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Posts Tagged ‘kitchen’
Posted Tuesday, July 17th, 2012 | No Comments »
Posted Wednesday, May 2nd, 2012 | No Comments »
Doesn’t that look delicious? Well, it was! This salad, which contains many Grower’s ingredients, was custom created to help lower inflammation and ease fluidity within joints. Now you can make it and feel great too!
SUPER FOOD SALAD
- 1 cup chopped kale
- 1 cup chopped cabbage
- 1/2 cup grated carrots
- 1/4 cup chopped red onion
- 1 cup blueberries
- 2 oz sunflower seeds
- 1/2 cup shelled edamame
- 1/2 cup chopped grape tomatoes
- 2 oz chopped cashew nuts
- 5 tbsp goji berries
- Acai juice, apple cider vinegar, garlic, olive oil, salt, black pepper, cayenne pepper
- If using dried goji berries, soak in water until rehydrated.
- In a saute pan, toast the raw garlic in the dressing oil for a few minutes. Let cool. Mix in other dressing ingredients and shake well.
- Toss all ingredients together and enjoy!
Adapted from a student recipe from Nutrition Therapy Institute
Posted Thursday, April 19th, 2012 | No Comments »
If any food is worthy of its own holiday, it would be this bulbous culinary sidekick of aromatic delight. We support the cooking with and eating of garlic in many forms – from Super Colossal to Peeled. All organic!
So go ahead and show a clove some love. Try this recipe for Garlic Stock in tonight’s celebration!
Posted Friday, January 20th, 2012 | No Comments »
We recently posted on how to peel garlic in a few nanoseconds but what if we had a recipe that didn’t even require that short effort? We do – the great and powerful Garlic Stock!
- 4 whole garlic bulbs, unpeeled, broken up, and cloves smashed with the side of a knife
- 1/2 teaspoon sea salt
- 9 cups water
- In a large pot over high heat, combine the garlic, salt, and water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 1 hour.
- Strain the garlic cloves, pressing down on them to extract all their liquid and discard or (better yet) compost them.
Like veggie stock, this homemade broth adds a rich and worth-it flavor to any soup, scramble, stir-fry, salad dressing, or pot of cooked grains. Use or freeze within 5 days for the freshest flavor.
Adapted from Bryant Terry’s Vegan Soul Kitchen