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Getting Tasty With Taste of Nature
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Royal Cheddar Cheese Soup

Getting Tasty With Taste of Nature

 I need to tell you about my new delicious obsession… Taste of Nature bars!  Lately I have became super obsessed with their Canadian Maple Forest bars so I just had to tell you about them!  

Did you know that 98% of Americans snack but 9 in 10 (85%) admit they find healthy snacking to be difficult? I totally fit into this category. Even as a gardener of many vegetables it’s really easy to grab a box of high calorie crackers or sweet pastries instead of going for something that is much better for your body.  Many people say that it’s hard to find a healthy snack that is actually good tasting and I can totally understand this too.  Have you tried to eat healthy, bought the said snack, went home, tasted them and just stared into space depressed because it just tastes awful.  That totally isn’t going to help you eat healthy!    I am so excited that I found a snack bar that is delicious (I’m serious, I’m talking NOM NOM NOM knock your socks off good) and healthy.

Recently I had a afternoon full of friends for a taste party that also involved me trying to beat my record of bouncing a ball up in air with the fun paddle ball sets!

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Taste of Nature

Here are the 6 flavors that were tasted and loved.  Many of friends were raving about the Persian Pomegranate Garden bar and they were the first to be completely gone.  The Persian Pomegranate Garden bars  have pomegranates, figs and tasty walnuts in them. The entire ingredients list is cashews, walnuts, agave nectar, figs, cranberries, apples, pomegranate juice concentrate, brown rice syrup, whole grain brown rice crisps, raspberries, sunflower oil blend and agar.  They are only 160 calories as well which also received rave reviews.  In fact I think some friends even took one and threw them in their purse when they needed that next day afternoon snack! 42 percent of snackers say they are most likely to have a unhealthy snack between 2:00PM and 5:00PM so is a great substitution to grab instead!

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Let me introduce you to my new love interest, Canadian Maple Forest bars from Taste of Nature.    These bars include pecans, apricots, Brazil nuts, agave nectar, brown rice syrup, raisins, whole grain brown rice crisps, maple syrup, sunflower oil blend, maple flavour, vanilla flavour, sea salt and agar.  Oh hello beautiful.   I am totally in love with these.
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Some facts for you:
Taste of Nature comes in 6 super delicious flavors in the US: Brazilian Nut Festival, California Almond Valley, Quebec Cranberry Carnival, Canadian Maple Forest, Himalayan Goji Summit, Persian Pomegranate Garden
The bars are certified organic, gluten-free certified, non-gmo project verified packed with real nuts, fruits and grains. There’s nothing scary, artificial or chemical filled in these bars.
They are under 200 calories a bar. 
They are $1.99 a piece. 

Click here for more information on Where to Buy.  I have a bunch of locations nearby that stock them (yes!).  Both Fairway and Back To The Land in Brooklyn stock them so those are my 2 go to places.  

You can find out more about Taste of Nature on Twitter, Facebook and Instagram.

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Royal Cheddar Cheese Soup

In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.

I have a new favorite cookbook.  It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards.  I don’t even watch Downton Abbey (YET) and I’m already obsessed.  The cookbook  includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts.  In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real.  Also very real in the television dramatization is the food”.  

Edwardian Cooking
(Those cookies are coming to the blog soon!)

Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours.  They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?

For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious.  Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully.   I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!  

Royal Cheddar Cheese Soup

During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live!  The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup.  The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese.  When this soup was served it was never served hot.  It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).  

Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!

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Royal Cheddar Cheese Soup
Print
Ingredients
  1. 1 tablespoon butter
  2. 2 yellow onions, peeled and chopped
  3. 2 potatoes, peeled and chopped
  4. 4 cloves garlic, peeled and minced
  5. 6 cups chicken stock
  6. 1/2 teaspoon dry mustard
  7. 1 cup heavy cream
  8. 2 cups grated sharp cheddar cheese
  9. 1/2 teaspoon hot pepper sauce
  10. 3 tablespoons minced chives or grated carrots
Instructions
  1. In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
  2. Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
  3. Remove the contents of the saucepan to a food processor and puree.
  4. In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
  5. Stir the puree into the saucepan and simmer 5 minutes.
  6. Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
  7. Ladle into serving bowls, top with some chives or carrots, and serve.
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
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