January 3rd Organic Produce

Good morning everyone!

Today’s 2nds are apples, cucumbers, yams and spinach.

Due to the amounts in each case, some people will get tomatos and mushrooms and others asparagus. If you have a preference, let me know and I will mark a box for you. If you miss out this time on what you wanted, I will make sure you get some the next time.

Also, the spinach’s expiration date is tomorrow (that’s why it was 2nds). If you don’t plan to eat it today, freeze it so you can use it later.

Here’s a great spinach dip recipe I found that is way healthier than the conventional mayonaise ones. The lemon in the dip will keep the spinach in it good, so the dip should last a few days. It’s great for dipping your cucumbers.

5oz of Fresh, Organic Spinach (the amount of spinach you got this week)
1/4 Organic Red Onion
3/4 cups organic, unpasteurized almonds
1/4 cups organic, really raw cashews
2T of organic, cold-pressed olive oil
3/4 cups water
23T fresh-squeezed lemon juice
1 TBSP Nutritional Flakes
2 garlic cloves
1 tsp sea salt

Optional: 1 tsp of psyllim husk (increases thickness of dip)


Chop spinach and red onion and place in mixing bowl (you can do this in the food processor to save time).
Put remaining ingredients in blender and blend until smooth.
Combine blender contents in bowl and mix.
Chill for 1-2 hours to increase the dips thickness.

Garnish with chopped red bell pepper for color.

Nutritional flakes can be found at Whole Foods and they have a cheesy flavor. I think they are crucial to the recipe.

Also, here’s a couple of ideas for all those cucumbers. Honestly, I mostly slice them up as snack for my kids, or my husband eats them in quartered chunks with tomatos and feta cheese.

Standard Cucumber Salad


  • 4 cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon dried dill, or to taste


  1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Asian Cucumber Salad – a new twist on cucumber salad

Serves 4

2 large cucumbers, peeled and seeded*
1 1/2 tbs salt
1 tbs rice vinegar or apple cider vinegar
2 tsp raw sesame oil
1 tsp red chili flakes

* To de-seed cucumbers, slice cucumber in half and remove seeds with a spoon.

Slice cucumber thinly with a mandoline. Toss in salt and let sit for a couple of hours. Drain the liquid off.

Add the rest of the ingredients.

Let sit for a half hour to allow flavors to blend before serving.



This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s