Wednesday, April 4, 2012

Wildtree Wednesday

Spice/Miscellaneous Cupboard 
Last week, as I was searching for something to satisfy my sweet tooth, I came to the conclusion that I have a LOT of Wildtree. I have one cupboard dedicated to spices and such. The middle shelf is completely filled with Wildtree. As a Wildtree representative, I've purchased many of the products in order to be familiar with the product I'm selling. Some of these are must have favorites (like the Guacamole Seasoning) and some....well, they just sit on my shelf. I decided I need to get adventurous and start using those herb blends that I rarely use. 

Wildtree has recently added a 10 day menu planner to the monthly newsletter. Instead of deleting my emailed newsletter as I normally do, I am vowing to try a few of the suggested recipes. Looking at the recipes, as well as the ingredients that I already have (no trip to the grocery store needed!), I picked Lentil Sloppy Joes, Rockin' Moroccan Carrot Soup and Basmati Rice with Spicy Chick Peas. 

10 Day MENU PLANNER includes additional recipes such as Easy Soba Soup, Asian Ginger Lettuce Wraps, Artichoke Risotto, Asparagus & Portabella Scampi, Eggplant Polenta Parmesan, Barley Bake and Simple Stir Fry

Lentil Sloppy Joes



4 hamburger buns
2 tablespoons Wildtree Natural Grapeseed Oil
1 green bell pepper, diced
1 medium onion, diced
1 cup dried lentils (that's 1/4c. per bun.....I may increase this amount)
2-3 cups water
1 ½ tablespoons Wildtree Sloppy Joe Blend
3 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar (Substitute maple syrup)
½ cup tomato sauce, low sodium



In a large skillet, heat the Grapeseed Oil. Add the onions and peppers and cook until the onions are soft and translucent. Stir in the dried lentils, the brown sugar, 2 cups water and the rest of the liquid ingredients. Lower the heat to medium-low and simmer for 10-15 minutes, until lentils are tender. 
Check after 5 minutes and add more water if it is too dry. Serve on toasted buns with your favorite side!


Calories 400; Fat 10g; Saturated Fat 1g; Carbohydrate 66g; Fiber 10g; Protein 15g; Cholesterol 0mg; Sodium 520mg.





Rockin’ Moroccan  Carrot Soup
6 servings


2 tbsp butter or Natural Grapeseed Oil
2 medium yellow onions, diced
2 red bell peppers, diced
3 tbsp Wildtree Rockin’ Moroccan Rub
3 Carrots, Peeled and diced
2 potatoes, peeled and diced
4 tsp Wildtree Veg Bouillon Soup Base + 4 cups water (Substitute 4 cups  homemade bone broth)
½ cup cilantro
¼ cup mint


In a large saucepan melt the butter/oil over medium high heat. Add the onions, peppers, and Rockin’ Moroccan Rub and cook until the onions are soft and translucent. Add the carrots, potatoes, water, and Wildtree Vegetable Bouillon Base and simmer for 30 minutes, covered. Blend smooth in batches, adding fresh herbs while blending. Serve with a cheese or crouton garnish. 


Calories 230; Fat 6g; Saturated fat 0.5 g; Carbohydrate 40 g; Fiber 6 g; Protein 5 g; Cholesterol 0 mg; Sodium 1250 mg



Basmati Rice with Spicy Chick Peas
4 servings


1 cup basmati
3 cups water
1 ½ tbsp Wildtree 
Veg Bouillon Soup Base
1 cup peas,frozen
1 tbsp Wildtree Natural Grapeseed Oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp Wildtree Jalapeno pepper Blend
1 (15 oz) can chick peas, drained (Substitute prepared dry chick peas as I avoid canned products)
½ cup panko bread crumbs (I'll omit this)


(Optional: replace chick peas with ½ lb cooked chicken breast)


In a med sauce pan add the basmati rice, water, and Bouillon; bring to a boil. Continue cooking for 10 mins. Add the peas. Continue cooking until peas are heated through, about 2 mins more. Drain if necessary and set aside (keep warm). In a med nonstick skillet heat oil over med heat. Add the onions and garlic and saut√© until fragrant and onions are tender, about 3 mins. Add the Jalapeno Pepper Blend and chick peas and continue cooking until heated through, about 2 mins more. Meanwhile heat a small nonstick skillet over med heat. Spray pan with pan spray; add the panko bread crumbs and toast until browned. Serve the basmati rice with peas topped with the spicy chick pea mixture; top with toasted bread crumbs. This dish is very refreshing served with yogurt and fresh lime sauce. 


Calories 310; Fat 2.5g; Saturated fat 0 g; Carbohydrate 63 g; Fiber 8 g; Protein 11 g; Cholesterol 0 mg; Sodium 470 mg


In case you are not familiar with Wildtree ~ Wildtree products are natural and contain no additives, no preservatives, no food dyes, no MSG, and no GMO's. The products are produced in a peanut-free/tree nut-free facility. 


To order Wildtree products visit my online store HERE



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