We encourage you to do further research on the ingredients that we have chosen for our One Earth Functional Foods. With many terrific sites that provide factual nutritional analysis of these ingredients, we believe it is important to know more about the foods we eat on a daily basis. We have listed a few of our favourite websites with their links.
In this list of ingredient, we have provided a little background information and a hint at why they were selected for our One Earth Functional Foods Baking Mixes.
If there is a slight hardening in the mix, please remember that we do not use any flow agents or anti-clumping additives. Squeezing the mix in the pouch gently before mixing, makes it easier to blend all ingredients easily. As tempting as it is, please avoid eating the raw batters.
Allspice is also known as Jamaican pepper and has some interesting anti-inflammatory properties. The dried unripe berry of the pimento plant, allspice is an evergreen native to Central America, Mexico, South America, and the West Indies.
Made from the seed of the leafy amaranth plant, it is high in protein, iron and calcium. Amaranth flour is also gluten free. It is enjoyed in a variety of ways around the world. In Mexico, amaranth grains are toasted and mixed with honey or molasses to make a treat called alegria, while milled and roasted amaranth seed are used to make a traditional drink known as atole. For the Nepalese, amaranth seeds are eaten in a thin-watery porridge known as sattoo, while Ecuadorians boil the flowers of the amaranth plant and add the resulting mix to rum for a drink that is reputed to cleanse the blood and regulate the menstrual cycle.
An international staple, applesauce can be used as a low calorie substitute in place of vegetable oil when baking. We recommend using unsweetened applesauce for the best nutritional benefits.
Sodium bicarbonate or baking soda is our choice of a leavening agent. There are many reasons to use baking soda in your home, one of which is because it is a natural substance that will not harm you, your family or the environment as it is not a chemical compound that affects nature's balance. Baking soda is actually a compound that is found throughout nature, in the ocean, in the soil, in our foods, and in our bodies. It is a neutralizer of many other compounds, which is helpful in our daily living.
This ingredient is important as part of a flavour profile as well as regulating digestive health. Black pepper is one of the most popular spices in the world and has a long history. Records show black pepper being traded from south Asia dating back to 4000 years. It was such an important trade item that if a single peppercorn was dropped on the floor it would be searched for like a lost pearl!
Who doesn't enjoy the rich taste of molasses which is a good source of calcium and many micronutrients? Blackstrap molasses is a very good source of calcium and iron. It gained in popularity in the mid-20th century with the advent of the health food movement. Today, the largest producers of molasses are India, Brazil, Taiwan, Thailand, the Philippines and the United States.
This wonderful tasting and celebrated fruit grows all around our home farm and is a welcome addition to recipes for well documented reasons including its antioxidant properties and as a source of nutrients. Blueberries are native to North America where they grow throughout the woods and mountainous regions in the United States and Canada. Rarely found growing in Europe, this fruit has only been recently introduced in Australia.
Milled from unpolished brown rice, this flour has a slightly nutty taste and is gluten free. It is used by many gluten intolerant individuals for cooking projects.
Related to rhubarb, buckwheat flour is produced from the seeds of this plant and is gluten free. Buckwheat is widely produced in Russia and Poland, where it plays an important role in their traditional cuisines. Other countries where buckwheat is cultivated commercially include the United States, Canada, and France, the country famous for its buckwheat crepes.
As children, we were encouraged to eat our carrots which are a source of vitamins as well as carotenes. Carrots contain antioxidant compounds that assist in protection against cardiovascular disease and cancer and also promote good vision.
Selected for its "heat" and other special taste qualities, cayenne is a member of the capsicum family of vegetables and contains loads of vitamins and other zesty good properties. Cayenne is said to have originated within Cayenne in French Guiana and is now produced or farmed in many parts of the world. It was also used quite extensively by the Aztecs and Mayans. In fact, historians assert it was a staple of the Aztec diet.
With trace minerals and other good nutrients, there is loads of information available on the reasons why we included cinnamon in as many of our recipes as possible. Recent studies have determined that consuming as little as one-half teaspoon of cinnamon each day may reduce blood sugar, cholesterol, and triglyceride levels.
A holiday favourite for us, cloves are nutrient dense spice that has been used for 2,000 years. The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba.
In addition to being the delicious base for chocolate, cocoa is full of flavonoids and antioxidants. Since 1000 BC, the inhabitants of Mesoamerican civilization, living along the Mexican Gulf Coast, have been cultivating the cocoa tree. In the past, as is done today, they used the cocoa beans for making chocolate drinks.
This flour smells and tastes absolutely wonderful and provides fiber, iron, also some protein and is relatively low in carbohydrates without any gluten. Coconut flour is made from ground coconut meat and is an excellent high-fiber alternative to wheat.
This dark and slightly caramel tasting sugar is low on the GI scale and is a good source of nutrients. Made from the sap or nectar from the coconut palm tree flower similar to the way maple sugar is produced, coconut or palm sugar, has a unique creamy sweetness. One of the lowest glycemic index sweeteners on the market (35 on the GI Scale), coconut palm sugar is highly nutritious and ecologically beneficial with a great taste.
Coconut oil has been used as a prime food source for many centuries in traditional tropical populations. In today's well-informed society, a growing number of vegans rely on it as a sweet vegetable fat that is solid at room temperature and can create flaky pie crusts, crumbly scones and fluffy cupcake icings, all without butter. Coconut oil contains saturated fat, which has an undesirable edge health-wise. However, nutritionists note that not all saturated fats are the same. According to the American Dietetic Association, different types of saturated fats behave differently. The main saturated fat in coconut oil is lauric acid, a medium-chain fatty acid. Lauric acid increases levels of good HDL, or high-density lipoprotein, and bad LDL, or low-density lipoprotein, in the blood, but is not thought to negatively affect the overall ratio of the two. When used in moderation, the best reason to use coconut oil is the taste it adds to food. Used in cooking, virgin coconut oil has a deep coconut flavor that infuses the food with excellent aroma and flavour.
Corn really is a food stable for many parts of the world and the careful milling of corn can make its good qualities more bio-accessible. It is gluten free and can be used to make corn bread, muffins, pancakes or polenta.
The nutritional value of eggs is well researched and you will need to add eggs to our baking mixes to help bind our ingredients as well as add moisture to these recipes. Eggs contain vitamins A, D, E, K and the B-complex vitamins. They are rich in minerals and do not contain as much cholesterol as was once feared. In fact, the American Heart Association now suggests that it is acceptable to consume up to four egg yolks per week as part of a balanced diet.
This sugar is better than processed white sugars and we use it when we absolutely need a clean and traditional white sugar taste.
A key ingredient in our Creole spice blend, garlic is a source of selenium and has cardiovascular benefits as well as a whole range of antibacterial and antifungal properties. Studies have shown that garlic has powerful antioxidant properties.
Combined with some of our favourite spices, ginger is loaded with good things from trace nutrients to anti-inflammatory properties and immune enhancing benefits. Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means "with a body like a horn", as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius.
The uses of hawthorn are well rooted in history and we like hawthorn for its cardiovascular properties. Hawthorn Berries contain vitamins C and B complex, crataegin, carotene, flavonoids and sugars.
Hemp seed flour is an excellent addition to your baking, adding the benefit of hemp proteins and the excellent fibre content of the hemp seed. Hemp seed contains all the essential amino acids and essential fatty acids needed to maintain healthy human life, which makes it a perfect substitute for meat or as a protein supplement for anyone in their diet.
Our corn bread recipe is really better with a salty note and kelp with its iodine content and an array of minerals is a good choice to replace any added salt. We source our bull kelp regionally here from Bamfield, B.C.
One of the first records of yogurt consumption comes from the Middle East during the times of the Conqueror Genghis Khan in the 13th century. Yogurt and other fermented dairy products have long been a staple in the diets of cultures of the Middle East, Asia, Russia and Eastern European countries, such as Bulgaria. Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of the milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture. Low fat yogurt contains the same amount of butterfat as the low fat milks from which they are made. This amount can be between 0.5-percent to 2-percent butterfat.
Nutmeg is most commonly used as a cooking spice. It comes from the fruit of a 50 ft (15 m) tall tropical evergreen tree. This tree grows in Indonesia, New Guinea, and the West Indies. The bark is smooth and grayish brown with green young branches and leaves. The oblong, fleshy fruit, called the nutmeg apple, contains a nut from which nutmeg is made. Nutmeg's most popular uses are as a spice in food and drinks.
Our grandmother was an advocate of her onion sandwiches and we understand why with the flavonoids, cardiovascular and anti-inflammatory benefits of enjoying onions.
Long used in Mediterranean cooking, this herb has vitamins, minerals, omega-3 fatty acids and even fiber. Oregano was hardly known in the United States until the early 20th century when GIs returning from Italy brought word of this fragrant and delicious herb back to the United States.
It has always been fun to roast pumpkin seeds around Halloween. Research has shown that these seeds are good for men with its healthy minerals, proteins, and monounsaturated fats. Pumpkins, and their seeds, were a celebrated food of the Native American Indians who treasured them both for their dietary and medicinal properties.
Growing in popularity, quinoa is related to the plant family of spinach and beets and provides a good source of protein that is gluten free. The protein it supplies is a complete protein, containing all eight essential amino acids. Quinoa has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the "mother seed."
Our Ragusa roses produce the most wonderful rose hips every fall and even our young puppy who pulls off the ready to harvest rose hips, appreciates that they are a good source of vitamin C and bioflavonoids.
This slightly nutty tasting flour is gluten free and provides amounts of potassium, phosphorus and calcium. It originates in Africa, having been cultivated in Egypt in antiquity, and the largest producer of sorghum in the modern era is still Africa, although the crop has spread to southern Asia and the Americas as well.
We grew up eating sweet potatoes that have a good array of antioxidant and anti-inflammatory properties. This root crop provides good fibre as part of a healthy diet.
This spice or herb has a long history in natural medicine with a variety of flavonoids and anti-microbial activity.
Well regarded in nutrition analysis, this great food provides antioxidant benefits of lycopene as well as an array of other positive reasons to enjoy eating this fruit in its various forms.
Prized for its aroma and flavour, studies have shown that vanilla has other health benefits associated with polyphenols. Vanilla is native to Mexico and was used by the Aztecs for flavouring their royal drink xocolatl - a mixture of cocoa beans, vanilla and honey. Cortez brought vanilla back to Europe in the sixteenth century, after having observed Montezuma drinking the cocoa concoction. Next to saffron and cardamom, vanilla is the world's next most expensive spice.
We provide the recommended amounts of either vegetable oils or butter to add to our One Earth Functional Food mixes. The debate about why to use vegetable oils or butter in baking is complex but well discussed. We have listed a series of websites that provide balanced information.