Last night we received one of the most enthusiastic and heart felt endorsements from our Facebook page. Interestingly we receive at least an email a week asking us if our ~fizzy, earthy, so alive they climb out of the jar beets are safe to eat. Something about your food rushing out to greet you has been unnerving for some folk who from experience expect a vacuum sealed lid to pop and show that everything is dead and safe and hermetically sealed. Well our beets are definitely NOT dead. They are the most live and most nutritionally dense of all our products, between the mineral and iron rich beets, the zinc and magnesium rich Maine coast harvested dulse seaweed and the […read more]
Daniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef. A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location. Example of Raw Night menu. Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness. Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!) Many thanks to Chef Daniel who shared the above video and following recipe with us […read more]
Happy Year of the Horse everyone! Susan Levitt says the following about this year: “The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded.” We have some high excitement and big plans for this year so we put a little extra ooomph into our Chinese New Year dinner. Thought I should share the highlights with all of you. Typically for a Chinese New Year dinner one eats “lucky” foods. Or foods who’s names sound lucky. Like this pile of delicious citrus. “Gut” is Chinese for Mandarin Orange and its […read more]
After a wonderful month of butter cookies, eggnog and other sundry delights, it is time to clean the pipes. I have a couple of cleanses that I really like and think can work for different metabolisms and temperaments. One of my favorites is the Colorado Cleanse: http://lifespa.com/cleansing/colorado-cleanse/ which can be adapted to suit your needs. I often make this salad for the first four days (although the mustard is not really allowed)
University of Idaho and Colorado State University Extension Services are offering Preserve @ Home to teach adults how to safely preserve a variety of food products. Participants learn how to produce high quality preserved foods and the science behind food preservation and food safety. Enrollment Deadline:January 13, 2014 Online Class Starts:January 16, 2014 For more information please contact Anne Zander at the CSU Extension of Boulder County firstname.lastname@example.org 303-678-6238 To view Preserve @ Home on-line course syllabus go to:http://www.extension.colostate.edu/boulder/fcs.shtml
Lovely evening with the Catamounts at 63rd Street Farm. Very cool concept of five course meal punctuated by performances, all on a common theme. Mara was a guest chef for this event and she made some seriously steller fermented goods. Cider sun fermented mustard, juniper pickled mackerel, saffron kombucha with Cava aka the SCOBY crocus, and anchovy pear kim chi roses atop each dinner plate. Such a treat. For more on upcoming FEED events: http://www.thecatamounts.org/Next dinner theme: Preservation. Yum.
101 Sweet Pastry, changing the world bite by bite offers a weekly dessert club. Dorian, the founder/creator, is an amazingly talented pastry chef, who surprises us with her sweet & savory treats. If you think you would like to subscribe to Dorian’s weekly offerings, visit her blog and sign up to receive her newsletter. She uses organic duck eggs, seasonal fruit, and the finest ingredients in all of her creations. Conveniently, there are NO Club commitments. Are you home one week, and gone the next? No problem, Dorian sends out an email every Monday. Just place an order by 9 am Tuesday, and pick-up Friday. Every week is delicious and inventive. This week, we enjoyed a delicate plum tart with […read more]