Friend of Source, Angela, has a great recipe over on her blog that uses the only Non-GMO Project Verified whey protein on the market. Her muffins look delicious and she has a number of recipes on there that we will be trying out shortly.
Check out the post here: Whole-Wheat Banana Chocolate Chip Protein
There has been a lot in the news recently about new GMO (Genetically Modified Organism) and pesticide testing in Hawaii. A number of pro surfers have banded together to raise awareness about the issue including Kelly Slater, John John Florence, Sebastian Zietz, and Dustin Barca. Also, a recent documentary was produced by pro surfer and activist Kyle Thiermann that is linked to below.
GMO crops include corn, canola, soy, sugar beets, and cotton, but more than 60 countries have banned or seriously restricted GMOs because they aren't considered to be safe. The US is not one of these countries, in fact, GMOs are in as much as 80% of conventionally processed food. Nearly 90% of corn, 94% of soy, and 90% of cottonseed grown in the U.S. are from genetically engineered seeds.
Hawaii is ground zero for new GMO and pesticide testing. The largest biotech agrichemical corporations in the world (including Syngenta, Monsanto, Pioneer, Dow Chemical, and BASF) are spraying toxic restricted use pesticides on GMO field trials near schools, hospitals, and residential neighborhoods.
This is where we need your help.
Share the video, sign the petition to evict Monsanto from the North Shore of Oahu, put the pressure on Hawaii state politicians, blame GMO companies and spread the word.
Also, buy organic and Non-GMO Project certified foods, ask your local restaurants if they have any non-GMO menu items, and shop at your local farmers market.
Source is proud to be GMO-free and Non-GMO Project Verified.
That's right - this recipe is made with absolutely no grains whatsoever, and is filled with essential fatty acids and protein. You can eat this bread as a "breakfast treat" just as one would eat a pastry, croissant, or pound cake in Europe at a cafe. This can of course be a snack or light lunch too, as well a dessert (maybe with a chocolate hazelnut spread) or even almond butter as shown in the picture above. This bread is just so versatile, and a really excellent option for those avoiding grains that miss bread/cake. It is also incredibly nutritious. The basis of the "flour" in this recipe is ground flaxseed. Flaxseed is packed with fiber - I'm talking two grams per TABLESPOON, and there's an entire cup in here. This fiber is responsible for the cholesterol-lowering effects of flax. Fiber in general helps stabilize blood sugar, and of course helps your intestines and regularity. Flax is also rich in alpha linolenic acid (ALA). This is an Omega-3 fatty acid, which plays a huge role in fighting inflammation in our bodies. Evidence shows that inflammation is one of the causes of many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. Inflammation can get worse if you don't have enough Omega-3 intake!
Here's what you'll need:
Mix everything together either by hand or in a blender/food processor. The mixture will be very liquid like - not at all like dough! Don't worry. That's how ours came out too, because you need that much milk and liquid consistency for the moist factor. Flax meal can be very grainy; you need the moisture so your throat doesn't get dry. Grease a bread/loaf pan with coconut oil. Pour your mixture into the pan, and bake at 350 degrees for about 25 minutes. At 25 minutes, take it out and stick a fork down the very center to test if it's cooked all the way through. If there's no residue on the fork, you should be good to go, but if it still seems too "soft" bake for about 10 minutes longer.
Thanks to our friend Organic Olivia for the recipe!
Here are some other great recipes to try out:
Double Chocolate Chip Organic Protein Muffins
Flourless Blueberry Protein Pancakes
Pumpkin Flax Protein Pancakes
Vanilla Bean Chocolate Chip Fro-Yo Protein Pops
Peanut Butter Brownie Protein Fro-Yo Pops
Dear NorCal Organic Customer,
We have always been a company focused on providing the highest quality products to our customers. This includes our packaging. Recently we started using a new type of bag with the goal of reducing the amount of plastic we use. This was based on our company's environmental goals as well as many customer requests.
The new bags have an inner bag that protects the ingredients inside from air and moisture. The second layer of the bag, instead of using a plastic, we chose to use a paper based layer made from wood pulp. This reduced the plastic in our bags by 60%. Unfortunately, we have heard from a number of customers that this new bag is not durable enough and they have received bags that were damaged in shipping.
First, we apologize if you have been one of the customers that has received a damaged bag. Second, we are working as quickly as we can to bring back our previous bag packaging that provided the durability needed for our product to survive what can be a rough shipping experience.
Please reach out to us if you have received a damaged bag so we can take care of this.
Thank you for your understanding and patience, we will work as quickly as we can to correct this.
Thank you for your support.