Posts Written On May 08, 2018

Celiac Awareness Month – Explore Cuisine

Did you know that May is Celiac Awareness MonthExplore Cuisine is known for its protein-packed plant pastas that are high in fiber, naturally gluten free, simple to prepare, organic, and delicious. 

Explore Cuisine is a leader in innovative cooking using organic ingredients of the highest quality. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients.
  • Organic Bean Power: One Ingredient.  ORGANIC BEANS – that’s it.  In only seven minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber. Varieties include Black Bean Spaghetti, Edamame and Mung Bean Fettuccini, Soybean Spaghetti and more.

Italian Signature Selection: Made from organic lentils and chickpeas, these pastas are high in protein and a great source of fiber and iron. Vegan, organic, and gluten free- it’s a perfect dish for everyone at the table. In just minutes your family will be enjoying fresh pastas made in Italy. Varieties include Red Lentil Penne, Green Lentil Penne, Chickpea Fusilli, Green Lentil Lasagne, and more!

Celebrate Celiac Awareness Month with these nutritious recipes that everyone can enjoy!
Roasted Cauliflower Alfredo Spaghetti
  • 4 cups of cauliflower florets
  • 2 T olive oil
  • salt and pepper
  • 8 oz vegan cream cheese
  • 1 t smoked paprika
  • garlic cloves (optional, see info in post)
  • 2 c vegetable broth
  • 1 box of Explore Cuisine Organic Edamame Spaghetti
  • Fresh Parsley, for garnish
  • Order Ingredients
  1. Toss cauliflower with olive oil. Season with salt and pepper. Roast in oven at 375 degrees F for 25 minutes.
  2. In a blender combine roasted cauliflower, vegan cream cheese, smoked paprika, garlic (optional) and vegetable broth. Blend until smooth.
  3. Warm sauce in sauce pan on stove.
  4. Prepare spaghetti per directions on box.
  5. Combine sauce and spaghetti. Gently toss to coat.
  6. When ready to serve, place spaghetti onto plates, top with more smoked paprika and fresh parsley.
  7. ENJOY!

Pesto Spaghetti with Seared Tuna
Recipe by Svitlana Flom of Art de Fete
Serves 4
Seared Tuna:
  • 1-pound center cut ahi tuna
  • 1-teaspoon ground coriander
  • 1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Dash of vegetable oil
  • Salt
Kale-Walnut Pesto:
  • 2 cups baby kale
  • ½ cup basil
  • ¼ cup walnuts
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • ½ cup olive oil
  • Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Salt
  • ½ large carrot, peeled
  • ½ hot red pepper, thinly sliced
  • ½ teaspoon lemon zest
  • 10 tiny basil leaves
  • Flaky sea salt
  • Mildly spicy red pepper (Aleppo or Marash)
  • Olive oil
Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.
Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.
Deconstructed Lasagna – a comfort food dinner
Author: Cindy Gordon (Vegetarian Mamma)
  • 8 oz of Organic Red Lentil Penne by Explore Cuisine
  • 32 oz pasta sauce
  • 15 oz Ricotta Cheese
  • 2 eggs
  • ¾ c parmesan cheese
  • 1 cup mozzarella cheese
  1. Prepare the pasta, per the directions on the box.
  2. In a bowl combine the ricotta, eggs and parmesan. Blend until smooth and well mixed.
  3. When pasta is done, drain under cool water.
  4. In a new bowl, combine the pasta and sauce. Stir to combine.
  5. Lightly oil a 9X13 baking casserole. Put half the pasta mixture in the casserole dish.
  6. Top with all the ricotta mixture.
  7. Add remaining pasta mixture to the casserole dish, creating layers.
  8. Cover and bake at 350 degrees F for 30 minutes. Remove cover, add mozzarella. Put back in oven until cheese is melted.
  9. ENJOY!
If your pasta jar is only 28 oz, you will be fine! 28-32 oz is good!

At Explore Cuisine they search the globe to find organic, plant based foods that allow you to create delicious meals that your family and friends will love and gives them the goodness they deserve.

They select the finest organic ingredients from beans, lentils, rice and peas to provide you with more plant based protein and fiber than traditional pasta while being naturally gluten free and simple to prepare. Ideal for lovers of pasta looking for a more nutritious alternative and for anyone seeking to reduce meat in their diet and replace with plant based protein.


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