Sweet Chipotle Signature Sauce

sweet-chipotle-signature-sauce-smOur Sweet Chipotle Signature Sauce is sweet and smokey with just a bit of added heat at the end! The chipotle peppers give this sauce a delicious, exotic flavor great with grilled meats, fish, chicken, vegetables and eggs. Perfect for dipping!

This is a gluten-free, vegan product sweetened with agave nectar. Purchase our Sweet Chipotle Signature Sauce online today.

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Sweet Chili Signature Sauce

sweet-chili-signature-sauce-smEven kids enjoy this sauce, it is sweet with just a hint of heat – not too hot and not too sweet –  just good clean taste.  We like it on grilled salmon or roasted vegetables, we think you will too! This sauce is also perfect for dipping!

This is a gluten-free, vegan product sweetened with agave nectar. Purchase our Sweet Chili Signature Sauce online today.

Learn more…

Window Farm – Grow Your Own Window Garden


A window farm!

Growing your own vegetables is the best way to assure you are putting top quality, organic food on your table. If you didn’t think you had anywhere to grow your own fresh produce, check this out…

A Windowfarm™ is a vertical, indoor garden kit that allows for year-round growing in almost any window. It lets plants use natural window light, the climate control of your living space, and organic “liquid soil.”

In a Windowfarm™, nutrient-spiked water is pumped up from a reservoir at the base of the system and trickles down from bottle to bottle, bathing the roots along the way. Water and nutrients that are not absorbed collect in the reservoir and will be pumped through again at the next interval.

A Windowfarm is an automated plant feeding & watering system with simple, recognizable, easy to use parts. It’s hydroponic, so there’s no dirt and no mess. Windowfarms are efficient, using a low power airlift pump operated by a timer, and maximizing the use of available light. It’s also organic-friendly — Windowfarms are designed to be healthy for plants and for people.

What can I grow? Windowfarmers grow everything from kale to cress, from strawberries to cherry tomatoes, and from basil to pea shoots. http://www.windowfarms.com/

A Farm for the Future

How stable are our food systems when they are depending on the planet’s rapidly depleting fossil fuels? Based on our current large-scale industrial methods for producing food, it requires 10 times more energy to produce it, than the energy we get from the food.

“Aside from transport – cars, trucks and airplanes, agriculture is the most fossil fuel intensive industry. We use in the industrial world about 10 calories of fossil fuel energy for every calorie of food we produce. So this is an enormous problem that we’ve created for oursleves.”

~ Richard Heinberg (The Post Carbon Institute), author of “The Party’s Over”, from the BBC documentary, “A Farm for the Future” by Rebecca Hosking.

About the Documentary

Wildlife film maker Rebecca Hosking investigates how to transform her family’s farm in Devon into a low energy farm for the future, and discovers that nature holds the key.

With her father close to retirement, Rebecca returns to her family’s wildlife-friendly farm in Devon, to become the next generation to farm the land. But last year’s high fuel prices were a wake-up call for Rebecca. Realizing that all food production in the UK is completely dependent on abundant cheap fossil fuel, particularly oil, she sets out to discover just how secure this oil supply is.

Alarmed by the answers, she explores ways of farming without using fossil fuel. With the help of pioneering farmers and growers, Rebecca learns that it is actually nature that holds the key to farming in a low-energy future.

Homemade Coconut Lime Herb Salad Dressing


Delicious coconut milk salad dressing recipe with lime, tahini & herbs, thanks to the Savvy Vegetarian.

Homemade Coconut Lime Herb Salad Dressing: This raw food recipe isn’t fat-free, since coconut milk and tahini both have plenty of fat, but there is no added oil.

Dried herbs are quick and inexpensive to use, but fresh herbs make for astounding flavor if you want to take the time and effort. Serve with any salad, or steamed veggies.

6 Servings

Nutrition Data Per Serving, 39g: 75 calories, 56 calories from fat, 4g carbs, 7g fat, 102mg sodium, 1g sugars, 0g dietary fiber, 1g protein, very low Cholesterol. Good source Manganese. Estimated glycemic load: 1.


  • 1/2 can full fat coconut milk
  • 1/4 cup lime juice (1 -2 limes)
  • 1 tsp apple cider or rice vinegar
  • 1 tsp agave syrup or any sweetener
  • 2 Tbsp tahini
  • 1 Tbsp lime zest (from 1/2 lime)
  • 1/4 tsp salt or to taste
  • Fresh ground pepper to taste
  • 1 tsp dried basil leaves, or 1 Tbsp fresh minced
  • 1 tsp dried marjoram leaves, or 1 Tbsp fresh
  • 1 tsp dried tarragon leaves, or 1 Tbsp fresh
  • 1/4 tsp dried oregano leaves, or 1 tsp fresh
  • Optional: 1/4 tsp dried garlic powder, or 1 fresh garlic clove peeled and stemmed
  • Optional: 1/2 tsp dried ginger, or 1 Tbsp fresh minced (1/2 inch slice)
  • Optional: 1/2 tsp onion powder, or 1 scallion (white part) minced


  1. Zest the lime and set aside
  2. Squeeze the lime juice
  3. Prepare the fresh herbs, ginger, garlic and scallion if using. Strip the herbs off the stems and use just the leaves
  4. Blend the coconut milk, lime juice, vinegar, sweetener and tahini
  5. Add the lime zest, salt, herbs & spices and blend for 30 seconds
  6. Adjust the seasonings to taste
  7. Transfer the dressing to a serving or storage container and refrigerate for 1/2 hour before using

Health Benefits of Curry



Curry is a mixture of several spices, predominantly turmeric. Curry powder contains many powerful antioxidants and anti-inflammatory compounds.

Curcumin is one of the main substances in turmeric that gives the curry mix its yellow color.

Research on curcumin has demonstrated its potent antioxidant properties. Through its various mechanisms, curcumin supports colon health, exerts neuroprotective activity, aids in wound healing, helps maintain a healthy cardiovascular system and prevents swelling in the joints (arthritis). It may also protect against cancer and Alzheimer’s.

Tandoori Cauliflower


This wonderful recipe for Tandoori Cauliflower comes to us from Anupy Singla, author of Indian Vegan Cooking. Visit her website: http://www.indianasapplepie.com/

Baked Tandoori Cauliflower

½ cup plain yogurt (fat, non-fat, low-fat)*
1 tablespoon tandoori masala
2 teaspoons coarse sea salt
1-inch piece ginger, peeled and grated, 2 tablespoons
½ lemon or lime, juiced
1 large head cauliflower, trimmed and cut in bite-sized pieces (6 cups)
1/2 lemon or lime
1 small yellow or red onion, thinly sliced
1 – 3 Thai, Serrano, or cayenne chiles, stems removed and finely chopped
2 tablespoons chopped fresh cilantro

1. Mix yogurt, tandoori masala, salt, ginger, and lemon or lime juice in a large mixing bowl. I use a whisk to really blend everything together.

2. Carefully fold in cauliflower florets. Mix carefully so all of the pieces are coated. (Remember, you can use anything from tofu to tempeh to paneer to chicken, but the cooking times may vary. You can also cook it up on a grill – perfect for summer.)

3. Put bowl in the refrigerator and marinate ideally overnight or at least 2 hours.

4. When you are ready to cook, adjust your oven rack to the highest position and pre-heat your oven to 400 degrees Fahrenheit.

5. Arrange the marinated cauliflower in a single layer on a baking tray. (I oil the tray lightly first.) Bake for a total of 30 minutes, turning in between at least once to be sure the pieces are lightly browned on all sides.

6. Once cooked, place the cauliflower in a bowl or tray. Squeeze lemon or lime over it; smother it in onions, chiles, and cilantro. If you want to add a little more punch, sprinkle a bit of the tandoori masala over it just before serving. This is best enjoyed with thick Indian bread like naan and a side of mint chutney.

Vegan-ize it! Substitute plain soy or coconut yogurt for the regular yogurt.

Ferry Beach Ecology School


Food For Thought: Teaching the Ecology of Food Systems

The Food for Thought program teaches the connections between food humans and the environment throughout the FBES Program. With common disconnect between the food we eat and an increase in diet related illness including obesity we have made Food for Thought a centerpiece of our curriculum.

Ferry Beach Ecology School has been growing organically since its founding in 1999. Our vegetable plot and related curriculum allows for active, hands on learning about all aspects of growing food from plant biology, soil chemistry, and organic growing methods like crop rotation and pest identification. These life lessons will prove invaluable as we help inspire awareness and interest in growing food.


Food is Community
The dining hall is not only a place where we nourish our bodies, but also a place where we nourish our minds. Meals take about an hour allowing for ample conversation and time to enjoy healthy home cooked meals. This is a welcome change for many students who are used to fifteen minute meals at school.

Visit us: http://www.fbes.org/

Gunther Hauk on Americas Harvest Radio June 14th, 2013


Americas Harvest is proud to present Gunther Hauk, champion and advocate for our precious honey bee population on the Americas Harvest Radio Show, Friday, June 14th at 9pm Eastern. In this live interview, Gunther will discuss the important role honey bees have in ensuring we have a source for fresh fruits and vegetables. He will tell us why these tiny creatures have been threatened by harmful “mega-farming” practices and how we can help.

To listen to the show online, link to http://www.blogtalkradio.com/consciousnessunlimited at 9pm Eastern, Friday, June 14th, 2013.

If you wish to ask questions, dial into the show at 213-943-3410.

Americas Harvest creates delectable, nutritious food products for optimum health! Please visit us at www.americas-harvest.com or https://www.facebook.com/americas.harvest.food

Roasted Asparagus with Sweet Chipotle Chili Sauce



1lb (bunch) asparagus

2 tsp olive oil or spray

1/4 cup Americas Harvest Sweet Chipotle Sauce

salt and pepper to taste


1. Preheat oven to 450 degrees.

2. Wash asparagus and break off tough ends.

3. In shallow roasting pan place asparagus and coat with olive oil and add spices to taste.

4. Roast in oven for 5-6 minutes, shaking pan occasionally. Take pan out of oven and add the sauce covering the spears evenly. Return to oven for 2-3 minutes to heat sauce. Do not over cook, you want the asparagus to be crisp tender and bright green. Serve immediately.

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