Organic your September!

This September we are celebrating all things ORGANIC with some great recipes and info on why you should #chooseorganic this September

What even is Organic?

Organic means working with nature, not against it. It means higher levels of animal welfare, lower levels of pesticides, no manufactured herbicides or artificial fertilisers and more environmentally sustainable management of the land and natural environment - this means more wildlife! Whatever you’re buying – from cotton buds to peanut butter – when you choose organic food, drink or beauty and textiles, you choose products that promote a better world.

Try making our Organic Vegan Thai Noodle Soup

 

Vegan Thai Noodle Soup - Meridian

 Serves 2 as a generous main course or 4 as a light lunch

For the Thai paste: (we suggest making 5-6 times this quantity and freezing in batches)

large thumb sized piece of fresh root ginger

3 cloves of garlic

2 lemongrass stalks, outer stalks removed & chopped

3 tbsp Meridian Organic Smooth Peanut Butter

1 tbsp of Meridian Organic Toasted Sesame Oil

1 tbsp Meridian Free From Tamari

2-3 fresh red chillies

1 teaspoon ground turmeric

3 fresh kaffir lime leaves

To finish:

2 tablespoons of Thai paste, above

400ml coconut milk

400ml good quality vegetable stock

2 portions of rice noodles soaked in hot water (as per packet instructions)

1 lime, 1 red chilli and fresh coriander to serve

Organic seasonal vegetables, for example:

1 carrot peeled in long strips with a peeler

Tenderstem broccoli

Butternut squash / pumpkin chunks that have been roasted

Green beans

Beansprouts

Pak choi

 

Method:

First make the paste. Put all the ingredients into a blender and blitz until you have a  fine paste. You may have to clean the sides of the blender bowl down to ensure it blends properly.

When ready to make the dish make sure you have all the rest of your prepped and ready to go as it is quick to make and you want to eat it fresh.

In a large saucepan add 2 generous tbsp of the Thai paste along with the coconut milk and the vegetable stock.

Bring to a gentle simmer. Add your vegetables to your coconut broth in the order which they will need cooking. Broccoli will take 4-5 minutes, followed by carrot ribbons and pak choi which will take only 30 seconds.

Serve at once into hot bowls.  Garnish with coriander, lime and sliced red chilli.

 Recipe thanks to Seasoned Cookery School

Want to know more about Organic?

soil association

Know what’s in your food from field to fork.

Do you want to know exactly what’s in your food? All organic food is fully traceable from farm to fork, so you can be sure of what you’re eating. The standards for organic food are laid down in European law so any food labelled as organic must meet strict rules.

Organic food is produced on organic farms using a more natural but strictly controlled system of farm management. Unlike non-organic food production, which makes wide use of manufactured and mined fertilisers and pesticides, organic food is produced with natural fertilisers from plants, less energy and more respect for the animals that provide it.

Organic farming and food production is not easy and takes real commitment and attention to detail, and is backed up by rigorous, independent inspection and certification.

If you are interested in finding out more about choosing Organic this September head to https://www.soilassociation.org/organic-living/