Pacific Foods Organic Broth Mushroom Description
Product of USA
Rich & Earthy
Savory mushrooms, garlic and sea salt combine to make a fragrant, rich broth worthy of your favorite soups, risottos and pasta dishes.
Get Creative in the Kitchen
Use as abase for Asian noodle soups
Add earthy richness to risottos
Use as a delicious broth for fondue
Reheat leftovers by adding a little broth for an instant refresh.
Shake well for full flavor. Refrigerate after opening and use within 7-10 days.
Ready-to-use in any recipe calling for broth, stock or water. Do not microwave in container.
Gluten and fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Cup (8 fl oz) 240 mL
Servings per Container: 4
|Amount Per Serving||% Daily Value|
| Calories from Fat||0|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
| Dietary Fiber||0 g||1%|
| Sugars||0 g|
Other Ingredients: Water, mushrooms*, sea salt, garlic*. *Organic
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Summer Superfood Salad with Spirulina Dressing
Right about now, your body is probably asking for a cool, refreshing meal. This massaged kale salad is sprinkled with red quinoa for a tasty fusion of raw veggies and cooked grains (well, quinoa is actually a seed). Balancing out all the flavors is a sweet spirulina dressing that you’ll love so much, you’ll want to store extra for later! Loaded with superfoods and essential nutrients, this summer salad packs in protein and fiber in one delicious bowl.
Recipe courtesy of Lauren Arboleda of Food from the Heart
1/2 tsp. spirulina
2 Tbsp. olive oil
2 tsp. raw honey
3 Tbsp. apple cider vinegar
1/4 tsp. Himalayan pink salt
4 cups curly kale, rinsed and chopped; stems removed if desired
1 medium zucchini, spiralized
1/4 cup pomegranate seeds (around 1/2 pomegranate)
1/2 ripe avocado
1/2 cup Vitacost Organic Red Quinoa
1 cup mushroom stock
2 tsp. pistachios
- In saucepan, cook quinoa according to package directions in mushroom stock. Set aside.
- In bowl, stir all dressing ingredients until combined. Add kale.
- Using hands, massage dressing into leaves for around 3-5 minutes. Add zucchini noodles.
- Transfer kale mixture to serving bowl and toss in pomegranate seeds, pistachios and avocado. Chew mindfully and enjoy!
- Don’t skip the massage! Massaging your kale leaves will result in softer, more flavorful greens.
- If you don't have a spiralizer, thinly slice zucchini instead.
For more inspiration on how to turn leftovers into heroes, check out Lauren’s new book, Pregnancy from the Heart.