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Italian Seafood Chowder

Yield: 6 quarts
Ingredients:

  • Olive oil 1 Tablespoon
  • Garlic 2 Tablespoons finely chopped
  • Yellow Onion 1 Med. finely chopped
  • Carrots 2 Med. peeled small diced
  • Celery 3 Stalks small diced
  • Scallions 1 bunch finely chopped, using white part only
  • ITALY SPICE BLEND 2 Tablespoons
  • Pale Dry Sherry 2 Cups(16 oz)
  • Clam juice 2 Cups(16 oz)
  • Russet Potato 2 ea. peeled and small diced
  • Prawns 8 oz peeled, deveined and small diced
  • Sea Scallops 8 oz hinge removed and small diced
  • Clam meat 8 oz.
  • White fish 8 oz Halibut or Snapper small diced
  • Parsley 3 Tablespoons finely chopped
  • Tarragon 1 Tablespoons finely chopped
  • Chives 2 Tablespoons finely chopped
  • Milk 3 Cups(24 oz) soy or rice milk
  • (Optional: half and half for a rich version)
  • Sea salt To Taste

Method:

  • Heat 8-quart pot over medium heat, add olive oil.
  • When the oil is hot, add garlic, onions, carrots, celery, scallion white. Sauté for 4-5 minutes until soft.
  • Add ITALY SPICE BLEND and continue to sauté, being careful not to burn ingredients.
  • Deglaze with Pale Dry Sherry and reduce by half.
  • Add clam juice and bring up to simmer.
  • Add potatoes and simmer until tender.
  • Add seafood, choice of milk and fresh herbs.
  • Season with sea salt to taste.
  • Bring up to simmer and let sit for 10 minutes before serving.

Cajun Grilled Prawns

Yield: Serves two.
Ingredients:

  • Prawns peeled and deveined 12 (16/20 count)
  • Wooden Skewers Soaked for 2-3 hours
  • Extra Virgin Olive oil 2 Tablespoons
  • Garlic, finely chopped 1 Tablespoon
  • CAJUN BBQ RUB 1 Tablespoon
  • Sea Salt To Taste

Method:

  • Soak wooden skewers 2-3 hours before use.
  • Peel and devein prawns, set aside.
  • Chop garlic and put into medium mixing bowl.
  • Add olive oil and CAJUN BBQ RUB to mixing bowl.
  • Put prawns into bowl and toss to marinate for 15 min.
  • Arrange in same direction onto wooden skewers.
  • Season with sea salt and grill.
  • Serve with gumbo, dirty rice pilaf, Cajun Slaw and salad.

Cajun BBQ Vegetable Soup

Yield: 6 quarts
Ingredients:

  • Olive oil 1 Tablespoon
  • Garlic 1 Tablespoon finely chopped
  • Yellow Onion 1 med. small diced
  • Red Pepper 1 small diced
  • Yellow Pepper 1 small diced
  • Carrots 2 ea. peeled and small diced
  • Celery 4 stalks peeled and small diced
  • CAJUN BBQ RUB 2 Tablespoons
  • Tomatoes 4 ea. chopped
  • Red wine 1 cup
  • Vegetable stock 2 quarts
  • White or brown rice 1/2 cup
  • Parsley 2 tablespoons, finely chopped
  • Chives 2 tablespoons, finely chopped
  • Celery leaves chopped 4 tablespoons roughly
  • Sea salt To taste

Method:

  1. Heat 8-quart pot over medium heat, add olive oil.
  2. When oil is hot, add garlic, onions, peppers, carrots, and celery. Sauté for 4-5 minutes until soft.
  3. Add CAJUN BBQ RUB and sauté for another two min. to develop flavor.
  4. Add tomatoes and wine, reduce the liquid by simmering for five min.
  5. Add vegetable stock and rice and simmer until rice is tender.
  6. Season with fresh herbs, celery leaves, and sea salt.
  7. Serve.

Cajun Recipes

Cajun B.B.Q. Rub Ingredients:

  • Paprika*
  • Cayenne*
  • Celery seed*
  • Garlic*
  • Onion*
  • White pepper*
  • Thyme*
  • Basil*
  • Other spices*

*Certified Organic
Recipes:
Cajun Vegetable Soup
Cajun BBQ Prawns

Wholearth Spice

Use the Wholearth Spice Recipe Menu to the left to browse through recipes featuring our Cajun, Italian, and Latin spice blends.
Wholearth Spice Blends are hand crafted to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.
Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.

Latin Spiced Mango Salsa

Yields: 4 servings
Note: Prepare 1 hour before serving
Prep Time: approx 40 minutes
Ingredients:

  • Large mango 1 ea., skinned and diced into 1/4 inch cubes
  • Limes or Meyer lemons 2 ea., sectioned (the segments only)
  • Cilantro 1/2 bunch, washed and chopped
  • Wholearth Spice: LATIN-ZING
  • 1 Tablespoon Sea salt

Method:
Mix all ingredients together, and let stand at room temperature for 1 hour.
Other variations of this salsa:

  • Pineapple/kiwi
  • Papaya
  • Nectarine/peach
  • Plum

Pumpkin Bread

Good source of iron, beta-carotene, protein and potassium. Low glycemic index. High fiber, good source of essential fatty acids.
Wet Ingredients:

  • 1 cup Pumpkin, cooked and pureed
  • 2 Eggs
  • ¾ cup Canola, Olive or grape seed oil
  • 1 medium Banana
  • 1 cup Brown rice syrup
  • ½ cup Brown Sugar
  • ¼ cup Molasses
  • 1 T Vanilla extract

Dry Ingredients:

  • 1 ¾ cup Organic all-purpose flour
  • 1 ¾ cup Organic whole wheat flour
  • 1 t. Salt
  • 1 t. Baking soda
  • 1 t. Baking powder
  • 1 t. Cinnamon
  • ½ t. All spice
  • 1 t. Ground ginger
  • ½ t. Nutmeg
  • 1 cup Hazelnuts, chopped

Method:

  1. Preheat oven to 375.
  2. Cream/mash banana with fork in mixing bowl. Add wet ingredients and mix well.
  3. In another bowl, sift flour with spices, salt and baking powder.
  4. Combine wet and dry ingredients do not over mix.
  5. Fold in the nuts.
  6. Bake in lightly oiled loaf pan at 375 degrees for 1 hour and fifteen minutes.
  7. Cool and remove from pan. Slice and serve.

Yam Salad with Toasted Pecans and Cranberries

Serves: 6
Contains many antioxidants, vitamin C, beta-carotene, vitamin A.
High in soluble fiber, good source of selenium, zinc, and omega three fatty acids.
Step one:

  • 1T Whole grain mustard
  • 2T Maple syrup
  • ½ cup Lemon Juice
  • 2T Olive oil
  • 1T Walnut oil
  • 1t. Cinnamon
  • 1/2t nutmeg
  • 1/2t Sea salt

Step two:

  • 2 each Shallots, minced
  • 2 cloves Garlic, finely chopped
  • 1 bunch Parsley, chopped
  • 1 bunch Chive, chopped
  • 2T Sage, chopped

Step three:

  • 2 each Yams, peeled and diced, cooked until just tender.
  • 2 each Parsnips, peeled and diced, cooked until just tender.
  • 1 each Butternut squash, peeled and diced, cooked until just tender.
  • 3 oz. Pecans, toasted
  • 4 oz Dried Cranberries

Method:

  1. Whisk step one ingredients together in medium mixing bowl.
  2. Add step two ingredients and let stand for 30 min.
  3. In large mixing bowl combine all ingredients and mix well.
  4. Cover platter with greens of choice.
  5. Place mixed yam salad in middle of platter.

Spinach Salad with Onion Confiture

Good source if iron, selenium and zinc.
Good source of protein, fiber and vitamin C.
Onion Confiture:

  • 2 large red onion, sliced very thin
  • ½ cup red wine vinegar
  • ¼ cup brown rice syrup

Combine ingredients in small sauté pan and sweat until onions are translucent and tender.
Eggs:

  • 3 each Eggs, hard boiled, peeled and cut into quarters.

Place eggs into salted simmering H20 cook for six min. turn off let sit in H20 for 10 min.
Mushrooms:

  • 1T. Olive oil
  • 8 oz. Mushroom, thinly sliced and sautéed
  • Sauté mushrooms in olive oil for 3-5 min until soft. Set aside.
  • Almonds:
  • 2 oz. Sliced or slivered almonds, (toast in 325 degree oven for 12 minutes)

Spinach:

  • 10 oz. Baby spinach leaves

Method:

  1. Toss spinach leaves in Lemon Vinaigrette, place in middle of platter.
  2. Arrange mushrooms, egg quarters, and confiture around spinach.
  3. Sprinkle with toasted almonds.

Christmas Vegetable Soup with Rosemary & Sage

Contains a significant amount of many water and fat soluble vitamins. Good source of soluble fiber, Minerals, and slow release complex carbohydrates, low glycemic index. Low fat, no cholesterol and low sodium.
Makes 4 quarts.
Ingredients:

  • 1 Tablespoon Olive oil
  • 1 Tablespoon finely chopped garlic
  • 1 med size, small diced yellow onion
  • 1 med size, small diced red Pepper
  • 1 med size, small diced yellow pepper
  • 2 each, small diced carrots
  • 2 each, small diced celery
  • 1 med size, small diced green squash
  • 4 each, small diced tomatoes
  • 1 cup red wine
  • 2 quarts vegetable stock
  • ½ cup brown Rice
  • 1/2 cup chopped celery leaves
  • 1 bunch chopped parsley
  • ½ bunch rough chopped sage
  • 1 sprig chopped rosemary
  • Chives 1 bunch chopped
  • Sea salt and Pepper To Taste

Method:

  1. Heat 8-quart pot over medium heat, add olive oil.
  2. When oil is hot, add garlic, onions, peppers, carrots, celery, and squash. Sauté for 4-5 minutes until soft.
  3. Add tomatoes and wine, reduce the liquid by simmering for five min.
  4. Add vegetable stock and rice and simmer until rice is tender (close to an hour).
  5. Season with fresh herbs, celery leaves, and sea salt.
  6. Serve.