Recipes and ideas

This recipe, featuring salmon and utilizing brown rice, could have been designed for a high performance athlete. Low in saturated fat, high in complex carbohydrates, and with plenty of muscle-repairing protein, this salmon and rice meal is perfect for anyone on a diet or for those looking to achieve sporting success. Method Preheat broiler. Combine organic brown rice, raisins, ...more

The fragrant aromas of ginger and orange in this recipe bring out something special in the chicken breasts. Combined with the wonderfully nutty taste and texture of the brown rice this makes a lunchtime meal that is hard to beat. Method Heat 1 tablespoon oil in large skillet or wok; stir fry chicken until lightly browned; remove. In same skillet heat remaining oil; stir fry ...more

Preparing potatoes Most waxy varieties never need peeling before cooking. Generally the skins are eaten, but they can be removed easily once cooked. Some recipes, such as stuffed baked potatoes, leave the skin on, but where the potato is braised in liquid, like gravy, it is more appropriate to peel. Most of the potato’s nutrients lie just under the skin, so it is worth ...more

Risotto is often considered the ultimate expression of a chef’s personality and training. Most of us aren’t trained chefs. In less experienced hands this deceptively simple dish has the potential to turn wrong fast. Follow our simple 12 step guide to making the perfect risotto. 1. Use rice with a high level of amylopectin starch. Choose an organic arborio or medium ...more

Asparagus is a great tasting vegetable. It’s texture, when not overcooked, makes it a perfect feature ingredient in an understated risotto. It’s also a vegetable that simply has to be grown organically. According to the Pesticide Action Network North America, 3.3% of all conventionally grown asparagus contains Methomyl residue (a neurotoxic pesticide). Follow the ...more

Shimeji mushrooms, previously difficult to obtain, are now readily available. They are rich in Vitamin D, Niacin (B3), and Folic Acid. Their crunchy, slightly nutty flavor make them a perfect addition to a wide range of Asian dishes. They’re also a welcome ingredient in this mushroom risotto. Feel free to replace ingredients as you see fit. Follow the basic steps to ...more

Stuffed mushrooms might be a little bit 80s, but they’re the best way I know of introducing mushrooms to my nieces and nephews without having them turn up their noses. So, if you’re above enjoying a nicely made stuffed mushroom, I suggest you tune out now. If like me you like to have a bit of fun in the kitchen and you don’t take yourself too seriously, hang in there ...more

If you’re anything like me, chances are you’re constantly in a rush. Let me guess, despite your desire to observe the tenets espoused by the slow food movement, your boss is yet to come to grips with the fact that you’re entitled to a lunch break. Am I right? I thought so. Well, it’s time to slow down. And there’s no better dish to slow you down than a well made chowder ...more

I love organic mushrooms. They are so versatile yet, at least in my opinion, highly undervalued in most kitchens. If you’ve got family and friends who adhere to vegetarian principles, then mushrooms provide a great focal point for a number of brilliant mains. Unfortunately, I find that most recipes involving mushrooms are often so overdone that the delicate and subtle flavours ...more

This is an old standby. My Uncle Ivan loves Caesar Salad. Consequently, I grew up eating it most evenings during the summer months. Believe me, that’s quite some pedigree. I still love the flavour combinations that pervade a well-made Caesar. And, when fresh organic ingredients are used, there’s no salad that comes close to it. But don’t underestimate this dish. Many ...more