July 2009 Newsletter: Healthy Eating for Kids

Hi Everyone,

Welcome to the July newsletter from www.OrganicFood.com.au. We specialise in the home delivery of Organic Mixed Boxes and Fresh Organic Fruit, Veges and Groceries across Sydney and Melbourne. Its healthy, FRESH produce conveniently delivered to your door!         

Healthy Snacks for the Kids

There are so many simple ways to incorporate healthy options into those school lunch boxes by creating new snacks that are sure to be a hit with your kids. Some fun and easy snack ideas are as follows:

Veggie sticks with dips

Many kids will eat their favorite veggies raw when they won't eat them cooked. Try slicing them thin like French fries and providing a variety of dips.  We like the idea of avocado dip with a dash of lemon. Serve with cherry tomatoes, sliced cucumber, julienne carrots, celery sticks, and sugar snap peas, or other veggies your child may like.

Cheese

Many kids will decline slices of cheese, but will eat them if cut into lots of different shapes.

Chips

We all know that most chips are high in trans-fatty acids and saturated fat.  How about making your own?  Simply slice potatoes, sweet potatoes, beetroot, sprinkle lightly with olive oil and bake in oven until desired crispiness.  

Fruit

To make fruit more fun, cut into different shapes using a variety of different seasonal fruits – a colourful, fun fruit salad!

Grocery Product of the Month

We continue to expand our range of certified organic beauty products, now including these wonderful products from Mukti; we have a Facial Cleanser, and a Facial Moisturiser. No synthetical chemicals, soothing natural ingredients and produced in a responsible, ecological and harmonious way.  

Check out our full range of Beauty Products.

Recipe of the Month

Again brought to you by Georgina, our customer from the northern beaches, and talented chef from her great cooking school Simply Sumptuous Foods. Mention this newsletter when you register for a cooking class and Georgina will give you 10% off the cost of your class!

Baked Pumpkin with Rice and Pistachio’s

Serve 2 – 4

• 1kg whole jap pumpkin
• 2 cloves garlic
• 1 red onion
• 3 rosemary sprigs
• ¼ tsp dried chilli flakes
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• 75g cranberries
• Handful of black olives, pitted and chopped
• 50g shelled pistachio nuts
• Zest 1 orange
• 200ml vegetable stock
• 50g basmati rice, rinsed & drained
• 1 Tbsp olive oil

Preheat oven to 230°. Cut lid off pumpkin and lay to one side, scoop the seeds out with a spoon. Make a hollow where the seeds were a little bigger by scooping out more pumpkin flesh, then finely chop this pumpkin flesh and 1 clove garlic. Heat a frying pan with a little olive oil, add the chopped pumpkin and garlic, onion, olives and half the rosemary. Cook gently for 10 minutes or until pumpkin has softened.

 Meanwhile, place remaining garlic and rosemary in a pestle and mortar. Add chilli, nutmeg, cinnamon, salt & pepper and bash until you have a paste. Add a oil to loosen mixture, then rub it inside the pumpkin. Season the onion mixture, mix in rice, berries, nuts, zest and a pinch of nutmeg and cinnamon. Add stock, bring to boil and simmer for 3 minutes, (no longer or rice will overcook later).

Tear off a wide sheet of foil large enough to wrap the pumpkin in and lay on a baking tray. Place pumpkin on top and spoon in rice mixture. Place lid on top of the pumpkin. Wrap with the foil and bake for about an hour until you can easily push a knife into it.  Place whole pumpkin on to a serving dish and cut at the table then serve.

Thanks for your interest in the organic market and the environment....any queries about our shopping service please visit www.organicfood.com.au or  contact Leonie@OrganicFood.com.au.  

Adam, Leonie and the team at OrganicFood.com.au