This is a staple in our house during the cooler months. It is an amazing addition to any dish for a creamy and decadent experience!
4 cups steamed cauliflower (steam until soft)
1/2 cup coconut oil
2 (generous) Tablespoons mellow white miso paste (I buy from the bulk miso section under the sauerkraut!)
Pinch of Himalayan Salt
Place all ingredients in a blender and blend until smooth. A high speed blender is not necessary. Give it a try and see if you want to add any extra miso for a sharper taste. Blend again if you do!
Add to a bowl of gluten-free noodles or zucchini noodles with veggies for a warm and satisfying meal!
I just became obsessed with parfaits. It is one of the easiest hearty breakfasts you can make. I have been making them in canning jars so I can throw a lid on and bring them to work or in the car as a snack. Here’s the breakdown of the layers that make up a great parfait:
CRUNCHY LAYER: You need a very crunchy layer. I love some chopped walnuts or other nuts. A wide variety of granolas are also good. Shown above is Emmy’s Super Cereal in Apricot Vanilla. It stays very crunchy!
FRUITY LAYER: This adds something chewy to your parfait. Show above are some thinly sliced figs, but those aren’t always available. Banana, pear, kiwi, chopped dates or other dried fruits are all wonderful options.
CREAMY LAYER: Yum. This is what adds the richness to your parfait. Pictured above is So Delicious Vegan Yogurt. Other great options: Green smoothie, banana ice cream, chia pudding, kefir, etc etc.
LAYERING TIPS: My best parfaits usually start with the crunchy layer. Then, fruity, creamy, repeat. Choose different glasses for a fun effect. A martini glass would be beautiful! But, I do love the jars for the take-away option.
Give this a try! What kind of combinations can you think of?
Recipe adapted from StrongerTogether.coop
Interested in learning more about GreenStar? Visit our website www.greenstar.coop
Photos: Mariah R. Dahl
On Tuesday evening I braved the rain and mud to pick a bunch of sungold tomatoes at my CSA. Those little fruits are so good! Some never made it home (car snack) and some that did had burst. By Wednesday evening more had burst and were starting to attract some attention from the fruit flies. Without a real plan I came up with one of my best dinners yet. Throw all those sungolds in a a cast iron, add a farm fresh red pepper, a yellow squash, olive oil, salt, pepper, rosemary, basil and thyme. Mix it up well and bake at 350 degrees for about 30 minutes. The result was sweet and juicy. I topped it off with more fresh basil, pepper, and the Gardein crispy tenders.
If you read Adam Morris’ Grocery update in this month’s Greenleaf, it mainly focuses on raw nut butters. Nut butters are so trendy right now in the natural foods world! And how could you resist? Nut butters are rich, creamy and full of healthy fat. Now, we aren’t talking about your regular peanut butter here (which is still amazing, not matter what!). The newest nut butters to hit the shelves are made from a wide variety of nuts and many of them have an extra punch to them! Check out two of the newest raw nut-butter brands below:
JEM raw & organic
Jem is a family run company based in Bend, Oregon. What’s amazing about their nut butters is that they are all stone ground. A stone grinder is a very expensive girder that is literally made of stone. It is regarded by the raw food community because it slowly grinds with stone and does not actually heat the nuts in the process. It takes much longer than a conventional grinder, but the nutritional benefits stay in tact. In addition, the texture of stone ground nut butters is ridiculously smooth. It is incomparable to any other nut butter, almost like velvet! Jem raw nut butters are all made from raw nuts and each “flavor” is packed with super foods and coconut sugar! The flavors stocked at Greenstar are: Superberry Maqui Camu Almond Butter, Cinnamon Red Maca Almond Butter, Coconut Cardamom Almond Butter and Hazelnut Raw Cacao Hazelnut Butter. These are all very unique flavors and not like any other nut butters at Greenstar. I swear, the Cinnamon Red Maca Almond Butter tastes like Honey Maid Teddy Grahams! Now, I don’t recommend that you start replacing your regular almond or peanut butter with these, they are pricey! Over $12 per 6oz! BUT, I do recommend that you try one as a treat if you can swing it. They would be perfect as an ice cream topper or even dessert on their own! They are seriously delicious and energizing and I would love to hear what ways you’ve been eating them!!
Dastony nut butters are also raw and stone ground! I actually just learned on their jar that stone-griding was originally used to turn olives into olive oil! They offer pure nut butter without anything added but in almost every nut butter variety available. I recently got the tahini and it was delicious! The thing about these raw nut butters is that the texture is incredible! And the variety is very wide. Dastony offers a full line of nut butters including almond butter, cashew butter, coconut butter, brazil nut butter, hazelnut butter, sprouted almond butter, sesame butter, sprouted sunflower seed butter, sprouted pumpkin seed butter and hemp seed butter! Phew! Now, these are pretty pricey as well. Again, they are not meant to replace just your average nut butter. These are meant to be savored! Try spreading these on crackers or dipping fruit in them. The texture is amazing and the nutritional value is wonderful!
A light lime vinaigrette atop avocado and tomatoes hints of Mexican influence and the delicious tang of guacamole. Tender local Remembrance FarmsRem spicy greens adds a peppery bite to this flavorful salad.
This recipe has been adapted form Strongertogether.org
- 3 cups Remembrance Farm spicy greens, 2 oz, washed and dried
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1 clove garlic, crushed
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons extra virgin olive oil
- Wash and dry arugula, remove tough stems. Place in a serving bowl. Top with tomatoes and avocado.
- Make dressing by whisking garlic, fresh lime juice, salt, and sugar, then whisking in the olive oil.
- Drizzle the dressing over the salad and toss to coat.
– See more at: http://strongertogether.coop/recipes/arugula-with-tomatoes-and-avocados-in-lime-vinaigrette/#sthash.OEWLk72d.dpuf
Black Pearl Creamery is Kevin, Lauren and Ada Mckinzey. Their dairy is in Trumansburg, NY. They raise East Friesian dairy sheep for milk which we make into yogurt and cheese. We have started selling their delicious sheep’s milk yogurt in 8 oz glass jars as well at 16 oz. jars.
The yogurt is thick, fresh and zingy. I love mixing it with granola from our bulk department for a fast snack or breakfast to go.
Local blueberries from Hillberry Farm
If it was not raining ( more like sudden crazy thunderstorm) right now, I would be blueberry picking. My plan was to make this super easy dessert for my family. Since it involves granola, it could be for breakfast. The granola I used is the Oasis Maple Nut, produced right here in the GreenStar BakeHouse. The steps are pretty simple, just toss the berries with the sugar and flour.
Berries tossed with sugar and flour.
Bake them in a prepared glass dish at 375 degrees for 15-20 minutes. Stir the berries and top with the granola. Bake for another 15 minutes. Allow to cool. For a complete breakfast, top with plain yogurt or a bit of milk and vanilla ice cream for after dinner.
The finished product.
Berry Granola Crisp
3 1/2 cups blueberries
1/4 cup sugar
2 Tbl. all purpose flour
1 1/2 cups Oasis Maple Nut Granola
Heat oven to 375°F. In a greased 8-inch square glass baking dish, mix berries, sugar and flour until fruit is coated. Bake 20 minutes. Stir. Sprinkle with granola. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving.
Every month an exciting “trade” periodical shows up on my desk. It is called Cheese Connoisseur. Yes, it is a magazine dedicated to cheese, mostly artisanal styles. It is a drool worthy read. There are great pictures, featured articles, and recipes. This month even has a nice list of NYC cheese shops to check out. The Finger Lakes region has it’s own artisanal cheeses to try.
On Saturday, July 26, the 2014 Finger Lakes Cheese Festival takes place at Sunset View Creamery in Odessa, NY. This is a family friendly event with kids activities, music, farm tours, cheese making workshops, chef events, and more then 10 regional cheese makers. There is a lot to do from 10-5 at this event.GreenStar is a sponsor of the Kids Midway! The Cheese Festival is a good way to support and learn about a unique, local, agricultural product. If you can’t make it to the festival, GreenStar has your back. We carry a great selection of regional goat, raw, cow, and sheep varieties on our shelf. I am loving feta cheese on salads and pizzas. Cheese Connoisseur magazine printed a recipe for a Watermelon, Blueberry & Feat salad. It is easy to make and quite good.
Here it is:
1 five lb. seedless watermelon
2 cups blueberries
4 oz. feta cheese
1/3 cup olive oil
3 Tbl. lemon juice
2 Tbl. fresh mint leaves + more for garnish
Cut the flesh from the melon and cut fruit into 2 inch pieces. In a small bowl, whisk the lemon juice and olive oil. Add in the chopped mint and salt to taste. In a large bowl, combine the melon, blueberries, mint , and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual cups and garnish with mint leaves.