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Looking for a healthier marshmallow – free of artificial ingredients that are not made with gelatin? Dandies Vegan Marshmallows are completely free of the ingredient gelatin, 100% vegan, and perfect for making animal-friendly, gooey, warm and satisfyingly sweet homemade crispy treats or s’mores. In “Mom’s” kitchen, that is exactly what we made – Vegan Crispy Treats! A simple and fun cooking activity for little ones (with mom or dad’s help, of course!), these Vegan Crispy Treats were a hit using Dandies Vegan Mini Marshmallows!

Mom’s Vegan Crispy Treats

Ingredients

6 cups organic crispy rice cereal (“Mom” prefers Nature’s Path)
3 Tbsp. Earth Balance Buttery Spread
1 package Dandies Vegan Mini Marshmallows

Preparation

Coat 13 x 9 x 2-inch pan with coconut oil cooking spray.

In a medium or large saucepan, melt the Earth Balance Buttery Spread over low heat. Add in the Dandies Vegan Mini Marshmallows, and stir until completely melted. Remove this misture from the heat, and add in the organic crispy rice cereal. Stir until well coated.

Press the mixture evenly into the pan using a spatula and let cool. Once completely cooled, cut into squares and enjoy!

About Dandies Vegan Marshmallows

Dandies are the first Non-GMO Verified marshmallows on the market, and they are produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts and tree-nuts. In addition, Dandies Vegan Marshmallows are free of artificial ingredients and high fructose corn syrup and do not contain any wheat, corn or soy. The best part is, these vegan marshmallows are indistinguishable from their conventional counterparts and perfect for making all of your favorite marshmallow treats. Dandies are air puffed, which gives them a traditional light and fluffy texture.

Dandies Classic Vanilla Marshmallows are available in campfire style and mini sizes at Whole Foods Market and other natural food stores across the U.S. for an SRP of $5.29 per 10oz package. Visit DandiesMarshmallows.com for more information or find @MyDandies on Facebook, Twitter and Instagram.

*Company generously provided Dandies Vegan Marshmallows for this recipe and review.*

Gluten Free Bites - Coconut Cashew CrunchA better for you mid-day snack (or who are we kidding, any time of the day)! Created by two gluten-free brothers and a pastry chef, The Gluten Free Bites are packed with protein derived from brown rice and pea protein plus offer a healthy dose of fiber. These perfectly-sized nutritious treats feature are made with wholesome ingredients and come in delicious flavors, including dark chocolate coconut, chocolate cherry almond, coconut cashew crunch, and new PB&J, dark chocolate peanut butter and dark chocolate hazelnut!

Certified gluten-free, vegan, Kosher, Non-GMO Project Verified, and made with all-natural and organic ingredients, each variety The Gluten Free Bites is also low in sodium, made with low glycemic natural sweeteners, and completely free of fillers, additives, wheat, soy, cholesterol, trans fat, casein and dairy.

Packaged in convenient bags, these are easy to tuck in your drawer at work for a quick and healthy treat. “Mom’s” favorite flavor was the coconut cashew crunch – YUM! You have most likely heard of The Gluten Free Bar, but these bites are definitely going to become your new go-to gluten-free snack!

To learn more about The Gluten Free Bites, visit their website at www.TheGFB.com.

*Company generously provided samples and images for this article.*

Blueberry Pineapple Salsa 1Summer is almost officially upon us, and that means it is time for creating fresh recipes for summer entertaining! This delightful salsa from the Blueberry Council showcases both blueberries and pineapple beautifully, and will be a huge hit at any summer gathering!

Blueberry Pineapple Salsa

Ingredients

2 cups fresh blueberries
1 cup finely diced fresh pineapple
1 jalapeno pepper, seeds and membrane removed, minced
2 to 3 tablespoons lime juice, divided
1/2 teaspoon lime zest
3 tablespoons chopped cilantro
1/4 cup diced red onion
Kosher salt, as needed

Preparation

Combine blueberries, pineapple, jalapeño, 2 tablespoons of the lime juice, lime zest, cilantro and red onion.
Season with salt and additional lime juice as needed.
Serve with tortilla chips or as an accompaniment to fish or chicken.

Serves 7.

*Recipe and image courtesy of the Blueberry Council.*

Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes—all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin puree.

Squash Risotto

Ingredients

1 butternut squash, peeled and cubed
3/4 cup brown risotto rice
1/3 cup nutritional yeast
5 teaspoons apple cider vinegar
2 teaspoons paprika
2 teaspoons cumin
a handful of fresh coriander leaves
2 sage leaves, chiffonade
Juice from half a lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Cook the rice according to package directions.
2. Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400 Degree Fahrenheit oven until soft.
3. Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon. Blend until creamy.
4. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.

Serves 4.

*Recipe and image courtesy of Guiding Stars.*

Mom” remade her famous quiche using Vegan Gourmet Cheddar Cheese Shreds! If you omit the eggs and use an egg substitute suitable for vegetarians or vegans, you will have a wonderful brunch dish for those who avoid dairy and animal products or by-products!

Tiny Green Mom’s Vegetable Quiche Made with Vegan Gourmet Cheddar Cheese Shreds

Ingredients

2 Wholly Wholesome pie crusts
1 yellow bell pepper
1 zucchini
1 zucchini squash
2 tsp. freshly chopped dill
10 cage-free, organic eggs
1 cup Vegan Gourmet Shreds – Cheddar Cheese
1 cup plain Soymilk Creamer
Freshly ground black pepper and salt, to taste

Preparation

Preheat oven to 400 degrees F.

Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.

While crusts are baking, dice and chop the chosen vegetables, set aside. In separate bowl, break the eggs, and add the cheese and soymilk creamer. Stir and set aside.

Once crusts are ready, take them out of the oven. Place half of the vegetable mixture in the bottom of each crust, and pour 1/2 of the egg, cheese and soymilk creamer mixture over the top of each quiche. Sprinkle salt, pepper, and a pinch more fresh sill on the top of each one, if desired.

Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!

KIND GreenWith the holidays right around the corner, families will be on the go between the grandparents houses, holiday shopping, and more! Why not pack some healthy snacks to curb reaching for unhealthy foods while at the mall or at cousin Suzie’s house, and tuck these little goodies in your purse or diaper bag instead.

KIND Yellow

KIND Bars

To say we love these little bars of deliciousness would be an understatement! KIND Bars are our new favorite “go-to” snack for when we are on the move. Plus, if you struggle with getting your little to eat their daily dose of whole grains like buckwheat, amaranth, or quinoa, try sneaking them with KIND Healthy Grains in their hard to resist flavors like Peanut Butter and Vanilla Blueberry. We admit, we like to sneak them in too!

Flax Paks

Flax Paks

With Carrington Farms Flax Paks, you can now add Organic Milled Flax Seeds to a healthy diet on-the-go! Packed in portable and convenient single serve packets with a pre-measured daily dosage, Flax Paks answer all the needs for a busy and health-conscious family. With no refrigeration necessary, ready-to-eat Flax Paks can be used at after-school activities, in the car, at home, and more. It’s easy – simply add a pouch of Flax Paks into yogurts, cereals, oatmeal, smoothies, baked goods, or salads to ensure that the entire family is getting a healthy and beneficial serving of Omega 3s, Omega 6s, fiber, and lignans.

Fruit Bliss Medley

Fruit Bliss

As good as the name implies, Fruit Bliss offers a selection of all-natural, unsulfured fruit that is just as sweet and juicy as fresh fruit! Made using high-quality whole fruit sourced from Turkey, France and Tunisia, Fruit Bliss’ sun-sweetened whole apricots, plums, dates and figs are infused with moisture to deliver a deliciously juicy fruit every time. Packed with fiber and essential vitamins, Fruit Bliss snacks are Non-GMO Project Verified, Vegan and OU Kosher certified and available in five varieties in perfectly portioned 1.75 oz packages that will satisfy a sweet tooth and pack easily when real fruit may not be an option due to spoilage. We are loving the apricots – YUM!

*Companies generously provided samples and images for this piece.*

Fall Harvest BisqueThis spice-infused soup reminds us of everything to love about Fall weather – cool evenings, chats by the fireplace, and the changing colors of the leaves. Made to serve a crowd, it can be cut in half if need be.

Fall Harvest Bisque

Ingredients

2 Pounds 1/2 Inch Diced Butternut Squash (1 Large Squash)
1 Pound 1/2 Inch Diced Sweet Potato (1 Medium Potato)
1 Medium 1/2 Inch Diced Carrot
3 Tbs Olive Oil
2 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp White Pepper
Small Pinch Ground Clove
Small Pinch Cayenne Pepper
1 tsp Fresh Minced Garlic
1/4 Cup Minced Yellow Onion
3 Cups Unsweetened Almond Milk
2 Cups Soy Milk
1 Tbs Salt
Juice of one orange

For Garnish:

1/2 Cup Roasted and Salted Pumpkin Seeds
1/2 Cup Air Dried Corn
1/2 Cup Fine Chopped Celery Tops

Preparation

Preheat oven to 375* with oven rack in middle of oven.

Peel and dice all vegetables, keep all cuts the same size. Place diced vegetables in a bowl and coat with 3 tbs olive oil and 2tsp salt. Pour coated vegetables on a baking sheet and bake for 25 minutes or until fork tender. Stir vegetables around half way through cooking (not looking for browning, just cooked evenly). While vegetables are cooking, place a 2 quart sauce pan over medium heat. Pour Almond milk, soy milk, allspice, nutmeg, cinnamon, white pepper, clove, cayenne, minced garlic, minced onion and salt into pan. Bring all ingredients to a simmer (Do not boil) and cook for 5 minutes. Once vegetables are soft place all vegetables and seasoned Almond/soy milk in a 8 cup blender. Starting on low speed blend until smooth. You may add more almond or soy milk to thin bisque as wanted. Pour soup into bowl and top with pumpkin seeds, dried corn and celery tops.

Makes 10, 6 ounce servings (Vegan/ Gluten Free).

*Recipe and image courtesy of Chef Jason Arms of Metropolis (www.metropolisaz.com)*
Owners: Mark Howard, Tom Jetland, Mark Dillon

Smooch - GroupSend a Smooch in their lunchbox! For children (and adults, too!) Smooch is a 100% natural fruit snack that’s made with a blend of three fruit purees (not from concentrate), containing 5% chia seeds and 1% acerola cherry puree to keep little ones energized. Smooch is low in calories, gluten, dairy and nut free and is vegan and vegetarian-friendly. Smooch comes in a single serve pouch, perfect for packing in lunchboxes, backpacks and sports bags!

Smooch At Lunch

While the creators of Smooch wanted to offer adults the same fun and healthy snack option that kids are enjoying, “Mom” found these to be quite a hit with her little ones! Plus, “Mom” loves that each Smooch has two secret (or maybe not so secret!) superfoods that pack an incredible nutritional punch – chia seeds and acerola cherry.

Smooch - Apple Raspberry Peach

Smooches are currently offered in three delightful flavors, including Smooch Apple, Raspberry, Peach, Chia Seeds and Acerola Cherry, Smooch Mango, Pineapple Banana, Chia Seeds and Acerola Cherry, and Smooch Strawberry, Blueberry, Banana, Chia Seeds and Acerola Cherry. We are loving them ALL!

For more information or to order online, you can visit Smooch Snacks. We are hoping they come out with new flavors soon!

*Company generously provided samples and images for this piece.

Watermelon CakeIt looks like a cake – but with considerably less calories! This no-bake watermelon cake is simple and fun to make – get the kids involved, too! We especially like the addition of the homemade Vegan cool whip as frosting!

Healthy, No-Bake Watermelon Flag Cake

Ingredients

1/4 of a seedless watermelon

1/2 cup blueberries
Watermelon Cake Lining:

1 cup strawberries; halved

4 oz homemade Vegan cool whip

8 x 8 inch pan

Preparation

Slice watermelon into pieces.

Remove slices from rind and place evenly into your pan.

Spread homemade Vegan cool whip on top of watermelon.

Place blueberries in top left hand corner and place strawberries, cut side down, onto the cool whip to represent the stripes.

*Recipe and image courtesy of CoconutOilCooking.com.*

Bruce Weinstein and Mark Scarbrough who have just released their 21st cook book, Grain Mains: 101 Suprising and Satisfying Whole Grain Recipes for Every Meal of the Day, have created a delicious KAMUT® Salad with Cauliflower, Olives and Raisins recipe. The dish is easy to make, extremely nutritious and most importantly, it tastes great!

KAMUT Salad wIth Cauliflower, Olives and Raisins

Ingredients

1 cup Kamut
1⁄4 cup almond oil
1 medium shallot, minced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
6 cups small cauliflower florets
4 ounces pitted green olives, sliced (about 1 cup)
3⁄4 cup golden raisins
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 cup dry white wine (“Mom” prefers organic, sulfite-free wine) or dry vermouth

Preparation

1. Soak the Kamut in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or a small-holed colander set in the sink. Pour the grains into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander, then run under cool water until the grains are at room temperature. Drain thoroughly.
2. Heat a large pot or a Dutch oven over medium heat. Add the oil, then the shallot, ginger, and garlic. Cook, stirring almost con- stantly, until the shallot softens, about 1 minute.
3. Dump in the cauliflower florets. Continue cooking, stirring fre- quently, until they begin to soften and even lightly brown at the edges, about 5 minutes.
4. Stir in the olives, raisins, cinnamon, salt, and pepper. Stir over the heat until very fragrant, a minute or so. Then pour in the wine or vermouth and bring to a full simmer. Bubble for 2 minutes to steam the vegetables a bit and to reduce the wine or vermouth until it’s the consistency of a dressing. Scrape the entire contents of the pot into a large bowl. Stir in the cooked Kamut.

For more heart-healthy recipes, go to www.kamut.com.

About KAMUT® Brand Khorasan Wheat

The mission of Kamut International is to promote organic agriculture and support organic farmers, to increase diversity of crops and diets, and to protect the heritage of a high quality, delicious ancient grain for the benefit of this and future generations. KAMUT® is a trademark of Kamut International and it stands for guaranteed standards that are verified by tests from every field.