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Organic Food Recipes

Cook Healthy Vegetarian Recipes

Organic food recipes are easily adapted from other recipes; substitute organic products for commercial products. Build a healthy heart menu using organic healthy recipes. Ratatouille and carrot and ginger soup are just two healthy vegetarian recipes.

Our organic food recipes have been tried and tested, cooked and digested, and found to be good ones. We hope you try them and are happy with the results. Needless to say, all ingredients used are organically produced and available from suppliers. Search our organic suppliers directory for food delivery to your area.

organic food recipes

Below you will find organic healthy recipes for a starter, main-course and dessert. For more organic foods recipes in each category, please click on the 'more recipes' link at the bottom of each of them.


Organic Healthy Recipes: Carrot and Ginger soup

(Serves 4-6)

  • 2 tablespoons Olive oil
  • 1 onion, peeled and finely sliced
  • 500g carrots, peeled and finely sliced
  • 2 tablespoons fresh ginger, peeled and finely sliced
  • 2 stock cubes, made up with 900ml boiling water
  • 1 tablespoon honey
  • 15g butter
  • 2 tablespoons of fresh, chopped Basil

Heat the oil in a large saucepan then add the onion and fry for about 5-8 minutes until softened but not brown.

Next add the carrots and ginger, cook for a further 5-10 minutes taking care to keep turning and stirring to avoid burning. Finally add the stock and honey and bring to the boil. Cover and simmer for 30 minutes.

Allow to cool slightly then add the butter. Pour into a food processor and blend to a smooth puree.

Reheat gently for 1-2 minutes then serve in warmed serving bowls with warm organic bread after sprinkling on the basil.

Main Course

Put this on Your Healthy Heart Menu: Ratatouille

(Serves 4-6)

This is a classic organic vegetarian meal which can be used as a main or complement dish. Originating from France it uses an abundance of fresh vegetables, so when using organic vegetables the taste is outstanding. Ideal for cold winter nights and refreshing for summer days.

This recipe is so versatile that other vegetables can be added for your own personal taste or what you have in your store cupboard e.g fine beans, mushrooms, butternut squash etc. Meat-eaters might want to add some chopped cold meats into the mix.

A healthy meal for all the family, our version of Ratatouille is low in fat and calories (95 cals per portion) and so is ideal for weight-watchers, but is still filling.

For people with food allergies or intolerances this is fantastic as it is wheat and gluten free, corn free, dairy free, nut free, yeast free, soya free, egg free, fish and shellfish free. This version uses grilled eggplant; on the Organic Eggplant Recipes page is a non-grilled version (for those days when it's too cold to grill outside).

  • 2 large eggplants (cut into slices) - known as aubergines in the UK
  • 1 large onion (halved and sliced or chopped)
  • 1 large red or yellow pepper (deseeded and cut into strips)
  • 2 large zuchini (cut into strips) - known as courgettes in the UK
  • 675g/1½ lbs ripe tomatoes (peeled, seeded and chopped) or alternatively 400g can of chopped tomatoes
  • 2 or 3 (depending on taste) garlic cloves (very finely chopped)
  • 4-5 tbsp Olive oil
  • 1 tsp fresh mixed or dried herbs
  • Sea Salt and ground black pepper

Preheat grill, brush sliced eggplants with oil on both sides. Grill until slightly brown turning once, then slice into chunks.

Heat the oil in a large pan and cook the onion for about 10 minutes until slightly golden brown, stirring regularly. Add the garlic pepper and zuchini and cook for a further 10 minutes.

Add the tomatoes, eggplants, herbs and season to taste. Simmer covered for about 20 minutes over a low heat stirring occasionally. Uncover and continue to cook for a further 20 to 25 minutes, stirring occasionally until all the vegetables are tender. Serve.


Organic Food Recipes: Bread and Butter Pudding

(Serves 4)

  • 6 slices of Bread
  • 50g/2oz Sultanas
  • 4 Eggs
  • 25g/1oz Sugar
  • 600ml/20 fluid ounces of Milk
  • Butter of Margarine

Preheat the oven to 170C, 325F, Gas mark 3. Grease a deep ovenproof dish.

Butter the bread generously and remove the crusts (if preferred) then cut into quarters (triangles or squares).

Mix together the eggs, sugar and milk in a large bowl and whisk together well.

Dip the individual pieces of bread into the mixture and lay into the ovenproof dish. When one layer is complete sprinkle the sultanasover and start another layer, carry on in this method until all the bread is used.

Sprinkle with a little sugar and bake in the oven for 30-40 minutes until the top is browned and crispy.

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Disclaimer: The content of this page is an opinion and is not meant to be medical advice. We do not make any therapeutic claims for herbal supplements. This site is designed for educational purposes only and is not engaged in providing medical advice or professional services. Please consult with your doctor, health care practioner or professional service provider for specific problems or advice. Many recipes have been tested however some are submissions: no guarantee is given that the ingredients or directions provided are correct and complete.

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