Wednesday, 30 November 2011

Lively Winter Salad

Eat by color, and get your antioxidants and vitamins. In this salad, I used my favorite legume - mung beans. Mung beans has a very high content of the essential vitamin folate. Most women of childbearing age have knowledge of this vitamin sincee it is recommended to take a supplement to prevent neural tube defect in children during pregnancy. A serving of 200 g boiled mung beans provides 80% of the recommended daily intake folic acid for women of childbearing age, and a full pot for all others. In a large serving of this salad with 100 g of kale, you get more than the recommended daily intake of vitamin C (200%) and vitamin A (308%)

For a person calculate 100 g uncooked mung beans, or as I have done here, 100 g sprouted beans. Use desired amount of kale and leek, depending on how hungry you are. A good dose of extra virgin olive oil and sea salt to taste. And at last sweeten it up with a fresh fig. Yummi!

With boiled mung beans:

Boil the mung beans for about 30 - 40 minutes. Tear the kale into small pieces and pour over a good amount of olive oil that you massage into the leaves. Sprinkle over some sea salt and massage into the leaves. When the beans are cooked mix them in with the salad, and cut up a good amount of leek that you mix in. Sprinkle a little cayenne pepper or sliced ​​chili over and serve with a fresh fig.

Sprouted mung beans:

Let the beans soak in water overnight (use a good amount of water over the beans as they swell about 3 times the size). In the morning pour out the water they've soaked in, and rinse well. Then add the beans into a jar and cover with a cotton towel. Rinse the beans a few times a day, and after 1-2 days they are ready to eat. Wonderful! Otherwise, follow the same recipe for the salad.

Med kokte mungbønner:

Kok mungbønnene i ca 30- 40 minutter. Riv opp grønnkål i små biter og hell over en god del olivenolje som du masserer inn i bladene. Strø deretter over havsalt som du også masserer inn. Når bønnene er kokt blander du de med salaten, skjær opp ønsket mengde purreløk og strø over. Smak til med litt cayenne pepper eller oppkuttet chilli, og server med en fersk fiken.

Spirede mungbønner:

Legg bønnene i bløt over natta (hell vann godt over bønnene da de sveller i ca 3 ganger størrelse). På morningen hell av vannet de har ligget i, og skyll godt. Legg deretter bønnene over i et glass og dekk over med et bommulls håndkle. Skyll bønnene et par ganger om dagen og etter et par dager er de klare til å spise. Følg samme oppskrift for salaten som over.

Sunday, 27 November 2011

Christmas in a cup

In the cups we had some warm freshly squeezed apple juice with ginger and the traditional festive spices like cloves, cinnamon and nutmeg. It is impossible to get a good picture of it in this lighting so it will have to do with one of the atmosphere of advent. I used 6 apples, a large chunk of ginger, some cloves and 1 tablespoon of cinnamon and nutmeg. Add some white wine to make a version of mulled wine. 

Thank you for visiting!

Friday, 25 November 2011

Homemade Crisp bread & Apricot jam

Today I took out one of my finest cooking books written by a former teacher I had, Camilla Jensen. She is one of those who know all about food, not just nutrition, and really knows how to make a magic jam it turnes out. The book is called "Breakfast" and is full of inspiring recipes and beautiful photos.

Morning blogg meeting with the book Frokost (Breakfast) by Camilla Jensen

I fell for two simple recipes - crisp bread and apricot jam. I like to have some crisp bread ready and available, and the jam I thought would make a nice spread.

This apricot jam blew me away. I am not a jam person, but in this case I am.. It is really easy to make, and is free from sugar and preservatives. It will keep for approximately 1 week in the fridge.

Recipe Apricot jam:

300 g organic dried apricots
1 teaspoon bourbon vanilla
1 tablespoon freshly squeezed lemon or as in the original recipe lemon zest from 1 organic lemon

1 small handful of hazel nuts (or pistachio nuts in the original recipe), can be omitted

Put the apricots in a saucepan and pour water over to cover the apricots. Bring to a boil and let simmer for 10-15 minutes until the apricots are soft and have swelled. Then poor out  2 / 3 of the boiling water, and leave the remaining 1/3 to mix in with the remaining ingredients (except nuts that are mixed in at the end). Mix with a hand blender to a smooth jam. Stir in the nuts at the end. I left them out in half the jam to taste both.

Oppskrift Aprikos syltetøy:

300 g økologiske tørkede aprikoser
1 ts bourbon vanilje
1 ss ferskpresset sitron eller som i orginaloppskriften sitron zest fra 1 økologisk sitron
1 liten håndfull hasselnøtter (eller pistasjenøtter som i orginaloppskriften)

Putt aprikosene i en kjele og hell vann over slik at det dekker aprikosene. Kok opp, og la småkoke i 10-15 minutter til aprikosene er myke og har svellet. Hell deretter av 2/3 av vannet, bland i resten av vannet sammen med de andre ingrediensene (utenom nøttene som blandes inn til slutt) og miks sammen med en stavmikser. Rør til slutt inn nøttene. Jeg utelot de i halvparten for å smake begge versjoner.

The crisp bread is also very easy to make. Free from gluten and eggs,  it´s great for all those who have an intolerance, or for those who don´t want to eat eggs. This is a basic recipe that can be varied with fresh or dried herbs, sundried tomatoes, or more sweet spices like cinnamon and cardamom.

Recipe Crisp Bread:

2 dl small oatmeal
2 dl buckwheat flakes
1 1 / 2 dl pumpkin seeds
1 dl crushed flaxseed
1 / 2 dl sesame seeds with shell
1 teaspoon sea salt
3 1 / 2 dl cold water

Preheat the oven to 160 degrees. Mix all the dry ingredients together in a bowl, cover with the water and stir well. Let the mixture stand to swell for a few minutes. Spread the mass over a baking tray covered with baking paper using a spatula. Cut up in pieces with a knife or pizza cutter before putting the tray in the oven. Let cook for about 60 minutes, turn off the oven and then put onto a rack with the baking paper underneath. Let them stand in oven with the door open until they are cooled.

Oppskrift Knekkebrød:

2 dl små havregryn
2 dl bokhvete flak
1 1/2 dl gresskarkjerner
1 dl knuste linfrø
1/2 dl sesamfrø med skall
1 ts havsalt
3 1/2 dl kaldt vann

Sett ovnen på 160 grader. Bland alle de tørre ingrediensene sammen i en bolle, hell over vann og rør godt. La massen stå å svelle i noen minutter. Bre deretter massen utover et stekebrett med bakepapir ved hjelp av en slikkepott. Del opp med en kniv eller pizzaskjærer før du setter brettet i ovnen. La steke i ca 60 minutter, slå av ovnen og legg deretter knekkebrødene over på en rist med bakepapiret under. La de stå i ovnen med døra på gløtt til de er kjølnet. 

Wrap up and bring for a friend...

Thursday, 24 November 2011

Spread your bread, and get your omega 3

A tasty spread that´s really easy to make, and that will provide you with the daily recommended shot of omega 3 fatty acids. 100 g of walnuts that´s used in this recipe, contains as much as 2776 mg omgea 3 fatty acids (compared to salmon, that has about 2506 mg / 100 g). The recommended daily dose is obtained by dividing this portion of spread by half. The same amount will also give you about 100 mg of vitamin C. Spread on, and top up with some alfalfa, fresh thyme and ruccola. 

If you for some reason don´t tolerate nuts, you can replace the walnuts with boiled chickpeas. It will be something else entirely, both in taste and nutrition wise, but will make a tasty spread for your bread.


1 red bell pepper 
100 g walnuts 
1 dl extra virgin olive oil
1 tablespoon freshly squeezed lemon juice 

Season with sea salt

Mix all ingredients until smooth butter consistency in a blender.
  Add a little chilli or cayenne pepper for a slightly stronger taste. If you think walnuts are a little bitter, you can replace half the walnuts with cashew nuts.


1 rød paprika
100 g valnøtter
1 dl extra virgin oliven olje eller rapsolje
1 ss ferskpresset sitronsaft
Smak til med havsalt

Miks alle ingredienser til en jevn smørkonsistens i en blender. Tilsett litt chilli eller cayennepepper for en sterkere smak. Hvis du syns valnøtter blir litt bittert kan du bytte ut halvparten av valnøttene med cashew nøtter.

Sunday, 20 November 2011

November Sun

No cooking this weekend .. One glass of pesto too late, I read on The Public Health's pages of 36 cases of food poisoning from eating pesto in the last couple of months. So my glass of pesto made me spend the weekend in bed watching the beatiful sun outside.  

A squirrel rush past..

Thursday, 17 November 2011

Raw Lasagna for plenty

I have a very generous employer at Gimle Organic Perfumery who is as fond of cooking as I am. Therefore, she has made ​​sure that all employees have a copy of the book "Glød og Glæde med Raw Food" by Vibeke Amdisen.

Friend and colleague Marie, has been a few steps ahead of me to try out the recipes from the book, and invited me for dinner making her favorite recipe - Live Lasagna. It proved to be just as good and delicious as I had been told. The dish is incredibly filling because it mostly consists of different types of nut fillings in between the zucchini layers. This recipe would be enough for 6 people, or will make a good lunch the next day. 

There are quite a few ingredients needed so I recommend you to do the shopping in a well assorted vegetable store that also sells raw nuts. The very making of the lasagna is fun, and since it will not be cooked, it's ready when you are ready.

Fritz the happy dog joined us for dinner:)


Pasta Plates:
3 zucchini

Walnut layers:
3 dl walnuts (soaked)
2 dl sundried tomatoes (soaked)
2 tablespoons extra virgin olive oil
1 tablespoon agave / honey
1 tablespoon tamari (can be omitted)
2 teaspoons dried sage

2 teaspoons dried oregano
1 pinch cayenne pepper

Nut cheese:
2 1/2 dl cashew nuts (soaked)
1 dl pine nuts
1 tablespoon freshly squeezed lemon juice
1 yellow bell pepper
1/2 tablespoons fresh thyme (or dried)
1 tablespoon fresh flat-leaf parsley
1/2 dl water
1/4 teaspoon sea salt

Tomato sauce:
2 1/2 dl fresh tomatoes (remove core)
1 1/2 dl sundried tomatoes (soaked)
2 teaspoons dried oregano
1/2 dl extra virgin olive oil
1 dried dates
1 tablespoon freshly squeezed lemon juice
1 fed garlic

Green pesto:
1 bunch fresh basil (about 3 dl leaves)
1 dl flat-leaf parsley
1 dl pine nuts
1 dried dates
1 dl olive oil
1 tablespoon freshly squeezed lemon juice
1 fed garlic
1/4 teaspoon sea salt

1. Begin by cutting the squash into fine thin slices lengthwise. Then add a layer of squash in the bottom (half of squash in this layer).
2. Make the walnut filling by mixing all the ingredients in a blender. This layer should be slightly crunchy so do not run for too long in the blender. Press the blended walnuts over the squash.
3. Make the nut cheese by mixing all the ingredients into a smooth paste in the blender, and put this layer on top of the walnut filling.
4. Add a new layer of squash (the rest of the squash)

5. Mix all the ingredients for the tomato sauce in the blender and add this layer over the squash.
6. Finally, mix together the green pesto by blending all the ingredients in the blender, and add this layer on top.


3 squash

3 dl valnøtter (bløtlagte)
2 dl soltørkede tomater (bløtlagte)
2 ss extra virgin olivenolje
1 ss agave / honning
1 ss tamari (kan utelates)
2 ts tørket salvie

2 ts tørket oregano
En knivspiss cayenne pepper

2 1/2 dl cashew nøtter (bløtlagte)
1 dl pinjekjerner
1 ss ferskpresset sitronsaft
1 gul paprika
1/2 ss timian fersk (eller tørket)
1 ss frisk blad persille
1/2 dl vann
1/4 ts havsalt

Tomat saus:
2 1/2 dl ferske tomater (ta ut kjernen)
1 1/2 dl  soltørkede tomater (bløtlagte)
2 ts tørket oregano
1/2 dl extra virgin olivenolje
1 tørket dadel
1 ss ferskpresset sitronsaft
1 fed hvitløk

Grønn pesto:
1 bunt fersk basilikum (ca 3 dl blader)
1 dl bladpersille
1 dl pinjekjerner
1 tørket dadel
1 dl olivenolje
1 ss ferskpresset sitronsaft
1 fed hvitløk
1/4 ts havsalt

1. Begynn med å skjære squashen i fine tynne skiver på langs. Legg deretter ett lag med squash i bunn (halvparten av squashen i dette laget).
2. Lag valnøttlaget ved å mikse alle ingrediensene i en blender. Dette laget skal være litt crunchy så ikke kjør for lenge i blenderen. Smør / trykk deretter massen over squashen.
3. Lag nøtteosten ved å blande alle ingrediensene godt til en jevn masse i blenderen, og legg dette laget over.
4. Legg ett nytt lag med squash (resten av squashen).

5. Bland alle ingrediensene til tomatsausen i blenderen og legg dette laget over squashen.
6. Til sist blander du sammen den grønne pestoen ved å mikse alle ingrediensene i blenderen, og legg dette laget på toppen.

Tuesday, 15 November 2011

Banana Split


If you fancy something sweet I recommend to always have the book RawCake by Caroline Fibæk readily available at any time. The book is full of great recipies and happy colour pictures. Raw food sweets are so simple and good, and they are healthier than sweets and cakes made ​​with white sugar and refined flour. Raw sweets are also milk-, egg-, and gluten free for those who have allergies to any of these food groups.

After dinner at a friends house last night, we felt like something sweet and found this simple recipe in the book. And look how fluffy it gets...




2 bananas
1 tsp extra-virgin coconut oil
1 tsp agave nectar

Put the bananas in the freezer (1 per persjon), and take out by occasion. Peel and put the frozen banana in the blender along with the coconut oil and agave. Mix together until mixture is fluffy. Serve with chocolate sauce, walnuts and/or some berries on top.

Chocolate sauce:

3-4 tablespoons cocoa powder  
1 tablespoon extra-virgin coconut oil
1.5 dl water 
1 dl dates


2 bananer 
1 ts extra virgin kokosolje 
1 ts agave nektar

Legg bananer i fryseren (1 per persjon), og ta ut ved anledning. Skrell og putt de frosne bananene i en blender sammen med kokosolje og agave. Miks sammen til blandingen er luftig. Server med sjokoladesaus, valnøtter og / eller noen bær på toppen.


3-4 ss kakaopulver 
1 ss ekstra virgin kokosolje 
1,5 dl vann 
1 dl dadler

Miks i blender til en jevn saus, og hell over banan mousse.

Sunday, 13 November 2011

Savoy-Tangerine Salad

Light up the winter darkness and boost the immune system with this bright green salad. Savoy cabbage and tangerines provide a good supply of both vitamin c and vitamin a, and are important during the winter. The combination of savoy cabbage and tangerine gives a round taste with just a little tuch of a sour flair.

This is a clear favorite to be combined with various main dishes or by itself to be a full meal by adding chickpeas, lentils, feta cheese or other protein sources. And it is made really quick.


1 savoy cabbage
1/2 lemon
1 / 2 leek
2-3 tangerines

1 handful of walnuts
About 1 / 2 cup extra virgin olive oil
1 teaspoon sea salt

Tear or cut the cabbage into small pieces. Pour the olive oil over, and massage into the leaves to soften them a bit. Then gently massage in the sea salt. Peel off the skin around the tangarine boats before adding them to the salad, fine cut leeks and walnuts before adding. Last press the lemon over and serve with some bread or crackers


1 savoy kål
1 sitron
1/2 purreløk
2-3 mandariner

1 neve valnøtter
Ca 1/2 dl extra virgin olivenolje
1 ts havsalt 

Riv eller skjær kålen i små biter. Hell olivenoljen over, og masser den inn i bladene for å mykgjøre de litt. Masser deretter inn havsaltet. Skrell skinnet av rundt mandarin båtene før de tilsettes salaten. Finkutt purreløken og valnøttene før de blandes inn. Til slutt press sitronen over og server med brød eller knekkebrød.

Friday, 11 November 2011

Magic Chai-Smoothie © GT

My favorite smoothie of all. Now is the season for Sharon fruit and then it's time for this magical smoothie. The recipe is from my colleague popularly known as GT. The first time I tasted it was same time last year when GT brought it for work one of those busy days. After the first sip I was hooked. None above and none beside, and it´s got a flair of Christmas...


1 sharon fruit
1 avocado
1 tbsp lecithin (can be left out)
1 scoop of Sun Warrior rise protein or hemp protein
1 large tsp cardamom
1 large tsp cinnamon
A small pinch of cloves (will taste very bitter if it gets too much)
Water for desired consistency

Mix it all in a blender, and enjoy!


1 sharon frukt
1 avokado
1 ss lecitin (kan droppes)
1 porsjon ris- eller hemp protein
1 stor ts kardemomme
1 stor ts kanel
En liten klype nellik (blir veldig bittert hvis det blir for mye)
Vann til ønsket konsistens

Bland alt i en blender, og nyt!

Thursday, 10 November 2011

Raspberry-Mousse experiment

The basis for this experiment was some breakfast cakes I made a few days ago from "Ani´s Raw Food Kitchen". They were very good, but a little too sweet for my breakfast taste. I thought however that they would make a perfect cake bottom. So after I applied the batter into a baking tin and put it in the freezer, the plan was to make some kind of cake, some day. And today I had a good reason for it to be made as my friend would stay for dinner.

The filling on the cake was planned in the shop today in close collaboration with my friend and colleague. We envisaged that the filling would solidify so that we could easily cut out a piece of cake, but the result was eventually closer to a rasberry mousse, with the bottom cut up to some sort of biscuits. But who cares about the shape as long as the taste is good ? Not us, at least not today.. Most importantly, the mousse turned out to be very good, and so did the biscuits along with it!

Recipe Breakfast Cakes turned into biscuits:

5 dl crushed flaxseed
2 tablespoons extra-virgin coconut oil
1 dl agave
1 / 2 teaspoon sea salt
0.5 dl water

Mix all the ingredients together with a hand blender into a smooth paste (might need a tiny bit more water),
and pat it in a desired baking tin (a relatively small one). Put in the freezer and take it out for a desired opportunity. 

Recipe Rasberry-Mousse:

150 g soaked cashew nuts
350 g fresh raspberries (frozen are also fine)
1 tablespoon of agar agar (dissolved in 1 cup water)
1 tablespoon of lecithin
1 fresh lime

1-2 dl water 

Soak the cashew nuts for 1 hour or preferably 2 (while you make and eat dinner for example). When done soaking, pour the water off the nuts. Carefully boil up 1 dl of water mixed with the agar agar until the agar has dissolved. Mix all the ingredients in a food processor, adding 1 dl of water in addition to the agar agar. Let mousse solidify for 10 minutes. Serve alone or with the cake-biscuits.

Oppskrift Frokost kaker omgjort til kakebunn

5 dl knuste linfrø
2 ss ekstra virgin kokos olje
1 dl agave
1/2 ts havsalt
0,5 dl vann

Bland alle ingrediensene til en jevn masse med en stavmikser. Legg massen i en ønsket kakeform og glatt ut i bunn (i en forholdsvis liten form). Sett i fryseren og ta frem til en ønsket anledning. Kutt i strimler eller andre former du liker.

Oppskrift Bringebær-Mousse:

150 g bløtlagte cashew nøtter
350 g ferske bringebær (frosne går sikkert også fint)
1 ss agar agar (løst opp i 1 dl vann)
1 ss lecitin
1 ferskpresset lime 

1-2 dl vann

Bløtlegg cashwnøttene i 1 time eller gjerne 2 (mens du lager og spiser middag f.eks). Deretter hell vannet av nøttene. Kok forsiktig opp 1 dl vann sammen med agar agar til agaren har løst seg opp. Miks så alle ingrediensene i en kjøkken maskin med ytterligere 1 dl vann. La moussen stivne i 10 minutter. Server alene eller sammen med kake-kjeksene.  

Wednesday, 9 November 2011

Lukewarm Tomato-Chickpeas Soup for lunch break

Todays lunch was a satisfying quick fix. Make the soup on spot using a hand blender and water boiler. You get your 5 a day in 1 go, and complete high-quality protein in this soup. I made a portion that is enough for 2 persons. As always you don´t have to use all the ingredients, and here you can leave out some of the vegetables if you want. This is todays recipe, but it can be varied with different herbs and vegetables for a later occasion..

Recipe (2 pers):

20 cherry tomatoes
1 red bell pepper
1 small yellow onion
1 fennel
3 stalks celery (can be omitted)
1 dl extra virgin olive oil
300 g cooked chickpeas (today I had to resort to pre-cooked. I used organic that tastes best)
Herbal Salt / or sea salt to taste

Cut the tomatoes in half and roughly cut up the bell pepper. Put it in a bowl or pan and pour boiling water over (about double the amount of water as the tomatoes and peppers fills from the bottom). Put on a lid or place a plate over so that it gets steamed when you cut the onions, celery and fennel in large chunks. Mix the rest of the vegetables and olive oil up in the pan with the tomatoes and peppers, and blend well with the hand blender. Please add more water if you want to. Drain and rinse the chickpeas lightly before you mix them in with the soup. Herbal sea salt tastes really good in this soup, but so do regular sea salt - add to taste. I chopped up some chives on top, and served with simple rice crakkers.
If you prefer serve with a good slice of bread!

Oppskrift (2 pers):

20 cherry tomater
1 rød paprika
1 liten gul løk
1 fenikkel
3 stilker stangselleri (kan utelates)
1 dl ekstra virgin oliven olje
300 g kokte kikerter (i dag måtte jeg ty til ferdig kokte. Jeg brukte økologiske som smaker best)
Smak til med urtesalt / eller havsalt

Del tomatene i to og skjær opp paprikaen. Legg det i en bolle eller kjele og hell kokende vann over (ca dobbel mengde vann som tomatene og paprikaen fyller i bunn). Sett på et lokk eller legg en tallerken over slik at det får dampet mens du kutter løk, stangselleri og fenikkel i store biter. Bland resten av grønnsakene og olivenoljen oppi kjelen med tomatene og paprikaen, og blend godt med stavmikseren. Bland i mer vann hvis det trengs.  Hell av vannet og skyll kikertene lett før du blander de i suppen. Smak til med urte- eller havsalt. Jeg hakket opp litt purreløk på toppen, og serverte med noen enkle riskjeks. Bruk gjerne et godt brød eller knekkebrød hvis du foretrekker det.

Tuesday, 8 November 2011

Plants exchange their genetic codes with us

You truly are what you eat. The food we eat does not only give us nutrients such as vitamines and minerals but also information. Scientists have discovered what many of the traditional medicine system in the world have relied upon for thousands of years.

Studies have detected plant RNAs in the human body. Plant genes that comes with the food we eat are broken down in the digestive tract and absorbed in the tissues of our body.
The plant’ genes are found to reprogram some of our genes, change their function, and by that regulate the physiology of those who consumed them...Which might explain some of the healing properties of plants.

Tomorrow I will make a simple soup in my lunch break full of plants, possibly with som important messages to my DNA. You will get the recipe tomorrow!

Monday, 7 November 2011

Berrilicious Breakfast Smoothie

Just a little inspiration for tomorrows breakfast... If you don´t have half the ingredients, just go with the avocado, some berries, lemon and honey.


1 avocado
200 g berries
1 lemon 
1 tablespoon honey (select a honey that is not transparent as it contains more trace elements and other important nutrients)
1 teaspoon vanilla

1 tablespoon of lecithin
1 scoop of Sun Warrior rise protein  / 1 handful of almonds

Add water to desired consistency

Mix everything in a food processor


1 avokado
200 g bær 
1 sitron
1 ss honning (velg en honning som ikke er gjennomsiktig da det inneholder mer sporstoffer og andre viktige næringsstoffer)
1 ts vanilje
1 ss lecithin
1 måleskje Sun Warrior risprotein / 1 håndfull mandler
Tilsett vann til ønsket konsistens

Bland alt i en food prosessor.

Sunday, 6 November 2011

Organic versus Non-Organic

Organically grown food:
- Farmers use natural fertilizers such as manure, cover crops, and compost to build up a healthy, nutritious soil.
- Control weeds by hand-weeding, crop rotation and mulching.
- Use birds and insects to help manage pests.
- Prohibit irridation.
- Genetically modified crops are not allowed.

Non-organic grown food:
- Synthetic or chemical fertilizers and sewage sludge bolster soil fertility.
- Control weeds by chemical herbicides.
- Pest, fungal and disease is controlled by chemical pesticides.
- Irradiation is permitted to kill pathogens in various foods.
- Genetically modified seeds are allowed.

Anna Lappé, 2010 

Here we have two different directions to choose, either a method that takes into account the environment and which also may help to reverse the climate crisis, or a method that requires more energy from the earth, and which is dependent on fossil fuels to keep things going. Why do we even have a choice to choose non-organic?

The most common argument is that organic production can´t feed the entire world's population, and that it is the poorest who would suffer the most. Is it then so that organic production would suppress food security in the world and be a threat to those who allready are poor? The truth is quite to the contrary if we look at recent research that shows organic production to be more resistant to chlimate changes and produce as much food over a longer timespan as non-organic.  As for the poorest and most hungry of us, they are actually farmers, who produce most of the food in the world but still go hungry. The richest of us are the ones that control the processing of raw materials and have the power to underpay the true value of what food actually costs to produce. 
Organic production will, in that sense shift the distribution of power in the world, and acknowledge the farmers and their essential wisdom that have been passed down from generation to generation.

As consumers who want to buy organic, we just have to do our best, and select it as far as we can. It is nevertheless good to see that the demand for organic food is increasing, and that the offer is actually a tiny bit better. We have to pay a little more, but in the long run it will pay off!