from the blog

The Baja Brunch Casserole

Protein-Packed Breakfast Casserole featuring our Baja Breakfast Burrito! Quick, Easy & Vegetarian

 

Ingredients:

  • 6 Sweet Earth Foods Baja Breakfast Burritos
  • 1 Can Enchilada Sauce
  • 1 Cup Grated Cheese (Vegan Optional)
  • 1 Avocado Grated
  • 1/2 Cup Corn
  • 1/2 Cup Diced Tomatoes
  • 1/4 Cup Chopped Cilantro
  • 1/2 Lime

 

Directions:

  1. In a 13×9 Baking Pan, spread enchilada sauce on bottom of pan
  2. Place 6 Frozen Sweet Earth Baja Breakfast Burritos in a row. Top with remaining enchilada sauce & Cheese. Bake at 375 for 40 Minutes
  3. Prepare Guacamole: Slice & Diced Avocado, Tomato, Cilantro & Corn. Place in a bowl, squeeze with lime & mix!
  4. Pull out pan when done, set aside for 10 minutes. Top with Guacamole & Enjoy!

12/6/18

from the blog

Vegan Poke with Sesame Seitan

A traditional Hawaiian dish with a Vegan spin – This colorful poke bowl is packed full of veggies, brown rice, seaweed salad and Seitan as the key protein source.

2/8/17

RECIPE:
Ingredients:
5oz Sweet Earth Traditional Seitan slices, cut into triangle pieces
5 TBSP ponzu sauce
1 TBSP toasted sesame oil
4 TBSP toasted sesame seeds
2 cup kale, washed, dried, thinly sliced and packed
2 cups brown rice, cooked
½ cup nori (seaweed), toasted and thinly sliced
2 small beets (red and/or yellow), steamed and cubed
2 TBSP scallion, thinly sliced
½ small carrot, thinly sliced
1 small zucchini, thinly sliced and rolled
½ avocado, sliced and scooped
4 radishes, thinly sliced
Optional ½ cup prepared seaweed salad (Major supermarkets carry them. Azumagourmet brand at Costco is great.)

Instructions:
1. Sesame seitan: Combine 3 TBSP ponzu sauce and sesame oil in a medium bowl and stir well. Marinate seitan in ponzu marinade for 15-30 minutes. In a separate bowl, put sesame seeds. Take out seitan pieces with chopsticks from the ponzu marinade and coat with the sesame seeds by pressing both sides. Set aside. Reserve the ponzu marinade.
2. Brown rice: Mix brown rice with nori. Set aside.
3. Beets: Mix beets with 2 TBSP of ponzu sauce and scallions. Set aside.
4. To assemble, spread a serving of kale at the bottom of a bowl. Nicely arrange a serving of brown rice and nori mixture, a small amount of each prepared vegetable topping, sesame seitan and optional seaweed salad over the kale. Drizzle the reserved ponzu marinade over the poke bowl and add extra ponzu sauce if desired. Enjoy!

from the blog
from the blog

Nutritionist Mia Syn – Healthy New Year

Breakfast for busy mornings!

1/5/17

Breakfast gives you energy to start your day and studies show that it may also prevent you from overindulging later on so its really important not to skip it. Functional Breakfast Burritos by Sweet Earth are a great store-bought option for those of us who aren’t morning people. Heat them up and they are ready in minutes. Even though these are meatless, each has over 10 grams of protein and 5 grams of fiber. They are packed with veggies and plant protein like quinoa, tofu and edamame.

Learn more on my website www.nutritionbymia.com

Functional Breakfast Burrito

from the blog

Benevolent Bacon & Pinterest

Our Vegan Benevolent Bacon is Pinterest’s Best Friend! 

Be sure to follow @SweetEarthFoods for plant-based

Inspired recipes suitable for all!

1/5/17

from the blog
from the blog

Eye of the Tiger

1/5/17

Instagrams @Yoga_ky channeling her inner tiger 

with the Sweet Earth Curry Tiger Artisan Bowl.

Get Inspired on Instagram #SweetEarth


from the blog

Zen Inspiration – Miracles Happen

 

WHAT LIES BEFORE US AND WHAT LIES

BEHIND US ARE SMALL MATTERS

COMPARED TO WHAT LIES  WITHIN US.

AND WHEN YOU BRING WHAT IS WITHIN

OUT INTO THE WORLD, MIRACLES HAPPEN.

 

-RALPH WALDO EMERSON

1/5/17

from the blog
from the blog

Hey U.S.D.A., What’s Wrong With This Picture?!

10/7/16

When it comes to healthy food, the U.S. government talks a good game, but fails to put our money where its mouth is.

In 2011, the U.S. Department of Agriculture (USDA) released an updated version of its Dietary Guidelines for Americans—featuring a new graphic dubbed “MyPlate”—advising that a healthy diet should typically consist of about 50 percent fruits and vegetables.

Yet the average American eats far less of these healthy foods than the USDA recommends—and policy isn’t helping. Subsidies skewed toward commodity crops, such as corn and soybeans, help keep processed foods made from these crops cheap and plentiful. And research has linked a diet high in processed foods to our growing obesity crisis and to chronic metabolic illnesses such as diabetes and hypertension.

We know that eating more fruits and vegetables will save lives and money, and it’s time for the U.S.D.A. and Congress to make federal policy work for, not against, farmers who want to grow healthy food.