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More Flavor, Nourishment, & Enjoyment
Balanced, healthy nourishment is easily achieved when we eat a wide variety of good food. With fast paced lives and demanding endeavors, eating well is too often overlooked. An easily effective and rewarding means of improving food variety is in the use of an assortment of condiments. Traditionally, condiments are flavorful, nutrient rich flourishes used in small amounts on prepared dishes to significantly brighten up a meal.
Condiments not only add richness to food, they aesthetically enhance and complement a dish increasing its overall satisfaction. They stimulate or soothe the appetite and senses through their array of flavors – pungent, savory, spicy, tangy, sweet, bitter, and salty. Condiments such as mustard, sauerkraut, vinegar, horseradish, wasabi, and ginger are also digestive aids especially helpful for oily, fatty foods. Some, like the umeboshi, even help preserve prepared foods. They all provide added vitamins, minerals, and antioxidants that benefit us deeply in multiple ways.
The word condiment comes from the Latin condimentum meaning ‘seasoning’ and from condire ‘to preserve, pickle, or season,’ and from condere, ‘to store or put away.’ Condiments are usually vinegar-, citrus-, salt-, or fruit/sugar-based relishes (including chutneys), sauces, and seasonings. Added in small amounts as embellishments to prepared dishes, they enhance flavor, texture, and our enjoyment. They are usually shelf-stable and preserved in one manner or another.
Unlike EDEN condiments, today’s commercially prepared condiments are high in unhealthy fats, refin ed sugar and high fructose corn syrup, harsh salts, petrochemical derived vinegars, chemically concocted natural flavorings, genetically engineered enzymes, irradiated herbs and spices, artificial colors, and preservatives. Please be discerning.
Pour, Spread, Shake, and Drizzle
EDEN condiments are traditionally prepared, healthy, and delicious foods that enhance eating enjoyment and our well being. There are more than thirty culturally diverse, versatile EDEN condiments such as:
• Yellow & brown mustard
• Gomasio sesame salts
• Dulse flakes
• Eden Shake (furikake)
• Sea salt
• Tekka miso condiment
• Shiso leaf powder
• Bonito flakes
• Wasabi (Japanese horseradish)
• Apple cider, red wine, & brown rice vinegars
• Shoyu & tamari soy sauces
• Mirin rice cooking wine
• Ponzu five taste sauce
Keep EDEN condiments in your pantry for versatile variety whatever the occasion or cuisine. Spread, dab, sprinkle, shake, pour, or drizzle EDEN condiments on a sandwich, grain burger, whole grain, pasta, salad, or vegetables. Use them in preparing other condiments such as dressings, dips, relishes, and sauces.
For helpful and suggestive ways of using condiments there are 1,125 free recipes at edenfoods.com including low sodium, gluten free, and organic offerings.
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Serves 8 | Prep Time 20 mins | Cook Time 50 mins
• 3/4 cup organic short grain brown rice, rinsed
• 1/4 cup EDEN Organic Red Quinoa, rinsed
• 1 pinch EDEN Sea Salt
• 2 cups cold water
• 15 ounces EDEN Organic Kidney (dark red) Beans, drained
(or EDEN Pinto or Black Beans)
• 1/3 cup fresh or frozen organic sweet corn, blanched 3
• 3 Tbsp minced red onion
• 2 Tbsp minced fresh parsley
• 1/4 cup organic whole wheat pastry flour
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 3 to 4 Tbsp EDEN Organic Safflower Oil, for frying burgers
• 1 Tbsp EDEN Shoyu Soy Sauce
• 4 whole lettuce leaves
(or 4 whole wheat burger buns)
• 1/2 cup EDEN Organic Sauerkraut
• 1 to 2 Tbsp any EDEN Organic 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 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 (or bun) with sauerkraut and mustard.
Yeild: 8 to 9 burgers
Per serving: 227 calories, 6g fat (24% calories from fat), 7g protein, 36g carbohydrate, 6g fiber, 0mg cholesterol, 255mg sodium
Creation and Maintenance
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