I believe that healthy living is a journey –

Kale is a one of the most nutritious vegetables for you and it’s in season right now. There are several varieties of kale to choose from- “Red Chidori,” “Dinosaur” (aka “Lacinato”), and “Curly” to name a few. Each variety is slightly different than the other so you may want to explore all of them before deciding how you feel about it.

The flavor of kale is similar to spinach but with a thicker texture.  This makes it a fabulous addition to soups as it holds up very well to the heat.  It also lends itself well to any dish that may include any kind of greens such as swiss chard or spinach. These greens are frequently interchangeable in dishes because of their similar flavors.  You may have already seen kale chips in the market or made them yourself at home, they are a delicious, nutritious snack that melts in your mouth.

The dietary benefits of this cruciferous vegetable are abundant.  It is believed to be a fantastic weapon to use in the battle against cancer with it’s antioxidants and inflammatory properties.  Loaded with vitamin K and beta carotene it is great for your eyes. Kale also contains a large number of other vitamins and nutrients such as tryptophan, calcium, iron, copper, vitamin C, B vitamins, folate and phosophorus.

If you are thinking about growing some kale in your vegetable garden it is very easy to do. Kale prefers cool-to-moderate temperatures and needs not much more than a simple organic source of nitrogen such as compost to support growth.  It can be planted in the spring, fall, and in some places even overwinter because of this preference for cooler weather.  When ready to harvest simply cut or tear each leaf off of the stem and it will continue to grow more kale through the season.  Some even grow kale in their ornamental gardens in the off season! Varieties, such as “Russian Red” are not only tender and tasty they are also beautiful like a giant, flowering rose.

Next time you see this hardy green in your produce department take a closer look! Give it a chance, you might just get hooked.

Today we are celebrating Jovan’s Birthday! It’s also her anniversary this month of being 4 years cancer-free. We’re so glad she’s here and we want to share our gratitude by giving $1 off each bag of crackers you buy from our online shop for the next 24 hours-any flavor you like. 

Happy Birthday Jovan!!!!

Aside from these two fabulous reasons to celebrate, today is Taste Washington Day here in our beautiful home state.  Taste of Washington Day is an annual celebration which brings locally grown food to the public school lunches. Not only that but they are taught about the importance of local agriculture and learn about Future Farmers of America. We are so proud to be part of a state that embraces community and good food.  Does your state, city or community have a celebration that is similar? Please share your stories in the comments section, we would love to learn more.

We have now crossed the Fall Equinox on the calendar and seem to moving full speed ahead into October. No matter how much you drag your feet you cannot stop Mother Nature.  To help you make the transition, here is a scrumptious recipe (courtesy of Living Without Magazine). A little Fall, a little of the Tropics, it fits the mood of September quite well.

Dairy-Free Coconut Pumpkin Soup

Serves 10–12

Any orange-fleshed squash can replace pumpkin in this recipe, which would make the taste slightly more delicate. Don’t omit straining the soup at the end if you like a creamy-silky texture. Lite coconut milk can be used for lower fat content and a more subtle coconut taste.

1 tablespoon unsalted butter or dairy-free margarine
2 tablespoons extra virgin olive oil
2 pounds pumpkin, cubed
1 pound sweet potato, cubed
1 sweet onion, coarsely chopped
1 leek, cleaned and coarsely chopped
6 cloves garlic, peeled
Salt and fresh black pepper
2 tablespoons fresh ginger, chopped
-Juice of 1 to 2 limes
1-2 teaspoons red curry paste
1 (4 -inch) piece fresh lemon grass, smashed with the back of a knife, more for garnish
6 cups gluten-free vegetable broth
1 (13.5-ounce) can coconut milk

1. Preheat oven to 350°F.

2. Put butter and oil in a roasting pan and melt butter in the oven. Put pumpkin, sweet potatoes, onions, leek and garlic in the pan and toss, coating everything with butter and oil. Sprinkle with salt and pepper. Cover with foil. Cook in preheated oven until the vegetables are soft, stirring occasionally.

3. Put cooked vegetables, their cooking juices, ginger, lime juice, red curry paste, lemon grass, vegetable broth and coconut milk into a large pot. Bring to a boil and then simmer for 20 minutes.

4. Remove lemon grass. Puree soup and strain. If soup is too thick, use more vegetable broth. Taste for seasoning. Garnish with strips of lemon grass and freshly ground pepper. Serve hot.

Each serving contains 192 calories, 12g total fat, 7g saturated fat, 0g trans fat, 3mg cholesterol, 153mg sodium, 20g carbohydrate, 3g fiber, 3g protein.

Enjoy! Oh, and if you’re inspired to send a birthday wish, you can always say “Happy Birthday” yourself on our Facebook page.

It’s Eat Local Month here in Whatcom County and we are excited to take part in the celebration of good food grown and made locally.

To celebrate, our crackers are on sale at the Community Food Co-op (both locations) through the end of the month! Now is your chance to stock up on Jovan’s savory artisan crackers for all your good-snacking needs and fall (ahem football) parties.

Speaking of football parties, what dishes are you serving? One of our favorite go-to snacks is hummus with our Taste of Tuscany crackers. Our cracker flavors have enough kick to make a great substitute for chips, saving you from all the extra calories and preservatives. And the white bean dip is so creamy and satisfying. Not to mention healthy (shhh! Don’t tell anyone). There are so many versions of hummus to choose from you can adjust any recipe to suit your tastes. Here is a basic recipe to play around with:

Hummus

• 2 – 15 oz. cans chickpeas
• 1/3 cup fresh lemon juice
• 1/4 cup tahini
• 2 cloves garlic, chopped
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons coarse salt

Reserve 1/4 cup liquid from the can, then rinse and drain chickpeas (garbanzo beans). Place chickpeas and reserved liquid in a food processor. Add the rest of the ingredients. Process until smooth.

Enjoy! And Eat Local! (Wherever Local is for You!)

Or just enough?

The old adage “prevention is always better than cure” comes to mind discussing sunburns.  We had an unusually hot Labor Day weekend this year and despite the best of efforts sometimes your skin ends up looking as red as a tomato.  Fortunately your bag of Jovan’s crackers are loaded with sun protection and reparative properties.

Did you know that tomatoes provide sun protection?  The potent antioxidant lycopene is found in tomatoes and is known to reduce the damaging effects of the sun.  When consumed consistently these beautiful red globes are Mother Nature’s skin cancer prevention tool.  Keep your skin healthy & happy by noshing on our tomato-rich crackers.  (They are perfect for a picky eater that avoids a fresh tomato on their plate.)

Looking for the cure? For instant sun burn relief, a reliable holistic remedy that you may want to try is a milk compress.  It’s especially effective for a sunburned face.  Simply soak a clean cloth in a bowl of chilled milk and apply to affected area for twenty minutes.

Do you have a tried and true sun burn remedy to share with us? Please do!

Nope! Just someone munching on some of Jovan’s Spicy El Paso Crackers.

Labor Day is coming up this weekend and for many of us that means CAMPING. As much as we love making goodies for you, it is a refreshing break to get out of the office for a long weekend and enjoy the great outdoors.

While there are many activities to keep you and your family going all day, that usually means you’ll be famished. We find that it helps to keep healthy snacks handy during the day so you aren’t so distracted by your rumbling stomach that you are unable to enjoy yourself. If you are able to keep foods cool, fresh vegetables, string cheese and fruit are all fantastic options. Staying hydrated is also important to sustaining energy.When you are unable to store perishables, our flavorful crackers are a great way to keep your energy going without boring your taste buds or worrying about chemical preservatives.

So if you are planning an adventure into the wild this weekend, take us with you!  Throw a bag on the table while you prep dinner so your kids have something healthy to munch while they wait, or a late night snack while enjoying the campfire.

If you bring back any great camping stories do share them with us. Most of all, have a great weekend!

There’s alot going on around here.