Recipe: Chocolate Sprouted Brown Rice Cacao Crispy Treats

These rich, gooey, chocolatey rice crispy treats are vegan, gluten free and best of all they taste amazing! The hardest part about making these treats is waiting long enough for them to set before cutting them and digging in!

CHOCOLATE SPROUTED BROWN RICE CACAO CRISPY TREATS

Ingredients:

4 1/2 cups One Degree Organics Sprouted Brown Rice Cacao Crisps
4 tablespoons Earth Balance vegan margarine
1 package Dandies original vegan marshmallows
1/4 cup raw cacao powder

Directions:

Lightly grease an 8-inch square baking pan. Put the Sprouted Brown Rice Cacao Crisps in a large bowl and set aside.

In a large saucepan, melt the Earth Balance over medium heat. Add the marshmallows and continue to stir until completely melted. Whisk in the cacao powder until completely combined. Remove the pan from heat and carefully pour the hot mixture over the Cacao Crisps. Use a spatula to fold the Cacao Crisps into the marshmallow mixture until completely covered.

Press the mixture firmly and evenly into prepared pan and let set for 15 minutes. Slice into squares or bars and serve.

Enjoy!

Recipe: Sprouted Spelt Cinnamon Pancakes

This is one of our favorite go-to pancake recipes because it has only a few simple ingredients and tastes amazing! Any day that starts with pancakes is a going to be a good day!

SPROUTED SPELT CINNAMON PANCAKES

Ingredients

1 cup One Degree Organics Sprouted Spelt Flour
2 tablespoons coconut sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup unsweetened almond milk
2 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract

Directions
In a large bowl, whisk together the dry ingredients.

Combine the liquid ingredients in a separate bowl and then add to the dry ingredients. Whisk gently until just combined being careful to not over mix.

Heat a griddle or frying pan to medium-low heat. Once hot, lightly grease and scoop a 1/4 cup of the badder on to the griddle or pan. Flip when bubbles appear on top (approximately 2-3 minutes). Cook for an additional 2 more minutes on the other side until golden.

Serve immediately or keep warm in a 200 degree F oven until ready to serve. Top with cinnamon, a drizzle of maple syrup and fresh berries.

Enjoy!

Recipe: Sprouted Spelt Strawberry Rhubarb Tart

It always starts to feel like spring with the arrival of strawberries and rhubarb! This simple tart has a crunchy crust of sprouted spelt and oats that pairs perfectly with the sweet, juicy filling. Eating only one piece is almost impossible!

 

SPROUTED SPELT STRAWBERRY RHUBARB TART

Sprouted Spelt Oat Tart Crust

1 cup One Degree Organics Sprouted Spelt Flour

1 cup One Degree Organics Quick Oats

5 tablespoons coconut oil, melted and slightly cooled

3 tablespoons maple syrup

½ teaspoon salt

 

Strawberry Rhubarb Filling

10 ounces rhubarb, thinly sliced (~2.5 cups)

8 ounces fresh strawberries, hulled and sliced (~1 cup)

3/4 cup raw cane sugar

1 tablespoon organic cornstarch

1/4 teaspoon salt

1 tablespoon freshly squeezed lemon juice

 

DIRECTIONS:

Center a rack in the oven and preheat to 350 degrees F.

To make the dough, pulse oats, spelt flour, coconut oil, maple syrup, and salt in a food processor until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press into the bottom and the up the sides of a greased tart pan. Freeze crust for 15 minutes while you make the filling.

To make the filling, stir together the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl being careful not to mash the fruit. Place frozen crust onto a baking sheet. Pour filling into tart shell and gently arrange fruit to fill the space.

Bake until fruit is tender and crust is nicely brown, approximately 1 hour and 10 minutes. Cool on wire rack. Serve warm or at room temperature, plain or with a dollop of whipped coconut cream.

Organic Agriculture Best for Drier Future

Organic farming is the planet’s best bet for weathering dramatic climate shifts, according to a new study by researchers at Washington State University.

“In severe drought conditions, which are expected to increase with climate change, organic farms have the potential to produce high yields because of the higher water-holding capacity of organically farmed soils,” WSU professor of soil science and agroecology John Reganold told Science Daily.

Reganold and his team reviewed four decades of research comparing organic and conventional methods. “Hundreds of scientific studies now show that organic ag should play a role in feeding the world,” he explained. “Thirty years ago, there were just a couple handfuls of studies comparing organic agriculture with conventional. In the last 15 years, these kinds of studies have skyrocketed.”

After poring over this data, the authors found that organic agriculture checks all the right sustainability boxes: “For any farm to be sustainable, it must meet four goals: (1) produce adequate amounts of high-quality food; (2) enhance the natural-resource base and environment; (3) be financially viable; and (4) contribute to the well-being of farmers and their communities. … [The] research shows that organic farming systems better balance the four sustainability goals than their conventional counterparts and are more likely to achieve agricultural sustainability.”

The team concluded: “With only 1% of global agricultural land in organic production, and with its multiple sustainability benefits, organic agriculture can contribute a larger share in feeding the world.”

According to the report, a wide range of studies reviewed by the authors “found that organic farming systems consistently have greater soil carbon levels, better soil quality and less soil erosion compared with conventional systems. In addition, organic farms generally have more plant diversity, greater faunal diversity (insects, soil fauna and microbes, birds) and often more habitat and landscape diversity.”

Writing in the Rodale Institute’s Organic Life, Diana Erney noted the link between biodiversity and food security: “The study also found that organic and other sustainable farming methods improve food security for people in developing countries because there’s more diversity among crops and livestock—one study cited a three-fold increase in consumption of vegetable and proteins among farmers in the Philippines who grow organic.”

“Organic Agriculture in the Twenty-first Century” is featured in the February issue of the journal Nature Plants. Read the full report here: http://bit.ly/1oz9B0U

‘GMO-Free Zones’ Protect Organic Purity 


It’s a true grassroots movement: Across the U.S., citizens are lobbying their local governments to give organic farmers something they increasingly need—breathing room.

As a result, counties in California, Oregon, Washington and Hawaii have passed ordinances outlawing the planting of GMO crops, varieties that are genetically modified to withstand chemical pesticides and sometimes even the pests themselves. These counties have essentially become large buffer zones protecting organic farms, as well as conventional farms that do not use GMOs, from contamination by airborne seeds and cross-pollination.

Residents of Costilla County, Colorado are the latest group to seek local protections for organic and traditional farms. As the local Pueblo Chieftan newspaper reports: “A proposed change to the Costilla County land-use code would ban the growing of genetically modified corn and alfalfa in the southern half of the county. Proponents of the move said it would protect heirloom crops such as white flint corn used to produce ‘chicos del horno’ and ‘pozol.’ It also would protect the local agriculture that has grown up along the acequias, or community irrigation ditches, that were dug by settlers from northern New Mexico in the 1850s.

“‘We have the oldest water rights in Colorado and the oldest heirloom seeds,’ Delmer Vialpando, president of the Sangre de Cristo Acequia Association, said. ‘We are working to make sure both are protected.’”

The Costilla campaign shares characteristics with movements in several other American counties. In these cases, residents have joined with farmers to pressure elected officials, and have been aided in their efforts by the Washington-based Center for Food Safety. The Center’s help often proves invaluable in protecting a ban once it is passed. GMO bans in Jackson County, Oregon and on Hawaii’s Big Island were immediately challenged in the courts by GMO growers. The Jackson County ordinance survived the process, but the Hawaii ban is still tied up in the courts. The Big Island is being represented by the Center in its appeal of a lower court ruling.

One reason that counties have become involved in the issue is that there is no federal standard to regulate the geographic coexistence of organic and conventional fields. Organic farmers, however, must meet high standards for crop integrity in order to maintain an organic certification. Buffers separating their fields from adjacent GMO-planted land are required in areas where there is a mix of organic and conventional farms.

The buffers have an added benefit: protecting against chemical drift. This is not always a separate issue, as farmers who plant GMO seeds tend to spray their crops intensely with chemical compounds, most notably the herbicide Roundup.

New Film: Tropical Vanilla Surprise

If you are lucky enough to find yourself on a spice safari on the Indonesian island of Sulawesi, your days will be measured not in hours, but rather in moments of wonder and surprise.

Contemplating the beauty of the landscape, the emerald hills that recede like tides from fiery Soputan Mountain, was our first unforgettable moment. Our guide for the spice journey promised another waiting for us at our final destination, the home of farmer Amelius Manopo.

“His vanilla farm is surrounded with coconut trees, so for us, after the uphill road a fresh coconut usually is waiting, if there is a coconut climber there,” said Meidy Vidiayani, liaison for Tripper, Inc., a company founded by a French family to export Indonesian spices to a world suddenly hungry for the flavors and purity of this rich tropical land.

One Degree’s newest film chronicles our journey to Amelius’ coconut-ringed grove, capturing images of exploration and discovery. The coconut trees help shelter vanilla seedlings, one of the most delicate plants in nature. Vanilla is as fragile and fleeting as a beautiful flower, because that’s exactly what it is — the only edible orchid in the world. In addition to shade, vanilla blossoms require patience and loving attention.

In nature, there is only one kind of bee that can pollinate a vanilla plant, the Melipona bee native to Mexico. The rarity and languid work ethic of this particular bee means that most global vanilla production is dependent on hand pollination of blossoms. On each stem, only a few blossoms can be pollinated at once; workers use a special instrument when the time is right.

“I treat the vanilla plant almost like a baby,” Amelius explained as he led us through a dense leafy maze. “Pollinating vanilla is a very delicate process, and if it is not done carefully the flower will easily become bent or broken, and will not long survive. Pollinating can only happen when the flower of the vanilla plant blooms.”

We invite you to take a short tropical vacation on this enchanting vanilla island. Begin your visit with our film premiere below. Or enjoy the video along with photos and an essay on our Web site: www.onedegreeorganics.com/manopo

Oil and Water: The New Organic Loophole

Consumers of organic fruits and vegetables recognize the importance of choosing produce from chemical-free orchards and fields. Many also assume that the quality of the soil is key to ensuring a healthy crop. And yet one indispensable element has gotten far less attention, until now: the purity of the water farmers use to irrigate their land.

Recent news stories have put the spotlight on this mile-wide organic loophole. Contaminated water has been cited as a possible cause of the E. coli outbreak that has lately depopulated Chipotle restaurants. And reports that some farms in California have been using petroleum industry wastewater to make it through the state’s drought have raised questions about whether heavy metals and other toxins are seeping into the soil, aquifers and ultimately the food chain.

In a November story on the Chipotle case, the Food Poisoning Bulletin noted: “In the field, foods such as greens and other produce can be contaminated by being watered with irrigation water that contains runoff from farms. Since E. coli bacteria live in the guts of ruminant animals, such as cows and goats, their feces contain the pathogen. Large factory farms can contaminate the ground water. When this water is used to irrigate fields during drought conditions, the vegetables will be contaminated.”

Earlier in the year, both Newsweek and the Los Angeles Times ran stories about farmers’ use of fracking wastewater in California’s Kern County. “For every barrel of oil Chevron produces in its Kern River oil field, another 10 barrels of salty wastewater come up with it,” Newsweek reported. “So Chevron is selling about 500,000 barrels of water per day, or 21 million gallons, back to the Cawelo Water District. … [The District] might first mix the wastewater with freshwater, or it might not, depending on what crop the wastewater will be used on — and on how much freshwater is available at the time. In the midst of a drought, there is less freshwater, so the water the farmers get is saltier than in a wet year. …

“But it’s a risky dance; over time, high sodium can change the properties of the soil, making it impermeable, unable to take in any more water. Trees would start to get ‘salt burn.’ Their leaves would turn yellow, and yields would decline. Eventually, the soil becomes barren.”

Whether this water contains dangerous levels of petroleum drilling byproducts is largely unknown. The local water board isn’t required to do much testing on the water, and none at all on the soil. Chevron claims its own tests showed high levels of arsenic, but no other toxins. The oil company theorizes that the arsenic won’t be absorbed by plants, but will instead by filtered (i.e., retained) by the soil.

According to the Times, the environmental group Water Defense “collected samples of the treated irrigation water that the Cawelo Water District buys from Chevron. Laboratory analysis of those samples found compounds that are toxic to humans, including acetone and methylene chloride — powerful industrial solvents — along with oil.”

Amid the conflicting claims, environmental scientist Seth Shonkoff framed for Newsweek the potential magnitude of the danger: “There might not be a single risk out there with this practice. But the biggest risk that we have right now is that we just don’t know. So until we know, we definitely have reason for concern. We know that there are compounds being put down oil and gas wells that you would not want in your food.”

Discover more here: http://bit.ly/1MYapHw

Recipe: Sprouted Spelt Pear Galette

This delicate galette is quick to assemble but looks fancy and tastes even better! The flaky, crunchy crust goes perfectly with the sweet, juicy pears. It is flavorful and delicious warm, straight from the oven or topped with a little coconut cream.

SPROUTED SPELT PEAR GALETTE 

1 3/4 cup One Degree Organics Sprouted Spelt Flour

1/3 cup raw cane sugar

1/4 teaspoon salt

1/2 cup cold coconut oil

1/3 cup + 2 tablespoons almond milk

1/4 cup apricot preserves

3 large Bartlett pears, thinly sliced

2 tablespoons raw cane sugar, for sprinkling

DIRECTIONS:

To make the dough, combine the sprouted spelt flour, sugar and salt in a medium bowl. Add the coconut oil and crumble it in until the coconut oil is incorporated into the flour mixture but is still in large pea-sized chunks. Add the 1/3 cup almond milk and mix until the dough forms a ball. Add the additional 2 tablespoons slowly, as needed, until a soft dough is formed. Be careful to not over-mix.

Center a rack in the oven and preheat to 350 degrees F.

Transfer the dough onto a large sheet of parchment paper and gently roll out the dough to an approximately 1/4” thick circle. If the dough is sticking to the rolling pin, place a sheet of parchment paper in-between. Transfer the dough with parchment paper on a baking sheet.

Spread the apricot preserves over the dough to approximately 2” from the edge. Arrange the thinly sliced pears in a pattern beginning around the edges and working inward, keeping the 2” border at the edge of the dough. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds. Lightly sprinkle the crust with the raw cane sugar.

Bake the galette for 45-50 minutes, until the pears are tender and the crust is golden brown.

Serve warm or at room temperature. Enjoy plain or top with a coconut cream!

Premiering Now: World of Nutmeg

Pumpkin pies and world history have something in common: They’ve both been revolutionized by a spice originally grown on a few tiny volcanic islands in the Indonesian archipelago.

For the love of nutmeg, European royalty sent explorers and armadas around the world. For the love of the nutmeg trade, the Dutch ceded Manhattan to the English. For the love of nutmeg and clove, cinnamon and pepper, Magellan circled the globe and Columbus sailed into a new hemisphere.

Empires have risen and receded, the world is no longer flat, but the simple nutmeg still grows on Siau Island, indifferent to its place in the grand historical story. Life sways to simple rhythms, governed by tides, trade winds and customs refined over many generations.

  

One Degree’s newest film invites you to spend a leisurely afternoon exploring the secrets of Siau Island’s treasured spice. Meet farmer Erasmus Rompah as he tends his nutmeg grove, checking the delicate apricot shapes that decorate each branch as they slowly ripen into bright yellow fruit. Erasmus’ world is bigger than Siau; there is a hint of history and cosmopolitan adventures in his story. In younger days, he sailed throughout the Far East on cargo ships that carried Indonesian lumber. After 11 years at sea, he returned to Siau to tend the family’s land, and soon to marry.

His parents named him for Desiderius Erasmus, the famous Dutch renaissance theologian. But his friends have long called him Thomas, based on another great theological reference: In life and in business, he wants to see it to believe it. It is a philosophy that dovetails beautifully with One Degree’s passion for transparency, capturing stories with lens and pen.

Share the colors, sounds and sensations of our visit with the film premiere below. Or enjoy the video along with photos and an essay on our Web site: http://bit.ly/1O4VtIz. And as you enjoy the show, treat yourself to our special nutmeg cookie recipe, featuring coconut and sprouted spelt: http://bit.ly/1O4STCf

Recipe: Sprouted Spelt Coconut Nutmeg Cookies

Nutmeg is often a spice we reach for only during the holidays, but it can be used in so many ways year-round and is often overlooked for its high amounts of vitamins and trace elements.

In these cookies we combine this flavorful spice with coconut shreds and our favorite sweetener, coconut palm sugar, to create a soft, chewy cookie that will make your kitchen smell holiday-ready!

SPROUTED SPELT COCONUT NUTMEG COOKIES

2 cups coconut shreds

1 cup One Degree Organics Sprouted Spelt Flour

1/2 cup One Degree Organics Quick Oats

1/2 cup coconut palm sugar

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1/8 cup + 2 tablespoons maple syrup

1/2 cup coconut oil, melted

4 tablespoons water

1/2 teaspoon vanilla

DIRECTIONS:

Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper; set aside.

In a large bowl whisk together the first 7 ingredients. Add in the remaining 4 liquid ingredients and mix until combined. If the dough is a little dry, add water or a little maple syrup a teaspoon at a time.

Divide the dough and roll small portions into balls. Place the cookies on the prepared baking sheets, leaving enough room for them to spread when baking.

Flatten the balls slightly and bake for 12-15 minutes until lightly golden. The cookies should still be very soft when taken out of the oven. Over-baking them will make them crispy (great for ice cream sandwiches!).

Enjoy!