We recently hooked up with the nice company called Essential Eating Sprouted Foods, who sent us a sampling of their products to try out. I’m not afraid of healthy foods, so the dark grainy texture of the pastas and pretzels didn’t slow me from trying it, but I was surprised at how “normal” it all tasted when I cooked it up. Most whole grain pastas that I’ve tried have an extra chewy texture, and this stuff just tasted like good pasta. Here’s a little review, recipe, and a chance to get some of their products for yourselves as well!
Along with several pastas, Essential Eating Sprouted Foods sent us Pretzel Puffs and Whole Wheat Cereal. The wheat cereal was the one that scared me the most. I expected a cream of wheat consistency and taste that I just couldn’t have handled (being a grits girl- its not the same!). It ended up being a lot more like steel cut oatmeal- nutty and structured instead of bland mush. We paired it with pears (lol!), walnuts, brown sugar, and lots of butter. Just treat it like your oatmeal, and you’ll be happy.
The Pretzel Puffs were awesome. They didn’t look much like the typical pretzels you’ve seen, which was an initial turnoff, but the flavor totally made up for it. The best part was that they were salty enough, which is essential in a pretzel. I planned to make a dipping sauce to go with these, but I ate them all too fast.
Thank you to Essential Eating Sprouted Foods for letting us try their great products, and for allowing us to do a giveaway of their products to our readers! Here’s what you gotta do to be the big winner winner:
- Like Dirty Gourmet on Facebook if you haven’t already
- Tell us what your outdoor-related goal(s) are for the year 2013 (if we make it past Dec 21 of course), either on our Facebook page or in a comment right here on this page.
We’ll choose our favorite, and send you some food! If you’re really excited about the products, you can get your Essential Eating Sprouted Foods from their website anytime you like. Here’s a great and simple recipe using their delicious elbow pasta.
Whole Wheat Pasta with Swiss Chard Pesto
Prep Time10 minutes
Cook Time 20 minutes
Activity GuideCar Camping, Backpacking, Bike Touring, Picnic, Day Trip
- 1 pound whole wheat pasta, such as Essential Eating Sprouted Elbows
- 1 bunch swiss chard (or any green)
- 1 bunch basil
- 1 clove garlic
- 1/2 cup walnuts
- 1/8 cup olive oil, plus 2 tablespoons
- 1 bunch broccoli, chopped
- 1 breast chicken, cubed
- 1/2 cup parmesan cheese, grated or shaved
- salt and pepper, to taste
- cutting board
- food processor
- zip-top baggie
- stirring spoon
- At Home
- Place the chard, basil, garlic, walnuts, 1/8 cup olive oil, and salt and pepper into the food processor. Blend until combined. (I like my pesto to be chunky, so I don’t blend it a lot).
- Place pesto into zip-top baggie for transportation to camp.
- At Camp
- Boil a pot of salted water. Add pasta, and cook until just shy of al dente, stirring occasionally.
- Heat remaining 2 tablespoons of oil in a skillet over medium-high heat. Add chicken and cook through (this step can be done at home or omitted).
- A few minutes before the pasta is done, add broccoli to the pot. Cook until it turns bright green and pasta is al dente. Strain, and return to pot.
- Add chicken and pesto, and stir to coat.
- Add lots of grated parmesan cheese and serve.
- (*I like to leave my parmesan separate from the pesto so as to accomodate the many vegans in our lives, but you can definitely add it into your pesto at Step 1)