This Thanksgiving, Pereg Natural Foods wants to help you “wow” your guests with some mouthwatering recipes served with delicious flare.

Try using any one of their many quinoa varieties – tri-color, white, and red, among others – in this harvest vegetable and quinoa recipe served in a whole pumpkin, for a starring role in your Thanksgiving meal.

All Pereg Quinoa is pre-washed, all natural and contains no MSG or preservatives. They are OU and CRC Kosher approved, as well as Gluten-Free and Non-GMO verified.

For your Gluten-free guests, try baking with any one of Pereg’ six varieties of Gluten-free flours to help you whip up breads, muffins, desserts and pie crusts.

Season your turkey and vegetables with Pereg’s vast array of exotic, fresh and all-natural spices, sourced from around the world. They offer more than 60 spices and spice blends, known to be the true secret among chefs for bringing out the full flavor in cooking. Try Pereg’s brand new Pumpkin Pie spice blend, great in sweet and savory dishes alike.

Are you ready to cook all-natural, delicious and “clean” this Thanksgiving…? Pereg wishes you and yours a wonderful and healthy Thanksgiving, surrounded by friends, family and good food! Hearty Appetite!

RECIPE: HARVEST VEGETABLES with QUINOA Served in a WHOLE PUMPKIN

INGREDIENTS:

1 Whole Sugar Pumpkin

4 whole carrots, peeled and quartered (large pieces halved)

1 1/2 cups (~115 g) quartered baby yellow potatoes

2 Tbsp (30 ml) maple syrup, divided

2 Tbsp (30 ml) olive oil, divided

Healthy pinch each sea salt + black pepper

1 Tbsp (3 g) chopped fresh rosemary (or dried)

2 cups (176 g) halved Brussels sprouts

Pereg Natural Foods Pre-Rinsed QUINOA – 1 cup (184 g) white quinoa

1 3/4 cups (420 ml) water

Pinch sea salt

OPTIONAL SAUCE:

1/2 cup (120 g) tahini

1 lemon, juiced (~3 Tbsp or 45 ml)

2-3 Tbsp (30-45 ml) maple syrup

Garnish: Fresh herbs (parsley, thyme, etc.); Pomegranate arils

INSTRUCTIONS:

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Add the carrots and potatoes to the sheet and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine. Then bake for 12 minutes.

In the meantime, heat a saucepan over medium-high heat. Once hot, add Pereg quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.

Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.

When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp oil, 1 Tbsp maple syrup, and another pinch each salt and pepper. Loosely toss to combine.

Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don’t get too soft.)

Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.

COOK THE WHOLE PUMPKIN

Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the pumpkin top off, and allow to cool for 20-30 minutes, until cool enough to handle.

To serve, mix the quinoa and vegetables into the whole pumpkin. Top with garnish of choice, such as pomegranate arils or fresh herbs. Place Pumpkin top back on the pumpkin and serve with sauce on the side.

RECIPE – PEREG NATURAL FOODS GLUTEN-FREE BUTTERNUT SQUASH PIE

INGREDIENTS:

2 – 20 oz. boxes of frozen squash

1 stick melted butter or margarine

1 cup sugar

4 beaten eggs

1/2 cup non-dairy creamer such as Coffee Rich

½ cup Pereg Gluten Free Almond Flour & ½ cup Pereg Gluten Free Coconut Flour

2 unbaked 9″ pie shells –

DIRECTIONS:

Mix all the ingredients together using an electric mixer. Pour into pie shells (there will be enough to fill two pie shells); Sprinkle with Pereg Natural Foods cinnamon and bake at 350 degrees for one hour.

Recipe: http://fountainavenuekitchen.com/almond-flour-pie-crust-gluten-free/

PEREG NATURAL FOODS – FALL SPICES

Allspice – Allspice is earthy and aromatic. Use it on vegetables including cabbage and turnips, beef and lamb, and in soups, breads and desserts.

Cinnamon – This sweet spice is delicious when cooking chicken and lamb, vegetables and fruits including squash, sweet potatoes, apples and pears, and in some bread recipes.

Cloves- Cloves are rich and earthy making them a great complement to lamb. They also taste great on apples, beets, squash and sweet potatoes, as well as in curries, soups and breads.

Nutmeg – This sweet spice pairs perfectly with lamb, and taste great on broccoli, cabbage, carrots and cauliflower, as well as rice, stuffing and sauces.

Mexican Crushed Chili – Spicy and smoky, this spice goes well on beans, chicken, beef and fish, as well as corn, tomato, cauliflower, green beans and squash. It also adds unique flavor to dry rubs, marinades and salad dressings.

Za’atar – Tangy and warm in flavor, this Middle Eastern spice enhances most meats including chicken, beef, lamb and fish, and enhances the flavor of eggplant, onions and carrots as well as dry rubs, soups and salads.

New! Pumpkin Pie Spice Blend – A delicious blend of cinnamon, nutmeg, allspice, ginger and cloves, this aromatic blend can be used in desserts and savory dishes alike to enhance them with lots of flavor. No additives, preservatives or MSG.

For a complete list of Pereg spices go to www.pereg-gourmet.com

I actually received a sample and love the Pumpkin Pie Spice Blend! Planning to use it this Thanksgiving holiday!

Self Disclosure: I received a free sample to facilitate this post. Recipes and images were also provided. 

Credit: PEREG NATURAL FOODS.

Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.

Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website, www.pereg-gourmet.com.

Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Follow Pereg Natural Foods on Facebook.com/peregnatural, Twitter @pereggourmet and Instagram @peregnatural.

Brentwood Home, California-based designer of healthy, luxurious, affordable home essentials is offering 15 percent off its entire site November 21-29 using code CUDDLEUP.

Give the gift of better zzz’s with Brentwood Home’s top picks this holiday season, including:

Better for your baby mattresses, starting at $349  

Perfect for new or expecting parents, the Wildfern and Poppy 2-Stag Crib Mattresses are handcrafted with only the best materials, offer the right amount of support for infants and toddlers. Best of all, Brentwood Home crib mattresses are free of any chemical fire retardants, are PVC, lead and phthalate free. Learn more here and  here.

For furry friends – a new pet bed, $125-$185   

The Runyon Pet Bed is designed for orthopedic support, easy maintenance, and classic style; it checks all of the boxes for the perfect pet bed. Details here.

For the yogi – Crystal Cove Yoga Collection, $169   

The Crystal Cove Bundle that comes with Brentwood Home’s top-selling yoga bolster, meditation cushion and Pranayama pillow. Made with a beautiful combination of natural and non-toxic materials like buckwheat and GOTS certified organic cotton, each item includes box-stitched carry handles for easy transport from home to class, an adjustable fill for unique needs, plus a removable and washable outer cover. The Crystal Cove Collection is a must have to wind down after a long day or for a restorative pre-bedtime practice. For more info, click here.

The gift of a better night’s sleep, mattresses, from $795

Make your loved one’s dreams come true, literally, with the gift of a new mattress shipped directly to their door. The eco-friendly Cedar,  top-selling Oceano and premium but affordable Ojai are the highest quality mattresses available for purchase online.  All handcrafted in Los Angeles and come a zero-risk guarantee. Shop here.

For the in-laws, grandparents or new homeowners – Pillows, Quilts, and Sheets, from $79

Did you know pillows should be replaced as often as every six months? Brentwood Home’s Helena Latex pillow is filled with 100 percent latex ribbons and organic cotton fibers plus an organic cotton cover for sweet, eco-friendly dreams. Pair with Brentwood Home sheets or quilt for a luxuriously thoughtful gift.

Credit: Brentwood Home.

Stay tuned! I will be featuring Brentwood Home this holiday season! 

The brisk winds of fall are fast approaching! As the leaves begin to change, so will our taste buds. There’s no need to feel guilty about your fall cravings when using naturally flavored Cascade Ice, so pull out those warm clothes and enjoy a refreshing beverage!

Below are a few festive drink recipes recommended by our friends at Cascade Ice for mixing up for fall. Low-cal, but full of flavor!

• Pomegranate Berry Sparkler

o   Pomegranates pack a punch of vitamins and anti-oxidants and now that they are in season, it’s a great time for this refreshing Pomegranate Berry Sparkler. To make this delicious spritzer, start by filling a glass half way with your favorite champagne. Next, add a splash of Cascade Ice Pomegranate Berry and top off your glass with fresh pomegranates. Serve, sip and enjoy!

      

• Fall Sangria

o   You can’t go wrong with sangria, especially this fun fall version! First, pour your choice of white wine, club soda, and Cascade Ice Cranberry Pomegranate to taste into a punch bowl or beverage dispenser. Add apples and berries of your choice into the pitcher. Be sure to set aside a few pieces to garnish your individual glasses, if desired. Stir and you’re ready to serve!

• Berry Spicer

o   This berry-flavored cocktail will warm you right up! Mix 5oz of Cascade Ice Wild Berry with 1oz of spiced rum in a glass. Stir the cocktail and garnish with a cinnamon stick or fresh berries. Enjoy the beautiful fall weather with this beautiful beverage!

 I received free samples and really enjoyed the Pomegranate Berry Sparkler!

Self Disclosure; I received free samples to facilitate this Fall post. Recipes and images were also provided. Special Photo Credit: Fall Sangria: to Delish – Chelsea Lupkin

This past September as Back-to-School started, Barbara’s had partnered with Frances Largeman-Roth – RDN, nutrition expert, mom of 3 and best-selling author of Eating in Color – and created five better breakfast tips that are just wonderful for this Fall!

1. Breakfast Time over Screen Time – Mornings are hectic, especially at the beginning of the school year, before everyone has settled into their schedules. Make it clear to your kids that breakfast time needs to come before they turn on the TV or play with their phone.
2. Better Breakfasts – Barbara’s Breakfast Survey revealed that juice and cereal are the most common breakfast foods on school days: 71% of children drink fruit juice and 95% of children eat cereal. Clearly, kids love juice and cereal but you can still help them make better choices. For example, 100% fruit juice rather than “drinks” or “blends” and lower sugar cereals like Barbara’s Puffins, which are also packed with whole grains.
3. Add Color! – Studies show that kids like food that’s colorful, so take the opportunity to fit in an extra serving of antioxidant and vitamin C-rich fruit–and tempt their taste buds–by offering brightly colored berries, diced apple and melon, or sliced grapes and kiwi fruit on the breakfast table.
4. Streamline Set Up – Having a sit-down breakfast is much more doable if you do a little prep in advance. Set up the breakfast table the night before: Clear clutter, and set out bowls, spoons, and napkins. Then all you need to do in the morning is serve the food!
5. Always Have Backup! – There are some days when you just have to grab and go! Being prepared with a healthy back up option is smart. I like to make extra whole grain pancakes on the weekend and freeze them for a rainy day.

I also received samples of Barbara’s cereal products and I just love the Puffins! It has been a real hit with our family this Fall!

Check out all their breakfast product here!  I also highly recommend the Pumpkin Puffins, which is seasonal!

 

Self Disclosure: I received free samples to facilitate this post. Tips and images were also provided.

 Rubio’s® Restaurants, known for its uniquely delicious coastal cuisine and popularizing the fish taco, has announced the addition of sustainable, wild-caught ahi poke to its menu. This is the first time ahi poke will be available at Rubio’s, demonstrating the company’s efforts to expand its seafood recipes beyond shrimp and beer-battered, grilled and blackened fish. Beginning Wednesday, October 18, guests are invited to try the Ahi Poke Bowl for a limited time.

Developed by co-founder Ralph Rubio and the culinary team, the Ahi Poke Bowl features raw, sashimi-grade ahi poke topped with tamari based ginger soy, for a fresh flavor profile. Placed atop a bed of citrus rice and romaine lettuce, the ahi poke is topped with traditional Asian-inspired ingredients such as edamame and sesame seeds, and then paired with unique Baja-inspired twists, such as crispy tortilla strips, fresh Hass avocado slices and Rubio’s signature creamy chipotle sauce. For added heat, guests can try the bowl “spicy-style” with Fresno Chili peppers.

In addition to the Ahi Poke Bowl, Rubio’s is bringing back seasonal favorites Langostino Lobster Burrito and Langostino Lobster Two Taco Plate for a limited time. The sustainable Langostino Lobster is drizzled with warm basil butter and has been a fan favorite for more than 10 years. Guests looking for a little variety can also enjoy the Langostino Lobster in Rubio’s new Surf and Turf Burrito. The Surf and Turf Burrito features Langostino Lobster and marinated allnatural steak, toasted cheese, avocado slices, citrus rice, salsa fresca and chipotle white sauce wrapped in a flour tortilla.

The Langostino Lobster Burrito actually is one of my favorites! I was so excited to see that it has returned even if obnly for a short time! You just have to try it! But, I also tried the Ahi Poke Bowl and it is very good! 

 

For more information about Rubio’s Coastal Grill, visit www.rubios.com. Guests can also join the conversation on Facebook at www.facebook.com/rubios, Twitter at www.twitter.com/rubiostweets and Instagram at www.instagram.com/rubioscoastalgrill.

About Rubio’s® Restaurants:

Rubio’s first opened in 1983, in the San Diego neighborhood of Mission Bay. Since then, Rubio’s has established a passionate fan base throughout the U.S., and has been credited with starting the fish taco phenomenon. In addition to the famed Original Fish Taco®, Rubio’s serves award-winning fish tacos made with grilled shrimp, grilled or blackened ono, Wild Alaska Coho Salmon, and other seafood. Rubio’s innovative recipes also include a variety of burritos, bowls and salads, and feature responsibly-sourced seafood, all-natural chicken and all-natural steak, along with fresh made guacamole and salsas made daily. Ranked as the “Number One Most Craveable Taco Chain” by Technomic’s Consumer Brand Metrics data, Rubio’s is committed to giving back to the communities it serves by sponsoring a variety of ocean-related events and organizations throughout the year. Rubio’s is headquartered in Carlsbad, Calif., has over 4,000 employees and currently operates more than 200 restaurants in California, Arizona, Colorado, Utah, Nevada and Florida. For more information, visit https://www.rubios.com.

Self Disclosure: I received free meals to facilitate this post. No other compensation was received. Info and Images were also provided.