If you follow me, you see I work some days 14 hours. I need energy. I recently discovered Eat Your Coffee Bars, delicious and filled with caffeine. The company was founded by coffee-deprived college students. Eat Your Coffee is on a mission to help people get energized and get more done with naturally-caffeinated snacks made with real, ethically-sourced ingredients. Every Eat Your Coffee Snack is caffeinated with real, Fair Trade coffee and made with real foods so you can feel good with every energizing bite.
The company only uses only Fair Trade coffee beans which means we pay farmers fair wages for every coffee bean they source. From bean to bar, they believe in supporting the farming communities that make Eat Your Coffee possible.
New Products From Heaven & Earth
Heaven & Earth is a kosher brand, distributed by Kayco Company that develops “better for you” food products with real ingredients that cater to the health conscious, as well as the moms who wants to serve her children (as well as herself) more wholesome products. H&E products are “All Natural” and will expand options for consumers looking to improve their healthy lifestyle.
Many of us already use their riced vegetable frozen packages. I was really excited to try their newest offerings. I was not disappointed. I take them in on day trips for snacks, and the meal cups, together with a great summer salad, make a great meal. Plus, I am personally trying to eat more plant-based food, and they fit into my diet plan.
Heaven & Earth Fruit Juices — Carrot and Beet Flavors
• Picked, Juiced and Bottled All In One Day
• 1 to 2 Ingredient… That’s It!
• No Added Flavors, Coloring or Preservatives
• Imported Form South Africa
Here are two tips that I used the juices for. Pour them into fancy ice cube trays and freeze. Serve them in waters, seltzers and different colored drinks for a great presentation and added taste. Also add a vodka or tequila to them for a summer cocktail. Yum!
Heaven & Earth Fruit Strips
• Made with the Goodness of 100% real fruit
• Nut Free
• Gluten Free
• No added sugars
• No added preservatives
• No added colors
• No added flavoring
I pack them in my bag and leave a package in my car for long trips. Plus, I used them as edible napkin rings with my dessert course at a recent Shabbos meal. Cut and twist them into your favorite knot. Use disposable gloves as you prepare them. Arrange in a basket.
Heaven & Earth Meal Cups
• Ready in 5 minutes!
• Quick and easy, just add hot water (follow directions on package)
• The perfect on-the-go meal for in the office, traveling or anytime!
• Gluten Free
• Great Source of Protein, Fiber and Iron
Kayco is a family owned business since 1948, whose goal has always been and continues to be offering products with the most rigorous kosher standards, highest levels of quality and value.
Their philosophy is to elevate and constantly improve the selection and availability of Kosher products around the world. Kayco products can be found in more than 30 countries, as the company distributes over 150 brands and over 5,000 Frozen, Grocery and Perishable products all under one roof.
I tried these two salads with the meal cups and my family gave both the cups and salads a big thumbs up!
STRAWBERRY SPINACH SALAD by Erin Clarke Of Well Plated:
3/4 cup raw pecans
1/2 small red onion — very thinly sliced
10 ounces fresh baby spinach — I also love a 50/50 arugula and spinach blend
1 quart strawberries — hulled and quartered (about 1 pound)
3/4 cup crumbled feta cheese — buy the block-style feta, not pre-crumbled; the texture is much better
FOR THE POPPY SEED DRESSING:
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container (a jar is perfect) for up to 5 days, then shake before serving.
Nutrition is an estimate and has been calculated with two-thirds of the dressing, as you likely will not need all of it for the salad.
Lemony Fennel Radish + Kale Salad with Herbs + Feta By Sherrie Castellano Of With Food + Love
Cook time: 1 min
Total time: 11 mins
Serves: 4 small servings
This recipe is exactly how it appears in [url href=”http://amzn.to/2qjpVZ3″ target=”_blank” rel=”nofollow”]Kale & Caramel: Recipes for Body, Heart, and Table[/url]. It holds up wonderfully and can be made ahead of time, lasting for up to 3 days in an airtight container in the refrigerator.
8 large leaves lacinato kale
1 tablespoon extra virgin olive oil
2 cups sugar snap peas, washed and ends trimmed
3 cups fennel, very thinly sliced with fronds reserved
5 red radishes, very thinly sliced
1/3 cup loosely packed parsley leaves
1/3 cup loosely packed mint leaves
2 tablespoons lemon juice
sea salt, to taste
black pepper, to taste
Remove the stems from the kale and chop the leaves into thin strips. Place the strips in a large bowl and using your hands massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume and take on a mellow sheen.
Slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas.
Add the sliced peas, fennel and radishes to the bowl of massaged kale.
Give the reserved fennel fronds, parsley and mint a rough chop, and add that to the bowl.
Add the lemon juice, salt and pepper and toss vigorously to combine. Add the feta and toss gently to integrate. Taste and adjust with more salt or pepper if needed.
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