Beans, 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.
Have some left over cooked quinoa? Here’s a simple idea for a nutritious – ready in a flash breakfast. Enjoy! ~J
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.
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
- 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)
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
- 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
Looking for a hearty one plate meal which is quick to prepare and packed full of great flavours and nutrition? Then look no further. This beautiful salad incorporates pantry staples and fresh seasonal farm produce to create this wholesome entree or stunning side salad. Fresh and vibrant, visually stunning this salad is a definite must try. We were lucky enough to be able to use a fabulous kale mix from The Local Harvest Market which was a mixture of young kale, sprouting purple broccoli and baby Savoy cabbage. Which beans you use is entirely up to you. Change it up to suit your palett e or your pantry. Enjoy! ~J
Serves 4 to 8
- 4 cups kale, chopped
- 2 cups mixed beans, cooked (we used 1/2 cup each of kidney, navy, pinto, and black beans)
- 2 tbsp fresh chives, chopped
- 1/3 cup walnuts, chopped
- 1/4 cup cranberries, chopped slightly
- 1 tsp lemon zest
- 1 tbsp old fashioned mustard (we used Maison Orphee)
- 1 garlic clove, minced
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- salt and freshly ground black pepper to taste
Our Sprouted Flour family is growing. Joining our Sprouted Spelt, Kamut, and Whole Wheat flours, is Sprouted Buckwheat Flour. Use in any recipe that calls for buckwheat flour. Same great taste, same great Anita’s quality but with even more nutrition.
Anita’s Organic Bread Mixes!!! Yes indeed. We will soon be able to offer our customers three different no-knead bread mixes. Traditional, 9 Grain, and Cinnamon Raisin. Rip – tip – mix – rise – bake. Easy to make for perfect fresh bread every time. Coming Springtime 2015.
Want a quick and easy recipe with minimal ingredients or fuss? Then try these fabulous little shortbread cookies. Made with whole grain White Whole Wheat Flour and coconut oil instead of butter. They are buttery, crumbly and delicious. Leave them plain or decorate them as you wish. Shape them into little balls for round cookies or press the mixture into a round pan and turn them into petticoat tails (longer cooking time would be needed). Enjoy! ~J
Still have some of last year’s berry crops in your freezer? Or do you have some apples (or pears) that are not quite their best languishing in the refrigerator? This dessert utilizes both into a delicious comforting dessert. The fruit combinations are easy to adapt to suit. Enjoy! ~J
- 4 cups mixed frozen berries
- 3 cups peeled and chopped apples (or pears)
- 1/3 to 1/2 cup Anita’s Organic Brown Sugar (or dry sweetener of choice) Please note: amount of sugar needed will depend on the sweetness of the fruit being used.
- 1 cup Anita’s Whole Wheat Pastry Flour
- 1/3 to 1/2 cup Anita’s Organic Cane Sugar (or dry sweetener of choice) Please note: amount of sugar needed will depend on the sweetness of the fruit being used.
- ½ cup Anita’s Organic Rolled Oats
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2/3 cup Anita’s Organic Shredded Coconut
- ½ cup butter (or non-dairy alternative), chilled.