Blog - Verdant Kitchen
We craft products for a Strong Active Life™
April 18, 2019


organic ›   USDA Organic ›  

What does the USDA Organic label really mean? Top 5 questions we are asked.

There is a lot of bad information about the word "organic" and what the USDA Organic seal means on a label. At the Verdant Kitchen, we have managed three separate USDA Organic locations including our growing farm, our on-farm processing, and our production facility. We have learned a lot of the years about what it does and does not mean.

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March 28, 2019


4 Natural Ways to get ready for allergy season

The pollen is coming, the pollen is coming...!! Early spring is a great time of year but suffering from seasonal allergies is not. Here are 4 of the top ways you can use products made in nature to help deal with this problem.


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March 21, 2019


If you want positive change - start with your daily routine.

"A journey of a thousand miles begins with a single step", "Never put off until tomorrow what you can do today" There are lots of time tested saying and proverbs that have a similar theme. Small changes made now add up to big changes across time.

How to fortify your day with #ArmoredCoffee.

Try this - make your favorite cup of coffee. Add one dropper of Liquid Concentrate, stir and drink. 

Choose from any one of the Liquid Concentrates for your needs and taste. The Turmeric containing products also contain Black Pepper to maximize the time the Turmeric remains available for your system.

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March 06, 2019


IBD ›   turmeric ›  

Google Search Trends show that "Our digestive systems could use some help"

It would seem that we are facing a rising wave of upset stomachs (pardon the poor pun)...

A number of studies starting in 2005 have continued to show that Turmeric and the Curcumin it contains can do a good job of supporting your bodies healthy immune response including our digestive system.....

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February 13, 2019


Liquid Concentrates - good choice for complete adsorption of natural botanical compounds

With 60 serves per bottle Liquid Concentrates can be part of your daily wellness.
Natural super plants like ginger and turmeric contain a wide range of phytochemicals. These are the naturally occurring bioactive compounds that act on our bodies natural processes. 

The question is how to get these powerful compounds to where they are needed in the body?

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January 18, 2019


A faster recovery from Norovirus - peak season for the stomach bug is January/February

A recent conversation with a colleague "It was 2am. I woke up and there was something terribly wrong. I had returned from a flight around 9pm and had felt fine when I went to bed but now my stomach was in knots, I had a fever and was aching. I felt weak. I raced for the bathroom....." and the rest of the story for the next 48 hours was very, very unpleasant. 

Fortunately there are ways to help recover and get back on your feet. The "FBF" Fight Back Five™ - Ginger, Turmeric, Mint, Honey and Lemon will be you BFFs before all this is over.


Norovirus Case Peaks January to March Each Year


Source : CDC Center for Disease Control Prevention











The culprit, most probably Norovirus. This highly contagious virus shows itself with peak outbreaks in North America around January and February. The CDC ( Centers for Disease Control ) report that this is a story repeated over 20 Million times a year and results in over 50,000 hospitalizations from the dehydration and complications that result. The young and old are particularly susceptible. The symptoms of nausea, cramps, throwing up, diarrhea, fever, aches can leave you weak for days.  


Centers for Disease Control - Norovirus control

The CDC advises that this is a virus spread by direct contact with infected people or food or surfaces they have contacted. The best defense is like your mother told you - wash your hands, don't touch your mouth and avoid touching things that infected people have touched.  All of this is good advice but try going to the mall, airport, cruise ship, day care, aged care, office, restaurant, dorm room, cafeteria...and touch nothing that someone else has touched. Fact is 20 million of us are going to get it anyway - so do what you can to reduce the chance of infection and make sure you have a plan to help speed recovery for you and your loved ones. What most people need help with includes:

  • Cramps
  • Nausea
  • Inflammation
  • Gentle Rehydration

 Fortunately, there are time tested foods that many people, including my colleague, have reported may help you through the worst of it and get you back on your feet ASAP.

We have arranged a curated list of products rich in the Fight Back Five™ The key reported benefits of these ancient ingredients include:
 Ingredient Helps With
Ginger Nausea
Turmeric Inflammation
Ginger or Turmeric Green Tea Hydration, nutrients
Honey Inflammation, nutrients
Lemon Hydration, vitamins, nutrients









These are shelf stable products that you can have on hand when the inevitable happens. Keep some at home and as an emergency package for your next trip, your kids dorm and your parents aged care ro


Verdant Kitchen



December 17, 2018


recipe ›  

Ginger Pomegranate Glazed Cornish Hens

December 12, 2018


Linzer Cookies - Gluten Free Ginger and Lemon

Ginger Lemon Linzer Cookies
Our thanks to SundayBacon for the great recipe and beautiful images.

Download the Recipe 

Linzer Cookies are a holiday classic. Linzer cookies take their name from the Austrian city of Linz which claims historic providence for this treat often found around Christmas time. Called a Linzer Torte in Austria, the pastry has a dough lattice over a jam filling. This Gluten Free (and Vegan with a few alternative ingredients) version, is such a beautiful table centerpiece or handmade personal gift. They are also packed with two kinds of our warm fragrant ginger. The varieties of ginger we have chosen have an underlying citrus base flavor, boosted with organic lemons. 


Makes: 18-20 cookies

Prep Time: 60 minutes


1 3/4 cups gluten-free flour blend

1 cup almond meal

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 large egg, room temperature (let 1 Tbsp flax + 3 Tbsp water sit for about 15 minutes for a flax egg to make these vegan)

3/4 cup butter (use vegan butter sticks to make these vegan)

1/4 cup brown sugar

1/2 cup sugar

1 tsp lemon zest

1/2 tsp Verdant Kitchen Ground Ginger 

1 cup Verdant Kitchen Ginger Preserves with Lemon 

1/4 cup Verdant Kitchen Ginger Bites 

1 cup powdered sugar




  1. In a bowl, whisk to combine gluten-free flour, almond meal, baking powder, Verdant Kitchen Ground Ginger & salt

  2. In a separate bowl (you can use a stand mixer with paddle attachment or hand mixer here), cream the butter or butter substitute

  3. Add the 2 sugars and cream another 2 minutes until fluffy

  4. Add vanilla extract and egg then mix another minute until creamy

  5. Add dry ingredients to wet ingredients and blend until dough forms and all ingredients are well incorporated, scraping down sides as needed with a rubber spatula

  6. Divide dough into 2 balls then place each ball between 2 sheets of parchment paper

  7. Use a rolling pin to roll the dough to about 1/4 inch thick then transfer dough to refrigerator for at least 30 minutes


  1. Preheat oven to 350F and place rack in the middle

  2. Using a big cookie cutter (This will be what you want the shape of the cookie to be. Here, I chose flowers), cut 38-40 cookies and lay half of the cookies about 1 inch apart on a cookie lined with parchment paper

  3. Use the small cookie cutter (Here, I chose a little circle) to cut a peek-a-boo cutout for the preserves in the remaining half of the cookies then lay the cookies about 1 inch apart on a cookie sheet lined with parchment paper

  4. Reshape and re-roll the cookie dough left after cutting. If it is difficult to work with, set it in the fridge again for 10-15 minutes

  5. Bake cookies 12-14 minutes, in batches, if needed, until lightly golden and just set. They may seem a bit soft but will harden as they cool. Be sure to allow the cookies to completely cool


  1. When cookies are completely (for real - completely!) cooled, spread out the cookies with the peek-a-boo cutout then use a sifter to sprinkle with a heavy dusting of powdered sugar

  2. Lay whole cookies (the ones without the peek-a-boo window) out and set 1 tsp Verdant Kitchen Ginger Preserves with Lemon in the center of each then top with a peek-a-boo cookie and place a piece of Verdant Kitchen Ginger Bites in the middle.


Verdant Kitchen Products used in this recipe



December 09, 2018


Raw Ginger Bread Truffles

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Holiday cookie & treat season is upon us! It’s a magical time of year. This recipe and images are brought to us from our friends at Danidelicious. One of their healthy and delicious creations.
One of my favorite treats to make during this season is raw truffles. It’s a delicious, rich treat made from raw, healthy ingredients and coated in antioxidant-rich dark chocolate. 

And who says holiday indulgences can’t be good for you too? 
It’s also a no-bake dessert so it's easy and quick to whip up…..the perfect treat to make if you’re not a big baker or you're rushed for time. 
These gingerbread truffles have a gooey, spiced-filled center and luscious dark chocolate coating. They are the perfect gluten-free, vegan, dairy-free, healthy holiday dessert!
Servings 12 truffles


For filling

  • 1 cup dates
  • 3/4 cup Verdant Kitchen Candied Ginger Pecans
  • 1/2 cup regular pecans
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • Pinch sea salt
  • 2 tablespoons Verdant Kitchen Ginger Bites plus an additional tablespoon for topping

For chocolate coating

  • 6 ounces dark chocolate chips I used a dairy-free kind
  • 1/2 tablespoon coconut oil
  • Pinch sea salt


  1. In a food processor, add the dates and blend until it forms a thick paste. Remove date paste from food processor and set aside.
  2. Add the candied pecans and regular pecans to the food processor and pulse until the nuts are broken down but still a bit chunky (about 20 seconds). Add back in date paste with molasses, vanilla, and spices and blend until all incorporated. Add in ginger bites and pulse until they are well mixed in with the other ingredients.
  3. Use a spoon or small ice cream scoop to scoop out a small amount of the mixture and roll into a ball. Complete this process until all of the filling mixture is used. It should make about 12 truffles. Place in fridge for at least an hour to firm up.
  4. Once the truffles are firm, the next step is to coat them in the dark chocolate. Add the chocolate chips and coconut oil in a microwave safe bowl and microwave on medium power in increments of 30 seconds until the chocolate is fully melted. Stir in sea salt.
  5. Dunk each truffle into the chocolate mixture using a fork to remove the truffle from chocolate and remove any access chocolate. Set coated truffle on a baking rack so any access chocolate will drip off. While the chocolate is still wet, add a couple of ginger bites on top. Repeat this process until all the truffles are coated. Set in fridge for at least an hour to set up.
  6. Serve and enjoy!

Recipe Notes

These will store in the fridge for up to two weeks. 


Verdant Kitchen Products used in this recipe



December 05, 2018


Brie with Ginger Preserve and Candied Ginger Pecans - a show stopping cheese plate

Brie with Ginger Preserve and Ginger Candied Pecans
A soft, nutty bloomy-rind Brie pairs beautifully with ginger. This simple crowd favorite can be made in 5 minutes. After you prepare the Brie you can warm it just a little to maximize flavor
It could not be easier -
  • Cut the Brie wheel in half and spread a layer of Ginger Preserve with Lemon over the cut surface.
  • For an added kick take a piece of the lemon from the bottle and place it in the center of the cut surface.
  • Place the top on the Brie to make a delicious Ginger Preserve sandwich
  • Add a layer of Ginger Preserve over the top of the Brie and decorate with Candied Ginger Pecans
  • Serve with your choice of crackers and dried and fresh fruit.


Verdant Kitchen products in this recipe:



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