Dulse Leaf Flakes Cert. Organic (Rhodymenia palmetta) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Sprinkle on salad or add to salad dressings Add to soups, stews, chowders and casseroles Add to fish sauces for sea flavor Bake in breads Complements most cheeses, nuts and seeds, potatoes, tomatoes, most seafoods, most fruits, all salads, all sea vegetables Dulse is a red seaweed that grows on the intertidal rocks, which are uncovered at low tide. It can be found on the Atlantic coasts of Scotland and Ireland, Greenland, northern France and the Saint-Laurence estuary. It is an ancient cattle feed and famine food. Shaped like the palm of a hand, it has the texture of thin rubber. It is commonly dried and eaten raw by North Atlantic fishermen; the flavor becomes evident after prolonged chewing. Dulse is also eaten with fish and butter, boiled with milk and rye flour, or as a relish. The gelatinous substance contained in dulse is a thickening agent and imparts a reddish colour to the food with which it is mixed. In Scotland, Ireland and Iceland it is known as Söl. It is blended into milk drinks, lemon flavoured oils, jellies or just sugar coated, like breakfast cereal. Flour is also made from it. Throughout northern North America, Dulse is appreciated as a beer appetizer. Dulse is a rich source of calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E. |
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Your Price: $27.36
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Beet Root Powder Cert. Organic (Beta vulgaris rubra) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. This product uses only the red, fleshy root portion of the beet and NOT the root haris or beet tops. One pound of beet powder re-hydrates to 5 lbs., which is equivalent to 8-9 lbs. of fresh, unprepared beets. Use approximately 1/3 cup water to re-hydrate 2 Tbl. beet powder. Re-hydration is virtually instantaneous in hot or boiling water. Non-irradiated. Beet root is a nutritious food additive, and safe for the pregnant. A favorite ingredient in many nutri-smoothie recipes. Beet powder is used in pasta and tomato-based sauces, such as spaghetti and barbecue; in dry gravy mixes and sauces; salad dressings; meat, fish, and poultry coatings, and cakes. Beet root is hepatoprotective. In animals tests the it has been used effectively to keep fat from depositing in the liver. This is probably due to the herb's concentration of betaine. In Indian medicine it is used for coughs and infections. This powder is plum in color, and can be used to dye soaps a wonderful, earthen, deep yellow (yes, yellow) color. Lipstick: Beet root powder 100% vegetable glycerin Combine 1 tsp. vegetable glycerin and 1 tsp. beet root powder in a saucer. Stir until perfectly smooth. Then add ½ tsp. of vitamin E oil. Very thick olive oil can be substituted. Apply liberally with your finger or a lipstick brush. Do not purse or rub your lips together after application. Chocolate Beet Root Cake: http://www.chocoholic.com/chocoholic/recipes/0402rcp.html: Cake: 2 ½ sticks (10 ounces) or 350 grams of unsalted butter 2 ½ cups or 440 grams of organic (also called natural, or raw) sugar, NOT regular white sugar. 4 eggs 2 ½ cups or 375 grams of flour 2/3 cups or 50 grams of good-quality cocoa powder 2 teaspoons of baking soda 2 cups (16 ounces) Beet Root Powder Optional Chocolate Cream Cheese Icing for the cake: 4 ounces or 125 grams of cream cheese 1 stick (4 ounces) or 125 grams of butter 2 cups or 300 grams of confectioners (powdered) sugar 2/3 cup or 50 grams of good-quality cocoa powder Directions Cake Preheat the oven to 350 degrees f. or 180 degrees c. Have some large bowls ready, as you will need to begin the recipe by keeping the ingredients separated; then you will combine them in a large bowl. Cream the butter and sugar together until well blended. Add the eggs, one at a time, beating well after each addition. Add Beet Root Powder, and mix well. Sift the flour, cocoa, and baking soda together until well mixed. Mix these dry ingredients into the wet. You will need a large bowl. Combine well, beat until smooth. Pour the batter into a greased 9 inch (or 20 centimeter) spring-form cake pan. You may also use a bundt-style pan or a large loaf pan. Bake for 50-60 minutes at 350 f (or 180 c). Test with a wooden skewer or toothpick to see if done. Cool. Optional Chocolate Cream Cheese Icing for the ca |
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Your Price: $27.45
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Dulse Leaf Whole Cert. Organic (Rhodymenia palmetta) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Sprinkle on salad or add to salad dressings Add to soups, stews, chowders and casseroles Add to fish sauces for sea flavor Bake in breads Complements most cheeses, nuts and seeds, potatoes, tomatoes, most seafoods, most fruits, all salads, all sea vegetables Dulse is a red seaweed that grows on the intertidal rocks, which are uncovered at low tide. It can be found on the Atlantic coasts of Scotland and Ireland, Greenland, northern France and the Saint-Laurence estuary. It is an ancient cattle feed and famine food. Shaped like the palm of a hand, it has the texture of thin rubber. It is commonly dried and eaten raw by North Atlantic fishermen; the flavor becomes evident after prolonged chewing. Dulse is also eaten with fish and butter, boiled with milk and rye flour, or as a relish. The gelatinous substance contained in dulse is a thickening agent and imparts a reddish colour to the food with which it is mixed. In Scotland, Ireland and Iceland it is known as Söl. It is blended into milk drinks, lemon flavoured oils, jellies or just sugar coated, like breakfast cereal. Flour is also made from it. Throughout northern North America, Dulse is appreciated as a beer appetizer. Dulse is a rich source of calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E. |
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Your Price: $48.42
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Hawthorn Berry Whole Cert. Organic (Crataegus laevigata) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Used as an infusion, decoction, extract and tincture. Hawthorn is safe for long-term use. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Hawthorn leaf and flower for 'Decreasing cardiac output as described in functional Stage II of NYHA [New York Heart Assoc. clinical definition]. 'Special Caution for Use: A physician must be consulted in cases where symptoms continue unchanged for longer than six weeks or in case of swelling of the legs. Medical diagnosis is absolutely necessary when pains occur in the region of the heart, spreading out to the arms, upper abdomen or the area around the neck, or in cases of respiratory distress (dyspnea).' 'Dosage and Administration: 160 - 900 mg native, water-ethanol extract (ethanol 45 percent v/v or methanol 70 percent v/v, drug-extract ratio = 4 - 7:1, with defined flavonoid or procyanidin content), corresponding to 30 - 168.7 mg procyanidins, calculated as epicatechin, or 3.5 - 19.8 mg flavonoids, calculated as hyperoside in accordance with DAB 10, in two or three individual doses. Hawthorn fluidextract DAB 10: Equivalent individual or daily dosage must be confirmed by clinical-pharmacological experiment or clinical study. Mode of Administration: Liquid or dry pharmaceutical forms, for oral intake. Duration of Administration: 6 weeks minimum.' Hawthorn has a long history in both folk medicine and clinical medicine as a heart tonic. The herb is typically used to improve cardiovascular function, as it increases the supply of blood to the heart muscle, resulting in enhanced circulation throughout the body. It has been shown to help stabilize angina pectoris, as well as aiding recovery from heart attacks. The leaves, flowers, and berries of hawthorn contain a variety of bioflavonoid-like complexes that appear to be primarily responsible for the cardiac actions of the plant. Hawthorn seems to inhibit angiotensin converting enzyme (ACE) and reduce production of the potent blood vessel-constricting substance angiotensin II. Hawthorn thus reduces resistance in arteries and improves extremity circulation. The bioflavonoids in hawthorn are potent antioxidants. Numerous double-blind clinical trials have confirmed hawthorn is beneficial for persons with serious heart conditions. Grieve's classic 'A Modern Herbal': 'Cardiac, diuretic, astringent, tonic. Mainly used as a cardiac tonic in organic and functional heart troubles. Both flowers and berries are astringent and useful in decoction to cure sore throats. A useful diuretic in dropsy and kidney troubles.' 'Preparation and dosage: Fluid Extract of Berries, 10 to 15 drops.' 'The leaves have been used as an adulterant for tea. An excellent liqueur is made from Hawthorn berries with brandy.' American Materia Medica, 1919 (Ellingwood): 'Dr. Jennings, of Chicago, i |
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Your Price: $13.32
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Carrots Flakes Cert. Organic (Daucus carota) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. The nutritious carrot, a particularly rich source of carotene (provitamin A), figures in more delcious recipes than one can count. Low in calories, carrots are an excellent source of beta carotene, converted in the body to Vitamin A and a source of folacin and fiber. Diced carrots are a convenient recipe additive, and carrot powder is a convenient sauce and smoothie additive. |
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Your Price: $23.31
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Lentils, Red Whole, Sprouting, Cert. Organic (Lens culinaris) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. These are unheated, certified organic lentils, excellent for sprouting. Lentil Salad: http://robbiehaf.com/Recipes/L/305.htm: Serves : 10 Prep. Time : 0:30 1 cup dried lentils 1 cup diced carrot 1 cup diced red onion 2 cloves garlic - minced 1 bay leaf ½ tsp. dried thyme water - as needed ¼ cup olive oil 2 Tbls. lemon juice - preferably fresh ½ cup diced celery ¼ cup chopped fresh parsley 1 tsp. salt ¼ tsp. ground black pepper -In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. -Add enough water to cover by 1'. -Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. -Drain lentils and vegetables and remove bay leaf. -Add olive oil, lemon juice, celery, parsley, salt, and pepper. -Toss to mix and serve at room temperature. Vegetarian Pastichio: http://www.recipecottage.com/vegetarian/pastitsio.html: This comes in three layers, the bottom layer is a layer of cooked pasta, the second is a layer of spicy lentil and tomato mix, the third is a topping of a mix of eggs, milk and cheese. Very tasty and filling too. 6 oz pasta 8 oz red lentils olive oil 1 large onion, chopped 2-3 cloves garlic, crushed 1 green pepper, chopped some mushrooms, chopped large tin of tamatoes, chopped ½ tsp oregano ½ tsp cinnamon (though I use more) pint of water or unsalted stock salt pepper for the topping: 2 eggs 3/4 pint of white sauce/bechamel 3 oz grated cheddar cheese Heat the olive oil and fry the onions till they're soft then add the pepper and the mushrooms and the garlic and cook. You can also add anything else at this stage that seems a good thing, a courgette (zucchini if you're American) or even a chilli chopped very fine. Mix in everything else (LOTS of cinnamon!) and then bring to the boil and cook until the liquid has mostly gone and you are left with a nice thick spicy sauce and the lentils are soft. I find that you usually have to add some boiling water during the cooking. Now you can heat the oven to 200 C, which is errrrrr 400 F, gas mark 6. Cook the pasta till it's just cooked and put it in the bottom of an oven dish, spoon the lentil mix on top and then on the top put the beaten eggs/white sauce mix and then sprinke the cheese (and also some breadcrumbs if you like a bit of a crunch like me) and put it all in the oven for about 30 - 40 minutes or until it's nice and brown on top. |
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Your Price: $7.20
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Lentils, Red Whole, Sprouting, Cert. Organic (Lens culinaris) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. These are unheated, certified organic lentils, excellent for sprouting. Lentil Salad: http://robbiehaf.com/Recipes/L/305.htm: Serves : 10 Prep. Time : 0:30 1 cup dried lentils 1 cup diced carrot 1 cup diced red onion 2 cloves garlic - minced 1 bay leaf ½ tsp. dried thyme water - as needed ¼ cup olive oil 2 Tbls. lemon juice - preferably fresh ½ cup diced celery ¼ cup chopped fresh parsley 1 tsp. salt ¼ tsp. ground black pepper -In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. -Add enough water to cover by 1'. -Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. -Drain lentils and vegetables and remove bay leaf. -Add olive oil, lemon juice, celery, parsley, salt, and pepper. -Toss to mix and serve at room temperature. Vegetarian Pastichio: http://www.recipecottage.com/vegetarian/pastitsio.html: This comes in three layers, the bottom layer is a layer of cooked pasta, the second is a layer of spicy lentil and tomato mix, the third is a topping of a mix of eggs, milk and cheese. Very tasty and filling too. 6 oz pasta 8 oz red lentils olive oil 1 large onion, chopped 2-3 cloves garlic, crushed 1 green pepper, chopped some mushrooms, chopped large tin of tamatoes, chopped ½ tsp oregano ½ tsp cinnamon (though I use more) pint of water or unsalted stock salt pepper for the topping: 2 eggs 3/4 pint of white sauce/bechamel 3 oz grated cheddar cheese Heat the olive oil and fry the onions till they're soft then add the pepper and the mushrooms and the garlic and cook. You can also add anything else at this stage that seems a good thing, a courgette (zucchini if you're American) or even a chilli chopped very fine. Mix in everything else (LOTS of cinnamon!) and then bring to the boil and cook until the liquid has mostly gone and you are left with a nice thick spicy sauce and the lentils are soft. I find that you usually have to add some boiling water during the cooking. Now you can heat the oven to 200 C, which is errrrrr 400 F, gas mark 6. Cook the pasta till it's just cooked and put it in the bottom of an oven dish, spoon the lentil mix on top and then on the top put the beaten eggs/white sauce mix and then sprinke the cheese (and also some breadcrumbs if you like a bit of a crunch like me) and put it all in the oven for about 30 - 40 minutes or until it's nice and brown on top. |
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Your Price: $7.20
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Garbanzo Bean Cert. Organic (Cicer arietinum) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Also called Chickpeas, these unprocessed raw certified organic beans can be used for sprouting. Garbanzo Bean & Vegetable Pie: 2 c Seeded chopped tomatoes 1½ c Thinly sliced yellow summer squash 1½ c Thinly sliced zucchini 1 c Sliced fresh mushrooms ½ c Chopped onion 1 ts Dried basil leaves ½ ts Salt; divided 1 pt Garbanzo beans, rinsed ½ c Shredded hard farmer cheese; 1 c Vegetable broth 1 c Uncooked couscous 2 Egg whites ¼ c Snipped fresh parsley Preheat oven to 350°. Spray a 10' deep dish pie plate with cooking spray; set aside. In 3-quart saucepan, combine tomatoes, squashes, mushrooms, onions, basil and ¼ teaspoon salt. Cook over medium heat 8-10 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Add beans and ¼ cup cheese. Mix well; set aside. In 1-quart saucepan, combine broth and remaining ¼ teaspoon salt. Bring to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous with a fork. Add egg whites and parsley to couscous; mix well. Using the back of a spoon, press couscous mixture into bottom and up sides of prepared pie plate. Spoon vegetable mixture into couscous crust. Bake 35-30 minutes or until crust is firm and filling is hot. Sprinkle top of pie with remaining ¼ cup cheese. Let stand until cheese is melted. Serve hot in wedges. Makes 6-8 servings. Garbanzo Bean Soup: This nourishing garbanzo bean soup recipe combines spicy heat and warming earthiness with garbanzo beans, fresh herbs and garlic - a healthy family meal. 8 oz. garbanzo beans 4 spicy Italian sausages, thickly sliced 6 cups water 1 large onion, finely chopped 1 celery stick, thinly sliced 1 red pepper, deseeded and diced 2 oz. dried macaroni 2 tbsp. fresh garden herbs, finely chopped (chervil, parsley, chives, rosemary, basil, oregano and thyme) 1 large bay leaf 1 large clove elephant garlic, crushed 3 tbsp. tomato paste 2 tsp. salt 3 tsp. coarsely ground black pepper Mozzarella cheese, grated to serve Bring water to a boil in a deep pan. Add beans, Italian sausages, onion, celery, red pepper, garden herbs, bay leaf, elephant garlic, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard. Reduce heat and simmer for 1 hour and add macaroni and tomato paste. Cook for another hour. Serve red hot, garnished with Mozzarella cheese. Accompany with Italian olive bread. Serves 6. |
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Your Price: $8.10
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Peas, Green Whole Sprouting Cert. Organic 1 lb: K
To sprout, use 2 tablespoons seeds per quart jar or Easy Sprout Sprouter. Soak in water 10-12 hours, then drain. Rinse seeds 2 to 3 times a day until ready to use (about 5 days). |
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Your Price: $7.65
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Carrots Diced ¼'' Cert. Organic (Daucus carota) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. The nutritious carrot, a particularly rich source of carotene (provitamin A), figures in more delcious recipes than one can count. Low in calories, carrots are an excellent source of beta carotene, converted in the body to Vitamin A and a source of folacin and fiber. Diced carrots are a convenient recipe and sauce additive. |
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Your Price: $22.05
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Beans, Pinto (Flakes) Cert. Organic 1 lb: K
This is Frontier's nitrogen-flushed double-wall silverfoil pack. Some Frontier packs are double-walled wax-lined paper. Certified Organic Pinto Bean flakes are a convenient, tasty and nutritious way to thicken soups and sauces. |
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Your Price: $10.62
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Beans, Black (Flakes) Cert. Organic 1 lb: K
This is Frontier's nitrogen-flushed double-wall silverfoil pack. Some Frontier packs are double-walled wax-lined paper. A convenient and delicious form of certified organic black beans. |
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Your Price: $9.90
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Tomato Powder Cert. Organic (Lycopersicon esculentum) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A versatile quick addition to innumerable recipes. |
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Your Price: $21.51
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Fiesta Black Bean Mix Cert. Organic 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delicious mix for bean recipes. |
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Your Price: $10.80
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Refried Pinto Beans Mix Cert. Organic 1 lb: K
This is Frontier's nitrogen-flushed double-wall silverfoil pack. Some Frontier packs are double-wall wax-lined paper. 'Pintado' is Spanish for 'painted,' which is where the name of this bean comes from. This protein-rich legume is the mother of all burritos. You cook them, and then you 're-fry' them – here's how: Immerse 2 cups of dried pintos in a heavy pot in enough water to cover them by 2 inches. Bring to a boil, then reduce to a medium simmer, cooking until the beans are tender, about 2 hours. Add more water if you have to. Once they're soft, drain the beans in a colander over a bowl, reserving the cooking liquid. Return the beans to the pot and mash them roughly, adding spices to taste – minced garlic, onion and cayenne are nice. Add ½ cup of the cooking liquid to the mix and stir well. Cook over medium heat - this is the refrying part - for about 7 minutes, stirring to keep the mix from sticking. Add more liquid as the beans thicken, if necessary. Any leftover refried pintos freeze well. |
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Your Price: $12.78
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