Maca Super Bites

Need a quick jolt of energy? Then grab yourself some maca. A root derived from the radish family, maca typically comes ready-to-use in powdered form.

 

~ Jenny


macasuperbites2Measures and Ingredients:

Makes 12 bites

1/4 cup maca
1/4 cup carob powder
1/2 cup natural almond butter
1/4 teaspoon Himalayan sea salt
1/2 teaspoon pure vanilla extract
2 tablespoons raw, local honey

Directions:

1. Place maca, carob powder and Himalayan sea salt into a bowl.
2. In another small bowl, mix together almond butter, raw honey, and vanilla extract.
3. Using a tablespoon scoop, scoop mixture into 1 tablespoon balls and roll.
4. Let chill in the fridge to set.
5. Enjoy your tasty Super Bites!

Adapted From: superfoodliving.com

Easter Leftovers Great for Split Pea & Ham Soup

3082931958_1e1257b391_zIt’s hard to believe that Easter is right around the corner and we’ll all be stuffing ourselves with ham dinners. Gotta love leftovers! But when you get sick of the ham sandwiches, what else can you try that will extend the life of your yummy ham? Try this split pea and ham soup recipe. You can get all the fresh ingredients you need at Butte Creek Mill.

Ingredients

For this tasty home-made soup, you’ll need:

  • 2 tablespoons olive oil
  • 1 chopped onion
  • 1 chopped carrot
  • 1 stalk chopped celery
  • 6 cups chicken broth
  • 2 cups chopped ham
  • 1/2 pound split peas
  • Fresh thyme, salt and pepper to taste

Instructions

Heat oil in a pan over medium heat, then toss in the onion, carrot, and celery. Cook over medium heat until all the veggies are tender — just a little over five minutes or so. Add in the broth, ham, peas and seasoning, then simmer for one hour. You can top with cheese, croutons or crumbled crackers for that extra crunchy flavor. This is a simple yet tasty way to make good use of your leftover ham from Easter. You can also easily pick up a bag of split peas from Butte Creek Mill for a hearty early spring treat!

Popcorn, it’s yummy and here is a great recipe for it!

6457422009_fbbb349d9b_mMaple-Cashew Popcorn

Tired of the same-old, been-there-done-that bowl of popcorn you serve during all your family movie nights? Want to spice it up a little? Well, you can with maple-cashew popcorn, which combines just the right blend of spicy and sweet for a treat everyone will devour. First, pick up a bag of white GMO-free organically-grown popcorn kernels from Butte Creek Mill. With no genetically modified organisms and all-natural beginnings, this popcorn represents a healthier alternative to the kind you pick up from the corner market.

Ingredients

1/4 cup GMO-free Butte Creek Mill popcorn kernels (this will make six cups popped corn)

1 tbsp canola oil

1/4 cup dry-roasted cashews

1/3 cup sugar

1/3 cup maple syrup

1 tbsp butter

1/2 tsp salt

1/4 teaspoon ground red pepper

Instructions

Turn your stove heat to medium and coat with canola oil. Meanwhile, place parchment paper in a jelly-roll pan. Once the oil is heated, add the popcorn kernels to the pan and put the lid on. Cook about two minutes, shaking the pan all the while. You’ll hear the kernels popping fast and furious; when the popping dies down, take the pan off the heat and let it sit for one minute. Add the cashews.
In a small pot, add the sugar and all other ingredients, bringing it up to a boil. Stir well for about one minute, then take off the heat. This is your maple syrup mixture. Pour it over your popcorn, then toss to make sure all popped corn is coated with the sweet concoction. Put this mixture into the jelly roll pan and allow to cool before serving.

So, the next time you reach for that bag of microwave popcorn, think again. Pick up some GMO-free kernels
from Butte Creek Mill and try this recipe instead for a sweet and salty treat!