I Choose SA Box

As the days get shorter, meal planning can become a real hassle.

Although all of our boxes offer exceptional value and allow you to regularly eat fresh, nutritious and healthy certified organic produce, you may not be sure of how to use all the items in your box. 

For the next few weeks we will be giving you a closer look at our boxes and giving you information on how to get the most out of your OrganicBox box by offering a weekly meal plan with healthy, delicious and budget-conscious recipes accompanied by a shopping list for extra items required for the week.

This week we are looking at the I Choose SA Box. Please read on to find out more!

The I Choose SA Box

The OrganicBox I CHOOSE SA Box is best suited to a small family wanting to eat local SA certified organic produce with every meal.

Why Local?

  1. Buying local and beginning to choose SA produce reduces the supply chain, leading to less waste and emissions via transportation.
  2. Buying local supports the local economy, and the money goes back into producing more local produce for you.
  3. When you eat locally grown produce, you eat according to the seasons. Eating seasonally satisfies your body’s innate needs based on location.

A sample of what could be in your box:

  • 1kg Potatoes, Dutch Cream 
  • 1 Cauliflower
  • ½ Green Cabbage
  • 0.25kg Red Capsicums
  • 0.4kg Broccoli
  • 0.75kg Apples, mix
  • 0.4kg Mandarins
  • 0.75kg Oranges
  • 0.4kg Lebanese Cucumber
  • 1 Fancy Lettuce
  • 0.4kg Tomatoes, Cocktail
  • 1 Coriander
  • 1 Bok Choy
  • 1 Spinach

This Week's Menu

Breakfast

  • Home-Made Marmalade on Toast (16 Serves)
  • Stewed Apples and Pears with Yoghurt and Granola (12 serves)

Snack

  • Mandarin Slices, Nuts and Dark Chocolate
  • Lebanese Cucumber, Coriander and Fancy Lettuce Salad

Lunch and Dinner

  • Slow Cooker Chilli Con Carne with rice (16 serves) 
  • Broccoli Pesto (8 Serves)
  • Creamy Organic Cauliflower Soup (8 Serves)
  • Spinach, Feta and Tomato Frittata (8 Serves)
  • Chickpea and Potato Curry
  • Chicken and Bok Choy Stir-fry with Rice (8 Serves)

Tips

1. Each Lunch and Dinner recipe makes around 8 serves. If you have a busy working week, you may like to make the recipes in bulk and then stock them in the fridge or freezer. Otherwise, you may prefer to make each meal nightly and pack the leftovers for lunch.

2. If you don’t already have one, a rice cooker is a great time saver to set and forget perfectly cooked rice every time. We have included a lot of rice meals this week. If you prefer, you can substitute for quinoa.

3. If you don’t have a rice cooker, rice is a dish that can be made in advance. You can easily make a large batch to serve the family for the week, and reheat it in the microwave as needed.

4. Vegans can easily use preferred substitutes in all meals except the frittata, which can be replaced with a tofu, mushroom and spinach scramble.

5. Most recipes are low-FODMAP. If you are bothered by legumes, you can swap them for a preferred protein source.

Breakfast

Home-Made Marmalade on Toast (40 Serves)

  • All Organic Oranges
  • 1 lemon
  • 4 cups water
  • 4 cups sugar
  • 1t tsp Vanilla and cinnamon (optional)
  • Bread and butter (to serve)

1. Peel oranges, removing rind and white pith separately; slice rind thinly, reserve half the pith. Quarter oranges; slice flesh thinly, reserve any seeds. Tie reserved pith and seeds in muslin cloth. Place rind, flesh, muslin bag and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 1 hour or until rind is soft. Discard muslin bag.

2. Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture; place in same pan, stir over high heat, without boiling, until sugar dissolves. Add cinnamon and vanilla if desired. Bring to the boil; boil, uncovered, without stirring, 30 minutes or until marmalade jells when tested. Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

Stewed Apples with Yoghurt and Granola (12 serves)

  • All OrganicBox Apples, peeled and sliced
  • 1 Tbsp Vanilla Bean Paste
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp cinnamon (optional)
  • 3 Tbsp Water
  • Muesli and Yoghurt (or vegan substitute)

1. Place all ingredients into a pot, lid on, and gently cook until almost soft

2. Remove lid approx. half way through cooking, for liquid to reduce to a syrup like consistency.

Serve two pieces of fruit with yoghurt and granola for a delicious 

Lunch and Dinner

Slow Cooker Chilli Con Carne with rice (16 serves)

  • 1 Tbsp Olive Oil
  • 3 Spring Onion, chopped
  • 2 Cans Canned Diced Tomato 
  • 500 g Beef Mince
  • 4 Cans Organic Kidney Beans
  • 1 tsp curry powder
  • 1 OrganicBox Capsicum
  • 1 tsp Chilli Flakes (optional)
  • 1 cup Chicken Style Stock
  • 1/3 cup Tomato Paste
  • Steamed Rice (to serve)
  • Yoghurt or Mashed Avocado (to serve)
  • coriander leaves (to serve)

1. Heat oil in a frying pan and sauté garlic and onion until soft

2. Add mince season with salt and pepper and cook until browned.

3. Transfer to a slow cooker and add all remaining ingredients.

4. Cook, covered on low for 8 hours.

5. Serve with rice, mashed avocado and chopped coriander

Broccoli Pesto (8 Serves)

  • 750g Penne Pasta
  • OrganicBox Broccoli
  • 1 Bunch Basil, Washed and Sliced
  • ½ Cup Olive Oil
  • 1 Cup Pine Nuts or Cashews, crushed
  • Nutritional Yeast

1. Begin cooking penne as per directions on package.

2. While the pasta is cooking, mix olive oil, nuts, basil and nutritional yeast to form a paste.

3. Add broccoli to pasta for the last two minutes of cooking.

4. Strain broccoli and pasta mix, and rinse pot.

5. Return pot to a medium heat and stir through basil mixture. Until well coated and cook for 1-2 minutes.

6. Serve topped with parmesan cheese or nutritional yeast

Creamy Organic Cauliflower Soup (8 Serves)

  • OrganicBox cauliflower, cut into pieces
  • 2 OrganicBox potatoes, diced
  • 2 tbsp organic butter
  • 1-2 Spring Onions
  • 2 Cloves Garlic, minced
  • 5 Cups Chicken Style Stock
  • Salt and Pepper

1. In a large stockpot over medium heat melt the butter.

2. Add onions and sauté until soft and tender.

3. Add minced garlic and sauté for 1 more additional minute.

4. Add chicken stock, potatoes and cauliflower to the pot.

5. Bring back to a boil and reduce heat and simmer for 20 minutes or until potato is soft.

6. Salt and pepper to taste.

7. With a stick blender blend soup until pureed and blended.

8. Serve hot with toast and top with feta cheese, coriander or nuts if desired. 

Spinach, Feta and Tomato Frittata (8 Serves)

  • 12  Eggs
  • ¼ Cup (60 ml) Milk
  • 1 Cup (250 ml) Feta
  • 1- 2 Spring Onion, thinly sliced
  • ½  OrganicBox Tomatoes, Sliced
  • 3 Tbsp Butter
  • OrganicBox Baby Spinach Bag
  • Salt and pepper

1. Preheat the oven to 180 °C.

2. Grease 2 20cm baking dish.

3. In a large bowl, combine eggs and milk with a whisk.

4. Add cheese, spinach, onion, salt and pepper.

5. In a large non-stick skillet, brown mushrooms in butter over medium heat.

6. Pour mushrooms into egg mixture. Stir well and pour into baking dish.

7. Bake the frittata for about 25 minutes or until lightly browned and puffed.

8. Delicious served warm or cold!

Chickpea and Potato Curry with Rice (8 Serves)

  • 1 Spring Onion, sliced
  • 3 Cloves Garlic, diced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Chopped OrganicBox Coriander
  • 1 Tin Organic Chopped Tomatoes
  • 1 Cup Chicken Style Stock
  • 4 OrganicBox Potatoes, peeled and diced
  • 3 Tins Organic Chickpeas, drained and rinsed
  • 1 Tbsp Curry Powder

1. Add all ingredients into a large pot and simmer for 30 minutes until thickened and the potatoes have cooked through.

2. Serve with cooked rice.

Chicken, Tofu or Beef and Bok Choy Stir-fry with Rice (8 Serves)

  • Sauce
  • 2 tbsp honey
  • 1/2 teaspoon grated ginger
  • 2 cloves minced garlic
  • 2 tbsp tamari or organic soy
  • 1 tbsp rice wine vinegar
  • Stir Fry
  • 1 tbsp olive or sesame oil
  • 3 spring onions
  • All OrganicBox bok choy
  • 1/4 cup chopped OrganicBox coriander

1. Stir together all the ingredients for the sauce and set aside.

2. Sauté chicken or tofu in sesame oil in a wok or pan until golden on the outside (5-7 minutes).

3. Add remaining vegetables and fry until slightly tender.

4. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.

5. Serve with a sprinkle of cilantro and toasted sesame seeds if desired.

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