Why Mushrooms Are Just So Darn Good For Us

By Elena Sheppard

Let’s talk about mushrooms, not “magic” mushrooms, or “special” mushrooms, just good old fashioned put them on your hamburger, or in your salad, or on the grill, mushrooms. Mushrooms are packed with health benefits and are easy to incorporate into just about any meal (breakfast omelettes, anyone?). Let’s discuss.

So why exactly are mushrooms so good for us? Let’s break it down. First of all, mushrooms are a great source of vitamin D and are one of the only fruits or vegetables (to be fair, mushrooms are actually fungi) to contain this highly necessary vitamin. Just like us humans, mushrooms produce vitamin D when exposed to sunlight. As a result, mushrooms can provide important amounts of vitamin D to the human diet.

There is also evidence that mushrooms help to boost the immune system. Shiitake mushrooms, Reishi mushrooms, and Maitake mushrooms are all known to have health advantages. Shiitake mushrooms in particular are great for regulating gut health; in addition to helping out the general immune system, Reishi mushrooms have also been found to combat cancerous tumors; meanwhile, Maitake mushrooms are used to combat a variety of ailments.

Other mushroom super powers? They help promote skin and nervous system health. They’re also rich in potassium and selenium — a mineral known for its antioxidant properties and known for helping to prevent bladder cancer — as well as vitamin B which helps support a healthy metabolism. In fact, the type of B12 found in mushrooms is the same as what is found in meat, making mushrooms a great meat substitute for all the vegetarians out there. With so many health benefits, some are even taking to calling mushrooms the “hidden superfood.”

As for where to get the very best mushrooms, shopping at the grocery store or farmer’s market is always an option, but growing your own mushrooms isn’t so hard either, as long as you stick to all the necessary health guidelines. All that mushrooms really require to flourish is a cool dark spot to grow (under a sink or in a basement works). Mushrooms grow from spores, not seeds, and while that may make it sound like things are a bit more complicated, they really aren’t especially if you take on your homegrown mushroom project with a kit. Back to the Roots has our very own mushroom growing kit, in case you want to start home harvesting this “hidden superfood.”

Whatever your mushroom persuasion, know the health odds are in your favor. Chowing down on some mushrooms is straight up good for you. The hallucinogenic kinds…well that’s not for us to say!

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Is Organic Alcohol Actually Better For You?

By Elena Sheppard

You may already be eating organic, but are you drinking organic too? A lot of us are extremely careful about the food we consume, but we let our guards down a bit when it comes to drinking. The truth is, the same rules that apply to organic food, apply to organic alcohol and by in large the same health benefits are true too. Internationally, people are starting to get that memo and organic alcohol is on the uptick — in Australia, production of organic wine went up 120% between 2011-2014 — but here in the U.S. there is still a little ways to go before it becomes popular. That said, if you’re dedicated to eating organic and eating your best, it’s important to know how to drink your best too.

So, what is organic alcohol? Organic alcohol is alcohol made from ingredients grown on organic farms, which is then processed in very specific distilleries. That is all to say, that when you’re drinking organic alcohol you can be sure that the product and its ingredients are free of harmful pesticides, fertilizers, and chemicals. With the lack of all these components, organic alcohol is also better for the environment.

What kinds of organic alcohols are out there? You can find an organic version of most types of alcohol: Beer, wine, vodka, rum, tequila, the list goes on. Going organic does not mean having to sacrifice your favorite drink.

How about the taste? For the most part it tastes the same! Some people even think that when it comes to liquor, the organic versions go down more smoothly.

And, what about hangover intensity? While the official verdict is still out on this one, there are those who claim the purity of the organic alcohol spells less hangovers and those who claim it’s the same old hangover bag. While more research is needed to be sure, there is some indication that less chemicals in organic alcohol means a more tolerable morning after.

There is still a lot to learn about organic alcohol, but feel pretty confident saying we’ll be seeing more organic spirits on the shelves in the year’s to come. Better for us, better for the planet, goes down smooth? Sign us up. Now, we’ll just have to start working on that once-and-for-all hangover cure.  

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6 Reasons Why You Should Be Eating More Turmeric

By Elena Sheppard

If you’re a lover of curries, then odds are turmeric is already a part of your diet. But delicious flavoring and beautiful yellow color aside, studies show (and the history of Ayurvedic medicine indicates) that turmeric is loaded with health benefits. Much of these perks are thanks to the compound curcumin. Found in turmeric, curcumin is considered an anti-inflammatory, an anti-oxidant, and is also packed with other health perks. Here are just a few healthy reasons why adding more turmeric into your diet might lead to a healthier life.

1. Turmeric helps prevent blood clots

While many of the studies about turmeric are still works in progress, one thing we do know for sure is that the spice helps to prevent blood clots. While there is no indication that consuming turmeric helps to dissolve existing clots, studies do indicate that consumption does help to slow the formation of new clots.

2. It promotes healthy digestion

According to research out of the University of Maryland Medical Center, turmeric seems to help indigestion, and keep ulcerative colitis in remission. The curcumin within turmeric encourages the gallbladder to produce bile, which in turn seems to lead to indigestion relief.

3. It’s a great anti-inflammatory

Studies prove that turmeric is a great anti-inflammatory. One study even indicated that turmeric exacts the same results on joint pain as ibuprofen.

4. Turmeric also helps prevent heart disease

In keeping with the blood clot prevention findings, research also indicates that turmeric helps prevent plaque buildup in arteries which can lead to heart attacks or strokes.

5. And it can even prevent cancer

While studies on humans are still in their very early days, research does show that the compounds in curcumin do have anti-cancer effects. In brief, curcumin seems to work as cancer prevention as well as killing active cancer cells. According to Cancer Research UK, curcumin shows the best results on breast cancer, stomach cancer, bowel cancer, and skin cancer.

6. It’s good for your brain

Aromatic turmerone, another compound in turmeric, seems to do great things for the brain. Studies show that the compound repairs stem cells in the brain, which in turn leads to recovery in certain neurodegenerative diseases like Alzheimer’s, Parkinson’s disease, and stroke.

Some final notes on turmeric

Of course, as with all things, turmeric should be consumed in moderation and with respect for underlying health issues. (You can read more about that here.) Additionally, if you’re deciding whether or not to add turmeric to your life in the form of a supplement, you should speak with your doctor. But adding more turmeric into your cooking and eating habits is a pretty good way to treat your body well. Did we mention, it is also delicious?

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4 Simple Ways Americans Can Stop Wasting So Much Food

By Dylan Love

Earlier this year, France became the first country to ban supermarkets from disposing of unsold food. Italy recently enacted tax breaks incentivizing businesses to donate unused food to charities that provide meals to those who need them. The international community’s tone is clear: let’s clean our plates.

In the U.S., where 49.1 million Americans don’t have dependable access to food, a whopping 40% of food is just thrown away. The Department of Agriculture and the Environmental Protection Agency are trying to catch up to the rest of the world: they aim to cut food loss in half by 2030. Make it your goal to help — reducing food waste is better for your personal budget, the environment and society.

Tired of opening up your fridge to spoiled milk and rotten produce? It doesn’t take much to change your act. Follow these simple steps to reduce your food waste.

1. Ignore expiration dates.

Date labels can be helpful when shopping, but they’re also basically meaningless. No, really: expiration and sell-by dates aren’t standardized, and few are government regulated. Moreover, expirations “aren’t based on science.” Sell-by dates merely indicate food quality and taste as decided by the manufacturer (which is why they sometimes read “enjoy by”). But they don’t mean anything about food safety.

Forget searching for the barely-legible sell-by stamp. Just use your better judgment, your tastebuds, and Google to determine if food is still good.

2. Eat ugly.

When grocery shopping, do you skip over misshapen produce and dented cereal boxes? Picked-over fruits, disfigured veggies, and overlooked packaged items are often perfectly good to eat — but get disposed of by the dumpsterful because they don’t look good.

The EU deemed 2014 the “Year to End Food Waste,” and thus the Ugly Food Movement was born. The Ugly Food Movement fights against misconceptions that disfigured or discolored food is inedible and unappealing. The campaigns celebrate ugly fruits and veggies, 6 billion pounds of which is unharvested or unsold annually — enough to feed 2 billion people. And that’s just produce.

How can you help? If damage is mostly superficial (and the seals on packaged items aren’t broken) then you’re safe to assume food is edible. Next time you’re shopping, take pity on those imperfect peaches and lightly-bruised bananas.

3. Be a conscientious consumer.

26% of food waste occurs before products are even delivered to stores. Cosmetic standards imposed by big grocery retailers cause farmers to throw away between 20 and 40% of their harvests. Looks and sell-by dates don’t matter, which means one shopper’s trash is another shopper’s treasure.

Check out Imperfect Produce, Hungry Harvest or discount grocery stores and outlets to get ugly food and slightly-expired goods on the cheap. If those aren’t options, consider buying direct from the source at your local farmer’s market or roadside stand.

4. Make “too much” into two meals

When dining out, take your leftovers to go instead of overstuffing on large restaurant portions. Use that half a chicken breast in a fresh salad, or reheat your french toast from brunch for a midnight snack. At home, take the same approach. Instead of cooking the perfectly-sized meal and putting half your ingredients back, (are you really gonna use them tomorrow?) — go all out and make a double batch.

Pack leftovers for tomorrow’s lunch, and keep freezer-friendly tupperware on hand. Next time you don’t feel like cooking, defrost a dinner instead. You’ll be grateful to your past self for looking out when the microwave is all that stands between you and a tasty meal.

Still have too much to spare? Invite friends over for a collaborative cooking session, and ask them to bring whatever they need to use up from their fridge and get creative. Make your potluck “no contribution necessary,” so friends who are low on groceries can enjoy a free home-cooked meal.

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The Surprising Diets Used By Many Olympic Athletes This Summer in Rio

By Dylan Love

The Olympic Games in Rio are over. While that’s sad news for us sports lovers, it’s good news for most of these Olympic athletes — not only did they have to extensively train their bodies and minds for years, they also had to supplement their workouts with solid dietary regimes. Now that the Games are ending, they’re free to eat in a way that we might more readily identify as “normal,” even if it does include burgers at 9 a.m.  

According to the National Health Service (NHS), the average person in the U.S. should eat between 2,200 and 2,700 calories in a day. Compare that to champions like Michael Phelps who were eating as much as 4,000 calories per day and up to 12,000 calories in a single week training for the Beijing Olympics. Diets like these are less common nowadays — athletes are more aware of what they put into their bodies and just how much they do.

We delved into some of these Olympian diet regimes to see if we could handle the discipline and eating habits they take on. Are you up for the challenge?

SIMONE BILES

This U.S. women’s gymnastics powerhouse is almost exclusively made of muscle, so you know she’s packing on the protein. But you may be surprised to know that her diet isn’t as strict as her practice schedule.

According to Biles’ longtime coach and trainer, Aimee Boorman, she has never monitored the gymnast’s diet. Instead, Biles’ eating regime was created out of a strict practice routine and her own self-discipline to keep it going.

She told Women’s Health that her breakfast usually consists of either Kellogg’s Red Berries or egg whites. After a three-hour morning practice, she comes back home to eat a protein-packed lunch consisting of chicken or fish. Between practices, Biles can be found snacking on bananas or peanut butter. Then, three more hours of practice and some additional routine rehearsals later, she’s back home consuming her final meal of the day: fish (usually salmon), rice and carrots.

But Biles’ schedule doesn’t keep her from indulging every now and then. She has disclosed that she eats a full pepperoni pizza after every meet, regardless of if she wins or not. Talk about a champion.

USAIN BOLT

It has been revealed that Usain Bolt, Jamaica’s track superstar and the fastest man alive, would eat 100 Chicken McNuggets a day during the Beijing Olympics.  

Bolt is a sucker for fast food, claiming that his body needs the chicken for protein, but he’s changing his ways lately — according to a GQ interview in November 2015, Bolt explained that he has a personal cook to keep track of his meals.

Sprinters like Bolt need intense bursts of energy to complete their rigorous events. While their dietary needs are relatively low compared to those of an endurance runner, sprinters also need to be cautious of keeping their body fat levels low. It’s recommended that 60 percent of a sprinter’s daily calorie intake come from lean protein and carbs; 30 percent from nutrient-dense foods; 10 percent from fat.

The key, Bolt says, is for him to eat at the proper times. In the morning, he eats a small breakfast of an egg sandwich, and for lunch he eats pasta and corned beef — both meals that give him just enough nutrients to get through training and digest fast enough. But the bulk of his calorie intake (which includes veggies, meats, yams, and Jamaican dumplings) is consumed at night before he goes to bed, so he stocks up on energy from veggies and proteins before a full practice schedule the next day.

MELANIE WRIGHT

This five-time Olympic swimming medalist from Australia didn’t have to eat like Phelps to win — in fact, she did quite the opposite.

Wright has revealed that both her training and diet plans for the Olympics were very strict and didn’t leave much room for cheating. She explained that she would frequently throw up during intense training sessions. Olympic swimmers can burn between 3,000-10,000 calories a day by working out, so it’s important for them to eat right, and to eat a lot. Instead of simply loading up on calories like Phelps, Wright would discipline herself to eat healthy and take in plenty of protein.

Wright’s dietary regime consisted of two breakfasts — a pre-morning training meal of whole-grain toast, Vegemite, and a banana, and a post-morning training meal of six to eight eggs. Lunch was made up of meat and a salad wrap, with more protein before and after her midday training. At the end of the day, dinner was mostly meat and vegetables with yet another protein shake before bed. On Sundays, Wright would reward herself with a slice of pizza or a chocolate bar — before going at it all over again the next week.

Wright announced her retirement from swimming just before the Games in Rio, and who can blame her? A schedule that tight can definitely wear on an athlete year after year.

It certainly would on any one of us non-Olympians.

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4 American Foods Known As Poisons Around the World

By Dylan Love

Do you read ingredients? Do you read them closely enough to notice your favorite snack might actually be a real bummer?

It’s increasingly difficult to be health-conscious nowadays. There are major differences in how the American food industry operates versus other countries, differences of attitude in what is an acceptable ingredient and how much is too much. It’s well-illustrated by this 2013 list of eight ingredients that appear in our food on the regular that are banned overseas.

Read on — if you dare — to learn about what you probably didn’t know your food is doing to you.

1. Wraps, rolls, flatbread, bagel chips, etc.

Those carbs that are “good” for you are actually sporting an additive called potassium bromate. It strengthens the dough in such a way that it takes less time to bake, a nifty little food-hack that lowers the cost of producing and distributing your pita chips on a significant scale.

But potassium bromate has been connected to kidney and nervous system disorders and gastrointestinal discomfort. It has also been identified as a potential carcinogen by the International Agency for Research on Cancer (IARC). The additive hasn’t been banned in the U.S. yet, but the FDA has issued a curiously worded request of bakers to “voluntarily choose other additives.”

Meanwhile Canada, China, Brazil and all of Europe have officially banned use of the chemical in food products.

2. Fat-free potato chips.

If you think fat-free potato chips are a better snack decision than original or flavored chips, consider this: “light” chips are made with a chemical called olestra — also called Olean — a fat substitute that “makes you real fat,” according to a study by Purdue University. It robs you of your fat-soluble vitamins and carotenoids, eliminates some important micronutrients, and will actually land you on the toilet for hours. It can induce a lot of unpleasant side effects in humans, like oily anal leakage, stomach cramps, and dissolving compounds in your intestines.

Canada and the United Kingdom have banned this ingredient completely, but some Americans consume it daily, thinking they’re making a healthy decision.

3. Frozen dinners.

In Singapore, you can pay a $500,000 fine and serve 15 years in prison if your food company uses azodicarbonamide, a chemical that bleaches the flour in frozen dinners, breads, pasta mixes, and other packaged baked goods. It’s also found in foamy plastic products like yoga mats and sneaker soles, and has been linked to asthma issues.

It remains a legal food ingredient in the United States, but has been officially banned in Australia, the U.K. and most European countries. Food companies in these places make do without azodicarbonamide by waiting for their flour to whiten naturally. Hmmm.

4. Apples (non-organic).

Despite the brilliant grassroots marketing that one of these a day keeps the doctor away, most American apples are treated with a registered pesticide called diphenylamine (DPA)  to give them their sheer, glossy coat. DPA prevents them from going bad during long months in storage and is part of the chemistry that lets apples be sold in our grocery stores year-round. This chemical is entirely banned in Europe since 2012 because its makers couldn’t prove that it didn’t harm humans; eating an unwashed non-organic apple means you’re putting DPA in your body. So eat an apple a day, but make sure it’s organic!

 

Keep an eye out for these chemicals on your labels so you can keep on snacking happy!

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Cocoa Cluster Trail Mix Chocolate Bark

To all you folks who go for the chocolate first in your trail-mix, we’re looking at you with our new Cocoa Clusters Trail Mix Chocolate Bark.

Whether you’re in need of an on-the-go blood sugar boost or adding a yummy lunchbox treat for your kiddos, you’ll all feel good about this delicious spin on a classic!

The best part? It’s totally customizable! So head on over the the bulk section and let your little heart go wild 🙂

Cook time: 15 minutes
Serves:10 – 12 people

IMG_6391Ingredients:

  • 9 oz vegan dark chocolate chips
  • 1/2 cup Cocoa Clusters
  • 2 tbsp roasted and salted sunflower seeds
  • 2 tbsp pumpkin seeds
  • 3 tbsp dried cranberries
  • 3 tbsp unsweetened shredded coconut

Directions:

1. Add vegan chocolate chips in a microwavable bowl. Melt in microwave in 15 second increments, Be sure to stir in between each increment.

2. Pour chocolate over a silicon mat or parchment paper lined baking sheet. Spread the chocolate evenly. Sprinkle the Cocoa Clusters, sunflower seeds, pumpkin seeds, dried cranberries, and coconut over the melted chocolate. Place in freezer for 10-15 minutes or until set. Break into small pieces and store in an air tight container for up to 2 weeks. If you leave in a hot location, keep them in the fridge so it doesn’t melt!

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Mushroom Ravioli with Brown Butter Sage Sauce

Looking for a gourmet dinner in just 15 minutes? Paired with fresh brown butter sage sauce, these mushroom raviolis are not only simple to make, but are simply delicious.

By substituting wonton wrappers in for homemade ravioli dough, you can look like a pro in just half the time.

Dinner tonight? Check!

Cook time: 15 minutes

Serves:15 ravioli ~ 4-5 servings

IMG_6444Ingredients:

Ravioli

  • 2 tsp vegetable oil
  • 1 cup oyster mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp rosemary, minced
  • 1 1/4 cup Ricotta Cheese
  • 1/4 cup parmesan cheese
  • 30-40 Round Wonton Wrappers

Brown Butter Sage Sauce

  • 4 tbsp unsalted butter1 tsp rosemary, minced
  • 1 garlic clove, crushed
  • 5-6 fresh sage leaves

Directions:

Ravioli

1. In a small non-stick skillet, add vegetable oil on medium heat. Add mushroom and a pinch of salt. Saute for 2 minutes. Add garlic, thyme and rosemary and stir well. Saute for 4 minutes. Spoon into a medium bowl and set aside to cool.

2. Once the mushrooms are cool, add the ricotta cheese, parmesan cheese, salt and pepper to taste. Mix well.

3. Spoon 1 tsp of the mushroom filling into the middle of one round wonton wrapper. Brush water onto the edge of the wrapper and place another wrapper on top to press to seal the edges. Repeat until you run out of filling.

4. Bring a pot of salted water to a boil. Turn heat down to simmer and add ravioli to the pot. Cook for 3-4 minutes. Remove with a slotted spoon and add to serving plate.

Brown Butter Sage Sauce

1. In a small skillet, melt butter on medium heat. Add crushed garlic clove, salt and pepper to taste. After 30 seconds, add sage leaves. Continuously stir until it starts to brown and smell nutty. Remove from heat and set aside.

2. Spoon brown butter sauce over the ravioli and top with a crispy leaf of sage.

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Mushroom & Sage Flatbread

Your go-to pizza just got a little more sophisticated — fresh sage and rosemary combine with cremini mushrooms for a perfectly sweet and savory finish. Makes a perfect party appetizer or light dinner entree.

Pro Tip: Add a drizzle of honey to accentuate the herb flavors and create a mouth-watering, gooey glaze.

Cook time: 35 minutes
Serves: 4-6 people

IngredientsIMG_5242:

  • 2 tbsp of olive oil, divided
  • 2 garlic cloves, minced
  • 2 whole wheat lavash flatbreads
  • 1 large onion, 1/2 inch slices and cut in half
  • 1 pint cremini mushrooms, sliced
  • 1 tsp fresh rosemary, minced
  • 10-12 fresh sage leaves
  • 1 cup Gruyere cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • Red chili flakes, to taste
  • Dried oregano, to taste
  • Dried basil, to taste

Directions:

1. Pre-heat oven to 400 F.

2. In a small bowl mix together minced garlic and 1 1/2 tablespoons of olive oil. When the oil is hot, add sliced onions. Stir and cook for 3 minutes. Add mushrooms, rosemary, and salt and pepper to taste. Stir well. Saute until the onions start turning brown and caramelizing, about 5-8 minutes. Spoon the mushrooms and onions into a bowl and set aside.

3. Heat the same pan used for the mushrooms and onions on medium-high heat. Add a teaspoon of vegetable oil. When the oil is hot, add sage leaves and stir to coat the leaves with oil. Cook for 30-40 seconds and remove. Place the sage leaves on a paper towel to drain excess oil.

4. Sprinkle each flatbread with all three cheeses. Add the mushrooms, onion, and fried sage leaves on top.

5. Bake flatbread for 15-20 minutes or until the cheese is nice and melted. Remove from the oven and sprinkle with red chili flakes, dried oregano, and dried basil on top.

6. Serve while hot and enjoy!

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Love Beets? Layered Beet & Wheatgrass Smoothie

ENTER TO WIN: Back to the Roots & Love Beets Goodies!

This layered beet and wheatgrass smoothie is as beet-licious as it is healthy. As the new hot superfood, beets have shown to improve everything from energy to mood. Plus, the wheatgrass is adding a healthy does of protein and fiber to start your day.

Bonus, Love Beets are flavored with honey and ginger making this nutrition-packed smoothie a sweet treat.

Keep the layers separate or swirl them for a fun, tie-dye effect!

Cook time: 15 minutes
Makes 12 large smoothies

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Ingredients:

Green Smoothie:
  • 3 tbsp wheatgrass
  • 1 kiwi, peeled
  • 1/2 cup pineapple
  • 1 tbsp plain greek yogurt
  • 1/2 banana
  • 1/4 cup coconut water
Red Smoothie:
  • 3 Love Beets Honey & Ginger Beets
  • 1/2 cup strawberries
  • 1/2 banana
  • 1/4 cup frozen raspberries
  • 1/2 cup pineapple
  • 1/4 cup coconut water

Directions:

1. Put all the ingredients for the green smoothie in a blender and blend until smooth. Pour into a glass in the freezer to set.

2. Put all the ingredients for the red smoothie in a blender and blend until smooth. Pour the red smoothie over a spatula into the green smoothie to create two distinct layers.

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Love Beets Gets Back to Their Roots

ENTER TO WIN: Back to the Roots & Love Beets Goodies!

Our Roots

Since the beginning, Back to the Roots has been focused on exactly where our food comes from. The seed was planted in a college classroom, when our co-founders Alex and Nikhil learned that mushrooms could grow entirely on spent coffee grounds. After watching hours of how-to videos and turning their fraternity kitchen into a big science experiment, they eventually decided to give up their corporate job offers to instead become full-time mushroom farmers. Fast forward six years and what started as a curiosity about food has now blossomed into a full-fledged movement to Undo Food™ and reconnect families to where it comes from—from seed, to sprout, to spoon.

What does it mean to Undo Food™?

Undoing Food is about more than just products. It’s about growing the next generation of urban gardeners through education initiatives such as our “Grow One, Give One” campaign or teaching kids how to grow their own food in more than 2,300 schools nationwide. Through transparency, we are able to equip people with the tools they need to be healthy and informed. Staying true to our roots means connecting people to theirs – through family, education, and food. And while we’ve come a long way from growing mushrooms out of a fraternity kitchen, we still have a long way to go. Fortunately, we are not alone.

This week, we’re excited to partner with our friends Love Beets for a week of giveaways and recipes to celebrate what it means to stay true to your roots. Like us, they have been on an incredible journey to reconnect people to with their food, but we’ll let them tell you their story…

Love Beets’ Roots

Rooted to rise – that’s Love Beets’ attitude. Grounded in a family history of growing the best quality real food while blossoming into vibrant ventures, Love Beets knows the importance of remembering the tiny seed from which we’ve grown. Whole foods grown in nature are vitally important to personal and community health, and Love Beets remains committed to providing our fans with the utmost in freshness, quality, convenience, and taste.

Part of this commitment is our passion for a holistic attitude towards health. Community enrichment and spreading the superfood gospel at marathon expos and vegetarian festivals, through inventive recipes and donations to daycares, inspires Love Beets to continually innovate and improve our offerings. No mess, no fuss beets and crave-able organic beet juices entice beet lovers and beet newbies alike to delve into a world of veggie goodness – and we’re always on hand to answer any questions or generally chat wellness.

Staying true to our roots means that we don’t veer too far from our favorite ruby-red vegetable. Our products are simple, they’re tasty, and they’re here to make healthy choices that much easier to make.

Keep an eye out this week on our Facebook and Instagram pages for ways to celebrate staying true to your roots!

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5-Minutes to Popsicle Perfection: Banana, Cinnamon & Cocoa Pops

We’ve teamed up with our friends at Goodpop to bring you a unique popsicle that’s creamy, crunchy, and packed with yum!Banana Cinnamon Cocoa Pops

Ingredients:

Directions:

1. Put Cocoa Clusters in a sandwich bag and lightly crush.

2. Melt peanut butter chips in a small bowl in the microwave in 15 second increments. Be sure to stir in between each increment. Spoon the melted peanut butter chips into a small sandwich bag and snip a small piece off the corner with a scissor to create a small piping bag.

3. Lay two Banana Cinnamon Good Pops on a plate and drizzle the melted peanut butter on top of the pops. Quickly press in the crushed Cocoa Clusters. Drizzle more peanut butter on top to seal in the crushed cereal.

4. Enjoy!

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