New Food to Go Menu

As the days are getting darker and it’s slowly getting colder we’ve launched a new seasonal menu to keep you running through Winter.
Every dish on our menu is vegetarian and refined sugar free. There are also plenty of vegan, grain free dishes and options with no gluten. We understand dietary needs and preferences so whatever yours are, just speak to a team member and they can help.

Of course all of our new menu is also completely organic. We are fully committed to organic and our cafes are certified by the Soil Association who uphold the highest standards. Organic food contains no artificial ingredients and no GMOs, we believe it is better for us and better for the planet.

We’ve picked out some of our favourite new dishes so you have an idea what your lunch could look like…but we suggest you try them for yourself!

Butterbean & Courgette Green Lentil Lasagne: a brand new green lasagne. Made with green lentil pasta sheets and filled with a delicious combination of courgettes, spinach, sundried tomatoes and butterbeans. Topped with mature cheddar. Great with salad or some broccoli.

Satay Rice Noodles: Pumpkin & ginger rice noodles with Portobello mushrooms and a peanut butter satay sauce. Great with vegetable stir fry and kimchee.
 

Asian Coconut Slaw: a combination of courgette, butternut squash & carrot noodles with sliced coconut meat. Fresh and light, ask for chillies for extra punch! Great with other salads and mango salsa dressing.
 

Butternut Squoodles with Sage & Almond Pesto: butternut squash noodles with an almond & sage pesto, topped with crunchy hazelnuts. Great with roasted root veg or on the side of lasagne.

Buckwheat & Roasted Veg Salad: buckwheat with roasted vegetables, olives and colourful candy stripe & golden beetroot. Covered with a drizzle of olive oil and fresh basil. Perfect with a boiled egg and guacamole.
 

 

Aubergine with Tahini Dressing: slices of roast aubergine covered in creamy tahini dressing and pomegranate seeds. Great with Butternut Squoodles or lasagne. 
 

from Planet Organic Blog http://www.planetorganic.com/new-food-to-go-menu/
via How to Save Money When Buying Organic Foods

Warm Fall Salad with Walnut Maple Dressing

This hearty salad makes a really good warm lunch on a chilly fall day, or can also be served at a lovely brunch.

Serving Size: 4

Ingredients:

for the salad:

• 1 cup dry lentils
• 2 cups water
• pinch salt
• 2 bay leaves
• 1 medium butternut squash, peeled, de-seeded and cut into bite size pieces
• 2 apples, cored and sliced
• ½ cup walnuts, toasted and chopped
• arils from 1  pomegranate
• 2-3 handfuls arugula
• 1 red onion, sliced

for the dressing:

• 3 tablespoons walnut oil
• 2 tablespoons walnut vinegar
• 1/8 cup walnuts
• ¼ teaspoon dry mustard powder
• ½ teaspoon vegetable bouillon powder
• 1-2 tablespoons maple syrup

Directions:

1. Place the lentils in a medium sauce pan.
2. Add the water a pinch of salt and the bay leaves.
3. Bring the pot to a boil, then turn down to simmer. Cook the lentils until soft but to mushy.
4. While the lentils are cooking, preheat the oven to 375°F / 190°C.
5. Peel the butternut squash and cut into bite sized cubes.
6. Drizzle a tablespoon of olive oil over the cubes and place on a cooky sheet prepared with baking parchment.
7. Place in the oven to bake for 25 minutes. (Alternatively, you can steam the butternut squash).
8. When the lentils are cooked remove from the heat, drain off any excess water and place in a large salad bowl
9. Clean and spin dry the arugula and remove and extra long stem ends.
10. Slice the red onion.
11. Toast the walnuts in a dry frying pan and chop.
12. Remove the arils from 1 pomegranate. This is does easiest by slicing in half, then scoring where the white membrane is. Place the half of the pomegranate in a bowl of water and gently ease the arils from the membranes. The arils will sink to the bottom and the membranes will float .
13. Place the dressing ingredients i a blender and pulse to a smooth dressing consistency.
14. When the squash pieces are golden brown remove from the oven and add to the lentils.
15. Gently mix in the arugula, most of the red onion slices and the walnuts.
16. Core the apple and slice or chop and add to the salad.
17. Pour some of the dressing over and gently mix all together.
18. Sprinkle the pomegranate arils on top along with the rest of the red onion slices, some apple slices and a few walnut pieces.
19. Serve the salad warm with extra dressing on the side.

Related Posts:

• Warm Lentil Salad with Celery Root, Apples and Hazelnuts
• Review: Red Cabbage Salad with Poppy Seed Dressing
• Review: Broccoli & Lentil Salad with Turmeric Yogurt…
• Review: Pasta Man-Salad (Malad) With Peanut Butter Dressing
• Asian Slaw Salad with Fava Beans, Cashews and Spicy Peanut…

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via Why You Should Consider Buying Organic Food

Savoury Flapjacks by Kimberly Parsons

Here is a delicious recipe of savoury flapjacks created by Kimberly Parsons, writer of the Yoga Kitchen Book, available online and in all our stores.
This flapjack really hits the spot when you’re craving something savoury, but light. A great on-the-go snack that tastes remarkably like a pizza slice. Feel free to play around with the ingredients here, you can substitute the courgettes (zucchini) for carrots and feta for goat’s cheese if you prefer.

MAKES 12 FLAPACKS
 
Ingredients

• 1 tablespoon coconut oil
• 1 small red onion, finely chopped
• 1 red (bell) pepper, diced
• 2 courgettes (zucchini), grated
• 3 tablespoons Kalamata olives, pitted
• 2 eggs, lightly whisked
• 50ml (1¾fl oz/scant ¼ cup) olive oil
• 250g (9oz/2½ cups) gluten-free rolled oats or millet flakes
• 1½ teaspoons dried oregano
• 1 teaspoon  sea salt
• ½ teaspoon  freshly cracked black pepper
• 150g (5oz/1 cup) crumbled feta

 

Method
Preheat the oven to 180°C fan/400°F/Gas 6. Line a 36 x 20cm (14 x 8in) square baking tin (pan) with baking paper (parchment paper). Place the coconut oil in a frying pan over a medium heat, add the onion and red pepper and sauté until soft. Add the courgettes and olives and cook for a further few minutes.
 
Transfer to a large mixing bowl and add the eggs, olive oil, oats, oregano, salt and pepper. Using your hands, mix to combine, then transfer to the prepared tin.
Add the crumbled feta over the top of the mixture and, using your hands  or a flat spatula, pat the mixture firmly down into the baking tin. Sprinkle with a little more dried oregano.
 
Bake in the oven for 35 minutes  or until golden and cooked through. Allow to cool before cutting into 12 squares.



 

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via How to Save Money When Buying Organic Foods

Pukka's 4 favorite sleep solutions to help

Feeling stressed and struggling to get a good nights sleep? Try our favourite natural solutions to help you fall asleep, stay asleep, and wake up feeling more refreshed.
 

How well do you sleep? 
 

Research from the University of Leeds found that around a quarter of British adults are getting as little as five hours’ sleep a night – an amount that not only causes problems with tiredness the next day, but is actually associated with long-term health problems such as heart disease, obesity and diabetes. The study also found that 30 percent of adults were dissatisfied with the amount of sleep they were getting, and 18 percent said that their lack of sleep was affecting how well they functioned during the day.
 

So it seems that many of us are missing out, whether it’s because we’re not giving enough importance to sleep, ‘burning the candle at both ends’, or struggling with insomnia (either getting to sleep or staying asleep) when we do hit the sheets. And many more people may clock up enough hours but have poor-quality sleep, waking feeling unrefreshed.
 

Insomnia and sleep deprivation are distressing and debilitating problems to have, and can lead many people to rely on pharmaceutical medication to help tackle the issue. Although these medications can seem helpful at the time, long-term use can be detrimental. As well as causing drowsiness the next day, they are linked with side effects such as hormone imbalances and memory deterioration.

A restorative night's sleep is essential to maintain good health. So for those who struggle, it’s helpful to find a natural solution. Herbal remedies have been used for thousands of years in traditional medicine to support restful sleep.

Here are our 6 favourite sleep solutions to help.  

1. Try a natural herbal solution to help improve your slumber. 

Pukka’s organic Night Time capsules have been formulated by herbalist and Ayurvedic practitioner Sebastian Pole to support better sleep and provide a solution for everyday sleep problems. The formula contains a unique blend of seven organic herbs that each play a specific role in relaxing a restless body and mind, helping us fall to sleep and stay in a good sleep.

Too stressed to sleep? Stress is often at the root of our sleeping problems. When we’re troubled, our sleep is too. The Ayurvedic herb Ashwagandha is a chief stress-busting herb that nourishes and strengthens a weakened and over-anxious nervous system and helps the body respond better to stress, to prevent it disrupting our sleep at night.  

Pukka Herbs recently conducted an online survey with over 300 public volunteers into the efficacy of Ashwagandha; the results were astounding. Emotional health improved by 42% and sleep quality improved by 66%.

Pukka Night Time formulation:

•                   Ashwagandha is used in traditional Ayurvedic medicine as an ‘adaptogen’ – herb that helps us to cope with the effects of stress. It has natural anti-anxiety activity, and it can help reduce ‘hyperactive’ symptoms and calm the body and mind. Its Latin name – Withania somnifera – reflects its somniferous (sleep inducing) properties.

 

•                Gotu kola and Bhringaraj helps to calm an agitated and racing mind and relax the nervous system. One of the traditional uses of gotu kola is to help with ‘restless legs’ syndrome.

 

•          Valerian: This soothing herb is thought to have been used for over 2,000 years for its sedative and anxiety-relieving properties. It can be beneficial for anyone experiencing tension or anxiety. Valerian can help us to get to sleep and encourage undisturbed sleep too.
•  
•                Nutmeg has sedative properties and can help to relax the nervous system. It may specifically help to prevent waking up after falling asleep – great news for those of us who tend to wake up in the night with a restless and racing mind.

•  

•                   Hawthorn is traditionally used to support and strengthen the heart. It may help with relieving stress-related symptoms that affect the heart, such as palpitations.  
•  
•                  Fennel is a traditionally used as a digestive tonic, helping to calm an irritated digestive system. Digestive symptoms such as bloating and cramping can be stress-related and can have a big impact on our sleep.

Pukka’s Night Time capsules are available here

2. Try a soothing bedtime tea

Pukka’s Night Time tea is a wonderful way to end your busy day and start your relaxing evening routine.  It contains a combination of sleep-inducing herbs, including lavender, chamomile, oatstraw and tulsi – designed to help calm the mind and relieve tension.   

Pukka Night Time tea is available here

3. Magesium flakes 

Have a look at our range here

4. Lavender oil

Have a look at our essential oil range here

 

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via How to Save Money When Buying Organic Foods

Add Turmeric To Your Diet

If you're not using turmeric, now is the time to add it to your diet. Anti-inflammatory, antiseptic and antioxidant properties with benefits to indigestion, ulcers and osteoarthritis and more.

from Organic.org http://ift.tt/2eRs47Z
via The Advantage Of Organic Food

Roasted Parsnip, Carrot, Sweet Potato with Orange Rosemary Sauce

This is a really delicious side dish. It is great as a holiday side dish or as a winter meal.

Serving Size: 4

Ingredients:

• 1 large sweet potato, peeled and cut into rounds and half moons
• 1 lb. parsnips, peeled and cut into rounds
• 2-3 carrots, peeled and cut into rounds
• 1 orange, zest
• ½ cup orange juice
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• ¼ cup hazelnuts, chopped and toasted
• salt and pepper
• garnished with rosemary sprigs

Directions:

1. Preheat the oven to 450°F/230°C.
2. Mix the orange juice, zest, chopped rosemary, olive oil, salt and pepper in a medium large bowl.
3. Whisk well to blend.
4. Add the peeled and sliced sweet potatoes, parsnips, and carrots.
5. Toss well so all the vegetables are covered in the sauce.
6. Place the vegetables in a casserole dish.
7. Cover with aluminum foil and bake covered for 15 minutes.
8. After 15 minutes, remove the aluminum foil and continue to bake for 10 to 15 minutes longer or until the vegetables are tender.
9. While the vegetables are roasting, toast the hazelnuts in a dry frying pan.
10. When the vegetables are tender, remove from the oven, sprinkle the hazelnuts on top.
11. Garnish with extra rosemary sprigs.

Related Posts:

• Roasted Sweet Potato Salad with Red Grapes, Dried…
• Roasted Brussels Sprouts with Salted Caramel Dip and Sweet…
• Review: Apple and Roasted Parsnip Soup
• Roasted Parsnip Pear Soup with Caramelized Walnut Garnish
• Broccoli and Sweet Potato Stir-Fry

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via Why You Should Consider Buying Organic Food

Pumpkin Spice & Turmeric Latte with a Whipped coconut cream

Healthy Halloween recipe drink, hope you like it..

Ingredients:
- ¼ cup water
- ¼ to ½ tsp turmeric

- ½ tsp or more of pumkin pie spice ( ? tsp cinnamon, ¼ tsp ginger, a pinch of nutmeg)

-  a pinch of black pepper

- 1.5 cups non dairy milk (I like almond milk)

- 1.5 tbsp or more sweetener of choice

Turmeric, pumpkin pie spice or cinnamon for garnish

Method

Whipped coconut cream

1. 1. Refrigerate can of coconut milk, 8 hours or overnight.
2. 2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
3. 3. Open can of coconut milk, taking care not to shake it. ... 
4. 4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed.

Pumkin spice and Turmeric Latte

1. Bring water and spices to a boil. Simmer for a minute.
2. Blend or froth the non dairy milk and sweetener until frothy. Add to the boiling water.
3. Bring to just about a boil.
4. Pour into mugs. Sprinkle pinches of turmeric and pumpkin pie spice and serve! You can also add a dollop of whipped non dairy cream on top to serve.

 

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via How to Save Money When Buying Organic Foods