We’re on the Hunt for Great New Products!
September has brought us to Baltimore for the Natural Products Expo East Trade Show. We love attending seminars and meeting producers — it’s exciting to see the creativity and great new products! Here are some of the fun and delicious things we’ve see at this show!
I love DEET-free repellents!
There are a lot of great new entrants in the drink category — this watermelon was delicious!
Tasty new dressings!
This brand has new offerings — Yum!
New offerings in the Chip Aisle
Apple Cider Vinegar Drinks are a lot of fun — and healthy, too!
This company had these biodegradable cloths — one towel replaces 15 rolls of paper towels. And they biodegrade in less than 3 months!
Want an easy side dish? Craving Tater Tots? Try these Cauliflower bites. From Freezer to oven to table. We are definitely bringing these into Lassen’s!
Grain-free offerings were abundant at Expo East, and this one was tasty, for sure.
Hu Chocolates’ new products feature cashews, almonds, and dried fruit. Delicious.
Dahlicious has new Cashew drinkable yogurt, and their almond yogurts are smooth and creamy.
This French Yogurt was very tasty — I liked the Pressed Lemon in the ceramic container. The flavors were very subtile and the creamy texture was divine.
Watch for the new products coming up soon at a Lassen’s near you! I didn’t get a photo of Justin’s new Cashew Cup, but it should arrive soon in the stores. It is delicious!
It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.
Corned Beef Cabbage Rolls
Prepare corned beef according to package (if necessary)
Boil the carrot and potato until they easily break apart with a fork.
Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
Baobab & Pistachio Crusted Halibut
Written by Denae – Graphic Design & Social Media Manager
Recipe & Picture by MRM Superfoods
MRM Superfoods can make up some AMAZING recipes, implementing their pure nutrient rich products. So we decided to start sharing some with you lovely readers, because hey, everybody eats! And even if you’re just looking for a Halibut recipe you can leave out the Eggplant and Zucchini and still have a delicious dish! It’s versatile and definitely ready for you to try it out!
Round of applause for MRM and their tasty recipe mastery! Keep your eyes out for more of them to come. Yuuummmmy!
Baobab & Pistachio Crusted Halibut
20 minutes (for zucchini marinade)
Pistachio & Baobab Crust
Mix all of the ingredients together in a bowl and set aside.
Spiced Eggplant Puree
In a small pan, lightly cook the shallots in the olive oil along with the spices for 2-3 minutes, stirring constantly to prevent over cooking and burning.
Take the cooked eggplant and remove the stalk like head, placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree, adding salt slowly to your preferred taste.
Slice the zucchini length ways 1/2 cm thick and lay flat on the board.
Cut out the center seeded part of the zucchini leaving the colored outside trimming, tagliatelle (wide ribbon) like.
Place in a bowl and add the olive oil, lemon juice and a pinch of sea salt.
Mix together and leave to marinate for 20 minutes, toss every 5 minutes or so. Set aside.
To cook the halibut, pre-heat the broiler to high and heat a frying pan on the stove top to high.
When the pan is hot add a splash of olive oil and sprinkle some sea salt on the fish.
Place fish in the pan and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust.
When the crust is on, place the pan under the broiler for 1 minute or so.
The fish should be in the pan no longer than 5 minutes total.
Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together in a dish and enjoy!
If you avoid grains but still get a hankering for cookies, then get ready for your life to change. With no added sugar they’re pretty guiltless, too!
We took some liberties with adding peanut butter and chocolate to these cookies, but the banana and coconut base cookie can be used with whatever you dream up. Share whatever delicious varieties you come up with by tagging #lassens on social media and commenting on this post!
Grain-Free Banana Coconut Cookies
After cooling for about 5 minutes, apply a dollop of peanut butter to the top of each cookie. Place in the freezer. While the cookies are cooling, melt the chocolate.
Dip the bottom of each cookie in chocolate and place on a piece of parchment paper. If desired, drizzle any leftover chocolate over the top of the cookies. Once the chocolate has solidified these cookies are ready to eat!
The cookies last in a sealed container for a few days... if they make it that long.
Eggs with Everything
Written by Denae
Breakfast food is amazing! Not just for breakfast, but lunch… and especially dinner! So while this recipe may be called appear “breakfasty”, don’t deprive yourself of deliciousness just because the time of day.
This meal always makes me think of Saturday mornings with my siblings. We’d sit around the kitchen and talk while I made breakfast, and for some peculiar reason it was always eaten in a cup instead of on a plate. I suppose those were pre-arugula loving days though. However, I will debate that it still does taste just a little better inside of a cup 😉
This recipe has a lot of flexibility, which is always nice if you’re looking to whip something up real quick. Since I don’t cook by recipes (making it really hard sometimes to remember to measure and write stuff down when doing these recipes) I’ve done a lot of different varieties of this same kind of dish.
The beauty is that it’s general enough that you know you could throw whatever leftovers/veggies/meat/anything hanging out in the fridge, in with the eggs and BOOM you have a meal! When I made this recipe I had a bell pepper and red onion that needed to be eaten, so this was a perfect reason to use those up. The ingredients can be anything. Over the years we’ve thrown in anything from leftover steak, to frozen pre-seasoned potatoes, to food that was going to be tossed in a day or two if it wasn’t used.
Get creative and share your creations with us by tagging either #lassens or #lassensloves
Eggs with Everything
Gather all your ingredients together. And chop them in to bite-size pieces
Add the 2 T of olive oil to the bottom of a pan and thoroughly cook any meat or potatoes with the onion.
Move those to another bowl and add the remaining 2 T of olive oil to the pan.
Cooking the vegetables will vary depending on if you want them crunchy or soft.
For soft veggies:
Bell peppers soften about 10 minutes
Zucchini softens in about 5 minutes
Green Beans soften in about 3-5 minutes
Tomatoes soften in about 2 minutes
While the veggies are cooking, beat the eggs together in a separate bowl.
Remove the veggies from the pan and scramble the eggs.
Mix together all the cooked ingredients, mix in the cheese, and serve warm!
Vegan & Grain-Free Apple Crisp
Written by Denae
Warm, fall-infused, comforting, vegan, and grain-free. These all make the perfect combination for a delicious apple crisp.
My favorite apples for apple crisp are the classic tart Granny Smith, and the juicy sweet Honeycrisp. Since they are both firm and crisp apples, they don’t become mush when they’re baked.
The topping is another vital part. Since trying to stay away from grains, I’ve had to experiment with toppings while I make recipes. Originally I started with purely nuts, then threw in coconut, then I found quinoa flakes from Ancient Harvest. These flakes have changed how I make meatballs, crumbles, oatmeal, the list goes on.
Enjoy this warm and sweet dessert,
Vegan & Grain-Free Apple Crisp
Preheat the oven to 350 degrees F.
Peel and slice apples in lengthwise pieces.
Combine the remaining filling ingredient in a bowl. Add the apples and mix together. Add to an 8x8 or 9x13 dish (depending how thick you want the dessert).
After combining all the topping ingredients in a bowl, sprinkle over the apple mixture.
Bake uncovered for 45-60 minutes; or until the apples are easily pierced with a fork and the topping is golden brown.
Let cool for 10 minutes. Can be served alone, with whipped cream or ice cream.
Try this excellent recipe!
The weekend is here and all this girl wants to do is run to the beach.
The sky is blue, the wind is mild and the temperature is ideal for some fun in the sun.
As I sit here, daydreaming of the beauty outside of these four walls I am suddenly alerted to the newest delicious delight from our Sample Captain, Stephanie (the beloved creator of our popular raw vegan strawberry cheesecake
Today’s yummy-tummy-happy-dance evoking dish…
Artichoke Basil Turkey Sliders!
As one who is watching her carbohydrate intake, I was particularly happy about these due to decision to use iceberg lettuce in lieu of a bun. These little beauties are fresh, savory and judging from the directions of the recipes cards that she passed out, pretty easy to make!
If you missed the sample demo here in Ventura, FEAR NOT MY FRIEND! A recipe awaits you!
- -free range ground turkey
- -organic basil (chopped)
- -yeast flakes
- -coconut aminos
- organic tomato (sliced)
- -organic sliced artichoke hearts
- -organic iceberg lettuce
- -cheese of choice (we used Rouge et Noir Le Petite Bleu Cheese)
For every 1 lb ground turkey add
- 6 Tablespoons yeast flakes
- 4 Tablespoons coconut aminos
- 1/2 oz chopped basil.
- Combine the above ingredients with the ground turkey together in a large bowl.
- Using your hands, begin assembling small patties, roughly the size of silver dollars.
- Fry at medium heat until meat is brown on all sides.
- Cut lettuce into small squares.
- Layer as followed: lettuce, tomato, meat patty, artichoke hearts, cheese and top with more lettuce.
- Secure with toothpick and VOILA! enjoy!
These went PERFECTLY with our sweet and juicy organic watermelon slices!
The moral of this story is that, yes, the weekend fun may have to wait, but great, delicious food that makes you happy and healthy is here now!
Have a wonderful weekend!