Today I am going to post about a few things I have been
gnawing on, consuming, reading, and testing. I'll be blogging about
things that have exited my kitchen as of late and things that I have been
revisiting or have been using more and more of lately. (NOTE: I'm reporting this due to some wonky coding that was messing up my blog last week) Starting things
off is this Snack Bar from Barre. It's the last one I had on hand from
them and I will say I enjoy each one that I tried! They are very yummy,
filling, and made with REAL ingredients! I know you aren't supposed to
play with your food...but I do! I enjoyed picking it apart to see all of
the ingredients inside. This is Barre's Black Swan Chocolate Berry Flavor. The texture is between a protein bar and what I remember a Devils
Food Cake being like, texture-wise. The Berry is juicy and sweet! The Cake-E
part is full of Chocolate-Goodness! It's chewy but plump and the Cake
part is fairly moist. It's almost like Trail Mix in the form of a
bar! I have to say it's very satisfying and filling yet light.
Sweet Tooth - CHECK, Protein - CHECK! Another winner from Barre!
It's been a long time since I have made Couscous from a box...I have been
making my own flavors via the bulk Couscous I have bought. But there was
a great sale on these a while back and I bought all of the vegan flavors they
had. I do really like them when I have had them. I had this for
dinner last night. I had a bit leftover that I will probably eat tonight
as a side. Another thing that I ate this week that turned out great was a
Stir Fry that I forgot to snap a photo of. It was Basic White Jasmine
Rice with Mixed Veggies such as Carrots, Broccoli, Cauliflower, Green Beans,
and Peas. I also added some of my Wildtree Teriyaki Sauce to it,
too! I like this sauce because it is lower in sodium than other Teriyaki
Sauces I have seen.
I've renewed this book TWICE already and owe some late fees
on it. I should just purchase it online and I just might do that down the
road. As you may know I am a fan of the documentary and have watched it a
few times...might have to watch it again, too! This is the companion
Cookbook. It's great!I may not follow the recipe completely but it gives me a bunch of wonderful ideas about flavor combo's!
I have noticed that a lot of the recipes I've seen in here so far call of Brown Rice Vinegar...I know I am out of this in my pantry at home...might have to purchase some more at some point.
Sacha Vida's Organic Chocolate Covered Sacha Inchi Seeds. While visiting their website today I see they they are currently sold out of these. BUMMER. These little seeds pack a powerful PUNCH! And they have quite the history! They're a healing plant native to the Peruvian Amazon that produces star-shaped green fruits which yield edible seeds. It has been cultivated by indigenous people for centuries, and will grow in warm climates up to altitudes of 5,500 feet. The cultivated seeds are extracted locally in the Amazon. Natives living in the Peruvian Amazon have consumed the leaves of the plant, the seeds, and their oil for hundreds of years. Sacha Inchi has been traditionally used to spur the growth of young children and keep senior tribe members in robust health. The plant was originally cultivated by the Incas and can be found depicted on pottery found buried in Inca and pre-Inca tombs. This Super Food IS a SUPER Food! It boosts brain activity, is heart healthy, high in omega 3, 6, and 9, and has 5 grams of protein in just 1 ounce! They also contain a good amount of fiber for a little seed! I have been snacking on these but I am tempted to grind some of them up and/or include them in some smoothies soon!
And then there is this Coconut Nectar! You may have noticed it in some of my recipe posts as of late! I love this the more I use it! It's super sweet but good for you - it's vegan and it's raw, too! But how?
When the coconut tree is tapped, it produces a naturally sweet, nutrient-rich sap that exudes from the coconut blossoms. This sap is very low glycemic and contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.
This natural sap is minimally evaporated at low temperatures (only to remove excess moisture and allow sap to thicken), never exceeding an average summer day in the tropics. Some agave syrups are hydrolyzed at temps up to 140 degrees F. for 36 hours, the end product containing 90% fructose, compared to sap nectar which is only 0.5% glucose, 1.5% fructose, 16% sucrose, and 82% inulin.
Recipe Tips:
The naturally sweet, mild flavor of our Nectar is an ideal sweetener for use on pancakes, over cereal, in tea, smoothies, and all your favorite dessert recipes!
Ingredients:
Coconut Sap grown without chemicals, pesticides or herbicides. (USDA Certified Organic)
Just some FUN finds and products I've been into lately! Have you tried them yet!? What are some of your new faves?
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