SOURCE: Seeds of Change

September 07, 2010 08:00 ET

Enjoy a Bounty of Flavor With Organic Ingredients

MISSION, KS--(Marketwire - September 7, 2010) -  (Family Features) An organic lifestyle can mean different things to different people. While some may embrace all organic products -- from food to clothing to bedding -- others are happy to make small but impactful changes to the way they eat in the spirit of "living organic."

September marks National Organic Harvest Month. Here are just a few ideas on how you can celebrate with food:

  • Host a potluck dinner and ask guests to bring a dish that uses seasonal, organic foods; collect the recipes to share later.
  • Treat yourself by sampling a different organic chocolate each week.
  • Plant your own organic garden. You can start by planting herbs which are easy to grow and don't require a lot of space. 

Many food companies support sustainable, organic farming practices. Seeds of Change is one company that has been doing so for more than 20 years, combining the flavors of organic ingredients to create a delicious line of organic rices, simmer sauces, salad dressings and pasta sauces.

"At its core, organic food is about working in harmony with nature, caring for our soil to cultivate food that is good for you and the environment," said Tricia Lang, Brand Manager, Seeds of Change. "An easy way to cook an organic meal is to take fresh, organically-grown vegetables and combine them with organic packaged food products, creating dishes that are healthy and delicious." 

Find more recipes and tips on organic cooking at www.seedsofchangefoods.com.

Stuffed Portabella Mushrooms with Quinoa and Pine Nuts
Serves: 4
Serving Size: 1 Stuffed Mushroom
Prep Time: 45 minutes

1 Seeds of Change Cuzco Whole Grain Quinoa Blend
4 large portabella mushroom caps
1/2 cup pine nuts
1/2 cup grated Asiago cheese
2 chopped scallions
1/4 cup chopped parsley

Cook quinoa according to package directions. Rinse mushrooms and pat dry. Remove and chop stems. Combine mushroom stems with quinoa, pine nuts, cheese, scallions and parsley. Place mushrooms up on oiled pan. Spoon quinoa mixture into mushroom cap and press lightly. Bake at 350 for 20 minutes and serve.