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Francisco Pizarro might have known a thing or two about New World conquest, but he would have made a lousy nutritionist. After toppling the Incan empire in 1532, the Spanish conquistador filled his ships with potatoes and corn--destining them to become major players in the European diet--while leaving a third crop to wither.

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Colorful Quinoa Medley


2 cups Eden Organic Quinoa, washed and drained
2 1/4 cups water
1 medium organic tomato, diced
1 medium cucumber, peeled, seeded and chopped
1 cup scallions, sliced
3 cloves garlic, minced
3/4 cup fresh parsley, minced
3/4 cup pine nuts, lightly pan toasted
1/2 cup pitted black olives, sliced thin
1/2 cup roasted red peppers, drained and diced


2 Tbsp Eden Extra Virgin Olive Oil
1 1/4 Tbsp Eden Ume Plum Vinegar, or to taste
2 tsp lime juice, freshly squeezed

Bring the water to a boil in a medium saucepan. Add the quinoa, cover and bring to a boil again. Reduce the flame and simmer for 12 minutes. Turn off flame and let sit for 5 minutes. Place quinoa in a large mixing bowl and fluff with a fork to cool. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers. In a small bowl, mix the dressing ingredients together. Pour the dressing over the salad and toss to mix thoroughly. Serve room temperature or chilled.

Nutritional Info Per serving
Per serving: 296 calories, 14g fat (40% calories from fat), 11g protein, 35g carbohydrate, 13g fiber, 0mg cholesterol, 375mg sodium

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