Ingredients:

• 1 Cup gluten free Yummmy Pitimi
• 2 cups water 
• ½ cup minced onion 
• 2 garlic cloves minced 
• 2 ½ tbsps olive oil
• ¼ cup green pepper
• 1 serrano pepper finely chopped
• 1 tsp lemon pepper
• 1 tsp salt
• 2 tbsp chopped cilantro for garnish

Marinade:

• Zest of 1 lemon (1 tsp of lemon zest)
• ¼ cup balsamic vinegar
• ¼ cup extra virgin oil
• 2 tbsp Yummmy raw honey
• 1 tsp salt
• 2 garlic cloves minced 
• 1 chicken breast sliced thinly for a quick marination

Directions:
Cook the sorghum grain using 2 cups of the water in a pressure cooker at High Pressure for 1 hour. While the sorghum is cooking, prepare the other ingredients.
To prepare the marinade, combine all the ingredients except for the sliced chicken breasts in a zip lock and then marinate chicken for at least 30 minutes.
Using a medium-sized pot, start sautéing on medium heat for about 10 minutes the onions, garlic, green pepper, and serrano pepper in 2 tbsps. olive oil. Add the lemon pepper and salt. Then add cooked sorghum into the pot and cook for an additional 10 minutes on low heat. Brush a grill pan lightly with the remaining ½ tbsp. olive oil and cook marinated chicken for about 4 minutes on each side; brush occasionally chicken with marinade. Once cooked, cut chicken into small strips and place over the sorghum pilaf. Garnish with cilantro and serve.

​Source: NuLife

Ingredients:

• 4 cups Yummmy Oatmeal
• 1/2 cup almond slivers 
• 1/2 cup walnuts 
• 1/2 cup Yummmy Raw Honey 
• 4 tbsp Yummmy Coconut Oil 
• 1/4 tsp salt 
• 1/2 tsp cinnamon 
• 1/2 tsp nutmeg 
• 1/4 tsp ginger 
• 1/2 tsp vanilla extract 
• 1/2 tsp coconut extract 
• 1/2 cup sweetened coconut flakes

Directions:
Prep: preheat oven to 350 degrees F, prepare baking sheet lined with parchment paper

1. In large bowl combine oats, nuts, salt, ginger, cinammon and nutmeg.
2. Combine coconut oil (if hardened, heat in microwave for 20-30 sec), honey and extracts.
3. Mix honey mixture over oat mixture. Pour evenly on baking sheet.
4. Bake for 5-7 minutes and remove immediately.
5. Add coconut flakes and toss to combine. Bake for an additional 12-13 minutes.
6. Allow to cool for 1 hour and store in air tight container.

Recipe and photo credits: Nikki Nedd

What is pitimi? Pitimi is the haitian creole translation for millet. It's not just for the birds. It's packed with health benefits, is gluten-free, high in protein, fiber and antioxidants!

Health benefits
1 cooked cup of pitimi contains 25% of the daily value (DV) of phosphorous, 19% of the DV for magnesium, 8% of DV for phosphate and 6% of DV for iron, but what's most surprising is that it contains the highest calcium content of all cereal grains, providing 13% of DV per cup. As we all know calcium is crucial to maintain our bones healthy, but it also helps ensure proper nerve function, blood vessel and muscular contraction health.

Rich in antioxidants
Millet contains antioxidants that are linked to rapid wound healing, skin protection and anti-inflammatory properties

Promote heart health
Millet has a low glycemic index (GI) making it suitable for those with diabetes and a great replacement for rice since it's unlikely that it will spike your sugar levels. Additionally, it contains soluble fibers that may help reduce your cholesterol levels.

Now, all things must be consumed with moderation and pitimi is no exception to that rule. Excessive consumption of pitimi may lead to a reduced absorption of nutrients your body needs and may impair thyroid function. You can reduce these adverse effects by including pitimi as part of your balanced diet and also by soaking it overnight in room temperature water, draining and rinsing before cooking.

​Shop Yummmy Pitimi and let us know what you think!


Source: Healthline

Many of us know all about honey as a natural remedy for a sore throat, but did you know that honey can help with your allergies, increase energy and memory, boost your immune system and even help with dandruff?

The average composition of honey is approximately 80% carbohydrates, 18% water, and 2% vitamins. The vitamins included are calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc  Each tablespoon contains 64 fat-free, sodium-free, and cholesterol-free calories. Now that’s a guilt-free pleasure!
Raw honey offer many benefits due to its rich nutritional content. It contains minerals, vitamins, amino acids and flavonoids and phenolic acid which act as antioxidants. The nutrition varies depending on the floral variety of the honey but are pretty similar. Some of the benefits include:

Energy booster
Instead of drinking an energy drink that’s full of refined-sugars and high fructose syrup, take advantage of honey’s natural source of carbohydrates to fuel your body, which has demonstrated to provide the same kind of energy boost as energy drinks. Honey maintains muscle glycogen (stored carbohydrates), giving athletes the boost they need when they need it most.
​
Sleep Aid
Ditch the fatigue and crankiness due to a lack of rest with honey. Taking a spoonful of honey before bed can help you get a good night’s rest. The reason for this is that the sugar in honey raises your insulin level allowing tryptophan, an amino acid that makes us sleepy, enter your brain more easily.

Reduces allergies
Honey contains small amounts of pollen from the bees. This pollen allows you to trace the origin of the honey and discover its floral variety. But by consuming the pollen, it enables you to get your body accustomed to pollen that aggravates your allergies. It works like a vaccine; the pollen enters your body and your immune system attacks and kills it, and build up immunity at the same time. To take advantage of this, it’s important to consume local honey since it will contain the pollen found in your community that causes your allergy and it is recommended to consume local raw honey (unfiltered and unheated honey to ensure the pollen hasn’t been filtered out) 2 months before allergy season.

Beauty aid
Due to honey’s anti fungal and antibacterial properties, it is a great remedy for scalp issues like dandruff and skin lesions. If you have a minor abrasion, simply dab a little honey and the thickness of the honey will protect against bacteria and dirt affecting the cut. For your hair, just dilute honey with water or mix with olive oil, apply and leave for a few hours. It will not only help with your scalp issue but also moisturize your hair. Honey is also used to moisturize your skin and can be used as a moisturizing exfoliator by simply adding sea salt or rolled oats to the honey and apply to your body.

Sore throat soother and cough suppressant
The World Health Organization (WHO) identifies honey as a potential demulcent (relieving inflammation or irritation) for cough so during the harsh winter months, stock up on honey to help reduce cough and alleviate sore throats. Please note, do not give honey to children less than a year old. Their digestive system isn’t mature enough to ingest honey.

As with any food, we recommend to use honey with moderation due to its high level of fructose. Remember moderation is key to living a healthy and natural life!
​
You can find Yummmy’s Florida Raw Honey, which is unfiltered and unheated, in a variety of sizes directly on Amazon and in local South Florida stores including Sedano’s, Winn-Dixie and Fresco y Mas. Please contact your local store for availability.

Serving size: 12-15 muffins

Ingredients:

• 1⁄2 cup softened butter
• 1 1⁄4 cups Yummmy Brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1⁄2 teaspoon salt
• 2 teaspoons baking powder 
• 1⁄2 cup milk (mix 2 tablespoons of Yummmy Dry Milk with 1/2 cup of water)
• 2 cups blueberries, washed and drained

Equipment:
Muffin pan
Electric mixer
Small bowl
Big bowl
Spatula
Measuring cups & spoons
Muffin liners (optional)

Instructions:

1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter and bake at 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes

​Recipe from: La Romi Bakery

Use la leche en polvo Yummmy para todas sus recetas que requieren leche. Abajo tiene la tabla de conversión para llegar a la cantidad exacta. Bate para que el polvo se mezcle bien con el agua.

Use Yummmy Instant Dry Milk powder for all your baking needs. Below is a chart showing you the correct ratios of water and powder milk to create liquid milk. Mix well to avoid lumpy milk.

Serving: 4 people
INGREDIENTS

• 1 part uncooked quinoa (e.g. 1 cup quinoa—any color will do—you will end up with three times as much cooked quinoa)
• 2 parts water (e.g. 2 cups water)
• Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa)
• 1/4 bag of spinach 
• 1 medium cucumber, seeded and chopped
• 1 medium red bell pepper, chopped
• ¼ cup olive oil
• ¼ cup lemon juice (from 2 to 3 lemons)
• 1 tablespoon red wine vinegar or apple cider vinegar
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 2 tablespoon Yummmy Raw Honey

INSTRUCTIONS

1. Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
2. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
3. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. 
4. In a small bowl, combine the olive oil, lemon juice, vinegar, honey, pepper and salt. Whisk until blended, then set aside.
5. In a large serving bowl, add spinach, diced bell peppers, cucumbers, diced tomatoes, walnuts and any fruit in season. Since its summer I added some blueberries!
6. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

​Source: Cookie and Kate

Ingredientes:
4 tazas de arroz basmati Yummmy
4 tazas de agua de frijoles negros.
1 cucharada de sal
1/2 cucharada de sazón completa
Comino
Ajo molido
1/2 Cebolla
1/2 Ají 
Un pedaso de tocino

Instrucciones:
Se sofrien los sazones con el tocino y se le echa al arroz.
Se cocina por 15 minutos en la cazuela de arroz.
​Despues se revisa si esta durito, se pone unos 10 minutos mas. Y a disfrutralo.

Enviado por Mercedes "Mechi" Perez

We found this simple recipe to prepare Pitimi to pair it with your favorite meat or chicken.

What you will need from the kitchen to make this Pitimi:

• Large casserole or deep skillet
• Water

From your pantry you will need:

• 1 cup Yummmy® Pitimi
• 2 tablespoons of olive oil
• 1/2 medium white onion, chopped
• 1/4 teaspoon of salt (use sea salt if possible)
• 1/4 teaspoon of adobo
• 2 crushed garlic cloves

 Let's make this Pitimi!

• In a deep skillet or large casserole heat the two tablespoons of olive, no higher than at medium temperature.
• Once the oil is hot (but not too) add the the garlic and cook until it is slightly brown - careful not to burn it as it will change the taste of your Pitimi
• Add the salt and adobo and mix thoroughly
• Add the chopped onions and continue until the onions become translucent.
• Once the onions have become transparent, add the Yummmy® Pitimi and fry in oil for 5 minutes, moving it during the process and careful not to burn the grain.

• Add in 2.5 cups of water, cook on high heat until almost all the water has been absorbed.
• Cover with a tight fitting lid, turn the heat to low and allow to simmer for at least 45 mins. 

Try this basic cornbread recipe and go a little beyond with some honey for good measure.

Things you will need for this recipe, besides the oven:

• Large mixing bowl
• Baking pan - greased with your favorite ingredient.  8in. x 8in. will give you nice square pieces.  If you have other sizes, note that baking time may change.
• Measuring cups and spoons for the small stuff
• Oven at 425 F degrees.

Here are the ingredients:​

From the pantry:

• 1 cup of Yummmy® Coarse Corn Meal
• 1 cup of all purpose flour
• 1/2 teaspoon of Salt
• 1 tablespoon of sugar
• 1 tablespoon of Baking Powder
• Honey optional as mentioned in the instructions below.

From the refrigerator:

• 1/4 cup of butter - preferably unsalted and softened so that it mixes well.   More butter may be needed if you go with the honey/butter mix mentioned in the instructions below.
• 1 Egg, preferably large
• 1 cup of milk - (if you don't have some in fridge, make some delicious instant milk with Yummmy® instant dry milk powder)

Let's make some cornbread!

Start by combining all the dry ingredients into you large mixing bowl.  Once the dry ingredients are fully combined, add the egg, the milk and the butter.  Beat for 30 seconds to one minute - be sure to not mix the batter too much.  Pour the mix into the greased pan Once the mix is evenly spread on your pan, place it in your already heated oven and bake for 18 to 25 minutes, depending on your oven.  

And then some:

To vary your cornbread, consider mixing some honey with some butter in a skillet and melting them until a consistency that allows you to pour it evenly over your fully baked cornbread.  Carefully  spread the honey/butter mix across the top of your cornbread.  

Enjoy!

​Photo by Buenosia Carol

Get ready for pancakes, delicious at any time, perfect to start the day.

Here are some basic items you will need to make your pancakes:

• Measuring cups
• Two large mixing bowls
• Skillet or Griddle - your choice
• Grease, butter or your preferred ingredient to prepare  your skillet for cooking the pancakes

From the pantry:

• 2/3 cup of Yummmy® Fine Corn Meal
• 1 1/3 cups of all-purpose flour
• 2 tablespoons of regular refined sugar
• 4 teaspoons of baking powder
• 1 teaspoon of salt
• 1/4 cup of canola oil

From the refrigerator:

• 2 eggs
• 1  1/3 cups of milk
• Pancake syrup to taste (some like to store their syrup in the refrigerator

Directions; let's get into it:
In on of your two large mixing bowls, combine the flour, the cornmeal, the sugar, the baking powder and the salt. In the other mixing bowl whisk the eggs, milk and the oil.  Once combined, move the ingredients to the dry ingredients bowl and stir just until moistened.

Pour batter 1/4 cup at a time onto a lightly greased hot griddle or skillet. Turn the pancake when bubbles form on top and continue cooking until the second side is golden brown. Serve with syrup to your liking and add a dab of butter for even more flavor. This recipe yields approximately: 4 servings.

Enjoy!

​Photo by Matheus Gomes

​Photo by skeeze--272447

Here is what you will need to make these cookies:
Products from the fridge

• 1 Egg
• 8 oz. of butter (usually two sticks)

From the pantry: baking & spices

• 1 cup of Yummmy® Turbinado sugar 
• 2 cups of All-purpose flour
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of vanilla extract

Other things you will need for this recipe (besides the oven)

• Two large baking sheets
• Parchment paper of aluminum foil
• Large mixing bowl
• Electric mixer (may be done by hand but it will take longer)

Instructions for making and baking your cookies
​

1. Start by preheating the oven to 375°F.
2. Line two large baking sheets with parchment or foil.
3. In a large bowl, mix 1 cup Yummmy® turbinado sugar and butter until well blended (the sugar will remain crunchy.)
4. Mix in the egg and vanilla.
5. In a separate bowl, dry whisk the flour, baking soda and salt.
6. With an electric mixer set on low, mix the dry ingredients into the batter until just combined.
7. Roll level tablespoons of the dough into a ball and then roll in the remaining Yummmy® turbinado sugar.
8. Place the ball on the cookie sheet.
9. Repeat as needed, placing the cookies about 2-inches apart on the prepared sheets.
10. Sprinkle any remaining Yummmy® turbinado sugar over the cookies.
11. Bake for 13-15 minutes, rotating the sheets at the half-way point, until puffed and cracked.
12. Let the cookies cool at least 5 minutes, then transfer to a rack to cool completely.

Enjoy your cookies and let us know how they taste!

Serving: 4, Prep and cook time: 30 - 40 minutes

Tip: Bulgur is cooked like rice in this recipe

Ingredients:

• 4 stalks of scallion
• 1 carrot
• Olive oil
• 1 cup boiling water
• 1-1/2 cup of bulgur
• 1/2 tsp of cumin
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• Butter
• Garnish
  • Parsly
  • Raisins or chopped tomatoes
  • Chopped walnuts

Prep:
1) Chop scallions, leave the top green part of 2 of the scallions aside to chop and add as a garnish
2) Chop carrot
3) Boil 2 cups of water, and add 1 cup of boiled water to bulgur wheat, let it sit for 8-10 minutes until it gets fluffy 

Directions:
1) Heat saucepan in high heat and add olive oil to cover base of the pan
2) Once hot, add chopped scallions to pan and lower heat to medium
3) When scallion are soft, add bulgur wheat (with water you had it sit in), and add a bit of butter
4) Wait 1 min
5) Add 1 cup of water, chopped carrot, cumin, salt and pepper, increase heat to bring to boil and cover with lid
6) Once boiling, reduce heat and stir bulgur around so as to not let it stick to pan and wait 10-15 mins.
7) Once you start to see water disappear, taste it and if hard, add a little bit of water. If not necessary, remove from heat, stir and let it sit so that remaining water evaporates
8) Once fully cooked add to bowl and garnish with chopped parsley leaves, remaining scallion, add walnuts and raisins or chopped tomatoes to your hearts content and enjoy!

Great pairing for grilled chicken

Bulgur wheat has a long history! In approximately 2,800 B.C., the Chinese emperor Shen Nung declared it one of five sacred crops along with rice, millet, barley and soybeans.

The process for making bulgur wheat originated in the Mediterranean region and has been popular in many Middle Eastern dishes for thousand of years. 

Bulgur used to be made by boiling whole wheat kernels in water, followed by sun drying, and then stone ground to crack the kernels. Now this is done with machinery.

Bulgur is an edible cereal grain made from dried, cracked wheat and is parboiled. Parboiling extends the shelf life by making it resistant to mold contamination and insects, and makes it easier and quicker to cook. It also makes it high in resistant starch reducing the glycemic index, which is 46, much better than white rice – 76, and even brown rice -66.

This ingredient not only is easy to prepare and delicious, but is full of nutritional and health benefits.

According to NutritionData, 1-cup (182-gram) serving of cooked bulgur offers:

• Calories: 151
• Carbs: 34 grams
• Protein: 6 grams
• Fat: 0 grams
• Fiber: 8 grams [over 30% of the Reference Daily Intake (RDI)]
• Folate: 8% of the RDI
• Vitamin B6: 8% of the RDI
• Niacin: 9% of the RDI
• Manganese: 55% of the RDI
• Magnesium: 15% of the RDI
• Iron: 10% of the RDI

Because bulgur is a fiber-rich whole grain, it may have a positive impact on heart health, weight loss, blood sugar control and digestive health.

​Bulgur is easy to cook and has a similar consistency to quinoa or couscous.  The cooking process is similar too in that boiling water is used to soften the grain. 

We encourage you to try out some new recipes to incorporate into your salads or pilafs, or even eat for breakfast. Share with us your creations by tagging us on social media @yummmynaturalfoods or e-mail us!

You can find our bulgur in your local supermarket in South Florida or in Amazon. If you want your local supermarket to carry our bulgur wheat, let them know by commenting below or directly communicating with your store.

Disclaimer:
If you have any health problems, please consult your physician/ nutritionist, before proceeding.

Source:
https://www.healthline.com/nutrition/bulgur-wheat#how-to-cook 

Serving: 4 adults

Ingredients:

• 1 cup of Yummmy Basmati Rice mixed with wild rice
• Olive
• Half sliced onion
• 1 3/4 cup of water or broth

Directions:

1. Place 1 cup of wild rice with Yummmy Basmati Rice mix in a sifter, and rinse under water to remove starch until water is clear.
2. Heat small pan and add olive oil
3. Slice half an onion and place in pan. Wait until they're golden brown
4. Add rice to pan, salt and season to taste. Stir to mix with onions for 30 seconds
5. Add 1 3/4 cup of water or broth.
6. Wait for water to boil, and cover with lid. Reduce heat to low heat and let rice simmer for 18 minutes.
7. If water remains in the pan, turn off heat and keep the lid on so that the water may evaporate.

Now you should have fluffy, delicious, and healthy rice to accompany the main course. Enjoy!

For those trying to please that sweet tooth but are maintaining the will power to continue with your New Year diet, here's an easy and yummy dessert recipe!

Serving: 4
​
Ingredients:

• 1 apple (peeled)
• 1 cup of almond milk
• 2 eggs
• 1/2 cup instant oats
• 1/3 cup almond meal
• 1/3 cup coconut flour
• 6 grams of brown sugar
• 2-3 teaspoon of cinnamon
• 2-3 teaspoon of baking powder
• 1 tablespoon of chia seeds

*For a large cake double the portions

Directions:
1. Blend all ingredients together
2. Place mix in baking pan
3. Bake for 30 - 40 minutes
4. Garnish with peeled apple and cinnamon powder

Credit: Special thanks to my sister, Maria, for sharing this recipe!

Yield: 5 dozen (it may sound a lot, but in my family of 4 the cookies were gone in 3 days)

Ingredients:

• 1 cup honey
• 1 cup butter softened (2 sticks of butter)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup quick cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips*
• 1/2 cup chopped nuts

*You may substitute chocolate chips for carob chips, raisins or dried cherries.

Directions:

1. Preheat oven to 350ºF.
2. In the bowl of an electric mixer, cream together honey and butter until smooth. Beat in eggs, one at a time, and add vanilla; mix well.
3. Combine flour, oats, baking powder, baking soda, and salt; mix well.
4. Add flour mixture to honey mixture in two parts; mix well after each addition. Stir in chocolate chips and nuts.
5. Drop by heaping teaspoonfuls onto parchment-lined or greased baking-sheets. (Leave about 3 cm of space between each spoonful so your cookies don't mush together.) Bake for 12-16 minutes or until lightly browned.

Recipe provided courtesy of the National Honey Board.