Celebrate the Fall Harvest with truRoots®

ORRVILLE, Ohio, Oct. 13, 2015 /PRNewswire/ -- Relationships between family and friends, relationships between farmers and the earth and relationships between quality products and delicious meals will always be improved with an added measure of ancient wisdom. This fall, there's no better time to explore all the ways to incorporate sprouted, ancient grains into your meals than with the truRoots® line of organic, gluten-free, sprouted whole grain blends and pastas.

truRoots makes it easy to enjoy eating ancient grain foods with convenient, shelf-stable sprouted grains, by offering a wide variety of products. truRoots varieties include:

• truRoots Originals line: Features the highest quality organic and sprouted grains that are harvested by traditional farmers using certified organic standards and time-honored practices. Varieties include: Quinoa, Sprouted Quinoa, Germinated Brown Rice, Sprouted Mung Beans, Sprouted Green Lentils and Chia Seeds.
• truRoots Accents: Masterful mix of sprouted grains, purposefully combined to create pleasing colors and tastes. Varieties include: Sprouted Quinoa Trio, Sprouted Lentil Trio and Sprouted Rice Trio.
• truRoots Ancient Grain Pastas: Combine quinoa and amaranth with whole grain brown rice and corn into unique, gluten-free Elbows, Fusilli, Penne and Spaghetti varieties. This combination keeps a firm "al dente" texture after cooking for creating delicious pasta dishes.
• truRoots Pilafs: Available in seven delicious and adventurous flavors such as Mediterranean Vegetable, Curry Rice and Coconut Lemongrass. Made with whole and sprouted grains, these items are convenient and flavorful additions to any meal.

We can't think of a better dish for fall than our Sprouted Quinoa Cherry and Feta Salad:

Ingredients:
1 cup uncooked truRoots Organic Sprouted Quinoa (4 cups cooked)
¼ cup extra virgin olive oil
2 tbsps. Santa Cruz Organic® Pure Lemon Juice
3 tbsps. honey
½ tsp. ground thyme
½ cup coarsely chopped dried cherries
½ cup crumbled feta cheese
½ cup coarsely chopped pecans
2 tbsps. minced fresh parsley
Salt and pepper to taste
8 radicchio leaves

Directions:
COOK quinoa according to package directions.
COOL to room temperature.
FLUFF with fork.
WHISK together oil, lemon juice, honey and thyme in large bowl.
ADD 4 cups cooked quinoa, dried cherries, cheese, pecans and parsley to bowl and stir to combine.
Chill. Serve salad in radicchio leaves.

About truRoots
Based in Livermore, California, truRoots was founded on the idea that our connections to the sources of our foods are important. The people who grow, harvest and deliver these foods are just as important as the final product. It is our belief that scientific advances and ancient wisdom can be brought together into a golden middle road that leads to rewarding human relationships.

©/® Enray Inc.

SOURCE truRoots

Related Links

http://truroots.com