Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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butter-cupsIngredients
  • 1 ½ to 2 cups Anita’s Organic Chocolate Chips
  • ½ cup cashew butter (or nut butter of choice)
  • ¼ cup Anita’s Organic Icing Sugar
  • Pinch or two of Himalayan Salt

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Cake Bites

May 8, 2015
cake-bitesIngredients
  • Left over (unfrosted) cake or cupcakes (we use our Anita’s Organic Chocolate Cake Mix)
  • Frosting
  • Chocolate (any you like – dark, white; milk etc)
  • Decorations

As this recipe is made from leftovers there are no hard and fast rules or exact measurements, just simple instructions. And the flavours you choose are up to you.

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anitas-newsletter-may-2015Over the last few years the Anita’s Organic Product Development Team have been working tirelessly to bring new exciting products to market. This process takes a long time but once all i’s are dotted and the t’s are crossed; once the products have been tested more times than we can count it is always an amazing feeling when it’s finally time to launch our new ‘babies’.

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red_onion_herb_breadOur new bread mixes are super tasty on their own but if you want to impress your guests or just vamp them up a notch or two this is a great way to do that. But don’t just stop at this idea, maybe add olives and sundried tomatoes; or cheese and chives; or maybe even mushroom and garlic. The possibilities are endless! Just make sure whatever you are adding doesn’t add too much moisture to the mix. This simple addition of caramelized red onions, garlic and dried herbs was a big hit in our house. Enjoy! ~ J

Ingredients:
  • 1 medium sized red onion, chopped coarsely
  • 3 cloves garlic, sliced
  • 1 tbsp olive oil
  • 1 tbsp mixed dried herbs (we used a mixture of parsley; basil and marjoram)
  • 1 package Anita’s Organic Original Sandwich Mix
  • 1 ½ cups warm water

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Chocolate Pie with Oatmeal Currant Cookie CrustWant a decadently rich dessert with very few ingredients? Then look no further. This recipe takes minutes to prepare but you may be forgiven for getting impatient while waiting for it to set. Serve as is or with a delicious light whipped coconut cream and fresh raspberry sauce. Yum! Enjoy ~ J

Ingredients:
  • 1 package Anita’s Organic Oatmeal Currant Cookie Mix
  • ½ cup + 2 tbsp butter (or nondairy alternative)
  • 1 ½ cups Anita’s Organic Chocolate Chips
  • 1 can organic full fat coconut milk, that has been in the fridge for at least 24hrs
  • 1 tsp vanilla extract (or ½ tsp vanilla powder)

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Rhurarb with Morning Rush CrumbleThis seasonal favourite is a must for any family supper. In this recipe we used our Morning Rush Apple Cinnamon Instant Oatmeal in the crumble topping. Sweet; tangy and tastes great served with a simple vanilla ice cream. Enjoy ~ J

Ingredients:

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anitas-newsletter-apr-2015Beans, pulses, rice, and quinoa are all power packed little nuggets of nutrition that should grace our plates more frequently than they often do. Typically high in fibre, iron, calcium and protein they are incredibly versatile, affordable and a little goes a long way. They are a must for all. Buying dried beans and pulses is far more cost efficient than the more expensive canned variety. Once soaked and cooked they can easily be frozen (freeze in 2 cup portions – about the size of an average can) and can be added to soups, stews and chili’s in a flash. Hummus and other dips are so easy to make and can be made from just about any bean or lentil. And let’s not forget how versatile rice and quinoa are when it comes to sides and salads. For the month of April save 10% off all our dried beans, peas, rice, quinoa and lentils in store. Stop by and pick up your favourites or maybe even try something new.

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Quinoa Breakfast

Have some left over cooked quinoa? Here’s a simple idea for a nutritious – ready in a flash breakfast. Enjoy! ~J

Directions:

Per person take 3/4 cup of cooked quinoa and stir in some of your favourite dried fruits; nuts and seeds. Add a pinch or two of
cinnamon and vanilla powder; drizzle with your favourite liquid sweetener (maple syrup; coconut nectar; honey) and serve with milk or yoghurt. The possibilities and flavour combinations are endless. Just play around with the recipe until its perfect for you. Good early morning nutrition – done and done.

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Kholrabi Quinoa Salad

Green, green, green – oh yes lots of green in this salad. Even the dressing is green! With this salad we took advantage of the seasonal treat of Kholrabi and paired it with high protein Rainbow Quinoa. If you’ve never tried Kholrabi before it’s a little like the cross between a cabbage and a turnip. This ti me of year the bulbs and the delicate greens can all be utilized. The bulbs have a flavour not dissimilar to a peeled broccoli stalk and the greens can be treated like spinach. The dressing is a tasty vinaigrette made with omega rich hemp oil (which is where it gets its green colour). If Kholrabi is not available to you just use your favourite organic seasonal greens. Enjoy! ~J

Ingredients
  • 4 cups, Rainbow Quinoa, Cooked
  • 4 cups, Kholrabi greens, chopped
  • 2 cups, Kholrabi bulb, chopped finely
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh mint, chopped
  • 1 cup cucumber, chopped.
  • 1/4 cup fresh chives, chopped finely
  • 2 cloves garlic, minced
  • 1/4 cup Organic Hemp Oil
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp old fashioned mustard
  • 1/2 tsp sea salt
  • 1/2 tsp freshly milled black pepper
  • 1 tsp maple syrup
  • 1 tsp miso paste (optional)

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carrot-lentil-soup

When the weather is still a little cool outside there is nothing more comforting than a delicious bowl of soup and this one is no exception. The sweetness of the carrots are paired beautifully with the gentle heat from the spices. Split Red Lentils add a hearty thickness to the soup and the coconut milk lends a richness that brings all the ingredients together. Serve hot with fresh warm bread (Magpies Bakery Focaccia pictured); roasted garlic potatoes and a good helping of the Kale Salad. Enjoy ~J

Serves 4

Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped finely
  • 2 cloves garlic, minced
  • 2 tsp cumin seeds
  • 2 generous pinches chili flakes
  • 5 cups carrots, chopped finely or grated
  • 5 cups vegetable stock
  • 3/4 cup Red Split Lentils, rinsed and picked over
  • 1 can organic coconut milk (regular or lite)
  • salt and pepper to taste

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"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe