Sometimes the organic selection at the grocery store isn’t that great…heck, most of the time it is just terrible. IHelpMoms.com loves Endlessly Organic! There are so many options available no matter how many people are in your family! **USE COUPON CODE “Mom5” AND GET $5 OFF YOUR FIRST BOX!!**
Endlessly Organic is an organic produce buying club offering a variety of pre-selected organic produce box subscriptions and healthy additions. Have an endless variety of farm fresh produce in your home, making meals more creative and healthy — and saving you money in the process.
We are in the citrus and squash season here at Endlessly Organic!
Here’s a couple of amazing recipes that are Mommy approved!!
Squash, Carrot, Orange and Tarragon Soup
1 tablespoon butter
1/2 pound carrots pealed and roughly chopped
1/2 pound acorn, carnival, or butternut squash, peeled and chopped to a similar size as the carrots. Butternut is the easiest to peel when uncooked.
1 sweet vidalia onion chopped
3-4 cups of vegetable broth or water with bullion (make sure that you buy organic and NO MSG)
1/2 cup of freshly squeezed orange juice from 1-2 oranges
1 tablespoon of brandy (if desired)
1 teaspoon fresh ginger root peeeled and finely chopped
2 teaspoons of fresh taragon, finely chopped, and a few extra sprig for garnish
Melt butter in a large pot (preferably LeCruset or other heavy metal) over medium heat. Add carrot, onion and squash to the pan and saute until the onions are clear. Add vegetable broth and ginger, cover and bring to a boil. REduce heat uncover, and simmer until carrots and squash are tender (10-12 minutes). Use an inversion blender to blend the veggies and the broth together until smooth. If you don’t have an inversion blender, blend in batches in the blender and eventually add the blended soup back in the pot. Freshly squeeze orange juice from 1-2 oranges. Stir in the juice, brandy, and chopped taragon. Simmer for 3-5 minutes for the flavors to blend. I like to add salt and pepper to taste.
Garnish the soup with fresh tarragon sprigs and serve.
2 cups cooked quinoa (1 cup quinoa, 2 cups veggie broth) cooled
Miscellaneous veggies you have laying around- suggested broccoli, kale or spinach, peppers, onions, leeks, etc. chopped. You can also add veggies or meats that have already been roasted or grilled. Fresh spices or goat cheese are a delicious addition!
2-3 organic, free range eggs depending on how many veggies you include.
Make your quinoa and cool it. You can even make extra and use it for the week! Chop your vegetables and any spices so they are bite sized or put them in the food processor until they are roughly chopped and blended. Mix with eggs and quinoa in a bowl, and the egg should coat everything. If there isn’t enough egg, it won’t stay together.
Coat a muffin tin with a little olive oil or butter. Spoon the mix into a muffin tin. Bake for 20-30 minutes until the sides are brown and the tops are just browning.
Let them cool for 5 to 10 minutes and serve.