It is very important to incorporate whole grains into your diet and there are so many fun and exciting recipes to choose from. So whether you are looking to include more plant based protein into your diet; or looking to add more soluble fibre; vitamins; minerals and essential nutrients then stop by and see us during the month of August and receive 10% off all of our Whole Grains. Discounts apply to in store pick up.
Dips and hummus are a must and staple in most houses. There’s nothing easier than throwing a few ingredients into a blender to create smooth, garlicky yumminess that can be used in so many ways. Serve with fresh veggies; chips or crackers; spread on bread or pizza; in sandwiches or hey, even straight from the bowl by the spoonful (or is that just me). Here we’ve served it on crusty bread with seasonal veggies and a slice of avocado. Adding cooked grains to the dip adds extra fibre and protein as well as adding another dimension to the flavour. Use grains that are more towards the cooked/over cooked texture as this will help them to blend in better. Save the ‘al dente’ grains for super, summer salads.
- 2 cups cooked pinto beans
- 1 cup cooked Einkorn grain
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 1/3 cup tahini
- Juice of ½ lemon
- 1 to 2 tsp chipotle hot sauce
- 1 tsp maple syrup
- ½ cup fresh parsley, finely chopped
- ½ to ¾ cup water to thin the mixture
- Salt & pepper to taste.
Tabbouleh is always a fresh, flavourful salad to add to any meal. With palate cleansing bursts of lemon and fresh aromatic herbs it pairs well with many summertime dishes. Tabbouleh is traditionally made with bulgur wheat but the substitution of quinoa works extremely well as it absorbs all the delicious flavours.
- 3 cups cooked quinoa (we used Rainbow Quinoa)
- 3/4 cup chopped cucumber, peeled if skin is thick
- 3/4 cup chopped tomatoes
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup sliced scallions
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
This one pot dish cooks up in a flash and is a hearty meal for all the family. Plan ahead and have the grains pre-cooked. Your dinner will then be ready and on the table in under 30 minutes. We used cooked Kamut (Khorasan Wheat) grains for this recipe, which have a toothy nutty quality about them – but any grain will work just as well.
Ingredients – serves 4
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 pre-cooked sausages, regular or vegetarian (as flavourful as possible – we used Field Roast Smoked Apple & Sage)
- 4 cups cooked Kamut kernels (or other grain of choice)
- 1/3 cup oil packed sun-dried tomatoes, chopped
- 3 cups broccoli, washed and cut into ½ inch florets
- 1/8 tsp chilli flakes
- 2 tsp balsamic vinegar
- Salt & pepper to taste
- Grated parmesan or vegan parmesan (recipe to follow)
There is one thing for sure and that is our summer here in British Columbia has been hot! So much so no one wants to be in the kitchen – we certainly don’t. Our test kitchen has been unusually quiet the last few weeks but we thought we’d focus this month’s newsletter on some delicious meals that require minimal effort and do not need the oven to be used. And of course to make the most of all the delicious fresh produce we have at our fingertips. Our first dish is a beautiful salad made from cooked Red Fife Wheat and Chickpeas. You can use any cooked grain and bean combination you like but this is our favourite. We like to cook our grains in a rice cooker, especially this time of year as it keeps the kitchen temperature down. Beans can be cooked in a slow cooker – again for the same reason.
Top tip – always cook more grains and beans than you need. Freeze in 2 cup portions and then they are on hand to use when you need them. With pre-prepared grains and beans this dish can be prep to table in less than 15 minutes.
- 2 cups cooked Red Fife Grain
- 2 cups cooked Garbanzo Beans
- 2 cups cucumber, chopped
- 1 cup baby tomatoes, halved
- 3 cups salad mix (chop slightly if large leaves are present)
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- juice 1/2 large lemon
- 1/4 cup olive oil
- 1/4 cup flax oil
- 1 1/2 tbsp coconut aminos (optional)
- 1/2 tsp maple syrup
- 1 tsp old fashioned mustard
- salt & freshly ground black pepper to taste
Here at Anita’s Organic we pride ourselves on the quality and variety of flours we can offer to our customers. At last count we have over 30 different types of organic flours and the family just keeps on growing! What will be next? Included in our selection are 14 different types of Non-Wheat/Non- Gluten flours which are all on special this month. So if you are looking for something a little different for your baking then look no further. All of our recipes this month will be made from these flours so if you are looking to try something new then these are a great place to start.
Here is an easy way to incorporate extra protein and fibre into your baking – by using red lentil flour. This beautiful flour with its coral pink hue adds nutrition and flavour to this dinner favourite. Try adding some fresh chopped jalapeño for a bit of oomph!
What goes best with a cup of coffee? A muffin of course and these are no exception. With a rich maple flavour and studded with our local, seasonal blueberries they are a perfect mid morning snack. They are best served warm and can be a little delicate but totally delicious. The addition of the xanthan gum/guar gum is optional but will hold the non-gluten flours together a little better (we don’t use it – and still love texture just the way it is). Enjoy!
- 1 cup Anita’s Organic Brown Rice Flour
- 1/2 cup Anita’s Organic Millet Flour
- 1/2 cup Anita’s Organic Coconut Flour
- 1 tsp xanthan gum or guar gum (optional)
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp vanilla powder (or 2 tsp vanilla extract)
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp apple cider vinegar
- 1/2 cup sunflower oil
- 1 cup water
- 1 cup maple syrup (no 3 is our favourite)
- 1 cup blueberries
We can’t have Canada Day celebrations here in beautiful British Columbia without a Nanaimo Bar can we? This decadent treat has been adapted to use wheat/gluten alternatives and this particular one is vegan too. But hey – we love to experiment just like you do so feel free to switch it up. We must confess there is a little cheating going on here as the filling of this bar is actually some leftover frosting (rather than the traditional custard filling) but it works (and saves time). The filling can be any flavour you like – vanilla; mint (mmmmmm); Irish Cream; and even lemon (yep lemon & chocolate works). And as we have cheated they can be ready in next to no time. Enjoy!
- 2 cups Anita’s Organic Almond Flour
- 1 cup Anita’s Organic Shredded Coconut
- 1/3 cup Anita’s Organic Cacao Powder
- 1/2 tsp vanilla powder or (1tsp vanilla extract)
- 4 tbsp cane sugar
- 1/2 cup walnuts, chopped
- 2 tbsp Anita’s Organic Flaxmeal
- 5 tbsp water
- 1/3 cup coconut oil, melted (measure when melted)
No – not the Mr T – though he may like them too – but one of our husbands, who is affectionately known as Mr T. When growing up, Coconut Macaroons (not to be confused with the delicate French pastry item called Macaron) were his favourite. Sweet, chewy and packed with coconutty goodness these little nuggets of deliciousness are a family favourite and make a great teatime treat. The recipe has been adapted to use non-gluten flours and tastes just as fabulous. Enjoy!
Ingredients (Makes approx 24)