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BLiS Exotic Santa Fe Spice Rub - 3 oz
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Dried Ghost Chilies - 2 oz
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Dried Habanero Chiles - .25 oz
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Fair Trade Raw Cane Sugar - 24 oz
Item #: SWS219
Our Price: $6.00
 
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37 units available

Description 

Wholesome Sweeteners Raw Cane Sugar is a golden-colored sugar with large sparkling crystals and a rich aroma. It is the ultimate topping for cakes, cookies, muffins, crumbles and pies and a wonderful start to the day sprinkled on cereal or fruit. Use as a one-for-one replacement for refined white and brown sugars.

Raw Cane Sugar, also known as Demerara- or Turbinado-style sugar, is made by crushing the freshly-cut sugar cane to squeeze out the juice, rich in, vitamins and minerals. The cane juice is heat-evaporated and spun in a centrifuge, or turbine, to produce the large sparkling golden crystals. Our Raw Cane Sugar has a distinctive color and flavor produced by keeping the sugar cane molasses in and around the crystals. It is not blended, colored or chemically refined.

The Fair Trade Certified logo is Wholesome's guarantee that our farmers' cooperatives are paid directly for the cane grown and milled. This means that the farmers can compete with factory farms, cultivate the quality of their crops, send their kids to school and build thriving communities.

Chef Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, Riingo, New York and Merkato55, is featured on the back of the package with one of his favorite recipes.

Fair Trade Raw Cane Sugar Size: 24 oz (1.5 lbs)

Product of Malawi

Ingredients: Raw Cane Demerara Sugar

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Stuffed Morel Mushrooms
Third Runner Up, Earthy Delights 2009 Morel Recipe Contest
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Pad Thai
Pad Thai is often called the signature dish of Thai cuisine.
It's my "litmus test" whenever we try a new Thai restaurant - if their Pad Thai is good, chances are that the rest of menu is too.

There are many regional variations - it's been said that there is a different Pad Thai for every cook in Thailand! It even sometimes seems like a different Pad Thai every time we make it at home (largely due to the varying contents of our pantry).

Here's our favorite basic recipe.
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Penne with Roasted Tomato and Garlic
This rustic pasta is a vegetarian's delight. Oven roasting the tomatoes adds a heartiness to the sauce, despite the small amount of ingredients in it.
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Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Thai Grilled Beef Salad
This is a perfect dish to serve on one of those hot, limp days when no one feels like doing anything. It's cold, it's delicious, and it's easy. This yields two generous servings.
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Pickled Crabapples
This recipe for pickled crabapples is a very simple, very "old-timey" recipe, which is usually served on the relish tray at holiday dinners such as Thanksgiving, Christmas, and Easter.

A word of caution: the crabapples used in this recipe do NOT come from ornamental crabapple trees. Those crabapples are not edible, or at least they are not the kind used in recipes. Crabapples are available in certain parts of the country at farmers' market, or at roadside fruit and vegetable stands.
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Sweet & Sour Green Tomato Tatin with Goat Cheese
A spinach salad made into an elegant, gourmet taste treat! Perfect as an appetizer or as a salad. An interesting twist on a goat cheese-spinach salad.
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Avocado Egg Rolls & Tamarind-Honey Dipping Sauce
Avocado egg rolls are not exactly a traditional dish. But unusual or not, this is a very delicious appetizer for a holiday party, or just a special touch for a family dinner. Perfect and unusual vegetarian appetizer.
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Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


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Cranberry Sauce with Michigan Dried Cherries
If you're one of those people who like their cranberry sauce to come out of a can, then read no further. But if you like the taste of real cranberries and LOVE the flavor of dried Michigan tart cherries, then this is the cranberry sauce for you.

Light, refreshing and tangy Cranberry Sauce with Michigan Dried Cherries strikes the perfect balance with the rich flavors of roast turkey, but it's equally wonderful with pork, lamb or game. The hint of crystallized ginger is just enough to keep things interesting without going overboard. It's also easy enough for a novice cook to make with scarcely any effort, so get the kids to help. They'll be proud of their cooking prowess and the whole family can enjoy the results!


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Pork Chile Colorado
If there is such a thing as Mexican soul food, this is it - carne con chile colorado, literally "meat with red-colored chile sauce." For this year's Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish.

It's easy to see where this dish gets its name - from the deep, reddish-brown color imparted by the flavorful dried chiles that are it's most important ingredients. Dried ancho chile peppers are commonly used in this dish, and they impart a complex, almost chocolatey flavor that is out of this world. Other dried chiles, like guajillos, New Mexicos or even chipotles, can be used to add subtle nuances of flavor. It's entirely up to you.

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Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

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