Look no further than Lancaster, Pennsylvania where organic, non-GMO whole grain flakes are packaged for Shiloh Farms.
Spelt, barley, and kamut flakes look remarkably similar to rolled oats but have subtle nutty flavor differences which can liven up and energize a variety of breakfast and snack foods. Delicious alone or combined with each other and oats, whole grain flakes make a nutritious and delicious hot cereal or mid-morning pick-me-up. Simply cook according to the package directions (5-20 minutes) or add as is to a homemade muesli recipe (click here for a fantastic not too sweet muesli recipe). Read more
A nut grown under makes for a milk above the rest.
Milkadamia is one of the newest and most creamy non-dairy nut milks on the market. Made of filtered water, macadamia nuts, calcium phosphate, pea protein, natural flavors, locust bean gum, sea salt, sunflower lecithin, gellan gum, and vitamins A, D, and B12, Milkadamia has all the good ingredients and none of the bad stuff. Read more
Cinnamon Roll Bread is wildly different and wildly delicious homemade bread with no added sweeteners. A nutrient dense no-knead loaf, Cinnamon Roll Bread is very easy to make and requires no bread baking experience to make a loaf that looks like a professional baker’s creation.
The secret to the nutty cinnamon flavor and moist texture of this bread is a single 1.75 ounce packet of Wildway Cinnamon Roll Instant Hot Cereal made with walnuts, ground flaxseed, cashews, coconut flour, pecans, cinnamon, dried dates, and vanilla bean. Read more
Finally you can enjoy creamy, almond milk yogurt made with vanilla beans, California peaches, mouth-watering strawberries, wild Maine blueberries, or simply on its own as delicious plain yogurt.
Giving up dairy products sometimes means giving up a few long time favorites. For me, one of those favorites was yogurt. Although picky about yogurt (a small “milkerie” – a dairy and cheese maker – in Schonreid, Switzerland makes the most delicious creamy yogurt in the world), the thought of never having that slightly sweet, tangy creamy treat again left me momentarily sad. Call it yogurt grief. Read more
Today is Election Day. Many of us will flock to the polls and cast our votes for the candidates we want to represent us. Although the really big election day is a year away, the essence of leadership is heavy on many people’s minds with all the presidential debates. As we make our choices today and in the future, let us not forget about the people who are making a difference by making this world a better, healthier, and more compassionate place. Read more
We believe in a better way.
One Degree Organic Foods is a company that believes in simplicity, sustainability, and integrity by using only organic foods grown with natural veganic methods (no chemical pesticides, herbicides, man-man or animal by-product fertilizers). So what is the difference between organic and veganic and what does it mean when both are combined? Read more
Friends are the chocolate chips in the cookie of life.
We never outgrow chocolate chips but as we grow older, we realize there are differences in chocolate chips, just as there are differences in the friendships we’ve cultivated through the years. Some have an artificialness while others are as pure as the cacao bean itself. It’s the real ones – the truly scrumptious ones – we want to treasure. Read more
Paul’s Grains is a hidden gem in a land of few jewels. Most farmers in Iowa grown genetically modified corn and soybeans but Paul’s Grains has been growing a variety of grains (spelt, barley, buckwheat, oats, corn, soybeans, millet, flax seed,quinoa, and more) without chemical fertilizers since 1964.
Going against the grain, Wayne and Betty Paul purchased 160 acres of land in a small town in central Iowa called Laurel. After graduating from Iowa State University with a degree in agriculture, Wayne was introduced to chemical-free farming using healthy, natural fertilizers for weed and insect control, which is how it’s been done for 51 years. Read more
Flavorful. Sustainable. Simply the best. ~The Vanilla Queen
Years ago, an article in Cooks Illustrated convinced me to do a taste test between real and artificial vanilla extracts. The conclusion: always choose pure vanilla extract over artificial vanilla extract because of the flavor difference. Real vanilla extract (and there are many types – each with its own nuanced flavor) is rich and a bit creamy, smooth, slightly sweet, fruity, and cherry-like with a floral fragrance whereas the imitation lacks these qualities. Read more