How can a nation be called great if its bread tastes like Kleenex?
~ Julia Child ~
Food for Life 7 Sprouted Grains Cinnamon Raisin Bread
Food for Life Baking Co. brings us bread like no other. Try Food for Life’s 7 Sprouted Grains Cinnamon Raisin Bread. Warm from the toaster, it’s a sweet and healthy way to commence your day.
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Asparagus Red Rice Pesto
contributed by Amie Valpone, The Healthy Apple
Serve this pesto alongside veggies, gluten-free crackers or atop toast. Or plop it on salads and grilled veggies.
- 1 ½ cups uncooked Alter Eco Ruby Red Rice
- 2 cups broccoli florets
- 1 lbs. asparagus, cut into 1 inch pieces
- 2 cloves garlic, peeled
- 2/3 cup pine nuts, toasted, plus more for serving
- ¾ tsp. sea salt
- ½ tsp. freshly ground black pepper
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 cup dairy-free or Greek plain yogurt
- 1 yellow bell pepper, diced
- 3 chives, finely chopped
- Cook red rice according to package instructions.
- Meanwhile, steam the broccoli and asparagus.
- Bring one cup water to a boil in a large pot.
- Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy.
- Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
- To make the pesto, combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor.
- Drizzle in olive oil and yogurt; pulse until smooth.
- Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
- Serve topped with additional pine nuts, diced yellow bell pepper and chives.
Sweet Potato and Ginger Mash
contributed by The Ginger People
Try this fun and easy-to-follow sweet potato with ginger and coconut recipe to create a dish that will have your Thanksgiving dinner guests expressing gratitude for years to come. Serves 6 to 8.
- 2 ½ lbs. sweet potatoes
- 1/3 cup Harvest Bay Coconut Water
- ½ tsp. kosher salt
- 1/3 cup Woodstock Farms Organic Shredded Coconut
- 2 tbsp. Clover Stornetta Unsalted Butter, melted
- 2 tbsp. The Ginger People Organic Ginger Syrup
- 1/3 cup macadamia nuts, toasted and chopped
- Preheat the oven to 350°F.
- Wrap each potato in foil and pierce numerous times with a fork.
- Bake one hour or until potatoes are baked through. Times will vary based on the size of the potatoes. You should be able to cut through the center flesh as if it were softened butter.
- Remove potatoes from oven and cool.
- Cut each sweet potato in half.
- Scrape flesh into a large mixing bowl. You should have about three cups of potatoes.
- Add coconut water and mash.
- Stir in salt, let stand a few minutes, stir again, and taste. Adjust the salt level. This is your chance to get the salt level right before they go back in the oven.
- Grease six ramekins or one medium-sized casserole dish.
- Spoon mixture into ramekins or dish.
- Sprinkle with coconut, drizzle with butter, and bake uncovered until warm and the coconut is golden brown, approximately 30 to 40 minutes.
- Remove and drizzle with The Ginger People Organic Ginger Syrup and sprinkle with toasted macadamia nuts.
- Serve with love and gratitude.