Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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September 2016 Newsletter

September 6, 2016

anitas-newsletter-sep-2016September brings changing leaves and the start of new things. Our product team has been working on many great new products that you can try out in your kitchen during these wet months.

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This Month’s Recipes

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Fruity Coconut Squares

September 6, 2016

Fruity Coconut SquaresCrumble is always a perfect way to showcase all that is great about seasonal fruit. With buttery, crumbly oats and a hint of coconut you can’t go wrong. But how about making this traditional dessert portable! Crumble bars are a perfect way to take this traditional dessert with you on the go. The best type of berries to use are tart ones such as blueberries, raspberries and blackberries. Strawberries can be used but tend to release a little too much liquid. The jam is optional but intensifies the fruit flavour. Mix up those berries and enjoy! Enjoy! ~ J

Ingredients

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Raw Balls

September 6, 2016

Raw BallsRaw balls are up there with granola bars when it comes to convenience and ease of preparation. All you need is a food processor and some delicious ingredients. Before you know it you have a nutritious on the go snack that is so easy to adapt to suit all tastes and most dietary preferences or restrictions. They can be made with just seeds and dried fruit if there are allergy restrictions but as seeds tend to be a little drier than nuts you may need to add a little more fruit to the mixture to make them hold together. The addition of a few tablespoons of seed butter can also help with this as well. This recipe does not include any nuts but they can be easily incorporated if required. Enjoy! ~ J

Ingredients
  • 2 cups Anita’s Organic Medjool or Deglet Noor Dates (Medjool are the softest)
  • 1 cup Anita’s Organic Breakfast Boost Chia & Hemp
  • 1/2 cup Anita’s Organic Sunflower Seed Blend
  • 1/2 cup Anita’s Organic Shredded Coconut
  • 1/4 cup Anita’s Organic High Fibre Blend
  • 1/4 cup Anita’s Organic Sprouted Quinoa Blend
  • 3 tbsp cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla powder
  • 2 to 4 tbsp coconut butter (or other nut/seed butter)
  • Extra coconut for dusting (optional)

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Three Ingredient Granola Bars

These delicious granola bars are incredibly simple to make and take minimal effort. The fun is in the experimentation and mixing of flavours. Here at our Retail Store we have a selection of blends that are perfect for making these granola bars. Simply remember half of the 3 cups needed in this recipe should be some sort of flake blend, the rest, just mix them up as you wish. If you don’t have access to these blends just use 1 ½ cups of oats (or other flakes) and 1 ½ cups of a mixture of chopped nuts/seeds/dried fruit/coconut/chocolate chips etc. Or better still, just use 1 ½ cups of your favourite Anita’s Organic Breakfast Boost. For allergen friendly school snacks leave out nuts and replace with seeds instead. For a little extra yumminess drizzle with melted chocolate. Enjoy! ~ J

Ingredients (Makes 12 to 16 Bars)
  • 3 cups Anita’s Organic Blend (or 1 1/2 cups rolled oats & 1 /12 cups of mixed nuts/seeds and dried fruit)*
  • 1/2 cup nut (or seed) butter
  • 1/2 cup honey/brown rice syrup/agave nectar

*we used a mixture of our following blends – Kamut Flake Blend, Sunflower Seed Blend, Sprouted Quinoa Blend, High Fibre Blend, and Breakfast Boost Chia & Hemp.

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august-2016-newsletterSummer is in full swing and we have some delicious recipes to make use of the plethora of fresh fruits and vegetables grown right here on our doorstep!

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Coconut Crusted Chocolate PieThis recipe is perfect for those hot summer days when you really don’t want to turn on the oven. It can be prepared in less than 30 minutes and just needs to be left alone to set in the fridge for a few hours. Decorate with your favourite mix of seasonal fresh fruit and a little whipped coconut cream. This pie is pretty rich so small slices will be enough for even the craziest of chocoholics. Bring to room temperature for about 10 to 15 minutes before serving for the perfect taste and texture experience. Enjoy! ~ J

Ingredients

Crust

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veggie-pizzaThis might seem like a lot of work for a traditionally easy supper time meal but believe us when we say it’s worth it. A dairy free pizza adorned with summer garden veggies, fresh herby pesto and a drizzle of a hassle free ‘cheezy sauce’ makes this pizza worth a spin on anyone’s menu. Did we forget to mention the delicious ‘Ancient Grain’ Kamut Flour crust – how could we?! Plan ahead to save time, this will just leave the fresh veggies to prepare before cooking. The pizza dough can be mixed in minutes. Make it on the morning of the day you need it and leave it on the counter for up to 8 hours before using. Or make it up to 5 days in advance and place straight into the fridge until needed. The pesto can also be made ahead of time – make a double batch next time you are making pesto pasta and freeze the leftovers. Finally the ‘cheese’ sauce can be ready in a flash and can be kept covered in the fridge for up to a week before needed. Go on give it a go – you know you want to. Enjoy! ~ J

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Spelt Apple & Blackberry Pie

It’s Pie Season and what better way to celebrate than with an apple and blackberry one. You can use more or less All Purpose Spelt Flour if you wish. The more white flour that is used the lighter the crust will be. Start off with this 50/50 ratio and see what you think. We like the slightly heavier, tastier crust that adding whole grain flours produce. Enjoy! ~ J

Ingredients
Makes 1 crust (repeat recipe to make the top crust)

Filling

  • 3 cups tart apples, peeled, cored and sliced
  • 3 cups blackberries
  • 1/2 cup sugar
  • 4 tbsp corn starch
  • 1 tsp cinnamon

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july2016-newsletterThis month we are getting you to eat your grains! It is important to get whole grains into your diet and we have some delicious recipes to help you do just that!

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This Month’s Recipes:

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Ancient Grain Pesto BurgerSome day’s calamities just happen in the kitchen, sometimes lots of them at the same time! We are all human and in the big scheme of this crazy adventure called life, those ‘kitchen calamities’ are a mere teeny tiny blip of no significance. But being able to get over the initial frustration and turn a kitchen calamity into a positive is a must. So that being said, borne from one such kitchen calamity were these burgers. Originally destined to be used in a delicious grain salad, the Einkorn grains in this recipe were woefully overcooked – a little too zealous with the water to grain ration in the rice cooker methinks. But, salvaged they were, from a destiny of gracing the garbage can and turned into these delicious burgers instead. Just don’t ask why the burger bun is missing from the picture! Enjoy ~J!

Ingredients (Makes 6 Burgers)
  • 1 tbsp oil
  • 1 small onion, finely chopped (or 4 small shallots)
  • 2 or 3 cloves garlic, crushed
  • 1 cup crimini mushrooms, finely chopped
  • 2 cups overcooked grains or rice (we used Einkorn Kernels) – reserve one cup and keep aside
  • 1/2 cup cooked garbanzo beans (chick peas)
  • 1/4 cup fresh parsley, chopped
  • 1 tsp miso paste
  • 1 tsp tomato paste
  • 2 tbsp nutritional yeast
  • 2 tbsp pesto
  • 1/3 cup flour (we used Einkorn)
  • Salt & pepper to taste (approx. 1/2 tsp of each)
  • Oil for frying

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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