They have an amazing array of grains and more with some great savings the month of April. I hope you all will visit the store and see what they have. We love to place large orders and get all our family and friends to split the cost of the food as well as the shipping which really brings the price way down.
Take care lovely readers and subscribers and enjoy this amazing week ahead!
Time: 21 Minutes
Yield: 4 Servings
(15 Item Recipe)
Naturally Vegan & Vegetarian
6 Large Organic Tomatoes
2 tablespoons fresh-squeezed organic lemon juice
2 tablespoons purified water
1 cup organic flat leaf parsley, chopped
3 tablespoon extra-virgin olive oil
¼ cup organic onion, diced
2 large cloves organic garlic, minced fine
1 Cup organic firm tofu, well drained and crumbled or chopped small
2 tablespoon nutritional yeast (I use and prefer Bob’s Red Mill Brand. You can buy online at Bobsredmill.com)
2 tablespoon organic tahini
¼ cup organic spinach, chopped
2 tablespoon fresh organic basil
pinch crushed red pepper flakes
Sea salt (½ teaspoon) to taste – optional
Freshly ground black pepper (¼ teaspoon) to taste – optional
Preheat oven to 375. Take washed and dried tomatoes. Cut tomatoes in half. Use spoon to hollow out and remove inside of the tomatoes. You want to keep the pulp in a bowl. Be careful not to pierce holes in the tomatoes. In a medium bowl chop tomato pulp, then add rest of ingredients. Place tomato halves in oven safe casserole dish. Stuff tomatoes with stuffing. Drizzle top of tomatoes with olive oil. Bake for 20 minutes until tops are browned.
Walnut Parsley Avocado Pesto with Sun Dried Tomatoes & Peccorino Romano
Served over Organic Whole Wheat Spinach Fettuccine
Time: 15 Minutes
Yield: 4 Servings
(11 Item Recipe)
Ingredients:
Directions:
Combine basil, parsley, walnuts, garlic, lemon juice, in food processor. Pulse until a paste is formed, about 1 minute. Add cheese pulsing until combined. Stir pesto then add olive oil, pulsing again. You may need to add more olive oil until desired consistency is reached. Let rest while cooking your fettuccine. Throw in 4 sun dried tomatoes into hot pasta water last 2 minutes of cooking. Drain pasta. Take out sun dried tomatoes and cut into nice strips (I use kitchen scissors to do this) return back to hot drained pasta. Stir in pesto mixture into drained pasta while still hot stir until evenly coated on pasta. Garnish with extra cheese if desired. You can also add another sprig of basil on top to make it a prettier presentation.
Note:
Goes great with some rustic organic bread and a small salad. This is one of my favorite pesto I have conjured up. It all happened on a day that I wanted to make pesto pasta but only had walnuts, spinach fettucine rather then pine nuts and standard pasta noodles. It has now become the new found favorite in our household. It also saves on the wallet as pine nuts are growing more costly and the walnuts are much more affordable. Remember walnuts are very healthy with the rich omega 3′s so it goes great as a healthy alternative bringing some great health properties to the dish.
**Vegan & Vegetarian Variation**
If you are following a vegan diet do not worry just omit the dairy cheese and substitute 1/4 Cup Nutritional Yeast (I use the Bob’s Red Mill Brand and it is fantastic!)
Cilantro Quinoa with Corn, Black Beans & Tomatoes
Time: 30 min
Yields: 8 servings
(10 Item Recipe)
Ingredients:
1 cup organic quinoa, uncooked (I prefer bob’s red mill)
2 cups organic vegetable broth (we prefer making our own fresh)
1 cup organic black beans, drained, rinsed (I prefer bob’s red mill and make them fresh)
½ cup organic corn
1 organic tomato, chopped
¼ cup fresh organic cilantro, chopped
4 organic green onions, chopped (1/4 cup)
2 tablespoon organic lemon juice
1 clove organic garlic, finely chopped
Directions:
Rinse quinoa thoroughly and holding under cold running water until water runs clear; drain well. In saucepan, heat broth to boiling. Add quinoa; reduce heat to low. Cover; simmer 15 to 20 minutes until liquid is absorbed. Fluff quinoa. Stir in remaining ingredients. Cook uncovered about 2 minutes, stirring occasionally, until thoroughly heated.
Note:
Quinoa is high in protein, low in fat and cooks quickly, making it a healthy choice. This recipe works well as a grain side dish. If you are making it as a main dish simply double the serving size.
Whole Wheat Pasta With Broccoli, Tomatoes, Peppers & Mushrooms
Naturally Vegan & Vegetarian
Yield: Serves 4
Time: 15 Minutes
(10 Item Recipe)
Ingredients:
1lb Whole Wheat Organic Fettuccine
2 Cups Organic Broccoli Florets
1/2 Medium Organic Red Onion
3 Organic Plum Tomatoes
1/2 Cup Organic Mushrooms
1 Organic Yellow Bell Pepper, seeds and stem removed
6 Cloves Organic Garlic
1/4 Cup Extra Virgin Olive Oil
1/4 Teaspoon Organic Dried Red Pepper Flakes
3 oz Nutritional Yeast (I use Bob’s Red Mill)
Directions:
Bring large pot of water to boil and cook fettuccine according to package directions. Drain and set aside. In food processor add broccoli, onion, tomatoes, bell pepper and garlic to rough chop. Heat large skillet over medium high heat. Add 1/2 the olive oil and saute vegetables 6 minutes until they brown and soften. Remove contents from skillet into large bowl and add red pepper flakes, sea salt and pepper to taste. Add cooked noodles to vegetable mixture and add nutritional yeast and remaining olive oil tossing until evenly mixed.
Tomato, Ginger Peppered Peas
Naturally Vegan & Vegetarian
(8 Item Recipe)
Yields: 4 Servings
2 Cups Organic Black-Eyed Peas, drained (I use dried and make them fresh using bobs red mill black eyed peas)
3 Cups Organic Roma Tomatoes, chopped
1 Organic Onion, sliced thin
1 clove Organic Garlic, chopped fine
1/2 teaspoon fresh organic ginger, grated
1 tablespoon ExtraVirgin Olive Oil
1/8 teaspoon Organic Cayenne pepper
1 Teaspoon Organic Lemon Juice
Directions:
Heat oil on medium in a large skillet. Add onions cooking 5 minutes, stirring frequently. Stir in ginger, garlic, and cayenne cooking for 1 minute, stirring constantly. Add tomatoes and peas bringing to a simmer. Cook 15 minutes or until peas are tender and flavors are blended.
Mixed Greens with Barley, Cucumbers & Garbanzo Beans
Served With Apple Lemon & Green Onion Vinaigrette
Naturally Vegan & Vegetarian
Yields: 8 Servings
Time: 20 Minutes
(9 Item Recipe)
8 Cups Organic Mixed Greens
2 Cups Organic Radicchio, chopped
1 1/2 Cups Organic Barley, cooked and cooled (I use bob’s red mill)
2 Cups Organic Garbanzo Beans no-salt-added, rinsed and drained (I use dry from bob’s red mill & soak them)
6 Organic Radishes, quartered
1 Organic Cucumber, sliced thin
1 Organic Green Onion, chopped fine
3 tablespoons Organic Lemon Juice
3 tablespoons Organic Apple Juice
Directions:
Combine mixed greens, radicchio, barley, garbanzos, radishes and cucumber in a large bowl. In a small bowl, mix together lemon juice, apple juice, green onions and 1 tablespoon water. Drizzle dressing over the salad and toss.
This salad is a great salad that everyone loves. Its super healthy and delicious. Be sure to dress the salad prior to eating. If you are preparing the salad ahead set the dressing aside until you are ready to serve. Super quick and nutritious. I prefer to get the garbanzo beans and barley dried as they are much more affordable and I can get so much more for less without the added sodium and preservatives most canned options provide. If you do not wish to use the dried which you will need to soak then the canned organic is OK, just be sure to get the no sodium, no salt canned option.
Jalapeno Black Bean Couscous with Fresh Cilantro
Naturally Vegan & Vegetarian
Yields: 8 Servings
Time:
(9 Ingredient Recipe)
1 cup whole wheat organic couscous
2 Cups organic black beans, (no salt added), rinsed and drained – (I use dry and soak them from bob’s red mill)
1 cup raw organic pumpkin seeds, unsalted (I buy mine from the bulk section)
1/2 Organic Jalapeno, seeded, chopped fine
2 Organic Roma Tomatoes, chopped fine
1 Organic Red bell pepper, chopped
1/4 cup chopped cilantro leaves
1/4 cup organic lemon juices
3/4 teaspoon organic chili powder
I use dried black beans from bob’s red mill and soak them overnight as I get more beans for less making it more affordable. You can do the same or buy organic canned if you don’t have the time to soak them. In medium pan Bring 1 1/2 cups water to a boil. Add couscous stirring. Remove from heat and cover letting cool for 5 minutes. After thoroughly cooled, beans, pumpkin seeds, jalapeno, tomato, red bell pepper, cilantro, lemon juice and chili powder. Toss to distribute the ingredients throughout.
Note:
This salad is super quick and great for lunches and picnics. Great dish to take to a party as it is really pretty, healthy and delicious. We take this to the beach with us and it transports great. If you need a gluten free version just substitute quinoa in place of couscous.
Chicken Burgers with Fresh Parsley & Cracked Wheat
(8 Item Recipe)
Yields: 6 Burgers
Time: 20 Minutes
2 cups purified alkalized antioxidant Water
1 cup Organic Cracked Wheat (I use bob’s red mill)
1 Teaspoon Extra Virgin Olive Oil
1 1/4 pounds lean ground Organic Grain Fed Chicken Breast (Hormone & Antibiotic Free)
3/4 cup Organic Red onion, chopped
2 Tablespoons Organic Lemon Juice
1/2 cup chopped Organic Parsley
1 teaspoon organic ground cumin
Directions:
In a small pot on medium heat bring water to a boil. Add the cracked wheat, cover, reduce heat to low and simmer for 10 minutes until absorbed and cracked wheat is tender. Remove from heat uncovered letting cool for 5 minutes.
Preheat pan on medium high heat. In bowl, mix together cracked wheat, parsley, cumin, lemon juice, and chopped onion. Form into 6 patties.
On medium heat in skillet add olive oil. Cook patties on each side for 5 minutes until golden. You can serve these with a bun or as a hamburger steak. Top with your favorite condiments. You can also bbq thesee
We enjoy topping our burgers with freshly sliced tomatoes, onions and lettuce.
Note:
Supplementing the ground chicken with the cracked wheat in these burgers provides a healthier high fiber, low fat burger, while also making the meal more affordable stretching the meat. If you are on a tight budget and looking for a healthy meal without the high cost, that won’t sacrifice your health then this may be the burger recipe you have been looking for. Super quick, nutritious and delicious.
Steel-cut oats are delicious whole grains using the inner portion of the oat kernel. What sets steel cut oats apart from standard oats is that they have been cut into two two to three pieces by steel, much different that rolled oats. Their appearance is slightly different then standard rolled oats as they are golden in color and look similar to small pieces of rice.
Steel-cut oats are also referred to as Irish oats, coarse-cut oats, or pinhead oats. This method of oats takes longer then instant or rolled oats due to its natural state. They are minimally processed making them a healthier version of oats then the more common type of instant or rolled. They take about 15–20 minutes to simmer, you can also pre-soak them which makes them cook much quicker. The nutty flavor of these oats are much richer in body and flavor profile and they are also heartier in that the are chewier.
Steel-cut oats have a lower glycemic index than rolled or instant oatmeal, causing a lower spike in insulin levels when consumed, making them a much better choice then the instant or rolled oat types.
There are so many health benefits of eating steel-cut oats. They are known to lower blood cholesterol levels, due to the high levels of soluble fiber. Oats with high levels of fiber have also help reduce the risk of heart disease when combined with a heart healthy low-fat diet. The benefits to the heart exist due to the beta-glucans in the oats. Oatmeal has a high content of complex carbohydrates coupled with fiber making it an aid to digestion while stabilizing the blood-glucose levels. Oatmeal also contains high levels of B Vitamins making it a wonderfully health start to any day.
We like to make a large pot of these during the weekend and then we have them ready for the weeks breakfast without the 20 minutes of cooking. They really are nice and filling and help you power through the day without being hungry before your next meal. If you haven’t tried them yet do yourself a favor and try them soon. They have a delicious earthy, nutty flavor with an exceptional chewy texture. We typically buy ours from Bob’s Red Mill who just recently won an award for the best steel cut oats. You can also find some other brands like these below which are great. Your health food store also has these in the bulk section which helps you buy at a lower cost buying just what you need and not what the can, jar or box dictates.
