Ripe Organic is your local organic store, we are proud to bring you the best freshest locally grown organic veggies, fruit, fresh bread, cold pressed juice, superfoods and all of your essential organic shopping. Ripe provides produce from local UAE farms, handpicked for their organic farming techniques, eco-friendly operating systems and local and international organic certifications. Produce is picked within 48 hours of being sold to ensure taste and freshness is never compromised and thanks to the elimination of air-freight and storage costs, Ripe is affordable for all.
∞ ALINA’S CHICKPEA, TOFU & EGGPLANT CURRY ∞
THIS TASTY RECIPE IS ONE OF OUR RIPE ROCKSTAR’S ALINA’S, ENJOY!
• 2 tablespoons Ripe coconut oil, divided
• 1 packet of medium-firm tofu, cubed and dried with paper towel
• 3 long Asian Ripe eggplants, quartered into 3-inch strips
• . large onion, very thinly sliced (use a mandolin, if you have one)
• 2 tablespoons minced ginger
• 4 garlic cloves, minced
• 1 tablespoon garam masala
• 1/2 tablespoon each: cumin seeds, Ripe turmeric powder, Himalayan pink salt
• Optional 1/2 teaspoon chili flakes
• . cup tomato paste
• 1 can coconut milk
• 1/2 can water
• 1 – 15-ounce can chickpeas, drained and rinsed
• Coriander to serve
• Heat . tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and pan fry until golden brown on 2 sides, about 5 minutes.
• Remove from the pan. Heat 1 tablespoon of coconut oil in the pan used for the tofu. Brown the eggplant on all sides, working in batches if needed.
• Remove the eggplant from the pan.
• Heat the remaining . tablespoon of coconut oil in the same pan used for the eggplant. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin seeds, and turmeric to the pan and let them toast for 1 minute, stirring constantly. Add the sea salt, optional chili flakes (if using) and the tomato paste and cook for 1 minute, stirring constantly.
• Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits. Add the eggplant back into the pan and turn the heat to low. Let the eggplant cook, uncovered, for 12-15 minutes, or until it is soft but not mushy.
• Stir the chickpeas and tofu into the curry and let them heat through. Serve with some rice (or, my favorite, cauliflower rice) and some coriander on top.
∞ BEET VEGGIE BURGER ∞
For the Burgers
• 2 cups beet root, peeled and cut into cubes
• 1 cup Ripe tri-colour quinoa, cooked
• 1 tbsp olive oil
• 1 organic egg
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 2 tbsp wholemeal bread crumbs
• 1 tbsp Ripe ground flax seeds
• 1 tsp Ripe coconut oil, melted
• 2 tsp lemon juice
• . tsp chilli flakes
• 1 tsp pink Himalayan salt
For the Dressing
• 1 Ripe avocado
• 2 tbsp Ripe tahini
• 3 tbsp lime juice
• 1 garlic clove
• . tsp pink Himalayan salt
For the Fries
• 2 sweet potatoes, peeled and cut in .-inch long slices, then .-wide inch strips
• 1 tsp olive oil
• Salt & pepper to taste
• 4 Whole meal buns
• 1 bunch of parsley, finely chopped
• Preheat the oven at 175•C/357•F.
• Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes. Remove from the oven and set aside to cool. Place the roasted beets in a food processor and pulse two or three times – you need some texture for the burgers, so make sure you don’t mash them completely. Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency. With slightly wet hands, shape the burgers and place them on a lined baking sheet. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
• Place the sweet potato strips on a lined baking sheet, rub with olive oil and season to taste.
• Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.
• While the burgers are baking, prepare the dressing. Place all the ingredients in the food processor and process to obtain a creamy sauce. Assemble the burgers immediately after removing from the oven.
• Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.
∞ RIPE ROASTED VEGETABLE QUINOA SALAD ∞
For the roasted vegetables:
• 1 medium sweet potato
• 1 courgette
• 1 carrot
• 1 red pepper
• 1 red onion
• 1 tbsp olive oil
• 1 tbsp dried mixed herbs
• 1/2 tsp Himalayan pink salt freshly ground black pepper, to taste
For the quinoa:
• 1 cup (190g) Ripe quinoa
• 1 cup (40g) Ripe curly kale
• 1/2 cup (70g) pea
• 4 cups (1 litre) water
• 1/2 tsp vegetable stock powder
For the dressing:
• 3 tbsp Ripe tahini
• 2 tbsp extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 garlic cloves, crushed
• 1/2 tsp brown rice syrup
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/4 tsp Himalayan pink salt
∞ VEGAN RASPBERRY PANCAKES ∞
• All Purpose Flour – 1 cup.
• Ripe Ground Flaxseed – 3 tbsp.
• Ripe Brown Sugar – 2 tbsp.
• Almond Milk – 1. cup, at room temperature.
• Ripe Coconut Oil – 2 tbsp, melted.
• Organic Raspberries – 15, chopped.
• Organic Raspberries
• Organic Bananas
• Chopped Walnuts
• Raw Honey
• In a small bowl, whisk together the flour, ground flaxseed and sugar.
• In a medium bowl, whisk the milk and melted coconut oil.
• Gently mix in the dry ingredients until just combined.
• Gently fold in the chopped raspberries.
• Heat non-stick griddle over medium heat and pour 1/4 cup of batter for each pancake.
• Turn once the edges begin to dry.
• I let them cook for 2 minutes after flipping before removing.
• Top with your favorite ingredients and enjoy!
∞ CHOPPED KALE POWER SALAD WITH LEMON TAHINI DRESSING ∞
• 2 medium sweet potatoes, peeled and diced (you should get about 5-6 cups)
• 2 teaspoons + 1 tablespoon olive oil, divided
• 3/4 teaspoons Himalayan Pink salt, divided
• 1/4 teaspoon black pepper
• 1 bunch of Ripe curly kale, washed, stem removed and chopped (you should get 7-8 cups)
• Juice of 1/2 a large lemon
• 1 can chickpeas, drained and rinsed
• 1 large avocado, pitted and diced
• 1/3 cup dried cranberries
• 1/3 cup chopped almonds
• 1/4 cup chopped red onion
Lemon Tahini Dressing:
• 1/2 cup Ripe tahini
• Juice of 1 large lemon
• 1/4 teaspoon salt
• 3-6 tablespoons warm water, depending on how thick you want the dressing
• Pre-heat oven to 190 Celsius. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper.
• Bake sweet potato until fork tender, 35-40 minutes, flipping once.
• Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon and a heaping 1/4 teaspoon salt. Make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
• Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
• Serve all ingredients to the bowl