Are yams on your Thanksgiving menu? Let us help you out with this delicious recipe for Yam Gratin. Yum.
Yam Gratin with Nutmeg and Sage
Yield: 4 Servings
Prep Time: 20 Minutes
Cooking Time: 5 Minutes
This simple recipe can easily be multiplied to serve a large holiday crowd.
3 small yams
1-2 pinches dried sage
1 pinch ground nutmeg
Salt and freshly ground black pepper
1 Tbsp. Horizon Organic unsalted butter, cut in pieces
1/2 cup Horizon Organic grated cheddar cheese
Preheat the oven to 350 degrees. Butter a shallow one-quart casserole or gratin dish. Peel the yams and cut them in slices about 1/3-inch thick. Arrange the slices, slightly overlapping, in a single layer in the dish. Sprinkle with sage, nutmeg, salt, and pepper. Dot with butter. Bake in the preheated oven for about 1 1/2 hours, until the yams are slightly tender. Top the gratin with cheese and bake for 30 minutes more, until the yams are very tender and the cheese is melted and golden.
Calories 217; Carbohydrate 27g; Protein 7g; Fat 9g; Saturated Fat 6g; Cholesterol 25mg; Calcium 177mg (18% DV); Sodium 374mg
Pumpkin Spice Pie from Silk
2 large eggs
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 (15-oz) can pumpkin (not pumpkin pie filling)
1 (9-inch) unbaked pie crust
1 1/4 cups Silk Vanilla soy, almond or coconutmilk
Preheat oven to 425°F.
In a large bowl, whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth.
Pour into prepared crust.
Bake 15 minutes then turn down oven to 350°F. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.
Cool and served with whipped cream or non-dairy whipped topping.
Want to avoid eggs? Swap in 4 tbsp organic cornstarch or arrowroot, whisk all ingredients in a saucepan over medium heat until thick (5-6 mins). Pour into baked crust and place in fridge overnight to let it set.
While I-522, which would have required the labeling of genetically modified (GMO) foods sold in Washington, was recently defeated, the combined $30 million that was raised by both sides during the campaign speaks to the strong and growing interest in the issue of GMO labeling.
Read the full article via the Daily Camera here.
There is HOPE for Willow Creek Farm on state Route 244 — in the form of a national award for quality of organic milk.
The farm’s owners, Chuck and Julia Deichmann, and their family won the Horizon Organic Producer Education (HOPE) Award last month from Horizon Organic, the company to which Willow Creek has been shipping milk since 2000. The award recognizes those who advocate for organic agriculture. The award was presented during the Sept. 21 Farm Aid concert in Saratoga Springs.
Read the complete article here: http://www.wellsvilledaily.com/features/x928795999/National-Honor-for-Willow-Creek-Farm-in-Belmont
Ever wonder how to pack a healthy lunch your kids will love? See what Sara Snow, natural living expert , has to say about healthy school lunches in this video. Horizon Organic milk – yummy!
You can also check out Horizon’s 5 Lunch Needs and 50 Ways to Please resource here.
Third Annual Milk Ride
On Saturday morning, October 26, members of WhiteWave’s leadership team hosted a bike ride in Boulder to benefit Community Food Share (CFS), a hunger relief organization that provides more than seven million meals each year to those in need in Boulder and Broomfield, Colo. Counties. For every WhiteWave employee who joined the ride, the company made a cash donation to CFS.
The WhiteWave team consisted of 15 cyclists, and the group donated $400 to CFS to help provide 1,600 meals to those in need in Boulder and Broomfield, Colo. Nice work, cyclists!
Cans, Tubs and Cash for CFS
As part of WhiteWave’s Share What We Do Well Month, our Research & Development and Sustainability teams held a food drive for CFS.
Through the team’s food drive, WhiteWave donated:
- 88 pounds of canned food
- 23 pounds of yogurt
- $30 in cash, which is equivalent to 120 meals
Way to go Research & Development and Sustainability teams!
On Monday, Mad Money host Jim Cramer and WhiteWave Foods CEO Gregg Engles discussed where WhiteWave is headed and the recent growth of its brands.
Click here to view the full clip.
We’re proud to announce that Green Mountain Coffee Roasters and The WhiteWave Foods Company have partnered to launch Green Mountain Coffee® Espresso Roast Iced Latte, a convenient ready-to-drink iced coffee beverage.
Made with real milk and 100 percent Arabica coffee beans for rich, robust flavor, this new beverage captures the authentic taste of a coffee shop latte in a convenient form that’s easy to enjoy at home. It is available in two classic flavors: Mocha and Vanilla, and sold in the grocery refrigerated aisle of major retailers.
Green Mountain Espresso Roast Iced Latte offers another convenient way for coffee lovers to enjoy a premium coffee product in the comfort of their own home.
Drink up, latte lovers!
You’ve seen a bunch of posts about Share What We Do Well Month that took place throughout the month of October at WhiteWave. We’ve had this huge poster hanging in our lobby where employees have shared and written about their various volunteer experiences.
We wanted to share some additional photos of our employee volunteer groups spending their days at Growing Gardens, an urban farm near Boulder and helping with Boulder flood relief efforts.
Throughout October, nearly 1,800 WhiteWave Foods employees rolled up their sleeves and participated in the company’s Share What We Do Well Month, a month-long volunteer initiative created to give employees at all WhiteWave locations the opportunity to make a difference at organizations in their local communities. Many of the organizations chosen align with WhiteWave’s commitment to environmental responsibility and the promotion of food security – concepts inherent in the company’s goal to “change the way the world eats for the better.”
Many WhiteWave employees volunteered at their local food banks including: Community Food Share and Food Bank of the Rockies in Colorado, Free Store Food Bank in Cincinnati, Northwest Arkansas Food Bank, Maryland Food Bank, North Texas Food Bank and Second Harvest Food Banks in California and Florida. Volunteers helped sort, organize, pack and weigh more than 70,000 pounds of donated food.