Summer gatherings are a great time to make a big batch of this Sparkling Hibiscus Cooler. It’s simple to make, can easily be converted to an adult-only beverage with the addition of vodka or white rum, and is equally delicious without the alcohol – making it a perfect refresher for people of all ages. It stars one of our favorite teas, hibiscus. With a tart flavor like cranberry juice and a perfectly deep, magenta color, this cooler is perfect for any summertime celebration, especially the July Fourth!
Note: Hibiscus tea, when sweetened with some honey or simple syrup, is usually loved by people of all ages, including children!
Sparkling Hibiscus Cooler
Serves 10 or more
8 cups ice cubes 8 cups boiling water 8 heaping tablespoons of loose leaf Hibiscus tea OR 16 Hibiscus teabags 1/4 cup honey 1 bottle sparkling water 1-2 cups blackberries for garnish Optional: 2 cups vodka or white rum
Add Hibiscus tea to hot water and steep for at least 5 minutes
Strain tea into beverage dispenser
Stir in honey, sparkling water and add blackberries
Optional: add vodka or rum
Taste and adjust sweetness or alcohol content based on preference.
All-America Spice Rub with Cumin
Happy Memorial Day!
To celebrate the official kick-off to summer barbecues, picnics and dining alfresco, we’ve created this really simple spice rub you can make in a snap. It features our organic ingredient of the month, bulk wholesale organic cumin, along with some other popular items you’re likely to have in your spice pantry.
Cumin’s warm, slightly sweet and spicy flavor gives this All-American Spice Rub a nice depth that’s delicious on chicken, pork, shrimp, most cuts of beef or tofu. We suggest using it the next time you’re grilling up some meat for fajitas or looking to make a tasty southwest turkey burger. It’s equally delicious on roasted potatoes and in your favorite falafel recipe.
To learn more about cumin or creative ways to cook with it, be sure to take a peak at these great resources:
1 teaspoon fine sea salt 1 teaspoon cracked black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 – 1 teaspoon ground cumin (depending on how hot/spicy you like things)
Combine ingredients and rub liberally over chicken, pork, beef or tofu. Let spices rest on meat or tofu for 30 minutes to an hour before grilling.
This rub is equally delicious sprinkled over roasted potatoes or seafood. You can also add a few teaspoons to a homemade burger or falafel recipe. A pinch or two is absolutely delicious in hummus or yogurt dips.
Slow Cooker Pulled Pork Tacos w/ Easy Mole Sauce
Happy Cinco de Mayo!
As America’s largest supplier of bulk organic ingredients, we are always exploring easy, creative ways to use our flavorful organic ingredients. This “Taco Tuesday” recipe is great for busy families and uses one of the ingredients we’re highlighting this month, bulk wholesale organic cumin. The recipe takes about 5 minutes to assemble in the morning and by dinnertime you will have a flavorful dish that the entire family will enjoy. We like to serve our pulled pork tacos with Mexican Rice, black beans, corn and a dash of avocado or sour cream. Enjoy!
Slow Cooker Pulled Pork Tacos with Easy Mole Sauce
2-3 pounds of boneless pork shoulder 2 cups salsa or crushed tomatoes with Mexican seasoning 2 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons ground cumin 2 tablespoons unsweetened cocoa powder 1 teaspoon kosher salt
Step 1: Combine all ingredients except the meat in your slow cooker and mix thoroughly with a whisk.
Step 2. Add meat and coat.
Step 3: Cook on high for about 4 hours or low for about 8 hours.
Step 4: As you prepare your other dishes for dinner (rice, beans, heat tortillas, etc.) pull the meat apart with two forks. (I find it easier to remove the meat from the slow cooker and do this on a cutting board and then add it back into the slow cooker to soak up the sauce for several minutes before serving.)
Taste tested and approved by mom, dad, grandma and two children. If you make this, please let us know what you think.
Organic Vegan Chipotle Chili Recipe
February 26th is National Chili Day, and to help you keep warm this winter, we’ve made a chili recipe that vegetarians and vegans can enjoy! This Organic Vegan Chipotle Chili recipe will amaze your tastebuds!
Step 1: Place your dutch oven over medium heat and add 3 tbsp of canola oil and sauté your carrots, onions and peppers.
Step 2: After the onions have soften, you can add the garlic, cumin and chipotle powder.
Step 3: Add in your beans, tomatoes and tomato sauce, mix and cover. Reduce heat to low and allow to simmer for 1 hour, stirring occasionally.
Once the beans are tender, turn off the heat. Serve warm with vegan sour cream and a sprinkling of cilantro! Enjoy!
What better way to celebrate the day of love than a bubbly cocktail made with real organic rose petals. We’ve all had some sort of pink champagne, but this cocktail with DIY rose syrup will knock your lover’s socks off. As an added bonus for your troubles, making the rose syrup will fill your home with fresh rose fragrance.
Two cups water
Two cups organic sugar
One cup dried organic rose petals
Raspberries to garnish
To begin, make rose petal ice cubes. Fill an ice tray with organic dried rose petals, and fill halfway with water. Put in the freezer for 30 minutes, and then fill to the top and freeze again. The roes petals float so you have to do the ice in two layers for really beautiful ice cubes that will decorate your cocktail.
Next you’ll need to make rose syrup. This is the fun part, it smells amazing! In a saucepan, mix one cup organic dried rose petals, two cups water and two cups sugar. Let the sugar dissolve, and then simmer on low for ten minutes. Remove from heat and strain rose petals. Let cool completely and then pour in an airtight container.
*Please make sure that if you use fresh rose petals they are organic, or picked from somewhere near your home. Store bought roses aren’t meant for consuming and are covered in pesticides and chemicals.
Okay, now the fun part- your cocktail! Add just two tablespoons of the rose syrup to the bottom of your glass, and add ice cubes. Top with your favorite champagne, and garnish with some fresh berries.
We hope you enjoy this wildly romantic floral cocktail. Tell us about your rose cocktail on our Facebook page, or comment below.
I’d be lying if I said I didn’t make this with the intention to gift it and then help my best friend enjoy it. There is just something about wine that makes it a perfect gift while being the perfect addition to a Friday night get together. Win-win, right?
But there is no touch quite as personal as brewing your own mulled wine, and wrapping it to your own personal liking, too. This mulled wine recipe is perfect for cold December nights. Sweet, flavorful, and warm; I just can’t wait to bring it to our Secret Santa party to share with all of my friends.
1 bottle red wine- you’re going to add all kinds of flavors so don’t splurge on a nice one.
1/4 cup sugar
8 whole cloves
2 cinnamon sticks
2 star anise
1 orange- sliced
In a medium pot, pour in your bottle of red wine, and mix all ingredients. If you don’t want to strain afterwards, use your cheesecloth to make a tea-bag style container for the spices. This way you can easily remove them from your wine once it’s done. Bring to a boil.
Let simmer for 15 minutes.
Remove from heat and immediately remove your “tea bag”, or strain your spices out.
Now just pour into your choice of gifting wine carafe, and add your own holiday touch. This is best enjoyed warm so time your system accordingly.
Eggnog is traditionally made adult friendly with rum or brandy, but here I decided to go for a coffee spin. Note that this recipe calls for coffee ice cubes; I usually use these for iced coffee so it doesn’t get watered down by ice. They are easy to make, just add any extra coffee from your morning brew to an ice cube tray. By the next day you are all set for an iced cup of joe!
In a small bowl, mix equal parts cinnamon, nutmeg and cloves. Set aside.
In a blender, fill with coffee ice cubes, and add enough veg nog so the top ice cubes are almost covered. I do about 10 oz. drinks with a 1 ½ oz. pour of Kahlua. So depending on how many people you are hosting, your measurements will vary. Just make sure you’re adding a 1 ½ oz. coffee liqueur for every 10 oz. of drink mixture. Add a tbsp. of your spice mixture; blend well.
If you are going to do a sugar rim (visually appealing if you want to impress your guests!) simply pour your sugar in the raw on a flat surface. Use a slice of fruit to rim the glass enough to stick to the sugar. Then dip your glass face down on top of the sugar, and your glasses are ready.
Pour your drinks in the glasses and sprinkle some remaining spice mixture on top for added pizzaz. Serve quickly before the ice melts, and don’t forget to make one for yourself to enjoy.
Holidays can be hectic. This recipe takes the chaos out of shopping for a little something for those wonderful people that we want to thank this time of year. Organic quinoa give a modern twist to the oldie but goodie: soup in a jar.
Organic Quinoa Vegetable Soup in a Jar
For the Jar 1 – 16 ounce jar (I reused a peanut butter jar) 1 tablespoons organic dried parsley flakes 1 tablespoons organic dried basil flakes 1 teaspoons organic garlic powder 1 teaspoons organic celery seeds 1 teaspoons sea salt 1/3 cup organic dried green lentils 1/3 cup organic dried yellow split peas 1/2 cup organic quinoa (washed, dried and toasted) 1/3 cup organic split peas
To Make the Soup 1 onion, chopped 2 carrots, chopped 1 can diced tomatoes (26 oz) 10 cups of water Diced extra firm tofu or chicken (optional)
Directions Step 1: Sauté the onion and carrots in 1-2 tablespoons of olive oil. Step 2: Add onions, carrots and contents of jar, tomatoes, water and chicken (if using) to slow cooker and cook on low for 6-8 hours. Step 3: If using tofu, add 30 minutes before serving to heat through and soak up flavors. Step 4: Garnish with freshly ground pepper and fresh chives. Serve with corn bread.
DIY Holiday Gift Ideas: Organic Gourmet Herbed Salts
In this video we show you how to make your own organic herbed salts or finishing salts. These salts are blended with various herbs and spices to add a subtle finishing touch of flavor to your meals.
Pumpkin Spice Breakfast Smoothie
While many of us may prefer to reach for the pumpkin spiced latte or piece of pie, this pumpkin smoothie gives you all the health benefits of pumpkin with just a touch sweetness. It’s a great treat to enjoy this Thanksgiving morning after your Turkey Trot or pre-feast walk.
Pumpkin is considered a superfood. Full of fiber (seven grams in one cup of canned pumpkin) and low in calories (only 50 calories per serving), pumpkin also gives a great dose of some important vitamins and minerals. One cup of canned pumpkin has over 200% of your daily recommended value (DRV) of the vitamin A and 20% of your DRV of vitamin C – both are antioxidants known to help protect the body against disease.
Pumpkin gets a delicious kick from its counterpart, pumpkin pie spice, a combination of cinnamon, nutmeg, ginger and alllspice. This spice blend found in most grocery stores but you can easily make it from the spices in your pantry. Watch this video to see how easy it is to make your own pumpkin pie spice.
Throw these few things in your blender for a quick, healthy taste of pumpkin:
1 frozen banana
1 cup Greek yogurt (I prefer plain Fage yogurt for it’s texture, protein content and lack of extra sugar. However, a vanilla flavored yogurt would be delicious too.)
1/2 cup pureed pumpkin/canned pumpkin
2 teaspoons – 1 tablespoon honey or maple syrup, to taste