Rhythm™ Superfoods Continues Its Evolution Of The Standard Snack With A ...

AUSTIN, Texas (June 15, 2011) – Once again changing the snack food industry in a way that’s healthy, nutritional and tastefully satisfying, Rhythm™ Superfoods is proud to introduce the newest addition to its raw food family with Sweet Potato Chips. Made with wholesome, organic sweet potatoes and fresh ingredients, this nutritious and delicious fat free snack gives consumers flavor without guilt. Rhythm™ Superfoods Sweet Potato Chips have the undeniable appeal of a crunchy potato chip minus the dreadful fat and empty calories. With organic ingredients that are oil-free, fat-free and always gluten-free, this raw and vegan snack is heart healthy and easy to enjoy. High in fiber, potassium, and Vitamins A and C, sweet potatoes are known as one of the world’s most perfect foods, and when air crisped using Rhythm™ Superfoods signature form of preparation, make a tastefully perfect snack. Available in Sea Salt and Hickory BBQ flavors, Rhythm™ Superfoods newest chips make a great addition to any meal and are just as satisfying when enjoyed alone. “In addition to giving consumers a great snack that’s flavorful and tasty, we love giving them more ways to help get their daily vegetable and nutrient intake,” said Rhythm™ Superfoods Co-Founder Keith Wahrer. “We take great pride in offering products in which each and every ingredient is organic and good for you. With our new raw Sweet Potato Chips, you get just that with an array of rich vitamins, minerals and protein, all in the form of a crisp, crunchy and craveable snack that’s unlike any other out there.” Available in 1oz. bags, Rhythm™ Superfoods Sweet Potato Chips are under 115 calories per serving. This new snack is available nationwide at stores including Whole Foods, as well as online at Amazon.com or the company’s e-commerce site, and retails for $2.99. For more information on Rhythm™ Superfoods Sweet Potato Chips please visit www.rhythmsuperfoods.com . Rhythm™ Superfoods is a brand on the forefront of the healthy food movement, responding to the public demand for innovative, nutritionally-dense specialty foods with its first-to-market Rhythm™ Kale Chips. Founded in 2009, Rhythm™ Superfoods is dedicated to using only the best organic ingredients to create its raw, vegan, nourishing snack foods.

Watermelon Rind Preserves | recipe from FatFree Vegan Kitchen

Last weekend, E and I took a train down to Louisiana for a quick, two-night visit to my parents’ house in the country. We were eating a surprisingly sweet watermelon for lunch on Saturday when my father noticed it had something he hadn’t seen in a long time: a thick rind. It seems that watermelons are being bred to have increasingly thinner rinds because the red flesh is what most people care about. You probably haven’t missed the thick layer of white between the part of the watermelon that you eat and the green outer skin–unless, like me, you grew up eating sweet watermelon rind preserves on toast, made from a recipe that your grandmother probably got from her grandmother.

With watermelon rinds so skimpy lately, my father–chief preserve and jelly maker in my family–hadn’t made preserves in years. But here was a rind that had potential, so soon my mother was taking down her recipe box and looking for my grandmother’s hand-written recipe. As she unfolded it, it almost fell apart in her hands:

We decided two things: First, that technology needed to preserve the recipe, so I immediately started taking photos of it with my point-and-shoot camera (unfortunately, I’d left my good camera at home); and second, that we needed to follow that recipe, no matter how time-consuming it was. Though the recipe itself was skimpy and vague in places (“boil up real good”), my parents had both made the recipe many times, so I trusted them to fill in all the blanks.

With all four of us trimming off the red and green parts of the watermelon and cutting the cubes into bite-sized pieces, it wasn’t long before we had a bowl full of rind waiting to be preserved. We got it soaking it in salt water, as directed, and faced our first challenge: finding alum. After many calls to local grocery and drug stores, my mother finally tracked it down to WalMart, of all places. (It’s in the spice section, if you’re looking.)

Early the next morning, we found that my night-owl father had already rinsed off the salt and gotten the rind soaking in fresh water. So all that was left was to make an alum bath, a ginger tea, and a sugar syrup and boil the jars and canning lids to sterilize them. Soon, every pot my mother owned crowded the stove, and the kitchen grew as hot and steamy as a Louisiana summer.

Because the recipe wasn’t completely clear, we made a couple of changes as we went along. After cooking in the syrup for about a half hour, the watermelon rind (or citron, as my grandmother called it) had become translucent, but the syrup wasn’t very thick. I made an executive decision to transfer the rind into the canning jars with a slotted spoon, add a little more sugar to the syrup, and let it cook down a little more before pouring it over the rind in the jars. This seemed to work well, and a couple of days later when we tested the preserves, the rind was tender but still retained some “bite” and the syrup was sweet (probably too sweet to most tastes) and lightly ginger-flavored.

RT : Can someone please make me some organic, vegan, low-sugar, gluten free, soy free, trans fat free cupcakes for my birthday? Pretty please?

RT : Can someone please make me some organic, vegan, low-sugar, gluten free, soy free, trans fat free cupcakes for my birthday? Pretty please?

Can someone please make me some organic, vegan, low-sugar, gluten free, soy free, trans fat free cupcakes for my birthday? Pretty please?

I know ! Lol. I'm working on those recipes now! Low fat, sugar free, flourless and a vegan!! Coming soon! Lol.

something about vegan/sugar free/fat free/gluten free baked goods that's just not...well...good. I'll take mine with ALL OF THAT, please.

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