Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Double Layer Lemon & Strawberry Cheesecake
Our cookie mixes are very easy to use to make delicious pie crusts. Here we used our Oatmeal Currant Cookie mix to make the base for this (almost) raw cheesecake. As the base is cooked we can’t call it raw but we can call it simple. Simple and utterly delicious.  Enjoy ~J

Ingredients

Base

Topping – Lemon

  • 1 1/2 cups cashews, soaked for 2 hours
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk, (refrigerate coconut milk for 24hrs before hand and use the top creamy part only)
  • Zest from 2 lemons
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup agave or light (#1 grade) maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)

Topping – Strawberry

  • 1 1/2 cups cashews, soaked for 2 hours
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk, (refrigerate coconut milk for 24hrs before hand and use the top creamy part only)
  • 2 tbsp freshly squeezed lemon juice
  • 1 cup fresh strawberries
  • 1/4 cup agave or light (#1 grade) maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)

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This delicious soup reminded me of a trip to Italy many years ago. A hearty soup, packed with flavor and nutrition. The Chickpea Parmigiana really elevates the soup to another level, adding a sharp tang that you would associate with parmesan cheese. This recipe served us well, with 4 large dinner helpings and enough left over for us all to take for lunch the next day.

Ingredients:
  • 1 cup Anita’s Farro (Emmer) Kernels
  • 2 tbsp olive oil
  • 4 cloves garlic, peeled and minced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and finely diced
  • 14-ounce can fire-roasted diced tomatoes (I used regular diced tomatoes)
  • 2 tsp crumbled dried rosemary
  • ½ tsp sea salt
  • ¼ tsp ground sage powder
  • 8 cups of vegetable broth

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A yummy alternative to traditional three bean salad. Experiment and add whatever spices you favor to create your own unique taste. Enjoy!

Ingredients:
  • 4 cups cooked mixed beans – I used black beans, red kidney
  • beans, navy beans, and pinto beans.
  • 1 pint roasted cherry tomatoes – about 20
  • ¾ cup almonds
  • Sea salt to taste
  • Grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 1/3 feta cheese crumbled
  • 1 avocado diced
  • 2 cloves garlic, minced

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Ingredients:
  • 1 cup Anita’s Organic Cane Sugar
  • ½ cup butter, softened
  • 3 large eggs
  • ½ cup organic plain yogurt
  • 1 tsp. vanilla extract
  • 1 ½ cups Anita’s Organic Quinoa Flour
  • 2 tsp. Anita’s Organic Baking Powder
  • ¼ tsp. sea salt
  • 2 – 3 Tbsp. Poppy seeds
  • 2 Tbsp. Lemon Zest

Glaze:

  • 1/3 cup fresh lemon juice (about 2 lemons)
  • ½ cup Anita’s Organic Cane Sugar
Directions:

Preheat oven to 350 F. Lightly grease 8×4 inch loaf pan, spray with cooking oil or line bottom with parchment paper. Cream sugar and butter in a large bowl. Add the eggs, sour cream or yogurt and vanilla. Whisk together until the mixture has a smooth and creamy consistency. Combine the flour, baking powder, salt and poppy seeds and lemon zest in a medium bowl.

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The red fife makes a sweet and nutty crust, with a firm cookie texture. Not too sweet, it can be eaten for breakfast, too.

Ingredients:
  • 1 ¼ cup Red Fife Whole Wheat Flour
  • ½ cup All Purpose flour
  • 2 Tablespoons Maple Sugar
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Sea Salt
  • 10 Tablespoons Butter, cold
  • 1 Large Egg Yolk
  • ¼ Cup Whole Milk Yogurt
  • 1 – 2 Tablespoons Cold Water

Filling Ingredients:

  • ¼ Cup Toasted and
  • Ground Almonds
  • ¼ Cup Toasted and
  • Ground Walnuts
  • 5 Medium Apples
  • ¾ Cup Maple Sugar
  • ½ Teaspoon Cinnamon
  • Squeeze of lemon juice
  • ¼ Cup Maple Syrup

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Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch-wide slivers
  • 2 teaspoons coriander seed
  • 2 teaspoons cumin seed
  • 1/2 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 2 tablespoons freshly grated ginger
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • One 28-ounce can whole tomatoes
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
  • 4 cups Anita’s Organic chickpeas, cooked
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup plain nonfat yogurt
Directions:

Heat olive oil in a large saucepan over medium-low heat. Add coriander, cumin, cayenne, turmeric and cinnamon; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt. Enjoy!

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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