The Organic Food Revolution is here!

Organic food is not a passing foodie fad, it is here to stay! The organic food trend has been on the rise for years now, with the growing concern for what’s good for you.

The list of benefits of organic food continues to grow, with number one being the delicious, intense flavour that makes all non organic foods pale in comparison. The soil quality produces stronger, healthier plants. Our organic heirloom tomatoes, like many.

Before we get in to the long, long list of why we love organic so much, let’s clear up what ‘organic’ actually means. Organic foods are grown without the use of any synthetic chemicals, pesticides, artificial fertilisers and not genetically modified.

So what does that actually mean? It means organic produce is better for your health! Organic food is free of toxins that are found in pesticides and other chemicals. Which also means that harmful chemicals are not running off into the soil or water supply so they are helping to preserve the environment. The side effects of genetically modified food still aren’t known. Be safe than sorry when it comes to genetically modified food and avoid it all together.

Studies have shown that organic foods actually have a higher nutritional content than non organic foods! Typically organically grown produce is higher in iron, vitamin C, magnesium and phosphorus.  This is because the soil used in organic crops is managed with sustainable practices.

At Peaches, we source the best of the best organic foods. Whether you want organic fruits and vegetables, meats or cosmetics, Peaches has it! Check out our huge range of organic foods here or come in store and have a chat about them to any of our friendly staff!

Spaghetti Squash and Kale


1 whole Spaghetti Squash

Olive Oil

Salt And Pepper

2 bunches Kale, Stalks Removed And Torn Into Pieces

1/2 whole Onion, Diced

1/2 teaspoon Chili Powder

1 teaspoon Balsamic Vinegar


Preparation Instructions

1. Preheat the oven to 180˚c.

2. With a sharp knife cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

3. While the squash is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden and the kale is partly cooked, about 5 minutes. Set aside.

4. When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine and top with kale to serve.

Royal Gala Apples

Royal Gala Apples are deliciously crunchy and crisp with a sweet flavour. Our new season organic Royal Gala Apples are grown in Manjimup, WA.


Pears are sweet and juicy and go great in both sweet and savoury dishes! Looking for a different way to serve pears? Why not try poaching them in sugar syrup or adding them to a salad!


Sweet, juicy tomatoes are in season now! Choosing the right tomato is easy, look for ones that have a rich, deep colour and give to the touch.


Known for being full of nutrients and vitamins, health benefits and delicious flavour, its no wonder they call Kale a superfood! Add Kale to your smoothies, salads and dinners to give you and your family a tasty health boost!

Raw Beetroot Salad with Feta & Pomegranate

  • 3 medium Beetroots –peeled & diced small
  • 1 Carrot – peeled & diced small
  • 1 medium Green Apple –diced small
  • ¼ Spanish Onion – very finely chopped
  • 100g Feta
  • 1 Pomegranate
  • 2 Tbsp Extra virgin olive oil
  • 1 Lemon – juice of
  • 1 Tbsp flat leaf Parsley –very finely chopped
  • 1 tspn Sugar
  • Salt

Place beetroot, carrot, apple and onion in a bowl. Add oil, lemon juice, parsley and sugar. Combine well and season with a little salt. Just before serving, crumble feta cheese over salad and sprinkle with pomegranate seeds.

Tip – for a more ‘elegant’ looking salad, cut the beetroot, carrot and apple into julienne strips insteadof dicing.