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  <title>Eden Foods - Newest Recipes</title>
  <link>http://www.edenfoods.com/recipes/</link>
  <description>Most recent recipes from Eden Foods</description>
  <language>en-us</language>
  <generator>Eden RSS Generator v0.1</generator>
  <managingEditor>webmaster@edenfoods.com</managingEditor>
  <webMaster>webmaster@edenfoods.com</webMaster>
  <item>
   <title><![CDATA[Quick & Easy Bean Salad]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=946</link>
   <pubDate>Wed, 10 Jun 2009 11:35:32 -0400</pubDate>
   <description><![CDATA[Place all ingredients in a mixing bowl and toss well. The salad can be served room temperature or refrigerated and marinated for 1 to 2 hours before serving to allow the flavors to blend.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=946</guid>
  </item>
  <item>
   <title><![CDATA[Nectarine Pie with Quinoa Walnut Crust]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=945</link>
   <pubDate>Tue, 19 May 2009 13:27:36 -0400</pubDate>
   <description><![CDATA[Preheat oven to 350&deg;. Place quinoa in a blender and grind about 5 minutes until it becomes fine flour or grind in a flour mill. Remove and place in a mixing bowl. Coarsely grind the walnuts in the blender and place in the bowl. Add sea salt, mix, and add the oil, Edensoy and maple syrup. Mix thoroughly. Press the dough evenly into a 9" pie plate to form the crust. Pre-bake the crust for 10 minutes.

While the crust is baking, place the nectarines, juice and sea salt in a medium saucepan and bring to a boil. Reduce the flame to low and slowly add the dissolved kuzu, stirring constantly to prevent lumping. When thick, about 1 minute or so, pour the filling into the pre-baked crust. Bake another 10 minutes until the crust is golden brown. Remove and cool before slicing.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=945</guid>
  </item>
  <item>
   <title><![CDATA[Spicy Wasabi Asparagus Spears]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=944</link>
   <pubDate>Tue, 19 May 2009 10:56:23 -0400</pubDate>
   <description><![CDATA[Place the first four ingredients into a small bowl and whisk to dissolve the wasabi. Preheat the oven to 400&deg; to 425&deg;. Place the asparagus spears on a baking sheet and evenly brush the water/shoyu/oil/wasabi mixture over the asparagus. Bake for about 15 minutes until tender. Remove, place on a serving platter and sprinkle with a pinch of sea salt if desired.

Variation: place the seasoned spears on a hot grill and grill for 2 to 3 minutes. Turn and grill another 2 to 3 minutes or until tender. They can also be broiled in a similar manner on a baking sheet.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=944</guid>
  </item>
  <item>
   <title><![CDATA[Asian Vinaigrette]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=943</link>
   <pubDate>Tue, 12 May 2009 12:05:42 -0400</pubDate>
   <description><![CDATA[Place all ingredients in a blender and pulse until creamy. Pour over fresh salad, bean and vegetable or pasta salad. To store refrigerate in a sealed glass jar.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=943</guid>
  </item>
  <item>
   <title><![CDATA[Three Bean Sauerkraut Salad]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=942</link>
   <pubDate>Mon, 27 Apr 2009 10:27:55 -0400</pubDate>
   <description><![CDATA[Place beans, sauerkraut, red onion and red pepper in a mixing bowl. Whisk together the vinaigrette ingredients and pour over the salad. Toss to mix. Refrigerate for 1 hour before serving. Place in a serving bowl.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=942</guid>
  </item>
  <item>
   <title><![CDATA[Sauerkraut Guacamole]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=941</link>
   <pubDate>Mon, 27 Apr 2009 10:17:41 -0400</pubDate>
   <description><![CDATA[Place garlic, avocado, lemon juice and sea salt in a small mixing bowl. Mash until smooth with a fork or potato masher. Mix in the sauerkraut and tomato. Place in a serving bowl and serve with your favorite organic corn chips, crackers or raw vegetables.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=941</guid>
  </item>
  <item>
   <title><![CDATA[Quick Sauerkraut Pickles]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=940</link>
   <pubDate>Mon, 27 Apr 2009 10:03:57 -0400</pubDate>
   <description><![CDATA[Place the broccoli, red radishes, carrots, cucumber and apple in layers in a 1 quart glass jar. Add the sauerkraut juice and place the sauerkraut on top. Push down on the sauerkraut to make sure the vegetables are covered with the sauerkraut juice. Place a piece of clean, cotton cheesecloth or linen over the mouth of the jar. Secure with an elastic band, string or metal jar ring. Let sit on the counter for 24 hours. Remove the cloth and place a cap securely on the jar. Refrigerate for 1 to 2 days. The pickles are now ready to eat. Remove only the portion you wish to eat for a meal, cap and refrigerate the remainder. Last 1 to 2 weeks refrigerated.

Other vegetables that can be pickled in the same manner are: cauliflower, japanese daikon radish, white ice cycle radishes, rutabaga, turnips or try slices of apples or pears.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=940</guid>
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  <item>
   <title><![CDATA[Crispy Cabbage, Carrot & Kraut Salad]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=939</link>
   <pubDate>Mon, 27 Apr 2009 09:57:18 -0400</pubDate>
   <description><![CDATA[Mix all ingredients together and place in a serving bowl. 

For Variety: A teaspoon or so of caraway seeds, poppy seeds or toasted black sesame seeds can be tossed in with the salad for extra flavor.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=939</guid>
  </item>
  <item>
   <title><![CDATA[Bread & Sauerkraut Stuffed Mushrooms]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=938</link>
   <pubDate>Mon, 27 Apr 2009 09:34:54 -0400</pubDate>
   <description><![CDATA[Pull bread into small cubes and place in a small mixing bowl with the onion, celery, sauerkraut, thyme, sage, shoyu, Edensoy and cheese or mochi. Mix well. Oil the bottom of the mushroom caps. Stuff each mushroom. A little more cheese or mochi can be sprinkled on top of the stuffing if desire. Grill on the upper rack of a grill for 10 to 15 minutes. Move to the lower grill and brown for 4 to 5 minutes. Remove and serve.

Note: The caps can be baked on an oiled baking sheet for 20 to 25 minutes at 400&deg; and then broiled for 5 minutes to brown instead of grilling.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=938</guid>
  </item>
  <item>
   <title><![CDATA[Tomato Black Bean Gazpacho]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=937</link>
   <pubDate>Mon, 20 Apr 2009 16:38:02 -0400</pubDate>
   <description><![CDATA[Place the first eight ingredients in a blender or food processor and pulse until smooth. Remove and place in a bowl. Mix in the cucumber, red bell pepper and black beans. Chill for 1 to 2 hours. Place in serving bowls, add a drop of hot sauce to each and garnish each with scallions.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=937</guid>
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