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Post Image July 16th, 2014
Mediterranean Cous Cous

A few weeks ago I bought a boxed meal of Mediterranean Cous Cous. It contained a few servings …Read More

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Post Image June 19th, 2014
Junk Juice

Wait! Don’t throw away those wilting vegetables in your fridge, drink them! If you haven’t already, it’s time …Read More

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Wednesday, July 16th, 2014

Mediterranean Cous Cous

A few weeks ago I bought a boxed meal of Mediterranean Cous Cous. It contained a few servings of dry cous cous and a packet that contained some dried vegetables like peas and onions and spices like turmeric and curry. I added it to boiling water to prepare. It wasn’t bad but it didn’t make enough to feed my family of five, and for the price I realized I could make a whole lot more, plus I could use fresh organic ingredients from my refrigerator.

My big “Ah ha” moment lately is that many of the “meal in a box” items we buy in the store can be easily mimicked at home for much less cost and with fresher ingredients. The Mediterranean Cous Cous below is a great example of this. Another plus when you mimic a boxed meal is that you can tailor the dish exactly to your family’s tastes. My Mediterranean Cous Cous was a big hit and will become a staple around our house!

- Veronica

Mediterranean Cous Cous Recipe

Prep time: 10 minutes

Cook time: 17 minutes

Serves 5

2 tablespoons olive oil

1 medium onion, diced

2 large carrots sliced thin

1 teaspoon curry

1/2 teaspoon turmeric

1/2 teaspoon cumin

1 cup frozen peas

1 cup dry cous cous

1 1/4 cup water

1/4 teaspoon salt

Heat the olive oil over medium heat in a skillet. Add the onion and carrot and simmer, covered for 10-12 minutes, until soft. Add the curry, turmeric, cumin and frozen peas. Mix well, cover and simmer for 5 more minutes.

Meanwhile, in a medium sauce pan, bring the water and salt to a boil. Add the cous cous and mix well. Cover, remove from heat and let stand for five minutes. Fluff the cous cous with a fork and combine it with the spice and vegetable mixture. Serve immediately.

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Thursday, June 19th, 2014

Junk Juice

Wait! Don’t throw away those wilting vegetables in your fridge, drink them! If you haven’t already, it’s time to start expanding your juice horizon beyond apples and carrots. Every week or so we make a “Junk Juice” with whatever fruits and veggies need to get used up. Putting greens like parsley, broccoli, cilantro, and celery into your juice exponentially enhances the nutritionals. If you’re worried about ruining the flavor, try adding lemon or lime plus a sweet fruit like grapes to mask the slightly bitter flavor of greens.

When my son was a toddler, he drank juice with kale, parsley, grapes, apples and lemon. There is no way a 2 year old would eat kale and parsley on his plate, but he sure did drink them! Maybe you have a teenager or significant other who also has a hard time eating greens. Juicing them is a great way to get them into your family and out of your fridge before they go bad!

- Veronica

Making Broth

I also use wilting vegetables as well as the scraps of onions, carrots, celery and herbs into a big pot of water with some salt to make my own vegetable broth. It works terrific and tastes much more fresh and delicious than boxed or canned broth.

For recipes, tips and creative ideas check out our Instagram and Pinterest pages


Thursday, June 5th, 2014

Homemade Thai

I first became obsessed with Thai food on a trip to New York a few years back. My friend and I ducked into a small Thai restaurant in Manhattan for a quick lunch and I was served one of the best coconut curry dishes I have ever had. True to form, I vowed I would learn to make it myself! It only took me three years to get around to it, but I finally put my foot down this weekend because I’m going out for Thai food way too much. I needed to bring this recipe home into my own kitchen!

I love creating my own version of recipes because I can customize the flavors any way I want. For the sauce I started by slowly simmering onion in coconut oil. The key is to let the onions cook slowly in the oil, covered, so the flavors blend together. I wanted to build this recipe using ingredients I already had in the house so I could whip it up fast without having to run around town looking for exotic foods. I also wanted to be able to use different veggies and rice if needed, so I made a sauce that could be matched with a variety of other ingredients.

I made this for my family of five, and it was a big hit. I may double the sauce recipe though next time because I like A LOT of sauce with the rice and veggies. Otherwise, it was perfect!

- Veronica

Vegan Coconut Curry with Vegetables

Sauce:
1 1/2 tablespoons coconut oil
1 medium onion chopped
1 can of coconut milk
1 tablespoon maple syrup
1 tablespoon curry powder
1 teaspoon powdered ginger
1/2 teaspoon sea salt
1/2 teaspoon turmeric
2 teaspoons tapioca powder (to thicken)
1/2 cup chopped basil leaves

Melt the coconut oil in a saucepan over low heat. Add the onion, cover, and simmer on low for 10-15 minutes. Add the coconut milk, maple syrup, curry, ginger, salt and turmeric. Heat on low until mixture simmers. Mix in tapioca starch until dissolved. Remove from heat and stir in the basil.

Vegetables:
1 small head cauliflower chopped
3 medium carrots sliced
2 cups snap peas

Directions:
Place 2-3 cups water in a pan. Bring to a boil over high heat. Add vegetables and simmer for 10 minutes, or to desired consistency. Drain.

Pour the sauce over the vegetables and mix well. Serve with rice.

For recipes, tips and creative ideas check out our Instagram and Pinterest pages


Thursday, May 22nd, 2014

Pure News on Both Coasts

It’s been a crazy couple of months for Pure, in a good way! We started with a media tour in New York, meeting with editors from Rodale, Meredith, and Hearst, a dietician who contributes to the Today Show, and other media to talk about all things Pure including the Pure Cookbook that is coming out early next year. We also introduced them to our new Peanut Butter Ancient Grain and Cashew Coconut Pure Bars. Every editor and media personality received a Pure bamboo recipe box with Pure recipe cards and my favorite Ancient Grain recipes.

Next, we held a cocktail party and served a homemade Ancient Grains-inspired Dinner in the beautiful SCM Hospitality Suite in New York for editors and media. I demonstrated how to make a full meal with using ancient grains including a Fresh Fig, Hemp and Arugula Salad, Quinoa with Avocado Pesto, and Rum- Roasted Fruit with Popped Amaranth. The meal was deliciously indulgent and yet incredibly healthy. It was especially fun helping all the guests make their own avocado pesto to take home. We also enjoyed homemade organic sage and lemon martinis which made an enjoyable night even better!

Meanwhile, on the opposite coast, Pure has entered Costco in the Bay Area with fantastic results. The San Francisco residents are embracing our new Pure Ancient Grain multipack at their local Bay Area Costco stores. I am so grateful for this opportunity and as always, humbled by how well communities receive our Pure Products.

We also continue to grow in Safeway as out new Ancient Grain Bars have been added to the shelf and nationwide at Vitamin Shoppe where they have also added Ancient Grain bars to the original line up of Pure Fruit and Nut bars. Look for Pure at your neighborhood stores, and help us support these great retailers! It has definitely been a delightful couple of months and we are eager to see what this summer brings!

- Veronica