- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyCreated by our friends at Pacific Foods, this unique recipe is an easy way to jazz up an ordinary salad. Makes 12 servings.
1 cup Pacific Foods Organic Cashew Carrot Ginger Bisque
4 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon tamari or soy sauce
1 teaspoon sugar
½ teaspoon fresh grated ginger
Combine all ingredients in a blender and blend until smooth.
- April 1st, 2014
So you’ve decided to be the healthiest version of you possible this year. You’ve followed your exercise routines, learned to deal with the stressors in your life, and dedicated yourself to eating local and fresh. However, there is yet another factor causing inflammation and adding too many unwanted ingredients in your diet.
- October 1st, 2013
Summer may be long gone, but you still need good raw sides for your table. But what do you choose? Most dressings require some sort of oil that is not considered raw. Olive oils that are raw need to be made with ripe olives, which are then stone crushed and cold pressed—many olive oils don’t meet that requirement. Reading labels is crucial when attempting to eat all raw.
- December 1st, 2008Unfeatured
1/4 cup fresh-squeezed orange juice
1 tablespoon each of grated orange peel
1/2 teaspoon toasted sesame oil.
In a small jar, combine orange juice, grated orange peel, finely grated ginger, sesame oil, rice vinegar, and minced cilantro, and toasted sesame oil. Shake well to blend, season with salt and pepper, and serve over a salad of cold soba noodles, grated carrot, snow peas, and black sesame seeds.