Asparagus Red Rice Pesto Recipe


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


  1. Cook red rice according to package instructions.
  2. Meanwhile, steam the broccoli and asparagus.
  3. Bring one cup water to a boil in a large pot.
  4. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy.
  5. 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.
  6. To make the pesto, combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor.
  7. Drizzle in olive oil and yogurt; pulse until smooth.
  8. Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
  9. Serve topped with additional pine nuts, diced yellow bell pepper and chives.

The brand of red rice is suggested, no encouraged, based on the availability of free grocery coupons on


Sweet Potato and Ginger Mash Recipe

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.



  1. Preheat the oven to 350°F.
  2. Wrap each potato in foil and pierce numerous times with a fork.
  3. 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.
  4. Remove potatoes from oven and cool.
  5. Cut each sweet potato in half.
  6. Scrape flesh into a large mixing bowl. You should have about three cups of potatoes.
  7. Add coconut water and mash.
  8. 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.
  9. Grease six ramekins or one medium-sized casserole dish.
  10. Spoon mixture into ramekins or dish.
  11. Sprinkle with coconut, drizzle with butter, and bake uncovered until warm and the coconut is golden brown, approximately 30 to 40 minutes.
  12. Remove and drizzle with The Ginger People Organic Ginger Syrup and sprinkle with toasted macadamia nuts.
  13. Serve with love and gratitude.

The product brand of several ingredients is suggested based on the availability of printable grocery coupons on

Tamari Almonds Recipe

Tamari Almonds

A touch of Alter Eco Mascobado Cane Sugar added to KOYO Organic Tamari Sauce makes a rich, salty coating for whole almonds. These Tamari almonds are always a big hit at holiday parties. A hand-packed jar makes a tasteful hostess gift. Total preparation time:  75 minurtes. Makes 6 cups.


  • 6 cups (2 lbs.) whole almonds with skin
  • 1/2 cup KOYO Tamari Sauce
  • 1/2 teaspoon Alter Eco Cane Sugar


  1. Place oven racks on the upper and lower third rack slots.
  2. Preheat oven to 300°F.
  3. Divide almonds in half.
  4. Spread almond out in one layer on two large, shallow baking pans.
  5. Bake 15 minutes.
  6. Stir together Tamari and sugar in a large heatproof bowl until sugar is dissolved.
  7. Add hot almonds and stir until coated well.
  8. Let stand 5 minutes, stirring occasionally.
  9. Return almonds to baking pans with a slotted spoon, spreading them evenly.
  10. Discard any liquid remaining in bowl.
  11. Bake almonds about 25 minutes, stirring and switching position of pans halfway through baking, until almonds are dark brown outside and golden inside—cut an almond in half to check color.
  12. Cool almonds completely in pans on racks about 20 minutes, stirring occasionally.
  13. Transfer to an airtight container.

Cooled almonds can be placed in small gift bags or jars. Almonds kept in an airtight container at room temperature stay fresh up to 2 weeks.

Note:  The brand of certain ingredient are suggested based on current availability of printable grocery coupons on

Caramel Pecan Coffee Cake Recipe

Caramel Pecan Coffee Cake

Nothing  warms up a brisk autumnal morning like a cup of hot coffee and a slice of warm coffee cake. My love of both caramel and pecans makes this  my favorite coffee cake recipe. Makes eight servings. Prep time is 20 minutes. Bake times is 25 minutes



  • 1 ¾ cups all-purpose flour
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • 2 tbsp. Alter Eco Cane Sugar
  • 1/2 tsp. salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tbsp. Clover Stornetta butter, melted

Cinnamon Sugar Topping

  • 1/4 cup Alter Eco Cane Sugar
  • 1 tsp. ground Saigon cinnamon

Caramel Pecan Topping

  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup brown sugar
  • 2 tbsp. Clover Stornetta butter, melted
  • 1/2 cup chopped pecans


  1. Do not preheat oven.
  2. Mix Batter ingredients in a greased 9 ½ inch deep dish pie plate.
  3. Combine Cinnamon Sugar Topping ingredients in a small bowl and set aside.
  4. Stir together corn syrup, brown sugar and butter in a small bowl.
  5. Add pecans and mix well.
  6. Top batter evenly with cinnamon sugar topping.
  7. Spoon the Caramel Pecan Topping evenly over the batter.
  8. Place in a COLD oven, set temperature to 350°F, and bake 25 minutes, until lightly browned and firm in center.
  9. Cool slightly and serve warm with love and gratitude.

The brands of ingredients are suggested based on the availability of the fun and exciting printable grocery coupons now available on, the free printable grocery coupon website that gives money to your favorite nonprofit every time you redeem a CommonKindness coupon.

Other product brands can be substituted, but dishes tend to taste better when preparing them helps others.

Thanksgiving Recipes, Holiday Recipes, Everyday Recipes…Oh My!

Happy All Saints Day!

In many places around the world, the day after Halloween, or All Hallows Eve, is called All Hallows Day, better known as All Saints Day.

What a perfect day to start featuring divine recipes that incorporate the fun and exciting products we feature on

We hope you will try some of these winners. Just be sure to serve with liberal amounts of love and kindness.

Please send us your feedback and use CommonKindness coupons each time you purchase your ingredients so you help fund your favorite nonprofit every time you shop. Generosity makes food taste even better.

Kind regards,