Twist Essence Water: If Nature Could, Nature Would

I have tried this product on my own and I heartily endorse.  Good stuff!

Taken directly from a press release from TWIST.

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Originating from the pure wells of the Pacific Northwest, TalkingRain Beverage Company has redefined natural water yet again with twist, a fresh, flawless, crisp spin on water.

Simply put, twist is zero-calorie, naturally sweetened, non-carbonated, preservative-free, antioxidant-rich all natural premium water available in a medley of fruit flavors sure to please the palates of any water connoisseur. Bottled in a sleek euro design for shelf and table top appeal, twist delivers the quintessential essence of fruit flavor and healthy hydration. 

Pulling from select pure wells, one of the Pacific Northwest’s natural treasures, the watersmiths at TalkingRain, located in Preston, Washington, instill its water with the perfect blend of juice, green tea extract and fruit essences.  Bypassing artificial ingredients and sweeteners, twist drinks are rooted with a touch of stevia for extra allure and sweetness – not too sweet, but sweet enough to make each sip more splendid than the next.     

Sized perfectly for the on-the-go, active lifestyle, twist organics come in six distinct, delicious flavors:
•    Lemon – An energizing, cleansing spin on the classic, it leaves you with a happy mouth   
•    Mandarin White Tea – A pleasant, slightly sweet brew of soft mandarin orange and mellow white tea
•    Mango Acai – An exclusive blend of flavors culled from the most remote, pristine farms on earth provides an invigorating hydrating experience
•    Pomegranate Blueberry – Fruity and berry, this subtle essence melds the tartness of pomegranate with the sweetness of blueberry
•    West Indies Lime – Filled with the slightly tart, crisp hint of lime, it’s fresh, tasty and cool
•    Wild Strawberry – A fresh blend of strawberries with a burst of zesty flavor

After 20 years in the premium beverage business, TalkingRain Beverage Company wanted to make water exciting, sexy, and popular. With a twist of fruit juice and pure essences mingling with crisp water, the company knew it was flowing with a great idea, as there is no other premium water on the market like twist.

Prices are $1.29-$1.49 (19 oz)

About TalkingRain
The mission of TalkingRain Beverage Company is to develop and market functional, natural beverage products in unique packaging for calorie conscious consumers. Founded in 1987, TalkingRain Beverage Company is headquartered in Preston, Washington. The plant’s 100 employees produce a wide range of low calorie, good for you beverages under the TalkingRain brand including TalkingRain Sparkling ICE, TalkingRain Botanicals and airwater. Visit www.talkingrain.com to learn more.

twist is available nationwide and on www.Amazon.com.

#GF NEWS: Kinnikinnick Hosts Live Gluten-Free Cooking Class on UStream

Direct from Kinnikinnick!  News release quoted.  Sounds like FUN!

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With an estimated 3 million Americans suffering from celiac disease and even more with an intolerance to gluten, we thought you might be interested in learning some allergy-friendly recipes to cook up this holiday season.

Kinnikinnick Foods, North America’s largest provider of gluten-free baked goods and snacks, is hosting a Stress-Free Holiday Appetizers and Desserts cooking class live on UStream, November 15, 2011 at 6pm MST.

Viewers will learn how to whip up gluten-free, elegant appetizers and desserts for the holiday season from the comfort of their own home. An online chat will also be available to viewers so that they may ask the chefs questions during the cooking class.

The cooking class will be available on Kinnikinnick’s UStream channel and on their Facebook page. Below is a menu of dishes that will be covered.

Appetizers

Cheesy Crab Dip

Savory Shrimp Crisp Crostini

Seafood Pastry Bite

Lavish Margherita Thin Crust Pizza

Tangy Concord Grape Meatballs

Creamy Swedish Meatballs

Desserts

Tasty Trio of Tempting Tarts

Super Selection of Simply Scrumptious Sweets

Craftsteak Founder Offers #GF Holiday Recipes Powered by Honey

Direct from a press release from The Honey Board!

 With the holiday season right around the corner, it’s time to start planning the menu for your holiday gathering!  This year, try something healthy and sweet for your friends and family – Holiday Recipes Powered by Honey.

Honeydrop Beverages, the all natural line of teas and juices sweetened with a tablespoon of pure honey, is thrilled to partner with Dan Lorig, former Executive Chef of Gulf Stream - Hillstone in Los Angeles and founding team member of Tom Colicchio’s Craftsteak in New York City to offer a few honey-centric recipes perfect for the holidays.

Why honey? Honey is not only a delicious way to sweeten dishes while avoiding refined sugars, it contains natural antioxidants, vitamins, and minerals that are proven to sooth sore throats and coughs, boost energy and relive tired muscles. Honey is also known to relax the digestive tract – perfect for overindulgent holiday eating!

The below recipes from Honeydrop and Dan Lorig will be the perfect additions to your holiday meal. . www.Honeydrop.com

Honey Roasted Butternut Squash Soup

Ingredients:

12 Fl. Oz. White Wine

1 fl. Oz Vegetable Oil, as needed

2 Oz Shallot, Chopped                                                             

6 Oz Celery, Medium Dice                                 

3 Oz Carrot, Medium Dice                                 

1 Tbsp Garlic Clove, Chopped                          

2 Lbs Butternut Squash, Cooked                       

2 Fl Oz Olive Oil, as needed                              

4 Fl Oz Honey                                                  

3 Qt Vegetable Stock                           

8 Fl Oz Heavy Cream                                        

Salt, to taste

White Pepper, Ground, to taste

Method

Squash

1.     Peel and seed Squash

2.     Cut Squash into 1”-2” cubes

3.     Place Squash in a medium bowl, mix with olive oil and honey to lightly coat

4.     Spread Squash over a sheet tray and lightly season with salt and white pepper

5.     Roast at 300 F for approximately 1 hr or until fork tender

Soup

1.     Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.

2.     Add White Wine and simmer 2 minutes

3.     Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour

4.     Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency

5.     Add Heavy Cream and return to heat; simmer 20 minutes

6.     Adjust seasoning with Honey, salt and white pepper to taste

7.     Serve immediately

Honey Mustard and Herb Vinaigrette

Makes Approx. 1qt

Ingredients:

1/3 cup Champagne Vinegar                             

2/3 cup Apple Cider Vinegar                             

1 tbsp Dijon Mustard                                        

1 Shallot, Chopped                              

1 tbsp Thyme, Fresh, chopped                         

1 tbsp Parsley, Fresh, chopped            

2 Tsp Honey                                                    

20 Fl Oz Extra Virgin Olive Oil                           

Salt and Cracked Black Pepper, to taste

Method:

1.     Combine all of the ingredients except the oil.

2.     Gradually incorporate the oil in a steady stream.

3.     Adjust the seasoning to taste with salt and black pepper.

4.     Serve immediately over mixed greens or store in refrigerator for up to one week

ABOUT HONEYDROP BEVERAGES

Honeydrop Beverages is a healthy line of teas and juices powered by honey. Each bottle of Honeydrop is made with a spoonful of pure honey, is void of all refined or artificial sweeteners and contains only 70 to 90 calories. In 2011, Honeydrop announced its “Buy a Bottle – Save a Bee” initiative where a percentage of the profits from each bottle sold are donated to local beekeepers throughout the country to help battle Colony Collapse Disorder (CCD), an epidemic threatening the global bee population.

A great #gf snack -- @Crunchmaster new 7 Ancient Grains crackers with @jenkinsjellies fab!

Sally's Bakery: Gluten Free Thanksgiving Menu & New Hamburger Buns!!!

In Atlanta for those of you in the area....

We hope this newsletter finds everyone enjoying this fall weather!

  After a great deal of experimentation and feedback, we are happy to introduce our new hamburger buns.  It is a completely new recipe; they are actually hamburger bun size and you would be hardpressed to tell they are gluten free.  We're very pleased with this new recipe; they have the texture and feel of regular buns so grab a pack next time you're in!

Ingredients: brown rice flour, non-GMO cornstarch, tapioca flour, eggs, sugar, canola oil, potato flour, non-GMO cornmeal, yeast, rice bran, baking powder, vinegar, gelatin, egg replacer, xanthan gum, sea salt

With Thanksgiving coming up, we are pleased to announce the following additions to our menu:

9” Pumpkin Pie – $13.99 – As a holiday staple, this favorite will round out your Thanksgiving meal or make a great breakfast the next day...if it lasts! – Our pumpkin pie is gluten free and soy free.

Contains dairy and eggs.

9” Pecan Pie – $15.99 – Our best ever pecan pie is a must have in our house.  No one will ever know it's gluten free.  We're using fresh south Georgia pecans to top this pleasantly sweet southern favorite. – Our pecan pie is gluten free and soy free.

Contains dairy and eggs.

8" Apple Buckle Cake – $14.99  – Our apple buckle is very similar to an apple coffee cake.  With the perfect balance of brown sugar and cinnamon this treat will be gone before you know it! – Our apple buckle cake is gluten free and soy free.

Contains dairy and eggs.

Yeast Dinner Rolls (pack of 6) – $5.99 – These classic yeast dinner rolls will be a great addition to your Thanksgiving menu and are sure to melt in your mouth. – Our dinner rolls are free of gluten, soy, dairy, and eggs.

9" Chocolate Cake - $14.99 - This is our classic chocolate cake recipe many of you have had just in a smaller version.  You can trick your gluten-eating family and friends; they won't be able to tell it's gluten free! - Our chocolate cake is free of gluten, soy, and eggs.  Contains dairy (butter only).  Dairy free version available upon request.

9" Vanilla Cake - $14.99 - This is our classic yellow cake recipe many of you have had as well.  You can trick your gluten-eating family and friends; they won't be able to tell it's gluten free! - Our vanilla cake is gluten free and soy free. Contains dairy (butter only) and eggs.

Let us help you save some time this Thanksgiving!  

These additional offerings will be available from Tuesday, November 15^th through Wednesday, November 23^th by special order.  Special orders may be picked up after 12pm.  Some items will be frozen.  Place your order by phone, via email, using the contact form, or in person!  Also, to make Thanksgiving week easier we will be open on Monday, November 21st with regular weekday hours.  

Our holiday schedule is as follows:

Open Monday, November 21st - Wednesday, November 23rd: 10:00am - 5:30pm.

Closed Thursday, November 24th - Monday, November 28th.

We will reopen with our normal operating hours on Tuesday, November 29th.

Thank you all for your support!

Best regards,

Sally, Bonnie, Taylor, and Davis Owings

-- 
Sally's Bakery - A Gluten Free Place
5920 Roswell Road, Suite 108A
Sandy Springs, GA 30328
Bakery: 404-847-0211

Sign up for our Email Newsletter to hear about new baked goods, special offers, etc.!
Go to www.sallysbakery.com and sign up on the left sidebar.

Announcing "Thankful" a Vegan Family Dinner - 11/27 at Gramercy Schoolhouse

sharing the love!

PRESS RELEASE - Verite Catering Announces Thankful: A NYC #Vegan Family Thanksgiving Dinner @tastetruth Is this email not displaying correctly? View it in your browser. PRESS RELEASE FOR IMMEDIATE RELEASE Contact - Andy Stepanian 631.291.3010 andy@sparrowmedia.net Verite Catering Announces "Thank A Family-Style Vegan Thanksgiving Dinner 7pm November 27th at the Gramercy Schoolhouse New York, NY: At a time when "going green" dominates the consumer landscape as well as the lifestyle choices of New Yorkers, more and more people are making the shift to plant-based dishes in place of turkeys on their thanksgiving table and Daphne Cheng of Verite Catering wants to make that shift a delicious and accessible one.  Cheng, the brainchild behind Verite invites New Yorkers to join her and the vibrant and friendly NYC veg community for "Thankful" a grand, family-style vegan dinner benefiting the Farm Animal Sanctuary at 7pm on Sunday, November 27th 2011 at the Gramercy Schoolhouse located at 277 Park Ave. South, New York, 10010 [ directions http://g.co/maps/63kp3 ]  Thankful is certain to dazzle both seasoned vegans and the most discerning foodies with a cornicopia of conscious food choices radiant with the comforting colors, warm flavors and floral smells of Fall.  Cheng's take on these classic Fall flavors (pumpkin, cranberry, sweet potato) are braided with contemporary vegan favorites, all with a brilliant flare and meticulous attention to detail.  Moreover, Thankful's family-style atmosphere encourages a sense of community when dining, stripping away exclusivity and encouraging conversation, laughter, and celebration. To make the deal sweeter in a testament to giving thanks proceeds from Thankful will be supporting the efforts of the Farm Animal Sanctuary. DINNER MENU Assorted artisanal bread w/ roasted garlic cream cheese Creamy sweet potato bisque Roasted seitan w/ cornbread stuffing & strawberry cranberry chutney Baked macaroni & cheese w/ shiitake bacon crumbles Roasted green beans topped w/ toasted walnuts & crisp onion rings Mashed Yukon gold potatoes w/ cremini mushroom gravy Pumpkin cake w/ toasted pecans, chocolate ganache & caramel sauce DRINK MENU (not included) Mulled apple cider Sparkling cranberry juice Ginger sangria Various beers & wine RESERVATIONS AVAILABLE THROUGH BROWN PAPER TICKETS (At this link: http://www.brownpapertickets.com/event/203790 )  $15 for the 1st 30 tickets sold, $25 for general admission, and $60 for VIP admission (includes unlimited free drinks and a vegan goodies gift box).   About Daphne Cheng Daphne Cheng is a young and ambitious chef who adores making people happy with delicious, vegan food.  Having overcome anorexia nervosa in her early teens, she has a deep seated appreciation and respect for food.  Her care and gastronomic passion is apparent in every bite of her creations.  She is determined to make a difference in people's lives by showing them how satisfying healthy and compassionate food can be.    About Verite Catering Verite Catering, Inc. exists to feed the hungry bodies, minds, and souls of New Yorkers.  On a mission "to seduce the conscious epicure within through honestly delicious plant-based food," the extraordinary chefs at Verite will cater to your every desire for all occasions from a romantic dinner for two to a grand wedding reception.  Satisfy and educate your palate with their eclectic, contemporary vegan fine dining.   For press comps, high resolution images or to arrange an interview with Daphne Cheng please contact Andy Stepanian at Andy@sparrowmedia.net or via phone at 631.291.3010 ###  follow on Twitter | friend on Facebook | forward to a friend  Copyright © 2011 The Sparrow Project, All rights reserved. Our mailing address is: The Sparrow Project 39 Newfoundland Avenue Huntington, New York 11743 Add us to your address book The Sparrow Project is a grassroots PR agency that advocates exclusively for important activism projects and social justice endeavors that would otherwise have marginalized access to media.  unsubscribe from this list | update subscription preferences | view email in browser

Food News: jenkins jellies Hosts Pepper Jelly Giveaway

A quick Friday update because I LOVE a great pepper jelly.  But the fact that it supports Bruce Paltrow's Oral Cancer Fund?  Brilliant.  I adored that man's work (original St. Elsewhere geek here). I LOVE his wife and daughter, too.

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jenkins jellies, committed to producing delicious jellies made with organic ingredients, is hosting a November giveaway for its gourmet and handcrafted Hell Fire Pepper Jelly.

Just post, “I’m Addicted!” on their Wall and you’ll automatically be entered to win. They will be giving away one free jar a week for the month of November.

A unique marriage of fresh pepper heat and jelly sweet, the Hell Fire Pepper Jelly is made with organic ingredients and contains no preservatives, artificial flavors, food coloring or high fructose corn syrup. Delicious paired with a variety of cheeses; used as a marinade or glaze for steak, chicken, salmon, or pork; smothered atop burgers, hot dogs or meatloaf; or used to spice up a turkey or peanut butter sandwich, the product has already received celebrity recognition from Chef Mario Batali, actor Ed Begley, Jr. and actress/cousin Gwyneth Paltrow. Hell Fire Pepper Jelly, which is also vegan and naturally gluten free, can now be purchased at select Dean & DeLuca locations across the country or online at www.jenkinsjellies.com for an SRP of $12 per 11.9 oz jar. A percentage of jenkins jellies’ profits go to the Bruce Paltrow Oral Cancer Fund and Green Wish.