To Soak or Not to Soak

Perfect Brown Rice

I love ordering brown rice at a restaurant as it is always delicious. But when I cooked it at home it was chewy, or hard, or just not pleasant to eat. My 7 year old son (who loves rice like his mama) would always try it and never like it so I went straight back to white Jasmine rice. I knew brown rice was the healthier choice and I wasn't going to give up! As I continued on my journey to feeding my family healthier meals, I discovered information about soaking your rice. My first thought was...what a pain! Time consuming! And will it really taste better? Much to my surprise, it not only guaranteed perfect brown rice, it also turns out it is much healthier for you.

Many people are making the switch to brown rice as a healthier choice, but did you know brown rice has a coating called phytic acid which can prevent your body from absorbing certain minerals?  This is also true for quinoa, beans, nuts and soy. So what is one to do? It's quite simple...soak your grains. My son doesn't even ask for the other rice anymore!!

Simple Soaked Brown Rice

from The Nourishing Home

1 cup of organic brown rice

1 tbsp plain organic Kefir or yogurt (*see dairy-free option - I use Apple Cider Vinegar)

2 cups warm water

1/8 tsp of Celtic sea salt

Add above ingredients to a medium ceramic (or glass) mixing bowl (I use my Le Creuset pot and leave on the stove) and thoroughly combine. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours. After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse. Place drained rice in medium saucepan and add approximately 1 ¾ cups water. Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer. Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire. Makes approximately four ½ cup servings.

*For dairy-free soaking, substitute whole milk Kefir with coconut milk kefir, or fresh-squeezed lemon juice or apple cider vinegar.

Tip#1: If you will be refrigerating or freezing your cooked rice for future meals, be sure to cook the rice al dente, or it may become mushy when reheated.

Tip#2: I have noticed that sometimes my soaked rice will absorb more water during the soaking process than at other times, so you may find it necessary to adjust the amount of water used during the cooking process. A good way to know, is to strain your rice over a bowl and then pour the soaking liquid into a two-cup measuring cup and see how much liquid is left. If there is 1 ¾ cups of liquid or more left over during the soaking process, then you would add 1 ¾ cups of fresh filtered water to your saucepan and cook the strained rice in that amount of water.

Time-saving Tip: Triple this recipe and refrigerate the leftovers for multiple dishes throughout the week. Below are several of my favorite recipes using soaked brown rice:

• Soaked Brown Rice Breakfast Porridge:

http://www.facebook.com/notes/the-nourishing-home/soaked-brown-rice-breakfast-porridge/189391714408696

• Buttery-Herbed Brown Rice:

http://www.facebook.com/notes/the-nourishing-home/buttery-herbed-brown-rice/189392561075278

• Green Quiche with Brown Rice Crust:

http://www.facebook.com/notes/the-nourishing-home/green-quiche-with-brown-rice-crust/189392744408593

Here are some other helpful resources:

http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html

http://nourishedkitchen.com/soaking-grains-nuts-legumes/

http://www.phyticacid.org/

Lamb Curry

During a recent stay in New York City, we enjoyed a most delicious lamb curry from Dean+Deluca...one of my favorite food places in the city! I always find ingredients there that I've encountered on my travels and never thought I'd see again such as Wilkin & Son Tiptree Little Scarlet Preserve - some of the tastiest strawberry jam that I discovered in London. I could literally eat it by the spoonful! Dean+Deluca also bakes some amazing brioche and serves a delicious hot cocoa. Back to the curry...I never intended for my 6 year old son to eat it - but he devoured it! So I decided to make some back home in Los Angeles. My version was a little too spicy for him so next time I will tone down the spice, but boy was it good!

1 1/2 lbs lamb (I used boneless roast cut into cubes)

Wildtree Garlic GSO (in case you forgot...GSO = Grapeseed Oil)
2 carrots (peeled and chopped)

1/2 large onion (peeled and chopped)

1 celery stalk (chopped)
1 large potato peeled and cubed
1 tsp grated fresh ginger
salt to taste
1 bay leaf
1 TBSP Wildtree Korma Curry or Curried Garlic Blend (add more if you like)
3/4 cup coconut milk
1 1/2 cups beef stock or water

Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside. Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add curry and cook, stirring, for 1 minute. Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot and coconut milk and cook for a further 25 minutes.

Serve over rice.

Certified Gluten Free Products Coming in August!

We just got the NEW FALL PRODUCTS LIST releasing in AUGUST!

I am thrilled to be able to tell you that there are CERTIFIED GLUTEN FREE products on the list!

Here's the list:
Absolutely Onion Blend
Fast & Flavorful Dry Brine
Mocha Mousse & Cheesecake Blend
Smoky Bacon Grapeseed Oil
Sweet & Simple Sugar Cookie Mix
Sweet Cranberry Mustard Spread
Whole Grain Thyme Mustard
Wildtree's Classic Caesar Dressing Mix
Rockin' Moroccan Rub

GLUTEN FREE:
Gluten Free Brownie Mix
Gluten Free Muffin Mix
Gluten Free Yellow Cake Mix
Gluten Free Pizza Dough Mix
Gluten Free Bread Mix

Summer Kick-Off Sale

This photo of Cuttyhunk is courtesy of TripAdvisor

Sparkling blue water, lush green rolling hills, fluffy white clouds, vibrant red sunrises, cool ocean breezes, warm golden sun, fresh seafood, creamy ice cream, smoldering orange sunsets...these are a few of the sights I am most looking forward to this summer on Cuttyhunk Island!

To kick off the summer, I am having a 2 day sale...

30% off all inventory I have in stock (must be picked up in Culver City).

10% off any orders not in stock (will be shipped).

You must contact me to take advantage of this sale before Tuesday, June 21st at 6 pm.

Inventory List

Take a look and claim yours now...first come, first serve!

Grapeseed Oils

Garlic

Natural

Chili

Hickory (2)

Mediterranean (3)

Large Garlic

Large Butter

Culinary Blends

Basil Pesto (3)

CA Garlic Pepper Blend

Curried Garlic (2)

Falafel

Garlic Galore (3)

Garden Vegetable Blend (2)

Herb Grilling (2)

Italian Salad Dressing Mix
Chili (2)

Lemon Pepper

Onion & Chive Blend (2)

Opa

Perfect Pizza Seasoning

Rancher Steak Rub

Rodeo Rub (2)

Rotisserie

Large Scampi (2)

Tuna Skillet Meal (2)

Soups & Stews

Cream of Mushroom (2)

Cheddar Soup (6)
Beef Bouillon (2)

Chicken Bouillon (2)

Vegetable Bouillon

Sofrito (3)

Dips, Bread Dippers & Salsas

Dill Dip (2)

Ranch Dressing

Red Bell Pepper & Garlic

Dressings, Marinades & Sauces

Sweet & Savory Pineapple Sauce (3)

Cactus Pete's Agave BBQ Sauce (3)

Cacciatore Sauce

Honey Mustard

Horseradish Mustard

Kickin' Asian Stir-fry Sauce

Pacific Fusion

Moroccan Grilling Marinade

Ketchup

Leslie's Smoky Burger & Rib Sauce (7)

Sweet Onion Spread

Teriyaki Sauce
Thai Sesame Sunbutter Sauce (2)

Bread, Pizza & Pancakes

Pumpkin Bread (4)

Pumpkin Pancakes (5)

Banana Bread

Biscuits

Citrus Bars

Cranberry Orange Bread

Whole Grain Pancake Mix

Granola

Cornbread

Decadence
Carrot Cake

Cinnamon Rolls

Cranberry Jalapeno Jelly

Cocoa

Chocolate Mousse

Lemon Lime Cheesecake

Chocolate Fudge

Blueberry Jam

Simply Sweet Popcorn Seasoning

Watermelon

Guest Chef ~ Italian Style Frittata

Here is a yummy dish from another Wildtree Rep...Yvonne Hall aka Wild for Wildtree Cooking!

Italian Style Frittata

Serves 6

1 cup canned diced tomato, not drained

¼ cup Wildtree Garden Vegetable Blend

6 eggs

½ cup parmesan cheese, shredded

½ teaspoon black pepper

Pinch of salt

1 teaspoon Wildtree Natural Grapeseed Oil

½ cup ricotta

Preheat oven to broil setting. Combine diced tomatoes and Garden Vegetable Blend in a small bowl and set aside. In medium size bowl, whisk together eggs, Parmesan, pepper, and salt. Heat Grapeseed Oil in a 12-inch non-stick, oven safe skillet over medium-high heat. Add prepared garden salsa to pan and sauté for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place small dollops of ricotta cheese all over the top of the egg. Place pan into oven and broil for 6-8 minutes, or until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Recommendations from the Product Tasting Committee

I have been a pooud member of the Product Tasting Committee for several seasons and I LOVE it!  Wildtree thoroughly tests their products for safety, nutrition, taste and ease. They look for a “thumbs-up” from the PTC which is made up of Wildtree Representatives. Wildtree is committed to product excellence. Below is a list of the 6 NEW Spring/Summer Products and suggestions for ways to use them from members of the Product Testing Committee…

*Cactus Pete’s Agave BBQ Sauce*

– Add to your sloppy joes … delicious!

– This is the new ketchup with my family – we use it on EVERYTHING! It’s great on all kinds of meats when grilling – and don’t forget to top your meatloaf with it!!

– Make a chicken barbeque pizza! Spread this amazing BBQ sauce on a Wildtree Pizza dough crust. Top with cooked, cubed chicken, diced red onion and red pepper. Sprinkle with shredded Gouda or Monterrey Jack Cheese! Bake as directed for any Wildtree pizza. This sauce is also perfect for dipping homemade chicken nuggets.

– We LOVE this on ribs and pulled pork. We are more of a sweet and spicy BBQ family – and I think we’ve finally found our match to our previous favorite!

– This is GOOD ON EVERYTHING … but we especially enjoyed it on slow-roasted chicken thighs in the crockpot and in baked beans. Bet it would also make a great meatloaf topper!

– I love this sauce! It is a sweeter sauce, not spicy, so it is really kid-friendly! Try adding some to canned baked beans...really adds a nice flavor.

*Garden Vegetable Blend*

– DELICIOUS gazpacho mix, especially topped with freshly chopped avocado and cilantro.

– You can use this to season hamburgers or turkey burgers. Combine it with the perfect pizza sauce to make a veggie pizza sauce.

– This blend made the best chicken primavera my family has ever tasted!! I couldn’t believe my kids were eating zucchini and carrots in the sauce that they could actually see! LOL! It was wonderful!

– This is one of those products that I can see myself putting in EVERYTHING! Add this into a package of the Cheesy Cheddar Soup – doesn’t that sound good?!

*Smoky Chipotle Hot Sauce*

– I use the Hot Sauce on EVERYTHING! I love it on pizza, hamburgers and eggs. It is great to spice up a taco salad or in Spanish rice for some added heat. I have put it in Bloody Mary’s, sandwich wraps and much more. This is the BEST hot sauce I have ever had! My bottle is empty, so thank goodness these products were released early!

– Great dipping sauce for appetizer meatballs.

– I LOVE this hot sauce sprinkled on my scrambled eggs or omelet!

*Sweet & Savory Pineapple Sauce*

– It is a fabulous addition to baked fish! Refreshing and full of fun flavor!

– I love using this sauce for an easy stir-fry with shrimp, snow peas, water chestnuts, and brown rice. It’s also great on a spinach salad with fresh strawberries.

– This is amazing on fresh spinach salads with hard-boiled eggs, turkey bacon and mandarin oranges.

*Watermelon Lime Frozen Drink Mix*

– If you like martini’s you will LOVE the Watermelon Lime Frozen Drink mix! I don’t even like watermelon flavoring, but this was PERFECT and changed my mind! I blended the mix with vodka and served in martini glasses... SOOO pretty and SOOO good! Leave out the alcohol for a delicious treat, too! My family is asking, “When will that mix get here?” Can hardly wait!

– I love having the Watermelon Lime Drink mix as a basic for a quick and easy beverage! It sure beats all the dyes in “Kool-aid” and tastes AWESOME!!

– I got a Sodastream for Christmas and the Watermelon Lime Drink Mix makes an awesome homemade seltzer drink. You can simply add it to plain seltzer, as well.

*Sunny Citrus Bar Mix*

– Perfect for a spring luncheon or ladies get-together! I plan on making these for Easter brunch. Sprinkle with powdered sugar and cut into small squares.

– This is a must-have for dessert at all times! I’m looking forward to serving them for dessert at BBQs this summer because they are so fresh and delicious!

4th of July Lunch

Let's start with dessert...this is just too good not to share!

S'Mores Brownies

Serves 16

9 TBSP unsalted butter, melted

2 ¼ cups crushed graham crackers

3 TBSP sugar

Salt

1 package Wildtree O’So Fudge Brownie Mix

3 cups mini marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and a pinch of salt in a medium bowl. Press the crumb mixture evenly into the bottom of the pan. Bake until golden brown, about 10 minutes. Allow crust to cool. Meanwhile prepare the Brownies according to package instructions. Top the cooled crust with the Brownie batter and bake for approximately 40 minutes. Once the brownies are finished baking allow them to cool and top with the marshmallows. Set the oven to broiler, and put the marshmallow topped brownies in the oven for about 1 minute until the marshmallows are golden brown.

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Agave BBQ Braised Brisket Sliders

Serves 12

2 TBSP Wildtree Natural Grapeseed Oil

3 pounds lean beef brisket

3 TBSP Wildtree Adobo Seasoning

1 large onion, chopped

2 medium carrots, chopped

3 stalks celery, chopped

1¾ cups hot water

3½ tsp Wildtree Beef Bouillon Soup Base

1 cup Wildtree Cactus Pete’s Agave BBQ Sauce

24 mini hamburger buns or dinner rolls

Heat Grapeseed Oil in a large skillet over medium-high heat. Rub the brisket with the Adobo Seasoning coating every side of meat. Sear all sides of the brisket until a brown crust forms. Dissolve the Beef Bouillon Soup Base into the hot water. In a slow cooker make a bed of vegetables with the celery, onion, and carrots and place the browned brisket on top; pour the Beef Bouillon Soup Base mixture on top. Make sure that the meat is covered ¾ of the way with the liquid. If not add another cup of water. Cover the slow cooker and cook on low for 6-8 hours, until meat is tender. Transfer meat to a platter and cover. Strain remaining liquid into a saucepan and bring to a boil over medium-high heat; reduce by half, and stir in Agave BBQ sauce. Slice the meat across the grain and add into the sauce. Serve with mini hamburger buns and your favorite fixin's.

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Asian Ginger Plum Vegetable Kebabs

Serves 6-8

½ pound baby Portobello mushrooms, sliced in half

½ pound red bell pepper, cut into ½ inch chunks

½ pound red onion, cut into ½ inch chunks

½ pound of fresh pineapple, cut into ½ inch chunks

1 summer squash, cut into ½ inch half moons

1 zucchini, cut into ½ inch half moons

1 cup Wildtree Asian Ginger Plum Dressing & Marinade

Bamboo skewers soaked in water

Toss the vegetables with the Asian Ginger Plum Dressing and marinate for about 30 minutes. Skewer the vegetables on the bamboo skewers. Preheat the grill to medium-high and grease well. Grill the kebabs until the vegetables are fairly tender and charred.