This delicious soup is perfect for late spring or early summer. Light and fragrant, the lemongrass adds a bright citrusy flavor that's reminiscent of lemon while the coconut creates a rich, creamy (and dairy-free) base. Ginger root adds warmth and vitality to the soup's flavor – plus it's excellent for digestion, contains antioxidants, and may also have anti-inflammatory properties.
If the weather where you live is warming up, this soup is also excellent served cold for lunch along with a side salad. It keeps well in the fridge, too! Store for up to one week, and reheat as you'd like if desired.
Prepare the lemongrass by trimming the top half and bottom 1-inch of the lemongrass. Remove the outer layer and pound the lemongrass until each stalk splits apart.
In a pot, on low to medium flame, melt the coconut oil. Once it becomes a liquid, add the minced ginger, garlic, chili and stir for 30 seconds.
Add the finely diced onions and sauté the pot until the onions become translucent, approximately 10 minutes.
Add the sliced mushrooms and peppers and sauté for 5 minutes until softened.
Add the vegetable broth to the pot and bring to a boil.
Reduce the flame to low heat and slowly add the coconut milk to the pot. Allow it to come to a simmer, approximately 2-3 minutes. Remove the soup from the heat.
Add the lime juice and soy sauce to the soup. Adjust the soup with salt and pepper as needed.
Serve in bowls and sprinkle with chopped cilantro.
Enjoy! :)
Want to add some extra flavor (and a pop of pretty color) to the deviled eggs you'll be serving your guests this holiday weekend? We're big fans of the classic deviled eggs for Easter, and always find that adding an extra touch makes them feel a little more dressed up for special occasions.
Here we've added some diced jalapeños — both fresh and pickled — along with a dash of smoked paprika for a well-rounded boost of flavor. There's just something about this combination of garnishes that tastes incredibly refreshing... we can't think of a better way to welcome spring!
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Serving Size: 12 half eggs
Bring a large pot of water to boil.
Gently place the eggs into the boiling water. Boil on rapid for 1 minute before lowering the temperature to a simmer for 11 minutes.
Remove the eggs and place them immediately in a bowl with ice and water. Allow the eggs to cool, approximately 10-15 minutes.
Peel each egg carefully and cut them in half.
Scoop out the egg yolks from each half and place them in a small bowl.
Add the mayonnaise, pickled jalapeños, black pepper and salt to the bowl and mix well with a fork.
Carefully fill the 12 egg white halves with the yolk mixture.
Sprinkle each egg half with smoked paprika and garnish with a slice of jalapeño and a cilantro leaf.
Serve and enjoy!
We love sharing how members of Team New Barn use our products... because we're just as obsessed as you are, and we want to spread the love!
Our amazing Sales Manager – and one of our faves (hi Hannah!) – makes this matcha EVERY. SINGLE. MORNING. We're sharing her recipe below, because it's absolutely perfect and we think you'll really enjoy it.
Thanks so much for sharing this with our New Barn fans, Hannah!
Here's a tip from Hannah: "If you'd like to make this matcha creamier (or to warm it up), you can use the electric brother to mix everything together again. I like doing that when I'm at home – even for a cold drink matcha – because it makes the matcha thicker."
*Make sure to use hot water when pouring directly into the matcha powder, because it's the only way to break up the powder for a smooth finish. Using room temp or cold water for this step won't create the same richness you'll get from using hot water.
]]>We made ours with our Regenerative Organic Pasture Raised Eggs, and they work beautifully in this recipe. And since they come from our certified Regenerative Organic farms, you can feel good about helping the earth while you whip up a batch of these delightful pancakes! Visit this link to learn more about why Regenerative Organic matters for our planet's future.
Serves 6
This cranberry dip is the perfect appetizer for the holidays. Made with our Unsweetened Coconut Milk, the creamy cashew base is mixed with bright cranberries and earthy chopped chives for a beautifully balanced flavor combo.
Serve along with your favorite crackers, and decorate with a few trimmed evergreen boughs and dried orange slices for a lovely holiday scene!
Serves 6
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This recipe is fun to make with kids, especially when it comes to breaking apart the cooled cake and mixing in the frosting! Originally invented by Angie Dudley of Bakerella, cake pops are made by baking a cake and then tearing it apart to mix it with frosting. This mixture is then shaped into balls, chilled in the fridge, and dipped in extra frosting for a yummy "lollipop" cake treat! The crushed peppermint coating makes these cake pops especially lovely to serve at holiday parties.
Whether you're serving kids or adults, it can be fun to dip and decorate the cake pops as part of a holiday gathering. We recommend preparing the pops in advance and keeping them chilled until it's time to dip and enjoy!
Makes about 3 dozen cake pops
For the White Cake:
For the White Chocolate Ganache:
For assembly:
*Note: To crush peppermint candies, place them in a food-safe baggie or between two sheets of parchment paper and smash into pieces using a mallet, rolling pin, or another solid object. Here's an example.
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Prep Time: 30 minutes :: Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Serves 4
Preheat oven to 400ºF.
Place the cut butternut squash on a roasting pan and toss with oil, salt and pepper. Roast for approximately 35 minutes or until cooked through; set aside when done.
In a food processor, combine the onions, garlic and ginger and process until a paste is formed. If some pieces of onion remain, that's ok.
In a large pot over medium heat, warm the remaining vegetable oil. Once the oil is hot, add the onion paste to the pot. Stir continuously for approximately 5 minutes, or until the paste is starting to turn golden. If the paste browns too quickly before the 5 minute mark, slightly reduce the heat.
Add the spice powders on low to medium heat and stir frequently for 1 minute, taking care not to burn the spices.
Add the tomatoes and stir well. Continue to stir for an additional 4-5 minutes, until the tomatoes have broken down further and have started to turn a darker shade of red.
Add the chickpeas and stir thoroughly.
Add the vegetable stock and boil for 3-4 minutes until slightly reduced.
Stir in the coconut milk until well incorporated, and then gently add the roasted butternut squash to the pot.
Add salt and pepper to taste. Garnish with chopped cilantro leaves and enjoy!
Butterscotch. Pumpkin. Crème brûlée. Is there anything else to be said? If you're looking for an alternative to pumpkin pie for Thanksgiving, this is the luscious seasonal treat you've been searching for.
Crème brûlée is a classic French custard dessert. Its name means "burnt cream", and the traditional version of the dish is made using a delicate custard served with a glaze of singed sugar. This creates a crisp outer shell made to be broken with a spoon before enjoying the custard underneath.
Crème brûlee's origins are debated, though the first instance of its appearance in a written cookbook was in François Massialot's cookbook Cuisinier royal et bourgeois, which was published in 1691. Traditionally made with eggs and cream, our version is completely dairy-free because we think that everyone should be able to enjoy a delicious crème brûlée.
We recommend making the custard one day ahead, to avoid adding stress on the actual day it's served. Since the custard needs eight hours to chill before it can be glazed and served, this makes it the perfect dessert to prep ahead before the big day!
It's important to avoid curdling when you're cooking the custard. Eggs have a tendency to curdle in sugar-and-fat emulsions (such as a custard base), and one of things that can cause this is adding eggs that are too cold to a warm mixture. We bring our egg yolks to room temperature before adding them to the mix, which helps avoid the dreaded curdle.
Baking the crème brûlée in ramekins placed within a large baking dish with a water bath is another technique to help avoid curdling your custard. You can visit this link to learn some helpful tips for using the water bath technique.
The layer of burned sugar on top of crème brûlée is typically achieved using a culinary blow torch, but if you don't have one on hand you can create a similar effect using the broil setting on your oven. We've included directions for both techniques in the directions below.
Prep Time: 30 minutes • Cook Time: 30 minutes plus 8 hours of chilling
Total Time: 9 hrs
Serving Size: 6 ramekins
For the Pumpkin Crème Brûlée:
For the butterscotch sauce:
Preheat the oven to 300ºF.
In a large pot, combine the almond milk, pumpkin puree and cinnamon, bringing the mixture to a gentle simmer. Turn off heat before it comes to a boil.
In a large bowl, add the egg yolks and sugar. Beat until light yellow and fluffy.
Gently pour the pumpkin puree mix into the egg mixture and whisk together quickly.
Once fully incorporated, strain the mixture into a large bowl or measuring cup with a spout.
Place ramekins in a large baking pan with approximately 1 inch of boiling hot water surrounding them in a water bath.
Pour the pumpkin crème brûlée mixture evenly into the ramekins.
Carefully place the baking pan into the oven and bake for 45 minutes until the edges have set and the center jiggles just slightly.
Remove from the oven and allow to cook on a wire rack for 1 hour.
Cover ramekins with plastic wrap and place into the refrigerator for at least 8 hours to set.
While the ramekins are chilling, make the butterscotch sauce: In a small pot, melt the buttery spread. Add the dark brown sugar along with the almond milk and vanilla extract.
Bring to a boil stirring continuously until the sugar dissolves.
Reduce heat to low and stir sauce occasionally for about 10–15 minutes, allowing it to reduce slightly.
Turn off heat and set the sauce aside until ready to use.
Once the ramekins have finished chilling, remove them from the refrigerator.
Add a thin layer of butterscotch sauce onto the pumpkin crème brûlée. Be careful not to add a layer that's too thick, because the sugar in the next step will not adhere to the surface.
Sprinkle a thick layer of sugar onto the butterscotch sauce. If you have a kitchen torch, use it to caramelize the sugar to create a hard top. If you do not have one, set the oven to broil and broil the ramekins for 2 minutes. Watch this step carefully as the sugar can go from well caramelized to burnt very quickly.
We adore this dairy-free take on cornbread stuffing for Thanksgiving! Made with our Unsweetened Almond milk, Buttery Spread, and Regenerative Organic Pasture Raised eggs, this perfectly fluffy stuffing is richly flavored for a delightful holiday side dish.
A delicious combination of flavors is what makes this stuffing our favorite. Leeks, cranberries, and pecans work together with classic cornbread to make a dish that just tastes like Thanksgiving. The optional cilantro garnish brings another layer of complexity, adding in a fresh earthy flavor that we adore. But if you'd rather leave the cilantro out for a more traditional stuffing, it's just as good with a more classic vibe!
We recommend making the cornbread a day or two ahead of Thanksgiving, so you can focus on the stuffing itself on the Big Day.
Prep Time: 30 minutes • Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Serving Size: 6 side dish portions
For the cornbread:
For the stuffing:
Preheat the oven to 400F
In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl.
Add the almond milk, eggs and melted Buttery Spread to the dry ingredients and mix well.
Prepare an 8 x 8 baking pan with 1 Tbsp melted Buttery Spread. Pour the mixture into the pan and bake for 20-25 minutes until the top is golden brown and a skewer inserted comes out clean. Set aside to cool.
Lower the oven temperature to 375F.
While the cornbread is cooling, melt 1 Tbsp of Buttery Spread in a large skillet.
Add the onions and leeks and sauté for approximately 5 minutes until softened. Set aside.
In a large bowl, add the sautéed onion mixture, soaked dried cranberries, pecans, cubed cornbread, 1 egg, broth and black pepper. Mix the ingredients well until well incorporated.
Place the contents into a 9 x 13 baking dish and place in the oven for 30 minutes.
Remove the cornbread stuffing and garnish with cilantro.
Prep Time: 15min • Cook Time: 2-3 hours • Total Time: 2.25-3.25 hours
Makes 4 individual ramekins
*NOTE: For instructions on how to remove these from the pomegranate fruit, watch this helpful video.
In a large pot, on medium heat, combine the almond milk, sugar, pumpkin puree. Whisk until well blended (approximately 2-3 minutes).
Bring the pot to a simmer and add the spices, stirring gently.
Add the agar powder and stir for 1-2 minutes, or until the powder has fully dissolved.
Remove pot from heat and carefully pour contents into 4 ramekins, thoroughly coating the interior of each with vegetable oil beforehand (so the batter doesn't stick when you remove each cooked panna cotta from its mold).
Place the ramekins in the refrigerator to cool until firm, at least 3–4 hours but preferably overnight.
Place a small plate over each ramekin and turn the ramekin over to remove the panna cotta. If it doesn't release easily, run a sharp knife along the sides of the ramekin before turning upside down.
Sprinkle with pomegranate arils and enjoy!
Craving something yummy now that the leaves are turning and the air is crisp? There's nothing like a rich, delicious alfredo sauce over pasta to ease you into autumn.
If you love this creamy sauce but prefer to avoid dairy, not to worry! This version is just as delicious as the dairy version, and it's chock full of savory veggies, too. We love the brightness of the peppers and herbs, and they're perfectly balanced by the earthy crimini mushrooms.
We used rigatoni for this version because we love the way the rich alfredo sauce coats this flexible pasta. But you could use a different kind of pasta if you'd prefer – campanelle, farfalle, or fettuccine could all be great substitutions based on your personal preference. It's up to you!
This is a great recipe because you could sub out the pasta variety, or use a different mix of veggies for some variety. Experiment with what you have in the fridge and have some fun! No matter how you prepare this yummy dish, you'll be left satisfied (and craving more).
Prep Time: 30min • Cook Time: 30min • Total Time: 60min
Makes 4 servings
In a large pot of salted water, cook the pasta until well done and set aside.
In a skillet, heat 1 Tbsp oil and add the onion and garlic. Sauté for approximately 4-5 minutes until the onions soften.
Add the broccoli, mushrooms and bell peppers to the skillet and sauté for 1 minute.
In a separate pot, heat 2 Tbsp olive oil and add the all purpose flour to the oil. Stir constantly over low flame until it starts to brown slightly, approximately 1-2 minutes.
Add the almond milk and bring to a simmer. The sauce will start to thicken. Once thickened, sprinkle the nutritional yeast and stir well to incorporate. Remove from heat.
Add the cooked pasta to the skillet along with the salt and pepper. Stir the sauce well and pour into the skillet. Stir well and adjust for salt and pepper if necessary.
Serve in bowls and garnish with parsley. Enjoy!
Our new Unsweetened Coconut milk is the perfect base for a tropical smoothie. And what's better than a tropical smoothie bowl to celebrate the last days of summer?
This recipe is delicious and refreshing, and it's simple to make. Simply blend, pour, and add your toppings. We've listed our favorite toppings for these bowls, but you can use anything you'd like – granola, açai berries, or dragonfruit are a few ideas... get creative and have fun! And if you'd rather drink the smoothie from a glass, just omit the toppings and you're good to go.
* Makes 3–4 servings
In a blender combine bananas, coconut milk, frozen fruit, and fruit juice of your choice. Blend on high for 2-3 minutes until smooth.
Pour smoothie into bowls and arrange the toppings of your choice on top.
Enjoy!
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Chocolate-dipped strawberries are a perennial Valentine's Day favorite, and for good reason. The flavor of the tart fruit combined with rich chocolate is the perfect match. Chocolate makes everything better. And on a day celebrating love, we couldn't think of a better way to treat ourselves than enjoying an entire plate full of things to dip in chocolate.
So, we whipped up a recipe for dairy-free chocolate fondue that is to die for. Our testers adored the rich chocolatey taste, and couldn't tell it wasn't made with dairy milk chocolate (it's that good). The key is using our Barista almond milk: it's rich and creamy all on its own, creating the perfect base for the melted chocolate chips. Of course, you can always use one of our Unsweetened almond milks instead if you'd prefer a slightly less sweet treat.
The best part about chocolate fondue – other than the chocolate – is choosing which food to dip next. We recommend prepping a broad array of treats, including things like berries, marshmallows (we love Dandie's), pretzels, bananas, wafers, mandarin oranges, madeleines... you can get creative and have fun with it!
If you don't have fondue forks at home, wood skewers are a perfect substitute. Even toothpicks will work. There's no need to be fancy; just relax and enjoy! This fondue is fun for families too, and you can take turns sharing which dipper is your favorite once you've sampled them all. Our favorite is always the strawberries!
INGREDIENTS
DIRECTIONS
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When choosing a potato variety, we recommend Yukon gold or other flavorful yellow potatoes for this recipe. Russets are also delicious, though this larger variety may require a longer roasting time. A range of cooking times is provided below so you can tailor the recipe to the potatoes you're working with.
To garnish the finished potatoes, we love to sprinkle coarse salt (our favorite is Maldon sea salt) over the crispy tops once they've been removed from the oven. Any herbs will work, though our favorites are woody herbs like thyme, tarragon, or rosemary. Their robust flavor is a nice complement to the earthy taste of the potatoes.
INGREDIENTS
INSTRUCTIONS
With a flavor that's similar to custard or melted ice cream, it's not hard to understand why eggnog has become so popular. But most recipes call for milk and cream, making this a treat that's out of reach for those who don't eat dairy. Commercially available nondairy eggnogs can be disappointing, too. The answer? Make your own at home!
As die-hard eggnog fans, we're really picky about this booze-optional beverage. We've found that our Barista almond milk makes the most delightful eggnog we've ever tried. If sugar isn't your thing, you can also make this recipe with our Unsweetened Vanilla almond milk and add the sweetener of your choice. Either way, you're in for a delicious treat.
We always use organic pasture-raised eggs in our eggnog, for several reasons. Pasture raised eggs come from hens that enjoy 108 square feet of space per hen, which is in stark contrast to the caged hens in warehouses that produce the vast majority of the eggs consumed in America. Pasture raised hens also have continuous access to the outdoors, so the hens can graze on pasture from sunrise to sunset. This is much more humane for the animals, since they're free to express their natural behaviors like dust bathing. They can also forage for goodies like grasses, insects, and grubs, which improves egg nutrition. A 2010 study from Cambridge University showed that pasture raised eggs are richer in Vitamin A, Vitamin E, and Omega-3 fatty acids, and a German study from 2014 showed that hens exposed to sunlight lay eggs that contain higher levels of Vitamin D than hens raised indoors. Pasture raised eggs are better for you and the animals.
If you'd like to add alcohol to your eggnog, you can choose any bourbon, whiskey, or brandy of your choice. We recommend using something with a deep, mellow flavor that will balance the sweetness of the eggnog without overpowering it. Our very favorite is this single barrel bourbon from Lost Republic, a small craft distillery local to Sonoma County, California. This bourbon is aged for 36 months and has a rich caramel flavor with a smooth, warming finish. Perfect for eggnog!
The recipe makes about four 8-ounce glasses' worth, so adjust proportionally as you'd like.
INGREDIENTS
DIRECTIONS
Despite "holland" being in the name, Hollandaise is a classic French sauce that relies on a carefully tempered mix of egg yolks, lemon, and butter to create the delicious liquid used to elevate Eggs Benedict from what's basically an open-faced egg sandwich to an exquisite art form (poached egg fanatics, we see you – but that's another conversation!).
This rich sauce is delicious over eggs, and it's a wonderful complement to holiday dishes such as asparagus. The beautiful rich color of our version comes from the rich golden yolks of our Regenerative Organic Pasture Raised eggs. The result is a sauce that's as much a treat for the eyes as it is for the palate.
INGREDIENTS
Juice from one lemon
*There are several different ways to separate egg yolks, but we're partial to using our hands because it's quick and will let you separate several eggs quickly. Plus there's less risk of cracking the yolk than other methods (such as the eggshell method).
DIRECTIONS
Hollandaise sauce is best served immediately, but can be stored in the refrigerator for up to 24 hours.
]]>The key to bringing out the naturally delicious flavor of Brussels sprouts is in the cooking. The sprouts have sulfur-containing compounds that can taste bitter if cooked improperly, so it's important to use a method that will neutralize these compounds (we're partial to roasting). This guide is a great place to start when learning about how to prepare Brussels sprouts.
Our favorite way to cook Brussels sprouts is to roast them in the oven. We coat them in our Buttery Spread to bring them to a gentle crisp, roasting them until they're cooked through and beautifully browned. This spread is high-heat tolerant and has a delicious buttery flavor, and a touch of turmeric adds a subtle golden hue. It's ideal for roasting veggies, crisping them to perfection.
To serve these roasted sprouts at a holiday table you can add some roasted pecan halves and cranberries, tossing them in once the sprouts have been removed from the oven. You can also add some roasted shallots for a more complex dish.
INGREDIENTS
DIRECTIONS
We've been perfecting our non-dairy Thanksgiving recipes over several years, and this recipe makes the best mashed potatoes we've ever tried. Our Buttery Spread and coconut cream are the perfect combo, resulting in a rich texture that tastes just like the real thing. A few key spices round out the flavor profile, and the result is heavenly.
INGREDIENTS
DIRECTIONS
Note: If you'd like to prepare this dish ahead of time, it can be covered and reheated in a 325ºF oven until warm. Just be sure not to garnish until it's ready to serve.
We created this recipe to support the Nonhuman Rights Project and their efforts to free Happy, a 48-year old elephant held in the Bronx Zoo in isolation. The NhRP wants to help get Happy safely to an elephant sanctuary, where she can bond with the other elephants and enjoy her remaining years surrounded by her own kind. We'll be attending their virtual #FreeHappy event on Wednesday November 18 @ 5pm PST / 8pm EST to learn about their efforts to release this highly intelligent pachyderm into a sanctuary.
We thought it would be perfect to honor Happy by whipping up a recipe with our Buttery Spread, which uses responsibly sourced palm oil to help protect and regenerate wild rainforest habitat for all kinds of wildlife. Buttery Spread uses palm oil that's been certified by Palm Done Right, and it's fair trade and organic too. We believe that agriculture will play an enormous role in fighting climate change, and we need to do our part to help protect natural wildlife in all of its forms. Everything we do starts with love for our planet.
We love AlterEco's dark chocolate for its rich flavor, and their 70% Dark Chocolate Sea Salt bar is ideal for these cookies. The company is committed to using clean ingredients and sourcing its cocoa from small family farmers, which makes their chocolate extra delicious. AlterEco is also working to become Regenerative Organic Certified, a mission that we strongly support and believe in (way to go, AlterEco!).
Almond flour makes these cookies completely gluten-free, and the recipe can be adapted to be paleo or vegan as well (see notes below).
* To make these cookies completely paleo, swap the brown sugar for 1/2 cup maple syrup instead. You may want to add an additional 1/4 cup of almond flour as well to compensate for the extra liquid.
* For a vegan version, leave out the egg and add an extra banana (roasting three bananas instead of two). You may want to chill the dough in your fridge for 30 min or so before shaping dough into balls and shaping them on the baking tray.
This recipe makes about 24 cookies.
INGREDIENTS
DIRECTIONS
Cookies will keep for 2–3 days in an airtight container.
The best part of this smoothie is that it tastes like a chocolate peanut butter cup in a glass! Okay, maybe it’s not quite that decadent—but it definitely tastes like a treat, not the healthy meal replacement that it really is. Our favorite peanut butter for this smoothie is Georgia Grinders’ All Natural Creamy Peanut Butter because the ingredients are just peanuts and sea salt—that’s it. We don’t like any added oils in our peanut butter, and Georgia Grinders makes this yummy version that performs just as well without any added oils. A storage tip: keep unopened peanut butter jars upside down in your pantry until you’re ready to open them. This makes it a breeze to mix in any natural peanut oils when you’re ready to use it!
We love making this recipe with our Unsweetened Vanilla almond milk. The texture is so creamy and rich, and the touch of vanilla adds the perfect flavor to the mix. This almond milk is our go-to when we make smoothies. It’s the perfect base for just about any recipe, though it’s especially delicious when chocolate is involved.
*Most collagen powders come from animal sources, but there are plant-based collagen powders available if that’s your preference. We used Vital Proteins Collagen Peptides in our smoothie, but if you’d rather use a plant-based alternative, we recommend Copina Co’s Original Beauty as a good replacement.
Note: This recipe serves 3–4.
INGREDIENTS
DIRECTIONS
In a small cup, soak chia seeds in ½ cup almond milk for 15-20 minutes, until seeds have developed a gelatinous texture.
While the chia seeds are soaking, place bananas, blueberries, and spinach in a blender. Add peanut butter and honey. Sprinkle in cacao and collagen powders, taking care to avoid clumps in any one spot.
Pour remaining almond milk and chia seed mixture into blender. Mix on high speed for 2-3 minutes, until all ingredients are thoroughly blended. Taste and adjust sweetness if necessary, blending again for 30–60 seconds if more honey is added to the mixture.
Pour into glasses and serve immediately. Leftovers will keep in a sealed mason jar for 1-2 days.
]]>To Your Health Sprouted Flour Co. is based in Bullock County, Alabama. Originally started by Peggy Sutton as a way to sell baked goods using the grains she'd been sprouting at home, today Peggy and her husband Jeff operate a 48,000 square foot organic grain mill and sell their products to companies like Whole Foods and Kellogg's. You can buy their consumer products directly online, which is a great way to have quality organic sprouted grains delivered directly to your door. Peggy and Jeff are lovely people who make beautiful, healthy food, and we think they represent some of the best that American organic agriculture has to offer.
We used their sprouted oat groats, which we love for their chewy texture and earthy flavor. You can swap for sprouted rolled oats as well, just adjust your cooking time by following directions on the bag. Whichever oats you use, we think you'll love this delicious combo to start your day the healthy way!
This recipe serves four.
INGREDIENTS
*If you don't have any fresh blueberries on hand, you can use frozen! Just rinse in a small colander in the sink, and dry them well before adding to your oatmeal.
DIRECTIONS
Most importantly, this smoothie is delicious! As the weather begins to warm, doesn't it sound nice to sit outside this weekend and sip a yummy smoothie from a pretty straw? Or from an old mug or your toddler's sippy cup... whatever's handy, we won't judge!
We used a Vitamix to blend our smoothie. If you have a smaller blender, you might want to reduce the ingredients proportionally by 1/3 or so to accommodate its size. Serve immediately, or store leftovers in lidded jars in your fridge for a healthy mid-day treat. Either way, this smoothie is sure to be a hit!
This recipe serves four, or two with extra left over.
INGREDIENTS
DIRECTIONS
Pumpkin pie spice in April. Why not? This is a time to forget the rules and do something nice for yourself. A warm, nourishing drink can be a wonderful way to start the day (or help ease you into bedtime). This Pumpkin Spice Rooibos Chai is the self care you deserve!
You'll need a steaming pitcher or a small saucepan, and a frothing wand to whip the almond milk up just right. You can also use a stick blender if you don't have a frothing wand, though you'll want to take care that the pitcher is deep enough to avoid making too much of a splash, if that's what you're working with.
We used our Barista almond milk to make our version, and added a touch of maple syrup for an extra-yummy treat. It tasted just like fresh apple pie! But you can switch it up and opt for our Unsweetened if sugar isn't your thing. You can even skip the maple syrup if that's your preference. A little squeeze of orange juice could be a delicious addition, too.
Our favorite rooibos is Numi's Rooibos Chai, we think it has the perfect blend of spices and warmth (plus it's organic!). Rooibos is native to South Africa and is high in polyphenols, which work as antioxidants and have a strong association with the reduction of heart disease. And since it's caffeine-free, you can enjoy rooibos any time of day. It's healthy and versatile!
This recipe serves two.
INGREDIENTS
DIRECTIONS
These dairy-free rolls are a perfect companion for a holiday meal. Rich and warm, they're the best non-dairy rolls we've ever tried. They're simple to make for beginners, too – if you've wanted to experiment with yeasted breads but haven't been able to find the courage to try it out, this recipe is a great place to start.
INGREDIENTS
*You can substitute honey or coconut nectar for the sugar, if you'd prefer. Just make sure to reduce the amount of water in the recipe by 1/2 tsp's worth or so.
DIRECTIONS
Rolls can be frozen in a heavy-duty freezer bag to enjoy at a later date. When you thaw the rolls, warm in a 325ºF oven for 10 minutes, and brush with melted Buttery Spread.
Enjoy!
]]>Below are our favorites, though we're always looking for more. If you have a dairy-free recipe you love, drop us a line and we'll add it to our list!
Brussels sprouts are a big favorite around here, and this version is free from eggs, dairy, and gluten. You can swap out the bread crumbs for almond meal to make it paleo, too.
This recipe is vegan, dairy-free, and delicious. It uses cashews as the base, and works wonderfully with our Buttery Spread to make a vegan Hollandaise that's actually delicious. (You could pair it with this recipe for roasted asparagus from Williams-Sonoma for an extra-tasty side of veggies.)
If you're looking for the perfect classic dinner rolls recipe, look no further. This recipe is one of our own, and we developed it because we wanted to celebrate our own Easter holiday without the dairy. So we're sharing it with you! This recipe calls for both our Buttery Spread and Unsweetened almond milk, so you might want to grab a Baker's Pack to cover all your baking needs.
If you eat meat, this slow cooker ham recipe is a good way to prevent a precooked ham cut from drying out during the reheating process. We like to use coconut sugar in place of the brown sugar for a healthier option.
Quiche is the quintessential Easter dish, and this dairy-free version is exceptional. The recipe calls for almond milk, and our Unsweetened Almond Milk works perfectly. You can add veggies or herbs to mix it up, and would be lovely with some pre-cooked bacon or ham bits (if you eat meat). Don't forget the pie crust, too! (Or make this crustless version if that suits you better.)
This sweet potato casserole looks delicious, and would work well with our Buttery Spread. You can also make it with Dandies marshmallows for a completely vegan dish.
Carrot cake is the perfect Easter treat, and these carrot cake muffins from Mama Knows Gluten-Free are a healthy paleo-style take on a classic. If you're vegan, you can swap the honey for maple syrup.
Dairy-free chocolate peanut butter eggs. Need we say more? Chocolate chips from Enjoy Life will help you make sure this treat is completely dairy-free.
We hope you enjoy a beautiful (dairy-free) holiday this weekend!
]]>Granola is unbelievably simple to make, and the combinations are endless. This recipe combines roasted tamari almonds with coconut sugar and maple syrup for a salty-sweet breakfast treat. We love to add pumpkin seeds for extra health benefits, and we think that Dang's Unsweetened Lightly Salted Coconut Chips add the perfect finishing touch to this tasty granola!
If you don't eat gluten, make sure to use gluten-free oats in the recipe. Though oats are naturally gluten-free, they're often contaminated with wheat or other gluten-containing grains somewhere along the way between the field and your kitchen. We love Bob's Red Mill Old Fashioned Gluten-Free Oats because they're produced in a dedicated gluten-free facility.
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But hold up. That last one? You can eat that! With our Buttery Spread, all kinds of tasty treats can be made dairy-free. It can be substituted 1:1 in almost any baking recipe, and its high heat tolerance makes it a great choice for the oven.
Many oil-based butter substitutes contain flavors and preservatives, but our Buttery Spread is made with just clean, healthy organic ingredients. Avocado, almond, and certified sustainable palm oils are blended with sea salt and just a touch of turmeric. No hydrogenated oils or preservatives, just organic buttery goodness. It's a truly delicious spread, and it just happens to make the tastiest dairy-free frosting we've ever tried. (And trust me, we've tried a lot of them.)
In addition to Buttery Spread, the recipe also calls for Almondmilk. We've tried it separately with our Barista and our Unsweetened milks, and both work equally well. This frosting would be a fun way to put our either our Baker's Pack or Sampler Pack to good use. It's also kid-friendly, especially when paired with a boxed cake mix that you might already have in your pantry.
Note: This recipe doesn't include the cake. We think this is a fun way to use box mixes you might already have in your pantry, especially if you're baking with kids. Just make sure to bake the cake first and allow it to cool before applying the frosting!
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Matcha and spirulina add a natural green hue, and they're full of antioxidants. Matcha is high in amino acid L-theanine and can help reduce stress (it also contains around 70mg of caffeine per teaspoon). Spirulina has many beneficial nutrients, including B vitamins, iron, copper, manganese, and protein, among others. Both of these superfoods pack a nutrient-dense punch.
Our testers didn't mind the mild flavor, saying the superfoods added an "earthiness" to the treats. You could add some chopped pistachio nuts for some sweet and salty notes, or swap 1/2 teaspoon's worth for some cacao powder, which has even more superfood benefits (though it would disguise the fun green color). And if you're sensitive to caffeine, you might want to nix the matcha and use only the spirulina.
Hope you enjoy these treats!
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