The pure maple syrup we use in our products is from the maple syrup capital of the world: Quebec, Canada. Fun fact: Canada produces over 80% of the world’s maple syrup and the majority of it is from Quebec! We love that this ingredient is organic, locally sourced and tied to our Canadian roots. The syrup we use is from Ferme Vifranc, a family business that has been harvesting organic maple syrup for four generations. They’re dedicated to making the best maple syrup and meeting the highest global standards, while also being environmentally responsible.
Maple syrup is a great organic, vegan sweetener, and an alternative to sugar or other conventional sweeteners. We use it to add flavour and sweetness to some of our products, like our Maple Fig dressing, as well as our Sweet Heat BBQ Sauce. Real maple syrup is full of antioxidants and minerals like manganese, zinc, calcium, iron, and potassium (Healthline). It also has a lower glycemic index than table sugar, which means it doesn’t raise blood sugar as quickly. We also love that it adds a delicious caramelly flavour along with the sweetness. Of course, maple syrup is also high in sugar content, so moderation is key.
Now that we’ve got you thinking about all that mapley goodness, we wouldn’t dare leave you high and dry. Our Maple Fig & Walnut Scones are sure to be a crowd pleaser (or if you want to keep them all for yourself, we don’t blame you). Make your own Maple Fig Candied Pecans to snack on, add to a charcuterie board, or sprinkle on top of a salad or quinoa bowl. If you’re on the lookout for your new favourite plant-based dessert recipe, this Maple Tart should make your shortlist.
Do you love maple syrup as much as we do? We’re proud to use this clean, local, organic ingredient to sweeten some of our products. Try one of our delicious dressings in your own recipe or one of ours and taste the magic of 100% pure, organic Canadian maple syrup!
Written by: Victoria Ehgoetz
]]>The leaves are changing and the air is getting crisp, which can only mean one thing: fall is here. We love watching Mother Earth upcycle summer’s foliage into organic matter that feeds the soil and plants. We’re inspired by the way everything in nature has a use, so we wanted to share some clever ways for you to use every part of your favourite fall veggies. As you gear up for sweater weather, here are some of our favourite ways to upcycle your fall produce with zero-waste fall food tips.
Pumpkin
Of course we have to start with the classic fall darling: pumpkin. When you carve your jack-o-lanterns this year, hang onto the insides (and show us your carving masterpieces at @motherraw). You can use pumpkin flesh in baking or to make a delicious vegan pumpkin oatmeal like this one. If you are using a smaller pumpkin for the flesh, you can use the outer shell as an adorable holder for one of our delicious dips. Just cut the opening of the pumpkin to fit a small bowl, spoon your favourite Mother Raw Dip into the bowl and place it inside the pumpkin. And voila! You have both a tasty appetizer and a stunning piece of decor to add to your fall spread.
When it comes to roasting pumpkin seeds, you may have tried them before, but you probably haven’t tried them like this: tossed in delicious Mother Raw Dressing. Give your pumpkin seeds a flavour boost and try them three ways! Toss them in our Japanese, Smoky Chipotle, and Roasted Garlic Caesar dressings before roasting and have your family or friends vote on their favourite.
Apples
Who doesn’t love apple picking in the fall? We know we do… but sometimes we end up with a bigger haul than we know what to do with. Maybe you’ve got some extra apples once you’ve finished baking pies and crumbles to your heart’s content, or maybe you’re searching for a use for the skins after peeling your apples. Either way, you’ve got a perfect opportunity to bake your own yummy plant-based snack that will also make your home smell like a warm autumn dreamscape. Try these oven-baked apple chips and toss them in a drizzle of our Maple Fig dressing before baking for an extra sweet treat.
Not sure what to do with your leftover apple cores? You can use them to make your own apple cider vinegar, juices and smoothies, or an autumn-scented room spray.
Carrots
Let your carrots reach their full potential by juicing them for smoothies or soups. Then, instead of getting rid of the leftover pulp, use it to make these homemade carrot juice pulp crackers! Pair them with your favourite Mother Raw dip for the best no-waste vegan snack you didn’t know you needed. You can also use leftover carrot peels in homemade stocks or broths and as for the carrot tops, try sautéing them or using them to make carrot top pesto! You’ll never let a part of your carrots go to waste again.
Food Scraps
There are lots of ways to use the veggie scraps you might normally toss aside. Did you know you can use broccoli stems to make broccoli fries? Dip those babies in a Mother Raw Dip and they just might become your new fave snack. You can use scraps or peels from pretty much any veggie to make homemade broths or try one of these 10 other ways to upcycle those scraps. We love to follow zero-waste pros like Max La Manna, Anne-Marie Bonneau, and Kathryn Kellogg for their creative and delicious tips to minimize food waste.
There are also some great food companies you can support that are fighting food waste every day through upcycling. Outcast Foods turns rejected produce and turns it into nutritional supplements and powders. Forager Project makes vegan chips out of juice pulp, which eliminates food waste from its juice production. Pulp Pantry also makes delicious upcycled plant-based chips, working with large manufacturers to turn overlooked resources like fresh-pressed veggies into nutritious snacks. Luckily, pulp chips go great with Mother Raw Dips 😉.
Glass Bottles
We know this one isn’t a veggie, so consider it a bonus tip. When you’re done with your Mother Raw dressing bottles, you can remove the labels and use them for upcycled fall decor! Put some string lights inside the bottles and put them outside with your jack-o-lanterns, in your window sills, or as part of your table decor. There are lots of other ways to use your Mother Raw bottles too - check out this blog post with some of our top tips.
Are you ready for your most sustainable fall ever? Show us your upcycling or zero-waste tips on Instagram, and don’t forget to compost anything leftover from your veggies!
Written by: Victoria Ehgoetz
]]>It may have been a while since many of us have packed a lunch, so we thought it was a good time to share some fresh inspiration. At Mother Raw, we believe in finding joy in eating, so lunches and snacks are no exception. Check out these back to school lunch hacks. They are useful whether you’re making your way back to school or the office, or still living the WFH life (or WFB - working from bed… we won’t tell😉).
Energizing snacks to keep you going
Fun fact: You don’t need to rely on coffee for that burst of energy! Instead, go for revitalizing snacks to keep your energy up throughout the day, no matter what gets thrown your way. Apples are an easy snack that are full of fiber, antioxidants, vitamins, and natural sugars that will give you a boost of energy without the caffeine crash.
High-protein foods are also a great source of energy. One of our favourite go-to’s is hummus. Packed with protein, fiber, and complex carbs, this deliciously versatile dip or spread is easily portable to enjoy with your favourite veggies or crackers. Check out our Lemon Tahini Hummus with Sumac for a yummy homemade twist.
Cold lunches don’t have to be boring
At Mother Raw, all our products are cold-blended to keep our ingredients at their peak nutrition, so you know we believe in the magic of keeping things cold. On the busiest of work or school days, having a lunch you can enjoy straight from the fridge or lunchbox can make all the difference. Our Sesame Soba Noodle Bowl with Mother Raw Japanese Dressing can be made ahead of time in minutes, then enjoyed cold at your convenience - it’s the easiest lunch you never knew you needed. Of course, you can’t go wrong with a delicious no-heat vegan salad like this Southwest Salad with Mother Raw Ranch Dressing.
Speaking of cold lunches, we sure do love a good bento box as a meal or for snacking (check out this one from our friend @drtarasunshine). The possibilities are endless and you’ll really feel like a kid again eating it. You can mix and match your favourite plant-based snacks and never have the same lunch twice! Plus, our dips and quesos will really take it to the next level with so many versatile ways to enjoy them. You’ll thank us when that 3 o’clock snack attack hits. Chop up some raw veggies, your favourite crackers, chips or bread, a snack-able source of protein and any Mother Raw dip and you’re off to the races! Throw in some fresh or dried fruit as an extra treat - you deserve it.
Not your average sandwich
Sandwiches will forever be a lunch classic, but that doesn’t mean they have to be boring. The PB&J of your youth has got nothing on this Italian Tempeh and Pesto Sandwich. We also love this Caesar BLT with Tempeh Bacon recipe for a plant-based take on a long-time favourite. Our delicious vegan dips can be used as spreads to give you endless plant-based sandwich ideas - the boring old mayos and mustards of the world don't come close to these dips!
If you’re willing to think outside the bread, wraps are a super easy and versatile way to go. These Veggie Bulgur Lettuce Wraps can easily be enjoyed hot or cold, so you can make extra for dinner and have the leftovers for lunch! Our Asian Salad Wraps recipe will leave you wondering how you ever lived without them.
Make-ahead snacks for when you’re on-the-go
We know that sometimes things can get busy and it can be hard to find time to whip up something to eat. But fuelling your body with Mother Nature’s bounty is important, so we love simple snacks that can be made in advance. This hack may seem obvious but it can really be a game changer!
Our friends at Earthbound Farm have great pre-cut veggie options for when you are in a hurry. Just grab a veggie tray and pair it with a Mother Raw dip. Some of our favourites are our new Everything Bagel Dip, Spinach Dip, Roasted Garlic Dip and Nacho Queso. We love using a mason jar to grab & go: just fill the bottom with your favourite Mother Raw dip, then place your pre-cut veggies standing up in the dip and close the lid. Now you’ve got yummy crudites to go - classy and practical! We also love these Vegan Layered Dip Jars that are quick and easy to make and yet unbelievably delish.
Something sweet for when the cravings hit
Sometimes we all get hit with that late afternoon sweet tooth craving… but don’t worry, we’ve got a hack for that too. Make a simple sweet snack in advance so you’ll be prepared when that moment comes! Trust us, you’ll be glad you did. Two of our favourites are these Maple Fig & Walnut Scones and our No-Bake Lemon Balls. Sweet tooth, satisfied.
What’s your favourite lunch hack? We want to see what you’ve got. Show us on Instagram at @motherraw!
Written by: Victoria Ehgoetz
]]>Ridiculously Delicious. Consciously Crafted.
The wait is finally over and our Rockstar vegan dips and quesos are ready to take the spotlight! Your tastebuds will be impressed and craving for more and more and more!
At Mother Raw our products are consciously crafted and made with only the purist and best ingredients Mother Earth has to offer. These delicious dairy-free dips and quesos have been crafted in Mother Raw’s signature way which means they are all dairy-free, gluten-free, nut free, organic and non-GMO. These all-stars are made by nature, not in a lab. So go ahead, grab a cracker, chip or your favourite veg and dip away.
Our mission is to encourage people to eat plants in abundance, while never sacrificing on taste. With Mother Raw, you can dip, dip and dip some more because these dips and quesos are as delicious as they are nutritious!
With so many varieties to choose from, there is a flavour for everyone and every occasion! These are sure to become your new favourite dairy free vegetable dips.
Spinach Dip
This organic, vegan Spinach Dip has all the flavour and creaminess of your favourite spinach dip with none of the dairy or artificial stuff! Picture creamy goodness and hints of spinach all combined into one glorious jar. Throw this dip in the middle of a loaf of pumpernickel, serve warm or chilled, and enjoy to your heart’s content!
Roasted Garlic Dip
This one’s for the garlic lovers! This vegan Roasted Garlic Dip is full of warm notes of roasted garlic and creamy goodness. Not to mention, this organic dip is as versatile as it is scrumptious! Pair it with chips or slather it on some crackers topped with sliced tomatoes and a drizzle of Mother Raw Balsamic Dressing!
Everything Bagel Dip
Everything Bagel, but in dip format. Need we say more? This organic, dairy-free dip is sure to be a hit on any snack board. Full of delicious everything bagel seasonings like sesame, poppyseeds, garlic, and onion, this dip is drool worthy. This one is sure to be your favourite easy vegan chip dip. Go ahead, dip, dunk and devour!
French Onion Dip
Our vegan French Onion Dip has always been the perfect partner to any chip! This new recipe has been re-vamped with notes of roasted onion and is creamier and more delicious than ever. It’ll have you coming back for seconds, thirds and fourths! From chips to crackers, carrots to cucumbers, you can’t go wrong with this dairy free French Onion Dip!
Ranch Dip
This organic, dairy-free Ranch Dip is now creamier and ‘ranchier’ than ever! Filled with classic ranch flavours like dill, parsley, garlic and cracked pepper, this dip is sure to be a showstopper! No matter how you use it, your tastebuds will thank you. Pair it with pizza, use it as a sandwich spread and beware, it will have you coming back for more!
Original Queso
Our Original Queso has had a mini makeover and is now creamier and cheez-ier than ever! Our Original Vegan Queso Dip is filled with all the flavours of a fiesta and is sure to delight. This unique recipe uses the perfect blend of seasonings to make each bite is more crave-worthy than the next. Try it warmed up drizzled over tortilla chips or right from the jar.
Spicy Queso
This Spicy Queso packs a punch and our newest recipe is creamier and tastier than ever. This dairy-free vegan queso is full of cheezy, creamy goodness with just the right amount of heat! Even the queen of pop Lizzo herself loves this one! Check out her Spicy Queso Brussels Sprouts Nacho recipe here and try for yourself.
Nacho Queso
This vegan Nacho Queso will take your tastebuds on a sunny vacation with cheezy nacho flavour, jalapeño peppers and our unique fiesta seasoning blend! This creamy vegan queso dip checks all the boxes. Dairy-free, nut free and worry free. If you are looking for a celebration in a jar, this is it! Try it on nachos, wraps and French fries for a twist.
We can’t wait for you to try our plant-based dips and quesos, and to show us all the ways you are using them! If you try a new dip, remember to post about it and tag us @motherraw. We love seeing what everyone is dipping up in the kitchen! So comm’ on, let’s get dipping!
]]>This fresh summer stunner is known for being cool and creamy, so it may never have crossed your mind to heat it up. Throwing your avocado on the grill gives it a smoky flavor, makes it extra creamy, and helps ripen it faster (you’re welcome for that hot tip).
Grilling avocado is as easy as it is delicious. Just cut it in half, remove the pit, brush it with extra virgin olive oil, and grill it cut-side down for about 3 minutes until there are grill marks and a bit of char.
Then remove the peel, chop it up, and throw it on top of your favourite salad topped with some Mother Raw Greek Dressing! Grilled avo will also take our Southwest Salad to the next level, or you can use them as edible bowls with your fave fillings. You can also try grilling the avo in our Citrus & Avocado Salad for a whole new way to experience vegetables on the grill! Sonja and Alex Overhiser of A Couple Cooks say "Grilled avocado is the trick you didn’t know you needed! Top them with pico de gallo as a side, or use for smoky guacamole." They also share other uses like stuffing tacos, adding it to spice up a roasted tomato salsa and turning it into a grilled sandwich!
Think squash is just a fall favourite? Think again! Enjoying this delicious root veg shouldn’t be restricted to the colder months of the year. You can grill any type of squash for a delicious twist on a summer BBQ feast.
First, cut the squash in half lengthwise and clean out any seeds and strings. Brush the cut side with olive oil, sprinkle with salt, pepper, and the herbs of your choice, then place them on the grill until tender.
We love grilled squash mixed in with grains like rice, quinoa, or farro and our Mother Raw Maple Fig Dressing as a gluten free BBQ dish. Check out our Maple Fig Roasted Butternut Squash, but try it grilled! Trust us, you won’t want to wait for fall to enjoy this fab flavour combo.
Hear us out on this one - we promise you won’t be disappointed if you give this summer staple a chance on the BBQ. Grilling enhances the flavors and makes watermelon even more of a treat as a snack, in a savoury dish, or as dessert.
Slice the watermelon into 1-inch slices, leaving the rind intact. Brush with olive oil and then place on the BBQ for a few minutes until you see those beautiful grill marks.
For the ultimate summer salad, mix together grilled watermelon with fresh mint, lime juice, olive oil, and salt & pepper to taste. It’ll really take your selection of BBQ side dishes up a notch. If you need a place to start, try our Fresh Grilled Watermelon Salad with Poppy Seed Dressing - you won’t regret it.
Next time you’re throwing your go-to veggies on the BBQ, add beets into the mix. Grilling beets unlocks an awesome smoky-sweet flavor combination you’ll wish you’d tried sooner.
Heat your grill to medium-hot while you peel and slice your beets. Brush them with olive oil, place them on the grill, and sprinkle them with salt. Cook them for 8-10 minutes per side until tender with grill marks.
Beets will definitely spruce up your summer grilling routine. Drizzle them with Mother Raw’s new Balsamic Dressing and enjoy them as a side, in a salad, or on a sandwich or veggie burger. We love this recipe for Roasted Beets with Dukkah & Balsamic - just grill the beets instead of roasting them!
We’re finishing off this list with an amazing vegan dessert. Grilling caramelizes the sugars in pineapple making this a sweet treat for any summer grilling event.
Slice your pineapple into rounds and grill it for about 1 minute per side - that’s it! Seriously, we couldn’t make this any easier.
Serve the grilled pineapple with your favorite vegan ice cream! We recommend trying it with a plant-based coconut ice cream for those pina colada vacay vibes you’ve been dreaming about. If you’re not quite ready for dessert, try grilled pineapple in a Grilled Pineapple Salad or on a veggie burger. Aloha, summer!
We hope you’ve got some fresh inspo to bring more plants to the grill this summer with these RAWesome plants you didn’t know are great on the grill. We love to see what yummy plant- based dishes you are grilling up so make sure to tag us in your plant-based BBQ adventures on Instagram - we want to see those grill marks!
Photo credit: Sonja and Alex Overhiser, A Couple Cooks.
]]>Aluminum foil and other aluminum cooking products have been household staples for years, but do we actually know much about them? We’re giving you the lowdown on the impacts of using aluminum products and because we’ve got your back, we’re also sharing some alternatives you can use when you’re cooking and grilling up a storm. We know you’ll be throwing lots of veggies on the grill this summer and we want you to have all the facts!
There are small amounts of aluminum that occur naturally in most foods. But these amounts can be increased by using aluminum foil, cooking utensils and containers. Though research shows that the amount of exposure from foods and cooking is safe, there have been some concerns that high aluminum intake may be linked to certain health conditions (Healthline).
Since aluminum foil is meant for one-time use, it is not a very environmentally friendly option. Not to mention, many recycling programs don’t accept it which means it goes right to the landfill. Another thing that many people are not aware of is that producing aluminum foil uses significantly more energy and creates much more emissions than producing another waste culprit: plastic wrap (HuffPost). While it may seem more eco-friendly at first glance, aluminum foil is not all it’s wrapped up to be.
Cooking Swaps
At Mother Raw we believe in more nature and less nasties, so we’ve pulled together some aluminum foil alternatives that are better for the planet and our bodies.
When it comes to cooking and grilling, there are lots of great alternatives to tin foil such as silicone cooking mats. Cast iron skillets are also versatile for cooking your favourite plant-based meals on the stove, in the oven, or on the grill. Some other great options for the barbecue are grill baskets and stainless steel grilling pans or grids.
Instead of creating foil packets for food on the grill, try these recyclable and compostable cedar wraps. We also love the waste-reducing cooking products from Canadian company, Cookina, including reusable grilling packets and grilling sheets. Grab some of these early in the season so you’ll be ready for all your plant-based grilling this summer!
Food Storage Swaps
Another common use for tin foil is for covering or storing foods, but we’ve got you covered (pun intended!) there as well. We love leftovers and we love to store them sustainably. Glass containers are easy to wash and reuse, and they come in tons of sizes for any foods you want to save for later. To cover a container or dish, beeswax food wraps or fabric bowl and casserole covers are a few more environmentally friendly choices.
Now that we’ve spilled the tea on this household staple, you can start replacing it with all new staples that treat you and Mother Earth better. Found a great aluminum alternative we missed? Let us know on Instagram and let’s get cookin’!
]]>When we say we are plant obsessed, we mean it. Here at Mother Raw our team is full of plant-lovers and flavour cravers. So, we thought it’s about time we share our staff picks, tips and tricks! Read on to uncover our some of our team’s favourite products and how they use them!
Cassie Iwanow- Brand Manager
Favourite Product: French Onion Dip
“This is so much more than a dip! I use it to amp up my traditional avocado toast. Slather some on your toast before you top with avocado for a flavour packed breakfast or snack! Another trick is to toss your roasted brussels sprouts in a giant dollop of French Onion Dip. You won’t be sorry!”
James Cameron- National Sales Director, Canada
Favourite Product: Balsamic Vinaigrette & Marinade
“I use it as dressings were first meant to be used, on top of any wonderful salad combination of your choice! Personally, I like mixed greens, red peppers, green onions, slivers of carrots, apple, a little avocado, cranberries, sesame seeds and cherry tomatoes!”
Brent Lunn- Vice President, Sales
Favourite Product: Mediterranean Dressing & Marinade
“I use it as a marinade for veggies. Simply marinate red and yellow peppers, onions, broccoli in the Mediterranean Dressing for 1-2 hours, cook and then serve on a bed of rice.”
Nav Sidhu- Marketing Lead
Favourite Product: Japanese Dressing & Marinade
“This dressing and marinade can do it all! I use it to liven up stir-fry by drizzling it on before serving, as a dressing on my apple and pumpkin seed salad and to marinade tofu for a few hours before cooking.”
Kristi Knowles- CEO
Favourite Product: Italian Dressing & Marinade
“Our take on traditional Italian Dressing is next level! Our secret sauce is sundried tomatoes and red bell peppers which is what gives it the beautiful orange hue. Love to roast my baby potatoes in it and I always add an extra slather at the end for good measure”
Paula Danter- Product Developer
Favourite Product: Maple Fig Dressing
“I typically make a mixed green salad using spring mix, some type of fruit (usually dried cranberries, mandarin oranges or strawberries), with a seed or nut (such as sesame or pecan). I have also used to marinade portobello mushrooms, which I then grill on the BBQ.”
Tracy On - Content Creator
Favourite Product: Greek Dressing & Marinade
“The Greek dressing was the first Mother Raw product I ever purchased, and I fell in love with it instantly. It is so versatile! I use it in pasta salads with chickpeas, kale and sun-dried tomatoes, but also love adding it to wraps and salad.”
At Mother Raw, we appreciate the nutritional goodness in plants and that’s why our motto is to “Put Good on Good”. We love taking our meals up a notch by adding even more plant-based goodness to our meals through our products and we are always excited to share our tips and tricks! Have a favourite product of your own? Share it with us along with your tips and tricks! We can’t wait to see how you use Mother Raw products.
]]>Believe it or not, the Caesar salad has nothing to do with Julius Caesar. The Caesar salad you know and love today was actually invented in Mexico, not Italy as you may have thought. History says that Caesar Cardini invented the Caesar Salad in 1924 by improvising with what few supplies he had on hand to feed patrons at his restaurant in Tijuana. Cardini's original recipe had six simple components -- full stalks of lettuce, raw egg, olive oil, croutons, parmesan cheese, and Worcestershire sauce. Caesar dressing had yet to be invented. Today, different variations of Caesar salad and Caesar dressing can be found all around the world.
There is no shortage of dressing brands on the shelves of grocery stores around the world today. But be warned that most of them contain ingredients that would probably bring Caesar Cardini to his knees. Most store bought dressings contain a lot more than the 6 simple ingredients the dressing started with. These include things like xanthan gum, refined sugar, corn syrup, modified starch, acacia gum, guar gum and refined highly processed oils like soybean or canola oil. If you ask us, these are ingredients we do not want to find in our Caesar dressing. Also, for those who have dairy sensitivities, don’t eat eggs or who follow a strict plant-based diet, they may believe their Caesar Salad glory days are over. But don’t fret, we here at Mother Raw have you covered. We have created a dairy-free, plant based Caesar dressing that is free from all the unnatural additives you may find in others.
Enter Mother Raw Caesar Dressing. Made with the goodness of extra virgin olive oil, lemon juice, capers, nutritional yeast and a touch of dulse, this dressing is a lifesaver and show-stopper. I personally go through at least a bottle a week.
Not only is it yummy on a salad, it’s an amazing marinade with the one-two punch of acidity and knock-out flavour, it will take your tofu to new heights and make your roasted potatoes sing. Check out some of my favourite ways to use it:
And, if you love traditional Caesar Dressing, then our new Mother Raw Roasted Garlic Caesar may just bring you to tears because it is that darn good. Check out this tasty Roasted Garlic Caesar Kale Pasta Salad recipe for a fresh new take on a classic!
Viva la Caesar!
Written by: Kristi Knowles
]]>The Raw Truth: today, we’re giving you the 411 on gums and emulsifiers.
Emulsifiers and gums are food additives that are often used in processed foods as a texture modifier (US News). They’re used to thicken liquids or to soften dry foods such as baked goods. They also prevent foods from separating when they contain both water and fat. If you keep a keen eye on your food labels, you may have come across some of these additives like soy lecithin, xanthan gum, guar gum, polysorbate 60, and acetylated monoglycerides. Ever seen these grown in a garden?
These gums and emulsifiers, even in small amounts, have been linked to digestive symptoms such as gas, diarrhea, bloating, and cramps, and higher amounts could lead to more serious health problems (Healthline). At the very least, foods with these additives can make you feel kind of “blah”. We much prefer to stick to natural ingredients - staying as close to the plant as possible. Although some brands claim that their emulsifiers are derived from plant material, they often go through a lot of processing to get from plant to product making the end product vastly different from the plant it came from.
Many salad dressings, sauces, and dairy products use emulsifiers to keep their products from separating. You’ll even find them in products that are labelled as “natural” or “organic”, so go the extra step - flip the bottle around and check out the ingredients list to make sure it still supports your clean eating journey.
Without these additives, liquid products separate. Like oil and water, separation is natural, baby! We challenge you to question products that don’t separate and look further into why that may be the case. Likely you’ll find some emulsifiers hidden in the ingredients list of some of your favourite products.
When it comes to natural separation, there’s a simple little fix: shake it baby! Our Mother Raw dressings benefit from a vigorous shake and that’s something we celebrate. Mother Raw products are from Mother Earth so we wouldn't dare use anything created in a lab. We don’t use gums or emulsifiers and we’re proud of it. This means that our plant-based dressings naturally separate, and we think that’s pretty beautiful. So get your shaking dance moves ready!
Some of the natural ingredients we use here at Mother Raw have emulsification properties such as water-binding and oil-binding capabilities. Ingredients like chia and hemp seeds act as natural emulsifiers in our dressings to help thicken them and keep them from separating too much. We love them for what they do naturally, just as nature intended.
There you have it - the Raw Truth about emulsifiers. We’re telling it like it is, because you deserve to make choices based on what’s real. Stay tuned for more Raw Truths!
Written by: Victoria Ehgoetz
]]>We want to help you look beyond the label and let the ingredients do the talking.
Let’s take a look at the plant-powered ranch dressing from a popular salad dressing brand. Its packaging claims that it’s dairy-free, egg-free, gluten-free, and made with plant-based ingredients, but we spotted several ingredients that don’t quite add up.
Their dressing contains:
As if ingredient lists weren’t confusing enough, some products claim to be natural or plant-based, but suffer from over-processing to achieve this. Natural flavours, for example, “could actually come from the bark or roots of a different plant containing a chemical that tastes similar” and then go through a lot of processing to become the desired flavour (Forbes). In simple terms, it might taste like banana, but not come from a banana at all. Many fillers, preservatives, and additives are considered vegan because they’re derived from a plant source, but they’re actually highly processed. To us, that’s not natural, and that’s not the way Mother Earth intended.
You won’t find any of these ingredients or others like them in any Mother Raw products, because all of our products are made from nature, not from a lab which means you can recognize and pronounce all of our ingredients and find most in your pantry! At Mother Raw, we display our ingredients because we are proud of them and we have nothing to hide! Check out the ingredient list for our Mother Raw Ranch Dressing below. You won’t find anything artificial or processed in there - and that’s a Mother Raw promise.
At Mother Raw, we believe you should always feel good about the food you put into your body, without having to worry about sneaky synthetic ingredients. There are short-cuts and cheaper alternatives, but that will never be an option for us. We only serve up the best - that means plant-based, vegan, non-GMO, organic, cold-blended, and free from all preservatives, fillers, and artificial ingredients.
We encourage you to Put Good on Good™ and enjoy the goodness of plants freely and in abundance. Keep an eye out for ingredients you can’t pronounce and label claims that may be misleading. We’ll be back with more Raw Truths to get real about unreal ingredients!
Written by: Victoria Ehgoetz
]]>These little guys are small but mighty. According to Healthline, they’re “one of the healthiest foods on the planet”!
Can you believe one tiny seed does all this great stuff (and more) for your body? No wonder we love it so much.
Lucky for all of us, it literally couldn’t be easier to add chia seeds into your diet. Sprinkle them on top of cereal at breakfast, power bowls at lunch, veggies at dinner, or your favourite vegan savoury snacks; mix them into smoothies, baked goods, or pretty much anything else you can think of. You can also get some of those chia-mazing benefits from Mother Raw products!
We have chia seeds to thank for giving these Mother Raw favourites their perfectly smooth and creamy texture:
Chia seeds are naturally non-GMO, raw, gluten-free, and usually grown organically (2), so if you know Mother Raw at all, you know they’re right up our alley. We use them to help naturally thicken some of our dressings and dips and we love that they pack a little punch of plant-based protein. They also have water- and oil-binding capabilities, which work to emulsify our dressings and keep the ingredients from separating.
Now that you’re as excited about chia seeds as we are (okay… almost as excited as we are), we hope you’ll join us in celebrating National Chia Day! And what better way to celebrate than by eating some chia seeds? We’ve got you covered with some delish recipes using Mother Raw products that have chia seeds!
Give them a try and let us know what you think! Happy Chia Day from all of us at Mother Raw!
Written by: Victoria Ehgoetz
]]>Get into dips
We couldn’t make a snack list without sharing our favourite dips for chips and crackers.
DIY snack plates
Lunchtime charcuterie instead of a sandwich? Count us in. Pull together all of your favourite fruits, veggies, proteins, grains and dips in one Instagram-worthy place. We love how versatile these graze boards can be, plus they’re a super simple solution for lunch or dinner - no cook time necessary.
Protein-packed bites
Keeping small snacks on hand throughout the day can help you stay full and get your fill of nutrients even on the busiest days.
Special delivery
If you’re always looking to have more easy bites on hand, vegan snack boxes might be right up your alley. There are lots of different vegan subscription boxes to choose from. Who wouldn’t love a box of snacks that come right to your door?
Snacks as meals
A major perk of adulting? Eating snacks for dinner just because you feel like it. These crispy baked avocado fries are one plant-based snack we can’t get enough of. And these BBQ cauliflower wings are another. YUM.
If you weren’t already, we’re pretty confident you’ll be snacking like a boss now! Did we miss one of your favourite snack ideas? Show us what you’ve got on Instagram.
]]>Here at Mother Raw, we obsessively craft our products to fit into many different diets and lifestyles, so we’ve got you covered. Think of us like your sidekick in the kitchen, always by your side to make your food tastes damn good.
What is a keto diet?
A keto (short for ketogenic) diet is characterized by low carbohydrate and high fat intake. It was originally used as a therapy for epilepsy but has transitioned into a method for weight loss or maintenance. In a regular diet, carbohydrates are the main source of energy for our bodies. However, in a keto diet carbohydrate intake is reduced, which transitions our bodies into a state known as ketosis, where fat is used for fuel instead of carbohydrates.
What makes a product keto?
It seems like everywhere you turn there is a new “keto” product, but what exactly makes a product “keto”? The Paleo Foundation has developed a checklist that all dressings must follow in order to be considered “keto”:
Instead of these artificial ingredients, the Paleo Foundation encourages ingredients such as olive oil, fruits, vegetables, spices, apple cider vinegar, chia seeds, date sugar and coconut sugar. Do these ingredients sound familiar? Well, that’s probably because you’ve seen them all on Mother Raw ingredient labels!
Mother Raw = Your Keto BFF
Here at Mother Raw, we know carbohydrates and sugar are a concern in a keto diet and we’re happy to provide keto-friendly dressings that help you live your best (keto) life! s.
Did you know that individuals shopping on a keto diet should look for dressings that are not only less than 6 g of net carbohydrates per serving, but that also don’t list any form of sugar as one of the first 5 ingredients? On your next trip to the grocery store, keep an eye out for these keto-friendly, low carb, and low sugar Mother Raw products:
Why choose Mother Raw dressings?
Our dressings should be your first (and only!) choice because we strive to bring you products that are as close to Mother Nature as possible. No need to sacrifice flavour on a keto diet; dress those veggies freely!
Unlike some companies offering keto dressings, Mother Raw does not use any sort of stabilizers or thickeners in our premium products. Some companies will use things like xanthan gum, gum acacia, and guar gum to emulsify, thicken, or stabilize their products. While these gums are considered safe for consumption, ingredients such as xanthan gum are considered synthetically made, and therefore products using this ingredient cannot be deemed “natural”. Some companies have even faced lawsuits for falsely advertising their products as natural when they use these ingredients. Like we said, at Mother Raw we don’t stand for BS and we’re not here to trick you. We would never be anything less than real. We love showing off our ingredients because well, they are that great.
Oh, we’re not done with the good news yet! Although some companies will use concentrates such as lemon juice concentrate in their dressings, Mother Raw always uses 100% lemon juice. We will settle for nothing but the best for our customers. What makes juice concentrates concerning? A juice concentrate is a product where most of the water has been removed. During the processing of fruit juice concentrates, fruit juice is filtered, evaporated, and pasteurized, and additives such as artificial flavours and aromas may be added into the concentrate, without the consumer ever knowing. You deserve better. You deserve Mother Raw ;)
Try Out Some of Our Keto Friendly Recipes
Let’s get cookin’ good lookin’! Try out any of these keto friendly recipes featured on the Mother Raw website:
Written by: Tracy On
Sources
https://www.law.cornell.edu/cfr/text/7/205.605
https://www.healthline.com/nutrition/juice-concentrate#downsides
https://www.healthline.com/nutrition/ketogenic-diet-101
https://mindfulketo.com/food-label-keto/
https://www.healthline.com/nutrition/ketogenic-diet-foods#TOC_TITLE_HDR_18
https://www.healthline.com/nutrition/are-beans-keto#carbs-in-beans
Paoli, B. (2015). The Ketogenic Diet and Sport: A Possible Marriage? Exercise and Sport Sciences Reviews, 43(3), 153–162. https://doi.org/10.1249/JES.0000000000000050
]]>Benefits of turmeric
Turmeric has an active compound called curcumin, which is a strong antioxidant with anti-inflammatory, antibacterial and antifungal properties*. There’s one small problem, though: our bodies have a hard time absorbing curcumin - the active compound that gives us those health benefits.
Hot tip: Supercharge Turmeric with Black Pepper
Here’s that little secret we promised: combining black pepper with turmeric helps boost those health benefits! We won’t get too science-y on you, so stay with us for a second. Black pepper has a compound called piperine which also has antioxidant and anti-inflammatory properties, but most importantly: it helps our bodies absorb the curcumin in turmeric by up to 2000%*.
This means that when we use black pepper and turmeric together, the benefits are supercharged! On top of being a delicious addition to savoury foods, these two spices are said to both help with inflammation, pain, and digestion*. When used together, their effects are even greater and there’s evidence to show they help you stay on top of your health.
Let’s get cooking
We bet you can’t wait to start cooking with this powerhouse pairing, and we’ve got you covered with some Mother Raw favourites that help you reap the benefits of turmeric and black pepper. Check out these easy, plant-based meal ideas featuring our dressings and dips.
Pro Tip
Turmeric can stain clothing and countertops, but our top tip is to act fast! For clothes, run cold water (never hot!) over the stain, soak it with detergent, and wash it as soon as you can in the cold cycle. For counters, wiping up the spill right away should do the trick. Always check what’s safe to use on your countertop, but baking soda and water will usually work their magic!
Adding turmeric and black pepper to your diet is a simple way to show your body some love. Your tastebuds will thank you for the flavours, plus you’ll have the added anti-inflammatory and antioxidant benefits. We’d call that a match made in heaven.
Written by Victoria Ehgoetz
Sources:
*https://www.healthline.com/nutrition/turmeric-and-black-pepper#active-ingredients
]]>The start of a new year is a time to try new things. If you’ve ever thought about trying out a plant-based diet, January is a great time to get started. Every year, people around the world participate in Veganuary - a pledge to try going vegan for one month. Here at Mother Raw, all of our products are vegan, so we wanted to share a little more about Veganuary for anyone who’s inspired to give it a try this year!
What is Veganuary?
Veganuary is a 31-day pledge to try vegan for the month of January. Since 2014, almost 1 million people in 192 countries have participated.
Going vegan can help animals, protect the planet, and it’s good for your health, so people have many reasons for transitioning to more plant-based lifestyles. Participating in Veganuary is seen by many as a step toward a better world. Their mission is to build a global movement with the aim of ending animal farming, creating a world where food production does not destroy the environment, and improving human health. A plant-based diet can also be good for your wallet, as protein-packed legumes, grains, and vegetables are often less expensive than meat protein.
How to get involved
To participate in Veganuary, all you have to do is take the pledge to try vegan for 31 days. You’ll receive daily emails with free resources and advice to help you along the way, including recipes, meal plans, and helpful tips. It’s an amazing opportunity to learn more about plant-based eating and try something new. Make it even more fun by finding a friend to join you as you venture into Veganuary!
After you’ve decided to try Veganuary, you can get started on your vegan diet! Find your food inspiration and then buy your plant-based groceries. You’re in luck because not only are all of our products vegan, but we also have tons of delicious vegan recipes you can try! Going vegan doesn’t mean giving up your favourite foods - we’ve got everything from sushi to gyros to pizza.
If you’re interested in trying a more plant-based diet, Veganuary is a perfect time and we at Mother Raw are here to help! Sign up today to join the movement, grab some of your favourite Mother Raw products and enjoy many of our delicious recipes! We can’t wait for you to dig into the power of plants!
Written by: Victoria Ehgoetz
]]>Shop fresh & local
Get excited about plants by shopping local and keeping seasonality in mind! Fruits and veggies that are fresh and in season are the most tasty and nutrient dense! Check out a seasonal calendar to plan your meals around what’s fresh locally throughout the year. You’ll also be supporting local businesses and the environment. Another plus is that buying local, in-season produce usually means you’ll get a better price. Take a look at where to buy Mother Raw products near you and you’ll be all set for your plant-based endeavours!
Wash, chop, & prep
Get your fruits and veggies ready to eat as soon as you get home from the store. Washing, chopping, and prepping them right away means they’ll be ready to eat whenever you’re craving a snack or making quick plant-based meals. The easier it is to reach for them when you need them, the more likely you’ll be to eat more fruits and vegetables. Why not whip up a plant-based ready-to-eat salad with your fresh veggies and your favourite Mother Raw dressing? This one is simple but oh so flavourful, and there’s a lot more where that came from on our recipes page.
Sneak in some greens
There are many ways to get in more veggies simply by adding greens to things you’re already making. Add wilted spinach to your pasta sauce. Mix some greens into a soup or try our Broccoli Queso Cheese Soup. Cook some kale into your favourite stir-fry with this Mother Raw Japanese Dressing. Blend frozen spinach into smoothies or smoothie bowls. And voilà, you’re eating more plants without a second thought.
Swap your favourites
We love when we can make simple changes to an existing favourite and eat more plants at the same time. Swap the noodles in your favourite pasta or noodle dish for a veggie (and gluten-free) alternative like one of these! Change out chicken wings for these tasty BBQ Cauliflower Wings. Ditch the beef burger for a veggie burger with this epic Special ‘Mac’ Sauce. These are some simple ways to eat more veggies and mix up your old routine without compromising on taste.
Sauce it up
Whether your veggies are raw or roasted, steamed or sauteed, make them even more flavourful with sauces and dips. Add one of Mother Raw’s delicious dressings to your salad, dip to your crudites, or queso to your cauliflower. All of our products are plant-based too, so we make it easy for you to add even more plants to your diet this year. We’ve got you covered for breakfast, lunch and dinner. Oh, and snacks too.
Whatever your goals look like for 2023, we hope you find some tasty new ways to enjoy more plants. We’re always here to help provide plant-based inspiration. Wishing you a RAWesome new year from all of us at Mother Raw!
]]>
If you’re already a fan of Mother Raw Products, we love you for that (and if not, welcome)! You may already know that we make delicious plant-based dressings, dips, and condiments. For those who think our products only have one purpose, think again. We are constantly finding new, innovative and simple ways to use our products and bring plant-based dishes to life so we wanted to share the many other creative ways you can use our products. Get ready to be inspired!
Make it a marinade
Any of our dressings make a great kitchen sidekick. If you are looking to add more flavour but don’t have time to whip up a homemade marinade, why not use your favourite Mother Raw Dressing? Our dressings have all of the ingredients you’d typically use in a marinade already in one convenient bottle – think herbs, spices, olive oil! And a balanced kick of acidity from lemon or apple cider vinegar. Simply grab your favourite dressing, toss it with your choice of base (we love to marinate tofu and cauliflower too), let sit for 30 minutes, and you are ready to go! They’re a simple way to add extra flavour to tofu, tempeh, grilled vegetables, or whatever else you dream of marinating.
We recommend: Mother Raw Greek Dressing as the ultimate marinade for veggies, or Mother Raw Japanese Dressing for the perfect protein marinade.
Spread the love
Our dips and quesos can double as spreads that take your breads and sandwiches to the next level. From avocado toast to burgers to bagels, layering on one of our dips adds more texture and taste to your favourite flavours.
We recommend: Spread some Mother Raw French Onion Dip onto your toast, top with crushed avocado and chickpeas for a flavourful, protein and fibre rich breakfast!
Dip & dunk
Dips aren’t just for chips and crudites! Flex your creativity and try pairing our dips and queso with other dishes like potato wedges, buffalo cauliflower, or avocado fries. These dips are also great for vegan charcuterie boards!
We recommend: One of our favourite new trends is fry boards. Simply gather different varieties of fries (sweet potato fries, chips, etc.) and assemble on a board with a variety of Mother Raw dips!
Get saucy
Our dressings and dips can also be used as cooking sauces in all kinds of dishes. Simply add them in at the end. Avoid heating them at high heat in the microwave which may cause the olive oil to burn.
We recommend: Stir our queso into pasta or heat it up and pour it over nachos for a cheesy treat. Check out even more great ways to enjoy Mother Raw Queso here.
Dollop or drizzle
A dollop or drizzle of Mother Raw packs a punch of flavour. If you are looking to try a new spin on your classic weeknight dinner, just add a spoonful of your favourite Mother Raw product and watch how it transforms. They’re a great addition to quinoa bowls, pasta, soups, mashed potatoes, pizza… the list goes on!
We recommend: This jazzed up take on a classic vegan mashed potato recipe, or these next-level green beans tossed in our Maple Fig Dressing. We also love to add a dollop of Mother Raw Ranch Dip to nachos or tacos in place of sour cream.
Our vegan dressings and dips are a great way to make cooking a breeze. No matter what kind of flavour you fancy, we hope these ideas will inspire you to get cooking and experimenting! If you dream up a unique and creative way to use our products, please send us a pic on Instagram or to info@motherraw.com! We’d love to see it.
Written by: Victoria Ehgoetz
]]>How does this impact you? Well, you might have already noticed that the food labels on some products are starting to look different. Here’s a side-by-side comparison from Health Canada of the old and new nutrition facts table!
Here’s what’s changing in the Nutrition Facts Table:
1. Serving Sizes: Serving sizes on similar foods will be more consistent. The font size of serving sizes will be larger.
Why it matters: With more consistency, it’s easier to compare similar products. Sizes will be more realistic to reflect how much Canadians typically eat in a sitting. Of course, this is meant to be a guide, and you may have different intake needs.
2. Calories: The font size of calories will be larger, and a bold line will be added under the calories row.
Why it matters: The calories will be easier to find in the nutrition facts table and will be separated from the other nutrients.
3. Percent Daily Value (%DV): The %DV is the amount of a nutrient a serving of food provides compared to the recommended daily intake, expressed as a percent. Values will be revised using updated science and a footnote at the bottom of the table will be added.
Why it matters: The new values will more accurately reflect the amounts Canadians should be consuming daily. Remember, your individual needs may be different, so ensure you follow the guidance of your health professional. The footnote will help consumers understand what a high or low %DV of a nutrient indicates so they can make choices that suit their individual needs.
4. Sugars: Sugars will now have a %DV. Before, sugars did not have a corresponding %DV even though fibre and carbohydrates did.
Why it matters: Canadians will now be able to determine how much sugar a product contains compared to how much the suggested daily serving is. Since many Canadians are looking out for added sugars, it’s also important to look at the ingredients list to see where the sugars are coming from (i.e. natural sugars like dates or added sugars like high fructose corn syrup).
5. Potassium: Will now be included in nutrition facts tables as both %DV and total amounts (as displayed in mg).
Why it matters: Most Canadians are not getting enough potassium, so including potassium on the nutrition facts table will help consumers make wise decisions about the products they consume, especially since potassium is an important nutrient for maintaining healthy blood pressure..
6. Vitamin A and C: Will be removed from nutrition facts tables.
Why it matters: Most Canadians are getting enough of both these vitamins. Ensuring only the most vital information is included on the label decreases confusion and draws your attention to the nutrients that are most important for Canadians.
7. Calcium and Iron: Will be listed in mg to accompany the %DV that is currently displayed on nutrition facts tables.
Why it matters: This will make all the nutrients listed on the table more consistent and make it easier for Canadians who are taking supplements track how much of a nutrient they are consuming.
Here’s what’s changing in the Ingredients List:
1. Sugars: All sugars will be grouped together in brackets after the name “sugars”.
Why it matters: This will help consumers identify all sources of sugar added to a food, rather than just listing them together as ‘sugars’.
2. Food Colours: Colours will be listed by their individual common names.
Why it matters: Anyone, regardless of their nutrition knowledge, will be able to recognize when colours are added to foods.
3. Font Size and Colour: There will be a minimum font size requirement and the text must be black on white or neutral background
Why it matters: The ingredients list will be easier to find and read, making it more accessible to all Canadians.
Here’s a look at what the new ingredients list will look like:
Of course, Mother Raw only uses coconut sugar and doesn’t use any food colours in our tantalizingly tasty products, so not much will be changing on our ingredient list.
Written By: Tracy On
Sources:
]]>At Mother Raw, we believe our dressings belong near their veggie friends. That’s why you’ll always find us in the fresh aisle or refrigerated section of your grocery store. We’re usually neighbored by the produce section, which is perfect because we feel most at home when surrounded by plants. If you are wondering what stores you can find us in, you can visit the store locator section of our site for a detailed map of which retailers you can find us at.
Our dressings live in the cold section for optimal freshness and are cold-blended to lock in the nutrients, so it’s only natural that they are stored in the refrigerator. They last about 6 months unopened in the fridge or 30 days after opening.
You might be used to venturing down the central aisle for your salad dressings, but we’ll save you a trip! Head to the fresh section to grab your veggies and pick up a bottle of Mother Raw dressing while you’re there - could we make it any easier? We believe that your salad dressing should be just as healthy as your salad, so go ahead and put good on good! Your veggies will thank you.
All of our products are certified organic, plant-based, and free of all things artificial. They’re also packaged in glass bottles so when you’re finished enjoying them, you can recycle or reuse them! It’s just one more thing we do to show our love for Mother Earth and her RAWesome creations.
Get ready to make your dream salad even dreamier. See you in the fresh aisle!
Stay RAWesome!
Written By: Victoria Ehgoetz
]]>Plant-based eating is defined as having a ‘focus on foods primarily from plants. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans’ (Harvard Health Blog). We realize, however, that ‘plant-based’ can mean different things to different people, from mostly plant-based to full-fledged vegan. To anyone who’s actively trying to eat more plants, we’re sending a virtual round of applause to you 👏👏👏 .
Here at Mother Raw, we think of ‘plant-based’ as incorporating as many plants in your diet as you can in their whole or natural form, and we wanted to share a little more about why that’s important to us.
Plant forward diets support a healthy lifestyle that can reduce the risk of a variety of health issues and eating more plants is kinder to animals and the environment. Research shows that the more people that adopt plant-based diets can reduce greenhouse gas emissions and other environmental impacts (CNN). We love Mother Earth and all that she gives us, so we make all of our products with that in mind. We also use eco-conscious packaging that supports optimal freshness, so you can enjoy our products at their best and then recycle or reuse the bottles when you’re done.
Our practice is centred on enjoying the goodness of plants, and that’s why we create our products with all the goodness that Mother Earth provides without messing with them - nothing artificial ever lands on our ingredients list. We love to Put Good on Good™, and that's why we wouldn't dare mess with the goodness of Mother Earth's bounty. Everything we make is always full of nutrients and free of preservatives, fillers, and artificial ingredients, because we love to do things exactly as Mother Earth intended.
Plants are good for you, good for animals, and good for the environment, so go ahead and dig in to the RAWesome power of plants! We hope you’ll give our products a try, and maybe, just maybe you’ll come to love plants as much as we do.
Written By: Victoria Ehgoetz
]]>An oldie but a goodie, one of the best things you can do to be an environmentally conscious shopper is bring your own reusable bags when you shop. The average American family takes home almost 1,500 plastic shopping bags a year (Center for Biological Diversity), so this small action can have a big impact. Make sure to invest in some reusable produce bags too, so you can avoid using the plastic ones to hold your veggies!
Whether you’re heading to the grocery store or to the mall, packing a few of these babies will come in handy. Plus, there are endless options so you can show off your personal style while you shop!
Shopping at a bulk store or in the bulk section of your grocery store is a great way to go zero-waste. Buying items like nuts, grains, and seeds in bulk can reduce both packaging waste and food waste because you can buy exactly the amount you need.
Bring some reusable containers like mason jars or cloth bags so that you aren’t using the store’s plastic bags - have them weighed before you fill them so you’ll only be charged for the weight you buy. You can even use these containers in other sections, like the deli!
If you’re buying packaged goods, look for products with packaging that’s made from recyclable materials like cardboard, metal, or glass. Think outside the box about how you might be able to reuse the packaging of the things you buy!
Mother Raw proudly uses glass bottles that you can recycle or reuse when you’re finished with them. Check out these four fun ideas to give your Mother Raw bottles a new life!
Sticking to the border aisles of the grocery store will help you focus on fresh foods, which typically have less packaging, if any at all. The central aisles house many processed products, some of which can be heavily packaged and don’t necessarily use recyclable materials.
Beware of products with excess packaging, such as pre-portioned items that have packaging hidden inside other packaging. Shopping the perimeter of the store will help you make your trip waste-free and benefit your health as an extra bonus!
This tip is great for Mother Earth AND your wallet! Plan your meals for the week before you make your shopping list! This will give you a better idea of what you really need to buy and will stop you from over-buying and potentially leading to food waste. Food waste emits more greenhouse gas than most countries in the world, and when food is thrown away, it’s also a waste of all the resources used to produce it (CEC). Making a list and sticking to it will help you buy less and ultimately create less food waste.
With these tips in your back pocket, you’ll be all set to take on your first waste-free shopping trip. We all start somewhere, and reducing waste when you shop is a great first step towards reducing your eco-footprint. What’s your favourite way to show your love for Mother Earth?
Stay RAWesome!
Written By: Victoria Ehgoetz
Sources
Now, you might be thinking what the heck is colonic microflora? Or what are prebiotics and where do I get my hands on some? Don’t worry, you’ve come to the right place!
The colonic microflora, as the name suggests, is located in the colon. It consists of a collection of more than a trillion cells, including beneficial bacteria, which break down and ferment carbohydrates that aren’t digested in the small intestine. The colonic microflora makes sure we get bang for our buck from the food we eat. Without their help we would be missing out on the energy and nutrients available from these carbohydrates because they’d remain undigested and ultimately excreted. What a waste!
Prebiotics are a form of dietary fibre and are the perfect fuel to keep your microflora thriving. Like other dietary fibre, prebiotics entering the colon are undigested. Prebiotics are powerhouses because unlike other foods that are fermented in the colon, prebiotics promote and enhance the growth of beneficial bacteria, which in turn benefits our overall health and wellness. Score!
Beyond this, when prebiotics are fermented, they release essential nutrients and short-chain fatty acids, along with other by-products which can fend off colonic cancer cells. Prebiotic fermentation also breaks down phytate, a component of plants that remains undigested in the digestive tract. Without prebiotics’ superpowers, phytate would bind to calcium and make it unavailable for absorption. In addition, the short-chain fatty acids released also lower the pH of the colon’s lumen, which increases calcium absorption and inhibits the growth of harmful bacteria such as Clostridium difficile, which can cause illness.
Even though they sound very similar, prebiotics are not the same as probiotics. Prebiotics are carbohydrates that promote the growth of beneficial bacteria in the colon which sets the stage for improved health overall.
Probiotics on the other hand, are live microorganisms that, when consumed in adequate amounts, provide health benefits to our body. Most probiotics are conveniently available either in capsule form or in foods like yogurt, kefir or sauerkraut.
So now we know how prebiotics help to create more beneficial bacteria in our body. Although there are multiple strains of bacteria in our microflora, two of the most well-known and well-studied strains are lactobacilli and bifidobacteria.
Lactobacilli can aid in the digestion of lactose, reduce constipation and infantile diarrhea, protect against infection, prevent traveller’s diarrhea and help relieve irritable bowel syndrome. That all sounds ideal to us!
Bifidobacteria stimulates the immune system, produces B vitamins during the fermentation process, inhibits pathogen growth in the colon, reduces blood ammonia and cholesterol levels, and helps to restore the microflora after antibiotic therapy. Whew, they’re hard-working, aren’t they?
So, you want to eat more prebiotics? It’s as simple as eating more plants. There are multiple plants and seeds (especially when consumed raw) that are naturally high in prebiotics including:
Looking for ways to increase your prebiotic consumption? Try this simple dandelion greens salad recipe:
Author: Tracy On
Sources
https://doi.org/10.1016/S0899-9007(97)00114-7
https://pubmed.ncbi.nlm.nih.gov/15123070/
https://doi.org/10.1016/j.copbio.2011.12.028
https://doi.org/10.1016/j.jff.2013.08.009
https://www.hsph.harvard.edu/nutritionsource/microbiome/
https://www.healthline.com/nutrition/19-best-prebiotic-foods#TOC_TITLE_HDR_21
]]>Genetically modified organisms, or GMOs as they’re commonly referred to, are any living organisms whose DNA have been manipulated to create a combination of plant, animal, bacteria and virus genes that don’t occur naturally. The aim was that crop yields would increase by creating plants that could better adapt to environmental conditions and that nutritional and dietary needs of consumers would be better met by plants modified to contain nutrients they don’t naturally produce.
Some of the most commonly genetically modified organisms include:
While the intent of genetically modified foods is reasonable, it comes with challenges. A common genetic modification in plants is the ability to resist herbicides, which has led to a fifteenfold increase in herbicide use in the US alone to compensate. The World Health Organization has listed the active ingredient in herbicides as likely to have adverse effects*, and the increased use of herbicides can also lead to increased plant diseases and reduced soil health. Genetically modifying plants may also lead to unintended changes that can affect food safety including changes that may affect the abundance of nutrients in plants.
With the lack of long-term research or scientific agreement on the safety of GMOs, Mother Raw has opted to steer clear of them. Here at Mother Raw, we love Mother Nature, and we try to do as much as we can to protect her and her bounty by choosing non-GMO.
Recognize this label?
It means that each of the ingredients that go into our RAWesome products have undergone rigorous testing to ensure that they meet the verification standards set by the Non-GMO Project. This testing is completed by a third party, so you can be assured that the results are unbiased and transparent. On top of that, Mother Raw is also certified organic and vegan.
When brands decide to verify their products as non-GMO, they’re ensuring consumers have transparent choice to help preserve and grow a non-GMO food supply, now and into the future!
You can be confident when choosing Mother Raw products that they are non-GMO, and that we’ve worked hard to keep your food as close to the plants they came from. That’s our promise.
* Read more about the World Health Organization’s conclusions on herbicides here.
Author: Tracy On
Sources
Meet Tracy, our nutrition intern! Tracy is in the process of completing her Masters of Applied Nutrition degree at the University of Guelph with the goal of becoming a registered dietitian. Just like Mother Raw, Tracy loves to encourage others to eat more plants. She has a love for food and cooking, and is also a proud plant-based foodie with a passion for cooking up delicious vegan recipes. Make sure to follow Tracy on instagram at @tracysnutritiontips!
I transitioned to a vegan diet when I was entering grade 12 of high school. My best friend had been vegan for a few years and we both recently started working at a health food store. You know when people say you have to hear a message seven times before taking action? To me it really felt like all signs were pointing me towards a vegan diet. At the peak of my veg-curiosity, a YouTube video popped up on my recommended page explaining the ins and outs of a vegan diet and the benefits it can bring and I believe that was the tipping point. I’ve been vegan for more than 5 years and am so glad I made the transition!
Although there are many reasons to choose to live a plant-based lifestyle, the main driving factor for me is sustainability and food security. Growing plants for food uses significantly less resources than growing livestock and has less of an environmental impact. Instead of growing animal feed, the land and resources could be used towards growing more food for humans, which could then improve food security.
Since I’ve been vegan for more than five years, it’s difficult to remember how I used to feel when I ate animal products, however I do notice that my hair grows a lot faster than it used to!
The hardest part about my vegan journey was eating with my family. I’m Chinese and a lot of our meals include animal products. At meals oftentimes my parents would say “well, just have a little bit” or “no one will know”, and that made me feel like they didn’t respect my choice to follow a vegan diet. For me, getting more involved in cooking for my family helped show my parents that there are plant-based meals that taste just as good as the ones they were used to eating, and showed that I was dedicated to living a plant-based lifestyle, rather than it being a “phase”.
My biggest tips for dining out are to check the menu online before going to a new restaurant – most restaurants now have vegan options clearly labelled. Second, I recommend asking your server as many questions as you need to feel informed and comfortable and to never feel like you’re being a burden. And finally, I recommend making substitutions. If a pasta dish has chicken in it, ask for tofu or extra veggies instead, or if the bread comes with parmesan on top, ask for it to be made without.
My biggest tip is to approach veganism with an open mind and to avoid having an all-or-nothing mentality. I found that when I became vegan, I was more likely to try foods I had previously disliked and found that I actually loved them! For example, mushrooms. I loathed them when I was younger but now, I can’t get enough! And remember: You are your toughest critic. You don’t have to go from 0 to 100 in a day and ditch your previous lifestyle altogether. Gradually transitioning to veganism by incorporating one plant-based meal a day and working your way up is much more realistic.
My favourite plant-based dish to make is tofu nuggets! All you have to do is cut a block of extra-firm tofu into bite-sized pieces, marinate it in concentrated vegetable broth and then coat it in a mixture of panko, garlic powder, onion powder, dried parsley, salt and pepper and then toss it in the air fryer. They come out crispy and are the perfect complement to the Mother Raw Ketchup or BBQ sauce.
I love the Greek dressing! It was the first Mother Raw product I tried, and I find myself gravitating towards it for my salads and pasta dishes. A close second is the Caesar, which I love drizzling on top of shredded kale and carrots.
I love movement, whether that’s weightlifting, resistance training, running, or yoga. In fact, I’m a certified TRX suspension coach and am in the process of becoming a certified cycle instructor. I also love cooking and baking. On my 22nd birthday I launched @tracysnutritiontips on Instagram, where I share my love for all things health and wellness. I also love to read and spend time with friends and family.
I learned that at different degrees of ripeness, bananas contain varying amounts of sugar and that an unripe banana will have a different effect on your blood sugar and insulin levels compared to a ripe banana ! A green, unripe banana contains starches that are indigestible in the human digestive trac t and are considered dietary fibres. As a banana ripens and becomes yellow, these starches are converted to simple sugars. Therefore, an unripe banana scores low on the glycemic index and will not raise your blood sugar as much compared to a ripe banana, which scores moderately on the glycemic index.
Make sure to follow Tracy on instagram at @tracysnutritiontips for, you guessed it, nutrition tips – and lots more!
]]>The now world-famous poke bowl is a Hawaiian specialty of short-grain/sushi rice and raw fish tossed in a marinade that combines Japanese and Hawaiian flavours.
In her book, The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan, a food historian, says the current version of poke became popular in the 1970s and is still common in the Hawaiian islands. It combines fish served with Hawaiian salt, seaweed, and roasted, ground candlenut ‘meat’.
Now, you can find a whole bunch of variations on the classic, including a fully plant-based version which you know we love!
We like to use a mix of colours, textures and flavours in our bowl from rice or noodles to vibrant, crisp, crunchy vegetables, with none other than our Mother Raw Japanese dressing, bursting with sesame, garlic and ginger flavours!
Poke bowls are beautiful when they combine an array of colours, textures and flavours! Assemble your bowl with each ingredient in their place for a beautiful rainbow effect!
The base: Cooked short-grain rice works well, like the classic poke bowl. Feel free to explore other types of rice - red, black and even cauliflower rice.
Protein: Cooked edamame and marinated tofu are our favourite protein additions to a poke bowl. Marinate them in some Mother Raw Japanese dressing for half an hour or more for an added boost of flavour!
Vegetables: Choose a variety of colourful toppings. There are so many options to choose from in thinking about other flavourful things to add to your bowl. Some popular ones commonly added raw to the bowl are avocado, cabbage, carrots, corn, cucumbers and/or radishes.
*Hot tip* If you want to take your bowl to the next level try cutting your vegetables in a few different ways. This will add to the textural contrast in your bowl - you can grate, slice, or dice as you choose.
Some people love sprouts, pickles and even fruit. And to finish, sliced scallions and toasted sesame seeds - white, black or both.
Present your bowl by giving each ingredient its place rather than mixing the contents together. Finish with a drizzle (or more!) of Mother Raw Japanese dressing!
Tuck in and enjoy.
References
Laudan, Rachel (1996). The Food of Paradise: Exploring Hawaii's Culinary Heritage. University of Hawaii Press. pp. 37–38. ISBN 9780824817787. Retrieved 2017-01-28.
Image source: Indo Indians
Written by: Ozoz Sokoh
]]>If pumpkin is a flavour on the top of your list, get some pumpkins and rustle up your favourite pumpkin recipes or buy canned pumpkin for a quick fix. One thing to watch out for — make sure you read the can when you grab it so you get what you want - pumpkin puree or pumpkin pie filling!
Here is one way to enjoy it beyond pumpkin pie - you can make some no-bake pumpkin balls, sweetened with dates and full of aromatic fall spices like cinnamon, nutmeg and cloves. They make a great snack, and even a nice sweet treat!
Celebrate the sweet and spicy notes of cinnamon — powder, sticks and bark. Apple pie aficionados consider it the definitive spice addition. Warming up a hot brew? Whisk some cinnamon powder into milk, cocoa, coffee, even tea or throw in a stick and let it simmer until the smell fills the room, and/or fold into some plant-based whipped cream for a cinnamon latte.
Another way to explore cinnamon is with oats. Try adding some to overnight oats or cooked oatmeal — microwave, stovetop or baked. You could even add some pumpkin too, as these two flavours go great together.
Enjoy ginger's warmth and pungency in a variety of ways. Ginger is available in many forms, with fresh, ground and candied amongst the most common. It is super flexible — it works well in both sweet and savoury recipes.
If you're up for the challenge, you could explore making candied ginger at home. Candied ginger makes a great snack and can also be used in cakes and bakes. You can also use ginger to make a savoury condiment that can be stored in the fridge and added to soups, sauces, strews or marinades. Do this by blending equal parts peeled and chopped fresh ginger and garlic with a touch of salt and olive oil. For good measure, add a pinch of turmeric and black pepper.
Regardless of what you decide, enjoy these glorious days of fall with your favourite fruits, vegetables, spices and condiments.
Written by: Ozoz Sokoh
]]>Can you guess which famous noodle spaghetti squash get its name from?
When baked, this squash variety creates delicious, spaghetti-like noodles with just a fork! Top with traditional tomato sauce or chill the noodles and add to your favourite salads or bowls. We love to top ours with Mother Raw Italian Dressing.
Here’s a recipe we love for making the perfect dupe for the traditional spaghetti noodle.
To julienne means to cut into thin strips. We love this way of preparing our veggies because it’s a fun and interesting way to get creative in the kitchen! To julienne, you could use a sharp knife to thinly slice the veggies if you’re confident in your knife skills. However, we prefer using a vegetable peeler and gently slicing it lengthways to produce super thin strips.
There are many veggies that lend themselves to being julienned. Some of our favourites are carrots, apples, raw beets and cucumbers. Julienned veggies add some pizzazz to salads, rice bowls or even cold noodle bowls. Try adding julienned carrots to this Sesame Soba Noodle Bowl. You can even add some tofu for a super simple but flavourful dinner.
Who said cauliflower or broccoli couldn't be rice? We’re challenging the traditional definition of rice with these veggie-forward ideas!
To create veggie rice, simply grate cauliflower or broccoli stems or, for a quicker alternative, pulse in the food processor or high-power blender.
To cook, sauté the crumbled veggies and finish off by covering with a lid so it steams and cooks through. You can add whatever veggies or proteins you like and use how you would traditional rice.
Once cooked, drizzle with your favourite Mother Raw Sauce — we’re partial to some Mother Raw Queso or Japanese dressing! Yum.
Want to try for yourself? Check out our Mediterranean take on cauliflower rice here.
Image Source: Cooktoria
Written by: Ozoz Sokoh
]]>Here at Mother Raw, we love cooking from scratch (as we’re sure you can tell from our delicious recipes!) Experimenting with flavors, textures and new ideas to bring out the best of Mother Earth’s bounty is what Mother Raw is all about.
We know that many of you turn to homemade salad dressings as an alternative to store bought, and we don’t blame you! Unfortunately most dressings available in the store don’t put the same care or quality ingredients into their dressings as we do. Like you, we’re conscious of exactly what goes into - and what does not go into - our dressing creations. That’s why we promise to ‘Put Good on GoodTM’.
While there’s lots to love about homemade dressings, they take time to prepare, you may not have the ingredients on hand, and the cost can definitely add up if you’re buying premium organic ingredients! Besides, a lot of us default to the same old dressing recipe (hello EVOO and Balsamic) and don’t we owe it to our greens to give them the excitement they deserve? That’s why Mother Raw created 11 dressings made with only natural, high quality ingredients made without artificial colors, flavors and preservatives! Think of Mother Raw as an easy, convenient, tasty and exciting alternative to homemade. From Caesar to Japanese, we go you covered.
Take a look at these things to consider when you’re weighing your dressing options:
Homemade Dressing |
Mother Raw Dressing |
You do all the work |
We do all the work for you! |
Can be time consuming |
You can spend your time crafting the dish itself - or enjoying time with family! |
Can be costly to buy organic, premium ingredients |
We source the most premium ingredients! |
Requires many ingredients on hand |
Just one bottle! |
Same old recipe every time |
Shake it up with our variety of flavor options! |
Just a salad dressing |
Delicious when doubling as marinades or dipping sauces! |
Usually lasts a few days |
Lasts about 6 months in the unopened fridge or 30 days after opening! |
Dirty more dishes |
No extra dishes! |
Luckily, you don’t have to sacrifice your desire for a healthy, organic, plant-based dressing even if you’re not able to make it yourself (or you just don’t feel like it - no judgement here). Take our newly formulated Ranch dressing, for example. We source only the highest quality premium ingredients, like cold-pressed extra virgin olive oil and unfiltered apple cider vinegar with the ‘mother’. It also takes you precisely 0 minutes to make - we’d call that a win!
Stay RAWesome!
Written By: Victoria Ehgoetz
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In the last few years, “ugly” produce has come into the spotlight as consumers become more aware of the issues around food waste and its impact on the environment. Up to 40% of fruit and vegetable waste can be attributed to cosmetic standards. Having personally spent 4 months last year sorting and packing fruit while I was living in Australia, I can tell you firsthand that these standards around factors like shape, marks, and colour can be very strict. Some of the less attractive fruits and veggies are packaged at a discount or sent to other companies to be made into products such as juices, soups, or jams, but there are now more companies than ever dedicated to making use of these pieces of produce.
In the US, there are several food subscription boxes that will deliver these unique-looking fruits and veggies right to your door. As an added bonus, this produce tends to be less expensive than its more traditionally “beautiful” counterparts. We love this idea because it tastes just as delicious, so you can chop up your veggies to use with a Mother Raw dressing or dip and never even know the difference. Now that’s a RAWesome way to put good on good! Imperfect Foods is on a mission to deliver groceries to most of the United States for up to 30% less than national supermarket chains while reducing food waste. Misfits Market creates organic subscription boxes for up to 40% less than grocery store prices by using organic produce that stores and farms can’t usually sell.
In Canada, these produce boxes have not yet reached a large national scale but there are some great local services. In the London, Ontario area, FoodFund helps reduce waste by sourcing imperfect produce from local farmers. In Montreal, Second Life offers a zero-waste delivery service that’s saved over 2 million pounds of ugly produce since 2016.
There are also some innovative products that have been inspired by imperfect produce and a passion for sustainability. Wtrmln Wtr came to life in 2013 after its co-founders searched for a use for watermelons that were delicious, but ultimately discarded because of blemishes that made them unsellable. They were able to use these melons and support farmers by introducing a hydrating electrolyte beverage that’s taken the media by storm (oh, and garnered an investment from the one and only Beyonce).
In the snack food world, Spudsy created vegan sweet potato puffs from sweet potatoes that would’ve previously ended up in landfills due to factors like their size, shape, and colour. They’re on track to save 1 million imperfect sweet potatoes by 2021 and these spud-saving snacks come in five different flavours.
We love that these companies are making use of fruits and veggies that were once overlooked to help work towards a more sustainable future. As plant lovers ourselves, we’re totally on board with getting rid of the stigma against ‘ugly’ produce!
Stay RAWesome!
Written By: Victoria Ehgoetz
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But the Ranch dressings on the market have us wanting more. More freshness, more of a ‘real’ taste, more pronounceable ingredients and less artificial whiteness.
At Mother Raw we’re always on the lookout for ways to up our game. With a passion for making our products as delicious and flavor-packed as they can be, we set out to make our ranch dressing more crave-able than ever, with the help of feedback from our current fans and supporters. We did it our way!
We started with the question: What makes Ranch, well...’ranch’? Could it be the monosodium glutamate (MSG), modified starches, whiteners and shelf-stabilizing emulsifiers that makes it so enticing? Call us crazy but we prefer to bathe our veggies with ingredients that come from nature, not a lab. We think Ranch embodies a creaminess, herb-packed, dippable, crave-able condiment that doesn’t have to be a science experiment but can rely on Mother Earth’s own natural bounty.
That’s why think it’s time we Rethink Ranch. Here’s what we changed in our newly reformulated Ranch dressing, on shelf now!
Our ranch is still:
Find our new and improved Ranch dressing at a store near you using the Store Locator on our website.