Producer Stories: THE LEADING LADIES OF NATURAL SNACKS

     Six Craveable        Women-Owned Snacks Brands You Should Know About

Soom Foods

We love these innovative sister-founders for reenergizing a sauce usually found blended with hummus: tahini! Shelby Zitelman, Jackie (Zitelman) Horvitz and Amy Zitelman bring the tenets of natural to this classic sesame-seed paste by sourcing sesame seeds from just one farm, based in Humera, a town in the Tigray Region of northwestern Ethiopia. Purchase it here: https://amzn.to/2t7fszk

Nona Lim

Founder Nona Lim takes inspiration from her Singaporean upbringing and her past as a health-minded professional athlete to craft whole-food, easy-to-prepare noodle bowls, broths, soups and ramen. The flavors are perfectly balanced and serve as a base for any high-quality meal.  Purchase it here:   https://amzn.to/2WLXxfm

Late July Snacks

While pregnant, Nicole Dawes dreamed of starting an organic cracker and chip company. Now a multimillion-dollar brand, Late July’s do-good business philosophy promotes organic agriculture, donates 10 percent of profits to nonprofits and makes a super-tasty tortilla chip. Purchase it here:  https://amzn.to/2GrM66B

Cisse’ Cocoa Co.

After working for the nonprofit Keep a Child Alive, social-justice advocate Diana Lovett founded Cisse Cocoa Co., which makes thin brownie bites, hot cocoa mixes and baking mixes, and pays a high premium for cocoa to support small farmers.

Blume Honey Water

Longtime friends Michele Meloy Burchfield and Carla Frank combined their beverage-industry background and branding expertise to launch Blume Honey Water, a ready-to-drink product sweetened with traceable honey from environmentally conscious beekeepers.

 

Biena Snacks

Founder Poorvi Patodia was inspired to launch her healthy chickpea-based company Biena when she was seeking better-for-you snacks while pregnant. We love how Biena’s cheeky flavors like Rockin’ Ranch and Dark Chocolate make roasted chickpeas delicious and craveable.  Purchase it here:  https://amzn.to/2SzIXIr

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.

Article Credit: Jenna Blumenfeld

Art Credit: New Hope Network

The Beauty & Benefits of Manuka Honey

Manuka honey is a rare and special New Zealand honey made from the nectar of the native Manuka plant. Clever bees collect and transform this nectar into Manuka honey, highly valued for its rare and complex properties. The nectar of the New Zealand Manuka flower...

Shopping for Produce A – Z: AVOCADOS

Shopping for Produce A – Z: AVOCADOS

Avocados: Good Fiber & Good Fat

One medium avocado provides 40% of the recommended daily allowance of fiber and 39% of vitamin K (bone health and proper blood clotting), and 20% of vitamins E and C to support beautiful skin. The healthy fats in avocados help your body absorb the fat-soluable vitamins in other foods.

Selection:

Choose Haas avocados when possible. They’re the ones that turn blackish when ripe and have a rough skin. They’re also the most nutrient-dense and best tasting. The avocados with smooth, shiny skin can be a number of different varieties. Choose ones with deep dark green, almost blackish skin; they’re the ripest. Avoid any with soft spots, air pockets, or a pit that seems to be rolling around inside. Remove the center stem num on the top. If green flesh is revealed, you have a fresh one. If it’s brown or moldy it’s bad.

 

Most nutritious varieties: Haas and green avocados.

 

Least nutritious varieties: Florida avocados.

Storage:

Store avocados on the countertop and eat them within a day or two when ripe. You can put them in the refrigerator to slow decay, but that will only get you a couple more days at most. Once an avocado is cut in half, it’ll brown quickly. Leave the pit in the other half if you aren’t going to eat it all right away; that’ll keep it from browning. Or, store the cut avocado in a small glass container with coarsely chopped onion in the bottom (the skin of the avocado, not the flesh should be in contact with the onion), seal it with a tight-fitting lid, and keep it in the fridge. The onion’s oils are powerful antioxidants that prevent browning.

 

Shopping for Produce A – Z: ASPARAGUS

Shopping for Produce A – Z: ASPARAGUS

Asparagus: Another Nutrition Powerhouse

Fresh asparagus tastes better and retains more nutritional value. Asparagus is a great source of vitamin K, folate, inulin, and glutathione. What are the benefits of these nutrients? Here are ten ways asparagus can improve your health and wellness:

 

 

  1. Helps relieve symptoms of arthritis and rheumatism.
  2. Helps relieve symptoms of PMS.
  3. Prevents progression of cataracts.
  4. Helps control blood sugar.
  5. A great source of folic acid in pregnancy.
  6. Reduces acidity in blood.
  7. Helps prevent and dissolve kidney stones.
  8. Strengthens the heart.
  9. Cancer prevention.

Selection:

Since aparagus’ nutrients deteriorate quickly, it’s best to purchase what you need and consume it within a day or two.

Look for thin, tender spears that are dark green, shiny and straight, not bent. The tips should be tightly closed and green or purplish. The cut end of the stalk should be smooth and moist.

Skip white asparagus. It’s just green asparagus that’s been buried in soil so it never sees daylight. It’s tougher in texture and only has 1/7 the antioxidants as the green.

The best asparagus will come from your local Farmer’s Markets. Look for farmers who display their asparagus on ice; they’ll be the most tender because not chilling them makes the toughen.

Storage:

As mentioned above, asparagus is best when eaten on the day you purchase it so that the nutrients aren’t lost and flavor hasn’t deteriorated. If you plan to keep it for a day or two store is in a microperforated bag. It’ll last only a few days at the most.

 

Preparation:

Asparagus is best steamed; it only takes five minutes and increases its antioxidant value by 30%

But Why Does My Pee Smell So Bad After I Eat Asparagus?

Studies show 40 percent of people said they could smell the odor in their urine after eating asparagus, and 60 percent said they could not; more women than men.

The odor is due to your body’s reaction to some of the natural chemicals found in the green stalks. Scientists aren’t exactly sure which chemical or chemicals are responsible for creating the odor, but it’s probably due to some of the sulfur-containing compounds found in asparagus

Shopping For Produce A – Z: ARTICHOKES

Shopping For Produce A – Z: ARTICHOKES

Artichokes Are a Nutritional Powerhouse

Artichokes are a lot of work; no two ways about it. But, are they worth it? You bet. They’re surprisingly high in antioxidants and fiber giving them excellent cardiac benefits. They’re high in inulin, a prebiotic that support a healthy gut, and folate, an important nutrient that prevents birth defects, blood disease, and possible cancer.

 

“After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps.”  -Miss Piggy

 

Selection:

Choose large artichokes that have densely packed leaves. They’ll have larger hearts than the slim, pointy ones. Artichokes with a thorn at the end of each leaf have a nuttier flavor; and varieties without thorns have softer flesh.

 

Artichokes take almost an hour to cook. So, if you’re looking for a faster but equally nutritious option go with packaged hearts; they’re still high in antioxidants and low in calories. Ideally, purchase them in glass packed in water, olive oil, or a spice mixture.

 

If you see purple artichokes, get them! They’re rich in cancer-fighting compounds anthocyanins which makes them even more nutritious.

Storage:

Keep artichokes refrigerated in the crisper drawer and eat them within three days. They spoil quickly. Artichoke hearts have a longer shelf life