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Mawasim Organic
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Winter Greens Smoothie Recipe

Servings: 3 cups


  • 1/4 cup organic carrot juice
  • 1/2 cup organic orange juice
  • 1 cup organic spinach
  • 1 cup roughly organic chopped kale, ribs removed
  • 4 small organic broccoli florets, sliced and frozen
  • 1 organic banana, peeled, sliced, and frozen
  • 1 organic apple, cored and roughly chopped


Combine ingredients in a blender and blend until smooth.

Chocolate Pots

Serves 12


  • 300g quality dark chocolate (70%)
  • 200g unsalted butter
  • 300g golden caster sugar
  • 5 large free-range eggs
  • Syrup & topping
  • 8 clementines
  • 2 tablespoons golden caster sugar
  • 12 teaspoons crème fraîche


Preheat oven to 160ºC/325ºF. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from heat and leave to cool for 15 minutes. In a separate bowl, whisk sugar and eggs together until thick and fluffy. Whisking constantly, pour chocolate mixture into eggs until combined. Divide between 12 small ovenproof teacups or ramekins, then place in a large, deep roasting tray. Place tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.

To make the syrup, squeeze all the clementine juice through a sieve into a small pan. Add the sugar and bring to a boil, then reduce to a gentle simmer for 15 minutes or until starting to thicken, and coat the back of a spoon. Remove from heat and leave to cool to room temperature.

For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. 

Organic Lentil Purée


  • 5 lbs of water
  • 1.25 lbs organic green lentils 
  • 65g organic carrots 
  • 1/4 cup of organic parsley (chopped fine)
  • Pinch of cumin
  • 1 organic bay leaf


Peel and dice carrots.  Rinse lentils in cold water. Submerge lentils, carrots and bay leaf in cold water.  Let them boil and simmer for 40 minutes. Remove bay leaf. Blend in food processor until the texture becomes smooth. Season with cumin and serve it warm or at a room temperature. Can be stored in freezer up to three months.

Sweet pea Broccoli and Organic Cheddar Frittata

Servings: 10 


  • 10 oz organic onions, minced
  • 10 oz organic potatoes, cooked and diced
  • 20 organic eggs
  • 1 cup organic old cheddar, shredded
  • 8 cubes organic sweet pea broccoli
  • 1 tsp organic unsalted butter


Melt butter over medium heat and add onion.  Sauté for 2 minutes. Add potatoes until they become brown. Beat eggs with sweet pea and broccoli, then pour over ingredients.  Stir gently. Set heat to low, add cheddar and cover the skillet.  Cook until eggs are nearly set. Remove cover and place skillet on a broiler until eggs become slightly brown. Cut frittata into wedges and serve.

Spring Herbed Pasta

Servings: 6 


  • 1 pound whole organic wheat farfalle pasta (bow tie)
  • 1 tablespoon organic olive oil
  • 1 1/2 tablespoons each organic chopped chives, basil and dill (tarragon optional)
  • 1 cup organic low fat organic plain yogurt
  • 1/4 cup of chopped organic sundried tomatoes
  • 1/2 tsp each organic sea salt and pepper
  • 3/4 cup shredded organic parmesan cheese


Cook pasta in boiling salted water, then drain and rinse under cold water. Return pasta to stock pot and toss with olive oil. Add herbs, yogurt, sundried tomatoes, salt and pepper. Return stock pot to burner and reheat over medium-low, stir frequently. Do not overheat as yogurt will get separated. Once heated through, remove off the burner, add parmesan cheese and mix. You can serve this recipe as a hot or cold meal.

Turkey Risotto

Cooking Time: 35 minutes
Difficulty: Medium
Servings: 4 or 8 as starter


  • Leftover cooked higher-welfare turkey skin
  • 8 sprigs of fresh thyme
  • 1 onion
  • 1 leek
  • 2 sticks of celery
  • olive oil
  • 1.4 litres organic chicken or vegetable stock
  • 300g Arborio risotto rice
  • 300g leftover cooked white higher-welfare turkey meat
  • 100ml leftover higher-welfare turkey gravy
  • 50g Parmesan cheese
  • 25g unsalted butter
  • 1 tablespoon mascarpone cheese


Place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put on medium heat so the fat naturally renders out and becomes super-crisp turning halfway. When golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavor some fat to one side.

Peel the onion, wash the leek and trim with the celery, then finely chop it all. Return the pan of fat to medium heat, then add the vegetables and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed. Pour stock into a separate pan and bring to a simmer on low heat. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Stir constantly for 17 minutes, or until the rice is cooked but still retains its shape. Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat gravy, then sieve into a pre-warmed jug ready to pour at the table.

When the risotto is done, add enough extra stock to make it oozy, then remove from the heat. Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table. Divide between hot plates, make a well in the middle of each portion and pour in hot gravy, then crack and crumble the crispy skin and thyme over the top. Finish with a tiny extra grating of Parmesan, and a thimble of extra virgin olive oil if desired.

Penne Pasta with Broccoli, Tomatoes, and Olives


  • 1 pack of organic penne or spiral pasta
  • 4 cups organic broccoli
  • 2 tablespoons organic olive oil
  • 1 small red organic onion, chopped
  • 4 large organic garlic cloves, minced
  • 3 medium organic tomatoes, diced
  • 1/2 cup coarsely chopped organic kalamata olives
  • 1 teaspoon dried organic oregano, crumbled
  • 1/2 teaspoon dried crushed organic red chili pepper
  • 3/4 cup freshly grated organic parmesan cheese


Boil large pot of water.  Add pasta and cook until it’s semi-tender about 10 minutes. Steam broccoli florets until crisp/tender for about 5 minutes.  Rinse under cold water, then drain and set aside. Heat oil in skillet over medium high heat.  Add onions and sauté for 3 minutes.  Stir in garlic and sauté 1 minute.  Add tomatoes, olives, oregano, red pepper, and cook for 5 minutes. Drain the pasta, then add it along with broccoli to the tomato mixture inside the pot.  Toss gently to coat pasta and cook for around 3 minutes. Season with salt and chili pepper.  Transfer to a large bowl and sprinkle with cheese.

Broccoli Salad

For the Salad

  • 1 bunch chopped organic broccoli
  • 1 red chopped organic onion
  • 1 cup organic sunflower seeds
  • 1 cup organic raisins dried
  • 1 piece of sliced organic chicken breast

For the Dressing

  • 1/2 cup of organic mayonnaise
  • 1/2 cup of nonfat organic yogurt
  • 1/2 cup of organic sugar (or another sweetener)
  • 2 tbsp organic vinegar
  • Organic salt


Mix salad ingredients in bowl and set aside. Blend dressing ingredients and drizzle on salad.

Salad with Cherries, Mango, Avocado, and Almonds

Servings: 8


  • 8 cups mixed organic salad greens, divided
  • 1 ripe organic mango, peeled and chopped
  • 1 small, ripe organic avocado, chopped
  • ½ cup pitted, sliced organic cherries
  • ¼ cup of sliced organic almonds
  • Organic raspberry vinaigrette bottled dressing


Place salad on eight serving plates.  Top with mango, avocado, sliced cherries and almonds.  Drizzle with raspberry vinaigrette.

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