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GOURMET NEWS www.gourmetnews.com n JANUARY 2015 n GOURMET NEWS 5 8 Pereg Gourmet Pops into the Breakfast Aisle with Quinoa Cereal Pereg Gourmet, a family-owned company specializing in 100 percent natural and pre- mium ancient grains, is embracing the break- fast category with a delicious, new popped cereal called Quinoa Pops. Joining Pereg Gourmet's lineup of premium quinoa prod- ucts and quinoa dinner mixes, the new cereal provides a fun-loving makeover to this ex- tremely versatile, nutritional powerhouse an- cient grain. Available in original, vanilla, strawberry and cocoa, Quinoa Pops are certified gluten- free, OU kosher, and are a perfect comple- ment to vegetarian and paleo diets. A healthier alternative to puffed rice or corn ce- real, Quinoa Pops are only 100 calories per serving, contain no cholesterol, and are low in sodium and sugar. Every bite offers a del- icately sweet flavor, delicious airy texture and playful crunch. Try adding toppings like raisins, bananas or berries and combine with almond milk for a well-rounded morning meal. In addition to breakfast, Quinoa Pops also make a fun anytime-of-day snack. Made by popping whole grain quinoa under high pres- sure and a bit of heat (like popcorn), the popped quinoa is then combined with a taste of sugar and natural flavorings to create a de- lightfully pure and yummy treat. Simply grab a handful to munch on, add to your fa- vorite trail mix recipe, or sprinkle them into yogurt. The Quinoa Pops also work as a great topping for oatmeal and ice cream. Pereg Gourmet does in- house testing on every gluten-free production and has a food safety program set up to prevent allergen contamination through proper cleaning of machinery. The Gluten Free Labs certifica- tion, reflected in the seal shown on the pack- aging, is a third-party service that tests the company's facility. Pereg Gourmet's Quinoa Pops are available for purchase at select retailers across the coun- try and online at www.pereg-gourmet.com. Family owned since 1906, Pereg Gourmet strives to provide its customers with the best spices and grains the world has to offer. The company produces more than 60 varieties of spices, spice blends and herbs, along with flavored grain mixes, gluten-free quinoa pas- tas, couscous, basmati rice, spreads, a new lineup of ancient grains and beans, and quinoa popped cereal. All of the brand's offerings are 100 percent pure, fresh and natural and never include any additives, preservatives, fillers, MSG or food coloring. In addition, every product is OU Kosher certified, and many are Non-GMO Project verified and gluten- free certified. The Pereg family believes food should provide comfort and connect people to family, culture, community and the planet. Visit www.pereg-gourmet.com for more in- formation and find the brand on facebook.com/peregourmet. Stop by booth #419 at the show. Nature's Bounty – Organic, Sustainable and Beautiful By Cheri Romanoski, President of CDH Enter- prises Inc and JAMAC Desert Enterprises LLC For 29 years, Cheri's Desert Harvest has cap- tured nature's bounty in a bottle. All-natural and organic fruits and vegetables have been harvested, processed and made into pre- serves, syrups and candies in its small Tuc- son plant. Cheri Romanoski, President and Founder of Cheri's Desert Harvest, uses only fresh, local produce in her products. Fresh from the farms or wild crop harvested, she processes prickly pear cactus fruit, many va- rieties of chile peppers and citrus, agave nec- tar and mesquite beans, as well as premium local honey to craft her preserves. Organic, sustainable and beautiful are terms used when referring to the largest crop of fruit hand-harvested by special crews for CDH, the prickly pear cactus fruit. This ex- ceptional fruit, known as tunas in Spanish, is picked at the peak of ripeness over a 10- week harvest season between July and Sep- tember on ranches surrounding Tucson. Organically certified and wild crop grown as well as farmed, the fruit abounds with nutri- ents such as Vitamin A and C, calcium, potassium, magnesium and many more. Nu- trient rich, delicious and fiber filled, this fruit has been found to be a healthy addition to a consumer's diet. Going green never looked so good! With the abundance of prickly pear cac- tus fruit harvested, Cheri has formed two new businesses in order to use all that is obtainable. Cheri's Botanic Wear was conceived in 2012 using excess fruit as a natural dye for the new apparel line. Cheri's Botanics was spawned by taking the waste from the fruit juice extraction process to generate a concentrated, luxuriant cosmetic oil used in high- end serums and crèmes sold in the U.S. and international market. Waste from this process is donated to a local zoo for animal feed to generate funds for zoo animal programs in the schools. All of this from a fruit once deemed mysterious and forbidden. Cheri's Botanic Wear has become a mem- ber of a non-profit organization called 1 Per- cent for the Planet, whose global mission is to build, support and activate an alliance of businesses financially committed to creating a healthy planet. One percent of all sales generated are donated to local and international non-profits that are members of this organization. Cheri's Desert Harvest, Botanic Wear and Botanics are living proof that responsible manufacturing companies can use nature's bounty to multiple ends that not only build successful, sustain- able businesses, but also contribute to our lives and protect the environment. Being fiscally and environmentally responsible sets these companies apart as examples for all food manufacturers. For more information, visit www.cherisdesert harvest.com, call 520-623-4141 or 800-743- 1141 or email shipping.cheris@gmail.com. Cucumber Dill Bloody Mary Mixer from Stonewall Kitchen In the long and storied history of popular cocktails, Bloody Marys have been called "the world's most complex cocktail." More than just tomato juice and vodka, most mixologists agree that a certain amount of skill is needed to correctly bal- ance all of the required ingredients to make a true Bloody Mary. Now anyone who craves that ideal brunch-time cocktail can enjoy a uniquely fresh take on the clas- sic Bloody Mary from specialty food cre- ator Stonewall Kitchen. The new and delicious Cucumber Dill Bloody Mary Mixer is expertly crafted as if by your own personal bartender and features the crisp, garden-fresh flavor of just- picked cucumbers, fresh dill, a zesty dash of horseradish, sweet tomato and just the right amount of spices. The result is a refreshing and flavorful cocktail that's not too spicy and perfect for serving at a weekend brunch. Best of all, having a pre-made mixer ready to go saves time and takes the guess work out of serving up a wonderful round of Bloody Marys to the most discrim- inating of tastes. Simply pour over ice, add your favorite vodka, gar- nish with a fresh-cut cucumber and enjoy! To learn more about Stonewall Kitchen's Cucumber Dill Bloody Mary Mixer or any other Stonewall Kitchen products, visit www.stonewallkitchen.com, call 888-326-5678 or visit booth #524. Get the Most Out of Your Organic Produce with BerryBreeze As gourmet and natural food trends con- tinue to converge upon one another, con- sumers are looking for unique products that can enhance the value of high quality goods. BerryBreeze's newly-patented, inno- vative technology, which retails for around $49.95, involves the use of activated oxy- gen. In the natural world, activated oxygen- rich environments at high altitudes around the globe have produced thriving regions of all types of vegetation. Activated oxygen sanitizes and purifies the air, killing natural threats to vegetation such as molds and bac- teria. What works in nature can now work in any number of food storage systems, such as refrigerators, cold-storage units and all small uninhabited areas thanks to Berry- Breeze. The hand held mechanism uses an algorithm that releases a measured amount of activated oxygen into the storage area sufficiently to create a clean, sanitized and odor-free environment. The battery-oper- ated machine also uses a timing sequence to maintain a consistent level in the en- closed area. In two studies commissioned by the FDA, internationally-recognized ac- tivated oxygen experts Dee Graham and Rip Rice determined that limited regular ex- posure to activated oxygen posed no risk to humans and enhanced the shelf-life of or- ganic materials such as fruits, vegetables, meats and cheeses. Gourmet and natural food consumers are increasingly seeking foods that are untreated and unprocessed. One of the fastest growing food trends of the last few years has been juicing. By keeping fruits and vegetables fresher two to three times longer, Berry- Breeze is the ultimate com- panion acces- sory to the deluxe blender and juicing systems that are in such high demand. Customers are i m m e d i a t e l y attracted to a device that allows them to get the most out of their gourmet organic produce with which they make healthy and hearty beverages. In 2014 alone, gourmet and natural products giants Whole Foods and Bed, Bath, & Beyond have both recognized the value BerryBreeze offers their customers and have begun carrying BerryBreeze both online and in store. Boutique kitchen stores and cooking schools across the country have also taken notice and began offering BerryBreeze to their clients and students. Typically, Americans waste up to 33 million tons of produce every year, but BerryBreeze of- fers a means to elimi- nate that statistic while creating a real and positive effect to- wards world health and wellness by help- ing reduce the methane gas created from rotten food in landfills and saving enough food to feed millions of hungry Americans. With a product that uses state of the art technology to extend the life of food, as well as appeal to the current trends in the gourmet and natural food sectors, BerryBreeze is a true game changer. For more information, visit the BerryBreeze YouTube channel to see more about how the device works or go to www.berrybreeze.com.

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