Sarasorganicfood's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF SARASORGANICFOOD
Average engagement rate on the posts is around 0.30%. The average number of likes per post is 97 and the average number of comments is 5.
52.63% of the followers that engaged with sarasorganicfood regularly are from Egypt, followed by France at 5.26% and Canada at 3.95%. In summary, the top 5 countries of sarasorganicfood's posts engager are coming from Egypt, France, Canada, Greece, Italy.
Sarasorganicfood loves posting about Cooking, Food & Drink.
Check sarasorganicfood's audience demography. This analytics report shows sarasorganicfood's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR SARASORGANICFOOD
AUDIENCE COUNTRIES OF SARASORGANICFOOD
- Egypt 52.63 %
- France 5.26 %
- Canada 3.95 %
- Greece 3.95 %
- Italy 3.95 %
The joy of keeping farm animals - if you think goats can't be cute, take a look at those two💚
Lara’s pomegranate trees are now flowering and we cannot be more excited! Those beautiful striking-red flowers 🌺 will soon turn into our yummy popular poms! 🌱🌱🌱 Hopefully if all goes well, we can all enjoy our yearly Pomegranate Harvest Festival - until then, we’ll keep you all updated with how our trees are faring.
Stuffed potatoes, as a recipe, never goes out of style🥔🥔🥔 Potatoes are a comfort food favorite that never lets you down - bake them, load them & enjoy!🌱There are so many toppings you can choose, so work with what you got! Spinach & mushroom, cheese & beans, tzatziki & feta, kale & lentils...the options are endless. 🌿What you’ll need: 1 large SOF potato 2 tsp olive oil ½ tsp salt + pepper ½ tsp butter 1 spoonful sour cream, ranch dressing or home-made mayo 20gm cheddar cheese, grated 2 SOF red radishes, chopped or you can opt for shredded red cabbage Handful cilantro or parsley, chopped Half SOF bell pepper, chopped 🌿What you’ll do: 1. Heat oven to 220C then rub a little oil over your potato and put on the top shelf of the oven. Bake for 20 minutes. Then turn down the oven to 200C and bake for 45 minutes until skin is crisp and the flesh soft. 2. Meanwhile, toss the radishes/red cabbage along with the bell pepper and herbs then season with salt, pepper and olive oil. 3. Cut a cross on top of the potato, squeeze the sides, add grated cheese then the butter while the potato is still hot. Then add a dollop of whatever cream you chose – top with your veggie mix and enjoy! ———————————————————————— 👩🏻🍳 Recipe by our in-house Chef Nelly Ezz @nellyy424 #SOFrecipes
Tomatoes 🍅& Potatoes🥔 are a match made in culinary heaven; aside from the famous French fries 🍟 & ketchup duo, this mix is found in a lot of cuisines like the Italian, Spanish, Iranian and even Egyptian cuisine. Surprisingly, researchers have found that potatoes and tomatoes are cousins, and share 92% of their genes - maybe that’s why they taste so good together!🧐 -Order now or subscribe to the Golden Box 📦 & get as excited as we are with different seasonal produce each week! -You’ll also get recipes & tips to help you get creative & veggie-savvy 👩🏻🍳 Can you name any other famous duo❓ #knowyourfood
Watching Lara’s grapes🍇 grow is quite refreshing; waiting for nature to work its magic, with a bit of our help is fulfilling, to say the least. Just last December we were pruning our branches, and now we are seeing the beautiful green vines🌿and fruits growing - patiently waiting for 2020’s harvest🤞 #knowyourfood #larasgrapes
If you had to compare a date to another fruit, it would essentially be comparable to a bigger, jammier, more caramel-y raisin. However, Lara’s tree-ripened Saidi Dates are extra special; they are produced in the Bahriya Oasis, by a woman-led agri business growing authentic food without pesticides or additives 👩🌾 Once hand- picked off the trees, dates are set out to dry in the sun for 2-3 days then straight in the boxes right to your doorstep!🌴 Dates have an incredible shelf-life and are now popular all over the world! 🌍 You can basically use them as a natural sweetener in smoothies, juices, nutrition bars or even in baked products like cakes and muffins - their natural occurring sugar far out weighs empty-calorie sweets! Their nutrient, mineral and vitamin content is abundant, plus Ramadan 🌙 is just around the corner! That’s why... ‼️Anyone who subscribes for 4 deliveries or more of the Golden Box, will get a box of our Saidi Dates for free‼️ 💫Call or visit our website to subscribe💫
Vegetable tempura is a dish you’ll usually find at Japanese restaurants, however, you can easily make it at home🥢 The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. You can use any vegetable you like, but in this case, zucchini and carrots were used. Other veggies that would be delicious to tempura are kale leaves, bell peppers or eggplants🥕🍆 🥦 🌱What you’ll need: 1 cup flour (120gm) 2 tablespoons cornstarch 1 tablespoon baking powder 1/2 tsp salt + ½ tsp garlic powder 1 cup lukewarm water or ice cold sparkling water 2 cups frying oil or cook in an air fryer for a healthier version 2/3 SOF carrot, peeled and sliced 2/3 SOF zucchini, thickly sliced 🌱What you’ll do: 1. Add the flour, cornstarch, baking powder, garlic powder and salt to a large bowl and stir until well combined. 2. Add the water gently, while you’re whisking until well combined, but don’t over-mix. 3. Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter. 4. Heat oil on medium heat – you don’t want it to be extremely hot. Add the veggies then cook for 1-2 minutes on each side until golden brown. (or use air fryer) 5. Don’t add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. Transfer the veggies on a paper towel to get rid of excess oil or use rack. 6. Serve immediately with any sauce you prefer. ———————————————————————— 👩🏻🍳 Recipe by our in-house Chef Nelly Ezz @nellyy424 #vegetabletempura #SOFrecipes
Everyone has their own verdict on how to wash fresh produce; the conversations are contentious. However, one thing is clear: we need to rinse our fruits and vegetables with water (and give them a good scrub). 💧💧💧 First, there’s often dirt on them before they’re washed, and of course we all love to buy our veggies looking polished and clean. On the other hand, given the circumstances, we have reduced handling our produce as part of our team’s Covid-19 protocol. 🌱🌱🌱 So, don’t worry if they’re looking a bit “unpolished” ! The veggies you’re receiving in the Golden Box 📦 are healthy, tasty and straight from the vines and out of the ground straight to your doorstep - just give them a proper wash before consumption!
Even though they are not the most popular of vegetables, radishes are actually packed with numerous health benefits and are a very good source of vitamin C. 🌱🌱🌱 Whenever you get radishes in the Golden Box, you’ll usually find them with their edible greens attached. That’s why make sure to remove those top greens, as they rob nutrients off the roots if left intact for too long. Store them separately instead; they will remain fresh in the fridge for almost a week. 🌱🌱🌱 ✅Fun fact: There is a festival in Mexico called “The Night of the Radishes”, it is an annual event held on December 23rd dedicated to the carving of oversized radishes. #immunityboosters
Thumbs up to staying positive and healthy #Repost @foodtank 🍆💜 ・・・ Love this eggplant!
⚠️⚠️⚠️ From farm-to-home Cairo delivery schedule 🚚 Regardless of the area, please remember to place your order before 4PM📦 ✨Thank you✨
This light and refreshing vermicelli noodle recipe is a really simple dish, easy to prepare but brings a lot of flavor. It’s made with glass noodles, stir-fry vegetables, herbs and a tangy sauce!🥢 🌱What you’ll need: 180gm glass vermicelli noodles 1 tablespoon olive oil 2 cloves garlic, minced 2 SOF spring onion, finely chopped 3/4 cups SOF carrots, peeled and thinly sliced Half SOF red cabbage, thinly shredded 30gm SOF parsley 2 tablespoons light soya sauce A tiny dash of chili powder 1 tablespoon honey 30gm fresh grated ginger sesame seeds, for garnish 🌱What you’ll do: 1. Bring a large pot of water to a boil. Once boiling, add noodles and remove from heat then close the lid. Leave it for 5 minutes, do not overcook! Drain and rinse noodles with cold water to stop cooking. Set aside. 2. Heat a large wok or a normal non-stick pan on medium high heat. Add oil. Once hot, add the onions to the pan and sauté for 2-3 minutes or until translucent. Add garlic and sauté for an additional minute, mixing frequently. Add the carrots and red cabbage and mix well. Allow vegetables to cook tender, but still maintain a soft bite. 3. Add the soya, ginger, honey and chili powder – adjust as per taste. Toss well to evenly coat vegetables in the sauce. 4. Remove from heat and gently mix the noodles with the vegetables then serve with a side of fresh parsley. If you find that the noodles have clumped and stuck together after cooling, simply rinse with warm water. ———————————————————————— 👩🏻🍳 Recipe by our in-house Chef Nelly Ezz @nellyy424 #glassnoodles #SOFrecipes
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