Recipes - Back to the Roots - Official Site®
April 20, 2016

Greek Salad in a Jar

This salad in a jar may be your next go-to for a light lunch! It's easy to make the night before and bring it on the go. The fresh oregano in the dressing really makes the flavors pop!



  • 1 tbsp red vinegar
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tbsp fresh oregano, minced
  • 1 1/2 tbsp olive oil
  • 1 garlic clove, minced
  • salt and pepper

  • 1/3 cup chickpeas, drained and rinsed
  • 1/3 cup cucumber, sliced and quartered
  • 1/4 cup onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 2 tbsp feta cheese
  • 1 cup romaine lettuce, shredded
For extra protein, add 1/3 cup of shredded chicken.


1. Add all ingredients with salt and pepper to taste to a jar. Shake well.

Assemble Salad:
1. Add dressing to jar, then layer chickpeas, cucumber, onion, cherry tomatoes, feta and lettuce into the jar. To serve pour the salad into a large bowl and mix well!
April 13, 2016

Mushroom Sesame Ramen

Treat your tastebuds with umami flavor, which translates in Japanese to “pleasant savory taste.” This ramen is full of ingredients like miso and mushrooms to achieve major flavor, and the broth contains soy milk for richness. Customize with your favorite seasonal veggies – we recommend carrot, spinach, and bean sprouts!



  • 2 cups ramen noodles, cooked
  • 1 corn on the cob
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1/2 cup yellow onion, chopped
  • 1/2 tbsp ginger, minced
  • 3 garlic cloves. minced
  • 2 tbsp sesame paste / tahini
  • 1-2 tsp red chili flakes (to taste)
  • 4 cups low sodium vegetable broth
  • 1/2 tbsp soy sauce
  • 1 tbsp red miso paste
  • 1/2 tbsp rice wine vinegar
  • 3-4 dried shiitake mushrooms
  • 1/4 cup soy milk
  • 1-2 tsp Sriracha sauce (to taste)


  • 1 bok choy
  • 1/2 cup oyster mushrooms
  • 1 soft boiled egg (optional)
  • nori sheets (optional)
  • black sesame seeds (optional)  



MushroomRamen61. Cook noodles according to package and set aside.

2. Use a sharp knife to shave off the corn kernels off the cob. Save the cob for the stalk and set aside the corn kernels.

3. Heat olive oil and sesame oil in a medium saucepan over medium heat. Add onions and sweat for 5 minutes. Add ginger and garlic and cook for an additional 2 minutes. Add sesame paste/tahini and chili flakes and stir well. Cook for an additional minute.

MushroomRamen114. Add corn cob, vegetable broth, soy sauce, miso paste, vinegar, dried shiitake mushrooms, soy milk and Sriracha to the pot. Stir and bring to a boil. Cover with a lid and simmer for 30-40 minutes.

5. Taste broth and add additional soy sauce or Sriracha if needed. Remove corn cob from the soup.

MushroomRamen18Toppings 1. In a small frying pan add 3 tsp vegetable oil. Add corn and saute for 30 seconds. Add 3-4 tbsp of the broth to the pan and cook for an additional 3-4 minutes or until the corn is lightly cooked. Set aside. Repeat with bok choy. 2. Add mushrooms to the same frying pan and saute on medium-low heat. Add 3 tbsp broth and cook until the liquid evaporates off. Set aside.


1. Add noodles to serving bowl. Pour broth on top. Top with veggies, shiitake mushrooms (from the broth), oyster mushrooms, soft boiled egg, nori sheets, black sesame seeds, additional chili flakes, or whatever else you like! Enjoy!  


Make it spicier! Add Sriracha or more chili flakes!

Make it nuttier! Top with more sesame oil!    




Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

April 13, 2016

Mushroom Dumplings

These vegetarian mushroom dumplings look impressive, but are easy to make at home! Have fun shaping and cooking the dumplings any way you like – you can steam them for 10 minutes, fry them, saute them, or boil them. Serve as a great appetizer or add them to soup.

Makes 16 dumplings



  • 1 tbsp vegetable oil
  • 1/2 tbsp sesame oil
  • 1/2 cup onion, finely chopped
  • 1 cup oyster mushrooms, chopped
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1/3 cup cabbage, shredded
  • 1/3 cup carrots, shredded
  • 2 scallions, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp rice wine vinegar
  • salt and pepper
  • wonton wrappers

Dipping Sauce:
  • 1 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1/4 tsp sesame oil
  • 1 tsp scallions, thinly sliced
  • pinch of black sesame seeds
  • pinch of Togarashi chili powder (optional)


1. Heat vegetable and sesame oil in a small skillet over medium heat. Once the oil is hot add chopped onion. Cook for 3 minutes.

2. Add oyster mushrooms and cook for 5 minutes or until most of the liquid has evaporated. Add minced ginger and garlic and cook 2 more minutes. Add cabbage, carrots, scallions, soy sauce, rice wine vinegar and mix well. Cook for 8 minutes.

3. Add salt and pepper to taste and spoon filling into a bowl. Cool filling for 15 minutes.


4. Fill each wonton wrapper with 1 teaspoon of the filling. Use water to wet the edges of the wonton wrapper. Bring all 4 corners of the wrapper together and press the edges together to seal tightly. You can also fold the wonton wrapper in half diagonally for a easy way to wrap the filling.

5. Bring a small pot of water to a gentle boil. Drop dumplings into the water a few at a time and cook for 1-2 minutes. Drop dumplings into cold water and drain.

6. For the dipping sauce, mix all ingredients together in a small bowl.

Enjoy dumplings with dipping sauce or in a bowl of wonton soup!

April 11, 2016

Broccoli Cheddar Grilled Cheese

Basil, garlic and broccoli put a unique twist on grilled cheese and are a great way to sneak some veggies into a meal. Multigrain grain bread with whole seeds adds crunchy texture to contrast with the ooey-gooey, cheesy broccoli – kids are sure to love it!


  • 1 tbsp olive oil
  • 1 tbsp fresh basil, chopped
  • 2 garlic cloves, minced
  • 1 cup broccoli florets, bite size
  • 4 slices of multigrain whole wheat bread
  • 2 slices cheddar cheese
  • additional olive oil


1. In a small frying pan on medium heat, add olive oil and basil. Heat for 30 seconds and add minced garlic. Cook for an additional minute.

2. Add bite size broccoli florets and salt to taste. Cook for 4-5 minutes or until slightly tender. Set aside.

3. Top a slice of bread with a slice of cheddar cheese and half of the cooked broccoli florets. Top with a slice of bread. Brush the outside of the sandwich with olive oil. 

4. Grill the sandwich on the same frying pan used to cook the broccoli on medium heat until the bottom is slightly browned. Flip the sandwich and press down with a spatula until the other side is browned as well.




Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!

March 16, 2016

Kale and Basil Pesto

Toss a few ingredients into a blender, and voila! You have Kale and Basil Pesto – a delicious way to add some leafy greens into your diet. Add it to whole wheat pasta for a healthy dinner option, and freeze leftover pesto for nights you want dinner on the table fast!




2 packed cups kale, chopped
2 packed cups fresh basil
1/2 cup toasted walnuts
4 garlic cloves
1/2 tbsp lemon juice
1/2 cup olive oil

  • Note: You can substitute olive oil with 1 whole avocado for a low fat version.



1. Add all the ingredients to a blender or food processor and blend until nice and smooth. Season with salt and pepper to your taste.

2. Toss a few tablespoons of pesto with some whole wheat pasta and enjoy!




March 16, 2016

Tropical Wheatgrass Smoothie

Spring is in full swing! Kick it off with this superfood smoothie made with homegrown wheatgrass and tropical fruit. Quick, easy, and delicious—this recipe offers the perfect on-the-go energy boost!


3 tbsp wheatgrass, chopped
1 kiwi, peeled
1 banana
1 cup pineapple, fresh or frozen
½ cup coconut water
2 tsp lime juice


1. Add all the ingredients to a blender and blend until nice and smooth—that's it! Pour into a large glass and enjoy.

March 14, 2016

Blood Orange Tart with Coconut Whipped Cream


Whip up this vegan Blood Orange Pie for a healthy but decadent dessert! The pie has a crust made from organic cereal and is served with delicious coconut whipped cream. Put your own twist on this recipe by using seasonal fruit of your choice in place of blood oranges and adding a teaspoon of cinnamon or other spice to the crust for extra flavor.




Coconut Whipped Cream

  • 2 cans full fat coconut milk, refrigerated overnight
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract

sliced blood oranges OR fruit/berries of your choice





1. Pre-heat oven to 350 F.
2. Blend Stoneground Original Flakes until the crumbs are fine.
3. Mix cereal crumbs, coconut palm sugar and melted butter into a bowl until it resembles wet sand.
4. Press the crumb mixture into a 8 inch parchment-lined springform pan making sure to pack it down and press crumbs onto the sides to create an even edge.
5. Bake crust for 10 minutes and let cool completely.

Coconut Whipped Cream
1. Refrigerate cans of coconut milk overnight. Turn the can upside down and open. Tip out the clear coconut milk into a bowl, you won't be using this so you can save it for a pina colada smoothie or another recipe. Spoon the thick cream into a large bowl. Repeat with the second can.
2. Add maple syrup and vanilla extract to the thick coconut cream and whisk until nice and fluffy. Keep refigerated until you're ready to assemble the tart.
3. Pour coconut whipped cream into the cooled crust and spread evenly. Top with blood orange slices or your fruit of choice. Refrigerate until ready to serve.



Save money? Swap in seasonal fruits.
Switch it up: Swap in a different flavor of Organic Stoneground Flakes Cereal or Organic Breakfast Toppers for a variety of tarts! 




When you love it, share it!

#bloodorangetart #stonegroundflakes #backtotheroots #undofood



Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!




January 31, 2016

Organic Purple Corn Flakes

Of the thousands of colorful corn varieties in the world with different flavors and health benefits, we were surprised to learn that just a handful make up almost all the corn we eat! 
As we explored different varieties, we discovered Farmer Scott's 55-acre field of delicious purple corn in Dakota County, Minnesota. A descendant of ancient Inca corn, it also has more protein, fiber and antioxidants than modern yellow corn. 
The purple corn kernels are then stoneground on an old stonemill in San Francisco. That stoneground flour is then mixed with a pinch of sea salt and organic cane sugar. We cook the 3 ingredients for a couple minutes, flake the cereal into its fun shape, and then toast for 7 minutes. That's it!



  • 1 cup purple corn meal
  • 1 tbsp brown sugar
  • 1/8 tsp sea salt
  • 1/2 cup water



  1. Mix all ingredients together to form a ball of dough with Playdough-like consistency.
  2. Spray a 10-inch skillet with coconut oil and place half the dough in it.
  3. Use your hands to press and flatten the dough in the skillet (1/8 inch thick).
  4. Place skillet with dough on stovetop at low heat for 5 minutes. The dough will turn lighter in color and begin to form small peaks and begin to crack.
  5. In a separate bowl, dissolve 1 tbsp of sugar in about 2 tbsp of hot water.
  6. Brush the sugar-water mixture across the baked cereal.
  7. Using a spatula, scrape the pan to break the cereal into flakes (you may need to break large pieces by hand).
  8. Lightly spray the flakes with coconut oil.
  9. Put the flakes in the oven at 350 degrees for 15 minutes.
  10. Let cool for a few minutes and serve with milk.
*Recipe Disclaimer: Straight out of the oven, the flakes come out a little soft, but the crisp up after cooling.

Top it off! Add your favorite Organic Breakfast Toppers or other fruits like bananas and fresh berries.




When you love it, share it!

#purpleparfait #purplecorn #backtotheroots #undofood



Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!




December 08, 2015

Thai Soup

The recipe this week is dedicated to the chilly weather. Made with Mushroom Farm oyster mushrooms, Garden-in-a-Can Basil leaves, and other spices and vegetables, this soup is packed with nutrients and provides the palette a bundle of flavors. Not to mention, it is easy to swap in seasonal vegetables. Inexpensive and delicious—definitely a must-try!


Prep time: 30 minutes
Serves: 5-6 people



    1. Chop up all vegetables.
    2. In a large pot, begin by cooking olive oil.
    3. Toss in chopped onions, garlic and ginger.
    4. After about 3 minutes, toss in mushrooms and cook for about 5 minutes as water is released.
    5. Add half a jalapeño (seeded and minced).
    6. Pour in coconut milk.
    7. Sprinkle salt.
    8. Add 2 cups of vegetable broth and let simmer for about 5 minutes
    9. Add 2 tablespoons of paste.
    10. Toss in carrots and broccoli.
    11. Chop 6 large basil leaves into tiny pieces and toss in pot.
    12. Cut up lemongrass stems and toss them in pot.
    13. Boil mixture for about 15 minutes.
    14. Pick out lemongrass and serve with chili oil on top and a wedge of lime!


    Switch it up: Swap in other Garden-in-a-Can plants for different flavors!




    When you love it, share it!

    #thaisoup #mushroomfarm #gardeninacan #backtotheroots #undofood



    Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!




    December 01, 2015

    Apple Sandwiches

    This week, we're bringing you a quick (5 minute!) and healthy snack recipe aimed for all ages!


    Apple Sandwiches bring a fun, fruity, and healthy way to mix up yours and your kids' breakfast and snack routines. Organic Breakfast Toppers offer delicious blends of fruits, seeds, and nuts that make it easy to customize your breakfast or snack on the go. Made with nut butter and apples, these apple sandwiches create the perfect balance of fiber, texture, and delicious flavors. Enjoy! 


    Prep time: 5 minutes
    Serving size: 1


    • 1/2 apple for kids (1 whole for adults)
    • 1/2 tbsp. of almond/peanut or any other nut butter
    • 2 tbsp. of Organic Breakfast Toppers (Blueberries, Almonds & Buckwheat) 


      1. Thinly slice apples (~1/4 inch wide)
      2. Spread peanut butter of your choice on apple slices and make a sanwich.
      3. Spread toppers on plate and dip edges of apples in toppers and press to stick.




      When you love it, share it!

      #applesandwiches #breakfasttoppers #backtotheroots #undofood



      Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!