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Recipes with Whole Wheat Pasta

Six Easy Back-to-School Recipes Your Kids (and You) Will Love

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One of the highlights of my career was applying to be a cake judge at the state fair. When the ChildCareGroup asked me to be a judge for their first annual Battle of the Cooks, I felt I had some reputation.

The ChildCareGroup goes back to the first housing estate in Texas. For those who don’t know: Settlement houses were reform institutions at the turn of the 19th century that offered services for low-wage workers. In Dallas, that meant a free kindergarten and vocational school on the corner of what is now Cedar Springs and McKinney Avenues for the children of underpaid women who work in the booming cotton business.

One hundred and twenty years later – today is their official anniversary! – CCG continues to work to help families achieve self-sufficiency by providing free early childhood education for the little ones, training and employment opportunities for adults, and health and wellbeing programs for the whole family. Part of this support includes two daily meals and a snack for the 538 infants and toddlers enrolled in the nonprofit’s eight daycare centers in east, south and west Dallas; Oak rocks; Garland; and Corsica. (During the COVID school closings, CCG continued to provide meals via drive-through pickup.)

CCG’s chefs work hard to ensure that the meals and snacks are nutritious and tasty, knowing that the food they are preparing may be the only food the kids will get. A few weeks ago, their creativity was put to the test at CCG’s first Battle of the Cooks. Based on my own memories of canteen food, my expectations were low. Boy was I surprised.

The following dishes are my favorites of the mains, sides and desserts prepared by the chefs: Kershetta Dears, Gwen Black, Varkesha Leffall and Lucy Gorrostieta. If I could do it all over again, I would have taken Tupperware and taken it all home. Instead, they gave me a goodbye box of fresh produce that contained many of the ingredients used in their dishes. I used them to make delicious soups and freeze them: carrots and red peppers, celery and leek soup with potatoes and parsley, and creamy leek soup.

The lesson was clear: eating vegetables can be a beautiful thing. Especially when they are followed by a peach and mango cobbler.

Recipes

Honey shrimp devil eggs

Gwen Black’s take on the quintessential amuse bouche of the South is sophisticated enough for a bridal brunch, yet accessible enough for a child to take and eat on the go. It surprised all the judges in delighted silence. If we hadn’t had another course, we would have eaten the whole plate. Pro tip: If your filling feels a little runny, let it cool down a bit before filling the egg halves.

Ingredients:

6 eggs
3 tablespoons of light mayonnaise
½ teaspoon of yellow mustard
2 tablespoons of cucumber relish
12 medium frozen shrimp (31-40 pieces), thawed, peeled and deveined (tails on or off is your call)
½ teaspoon Old Bay seasoning
½ teaspoon paprika, plus more for garnish
½ teaspoon honey
Kosher salt, to taste
Parsley, for garnish

Directions:

  1. Put the eggs in a saucepan and cover with water. Put the saucepan on the heat, cover with a lid and bring to a boil. Let the water boil for 5 minutes, then turn off the burner. Let the pot stand for another 5 minutes. Rinse and peel eggs with cold water.
  2. Halve the hard-boiled eggs lengthways. Remove egg yolks and place in a medium bowl.
  3. Mash the egg yolks, mayonnaise, mustard, and cucumber relish with the back of a fork until they’re fairly smooth.
  4. Cook the prawns in a pan for 5 or 6 minutes until they are pink and just cooked through. Mix with Old Bay seasoning, paprika and honey. Season to taste with salt.
  5. Fill the egg white halves with the pureed egg mixture. Place a shrimp on each egg. Garnish with a parsley leaf and sprinkle lightly with paprika. Chill until ready to serve.

Varkesha Leffall serves up her Sheet Pan Rosemary and Thyme Chicken.

Alison Mills

Swiss chard and leek salad with lemon vinaigrette

Swiss chard is a vegetable that I generally hesitate because I don’t know how to cook it well. I like leek, but I compare it to soup. This is why I was so intrigued by Varkesha Leffall’s Salad, which uses both greens in their raw and delicious forms.

Ingredients:

1 bunch of Swiss chard leaves
1 leek stalk
1 pound cherry tomatoes, cut in half

Lemon vinaigrette:

¾ Cup of olive oil
¼ cup rIce wine vinegar
Juice of 1 lemon
2 tablespoons of chopped fresh herbs (rosemary and thyme work great)
1 teaspoon honey
1 tablespoon of Dijon mustard
½ teaspoon of salt
¼ Teaspoon of freshly ground black pepper

Directions:

  1. Remove the stalks from the chard. Roll up the leaves and cut them into half a centimeter strips. Transfer to a large bowl.
  2. Wash the leek and cut the white part into thin circles. Add to the chard together with the chopped cherry tomatoes.
  3. For the vinaigrette: whisk all ingredients together.
  4. Discard the greens with vinaigrette to taste (you have more).

Sheet Pan Rosemary and Thyme Chicken with Blackened Quinoa

Varkesha Leffall invited me to blackened quinoa. Okay, it turns out it’s not blackened per se, but the fact that it’s baked in a sheet pan along with all of the other ingredients means you get some deliciously crispy pieces in the end.

Ingredients:

6 boneless and skinless chicken breasts
½ teaspoon of white pepper
½ teaspoon paprika
3 tomatoes, diced
2 cups of red, yellow, and purple fingerling potatoes
¼ Cup of olive oil
¼ cup of lime juice
2 cloves of garlic, crushed
3 sprigs of fresh rosemary, plus more for garnish
3 sprigs of fresh thyme plus more for garnish
1 cup of tri-colored quinoa, rinsed
1 cup of vegetable broth

Directions:

  1. Preheat the oven to 400 degrees. Cover a baking pan with aluminum foil and brush with cooking spray.
  2. Season the chicken breast with white pepper and paprika and add to the pan.
  3. Remove the rosemary and thyme leaves from the stems and roughly chop. Transfer to a medium bowl and add the tomatoes, potatoes, olive oil, lime juice, garlic, rosemary, and thyme. Throw the vegetables for coating and pour them over the chicken in the pan.
  4. Sprinkle the quinoa over the chicken and add the vegetable stock. Cover the pan tightly with foil and bake for 40 to 50 minutes.

Battle of the Cooks ChildCareGroup

Lucy Gorrostieta serves her Mexican Chicken Spaghetti.

Alison Mills

Mexican chicken spaghetti

Lucy Gorrostieta says this dish is a staple in her own home and it’s easy to see why. Prepare some boneless and skinless chicken breasts or grab the meat from a rotisserie bird and you will find that having a fiesta in a bowl every night of the week couldn’t be easier.

Ingredients:

16 ounces whole wheat spaghetti
2 tablespoons of olive oil
1 cup of diced onions
2 tablespoons of minced garlic
3 cups of diced tomatoes
2 cups of frozen corn
2 tablespoons chicken crust (or stock cubes)
3 cups cooked chicken, diced
3-4 cups of chicken broth
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:

  1. Heat the oil in a large pan over medium heat. Add raw pasta, if necessary, break it to fit in the pan, and lightly brown it.
  2. Add onions, garlic and tomatoes. Cook for two minutes.
  3. Add frozen corn, chicken crust or stock cubes and chicken. Pour the chicken stock and add enough to cover the noodles. Bring the broth to a simmer and cook, stirring frequently, for about 15 minutes or until the noodles are cooked through. Season to taste with salt and pepper.

Custard pie with whipped cream cheese topping

Is it a buttermilk cake? Is it a custard? Is it a frosted blonde? Kershetta Dears’ sweet treat is beyond definition. All we know is that it tastes like the best grandma used to make, and we love to eat it with our hands the best.

Custard Cake:

6 eggs
1½ cups of sugar
1 piece of butter, melted
½ teaspoon vanilla extract
½ cup of condensed milk
1 cake base purchased in the store, defrosted

Whipped cream and cream cheese topping:

1 pint of heavy cream
8 ounces of cream cheese
1 cup of powdered sugar
pinch of salt
1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mix the eggs, sugar, melted butter, vanilla, and condensed milk together. Whisk until it’s smooth.
  3. Press the soft pie crust into an 8 by 8 inch baking dish. Put the pudding filling in the baking dish. Bake for 45 minutes or until the top is browned and the center is firm. Take the cake out of the oven and let it cool for 10-15 minutes.
  4. Mix the cream cheese, powdered sugar, vanilla and salt until smooth. Using the whisk on medium to high speed, slowly add heavy cream and pour it down the sides of the bowl. Keep beating until you have stiff tips. Chill until use.
  5. As soon as the cake has cooled down, cut into slices and cover with a dollop of the whipped cream cheese topping.

Battle of the Cooks ChildCareGroup

Varkesha Leffall’s peach and mango cobbler

Alison Mills

Peach and Mango Cobbler

I don’t know if the incredible decadence of Varkesha Leffall’s dessert was due to the addition of sweet mango or sweetened condensed milk, but that’s the only option I’ll ever manage from here on.

Ingredients:

2 cups of fresh peaches, sliced
2 cups of fresh mango, diced
¾ cup of brown sugar
½ cup of sugar, divided
1 teaspoon vanilla
½ teaspoon honey
1 tablespoon of lime juice
½ teaspoon of cinnamon
1 14-ounce can of sweetened condensed milk
2 teaspoons butter, melted
¼ cup of water
2 finished cake bases

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a bowl peaches, mango, brown sugar, ¼ cup Sugar, vanilla and honey. Stir in lime juice, sweetened condensed milk, melted butter, and water.
  3. Line the baking dish with the cake base. Bake blind for 5 minutes. Pour the fruit mixture onto the crust, then cover with strips of the remaining pie crust. Mix the cinnamon and the rest ¼ cup of sugar and sprinkle on top. Bake for 40 minutes.

Recipes with Whole Wheat Pasta

Column: Interested in plant-based foods? Here’s what you need to know

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If you ask people what’s keeping them from going vegan, many will say, “I just couldn’t go without my favorite food.” does not taste as good as those who depend on meat and dairy products.

Switching to a plant-based diet comes with a lot health benefits, including reducing the risk of heart disease and reducing the chance of developing certain types of cancer. It also has a huge impact on the environment, as farm animals are solely responsible for it emit 15% of global greenhouse gases.

Despite these benefits, a full vegan diet can be intimidating. Just reducing the consumption of meat and milk can have significant effects environment and Bless you Services. It just takes a little planning and knowledge.

It is important to know that a diet without meat is too Deficiency in certain nutrients, as some are mainly contained in animal products.

However, these deficiencies can easily be remedied through conscious dietary choices. Beans, whole grains, leafy vegetables and fresh fruits all provide nutrients like iron, essential fatty acids, calcium and zinc. If none of this sounds appealing to you, there is many other options to get your vitamins and nutrients.

Vitamin B12 is the only essential vitamin that is not found in plant sources, but can easily be replaced with a dietary supplement.

Another common deficiency is protein. While meat is the main source of protein for most people, plants are high in protein. Lentils, chickpeas, nuts like peanuts or almonds, quinoa and potatoes are just a few examples high protein plants often found in vegan diets.

Protein isn’t just limited to fruits and vegetables, however. Some of the most common vegan protein alternatives are tofu, tempeh, and seitan, all of which can and are to mimic the texture and taste of meat healthy alternatives to their real meat counterparts.

Tofu and tempeh are made from soybeans. Tofu is tofu made from soy milk and tempeh are fermented soybeans. Seitan is the vital gluten that is extracted from wheat, but without the significant carbohydrate content found in most wheat products.

In addition to substituting meat, there are many ways to substitute other animal products such as dairy products and eggs.

Milk can replace any number of nut or oat milk, and butter can easily be replaced with margarine or vegetable fat.

Vegans also have some tricks for mimicking the taste and texture of cheese and creams. Many companies today sell vegan cheese that tastes just like the real thing.

Creamy and cheesy sauces can be made from ground cashew nuts, such as: Brandi domings Garlic Alfredo Sauce or Pasta Monique Volz’s easily customizable mac and cheese.

There are also vegan alternatives for baking your favorite treats. Eggs can beChia egg“That’s just one tablespoon of chia seeds mixed with two and a half tablespoons of water. A chia egg thickens to a consistency similar to eggs, making it a perfect substitute for most baked goods.

Here are a few more simple beginner meals that are high in protein and other essential nutrients.

Sonja Overhisers The chilli recipe uses quinoa to mimic the texture of ground beef and a healthy dose of beans for protein. She also suggests adding in a simple homemade vegan sour cream made mostly of cashew nuts.

Making your own seitan was all about trending on TikTok a few months ago and with good reason: for the simplest recipes, only flour and water are kneaded together. The flour is rinsed to remove most of the carbohydrates, leaving only protein-rich, vital gluten.

Sam Turnbulls The recipe for fried “chicken” speeds up the process of making seitan by hand by replacing most of the flour with vital wheat gluten bought in the store, making it even easier and faster to make.

If you are looking for a vegan starter, Nora Taylors crispy buffalo cauliflower is a savory treat for everyone. This classic dish also includes a simple vegan ranch made from vegan mayo.

It’s easy to commit to making a few plant-based meals each week using simple recipes like these to help both your health and the health of the planet.

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Recipes with Whole Wheat Pasta

Deli Tea, Gulden’s Mustard, Hunt’s Ketchup, Funables Fruit Snacks :: WRAL.com

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* This post has affiliate links and we can get a small commission for using them.

Publix has new deals this week for Publix Deli Tea, Gulden’s Mustard, Hunt’s Ketchup, Funables Fruit Snacks, Butterfinger Fun Size Candy, Chex Mix Snacks and more!

These offers are based on the online ad preview on the Publix website for a location in Raleigh, NC. Some prices may differ in other stores. You can review your ad to check prices. This list is not a price guarantee.

Offers valid from September 15th to October 5th

These offers are valid from September 15 to October 5, 2021. You can find all participating products in the advertisement.

Wish-bone dressing, selection, 15 oz, BOGO for $ 1.17 each

Arnold Whole Wheat Bread or Country, 24 oz loaf, BOGO for up to $ 2.35 each

Kellogg’s Town House, Club, Toasteds, Zesta Saltines Cracker, select

Retail: $ 2.50

Coupons: $ 1/1 coupons from Kelloggsfamilyrewards.com when you redeem 850 points, $ 1/2 coupons from Kelloggsfamilyrewards.com in the Coupons tab, $ 1/2 Town House coupons from Publix digital coupons (through 9/19)

Cheez-It Snack Cracker, Snack Mix, Grooves, Duoz, Snap’d, 7.5-12.4 oz

Sale: $ 3

Coupons: $ 1/1 coupons from Kelloggsfamilyrewards.com when redeeming 850 points, $ 1/2 coupons from Kelloggsfamilyrewards.com on the Coupons tab, or the link to Smart Shopper Coupons recently

Nestle Coffee Mate creamer, 32 oz, assortment, $ 3

Community Coffee, 12-count box or 12-ounce bag, BOGO for up to $ 4.50 each

Kellogg’s Cereal, choose

Sale: BOGO

Coupons: $ 1/1 coupons from Kelloggsfamilyrewards.com when redeeming 850 points, $ 1/2 coupons from Kelloggsfamilyrewards.com on the Coupons tab, Publix digital coupons, 8/22 Save or Smart Shopper coupons lately

LaCroix Sparkling Water, 12-pack cans, buy 2, get 1 for free

Offers valid all week

These offers are valid from September 22nd to 28th, 2021.

To produce

Publix whole carrots, 1 pound bag, $ 0.79

Umbilical oranges, $ 1.29 / lb

Iceberg lettuce, $ 1.50

Bartlett pears, $ 1.69 / lb

Envy apples, $ 1.69 / lb

Green beans, 1 pound bag, $ 1.99

Peaches, Plums, Variety, $ 1.99 / lb

Red or white seedless grapes, $ 1.99 / lb

Grape Tomatoes, $ 2

GreenWise Organic Red or White Seedless Grapes, $ 2.49 / lb

Organic peaches or nectarines, $ 2.49 / lb

Broccoli or cauliflower, $ 2.50 / bunch

Red raspberries, 6 ounces, $ 2.50

Asparagus, $ 2.99 / lb.

Zucchini or Yellow Squash, 24 oz tray, $ 2.99

Fresh Attitude Salad, 5 oz, $ 3

GreenWise Organic Portabella Mushroom Capsules, 6 oz, $ 3

Fresh Express Salad Kit ir Mixes, 5-13 oz, $ 3.33

GreenWise Organic Soot Potatoes, 3 pounds, $ 3.49

Publix Russet Potatoes, 5 pound bag, $ 3.49

GreenWise Organic Romaine Hearts, 3 Pieces, $ 3.99

Meat seafood

Boston Butt Roast Pork, Boneless, $ 2.99 / lb

Publix mid-cut pork loin rib chops, $ 3.99 / lb

Lean ground beef, 3 pounds or more, $ 4.99 / pound

Chuck roast, boneless, $ 5.99 / lb

GreenWise 92% lean ground beef burgers, $ 6.49 / lb

GreenWise Lamb Shoulder Blade Chops, $ 6.99 / lb

Extra large white shrimp, 21-25 / lb, $ 7.99 / lb

GreenWise Scorpionfish Fillets, Wild, $ 7.99 / lb

Steaks from the New York Strip, boneless, $ 8.99 / lb

GreenWise Boneless Chicken Breast, BOGO

.

Hormel Appetizers, 15 oz, pre-cooked, assortment, $ 5

Perdue Short Cuts Chicken Breasts, 9 oz, or Breaded Nuggets, Strips or Chops, 12 oz, ready-cooked

Sale: BOGO

Coupon: $ 1.50 / 3 printable coupon when you log into perdue.com

Delicatessen, Bakery & Flowers

Publix Deli Tea or Lemonade, 1 gallon, BOGO for up to $ 1.50 each

Toufayan Tandoori Flatbread, Assortment, 18 oz, BOGO for up to $ 1.50 each in Deli

GreenWise Bakery Bagels, 4 pieces, $ 1.89

Publix Bakery Italian Pizza Dough, 15 or 16 oz, $ 1.99

Publix Bakery Ciabatta Rolls, 4 pieces, $ 2.49

Stacy’s Pita Chips, Selection, $ 2.50 in Deli

Publix Deli Ultimate Whole Sub, $ 5.99

Joseph’s Lavash Bread or Flatbread, 9 or 10 oz, BOGO in the Deli

Alstroemeria bunch, $ 3.33

Dairy products & chilled

Publix Greek Yogurt, Assortment, 5.3 oz, $ 0.90

Publix Cream Cheese, 8 oz pack, $ 1.66

Country Crock Spread, 10.5-16 oz, Range, BOGO for up to $ 1.99 each

Dannon Oikos, Select, 4-pack, BOGO for up to $ 1.99 each

Blue Diamond Almond Breeze Almond Milk, 64 oz or Creamer, 32 oz, $ 2.50 – $ 1.50 Creamer Ibotta Cashback Offer,

Publix grated cheese, 16 oz, $ 4

Cabot Greek Yogurt, 32 oz, BOGO

Chobani Greek Yogurt, Zero Sugar, or Oat Milk, Choice, 24 or 32 oz

Kozy Shack Pudding, 22 oz or 4 or 6 pack, BOGO

Laughing Cow Cream Cheese Slices, 6 oz, BOGO

Frozen

Bird’s eye view Voila! Stir-fry, 21 oz, BOGO

Birch Benders waffles, selection, BOGO

Edy’s Ice Cream, 1.5 qt, BOGO

Halo Top Ice Cream, 16 oz, BOGO

Home Run Inn Pizza, choose, BOGO

Mrs. T’s Pierogies, choose, BOGO

Rosina meatballs, assortment, 20-26 oz, BOGO

Saffron Road Entree, 10 oz, select, BOGO

storage stable

Funable fruit snacks, 10 pieces, BOGO for up to 1.45 USD each – 1 digital Publix voucher and 0.50 Ibotta cashback offer = free after both offers

Pasta Roni or Rice-A-Roni, choose 1.9-7.2 oz, BOGO for up to $ 0.80 each

Gulden’s Mustard, 12 oz bottle, BOGO for up to $ 0.99 each

Hunt’s Ketchup, 20 oz, BOGO for up to $ 0.99 each

Sprout Organic Baby Formula, 3.5 or 4 oz, $ 1

Mott’s 100% Apple Juice, Choice, 64 oz, or Applesauce, 6-Pack Cups, $ 2

Rana pan gnocchi, 12 oz, $ 2

Crunch, Butterfinger, Baby Ruth, 100 Grand Fun Size Candy or Assorted Minis, 10-10.5 oz, BOGO for up to $ 2.25 each – 2/3 voucher from 9/19 SS

Arizona tea, 1 gallon, $ 2.50

GreenWise Organic Cookies, Choice, 7- or 8-ounce sachet, $ 2.50

Lay’s Potato Chips, 7.5-8 oz, SunChips 6 or 7 oz, or Cheetos, 6.5-8.5 oz, $ 2.50

Publix Premium Hazelnut Spread, 13 oz, $ 2.50

Annie’s Macaroni & Cheese or Cheese Rice, Choice, BOGO

Arnold Wholegrain or Country Bread, 24 oz, BOGO

Campbell is fine yes! Soup, choose, BOGO

Chex Mix Snack, Bugles or Gardetto’s, 9-15 oz bags, BOGO – 1/3 or 0.50 / 2 coupon from August 29th. SS

Dave’s Killer Bread Organic Bagels, English Muffins or Raisin Bread, 13.2-18 oz, BOGO

Duke’s BBQ Sauce, 14 to 17.5 oz, BOGO

Duncan Hines Cake Mix or Brownie Mix, choose, BOGO

Emerald Nuts, Assortment, 5-10 oz Bag, BOGO

Fresh gourmet salad toppings, exquisite, BOGO

General Mills Cereal, Choose 18-19.7 oz

Sale: BOGO

Coupons: $ 1/2 coupon dated 08/15 SS

Happy Baby organic snacks, selection, BOGO

Hostess Snacks, Assortment, 9.5-16.5 oz, Assortment, BOGO

La Banderita Flour Tortillas, 22.5 oz, BOGO

LavAzza Coffee, 12 oz bag or 10 count K-Cups, selection, BOGO

Mueller’s Pasta, Select, 12-16 oz, BOGO

Nature’s Own Bread, 100% Whole Wheat Bread, 16 or 20 oz, BOGO

Nature Valley bars or General Mills treat bars, select, BOGO

Coupons: .50/2 Publix digital coupons, $ 1/2 Nature Valley coupon starting August 29th

Old El Paso taco shells, flour tortillas or tortilla bowl, selection, BOGO

Pearl Milling Company Pancake and Waffle Mix, 32 or 35 oz, BOGO

Pearl Milling Company Syrup, 24 oz, BOGO

Post, select, BOGO grain

Quaker cereal, selection, BOGO

Skippy Peanut Butter, 40 oz, BOGO

Thomas’ English Muffins, 12 or 13 oz, BOGO

7UP, 6 or 8 bottles, BOGO

Non food

Merry Storage or Freezer Bags, 30-50 Pieces or CLing Wrap, 60 sq ft, Select, BOGO

Blink Eye Drops, 10 or 15 ml, Select, BOGO – $ 6/2 coupon from 9/19 SS for selected varieties

.

Publix Voucher Policy Basics:

* No double vouchers in NC stores

* Limit of 8 same coupons per day

* Publix accepts competitor coupons and competitor prescription coupons (at pharmacy). The competition for each business is different so check with customer service.

* Can use a manufacturer. Voucher AND a Publix or competitor voucher for the same item

* The manufacturer’s digital coupons from their website cannot be combined with the papermaker’s coupons

* No% discount or% discount on total coupons will be accepted

* Mobile coupons are not accepted

* Coupons for a total discount on your total order (e.g. USD 5 discount on a USD 20 purchase) are limited to one Publix and one competitor coupon per day

* Rain checks are only issued for items advertised outside the store (on the radio or television, in the weekly ad, in the mailer or on the website)

* Rain checks are not issued for Publix, competitor or manufacturer vouchers.

You can see the full coupon policy on their website.

additional Information

* Join the Publix Club. A free loyalty program with savings, convenience, and personalization. See the details below clubpublix.com.

Get these Club Publix perks when you sign up and enter your phone number at check out:

Clips digital coupons. Get informed about relevant BOGOs and sales. Take a look at the week display a day earlier.

Pay with the Publix app at the checkout. Track your purchases with e-receipts. Save shopping lists to quickly find what you’re looking for.

Enjoy a birthday present from us. Get benefits in your digital wallet. Check out products and recipes that match your interest.

* For shop coupons, see the coupon brochure in the store

* BOGO offers (buy one, get one for free) are each considered a separate purchase and ring at half price. A coupon can be used for any item.

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Recipes with Whole Wheat Pasta

Edward & Sons’ Let’s Do Organic® Brand Introduces Vegan & Gluten-Free Organic Sweet Potato Flour & Cassava Flour To Offer Chefs & Bakers Delectably Versatile Alternatives To Traditional Grain Flour

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Edward & Sons Trading Company ™ (edwardandsons.com), a pioneer in the plant-based food industry who first introduced Miso-Cup® instant soup and gluten-free Brown Rice Snaps® to American consumers in the 1970s, welcomes two new additions to the US consumers growing family of deliciously versatile grain-free flour products under the company’s own Let’s Do Organic® Brand: Organic sweet potato flour and Organic cassava flour.

Organic sweet potato flour and organic cassava flour provide consumers with deliciously authentic alternatives to grain and wheat flour and are tailor-made for those on a restricted diet or just looking to explore healthier yet equally tasty flour options for cooking and baking.

Organic sweet potato flour and organic cassava flour complement three other popular, grain-free flours already under the Let’s Do Organic® banner: organic coconut flour, organic chickpea flour and organic green banana flour.

Flour power!

Provides the delicious taste and dense nutritional profile of sweet potatoes in a single multi-purpose grain-free flour, Let’s Do Organic® Sweet potato flour enables seasoned chefs and home cooks alike to add rich layers of subtle sweetness to their favorite foods and desserts. As versatile as it is delicious, Let’s Do Organic® sweet potato flour not only retains moisture perfectly when it replaces or refines other flours in the preparation of cookies, muffins, breads and cakes, but is also an excellent thickener for soups, sauces and sauces.

Let’s Do Organic® sweet potato flour is USDA Organic; gluten-free, vegan and kosher certified. The complete list of ingredients includes … organic sweet potato – done!

Let’s Do Organic® cassava flour is a wholesome, grain-free flour made from organic cassava roots (also known as cassava or yuca). Native to South America, cassava is a staple of tropical diets around the world thanks to the plant’s drought tolerance and carbohydrate content.

To improve quality, edibility and nutritional integrity, the experts at Let’s Do Organic® wash, peel and cut whole cassava roots before slowly drying them and then grinding them into a fine, gluten-free flour that is ideal for a variety of specialty diets and Suitable for recipes. Baking with Let’s Do Organic® cassava flour is incredibly easy as it behaves similar to wheat flour in the kitchen. For example, if a recipe calls for 1 cup of wheat flour, home cooks and bakers can easily replace it with 1 cup of cassava flour without the need for additional eggs or liquid ingredients.

In addition, Let’s Do Organic® cassava flour gives bread and baked goods a wonderfully seductive smooth texture and subtle taste, is an excellent binding agent for baking cakes and biscuits and also serves as an effective thickener for sauces and sauces.

Like sweet potato flour, Let’s Do Organic® cassava flour is USDA Organic; gluten-free, vegan and kosher certified. Ingredients: only organic cassava flour!

Available online at https://store.edwardandsons.com/collections/new-products and soon in health food stores and mainstream supermarkets across the country. Let’s Do Organic® sweet potato flour comes in 12-ounce packets and cassava flour comes in 14. offered – ounce packages. Both have an MSRP of $ 5.99.

To see the full range of Let’s Do Organic® flour products, as well as other brand favorites such as coconut flakes, desiccated coconut, coconut milk, tapioca starch, and organic ice cream cones, please visit https://store.edwardandsons.com/collections/let-do-organic.

Joel Dee, founder and CEO of Edward & Sons, commented on the debut of the two new Let’s Do Organic® flours: and trend diets without gluten and grain, the demand for innovative alternatives to cereal flour was greater than ever before. Given the enthusiastic response we received after launching all three of the previous Let’s Do Organic® flour products, we are confident that our new sweet potato flour and cassava flour will be a welcome addition to countless kitchen pantries for many years to come. “

About Edward & Sons ™

Edward & Sons Trading Company, Inc. ™, based in Carpinteria, California, has lived up to its Convenience Without Compromise® mandate for more than forty years by developing a remarkably diverse range of vegetarian and vegan products from simple and healthy ingredients. Edward & Sons is the first company to introduce the Miso-Cup® instant soup mix and the Baked Brown Rice Snaps © gluten-free wholegrain crackers to American consumers on a restricted diet.

The Edward & Sons Trading Company ™ brands include Edward & Sons ™, Let’s Do Gluten Free®, Let’s Do Organic®, the brand new Ecuadora ™ line of Ecuadorian palm heart products, More Than Fair®, Native Forest®, Nature Factor®, Road’s End Organics® and gluten-free organic sauce specialties from Premier Japan® and The Wizard’s®. Please visit www.edwardandsons.com for more information and recipes.

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