Healthy with Jodi

organic ingredients

Organic Label Guide – What to look for in Organic Labels.

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    Certified Organic Label Guide

    Source:   Organic.org

    Making sense of organic labeling can be difficult, and many consumers do not understand the significance of the USDA Organic label. Since October 21, 2002, the following guidelines were established by the United States Department of Agriculture’s (USDA) National Organic Program (NOP) to assure consumers know the exact organic content of the food they buy.

    Single-Ingredient Foods

    On foods like fruits and vegetables, look for a small sticker version of the USDA Organic label or check the signage in your produce section for this seal.

    The word “organic” and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

    Multi-Ingredient Foods

    Foods such as beverages, snacks, and other processed foods use the following classification system to indicate their use of organic ingredients.

    100% Organic—Foods bearing this label are made with 100% organic ingredients* and may display the USDA Organic seal.

    Organic—These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the NOP. These products may display the USDA Organic seal.

    Made With Organic Ingredients—Food packaging that reads “Made With Organic Ingredients” must contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead, they may list up to three ingredients on the front of the packaging.

    Other—Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products will not bear the USDA Organic seal.

    Keep in mind that even if a producer is certified organic, the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how your food was grown.

    *Salt and water are not included.

    Quinoa Brittle

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      Quinoa Brittle

      Vegan, Gluten free, Refined Sugar Free
      Happily Serves 10

      ALL ORGANIC INGREDIENTS 

      3/4 Cup Tricolor uncooked quinoa

      3/4 cup Pecans

      2 TBSP Coconut sugar

      1/2 tsp Pumpkin pie or allspice

      2 TBSP Coconut oil

      1/4 cup Blackstrap Molasses

      1/4 cinnamon

      Pinch of Himalayan sea salt

      Stevia, if you desire it sweeter

       

      Preheat oven to 325.

      Line a baking sheet with parchment paper. (Cover all edges)

      Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

      Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

      Dijon Lemon Dressing Recipe

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        Dijon Lemon Dressing

        Happily serves 4

        ALL ORGANIC INGREDIENTS

        1/3 Cup lemon juice

        1 TBSP Dijon mustard

        2 Crushed garlic cloves

        1/4 Cup flaxseed oil or Macadamia Nut oil

        1/4 Cup extra virgin olive oil or avocado oil

        Sea salt/pepper to taste

        Grind Flaxseeds in a coffee grinder on medium speed until well ground, set aside.  (Keep extras in Freezer.). In a blender combine lemon juice, mustard, garlic, salt, and pepper and any of the additions you choose. Blend for 1 minute, then begin pouring oils very slowly through the feed hole in the lid of the blender. Blend until smooth.

        Variations/Additions

        1 tsp of curry powder

        1 TBSP minced basil or rosemary

        1 TBSP honey or Stevia

        Dash cayenne

        Five Chinese Spice

        Allspice

        Ginger, fresh or powder

        Salted Sunflower Nut Butter Cups

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          Salted Nutbutter Cups

          Paleo, Vegan, Gluten Free

          Happily Serves 24 mini cups

          ALL ORGANIC INGREDIENTS

          CHOCOLATE SHELL

          3 cups Lily’s chocolate chips

          1 TBSP Coconut oil

          1 tsp Vanilla

          FILLING

          3 TBSP Sunflower butter

          1 tsp  Himalayan sea salt

          1 tsp Coconut oil

          1/4 Cup Dates

          TOPPING

          Pink Himalayan salt, to taste

           

          Soak Dates 1-4 hours.  Remove seeds.

          In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

          Melt over a pot of simmering (not boiling) hot water until well incorporated.

          Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

          Set aside leftover chocolate to put on top of the cups.

          Set the muffin pans in the freezer.

          In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

          Blend until smooth and creamy.

          Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

          Then spoon out 1-2 tsp chocolate mixture to cover each cup.

          Sprinkle Himalayan salt on top.

          Place the cups in the freezer for 30 minutes or until set.  Serve frozen.

           

          Broccoli Sweet Potato Poppy Seed Salad

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            Broccoli Sweet Potato Poppy Seed Salad

            Gluten Free

            Happily Serves 8

            ALL ORGANIC INGREDIENTS

            4 cups fresh quick steamed broccoli, chopped into bite-size pieces

            1 cup sweet potato or yam

            ¼ cup finely chopped red onion

            ¼ cup sunflower seeds or pumpkin seeds

            1 tablespoon lemon juice

            Dressing

            1 cup Coconut kefir or small avocado, smashed

            ¼ cup raw organic honey

            1 tablespoon lemon juice

            2 teaspoons coconut vinegar

            1 tablespoon water

            1 tablespoon poppy seeds

            Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

            In a small bowl, whisk together all dressing ingredients.

            Pour dressing over the salad and gently combine.

            Salad may be served immediately or refrigerated until serving.

            Cacao Avocado Mousse

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              Cacao Avocado Mousse

              Gluten Free, Vegan

              Happily serves 4

              ALL ORGANIC INGREDIENTS

              3 Avocados

              1/3 Cup Coconut nectar

              1/2 Cup Raw cacao
              1 tsp ground cinnamon

              dash of allspice (optional)
              2 vanilla beans, split and seeded
              1/4 tsp Himalayan sea salt

              Stevia drops if desired sweeter

              Mash all ingredients together and enjoy!

              Optional to add nut milk to thin out consistency.

              Fresh mint leaf for garnish or chopped for added flavor
              The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

              The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

              Quinoa Quiche

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                Quinoa Quiche

                GF, Paleo

                Happily serves 2

                ALL ORGANIC INGREDIENTS

                3/4 Cup sprouted tricolor quinoa, rinsedquinoa

                1 1/2 Cup bone broth (for cooking quinoa)

                2 free range eggs, lightly beaten

                2 Cups broccoli, finely diced

                1 Cup yellow onion, finely chopped

                1 garlic clove, minced

                1 1/2 Cup Vegan cheese

                1/2 tsp paprika

                Crushed red pepper to taste (optional)

                Preheat oven to 350, spray muffin tins with coconut oil.

                Cook quinoa according to directions, do not over cook, let cool

                Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

                Coconut Whipped Cream

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                  Coconut Whipped Cream

                  Vegan, GF, Refined Sugar Free

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  1 Can full-fat Coconut milk

                  1 TBSP Maple syrup or Stevia

                  1 tsp vanilla

                  Allow can of coconut milk to sit in fridge overnight, untouched.

                  In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

                  Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

                  Serve immediately

                  Mango Energy Bites

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                    Mango Energy Bites
                    Vegan, GF, Refined Sugar Free
                    Happily serves 15

                    ALL ORGANIC INGREDIENTS

                    1 1/4 Cup walnuts or cashews
                    1 Cup firmly packed dried unsweetened mango
                    10 soaked medjool dates, pitted
                    2 TBSP hemp seeds
                    1/3 Cup unsweetened finely shredded coconut
                    1 lime and zest
                    Dash Sea salt
                    Preheat oven to 350.
                    Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
                    Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
                    Drain and lay on a towel and pat off excess moisture. Set aside.
                    Add nuts to a food processor and mix into a fine meal. Set aside.
                    Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
                    Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.

                     

                    Herb Potato Salad – Served Warm or Cold

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                      Herbed Potato Salad

                      Vegan, GF, Vegetarian

                      Happily Serves 4

                      ALL ORGANIC INGREDIENTS

                      1 lb.Organic baby potatoes or fingerling potatoes

                      2 garlic cloves, minced

                      ½ Cup Whole grain mustard

                      ¼ – ½ C Avocado oil

                      1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

                      2 – 3 TBSP Capers, drained, finely chopped

                      Sea salt and pepper to taste

                      Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

                      Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.