I am an advocate of organic produce. I love using herbs, veggies and fruit from my parents natural garden to make dishes super nutritious and delicious. A habit of mine while grocery shopping I always seek organic products before picking up any other type of brand. It may cost a little more but think of it as a health investment.
How is food organic? Organic refers to the way a food was grown, raised, or produced. That means without the use of pesticides, herbicides, chemical fertilisers, or irradiation. These foods can be referred to as unrefined, whole, or minimally processed.
Try this beauty of a dish, 80% of the ingredients I used are organic either from my parents veggie garden or from the grocery store!
INGREDIENTS
1 cup of tricolour quinoa
1 large sweet potato diced into cubes
1/2 small butternut pumpkin diced into cubes
1 red capsicum chopped
Small bunch of fresh parsley coarsely chopped
2/3 cup pine nuts
1/2 cup dried currants
1/2 cup pomegranate seeds
Pink Himalayan salt
Sumac
3 tablespoons liquid Coconut oil
1 tablespoon butter
METHOD
1. Place Chopped capsicum and parsley in a bowl and season with salt. Set aside.
2. Preheat the oven on 250 degrees Celsius. Line two trays with baking paper and spread the sweet potato on one tray and pumpkin on the other. Season with pink salt and sumac. Roast till golden brown that is around 20-30mins. Set aside to cool.
3. Wash the cup of quinoa and place in a medium sized pot. Add 2 cups of water to the quinoa and once water boils allow to simmer for 10-15minutes uncovered. Once cooked and absorbed all the water. (No salt and no oil is the trick for perfect quinoa) Set aside to cool.
4. In a fry pan heat the coconut oil and butter add the pine nuts keep stirring till starts to brown then add the currants and fry for a further 1-2minutes. Set aside to cool on paper towels to absorb the excess oils.
5. Once hot ingredients are cooled mix all ingredients together and enjoy!!!
(Serves 4-5 bowls)