Category Archives: recipes

Natural Mosquito Repellants

Posted on May 17, 2013 by omigianna

Summer is (almost) here, along with all of those pesky critters that seem to have been hibernating over the winter– including my least favorite, the mosquito.

This year, I went on a hunt for a natural remedy that is less toxic and harsh than store-bought bug spray that usually includes DEET (http://www.nrdc.org/thisgreenlife/1006.asp). There are so many great remedies out there (some that I already knew about), and others that I am definitely going to try see which ones work for me.

Here are the top 9 ways I’ve found to keep from getting eaten this summer:

1. Know where they are. You may notice that there are a lot more mosquitoes around water. Lakes, pools, ponds, and any place there is standing water will attract the pests. If you know you are going to be around water, be sure to plan ahead and carry your natural repellant with you.

2. Don’t smell too good. Mosquitoes are attracted to floral and sweet smells, like perfume and body lotion. Reducing these as much as you can may help lessen your attractiveness to them.

3. Spritz yourself with vanilla. Simply dilute pure vanilla extract in water and spray it on.

4. Wear light clothing. Mosquitoes are drawn to darker clothing and colors. Wearing light colored clothing can be your first line of defense against these insects.

5. Make a garlic paste. This is not something I can see people doing everyday, but it is definitely great for repelling those little critters. Make a paste with garlic powder and water and apply to pulse points, behind the knees, on shoes and ankles, and a bit on your cheeks or somewhere on your face and neck. (Keep it out of your eyes, it will sting!) You can also spray garlic powder and water around your yard and bushes for an extra preventative measure. (Rumor has it it will also keep away unwanted vampires.)

6. Dab on a little Eau de Vinegar: If you don’t mind the smell of vinegar (and neither do those around you), dabbing on a little vinegar is a great way to repel mosquitoes. Put a little bit on exposed areas, or dilute with water and use as a spray. Many people swear by this one!

7. Use essential oils. Citronella, lavender, catnip, eucalyptus, pennyroyal, tansy, basil, thyme, cedar, tea tree, peppermint, and lemongrass will all help keep the mosquitoes at bay. Mix with rubbing alcohol, witch hazel or water, (just one or any combination), shake well, and spritz on your body. You can also add a few drops to baby oil or olive oil and rub onto your skin, avoiding the mouth and eye areas.

8. Eat up! Certain foods we eat are rumored to repel the bugs. B1 vitamins, brewers yeast, lemon and, of course, garlic have all been thought to deter mosquitoes because of the smell that comes out of your pores after eating them.

9. Exercise your green thumb. Potted plants, such as lemon thyme, citronella, lavender, basil, catnip, pennyroyal, tansy, and marigolds, will help keep mosquitoes out of your yard. Place them around your porch or patio, and when you need a little more protection, break off a leaf and rub it on your clothes and skin. You can also infuse the leaves in water and use as a spray.

Everyone has a different body chemistry that may make different methods work better than others. Try them out and let us know which of these natural remedies worked for you!

Raw Food Cleanse

Posted on April 29, 2013 by omigianna

When the springtime hits, I like to take on a challenge by doing a raw foods cleanse. With social gatherings and weddings surrounding me these days, I have shortened my usual 6 week cleanse to 3 weeks. I like to think of it as spring cleaning for my body. I thought it would be fun to share a delicious and easy raw food recipe.

If you aren’t into doing a full-on raw cleanse, this hearty, delicious green smoothie is a great way to supercharge your body with a bountiful amount of delicious nutrients. This wonderful recipe for one of my favorite green smoothies is from one of my favorite raw-food blogs: rawmazing.com

Good Morning Green Drink

Serves 2

2 cups organic spinach

1 1/2 cups organic grapes

2 organic carrots

1/2 organic cucumber

1/2″ piece of ginger

1 stalk organic celery

2 dates

handful ice

1/2 to 1 cups water

Combine all ingredients in a blender or Vitamix. Start with 1/2 cup water and add more to desired thickness. Blend until smooth.

I also like to add some raw protein powder and instead of water, add some coconut water for added flavor. The best part about these smoothies is that you can easily change the ingredients to best suit what you prefer!

ENJOY!

What to do with Easter Leftovers

Posted on March 22, 2013 by omigianna

When I think of Easter, I think of a big delicious Easter ham. This year, however, we are having a much smaller family gathering, and we will have so many leftovers! What do we do with them?

OMI tip: Try a farm-to-table approach and buy your ham from a local farmer. Or see if your local grocery store carries (or can order) no-nitrate ham.

Perusing the internet, I have found a meal for every part of the day, from a ham cup with scrambled eggs to a delicious ham, broccoli, and cheese pocket to a light, savory ham and lentil soup. (Veggies, eggs and cheese can be found at local farmers markets and artisan shops, as well.)

Try out these tasty recipes for the week after Easter and let us know what you think.

(Photo Credit: http://www.recipebyphoto.com/breakfast-ham-cups/)

Ham and Cheese Egg Cups

Ingredients:

6 free-range brown eggs

2 cups grated cheddar cheese (or any kind of cheese you prefer)

2 young organic green onions

12 ham slices, cut a little thick

salt and pepper

Don’t feel limited by these ingredients! You can add just about anything, from mushrooms to tomatoes to spinach to onions, etc. and even top them off with avocado!

Cooking Directions:

Grease pan with non-stick cooking spray; line with ham slices.

Sprinkle cheese inside ham slices.

Pour in the egg mixture (ggs, salt and pepper) beat well with a fork.

Chop small green onion tops and divide among cups.

Bake at 350 degrees for 20 – 25 minutes

Ham, Broccoli And Cheese Pockets

Ingredients:

Pizza Dough (enough to make 2 large pizzas)

6 tablespoons grainy mustard (optional)

1 1/2 cups mozzarella cheese, shredded

1 1/2 cups cheddar cheese, shredded

2 cups organic broccoli florets, cut small

1/2 pound ham, cut into small pieces

2 tablespoons organic extra virgin olive oil

2 teaspoons italian seasoning

Cooking Directions:

Preheat oven to 450 degrees.

Lightly dust a cookie sheet with fine cornmeal or line with Silpat or parchment paper.

Combine mozzarella and cheddar cheese and set aside.

Divide pizza dough into 6 equal-size balls.

Roll each ball into a thin circle. Make sure to keep remaining dough covered with plastic wrap or a damp towel while working.

If using mustard, spread 1 tablespoon all over circle. Place 1/4 cup mozzarella cheese mixture on half the dough. Top cheese with 1/3 cup broccoli and 1/6th of the ham. Top with another 1/4 cup of cheese.

Fold dough over the top to form a pocket and press all the air out. Seal the edges using a fork.

Repeat with remaining dough.

Brush olive oil on the top of each pocket and sprinkle with Italian seasoning.

Bake for 12-15 minutes or until light brown.

(A great option to freeze and eat later, or all week for lunches!)

(Original recipe courtesy of Serenabakes)

Delicious Ham and Lentil Soup

Ingredients:

3 cups organic chicken broth

3 cups water

1 medium organic onion, cut into thin wedges

1 ½ cups chopped organic celery

1 ½ cups thinly sliced organic carrot

1 cup brown lentils, rinsed and drained

6 ounces cooked ham, diced

1 ½ teaspoons dried organic thyme, crushed

3 cups shredded fresh organic spinach

1 ounce Parmesan cheese, shaved

Cooking Directions:

In a 4-quart slow cooker, combine broth, water, onion, celery, carrot, lentils, ham, and thyme.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese.

(Original recipe courtesy of bhg.com)

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Posted in breakfast, brunch, comfort, Diet, dinner, Discovery, DIY, easter, Family, Food, Health, Holiday, Inspiration, lunch, organic, organic food, recipes. Bookmark the permalink.

7 Natural Remedies to Fight the Flu and Seasonal Colds

Posted on February 21, 2013 by omiclaire

This year I have seen my share of germs and viruses attack our house, the majority of which are courtesy of my 5-year-old and her adventures at school. So with all these colds and flu viruses flying around all over the place, I have gathered quite a list of great home remedies that help pull my family through the sick patches. Here are some of the best that I have found, and I want to share them with you!

Homemade Cough Syrup

Take a red onion; cut into quarter inch slices and restack with a dollop of raw local honey in between each layer. (The local honey will also help prevent allergies in springtime.) Allow to sit overnight. In the morning you will have a syrup that not only helps get rid of the tickle in your throat but also helps you rest easy about not adding chemicals and medications into your system that you don’t need.

Garlic Tea

Cloves of garlic have been used for YEARS to help alleviate cold and flu systems. Garlic is naturally antimicrobial, antifungal, antiviral and antibacterial. Simply cut 2-3 cloves of garlic, place into boiling water, and allow to steep for 10 minutes. For added taste use lemon juice, raw honey or ginger. Ginger is also a great way to naturally help soothe tummy aches and digestive issues.

Onion Juice Earache Relief

One of the most effective remedies I have found for an earache is onions. Take an onion and bake for about 15 minutes at 425° F (be sure to leave the skin on the onion, as it helps keep the juices inside while cooking.) Let the onion sit until cool enough to touch then crush it in a bowl to extract the juice. Using an eyedropper, place the warm juice in the ear. This will usually help relieve the pain within a few minutes.

Warm Salt Water

Add a generous amount of salt to lukewarm water and mix well. Gargle with the lukewarm salt-water mixture to help soothe your sore throat and promote healing.

Hot Washcloths/Ice Packs

If you have sinus congestion, a great solution is to apply either hot or cold around the congested sinuses. Take a damp washcloth and heat it for about 50 seconds in the microwave (be sure to test it first too make sure it is not to hot). For a cold pack, you can use frozen vegetables/fruits or place a damp washcloth in the freezer for approximately 20 minutes. Chose hot or cold, whichever feels more comfortable.

Water, Water, Water

Drink it, steam it, and soak in it! Keeping the fluids in is the best way to flush out toxins when you are sick. A comfortable way to help clean out your head is to run a hot shower, since the steam will help moisten the air around you, especially good for dry coughs. Lastly, when you are feeling body aches or muscle pain from the flu, try a nice hot bath to soothe aches and pains. Try throwing in some oils like tea tree or eucalyptus, to help speed up the healing process.

SLEEP!

Sometimes the thing that best helps beat the flu is time and rest. Allow your body time to rejuvenate and bring itself back to its usual healthy, energetic state.

Stay healthy this germy season!

Disclaimer: I’m not a doctor, just a mom, so be sure to check with your healthcare provider before using any of these remedies.

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Posted in allergies, Budget, Chemicals, DIY, Family, Health, how to, Industry, organic, recipes, Sleep, tips. Bookmark the permalink.

‘Tis the Season to be Yummy…

Posted on December 20, 2012 by omiclaire

As we gather together for the holidays, there is typically food involved in our celebrations. Here are some great recipes to incorporate into your festivities, with inspiration from different holiday celebrations from latkes to prime rib. Whatever you decide to make, make it delicious!

Latkes

Ingredients:

5 potatoes
2 onions
3 eggs
1 tsp. salt
¼ tsp. pepper
¼ to ¾ cup all-purpose flour
oil for frying (canola is recommended)

Directions:

Peel potatoes and place in a bowl of cold water so they won’t turn brown. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade; pulse until smooth. Drain mixture well. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.

Pour 1” of oil into a large, deep frying pan; heat over medium-high heat. Carefully drop ¼ cup of the potato mixture into the hot oil. (Flatten the pancake slightly so the center will cook.) Fry for several minutes on each side until golden brown and cooked through; drain on paper towels.

Serving Suggestion: Serve the latkes with applesauce.

Collard Greens

iChat Image(ata)

Ingredients:

½ lb. smoked meat (ham hocks, turkey wings, or neck bones)
1 Tbsp. house seasoning (recipe follows)
1 Tbsp. seasoned salt
1 Tbsp. hot red pepper sauce
1 large bunch collard greens
1 Tbsp. butter

Directions:

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. (The tender young leaves in the heart of the collards don’t need to be stripped) Stack 6 to 8 leaves on top of one another, roll up, and slice into ½” to 1” thick slices. Place greens in pot with meat; add butter.

Cook for 45 to 60 minutes, stirring occasionally. When done, adjust seasoning to taste.

House Seasoning

1 cup salt
¼ cup black pepper
¼ cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Joe’s Prime Rib

Chef Joe, who we have given the honorary title of “Official OMI Chef,” provided us with a wonderful prime rib recipe you will be sure to use over and over again.

Ingredients:

1 cup Montreal steak seasoning
¼ cup thyme
¼ cup paprika

Directions:

Mix all ingredients in a bowl. Preheat oven to 425° F. Tie prime rib using butcher’s twine in 3 or 4 equal spacing increments. Rub the entire prime rib: top, bottom, and sides all over!

Roast at 425° for 30 minutes. After 30 minutes, reduce temp to 275° and continue to roast until the internal temp in the very center of the roast is between 110°-120°F for medium rare (120°-130° for medium).

Allow roast to rest for at least 15 minutes before slicing with a very sharp knife.

To serve with your delicious prime rib, try one of these excellent sauces:

Horseradish Cream Sauce

Ingredients:

1 cup sour cream
¼ cup grated fresh horseradish
1 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
1/2 Tbsp. kosher salt
1/4 Tbsp. freshly ground black pepper

Directions:

Place all ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Au Jus Sauce

Ingredients:

2 packets beef buillion
1 tsp. thyme
1 tsp. black pepper
¼ cup red wine
1 cup water

Directions:

Mix all ingredients in pan; bring to a boil and strain.

Now that dinner is over and you’re looking to add something sweet, here’s a great recipe for delicious Nutty Chocolate Matzo Crunch.

Nutty Chocolate Matzo Crunch

Yield: 4 Servings

Ingredients:

2 6”x6” matzos
4 oz. milk chocolate, melted
½ cup Marcona almonds or salted cashews, chopped
½ Tbsp. fleur de sel or coarse sea salt

Directions:

Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. (If chocolate softens, return to refrigerator until set) Matzo crunch is best eaten the day it is made.

A Twist on Traditional Thanksgiving Sides

Posted on November 21, 2012 by omigianna

Thanksgiving comes with all kinds of delicious favorite side dishes. Since we are in the office on Friday after Thanksgiving, we at OMI like to have a potluck at lunch where we bring a side dish with a twist to the classic recipes (as well as evolving them into our own organic creations). Here are a few of our favorites…

I myself am a wine lover, so when I found a recipe that included a sangria flavor with the traditional cranberry sauce, I knew that I would love it. Such a tasty rendition if you love the classic but want it a little different this year.

Sangria Cranberry Sauce

Ingredients

1. organic lemon

1. organic lime

1. organic orange

3 cups fresh organic cranberries

1. container (16-ounce) frozen organic strawberries

1. cup red wine

1 1/2. cup raw organic turbinado sugar

Directions

1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.

2. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries, wine, and sugar; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 15 minutes until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.

3. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.

Here’s a way to try something new with stuffing. Add a few veggies you have never used before, or like this fun recipe, add wild rice and wild mushroom

Herb Wild Mushroom and Wild Rice Stuffing

1/4 cup (1/2 stick) organic butter 

2 cups sliced wild mushrooms ( options to try: morel, oyster, trumpet, shiitake, chanterelle or porcini, in any combination)

1 cup chopped organic celery 

1 cup chopped organic white onion 

1 tablespoon chopped fresh organic thyme

1/4 chopped fresh organic Italian parsley

1 teaspoon sage, rubbed

1/4 teaspoon salt 

1/4 teaspoon coarse ground pepper

4 cups cooked organic wild rice 

2 cups dry unseasoned bread cubes (try gluten free bread)

1 ½ cup organic chicken broth

Directions:

1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings.

2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add broth; toss gently until well mixed. Spoon into 13×9-inch baking dish; cover.

3. Bake 30 minutes.

This new take on sweet potatoes with a streusel topping instead of the usual marshmallows makes for a delicious, sweet side.

Sweet Potato Gratin with Pecan-Ginger Streusel

3 pounds (about 6) medium organic sweet potatoes

1/2 cup apple cider or juice

1/4 cup organic Grade B maple syrup

3 tablespoons organic unsalted butter, melted

1/2 teaspoon kosher salt

Streusel Topping

5 tablespoons all-purpose flour (gluten free, coconut flour)

3 tablespoons packed organic light brown sugar

3 tablespoons cold organic unsalted butter, cut in small pieces

1 cup coarsely chopped pecans

2 tablespoons chopped organic crystallized ginger

1. Heat oven to 350° F. Lightly butter a shallow 2-quart baking or casserole dish.

2. Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a fork, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1-2″ thick rounds.

3. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt pour over potatoes. Cover tightly with foil and bake for 20 minutes.

Meanwhile, make streusel topping:

1. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.

2. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.

3. Refrigerate for up to 1 day. Reheat, covered, in a 375º F oven until heated through, 25 to 30 minutes.

Whatever choices you make for your meal, we hope you have a happy holiday and give thanks.

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Posted in Diet, DIY, Fall, Family, Food, Health, Holiday, how to, Industry, Inspiration, organic, organic food, recipes, tips. Bookmark the permalink.

OrganicPedic by OMI

Category Archives: recipes

Natural Mosquito Repellants

Raw Food Cleanse

What to do with Easter Leftovers

7 Natural Remedies to Fight the Flu and Seasonal Colds

‘Tis the Season to be Yummy…

A Twist on Traditional Thanksgiving Sides

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