1-877-890-5244
Customer Service
View Sizes
Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Coconut Quinoa Pudding Recipe
Quinoa has been proclaimed the “supergrain” by nutritionists because of its wonderful high protein content. This recipe allows Quinoa to take center stage as the main component of a chocolaty coconut dessert.
-
Yield:4
-
Level of Difficulty:Easy
-
Cook Time:1 Hours
-
Prep Time:20 Minutes
Ingredients
- 1 cup
Quinoa
- 1/2 cup
Canned Coconut Milk
- 1/2 cup
Whole Milk
- 3
Large Eggs
- 2/3 cup plus 2 teaspoons
Sugar
- 1/4 teaspoon
Fleur de Sel
- 1/2 teaspoon
Pure Madagascar Vanilla Extract
- 1/4 cup
Slivered Almonds
- 1/2 cup
Dessicated Coconut
- 1/4 cup
Dutch Process Cocoa Powder
Directions
Toast coconut in oven on a baking sheet at 350 degrees F. Coconut should be spread out evenly in a single layer. Check on shredded coconut periodically, about every 4 minutes and carefully stir to ensure even cooking. Bake to desired level of brownness.
Boil quinoa in 2 cups of water. Once boiling, bring down to a simmer, cooking until all the water is absorbed. Quinoa should look clear.
In a large bowl, blend milk, coconut milk, eggs, sugar, Pure Madagascar Vanilla Extract and Fleur de Sel salt until smooth.
Add cooked Quinoa to this mixture.
Stir in slivered almonds.
Bake in a greased 9” metal pan in the oven at 350 degrees F for about 40 minutes or until a knife comes out clean.
Once pudding has cooled sift Dutch Cocoa Powder on top and sprinkle coconut shavings on top.
Pudding can be served warm or at room temperature but we think it’s best served cold after a couple of days of refrigeration. In addition to dessert, it makes a great high protein breakfast.