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Post Image April 9th, 2015
The Organic Impact on Earth Day and Everyday

Being a conscious consumer matters for our Earth. When you shop for organic products, you are helping to …Read More

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Post Image April 2nd, 2015
Pure Food Featured Recipe: Walnut-Stuffed Squash

Are you looking for a warm, comfort food that appeals to the entire family and provides a colorful …Read More

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Thursday, April 9th, 2015

The Organic Impact on Earth Day and Everyday

Being a conscious consumer matters for our Earth. When you shop for organic products, you are helping to create a cleaner, healthier world. Every Pure Organic bar and snack we make requires organic ingredients, and as we grow that translates into hundreds of thousands of pounds of organic ingredients we purchase from farmers with organic farms. What is the impact of this on our Earth?

Certified Organic ingredients are:

  • Grown without the use of synthetic (unnatural) pesticides which have been linked to birth defects, respiratory disorders, endocrine system disorders (like thyroid problems) and various types of cancer.
  • Grown without the use of synthetic (unnatural) fertilizers like synthetic Nitrogen which pollutes our waterways, causes algae blooms, kills fish, has been linked to cancer, contributes to the destruction of the ozone and uses an enormous amount of fossil fuel to produce.
  • Not treated with sewage sludge which includes human excretion, toxic household waste (like bleach and cleaning chemicals) and toxic chemicals from industry.
  • Not genetically modified (non GMO) which means the DNA in organic plants has not been changed to make it resistant to pesticides. (read more)
  • Not subjected to ionizing radiation which is used to kill microorganism like bacteria and viruses in food but also is known to destroy nutrients and create new compounds.

The USDA defines Organic the following way:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

Choosing organic food creates a cleaner world, a healthier food supply and ultimately a healthier and happier community. Being mindful of that on Earth Day and every day and choosing to vote for our Earth with the dollars we spend in the grocery store is a small way we can collectively make a big difference. Earth Day is next Wednesday, April 22.


Thursday, April 2nd, 2015

Pure Food Featured Recipe: Walnut-Stuffed Squash

Are you looking for a warm, comfort food that appeals to the entire family and provides a colorful array of antioxidants and brain building omega 3 fats? Try this delicious and gourmet Walnut-Stuffed Squash recipe from my Pure Food cookbook. Make it this weekend or for your next Meatless Monday!

Ingredients:

2 tablespoons grapeseed oil, plus more for greasing
4 whole acorn or butternut squashes
1 cup thinly sliced onion
1 cup peeled and finely chopped parsnip
2 firm sweet apples (such as Gala, Fuji, or Pink Lady)
1 teaspoon curry powder
1 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
1 cup chopped shiitake mushrooms
2 tablespoons chopped fresh flat-leaf parsley
1 cup chopped walnuts

Directions:

  1. Preheat the oven to 375°F. Grease a small baking sheet generously with grapeseed oil.
  2. Cut 1 inch off the tops of the acorn squashes, and reserve the tops. Scoop out the seeds and all but 1⁄2 inch of the flesh from the inside. Discard the seeds and finely chop the flesh; set aside. Put the squash shells cut-side down on the baking sheet and bake until tender, 35 to 37 minutes. Let cool.
  3. Heat the oil in a large skillet set over medium-high heat. Add the onion, parsnip, apples, curry powder, salt, and pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and reserved squash flesh and cook until lightly golden, about 4 minutes. Remove the pan from the heat and stir in the parsley and walnuts. Set aside.
  4. Turn the squash shells right side up on the baking sheet and spoon the filling into each. Place the reserved tops on the baking sheet beside the filled shells.
  5. Bake until tender and the stuffed squashes begin to brown, about 15 minutes. Serve hot, with the squash “lid” next to the squash on the plate.

Tuesday, March 31st, 2015

Pure Food in Us Weekly!

I am extremely excited and grateful that Us Weekly included a beautiful full-page article on the Pure Food cookbook in their most recent issue! They highlighted both my Hummus Pizza with Arugula and Wild Mushrooms and Warm Blueberry Buckwheat with Hazelnuts recipes that even celebrities like Beyonce and J Lo would love!

Hummus Pizza with Arugula and Wild Mushrooms

Pizza Dough:
3.4 cup almond milk, homemade or store-bought
1 1/2 tsp grapeseed oil, plus more for bowl
1 1/2 tsp organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4 ounce) package rapid rise dry yeast
1/2 tsp sea salt
3/4 cup whole-wheat flour

Toppings:
2 tbsp grapeseed oil
4 cups sliced mixed wild mushrooms
1 tsp fresh lemon juice
Sea salt and freshly ground black pepper
1/2 cup hummus, homemade or store-bought
2 cups loosely packed baby arugula
3/4 cup sliced cherry tomatoes

  1. For the dough, heat the almond milk and oil in a small saucepan set over medium heat until it just begins to simmer. Remove the pan from the heat and set aside.
  2. In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly pour the hot almond milk through the feed tube. Add the whole-wheat flour 1/4 cup at a time, pulsing until the dough pulls away from the sides of the bowl.
  3. Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough into a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  4. Preheat the oven to 425°F. Dust 2 baking sheets lightly with flour and set aside.
  5. Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crusts to each of the prepared baking sheets and prick the surfaces all over with a fork. Let rest for 10 minutes.
  6. Bake the crusts until golden brown, 12 to 15 minutes. Set aside.
  7. For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring until golden, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.
  8. Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top. Serve immediately.

Warm Blueberry Buckwheat with Hazelnuts

1 cup whole-grain buckwheat cereal
1/4 tsp sea salt
1/8 tsp grated nutmeg
1/3 cup honey
1/3 cup fresh blueberries
1/4 cup chopped hazelnuts
1/2 cup almond milk, homemade or store-bought

  1. Put 3 cups of water in a medium saucepan and bring to a boil over high heat. Stir in the buckwheat, salt, and nutmeg. Cover the pan, reduce the heat to low, and simmer until the liquid is absorbed and the buckwheat is soft, about 10 minutes. Drain any excess water from the cooled buckwheat.
  2. Spoon the buckwheat into serving bowls. Stir in the honey, blueberries, and hazelnuts. Serve hot with the almond milk poured over the top.

Wednesday, March 18th, 2015

PURE WINS AWARD!

Pure is honored to be one of the only nutrition bars featured in Prevention’s 100 Cleanest Packaged Foods Awards. Why? Because Pure is organic, non GMO, gluten free and made with simple ingredients. Don’t settle for less!