I believe in the power of the market place and I doubt these businesses made this decision for any reason than they knew their customers wanted it.  Say Thanks.

A list of GMO Free Food Companies

These brands, at the time of writing, source their ingredients from GMO-free supplies.  If you’re concerned about the very real threat that genetically modified organisms pose to our food supply and ultimate health, please purchase from these companies and contact them to let them know that you support and value their decision to use non-gmo soy, corn, canola and other ingredients. Please enjoy this GMO-free food list and share it.

• Arrowhead Mills: GMO-free providers of baking mixes and flours found in both natural health food stores and regular supermarkets.
• Eden Foods: GMO-free providers of canned goods, noodles, tamari, miso, vinegar and Asian foodstuffs.
• Natural Choice Foods:  GMO-free roviders of frozen dessert products.
• Purity Foods: GMO-free makers of spelt-based noodles, snacks and other goodies.
• Rapunzel: My all-time favorite chocolate company.  They also sell speciality oils.
• Spectrum Oils: GMO-free manufacturer of speciality oils, cooking oils, salad oils and natural shortening.
• Genisoy: Uses only certified GMO-free soybeans for their many soy products.
• Earth’s Best: Baby food manufacturer uses non-GMO ingredients.
• Healthy Times: Baby food manufacturer uses non-gmo ingredients.
• Bob’s Red Mill: GMO-free provider of baking mixes and specialty flours.
• Pamela’s Products: Provider of luscious gluten-free baking mixes sources non-GMO ingredients.
• Whole Foods Store Brands: Whole foods has made the commitment to sourcing its ingredients from GMO-free sources.
• Cascadian Farms: Provider of frozen entrees, juices, frozen vegetables and fruit, yogurt and other foods.
• Imagine Foods: GMO-free provider of soy and rice milk as well as broth and other foods.
• Muir Glen: Source of canned goods and vegetable juice uses gmo-free foods.
• Thai Kitchen: Source for coconut milks and Asian ingredients sources gmo-free ingredients.
• Amy’s Kitchen: GMO-free source of canned soups, chilies, boxed and frozen meals.
• Nature’s Path: Manufacturer of cereals and snack bars made with ingredients sourced gmo-free.
• Annie’s Naturals: Manufacturer of BBQ sauce, salad dressings and other condiments sourced from gmo-free ingredients.
• San J: GMO-free manufacturer of soy sauce, shoyu and tamari.
• Tradition Miso: Manufacturer of miso pastes that are made from GMO-free ingredients.
• Barbara’s Bakery: Manufacturer of cookies sources from gmo-free ingredients.
• Lundberg Family Farms: GMO-free provider of rice and wild rice foods including raw rice, soups and convenience foods.
• Walkers: Provider of the best shortbread cookies ever as well as other sweet treats.
• Fantastic Foods: Provider of hummus, falafel, risotto couscous, soup and other mixes with gmo-free ingredients.
• Vitasoy: Manufacturer of soy-based foods sourced from gmo-free ingredients.
• Clif: Manufacturer of energy bars sourced from gmo-free foods.
• Kettle Chips: GMO-free manufacturer of potato and tortilla chips.
• Que Pasa: Manufacturer of tortilla chips and other Mexican foods sourced from non-gmo ingredients.
• Garden of Eatin: Manufacturer of chips, salsas and other snack foods.
• French Meadow Bakery: Manufacturer of bread and baked goods using non-gmo ingredients.
• White Wave: Manufacturer of soy products including tofu and tempeh using gmo-free soy.
• Bearitos: Manufacturer of snack foods and dips using gmo-free foods.
• Chaffin Family Orchards: Is committed to GMO-free foods and sells an assortment of goods including olive oil.
• Cultures for Health: All starters and products sold at Cultures for Health are GMO-free.
• Grindstone Bakery: GMO-free provider of wheat- and gluten-free bread.
• Pure Indian Foods: GMO-free provider of grass-fed ghee.
• To Your Health: Provider of gmo-free sprouted breads and sprouted flours.
• Trader Joe’s : GMO-free provider on their personal products. All labels with Trader Joe’s, Jose’s, Ming’s, etc. are GMO-free
• US Wellness Meats: Provider of pasture- and grass-fed meats free of GMO supplemental feed.
• Zukay: Provider of live cultured condiments and salsa free from GMO.
• Wisconsin Healthy Grown Potatoes: GMO-free potatoes.

If you have a question about a certain product or brand that is not listed here, please call the company and ask or contact us.  Remember: one of the best ways to raise awareness among the food corporations is to voice your concerns directly to them and boycott companies who continue to source ingredients from genetically modified sources.

The post Clip and Save: A List of Companies Who are GMO free. THE GMO FREE BRANDS appeared first on Everybody Eats News.

The best thing about having great friends who can also cook, is that when you have a party they bring great food.  Joan Asher, who is a stupendous cook, brought this beautiful salad to Memorial Day in the back yard.  And,  if that weren’t enough,  she even took a lot of fabulous pictures.

Memorial Day 2013, photo by Joan Asher

You’ll note that she gives credit where credit it due and names the source for her recipe.  But,  like all good cooks, she added her own special something and that’s what made this salad such a success.  And I have to tell you the left overs were great the next day too.  That’s one of the best reasons to have a party is to get to try all the foods over again, the next day.

Thanks, Joan.  You’re the best.

Antipasto Salad II

antipasto salad

Ingredients                                  

Original recipe makes 10 servings

8 ounces Genoa salami, cut into bite-size pieces

8 ounces sopressata or other hard salami, cut into bite-size pieces

8 ounces sharp provolone cheese, cut into bite-size pieces

8 ounces fresh mozzarella cheese, cut into bite-size pieces

2 large tomatoes, cut into bite-size pieces

1 (14 ounce) can artichokes, drained and cut into bite-size pieces

1/2 (12 ounce) jar roasted red peppers, drained and sliced

1/2 cup pitted and coarsely chopped Kalamata olives

1/4 cup pitted and chopped green olives

1 tablespoon extra-virgin olive oil

3 tablespoons red wine vinegar

freshly-ground black pepper, to taste

1/4 cup shredded fresh basil leaves

Directions

Memorial Day 2013

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.

Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.

Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

http://allrecipes.com/recipe/antipasto-salad-ii/detail.aspx

Made for Linda Eckhardt’s Memorial Day Party

party goes on into the evening

Monday, 5/27/13

I added chopped cucumber & romaine lettuce.  Yum.

The post Memorial Day Potluck at Chez Eckhardt 2013 with Joan Asher’s Fabulous Antipasto Salad appeared first on Everybody Eats News.

Moms Across America: Empowered Moms, Healthy Kids

The California State Grange and LabelGMOs.org Present:

“Support and community truly are empowering and the catalyst for positive change!”

Nancy Massotto Holistic Moms Network Founder

“We dads are just as responsible for the well being of our children as these brave moms.  Let’s support them.”

Bob McFarland President CA State Grange

“GMOs: not safe for Babies, Bees, and other living things!”

Roy Dittmann Author of “Brighton Baby”

“I believe the message has to come from mothers.”

Vandana Shiva Environmental activist and author

“I’m marching for the freedom to choose what we feed our families and the well being of our children for generations to come.”

Diana Reeves Founder GMOFREEUSA

“I am marching because it makes a difference in the world.”

Ben Honeycutt

“Dad’s say: Get GMO’s off our plates!”

John Diaz Contractor and Artist

“I am marching because it’s the right thing to do and I want to tell people about GMOs”

Alicia & Monica Serratos

“As a mom and a nutrition expert I support this march!”

J.J. Virgin Author of “The Virgin Diet”

 Find Events Near You!

                      

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 Why March?

“It is every consumer’s right to know if their food was raised with synthetic chemicals.” Kathleen Hallal Co Founder MAA

“I am marching for the future of food, the health of our children and national right to know what is in our food.” Zen Honeycutt Founder MAA

“I’m calling the Grandmothers out to march for the future of food for all the grandkids on the planet!” Pamm Larry LabelGMOs.org Founder

“In light of the escalating rates of diseases, knowing what’s in our food helps protect our health.  It’s one of the most patriotic things we can do.” Robyn O’Brien Author “The Unhealthy Truth”

Why Are You Marching?

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The post March on July 4 to free us of GMO Foods. Find a March near you today appeared first on Everybody Eats News.

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In a world where approximately one third of the food produced each and every day of the year is wasted, Pope Francis said in his weekly address from the Vatican’s St. Peter’s Square, that wasting food in this way is akin to stealing food from the poor and hungry all over the world.

Pope Francis

Can this be true? Does the world really waste this much food?  Isn’t the “truth” we hear from Big Ag accurate, that we need to ramp up production to feed a growing world of hungry mouths?

What if the big Ag story is not only a big fat lie, but nothing more than a scheme to line their pockets at the expense of the poor and hungry.

Statistics show that overproduction of GMO crops around the world have not only disrupted traditional subsistence farming practices that have fed families for generations, but also contributed to world hunger.

The pope was speaking on the UN’s World Environment Day, and reported from a UN paper entitled “Reducing Food Loss and Waste”, that one quarter to one third of the world food supply is lost or wasted annually, and that it amounts to 1.3 billion tons.  A catastrophic loss.

According to the pope, a world where consumerism is rampant, is causing much hunger and strife for the world’s poor.

But the fact is most food loss is not from the refrigerators and plates of home cooks and restaurant goers.  Most waste occurs in the supply chain. And the blame should be squarely laid at the feet of producers not retailers or consumers.

Picture if you will those photos we’ve all seen of mountains of grains going to mold and rot in far off places because the last link in the chain – that of getting the food to the end user – hadn’t been thought through. Much of that food is GMO grain that producers believe so long as they grow it, ship it, and get paid for it, all is well.  Not so.

gmo labels pop up everywhere

Ship loads of grain

And what can we do about it? We can stop overbuying.  For the average family of four, it is estimated they waste about $1600. worth of produce annually simply by overbuying then throwing out rotten food from the fridge.

We may not be able to do much about Cargill and Monsanto, but we can stop overbuying and wasting food within our families.

If food waste were cut in half, the need for more acreage would be equally lowered.  We would save not only lives, but food, water, greenhouse gas emissions, and improve the carbon footprint.

It’s one of those “Be the Change” ideas that can start right here, right now with you and me.  And thanks to the Pope,  we can all join hands.  We might feed a hungry child, keep the clean water flowing, and ultimately save the planet.  It’s that simple.

Be the change. Feed the Baby Amor. photo by Peg Bowden for Border Report

The post The Pope and I agree: Wasting Food is a Sin appeared first on Everybody Eats News.

•June 4, 2013  • Leave a Comment

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Having had a couple Cuisinart electric ice cream makers that make 1-1/2 quarts only,  I decided to go back to the old fashioned ice cream maker that makes 4 quarts.  I mean, when we want ice cream, we want ice cream. And one big advantage is that the old fashioned ice cream maker costs less than half of its citified cousin plus it makes more than twice as much.

And did I mention you don’t have to donate valuable freezer space to a chilling canister for forty eight hours before the big ice cream extravaganza? And if your refrigerator has an ice maker built in,  you won’t even have to buy ice.

The rock salt that is the second piece to this process has become hard to find.  I used kosher salt for the two tubs of ice cream I’ve made this week.  And I’m eyeing that big canister of salt in the garage that I use to melt snow from the sidewalks. Why not?  It’s there and it’s way cheaper than what I just used.

vanilla extract made from vodka

The bottom line is plain old fashioned vanilla ice cream is what we will simply scream for.  You will notice this recipe has no eggs, and doesn’t call for making a custard to begin the way so-called French ice creams do. This kind of ice cream is known as “Philadelphia” style.

Nancy Johnson, a Philadelphia housewife, invented and patented the first hand crank home ice cream freezer in 1843.  While Mz. Nancy may not have elucidated this fact, but she was creating a device that made use of the second law of thermodynamics with her “modern” ice cream maker.

By slowly paddling the cooling cream mixture inside a canister with a “dasher”, while the outside tub is filled with a layered mixture of ice, salt, and cold water, heat is transferred out of the cream and into the icy cold water slurry.

So there’s your kitchen science lesson for the day. The second law of thermodynamics says that heat cannot flow from a colder location to a hotter location without some energy applied.  Thus, Mz. Johnson’s wonderful ice cream maker.

Proving once again that necessity is the mother of invention and when we want our ice cream, we want our ice cream.  Thank you Mz. Johnson.  We like your invention. And the only real change from her original patented design is that now we use an electric motor to turn the dasher (paddle).

The recipe below is the soul of simplicity.  If you’d like to jump it up a notch, you can make your own vanilla sugar. Or even vanilla extract simply b y adding vanilla beans to a bottle of vodka – about 4 beans per fifth of booze.  In fact, if you really want to get fancy try using whiskey – say Jack Daniels, or even a good rum.

vanilla beans

Jamey Oliver has made vanilla sugar possible in any household with some vanilla beans,  sugar and a food processor.  Simply chop a vanilla bean into one inch pieces, and figuring about 1 vanilla bean to 2 cups sugar (any kind, white, brown, Caster, or Jamaican brown), put the chopped bean and about half the sugar into the food processor and whiz it until it looks like freckled sand.  Pour it through a sieve.  With the larger pieces that didn’t pulverize, simply put them back into the food processor with the other half of the sugar and whiz away.

Again pour this through a sieve to catch any large chunks of vanilla.  Make a little pocket of cheesecloth for the recalcitrant vanilla, tie with cotton string and place it in the bottom of a glass canister.  Add the vanilla sugar to the container, seal it up and let it stand anywhere from an hour to forever.

You can add plain sugar as it goes down.  You’ll have a lovely perfumed sugar to add to everything from ice creams to coffee.  Yum.

And in this recipe,  simply substitute the vanilla sugar for the two ingredients in the recipe – vanilla and sugar.

Pick up a jar of sea salt caramel ice cream syrup from Whole Foods and pure heaven awaits.

Just Plain Vanilla Ice Cream: Home Made and Heavenly

Makes 4 quarts

4 cups (1 quart) whole milk

1-1/2 cups sugar (brown is better, Jamaican brown is best)

Pinch sea salt

4 cups (1 quart) whipping cream

1 tablespoon vanilla extract

Heat two cups milk with brown sugar and salt in a small heavy saucepan just until bubbles form around the edge of the pan.  Remove from the heat. Pour in cream and vanilla. Place the mixture in a large bowl and place that bowl in a larger bowl filled with ice.  Stir and paddle from time to time for about 30 minutes, or until the mixture has chilled to about 40° F.

Pour the mixture into the freezer canister. Top it up with milk or cream until it touches the marker inside the canister.  This will be about 2/3 full. Put the dasher in place. Place the lid on the canister and fix it inside the plastic bucket, clicking it into place.

Place the plastic bucket with ice cream mixture in the kitchen sink.  Notice the hole near the top of the bucket.  As the ice cream freezes, the water will drain out this hole and into the sink.

To freeze the ice cream, you will need about 3 cups of rock salt and 5-10 pounds of ice.

Layer the ice, and salt, making at least 5 layers. Add a cup of cold water to the mixture and plug it in to freeze.

You will add salt and ice periodically as the ice cream freezes, about 10 minute intervals.  The machine will stop when it is done. This will take a total of 30 to 45 minutes.  Unplug it immediately.  Remove the dasher to a plate and give it to your favorite children to lick.  Place plastic wrap* on top of the ice cream making sure it touches the surface of the ice cream.  Add the lid, plug it with the plastic cork, and place it in the freezer, or back into the bucket.  Add more ice and let it stand up to 1 hour before serving.

*Plastic wrap that forms a seal on top of the ice cream will prevent ice crystals from forming on the ice cream as it cures in the freezer.

See larger image Rival 4-Quart Red Ice Cream Maker FRRVCB40-RD ice cream maker List Price: $59.99 USD New From: $34.95 USD In Stock Used from: $25.00 USD In Stock

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Top Ten Fruits and Vegetables that Needn’t be Organic

Gawd knows they’ve drummed it into our heads enough about why we should choose organic produce.  But come on, folks.  Not everything needs to be organic to be free of pesticides and food safe.

Common sense will tell you about as much as you need to know.  If the fruit or veg grows under the ground, in other words, it’s the bulb of the plant, then any spraying will have been done to the leaves.  No worries.

And in other cases, where the skin of the fruit or veg is inedible and will be pared away before eating or cooking, ditto.  No worries.

So here are our top ten choices for healthy fruits and vegetables that needn’t be organic.

Mango: cut that skin off and discard.  You’ll get a delicious tropical fruit that’s rich in vitamin C, A, beta carotene and lotsa fiber.  Yum!

Pineapple: whack off that scaly hide and enjoy.  This tropical tree fruit is rich in bromelin which prevents bloat, plus it’s a powerhouse of vitamin C and fiber.

 

pineapple

Kiwi: Take away that furry outer layer and eat all you want of these gorgeous vine fruits that came to us from Down Under. More vitamin C than citrus,  enough Vitamin A to keep the beri-beri at bay, these little powerhouses are also full of healthy fiber.

Avocado: Whether you call this a fruit or vegetable, this tree fruit comes with a thick impenetrable skin.  No matter what it was sprayed with, you’re going to throw that skin away.  Go for it. Loaded with folate, avocados also provide good fats and a big jolt of fiber.

Banana: Of course you’re tossing the skin of this tropical favorite before you eat it.  Chomp away. One little banana has 1/3 of the vitamin C you need as well as a quarter of the fiber.  Excellent.

Have you noticed all these fruits are tropical.  How does that happen?  Think about it for a minute.  The tropics are buzzing with bugs, and if these fruits weren’t well covered by a thick hide, the bugs would get all of them.

Not all Vegetables need to be organic either.  

Onions:  From scallions to giant Vidalias,  these grow under the ground and only their leaves get sprayed.  Enjoy. They hold a great store of inulin, an antibacterial which helps prevent and treat bacterial ailments.  In the old days, doctors told folks to cut onions in half and place them around the sick bed.  Not just an old wives tale.  It really works.

Potatoes: Whether white, russet or sweet,  these staples grow under the ground and are safe from pesticides which only get sprayed on their leaves. One potato has about ½ your daily requirement for fiber and vitamin C.  Who knew?

Cabbages: Although terrifically attractive to white flies,  and likely to be sprayed in commercial operations,  the tough outer leaves get snapped off in the field, and the tightly wound head is practically free of any pesticide. Vitamins B and C plus magnesium and fiber make this one of the most beloved of vegetables.

Sweet Peas: This spring staple which climbs up a trellis and gets snapped before the weather is hot enough to require sprays. Loaded with vitamins A and C as well as Iron and fiber.  Excellent.

Eggplant: Sometimes considered a fruit,  the thick, leathery hide is usually removed before cooking.   Bye bye pesticide.  Fiber, potassium, and manganese make this a winner.

The post Top Ten Fruits and Vegetables That Need NOT Be Organic. appeared first on Everybody Eats News.

It’s not like you haven’t heard this from me before.  Choose wild caught fish, buy as close to home as possible, and cook that fish the day you buy it.  lwe

Pretty simple, eh?  But you’d be surprised how hard some folks make it.

Just to keep it to a simple code,  try out this new acronym from The Perfect Protein: The Fish Lover’s Guide To Saving the Oceans and Feeding the World, Rodale Press.

AS SUMMER SEAFOOD SEASON APPROACHES: FOUR LETTERS FOR CONSUMERS TO REMEMBER

W – L – L – S

(Washington, DC) Confused about what to buy or order as seafood choices become more abundant this summer? Get some advice from the new book The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World by the CEO of Oceana Andy Sharpless and Suzannah Evans in four easy letters:

(W) WILD, (L) LOCAL, (L) LITTLE, (S) SHELLFISH

Wild (not organic)

wild caught sea scallops

Go wild, not organic. You might have seen “organic” fish at your local restaurant, but the truth is that there is no such thing as an organic wild fish. The “organic” label refers to how the fish is raised, as is the case when you buy organic milk, apples or other food. There are some organic fish farms outside the US, but none of them have been certified by US authorities yet. Instead, we recommend that you stick with the wild and local labels to guide your responsible seafood choices. Simply put, wild fish that are caught from a well-managed fishery are not only more sustainable, they’re often more nutritious and tasty. Wild salmon can have twice as much omega-3 fatty acids per ounce and half the fat of farmed salmon. Today, it takes about five pounds of wild fish to produce one pound of farmed salmon, producing protein at a net loss.

Local

Choose local. The United States has some of the best-regulated wild fisheries in the world, where stocks of wild salmon, halibut, and other fish are all generally well managed. While these fisheries are far from perfect (and Oceana and our allies are fighting to improve them), there is a better chance that if you are eating a wild American fish, it is being managed with science-based quotas and the fishermen catching it are not destroying habitats in pursuit of your fish.

Little

Many Americans are not fans of “little fish” like sardines and anchovies. But they should be! We enthusiastically recommend eating any of the small stuff whenever you can find it. A grilled fresh sardine or anchovy is many a chef’s (and our) favorite seafood option. You can also find canned or bottled sardines, anchovies and herring at your local market; they are delicious by themselves or as a tasty addition to other dishes. Plus, these small fish are a nutritional powerhouse, providing a high-density hit of protein and omega 3 fatty acids. Small fish are largely free from the toxins that accumulate in larger fish and are generally caught without using destructive bottom trawling methods that can destroy centuries-old seafloor habitat. Little fish could feed hundreds of millions of people sustainably and healthily if managed wisely. You can think of small fish as the espresso shot of the seafood world: an intense hit of the good stuff.

Shellfish

Wild or farmed, shellfish are not only nutritious and delicious, they significantly improve the environment around them because they filter and clean the water. Foodies will be glad to know that unlike with salmon, there’s no real taste difference between wild and farmed shellfish like oysters, clams, and mussels, and environmentalists will be equally glad to learn that one ton of harvested oyster meat offsets the equivalent of the waste contribution of thirty-eight people per year. As chef Barton Seaver said, “It’s our patriotic duty to eat as many farm-raised shellfish as we can.”

P.S. Don’t worry about being perfect

Sardines in the Sea

Don’t worry about being perfect – just try to be good. Too often, the teenager working the summer job behind your local fish counter or as a server at your favorite seafood restaurant may not know whether the filet of “cod” you want to eat was caught off the coast of Iceland with a hook and line or on Georges Bank with bottom trawl gear (or is in fact cod at all). So try to base your seafood decisions on W – L – L – S (WILD – LOCAL – LITTLE – SHELLFISH) and use the seafood guides when you can. Finally, don’t kick yourself if you make a mistake. It’s a long-term effort and every little bit counts.

See larger image The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World (Hardcover) By (author): Andy Sharpless, Suzannah Evans The planet will be home to more than 9 billion people by 2050, and we’re already seeing critical levels of famine around the world mirrored by growing obesity in developed nations. In The Perfect Protein, Andy Sharpless maintains that protecting wild seafood can help combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth. While the conservation community has taken a simplistic, save-the-whales approach when it comes to oceans, Sharpless contends that we must save the world’s seafood not just to protect marine life and biodiversity but to stave off the coming humanitarian crisis. With high demand for predator species like tuna and salmon, wealthy nations like the U.S. convert “reduction” species such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals—even though these overlooked fish are packed with health-boosting Omega-3 fatty acids and could feed millions. By establishing science-based quotas, protecting wild habitats, and reducing bycatch (and treating anchovies and their like as food, not feed), Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever. To that end, Oceana has tapped 20-plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: to save the fish so that we can eat more fish. List Price: $21.99 USD New From: $9.28 USD In Stock Used from: $9.28 USD In Stock Release date May 28, 2013.

The post Hope Your Summer Goes Swimmingly: And it Starts with Local Fish appeared first on Everybody Eats News.

Setton Farms Pistachio Cranberry Bars

Simple things really are best and this cute little  GMO free snack bar is about half pistachios from California + dried cranberries,sweetened with a bit of agave and tempered with a pinch of sea salt.  What’s not to love?  At 210 calories, these slip into your purse or pocket to be there when you need a little pick-me-up.  I like ‘em!

With three main ingredients, Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious and nutritious bite-size bar.  Pistachio Chewy Bites are heart-healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great on-the-go protein snack.  They also have no cholesterol, zero trans-fat and are a good source of dietary fiber

So seeing what they don’t have, you need to know that what you do get is a lovely, flavorful bright snack that will keep you going.  Yes.

Pistachio Chewy Bites are made by Setton Pistachio of Terra Bella, Inc., the second largest pistachio processor in the United States.  They been growing and processing pistachios in the Central Valley of California since 1986.  Setton Pistachio of Terra Bella, Inc. has ownership in over 8,000 acres of planted pistachios and currently has the capacity to process over 100 million pounds of pistachios owned by Setton and its grower partners.  In 2011, Setton installed 7,600 solar panels, offsetting  the processing facility’s energy bill by 100 percent.

6-Pack $5.99 and 16-Pack $12.50

Where to get them:

Online: Amazon.com and Puritan.com

Stores: Burlington Coat Factory – nationally

Shoprite -New Jersey, New York, Connecticut, Delaware, Maryland, and Pennsylvania.

A&P- New York, New Jersey, Rhode Island

Safeway – Oregon, Washington some additional areas of the Northwest

HEB – Texas

Roundy’s – Wisconsin and Illinois

See larger image Setton Farms Pistachio Chewy Bites - Premium 16 Pack (Misc.) Pistachio Chewy Bites. Contains Pistachios, Cranberries and Agave nectar. Gluten & Dairy Free. Very low sodium. List Price: $16.99 USD New From: $17.99 USD In Stock Used from: Out of Stock

The post Go Nuts at Snack Time. Pistachios + Dried Cranberries. Better than a candy bar. appeared first on Everybody Eats News.