animal cruelty, certified organic, chemical free, clean food, cooking, GM-free, organic, organic food, organic make up, organic recipes, organic textiles, organic wine, pesticides, Pete Evans, Quinoa, Quinoa Salad, raw food, whole food
If you’re buying organic, you want it to be 100% honest organic, right? There are thousands of ‘organic’ products on the market today, whether it be produce, make up or clothing, but they are not always Australian Certified Organic.
To ensure you’re purchasing a product that was created without chemicals, pesticides, herbicides, hormones and animal cruelty, look for the Australian Certified Organic Logo.
‘The recognisable Australian Certified Organic logo appears on any product that our independent certification agency has deemed certified organic,’ says Dr Andrew Monk from Australian Organic. ‘This is the consumer’s 100% guarantee that the item was produced and created from the source with the health and welfare of people, animals and the environment in mind.’
Celebrity chef Pete Evans – who also co-owns my local BU Organics store – is fronting the campaign and says, ‘My philosophy is simple – the more great stuff you put in, the less room or desire there is for the bad stuff. I think eating real food is what it’s about.’
And real food is Australian Certified Organic food!
Try this tasty recipe courtesy of Janelle Purcell using all certified organic ingredients.
Cannellini bean, pomegranate and quinoa salad
This is a really quick salad to throw together. To make it even yummier, gently warm the oil over low heat, and then add 2 whole cloves of garlic and the sumac. Add this to the dressing, discarding the garlic if you want. Of course other vegetables such as steamed broccoli, peas, beetroot or beans will work in this salad, as will raw capsicum or fennel.
2 cups quinoa
4 cups filtered water
6 small spears asparagus, woody ends trimmed
400g tin cannellini beans, drained and rinsed
2 corn cobs, kernels removed
1 handful snow peas, cut into three on the diagonal
1 pomegranate, seeds removed
1 cup coriander leaves
1 cup roughly chopped mint leaves
1 cup flat leaf parsley leaves
2 spring onions, finely chopped
½ cup in total sesame seeds, sunflower seeds and pepitas, toasted, plus extra to serve
½ cup walnuts, toasted
2 radishes, thinly sliced
1 handful chopped coriander, to serve
½ tbsp umeboshi or white wine vinegar
1 tbsp extra virgin olive oil or flaxseed oil
2 tsp sumac, plus extra to serve
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
sea salt and cracked black pepper, to taste
Put the quinoa and water in a saucepan and bring to the boil. Drop to a simmer, put the lid half-on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.
Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.
In a large bowl, toss all the salad ingredients together.
For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).
Pour the dressing over the salad and toss again.
Serve on a large platter, sprinkled with the extra sumac, the extra toasted seeds and the chopped coriander.