Archive for April, 2013

Sierra Magazine Recommends Melt® in its ‘Schmear’ Campaign

Monday, April 29th, 2013

See Rich & Creamy Melt® Organic as one of the tastiest eco-spreads in the May-June issue.

“For those seeking an alternative to butter or margarine, Rich and Creamy Melt Organic from PROSPERITY ORGANIC FOODS is a find. All of its ingredients—including virgin coconut oil, sustainably harvested palm-fruit oil, and high-oleic sunflower oil, plus a touch of real butter—are organic, fair trade, non-GMO, and unprocessed. The healthy-fat, clean-tasting schmear has a lush flavor with the faintest hint of coconut. Spread it on bread, dollop it on baked potatoes, or use it to grease pans—then recycle the container when it’s empty. About $4 for 13 ounces”

Read more HERE

Gluten-Free Strawberry-Walnut Scones

Tuesday, April 23rd, 2013

These delicious gluten-free Strawberry-Walnut Scones are made with Melt® Organic and coconut flour. They are the perfect breakfast or brunch treat with English breakfast tea – crispy on the edges, soft and flavorful inside with just a touch of sweetness from the strawberry jam. This recipe makes eight scones, so you can freeze and thaw individually for a quick breakfast treat. We have Tammy Credicott and her book, Paleo Indulgences, to thank for the fabulous recipe adapted here.

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Dry Ingredients:

2 cups raw walnuts

¼ cup coconut flour, sifted

1 tsp cinnamon

1 tsp baking soda

½ tsp sea salt

Wet Ingredients:

¼ cup pure maple syrup

1 tsp pure vanilla extract

2 eggs

¼ cup Melt® Organic, softened until pourable

Topping:

Organic strawberry jam

Directions:

  • Preheat oven to 350 degrees F.
  • Place the walnuts in a food processor and pulse until a fine meal is formed.
  • Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine.
  • Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer.
  • With the mixer on low, slowly pour in the Melt Organic. Mix well.
  • Using an ice-cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet.
  • With your thumb or a teaspoon, make deep well in the center of each scone.
  • Fill each well with 1 teaspoon strawberry jam.
  • Bake 23-25 minutes or until tops are golden brown and the dough springs backs when pressed lightly.
  • Cool on pan for 5 minutes, then transfer to wire racks to cool completely.
  • Store leftovers in an airtight container up to 3 days or freeze up to 3 months.

Gluten-Free Honey Melt® Banana Walnut Muffins

Wednesday, April 17th, 2013

Thanks to Honey Melt® and coconut flour, these fluffy and moist muffins are filling and full of wholesome gluten-free and grain-free goodness. I wish I could buy these muffins at my local coffee shop! A beautifully transportable snack, they are a delicious and nutritious on-the-go breakfast food for the whole family without the worry of wheat. This recipe is adapted from Starlene Stewart’s new GAPS Diet cookbook, Beyond Grain & Dairy. Enjoy!

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Ingredients

About ½ cup organic coconut flour

1 cup ripe bananas, mashed

1/3 cup Honey Melt, softened

1/3 cup honey

3 whole eggs

½ teaspoon sea salt

½ teaspoon baking soda

2 teaspoons apple cider vinegar or lemon juice

½ cup walnuts, chopped

Coconut flour can differ between brands, so it can be tricky to work with. Adding coconut flour slowly and in smaller amounts to attain the preferred texture is better than compensating by adding more liquids and fats.

Directions

  • Preheat the oven to 350°F.
  • Place cupcake papers into muffin tins.
  • In a mixing bowl, mash the bananas until creamy and stir in the honey.
  • Whisk the softened Honey Melt into the banana and honey mixture.
  • Add the eggs and blend using a hand mixer.
  • Blend in the salt and baking soda.
  • Pack the coconut flour firmly into the ½ measuring cup, using the back of a straight knife to level off the flour with the top edge. Sift the coconut flour to ensure there are no lumps.
  • Begin blending half of the coconut flour (1/4 cup) with the wet ingredients. Allow the mixture to sit for 2 minutes in order to give the coconut flour time to absorb liquid. The target texture is the consistency of mashed potatoes.
  • If the batter is runny, add the rest of the coconut flour. If the batter is not as stiff as mashed potatoes but also not runny, then gradually add more coconut flour. Again, allow the batter to sit for 2 minutes.
  • Add the apple cider vinegar to the batter and blend quickly for just a few seconds.
  • Add the walnuts and stir by hand.
  • Fill 12 smaller or 6 larger cupcake forms so they are slightly under filled.
  • Bake for 25 minutes or until lightly browned on top; test whether the muffins are done by inserting a toothpick – it should come out clean.

Thank You Whole Foods, PCC, Trader Joes for Refusing to Sell GE Salmon

Monday, April 1st, 2013

Why the concern?  Despite this new technology, there have been no long-term studies on the safety of eating genetically engineered (GE) salmon, nor has the environmental or economic impact of this salmon been adequately evaluated.  Most alarming is that these fish, if approved, will enter the market unlabeled, leaving many consumers in the dark. The Center of Food Safety has a website dedicated to providing information on the challenges and limitations of GE salmon.

(BTW, our absolutely favorite way to grill wild, Alaskan salmon is with Honey Melt.)

As the FDA moves closer to approving AquAdvantage salmon, a fish genetically engineered to grow twice the speed as normal salmon, numerous consumer, health, and fishing groups continue to express concern regarding the effects of the first GE animal entering the marketplace. Joining together as a coalition, these groups recently launched the “Campaign for Genetically Engineered (GE)-Free Seafood”, in an effort to bring food retailers on board.

This month, the Campaign announced that several major grocery retailers, including Whole Foods Market, PCC, Trader Joe’s and Aldi’s, have committed to not selling GE salmon if it is introduced into the marketplace.  Over 2,000 stores across the United States are represented.

As Colin O’Neil from the Center for Food Safety recently wrote in a letter to the editor of the New York Times:

“The Food and Drug Administration is not an expert on fisheries or the environment, and it has failed to consult properly with those who are. The agency’s analysis relies exclusively on company data, including a “study” on allergy risks that involved 18 fish, only 6 of which were the kind bound for consumers.”

Retailers and industry leaders have begun to take strong stances on genetically engineered foods, as shown by Whole Foods recent commitment to label GE products, and the Natural Products Association support for a national GE labeling solution. Will this show of support encourage more to switch their practices?

According to Scott Faber, Executive Director of Organic Voices: “More and more representatives from the food industry are recognizing the importance of labeling GE foods. Every American should have the right to know what is in their food, a right that consumers in 62 other countries already have. We encourage more industry voices to come to the table and support the 90 percent of Americans who want the right to know whether the food they’re eating and feeding their families contains GE ingredients.”

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