CB’s Organic Naked Pumpkin Seeds
Not all pumpkin seeds are created equal. With 95% of the pumpkin seeds on grocery store shelves imported from China (labeling laws allow food manufacturers to do this by importing the raw seeds and processing them in the US), CB’s Nuts Organic Naked Pumpkin Seeds stand out in the crowd because they taste better, are organic, and grown sustainably in the US. Read more 
Anson Mills Sweet Flint Popping Corn
When was the last time you experienced perfect light crackle and trace tenderness in a tiny white explosion?
Anson Mills of Columbia, South Carolina grows Appalachian Sweet Flint Popping Corn in the southern United States where an extended growing season allows the corn plants to grow and slowly develop cobs that hold tear-shaped kernels with a deep golden color at harvest. Read more
Never Let Me Go
I keep thinking about this river somewhere, with the water moving really fast. And these two people in the water, trying to hold onto each other, holding on as hard as they can, but in the end it’s just too much. The current’s too strong. They’ve got to let go, drift apart.
Never Let Me Go was written by Kazuo Ishiguro, the prize-winning author of The Remains of the Day. Nominated for several awards (Booker Prize, Arthur C. Clarke Award, and National Book Critics Circle Award), Never Let Me Go is the story of three children – Kathy, Ruth, and Tommy – who were students at a prestigious and very exclusive boarding school in the English countryside called Hailsham. Read more
Hu Chocolate
We are going to give you something awesome to eat, and then we’re going to blow your mind when you look at the ingredients. And that’s where we stand. No compromise. No sacrifice.
Hu Kitchen has never been accused of being a shrinking violet in the food world. In fact, they are on a mission to change the way modern human beings eat: away from highly processed products often described as “healthy” and “natural” and towards food with recognizable ingredients that taste awesome. One of the ways this food industry rebel does this is by making eight dark chocolate (72%) specialty bars: Read more
Erick’s Rolled Oats
Oats may seem like a simple food and they are but there are a few things the consumer should know about organic and conventional oats. Grown primarily on large farms in the midwest and midwestern Canada, oats are either steel-cut (where the groats have been cut into 2-3 pieces), rolled, or instant with the difference being how much the groat is processed. Read more
Brain on Fire
She’s still in there. I can see her. She’s still there. I know it.
Brain On Fire – My Month of Madness – by Susannah Cahalan is an award-winning memoir (2012) about the author’s struggle with illness and her journey back to health. In February of 2009, 24-year old Susannah Cahalan is living in a studio apartment in Hell’s Kitchen in New York City, working as a reporter for The New York Post newspaper and in love with her boyfriend, a man named Stephen. Read more
Miso-Glazed Veggies with Rice Noodles
Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad. Read more
Whole Grain Vegan Baking
The average adult only eats 15 grams of fiber per day. Women need 25 grams of fiber per day, and men need 38 grams of fiber per day. ~Institute of Medicine, National Institute of Health
Fiber is one of those things that most people under the age of 60 don’t want to talk about because fiber helps move food through the digestive system and youngish people tend to avoid any discussion about indoor plumbing. But, because so much of the food we consume is refined and processed, we need to talk about this issue because most of us are not consuming enough fiber on a daily basis. Read more
Blueberry Crisp
This is a blueberry crisp for those who don’t want a lot of added sugar in their desserts and prefer the sweet taste of ripe berries with a whole grain crunchy topping.
Fresh summer blueberries have a distinctly sweeter flavor than the year-round blueberries available in most grocery stores which makes them an ideal ingredient to use in a fruit crisp: plump whole blueberries baked with a crunchy, oat topping.
When fruit is naturally sweet, very little sugar is needed to make a summer crisp, which makes for a healthier dessert but do taste the blueberries first because you can’t determine the sweetness by looking at them. If there is no tanginess to them, use the lower amount of sugar (2 tablespoons). For more tangy blueberries, increase the sugar to 1/4 cup. Read more
A L’OLIVIER Fruit Vinegars
France’s oldest (1822) oil and condiment makers – A L’OLIVIER – makes 7 fruit vinegars – Passion Fruit, Mango, Raspberry, Fig, Black Currant, Tomato, and Espelette Chili Pepper (a red pepper grown in the Basque region) – that make a refreshing addition to summer salads. With a thick sauce-like texture and a fruity-tart sweetness, the natural bright-colored A L’OLIVIER fruit vinegars are smooth and delicious as is – or as the perfect addition to olive oil for a light summer dressing. Read more
Paddock Post 