30-Minute Meal: Thai Soup

thai soup vegetable basil mushroom farm garden in a can recipe

Made with Mushroom Farm oyster mushrooms, Garden-in-a-Can Basil leaves, and other spices and vegetables, this soup is packed with nutrients and provides the palette a bundle of flavors. Not to mention, it is easy to swap in seasonal vegetables. Inexpensive and delicious—definitely a must-try!

 

Prep time: 30 minutes
Serves: 5-6 people

Ingredients:

 

thai soup vegetable basil mushroom farm garden in a can recipeDirections:

  1. Chop up all vegetables.
  2. In a large pot, begin by cooking olive oil.
  3. Toss in chopped onions, garlic and ginger.
  4. After about 3 minutes, toss in mushrooms and cook for about 5 minutes as water is released.
  5. Add half a jalapeño (seeded and minced).
  6. Pour in coconut milk.
  7. Sprinkle salt.
  8. Add 2 cups of vegetable broth and let simmer for about 5 minutes
  9. Add 2 tablespoons of paste.
  10. Toss in carrots and broccoli.
  11. Chop 6 large basil leaves into tiny pieces and toss in pot.
  12. Cut up lemongrass stems and toss them in pot.
  13. Boil mixture for about 15 minutes.
  14. Pick out lemongrass and serve with chili oil on top and a wedge of lime!

 

Switch it up: Swap in other Garden-in-a-Can plants for different flavors!

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Teriyaki Mushroom Lettuce Wraps

mushroom lettuce teriyaki wraps tofu vegetarian

mushroom lettuce teriyaki wraps tofu vegetarian Make this week’s Taco Tuesday guilt-free—swap out the tortilla and usual meat selections for fresh oyster mushrooms, tofu, and a fresh, crispy leaf of lettuce. In 20 minutes you’ll be enjoying some tasty Teriyaki Mushroom Lettuce Wraps full of fiber and omega-3 fats!

Prep Time: 20 minutes 
mushroom lettuce teriyaki wraps tofu vegetarian Makes: 6-8 lettuce wraps

Ingredients:

Mushroom Filling

  • 1 tbsp sesame seed oil
  • 3 cups oyster mushrooms, coarsely chopped
  • 7 oz firm tofu, cut into 1/2 inch cubes
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1/4 cup teriyaki sauce
  • 1/2 tbsp soy sauce
  • 2 tsp sesame seeds

 Toppings

  • 6-8 Romaine or Bibb lettuce leaves
  • 3 tbsp carrots, shredded
  • 3 tbsp purple cabbage, shredded
  • 3 tbsp broccoli, shredded
  • 1 scallion, sliced
  • 1 tbsp cilantro
  • 2 tbsp dry unsalted roasted peanuts, chopped

Sriracha Yogurt Sauce

  • 2 tbsp plain greek yogurt
  • 1 tsp Sriracha (or to taste)

Directions:

1. Heat sesame seed oil in a non-stick frying pan on medium-high heat. Add mushroom lettuce teriyaki wraps tofu vegetarian
mushrooms when the oil is hot and sauté for 4-5 minutes or until the water released by the mushrooms is evaporated.

2. Lower the heat to medium-low and add tofu, garlic and ginger. Stir well. Sauté, stirring occasionally, for 5 minutes or until the tofu is lightly browned.

3. Add teriyaki sauce and soy sauce to the mushrooms and tofu and stir to combine. Sauté on medium heat for 3 minutes. Stir in the sesame seeds, mix well, and cook for another minute.

4. In a small bowl, mix together plain greek yogurt and Sriracha sauce until well combined.

5. To serve: fill each lettuce leaf with the mushroom tofu filling and top with shredded carrots, purple cabbage, broccoli, scallions, cilantro and sprinkle with chopped peanuts. Top with Sriracha Yogurt sauce as desired and enjoy!

mushroom lettuce teriyaki wraps tofu vegetarian

Grow your own! Harvest fresh oyster mushrooms with our Mushroom Farm—just water and grow!

Make it vegan: Substitute greek yogurt with a vegan plain soy yogurt.

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Mushroom Burgers

Mushroom Veggie Burger recipeVeggie burgers are best when made with fresh ingredients. You’ll love these simple and easy to make patties made with oyster mushrooms and beets. Freeze extra patties with parchment paper in between for an emergency weeknight dinner.

Ingredients:Mushroom Veggie Burger recipe

  • 1/3 cup quinoa
  • 3 small beets, peeled and steamed
  • 1 cup oyster mushrooms
  • 3 tbsp brown rice flour
  • 1/2 cup yellow onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme
  • 1 tsp dijon mustard
  • 1 tbsp flaxseed powder
  • salt and pepper to taste

Directions:

1. Cook quinoa with 2/3 cups of water.

2. Add beets, quinoa, mushroom and onion to a blender and pulse until well combined. Keep it a little chunky- don’t blend it so that it’s smooth!

3. Add the mushroom mixture to a large bowl with the rest of the ingredients. Add salt and pepper to taste and mix well.

4. Scoop 3 tablespoons of the mushroom burger mix onto a parchment-lined baking sheet and shape into little burger patties.

5. Spray the top of the burgers with some cooking spray and bake at 375 F for 30 minutes.

6. Once done, let cool for 10 minutes and make your burgers with whatever veggies and condiments you love!

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Cool, Refreshing Strawberry Basil Spritzer

Strawberry Basil Spritzer drink refresher recipe summer

A Strawberry Basil Spritzer is the perfect springtime drink to serve at your next brunch or to kick back on a warm afternoon. This refreshing drink can be made sugar-free and vegan if you use agave syrup, and can be easily made into a brunchtime bellini by adding a few tablespoons to champagne. Enjoy!

Makes 1/2 cup puree

  • Puree will last up to 1 week in an airtight jar in the refrigerator

Ingredients:

2 cups fresh strawberries, halved
3 tbsp fresh basil, chopped
1/4 cup water
3 tbsp honey or agave syrup
juice of 1 lemon
carbonated water
additional basil for garnish (optional)

 Directions:

1. All add all the ingredients to a saucepan and bring to a boil on medium high heat. Once the mixture starts to boil, reduce the heat and simmer for 15 minutes.

2. Blend the ingredients and strain to remove seeds and chunks of basil.

3. Add 3-4 tbsp (to your taste) of the strawberry basil puree to a glass. Top with ice and carbonated water. Stir well and garnish with a few leaves of basil. Enjoy!

Strawberry Basil Spritzer drink refresher recipe summer brunch

 

 

 

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Tomato Garlic Chutney

tomato garlic chutney naan indian food cuisine recipe spices

Sweet, tangy, spicy, and aromatic, chutney is a delicious condiment with Indian spices that works well to complement just about any food. Try it as a spread on sandwiches or burgers, or serve with pita, roti, chips, salads, or rice. The possibilities are endless!

Ingredients:

2 cups cherry tomatoes
1 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 cup red onion, chopped
4 garlic cloves, minced
1/4 tsp turmeric powder
1/2 tsp red chili powder (or to taste)
1/4 tsp paprika
salt to taste

Directions:

1. Harvest fresh cherry tomatoes from your Self-Watering Planter. Blend into a puree and set aside.

2. Heat oil in a medium skillet on medium heat. Add cumin and mustard seeds. Once the mustard and cumin seeds start to pop, add chopped onion. Saute until onions start to brown slightly.

3. Turn heat down to low and add garlic. Sautee for 1 minute.


4. Add cherry tomato puree and mix well. Saute for 1 minute.


5. Add turmeric, red chili powder, and paprika and mix well. Simmer the chutney for 5 minutes on medium heat until most of the liquid has evaporated. You should be able to run a spoon through the mixture and leave a trail.

6. Add 1/4 cup of water and mix, allow the water to evaporate as well. Repeat this step one more time. This helps the flavor deepen.


7. Once the second addition of water has mostly evaporated off, spoon into a bowl and let cool. Serve and store in refrigerator for up to 5 days.

Makes about 1 1/2 cups.

tomato garlic chutney naan indian food cuisine recipe spices

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Kale Basil Pesto

Toss a few ingredients into a blender, and voila! You have Kale and Basil Pesto – a delicious way to add some leafy greens into your diet. Add it to whole wheat pasta for a healthy dinner option, and freeze leftover pesto for nights you want dinner on the table fast!

Ingredients:

2 packed cups kale, chopped
2 packed cups fresh basil
1/2 cup toasted walnuts
4 garlic cloves
1/2 tbsp lemon juice
1/2 cup olive oil

  • Note: You can substitute olive oil with 1 whole avocado to keep it low fat

Directions:

1. Add all the ingredients to a blender or food processor and blend until nice and smooth. Season with salt and pepper to your taste.

2. Toss a few tablespoons of pesto with some whole wheat pasta and enjoy!

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5-Minute Breakfast: Purple Parfait

Take our Organic Purple Corn Flakes beyond the cereal bowl with this quick (5 minute!) recipe for a parfait with a healthy, crunchy twist.

Purple Parfaits bring a fun, colorful, and customizable way to mix up your breakfast and snack routine. Organic Purple Corn Flakes are 100% stoneground, offering a crunchy twist that is low in sugar and packed with fiber and whole grains. Mixed with cool Greek yogurt and our Organic Breakfast Topper blends, purple parfaits create the perfect balance of nutrients, texture, delicious flavors. Enjoy!

Prep time: 5 minutes
Serving size: 1 parfait

Ingredients:

healthy purple corn cereal parfait fruit breakfast yogurt quick recipeDirections:

  1. In a small mason jar or container of your choice, add 1/8 cup vanilla yogurt
  2. Layer 1/2 tbs. of Organic Breakfast Toppers
  3. Layer 1 tbs. of Purple Corn Flakes
  4. Layer 1/8 cup vanilla yogurt
  5. Layer 1/2 tbs Organic Breakfast Toppers
  6. Layer 1 tbs. Purple Corn Flakes
  7. Add blackberry garnish (also great with raspberries and blueberries!)

Extra hungry? Double the recipe for larger, bowl-size servings.
Switch it up: Swap in Cocoa Clusters or a different flavor of Organic Breakfast Toppers for a new parfait each day of the week!

 

healthy purple corn cereal parfait fruit breakfast yogurt quick recipe

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Tropical Wheatgrass Smoothie

tropical wheatgrass smoothie quick healthy breakfast greens fruit mason jar

tropical wheatgrass smoothie quick healthy breakfast greens fruit

In the mood for summer vibes? Start your day with this superfood smoothie made with wheatgrass and tropical fruit! Grow and harvest your own fresh wheatgrass at home with our Water Garden, and mix up this smoothie for  a quick summer blast you can drink on the go.

tropical wheatgrass smoothie quick healthy breakfast greens fruit

Ingredients:

3 tbsp wheatgrass, chopped
1 kiwi, peeled
1 banana
1 cup pineapple, fresh or frozen
1/2 cup coconut water
2 tsp lime juice

Directions:

1. Add all the ingredients to a blender and blend until nice and smooth. Pour into a large glass and enjoy!

 

tropical wheatgrass smoothie quick healthy breakfast greens fruittropical wheatgrass smoothie quick healthy breakfast greens fruit mason jar

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Caprese Skewers

CapreseSkewers cherry tomato basil balsamic fresh easy appetizer party

Salty, savory, and sweet come together in one bite with these Caprese Skewers, made with organic sweet cherry tomatoes and fresh basil that can be harvested at home. These skewers work well as light appetizers for a party and can be made ahead – just drizzle with balsamic vinegar right before you serve!

 Ingredients:

  • 8 oz ciliegine mozzarella balls (herbed or plain)
  • 15-20 basil leaves
  • 15-20 cherry tomatoes, halved
  • balsamic vinegar
  • toothpicks

 

Directions:

  1. Harvest fresh cherry tomatoes from your Self-Watering Planter and basil leaves from your Garden-in-a-Jar or Garden-in-a-Can.
  2. Skewer half a cherry tomato onto a toothpick. Wrap a basil leaf around a mozzeralla ball and skewer it onto the toothpick. Add another half of a cherry tomato. Repeat until all the mozzarella balls have been used.
  3. Drizzle with balsamic vinegar and serve!

 

 

CapreseSkewers cherry tomato basil balsamic fresh easy appetizer party mozzarella cheese

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Blood Orange Tart with Coconut Whipped Cream

blood orange tart cereal pie crust organic stoneground flakes recipe yogurt

Whip up this vegan Blood Orange Pie for a healthy but decadent dessert! The pie has a crust made from organic cereal and is served with delicious coconut whipped cream. Put your own twist on this recipe by using seasonal fruit of your choice in place of blood oranges and adding a teaspoon of cinnamon or other spice to the crust for extra flavor.

IMG_3430
Ingredients:

Crust

Coconut Whipped Cream

  • 2 cans full fat coconut milk, refrigerated overnight
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract

Topping
sliced blood oranges OR fruit/berries of your choice

blood orange tart cereal pie crust organic stoneground flakes recipe yogurtDirections:

 Crust
1. Pre-heat oven to 350 F.
2. Blend Stoneground Original Flakes until the crumbs are fine.
3. Mix cereal crumbs, coconut palm sugar and melted butter into a bowl until it resembles wet sand.
4. Press the crumb mixture into a 8 inch parchment-lined springform pan making sure to pack it down and press crumbs onto the sides to create an even edge.
5. Bake crust for 10 minutes and let cool completely.

Coconut Whipped Cream
1. Refrigerate cans of coconut milk overnight. Turn the can upside down and open. Tip out the clear coconut milk into a bowl, you won’t be using this so you can save it for a pina colada smoothie or another recipe. Spoon the thick cream into a large bowl. Repeat with the second can.
2. Add maple syrup and vanilla extract to the thick coconut cream and whisk until nice and fluffy. Keep refigerated until you’re ready to assemble the tart.
3. Pour coconut whipped cream into the cooled crust and spread evenly. Top with blood orange slices or your fruit of choice. Refrigerate until ready to serve.

Save money? Swap in seasonal fruits.
Switch it up: Swap in a different flavor of Organic Stoneground Flakes Cereal or Organic Breakfast Toppers for a variety of tarts!

blood orange tart cereal pie crust organic stoneground flakes recipe yogurt

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Almond Butter Chocolate Nut Bars

cereal Almond chocolate nutbutter bars treats snack dessert healthy easy lunchbox recipe

cereal Almond chocolate nutbutter bars treats snack dessert healthy easy lunchbox recipe

Chocolate and nuts make the perfect protein-packed combo in this sweet snack! Pack these Almond Butter Chocolate Nut Bars for a healthy lunchbox treat or breakfast on the go. You can customize this recipe by swapping out the almond butter for your favorite nut butter.


Ingredients:cereal Almond chocolate nutbutter bars treats snack dessert healthy easy lunchbox recipe

  • 2 cups California Whole Wheat Stoneground Flakes, crushed
  • 1/2 cup quick oats (not steel cut!)
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp chia seeds
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 oz dark chocolate, melted

cereal Almond chocolate nutbutter bars treats snack dessert healthy easy lunchbox recipe

Directions:

  1. Add all the ingredients, except the chocolate, into a large bowl and mix well.
  2. Press the mixture into a 8×8 parchment-lined pan. Make sure to pack it down real nice!
  3. Drizzle melted dark chocolate on top and freeze for 1 hour. Cut into squares and keep refrigerated for up to 1 week. Enjoy!

 

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