Almonds have long been championed as one of the healthiest nuts; they are rich with nutritious fatty acids, replete with protein and versatile enough to crown frozen yogurt, cakes, energy bars and salads alike. Working with natural food all day, all of us at Ace are well acquainted with this nuttiest of nuts and one of our favorite uses for it is…milk. Almond milk, delicious and 100% non-dairy, has outgrown its reputation as a cow’s milk substitute and is now being embraced as a milk in its own rite. Even better, we’ve found that it’s almost as fun to make as it is to drink; follow this recipe to create your own creamy concoction today!
You will need:
1 cup organic raw almonds
3 1/2 cups water, plus more for soaking
pinch of sea salt
2 teaspoons organic vanilla extract
1/4 teaspoon organic cinnamon
2 tablespoons organic maple syrup
You will also need:
Pour the almonds into a bowl, cover with cold water and place in the refrigerator. Allow them to soak for anywhere between 8-48 hours. If soaking for longer than overnight, drain and replenish the water.
Stir in the salt, cinnamon, vanilla and maple syrup. Cover the jar and place it in the refrigerator for a few hours. Remove from the fridge and stir before drinking.
Good news: Ace supplies organic almonds! Click here to have them delivered to you as early as tomorrow–and receive 10% off!
Photo Credit: Luna Adlerread more
‘Tis the season to eat a plethora of sweets and here at Ace, we feel your pain. If you’re dedicated to eating healthy it can be hard to feel good about indulging in all the goodies that you encounter during this time of year, especially when most of them haven’t been made with natural ingredients. As you know, we’re all about providing scrumptious, nourishing options so that you can enjoy every type of meal without compromising your food values. This month, we are reviewing three nutritious products that tend to pop up in winter holiday recipes and have been holding steady at pretty decent prices.
Organic Cocoa Powder: If you find yourself in need of this ingredient for your seasonal baked goods, we supply a high quality product, the price of which has remained low lately. If you’re interested in purchasing, now is the time to pounce; an increasingly high demand paired with a smaller supply (due to disease, lack of rainfall and threats from substitution crops) may lead to a rise in price soon. The good news is that there have been efforts to make cocoa production more sustainable and although there hasn’t been much success so far, there is hope that the attempts will pay off in the future, resulting in lower prices and a more abundant supply.
Organic Dried Coconut: Coconut is not merely a food, it’s a flavor. This versatile comestible can be cracked and eaten raw from the shell, consumed as a beverage (milk or water), dried, shredded and used as a topping, added as an ingredient in nearly every baked good, turned into chips, and much more. If you’re a fan, you happen to be in luck this winter; Ace supplies both organic dried coconut shreds and organic coconut chips. The best news, however, is that the price is 10% lower than last year and has dropped 20% since late August. Unfortunately, the prediction for next year’s crop is unsure as the recent Typhoon Haiyan heavily impacted the coconut industry in the Philippines.
Dried Cranberries: If you’re hoping to use these versatile berries in some cooking experiments this holiday season, Ace offers both organic and conventional cranberries. We’re happy to announce that both of these products are in good shape in terms of price: the conventional has dropped about 10% and the organic has been holding steady. The harvest that occurred this past autumn produced a bountiful yield, especially in Wisconsin, which has been the top cranberry-producing state for the last 19 years. The good crop means that hopefully prices will stay relatively low this coming year as the supply will be able to keep up with the demand.
Price fluctuations can be confusing, so we hope that this has helped to explain some of the (seemingly random) ups and downs! If you feel like you’re being bombarded with refined sugar this holiday season just remember that there are lots of nutritious options out there…and there is never anything wrong with adding a little sugar and spice to make those healthy concoctions extra nice.read more
Thanksgiving tends to be a joyous occasion despite its questionable genesis–but let’s face it, there aren’t many American holidays with 100% non-questionable, politically correct origins (Columbus Day, anyone?). So despite its birth, we can all agree that Thanksgiving is the perfect time to wear stretchy clothes, enjoy a delicious meal with loved ones and pretend you care about a sport which may or may not actually exist for you the other 364 days of the year. With all of this focus on eating and family, however, it’s easy to get wrapped up in the stress of trying to prepare the perfect meal. As Rita Rudner said, “Most turkeys taste better the day after. My mother’s tasted better the day before.” If you fall into the same category as Rudner’s mother, never fear. Ace is here! We have compiled a list of our beloved customers who are offering delectable vegetarian, vegan, and raw Thanksgiving dinners for health-conscious, food-loving New Yorkers like you!
Long-time Ace customer Angelica Kitchen, known for its “organic plant-based cuisine” is offering a five course prix fixe menu for the special day. Do you lick your lips at the thought of a Warm Roasted Shiitake Mushroom appetizer baked with creamy herbed tofu ricotta filling? Are you intrigued by the idea of a Savory Autumnal Soufflé with butternut squash, millet and tofu cheese topped with quince and red marmalade? If so, this may be the spot for you! We suggest you top the meal off with their Roasted Bosc Pear Mousse made with black pepper cake and pomegranate drizzle and call it a night.
Blossom, renowned for its perpetually delectable vegan cuisine, is also offering a Thanksgiving 2013 menu with a fixed price. Diners can choose from four starters, which include Candied Yam Soup made with creamy sweet potatoes, toasted maple marshmallows, and smoked pecans as well as a Parsnip Risotto composed of caramelized apples, lemon and parsley. Follow your starter up with a creative entrée, such as the Autumn Shepherd’s Pie with grilled Tuscan Kale & Tomato Cream. If you still have room to accommodate dessert, try the Apple Cobbler, made with coconut crumble and vanilla ice cream.
Candle 79, the self-described “vegan oasis” boasts a Thanksgiving menu which will keep both vegans and meat-eaters satisfied. Start off by diving into their Tri Colored Beet salad made with mache, haricot verts, roasted shallots and cashew cheese, drizzled with fig-kalamata olive vinaigrette. Next, choose from one of the colorful entrées. You can’t go wrong with the House-Made Butternut Squash Gnocchi, composed of trumpet royale mushrooms, grape tomatoes, shallots, baby kale, canellini beans and broccoli, coated in basil-pine-nut pesto. The Almond Joy dessert is one of the many delicacies reserved for the brave; the decadent ensemble consists of chocolate and almond mousse, candied pumpkin seeds and berry coulis.
For readers who eat meat and wish to enjoy an organic, antibiotic and hormone-free turkey on the big day, GustOrganics, “the first and only certified organic restaurant in New York” is also proffering a special menu. For a fixed price (significantly less than most other establishments), diners can sit back and feast on roasted turkey with cranberry sauce, stuffing and sweet potato mash accompanied by a glass of wine–and all certified organic!
Peacefood Cafe, the vegan kitchen & bakery, invites diners to join them for a “compassionate Thanksgiving holiday.” For your starter, try the Vegan Crab Cake & Beet Salad made with soy protein, spice, roasted yellow beets, arugula, and goat cheese. For those who choose to eat raw, this place has an entrée just for you: the Raw Lasagna served with Kale Salad consists of zucchini, mushrooms, walnut cheese, spinach basil mix and tomato sauce, plus salad with kale squash, extra virgin olive oil and brazil nut parmesan cheese. Other dishes include a Peace Loving Lentil Loaf, a Pan-Seared Unturkey Cutlet for those who miss their meat, and Roasted Seasonal Squash. All entrées come with enticing sides, as well.
Pure Food and Wine, which serves raw organic food, is offering a vegan, gluten-free prix fixe menu for the 28th. Those who love fall cuisine should begin their meal with the Persimmon Apple Soup which boasts smoked almonds and pomegranate reduction. Follow that up with Maitake Mushroom with Figs and Heirloom Carrots made with turnips, radishes, port wine sauce, crispy fennel and mache. For dessert, try the Pecan Pie with White Chocolate Ice Cream complete with ginger and chocolate sauce. For those of you hoping for some classic Thanksgiving sides, order the pecan and herb stuffing, marinated portabella and wild mushrooms, or the cranberry sauce.
This holiday, we are thankful to live in a city which offers such a wide range of gustatory options that even on a day devoted to eating a very specific bird one can find countless other meals. Furthermore, Ace is proud to distribute to restaurants that provide such creative and healthy meals for all types of eaters. So, regardless of where you decide to celebrate, loosen your belt and enjoy–it’s bound to be delicious!
Images (top to bottom): jwrkc via Flickr, Blossom, Candle 79, GustOrganics, Peacefood Cafe, Pure Food and Wineread more
As many of our devoted readers and customers know, Ace runs on a triple bottom line business model, meaning that we aim to be cognizant of the economic, social and environmental outcomes of all of our actions. Across the board, protecting the earth is the hardest aspect of this model to employ and we are aware that many companies end up cutting corners in order to raise profits, endangering the environment and sometimes even the health of their customers. In order to stay true to our goals, all of us at Ace are constantly reevaluating our impact on our surroundings and, being a distribution company, we are perpetually trying to cut down on the amount of pollution we generate. In mid-2013 we began powering our entire fleet of delivery trucks—six in all– with biodiesel fuel and lately we have been searching for a way to take this effort a step further.
Now, we are excited to report that we have added a 195h Diesel-Electric Hybrid cab-over to our fleet which Ace’s Corporate Social Responsibility Director, Alberto Gonzalez, describes as “one of—if not the–cleanest truck one can get. Our use of biodiesel trucks was one stage and now we have decided to go a step further. The great thing about this new truck is that when it is idling it automatically switches to electric mode. In NYC there is a lot of traffic, a lot idling, so with this truck we will end up reducing our impact dramatically.” The objective is to test out this technology and, if satisfied, switch the whole fleet to hybrid electric by 2015. Says Alberto, “True to our triple bottom line business model, Ace is doing these initiatives in order to ensure that our focus on exceptional customer service is not overriding our concern with our impact on nature.” So next time you get a delivery from Ace, keep any eye out for our new truck. Ordering organic food may not be the only way that you are helping to protect the environment and those who inhabit it!
As many of you natural food loving fools may have noticed, a few months ago Ace partnered up with Jared Koch, author of The Clean Plates Cookbook to demonstrate some yummy, healthy recipes that you can make at home. Our latest endeavor? The delicious Maple Ginger Lemonade, which the book describes as “a kind of crazy cross between lemonade and ginger ale–that’s crazy good.”
Makes 2 quarts/1.9L
You will need:
1 (2-inch/5 cm) piece fresh organic ginger, cut into 6 or 8 slices
1 cup/240 mL pure organic maple syrup
1 cup/240 mL freshly squeezed organic lemon juice (from 6 to 8 lemons), plus 1 lemon for garnish, sliced
In the bowl of a food processor, combine the ginger with 1/2 cup/120 mL of water and process to finely chop the ginger, scraping down the bowl as necessary.
Strain the ginger water through a fine-mesh strainer into a 2-quart/2 L pitcher, pressing on the solids.
Stir in the maple syrup, lemon juice, and 5 cups/1.2 L of cold water.
Serve over ice, garnished with lemon slices.
If you are interested in obtaining all of the lovely ingredients seen in this recipe, we supply them. Ace’s same-day delivery ensures that you can have them as soon as tomorrow! Just click here to submit your order and get 10% off!
Photography Credit: Emily Poeread more