Has 'Organic' Been Oversized?

The fact is, organic food has become a wildly lucrative business for Big Food and a premium-price-means-premium-profit section of the grocery store. Big Food, it turns out, has spawned what might be called Big Organic.
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Genetic Engineering Chemical Warfare in Hawai'i

For over 20 years, Hawai'i has been the global center for the open-field testing of Genetically Modified Organisms (GMO's), including pharmaceutical crops.
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Young Organic Farmers Are The Future of the American Food Industry

While the authenticity of many "certified organic" or "locally grown" products is up for debate, one thing is for certain; "organic" marketing reflects a national trend in our society.
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Organic Consumers Association Challenges Logic of American Medical Association's Position on GMO Labeling

At a meeting last week, the AMA called for mandatory pre-market safety testing of genetically engineered foods as part of a revised policy, but the AMA did not call for mandatory labeling of GMOs.
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Why Genetically Engineered Food Is Dangerous: New Report By Genetic Engineers

A new report released, "GMO Myths and Truths", presents a large body of peer-reviewed scientific and other authoritative evidence of the hazards to health and the environment posed by genetically engineered crops and organisms (GMOs).
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An Old Friend

  Mustard is among the oldest prepared condiments. Ancient Egyptians are thought to be the first to grind mustard seed with vinegar and salt to make the condiment that is so popular today. The name mustard is derived from the Latin contraction, mustum ardens, meaning ‘burning must’ or ‘burning wine,’ referring to the sharp, pungent heat of mustard seed when it’s crushed and mixed with must, young wine or unfermented juice grapes.

  Mustard was a medicinal herb, long before being appreciated for its culinary attributes. Pythagoras, the Greek mathematician and scientist, wrote of mustard’s healing properties around 500 BC. One hundred years later Hippocrates used mustard seed to prepare numerous effective poultices and medicines. In traditional Ayurvedic / Eastern medicine, mustard seed is valued as a purifier and a stimulant for energy, circulation, and heat. Modern study has identified a class of compounds in the seeds called isothiocyanates. They are responsible for mustard’s heat and are known to have powerful protective effect in stimulating the immune system.

Cut the Mustard

  At the turn of the last century some mustards were being made without the purest ingredients, especially yellow mustards. Mustards made with the purest ingredients were said to be ‘proper’ mustards. In 1907, this inspired the author O. Henry to coin the phrase “to cut the mustard,” a slang meaning “to accomplish or to meet one’s expectations.” The bright yellow mustard that Americans slather on sandwiches, hot dogs, and burgers doesn’t ‘cut the mustard’ in our opinion. Many contain little mustard seed and are made with distilled vinegar, a petrochemical derivative, so-called natural flavors, high fructose corn syrup, refined sugar, and irradiated spices. If this is the kind of mustard you are accustomed to, you will be delighted and amazed when you taste ‘proper’ mustard… Organic EDEN Mustard. It’s the flavor you expect, only impressively better tasting, and much more healthful.

Traditionally Prepared, Patiently Aged

  Organic EDEN Mustard is made of family farm Saskatchewan, organically grown, stone ground mustard seed. Our Yellow Mustard is milder, sweeter, yellow mustard seed, Brassica alba, blended with raw organic apple cider vinegar, sea salt, and an ideal blend of organic turmeric, organic paprika, and organic garlic. EDEN Brown Mustard’s pleasant zing comes from the spicier brown mustard seed, Brassica juncea, blended with raw organic apple cider vinegar and sea salt, nothing more. Both are , Gluten Free and available in glass, or in a handy bisphenol-A (BPA) free, #2 plastic squeeze bottle with a twist spout.

  Patient aging melds and mellows both traditional recipes for smooth, deep flavor. EDEN Brown Mustard and EDEN Yellow Mustard are simple, irresistible, pure condiments that enhance both well-being and eating enjoyment.

Special - Website Store Offer

Please receive 20% off EDEN Mustard. Simply enter the coupon code “JULY2012” when prompted during checkout. Please extend this offer to friends and family.

Offer expires August 31, 2012.

Brown Rice & Red Quinoa Burgers

Serves  8  |  Prep. Time  20 min.  |  Cook Time  50 min.

• 3/4 cup organic short grain brown rice, rinsed
• 1/4 cup Organic EDEN Red Quinoa, rinsed
1 pinch EDEN Sea Salt
• 2 cups cold water
• 15 oz. Organic EDEN Kidney Beans, drained
• 1/3 cup organic sweet corn, blanched 3 minutes
• 3 Tbsp minced red onion
• 2 Tbsp minced fresh parsley
• 1/4 cup Organic EDEN Whole Wheat Pastry Flour
• 1/4 tsp Organic EDEN Cumin Powder
• 1/8 tsp Organic EDEN Cayenne Pepper
• 3 to 4 Tbsp Organic EDEN Safflower Oil, for frying burgers
• 1 Tbsp EDEN Shoyu Soy Sauce
• 4 whole lettuce leaves, or 4 whole wheat burger buns
• 1/2 cup Organic EDEN Sauerkraut
• 1 to 2 Tbsp any Organic EDEN Mustard

Place the rice, quinoa, water, and salt in a small saucepan, cover and bring to a boil. Reduce heat to medium low and simmer 50 minutes. Remove from the burner and let sit for 10 minutes. Place the rice and quinoa in a mixing bowl and fluff to cool. When cool enough to touch, add the beans, vegetables, spices, and flour. Using hands mix the the rice thoroughly, almost mashing the beans. Form the rice mixture into 8 or 9 burgers about 3" wide x 1/2" thick. Heat 2 or 3 tablespoons of oil in a large, heavy, cast iron or stainless steel skillet. When hot add the burgers and fry until golden brown. Add a drop or two of shoyu soy sauce to each burger. Flip over and fry until golden brown. Remove and serve on a bed of lettuce, and/or a whole grain bun or bread, with sauerkraut and mustard.

Nutritional Info   Per serving
227 Calories, 6g Fat (24% calories from fat), 7g Protein, 36g Carbohydrate, 6g Fiber, 0mg Cholesterol, 255mg Sodium

Creation and Maintenance
of Purity in Food®