Flax USA's Organic Golden Flax uses a proprietary Cold Milled process which protects the flavor & extends the shelf life of flax. We use only premium, triple cleaned seed assuring wholesome, superior quality & freshness.Price: $17.00
Tuesday, November 15, 2011
Flax USA 100% Natural Organic Flax Cold Milled Ground Golden Flax Seed, 40-Ounce Packages
Flax USA's Organic Golden Flax uses a proprietary Cold Milled process which protects the flavor & extends the shelf life of flax. We use only premium, triple cleaned seed assuring wholesome, superior quality & freshness.
NEW Damiana Leaf cut 1oz (1618 Gold Herb 1oz packs A - M)
Traditionally, Damiana Leaf has been used by the people of Central and South America for hundreds of years. There it was first recorded by Spanish Missionaries as it was used by Mexican Indians, using Damiana leaves mixed with sugar as a powerful tea that enhanced lovemaking and worked as a powerful aphrodisiac. It is also named in Mexican folklore as the ingredient that flavored the original margarita; an alcoholic drink now famous throughout the world. Damiana has also seen use a wide array of magical tradition and practices, being used often in sex magic, increasing magical energy and aiding in divination, including use in dream magic and clairvoyance. In modern holistic use, Damiana leaf is still used as an aphrodisiac, but is reported to be of medicinal aid in treating constipation and depression. It is also said to help with impotency This is a 1 oz bag of Spiced Damiana Leaf.Price:
Monday, November 14, 2011
Tone's Mini's Cumin, Ground, 0.60-Ounce
Tracks:1. Adventures Tonight
2. Down the Wire
3. We Can Learn From This
4. Cry Baby
5. Poise
6. I Needed You, You Needed Me
7. The Big Decision
8. Last Victim
9. Sharon
10. Bed of Nails
Price: $1.09
Almond Extract Organic - 16 oz,(Frontier)
Almond Extract is a perfect compliment to peaches, cherries, and pistachios. Our Almond Extract works well in enhancing a variety of foods. Enhance your foods' flavor by adding 1/2 teaspoon of Almond Extract to fruit dishes, cobblers, cookies, marzipan, pie fillings, cakes, candy confections, puddings, pastry creams, icings, fruit salads, fruit sauces, ice cream, baked beans, and Middle Eastern meat stews.Price: $33.29
Sunday, November 13, 2011
Adsense Riches Blueprint
Collect Your Share Of The Multi-billion Adsense Pie And Discover The Techniques Enabling Everyday People To Make Serious Bank With Adsense Month After Month Like Clockwork.
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Million Dollar Ideas - Novelty Jar
This novelty ceramic jar is beautifully crafted out of ceramic and the paint has a glossy finish. They can be used for hundreds of different items and the cork top will help assure your product remains concealed and fresh. Collect them all!Price: $19.99
10 Piece Swivel Herb and Spice Rack Storage Set
Store 9 of your favorite herbs and spices in this handy spinning spice rack. Clear containers help you quickly identify what you need and the base spins 360 degrees for easy access. There are 3 different lids for fine spices to coarse herbs and caps securely screw on. Individual container measures 2.75 inches in diameter and in height.
Price: $15.99
Saturday, November 12, 2011
Bigelow Tea Herbal Teas, 168/PK, Assorted Flavors
Bigelow Tea Company Products - Herbal Teas, 168/PK, Assorted Flavors - Sold as 1 CTAssorted caffeine-free herbal teas include Mint Medley, Cranberry Apple, Orange and Spice, I Love Lemon, Sweet Dreams and Cozy Chamomile. Six self-dispensing boxes contain individually packaged tea bags. Mint Medley is a blend of spearmint and peppermint. Cranberry Apple flavor contains no artificial coloring or preservatives. Orange and Spice tea contains natural orange flavor with spices. I Love Lemon flavor contains rose hips, lemongrass and natural lemon flavor. Sweet Dreams tea is a blend of chamomile, hibiscus flowers and peppermint. Cozy Chamomile tea contains calming chamomile flowers.
Price: $28.51
Spicy World Peppercorn (Whole)-Black Tellicherry, 1-Pounds
If we had to select just one spice to flavor our food, pepper, the master spice ,would be a wise choice.Price: $15.00
Friday, November 11, 2011
Sorry Mother, I'm Stoned
LINKMEN Sorry Mother Im Stoned (Late 80s UK 4-track 12" vinyl EP containing the songs Ill Wind Loose Stone Downstream and Half Wit Friend picture sleeve HERB1)Price:
BIA Cordon Bleu 8-Ounce Mortar and Pestle Set, White
A mortar and pestle crush and grind herbs, nuts, and spices in a very satisfying, down-to-earth way. Both pieces are made of heavy, durable porcelain that is vitrified and nonporous so as not to absorb odors, stain, or crack. The smooth white glaze covers all but the lower interior of the bowl and the lower third of the pestle, where a textured surface takes over and aids in the grinding process. Contoured for a sure grip, the bowl holds approximately one cup, measures 4-1/2 inches in diameter, and features a pouring lip. The mortar and pestle are dishwasher-safe, and the mortar may be used in the microwave, oven, and freezer if necessary. --Ann BieriPrice: $9.99
Premium Bourbon-Madagascar Vanilla Beans - 1/2 lb. - Approx. 54 beans
As an essential ingredient for making crème brûlée, vanilla ice cream, and many other dishes, nothing beats a quality vanilla bean. Some recipes call for splitting the bean and using only the tiny black vanilla seeds contained in the bean. Place used and dried vanilla beans in a few cupfuls of sugar. After a few days, you will have delicious vanilla sugar to use in your cookie and cake recipes.Price:
Thursday, November 10, 2011
Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles
Features: 2 ounce capacity. 304 Stainless steel construction that will not rust. Comes with two needles - one perforated and one solid.Price: $24.30
Good Earth Original Tea Blend, Tea Bags, 18-Count, Boxes (Pack of 6)
Good Earth tea is a natural source of antioxidants, individually wrapped for freshness, caffeine free. Our original tea is naturally sweet & spicy and contains 3 calories per serving. The sweetness is derived from its herbs & spices. This unique tea will capture your senses, from the first whiff to the last sip. Enjoy hot or ice it up, it contains no sugar, caffeine, artificial colors or preservatives. About the Brand Good earth teas is a division of Tata beverages us region. Good earth tea is produced in Santa Cruz, California. For the past 38 years we have specialized in sourcing tea, herb, and spice ingredients from around the world. Extensive travel to china, Mexico, and many other countries on five continents has provided good earth teas unlimited sources to purchase quality herbs and teas to make our blends. Many of the growers we work with sell us their crop each year providing us consistency in quality. We believe that in manufacturing and re-selling products, we must deliver superior quality teas and herbs at competitive prices. Our vision has proven successful, making good earth teas one of the fastest growing specialty tea brands in the United States. Our insight into tea consumption trends allows us to provide quality blends of green teas, chai teas, black teas, herbal teas, red teas, and medicinal teas. These teas compliment our award-winning original blends developed for the good earth restaurants in California and Minnesota.Price: $26.99
Natural Cotton Muslin Drawstring Bags 3x5 Inches (7.5x12.75 Cm) 100 Count
Our all natural cotton muslin drawstring bags are made in America. They are made from fabric woven domestically. The cotton is virgin and the chemicals used in weaving contain no toxic substances. The bags are measured pre-sewn. There may be a variance of up to 1/8 to 1/4 inch due sizing / natural shrinkage. Please allow a little extra room for cinching and expansion. Great for all-purpose packaging: crafts, soap, herbs, teas, gifts, wedding favors, holiday decoration gift bags, packaged treats, parts bags. You Name It! These are great for culinary use herb /spice bags... but as they are made in a factory they should be washed / sanitized before use direct food contact. Natural medium weave cotton will shrink when washed. Reusable hint: wash separately or strings will tangle. If used for treat bags best if treats pre-wrapped. These are perfect for home crafters and will give your product a natural look. You can stamp, iron-on, or professional print your name/logo on them. These can be dyed your favorite color. Other uses include: airline / automotive / hardware industries as parts bags. These are just a great all-purpose cotton muslin drawstring bag.Price:
Wednesday, November 9, 2011
Herbs, Fruits, Balms
A mortar and pestle crush and grind herbs, nuts, and spices in a very satisfying, down-to-earth way. Both pieces are made of heavy, durable porcelain that is vitrified and nonporous so as not to absorb odors, stain, or crack. The smooth white glaze covers all but the lower interior of the bowl and the lower third of the pestle, where a textured surface takes over and aids in the grinding process. Contoured for a sure grip, the bowl holds approximately one cup, measures 4-1/2 inches in diameter, and features a pouring lip. The mortar and pestle are dishwasher-safe, and the mortar may be used in the microwave, oven, and freezer if necessary. --Ann BieriPrice: $31.49
Macaroni and Cheese with Bacon, Leeks, and Thyme
I love making homemade mac and cheese because the possibilities are endless. You can play with cheese combinations, pasta shapes, and additions like meat, vegetables, herbs, and spices. When it comes to this comfort dish, I rarely make it the same way twice, but it’s always delicious!
For this batch, I used two types of cheese: Sharp Wisconsin Cheddar and Havarti. I chose the cheddar for flavor and the havarti for its creamy texture. I also added bacon, leeks, and fresh thyme – an amazing flavor combination.
Although this casserole takes a bit more prep work than traditional macaroni and cheese, it’s not difficult to make.
First, prep and assemble your ingredients. Wash and chop the leeks, shred the cheeses, and measure out the other ingredients.
While you heat the pasta water, cook the bacon. I start my bacon in a cold skillet, then cook it over medium heat, turning and moving the pieces as necessary, until the bacon is evenly browned and crisp.
Drain the bacon on paper towels then chop into small pieces.
Pour off all but 2 tablespoons of the bacon drippings, then add the chopped leeks to the pan and cook over medium-low heat until softened and just starting to brown.
When leeks have softened, stir in the chopped fresh thyme and the bacon pieces. Remove pan from heat and set aside. Cook pasta until al dente then drain and set aside.
Melt butter over medium heat in a large heavy saucepan (I use the pasta pot).
When butter has melted, stir in the flour to make a paste.
Cook the flour mixture (also known as a roux), stirring constantly, for about two minutes. It should be slightly darkened and have a nutty aroma.
Whisk in the half and half until smooth then bring to a boil, whisking constantly.
Reduce heat and simmer, stirring, until thickened.
Add cheeses, reserving one cup of shredded cheddar for the topping, and stir until smooth.
Season to taste with salt and pepper.
Stir in pasta until well-coated with cheese sauce.
Add the bacon and leek mixture.
Stir until everything is well combined. Taste again and adjust seasonings if necessary.
Pour the pasta into a greased 9?x 13? inch baking dish then sprinkle with reserved cheddar cheese.
Bake in a 375 degree oven for 25 minutes.
Enjoy!
This recipe was created for the Wisconsin Milk Marketing board using Wisconsin Cheddar and Wisconsin Havarti that I was able to purchase here in California. I was not paid to write this post, but I was provided a stipend to cover ingredients as I was developing the recipe.
Macaroni and Cheese with Bacon, Leeks, and Thyme
Serves 8
1 pound medium pasta shells (or elbow macaroni)
1/2 pound thick-sliced bacon
2 leeks, cleaned and thinly sliced crosswise (white and light green parts only)
1 teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
1/4 cup flour
3 cups half and half
8 ounces sharp Cheddar, shredded
6 ounces Havarti, shredded
1 teaspoon salt, or to taste
freshly ground black pepper, to taste
Preheat oven to 375 degrees. Butter a 9?x13? baking dish and set aside.
Bring a large pot of salted water to a boil. Meanwhile, cook bacon until crisp then chop into small pieces. Drain all but 2 tablespoons of bacon drippings from pan then return to medium-low heat and add chopped leeks. Cook, stirring occasionally, until leeks are softened and just starting to brown, about ten minutes. Stir in chopped thyme and chopped bacon and remove pan from heat. Cook pasta in boiling salted water according to package directions until al dente, then drain and set aside.
In a large heavy saucepan, melt butter over medium heat and stir in flour. Cook, stirring, for about two minutes, until flour mixture has darkened slightly, then whisk in half and half. Bring sauce to a boil, whisking constantly, then turn heat down and let simmer, stirring, until thickened. Stir in shredded cheeses, reserving one cup of shredded cheddar for the top of the casserole. Stir in salt and pepper then remove sauce from heat. Stir in pasta and the bacon-leek mixture. Pour pasta into the greased baking dish and sprinkle with reserved cheddar cheese.
Bake at 375 for 25 minutes. Serve warm.
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Tuesday, November 8, 2011
Four Piece NEW STYLE 2 1/4" Herb, Spice or Tobacco Pollen Grinder
This item is made of super strong aircraft grade aluminum. Excellent and smooth grinding guaranteed. teeth are razor sharp. the screens are very tight. You cannot go wrong in buying this excellent grinder.Price:
E Onsale Easy Use Vape Herbal Vaporizer Digital Vaporizer with Grinder and Whip H6S
This is a brand new digital herbal vaporizer, below we list the main features and specification:* Polished Case Vaporizer with digital display.
* 110Vac Input Ceramic Heating Unit Encased in Glass.
* 200F to 400F Adjustable Temperature Range.
* Fast Heat Up Time, Ready to Use In Two Minutes.
* Free 35" Long Whip.
* Free Chrome-Plating Magnetized Grinder.
* Free 2 Replacement Screens and a Bamboo Pick.
Use Instruction:
1. Press the Power button one time, number will show up.
2. Press the "-" or "+" to adjust the temperature.
3. Unit will be ready in minutes.
4. Press the Power button again to set unit idle at 200F.
5. For most common herbs set temperature to 360F to start with and Gradually turn up to 380F or 400F for best result.
6. Turn off power if you going to leave unit idle for longer time.
Price: $129.99
As Seen On Tv. Make Your Favorite Restaurant Dishes At Home!
New & Improved Copy. Secret Recipes From Ny Times Best Selling Author Ron Douglas As Seen On Fox, Gma, Nbc, Abc, People Mag & More. The Best Selling Cookbook In CB History. Perfect For Adwords & Article Marketing. Aff Tools At Recipesecrets.net/affiliates
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Monday, November 7, 2011
SVA Dravyaguna Vol 1
"SVA Dravyaguna" Vol. 1: 2 DVDs, 3 hrs. Contents: Dravyas, prana, tridoshas, channels, toxins, rasas, vipaka and veerya.
Herbology in natural medicine and even modern ayurveda became more micro- and macro-molecule-based or active-chemical based. The concept of specific pranic energy (specific vibrational healing power known as probhava) is getting lost.
This "Dravyaguna" series explains directly from the Sanskrit Sutras all the physical and vibrational properties of herbs, spices, fruits and vegetables as well as their action on different levels of the physiology, and gives advice and guidelines on how to use them.
Price:
DJ BUCK / HERBS & SPICES EP
A mortar and pestle crush and grind herbs, nuts, and spices in a very satisfying, down-to-earth way. Both pieces are made of heavy, durable porcelain that is vitrified and nonporous so as not to absorb odors, stain, or crack. The smooth white glaze covers all but the lower interior of the bowl and the lower third of the pestle, where a textured surface takes over and aids in the grinding process. Contoured for a sure grip, the bowl holds approximately one cup, measures 4-1/2 inches in diameter, and features a pouring lip. The mortar and pestle are dishwasher-safe, and the mortar may be used in the microwave, oven, and freezer if necessary. --Ann Bieri
Price:
Sunday, November 6, 2011
Dina's Asian Diet Revolution - Exciting New Low Competition Sub-niche!
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Paleo Recipe Book - Brand New Paleo Cookbook
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Saturday, November 5, 2011
Smoky Spiced Black-Eyed Peas with Bacon Recipe
While it’s hard to believe that another year has flown by, I have to say that I’m more than ready to move on. Goodbye, 2010, I’ve learned a lot from you, but you won’t be missed. I’m heading into this new year arms outstretched, with open heart and mind, ready to learn, experience, and share.
Welcome, 2011, I think we’re going to be friends.
I plan on working hard to make this year great, but a little luck never hurts. I could think of no better way to welcome the new year than with a traditional southern dish thought to bring prosperity and luck if eaten on New Year’s Day – black-eyed peas.
I grew up eating black-eyed peas only occasionally. My mom would simmer them with ham hocks and we’d eat buttered corn bread on the side. It was always a hearty and delicious meal, but never something I associated with New Year’s Day. It wasn’t until we were living overseas and spending holidays with other military families from around the country that I first learned about the southern tradition of eating black-eyed peas for luck in the new year.
The first time I tasted my friend Melinda’s delicious Texas Caviar one New Year’s Eve in Sicily, I decided to adopt the tradition of eating black-eyed peas to usher in a prosperous new year. Texas Caviar, a zesty cold salad of pickled black-eyed peas, seems to be a traditional New Year’s Eve appetizer or side dish, but a New Year’s Day meal calls for a big pot of simmered black-eyed peas, seasoned with smoked pork. That’s what I decided to do today.
But my black-eyed peas have a spicy twist.
I am thrilled to announce that I have struck up a partnership with The McCormick Gourmet Collection as one of their “Real Gourmets.” A handful of my favorite bloggers are also participating – Jaden from Steamy Kitchen, Jenny from Picky Palate, and Shauna and Danny from Gluten-Free Girl and the Chef are the other Real Gourmets and we will all be exploring the world of spices and sharing recipes and tips on our blogs. As you already know, I love to experiment with spices, so I am very excited about the Real Gourmets program!
Back to the black-eyed peas. As I mentioned, they have a twist. As I was exploring the 2010 Holiday Edition McCormick Flavor Forecast, I was struck by the suggestion of pairing roasted cinnamon and bacon. It sounded amazing and I knew I’d have to incorporate those flavors into my New Year’s Day black-eyed peas. Of course I couldn’t just stop there. Thanks to a shipment from McCormick, my spice cabinet is bursting at the seams and I love to open the jars, inhale, taste, and explore flavor combinations.
I decided to use smoked paprika and roasted cumin to enhance and compliment the smokiness of the bacon, and ground chipotle chili pepper to add a smoky heat. To balance the smoke and heat and complement the cinnamon, I added some sweetness with onion, carrot, and tomato paste. All of the flavors meld beautifully into a complex pot of beans that is different enough to take notice, but familiar enough to satisfy a craving for traditional comfort food.
Although you could start with canned beans, I prefer to start with dried. They are much cheaper, you’ll end up with better texture, and you’ll have more control over the sodium content of the finished dish. When using dried beans, you need to sort through them to search for any foreign objects like small pebbles. Most of the time, I don’t find much, but it’s better to take a few minutes to make sure. When I pick over beans, I just look through them a handful at a time, removing anything that looks strange, and dumping the good ones right into the pot. After picking over the beans, cover them with lots of cold water and let them soak overnight, if possible. If you don’t have time for that, use a quick soak method.
These are the beans after soaking – they will have plumped and the skins will be smooth. While soaking beans isn’t always necessary, I decided to do it for this recipe. If you want to skip that step, plan on adding a bit of extra water and an extra hour or so to the cooking time. I haven’t tested this particular recipe without soaking the beans, and cooking times vary according to how old the beans are, so I can’t give you exact amounts of time or water.
I was very happy with the spice amounts I chose for this recipe, but if you’re cooking for children or someone who is sensitive to heat, you may reduce the amount of chipotle chili. As always, I encourage you to play around with the spices a bit to make this dish your own!
I like to dice the bacon, onion, and carrots into small pieces so that they can spread all throughout the pot of beans and each bite will be filled with a bit of everything. As a general rule, you should chop and measure out your ingredients before you begin cooking and keep everything nearby – it will make life in the kitchen much easier!
You will want to start with a large pot – at least 4 quarts. This time I used a 5-quart enameled cast iron dutch oven, but I sometimes use a big stainless steel pot. It just depends on my mood and what happens to be clean!
The first thing you’ll do is cook the bacon over medium heat until it’s starting to crisp and the fat is rendered. Depending on how fatty your bacon is, you may want to pour off some of the grease – just make sure to keep at least a few tablespoons of bacon fat in the pan because you’ll need it for cooking the onions and carrots. I usually don’t bother pouring any of it off.
Add the onions and carrots to the bacon and reduce the heat slightly to medium-low. Cook the vegetables, stirring occasionally until very soft and just starting to brown, about 15-20 minutes.
You’ll notice the stuff stuck to the bottom of the pot will turn brown and darken – this is good, but don’t let it burn.
Next you’ll add the dry spices. Stir in the spices and cook, stirring, for about 30 seconds.
As you stir, scrape up the browned bits from the bottom of the pan as much as possible – the rest will come up when you add the liquid.
Next, add the tomato paste. Stir it in and continue cooking and stirring for another 30 seconds.
Finally, add the soaked black-eyed peas and about 6 cups of water. Turn the heat up to high, bring the liquid to a boil, then reduce the temperature low enough to just maintain a gentle simmer. Cover the pot, but leave the lid cracked a bit. Let the beans simmer, stirring occasionally, until tender, about an hour or so.
When the beans are cooked, season with sea salt and freshly ground black pepper to taste. I used about 2 teaspoons of McCormick® Gourmet Collection Sicilian Sea Salt.
Don’t forget the corn bread!
Smoky Spiced Black-Eyed Peas with Bacon
1 pound black-eyed peas, picked over
1/2 pound thick-cut bacon, chopped into small pieces
2 medium sweet red or yellow onions, peeled and diced
3 large carrots, peeled and diced
1 teaspoon McCormick® Gourmet Collection Roasted Ground Cumin
2 teaspoon McCormick® Gourmet Collection Smoked Paprika
1/2 teaspoon ground McCormick® Gourmet Collection Chipotle Chile Pepper
1/2 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon
1/4 cup tomato paste
6 cups water
1 1/2 – 2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt, or to taste
freshly ground black pepper to taste
Soak black-eyed peas in enough cold water to cover by a few inches for 8 hours (or overnight) or use the quick soak method*.
In a large, heavy saucepan or dutch oven, cook bacon over medium heat until fat has rendered and bacon is just starting to crisp. Add onions and carrots and cook, stirring, over medium-low heat until vegetables are softened and beginning to brown, about 15 to 20 minutes. Stir in spices and cook, stirring, for about 30 seconds. Stir in tomato paste and cook for another 30 seconds. Add the soaked black-eyed peas and 6 cups of water. Bring to a boil over high heat, then reduce heat low enough to just maintain a gentle simmer. Cover, but leave the lid cracked. Simmer, stirring occasionally, until beans are tender, about one hour.
Serves 8.
*To quick-soak beans: In a large saucepan, cover beans with 2 quarts of cold water. Bring to a boil and let cook for 2 minutes. Remove pan from heat, cover, and let beans soak for one hour. Drain and rinse beans, then continue with recipe.
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