Curry, carrots, raisins and coconut milk make this salad flavorful and satisfying, but sorghum grain is really the star of this delicious dish. Unlike some gluten free grains, the hearty, chewy texture of whole grain sorghum is very similar to wheat berries, making it an ideal addition to pilafs and cold salads such as this one.  Sorghum is an excellent source of dietary fiber and a wonderful way to include the health benefits of whole grains in a gluten free diet. Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, traveling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world.

Pair this salad with warm Naan and grilled tofu for a wonderful, easy meal. This salad makes great leftovers the next day, as well. Cheers!

Curried Carrots & Sorghum

•     1 cup Sorghum Grain
•     3 cups Water
•     1 tsp Sea Salt divided
•     1 cup canned Coconut Milk
•     3 Tbsp Rice Wine Vinegar
•     1 Tbsp Curry Powder
•     1/2 tsp Chili Powder
•     2 tsp Sugar
•     2 cups slivered Carrots
•     1/2 cup Raisins
•     1/4 cup chopped Green Onion

Directions

Step 1

Rinse, drain and pick through sorghum. Combine 3 cups water, 1 cup Sorghum and 1/2-tsp salt in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce heat and let simmer until tender, about 50 – 60 minutes. Drain any excess water.

Step 2

Meanwhile, combine the coconut milk, rice vinegar, curry powder, chili powder, 1/2-tsp salt and sugar.

Step 3

When sorghum is cooked and drained, add carrots, raisins and onions. Toss with dressing. Served chilled or at room temperature.

Makes 4 – 6 servings.

Mother’s Day is most definitely a brunch occasion. If you haven’t already planned something, here are 10 recipes to show Mom just how much you care. Sure, you can take her out, but why not nurture her the way she nurtured you with a home cooked meal? Who cares if it’s not perfect. It’s the thought that counts and we bet this will be just as memorable as that hand made card from kindergarten.

For the mom who loves a sweet breakfast:

• Peanut Butter and Jelly French Toast from The Realistic Nutritionist via Chef Mom:: Make this a bit healthier by using wholesome, whole grain bread or sub gluten free bread for a gluten free version.
• Strawberry Frangipane Tart with Brown Butter Brown Rice Crust (Gluten Free) from Franny Cakes
• Raspberry Oatmeal Dumplings (Gluten Free)

For the mom who loves a savory breakfast:

• Chili and Cornbread Waffle Stacks from A Pinch of Yum
• Savory Oats with Sauteed Mushrooms, Onion and Thyme from A Bachelor and His Grill
• Sweet Potato, Kale and Black Bean Breakfast Pizza (Gluten Free) from Cara’s Cravings

For the health conscious mom:

• Almond Flour Pancakes (Gluten Free and Paleo Friendly) from The Roasted Root
• Blueberry-Coconut Baked Steel Cut Oats (Vegan and can be Gluten Free) from Family Fresh Cooking
• Peach Breakfast Calzone (Gluten and Dairy Free) from The Non-Dairy Queen

Recipes that are easy enough for the kiddos:

• Blueberry Lemon Pancakes from Weelicious
• Five-Spice Muesli Granola and Peach Greek Yogurt Parfaits from A Sage Amalgam:: Kids will love helping with the assembly of these pretty parfaits.
• Strawberry Scones from Koko Cooks

In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The first, Simply Allergy-Free by Elizabeth Gordon, works for anyone who must avoid gluten, dairy, soy, nuts and eggs.

Simply Allergy-Free (available from Amazon) is a book of modest size, but absolutely packed with simple, delicious recipes that anyone can enjoy. This book begins with a section on the ingredients Gordon favors (and how to shop for them) and a lovely substitution guide. Main course recipes include: Bang Bang Chicken, Polenta Pizza, One Pot Quinoa with Spinach, Pomegranate and Yams, Beef Tostadas. Sides range from Chickpea French Fries and Curried Cauliflower to Gazpacho Salad. Simply Allergy-Free has a chapter dedicated to dips and sauces (Green Curry Paste anyone) followed by a long chapter on desserts, which includes Candy Bar Pie, Rocky Road Cookies and Soft Salted Caramel, to name a few. Most recipes are accompanied by gorgeous photography from Melanie Bauman and Lorna Palmer, always a bonus in my book.

I can be a bit skeptical about recipes that leave out gluten, dairy and eggs, but once we tried these Snickerdoodle Muffins, I was sold. These disappeared quickly when we made a batch at the mill. These muffins taste just like a cinnamon sugar donut. The worst thing about these? You have to lick your fingers to get all of the cinnamon sugar off. Make these for your next gathering and serve alongside coffee or with a glass of (non dairy) milk. No one will ever suspect that they are allergen-friendly.

Hands down, the best thing about this book? The recipes are made with simple, common ingredients. You can easily pick out one of the recipes for dinner, head to your pantry and have it on the table in 30 minutes. Not all of the recipes are that quick, but you get my drift. These dishes are delicious because they use real food ingredients, the missing allergens will not be, ahem, missed.

Elizabeth has generously offered us a copy of this book to give away to one lucky reader. In addition to the book, we’ll kick in a package of our Gluten Free Sorghum Flour and White Rice Flour so you can make these muffins right away. To enter, simply follow the prompts in the app below (please note that commenting is mandatory and you can find the question in the prompt). We’ll pick a winner at random from all who enter by 11:59 pm on May 15th, 2013.

a Rafflecopter giveaway

Snickerdoodle Muffins

from Simply Allergy-Free, by Elizabeth Gordon

Makes 12 muffins

• Canola Oil
• 1-1/3 cups White Rice Flour
• 1/2 cup Potato Starch
• 1/4 cup Sorghum Flour
• 1 cup Sugar, divided
• 1 Tbsp Baking Powder
• 1 tsp Xanthan Gum
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 cup Coconut Oil, melted (or liquid)
• 1 cup Non-Dairy Milk of choice
• 1 Tbsp Cider Vinegar
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Applesauce, at room temperature
• 1 tsp ground Cinnamon

1. Preheat the oven to 375°F and grease (do not line) twelve muffin cups with canola oil.
2. In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.
3. In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 cup sugar, baking powder, xanthan gum, baking soda, and salt.
4. In another large bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce. Mix the liquid ingredients until they are smooth.
5.  Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir the batter until all of the ingredients are thoroughly incorporated.
6. Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.
7. While the muffins are cooling, stir together the remaining 1/2 cup sugar and the ground cinnamon in a wide but shallow bowl.
8. When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides. Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.
9. Leftovers may be stored at room temperature in an airtight container for up to a day.

NOTE: [Elizabeth] likes using unrefined coconut oil in this recipe because the coconut flavor lends a buttery flavor to the muffins, but if you do not like the coconut flavor, use refined coconut oil instead.

What in Bob’s Red Mill Is Coconut Flour?

Do you ever hear some people talk about different kinds of flour, new seeds, or see a word on a menu that you have no idea what it really is? Sometimes when I walk into the “natural foods” section of the grocery store, I see things that look pretty cool, but sometimes just keep walking because I’m not sure what they are or how I’m supposed to use them. I just wonder “What in the world is that? And how am I supposed to use it?” When I heard about coconut flour, that was exactly how I felt, except for this time, with Bob’s help, I have done some research, experimented with some recipes, and feel like I know a little more about coconut flour. Hopefully I can share what I’ve learned with you so that you can add it to your shopping list and add a little healthy touch of coconut to your family’s diet instead of walking on by.

What is coconut flour?

Coconut flour is a soft, flour like product made from the pulp of a coconut. It’s actually a by-product made during the coconut milk making process. When making coconut milk, you have to soak coconut meat. That pulp is then dried out and ground into this powdery flour.

What are the health benefits of coconut flour?

Many people look to coconut flour to help create gluten free baked goods. Gluten free is definitely a great reason to use coconut flour, but that’s not all it has to offer. Coconut flour is also extremely high in fiber with almost double the amount found in wheat bran. In just 2 tablespoons of coconut flour, there are 5 grams of fiber (20% of the recommended daily value) and 8 grams of carbs. Mayo Clinic says a diet with plenty of fiber can help keep you regular, help maintain weight, and lower your risk of diabetes and heart disease.

How do you cook with coconut flour?

Cooking with coconut flour can be a little tricky. I have had a couple of recipes completely bomb. Once you get the hang of it though, it’s a super easy way to add nutrients and fiber to a ton of dishes. There are two things to keep in mind when working with coconut flour. Since it is so high in fiber, it requires a ton more moisture. There is also no equal substitution when working with coconut flour. You can usually substitute about 20% of the flour in a recipe for coconut flour and add at least 20% more liquid. My personal experience also says that when working with baked goods, you should also add about 3-5 eggs for every cup of coconut flour you are using. You can also add a tablespoon or two of coconut flour to sauces and gravies. It is a little clumpy so take your time when adding it in. Coconut flour has a naturally sweet flavor that can really add a nice little something extra to dishes.

Honestly, when you’re beginning to bring coconut flour into your cooking, stick to already established recipes. Once you start to get a little more comfortable, you can begin to experiment. I speak from experience… botched recipes can be costly and a little disheartening. Practice with some great recipes online first. You can even check out my first great coconut flour recipe success: Whole Wheat Coconut Blueberry Muffins.

Resources for More on Coconut Flour

-          Mayo Clinic article on benefits of high fiber diet

-          Nourished Kitchen: A great blog with tips on baking with coconut flour

-          Livestrong article on the benefits of coconut flour

-          Bob’s Red Mill coconut flour facts

-          Bob’s Red Mill Hangout on Google+: Tips for Baking with Coconut Flour

About Ashley – Ashley is a mom, wife, sister, daughter, and friend working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010.

Kushari is an Egyptian dish that often includes rice, lentils and macaroni topped with tomato sauce and sauteed onions. It’s sort of a “kitchen sink” kind of dish and can include almost anything you have on hand. This is our take on this classic African dish using plump Kamut® Khorasan Wheat Berries instead of white rice. A meal unto itself, kushari needs no accompaniment. If Kamut® berries are hard to come by, regular wheat berries or brown rice can be substituted in a pinch.

Kamut® Kushari

•     1 cup Organic Kamut® Berries
•     1 cup Lentils
•     1 cup Whole Grain Elbow Macaroni
•     Water as needed
•     4 medium Onions, halved & thinly sliced
•     1/4 cup Olive Oil
•     4 Garlic cloves, chopped
•     1 tsp ground Cumin
•     1/2 tsp Red Pepper Flakes
•     29 oz canned Tomato Puree
•     Salt & Pepper to taste

Directions

Step 1

Soak Kamut® berries in water overnight. Drain and rise berries.

Step 2

Place Kamut® berries and 3 cups water in a pot on bring to a boil. Cover and reduce heat to low. Simmer until soft, about 1 hour. Drain off excess water.

Step 3

Rinse lentils and place in a pot with 3 cups of water. Cover and bring to a boil. Let boil for 2 – 3 minutes then reduce heat to low and simmer until tender, about 25 – 30 minutes. Drain off excess water.

Step 4

Cook macaroni in plenty of boiling salted water until tender, about 6 – 7 minutes. Drain.

Step 5

While grains are cooking, prepare onions and tomato sauce.

Heat oil in a pan to medium-high and cook sliced onions until brown and crispy, about 10 minutes. Remove from pan and drain on paper towels. Season with salt.

Step 6

In the same pan, add garlic, cumin and red pepper flakes and cook until fragrant, about 2 minutes. Add tomato puree and cook until heated through. Season with salt and pepper.

Step 7

To serve, combine cooked Kamut® , lentils and macaroni. Top with tomato sauce and crispy onions.

Makes 8 servings.

With cold and flu season still in full swing, we wanted to share this comforting chicken soup recipe with you from Nadia Hassani, author of Spoonfuls of Germany. Nadia writes about traditional German cuisine on her blog and wrote a cookbook by the same name. In Germany, wheat farina is used for many different recipes and is not solely regarded as a breakfast cereal, as it is in the United States. She wanted to share this recipe with you, which has been adapted to use our whole grain brown rice farina. Nadia emigrated to the United States in 1998 and found there was a lot left to be explored  in German cuisine here. She took up the challenge of writing Spoonfuls of Germany to bring more awareness to the diversity of German food and get a taste of the German culture. The revised and expanded edition of Spoonfuls of Germany will be available this Spring, see her website for details.

(c) Ted Rosen

Chicken Soup with Gluten-free Farina Dumplings

Soup:

• 3 pounds Chicken Pieces with bones, most skin removed
• 1 large Onion, peeled and chopped
• 2 medium Carrots, peeled and chopped
• 2 medium stalks Celery including the greens, chopped
• 4 Parsley Sprigs, chopped
• 1 Bay Leaf
• 1 tsp Black Peppercorns, crushed

Dumplings:

• 1 cup Milk
• 3/4 cup (4 1/2 oz) Brown Rice Farina
• 1 Egg
• Salt
• Freshly grated Nutmeg

1. For the soup, rinse the chicken under cold water and place it into a large heavy pot. Add 2 quarts water and the remaining soup ingredients. Bring to a boil and skim off the scum that forms on top. Reduce the heat to a simmer and cook, covered, for 1 hour.
2. Remove the chicken and the bay leaf from the soup. Let cool slightly, then take the meat off the bones and chop it into bite-size pieces. Set the meat aside. Return the pot with the soup to the stove and salt to taste. Keep the soup hot over very low heat; do not boil.
3. For the dumplings, bring the milk to a boil in a small saucepan. Stir in the farina and cook over low to medium heat, whisking constantly, until it thickens, about 6 minutes. Remove from the heat. Stir in the egg and blend well. Season with salt and nutmeg.
4. Return the meat to the soup and bring to a simmer. Using two wet dessertspoons, shape small dumplings and gently drop them into the soup. Dip the spoons in cold water every so often so the dumplings slip off the spoons more easily.
5. Simmer for about 10 minutes, or until the dumplings float on top. Make sure the soup does not boil, or the dumplings will fall apart.

Makes 6 servings

Shortcut:

Chicken soup from scratch always tastes best, but instead of chicken pieces and water you can also use 2 quarts good-quality chicken broth and 1 to 2 boneless, skinless chicken breast halves. Cut the meat into bite-size pieces and cook with the remaining soup ingredients for 20 minutes, then follow the recipe as above.

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast {Giveaway}

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food {Givaway}

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root {Giveaway}

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living {Giveaway}

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen {Giveaway}

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam, The Realistic Nutritionist {Giveaway}

As the Plant-Powered Dietitian, I often write and speak about the benefits of vegetarian-style, plant-based eating patterns;  yet, one thing my readers and audience members often appreciate is learning that a plant-based diet is simply one that emphasizes whole plant foods. That is, a plant-powered diet leaves room for a spectrum of dietary preferences and observances, ranging from vegans (those who do not eat any animal foods) to lacto-ovo vegetarians (those who allow for dairy and eggs in their diet) to pescetarian (those who allow for fish) to flexitarians (those who eat small amounts of animal foods).

That’s why I’m such a supporter of the Meatless Monday Campaign—a non-profit initiative developed in association with the John Hopkins’ Bloomberg School of Public Health. It has a simple message: By cutting out meat once per week, you can improve your health and reduce your carbon footprint. By simply substituting animal products in favor of more whole plant foods, you naturally reduce the amount of saturated fat and cholesterol you eat, while gaining more health-promoting nutrients such as fiber, vitamins, minerals, and phytonutrients. Who can really argue with that? Countless organizations, restaurants, schools, hospitals, and even the entire city of Los Angeles have embraced Meatless Monday to celebrate this simple concept.

The Meatless Monday message helps people ease into the concept of decreasing overall animal intake by selecting just one day per week to go meatless. The initiative provides information and recipes to help people start each week with healthy, eco-friendly, meat-free alternatives.

And I say “eco-friendly” because eating less meat can put a serious dent in your carbon footprint – the total greenhouse gas emissions produced from your activities. According to the Environmental Working Group, here’s how eating less meat can impact Mother Earth:

• If you eat one less burger per week…It’s like driving 320 miles less.
• If your four-person family skips meat and cheese one day a week…It’s like taking your car off the road for five weeks.
• If your four-person family takes steak off the menu one day a week…It’s like taking your car off the road for almost three months.
• If everyone in the United States ate no meat or cheese for just one day a week…It would be like driving 91 billion miles less, or taking 7.6 million cars off the road.

So, go ahead! Jump on board the Meatless Monday bandwagon, and try one of my simple tips to get you started.

1. Invest in a good vegetarian cookbook. A cookbook can give home cooks valuable ideas for how to put together simple, delicious meals. Don’t be afraid to experiment!
2. Keep it simple. There’s a common misconception that preparing vegetarian meals is laborious and complicated – but tons of meatless recipes are incredibly simple to prepare. Think: black bean burritos or spaghetti with tomato sauce.
3. Convert your family favorites. Trim the meat and load up on the veggies in your favorite dishes. My family’s favorite lasagna originally called for ground meat – but now I load it with summer squash, broccoli, and bell peppers.
4. Try ethnic flair. Some cultures know how do vegetarian meals right! Steal ideas from your favorite Thai, Indian, or Mexican restaurants and try to reproduce them at home.
5. Rely on more one-dish meals. Try chili, stews, casseroles, stir-fries, and pasta dishes with whole grains, legumes, tofu, and legumes.

Southwestern Black Bean, Quinoa, and Mango Salad

By Sharon Palmer, RD, The Plant-Powered Dietitian

The jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal.

Makes 6 servings (about 1 cup each)

Ingredients:
1 – 15 oz can Black Beans, no salt added, rinsed, drained
1 cup cooked Quinoa (according to package directions)
1 cup frozen Corn
1 small Red Bell Pepper, chopped
1 cup chopped fresh Mango
¼ cup chopped Red Onion
½ cup fresh Cilantro, chopped (or 2 tsp dried if not available)
1 small fresh Jalepeno Pepper, seeded, finely diced
1 Lemon, juiced
1-1/2 Tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
½ tsp Cumin
½ tsp Chili Powder
¼ tsp Turmeric

Instructions:

1. Mix beans, quinoa, corn, pepper, mango, onion, cilantro and jalapeno together in a mixing bowl.
2. In a small bowl, whisk lemon juice, olive oil, garlic, cumin, chili powder and turmeric together. Toss into salad mixture and chill until serving time.

Nutrition Information Per Serving (1 cup)
Calories: 201
Fat: 5 g
Sat Fat: 1 g
Sodium: 9 mg
Carbohydrate: 36 g
Fiber: 8 g
Protein: 8 g

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

It’s hard to miss the probiotic trend in the food industry these days. Probiotics are good bacteria that aid in the balance of our digestive tract. These microorganisms aid in digestion and support our immune system. They can help prevent intestinal upset and aid in the treatment of certain infections. In fact, if you’ve recently taken antibiotics, you’ve likely wiped out your good bacteria. Probiotics will help replenish your bacteria stash and get you back to your old self.

These good bacteria are found in many packaged foods (everything from chocolate to protein bars to ice cream), but are naturally occurring in yogurt, kefir, kombucha, sauerkraut, miso, kimche, and tempeh, to name a few. Notice that each of these foods is a fermented product. Fermentation is the result of active bacteria growth. To cause fermentation, bacteria is introduced to the food. This bacteria converts the foods sugars to acid, gas or alcohol. When ingesting these fermented foods, you add a live organism (more like millions of live organisms) into your digestive system. These organisms work to breakdown foods in your body and out-compete the bad bacteria that make us sick.

Probiotics are awesome, but they can’t work alone. That takes us to prebiotics. Prebiotics are the food that probiotics need in order to survive and get busy in your body. It makes sense, in order to out-compete the bad bacteria and thrive, these good bacteria need some fuel. Just like you combine sugar and water with yeast to activate it in order for your dough to rise, you need some kind of sugar to get these probiotics charging.

Not all sugars are created equal, however, so don’t grab a doughnut and think you’re helping out your kombucha with some fuel. The best prebiotics are whole grains, legumes and fruit, but other foods high in fiber are also good prebiotics. Fiber is key because it is the “waste” from your food that sticks around in your digestive system. This waste product is exactly what the bacteria need to thrive. Any food without fiber won’t offer up much of use to the good fauna in your system.

Here are some great ways to combine prebiotics and probiotics for a healthy, happy digestive system.

• Muesli and Yogurt- the ultimate in a healthy breakfast or snack. Pick yogurt that lists either Lactobacillus or Bifidobacterium in the ingredient list as a live culture. Choose a plain or vanilla flavor that is low in sugar for the most nutritious choice. Muesli is unsweetened, but contains dried fruit that will add a nice sweetness to your meal. The whole grains provide the prebiotic fiber and the nuts and seeds will give you an extra omega-3 bonus.
• Brown Rice and Tempeh- combine a whole grain brown rice with tempeh for a one-two prebiotic/probiotic punch. Add vegetables sauteed in olive oil for a heart-healthy complete meal.
• Whole Grain Crackers with Yogurt Dressing/Dip – Replace sour cream in your favorite dressing or dip with a probiotic-packed yogurt and pair with whole grain crackers, bread or even drizzle over a whole grain salad. Try this Creamy Avocado Yogurt Dressing from Mother Thyme and these Savory Hemp Crackers for a wonderful omega-3 rich snack.

Get your digital cameras ready, we want to see your pictures! We are running a contest on Pinterest and Instagram to see your best pictures of our new Gluten Free Muesli. Two sites, two categories = 4 entries! We want to see you enjoying our new Gluten Free Muesli and what you’re doing with it. We have some fabulous prizes for six winners. So grab your camera and grab a bag of our Gluten Free Muesli and get creative.

Our new gluten free muesli is some of the best muesli we’ve ever tasted- gluten free or otherwise. It’s quickly become a favorite of our employees and we’re confident that you’ll enjoy it too. Don’t know where to find our new muesli? Check our store finder for stores in your area that carry our products. If you can’t find it locally, you can buy it on our website and from other online retailers, such as Amazon or Vitacost.

Contest Details:

Categories:

• Snap a photo of yourself (or your kid or your dog) enjoying our Gluten Free Muesli (package must be in the picture). See Bob below for an example.

• Snap a photo of something you made using our Gluten Free Muesli (package must be in the picture). This can be a simple bowl of cereal or the most elaborate batch of muesli coated whatzits ever! See our Muesli Bread below for an example.

How to Enter:

• To enter, access Instagram through their mobile app and follow these steps (get app here):a) Take a photo showcasing a picture in one of the two categories listed above.b) Upload the image(s) to Instagram.c) Hashtag the image(s) with #gfmuesli.d) Make sure that your account is set to ‘public’.

• To enter, access Pinterest through their mobile app or website and follow these steps:

  a) Take a photo showcasing a picture in one of the two categories listed above.

  b) Pin the image(s) at Pinterest on whichever board best suits your photo (it does not matter which board, as long as you use the hashtag).

  c) Hashtag the image(s) with #gfmuesli.

  d) Remember that your boards must be set to ‘public’.

Prizes:

• Bob’s Red Mill will pick the three photos from each category at random from all who enter. There will be a total of six winners.
• Prize pack includes:
  • A case of our Gluten Free Muesli
  • A beautiful Le Creuset Cereal Bowl
  • $50 Bob’s Red Mill Gift Card

  

Contest Dates:

• Contest runs from April 1, 2013 at 12:01 am (PST) to April 30, 2013 at 11:59 pm (PST).

Contest Rules & Regulations:

By registering for this contest, entrant agrees to be bound by and comply with the following rules:

1. The Contest is open to US and Canadian residents only, aged 13 years and older (“Eligible Entrant”).

2. The Contest starts at 12:01 am PST on April 1, 2013 and ends April 30 at 11:59pm PST.

3. The judging process will take place immediately following the end of the contest. Six winners will be chosen at random from all who enter.

5. Your Instagram and Pinterest profile settings must be PUBLIC and the eligible photos must be tagged #gfmuesli.

6. Inappropriate, obscene, threatening, dangerous, or abusive content is not permitted, and those entries will be disqualified. No spam or unlawful content is permitted. All content must comply with Instagram terms of use.

7. The contest is free of charge, and the entrant may submit up to four total entries.

8. If you are awarded a prize and are unable to claim your prize, there is no in place compensation. The giveaways are non-transferable and cannot be redeemed for cash.

9.  The winners will be notified via Instagram, Facebook, Twitter, Pinterest and on our website on or by May 3, 2013. If the winner does not respond to the notification within ten (10) business days, another winner will be chosen. Failure to respond within ten (10) business days shall mean that the winner forfeits the prize.

11. The entrant agrees to all Bob’s Red Mill general website terms and conditions listed here.

12. The entrant agrees to all Instagram terms and conditions listed here and Pinterest terms and conditions listed here.

14. Neither Bob’s Red Mill nor its officers, directors, employees, agents, successors, or assigns shall be liable for any loss, costs, damage, injury, or any other claims incurred as a result of the entry in the contest or the usage of a prize by any winner.

15. Entrant acknowledges and agrees that Bob’s Red Mill shall have no obligation to post, display, or otherwise make publicly available any Materials submitted by entrant.

16. Each entrant acknowledges and agrees that Materials submitted by the entrant may be made available by Bob’s Red Mill for viewing, rating, reviewing, and commenting by the public.  By submitting Materials to Bob’s Red Mill, entrant waives any privacy expectations that entrant may have with respect to the Materials.

17. Winners may not request substitutions of prize winnings. All winners are solely responsible for any and all taxes and/or fees as well as all additional costs that may be incurred.

18. If the specified prize becomes unavailable for any reason, Bob’s Red Mill in its sole and absolute discretion may substitute a prize of like or equal value.

19. A contest is null and void in any jurisdiction where prohibited by law.

20. Bob’s Red Mill reserves the right in its sole and absolute discretion to terminate any contest at any time without prior notice.

21. Bob’s Red Mill reserves the right in its sole and absolute discretion to alter any contest rules at any time.

22. Winners are selected at random, the odds of winning depend upon the number of entries received and cannot be determined in advance.

23. No purchase or payment of any consideration is necessary to enter the contest.

24. A list of winner(s) will be made available via the contest website.

25. Bob’s Red Mill reserves the right to condition the award of prizes upon the execution by the winner(s) of a publicity release (without compensation to the entrant) to publicize the contest and otherwise, as determined by Bob’s Red Mill, unless prohibited by law.

26. Employees of Bob’s Red Mill and their immediate family members are not eligible for the contest.  Bob’s Red Mill reserves the right to require the winner to execute an affidavit of eligibility as a sworn document and provide other proof of eligibility as a condition of receipt of the prize or award.

27. Registration and participation in the contest constitutes entrant’s consent to Bob’s Red Mill and its agents to use entrant’s name, likeness, photograph, voice, opinions, and / or hometown and state for promotional purposes and any media, worldwide, without payment or consideration.

28. Except where prohibited by law, entrant agrees that: (1) any and all disputes, claims, and causes of action arising out of or connected with this contest or any prize awarded shall be resolved individually, without resort to form of class action, and exclusively in the federal or state circuit court located in Portland, Oregon; (2) any and all claims, judgments, and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering into this contest, but in no event including attorneys’ fees, and (3) under no circumstances will entrant be permitted to obtain awards for, and entrant hereby waives all rights to claim, indirect, punitive, incidental and consequential damages and any other damages other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased.  All issues and questions concerning the construction, validity, interpretation, and enforceability of these contest rules, or the rights and obligations of the entrant and Bob’s Red Mill in connection with the contest shall be governed by and construed in accordance with the laws of the State of Oregon.