Tag: wraps

  • Nutritious, easy, and beautiful

    Nutritious, easy, and beautiful

    Nutritious, easy, and beautiful

    Bring boards into the everyday

    We already embrace boards as a classic option for a casual party. We’re drawn in by the seemingly elaborate set-up of visually enticing foods. Guests help themselves, choosing what they like, avoiding what they don’t, and maybe even trying something new.

    But all these things can be true for everyday meals—when there’s no party involved. Eating this way can provide an opportunity for everyone to try something new and delicious, in a way that’s fun.

    Sweet and Savory Buckwheat Pancake Brunch Board

    These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas.
    Print Recipe Pin Recipe
    Servings: 3
    Ingredients Method Notes

    Ingredients
      

    Caper chive yogurt sauce
    • 1 cup Greek yogurt
    • ¼ cup chopped fresh chives
    • 2 tablespoons capers
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest plus more for garnish
    • ¼ teaspoon pepper
    Buckwheat caraway pancakes
    • 1 cup buckwheat flour
    • 1 teaspoon baking powder
    • Pinch of salt
    • 2 teaspoons caraway seeds
    • 1 egg
    • 1 cup buttermilk
    • 1 teaspoon maple syrup
    • 1 teaspoon canola oil
    Sweet items
    • 1 pint blueberries
    • 1 pint raspberries
    • 6 strawberries
    • 1 banana sliced
    • ½ cup whole almonds
    • 2 tablespoons hemp hearts
    Savory items
    • 6 oz smoked salmon
    • 1 avocado sliced
    • ½ red onion sliced
    • 3 mini cucumbers sliced in coins

    Method
     

    1. In small bowl, make Caper Chive Yogurt Sauce by combining all ingredients. Cover and refrigerate until ready to use.
    2. To make pancakes, in medium-sized bowl, whisk together buckwheat flour, baking powder, salt, and caraway seeds. In small bowl, lightly beat egg and combine with buttermilk, maple syrup, and oil. Make a well in center of dry ingredients and pour in wet ingredients. Whisk together, until just combined. Heat cast iron skillet or grill to medium-high. Drop tablespoons of batter onto hot grill. When bubbles appear on the surface of each pancake, flip and cook the other side (about 30 seconds). Continue until all batter is used.
    3. To arrange board, lay pancakes out down center of board on a diagonal. Arrange sweet and savory items on either side, making small sections for each item. Garnish dip with a little extra lemon zest and place on the savory side.

    Notes

    Each serving contains: 453 calories; 19 g protein; 23 g total fat (5 g sat. fat); 48 g total carbohydrates (19 g sugars, 13 g fiber); 417 mg sodium

    Lemongrass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

    Inspired by the flavors of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd.
    Print Recipe Pin Recipe
    Servings: 10
    Ingredients Method Notes

    Ingredients
      

    Flank steak
    • 1 tablespoon sunflower oil + 1 teaspoon for grill
    • 2 tablespoons coconut palm sugar
    • 1 teaspoon fish sauce
    • ½ cup cilantro roughly chopped
    • ¼ cup mint leaves roughly chopped
    • Zest and juice of 2 limes
    • 3 garlic cloves peeled and crushed
    • 1 inch piece gingerroot peeled and cut into fine matchsticks
    • 1 red Thai chili finely chopped
    • 1 stalk lemon grass
    • 2 pounds flank steak
    Spicy mango dressing
    • 3 ripe mangoes
    • ½ cup mint leaves
    • Zest and juice of 1 lime
    • 1 Thai chili
    • ½ teaspoon fish sauce
    • 1 teaspoon maple syrup
    Serve with
    • 1 head butter lettuce leaves washed and separated
    • 2 cups finely shredded napa cabbage
    • 3 cups finely shredded red cabbage
    • 5 medium-sized carrots cut into matchsticks
    • 4 spring onions cut lengthwise into matchsticks
    • 3 mini cucumbers cut into matchsticks
    • ½ daikon radish (about 4 oz) cut into matchsticks
    • Lime wedges, extra chilies, and mint leaves for garnish

    Method
     

    1. For flank steak, in glass storage container with lid, combine 1 Tbsp sunflower oil, palm sugar, fish sauce, cilantro, mint, lime juice and zest, garlic, ginger, and chopped Thai chili. Bash lemon grass with rolling pin and cut or break into small sections, then add to container with the other ingredients. Add flank steak and rub marinade over entire surface. Cover with lid and allow to marinate for 6 to 8 hours in refrigerator, turning a few times during that period.
    2. To make mango dressing, peel mangoes, place in food processor with mint leaves, lime zest and juice, Thai chili, fish sauce, and maple syrup. Blend, then pour into jar, cover, and refrigerate until ready to serve.
    3. Prepare vegetables and refrigerate until ready to use.
    4. To cook flank steak, heat stovetop grill on high and brush with 1 tsp sunflower oil. Dab excess marinade from meat and place on hot grill. Sear on high heat for about 4 minutes a side for medium rare. Remove steak to platter, tent with bowl, and allow to rest for 10 minutes before slicing. Slice meat across the grain into thin slices.
    5. Arrange sliced steak on platter with veggies and garnishes. Serve mango sauce in small dish with spoon for drizzling.

    Notes

    Each serving contains: 326 calories; 30 g protein; 11 g total fat (3 g sat. fat); 29 g total carbohydrates (20 g sugars, 4 g fiber); 169 mg sodium

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Host a winter picnic

    Host a winter picnic

    Host a winter picnic

    Discovering the joy of feasting alfresco

    Often picnics are thought of as a cooler full of cold drinks and food spread out under the summer sun on a hot day. But picnics can also be mugs of hot chocolate or warm soup enjoyed wrapped in a warm blanket amid the still solitude of a snowy day. Whether it’s a quiet and cozy meal for two or a family fuel-up, food always tastes better outdoors in the brisk, clean air!

    Chai-Spiced Hot Apple Cider

    Sweet apple cider partners perfectly with fragrant chai-inspired flavors for a delicious and warming beverage sure to spice up any winter picnic!
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 9 green cardamom pods
    • 6 cloves
    • ¾ tsp fennel seeds
    • 4 cups non-alcoholic apple cider
    • 2 cinnamon sticks
    • 6 ⅛-inch slices fresh gingerroot
    • 10 black peppercorns
    • 3 apple slices (Honeycrisp, Gala, or Ambrosia)
    • 1 tbsp apple cider vinegar

    Method
     

    1. Using mortar and pestle, lightly crush cardamom pods, cloves, and fennel seeds.
    2. In medium saucepan on medium heat, add apple cider, cinnamon, gingerroot, black peppercorns, apple slices, apple cider vinegar, and crushed cardamom pods, cloves, and fennel seeds. Bring to a boil and reduce to a low simmer for 10 minutes. Remove from heat, discard apple slices, and pour apple cider through nut bag or cheesecloth to remove spice remnants. Divide and enjoy!
    3. For a stronger and spicier cider, after discarding apple slices, refrigerate overnight and strain spice remnants before reheating to desired temperature.

    Creamy Mushroom and Leek Soup

    Full flavored yet easy to make, this simple but refined soup is cozy and rich in earthy mushroom flavors and cashew creaminess.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup raw cashews
    • 2 cups boiling water
    • 2 tbsp avocado oil
    • 1 medium-size leek chopped (white and light green part only)
    • 1 yellow onion diced
    • 2 garlic cloves peeled and crushed
    • 8 cremini mushrooms sliced
    • 1 tsp sherry vinegar
    • 3 cups mushroom broth
    • 2 fresh thyme sprigs
    • ½ tsp salt

    Method
     

    1. In small bowl, place raw cashews and add 2 cups boiling water. Let soak while preparing soup.
    2. In large soup pot on medium, heat avocado oil. Add leeks and onions and saute for 5 minutes, until onions are translucent. Add garlic and sliced mushrooms and saute for a further 5 minutes, then add sherry vinegar, broth, and thyme sprigs. Bring soup to a boil, then reduce to a simmer for 10 minutes.
    3. Remove pot from heat and discard thyme sprigs. With immersion blender, blend mushroom broth mixture well. Alternately, ladle all into blender and blend until smooth before returning to soup pot.
    4. Drain water from cashews and add cashews to high-speed blender. Add 1 1/2 cups blended mushroom mixture to cashews and blend to create smooth cashew cream. Slowly whisk cashew cream back into remaining mushroom mixture in soup pot and bring to desired temperature. Enjoy!

    Roasted Sweet Potato Salad Wraps

    Roasted sweet potatoes and zesty Dijon mustard transform a classic picnic salad concept into a new and fresh menu item for your basket.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ½ cup unsweetened plain plant-based yogurt (or plain yogurt)
    • 1 tbsp apple cider vinegar
    • 3 tbsp Dijon mustard
    • ¼ cup chopped chives
    • 1-2 garlic cloves peeled and crushed
    • ½ tsp ground black pepper divided
    • 4 sweet potatoes peeled and diced into uniform ½-inch squares
    • 2 tbsp avocado oil
    • ½ tsp salt
    • 1 red bell pepper diced
    • 4 whole wheat tortilla wraps
    • 1 cup spinach
    • 2 avocados sliced

    Method
     

    1. In medium bowl, whisk yogurt, apple cider vinegar, Dijon mustard, chives, garlic, and 1/4 tsp black pepper; set aside.
    2. Preheat oven to 425 F.
    3. In large bowl, toss sweet potato with avocado oil, sea salt, and 1/4 tsp black pepper and spread evenly on large parchment paper-lined baking sheet. Place in preheated oven on middle rack and roast until squash is fork tender, about 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature.
    4. When sweet potato has cooled, add diced red bell pepper and dressing, and mix well. This can be stored in the fridge overnight to assemble wraps the next day.
    5. To assemble wraps, lay out tortillas on counter. Divide spinach among wraps, placing it on the bottom third of each tortilla. Top spinach with evenly divided avocado and then sweet potato salad mix. Fold in tortilla’s two sides and then roll up from the bottom, folding and tucking in the two sides as you tightly wrap the tortilla to the end. Wrap each individually in parchment paper or place in resealable container small enough to keep wraps rolled up.

    By Susan Rossie, RHN

    Article Courtesy of Alive Magazine

  • Road Trip Cooking

    Road Trip Cooking

    Road Trip Cooking

    Go exploring with these make-ahead recipes.

    Piling into the car and hitting the open road presents both challenges and delights. When planning your on-the-road menu, choose dishes that pack well or that get better as leftovers. Dig out your cooler and read on—it’s time to hit the road!

    Kale and Napa Cabbage Salad with Sumac Pickled Onions

    Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Cup red onion finely sliced
    • 3 Tablespoons apple cider vinegar
    • 1/4 Teaspoon crushed red pepper flakes
    • 1 Teaspoon maple syrup
    • 1 Teaspoon sumac
    • 1/4 Teaspoon salt
    • 1/4 Teaspoon black pepper
    • 2 Tablespoons olive oil divided
    • 5 Cups kale finely sliced
    • 1 Cup Napa cabbage finely sliced
    • 2/3 Cup fresh mint finely sliced
    • 3 Medjool dates pits removed, finely chopped
    • 2 Cups cooked farro drained and cooled

    Method
     

    1. In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.
    2. In large bowl, add 1 Tbsp olive oil and kale, and massage kale for a few minutes with your hands. Let stand for 20 minutes.
    3. To assemble salad, toss kale, pickled onion dressing, and remaining olive oil with cabbage, mint, dates, and farro. Keep cool or refrigerate for up to 4 hours before enjoying.

    Freeze-Ahead Breakfast Wraps

    Make these wraps anytime and stick them in the freezer for your next excursion.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Wraps
    • 2 Tablespoons olive oil
    • 2 Cups sweet potato peeled, diced
    • 2 Teaspoons sweet smoked paprika
    • 1 Cup shallot finely diced
    • 1 Cup red bell pepper diced
    • 2 Oz goat cheese
    • 1 Cup baby spinach leaves chopped
    • 8 eggs beaten
    • 6 10 inch tortillas
    Smoky red pepper “ketchup”
    • 1 Teaspoon olive oil
    • 1 red bell pepper
    • 6 baby plum tomatoes
    • 2 Medjool dates pitted
    • 1/4 Teaspoon salt
    • 1/2 Teaspoon sweet smoked Spanish paprika
    • 1/8 Teaspoon hot Spanish paprika

    Method
     

    1. For wraps, in large skillet on medium-high, heat 1 Tbsp olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring occasionally. Once sweet potatoes are tender, pour into bowl and add sweet smoked paprika; stir through.
    2. In the same skillet, add 1 Tbsp olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
    3. Wipe out skillet, add remaining 1 tsp olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
    4. Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing.
    5. To make ketchup, rub red bell pepper and tomatoes with olive oil, add to baking dish, then place under oven broiler. Turn pepper, broiling for 5 minutes on each side, until the whole pepper is blackened. Toss tomatoes occasionally and remove them in advance of the pepper if they’re getting too dark. They should be slightly charred. When pepper is black on all sides, remove from oven and place in paper bag to cool. Tomatoes can cool in baking dish.
    6. Meanwhile, in food processor, pulse dates to chop. Once bell pepper is cool, remove and discard skin. In bowl of food processor, place pepper, tomatoes, and remaining ingredients and pulse until you have a sauce with a loose texture. Seal in container and refrigerate or freeze.
    7. When it’s time to cook, thaw wraps and sauce in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until center of wrap is warm.

    Vegetable and Cashew Salad Rolls with Peanut Sauce

    Veggies and dip are a healthy road trip staple. Take them a step further in this recipe, inspired by Vietnamese-style salad rolls.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Peanut sauce
    • 3 Tablespoons peanut butter
    • 1.5 Tablespoons rice wine vinegar
    • 1 Teaspoon sesame oil
    • 1/2 Teaspoon tamari
    • 4 Tablespoons water or more as required
    • 1/2 Teaspoon ginger grated
    • 2 garlic cloves peeled and crushed
    • 1/4 Teaspoon crushed red pepper flakes
    Salad rolls
    • 8 rice paper wrappers
    • 1 Bunch fresh mint leaves
    • 4 radishes thinly sliced
    • 8 butter lettuce leaves
    • 5 broccoli florets thinly sliced
    • 24 cashews pulsed in food processor to pea-sized pieces
    • 2 medium carrots cut into matchsticks
    • 1 Cup baby spinach leaves stems removed

    Method
     

    1. In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.
    2. To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls.
    3. Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.

    Article courtesy of Alive Magazine

  • RECAP: NEW PRODUCT WEDNESDAY 11/14/18

    RECAP: NEW PRODUCT WEDNESDAY 11/14/18

    Check out our NEW products this week!

    Ancient Nutrition Keto Proteins: Vanilla & Chocolate

    Angelic Bakehouse: Sprouted 7 Whole Grains Beet Wraps

    Aurora Nutrascience: Curcumin, Vitamin C, Glutathione, & exoFlex

    BAO Organics: Sour Relish

    Cypress Grove Cheese: Purple Haze

    Earth’s Care: Anti-Itch Cream, Arthritis Cream, Acne Spot Treatment, & Tea Tree Oil Balm

    Floating Leaf: Organic Wild Rice & Sprouted Brown Rices

    Host Defense Primordial Chocolate: Peruvian Pink Salt, Dark Mint, & Purely Dark

    Hu Coffee & Hunks: So many exciting flavors!

    Keys Care: MetaCare Therapy Cream & MetaClean Healing Shampoo and Soap

    Purely Farm, LLC: Ground Pork

    Snowdonia Cheese Company: Black Bomber

    Thayers Witch Hazel Toning Towelettes: Cucumber & Lemon

    Three Little Pigs: Organic Pate De Campagne

    Toca: Organic Honey and Royal Jelly

    White Leaf Biodynamic Baby Foods: Mango, Carrot, Banana, & Pear and Carrot, Sweet Potato, & Peas