Try them dipped in chocolate or make chocolate flavored too. Excellent with pistachios or walnuts, as well. See the recipe below and make sure your kitchen is at an even temperature for best baking. Try making them in the early morning for a consistent, even baking experience.

Ingredients for Orange Biscotti

* 3/4 cup almonds
* 1/2 cup butter
* 2 eggs
* 1 large orange
* 3/4 cup white sugar
* 2 tablespoons orange liqueur
* 1 1/2 teaspoons ground cinnamon
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt

Directions for Making Orange Biscotti

1. Preheat oven to 350 degrees F (175 degrees C). Toast the almonds until golden brown.

2. Let almonds cool, then chop into 1/4 inch pieces.

3. Set oven temperature to 325 degrees F (165 degrees C).

4. Cream the butter and sugar until smooth and creamy. Beat in the eggs until smooth. Zest the orange, add to mixture and stir well. Add the orange-flavored liqueur and cinnamon. Mix in the flour, baking powder and salt. Beat until just mixed. Stir in the chopped almonds. Divide the dough in half on a lightly floured board and form into long rolls, about 2 inches in diameter and 10 inches long.

5. Set the rolls on a cookie sheet and bake for about 25 minutes, or until they are brown on top.

6. Let the rolls cool for 5 minutes, then slice diagonally 1/2 inch thick.

7. Lay slices back flat on cookie sheet and cook for another 10 minutes. Flip biscotti over and cook for another 10 minutes. Let cool on wire racks. If you keep these in an airtight container, they will keep for months.

Copyright 2009 Organic Eating Daily & Matty Byloos

It isn’t always easy to put together a complete meal, whether it’s for yourself after work at night, or for a small group. Either way, easy vegetable recipes help out a lot, especially in a pinch. I’m not even going to kid you on this one — it’ll take you 30 minutes or less to do the whole thing.

Ingredients for Asparagus With Garlic and Lemon

1 Organic Lemon

1 Bunch Organic Asparagus

1-2 Cloves Organic Garlic (depending on your taste)

Kosher Salt

Black Pepper

Extra Virgin Olive Oil

Directions for Making Asparagus With Garlic and Lemon

Clean your asparagus first with something like an organic fruit and vegetable wash or some apple cider vinegar. Make sure to wash thoroughly.

Finely mince some garlic and add some olive oil to the a pan. When hot, saute the garlic just a bit. Add the cleaned asparagus. Toss gently, making sure to cook all sides. Add a pinch of salt and some fresh cracked pepper.

After about 5-7 minutes, squeeze half a lemon on top of the asparagus in the pan, making sure to keep the seeds out of the mix. Cook the asparagus for about 10-12 minutes, or to taste. You can always remove one piece from the pan, and cut it, sampling a bit to see if it’s to your liking. The fresher, the better.

Enjoy!

Copyright 2008 Organic Eating Daily

For a recipe yield of about 4 complete servings, follow these instructions.

Ingredients for Daikon, Broccoli and Fennel soup

2 bundles of organic Thai broccoli
1 small organic Daikon radish
1 large organic red onion, chopped
2 peels of organic fennel bulb, chopped
1 tsp ground fennel seeds (or more to taste)
4-6 Cloves of organic garlic
1 Tbsp coconut oil
3-4 cups of water depending on desired consistency
Organic Scallions and Parsley, finely chopped, for garnish
Garlic salt & pepper to taste

Directions for Daikon, Broccoli and Fennel soup

Sauté onion, garlic, and fennel seeds in oil until onions are translucent. Do this in a large pan. Add broccoli stems first along with the daikon and a 1/3-cup of water. Allow the stems to soften a bit then add the rest of the broccoli and fennel.

Allow everything to simmer on med until the veggies are soft. Put mixture in a food processor and blend until smooth. Add the mixture and rest of the water in to large saucepan.

Simmer for 8 or more minutes. Add garlic salt and black pepper to taste.

Garnish for Daikon, Broccoli and Fennel soup

In serving bowls, garnish with organic parsley and scallions

Special Notes on Dieting for This Dish

This recipe is great for Candida diet




Copyright 2008 Organic Eating Daily

Here is a delicious, nutritiously smart alternative that uses organic vegetables for a garnish to the classic, fresh white fish tacos. The fish is cooked in a light, healthy way, we swap out regular cheese with soy cheese and lastly use all organic vegetables like cabbage, avocados and cilantro to achieve the perfect taco creation. As much a work of art as a great, quick and healthy meal.

For a recipe yield of about 2 complete servings of Spicy Fish Tacos with organic garnish (two tacos each), follow these instructions.

Ingredients for Fish Tacos With Organic Garnish

2 pieces white flaky fish, such as Mahi Mahi or Tilapia
4 –8 corn tortillas
3-4 tablespoons chili bean sauce (Toban Djan)
2 green onions chopped
1/3 cup chopped fresh cilantro leaves

Directions for Fish Tacos With Organic Garnish

Preheat grill to medium-high heat. Oil the pan. Place fish in the pan and dress with chili bean sauce and fresh lime juice. Grill the fish for 4 minutes on the first side and then flip for about 2 minutes and remove. Time may vary based on the type of fish that you use.

Place the tortillas in the oven and heat on warm throughout the cooking process. Divide the fish equally among the tortillas and garnish with any or all of the following.

Garnish for Spicy Fish Tacos

Shredded organic red cabbage
Hot sauce
Shredded soy cheese (mozzarella flavored)
Thinly sliced organic red onion
Chopped organic green onion
Chopped organic cilantro leaves
Salsa
Fresh lime juice (from organic limes)

Top it off with sides of your favorite rice and organic black beans.

Copyright 2008 Organic Eating Daily

It can’t be said enough, and anyone who is a fan will surely sound off for the benefits of them — avocados are a deliciously healthy element that should be included in everyone’s diet. The mono-unsaturated fat found in avocados is healthy for the heart, as it helps to raise levels of “good” cholesterol (HDL), thus protecting arteries. At the same time, avocados also help to lower levels of “bad” cholesterol (LDL). It is the plant-based fat known as beta-sitosterol found in avocados that puts the cholesterol punch in them. This type of fat lowers blood serum cholesterol and triglyceride levels, without substantial modifications to one’s exercise program or diet.

For a recipe yield of about 1 serving of High Essential Fat Salad, follow these instructions.

Ingredients for Making High Essential Fat Salad

Organic mixed greens or herbs
1/4 organic avocado, sliced
5 pitted Kalamata olives
5 organic grape tomatoes
5 or 6 organic mushroom slices
1 tablespoon organic flax or hemp seeds, ground
1 tablespoon olive or flax seed oil
1 tablespoon organic apple cider (Bragg Apple Cider Vinegar) or balsamic vinegar

Using the ingredients noted, prepare the salad on its own plate or in a bowl.

Place the mushroom and avocado on top of the greens.

Place the Kalamata olives and tomatoes on top, arranging them for presentation.

Sprinkle a teaspoon or flax or hemp seed on top and add oil and vinegar.

The salad is high in good fat and you may find it unusually filling for this reason.

Copyright 2008 Organic Eating Daily

For a recipe yield of about 2-3 complete servings of Vietnamese Pho (fairly large bowls), follow these instructions.

Ingredients for Making Vietnamese Pho Broth

1 (32-ounce) box of organic vegetable broth
2-3 Whole organic garlic cloves
3 Tbsp of organic Shoyu (Japanese soy sauce)
3 Organic Ginger coins
1/2 Tsp ground black pepper
1 Tbsp organic rice wine vinegar
1 Cinnamon stick
2 Tbsp Sriracha Brand Hot chili sauce
1 Half of an organic yellow onion

Other Ingredients for Making Vietnamese Pho

2 Organic green onions, chopped
1/2 Pack of rice noodles (Soba will also substitute fine)
1 Square of Thai flavor baked tofu (sliced)
1/2 Cup of mushrooms (Shiitake are nice)
1 Head of organic bok choy
1 Cup of organic red cabbage, cut into small, salad-sized pieces

Ingredients for Making Vietnamese Pho Garnish

4-6 Fresh organic basil leaves
4-6 Fresh organic cilantro stems & leaves
1 Organic lime cut in 1/2
1/2 Cup of organic soybean sprouts

Directions for Making Vietnamese Pho for Two

1. First make the broth: Place all broth ingredients listed above in a large pot; cover and bring to a boil. Reduce heat to low. Let simmer for about 20 minutes.

2. In the meantime, cut up your vegetables. Bring water to boil in a separate pot and cook your noodles during this time, as well.

3. Next, drain the broth of its contents, removing the whole garlic cloves, ginger coins, cinnamon stick and chunk of onion. Return the broth to its original pot and add all vegetables. Cook on low heat for about 5 minutes or until vegetables are at their desired tenderness.

4. Add noodles to the soup, serve with garnish on top (to be stirred into the soup) and enjoy.

Copyright 2008 Organic Eating Daily

For a recipe yield of about 4 servings of Almond Pancakes (2 fairly large pancakes each), follow these instructions.

Ingredients for Making Almond Pancakes

3 Cups Westsoy Unsweetened Vanilla Soymilk
1/2 Cup Soaked and Re-hydrated Almonds
1-2 Teaspoons Canola Oil
4 Whole Medjool Dates
3 Teaspoons Agave Nectar
1 Cup Whole Wheat Flour
1/3 Cup Spelt Flour
2 Teaspoons Baking Powder
1 Whole Plum (Can Substitute an Apple or a Banana)
1 Teaspoon of Vanilla
1 Tablespoon Arrowhead Mills Organic Flax Seeds

Optional:
Blueberries, Mixed Berries or Banana
Earth Balance Natural Non-Hydrogenated Buttery Spread

First mix all of the powders (Flours and Baking Powder) in a large-sized mixing bowl, sift together and set aside.

Next, put the almonds, dates, oil, agave nectar, plum, vanilla, flax seeds and about 1/2 cup of soy milk into a food processor and blend until smooth. Adding less soy milk at this stage will help out the processor to chop the ingredients more smoothly.

Mix the wet and dry ingredients together in the large bowl, turning until the pancake batter reaches a consistent, uniform texture and viscosity. Add in approximately 1 to 1 1/2 cups of soy milk, stirring until evenly integrated. Add enough soy milk until the batter reaches your desired consistency.

Heat a pan over medium heat, and coat the bottom of the pan lightly with canola oil. Add a handful or two of blueberries, bananas or mixed berries (to taste) to the batter before scooping out into the pan for cooking. For an added twist, add frozen blueberries to the mix, which will heat up and cook properly, but maintain their integrity in the pancake.

Cook in the pan until golden brown, or until pancakes are to your liking; flip once after the top side bubbles, and cook evenly on the second side. Serve with the recommended ingredients to complete the healthy meal. Use a pad of buttery spread for even more flavor.

Copyright 2008 Organic Eating Daily

For a recipe yield of about 2 complete servings, follow these instructions.

Ingredients for Thai Yellow Curry With Stuffed White Fish

2 pieces fresh white fish
2-3 medium size organic bell peppers (red, yellow or green)
1 Jalapeno Pepper (organic)
2 green onions chopped (organic)
2 bulbs of shallots (organic)
2 sticks of celery (organic)
1/2 a head of cauliflower (organic)
2 scallions strings (organic)(green lengths to be used to tie fish up)
1/2-inch thick coin of ginger (organic)
1 cup of veggie stock (organic)
1/2 can of coconut milk
Lime zest (organic lime)
1/2 lime squeezed
1 Tbsp agave nectar
1 1/2 inch think ring of ginger root (minced)
4 leaves of basil (organic)
1 Tbsp coconut oil
Salt & pepper to taste

Directions for Thai Yellow Curry With Stuffed White Fish

On one side of the fish, add salt and pepper and a pinch of ginger and basil. Roll the fish from the larger side and tie a scallion around the fish to hold it together.

Sauté veggies (cauliflower, the rest of the ginger, peppers, jalapeno, and shallots) in coconut oil in a medium-sized saucepan. Sauté on medium low heat for about 5 minutes. Then add the coconut milk, veggie stock, agave nectar, lime zest and lime juice. Bring to a slight boil and then lower heat to a simmer.

Set the fish gently on top of the veggies, squeeze more lime on top, cover and let simmer for 8-10 min. Just around 6 minutes of cooking time, add the rest of the basil to the pot.

Serve over wild rice for a candida-friendly recipe, or substitute your favorite rice (brown rice or a fluffier jasmine or basmati will all work well).

Garnish for Thai Yellow Curry With Stuffed White Fish

Garnish with chopped green onions and basil leaf.


Copyright 2008 Organic Eating Daily

As many of you may already know, soaking and re-hydrating nuts makes them easier on your digestive process.

When you are making a raw food product like cashew cheese, pre-soaking the nuts also makes them softer, allowing for easier blending.

There is a bit of planning involved with this recipe, as the cheese must set up for a period of around 24 hours before it is ready for eating.

For a recipe yield of about 1 1⁄4 cups of Raw Cashew Cheese, follow these instructions.

Ingredients for Making Raw Cashew Cheese

1 1⁄2 cups raw cashews
1/3 cup water
2 teaspoons freshly squeezed lemon juice
2 cloves garlic
1⁄2 teaspoon sea salt

Buy Cashews, Whole, 1-LB, from Sunfood Nutrition (truly raw, certified organic)

Put the cashews in a bowl and add enough cold, distilled water to cover the nuts by about two inches. Soak the cashews for around 2 hours, and then drain them.

Combine the cashews, 1/3 cup water, lemon juice, garlic cloves and sea salt in a food processor and blend them together. Be careful to scrape down the sides of the blender. Continue to blend the mixture for about 5 minutes, or until all of it is very smooth.

Place the cheese in a small bowl or Tupperware, and cover it, allowing it to stand at room temperature for between 24 and 48 hours, but not longer. After the 24 hours, refrigerate the cashew cheese until you are ready to eat it. The cheese will keep for not more than 5 days, if kept covered and refrigerated.

Get Your Fresh Cashews Here Through Sunfood Nutritions

Copyright 2008 Organic Eating Daily & Matty Byloos