Archives for June 2012

  • Red Oxx Market Tote | 06.26.2012

    by Alicia Reyer

    My dad began using locally produced Red Oxx bags back when I was too young to fully understand just how cool they really are.  When Dad offered to let me use his large, black boy bag for a weekend softball tournament, I begrudgingly agreed and awkwardly tried to cover it up the whole weekend. 

    Years later, I actually took a look at the bags my dad had (yes, bagS), and I came to the light and saw the coolness factor.  No longer a “boy” bag, but a sleek, colorful, well-constructed bag with a massive zipper that won’t get stuck in the fabric.  YES! 

    That leads me to my very first Red Oxx ownership:  the Market Tote.  Appropriate, really, considering the amount of time I spend in the co-op.  “Tough 1000 denier military grade cordura nylon” their website says.  Not sure what all that means, but whatever it is, it’s tough.  Having used other reusable grocery bags that start to fall apart after several uses, this one shows no signs of tearing.  Even if it did, the lifetime warranty is just too good to pass up.  

    Bringing the beginnings of a delicious dinner home in a cheap plastic bag deflates my experience.  We all have to eat, let’s make it fun!  The joy of good food isn’t just in the cooking and eating, it starts when we sit down to pick out a recipe, when we make out a list (or take our smartphones with recipe into the produce department), when we fill our basket with fresh local meat and produce, when we chat up our friend in line at the register, when we carry our groceries out, our lettuce and baguettes peaking like a bouquet out the top of the bag. 

    I’m picturing myself riding a bike through a vineyard, with a bouquet of flowers, a bottle of wine, and fresh baked bread in the basket.  Quality does that to me, and this bag only helps conjure up that dream.  Now if I can just remember to put it back in my car.

    The Market Tote is available for purchase at redoxx.com or buy the Oxx in person at their storefront in Downtown Billings.


  • Einkorn “Blender” Pancakes | 06.20.2012

    Einkorn wheat has been around for a very long time—this tough-husked wheat was cultivated in its earliest form around 10,000 years ago near the Fertile Crescent.  Einkorn is considered to be the oldest known domesticated wheat and thrives in conditions that other wheat does not.  Its durability, however, has not prevented it from becoming scarcely cultivated for close to 2,000 years.

    So why is Dr. Oz talking about Einkorn wheat now, in 2012?  Why am I learning about Einkorn in my webinars some 10,000 years later?  As it turns out, the Mesopotamians were on to something, whether they understood gluten toxicity or not. 

    The gluten protein in Einkorn isn’t as harmful as gluten in other wheat to those suffering from celiac disease, and the reason may lie in the fact that the gliadin in Einkorn is chromosomally different from the gluten in modern wheat.  Researchers suggest that this very basic difference in gluten structure may even have a profound positive impact on the way those with celiac disease feel.  Of course, if you have gluten intolerance or celiacs, make sure you check with your doctor before eating Einkorn, as it still has gluten.  Watch this video from the Dr. Oz Show talking about how much he loves Einkorn (at 2:30 minutes). 

    Since this grain is not only a new product to me, but new to GEM as well, I figured I better taste it!  My options were either Jovial Foods organic pasta, or Einkorn whole grains in bulk.  I chose to make Einkorn pancakes from the whole grain.  Pancakes are delicious, and they can be healthy, too.  I found a multitude of recipe options online for everything Einkorn, so if pancakes don’t work for you, jump online or call me at the Market for some other ideas.  

     

    Healthy Whole Grain Einkorn “Blender” Pancakes

    Ingredients

    • 2 C. whole Einkorn grain kernels (from the bulk department)
    • 2 1/2 C. water
    • 1/2 C. powdered milk (from the bulk department)
    • 2 eggs (local, free range)
    • 4 T. expeller pressed coconut oil (Spectrum)
    • 2 T. raw, unfiltered honey (Drange Apiary,Laurel,MT)
    • 1 t. sea salt (Real Salt from the bulk department)
    • 2 T. aluminum-free baking powder

    Directions

    1.  In blender (I used a Magic Bullet, which I’d never used before, but it was the perfect size for this recipe and worked well), combine the Einkorn grain kernels, water, and powdered milk on high for 5 minutes for a smooth mix.  For those that like to the texture of a larger grain, blend for about 3 minutes.

     

     

     

     

     

     

     

    2.  Add egg, oil, honey and salt. Blend for 20 seconds.  Depending on your blender, you may need to  blend for 45 seconds.

    3.  Add baking powder gradually, 1 tablespoon at a time. Pulse three times, just enough to mix. Mixture should foam up and get very light.

     

     

     

     

     

     

     

    4.  Cook immediately on a hot, nonstick griddle.  If you don’t have a non-stick, put a little oil in the pan to prevent sticking and add a nice moistness to the pancakes.

     

    This recipe makes about 10 pancakes and they turned out perfectly!  The consistency and density reminded me of cornmeal pancakes, with less sweetness.  The butter and maple syrup absorbed into the pancake, and I’m sure it’d be easy to add blueberries or any seasonal fruit into the mix before cooking! These cakes take no time at all to prepare and they’re healthy, being made with whole grains and sweetened with honey.

    I ate seven pancakes.  My wife ate three.

    by Dan Davis, GEM’s Bulk Buyer