PB & J-2 f

The 10 Best Smoothies Ever

by Cassidy Stockton in Meatless Mondays, Recipes

Smoothies seem to be all the rage these days and for good reason. They’re easy to make (all you need is a decent blender), easy to consume (talk about portable!) and endlessly customizable.  If you want protein, add protein powder- hemp, whey, soy- and/or nut butters. If you want more fiber, oat bran, flax and chia are wonderful additions. Fruit, nut butters, coconut, wheat bran, avocado, pumpkin… you name it, it can probably be added to a smoothie. Green smoothies are a fun way to sneak more greens into your diet (and kids might find it fun, too). With the right ingredients, smoothies can be a meal unto themselves.

We’ve gathered together 10 of our favorite combinations to spur your creativity in the kitchen. A few things to keep in mind:

  • We’ve called out particular protein powders for each recipe, all of these can be made with any of our plain, unsweetened protein powders.
  • Any of these can be made with your choice of milk, no matter what we say in the ingredients.
  • When we call for coconut milk, we mean something like Silk Coconut Milk, not canned coconut milk.

The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free

The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten freeThe 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free

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Hemp Protein Truffles | Bob's Red Mill

Hemp Protein Truffles

by Cassidy Stockton in Recipes

When I was handed my first protein truffle a few weeks ago, I was hesitant. We were in the heyday of Christmas sweets and another truffle, especially one that boasted protein powder, wasn’t that appealing. But, I took one for the team and am I ever glad I did.

You probably wouldn’t want to sit down to a whole plate of these, but they are tasty and deliver approximately 2 grams of complete protein (from the hemp protein powder) and 3 grams of dietary fiber per truffle. This is a great way to get more protein and fiber for people who aren’t into smoothies and need a little extra boost. These truffles would be a fabulous treat/snack to take along when you’re on the go and make a perfect post-workout recovery snack.

This recipe uses our Hemp Protein Powder, but you can use any plain protein powder (such as our whey or soy protein powders) you like in this recipe with good results. I recommend staying away from flavored powders, as they may be too sweet to use in this recipe.

Hemp Protein Truffles | Bob's Red Mill

Hemp Protein Truffles

  • ¼ cup chopped Medjool Dates (about 7 dates)
  • ¼ cup Bob’s Red Mill Hemp Protein Powder
  • 2 Tbsp Rolled Oats
  • 1 Tbsp Coconut Flour
  • ¼ cup Milk or Non-Dairy Milk Alternative
  • 2 Tbsp Maple Syrup
  • 2/3 cup Dark Chocolate Chips
  • 2 Tbsp Coconut Oil

Line a small dish with waxed paper and set aside. In a food processor, combine dates, protein powder, oats, coconut flour, milk and maple syrup.  Process until a smooth paste forms, stopping and scraping down the sides as needed. Portion the mixture into 10 pieces, about 1 Tbsp each, and shape into balls; set aside. In a small saucepan, combine chocolate and coconut oil.  Heat over medium-low until the chocolate has melted, stirring to combine well. Remove the mixture from the heat and let cool about 5 minutes. Using a fork, lower each truffles into the chocolate mixture to coat. Let any excess chocolate drip off before transferring the finished truffle to the prepared dish. Transfer the dish to the freezer until the chocolate sets, about 20 minutes. Makes 10 truffles.

Each truffle contains: Calories: 150, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 4.5g, Cholesterol: 0mg, Sodium: 10mg, Total Carbohydrates: 24g, Dietary Fiber: 3g, Sugars: 19g, Protein: 2g. 

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Chia

by Cassidy Stockton in What is it? Wednesday

We are very excited to bring you What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

***

Our first WIW for the New Year is Chia! Chia is definitely one of the trendiest ingredients out there right now and can be found in everything from baked goods to smoothies. First off, if you know what chia is, congratulations- you’re ahead of the curve. For the rest of us, let’s dive in deeper and see what the fuss is all about.

What is it? Chia is a small seed that originated in Mexico and Central America. The seeds range from white to black and are about the size of a poppy seed. Chia seeds were used by Aztec warriors to increase their endurance during travel.

Why would you eat it? Chia seed contains a wealth of fiber—5 grams in just one tablespoon. It is the fiber in chia that causes chia seed to swell when combined with water, creating chia gel. Whether you eat chia gel or just the raw seeds, the hydrophilic action of chia seed will keep you full longer than many other seeds. Chia also delivers a healthy amount of Omega-3 Essential Fatty Acids- approximately 2282 mg of Omega-3 per tablespoon. If those aren’t good enough reasons to eat chia, then we don’t know what are.

What is it? Wednesday: Chia | Bob's Red Mill

How do you use it? Chia seed is incredibly versatile. You can add it to baked goods, sprinkle it on salads, mix it in smoothies and enjoy it with hot cereal. Because of chia’s ability to make a thick gel when combined with water, chia works well in place of eggs in many recipes and can act as a binder when a little more adhesion is needed- think burgers and meatloaf. Chia’s incredible ability to thicken can be used to create vegan puddings and quick-jams with fantastic results.

How do you make chia gel? To make chia gel, combine 1 tablespoon of chia with 1/2 cup water and let sit for about 15-20 minutes. You will be amazed at how thick the gel will become. Drinking/eating this combo is a great way to enjoy chia and get the benefits of this powerhouse seed.

How do you replace an egg with chia? Chia is a wonderful substitute for eggs in quick breads, cookies and pancakes. To replace one egg, combine 1 tablespoon of chia with 3 tablespoons of water and let sit for 5 to 10 minutes. Add to the recipe as you would an egg.

Can you eat it raw? Yes, chia is best eaten raw.

Can you eat it whole? Yes, unlike flax, whole chia seed can be broken down by the body and digested. It does not need to be ground.

Is it vegan? Yes, chia seed is vegan.

What is it? Wednesday: Chia | Bob's Red Mill

Is Bob’s Red Mill Chia Seed gluten free? No, while chia is naturally free from gluten, we do not produce chia in our gluten free facility or batch test it for gluten.

Finally, is this the same seed they sell with Chia Pets? Yes, it is the same seed, but ours is food-grade quality. We don’t recommend eating anything that came with a chia pet, but you could use our seeds to grown your own chia pet. True story: a customer washed some chia down the drain. A few weeks later the sink was backed up. When the plumber opened the catch, our customer had chia seed growing in her pipes. No joke. Safe to say, you should probably not put extra chia down the drain. The compost? That’s an ideal place for leftover chia gel.

Recipes we love using Chia:

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Cassidy Stockton Google: Cassidy Stockton
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Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

{Meatless Mondays} Sweet Glazed Rosemary Onion Lentil Loaves

by Sarena Shasteen in Meatless Mondays, Recipes

I think it’s safe to say that life is busy for most of us. As a full time working mom, I am constantly trying to come up with ways to make getting a home cooked meal on the table fast. It’s kind of funny how when I was working part time as a personal trainer, I would always encourage my clients to prep meals for the week to stay on their healthy meal plans and now I have to actually walk the walk myself (instead of just talk the talk) in order to continue to put healthy meals on the table on a nightly basis for my own family.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaf is one of our family’s all time favorite meals. Nothing says comfort food like a hearty warm meal during these coolers days, too. This meal comes together in about an hour when prepped the night before. Prepping this the day before also allows the chia seeds to soak up the moisture, as well as, allows all the flavors and ingredients to bind together giving this a nice “meaty” texture.

loaf 3s

Don’t let the ingredient list scare you. This really is a simple recipe. To complete the meal, serve the lentil loaf with a side of buttery mashed potatoes (cut potatoes the night before, place them in water and put them in the fridge for easy prep the next night) and fresh green beans. Your family will have happy, healthy bellies.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaves

(makes 3 miniature loaves)

Topping

  • 1/3 cup Ketchup
  • 1 Tbsp Brown Sugar
  • 1/2 cup sautéed Red Onion

Place the lentils and mushrooms in 4 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Poor off excess water. Allow to slightly cool. Next add oats through pepper to the lentil mushroom mixture and mix thoroughly until well combined. Place in the refrigerator and allow to cool completely.* When ready to make, divide the mixture into 3 miniature loaf pans. Combine the ketchup and brown sugar. Top the uncooked loaves with ketchup mixture. Bake at 400 degrees for 30 minutes, add the onions to the top of the loaves and bake an additional 20-30 minutes.

*At this point, you can choose to cook the loaves when the mixture has cooled or save them for a night when you need a meal to throw in the oven. 

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

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Sarena Shasteen Google: Sarena Shasteen
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NOURISH KITCHEN AND TABLE oatmeal

Nourish Kitchen + Table’s Baked Oatmeal

by Cassidy Stockton in Gluten Free, Recipes

Baked oatmeal is a wonderfully delicious way to enjoy the benefits of whole grain oats. This version from Nourish Kitchen + Table combines apples, raisins and pecans for a wholesome, satisfying breakfast. We love baked oatmeal because it’s so easy and it makes the creamiest oats. Of course, Nourish Kitchen + Table has to take it up a notch with a scrumptious streusel topping that everyone (even the kids) will enjoy. This is a great breakfast/brunch option when you want to serve a group of folks.

Nourish Kitchen + Table

Not familiar with Nourish Kitchen + Table? Nourish is a seasonally-influenced, locally-inspired takeaway food shop and café in New York City. They offer the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food.

We partnered with Nourish Kitchen + Table to bring you this recipe because they love our oats and we love their commitment to quality food that is both nutritious and delicious. Fingers crossed that they’ll open a new shop here in Portland. You can keep up with them at nourishkitchentable.com, Facebook, Twitter, Pinterest and Instagram (where they post drool-worthy images of their offerings). If you find yourself in the West Village, we encourage you to stop by and fuel yourself with something delicious!

Nourish Kitchen + Table Baked Oatmeal | Bob's Red Mill

Nourish Kitchen + Table’s Baked Oatmeal

Serves 6-8

Streusel

In a large saucepan, combine first 5 ingredients, oats through apple, and cook over medium-low heat for 7-10 minutes until oats are fully cooked and apples have softened, stirring pecans and raisins in lightly after turning the heat off.

Preheat oven to 350°F.  Spoon oatmeal into a 9×9 or 9×12 baking dish.  Mix streusel ingredients together and sprinkle over oatmeal.  Bake for 20-25 minutes until streusel is golden brown.

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Breakfast Muesli Bars F

Breakfast Muesli Bars

by Cassidy Stockton in Meatless Mondays, Recipes

Happy New Year! Let’s kick off 2015 right with some better-than-the-box breakfast bars. Yes, it’s easy to buy those breakfast/granola bars in the cereal aisle, but what are you really getting? Possibly a few whole grains mixed with a whole lot of weird ingredients, chemicals, colors and flavors. Unless you pick very carefully (we admit that there are a few good bars out there), you’re spending a lot of money on what amounts to junk food wrapped in false promises.

Scrap that idea and make these instead. They’re full of whole grains, fruit, nuts and flax for a bar that is rich in fiber, omega-3 and flavor! Some of our customers have opted to leave out the orange zest and orange juice concentrate, preferring to skip the orange flavors altogether. If you opt to leave out the orange juice concentrate, try 3 Tbsp of jam or adjust the honey if you need more liquid. Make this recipe gluten free by using our gluten free muesli and gluten free oat flour. Make them vegan by using maple syrup in place of honey. The flavor will be different, but they’ll still be delicious! Slice these bars and wrap in parchment paper or plastic wrap for lunch boxes or on-the-go snacks.

Here’s to a happy, healthy New Year! 

Whole grain breakfast muesli bars- easily made vegan and gluten free. @bobsredmill

Breakfast Muesli Bars

This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.

  • 2 tsp Orange Zest
  • 1/4 cup Honey
  • 3 Tbsp Orange Juice Concentrate
  • 2 Tbsp Olive Oil (or Walnut Oil)
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1-1/2 cups Old Country Style Muesli*
  • 1/2 cup Whole Grain Oat Flour*
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Cranberries
  • 3 Tbsp Flaxseed Meal
  • Oil for greasing the pan

Directions

Step 1

Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.

Step 2

In a 3-quart pot, bring 1 cup of water to a boil. Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, and cinnamon. Stir in the muesli, oat flour, baking powder, baking soda, and dried cranberries.

Step 3

In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites). Fold the flax-seed mixture and orange zest into the muesli until well blended.

Step 4

Pour the mixture into the prepared pan and even off the top. Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Step 5

Set the pan on a rack. When cooled to room temperature, cut into bars. If you wish, wrap individual bars in plastic or waxed paper for breakfast to go. Store in an airtight container in a cool place for up to 5 days. (Does not freeze well).

Makes 12 bars.

*Make this recipe gluten free by using our Gluten Free Muesli and our Gluten Free Oat Flour.

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Cassidy Stockton Google: Cassidy Stockton
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Cassoulet H

Cassoulet

by Cassidy Stockton in Recipes

A classic French dish, cassoulet falls somewhere between soup and casserole. Slow-cooked in a Dutch oven, beans, vegetables and meat cook to a luscious consistency for a hearty, stick-to-your-ribs dish. Many traditional cassoulets feature duck, but we’ve opted to use pork sausage here to make this recipe a bit more accessible. The hardest part of this dish is cooking the beans, honestly. Let me say, these Flageolet beans are worth it. They’re the perfect bean for a French dish- creamy with a little bit of attitude (and they’re pale green, which is always fun). Once that’s done, throw the rest of the ingredients in the Dutch oven, slice some crusty French bread and set your table.

This is the perfect New Year’s Day dish. All the glory, none of the work. Cheers to a bright, beautiful, and fulfilling 2015!

Cassoulet | Bob's Red Mill

Cassoulet

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes |  Cook Time:  90 – 120 minutes

Yield: 8 servings

  • 5 Tbsp Oil, divided
  • 1 ½ cups diced Onion (1 medium)
  • ½ cup diced Celery (2 stalks)
  • ½ cup diced Carrot (1 large)
  • 1 Tbsp + 1 tsp minced Garlic (about 8 cloves), divided
  • 4 sprigs fresh Thyme
  • 1 Bay Leaf
  • ½ cup diced Bacon (about 2 strips)
  • 2 cup Bob’s Red Mill Flageolet Beans, sorted and rinsed
  • 6 cups Water
  • 14.5 oz canned Diced Tomatoes with Juice
  • 2 Tbsp Tomato Paste
  • 1 tsp Salt
  • 1# Pork Sausage Links, cubed large
  • 1 cup Fresh Bread Crumbs
  • ¼ cup chopped Parsley

Step 1

Heat 2 Tbsp oil in a 4 quart dutch oven or oven-proof casserole dish over medium heat.  Add onion, celery and carrot and sauté until soft, about 5 minutes.  Add 1 tsp minced garlic (about 2 cloves), thyme, bay leaf, Bob’s Red Mill Flageolet Beans, bacon and water.  Cover and increase heat to bring to a boil.  Reduce heat to medium-low and simmer until beans are soft, about 60 – 90 minutes, stirring occasionally.

Step 2

While beans are cooking, preheat oven to 400°F.  Heat 1 Tbsp oil in a medium sauté pan over medium heat.  Add cubed sausage and cook to slightly brown the exterior, 3 – 4 minutes.  Remove from heat and set aside.

Step 3

When beans are soft, remove from heat and remove the thyme and bay leaf.  Add tomatoes with juice, tomato paste and salt and mix well.  Stir in browned, cubed sausage.

Step 4

In a small bowl, combine bread crumbs, parsley, remaining 1 Tbsp garlic (about 6 cloves) and remaining 2 Tbsp oil.  Top beans with bread crumb mixture and spread evenly across the top.  Bake without a lid until the sausages are cooked through and the bread crumb topping is browned, 20 – 30 minutes.  Let cool 10 minutes before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

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Cassidy Stockton Google: Cassidy Stockton
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Lentil Soup F

Lentil Soup

by Cassidy Stockton in Recipes

Woohoo! You made it. Christmas was *we hope* a complete success and brought joy to you and your family. Now it’s time to relax. You have exactly one week left of 2014 and it’s time to coast into the New Year. We offer our humble, one-pot Lentil Soup as a wonderfully easy, nutritious and satisfying dinner plan for tonight. It’s absolutely delicious and fast to put together. Lentils are incredibly nutritious, making this soup a nice break from the excess of the last few weeks. If you want a little more from this soup, try adding shredded chicken, cooked farro or long grain brown rice to make it a little heartier. Serve with crusty bread for a meal that is sure to satisfy and warm everyone to their toes.

Lentil Soup | Bob's Red Mill

Lentil Soup

Prep Time:  15 minutes | Cook Time:  35 – 40 minutes

Yield: 8 servings

  • 2 Tbsp Olive Oil
  • 1 cup diced Onion (about 1 medium)
  • ½ cup diced Carrot (about 1 large)
  • ½ cup diced Celery (about 2 stalks)
  • 1 tsp Salt
  • 2 ½ cups Bob’s Red Mill Brown Lentils
  • 15 oz canned Diced Tomatoes with Juice
  • 8 cups Vegetable Broth
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Cardamom

Step 1

Heat oil in a soup pot over medium heat.  Add diced onion, carrot and celery and salt.   Sauté until soft, about 5 minutes.

Step 2

Sort and rinse lentils then add to pot along with tomatoes with juice, vegetable broth and spices.  Cover, bring to a boil, then reduce heat to low and simmer until lentils are tender, about 35 – 40 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Snickerdoodles F

Snickerdoodles

by Cassidy Stockton in Recipes

Christmas is around the corner, but it’s not too late to whip up a fresh batch of snickerdoodles. It’s likely you have all of the ingredients on hand, so what are you waiting for? A soft sugar cookie with crisp edges and chewy center, snickerdoodles celebrate one of our favorite combinations- cinnamon and sugar. Cheers!

Snickerdoodles | Bob's Red Mill

Snickerdoodle 

Prep Time: 10 minutes | Rest Time:  60 minutes (optional) | Cook Time:  8 – 10 minutes

Yield: 30 cookies

Step 1

Line two baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking soda and salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1-½ cups cane sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture and mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  In a small bowl, combine remaining ¼ cup cane sugar and cinnamon.  Roll the top of each cookie in the cinnamon-sugar mixture.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 400°F.  Bake cookies until light golden brown around the edges, about 8 – 10 minutes, rotating halfway through baking time.

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Cassidy Stockton Google: Cassidy Stockton
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