Cold Chinese Sesame Noodles Recipe

Cold Chinese Sesame Noodles - I've been making this recipe for years and it's always a big hit. Great for parties! ~ http://jeanetteshealthyliving.com

Cold Chinese Sesame Noodles are a great make-ahead dish for a party.

Cold Chinese Sesame Noodles - I've been making this recipe for years and it's always a big hit. Great for parties! ~ http://jeanetteshealthyliving.com

(This post has been updated to include new photos)

Cold Chinese Sesame Noodles are one of my go-to recipes for summer entertaining. It’s a great make-ahead dish.

I’ve been making this recipe for years, and it is always very popular. These cold Chinese sesame noodles are best made a day ahead so the noodles have time to soak in the soy sesame dressing.Chinese black vinegar is a more traditional ingredient for the dressing, but you can substitute balsamic vinegarwhich is much easier to f

Julienned snow peas, cucumber strips, and red bell peppers are tossed into these cold Chinese sesame noodles just before serving for some color and crunch.

Cold Chinese Sesame Noodles are a wonderful dish to serve at your next barbecue.

5

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1 reviews

Cold Chinese Sesame Noodles

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Author: Jeanette

Serves: 8

Ingredients

Cold Sesame Noodle Ingredients

  • 1 pound dried udon or soba noodles

Cold Sesame Noodle Sauce Ingredients

  • ¼ cup sesame oil
  • ¼ cup black soy sauce
  • 1½ tablespoons Chinese black vinegar or balsamic vinegar
  • 1½ tablespoon organic sugar
  • 1 tablespoon hot pepper oil , optional
  • ¼ cup scallions, finely sliced

Garnishes

  • Julienned red bell pepper
  • Julienned Cucumber
  • Snow Peas, trimmed, cut into thin slivers

Directions

  1. Cook soba noodles until al dente. Drain and rinse well

    until
    cold water until chilled; drain again. Place in a large bowl.
  2. Combine Sesame Noodle Sauce Ingredients.
  3. Stir half of Sesame Noodle Sauce into soba noodles and toss. Add more sauce to taste. Toss well so all the noodles are well covered.
  4. Chill overnight.
  5. Just before serving too with garnishes.

Notes

Adapted from The Martha Stewart Cookbook

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5

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Prep time

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Total time

Author: Jeanette

Serves: 8

Ingredients

Cold Sesame Noodle Ingredients

Cold Sesame Noodle Sauce Ingredients

Garnishes

Directions

Notes

Adapted from The Martha Stewart Cookbook

3.5.3208

Source: Jeanette’s Healthy Living

Glutenfree Peach Crisp Recipe

This peach crisp recipe is made with ripe summer peaches, and topped with gluten-free almond-oat topping. Delicious! cookieandkate.com

This post is brought to you by Adobe Sparkpost.

peaches

This peach crisp was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead. Crisps are easier. Throw all the fruit in, add your topping, bam. Perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day.

So, here I am with another crisp to add to my collection of fruit crisps on the blog. It’s full of warm, gooey, slightly cinnamon-y summer peaches, and finished with a crisp but tender oat and almond topping. It’s so delicious, I had to remind myself to save some for later.

This crisp is a healthier option than most, since I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. This peach crisp makes a great breakfast with Greek yogurt, too.

I used Adobe’s new iPhone app called Sparkpost to add the recipe title on top of my photos. Have you downloaded it yet? It’s free! I just learned that you can use their tools on their site, too. I love being able to add cute graphics and lines of text on my photos right from my phone. Their built-in tools make it so easy to create professional-looking graphics that you can use for Facebook, Instagram, party invites and whatever else you can dream up.

  • Print

    Author: Cookie and Kate

    Recipe type: Dessert

    Prep time:

    Cook time:

    Total time:

    Serves: 8 servings

    Ingredients

    Peach Filling

    Crisp topping

    Don’t forget vanilla ice cream!

    Instructions

    Notes

    Recipe adapted from my plum crisp with pistachios .
    Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.
    Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
    Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.
    Change it up: Substitute any variety of stone fruit for the peaches!
    If you love this recipe: You’ll also love my strawberry rhubarb crisp , balsamic stone fruit sundae , individual peach crisps and honey almond cake .

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with Adobe Sparkpost and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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    Source: Cookie and Kate

  • 12 Healthy Summer Beauty Tips

    12 Healthy Summer Beauty Tips - follow these tips to refresh, rebalance and reenergize your body, mind and spirit this summer

    Follow these 12 Healthy Summer Beauty Tips to refresh, rebalance and reenergize your body, mind, and spirit this summer.

    12 Healthy Summer Beauty Tips - follow these tips to refresh, rebalance and reenergize your body, mind and spirit this summer

    I always look forward to summer. It’s a great time to refresh, reenergize and rebalance my body, mind, and spirit. The pace of everyday life seems to slow down and I embrace a less stressful pace.

    No fuss, simple living is what I strive for. That means taking a step back from the busy-ness oflifeand focusing on what’s important, not what’s urgent. This includes taking care of myself, something that often gets lost during the busy school year and holiday season.

    Here are Twelve Healthy Summer Beauty Tips I’m following this summer to refresh, rebalance and reenergize my body, mind, and spirit:

    What are your favorite healthy summer beauty tips?

    Disclosure: This blog post was sponsored by MegaFoodas part of my participation in their Ambassador program. All thoughts and opinions are my own.

    *These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.

    Source: Jeanette’s Healthy Living

    Grilled Brazilian Rub Salmon Recipe

    Grilled Brazilian Rub Salmon - this easy recipe is perfect for summertime. The rub is delicious and very kid-friendly ~ http://jeanetteshealthyliving.com

    Grilled Brazilian Rub Salmon is perfect for summertime. The rub is delicious and very kid-friendly.

    Grilled Brazilian Rub Salmon - this easy recipe is perfect for summertime. The rub is delicious and very kid-friendly ~ http://jeanetteshealthyliving.com

    Grilled Brazilian Rub Salmon is a recipe I’ve had for years. I don’t remember where I got it from, but it’s one of those recipes that can be made quickly, yet is impressive.

    To be honest, I’m not sure there’s anything Brazilian about this recipe, but that’s the name of the recipe that was given to me.

    First, the salmon is marinated briefly in fresh orange and lemon juice and seasoned with salt and pepper. I’ve used lime juice and it’s worked well too.

    Next, the Brazilian rub is mixed together and spread on top of the salmon. The rub consists of fresh garlic, Spanish smoked paprika, paprika, and chili powder. The original recipe didn’t call for Spanish smoked paprika, but I added it for extra smoky flavor.

    Cedar planks are a great way to add extra smokiness to this salmon recipe. It makes a dramatic presentation too. Cedar planks need to be soaked for at least 30 minutes, if not longer. Otherwise, they might catch on fire (this has happened to me before). Drizzle some oil on the cedar plank, place the salmon on top and drizzle a little bit of extra virgin olive oil on top. If you don’t have a cedar plank, I suggest grilling the salmon on top of an oiled piece of foil. This will keep the fish from sticking to the grill.

    My boys don’t like cooked fish (they like sushi), but they love salmon prepared this way. The first time I made it this summer, I made enough just for my husband and me. The boys wanted to taste it and before I knew it, they had devoured our dinner. I’ve been making this Brazilian Rub Salmon at least once a week ever since.

    Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring It’s Grilling Time! hosted by Jane Bonacci, the author of The Heritage Cook. Today we are sharing recipes that are prepared on a barbecue or grill. Savory and sweet, you can cook your entire meal outside keeping your kitchen cool and perfect for hot summer evenings. We know you’ll enjoy the kiss of smoke in every bite!

    5

    from
    1 reviews

    Grilled Brazilian Rub Salmon

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    For a smokier flavor, soak a cedar plank in water for several hours, place salmon on top and grill.

    Author: Jeanette

    Recipe type: Fish

    Serves: 6

    Ingredients

    • 28 ounces salmon, cut into 6 portions
    • juice of 1 orange
    • juice of 1 lemon
    • sea salt and fresh ground pepper, to taste
    • 2 tablespoons organic brown sugar
    • 1 teaspoon Spanish smoked paprika
    • 1 teaspoon paprika
    • 1 teaspoon chili powder
    • 4 garlic cloves, minced
    • 2 tablespoons extra virgin olive oil

    Directions

    1. Place fish in pie dish. Sprinkle with orange and lemon juice. Season with salt and pepper; let sit for 15-20 minutes.
    2. In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread evenly on top of salmon.
    3. Place salmon pieces on an oiled foil-lined baking sheet.
    4. Grill until cooked through.

    Notes

    The salmon can also be baked at 425 degrees for about 12-15 minutes, until cooked through.

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    If you like grilled salmon, you might like these recipes too:

    Grilled Salmon with Thai Coconut Curry Sauce

    Grilled Salmon with Spicy Korean Chile Pepper Sauce

    Grilled Salmon with Herb Yogurt Sauce

    5

    Print

    Prep time

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    Total time

    Author: Jeanette

    Recipe type: Fish

    Serves: 6

    Ingredients

    Directions

    Notes

    The salmon can also be baked at 425 degrees for about 12-15 minutes, until cooked through.

    3.5.3208

    If you like grilled salmon, you might like these recipes too:

    Grilled Salmon with Thai Coconut Curry Sauce

    Grilled Salmon with Spicy Korean Chile Pepper Sauce

    Grilled Salmon with Herb Yogurt Sauce

    Source: Jeanette’s Healthy Living

    Watermelon Mimosas

    Ultra refreshing watermelon mimosas are so easy to make - cookieandkate.com

    What do you do when you have extra watermelon? Make watermelon juice , or better yet, watermelon mimosas! These refreshing brunch (or any time) cocktails are supremely simple, but I couldn’t keep the idea to myself. We can’t let good watermelon go to waste.

    watermelon

    Here’s the trick with watermelon mimosas: they’re only as good as your watermelon. I recently bought a mini watermelon that was pale pink and kind of sour on the inside, and that watermelon would have made lousy watermelon mimosas.

    I used a pretty standard store-bought watermelon to make these, but I’m still day dreaming about the sugar baby watermelon I bought at a farmers’ market four years ago when I made that first batch of watermelon juice. Picking out all the seeds wasn’t my favorite activity, but it was worth it.

    If mimosas aren’t your favorite, check out my spicy watermelon margaritas from last summer. Also, I tried out Alexa’s trick for cutting watermelon on July 4th, and it was a big hit with my family, so that’s another fun way to prepare watermelon. Cheers to summertime!

  • Print

    Author: Cookie and Kate

    Recipe type: Cocktail

    Prep time:

    Total time:

    Serves: 6 cocktails

    Ingredients

    Instructions

    Notes

    Recipe adapted from my watermelon juice .

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Vietnamese Dipping Sauce Recipe

    Vietnamese Dipping Sauce Nuoc Cham - this is a condiment that is served with virtually every Vietnamese meal | http://jeanetteshealthyliving.com

    Vietnamese Dipping Sauce (Nuoc Cham) is a condiment that is served with virtually every Vietnamese meal.

    Vietnamese Dipping Sauce Nuoc Cham - this is a condiment that is served with virtually every Vietnamese meal | http://jeanetteshealthyliving.com

    Vietnamese Dipping Sauce (Nuoc Cham) graces the tables at almost all Vietnamese meals. There are many variations of this recipe. In fact, depending on the region of Vietnam, you will find different strengths of this dipping sauce.Each household has its own recipe.

    Vietnamese Dipping Sauce typicallyincludes fresh lime juice, sugar, fish sauce, garlic, chili paste, fresh red chilies, water and shredded vegetables (such as carrots, daikon, ginger, or white cabbage). I couldn’t find any red Thai bird chilies, so I just used sambal oelek, a chili paste you can find at Asian grocery stores or in the Asian section of many supermarkets.

    Garlic is pounded into a paste with the chiles (or with the chili paste). Then, warm water is used to dissolve the sugar. Finally, all the other ingredients aremixed in. This sauce keeps in the refrigerator for up to two weeks, although it is best enjoyed fresh.

    Serve this Vietnamese Dipping Sauce with Grilled Vietnamese Lemongrass Cilantro Chicken and salad greens, or make a more traditional Vietnamese Cool Rice Noodle Bowl, with fresh salad greens, cucumbers, fresh herbs (mint, Thai basil and/or cilantro), cooked thin rice noodles and roasted peanuts.

    5

    from
    1 reviews

    Vietnamese Dipping Sauce

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    Author: Jeanette

    Serves: 1¼ cup

    Ingredients

    • 2 cloves garlic, sliced
    • 1 teaspoon sambal oelek chili paste
    • ¼ cup fish sauce
    • ? cup hot water
    • 2 tablespoons fresh lime juice with pulp
    • ¼ cup organic sugar
    • 2 tablespoons shredded carrots, for garnish

    Directions

    1. Place garlic and chili paste in mortar and pound into a paste. Mix together remaining ingredients in a small bowl and stir in garlic chili paste. Stir in carrot slivers.

    Notes

    Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

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    If you like this recipe, you might like:

    Fresh Thai Garlic Chili Garlic Sauce

    Thai Sweet Chili Sauce

    Thai Bird’s Eye Chili Pepper Dipping Sauces

    Chinese Black Bean Chili Sauce

    5

    Print

    Prep time

    Total time

    Author: Jeanette

    Serves: 1¼ cup

    Ingredients

    Directions

    Notes

    Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

    3.5.3208

    Fresh Thai Garlic Chili Garlic Sauce

    Thai Sweet Chili Sauce

    Thai Bird’s Eye Chili Pepper Dipping Sauces

    Chinese Black Bean Chili Sauce

    Source: Jeanette’s Healthy Living

    Chinese Five Spice Ground Turkey Zucchini Noodles Recipe

    Chinese Five Spice Ground Turkey Zucchini Noodles - this is a low carb version of a popular Chinese noodle dish. Delicious and very satisfying! ~ http://jeanetteshealthyliving.com

    Chinese Five Spice Ground Turkey Zucchini Noodlesare a great low carb option for a delicious dinner.

    Chinese Five Spice Ground Turkey Zucchini Noodles - this is a low carb version of a popular Chinese noodle dish. Delicious and very satisfying! ~ http://jeanetteshealthyliving.com

    There’s a local restaurant that has a few zucchini noodle options on their summer menu. One was served with ground turkey and tomato sauce. It was light with just a little bit of tomato, and surprisingly, served room temperature, almost cool.

    I had expected either a cold zucchini salad with turkey breast pieces, or a hot version. So, when my zucchini noodles arrived with a light ground turkey sauce served at room temperature, I was surprised. It actually tasted really nice.

    Chinese Five Spice Ground Turkey Zucchini Noodles is my version of a favorite dish my dad makes called Za Jiang Mian. Za Jiang Mian is typically made with Chinese bean sauce and hoisin sauce, but I used soy sauce and five spice powder in this recipe to mimic the flavors.

    I finally broke down and bought a spiralizer earlier this Spring and have been using it mostly to make zucchini noodles for my husband and me. We’ve been trying to cut back on pasta so zucchini noodles have been an easy way to enjoy meals with the kids when they’re having pasta.

    My spiralizer is made by Paderno and has four blades. It’s fairly sturdy and comes apart pretty easily.

    I usually drop the zucchini noodles into a pot of boiling water and cook them for a few minutes to slightly cook them, but they often come out really watery. So, this time, I just tossed the zucchini noodles into the sauce and tossed them around until they were slightly cooked. They kept their shape much better and weren’t watery at all.

    I made these Chinese Five Spice Ground Turkey Zucchini Noodles for this month’s Recipe Redux Challenge, “Get Your Fruits and Veggies in Shape. With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.”

    Give these Chinese Five Spice Ground Turkey Zucchini Noodles a try and let me know what you think.

    5

    from
    1 reviews

    Chinese Five Spice Ground Turkey Zucchini Noodles

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    If you have a spiralizer, you can make your own zucchini noodles. You can also find zucchini noodles at some supermarkets in the produce section.

    Author: Jeanette

    Serves: 4

    Ingredients

    • 1 tablespoon grape seed oil
    • 1 pound ground turkey (93% lean)
    • 2 tablespoons gluten free soy sauce
    • 2 teaspoons organic sugar
    • ½ teaspoon five spice powder
    • ¼ cup water
    • 8 cups zucchini noodles (~ 3-4 zucchini, depending on the size)

    Directions

    1. Heat oil in a large pan or wok. Saute turkey until brown. Add soy sauce, sugar, five-spice powder, and water. Toss to coat meat well and cook for a few minutes. Add zucchini noodles and toss to coat; cook for several minutes until done to your preference.

    Notes

    I like my zucchini noodles just barely cooked; otherwise they get soggy. If you let the hot zucchini noodles and sauce sit for a few minutes, the noodles will soften a little more. This is delicious eaten room temperature too.

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    Prep time

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    Author: Jeanette

    Serves: 4

    Ingredients

    Directions

    Notes

    I like my zucchini noodles just barely cooked; otherwise they get soggy. If you let the hot zucchini noodles and sauce sit for a few minutes, the noodles will soften a little more. This is delicious eaten room temperature too.

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    Source: Jeanette’s Healthy Living

    Fresh Sevenlayer Dip

    This seven-layer dip features layers of freshly prepared

    This post is brought to you by USA Pulses and Pulses Canada.

    ingredients

    Meet the seven-layer dip of my dreams, which is actually… five layers. Let me explain. I’ve encountered quite a few Tex-Mex seven-layer dips at parties and potlucks. They’re fun and festive, and I can’t resist swooping in with tortilla chips. They feature some of my favorite ingredients: beans, guacamole, salsa and tomatoes. You can’t go wrong with any of those. They also include a few of my not-so-favorite ingredients, like pre-shredded cheese that’s all powdery on the outside, and so much sour cream that I feel weighed down afterward.

    Then there are the canned, sliced black olives on top. My parents always ordered cheese pizzas with those black olives on top for themselves when we were kids. (Was that so we wouldn’t eat their pizza? Well played, Mom and Dad.) I’m forever haunted by the squeak of those olives between my teeth, so I can’t bring myself to use them in recipes. I substituted chopped pickled jalapeños for a similar, briny effect. If you don’t have nightmares about those olives, you could certainly use those instead.

    Here’s my dream version of traditional seven-layer dip , which starts with a base of “refried” black beans, which despite the name, only contain two teaspoons of olive oil. Black beans (a pulse variety!) are rich in protein and fiber, a combination that helps regulate blood sugar levels. They’re also high in folate, magnesium and other essential goodness .

    The beans are topped with simple guacamole, salsa verde, fresh pico de gallo and pickled jalapeños, making it a healthy party dip. The only trick is to try to avoid watering down the dip with excess tomato juice from the salsa and pico de gallo, so I have suggested draining them in a fine-mesh strainer in the recipe below. This dip makes a fantastic taco filling, too. Just add some chopped romaine lettuce for crunch.

    If you want a shortcut version of the recipe below, you can use canned refried beans, and store-bought guacamole (gasp! yes!) and salsa. Just check the ingredients lists to make sure they don’t contain anything they shouldn’t. Trader Joe’s carries all three of those without any weird additives, and I’ll admit that I’ve stopped by on the way to my friends’ places to grab some guacamole. I always call it my Mexican grandmother’s secret recipe. I wish! You could also use this recipe as a template and make it your own. I won’t mind if you layer in some sour cream, cheese and olives if you want to make it more traditional.

    You all know I’m a fan of beans, lentils and dry peas (which are collectively called pulses), and I’m glad to be singing their praises during the United Nation’s International Year of Pulses. For more information about the benefits of pulses, and to join me in taking the Pulse Pledge—a commitment to eat at least one serving of pulses every week—visit PulsePledge.com .

  • Print

    Author: Cookie and Kate

    Recipe type: Appetizer

    Cuisine: Mexican

    Prep time:

    Cook time:

    Total time:

    Serves: 6

    Ingredients

    Refried black beans

    Quick guacamole

    Pico de gallo

    Remaining layers

    Instructions

    Notes

    Recipe created with reference to All Recipes .
    Storage suggestions: This dip is really best consumed soon after preparing, but I enjoyed leftovers the next day. Press plastic wrap against the surface to help prevent the guacamole from browning.
    Make it quickly: Substitute about 1½ cups each store-bought refried black beans and guacamole.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with USA Pulses and Pulses Canada. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

    Pin It Facebook Google+ Twitter Email

    Source: Cookie and Kate

  • Touring Megafood’s Factory

    Touring MegaFood's Factory - MegaFood Brand Ambassadors

    This is a recap of a day touring Megafood’s Factory, and exploring their whole food supplement production facility.

    Touring Megafood's Factory - a day touring this whole food supplement production facility which uses organic U.S. based fruits, vegetables and herbs

    Recently, I spent a day touring MegaFood’s factory in New Hampshire. It was the kickoff for all of the new brand ambassadors . MegaFood is amanufacturer of whole food supplements. To be honest, when MegaFood first approached me to be an ambassador, I was skeptical. I hadn’t taken supplements in a number of years because I thought I was eating healthy enough. However, I can honestlysay I have been feeling an increase in energy level after adding several of their supplements to my daily routine for almosta month now.

    Erin Stokes,MegaFood’s Medical Director, told us we should eatfood first to get our nutrients, then fill in the gaps in our diet with nutrients that we’re not getting enough of. There’s no shame in taking supplements. You don’t know what good feels like until you can wake up feeling good with good energy.

    MegaFood has close personal relationships with the U.S. based farmers that supply them with fresh organic fruits and vegetables. Handpicked whole organic oranges from Uncle Matt’s Farm , fresh turmeric from Kauai Organic Farms , organic cranberries from James Lake Farms , non-GMO beets from Stahlbush Island , and organic brown rice from Lundberg Family Farms are some of the ingredients used in MegaFood’s products.Close farmer relationships are integral to MegaFood’sculture.

    The Slo-Food Process that MegaFood uses to produce their products preserves all the nutrients, colors, and aromas of the fresh produce.

    Whole fruits and vegetables (peels, skin and all) are mechanically ground up into a pulp and then dried at low heat. The production process isn’t very complicated, but the amount of care and attention that goes into ensuring that the highest quality ingredients are used is impressive. The highest quality ingredients are minimally processed. I consider this a big plus.

    The drying rack was in action during our tour. We watched organic oranges from Uncle Matt’s Farm get processed on the drying rack.

    We even sampled a piece after it came off the drying rack. It tasted just like dried oranges.

    I learned a few key things by touring MegaFood’s factory: (1) MegaFood cares deeply about educating people about health and wellness. (2) MegaFood embraces close relationships with farmers who really care about what they’re growing. (3) The quality of the ingredients from the beginning of the production process to the end is exceptional. (4) MegaFood cares deeply about its employees. Finally, (5) MegaFood is completely transparent about its production process. In fact, there are live facility cameras throughout the facility so you can see exactly how their product is made. When you’re doing things the right way, there’s nothing to hide.

    MegaFood’s core values were literally hanging in the middle of their factory floor.

    MegaFood formulates its products to meet the needs of people by age, gender and specific condition needs. Their supplements “mind the gap.” Two experts in the area of health and wellness have teamed up with MegaFood. The first is Andrew Weil, M.D., a world-renowned leader and pioneer in the field of integrative medicine. The second is Tieraona Low Dog, M.D.,an internationally recognized expert in the fields of integrative medicine, herbal medicine, and dietary supplementation.

    Robert Craven, president of MegaFood, shared his vision with us over lunch. Robert Craven is an incredibly down-to-earth guy that is passionate about improving lives, inspiring others to live a healthy life, and educating people. MegaFood hasa nutrition educational outreach program for kids called the Whoolly Pocket program , which is one step towards his vision is to cure nutritional poverty around the world. That’s a BIG vision.

    MegaFood counts the number of lives they’ve improved – now that should motivate anyone!

    Disclosure: This blog post was sponsored by MegaFood as part of my participation in their Ambassador program. All thoughts and opinions are my own.
    *These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.

    Source: Jeanette’s Healthy Living

    Summer Tomato Salad with Sherry Vinegar and Shallots

    Summer Tomato Salad with Sherry Vinegar Shallot Dressing - this simple tomato salad features heirloom tomatoes at their peak ~ http://jeanetteshealthyliving.com

    This Summer Tomato Salad features heirloom tomatoes in a light but flavorful sherry vinegar dressing.

    Summer Tomato Salad with Sherry Vinegar Shallot Dressing - this simple tomato salad features heirloom tomatoes at their peak ~ http://jeanetteshealthyliving.com

    Heirloom tomatoes are so beautiful, each with their own shape, color, and taste. I sampled this Summer Tomato Salad with Sherry Vinegar and Shallots at our local farmer’s market and loved how simple it was to prepare.

    Choose a variety of heirloom tomatoes for the prettiest salad. Don’t worry about the nooks and crannies in these tomatoes. That’s what makes them special.

    When you’re using the freshest ingredients, you don’t need many ingredients to make it taste good.

    Use a high quality sherry vinegar (aged is best). Fresh chives in addition to shallots add a fresh touch.Fresh chives and shallotscan often be found at the farmer’s market too.

    How are you enjoying fresh summer tomatoes?

    Summer Tomato Salad with Sherry Vinegar and Shallots

    Print

    Serves: 4

    Ingredients

    • 4 assorted heirloom tomatoes, cut up (~ 4 cups)
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons aged sherry vinegar
    • 1 shallot, minced
    • 1 tablespoon fresh chives, minced
    • sea salt and fresh ground pepper, taste

    Directions

    1. In a large bowl, toss all the ingredients together.

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    More recipes featuring summer tomatoes:

    Fresh Pasta Primavera with fresh Tomatoes Basil and Garlic

    Slow Roasted Summer Tomatoes

    Gluten-Free Tomato Pie

    Print

    Serves: 4

    Ingredients

    Directions

    3.3.3077

    Fresh Pasta Primavera with fresh Tomatoes Basil and Garlic

    Slow Roasted Summer Tomatoes

    Gluten-Free Tomato Pie

    Source: Jeanette’s Healthy Living