With the summer season approaching, you may be searching for some light recipes to offset these roasting temperatures. Pasta salad is a great option for a nutritional yet light meal. With the option of using our sprouted pasta that digests like a vegetable, you won’t experience that heavy feeling as you may with traditional pasta. So enjoy our recipe for Sprouted Pasta Salad with Sun-Dried Tomato Pesto for a yummy summer dish.
From now until June 15th, 2013, in addition to our Spring Special, we’re offering you an additional 10% discount on the Essential Eating pastas. Use coupon code SP615 upon check out at our online store.
1 pound (1 box) Essential Eating Sprouted Elbow Pasta
10-16 oz. cherry tomatoes, halved
3/4 cup black olives (such as kalamata) pitted and sliced
1 pound feta cheese, diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
10-12 sun-dried tomatoes in oil, drained
2 tablespoons lemon juice
1/4 cup olive oil
1 garlic clove, diced (optional)
1 teaspoon capers, drained
1 teaspoon dried rosemary
1 tbsp maple syrup or agave nectar
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup packed flat-leaf parsley, chopped
In a large pot of boiling water, place pasta and cook for 4-6 minutes, stirring occasionally and turning down heat as needed to maintain a slow boil. Cooking times may vary depending on desired tenderness. Sprouted pasta cooks faster than traditional pasta; careful not to overcook. Drain well; cool. Place the pasta in a medium bowl; add halved tomatoes, olives, feta and chopped sun-dried tomatoes.
For Dressing: In a food processor, combine sun-dried tomatoes, lemon juice, olive oil, garlic, capers, salt and pepper; pulse until almost smooth. Gently mix dressing with pasta, garnish with Parmesan and parsley.
Sprouted flour is more delicious than unsprouted regular or whole wheat flour because it has not been bleached, refined or over-processed. Sprouting removes the bitter taste and grittiness usually found in unsprouted whole grain flour. You’ll love the flavor and can use the sprouted flour one-for-one in place of traditional flour in your baking. An Essential Eating customer and a career baker stated; “Sprouted flour makes the most wonderful bread known to humankind!”
A revolutionary new flour that digests as a vegetable. Now doesn’t that sound cool? And it can be replaced for all-purpose and traditional flours one-for-one in baking or in making food products. When whole grains are properly produced the starch is converted into a plant, think grass seed that grows into grass. Your body digests plants as vegetables. Essential Eating pioneered a quality controlled process that produces sprouted flours, pastas, cereals and pretzels that are made simply with sprouted flour that your body processes the same as vegetables.
Now that the frenzied holidays are over, it’s time to get back into the swing of your everyday life. While the decadent foods of the holiday season are a thing of the past, that doesn’t meant that you still can’t enjoy a delicious, healthy treat every once in awhile. Recently, I was asked by a customer if I would develop a cookie using my sprouted oatmeal. This was something I hadn’t particularly considered before but I gladly took on the challenge. Enjoy!
Sprouted Whole Grain Carrot Cookies
1 stick organic butter
1 1/4 cup maple sugar (or sucanat)
2 organic eggs
2 cups grated organic carrot
1 cup Essential Eating Sprouted Cereal (wheat or spelt)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon orange or vanilla extract
1/2 cup sprouted, chopped almonds (optional)
1 3/4 cups Essential Eating Sprouted Flour
Cream sugar and butter
Add eggs, beating until smooth
Add other ingredients, except for the icing
Chill dough for one hour
Cream Cheese Icing
1 8-ounce package organic cream cheese
5 tablespoons organic butter
2/3 cup maple sugar
1 teaspoon vanilla
Using an electric mixer, beat the cream cheese and butter together until smooth and creamy
Add the vanilla and blend
Add the sugar slowly to blend
Mix on high until the sugar has dissolved and the frosting is velvety smooth
After the cookie dough has chilled for an hour, scoop rounded teaspoons of dough on a lightly greased cookie sheet
Bake at 350 degrees F for 10-12 minutes
Cool cookies on wire rack
When cooled, top each cookie with icing
We are delighted to present to you a new recipe of Janie’s that we think fits in perfectly for the holiday season. This time of year is jam packed with all kinds of goodies to enjoy. On top of that, everyone is cooking up a storm and giving the gift of yummy food that aims to comfort and please the palette. With that being said, why not try a wonderfully delectable (and healthy!) dessert pudding that is surely a healthy alternative without compromising taste or flavor?
Essential Eating Sprouted Toffee Pudding with Coconut Whipped Cream
3/4 cup dates, chopped
3/4 cup boiling water
1/2 teaspoon vanilla
2 teaspoons decaf coffee (cold press preferred)
1 teaspoon baking soda
6 tablespoons butter
3/4 cups sugar
1 1/4 cups Essential Eating Sprouted Flour
Preheat over to 300 degrees F.
Place the dates in a bowl and add the boiling water. Add the vanilla, baking soda and coffee.
In a bowl, cream the butter and sugar together until fluffy. Gradually add the eggs a small amount at a time, beating well.
Alternate between folding in flour and date mixture and pour into a 2 cup pudding bowl.
Place on a baking sheet and cook for 55 minutes to 1 hour. Pudding should be moist, not dry.
When done baking, let pudding cool in pan for 10 minutes before inverting.
Place a plate on top of the bowl and invert. Shake the bowl until the pudding turns out on to the plate.
Coconut Whipped Cream
Take a “full fat” can of organic coconut milk and place it in the fridge for some time or best overnight.
Make sure that you scoop out all of the thickened coconut cream and the coconut water is left in the can. (Save the coconut water to drink or to use in a shake).
After scooping out the cream, add a little connamon and vanilla and whip it in a mixing bowl until it begins to thicken.
Add a dollop with your toffee pudding.
Enjoy every bite!
It’s plain to see that pasta is a staple within the American food lifestyle. But what about whole grain sprouted pasta and foods? This first-of-a-kind food product is revolutionary and still under the radar. If you mention the word “sprouted” with the word “grain,” it’s possible that the many people will not understand the concept. The concept and science behind sprouting a grain is very fascinating and very beneficial to the human body. And did I mention that it cooks in 6 minutes?
Sprouting a grain actually changes its composition from a starch to a vegetable. How cool is that? When whole grains are sprouted, they are converted into a more nutritious and digestible food. As the grain sprouts, it turns into a plant, and the body recognizes it as a vegetable. Vegetables are the easiest-to-digest foods because they are broken down by vegetable enzymes, not pancreatic enzymes which are less abundant in most people’s digestive systems. The sprouting conversion happens when the sprout pierces the shell of the grain. Once this process is complete, the body can digest the sprouted grains as a vegetable. Picture a grass seed that has begun to sprout into grass coming alive as a vegetable. The sprouted grass seed is then dried and milled into flour. (www.essentialeating.com)
So why not give the gift of delicious and nutritious food this holiday season? A gift basket consisting of our four different kinds of sprouted pastas, a jar of organic pasta sauce, a colander, a pasta ladle, a decorative ceramic pasta bowl and Janie Quinn’s Essential Eating: A Cookbook is the perfect holiday gift that can be utilized all year round!
If you’d like to make your Essential Eating Pasta Gift Basket even more personal, you can try Janie’s recipe for quick tomato sauce and can it yourself to put in the basket!
Quick Tomato Sauce
2 cans diced or whole tomatoes (28 ounce cans)
2 cloves garlic, minced (or to taste)
3 tablespoons butter
4 tablespoons chopped fresh basil (about 8 leaves)
1/2 teaspoon maple sugar
1 1/2 teaspoon salt
If using whole tomatoes, drain and reserve liquid.
Coarsely chop tomatoes and add back enough liquid if necessary to make 4 cups. Use diced tomatoes directly from can.
Mince garlic and mix in a small bowl with 2 teaspoons water.
In a 10-inch skillet, melt butter and add garlic, sauteing over medium-low heat until fragrant but not brown, about 2 minutes.
Stir in tomatoes and simmer until thickened slightly, about 10 minutes.
Stir in remaining ingredients and cook, stirring occasionally for 1 minute.
Serve with Essential Eating Sprouted Pastas. 6 servings.
It’s about that time when everyone is in a baking frenzy for the holidays. From cakes to pies to muffins to cookies, the yummy holiday treats are in full swing! We all know that these treats are quite easy to overindulge on so why not put your mind and belly at ease and use our Essential Eating Sprouted flour? Our sprouted flour can be used 1:1 for any recipe; it cooks just as well, if not better, and the taste is deliciously phenomenal! Best of all, our sprouted flour (and the rest of our food products) digest as a veggie so there’s no need to feel any guilt! So consider creating a baking gift basket featuring our sprouted flour, Janie’s Essential Eating Sprouted Baking Book, and a few other essential baking ingredients! Shiloh Farms sells the Essential Eating Sprouted Flours available in stores and online at www.essentialeating.com. As a little bonus, please enjoy Janie’s simple recipe for these yummy carob fudge cookies.
5 tablespoons butter
1/3 cup carob powder
1 cup sugar
1/3 cup yogurt
1 teaspoon vanilla
1 cup Essential Eating Sprouted Flour
1 teaspoon baking soda
1/8 teaspoon salt
Preheat the oven to 350 degrees. In a medium saucepan, melt the butter. Cool slightly and stir in the carob powder, sugar, yogurt and vanilla mix. Add the flour, baking soda and salt; mix well.
Place teaspoonfuls of batter on a greased cooke sheet 2 inches apart. Bake 8-10 minutes. Remove from the oven and let the cookies cool on the pan 2-3 minutes; remove to a wire rack to cool completely.