Orca Bean Summer Salad

• 1# dried Orca beans or any other dried bean – cooked as per package directions. Set aside to cool.
• 2 celery stalks – chopped fine
• fresh oregano sprig – chopped fine
• fresh cilantro – chopped fine
• 2 green onions – chopped

For Dressing:

• 1/4 cup apple cider vinegar
• 2 tbls agave nectar
• 2 tbls olive oil
• salt & pepper to taste

Add the first five ingredients in a bowl and mix. In a separate bowl, whisk the dressing.  Then, combine the two. Ideally, this salad should sit in the refrigerator overnight, but it’s hard to do…it tastes too good to wait.

Finding a green papaya may be an adventure in itself. I love Bangluk Market on Reseda & Sherman Way in the San Fernando Valley (be sure to enter through the alley). It’s noodle section is to die for and I could spend all day looking through the rice and condiment aisle. Green papayas are abundant there and about $1 per pound.

If you don’t have access to green papaya (it’s not a regular papaya that’s unripe, it’s its own variety), then use un-ripened mango or cucumber. You will still get that fresh crunch you are looking for.

To a large bowl, add the following and mix:

• 2 garlic cloves – crushed & chopped
• 15 basil leaves – chopped
• 15 mint leaves – chopped
• 1 tsp chili paste (optional)
• 2 tbls rice wine (vinegar)
• 2 tbls agave nectar
• 1 tbls Umi Plum Vinegar (optional)
• juice & zest of 1 lime
• salt & pepper to taste

Whisk together and then add:

• 2 green papayas – peeled, seeded & grated
• 2 large carrots – grated
• Handful of cilantro – chopped (optional)

If you like your salad “softer”, let it sit in the refrigerator a few hours or even over night. Otherwise, you can eat immediately!

I can love me up some shrimp more often that I care to admit. I try not to think about the bad stuff and really just allow myself to enjoy it once in a while. Here is one of my most favorite ways to love me up some of these little treasures…

Tamari-Cilantro Marinated Shrimp

• 2#’s peeled and deveined shrimp (TJ’s has a great frozen one)
• 1/2 cup tamari (or low sodium soy sauce)
• handful of chopped cilantro
• juice & zest of 1 lemon or lime
• 1 cup water
• 1 minced green onion.

Let all of this lucious-ness marinate together for at least two hours (or overnight) in the refrigerator. When ready to cook, heat a large skillet with 2 tbls coconut oil and add the drained shrimp. Cook for about 4-5 minutes, until shrimp are opaque. Serve over rice. You can reserve the sauce and reduce it in a separate pan. You may need to adjust the seasoning.

Stove Top Lasagna

• 1# Ground Turkey or chicken
• 2 tbls coconut oil (or olive oil)
• 1 garlic clove – minced
• 1 jar organic marinara sauce
• 1 empty jar of water
• 5-7 lasagna sheets, broken into large pieces
• 2 tbls Bonnie’s Tasty Herb Rub
• salt & pepper to taste
• 1 container ricotta cheese (optional)
• 1 cup shredded mozzarella (optional)
• handful of basil – chopped for garnish

In a large deep saucepan (with a lid), cook the ground turkey or chicken with the coconut oil and garlic.  When brown, add the jarred sauce, water, lasagna pieces, herb rub and salt & pepper. Bring to a boil. Lower the heat and cover. Cook for about 8-10 minutes. Add in the cheeses and basil. Serves 4 super hungry people!

Like my Acme Juicer. Given as a wedding gift 11 years ago, it still works like it’s brand new.

Sorry about the blurry picture, but I was trying to juice and click at the same time. This one has an easy “On-Off” switch…just one switch, how novel.

I juiced 12 oranges from our tree and made enough for a batch of Pineapple/Orange Sorbet and two small glasses in the morning with breakfast.

Click below to see….

The Newer/Cooler Version

Chuck Roast Stew

• 1# Cubed Grass Fed Chuck Roast or any grass fed steak
• 3 tbls flour (rice or wheat)
• 4 carrots – cut into 1″ pieces
• 8 fingerling (or other) potato – cut into 1″ cubes
• 1 cup peas (fresh or raw)
• 1 leek – chopped rough
• 1 clove garlic minced
• 2 tbls coconut oil (or canola or olive) & and another 2 tbls for later
• 1 box chicken stock (4 cups)
• 1 cup water
• 3 tbls Bonnie’s Tasty Herb Rub
• salt & pepper to taste

Place the cubed beef, some salt & pepper and flour in a large zip lock bag. Toss it around until all of the pieces are coated. Heat up the coconut oil in a large soup pot. Drop in the cubed beef and let the pieces brown a bit (this may need to be done in two batches). Remove the meat and place to the side.

To the same pot, add the remaining ingredients and another 2 tbls of coconut oil. Stir this around a few times and let the pan get really dry, creating a nice coating on the vegetables. After about 7 minutes, add the stock and water. Bring to a boil. Lower to simmer and cook uncovered for about an hour.

You can adjust the seasoning and water if necessary before serving. Serve with butter noodles, biscuits or cornbread. Also great on top of polenta and mashed potatoes.

For the kids, I use a buttermilk based organic pancake mix. To this, I add:

• 2 eggs
• 2 tbls Almond Meal
• 2 tbls Oat Bran
• 2 tsp Cinnamon
• 1 tbls Agave Nectar (or honey)
• 2 tbls Chocolate Chips (or carob)
• 1 1/2 cups water
• 1/2 cup melted Coconut Oil (or canola)
• 2 tbls flax seed oil

Make your waffles according to the boxed directions.

Once the waffles are done, cool them and top them with a few extra chocolate chips (this makes you the best mommy in the world) and some fresh strawberries…or whatever fruit you have around…bananas, blueberries, etc…

I make the entire batch of batter and if it’s not devoured, I cool the waffles on a wire rack, wrap them up tightly, freeze them and bring them out for a morning when things are moving too quickly for me to make breakfast. I pop them in the toaster for a few seconds to warm them and voila…you are a rock star mom again.

When time seems short and the family just can’t wait any longer, I go to my few old standby’s. We always have eggs and I always keep frozen sliced rolls in the freezer, ready to pop into the toaster for a quick “tasty as fresh” crunch.

Usually this means either Sliders or “Breakfast for Dinner”, either way, it’s always a hit!

With these two things, I can get creative and make a variety of items…

• Egg on Toast with Turkey Bacon
• Mini Turkey Sliders with Zucchini Pickles
• French Toast with Strawberries (or any fruit!)
• Mini Seared Tuna Sliders with Wasabi Mayonnaise (I use Vegenaise)
• Waffles with “Turkey Bacon” Syrup & Hash Browns (already shredded from Trader Joe’s!).
• McMuffin-love Sandwich

Do you cater?

Yes, Zuma Organic caters parties of all sizes from 5-500 guests. We specialize in healthy, organic foods and can accommodate most dietary restrictions or preferences. Please contact us with your request and we will get back to you as soon as we can.  All event bids are complimentary.

Can I have a Cooking Class or Kids Farm Camp at my house?

Yes! Contact Bonnie directly for inquiries about hosting a camp or cooking class at your house.

Are your herbs & spices all organic? Do you sell them in stores?

All of Bonnie’s custom herb blends are 100% organic, gluten free, kosher & hand harvested. At this time, all of the herbs & spices are purchased from various American Farms, which pride themselves on having the highest quality product. They are sold online, here, and on Amazon.com. Pacific Coast Greens in Malibu, Ca. also sells them. If you have a store near you, that you would like to consider carrying Bonnie’s Herb Blends, please contact us with the name of the store and city. We will be sure to get in touch with them!

Will you give a donation to our school fundraiser?

It never hurts to ask. Zuma Organic has been in business for two years, so we are growing rapidly. We do not always have the resources to give classes away. However, please always ask. We will most likely be able to offer you something.

What if I pay for a class and then cannot make it? Will I get a refund?

You will not get a refund, but you can apply it to any future public class. You must let us know prior to class that you will not be able to attend.

When do you post classes and camps?

New classes and camps are posted periodically. You need to check back often and sign-up for the Zuma Organic newsletter if you would like to have information on upcoming classes. The newsletter sign-up is on the right hand side of the website.

Can I bring my child to the Tuesdays in The Garden classes?

Yes. If you have a child under the age of 12 months, you may bring him/her to the class! Older children and children who can walk may find planter boxes to explore and live chickens to chase, causing interruptions for the other participants. If you have a special case, please be sure to contact us directly to see if we can make an accommodation.

You can absolutely switch out regular smooth peanut butter for the almond butter! These make great additions to your child’s lunchbox and a great after school snack. This recipe is adapted (and tweaked a bit) from one of my all time favorite cookbooks “Super Natural Cooking”. Don’t expect these to be hard and crunchy, like the marshmallow ones…these are delicate and soft…and way more delicious and nutritious!

• ¾ cup smooth unsalted organic almond butter
• ½ cup maple syrup
• ¼ cup agave nectar
• 1 tsp sea salt or kosher salt
• 2 ½ tsp agar flakes
• ¼ cup salted sliced almonds
• ¼ cup dried cranberries or cherries
• 4 ½ cups unsweetened crisp brown rice cereal (not puffed) – I used chocolaty brown rice cereal for mine above!

Prepare a baking sheet or similar pan lined with parchment paper.

Combine the almond butter, syrup, agave, salt and agar flakes in a large saucepan and stir until smooth. All ingredients should be melted at this point. Remove from the heat and add in the crispy rice cereal. Stir until it’s well coated.

Transfer the mixture to the baking sheet and press down using the back of a wooden spoon.

Refrigerate until completely cool, then cut into desired sized pieces.