Jem Organic Nut Butter Blog

  • New Year - New Chocolate Hazelnut Butter!

    It’s no mystery people love chocolate. A fact we’re very well acquainted with at Jem as we have front row seats watching our fans gobble up our Chocolate Hazelnut Butter. Though, a thought occurred to us: “What if we made it even more chocolatey!” After much experimentation and, yes, delicious taste testing we’re excited to announce Jem’s new, more chocolatey - Chocolate Hazelnut Butter!


    In addition to hazelnuts, cacao nibs, coconut sugar and vanilla we’ve added cacao butter and sunflower lecithin to the formula. The effect? Enhanced creaminess, reduced separation and maximized yumminess of this popular Jem flavor.


    Cacao Butter needs no introduction. It is, after all, the fatty hallmark flavor people love in chocolate; not to mention rich in Vit. E & Vit. K! Sunflower lecithin though more obscure is no less nutritionally impressive. It boasts high amounts of Vit. E, phosphorus, omega fatty acids along with other vitamins & minerals. It also serves as an “emulsifier” - helping to create a more creamy texture.


    We’re excited to hear your thoughts on our new Jem and hope it makes your 2019 even more chocolatey!

  • Every Season is Ice Cream Season!

    The Best Vanilla Ice Cream Recipe

    INGREDIENTS

    • 2 cups heavy cream, preferably organic and not ultra-pasteurized
    • 2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
    • ½ vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
    • 1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
    • ½ teaspoon salt, more to taste

    PREPARATION

    1. In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
    2. Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
    3. Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
    4. Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
    5. Drizzle your favorite flavor of Jem! 
     
    Recipe from the N.Y. Times. 
    HTTPS://COOKING.NYTIMES.COM/RECIPES/1017613-EASIEST-VANILLA-ICE-CREAM?REGI=1&JOIN_COOKING_NEWSLETTER=TRUE&REGISTER=GOOGLE
  • Why Organic Almonds?

    Recently, Max Goldberg from livingmaxwell.com wrote up a fantastic article on why we should be choosing organic almonds. Organic ingredients has always been a founding principle of JEM Organics and something we never have been, and never will be, willing to compromise on. While our almonds are no longer considered "raw" (due to the outbreaks of salmonella); we do still purchase all of our nuts raw. We then soak them in water with pink himalayan salt for 24 hours. Then, we dehydrate them using convectional heat to the point where studies have shown salmonella cannot survive. However, we do not roast to preserve as much of the nutritional value as possible. 

    Because your health and the health of our planet is our #1 priority, JEM's CEO, Jen Moore, is always staying up to date on all things organic and will continue to make sure all of JEM's products are safe, healthy, and delicious.

    Check it out below, share with your friends, and let us know what you think!

    ------------------------------------

    Why Organic Almonds? Because of the Super-Toxic Fumigant Propylene Oxide

    As more and more people are moving toward a plant-based diet and migrating away from animal products, organic cannot be forgotten in this equation.

    Unfortunately, I see far too many people who think that as long as it is plant-based, that is sufficient. It’s not.

    Case in point: almonds.

    In the early 2000s, there were a few outbreaks of salmonella traced to raw almonds from California, a state where nearly 100% of America’s almonds are grown. As a result, the USDA implemented a rule that required all almonds grown in California to be pasteurized. This holds true for both organic and non-organic varieties.

    What is essential for people to understand are the methods that can be used to pasteurize the nuts.

    “California can use steaming, steam-vacuuming technology, blanching, dry-roasting, oil roasting or propylene oxide. However, propylene oxide, also known as PPO, is prohibited in organic,” said Wendy Larsen, General Manager at Big Tree Organic Farms, a California-based grower and manufacturer of organic almonds and almond products.

    There is a good reason why the spraying of PPO is banned in organic — it is a super-toxic chemical that is used in foams in furniture and car seats, building insulation, waterproof clothing and aircraft de-icers.

    Furthermore, the American Cancer Society says in its National Toxicology Program 14th Report on Carcinogens, PPO is “reasonably anticipated to be a human carcinogen.” That means it is reasonable to assume that PPO causes cancer to humans. Furthermore, the U.S. Environmental Protection Agency (EPA) says that PPO is a “probable human carcinogen.”

    Does this mean that all conventionally-grown almonds, almond butters, almond milks and other almond products apply PPO in order to pasteurize the almonds?

    Not necessarily.

    There are companies that disclose on their websites that they do not use PPO on their conventional almonds, such as what supermarket chain Natural Grocers says about their almonds sold in bulk. However, unless you are going to contact the manufacturer and ask them directly, you just do not know. This is particularly difficult when you are at a restaurant, and you have absolutely no idea what the brand is. The bottom line is that all conventionally-grown almonds can be treated with PPO.

    Even if the conventional almonds are PPO-free, they are allowed to be sprayed with other super-toxic chemicals, such as glyphosate — the primary ingredient in Monsanto’s RoundUp. And according to EPA documents from October 5th, 2015, 85% of almonds are treated with glyphosate. Why should this concern you?

    The State of California said that glyphosate is known “to cause cancer.”

    Because of the salmonella outbreak many years ago, even California-grown organic almonds must be pasteurized. So, the question that some people may be asking is: what do you do if you want organic almonds that are truly raw and unpasteurized?

    There are options.

    Because of the Roadside Stand Exemption in California’s almond pasteurization law, consumers can purchase up to 100 pounds of organic, unpasteurized almonds per day directly from farmers. Or, you can purchase organic, unpasteurized almonds which have been grown abroad,such as from Italy.

    If buying in bulk is too inconvenient, there are companies that source their almonds from overseas.

    Jem Organics, a fantastic brand of organic almond butters, purchases its raw, organic almonds from Spain.

    Jen Moore, founder of Jem Organics, told me, “We have done extensive testing on the organic almonds from Spain for both mold and chemicals, and they have all come back clean.”

    Whether you prefer pasteurized or unpasteurized almonds, one thing is certain — they must be organic.

    ------------------------------------

    Find the original article here: https://livingmaxwell.com/conventional-almonds-propylene-oxide-ppo-health-risks#more-12116

     

  • Raw Sprouted Carrot Cake

    Raw Sprouted Carrot Cake by Noelle Parton ( www.simplytothrive.com)
     
    Time: 30 minutes

    The perfect alternative for those typical baked carrot cakes with refined sugar, flour, and dairy. This raw carrot cake has great texture, warming cinnamon spice, sweet carrot bits, smooth “cream cheese” frosting, and is nutrient-dense and full of enzymes thanks to raw buckwheat sprouts!
     
    INGREDIENTS
    For the cake:
    1-2 large carrot, shredded
    1 - 1 1/2 cup buckwheat, sprouted and preferably dehydrated, however not necessary
    2-3 tablespoons ground flax and/or chia seeds
    1-2 teaspoons ground cinnamon
    Pinch of sea salt of choice
    1/4 - 1/3 cup date paste
    2 tablespoons coconut butter, optional but helps the cake solidify once chilled
    Water, as needed
    Raw coconut flour, optional

    For the "cream cheese" frosting:
    1/2 - 1 cup coconut butter
    Water, as needed
    1/4 cup date paste, or 3-4 dates
    1/4 - 1/2 lemon, peeled and left whole or juiced
    1/4 - 1/2 teaspoon cinnamon, optional
    Pinch of sea salt

    Topping - JEM Cinnamon Red Maca Almond Butter and additional ground cinnamon

    DIRECTIONS
    For the cake:
    1. In a mixing bowl, add shredded carrot, sprouted buckwheat, ground seeds, desired amount of cinnamon (I like mine with a lot of cinnamon, but add what you like) and salt. Start at the lower amount of carrot, buckwheat, and seeds, allowing for additional to be added after if needed.
    2. Add the date paste and coconut butter, then using an immersion blender, blend so that the mixture begins to chop up and stick together. Continue to add date paste as needed. You can blend this mixture to your desired consistency, either leaving bigger pieces of carrot and buckwheat, or grinding it down to be completely smooth, or somewhere in between. If the mixture is too dry, add water a tablespoon or so at a time to help rehydrate the mixture until it sticks together.
    3. The mixture should be sticking together if pressed between fingers. If using non-dehydrated buckwheat, 1 or 2 tablespoons of coconut flour may be needed to help absorb some of the moisture. 
    4. Taste. Add additional carrot, cinnamon, or date paste if desired depending on your taste.
    5. Once perfect to your taste, press into pan or dish of choice depending on how thick or thin your wish your cake to be. Set in freezer while preparing the frosting.
    For the frosting:
    1. In a high-speed blender (such as a Vitamix) or food processor, blend the coconut butter with just enough water to slightly thin out until you reach a consistency that is very smooth, creamy, and easily spreadable.
    2. Blend in dates and lemon, starting on the low end of the lemon depending on desired taste. The more lemon juice, the more it tastes like a cream cheese frosting. Add cinnamon if using, and a pinch of salt.
    3. Taste. Adjust for sweetness and tang.
    4. Remove the cake from the freezer and spread the frosting over top. Let set up in the freezer or fridge if you want your frosting to harden slightly, or eat as is. Before serving, drizzle with JEM nut butter and extra cinnamon.
    5. Keep in the freezer or fridge. Enjoy! 

    NOTES
    • Can sub raw cashew butter or even full-fat coconut milk cream for coconut butter.
    • Although dates are my favorite sweetener, use preferred natural, liquid sweetener such as coconut nectar, 100% maple syrup, etc.
    • Feel free to adjust the flavors to your liking! Add in chopped raisins, walnuts, macadamia nuts, or other spices like ginger or clove.
     
    Copyright 2016, N. Parton, Original recipe
     
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