reach 350 degrees (F), cut the dough few time over the top with a sharp knife and bake for one hour. When you take the bread out, let it rest for 15 minutes. Then you can remove it from the pan, but leave it to rest for some time.

The main dish: Mulling spice brined turkey

Once you try this, everything else will not be able to be compared. The meat is moist thanks to the brining, because no body loves dry turkey meat. This process also helps the spices to infuse into the meat and as the result we have rich flavor and full taste. If you don’t have as many guests for the whole turkey, use just the breasts tougher with the bone, or a whole chicken.

Ingredients

• 1 package Organic Mulling Spice
  (cinnamon, orange peel, allspice, cloves, ginger, 100% organic apple juice)
• 1 cup hot water
• 3/4 cup sea salt
• 1 cup brown sugar
• 2 gallons cool water
• 1 young turkey (around 15 pounds)
• and a 5-gallon tub, brining bag or very large pot

Directions

Take one bowl, pour 1 cup hot water and mix it with Mulling spice ant let it rest for 5 minutes. Take the tub (or what ever you have from the list) and pour 1 gallon of water in which you will put sugar and stir until the sugar is dissolved. When that happens put the Mulling spice liquid in the tub. Take the turkey and remove the giblets, place it in tub and make sure it is completely submerged. The turkey will rise up in water, put put something over the turkey to keep it down. If not yet fully under the water fell free to add more. During the brining process keep the turkey at a temperature under 40 degrees (F). Brine the meat overnight or for one hour per pound. After that period take the turkey and wash it with fresh water.

Heat your oven to 330 degrees (F). Put the bird in the pan, breast up and cover the wings and the breasts with foil to prevent excessive coloration. Roast it for about 3-4 hours depending on the size. Use the methods you usually use while preparing the turkey. When you remove it from the oven, let it cool down for half a hour before serving.

You noticed that bread and the turkey needs a lot of “sitting and resting time”, just as I enjoy resting under a tree service to re-energize – this is the reason why we combined these two. Plan your time well and when you try these, you will know – it was worth the time!

The manufacture of organic foods involves the use of renewable resources that protect the environment and preserve its quality. The production process emphasizes on healthy ecosystems by avoiding any contact with genetically modified seeds, farm chemicals, waste products, preservatives, and other toxic substances. Consumption of organic foods reduces health risks to a great extent. Here are a few tips for finding organic foods and incorporating them in the daily diets.

Growing your own food

Organic food products can be locally grown. The easiest and most convenient way of having organic food products is to grow them locally in your small garden by the house.

Buying generic organic food

Generic organic foods are cheaper and easily found as compared to the big brand organic products. Generic organic foods are sold in most local grocery stores.

Watch out for the dirty and clean organics

Environmental experts do release on a yearly basis, a list of fruits and vegetables with the highest concentrations of pesticides, herbicides, and fungicides. They are the dirty foods that should be avoided.

Online market

The online market offers a convenient way of finding organic foods. Amazon offers friendly deals on online groceries and markets for natural food products.

Buying from accredited farmers

Identify your nearest accredited organic farmer from where you will obtain a regular supply of organic foods.

Organic meat diet

Even though it is expensive, organic meat is far much healthier than red meat. Organic meat is not rich in antibiotics and hormones.

Preservation of organic foods

Organic food products obtained from accredited organic farms can be picked and preserved in order to last for a longer period of time.

Recipe for Organic Beef Tenderloin with Wild Mushrooms and Gold Potatoes

Poaching of beef is an exceptional way of preparing a beef diet. When served together with a sour buttermilk cream, the meal becomes a healthy, organic meal. The meal serves four people.

Ingredients

• Buttermilk sour cream (1/2 cup)
• Mushroom stock (8 cups rich)
• Beef stock (8 cups rich)
• Oil extract from grape seeds
• Pepper (freshly ground)
• Salt (1 teaspoon)
• 8 Organic gold potatoes (small or medium sized)
• Stemmed and sliced Shiitake mushrooms ( 12 pieces)
• Home dried heirloom tomatoes (8 pieces)
• 4 garlic cloves (roasted)
• 3 garlic bulbs (roasted)
• Fresh coarsely chopped flat- leaf parsley (1 tablespoon)
• Minced fresh chives (1 teaspoon)
• Fresh thyme leaves 1 teaspoon)
• Naturally fed beef tenderloin (4 fillets, each weighing about 7 ounces)

Preparation

Boil the beef stock in a large pan over a high amount of heat. Reduce the heat and let it cook for about 25-35 minutes. Cook the mushroom stock similarly. Keep them under refrigerated conditions until when required.

Put the sundried tomatoes in a large bowl and cover them with a few inches of the beef and mushroom stock. Keep the tomatoes re-hydrated and refrigerated together with the stock for an hour. Drain the rehydrated tomatoes, chop them into pieces and set them aside. Reserve the stock in the container.

Preheat the oven to attain a minimum temperature of 450� F. Scrub the outer covering of the potatoes and create piercings on the back. Use the grape seed oil to coat the potatoes, then sprinkle pepper and salt. Roast the potatoes until they become tender. Wrap them in aluminum and keep them aside for further use.

Using a tablespoon of the grapeseed oil, fry the mushrooms in a pan over a medium heat until they become soft.

Pour one cup each of the mushroom and beef stock into the pan. Add together and simmer the tomatoes, the garlic cloves, and shallots. Cook the mixture for 20 minutes, before adding � teaspoon of chives, � teaspoon of thyme, and 1 � teaspoon of parsley. Add salt and pepper to improve taste and cover to remain warm.

Submerge the fillets in a mixture of the remaining mushroom and beef stock in a large pan. Simmer the mixture over a medium amount of heat. Add the garlic and simmer until the fragrance of the garlic is capable of being smelled.

Reduce the heat and simmer for not more than 11 minutes. Remove the filters, let them cool for 5 minutes and cut them into three slices.

Take each piece of the roasted potatoes and pierce its top with a knife. Squeeze each potato to make it split. Use 1 tablespoon of the sour buttermilk to fill each potato.

Serving

Serving involves arranging 2 pieces of potatoes side by side at the center of each plate, followed by 3 slices of the beef leaning on each potato. Pour the source and any other additional serving aids.

Finding organic foods is a positive step towards a healthy eating. Organic dishes have been proven to be free from the hazardous substances that other foods may expose us to.

Organic foods are here to stay. They are practically everywhere, a food aisle or corner at your local grocery store and even a special space at the farmer’s market. Do you just pass by them? Well, maybe you aren’t familiar with the wonderful benefits these foods have to offer. These foods provide a healthy alternative to traditional foods. They have been around for a long time, but have vaguely disappeared because of population explosion where the demand for food rose so high that scientists needed to grow food faster just to meet these demands. As a result, they introduce different methods and put more chemicals and pesticides to increase cultivation. Slowly, these have replaced organic methods. Now, more and more people are learning the tremendous values of going organic. Below are some of the most important benefits of eating organic foods.

Why should you eat organic food? For one thing if you have ever gone to the doctor, have they told you to watch what you eat? In other words have you been eating the right kinds and amounts of proper protein, fruit and vegetables? Unfortunately because of modern mass gardening or “Conventional” practices of growing vegetables and even livestock many of these inherently “good for you” foods secretly contain harmful chemicals, hormones and pesticides just to name a few.

Therefore, just plain ordinary, common sense tells you that perhaps, just perhaps, you should switch your veggies and dairy items to organically grown products. Furthermore for those of you who eat meat, find organic and hormone free meat products.

Another reason is simply because most of these have been treated with pesticides as well as hormones not to mentioned antibiotics, and, still others are genetically modified. Many Conventional Farmers have used methods that include chemicals, hormones and fertilizers to make their livestock bigger, and their veggies more prolific. Sadly some may even know that these chemically laced foods if ingested are a danger to health.

That is why it is so important that you take back the control of what you and your loved ones eat. Organically grown food is not magic, mystical or anything even fancy. All it takes is a little planning, fertile soil, sunlight, water and some good compost for veggies and fruit; and organically fed, cage free livestock to make it all work. It is something many can grow themselves or buy from local organic farmers. It’s another way to take back control and have victory over what you eat.

You help the environment. Traditional ways of growing vegetables include putting pesticides and harmful chemicals that can harm not just the consumers, but also the environment especially the soil. When you encourage other people to eat organic vegetables, you also encourage more farmers to grow them, harming less of the environment. You contribute in your own little way of preserving the soil. You are tree trimming the tree of life.

The number of organic food manufacturers is usually small compared to traditional food manufacturers. By switching to organic products, you help these businesses by strengthening their market and giving them confidence to continue manufacturing organic products. They no longer view going into the organic business as risky and very difficult.

Organic foods have numerous positive effects on your health. This stems from the fact that they are generally prepared or manufactured differently from traditional foods. Whenever you eat them, you rid and cleanse yourself from all the harmful toxins and chemicals in your body. You give your body a nice break. You do have a choice if you want to continue this healthy state by maintaining a balance diet filled with organic foods. If you have a baby, you can start early and feed him or her organic food. Organic foods are suitable for a lot of medical conditions. In addition, pregnant women can also benefit from eating them.

Natural foods also can assist to enhance your body and health. In fact, natural meals may be able to assist cleanse or detoxify your physique from dangerous chemicals. When you cease eating foods which might be tainted with pesticides and other chemicals, your body will expel the current and remaining toxins out of your body. Because of this your body ought to be clear, chemical free, and pesticide free after a selected interval of time. Of course, keep in mind that you want to keep healthy. For that purpose, if you happen to determine to start eating natural meals, attempt to stay doing so. If you’re a parent, probably the greatest methods to assist be sure that your child has a happy and wholesome life is to get them began on eating organic foods as early as possible.

Have you tasted organic foods before? They really taste better than traditional foods. No preservatives or chemicals are included to alter the taste. You get to appreciate it in its raw form, giving you all the nutrients intact.

The Conventional farming: Conventional farming uses chemical based fertilizers to increase plant, vegetable and fruit growth. Farms use chemical herbicides for weed management and control. Also for diseases and pests control they use spray insecticides for prevention.

The Organic farming: The word “organic” means food that is grown without the use of synthetic fertilizers or pesticides. Organic farming practices are aimed at reducing pollution and soil moisture preservation. Farmers who grow organic produce do not use conventional methods to control weeds, fertilize or prevent livestock pests and diseases.

The debate about which between organic food and conventional food is better has been going on for several years. The core question has always been, “Is the additional cost worth the benefits.”

To further discuss the issue we must first tackle the differences between organic food and traditional food. Organic farms fertilize their crops using only non-synthetic fertilizers such as animal manure or compost while industrial farms utilize chemical fertilizers to hasten the growth of their crops. The former also use biodiversity such as raising the natural predators of pests to fight pests and plant diseases while the latter use chemical pesticides. Organic farmers use crop rotation and manual weeding to get rid of parasitic weeds while conventional farmers use chemical herbicides to kill weeds. The former also feed natural provisions on their animals while the latter feed their livestock industrial feeds and also inject them with growth hormones and antibiotics.

Where’s the Argument in Organic vs Conventional?

Proponents of organic farming would state that they prefer their foods are not contaminated with chemicals that cannot be used by the body and then stored as toxins which will eventually do them harm. They may also point out that organic food is higher in nutrients due to a richer soil content (conventional methods strip the soil of these nutrients), and for the same reason, are a lot tastier. The lack of industrialization also has less impact on the environment.

Supporters of conventional farming will argue that fertilizers, GMO seeds, and weed/insect destroying chemicals are required in order to feed the world’s population. The industrialization of agriculture has allowed fewer farmers to do more for food output. They would also point out that their practices do not make the food any less tasty, less nutritious, and it is a lot cheaper.

The comparison clearly shows that organic food is produced using only ecological means without any industrial intervention. This is why it is more expensive. Organic farming needs a longer time to harvest, takes significantly more effort, and also has greater risks of suffering losses due to pests and diseases. There are several reasons why someone would choose to purchase or grow organic food over conventional. These include, but are not limited to: the taste preference, the fact that they are pesticide and food additive free, and for reasons related to the environment.

The resulting produce is of very high quality in regards to its nutritional value, safety, and even taste. It contains more vitamins and nutrients because the natural environment in organic farms aids the plants in producing excessive amounts of phytochemicals and antioxidants. High levels of these substances also provide the produce with richer and fresher flavor. Being chemical free also ensures that they do not come with any chemical residues that are harmful to the consumer’s health.

Conventional farming and food production methods make ready use of synthetic chemicals. These chemicals include but are not limited to antibiotics, hormones, and medications. These substances are used to grow food faster, bigger, and heartier. Plant strains are genetically engineered for favorable traits such as size or pest resistance. Genetically modified cold weather varieties are popular, even among hobby gardener these days.

However, there are some drawbacks of purchasing and growing food grown in this method: first off it costs more due to the way that it is grown, they may spoil faster because they are preservative free, they may be odd shaped, and are usually smaller than their conventional counterparts. Conventional farming methods may cause far reaching problems that are not fully understood for generations yet. In light of those issues, perhaps individuals concerned for the welfare of their families will take the “better safe than sorry” route and stick with organic.