Organic Krush Launches First Recipe Ebook: Try These Three Easy Recipes!

Organic Krush has just launched it first ever Recipe Ebook, this book is available for download and is filled with 50 recipes, helping organize the readers day around organic fruits and vegetables, fiber, and healthy fats. It includes recipes that you can create and consume, day after day and night after night.  There are nine coveted smoothie recipes, simple lunch salads, homemade dressings, and veggie stir fries. Download the cookbook here. 
Here’s three great recipes for you to try at home:
Grilled Peach Salad
2 peaches, quartered or 1/2 inch slices
2 cups arugula
4 tbsp pistachios
1/4 cup goat cheese
2 tbsp olive oil
salt and pepper to taste
optional: 1/4 cup blueberries
Turn the grill to high heat (~575F). Toss peaches in 1 tbsp olive oil, salt and pepper. Place peaches on the grill for about 2 minutes, flip and grill for 2 minutes more. Remove and toss with arugula, pistachios, goat cheese crumbles, and the other tablespoon of olive oil.
Gluten Free Chocolate Chip Cookie Recipe: 
  • 2 cups gluten free flour
  • .5 teaspoon baking soda
  • 1/3 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips
  • 2 sticks/1 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg
  1. Preheat oven to 300 degrees and the low setting
  2. Mix together the flour, baking soda, baking powder and salt
  3. In a separate bowl – Cream together the butter, sugars and vanilla using an electric mixer until color appears light (3-5 minutes). Add egg  mixing well after addition
  4. Add in the dry ingredients and mix until all is combined. Afterwards, add in the chocolate chips
  5.  Line cookie sheets with parchment paper. Portion out dough into 3-ounce balls, flatten slightly and bake for 12-15 minutes – rotating sheets halfway

Summer Quinoa Sweet Potato Veggie Burger


Ingredients: all Organic 

1 tbs safflower or grape seed oil
1.5 cups small diced zucchini
1.5 cups small diced broccoli stalks
1.5 cups small diced asparagus
1/2 tbs minced shallot
1/4 tsp minced garlic
3 tsp salt
1/2 tsp black pepper

1/5 tsp red chili pepper flakes

8 oz vegetable broth (homemade or organic store bought) 
fresh herbs of cilantro, parsley, roughly chopped 

3/4 cup cooked quinoa
1 cup brown rice cereal 
2 sweet potatoes, roasted whole and insides scooped out once soft 

Preparation Notes

1. In a Sautee Pan, over high heat, add Oil.
2. Then Add Zucchini, Asparagus, Broccoli: sautee for about 5 minutes
until caramelized
3. Add Garlic, Shallot, Salt, Black Pepper and Chili Flakes.
4 Deglaze (scrape bottom of pan) with the Veggie Broth and boil it until broth is almost evaporated.
5. let mixture cool 
6. In mixing bowl, add this mixture to mashed sweet potato, brown rice cereal, and quinoa. Make sure mixture of all the ingredients is complete. 
7. On a parchment lined tray, place ice cream -sized scoops of the burger mixture. Press with hands into burger shape.
8. cook in oven for 20 minutes, until slightly browned
9. let cool, serve with any type of dressing or salad or on a toasted bun.