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Feb 05

Product Review Organika

In connection with my EAT! Vancouver review, I received a fantastic package of samples from a local company called Organika. They have a wide range of ingredients and products that are :

  • ISO 9001 certified
  • cGMP site licensed company from Health Canada
  • Is a certified organic company
  • Member of the True Label program
  • Ensures all products are NPN licensed

Well hello, that’s a whole lot of awesome in a Vancouverites backyard. Before I got the samples I actually bought one of their products for myself and for a friend for his birthday. I’m a big fan of milk thistle. It’s great for cleansing the liver and is my hangover cure. It works like a charm. When I ran out of mine, I went to Whole Foods to get a new one and noticed that Organika is organic and a local company so I snatched that up! When EAT! Vancouver let me know that Organika was sending me samples I was super excited to try some of their other products.

Product samples I received:

  • Organic Virgin Coconut Oil
  • Coconut Aminos
  • Coconut Nectar Syrup

I definitely don’t have a sweet tooth, savoury and salty things are my kryptonite so when I saw the bottle of Coconut Aminos I was very intrigued. Being half Japanese I just can’t ever stop using soy sauce but I can limit my consumption and where possible use alternatives so that I can reduce my sodium intake. I’ve had the Braggs liquid aminos before but I think I will just stick to regular soy sauce and the coconut aminos by Organika. I love that it is low sodium and doesn’t contain any soy. It has a nice light flavour profile and when used in dishes that require a little soy sauce, adds that savouriness without changing the flavour of your dish. I kept it very simple when tasting it. I tried it on its own and then mixed it with a little quinoa or rice, nutritional yeast and sriracha. REALLY yummy! It’s a definite mainstay in my kitchen.

Now obviously coconut oil is awesome. We all know this and love it. I use it quite frequently as it is delicious and a good choice of an oil to use. I thought it would be nice to try some other uses for it other than cooking.

  • Body lotion: you only need a small amount. It rubs in very well and absorbs. Gives you a yummy smell that will make you irresistible! Especially to your pets. lol
  • Nighttime eye cream: apply a small amount to the delicate skin around your eye
  • Bodyscrub: 1/2 cup turbinado sugar and 1/4 cup coconut oil (optional 5-10 drops of essential oils). This is so lovely and natural!
  • Makeup remover
  • Lip moisturizer
  • Wound healer: put it on cuts and burns to speed healing
  • Massage oil

Love it all! I’ve never used coconut oil so much in my life. I cook with it often, but this was so much fun! You can check out tons more uses for coconut oil here and here.

The Coconut Nectar Syrup was delish! It was very similar in sweetness to agave nectar but a different flavour of course. I use agave in my cooking when I need sweetness so having another option that is more on the low glycemic side and more natural than processed white sugar is A-OK myself.

I made this old recipe of mine with all three of the products and it was a huge success!

Thai Stuffed Portobello Mushrooms:
Ingredients:

  • 2 cups uncooked brown rice (or any other whole grain)
  • 2 cloves of garlic 1 inch of galangal (can use ginger if you can’t find galangal)
  • 2 Thai red chili peppers
  • ¼ chopped onion
  • 2 carrots
  • 3 leaves of kale
  • 1 diced red pepper
  • 2 tbsp. coconut aminos
  • Half can of reduced fat coconut milk
  • ¼ – ½ cup vegetable stock
  • 2 tbsp. coconut oil
  • 1 tbsp. coconut nectar syrup

Method:

  • Cook rice or grains according to package.
  • Clean out the inside of the mushroom and take out the stem.
  • Put carrots into food processor and pulse until finely chopped, put aside in a mixing bowl.  Perform the same process for the kale, Thai red chili peppers, garlic and galangal (my food processor is too small to do them all at once).
  • Dice onions and toss in frying pan with coconut oil.  After 2 minutes or when the onions are a little translucent, add the carrots, kale, Thai red chili peppers, garlic, coconut aminos and vegetable stock.  Cook on low/medium heat for 3 minutes and add the diced red pepper, the half can of coconut milk and coconut nectar.  Mix with the brown rice and stuff your mushrooms!
  • Bake at 350F for 20 minutes.

Makes enough to stuff 4 mushrooms, but I’m usually only cooking for one or 2 so there’s tons of the veggie mixture leftover. I just mixed it all together and ate it like fried rice/Asian Jambalaya. DELISH!
Optional: -Sprinkle chopped nuts, daiya or seeds on top during the last 5 minutes of cooking. -If you like more heat add some hot sauce or chili flakes to the mixture -Would also be good in a red pepper

Unfortunately I forgot to take a picture. Silly Krystle, but I have an old one.

Organika is all about quality so make sure you try their products out. I can’t wait to try more. I’m definitely going to stop by and say hello at EAT! Vancouver which is happening at BC Place on May 24-26th. You can find Organika products almost everywhere: Whole Foods, IGA, Urban Fare, Body Energy Club and many more. How could you not try them when they are such high quality and local.

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