100% Pure WINNERS + Broccoli Cheese Soup

Thank you to everyone who entered and shared the giveaway this past week!  I hope you all have enjoyed getting to know 100% Pure.  Be sure to bookmark their website!

We have TWO lucky winners of the 100% Pure Black Tea fruit pigmented mascara.  Congratulations to our winners: KristenB and Natalie Bean!!!  Please email me with your mailing address and your tube of Black Tea mascara will be on its way to you by tomorrow.

Now, I need to answer Cortney B.'s question:

"I  am looking for ideas for broccoli cheese soup.  I used to use Velveeta.  Any suggestions on how I can alter it for either Core or Advanced Plan?"  - Cortney B., Wyoming

I've been working on perfecting my broccoli cheese soup quite recently actually, just as Courtney wrote in.  I like to add quinoa to mine, which will thicken the soup up quite a bit, but makes it hearty and filling.  Adding the protein of quinoa also makes this soup a complete meal on its own!  Alternatively, you can leave the quinoa out for a thinner soup.  Replace with shredded chicken or white beans to make this a whole meal.

Broccoli Cheese Soup
Makes 6 Servings

3 cups organic broccoli florets (I used frozen)
1 Tbsp raw butter or coconut oil
1 cup yellow onion, chopped
1/2 cup dry organic quinoa (I like the tri-color, but any color is fine)
4 cups sodium-free organic vegetable stock
1 1/2 cups organic unsweetened almond milk
Sea salt and fresh pepper, to taste
1/2 tsp garlic powder
1/2 tsp ground thyme
1 tsp Worcestershire sauce
1/4 tsp nutmeg
1 1/2 cups raw cheddar cheese, shredded

1.)  If you prefer, chop the broccoli into bite-sized pieces now and set aside.  (I leave mine whole.)  In a large saucepan over Medium heat, add the butter and onion and saute until soft, about 8-12 minutes. Add the vegetable stock and bring to a boil.

2.)  Rinse the quinoa until water runs clear, then add to boiling vegetable stock.  Reduce heat to Medium-Low.  Stir in broccoli, cover, and simmer for about 16-20 minutes, until quinoa is tender.

3.)  Puree the cooked mixture with an immersion blender or carefully in a standing blender. (I don't puree mine, I like the quinoa and broccoli texture.  However this soup is traditionally prepared smooth.)  Return the soup to the saucepan and add the almond milk, garlic powder, ground thyme, Worcestershire sauce and nutmeg.  Season with sea salt and pepper.  Reheat the soup on Low heat, being careful not to boil it.  When the soup is hot, stir in the cheese until just melted and serve immediately.

Enter the 100% Pure Giveaway!!!

Just a reminder that we're currently in the middle of a giveaway!  100% Pure has donated two of their all-natural fruit pigmented mascara in Black Tea color!  By the way, I forgot to mention this before, it has a very low toxicity rating on the Cosmetic Database of 2.  Remember, we want to stay at 2 or below for all of our makeup and body care products to lessen the toxic burden our bodies take on a daily basis.

Don't forget to enter the giveaway!  You can read about qualifying and enter here.  Good luck!  TWO winners will be announced next Tuesday morning!

Wordless Wednesday: July 25, 2012

Product Review + GIVEAWAY: 100% Pure

It's about time for another giveaway here at Healing Cuisine, wouldn't you say??  The company I am introducing you to today is 100% Pure, and I am completely in love with their products!  In fact I have switched over and now almost all of my make up products are from 100% Pure.  (I am still partial to my MiEssence for face care and concealer, but I still give two thumbs up to the purity and quality of 100% Pure's face care lines!)

I hadn't heard of 100% Pure until earlier this year.  I remember reading an article in a magazine about it and was intrigued to learn that they are the only US company to use patent-pending technology using fruit pigments and extracts to color their products naturally.  From there, I visited their website, talked with friends about their products who were long time users, and eventually I had to email the company for more information and to talk with someone about setting up a giveaway for you guys -- because you have to learn about 100% Pure, this company that is taking care of women and the toxic burden placed on our bodies by society!

BACKGROUND OF 100% PURE

100% Pure is an organic cosmetic company that has over 500 different cosmetic products (categories: fruit pigmented cosmetics (patented/patents pending), skincare, bath & body products and haircare).  The company is still a baby, having launched in California just 7 years ago in 2005, but the business is growing rapidly due to the high demand for their natural products.

100% Pure’s vision began when Susie Wang partnered with her boyfriend Ric Kostick and her brother, James Wang, because she became disillusioned while working as a skincare formulator for some of the world’s largest cosmetic companies.  Wang discovered how toxic some of the chemicals were that are commonly used in cosmetic formulas when formulating an eye cream and a chemical spilled onto the lab table and eroded it.  Shocked at how harsh this chemical was, Wang got passionate about creating a line that is truly 100% Pure...a line that is free of harsh detergents, artificial fragrances, chemical preservatives or any other toxins.

100% Pure formulas are vegan (or vegetarian when honey is used), never tested on animals and the makeup brushes are made from synthetic fibers instead of the traditional fur that most makeup brushes are made from.  100% Pure is a green company - all formulas are biodegradable and packaged with environmentally friendly materials such as post consumer recycled soda cans, recycled water bottles, bamboo pulp, recycled paper and recycled glass.  All printing is done with non toxic vegetable ink on all packaging, catalogs and other marketing materials.  ((I LOVE THIS!!))

While picking blackberries one summer in her organic garden, Wang discovered how beautifully the berries stained her skin which gave her the idea of using these healthy pigments in cosmetics.  Recently patented in the EU with China and US to follow, 100% Pure is the only cosmetic company that uses fruit and vegetable pigments to color cosmetics.  The benefit of fruit and vegetable pigments versus the other traditional ways of coloring cosmetics (synthetic dyes or minerals) is that fruit and vegetable pigments contain an abundance of antioxidants and vitamins.  ((This is why I have switched to my eye shadow, lip gloss, mascara..etc..all from 100% Pure))

PRODUCT REVIEW:  BLACK TEA MASCARA
fruit pigmented, truly natural

I've got to tell you, I am very, very, very picky about my eye make up and especially mascara.  I was born with a permanently clogged tear duct in one eye and without one in my other eye.  My eyes are unable to cycle and filter their tears, so my eyes are very sensitive to allergens and chemicals.  I can tell within just minutes of applying mascara whether it will affect my eyes or not.  Basically I have never been able to wear much makeup or mascara.  I've tried all the "natural" brands.  To date, MiEssence had been the only brand that was pure enough that I could wear their mascara for an entire day with little issues.  That was until I discovered 100% Pure's mascara!

The company was so kind to send me a tube of their Black Tea Mascara to sample and test on my sensitive eyes.  I tested it out for the first time on a day I knew Austin and I would be home all day, in case of an adverse reaction.  I knew I probably had nothing to worry about after reading the ingredients of the mascara (read them here) - everything listed was natural, organic, and I didn't see any vague terms that could be away to hide something bad (always gotta watch out for that!).  After trying it out, I can't tell you how ecstatic I am about this mascara!!!

First of all, when you open it up, it smells like blackberries with a hint of coffee!  I had no reactions at all after applying.  I am able to wear this mascara all day, multiple days in a row, with no pain or reaction.  And by my personal standards, that means this product is pretty darn close to being a whole food (not far off for sure after reviewing their ingredients!)!  When wearing it, you barely notice it's on your lashes because it is so light and soft.  I swear my eye lashes are healthier now after a month of using the Black Tea Mascara, too!

I am so happy to have a honest, natural mascara that I can actually wear.  This mascara seems to give a good fullness and lengthening affect that we women want for our peepers.  The brush really adds to the lengthening effect.  It is a unique shape, and actually has a wave to it.  Oh yeah, and no clumping!!  All other natural mascaras usually clump on me and I have to comb through to get the right look.  Not the Black Tea Mascara.  It glides on perfectly, even with two coats!  I am very satisfied and will continue to use this product every day!  And check it out.  Yes, I did an infomercial-esque before & after shot.  ;)

MASCARA GIVEAWAY

All eyes are on you now!  100% Pure also sent me 2 Black Tea Mascaras to giveaway to two of you!

The Giveaway Contest will run from Tuesday July 24th until Monday July 30th at 11:59pm.  I will use Random.org to select the winner and announce it here at Healing Cuisine at 9:00am on Tuesday July 31st!  TWO lucky winners (open to U.S. and Canada residents only) will receive a full size tube of 100% Pure's Black Tea fruit pigment mascara.

HOW TO ENTER

Leave a comment below for each of the ways you chose to enter.*  (If you have already done one of the following in the past, it still counts as an entry this time! - e.g. "I'm already a follower of Healing Cuisine on Twitter."  Simply leave me a comment below stating it and your entry still counts!)

        -  (1 entry)  'Like' 100% Pure and tell Susie Wang which product of 100% Pure's you love most (or are most excited to try) on their Wall

        -  (1 entry) Follow Healing Cuisine on Twitter  (my handle: @EliseJSchwartz)

        -  (1 entry)  Follow Healing Cuisine via Google Friend Connect, leave the name/username you subscribed as in your entry

        -  (2 entries)  Subscribe to this blog via email (located on right column), leave the email address you subscribed as in your entry

        -  (2 entries)  'Like' this post on Facebook

        -  (2 entries per day)  Tweet this daily:  “Healing Cuisine giving away @100percentpure fruit pigment Black Tea #Mascara! Enter today! http://www.healingcuisinebyelise.com/2012/07/product-review-giveaway-100-pure.html @EliseJSchwartz #giveaway"

*All winners entries will be verified.

How To: Blackberry / Raspberry Jam

I had to finish this natural pectin series with a classic jam recipe.  This is another Advanced Plan suitable jam, Blackberry Jam!  You can also switch out the blackberries equally with raspberries or blueberries.  Delicioso!

Blackberry Jam (or Raspberry, or Blueberry Jam)
Makes 4 half pint jars

3 lbs (10 cups) organic blackberries, washed and shaken dry
2 1/4 cups xylitol
Juice of 1 organic orange (rind reserved)

4-5 sanitized half pint jars and lids
1 muslin bag or tea ball

1.)  Mash the berries and decide if you want seeded or seedless jam.  If you prefer seedless, run the berries through a mesh strainer or sieve (You can also add some of the strained berry pulp back to the mix if you want a slightly seedy jam).  Combine the berries, xylitol and orange juice in a large non-reactive pot.  Chop the reserved orange find and put in a muslin bag / tea ball.  Place bag in pot, cover, and set on counter for 3-6 hours.

2.)  Place pot over High heat on stove and bring to a boil.  Skim off any foam along the way.  Stir constantly until jam reaches setting point, around 218 - 222 degrees F (use a candy thermometer).  Test the jam using the ice cube test (hold a spoonful of the jam over an ice cube for a minute or so and see how well it gels.  If it doesn't form a giggly skin, it needs to boil a few minutes longer.  Test again until gel point is reached).

3.)  Remove bag of orange rind and discard.  Ladle jam into jars leaving 1/4 inch room at top for air.  Push out air bubbles with a spatula.  Put lids on and place jars in pot of boiling water for 10 minutes.  Remove jars and set on counter to cool.  Check lids for proper seal after about 15 minutes before dumping out hot pot of water from the stove.

How To: Rhubarb Jam

This is the third jam recipe as part of our pectin discussion.   You may like to check out the past two Advanced Plan jam recipes for Strawberry Jam and Cherry Jam.  Today we're using rhubarb, another low glycemic fruit (well technically it's a vegetable, but most people call it a fruit, kind of the opposite of a tomato...).  This jam is very low in sugar, and by carb count, you can have about a 2 Tablespoon serving if you are on the Advanced Plan.  I add a bit of honey, because it needs the little bit of sugar to make the pectin gel up.  Rhubarb has so little sugar in it naturally that we need to add some to move the process along.

Both Dave and I grew up with bushes of rhubarb in our backyards.  I think it's a pretty common thing to grow in Michigan (maybe the northern mid-west) if you have the room for it.  If you asked Dave what his favorite pie is, he'll always tell you his mom's strawberry-rhubarb custard pie.  You just don't find fresh rhubarb down south like we had in Michigan or Minnesota.  There is maybe a couple week opportunity at the grocery store when I can find it tender and perfectly ripe.  When I do, I clear out the shelf and make what I can so Dave can have a taste of home.

This jam is one I made while living in Minneapolis a few years ago.  You get a subtle sweetness from the honey to balance out the tart bite of the rhubarb.  We mix it with fresh strawberries and granola for a refreshing strawberry-rhubarb breakfast.  Or we spoon it over pannukakku for a rhubarb-custard dessert.

Rhubarb Jam
Makes 4 half pint jars

6 cups (2 pounds) diced organic rhubarb
1 cup raw honey
1 cup xylitol (I used powdered to ensure it dissolves)
Juice of 1 lemon (reserve the rinds)

4-5 sanitized half pint jars
a muslin bag or tea ball

1.)  Combine diced rhubarb, honey, xylitol, and lemon juice in a non-reactive pot.  Stir and combine.  Chop the reserved lemon rind and place it in the muslin bag / tea ball.  Add the bag to the pot, cover, and place in fridge for 24 hours.

2.)  Remove pot from the fridge, stir, and place over High heat.  Bring to a boil, stirring constantly.  Continue to boil while stirring until setting point is reached, between 218 - 222 degrees F (use a candy thermometer).  Do the ice cube test to check the gel consistency (hold a spoonful of the jam over an ice cube for a minute or so.  If it wrinkles up and gels to your preference, it's ready to can.  If not, continue to boil for a few more minutes and recheck.)

3.) Ladle jam into jars, leaving 1/4 inch space at the top for air.  Push out bubbles with a spatula.  Place lids on jars and place in a pot of boiling water for 10 minutes.  Remove from pot and set on counter to cool.  I check the lids for proper seal after about 15 minutes before I dump out the hot water pot from the stove.

Traditional Strawberry Jam (Sugar-Free!)

I can't wait until my son is old enough that we can go strawberry picking together.  He's not quite there for this season's round, but I'm hoping next year he'll be able to enjoy it.  I also can't wait until he's a little older so I can teach him how to make this classic strawberry jam!  It's a favorite of ours.  I usually double this batch (if we have enough berries for it) and keep a few jars for the freezer since we use the jam so frequently.  The rest of the jars are boiled and sealed for the pantry.

I actually use this jam mostly for flavoring other recipes throughout the rest of the year when strawberries are called for.  Sometimes it's a few spoonfuls in smoothies or baked goods, but I think the recipe I make the most using this strawberry jam is a strawberry vinaigrette for our salads.  Year round, it's an easy way to get a little taste of summer on your plate!

This recipe is part of the pectin discussion we started on Tuesday.  I'm sharing my four favorite jam recipes with you that don't require added commercial pectin.  This recipe (and yesterday's Sour Cherry Jam) is sugar-free, commercial pectin-free, and Advanced Plan friendly!

Strawberry Jam
Makes 5 half pint jars

6 cups chopped organic strawberries, ripe (can be fresh or frozen)
1/4 cup chopped organic strawberries, unripe
2 cups xylitol (I use powdered to make sure it dissolves)
Juice from 1 organic orange, saving the peel and rind

Large tea strainer or muslin bag
5-6 sanitized half pint jars and lids

1.) Put the chopped strawberries, xylitol and orange juice in a large stock pot.  Chop the orange rinds and peels finely.  Place into the tea ball or muslin bag and add it to the stock pot.  Bring to a boil over High heat, stirring constantly.  Strawberries tend to foam, just skim off any foam and discard as it boils. 

2.)  Reduce heat to Medium-High and continue to boil until the jam sets.  When the jam reaches a temperature of 218 - 222 degrees F, do the ice cube test to see if it sets as you wish.  (take a small spoonful of jam and hold it over an ice cube for a minute or so.)  If the jam on the spoon has formed a skin that wrinkles when you push it, the jam is set.  Use a candy thermometer to monitor the jam temperature.

3.) Ladle the hot jam into jars leaving 1/4 inch of space at the top of the jar for air (push out air bubbles using a spatula).  Screw on the lids and process jars in boiling water for 10 minutes.  Remove jars from counter, set on counter to cool, and check after 15 minutes to make sure they all sealed properly.