We enjoyed this selection of organic fall and winter recipe delights from Yankee Harvest and wanted to pass these organic recipes along to our readers. Remember to look to Starwest for your selection of the finest organic culinary spices. We are a certified organic herbs processor and carry a fantastic selection of organic herbs and organic spices for all of you cooking needs.

Yankee Harvest Organic Kitchen Recipes >>

A recent news article from local ABC news station WLS-TV in Chicago announced earlier this year that Dr. Marcia Schurer a 56-year-old woman lost 35 pounds – 20 percent of her weight – four years ago and has kept it off ever since. The secret in her success lies in a low fat diet. This is the entire recipe for Grilled Chicken with Chili Spice Rub they share.

For those who want to purchase pre-mixed spices and seasoning blends Starwest also offers a selection of all natural organic rubs including Organic Mediterranean Seafood Rub, , Organic Savory Beef Rub, and Organic Roasted Pork Rub. Starwest all-natural rubs are each made from a delicious combination of certified organic spices, seasonings, and herbs that add unique flavor to meat, seafood and vegetables.

Grilled Chicken with Chili Spice Rub

1 lb. boneless, skinless chicken breast, cut into 1 ½” strips
1 Tbsp. chili spice rub (see recipe)
Extra virgin olive oil cooking spray

Heat the grill pan over a medium high heat for 3 minutes. Rub or sprinkle the chicken pieces with the chili spice rub on both sides and then lightly spray the pieces with the olive oil cooking spray. Grill the chicken for about 4 – 6 minutes on each side or until done.

Yield: 12 oz.
Per 12 ounces cooked: 517 Calories; 10g Fat (16.2% calories from fat); 107g Protein; 5g Carbohydrate; 2g Dietary Fiber; 263mg Cholesterol; 338mg Sodium.

Per 1 ounce cooked: 43 Calories; 1g Fat (16.2% calories from fat); 9g Protein; trace Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 28mg Sodium.

Note: If you want your chicken more seasoned, add a little more spice rub. You can also grill the whole breast but the cooking time will take a little longer that way. Serve it as an entrée or use it to top or fill salads, sandwiches, wraps, pasta, quesadillas, or pizza. Toss the grilled chicken with some grilled red onions and red peppers to make chicken fajitas, top with some fresh chopped cilantro and then wrap it in a warm flour tortilla.

Chili Spice Rub

1 Tbsp. ground chili powder
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. Spanish paprika

In a small bowl, mix together the chili powder, cumin, coriander, and paprika. Transfer the spice mix to a storage container until ready to use. Label and date the container.

Yield: 4 Tbsp.

Per 4 Tbsp: 81 Calories; 4g Fat (36.7% calories from fat); 4g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 90mg Sodium.

Per 1 Tbsp: 20 Calories; 1g Fat (36.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium.

Note: Use about 1 tsp. spice mix per 4 oz. boneless meat or poultry to season or about 1 Tbsp. per ¾ lb. per 1 lb. boneless meat or poultry. If you like this spice, make a double batch at a time. This is a very versatile spice rub. Use it on poultry, meats, shrimp and vegetables.

Celebrating the holidays with family is a highlight of the year. With the Holidays quickly approaching, look to Starwest for the best in culinary delights to share with your family. We have a selection of delicious and unique recipes waiting for you on the Starwest Holiday recipes page! Pies, soups and cookies are part of the selection.

Holiday Recipes »

Let us know if you have any family favorites.

Chia seeds, otherwise known as Salvia hispanica, have long been thought to be a super food due to its many vitamins and minerals. While these seeds might seem tiny, they pack a real antioxidant punch and are especially rich in omega-3 fatty acid, necessary in keeping your body healthy and free of harmful free radicals and toxins.

Chia seeds get their health potential from the fact they are loaded with boron, calcium, minerals, fiber and vitamins. It doesn’t stop there either since they are also great sources of protein and amino acids.
Many herbalists and everyday people believe they are the perfect food thanks to these many health benefits. It isn’t surprising to see how, either.

The Chia seed was once considered to be such a powerful health remedy that it was once a more prized possession than gold. The Aztecs used chia seeds as currency used in trading and bargaining. Anything which could control appetite and increase strength was regarded as highly valuable in the ancient world. Chia seeds helped them sustain their bodies and strength while on expeditions and during warfare.

Salvia hispanica is the highest known natural source of anti-inflammatory Omega-3. It holds eight times more of this antioxidant than Salmon. Unlike other sources of this important fatty acid, flaxseed, hemp or fish, it is highly stable because of its powerful, naturally-occurring antioxidants.

Chia holds many other benefits, as well. It tastes good and can be easily digested unlike most other seeds. They are gentle to both your esophagus and stomach. Packed with mucilloid soluble fiber, chia seeds suppress that painful, burning sensation caused by acid reflux in the stomach and esophagus. The Aztecs and Mayans knowing these properties used them as a means of also fighting infection and speed up healing.

More and more people buy chia seed for use as a source of fiber. Fabulous colon cleansers, chia seed clears out the digestive tract, allowing you to fully absorb nutrients and eliminate waste more efficiently. They also prevent indigestion and heartburn without the risk of harmful side effects.

Cooking with Chia Seed

Chia seeds can be mixed with pancakes, hot oatmeal and biscuits for your breakfast. They can also be included in scrambled eggs. You can pound chia seeds and use them as toppings in many dishes or in baking bread. Chia gel is also good in jams, jellies and yogurts. In addition, it can be mixed with grits, milk shakes, smoothies and polenta.

Known worldwide for the spectacular Taj Mahal, India not only boasts fabulous architecture but also an exquisite cuisine. There are several herbs and spices used in Indian dishes, with a few reaching common use and becoming the most popular.

There are several ingredients that are commonly found in Indian cuisine. They include rice, wheat flour, lentils and split peas, as well as vegetable oils and ghee, or clarified butter. Some of the most popular Indian food spices are chili peppers, mustard seed, turmeric, fenugreek seed, ginger root, coriander seed, cumin seed and garlic. There is a spice blend known as garam masala that is widely used in Indian cooking, and although the exact recipe varies according to geographical region, it often consists of cardamom, cloves, cinnamon, pepper, cumin and coriander. Curry powder is also used as one of the most popular Indian spices for cooking.

Indian Cuisine is Enjoyed Around the World

Dishes that you will likely find in the northern parts of India include Naan, which is a flat bread, and Tandoori Chicken, which is chicken marinated in spices and yogurt and then baked in a tandoor oven. Butter Chicken, another northern favorite, also utilizes a yogurt marinade but includes tomato puree in the sauce. Samosas, which are little dough pockets filled with a variety of vegetables, cheeses or meats, are deep fried and often served with seasoned yogurt sauces as accompaniments. Kebabs of meat cubes that are placed on skewers and grilled are also popular. In general the dishes favored in Northern India are mildly spiced.

Biryani is a dish that is often served in the southern part of India. A pan of rice is cooked, and forms a base upon which is placed cooked vegetables, possibly cooked meats, and a seasoned sauce. The sauce may be spiced with garam masala, ginger, garlic, mint leaves and saffron. Southern Indian dishes gravitate toward spicy and hot flavors.

A curry is a dish that includes a sauce or gravy. Curries vary by region in India, but often include the Indian food spices cumin, fenugreek, coriander, turmeric and red pepper, and contain a bit of spicy heat.

Dal is an Indian dish that is made from lentils or beans. It has the thickness of a stew, and may be eaten with rice or flat bread. Lentils are also used to make a soup called Sambar, which uses the Indian food spices of tamarind, asafoetida and turmeric.

You can easily stock garam masala and other of the most popular Indian spices for cooking in your kitchen spice rack so that you will always be prepared to create these zesty dishes at home.

For you convenience, Starwest Botanicals carries a full line of jar spices as a part their extensive line of spices.

Most people enjoy the spicy and sweet flavor of anise seed, perhaps because of early memories of sitting in a movie theatre enjoying black licorice strings as you watch a picture. Anise seed comes from an herbaceous plant that is native to warm Mediterranean and southwest Asian climates. The flowers of the plant are produced in white umbrels that then produce the seeds that are used in anise seed recipes.

Anise seed can be used both in cooking and in liquor. Liquors from around the world feature anise, including Greek Ouzo and French Absinthe and Pastis. The liquor, in Europe, is typically cut with water; when water is added to the glass of Ouzo, for example, it turns a milky white color and retains its anise flavor at a less potent level than the undiluted spirits. This is the way it is often enjoyed in Greece, and it is typically served at a taverna with small plates of salty and savory meze items such as kalamata olives, possibly tiny meatballs, goat cheese and yogurt dips and spreads with crusty bread, as well as cubes of feta cheese and other tasty morsels.

When you buy anise seed, you will want to look for fresh dried herbs. Dried herbs, if properly stored in an airtight container in a dark cupboard, will last up to a year and still retain their vital aroma and taste.

Many cooks use anise seed recipes for special sweet treats. There are many desserts that feature this wonderful seed, including anise seed cookies. Many anise seed cookies are as simple as a classic sugar cookie base with anise seed added, turning the sugar cookies into anise seed cookies. This is an excellent way to feature the anise seed, because the buttery cookie does not compete with the licorice flavor of the anise seed and lets it shine. Italian cooking features Pizzelle anise seed cookies, which are made from cookie dough that is pressed in a special pizzelle iron, similar to a waffle iron in that the iron leaves a pattern on the cookie, and the final result is a thin, crisp cookie that is wonderful.

Other anise seed recipes, such as the following, are used for preparing savory foods. Rice provides a superb medium in which to feature anise seed. Here is “Rice With Anise Seed, Nuts and Raisins,” adapted from the excellent Still Life With Menu Cookbook by Mollie Katzen:

Rice With Anise Seed, Nuts and Raisins

2 cups white basmati rice
4 cups water
2 tablespoons butter
1 1/2 cups finely chopped onion
2-3 minced garlic cloves
1 tablespoon minced fresh ginger or 1 teaspoon dried ginger
1 to 2 teaspoons anise seed, to taste
1 teaspoon salt, to taste
1 cup raisins
1 teaspoon grated orange rind
1 1/2 cups chopped nuts–you can use one or more of almonds, cashews, walnuts, pecans, lightly toasted

1. Place rice and water in a pot with a tight-fitting lid. Bring to a boil, then cover, and simmer undisturbed over a low heat until tender, approximately 20 minutes.

2. Meanwhile, heat the butter in a medium-sized skillet. Add the onion, garlic, ginger, anise seed and salt. Saute over low heat for about 10 to 12 minutes, or until the onion is very soft. Remove from heat.

3. When the rice is completely cooked, transfer to a serving bowl, and fluff gently with a fork. Stir in the sauteed mixture, along with the raisins and orange rind. Sprinkle the nuts over the top and serve.

Yield: 6 servings
Preparation time: 25 minutes

In the philosophy of Tao, the concept of balance between yin and yang – the former representing the feminine as well as dark, cold and wet, and the latter being the manifestation of the masculine, light, heat and dryness – is important. Chinese Five Spice is the culinary reflection of this balance between yin and yang, and encompasses all five of the basic flavors – bitterness, saltiness, savory, sourness and sweetness.

As Chinese people have migrated throughout Asia and the rest of the world, they have carried Chinese five spice powder with them; as a result, these spices in combination can be found in the cuisines of Korea, Mongolia, Vietnam, Thailand, Indonesia and even parts of India. Interestingly, it is unusual to find Chinese five-spice in a family kitchen, although it is a staple in Chinese and Southeast Asian restaurants. It has been reported however that many restaurants in Hawaii that serve Asian cuisine keep it available as a table condiment.

Because the spices traditionally included (which may vary slightly in terms of proportions and exact ingredients from one region to another) include all of the basic flavors, Chinese five spice is equally at home in main dishes as well as desserts. It is a principal ingredient in the marinade used in pork satay as well as traditional Vietnamese broiled chicken; however, there are also recipes available for Chinese five spice cookies and certain types of Western-style pastries such as muffins as well.

Although it can impart an exotic flavor to foods, specific spices used in Chinese five-spice blend are not uncommon. It can either be purchased already pre-made, or if you prefer, you can prepare your own and vary the ingredients according to your own preferences. What follows is a basic recipe.

Basic Cantonese Five Spice Powder

• Four parts black pepper
• Four parts ground fennel
• Four parts ground star anise
• Four parts cinnamon or cassia
• One part ground cloves

Combine these dry ingredients in a bowl and store in an airtight container in a cool, dry place. If using whole peppercorns, you’ll want to grind them first and base your measurement on that.

Chai tea is a wildly popular drink, and deservedly so. Chai is typically made by combining black tea with selected spices and milk. This mix of tea, spices, milk and sweetener, makes a delectable drink during and after meals. Although the word “chai” refers simply to “tea” in many different languages and cultures, in North America, chai tends to be thought of as what is known in India as Masala chai. No matter what is called, chai tea is well known for its wonderfully unique taste and you’ll be glad to know it’s easy to make with a simple chai tea recipe.

Chai tea recipes vary, but if you like spiced chai tea you will likely enjoy them all. The easiest chai tea recipes consist of heating water and milk together with the tea. Adding sweetener, which could be stevia, honey, or sugar while the liquid is hot ensures that it melts and combines thoroughly in the liquid. Simply strain out the Chai tea leaves, pour into a warm cup, and you have a wonderful comforting drink beloved around the world.

Spiced chai tea can be made from black and green teas, or even using yerba mate and rooibos. Starwest Botanicals has delicious blends of mate chai, green chai and rooibos chai ready for brewing. Chai teas can vary quite a bit in terms of the spices used. Combining cardamom, cinnamon, ginger, cloves and other spices in unique ways make for delicious variations.

Here is an easy recipe for how to make chai tea:

Masala Chai
1-1/2 cups water
1 inch stick of cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (to taste) – can be substituted for stevia or other sweetener
3 teaspoons any unperfumed loose black tea

Put 1-1/2 cups water in saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.

From Madhur Jaffrey’s Indian Cooking, Barron’s, New York, p. 196 (1983).

Enjoy!

This refreshing variation of Socata, a traditional Romanian lemonade drink, fermented with elder flowers, was shared with us from Ruxi at Lost in America

The recipe for Elder Berry Lemonade Socata:
You will need:

• 3 lemons
• 450-500 g sugar (2 1/2 cups approximately)
• 1 gallon (or 4 liters) water
• 2.5 hands of elder flowers – which means you basically dig your hand in the elder flower bag and fill it two times and a half.

Starwest carries select organic elder flowers as part of their bulk herbs.

Instructions:

In a big jar (or pot if you don’t have a big jar) add the water, squeeze the lemons and put the rest of the lemons in, add the sugar and the elder flowers. Mix it and then cover the jar with a plate or something (it should not be perfectly tight). Leave it outside in a warm place. The whole trick is to have the lemonade ferment. Mix it every night. The socata will be ready when the drink looks naturally fizzy.

Enjoy!

Get started using organic and Kosher Sprouting Seeds to provide a deliciously fresh and natural way to supplement your diet.

Start your own sprout garden today! From organic sprouting seeds, to easy to use sprouting bags, Starwest Botanicals carries all of sprouting accessories you’ll need to get started.