Recipe: Sprouted Whole Wheat Calzones

Calzones are excellent for a meal on the go and the filling options are limitless. Simply choose your favorite combination of sauce and vegetables and stuff them full!

SPROUTED WHOLE WHEAT CALZONES

Ingredients:

Dough

2 cups One Degree Organics Sprouted Whole Wheat Flour
½ tsp. salt
1 tbsp. olive oil
1 tsp. active dry yeast
½ cup warm water

Fillings

Sauce of your choice (e.g., marinara, pesto, etc.)
Filling(s) of your choice (e.g., mushrooms, peppers, olives, spinach, onions, etc.)

Directions:

Mix together by hand ingredients to make dough until a dough forms.

Place dough in a lightly greased bowl, cover with a towel, and let rise until doubled in size.

Preheat oven to 450• F. Punch down the dough and divide into 5 pieces then rollout into 8-inch circles on a lightly floured surface. Cover with damp towel and let rest for an additional 15 minutes.

Add sauce and filling of your choice over one-half of each 8-inch circle, leaving a ½-inch border around the edges. Wet the edges with a bit of water and fold dough over, releasing the air as you drape it; crimp and fold edges.

Brush dough with olive oil and bake until the bottoms are golden brown; approximately 20 minutes.

Allow to cool 10-15 minutes before serving.

NOTE

When adding fillings, do not overfill—leave enough room around the outside edge of the dough so it can seal tightly.

Recipe: Sprouted Oat Cinnamon Flax Granola Breakfast Popsicles

These popsicles are the perfect treat to enjoy for breakfast on a hot summer morning and almost any fresh, in-season fruit works great in them. It is pretty great when you can’t tell the difference between breakfast and dessert!

SPROUTED OAT CINNAMON FLAX GRANOLA BREAKFAST POPSICLES

Yield: 10 popsicles

Ingredients:
1 1/2 cups vegan yogurt
organic strawberries, sliced
organic mangos, sliced
organic kiwis, sliced
2/3 cups One Degree Organics Sprouted Oat Cinnamon Flax Granola
2-4 tablespoons maple syrup

Directions:
Carefully layer the yogurt and sliced fruit in the popsicle molds to approximately 1/2 inch from the top. Top it off with the granola and gently press into the yogurt mixture. Finish with a drizzle of maple syrup to help the granola stick together.

Insert the popsicle sticks and freeze 6-8 hours or overnight until frozen solid.

To remove the popsicles, let sit at room temperature for approximately 10 minutes or dip the molds into a large dish of warm water for a few minutes until the popsicles can be removed from the molds.

Enjoy!

Recipe: Sprouted Brown Rice Cacao Crisps Ice Cream Cake

Happy 4th of July! This ice cream cake is one of our favorite summer desserts and decked in bright red raspberries and juicy blueberries it’s the perfect festive dessert. Add some sparklers on top for an extra spectacular look!

SPROUTED BROWN RICE CACAO CRISPS ICE CREAM CAKE

INGREDIENTS:
3 cups One Degree Organics Sprouted Brown Rice Cacao Crisps
1/3 cup raw cacao powder
1/2 cup Jem Hazelnut Raw Cacao Butter (or favorite nut butter)
3 tablespoon coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla bean paste
2 pints Luna & Larry’s Coconut Bliss Vanilla Island Ice Cream (or favorite vegan ice cream)

DIRECTIONS:

Let 2 pints of ice cream soften at room temperature for about 10 minutes while making the crust.

Put the Sprouted Brown Rice Cacao Crisp in a large bowl, set aside.

In a medium sauce pan on low heat, combine the cacao power, hazelnut butter, coconut oil, maple syrup and vanilla bean paste. Stir constantly until the coconut oil is melted. Remove from heat and continue stirring until completely combined and creamy.

Pour the cacao mixture on to the Sprouted Brown Rice Cacao Crisps and gently stir until completely coated.

In a 9 inch springform pan, press the crispy mixture into the bottom and up the sides of the pan.

Put the crust in the freezer to set for 10 minutes. Remove the from freezer and scoop in the softened ice cream and smooth it out evenly. Freeze for at least 2 hours until the ice cream is frozen.

To serve, remove the sides of the pan, slice and top with berries.

Enjoy!

Recipe: Sprouted Red Fife Coconut Cardamom Strawberry Tart

Happy Canada Day! This beautiful tart highlights our Sprouted Red Fife flour, a Canadian heritage grain, and this is an excellent dessert to make with the sweet and juicy, farm-fresh strawberries that are in peak season!

 

SPROUTED RED FIFE COCONUT CARDAMOM STRAWBERRY TART

INGREDIENTS:

Sprouted Red Fife Oat Tart Crust

1 cup One Degree Organics Sprouted Red Fife Flour

1 cup One Degree Organics Quick Oats

6 tablespoons coconut oil, melted and slightly cooled

4 tablespoons maple syrup

½ teaspoon salt

 

Coconut Strawberry Filling

1 14 oz can coconut cream, chilled *

5-6 tablespoons raw cane sugar

1 teaspoon vanilla bean paste

1/4 teaspoon ground cardamom

2 pints organic fresh strawberries, sliced

 

DIRECTIONS:

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

To make the dough, pulse oats, Red Fife 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.

Bake the crust for 16-20 minutes until lightly golden.

To make the filling, combine the chilled coconut cream, raw cane sugar, vanilla bean paste and cardamom in large bowl and using an electric mixer beat together until creamy and smooth.

Use a spatula to scrape cream evenly onto cooled tart shell and arrange the strawberry slices. Best enjoyed freshly made.

Enjoy!

*Note: our favorite coconut cream for this recipe is Trader Joe’s Coconut Cream Extra Thick & Rich.

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 batter 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