Wheat-free, dairy-free and sugar-free... this is an apple pie that tastes delicious, but is so light that you can eat an enormous delicious piece and not have to worry about sugar-crashes or feeling gloopy. It has a sugar-cookie style crumb to the crust thanks to a mix of buckwheat and spelt flour, and has plenty of natural sweetness due to the organic Granny Smiths and Bosc pear it's filled with, plus some coconut sugar. Coconut sugar is a traditional organic food that's new to me, but well known in Indonesia...
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If you've not had a chance to visit your local farmers' market recently, brave the crispness in the air and get out there...
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Could this be the most delicious pizza in the world? Here's private chef Kat Turner proudly showing a pizza while I gaze on lovingly, tempted by its sweet aromas, excited to taste a bite...
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Give farmers in Bangladesh a thought this Halloween. Pumpkins are proving a lifeline for thousands of families as an innovative non-profit action group from the UK have decided to help out by donating pumpkins seeds so that people can grow their own...
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Los Angeles magazine is a cross between Time Out and a high-end glossy magazine like Vogue. It's a monthly guide to what's cool in L.A., and the October 2009 edition is a special all about the Edible Garden. Here's what they say about Ysanne Spevack, founder of OrganicFoodee.com "When the call comes from a home owner overwhelmed by the limes hanging low or the tomatoes bursting from their trellises, Ysanne Spevack gathers up her pruning shears, picking pole, gloves, and hat...
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Read a feature in Woman's Day magazine about how to eat organic food on a budget, featuring more of Ysanne's top tips. Read it here: Woman's Day
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by Diane Morgan Published by Chronicle Books Diane knows how to bake a turkey and keep it moist and flavorful...
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Kate Magic Wood and Shazzie are two of the world's leading raw food advocates. Take a look at some of Kate's raw food recipes here at OrganicFoodee...
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My friend Kristin has been bugging me to share a couple of salad dressings I regularly make. They're both favorites for simple green salads, whether it's just chopped romaine hearts, spicy arugula leaves, or a mixture of baby gourmet greens like spinach, raddiccio, beet tops, lambsquarter, purslane, sorrel and endive...
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Hi there, Just like to say,great website. I am now a full convert to organic fruit and veg etc. I'm addicted to the stuff. I actually have an organic box delivered each week, sort of boycotting the supermarkets these days, hardly any organic produce there these days, strange. Keep up the great work, David Tait
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I live in north East Fife, in Scotland and was brought up on raw "green top" unpasteurised milk, as it was, as nature intended. When this was banned in Scotland, I turned to ordinary pasteurised milk, but now, all milk, even organic, seems to be homogenised - but I read that in Australia, this type of milk treatment has raised health issues, mostly do with heart health...
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Dear Ysanne: I've recently been hearing more and more that the cost of organic food is too high (particularly in today's poor economy). My response is that if you put 3 pieces of organic fruit beside 3 pieces of non-organic fruit, the organic fruit will deliver much more on taste, flavour and nutrients. Are you hearing any of the same 'push back' on the cost/value relationship of organics? I'd be very interested in hearing more. Best regards, Kris Bovay http://www.organic-food-for-everyone.com
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