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Thursday, September 30, 2021

Sabinsa to showcase body mass index ingredient at Vitafoods 2021 - Nutritional Outlook

The ingredient, brand-name Cirpusins, is derived from nutgrass root (Cyperus rotundus) and is standardized to contain 5% stilbenes.

A new herbal ingredient designed to support healthy body mass index will be on display from Sabinsa Corp. (East Windsor, NJ) at next week’s Vitafoods 2021 trade show. The ingredient, brand-name Cirpusins, is derived from nutgrass root (Cyperus rotundus) and is standardized to contain 5% stilbenes.

During the show, Sabinsa will also showcase its other latest ingredients, including its Sabroxy Oroxylum indicum ingredient targeting brain health and standardized for ingredients such as oroxylin A, baicalein, and chrysin; as well as its Nigellin Nigella sativa ingredient rich in thymoquinone and thymohydroquinone.

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Sabinsa to showcase body mass index ingredient at Vitafoods 2021 - Nutritional Outlook
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Prinova Acquires The Ingredient House | News | thepilot.com - Southern Pines Pilot

The Ingredient House (TIH), a Southern Pines-based supplier of specialty ingredients for the food and beverage industry, has been acquired by Prinova Group, a Nagase Group Co. The combined business will be the biggest seller of sweeteners and polyols in the world.

“We are excited to welcome The Ingredient House to the Prinova Group and are eager to have their innovative commercial team plug into our broader network,” said Prinova President and CEO Don Thorp. “The success of Prinova’s ingredient business has always been based on customer relationships, market expertise and a global presence. TIH will contribute immensely to this offering, especially in the sweetener and polyol space.”

TIH was founded by Graham Hall and his wife, Ann, and partners Rudi van Mol and Janet Timko in 2006. Four years later, the company established its headquarters in Moore County while keeping a regional office in New Jersey, and associates in the United Kingdom, Italy and China.

By partnering closely with customers and suppliers, including offshore manufacturers, TIH has grown substantially since its inception. Financial terms of the purchase agreement with Prinova were not disclosed, but Hall confirmed the transaction is expected to close on Oct. 1.

“We started our business 15 years ago without a single customer and have grown to be attractive enough with what we’ve done to attract the interest of a billion dollar company,” Hall said.

“Through an integration with Prinova, we see tremendous synergy potential through access to a much broader ingredient portfolio and manufacturing resources that will deliver significant value to our customers and our suppliers,” he added. “It is a win-win for everybody.”

Hall will retain his role as CEO at TIH’s offices on Northwest Broad Street in downtown Southern Pines. There have been some internal staff transfers as a result of the transaction, but no jobs were eliminated.

“At some stage you look at how you can further expand your business. For us this was definitely the way to do this,” Hall said, noting TIH is actively recruiting for a number of positions, primarily in sales and customer service. “For our people, they are now part of a much wider team and the job opportunities that will come will be much wider and farther afield. This opens up a great opportunity.”

Headquartered in Carol Stream, IL, Prinova was privately owned for 40 years before it was acquired by Nagase & Co., based in Toyko, in 2019. Since then, Prinova has expanded its presence in flavor manufacturing, premix manufacturing, and its flagship ingredient distribution offering. The acquisition of TIH allows Prinova to further leverage its industry relationships and will integrate TIH’s unique supply chain into its existing business.

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Prinova Acquires The Ingredient House | News | thepilot.com - Southern Pines Pilot
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Wednesday, September 29, 2021

5-Ingredient Braised Chicken Thighs With An Unexpected, Flavorful Ingredient - mindbodygreen.com

If there's one cooking technique that's synonymous with fall, it's braising—and if there's a protein that's well suited to braising, it's chicken thighs. The best thing about cooking this way is you don't need a ton of ingredients for tons of flavor—just a bit of patience.

This simple recipe uses only five ingredients (if you don't count the few pantry staples like salt, pepper, olive oil, and flour) but has plenty of zing thanks to horseradish. The pungent, spicy flavor fits right in with the slightly sour tomatoes and salty broth.

"This is a unique dish that utilizes a few ingredients and cooking techniques to create a comforting meal," writes Rebecca White in The Ultimate 5-Ingredient Cookbook. "The horseradish and tomatoes, when cooked together, create a sauce perfect for braising chicken thighs. The lemon juice and zest complement the braising sauce and help to tie the dish together."

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5-Ingredient Braised Chicken Thighs With An Unexpected, Flavorful Ingredient - mindbodygreen.com
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SOLSTICE, A SEASONALLY DRIVEN, INGREDIENT-FORWARD RESTAURANT CONCEPT, TO OPEN AT THE BOARDWALK IN IRVINE FALL 2021 - Food & Beverage Magazine

Solstice, a new seasonally-driven restaurant concept, is coming to The Boardwalk in Irvine in the fall of 2021. Centrally located at the intersection of Jamboree and Dupont in Irvine, Solstice will offer a thoughtfully prepared menu driven by seasonally curated dishes that spotlight ingredients harvested at the peak of their season sourced from the best growing regions, farms, and producers across the country.

Culinary Director Chef Demetrio Zavala, who also oversees the restaurant’s second location in Newtown, Pennsylvania, is responsible for developing the menu and curating Solstice’s ingredients from around the country. Zavala has competed in and won several Food Network TV competitions, including “Chopped: Grudge Match” and “Chopped: Beat Bobby Flay.” Together with Executive Chef Brittany Valles, the duo will debut a menu rooted in the ancient Ayurvedic philosophy of ritucharya – the discipline of eating with the seasons. Valles is an Orange County native who most recently was Executive Chef of the Fashion Island Hotel and has worked alongside world-class chefs including Wolfgang Puck and Michael Voltaggio. Leading day-to-day operations alongside Chef Valles is General Manager Katie Pavkov, an Orange County native whose career has taken her to manage territories across the U.S. for rapidly growing concepts like P.F. Changs and Del Frisco’s. Together, the dynamic all-female executive team brings more than 30 years of hospitality management experience to Solstice.

Designed by award-winning hospitality architecture and design firm Preen, Solstice invites guests into a progressive dining experience mirroring the changing of the seasons. Solstice offers four unique dining zones, each with a unique vibe and color palette that fades into the next, akin to the subtle changing of the seasons. The restaurant’s industrial architecture is balanced with a palette of earthy undertones. The 5,030 square-foot restaurant includes a trellised patio, a bar complete with an outdoor lounge on its breezeway, and a focused dining zone that gives guests a front-row seat to the restaurant’s focal point – floor-to-ceiling glass panels that peer into the open kitchen. Private dining options include a 24-seat private dining room embanked by temperature-controlled wine cellars, two outdoor dining vignettes, and more across The Boardwalk’s property.

Zavala and Valles combine their culinary acumen and creativity to create a menu of vibrant dishes that play with a juxtaposition of modern, whimsical plating and refined execution. Together, their passion for seasonality and mastery of technique allow the rich complexity of each ingredient to sing. Solstice’s menu changes with each season and is driven by nutrient-rich, micro-seasonal ingredients that showcase the diverse bounties of spring, summer, fall, and winter.

Upon opening, the fall menu at Solstice will feature a selection of Snacks to share, including freshly baked Parker House Rolls with plum glaze and cultured ginger butter and Mason Jar Deviled Eggs served alongside house-made toasted focaccia and relish. Fresh and vibrant Starters include Branzino Ceviche with shiitake mignonette, radish, cranberry gelée, dash broth; and Celery Root Tartare with chermoula, red wine vinaigrette, and celery root chips. Flavor-forward Salads like Red-Wine Poached Pear Caprese and Solstice Salad are ingredient-driven, boasting the finest produce picked at the peak of their season. Artisanal pastas are made in-house daily and bring about bold flavors through selections like Poached Lobster Gnocchi and Braised Wagyu Pappardelle. Guests can look forward to individual entrees such as the Pan-Roasted Salmon, Malbec-Braised Wagyu Short Rib, and a veg-forward steak of Celery Root Mignon or indulge in a for-the-table experience with selections like the 32oz Porterhouse. Guests who sign up for Solstice’s unique rewards program prior to opening day will receive a $10 dining voucher.

Led by bar manager Dylan Dinsmore, the libations program at Solstice is based on seasonal, handcrafted cocktails, along with a curated wine list featuring the best bottles and by-the-glass selections from the United States and European winemakers. Elevated Classics will feature twists on traditional cocktails. The juices and syrups used to create the restaurant’s signature cocktails will be made in-house. Large-format punch bowls are also available to share among friends at a table, adding to the restaurant’s social atmosphere. An extensive Zero-Proof Un-Cocktail selection using vitamin-packed aloe juice as the liquor substitution will also be available.

Solstice is located at The Boardwalk in Irvine (18555 Jamboree Road) and will be open daily. Lunch is served Monday – Friday from 11 a.m. – 3 p.m., with a limited menu available during the hour between lunch and dinner. Dinner is served nightly, beginning at 4 p.m. and until 9 p.m. Sunday – Thursday and 10 p.m. Friday and Saturday. Brunch will be offered Sunday from 10:30 a.m. – 3 p.m. Ample validated parking is available on the ground floor of the structure behind the restaurant, and valet service will be available during lunch hours. For more information about Solstice, please visit www.SolsticeOC.com and connect with Solstice on Instagram and Facebook.

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SOLSTICE, A SEASONALLY DRIVEN, INGREDIENT-FORWARD RESTAURANT CONCEPT, TO OPEN AT THE BOARDWALK IN IRVINE FALL 2021 - Food & Beverage Magazine
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Lobster marketing group to promote little-used ingredient for recipes - Mainebiz

The Maine Lobster Marketing Collaborative aims to get every bit of value out of the tasty crustacean. 

Those bits are called “mince,” and they make for great ingredients in ready-to-eat foods, said the collaborative’s executive director, Marianne LaCroix.

“We’re looking at ways to use underutilized parts, especially the mince — the little bits of meat that come out of the body and flippers when the lobster is processed,” she said.

Plenty of consumers, she said, are familiar with cooked whole lobster and with processed parts such as frozen lobster tails as main-course highlights.

Lobster mince, she said, can be used as an ingredient in prepared products such as lobster butter.

Earlier this month, the collaborative rolled out a new product called Maine Lobster Butter in partnership with myseafood.com, a seafood online marketplace in New Bedford, Mass.

In its marketing campaign, the collaborative noted the butter joins other ready-to-eat products such as myseafood.com’s Maine Lobster Mac & Cheese Bites, Luke’s Lobster’s Lobster Cakes and Hancock Gourmet Lobster Co.’s Lobster Cheeseburgers.

Courtesy / Maine Lobster Marketing Collaborative

A butter spread was developed this year by the Maine Lobster Marketing Collaborative and myseafood.com, a seafood online marketplace in New Bedford, Mass.

The collaborative began to develop the lobster butter idea about year ago, but plans slowed in 2020, said LaCroix. 

This year, the collaborative initiated an “innovation project” to develop new ways to use lobster and brought the butter idea back, in partnership with myseafood.com.

The innovation project is looking at consumer trends, such as increasing demand for local products, and matching those trends with product ideas, she said.

For example, one idea is Maine lobster French fries — a combination of Maine-based potatoes and lobster mince to develop the fries. 

“These are just ideas at this point,” she noted. “This fall we’ll do a couple of webinars to introduce them to food manufacturers. It’s a longer-term project.”

The collaborative this year also launched a product innovation guide that includes ideas for food manufacturers.

The guide includes information such as lobster’s nutritional value and a consumer preference survey that showed, for example, that more people would prefer lobster bisque compared with a shrimp bisque.

“In recent years, Maine lobster has been used more frequently as a versatile ingredient featured in innovative dishes like dumplings, pastas, quesadillas and fondue,” the guide says. “In fact, 56% of dishes with Maine lobster feature it as an ingredient in unique formats vs. as a standalone protein.”

In addition to lobster fries, the guide suggests the use of lobster in products such as breads, sausage, spreads and stuffing.

Marketing of the read-to-eat concept, LaCroix said, includes introduction of the guide to local lobster processors, digital advertising, and the webinars offered in partnership with an online business tool called SeafoodSource and a publication called Food Business News. 

The campaign is focused on products to be sold to grocery stores, with an eventual expansion to restaurants.

The goal is to build the mince market. 

“It’s being produced, but it doesn’t have a strong market,” she said. “It seems like a good market opportunity to add value to that part of the supply chain.”

She added, “We’re definitely hopeful that we’ll create some new demand just by inspiring new ways to use it. A lot of people might not even know it’s available. It gives manufacturers the opportunity to create products at a lower price point than the whole meat.”

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Lobster marketing group to promote little-used ingredient for recipes - Mainebiz
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"Dear organic brand, Your favorite ingredient is making me sick" - Daily Union

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"Dear organic brand, Your favorite ingredient is making me sick"  Daily Union
"Dear organic brand, Your favorite ingredient is making me sick" - Daily Union
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"Dear organic brand, Your favorite ingredient is making me sick" - PRNewswire

VIROQUA, Wis., Sept. 29, 2021 /PRNewswire/ -- A problematic ingredient propped up by a well-oiled public relations machine has met its match: fed-up eaters.

Mobilized for the past decade by The Cornucopia Institute, buyers of organic food have bombarded customer service departments with requests to remove carrageenan, a controversial ingredient that is linked to inflammation, from their organic products. Their argument: A highly processed, synthetic additive causing harm to human health has no business in organic.

Cornucopia has long compiled scientific studies that raise concerns about food-grade carrageenan. Since Cornucopia's initial report was published in 2013, several companies, including Stonyfield Organic, Organic Valley, and Eden Foods, have removed carrageenan from their products.

Using Cornucopia's updated Buyer's Guide to Avoiding Carrageenan in Organic Food, shoppers can support brands that meet their expectations or ditch brands that don't. The guide includes contact information for brands that use carrageenan and encourages consumers to pressure them to reformulate.

"When enough eaters speak up, brands listen," says Marie Burcham, Cornucopia's Policy Director. "While carrageenan is increasingly common in processed food, its presence in organic food is declining. Advocacy really does work."

Brands prize carrageenan as a cheap thickener and for its "mouthfeel." But carrageenan poses a serious health risk. Thousands of cell-based and animal experiments, along with over 2,500 complaints from people who use Cornucopia's research, indicate that carrageenan causes inflammation.

And it's nearly impossible to avoid: Take your favorite ice cream brand. Because carrageenan may be used as a processing aide, it isn't always listed in the ingredients.

While many people are not significantly impacted by carrageenan, it causes serious distress for those prone to gastrointestinal issues.

Gayle Sudit identified carrageenan as the culprit of her own GI issues after reading Cornucopia's research.

"Within 24 hours of eliminating carrageenan from my diet, I found relief from my ulcerative colitis symptoms. When I accidentally ingested it since then, my symptoms returned."

Sudit is committed to getting the word out about this "nasty emulsifier." She says, "Every time someone forgoes products that contain carrageenan or favors brands without it, that buyer is sending the message that consumers want more from the industry. Together we can have a collective impact on the way companies formulate their products."

Read Gayle Sudit's story.

Read more about Cornucopia's ongoing investigation into carrageenan.

CONTACT: Michele Marchetti, [email protected]

SOURCE The Cornucopia Institute

Related Links

https://www.cornucopia.org

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"Dear organic brand, Your favorite ingredient is making me sick" - PRNewswire
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Tuesday, September 28, 2021

Whole Foods Market recalls apple and cherry pies because ingredient labels are wrong - PennLive

Whole Foods Market pie recall

Apple and cherry pies sold at some Whole Foods Market stores have been recalled because milk and eggs, potential allergens, are not listed as ingredients.

People who are allergic to milk or eggs should not eat apple and cherry pies sold at some Whole Foods Markets.

Milk and eggs are not listed as ingredients on the labels of the pies that were sold whole and in slices through Sept. 22, according to an announcement with the U.S. Food and Drug Administration.

“People who have an allergy or severe sensitivity to milk or egg run the risk of a serious or life-threatening allergic reaction if they consume these products.”

The pies were sold at these Whole Foods Markets:

  • 316 Kentlands Blvd., Gaithersburg, Maryland
  • 175 N. Pottstown Pike, Exton, Pennsylvania
  • 2101 Pennsylvania Ave., Philadelphia
  • 1111 N. Bethlehem Pike, Springhouse, Pennsylvania
  • 1700 Duke St., Alexandria, Virginia

The apple pies had PLU codes 33404, 74272 and 74259 with sell-by dates from Sept. 14 to Sept. 27.

The cherry pies had PLU codes 74874, 74401 and 33405 with sell-by dates from Sept. 20 to Sept. 27.

Customers who purchased the pies can return them to Whole Foods Market for a refund.

For more information, call 844-936-8255, between 7 a.m. and 1 a.m. EST.

Whole Foods Market pie recall

Apple and cherry pies sold at some Whole Foods Market stores have been recalled because milk and eggs, potential allergens, are not listed as ingredients.

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Whole Foods Market recalls apple and cherry pies because ingredient labels are wrong - PennLive
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Easy 4 ingredient chili - Meriden Record-Journal

Looking for an easy chili recipe? This four ingredient crockpot chili recipe is perfect for busy nights or slow Sundays. Chili is a staple meal in our household during the fall and winter. My fall chili recipe calls for ground turkey, but you can substitute ground beef or ground chicken. The only must-have for this easy crockpot chili recipe is canned chili – I promise it’s not as weird as it sounds!

There are a few different ways to make this four ingredient crockpot chili – they are all different based on the type of ground meat (turkey, chicken, or beef) and canned chili.

Recipe:

EQUIPMENT

Crockpot

INGREDIENTS

 2 sweet potatoes peeled and diced

1/2 sweet onion diced

1 lb ground turkey sub: chicken or beef

2 cans vegetarian chili SEE NOTES

1 tbsp chili or taco seasoning optional

INSTRUCTIONS

Cook ground turkey with a little bit of olive oil over medium heat in a skillet. Use a wooden spoon or meat grinder to crumble turkey and cook until no longer pink. Optional: Add chili or taco seasoning.

Add sweet potatoes, onions, ground turkey and canned chili to crockpot. Cook on low heat for 6 hours or high heat for 4 hours.

Serve with shredded cheese, corn chips or tortilla chips.

There are various types of canned chili that work well in this recipe. Hormel Vegetarian Chili contains beans, spices, and a protein based “meat” to thicken your chili. I enjoy Trader Joe’s Turkey Chili and the Vegetarian Chili. I’ve also heard wonderful things about Trader Joe’s Beef Chili with Beans! BE CAREFUL with canned chili and high sodium content – the reason I don’t add any salt or chili packets to this recipe is because the canned chili has enough seasoning for the whole dish!

There are various types of canned chili that work well in this recipe. Hormel Vegetarian Chili contains beans, spices, and a protein based “meat” to thicken your chili. It’s a little spicy and very delicious! I also enjoy Trader Joe’s Turkey Chili and the Vegetarian Chili. Most recently I heard wonderful things about Trader Joe’s Beef Chili with Beans!

BE CAREFUL with canned chili and high sodium content – the reason I don’t add any salt or chili packets to this recipe is because the canned chili has enough seasoning for the whole dish!

This recipe is so easy and perfect for any busy fall night. My daughters weren’t a fan of the double serving of sweet potatoes – so you can use one if you’re not a fan either. Other fun additions to this recipe would be: corn, black beans, green chilis, or diced tomatoes. The options are endless when it comes to crockpot chili!

Caitlin Houston is a Wallingford blogger and mom of two who loves sharing all of her favorites on the Caitlin Houston Blog. Learn about fun activities at home, family friendly travels, easy recipes and more.

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Easy 4 ingredient chili - Meriden Record-Journal
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Fungus found in Yellowstone hot spring is key ingredient in new meat substitute - Yale Climate Connections

Monday, September 27, 2021

Healthier Ingredient Swaps for Desserts: Tips and Recipes - Greatist

We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here’s our process.

OK, we’re in favor of relishing the most decadent, oozy, rich dessert of your dreams, in all its fatty, sugar-laden glory. But don’t indulge often, and keep your portion size moderate. Sounds reasonable, right? Well, those last two suggestions aren’t easy for everyone, especially those of us with a daily dessert habit. In lieu of discipline and willpower, we present to you healthy dessert ideas using some of our favorite ingredient swaps. Then you can not only Instagram your you-know-what, but eat it too.

“I try to feel like I’m not missing out with ingredient swaps,” says Sarah Galla, who started The Nourished Seedling recipe and wellness blog from her Chicago home in 2015. She’s a holistic nutritionist, recipe developer, certified yoga instructor, and mother of three.

Galla doesn’t like the idea of saying no to dessert because she’s on a diet. That approach won’t work. She loves food too much.

“I don’t like restrictions. For me, that makes me want it more,” Galla says. “If I know it’s doing something beneficial, then it helps me. I don’t feel like I’m depriving myself, and I’m getting all these nutritional benefits.”

Galla keeps a jar of ground seeds—pumpkin, sesame, sunflower, chia, or flax—to throw into her baked goods or oatmeal to amp up the nutrition.

She swaps out some fruit for vegetables, like beets, which are sweet when roasted anyway. She uses avocado and coconut oil instead of canola or vegetable oil. She also reduces the sugar and looks for ways to use more natural sugars from fruit or maple syrup, which have the benefit of extra vitamins and minerals.

Upping the fiber is always a good idea with sweets because it makes you feel fuller and keeps your blood sugar levels stable, preventing a crash and those quick cravings that return afterward.

“It’s all about balance,” Galla says.

These are some of our (and Galla’s) favorite ingredient swaps in desserts.

The percentage refers to how much cacao is in the chocolate bar. Cacao’s iron, magnesium, and calcium nutrients are why chocolate can be good for you. The lower the percentage, the higher the amount of sugar. And don’t use white chocolate if you can help it. White chocolate is just chocolate with all the antioxidant benefits removed and all the negatives remaining. You can also do cacao nibs instead of chocolate chips.

If you want to avoid eggs, you can still have the cloud-like fluffiness they provide, thanks to bean liquid, also known as aquafaba. Bush’s Beans gave us a recipe for a simple meringue, which is basically whipping 2 cups whipped garbanzo (that other name for chickpeas) bean liquid with 1/3 cup of powdered sugar, ½ teaspoon of cinnamon, and 1/8 teaspoon of vanilla extract. Use the meringue as you would normally in any meringue dessert, or just top a spice cake with it.

Galla likes soaking her dried dates and then pureeing them and using them as sugar. The fruit is quite sugary naturally, but you’re also getting more fiber and nutrients like potassium. You never need to add sugar or honey in a smoothie or dairy-free ice cream if you’ve got a frozen banana on hand. Keep a few of those, already peeled, in the freezer at all times.

In some dishes, you can use whole wheat flour at a 1 to 1 ratio, but with pastry, it’s better to use less whole wheat pastry flour because it’s so heavy and doesn’t flake. Usually, swapping about ⅓ to ½ of the white flour for whole wheat is good. Then you get more fiber and nutrients. You can also get more protein and other nutrients when you use all sorts of alternative flours, from made from beans and oats, to quinoa and amaranth. (See our beginner’s guide to gluten-free flour.)

Try it in: Whole Wheat Almond Blueberry Muffins

And sometimes in place of a bit of eggs and sugar. You will want to reduce the liquid in the rest of the recipe, if there is any, because of the liquid in the applesauce, or use a flour that will hold up well.

Some recipes call for full-fat or fat-free Greek yogurt, and the ratio is up for debate also, but often it’s a 1 to 1 ratio up to 1 cup. You need the yogurt to be Greek though, because of its thickness.

This is such a simple swap for whipped dairy toppings and fillings for people with lactose allergies, vegans, or anyone wanting a more tropical flavor. Just refrigerate your can of regular coconut milk and then scoop off the heavy coconut cream that solidifies on top. Then whip it with an electric mixer for a few minutes the same way you would heavy dairy cream.

Black bean brownies and cookies are a staple at Galla’s home. Take beans from a can, rinse them, and purée them. Don’t do a 1 to 1 ratio with flour, necessarily, but either way, reduce the other liquids in the recipe. “I’m always looking at the consistency,” Galla says.

See how you can incorporate these ideas (and more) in the healthy dessert recipes below:

These moist blondies won’t look done when you take them out of the oven, but resist over-baking them. You definitely don’t want dried-out blondies. With a bit of speckled darkness, like a bottle-blond whose roots are showing, but in an on-purpose, ombré way. Stylin’. Get the Flourless Chocolate Chip Chickpea Blondies recipe.

This rich, creamy, chocolatey dessert from “The Love and Lemons” cookbook has so many swaps. It’s sweetened with maple syrup instead of sugar, uses almond milk instead of dairy milk, dark chocolate instead of semisweet or milk chocolate, and whipped coconut cream instead of whipped heavy cream. Oh, and of course, there are mashed avocados to make it fluffy and silky without any dairy. Get the Dark Chocolate Avocado Mousse with Coconut Cream recipe.

Like their traditional cousin, these cookies aren’t hard to make. You just need a good food processor or blender to pulse the almonds and oats, which then are mixed with spelt flour. There’s coconut oil instead of butter or other oils. Maple syrup and fruit-sweetened cherry jam lend their natural sugars. You don’t have to use cherry. Go with whatever your jam is. Get the Chocolate Cherry Thumbprint Cookies recipe.

Pie lovers, rejoice. Eat them in your hand with this recipe, which does have a tad more than 1/4 cup cane sugar, 1 cup of white flour, and 7 tablespoons of butter. But there’s so much more nutrition added to it, from the 3/4 cups of whole wheat pastry flour to the ½ cup of golden beets, which are great for your liver. Get the Apple, Pear, and Golden Beet Turnovers recipe.

This can be a go-to treat when you have crazy cookie cravings. We would know. It has many swaps in one, from applesauce and Greek yogurt to honey and whole wheat pastry flour. There is no sugar, egg, butter, or white flour in this recipe at all—and you also get oats. Get the Guilt Free Chocolate Chip Cookies recipe.

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Healthier Ingredient Swaps for Desserts: Tips and Recipes - Greatist
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What’s in your makeup: How to spot toxic ingredients - WSPA 7News

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What’s in your makeup: How to spot toxic ingredients  WSPA 7News
What’s in your makeup: How to spot toxic ingredients - WSPA 7News
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The Best Pillow Spray Ingredients to Help You Sleep - Healthline

Explosive Second Half Plays a Key Ingredient to LSU's Offensive Success - CalBearsMaven

LSU kicked things off against Mississippi State firing on all cylinders. The passing attack of Max Johnson was on full display, connecting with Kayshon Boutte for two touchdowns, providing a spark to this Tigers offense.

The explosiveness of the offensive scheme was a prominent figure in Saturday’s victory as the Tigers began SEC play. Coordinator Jake Peetz stuck to the game plan and got the ball in his playmakers hands to give the Tigers the edge.

“I think Coach Peetz dialed up some really good plays,” Max Johnson said. “Whether they were playing zero coverage or man to man, I think Coach Peetz called specific plays to beat their coverage and capitalize. Kayshon made some big plays for us.”

Coach Orgeron praised the offensive scheme Peetz put together against the Bulldogs, even commenting on how he predicted Boutte’s touchdown to kick things off in the second half.

“I could hear Jake on the headset saying the safeties coming down, we’re going to throw it to Kayshon,” Orgeron said. “So, it was a combination of hitting them where they had open holes and great play calling.”

Max Johnson looked as poised as ever in the pocket Saturday afternoon, sliding up when feeling pressure and making the smart play. Despite throwing a rare interception early, he stayed true to the game plan and continued making the correct reads.

The connection of Johnson and Boutte has this offense as explosive as ever. Leading the nation in touchdown receptions with eight, Boutte is Johnson’s most consistent, versatile weapon on this offense.

“The first one we had ran it the first time it was open, he tried to throw it, but he had got hit so we came back with it the second time and it was open again,” Boutte said on his touchdown reception. “The same thing with the second one, it was open the first time, but he handed the run so the safety could come down on it hard. And then we ran it back, he did the exact same thing, so he pulled back and threw it.”

With the four explosive plays for touchdowns of more than 20 yards against Central Michigan followed by the three against Mississippi State, all of the sudden the Tigers offensive identity is trending towards scoring on big plays down field.

The in-game adjustments of the offense is what allowed the scheme to be so potent. Johnson in the RPO opened up the playbook to give the rushing attack force. As the defense continued biting the run in the RPO, this allowed Johnson to connect with Boutte over the middle for their second touchdown connection of the afternoon.

Despite starting off the game as hot as can be, the careless mistakes to close out the game almost cost the Tigers their victory. The pass protections got weaker as the game went on and the reads weren’t quite there for Johnson.

Though correctable mistakes, this lackadaisical approach will doom the Tigers once they reach the hefty portion of the SEC schedule.

“I wish we could've finished a little harder, but you have to give them the credit,” Orgeron said.

The consistent passing attack from Johnson along with the dynamic backfield of Corey Kiner, Ty Davis-Price and ArmoniGoodwin gives the Tigers a chance to expand their playbook as the offensive line gets into a groove.

The nagging injuries of the line has caused some weakness offensively whether it be pass protections or providing no chance for the run game to develop. The trio of running backs made the most of their opportunities Saturday evening despite not much to work with.

As the Tigers continue diving into SEC play, this first true SEC road test showed what LSU is capable of doing. Though the inconsistency to close the game was brutal, this team still has the chance to prove their offensive power is talented enough to make a splash in conference play.

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Explosive Second Half Plays a Key Ingredient to LSU's Offensive Success - CalBearsMaven
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No-Bake Banana Bread — How To Make A 3-Ingredient Banana Bread - Delish.com

Made during a week of Budget Eats, this 3-ingredient no-bake banana "bread" surprised me with how low-effort it was. It will not compete with our chocolate-chip studded classic banana bread, but for something that does not require any heat, the results are pretty decent.

If you give this a try, feel free to halve the recipe for a smaller loaf the first time around, just in case your expectations are set too high! After you have a few bites, let us know down below your thoughts!

Yields: 8 servings

Prep Time: 0 hours 5 mins

Total Time: 4 hours 5 mins

For the banana "bread"

4

ripe bananas

4 c.

crushed cornflakes

For serving

2 tbsp.

smooth peanut butter

4 tbsp.

water

Sliced fresh mango (optional)

  1. In a large bowl, mash bananas with jam until smooth. Fold in crushed cornflakes until completely combined. Transfer to a loaf pan and cover with a plate. Let sit until cornflakes are completely softened, 3 to 4 hours.
  2. In a medium bowl, stir together peanut butter and water until smooth. 
  3. Drizzle with peanut sauce and serve with fresh mango, if desired.

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Secret ingredient for the perfect pancake - ABC 4

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Secret ingredient for the perfect pancake  ABC 4
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The Best Skin Care Ingredients for Your Neck - Health Essentials from Cleveland Clinic

Sure, your face says it all. But don’t forget about your neck. Most of us think of skin care as just a routine for our face and neglect taking care of our necks.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Tech neck, which leads to horizontal lines from overworking your neck muscles, has become a real issue for some people. But you may also notice discoloration, crepiness and redness.

Since your neck is one of the first places to show signs of aging, there are a variety of skin care products formulated just for that delicate area. But it’s important to know what ingredients work.

Dermatologist Shilpi Khetarpal, MD, shares why you need to protect your neck and what to look for in a skin care item.

Why it’s important to care for your neck

The skin on your neck can be thinner and more sensitive than the skin on your face. “Thin skin has less hair follicles, so it’s more prone to showing signs of aging and sun damage,” says Dr. Khetarpal.

As we continue to age, people become focused on the appearance of their faces. Sometimes, a person will have a youthful-looking face and an aged neck. “It just doesn’t match,” says Dr. Khetarpal.

It’s often easy for us to overlook our neck — and our decolletage (the chest area). But Dr. Khetarpal says you can use many of the same products you have for your face on your neck.

“The same regimen we recommend for your face is a similar regimen for your neck and décolletage, because your skin ages in similar ways. Those are areas that are chronically exposed to sun,” she says.

The key is prevention. Look for ingredients that going to protect you against the elements like sun and pollution. And if you’re already seeing signs, no need to stress.

“It’s never too late to start taking care of your neck,” says Dr. Khetarpal.

Skin care for your neck

Certain ingredients are known to help with signs of aging and sun damage. Dr. Khetarpal recommends looking for products that use the following:

Topical antioxidants

After cleansing in the morning, apply a topical antioxidant, which will include ingredients like vitamin C, vitamin E and ferulic acid.

“These antioxidants actually reduce the oxidative stress on skin,” she says.

Sunscreen

Sounds like a no-brainer but many of us fail to use sunscreen daily or if we do, we don’t apply it to our neck. Look for a broad-spectrum version with SPF 30 or higher and apply after your other skin care products.

“Physical sunscreens, which are zinc oxide and titanium dioxide, are much more effective at protecting our skin from the sun compared to chemical sunscreens,” Dr. Khetarpal says.

And yes, you should be applying sunscreen even when you are indoors.

“The ultraviolet light and blue light from our computer screens can affect all your skin, not just your neck, but also your face,” she says.

Retinoids

A derivative of vitamin A, retinoids can be found in topical medications that stimulate collagen. Pay attention to the strength you use for your neck and apply as part of your nighttime routine every other day. 

“When we’re dealing with retinoids, we want to use a lower strength on the neck because we can experience dryness and irritation since the neck has fewer oil glands,” she says.

If you can tolerate retinoids, then you can increase to prescription-strength products.

Hyaluronic acid

Look for a moisturizer with hyaluronic acid, suggests Dr. Khetarpal. Apply morning and night.

“When used topically, it can make your skin more hydrated and like a grape rather than a raisin,” she says. “It combats dryness from the vitamin A derivatives and helps to restore that barrier and moisturize the skin.”

Stem cells

Products with stem cells, peptides and growth factors have shown to be beneficial for the neck. You will typically need to buy these through your doctor’s office.

“I usually recommend those for women in their 40s who start seeing some changes in their neck, not necessarily our younger patients,” Dr. Khetarpal says.

When looking at skin care products Dr. Khetarpal says it is important to read the labels. “Look at the ingredient list to see what’s actually in there versus what they are marketing them for,” she says.

Also, she cautions that cost isn’t always connected to the strength or percentage of an ingredient. “If someone is unsure, they should ask their dermatologist,” she says. “There are many good options available over-the-counter.”

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Cultivated Biosciences develops fat ingredient from oleaginous yeast for plant-based dairy - FoodNavigator.com

The Common Kitchen Ingredient That Could Help if Your Child Swallows a Battery - ScienceAlert

Every day, and thousands of times a year in the US, a kid swallows a battery.

In the last 20 years or so, this dangerous and sometimes fatal accident has actually become significantly more common in children, and severe injuries caused by button battery ingestion (BBI) have led to a marked increase in hospitalizations.

Thankfully, in most such cases the item ends up passing harmlessly through the patient's digestive tract. However, even tiny batteries can cause tremendous damage if they get stuck in the esophagus.

Young children up to six years of age are most at risk of BBI complications due to their smaller body size, which increases the chance that a swallowed battery might get lodged in their esophagus – especially larger button batteries such as the ubiquitous 20-millimeter CR2032, used in a vast range of small electronics.

Within just two hours, a stuck battery can cause severe burns as its negatively charged surface makes prolonged contact with the conductive tissue of the esophagus; this contact produces an electrical current and breaks nearby water down into a highly corrosive fluid.

If this happens to your child – or you suspect your young, non-verbal child might have swallowed a battery – do not delay. Seek immediate medical attention, as a lodged battery could require urgent endoscopic removal.

However, while you're waiting for medical assistance, researchers now say there is something you can do yourself to mitigate the risk of tissue injury – and it makes use of a condiment many of us have in our kitchens.

According to a newly published research summary on BBI events and complications, honey may help when administered before the patient reaches the hospital, given at 10 milliliters every 10 minutes for children older than one year (up to six doses).

That recommendation is based on a study published in 2018, which explored injury mitigation from button battery blockages in the esophagus using an animal model of young pigs.

In the experiment, researchers tested a range of different household liquids (including honey, maple syrup, Gatorade, and fruit juices) to see whether any of them helped minimize tissue injury resulting from battery lodgment in the animal's esophagus.

Ultimately, two liquids produced the most clinically optimal results: honey, and a product called Carafate, (brand-name version of the medication sucralfate), which is used to treat ulcers and other stomach conditions.

"In the crucial period between button battery ingestion and endoscopic removal, early and frequent ingestion of honey in the household setting and Carafate in the clinical setting has the potential to reduce injury severity and improve patient outcomes," the authors explained.

"Esophageal BB impactions are serious, conferring a high risk of debilitating complications and even death. Our cadaveric and live animal studies support that early intervention with honey or Carafate suspension is clearly better than doing nothing."

It's worth noting, of course, that the animal model used here isn't solid proof that honey or sucralfate work to minimize esophageal injuries in human patients with batteries stuck in the esophagus.

Furthermore, at least some in the medical community have raised concerns about the honey technique, fearing parents might delay seeking urgent medical care, wasting critical time to try this home remedy first.

Additionally, in the piglet model, the various test solutions were injected near the site of the battery to ensure it would be adequately coated. If a kid ingests the honey, it would get diluted with saliva, and may not properly reach the battery to effectively coat it.

In response, the researchers behind the experiment clarified that their study was only seeking to illustrate a potential treatment option that might elongate the very short time period before tissue injury occurs.

"We are up against a severe hazard, a caustic BB that rapidly generates hydroxide ions, and the clock begins ticking from the moment it becomes lodged in the esophagus," the researchers wrote in a response to criticisms of their original study.

While the jury's out on just how effective honey administration might be in human children who have swallowed batteries, it's clear what the most important thing to do is in this scenario: Seek medical help right away, because in rare circumstances where the battery becomes stuck, you're looking at an emergency.

The new research summary on BBI complications is reported in the Canadian Medical Association Journal, and the 2018 study on honey as a mitigation strategy is available here.

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Azelis Acquires French Ingredient Distributor Quimdis - BeautyMatter

Azelis announced the purchase of Quimdis, expanding its presence in France and the broader Europe, Middle East, and Africa regions.

WHO: Quimdis was founded in 1988 by Jean-François Quarré, Michel Manalt, and Claire Couratier, focusing on essential oils and active ingredients. The company has become a leading distributor of ingredients for nutraceuticals, flavors & fragrances, animal nutrition, personal care, pharma, and food in the French market and with sales into more than 45 countries.

Azelis is a leading distributor of specialty chemicals and food ingredients present in over 40 countries, with 15 personal care application labs across the world, and 2,000 employees. Knowledgeable teams of industry, market, and technical experts are each dedicated to a specific market within Life Sciences and Industrial Chemicals. They offer a lateral value chain of complementary products to about 40,000 customers.

WHY: This acquisition strengthens Azelis' offering to fast-growing and attractive markets, while also enhancing the position of Azelis France in the life sciences sector. The deal is consistent with Azelis' strategy of complementing organic growth with strategic acquisitions.

IN THEIR OWN WORDS: Dr. Hans Joachim Müller, Chief Executive Officer & President at Azelis, says, "Following our recent acquisition of Vigon in North America and now Quimdis, Azelis is well positioned to develop, structure and implement a global strategy for flavor & fragrance market with the aim to become a market leader. Quimdis will be our EMEA pillar of that strategy and a crucial part of creating a global flavor & fragrance platform. Quimdis and Azelis will combine its relationships with top tier principals, with the aim of extending mandates in existing and new countries for a number of attractive product groups."

Mr. Jean-François Quarré, founder and CEO at Quimdis, comments, "We are delighted about the opportunity to continue to grow our business under Azelis' ownership. As well as benefitting from Azelis' global principal relationships, Quimdis will have access to Azelis' digital marketing and technical capabilities which will allow us to develop and promote innovative and sustainable solutions for the life science industry. Becoming part of the Azelis family provides many synergistic opportunities that will help secure our future."

Mr. Benoit Fritz, Managing Director of Azelis France, adds, "Azelis will leverage Quimdis' expertise to complement our lateral value chain with reliable and natural products like essential oils, amino acids, active ingredients, vitamins and minerals. We will further benefit from their strong presence across EMEA, expertise and product portfolio in attractive target market segments and geographies."

DETAILS:

  • Azelis announced the purchase of French ingredient distributor Quimdis.
  • Mr. Quarré will remain in his position to support the transition of Quimdis to Azelis.
  • Quimdis is headquartered in Paris and has sales close to €100MM, with 78 employees over 1,000 customers, and 400 suppliers.

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Sunday, September 26, 2021

Pescadero’s award-winning cheeses have a secret ingredient - Marin Independent Journal

The goats quickly spot Dee Harley as she opens the fence gate and walks into the large, grassy area. They rush over to her for pats on the head, rubbing up against the U.K. native as she leads a tour of her Harley Farms in the seaside community of Pescadero.

Zigzagging through dozens of goats — who obviously adore their owner and, frankly, anyone else willing to provide a few scratches behind their ears — Harley talks about how she got into the goat dairy business, which besides being a fun place to visit, produces award-winning cheeses and other products.

Q You grew up in England, so what brought you all the way to San Mateo County?

A I was 18 when I left England, and I was traveling around. I ended up getting a job on a boat, which brought me down to Portland. I got off the boat there and then traveled down with some friends and ended up at this Pigeon Point youth hostel lighthouse — which is where I ended up meeting this man called Three Fingered Bill. He was playing the accordion.

I ended up getting a job with him. He was a folk artist, and he did a lot of woodworking. He brought me to Pescadero, and I loved it. My now-husband and I moved into this old derelict farm. I got a job on (another) farm in Pescadero — Jacobs Farm — where I sold dried tomatoes to a woman who had goats near Santa Cruz.

Q So, you didn’t originally settle in the area expecting to get into the goat dairy business?

A I had no idea this was going to happen to me. I did think I would be a farmer of some kind. Nevertheless, this is the opportunity that came my way. Because we lived on the property, which was an old derelict cow dairy farm built in 1910, it was like, “Oh, this would be so fun. Get some goats and then we could get these buildings up and running for what they were originally built for.”

Q Tell me about the different cheeses made on the farm.

A We’ve been making cheese for about 20 years. We make four styles. We make feta, which is aged for a year in salt brine. We make full-milk goat ricotta, fromage blanc and chevre, all of which have national awards and have won a few gold medals at the World Cheese Awards, beating the French — which is all that matters, really, isn’t it? (Laughs)

Q I notice you keep big dogs in with the goats. Why is that?

A The dogs protect the goats from mountain lions, which are an issue in the village now. A few years ago, I knew that this was going to happen, that it was only a matter of time until (a mountain lion) got into the herd and once they are there, they are just going to keep coming back. So, I bought a whole litter of Anatolian shepherds — seven of them, 7 weeks old — and raised them. They are originally from Turkey, and they are the only ones that can outrun and kill a mountain lion.

Q What are some of the other animals that people will see if they tour the farm?

A We have Rosie, our donkey, who is 28 years old. There is a family who comes literally every week to see Rosie. She has a fabulous life. She is a rescue donkey, and we’ve had her a long time. We have Jimmy, the alpaca. Actually, we had a mountain lion come and kill nine goats — in a different pasture, before I got more dogs — and (Jimmy) actually saved four goats by getting in the corner and standing in front of them.

Q What are some misconceptions about goats?

A Well, they don’t eat absolutely everything. They are browsers. They love poison oak. They love your roses. So, they can’t get in your gardens. What’s not a misconception is that they love to climb on things. So if you’ve got goats, they are going to climb on your car. They love to do things like that.

This one old farmer — who passed away many years ago — always said, if you are around goats, you never get sick. And there’s an element to that I really believe, because they are just so calming and so smart and loving.


VISITING HARLEY FARMS

Harley Farms and its cheese shop are open from 11 a.m. to 4 p.m. daily, except major holidays, at 205 North St. in Pescadero. The farm offers family-friendly tours and goat, cheese and wine tours ($55-$150). Find details at www.harleyfarms.com.

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3-ingredient sausage dip is the easy, delicious app you never knew you needed - Fox News

If you're looking for a delicious app that's been described as "addictive," check out this super-simple sausage dip from the Brown Eyed Baker. 

With just three ingredients and ready in 15 minutes, the dip is the ultimate in ease for the chef and the ultimate treat for the guests. 

SMOKED BUFFALO CHICKEN DIP FROM 'THE GRILLING DAD': TRY THE RECIPE

Michelle Lettrich wrote on her blog, "This is an extremely forgiving recipe that can easily be made in many different ways. Whether you want to microwave [below], cook it on the stove, or let it cook in the crockpot, we’ve got you covered."

She told Fox News the dip is a "game day staple."

"There are never any leftovers and folks can't believe there are only three ingredients," she said. 

CHEESY BLT DIP FOR GAME DAY: TRY THE RECIPE

If you're looking for a delicious app that's been described as "addictive," check out this super-simple sausage dip from the Brown Eyed Baker. 

If you're looking for a delicious app that's been described as "addictive," check out this super-simple sausage dip from the Brown Eyed Baker.  (Michelle Lettrich / Brown Eyed Baker)

Ingredients:

32 ounces  rolls of regular sausage, Bob Evans, Jimmy Dean, whatever your favorite brand is

16 ounces  packages of cream cheese, softened

28 ounces  Picante sauce

TRANSFORM BARBECUE BRISKET INTO CHEESESTEAK-STUFFED PEPPERS: TRY THE RECIPE

Instructions:

  1. Brown the sausage, breaking it up and crumbling it as it cooks. Once cooked through, remove from skillet with a slotted spoon and place in a serving bowl.
  2. Mix in the cream cheese and Picante sauce.
  3. Microwave in 30 seconds increments, stirring between each, until the dip is heated through and the cream cheese is melted.
  4. Serve with your favorite tortilla chips, pretzel crisps or crackers.

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You'll Want To Spread This 5-Ingredient Pumpkin Dip On Everything :: WRAL.com - WRAL.com

Pumpkin season is upon us … but PSLs and jack-o’-lanterns are just the tip of the iceberg! There are so many bewitchingly yummy recipes you can make with pumpkins, and this simple Pumpkin Dip from Fresh April Flours is one of our new favorites.

Made with just five ingredients, this is an easy thing to mix up in your cauldron before book clubs, birthday parties potlucks, or any of your autumn get-togethers. All you need is pumpkin puree, brown sugar, pumpkin pie spice, cream cheese and cinnamon. Blend it all up in your mixer and you’re good to go!

Photo Courtesy: Fresh April Flours

Want to try it out for yourself? You can find the full ingredient measurements and recipe at Fresh April Flours.

Use this Pumpkin Dip with fresh fruit, like apples or pears, or try it with graham crackers or biscotti. It could also be perfect on a toasted bagel or English muffin. Another plus is that it travels well, so a serving of the dip would go well in a bento box for your kids’ school lunch.

Toss in a few sliced apples and you have a healthy but delicious way to get your kids eating some fruit during their break.

Adobe
Sweeter Pumpkin Dips

If you want your dip a little sweeter, you can try Libby’s Pumpkin Dip, which is a similar recipe that includes powdered sugar. Or make your dip a little ‘fluffier’ with this recipe for Pumpkin Fluff Dip from AllRecipes.

With the addition of whipped cream and vanilla pudding mix, this is a sweeter and creamier take on pumpkin dip than many others. Watch the website’s video of the Pumpkin Fluff Dip being prepared below for tips on making it yourself.

Savory Pumpkin Dips

Meanwhile, if you want your pumpkin dip to have a little more heat, try this recipe for Jalapeño Pumpkin Dip from Whitney Bond. Made with cream cheese, sour cream, pumpkin and fresh jalapeños, this is an adult take on the sweet simplicity of the pumpkin. Serve with pita chips or your favorite crackers.

You could also make this pumpkin dip more into a hummus by making it with tahini, chickpeas, cumin and lemon juice. This recipe for Spicy Pumpkin Dip from Food Network proves just how versatile the brave little pumpkin actually is.

Other Pumpkin Treats

This recipe for Pumpkin Lasagna from Food & Wine proves that pumpkin actually works surprisingly well in a savory capacity. Made with sage, pumpkin and Swiss chard, this lasagna was made for fall weather. I guess that’s why Sam’s Club decided to roll out Pumpkin Spice Ravioli for its bravest shoppers.

If you’re counting carbs, you may want to try this recipe for Savory Pumpkin Casserole from Low Carb Yum. This casserole is made with heavy cream, pumpkin puree, ricotta cheese and bold autumn-y flavors like sage, rosemary and thyme. It clocks in at just 6 grams of carbs per serving.

Trader Joe's

For those of us who lack the time (or desire!) to spend fall whipping up pumpkin dishes in the kitchen, check out new pumpkin-themed products, like Trader Joe’s fall 2021 lineup of autumnal finds.

From Pumpkin Four-Cheese Greek-Style Yogurt Dip to Pumpkin Spice Hummus to Mini Spicy Pumpkin Samosas to Pumpkin Empanadas, there is no limit to the ways you can enjoy this autumn fruit. (Yes, sorry: It is a fruit, not a veggie, but it is STILL chock full of important nutrients like fiber, lutein, beta carotene, as well as vitamins A, B1, B6 and C).

This story originally appeared on Simplemost. Checkout Simplemost for additional stories.


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Saturday, September 25, 2021

The secret ingredient in this magical grilled cheese is pumpkin butter - Salon

Nothing beats a good grilled cheese sandwich. It should be noted that there's a whole spectrum of "good." 

Sometimes, a basic grilled cheese — you know, the standby white bread and oozy American cheese variety — hits just right. Other times, you want something that's a little more complex, with multiple cheeses and a few add-ons. 

My ultimate fall grilled cheese sandwich definitely veers a little towards the fancier side. I stumbled into making it when I had the (not quite sober) late-night thought, "What would a pumpkin spice grilled cheese taste like?" When I finally vocalized this query, it was initially a joke. The seasonal creep that the proliferation of pumpkin spice, and all the controversy that it represents, has been well-documented. 


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But then, I considered it. I love a tart smear of fruit jam on a grilled cheese sandwich. Why not try one with some pumpkin butter loaded with ground ginger and cinnamon, which I make to kick off every fall? I set out to build a sandwich around that flavor. Here's what I came up with:

Homemade pumpkin butter 

If you've never had pumpkin butter before, it will change how you think about pumpkin spice — especially if you've only ever used it in pumpkin pies and coffee drinks. It's easy to make, too! I do a half-hour shortcut version, which is made from simmering down canned pumpkin with warm baking spices and dark brown sugar until it becomes thick, shiny and caramelized. 

Caramelized shallots 

To really amplify the almost burnt-sugar notes of the pumpkin butter, I reached for a couple of shallots, which I minced and put over low heat on the stove with a little bit of oil and butter. Caramelizing shallots is an endeavor in patience; it takes about 15 minutes for them to take on a uniform, jammy consistency. However, it's absolutely worth it.

Goat cheese and gruyère 

Squash of all sorts, including pumpkin, tend to pair beautifully with cheese, especially those with creamy and nutty notes. That's why I opted to double-up on the cheese in this sandwich with a creamy, tangy goat cheese and a full-bodied and earthy gruyère. 

Milk bread 

I was torn between a full-flavored, slightly sour rye bread and a soft, spongy milk bread (from my favorite Japanese bakery, Chako). Both are actually great options, but let me tell you: Slices of milk bread brushed with just a little bit of Kewpie mayo crisp up perfectly in a pan. 

I've played with some extras as well — thick-cut bacon, calabrian chili and peppery arugula are winners — but this sandwich stands up as-is. 

***

Recipe: The Ultimate Fall Grilled Cheese

Makes 1 sandwich

Ingredients:

Pumpkin butter

  • 1 15-ounce can of pumpkin purée
  • 1/4 cup of dark brown sugar
  • 4 tablespoons of maple syrup
  • 2 teaspoons of cinnamon
  • 2 teaspoons of ground ginger 
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground allspice 
  • 1/2 cup of water

Sandwich 

  • 2 thick slices of milk bread
  • 1/2 tablespoon of Kewpie mayonnaise, divided
  • 2 ounces of crumbled goat cheese 
  • 2 ounces of shredded gruyère 
  • 1 shallot
  • 3 tablespoons of butter, divided
  • 1/2 tablespoon of neutral oil 

Directions:

1. In a small saucepan, combine all of the ingredients for the pumpkin butter. Bring the mixture to a boil, then reduce the heat to a low simmer for 20 minutes, stirring occasionally until the pumpkin butter is thickened and slightly darker in color. Remove from heat and place in a sealable jar or container. It can be refrigerated for up to 2 weeks.

2. For the caramelized shallots, slice the shallot and place it in a small pan alongside 1/2 tablespoon of butter and 1/2 tablespoon of neutral oil. Bring the heat up to medium-high and stir consistently until the shallots are a uniform brown, about 5 minutes. Reduce the heat to low and caramelize the shallots until they become jammy, stirring occasionally for about 10 more minutes. Remove from heat and set aside. 

3. For the grilled cheese, brush the milk bread with the Kewpie mayonnaise. Spread one of the slices with 2 tablespoons of pumpkin butter, the caramelized shallots and then stack it with the goat cheese and gruyère, followed by the remaining slice of bread. 

4. Add the remaining butter to a small pan, and once it melts over medium-high heat, add your sandwich. Cook for a total of 5 minutes, flipping midway through. Remove from the pan once the cheese is melted and the bread is a toasty brown. 

More inspired pumpkin ideas: 

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FDA's Rejection Of CBD New Dietary Ingredient Notifications: Four Practical Takeaways - Food, Drugs, Healthcare, Life Sciences - United States - Mondaq News Alerts

United States: FDA's Rejection Of CBD New Dietary Ingredient Notifications: Four Practical Takeaways

To print this article, all you need is to be registered or login on Mondaq.com.

An article by Kelley Drye partner Kristi Wolff breaks down the most important aspects of the government agency's decision on the hemp-derived cannabinoid.

"The U.S. Food and Drug Administration (FDA) maintained its position that CBD in any ingestible form is subject to the drug preclusion language in the federal Food Drug and Cosmetic Act via refusal letters posted regarding New Dietary Ingredient Notifications (NDIN) filed by Charlotte's Web and Irwin Naturals, respectively. Charlotte's Web took the unusual step of issuing a public response to the refusals, which responds directly to the agency's criticisms of the data provided and alleging factual inaccuracies in its response," stated Wolff.

Read the full HempGrower article here. (May require a subscription)

The content of this article is intended to provide a general guide to the subject matter. Specialist advice should be sought about your specific circumstances.

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Easy BBQ Recipes: Cooking Out With 5 Ingredients or Less - Greatist

We’ll admit to fudging a few things—namely, we’re not always counting cooking oil, salt, pepper, water, or other such common ingredients in the total number. If you’re a stickler, we’re sorry, but not really, because these are all extremely simple and delicious even if there are technically more like six or seven ingredients.

We are focusing exclusively on recipes that are made entirely or at least partially on the grill. But we’re not covering things as obvious (yet still satisfying!) as pairing chicken with store-bought BBQ sauce, since frankly, you can figure that out on your own.

Below, you’ll find grilled mains, sides, drinks, and desserts, all with five core ingredients or fewer, that you can come back to again and again until it gets too cold to grill—and make from memory in no time because they’re just that easy.

Happy eating!

Grilled Corn with Soy Sauce and Mirin

Sadly, our version of elote is one ingredient over the limit, but adding just two new elements to your cobs—salty soy sauce and sweet mirin—makes them taste brand new. It’s also healthier than slathering them with butter (which means you can eat more dessert). Get our Grilled Corn with Soy Sauce and Mirin recipe.

Grilled Shrimp Boil Skewers

Shrimp skewers are ideal summer eating any way you dress them up: with pineapple, perhaps, or with sweet chili sauce and lime. But for a surf-and-turf treat, thread the shellfish on the skewers alternating with sausage and add a lemon wedge on top for a shrimp boil on a stick. Squeeze the smoky lemon juice over everything before you dig in. Get our Grilled Shrimp Boil Skewers recipe.

Grilled Summer Squash with Feta and Mint

This peerless summer side dish is delicious enough to fill up on; add some hummus and flatbread and that’s a wrap. Get our Grilled Summer Squash with Feta and Mint recipe.

Grilled Chicken Sausage and Peach-Sage Skewers

Fresh sage leaves and ripe peaches skewered and grilled alongside chicken sausages look deceptively simple, but wait ’til you taste them all together; don’t skip the drizzle of cider vinegar over the sweet and smoky stone fruit just before serving. Get our Grilled Chicken Sausage and Peach-Sage Skewers recipe.

Campfire Trout with Herbs and Bacon

Even if you haven’t hooked your own trout by a pristine lake, this method of preparing the whole fish will transport you to a serene campsite in your mind, at least. The bacon helps baste the fish, and the herbs and lemon infuse it with even more flavor. And while it’s best over an open fire, it works well over charcoal too. Get our Campfire Trout with Herbs and Bacon recipe.

Argentine Grilled Chicken

If you let the olive oil, salt, and pepper slide, this basic-but-not-boring chicken comes in under the 5-ingredient limit. Then again, the chimichurri sauce we like to serve it with surpasses that amount alone—still, it’s so easy to make, we don’t think you’ll mind. Butterflying a whole chicken as in our our Argentine Grilled Chicken recipe is a method well worth learning, but you can also use the same flavors on chicken skewers or chicken thighs if you prefer.

Bourbon Marinated Flank Steak

Bourbon, Dijon mustard, and Worcestershire sauce combine for a quick but complex steak marinade. Grill extra so you have leftovers to slice up for steak sandwiches the next day. Get our Bourbon Marinated Flank Steak recipe.

Spiral Cut Bacon Dog

Spiral-cutting hot dogs is a brilliant move, even if you only anoint them with mustard and ketchup—but add bacon and melty cheddar cheese for an over-the-top dog that’ll give any burger a run for its money. Get our Spiral Cut Bacon Dog recipe.

French Chicken Kebabs

Give your plain old chicken skewers a zesty Mediterranean flair by adding grainy mustard, fresh orange (zest and juice, but we’re counting this as a single ingredient), fennel, and black olives to the mix. Serve over rice, couscous, or in flatbread for a fabulously easy meal. Get our French Chicken Kebab recipe.

Grilled Sweet Potatoes

If you skip the sauce, these grilled sweet potato wedges are well under the limit; a cumin and cayenne oil makes them flavorful enough even without anything to dip them in, but you can play around with other seasonings as you like. You can prep the potatoes up to a couple days ahead of time too. Get our Grilled Sweet Potatoes recipe.

Grilled Halloumi and Vegetable Kebabs

This is another one where you’ll have to skip the sauce to meet the 5-ingredient limit—luckily, these vegetarian halloumi, eggplant, mushroom, and pepper skewers taste great with store-bought pesto slathered on instead. Get our Grilled Halloumi and Vegetable Kebabs recipe.

Grilled Shishito Peppers

When they’re in season, shishito peppers are perfect for throwing on the grill. With a mere sprinkle of coarse salt and a slick of oil, they’re perfect, but if you have togarashi seasoning on hand, hit them with some of that too—or whatever other spice blend sounds good. Get our Grilled Shishito Peppers recipe. (Grilled Padron Peppers are equally simple and equally good.)

Grilled Pizza

Use a raw, store-bought ball of pizza dough, a good store-bought tomato sauce, and your favorite mozzarella and you have an easy three-ingredient dinner that beats delivery every time. Add whatever else you like; sausage and peppers are always good. Fresh basil too, if you have an herb garden. Get our Grilled Pizza recipe.

Apple and Cheddar Breakfast Sausage Burger

Making a burger patty out of breakfast sausage is a great shortcut to tons of flavor; brushing an apple slice with maple syrup before you grill it takes it to the next level; and melty cheddar tops it off beautifully. The toasted English muffin makes it five ingredients on the dot. Get our Apple and Cheddar Breakfast Sausage Burger recipe.

Grilled Fig Sundae

You should definitely also be grilling dessert, and grilled fruit is a no-brainer for the final course. Here, grilled figs are brushed with honey and orange blossom water, then spooned over vanilla ice cream with salted pistachios for a piquant crunch. Get our Grilled Fig Sundae recipe.

Grilled Pound Cake with Sorbet

Grilled pound cake is another great sweet option, particularly when paired with ice cream and/or fruit—or a fruity sorbet for something in between. Buy the pound cake ready-made and pair it with our Raspberry Sorbet recipe or our Pineapple Rum Sorbet recipe and you’ll still come in under five ingredients total (except for some ice, but we’ll look the other way on that one). Get our Grilled Pound Cake with Sorbet recipe. Naturally, store-bought ice cream is more than acceptable here too.

Banana Boats

Grilled banana desserts are summer’s answer to banana bread (i.e., the best way to use up ripe bananas when you can’t stand another smoothie). These easy campfire treats work just as well on a backyard grill, and are sort of like fruity s’mores. Graham crackers optional. Get our Banana Boats recipe.

Grilled Caipirinha

Yes, we’ll grill drinks too—or as close as we can get. In this case, it’s grilling limes to be muddled into the classic Brazilian cachaça cocktail. Get our Grilled Caipirinha recipe.

Grilled Pineapple Daiquiri

Could there be any more summery sip than a grilled pineapple daiquiri? The caramelized fruit adds complexity to this refreshing drink, yet it’s still supremely easy to pull off (even after you’ve had one or two already). Get our Grilled Pineapple Daiquiri recipe.

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