Blog - Verdant Kitchen
Helping you build a Strong Active Life™
June 29, 2019


Healthy Travel: How to Ready Your Immune System Before and During Traveling

On every trip you want to be able to experience everything from the food and the culture to the people. There are a lot of things to be discovered out there. However, this discovery could also include diseases and illness. To help support your immune system here are some helpful tips to prepare your body before and during your travels....
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June 07, 2019


Travel Essential - stories from a Million Mile Road Warrior

Over the years I have traveled well over 1,000,000 miles and have lost count of the countries I have visited. I have learned a few things over those miles and one thing I am sure of is that it is no fun to be sick when you travel. It's bad enough when you travel for business and miss meetings but when you travel on vacation with family..

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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



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