There’s nothing more comforting than coming home to a freshly cooked hearty warm meal. The thought of it has us salivating already!
With all the delicious food that you can indulge in, we need to bear in mind that hearty and wholesome doesn’t have to be unhealthy. So to make sure we get all our fruit and veggies in this winter and to keep our immune systems healthy, we have selected a few of our favourite organic winter recipes that would you have covered from breakfast through to dinner.
Breakfast - Get cozy and indulge in these organic sweet potato pancakes with caramel sauce
Image sourced: www.avirtualvegan.com
What you need:
Pancakes
• ½ cups wholewheat flour
• 3 tablespoons organic coconut sugar
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 240 mls non-dairy milk
• ¼ cup water
• 85g cooked orange organic sweet potato
• 2 tablespoons coconut oil
• 3 teaspoons ground flax seed
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon vanilla extract
Caramel sauce
• 75 g coconut sugar
• 2 tablespoons water
• ½ teaspoons salt
• 2 tablespoons cashew butter or almond butter
• 128g orange organic sweet potato
• 30- 60 mls non-dairy milk
• ¼ teaspoon ground cinnamon
How to make it
• Add the flour, coconut sugar, baking powder, baking soda, salt and cinnamon to a bowl and stir together well.
• Add the milk, water, sweet potato, butter, flax, vinegar and vanilla extract to a blender and blend until completely smooth.
• Mix the blended liquid with the dry ingredients gently, and do not over mix. Just stir it together until you cannot see any dry flour. Do not beat it or use the blender. As soon as everything is incorporated, stop and set aside. Leave to rest for 5 - 10 minutes.
• Heat your griddle or a heavy bottomed frying pan over a medium heat.
• Make the caramel sauce while the batter rests. In a small sauce pan add the coconut sugar and water and heat over a medium heat until it is liquid and you cannot see any grains of sugar. Remove from the heat.
• Add the sweet potato, cashew butter, salt, ¼ cup milk and the cinnamon into a blender. Pour in the melted sugar mixture and blend everything up until smooth. Return to the pan and warm gently for a few minutes before serving with the pancakes.
• Check the griddle/pan is hot, then scoop ¼ cup (around 60ml) amounts of batter on to it. Leave alone until the edges are looking firm and the top is either starting to bubble a little or beginning to solidify. It takes about 5 minutes. Flip then cook for another 4 minutes.
• Serve immediately drizzled with the warm caramel sauce.
Lunch - Immune boasting hearty organic veggie soup
Image sourced: www.ecosalon.com
What you need:
• 2 cups fresh kale, stemmed
• ¼ cup red lentils
• ¼ cup green lentils
• ¼ cup quinoa
• 1 can garbanzo beans
• 1 medium carrot
• 1 stalk celery
• ½ red bell pepper
• ½ green bell pepper
• 6 – 8 cremini mushrooms
• ½ white onion
• 4 cloves garlic, peeled and whole
• 2 tablespoons tomato paste
• ½ teaspoons sea salt
• ½ teaspoons black pepper
• ¼ teaspoon paprika
How to make it:
• Chop all the veggies, except for the garlic, into bite-sized pieces
• Place all ingredients into a pot over a medium-high heat
• Add 5 – 6 cups water
• Bring mixture to a boil then reduce heat to a simmer and let cook for 45 minutes to one hour until all is tender
Dinner - Raise the temperature with this white bean organic chicken chili recipe
Image sourced: www.panningtheglobe.com
What you need:
• 1 kg boneless free range, organic skinless chicken breast (cut into cubes)
• 1 onion, roughly chopped
• 2 tins of white kidney beans
• 3 cups organic chicken broth
• 1 – ½ cups of shredded organic cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon mixed herbs
• 1 teaspoon ground cumin
• Sour cream
• Fresh cilantro
• Pinch red pepper flakes
How to make it:
• Heat large skillet and brown chicken in oil
• Add onion and garlic and cook for 2-3 minutes until onion is soft.
• Sprinkle mixture with mixed herbs, oregano and cumin and continue cooking until chicken is browned
• Transfer to a slow cooker or braising pot
• Divide the beans in half and mash half adding about ½ cup of the chicken broth and stir until blended
• Add salt and pepper to the mix and blend
• Add mashed and whole beans and the remaining 2 ½ cups of broth to the pot
• Cover and cook on low for 3 to 3 ½ hours. If using a braising pot, place in oven to cook at 160° for approx. 3 hours. Check about halfway through and turn oven down if mixture is bubbling aggressively.
• Mix well after cooking is complete. Serve sprinkled with cheddar, garnish with sour cream, cilantro, and red pepper flakes to taste.
We hope our recipes will help you keep things hearty but healthy this winter, but just in case you need a little extra warmth our beanie’s, socks and long sleeve tops for women will surely do the trick. Boody is derived from organically grown bamboo which has amazing thermo-regulating qualities that will keep you cosy and warm in winter but cool in the summer, perfect to use all year round.
Have any organic winter recipes that you’d like to recommend? Help us make this world a little greener by sharing it with us in the comment box below.
