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Post Image August 14th, 2014
Sacha Inchi, the Next New Superfood?

I like to refer to sacha inchi as the best ingredient nobody knows about. I was introduced to …Read More

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Post Image July 30th, 2014
Avocado Mousse Recipe from Kathryn Budig

Guest Blogger and Pure Ambassador Kathryn Budig shares this fun and healthy recipe with our Pure community this …Read More

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Thursday, August 14th, 2014

Sacha Inchi, the Next New Superfood?

I like to refer to sacha inchi as the best ingredient nobody knows about. I was introduced to it two years ago at Natural Products Expo West, and was intrigued by its stellar nutritional benefits as well as how it is produced in a sustainable and fair way, helping many families to thrive in the regions where it is grown. In fact, I was so impressed that I decided to use sacha inchi protein in our Cashew Coconut Pure Bar!

The vine-like sacha inchi plant is native to Peru and the rainforest area, and produces a fruit which contains the nutty sacha inchi seed, also called the mountain peanut or Inca peanut. This seed is highly nutritious, loaded with protein, omega 3 fatty acids, fiber, vitamin A and vitamin E. It is often roasted and seasoned to provide a delicious snack. The seed is also ground for protein and cold pressed into oil that can be substituted for olive oil in dressings and recipes, although I don’t recommend heating it because it is fragile and can easily break down.

For more information on this incredible superfood, and to experience it in our Cashew Coconut bar, see the links below!

- Veronica

Learn More about Sacha Inchi

www.amazonhp.com

shop.thepurebar.com

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Wednesday, July 30th, 2014

Avocado Mousse Recipe from Kathryn Budig

Guest Blogger and Pure Ambassador Kathryn Budig shares this fun and healthy recipe with our Pure community this week.

This is definitely one of those “Don’t knock it until you try it” recipes! Who knew a vegan desert could be the highlight of your summer menu? With this tasty avocado mousse, perfect for a hot summer day, you’ll have the best and healthiest cook out in town! It’s delicious, full of omega fatty acids, bright and honestly kinda quirky. If you’re serving to people who will freak out at the sight of green just add cacao powder and tell them it’s chocolate pudding. They’ll never know! :)

For more information on Kathryn Budig head over to her website, kathrynbudig.com

Avocado Mousse

Ingredients (serves 2):

2 ripe avocados, peeled and pitted
juice of 4 limes
3 T raw blue agave
1.5 T raw cacao nibs (optional)

Place all ingredients in blender and blend until smooth. Serve.

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


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.

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