Honey is one of those things I never thought much about until I went vegan and began reading labels and recipes and now I see that it is everywhere. Then came cooking where honey is often found in baked foods, desserts and granola and finding a vegan replacement can sometimes be difficult. Agave is usually a suitable replacement but the consistency is often too thin and the flavor is slightly too sweet.
When I read about Bee-Free Honee I jumped at the opportunity to review and it and of course to do a giveaway. I am even more excited to do the giveaway now because I really love this product and can’t wait to have you try it as well.
The website describes the product best “Bee Free Honee is a unique sweetener with a slightly tart flavor. It is “apple honey” in that it is made from apples rather than by bees! We use only three all natural ingredients, apple, pure cane sugar, and lemon juice. There is nothing artificial, no added color and no corn syrup.”
Although it doesn’t taste exactly like honey, it has more of an apple flavor- because well yeah it is made with apples. But it really is the closest in flavor and consistency to honey and it taste delicious. I have used it in my tea and oatmeal and on apples with cinnamon and almond butter. I haven’t tried it in baked goods or granola yet but that will be my next challenge.
Now that you know more about this wonderful product I am going to give two lucky people to win a bottle of their own. All you have to do is enter- oh and for an additional chance to win head over to Keri’s blog I Eat Tree’s because she is also giving away a bottle.
To Enter: (leave a comment for each entry) The giveaway is open to U.S. residence only. The winner will be randomly selected on Monday, March 21th, 2011 at 11 PM EST.
1. with hummus- YUM
2. with chickpea dip- YUM (totally different than hummus)
3. My favorite way however was like a bruschetta (see below)
Overall I really enjoyed these little flatbreads; they are great on their own or with a dip or topper. I have to say that I love the Crispbread more but the flatbreads are way better for entertaining and less mess. The flatbreads are light an airy and have a great crispy to them. My favorite flavor was the rosemary it was wonderful as a bruschetta, the sesame was great with peanut butter and the plan with hummus; overall a very versatile snack. So now that I have told you what I think and how much I enjoy these Wasa is providing you with an insane prize pack. All you have to do is……
All entries must be submitted by November 26th at 8pm. For each entry you MUST leave a SEPARATE comment for the entry to qualify.
1. Check out the flatbread flavors and tell me how you would enjoy them. (REQUIRED ENTRY)
Additional Chances to win (PLEASE LEAVE A SEPARATE COMMENT FOR EACH ENTRY; also if you already do any of these ie. follow me on twitter/facebook, ect it counts so leave a comment).
U.S. ENTRANTS ONLY!
I don’t know Wassa matter with me, sorry this took so long to post!
Noelle is our lucky winner!
Special Easy-to-Grow Mushroom Garden Giveaway to Support Breast Cancer Awareness
Three Special Offers Just for Cooking For a Vegan Lover Readers
1) Comment on this post to be in the running to win a free Easy-to-Grow Mushroom Garden .
(Giveaway closes October 29th at noon)
The Winner is AutumnTao!
2) Also, use limited time checkout code: veganlover20 for a 20% discount online.
3) We’re currently donating 5% of proceeds to support breast health organizations…help support the cause!
It was Spring ’09 and we were fourth years at UC Berkeley. Both of us had offers in corporate America. Investment banking and consulting seemed to be the futures waiting for us after graduation. All that changed one day after listening to a lecture in one of our business ethics courses where we first heard about the idea that gourmet mushrooms can be grown entirely on recycled coffee grounds.
We could really do something with this idea: we discussed the possibilities. America is absolutely addicted to coffee. The world production of coffee is nearly 7 million tons a year. Only 1% ends up in the cup, while 99% ends up in the land fill. The possibility of diverting this waste stream, a negative externality, into something of value, gourmet mushrooms, was something we just couldn’t let go. As the weeks went by, we really dove into first seeing if we could actually grow mushrooms from coffee grounds, and then seeing if this idea could work as the basis of a full scale social venture.
The first plan of action was definitely an interesting experience. We went around to local coffee shops collecting used coffee grounds. Out of the 10 buckets of the mushrooms we planted, only one grew. In that one bucket though, we saw potential. We took that batch to the local Berkeley Whole Foods, and the team members we showed it to took a real interest. We created a plan and submitted our business proposal to “Bears Breaking Boundaries,” an entrepreneurial competition sponsored by the UC Berkeley Chancellor to provide $5,000 in initial funding for a ground breaking project. And that’s really the story of how we got started, giving up the corporate titles to carry a new one: “The Mushroom Guys.”
At its heart, BTTR Ventures (pronounced Better) stands for “back to the roots,” a phrase that encompasses the idea of creating a company that stands for sustainability, innovation, and social responsibility. What is so unique about Back to the Roots is its completely closed loop system. We first utilized a large waste stream to produce something of value: gourmet oyster mushrooms. The mushrooms were harvested and sold across NorCal. The coffee grounds, enriched by the mushroom growth, turned into premium soil amendment that was then donated to local nurseries and urban farms, giving back to the community from which we gather the coffee grounds from.
Since we launched in 2009, we have diverted & transformed over 50,000 pounds of coffee grounds into a rich soil for local, healthy food and have grown 7,500 pounds of delicious gourmet mushrooms sold at all Nor Cal Whole Foods Markets. Starting off as purely an urban mushroom farm, Back to the Roots has recently transformed into an eco-centered company dedicated to bringing fresh, sustainably grown food straight to the home through our grow-at-home mushroom kits: the Easy-to-Grow Mushroom Garden . Our vision is to serve as a standard bearer for innovation and responsibility in our community in order to inspire others to work towards a more sustainable future. We’re happy to be pursuing this vision first through our mushroom gardens!
Our Easy-to-Grow Mushroom Gardens, sold on our website, are packaged in post-consumer cardboard and printed on with soy ink, an environmentally better alternative. Our mushroom kits arrive in the mail ready to grow: we wanted to create a sustainable product that is easy and simple, so everyone can enjoy growing and eating fresh. We really love the fact too that when kids get involved in growing with our Mushroom Garden, they not only get exposed to sustainability, but also get to experience seeing first-hand how food grows. The Easy-to-Grow Mushroom Gardens yield up to one pound of delicious oyster mushroom in as little as 10 days, and you can harvest as many as four crops. The soil inside is safe & sustainable – 100% recycled coffee grounds! And while some worry that the mushrooms may taste like coffee, plenty of chefs, such as Alice Waters of Chez Panisse, can attest to their authentic nutty flavor.
We’re also currently donating 5% of all sales to support local breast cancer awareness organizations – supporting a cause that is close to our hearts (our co-founder, Alex, fought through cancer in high school) and building on the great health benefits that oyster mushrooms have.
Through our Easy-to-Grow Mushroom Garden, we hope to encourage people to go “Back to the Roots” of sustainability. If you want to go try growing your own food, use the special discount we’re giving just to Cooking for a Vegan Lover readers: just type in veganlover20 on the checkout page on our website and get 20% off!
I have become an addict of Tempt hemp milk and Tempt frozen dessert since I started guest blogging for Living Harvest. They sent me coupons to sample their products and we go through at least 1 carton Tempt hemp milk and 1 pint of Tempt frozen dessert every 10 or so days. The frozen dessert is one of the best I have ever had- it’s creamy and delicious and I swear that the coffee biscotti taste like cheesecake, even though I haven’t had it in years.
In celebration of National Vegetarian Month, I am hosting a giveaway of Tempt™ products. The prize for one lucky reader would include:
• A box of Tempt™ hemp milk
• A VIP coupon for Tempt™ frozen dessert,
• A container of Tempt™ High Protein Powder,
• A “Do the Hemp Thing” T-shirt and tote
For contest entry, the only has to “Like” Living Harvest on Facebook and then come back and leave a comment by October 14 at 7am.
For additional chances to win you can:
They are a good balance of the two as they are chewy and crispy and pack a lot of flavor! I ate the Granookies on their own and broke them up and put them in my vegan yogurt. They are delicious, sweet but not too sweet and the chocolate chip Granookies went great with my vanilla soygurt parfait.
These are great alternatives to mainstream granola bars and cookies as they are fun, healthy and convenient. They are a great source for fiber, complete proteins, amino acids and more! To top it all off, they are dairy free, soy free and nut free as well which is great for those with food allergies or sensitivities.
Now it is your chance to win your own sample of Grassroot Granookies! Entries will be accepted until October 12th at 8pm. To enter you can do any (or all) of these: Please leave individual comments for each entry.
Today was finally a day off from my regular job but meant it was time to put on my housekeeper hat. We are still in the process of organizing and unpacking due to our insane schedules. This morning called for a nice big mug of coffee so I got the french press out and made some yummy coffee.
Which I enjoyed with a breakfast burrito; I was feeling a little savory tonight.
After hours of sorting through boxes I finally made lunch which was inspire by tabbouli. My lunch consisted of parsley, cucumber, tomato, chickpeas, forbidden rice and a hemp balsamic dressing. It as amazing, period.
After lunch it was right back to work and I finally sorted through my growing collection of magazines removing any recipes, workouts or other articles that I plan to refer back to at a later date. I will put these in 3-ring binders specific to the category and when it was all said and done I ended up a pile of magazines to recycle.
All of the cleaning and organizing made me work up an appetite so I snacked on a Dr.Zevia and a Pumpkin-N-Spice trail mix bar. The Dr. Zevia was pretty good but not my favorite Zevia and the trail mix bar was a little sugary for my taste.
On to the next part of my “day off” a beautiful run right in my own “backyard”. Part of my Couch to 5K program, which I am on day 2 of week 2. I am loving it and it was the perfect day to run.
Well this weekend the ladies and I are headed out for a girls weekend and in honor of our girls weekend a girlie giveaway. I received a sample package of Annmarie organic and natural pure skin care products. I love the little sample set that I was sent but disappointed that some of the items include honey which in my vegan world, well, isn’t vegan. I gave away the samples that included honey and have tried most of the others.
My two favorite have been the neroli toning mist and the coconut body & facial oil. These make your skin so soft and it smells so good when you are putting it on; it is like you are having your own private facial/massage at home.
Annmaire also sent me an additional sample packet for one of you lucky readers to win. I know that there are a few non-vegan items in the package I am still doing the giveaway; if you are a no honey vegan then I suggest just giving the honey products to a friend to try.
To enter this giveaway please leave a comment telling me what your favorite thing to do is with your girlfriends or male-friends. Entries will be accepted until 5pm Sunday August 8th.
Winner: Angie Bishop