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Pad Thai Wraps

Pad Thai Wraps

Pad Thai wraps are a portable version of classic pad Thai. Rice wraps filled with rice noodles, shrimp (or tofu), peppers, basil, cilantro and a Thai peanut spread, these pad Thai wraps are gluten-free with a vegan option.

Author: Our Four Forks
Serves: 4-6

Ingredients
For the peanut spread:
½ cup natural unsalted peanut butter (or almond butter)
2 tablespoons tamarind paste
1 tablespoon fish sauce (or soy sauce or coconut aminos)
squirt of agave or pinch of pure stevia extract, to taste

For the filling:
3 tablespoons olive oil
1 red bell pepper, thinly sliced
2 garlic cloves, minced
2 eggs (optional, simply omit if not using)
½ pound cooked shrimp (or ½ pound pressed tofu)
1 tablespoon fish sauce (or soy sauce or coconut aminos)
1 tablespoon tamarind paste
squirt of agave or pinch of pure stevia extract, to taste
2 cups bean sprouts
small bunch of scallions, thinly sliced
5 oz rice noodles, cooked
1 teaspoon crushed red Thai chilies (less to taste – substitute with some crushed red pepper flakes)
soy sauce to taste

Assembly:
8-10 rice paper wrappers
½ cup roasted peanuts, chopped (or roasted almonds)
bunch of cilantro
10-20 basil leaves
lime wedges
preserved sweet radish (optional)

Instructions
For the peanut spread:
Mix all ingredients in a bowl until well combined. Set aside.
For the filling:
Heat a large skillet over medium high heat and add the olive oil.
Sauté the red peppers until just soft, about 10 minutes.
Add the minced garlic and eggs, if using, stirring quickly so the egg doesn’t stick to the bottom.
Add the cooked shrimp, fish sauce (or soy sauce), tamarind paste and sweetener and stir until well combined for 2-3 minutes. If using tofu, cook a bit longer.
Add the bean sprouts, scallions, cooked rice noodles and Thai chilies, stirring entire mixture until well combined.
Remove from heat and set aside.

Assembly:
Set up your workstation: you need a large bowl of warm water and a damp dishtowel.
Put the wrap flat into the large bowl of warm water (without letting it curl) until soft, about one minute. Lay the wrap flat onto the damp dishcloth. Add about 1/10th of the filling mixture down the center and top with a sprinkling of roasted peanuts, some cilantro sprigs, 1-2 basil leaves, a dollop of the peanut spread and a squeeze of lime. Fold sides over the filling like a burrito (the ends first, then roll up lengthwise).

Order your peanut butter, coconut aminos, and stevia online atwww.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855

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Tanka Bars

If you want to enjoy a delicious and nutritious snack with protein and fiber, stop by VitaminLife and pick up your Tanka Bars today. You can always order them online as well. They are made with lean buffalo meat and cranberries and come in two flavors, original and spicy. You’ll be glad you did!

To order your Tanka bars visit www.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855

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Golden Squash Soup

Golden Squash Soup

From The World’s Healthiest Foods

Prep and Cook Time: 30 minutes

Ingredients:
1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces (about 3 cups)
1 large onion, chopped
3 medium cloves garlic, chopped
1 TBS chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
1 TBS + 2-3/4 cups chicken or vegetable broth
6 oz canned coconut milk
2 TBS chopped fresh cilantro
salt & white pepper to taste
Directions:
Chop onion and garlic and let sit for 5-10 minutes to enhance their health-promoting benefits.
Peel and cut squash.
Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.

Order your seasonings online at www.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855

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Improve your gut defense with probiotics!

Improve Your Gut Defense with Probiotics

Despite their bad-guy reputation, bacteria aren’t all evil. In fact, your digestive tract contains ten times more bacteria—the good kind—than all the rest of the body’s cells combined. Also called intestinal flora, these beneficial bugs help you digest food, keep your bowels regular, and make tiny amounts of some vitamins. “Probiotics should be considered indispensable essential nutrients,” says Marcus Laux, ND, of San Francisco.

For routine maintenance and to prevent illness, many integrative physicians recommend probiotics daily from supplements or food, such as active-culture yogurt. In particular, lactobacillus and bifidobacteria probiotics essentially function as microbial “anchors” in the gut, supporting populations of other good bacteria; supplement with 1 billion CFU lactobacillus and bifidobacteria species daily. (CFU stands for colony forming units, or the number of living and reproducing bacteria.)

Unfortunately, most people don’t think about probiotics until they’ve developed a problem. “Intestinal dysfunctions, whether from prescribed antibiotics or traveler’s diarrhea, demand probiotic supplementation to promote healing and to support a faster, full recovery,” Laux says. But these gut helpers can be confusing because there are so many different types. Here’s how to use friendly flora to keep your gut and its tiny residents happy.

-Delicious Living Magazine

Order your probiotics online at www.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855

Among Friends Baking Mixes

Among Friends Baking Mixes: A Healthy Alternative Non-GMO Whole Grain Oats Some products are Certified Gluten Free Among Friends Gluten Free Promise: With our gluten-free mixes, you can have your cake—and eat it too. Yes, our mixes are absolutely delicious. But they’re also certified gluten-free, non-gmo, and whole grain. No white starches, gums or fillers. One bite will convince even the most ardent skeptics. That’s our gluten free promise:the best taste and texture AND the best nutrition. Order your Among Friends Baking Mixes online at www.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855. (4 photos)
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Dr. Scheller Skin Care

Check out our new line of Dr. Scheller Skin Care.

Since 1986, Dr. Scheller products have been made with sustainability and respect for nature at the forefront of our material sourcing. These pure plant ingredients are then developed in our own laboratories into our BDIH-certified natural products pursuant to the highest German standards. Furthermore, Dr. Scheller products have been registered with the Vegan Society, to ensure there are no animal ingredients or animal testing were used in producing our products. All products have been dermatologically tested for optimal skin tolerance, another testament to the high quality of our products.

All of Dr. Scheller products are:
*BDIH certified natural by German standards
*100% paraben-free
*100% silicon-free
*100% mineral oil-free
*100% purely natural PhytoSolve® in every product for maximum effect
*100% synthetic coloring agent-free
*Dermatologically tested for optimal skin compatibility
*No GMO ingredients
*NaTrue certified on select products eco-friendly packaging

Order all your Dr. Scheller products online atwww.vitaminlife.com or come into our Redmond retail store. Call us at 866-998-8855

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Chinese Pumpkin Lettuce Wraps: Made with Activz Pumpkin Powder

Chinese Pumpkin Lettuce Wraps

The combination of warm, savory pumpkin filling and crisp iceberg lettuce provides the perfect texture.

Ingredients:
2 T oil
1 1/2 c chopped onion
1 1/2 c chopped celery
1 1/2 c chopped zucchini
1 c chopped red bell pepper, seeded and ribbed
1 8-oz can water chestnuts, drained and chopped
3 cloves garlic, minced
1/4 c water
4 T Bragg Liquid Aminos
2 T raw apple cider vinegar
3 T agave
3 scant T Activz Pumpkin Powder
2 heads iceberg lettuce, chopped in half, rinsed and dried
Directions:
Heat large wok to high with 2 T oil and sauté onion, celery, zucchini and bell pepper until tender and slightly brown on edges. Add water chestnuts, garlic, water, Liquid Aminos, cider vinegar, agave and Activz Pumpkin Powder and stir well.
Serve warm vegetable filling wrapped in crisp lettuce leaves. Add sweet chili sauce or hot pepper flakes if desired.

Order your Activz products online at www.vitaminlife.comor come into our Redmond retail store. Call us at 866-998-8855

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Broccoli Rice Chowder: Made with Lotus Foods Jade Pearl Rice

Broccoli Rice Chowder

If you like creamy chowders this one is for you. What a great way to enjoy the health benefits of broccoli, in the form of a comforting, delicious meal in a bowl!

2 tablespoons olive oil
2 cloves minced garlic
3/4 cup diced onion
1 teaspoon dried thyme
1 teaspoon sea salt, or more to taste
1-1/2 cups broccoli florets
1-1/2 cups Organic Jade Pearl Rice™
1 cup almond milk, or any nondairy milk
2 cups vegetable broth
Black pepper
2 tablespoons flour (or arrowroot or kudzu)
1/4 cup water or broth
Garnish: Fresh parsley sprigs
In a medium saucepan, heat the oil over medium heat. Add the garlic and onion. Rub the dried thyme with your fingers to release the flavor from it and add it to the garlic-onion mixture. Add several pinches of the sea salt as well.

Cook and stir for 5 to 10 minutes, or until the onions have softened. Add the broccoli and a small splash of water or vegetable broth if needed to prevent sticking. Cover the saucepan and cook for 5 minutes, or until the broccoli is tender.

Add the rice, almond milk and vegetable broth. Bring to a boil uncovered. Reduce heat to low and simmer, covered, for 10 minutes. Add the black pepper and remaining sea salt. Adjust seasoning to taste. Mix the flour with the water or broth and add to the chowder. Cook for several minutes or until thickened.

This soup can be served as it is or you can partially blend it by pureeing half of the soup in a blender and returning it to the saucepan. Serve hot, garnished with fresh parsley sprigs.

Serves 2

Order your Lotus Foods rice online at www.vitaminlife.comor come 100861 download (35)into our Redmond retail store. Call us at 866-998-8855

 

Zucchini Rice Patties: Made with Lotus Foods Forbidden Rice

Zucchini Rice Patties

Light and lemony, these patties are packed with flavor! Enjoy with creamy vegan dill sauce.

Patties:
1/2 cup zucchini, finely grated (unpeeled)
1/2 teaspoon sea salt
2/3 cup finely sliced scallions
2 teaspoons olive oil
2 cups cooked Forbidden Rice®, mashed lightly with a potato masher
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
2 tablespoons arrowroot
1 teaspoon celery seed

Coating:
1/2 cup fine organic cornmeal or organic corn flour
Frying or baking oil:
Sunflower or safflower oil
Sea salt

Garnish:
Mixed greens
Fresh lemon slices
Creamy Vegan Dill Sauce A rich and creamy sauce that is perfect for topping the Zucchini Rice Patties.
1 cup vegan mayonnaise
1 teaspoon fresh dill, minced
1-1/2 tablespoons Dijon mustard
Splash of lemon juice, white wine or mirin rice wine
Place grated zucchini in a bowl and rub the salt into it. Transfer the zucchini to a strainer and set aside to drain for 15-20 minutes.

In a medium size skillet sauté the minced onion in the olive oil over medium-low heat. Combine the remaining patty ingredients in a large bowl. Add the drained zucchini and sautéed onion and mix well. With wet hands, form the mixture into 6 to 8 small patties. Dip each patty into the cornmeal coating to completely cover both sides. To fry the patties, heat the sunflower oil over medium heat in a cast iron skillet. When the oil is hot, fry the patties, 2-3 minutes on each side, until lightly browned. Transfer patties to a plate lined with paper towels to absorb excess oil. Sprinkle with sea salt and serve on a bed of mixed greens, drizzled with Creamy Vegan Dill Sauce and garnished with slices of fresh lemon. To bake the patties, preheat the oven to 350° degrees F. Place the patties on a baking sheet lined with lightly oiled parchment paper. Brush or spray the patties with some sunflower oil and bake for 15-20 minutes, until lightly browned.

Creamy Vegan Dill Sauce for Zucchini Rice Patties:
In a small bowl, whisk together the mayonnaise, dill and mustard. Add just enough lemon juice, white wine or mirin rice wine to achieve a smooth consistency.

Makes 6-8 appetizer size patties.

Order your Forbidden Rice online at www.vitaminlife.comor come into our Redmond retail store. Call us at 866-998-8855

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