September is National Organic Month, and we are excited to celebrate seasonal ingredients and the benefits of choosing organic. From fresh fruit and vegetables to dairy and meat farmed with care, we believe organic produce is not just good for the planet but full of flavour too.
When we choose organic, we are supporting farming that works with nature. It means fewer pesticides which help protect wildlife and pollinators, higher welfare standards for animals and healthier soils that reduce pollution. We also find organic food often tastes fresher and more vibrant which makes every meal that bit more enjoyable.
We know it can feel overwhelming to switch everything at once, but it really does not need to be. Small swaps make a big difference. Try organic milk and cheese, add organic carrots or apples to your shopping basket, or stock up on organic flour and coffee for the cupboard. These little changes quickly add up.
In our kitchen we love making the most of seasonal organic produce with simple recipes that let the flavours speak for themselves. One of our favourites is a that is colourful, filling and easy to make.
Ingredients (serves 2):
- 150g organic quinoa
- 1 organic courgette sliced
- 1 organic red pepper chopped
- 1 organic carrot cut into batons
- 1 tbsp organic olive oil
- A handful of organic baby spinach
- 50g organic feta crumbled
- Fresh lemon juice
Method:
- Cook the quinoa according to the pack instructions and set aside
- Toss the courgette, pepper and carrot in olive oil then roast at 200°C for 20 minutes until golden
- Combine the quinoa, roasted veg and spinach in a large bowl
- Top with crumbled feta and a squeeze of lemon
We often switch up the veg depending on what is in season. Beetroot, squash or aubergine works beautifully, especially as the nights get colder.
This Organic Month we will be making a few extra swaps ourselves and we would love you to join us. Whether it is organic eggs at breakfast, an apple in your lunchbox or oats in your porridge, every choice makes a difference.