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Sweet potato cakes

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 1-17-23

Ingredients:

  • 4 medium size, roasted sweet potatoes cooled
  • 1/2-1 red pepper, chopped (eyeball it if you want to use the whole red pepper, depending how big it is)
  • 1 small onion, chopped
  • A couple handfuls, chopped kale
  • 1 small jalapeño, chopped
  • 1 to 1/2 cups flour of choice (start with one cup add an additional half a cup if needed to bind your potatoes together
  • 1/2 to 1 cup nutritional yeast(start with 1/2 cup add more if you)
  • drizzle of Spice Traders Curry Balsamic (or your favorite balsamic)

Directions:

  • Mash your sweet potatoes add the remaining ingredients, form into balls, and then flatten
  • Fry in a nonstick skillet until golden/crispy on both sides.
  • Drizzle with Spice Traders Curry Balsamic (or your favorite balsamic).

makes about 8 sweet potato cakes 

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Mango Coconut Curry

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 1-17-23

Ingredients:

  • 1 small onion, diced
  • 5–6 cloves garlic, minced
  • 2 inch piece of fresh ginger, minced
  • 1 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 2 cups chopped cauliflower florets
  • 2 cans lite coconut milk
  • 2 cans chickpeas, rinsed and drained
  • 1 cup fresh mango, diced
  • 1 tbsp maple syrup (optional)
  • 1-2 teaspoons Spice Traders Curry Balsamic

Directions:

  1. In a large non-stick sauce pan or pot, add onion and sauté until softened. Add a small amount of water to prevent sticking.
  2. Add in ginger, garlic, tomato paste, curry powder and Garam masala. Stir and sauté for a minute or until fragrant.
  3. Add in cauliflower and a splash of coconut milk and sauté an extra minute then add in chickpeas and remainder of coconut milk. 
  4. Stir together and bring to a simmer. Simmer on low heat for 10 minutes.
  5. Add in diced mango and maple syrup if using. 
  6. Stir and cook for another 3-5 minutes or until curry has thickened
  7. Serve with basmati rice and drizzle with Spice Traders Curry Balsamic over the top of rice and coconut curry. 
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Pomegranate Mung Bean Salad

Featured on Chef AJ’s channel on 12-13-22

Ingredients (serves 2):

  • For the Mung Beans:
    • 1 cup mung beans
    • 1/4 cup red onions, finely chopped
    • 2 teaspoons turmeric powder
    • 2 teaspoons cumin or coriander powder
    • 1 teaspoon garlic powder
    • 2/3 cup pomegranate seeds
    • 3 tablespoons Pomegranate Balsamic
  • For Garnish:
    • 2 tablespoons red onions, finely chopped
      • 2 tablespoons pomegranate seeds
      • 1 1/2 teaspoons lime juice
      • 1 tsp Pomegranate Balsamic
      • cilantro, chopped (optional)

Directions:

  • Put mung beans in a small bowl with 2.5 cups hot water, let soak overnight
  • In morning, drain mung beans and set aside.
  • To cook the mung beans, add to pot with 4 cups of water and boil for 13 minutes (until can easily be mushed)
  • Drain the mung beans, keeping the water (makes an excellent vegetable broth, store and refrigerate)
  • In a hot pan, add the 1/4 cup red onions with a tablespoon of water and saute for about 2 mins on medium adding water as needed.
  • Add turmeric, cumin/coriander, garlic powder, and Pomegranate Balsamic. stir well.
  • Add cooked mung beans, mix well and cut heat after 2 more minutes.
  • Add lime juice and pomegranate seeds, mix, then transfer to serving bowls.
  • Garnish with with the onions, pomegranate seeds, lime juice, balsamic, and cilantro from the garnish section.
  • Serve and Enjoy!
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Pomegranate Bulgur Salad

Featured on Chef AJ’s channel on 12-12-22

Ingredients:

  • 1 cup bulgur
  • 2 cups sodium-free vegetable broth
  • 1/2 cup pomegranate seeds
  • 1/4 cup mint, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup vegan feta cheese, crumbled (optional)
  • 1/4 cup raisins
  • 2 tablespoons Pomegranate Balsamic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper

Directions:

  1. To cook bulgur, add bulgur and broth to a pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12-15 mins until bulgur is tender. Drain off any excess liquid.
  2. While bulgur is simmering, chop all ingredients the need to be chopped and crumble the vegan feta.
  3. When bulgur is finished, toss all ingredients in a large bowl and serve warm or chilled. Enjoy!
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Pomegranate Avocado Bean Salsa

Featured on Chef AJ’s channel on 12-13-22

Ingredients:

  • one 15oz can black beans, rinsed and drained
  • 2 cups pomegranate seeds
  • 1 small jalapeno, minced with seeds removed
  • 1/4 cup red onion, chopped
  • 1 large avocado, diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Pomegranate Balsamic
  • fresh ground pepper to taste

Directions:

  1. In a bowl, combine all ingredients and stir until smooth.
  2. Serve with air-fried tortilla chips and enjoy! Refrigerate leftovers.
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Wild Huckleberry Carrot Salad

Recipe by: Kisa Reinke
Featured on Tuesdays with Thomas on 11-8-22

Ingredients:

  • 2 lbs Shredded carrots
  • 1 head sliced Napa cabbage
  • 1/4 head shredded red cabbage
  • Wild Huckleberry Balsamic
  • California raisins (Note – they absorb the balsamic dressing, so they get soggy if added ahead of time. If you don’t like the texture, add raisins just before serving.)

Directions:

  1. Mix and enjoy!

Notes:

I batch prepare my food on Sunday afternoons and never fail to make this salad. It lasts all week! At first it was just carrots, raisins, salt and your Balsamic. But I am always trying to increase color in my dishes so I boost the nutritional value. I found adding Napa cabbage, a few orange blossoms from our grove, and some red cabbage added not only nutrition, but more texture and crunch. I hope you like this recipe too!

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Wild Huckleberry Pudding

Recipe By: Ruthie Sater
Featured on Tuesdays With Thomas on 11-8-22

Ingredients:

  • 1 cup raw sunflower seeds or cashews, soaked to soften
  • 1 1/2 cups plant based milk of your choice
  • 1 tbsp. Wild Huckleberry Balsamic
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla powder
  • 2 tbsp. date syrup (optional, substitute agave syrup or 2-3 soaked dates)
  • 2 tbsp. cocoa powder
  • fresh raspberries, for bottom of glass. (optional: substitute fresh or frozen raspberries, the frozen ones add a syrup to the pudding as they thaw)
  • optional: shredded coconut for garnish

Directions:

  1. In a blender or food processor blend seeds or cashews, oat milk, balsamic, cinnamon, vanilla powder, and cocoa powder until smooth. This can be several minutes depending on the blender.
  2. place a few frozen raspberries in the bottom of fancy glasses. Then pour the pudding into the glasses leaving some room at the top for garnish. Top with more raspberries and garnish with a sprinkling of shredded coconut. Serve and Enjoy!
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Wild Huckleberry and Blueberry Oats

Recipe by: Rita Rosenlieb, Featured on Tuesdays with Thomas on 11/8/22
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients: (Double if using pint Jelly Jar)

  • 1/3 cup. Unsweetened Apple Juice
  • 1 tsp. Wild Huckleberry Balsamic
  • 1 tsp. Vanilla
  • 1 tbsp. Chia Seeds
  • 1/3 cup Blueberries, fresh or frozen
  • 1 tbsp. Slivered Almonds
  • 7 tbsp. Rolled Oats

Directions:

  1. Stir ingredients together in jelly Jar with 1tbsp water, then add 1-2 tbsp more water as needed to fill jar. Leave enough room to stir and shake.
  2. Shake jar, refrigerate overnight or for several hours. Enjoy!