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NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2015 n GOURMET NEWS N H 1 0 2 pasta sauce hanging out in the refrigerator for weeks. Instead, let's turn pasta and sauce into a one skillet dinner on the table in 20 minutes with highly-seasoned, perfectly cooked pasta every time. Introducing four new, ready-to-use, all- natural, gourmet pasta skillet sauces from Red Fork Natural Foods. Packaged in single- use eight-ounce pouches, these Pasta Skillet Sauces are available in the following flavors with a suggested retail price of $2.69: Tomato Basil Pasta Skillet Sauce with Parmesan and extra virgin olive oil, Porcini Tomato Pasta Skillet Sauce with red wine and basil, 10-clove Garlic Pasta Skillet Sauce with Parmesan and extra virgin olive oil and Fire-Roasted Tomato Pasta Skillet Sauce with red chile and smoked paprika. Simply combine the Red Fork Pasta Skil- let Sauce in a nonstick skillet with two cups of dry pasta and three cups of water. Simmer gently – stirring occasionally – until the pasta has absorbed the sauce and water for about 20 minutes. The pasta will be perfectly al dente and thoroughly infused with the fla- vors in the sauce. It's nearly impossible to overcook the pasta. Red Fork's line of sauces are gourmet sea- sonings for a modern world. Handcrafted in small batches, Red Fork Sauces are made from fresh ingredients such as roasted toma- toes and fresh herbs, woven together with extra virgin olive oil, fresh garlic and onions, rich balsamic vinegar and real cheese. Use Red Fork Sauces on the grill, in the skillet or slow-cooker for easy, satisfying home-cooking every day of the week. Like today's best American cooks, Red Fork Sauces embrace flavors from all over the globe while staying true to the unmistakable American spirit. Other Red Fork Sauces include Sunday Pot Roast Seasoning Sauce, Smoky Pulled Pork Seasoning Sauce, Rosemary Chicken Seasoning Sauce, Balsamic Cherry Tomato Skillet Sauce, Garlic Roasted Potato Season- ing Sauce and Lemon Herb Asparagus Sea- soning Sauce. Red Fork Sauces are made with hand-se- lected, fresh ingredients and are free of preservatives, trans fats, colorings and arti- ficial ingredients. Red Fork products are sold nationwide at Whole Foods Market, Target, major supermarkets, natural and specialty foods stores. Red Fork. A better way to cook. For more information, visit booth #1054 at NPEE and after the show, go online to www.redforkfoods.com, email info@redfork foods.com, call 800.509.4441 or contact Kathleen Gray at kgray@fronterafoods.com. Red Fork Natural Foods (Cont'd. from p. 1) works on contact...safely and naturally. Patented science creates a breakthrough product! A majority of the worldwide population has the virus that causes cold sores and fever blisters. The virus can take many irri- tating, embarrassing and painful forms. Be- cause there is no cure, sufferers can only treat the symptoms. Oleavicin's remarkable formula combines the powerful healing properties contained in olive leaf extract with five other natural ingredients to create a soothing gel. Oleavicin actually begins protecting and rejuvenating skin cells on contact, providing immediate symptom re- lief in just a few hours rather than the days required by other products. Oleavicin's secret is its patented science that yields the purest, most concentrated form of olive leaf extract available on the market today. Research suggests that the ro- bust phytonutrient oleuropein is the key nat- ural healing agent hidden in the olive leaf. In fact, the medical community is now studying oleuropein as an antiviral, antioxidant and epidural rejuvenator for use in treating a wide variety of inflammatory conditions. Oleavicin's story has organic beginnings. Successful olive growers and product en- trepreneurs Craig and Cindy Makela were concerned that they could not find an effec- tive treatment for their son's chronic cold sores. Determined to avoid prescribed surgi- cal and toxic pharmaceutical treatments, they began their own research for a better solu- tion. To their surprise, they discovered that olive leaf compounds have been used for hundreds of years to treat a variety of skin conditions. Through dedicated trial and error, the Makelas perfected a unique olive leaf ex- traction process and applied the resulting compound to their son's cold sores. Remark- ably...it worked! In subsequent years, the Makelas continued to refine their formula, their son remain cold sore free and they began offering it to a widening group of re- ferrals. All who tried it experienced remark- able results. That continued success prompted Craig and Cindy to form Oleavicin and offer their product to the public. Oleavicin is the first brand to deliver 100 percent all-natural olive leaf botanicals in a powerful proprietary formula that instantly relieves cold sores, canker sores, fever blis- ters, itchy skin and a variety of other skin conditions. Oleavicin is currently available in a soothing gel and lip balm. Companion products in development include systemic tablets, a rejuvenating body lotion and a topical spray – all delivering the healing powers offered by Oleavicin's patented olive leaf extract. For more information, stop by booth #6318 at NPEE and after the show, call 805.968.0518 or go online to www.oleavicin.com. Oleavicin (Cont'd. from p. 1) brand. In 2007, Bryan and Betsy Babcock launched pasture raised eggs at the Handsome Brook Farm in Upstate New York with seven hens, including Goldie who is featured on the carton. Selling at local farmers markets and the Farmstay bed and breakfast, the couple soon realized that they had something special. Customers and guests raved about the taste – "best eggs we've ever eaten" was heard each and every morning. "We realized that we had something special, but weren't sure what," says Bryan Babcock. "After a lot of research we soon realized that no egg at the grocery store, not even organic or free range, came from hens raised out on pasture. And that time on pasture makes a real difference in taste and quality. And of course from an animal welfare perspective it can't be beat." From its humble beginnings, Handsome Brook Farm Pasture Raised Eggs are now available throughout the United States from retailers as large as Whole Foods and Weg- man's to small independent stores. "We are committed to all types of retailers and to cus- tomers of every at every income level. We believe that all consumers should have ac- cess to the best eggs. And, as we grow, we are committed to supporting the small farms that join us in producing pasture raise eggs, and to the quality of the product we sell." The company has been able to expand from coast to coast because of the quality of its farms, distributors, and retailers – and the commitment to animal welfare and customer care. An example of Handsome Brook Farm's commitment to animal welfare is Handsome Brook Farm's full-time veterinar- ian, Dr. Paul, who ensures compliance and flock health – keeping the girls happy and healthy! Unique to Handsome Brook Farm is the fact that the home farm number is printed on the inlid of every carton. "If a cus- tomer has a question, they can call us day or night, 365 days a year – and we will pick up the phone," says Betsy Babcock, who with her husband Bryan are Co-CEOs. We are excited about the future and the fact that consumers are recognizing that Handsome Brook Farm Pasture Raised Eggs are the standard by which all eggs should be measured. New growth and tremendous same store sales growth speaks toward a very bright and exciting future. For more information, visit booth #1609 and after the show, contact Betsy Babcock at 607.829.2587 or email bbabcock@ handsomebrookfarm.com. Handsome Brook Farm (Cont'd. from p. 1) After exhaustive research of evolving U.S. purchase habits and emerging flavors in the increasingly multicultural American food scene, The Spice Hunter is seizing the oppor- tunity by fusing global flavors into innovative and delicious combinations. The company's global fusion rubs provide busy home cooks with a simple way to add great flavor and creativity to their meals whether they are cooking for one, a family or entertaining friends. As the demographic landscape of America changes, so do the flavor expectations of those palates. Smoky flavors, spicy and sweet pairings as well as the bitter tastes of pickled foods are gaining in popularity. These trends serve as the inspiration for The Spice Hunter's blends. The fact that the products used are sourced from all over the globe positions The Spice Hunter as a leader in flavor discovery. The new line is comprised of seven rubs that are inspired by different cuisines from around the world. Two of the flavors, Chipotle Cinnamon and Smoky Chile, are inspired by Mexican cuisine, which has seen a rise in popularity in recent years. Mild Sriracha and Coriander Lime draw inspiration from the exotic flavors of Thailand. Smoky Turmeric and Tandoori are inspired by the warm aromatic flavors of Indian cuisine. Finally, Spicy Garlic draws inspiration from harissa, a popular North African condiment. The rubs are a natural fit for the upcoming grilling sea- son, but The Spice Hunter has provided usage suggestions to educate consumers on how to use these rubs year round. For example, the Mild Sriracha blend makes a delicious dip and the Chipotle Cinnamon pairs perfectly with roasted sweet pota- toes. The rubs are rated by level of spici- ness and provide a nice range for adventurous and sensitive palates alike. Erin Hatcher, Marketing Director for The Spice Hunter, says, "We are confident that these flavors will entice consumers. Today's trends indicate that consumers are becoming more adventurous and are seek- ing out interesting and unique flavors. The Spice Hunter (Cont'd. from p. 1) Betty Lou's Inc. has been producing pre- mium products for over 37 years and is proud to have all of it's products gluten-free and non-GMO. From tempting products like fruit bars that taste like a piece of pie to per- formance Nut Butter Balls, Betty Lou's of- fers a taste for everyone. The company's popular Just Great Stuff bars are high in antioxidants and the decadent, organic Angell candy bars can sat- isfy any sweet tooth, guilt-free. Of course, the Nut Butter Balls have al- ways been a classic for its business. Betty Lou's Inc. now has nine flavors in the Nut Butter Ball family with the latest edition being the Chocolate Hazelnut Ball. The Nut Butter Balls are great on-the-go energy snacks to get you through the day. The company has added two new addi- tions to its Fruit Bar line; Strawberry PB&J and the Blueberry PB&J. The PB&J Bars taste like a traditional PB&J sandwich and each bar is packed with strawberry or blue- berry goodness. The company is also very proud of its Just Great Stuff Organic Powdered Peanut Butter. This innovative product has 1.5 grams of fat, containing 90 percent less than traditional peanut butter. It is available in chocolate, original and protein plus. The Peanut Butter Powder is perfect for smoothies, on sand- wiches, with crackers and is becoming a fast favorite for backpacking and camping. Bake it like Betty Lou with the com- pany's Cupcake & Cookie mix, Bread mix and Brownie mix. As always, they are gluten-free, non-GMO and also made with many organic ingredients. Betty Lou's Inc. Baking Mixes are extra special because it sweetens with only organic coconut sugar. The best part? Just add oil and water! These baking mixes are pure, simple and wholesome. Betty Lou's Oregon Crackers come in 10 wonderful flavors. The original four are Gar- den Vegetable, Cheddar, Graham and Har- vest Multigrain. The company is very proud of the new Paleo-friendly, grain-free crack- ers. They are available now in Salt & Pepper, Fiesta and Italian with the newest being Original Cashew, Rosemary and Spicy Co- conut Lime. Betty Lou's is still very passionate about the ingredients that it uses in the products Betty Lou's (Cont'd. from p. 1)

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