Monthly archives "March 2017"

Brinjal Love

We are so in love with the new stock that has just arrived at our doorstep!

We have just received the most wonderful, shiny skinned Organic Black Giant Brinjals from White Mountain Natural Produce, #Wolesley! With their majestic purple skins and their amazing health benefits we couldn’t recommend anything better to tantalize your taste buds!

Here are some tips for preparing your brinjals and an awesome Brinjal and Carrot Curry recipe to enjoy after you order your lucky share of this awesome produce!

Preparing Brinjals:

**Rather use a stainless steel knife to cut the brinjal as it prevents the chemical reaction between pytochemicals present in brinjal and metal.
**As you cut brinjal, put them in salt water or sprinkle salt over the pieces. This removes the compounds that render bitter taste to the vegetable. It also makes your dish more tasty and palatable.
**Brinjal can be added to any dishes like sambhar, pizza or pasta or can be consumed even in fried, baked, sauted, grilled, roasted or steamed form.



*2 Brinjals, large
*4 Onions, medium size
*4 Bell Peppers, any color
*4-6 Carrots, medium size
*1 can Chopped Tomatoes
*1 can Tomato Paste
*2 cups Chick Peas, pre-cooked
*1 cup Raisins
*2 tbsp. ground Cumin
*2 tbsp. Paprika
*2 tbsp. ground Turmeric
*1 tbsp. ground Cinnamon
*Cayenne Pepper to taste
*3 cups Basmati Rice, brown, cooked in 6 cups water

Wash the brinjal and peppers and peel the onions and carrots.

When the rice water begins to boil, add the basmati rice, cover the pot and lower the heat to simmer. When the water is absorbed into the rice, turn off the heat.

Slice the brinjal, removing the stem and flower ends, and cut the slices into bite sized cubes and place in the covered baking dish or wok. Split the peppers in half lengthwise, removing the stems and seeds. Coarsely dice the peppers and onions and add to the brinjal. Slice the carrots into the other veggies and add the cinnamon, cumin, paprika, turmeric, hot pepper, and mix well.

Stir-fry the brinjal curry in the wok or a pot with a little water, mixing every 10 minutes until the veggies are tender.

When the veggies are tender, add the crushed tomatoes, tomato paste, chick peas, and raisins, and mix well and simmer for another 5-10 minutes to heat everything and blend the flavors.

Serve the brinjal curry over a bed of brown basmati rice and enjoy.

Be sure to follow us on Instagram @ethical_co_op and tell us what you thought about this recipe!

Lot’s of sunshiny love
The Ethical team

A Feast of Beautiful jewel toned seeds of the Pomegranate

We hope you have all settled into the New Year well and that you are enjoying a month of Bliss and Health!

If you are looking for that extra boost to your health, be sure to order some of our **NEW** Organic Pomegranates and Pomegranate Juice!

Not only are the beautiful jewel toned seeds of the pomegranate a feast for the eyes but they also offer amazing health benefits!

Pomegranate seeds can be eaten raw or used to produce an antioxidant packed juice!

Pomegranate offers huge benefits to the cardiovascular system and has been known to lower blood pressure when added to a daily diet.

Pomegranates contain anit-oxidants known as flavanols which aid in preventing reducing inflammation in joints.

Bio-active compounds!
Pomegranate has been used since ancient times to assist with fighting bacterial infections and it has been suggested that it assists with stimulating probiotic bacteria.

A single glass of pomegranate juice can provide you with 40% of your daily requirement of folic acid and vitamins A, C and E.

Pomegranate has been linked to increase in testosterone levels and an improved mood and increased sexual desire.

Thank us later 😉

We could go on and on about the benefits of including pomegranate in your diet! But we thought we would skip over quickly to the good part and suggest this amazing recipe for a really simple, summery pomegranate salad that you can toss together without any fuss!

**Spinach Pomegranate Salad**

– 1 bag of baby spinach leaves, rinsed and drained
– 1/4 red onion, sliced thin
– 1/2 cup of nuts
– 1/2 cup of crumbled feta
– 1/4 cup of sprouts
– 1 pomegranate, peeled and seeds separated
– 4 tablespoons of balsamic vinaigrette

Place the spinach leaves in a large serving bowl and top with red onion, nuts and feta.

Place the pomegranate seeds on top where they can be grandly displayed. Drizzle with balsamic to taste! And Enjoy!

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Lots of Sunshiny Love and Light
The Ethical team