Curried Chickpeas and Vegetables

Curried Chickpeas and Vegetables

Our A Taste of Thai Coconut Milk is rich, creamy, and flavorful. This Coconut Milk is so good, it's one of the best in the market. It's perfect in curries, soups and even deserts. Try out this Delicious recipe for Curried Chickpeas and Vegetables, a flavor filled vegan entree!

Yield: Makes 9 cups

Time: 15 minutes to assemble, 15 minutes to cook
Total time: 30 minutes

INGREDIENTS
2 tablespoons oil
1 large onion, diced
1 tablespoon minced ginger
4 large cloves garlic, minced
1-2 tablespoons *Yellow Curry Paste
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
1 teaspoon salt
1 large tomato, diced
2-15 oz cans chickpeas, drained
1-13.5 oz can Coconut Milk
2 tablespoons lime juice
Cooked Jasmine Rice

DIRECTIONS

In a large nonstick skillet, heat oil over medium-high heat. Add onion, ginger, garlic and Yellow Curry Paste. Sauté 3-4 minutes until onions start to wilt and curry is dissolved.
Add red pepper, green pepper, squash and salt. Stir-fry an additional 2-3 minutes.
Reduce heat to medium, add tomato, chickpeas, Coconut Milk and lime juice. Bring to a boil and serve with Jasmine Rice.
Nutrition Facts:*

CALORIES: 570

FAT: 26g

CHOLESTEROL: 0mg

SODIUM: 1420mg

CARBS: 85g

PROTEIN: 18g

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Lakewood Organic Fresh Pressed Pure Lemon Juice

Lakewood Organic Fresh Pressed Pure Lemon Juice

Our Lakewood Organic Fresh Pressed Pure Lemon Juice is all natural, full strength--not diluted, and has juice squeezed from 12 to 14 Fresh lemons in every bottle. With no sugar added this juice makes a perfect, cool refreshing drink, while enjoying the healthy benefits of Lemons!

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Szechuan Stir-Fry with Fiery Peanut Sauce

Szechuan Stir-Fry with Fiery Peanut Sauce  SERVES 6



Serve this delicious Szechuan Stir-Fry with Fiery Peanut Sauce over brown rice. Topping off this dish with roasted peanuts will give your extra-firm tofu some added crunch. Can you say yum?!

Ingredients
1/2 cup water
1/4 cup peanut butter
1/4 cup tamari (soy sauce)
2 tablespoons rice vinegar
2 teaspoons natural sugar
1 teaspoon ketchup
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes, or to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon neutral oil (e.g., vegetable oil)
2 cups broccoli florets, blanched
1 red bell pepper, cut into thin strips
2 cups thinly sliced napa cabbage
1 cup thinly sliced fresh shiitake mushrooms
8 ounces extra-firm tofu, drained, pressed, and cut into 1/2-inch strips
1 large yellow onion, halved lengthwise and thinly sliced
4 cups cooked brown rice
1/4 cup chopped roasted peanuts (optional)
Directions
Szechuan sauce

1. In a bowl (or food processor or blender) combine the water, peanut butter, tamari, vinegar, sugar, ketchup, garlic, ginger, and red pepper flakes, and blend well.

2. Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Remove the saucepan from the heat and set aside.

Tofu and veggies

1. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown (about 3 minutes). Remove the tofu strips from the oil with a slotted spoon and set aside.

2. Add the onion, broccoli, and bell pepper to the wok and stir-fry for 3 minutes. Add the cabbage and mushrooms and stir-fry 3 minutes more, or until the vegetables soften, adding a little water if the vegetables start to stick.

3. Return the tofu to the skillet. Add the sauce and stir-fry to coat the vegetables. Serve the tofu-vegetable mixture over rice and top with the chopped peanuts, if using.

Tips

- Vary the vegetables according to your personal taste and their availability.

- The amount of heat in this dish can be controlled by the amount of red pepper flakes added.

- Strips of extra-firm tofu are a pleasant foil for the spicy sauce.

- *If sodium is a concern for you, use low-sodium tamari or decrease the amount.
Recipe from "Nut Butter Universe"

Nutritional info per serving:
Calories: 353
Fat: 11 g
Fiber: 7 g
Protein: 13 g
Carbs: 49 g
Sodium: 917 mg

by Robin Robertson. © 2013 Robin Robertson. Used by permission from Vegan Heritage Press.

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Coconut Layer Cake

Coconut Layer Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Cake

1 cup Butter, softened
1-2/3 cups Sugar
9 Eggs, at room temperature
1/2 tsp Vanilla
2 cups Organic Coconut Flour sifted
1 to 1-1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Sea Salt
1-1/3 cups Milk
Buttercream & Coconut Frosting

4 cups Confectioner's Sugar
1 cup Butter, softened
1/4 cup Milk
1 tsp Vanilla
2 cups Coconut Flakes
Directions

Cake

Step 1

Pre-heat oven to 350°F. Grease two 9-inch or 8-inch layer pans.
Step 2

Combine butter and sugar, and beat together for about 2 minutes using electric mixer. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.
Step 3

Combine the dry ingredients together and add one cup at a time, alternating with the milk. Beat batter for about five minutes on high speed.
Step 4

Spoon batter into the two prepared cake pans and smooth tops. Bake for 35 minutes, or until toothpick inserted into the center of cake comes out clean.
Step 5

Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting.
Buttercream & Coconut Frosting

Step 1

Place butter in electric mixer and beat with paddle. Add sugar one cup at a time to combine. Add milk and vanilla and mix for 5 minutes until light and creamy.
Step 2

After cakes have cooled, spread one layer of icing on top of cake that goes on bottom. Sprinkle coconut flakes on top, using fingers to place if necessary.
Step 3

Place second cake on top and ice entire cake. Liberally apply coconut flakes using fingers to place.

Nutrition Facts:


Serving Size: 1 slice (156g), Calories 590, Total Fat 36g, Cholesterol 170mg, Sodium 370mg, Carbs 62g, Protein 8g.

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Sept. 21st Ask Tracy Day!

    On Sept. 21st our Certified Natural Health Professional, Tracy Hutchinson will be in store. Come visit us
and ask her any question you want from Inflammation to how to increase energy! 

During this event all items in the store will be 30% off! it's a great event with great deals! So come on by!

Only at Jem's Natural Living! 

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Jem's Little Helpers!

 These are Jem's little helpers! They are our cute little friends from Jem's Natural Living <- Check us out!

Meet Daisy!

Meet Daphne!

 Meet Captain!

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Please donate to this great organization that is helping these wonderful animals:

Adopting from Dogma Brings Good Karma!

Dogma Pet Rescue, Inc is a 501c3, non-profit, all volunteer, all breed dog rescue.    

       Dogma rescues abandoned, abused and displaced dogs who would otherwise have nowhere to go and/or would be euthanized.  We often say that we are a rescue of last resort.   

Dogma is comprised of all volunteers with no paid staff and all donations go directly to the care of their dogs.  Dogma has an amazing group of extremely dedicated volunteers. The volunteers are vital to the success of Dogma, whether the volunteers foster one dog or several, help out at adoption events, fundraise and organize events.

Any amount donated to Dogma Pet Rescue is graciously accepted and again, all donations made to Dogma directly benefit the dogs in their care. 

Adopt a dogma dog and you will have good karma for life!

Click here for more information on how to donate to Dogma.

Or Visit : http://www.dogmarescue.org/

Also Visit our store at: Jem"s Natural Living

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CREAMY MASHED POTATO CASSEROLE

CREAMY MASHED POTATO CASSEROLE <--Click Here
Our Simply Organic French Onion Dip Mix is rich, creamy and bursting with the flavor fusion of onion, garlic and a hint of black pepper. This dip is great to serve with pita chips as a tasty appetizer, or even in recipes to add an extra ranch kick. Try out this Dip Mix in this Delicious recipe for Creamy Mashed Potato Casserole!

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 1 hr

Servings: 10

Ingredients
3 pounds Russet potatoes, peeled and diced into 1-inch pieces
1 package Simply Organic French Onion Dip Mix
1/2 cup Organic Valley Sour Cream
1/2 cup Organic Valley Cream Cheese
1/4 teaspoon salt
1/4 cup Organic Valley Butter, cut into pieces

Directions
Place potatoes in a large pot. Cover with water. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until tender when pierced with a fork.

While potatoes are cooking, combine Dip Mix, sour cream, cream cheese, and salt. Stir until well mixed, and set aside.

When potatoes are tender, drain off the water. Add the sour cream mixture and butter to the potatoes. Mash potatoes using a hand-held mixer or potato masher. Place in a greased 3-quart casserole dish.

Bake at 350 degrees for 35 to 40 minutes, uncovered.

Chef Suggestions
Prepare the casserole a day ahead, but do not bake it. Instead, cover and refrigerate. Increase bake time by about 15 minutes.

For an extra tasty treat, top with 1 cup Organic Valley Sharp Cheddar Cheese.

Garnish by sprinkling Simply Organic Parsley on top after removing from oven.

Nutrition Facts
As prepared, each serving contains 210 calories, 11g total fat, 30mg cholesterol, 240mg sodium, 30g total carbohydrate and 3g protein.

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Grilled Corn and Piquant Sauce SERVES 4

Grilled Corn and Piquant Sauce

Grilled Corn and Piquant Sauce  SERVES 4

Ingredients
2 tablespoons corn oil
3/4 teaspoon chili powder
1/4 teaspoon salt
4 ears corn, husked

Piquant Sauce
1/4 cup mayonnaise (e.g., Vegenaise)
3 tablespoons chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 clove garlic, peeled and pressed or finely chopped
4 tablespoons freshly squeezed lime juice, from about 1/2 lime
Directions
1. Heat the grill to medium-high.

2. In a small bowl, whisk together the corn oil, chili powder, and salt. Rub the corn all over with the mixture. Wrap the corn in aluminum foil and grill it, turning often with tongs, for about 25 minutes.

3. Remove the foil and finish grilling right on the grates, about 5 minutes. Or peel back the husks, remove the silk, season the corn, then pull the husks back over the kernels before grilling for a nice smoky flavor.

4. Meanwhile, make the sauce. In a medium-size bowl, combine all the sauce ingredients.

5. Slather the grilled corn with the mayonnaise mixture and serve at once.

Nutritional info per serving:
Calories: 237
Fat: 16 g
Fiber: 2 g
Protein: 3 g
Carbs: 18 g
Sodium: 247 mg


Recipe and photo from Grilling Vegan Style by John Schlimm.

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Asian-Style Lettuce Tacos

Asian-Style Lettuce Tacos 

Put aside your traditional taco shells and grab a handful of lettuce leaves -- you have to try this week's Meatless Monday recipe for Asian-Style Lettuce Tacos from The Humane Society. This fun finger food is perfect for festivities and entertainment, or a nice meal to bond with the family!

SERVES 6 (makes 12 tacos)

Ingredients

4 cloves garlic
1 pound mushrooms (e.g., crimini or baby portobellos), chopped
1 5-ounce can of water chestnuts, drained and chopped
1 cup chopped walnuts
2 tablespoons margarine (e.g., Earth Balance)
1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
1 carrot, shredded
3 green onions, sliced at an angle
1 tablespoon toasted sesame seeds
12 cold iceberg lettuce leaves


Directions

1. In a large wok or frying pan, melt the butter on medium-low (paying attention that it doesn't burn). Add the garlic, soy sauce, and sugar, stirring until the sugar dissolves. Add in the mushrooms and sauté for 3 minutes.

2. Turn the heat down to low, add in the water chestnuts and walnuts, and saute for another minute or two.

3. To assemble the tacos, lay the lettuce leaves on a platter and add a scoop or two of the mushroom mixture onto each leaf. Top each with some shredded carrot, green onions, and toasted sesame seeds.

Nutritional info per serving:

Calories: 256
Fat: 17 g
Fiber: 3 g
Protein: 7 g
Carbs: 20 g
Sodium: 762 mg

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Kamut Vegetable Spiral Pasta Curry

Kamut Vegetable Spiral Pasta Curry

Our Eden Foods Organic Kamut Vegetable Spirals is high in fiber, and an excellent source of protein. This pasta is made from the tastiest Organic vegetables--beet, carrot, and spinach. It can be used in a favorite pasta dish, or even in soups and stews. Try out this Delicious recipe for Kamut Vegetable Spiral Pasta Curry!

Serves 6 | Prep Time 20 minutes | Cook Time 35 minutes

Ingredients
2 Tbsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

3/4 cup onions, diced

1/2 cup button mushrooms, diced

2 small organic potatoes, peeled, diced

2 cups cold water

1/3 cup celery, diced

1 cup carrots, diced

3/4 tsp Eden Sea Salt

3 Tbsp organic unbleached white flour

2 cups Edensoy Unsweetened

2 tsp curry powder

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground cinnamon, or to taste

1 pinch cayenne pepper

1 cup zucchini, sliced into half moons

12 ounces Eden Organic Kamut Vegetable Spirals, 1 package

Directions
Heat oil in a large skillet and sauté the garlic and onion for 5 minutes until slightly browned. Add mushrooms and sauté 2 minutes. Add potatoes, water, celery, carrots and sea salt. Cover, bring to a boil and simmer 5 minutes. Remove cover. Place the flour in a measuring cup. Add a little Edensoy and mix until the flour dissolves. Add remaining Edensoy and mix. Slowly add the Edensoy/flour mixture to the skillet, stirring frequently until the sauce thickens. Add all the spices, mix and simmer uncovered for 10 minutes.

While the curry sauce is simmering, cook the pasta as package directs. When the pasta is almost done, add the zucchini to the curry and simmer 1 minute. Drain the pasta and serve with curry sauce ladled on top.

Nutritional Info
Per serving: 349 Calories, 9g Fat (3% calories from fat), 14g Protein, 55g Carbohydrate, 9g Fiber, 0mg Cholesterol, 295mg Sodium

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