Organic Broccoli and Cheddar Soup

Ingredients

* 1 cup finely chopped organic onion
* 2 organic garlic cloves, minced
* 2 cans creme of celery soup
* 1/2 cups organic vegetable broth
* 2 1/2 cups organic skim milk
* 1/3 cup organic all-purpose flour
* 1/4 teaspoon organic black pepper
* 3 cups organic cheddar cheese

Preparation

Heat up your pot and add onion, garlic, & pepper first and let them cook together for 5 minutes. Next add the creme of celery, vegetable broth, milk, flour and cheddar to the mixture. Mix well on medium heat stirring with a whisk until well blended. Turn heat to low and let cook until all vegetables are tender and all cheese is melted.

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Easy Organic Cheese Bread

INGREDIENTS (Nutrition)

* 1 3/4 cups organic all-purpose flower
* 1/4 cup organic white sugar
* 2 1/2 teaspoons organic baking powder
* 3/4 teaspoon sea salt
* 1 cup shredded Cheddar cheese
* 1 organic free range egg, beaten
* 3/4 cup organic milk
* 1/3 cup olive oil

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
3. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

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Organic Vegetarian Sheperds Pie

Ingredients

* 1/4 cup unsalted butter or Brummel & Brown
* 1/2 pound vegetarian meat
* 1 cup grated organic onion
* 2 organic carrots, grated
* 1 1/2 teaspoons sea salt
* 1 teaspoon organic ground pepper
* 1 1/4 cups organic vegetable stock
* 1 teaspoon Worcestershire sauce
* 1/2 pound organic potatoes
* 1/2 cup organic sour cream
* 1 cup cheddar, grated
* 1/3 cup organic skim milk
* Pastry Pie Crust
* 1 Bag organic string beans
* 1/2 cup organic corn

Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the vegetarian meat and cook until starting to brown for about 3 minutes. Add the organic onions, carrots, 3/4 teaspoon sea salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Gradually add the vegetable stock and Worcestershire sauce, then bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and sour cream, and mash to incorporate. Add the organic milk and mix well. Remove from the heat.

Cover bottom of pie crust with organic corn. Then on top of the corn put a layer of green beans. Remove the pot with the meat from the heat. Spoon on top of vegetables and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly for approximately 10 to 15 minutes. Remove from the oven and let cool for 5 minutes. Then serve.

Organic Eggplant Parmesan

Ingredients:
* 1 large organic eggplant, about 1 1/2 pounds
* 2 organic free-range eggs, beaten
* 1 1/2 cups fine, organic dry bread crumbs mixed with 1/2 teaspoon sea salt and 1/2 teaspoon organic ground pepper
* olive oil
* 2 cans (8 ounces each) organic tomato sauce or homemade sauce
* 1 teaspoon organic dried leaf basil
* 1/2 teaspoon organic dried oregano
* 16 ounces sliced fresh mozzarella cheese
* 1/2 cup grated organic Parmesan cheese
* 1 container of fresh ricotta cheese

Preparation:
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12×8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, a dallop of ricotta on each piece of eggplant, another 1/3 of the sauce, and Parmesan cheese. Repeat in layers. Top with basil leaves and fresh mozzarella. Bake at 350° for 45 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.

Organic Oatmeal Pancakes

Oatmeal Pancakes

(Makes 6 pancakes)

Ingredients
¾ cup traditional rolled oats
1 cup water
½ cup plain organic flour
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon organic ground cinnamon
¾ cup organic skim milk
1 organic free range egg
1 cup of fresh organic blueberries (or your favorite organic fruit)
Plain organic yogurt
Maple organic syrup

Method
1. Mix oats with 1 cup of water and cook either conventional or microwave method according to package directions.
2. Combine flour, baking powder, salt and cinnamon in a medium bowl. Mix egg and milk in another medium bowl. Add flour mix to egg mix; stir until well blended. Stir in cooked oatmeal.

3. Heat pan; grease if desired.  Pour batter by 1/3 cupfuls into medium heated pan. Cook pancakes for about 2 minutes. Before flipping add a fresh fruit to each pancake. Turn and cook for approximately 2 more minutes or until golden. Top with organic yogurt and/or fresh fruit.

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