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August 13, 2016

Are you a super hero? 10 STEP check list

I found this absolutely delightful article that I know each one of you will love.
So am sharing a picture post from Amy Gardner -


So how many points do you get?

Out here we averaged at 7.5 - 9 at eSutras Organics 

Share this post - please...

June 29, 2016

CCT for health! A Shameless Plug for 3 Staple Indian Curry Spices results in a 90% effective conversion rate!



CORIANDER : Coriander use has a medicinal plant has been reported since 1500 B.C. both as a spice and as a medicine. Used extensively as a base for nearly ALL curries in India. It aids digestion, reduce flatulence and improves appetite. It helps relieving spasms within the gut and counters the effects of nervous tension.

Other little known secret uses:  
Coriander is also chewed to sweeten the breath, especially after consumption of garlic or onion.
It is applied externally as a lotion for rheumatic pain.
Coriander essential oil is used in the manufacture of perfumes, cosmetics and dentifrices.

CINNAMON --Who does not already love cinnamon ? In India cinnamon is an integral part of both hot spicy curries or sweet desserts. Garam masala worthy enough to get on the festival banquet must have cinnamon in it.

Other little known secret uses:  
Whether in pumpkin pie, cinnamon rolls, raisin bread, and cinnamon sugar topping, but there are healthier ways to reap the benefits of this power spice: Add it to your coffee, sprinkle it on oatmeal, stir it into peanut butter for celery sticks, and dash on sweet potatoes or carrots.
While it brings out (and warms up) the flavors in the foods it is paired with, cinnamon will also help keep your arteries healthy, manage blood sugar levels, and lower cholesterol.                                                                          

TURMERIC ROOT POWDER- Brightly-colored turmeric comes packaged from Mother Nature as "Made in India for the world". Ubiquitous as the reason for the yellow in curries, many a time this amazing medicinal spice is used in place of its rich cousin - saffron.

Coming from the same family of plants that are now proven to can inflammation in arthritis patients new research is now showing that the spice can and may block the formation of some cancers..


June 8, 2016

Turmeric Smoothie - So Tasty You Won't Believe It Has One of the Most Powerful Antioxidants In The World



Who needs medication when nature gave us turmeric. Take a look at the incredible health benefits of this plant.

- Digestive Aid
- Blood Purifier
- Anti-inflammatory
- Wound Healer
- Skin Tonic
- Analgesic
- Anti-viral
- Anti-bacterial 
- Anti-fungal
- Antiseptic
- Anti-carcinogenic 
- Fat Metabolizer
- Cholesterol Reducer
- Gas Reducer

June 4, 2016

Soy - Pitas- Calcium rich and an easy way to beat Osteoporosis

Whole SOY -Wheat Pitas

Osteoporosis isn’t like a small deal. It’s a huge deal. It doesn’t take a major trauma to break osteoporotic bones, and fractures related to this devastating disease are a leading cause of hospitalization, disability, and even death. 

Did you know that an adult over age 50 who fractures a hip has a one in four chance of dying within one year? - 

Well here is one lady's quick fix to get some calcium into your body - tastily!

Soy flour contains about six times as much calcium as whole wheat flour. It contains no gluten, so in general it’s not a good choice for bread, but for a flatbread that’s not as critical. 

The words “raw” and “green” kept leaping to mind and happily, the baked pitas taste great. Their yellowish color was a tipoff that these were not your average wheat pitas, but otherwise you’d never have known. -


Yield: 8 pitas
Time:
  • Mix and ferment sponge: 1 hour
  • Mix final dough: 10 minutes
  • Ferment: 1.5 hours
  • Divide, rest, and roll out: 15 minutes
  • Bake: 2 – 3 minutes per batch of 1 – 3 pitas
Sponge ingredients:
  • 225 g whole wheat flour (I used white whole wheat but regular is fine also)
  • 2.5 g (3/4 t.) instant yeast
  • 280 g lukewarm water

Final dough ingredients:
  • All of the sponge
  • 9 g salt (1.5 t. table salt)
  • 14 g olive oil (1.5 t.)
  • 185 g whole SOY flour
  • More water at room temperature, as needed

Method:

  1. Combine sponge ingredients in a medium bowl. Cover and let rest for one hour.
  2. Stir salt and olive oil into sponge.

  3. Add the 185 g flour and mix briefly to form a shaggy mass. It’s OK if not all of the flour is incorporated at this point.

  4. Turn the dough and any loose flour out onto the counter. Knead to incorporate all of the flour. At this point the dough should be soft and tacky (not sticky). If it’s not tacky, add a bit more water. If it’s sticky, knead for a bit, then add a touch more flour if it’s still sticky.
  5. Continue kneading for 8 – 10 minutes until the dough is smooth and elastic.

  6. Place the dough back in its bowl. Cover and ferment 1.5 hours or until approximately doubled in volume.

  7. Meanwhile, preheat the oven, with stone, to 450F).

  8. Turn the dough out onto an unfloured counter and knead it a few times to degas it.
  9. Divide the dough into 8 equal portions and shape each into a ball. Cover with a cloth and let rest for 10 minutes.

  10. On a lightly floured counter, roll each ball into a disc about 7″ in diameter. They will be very thin. You can roll the first two or three, and then more as the first batch is baking.
  11. Using a peel lightly sprinkled with semolina, transfer two or three pitas to the baking stone. (If you don’t have a peel, place the pitas on parchment paper and slide the parchment paper onto the stone.) Bake for 2 –3 minutes, until fully puffed. 

  12. Don’t overbake or the pitas will be dry. (If a few don’t puff, they’ll still be delicious.)

  13. Repeat with the remaining pitas. As they come out of the oven, wrap them in a towel to keep them warm.

These are best eaten as soon as possible after baking. I like a pocket sandwich with lightly (not deep) fried falafel and assorted vegetables. I feel better already.

- See more at: http://www.wildyeastblog.com/whole-wheat-pitas/#sthash.IWNciD1W.dpuf

May 27, 2016

Organic Raw Cane Sugar - Is Good For Your Health!

Pure organic raw cane sugar is good for health! 
Sugar occurs in greatest quantities in sugar cane and sugar beets from which it is separated for commercial use. Sugar from both sources is produced by nature in the same fashion as all green plants produce sugar-as a means of storing the sun's energy. The "simple" sugars, or monosaccharides (such as glucose), store energy which biological cells use and consume.

Sucrose is a larger sugar molecule that breaks down into glucose and fructose in the intestine during metabolism. Glucose is the vital fuel that the brain cells use, it is also fuels energy in the body.

Ayurveda, the ancient Indian medicinal paradigm has held  good organic, cane sugar with little or no refining in the highest regard, Sugar is sweet, develops semen, beneficial for the eyes, nourishing and gives strength. It eliminates excessive humors of wind and bile in the body and checks toxicity of cells.
Uses of raw sugar according to Ayurveda:
1.     When sugar is chewed, in its raw state or in a food where it is not dissolved in water or a solvent, its properties and effects become hot but its effect becomes cold when dissolved in water. e.g: drinking a glass of water in which sugar is dissolved, satisfies thirst, however eating a spoonful of refined sugar produces a rush of energy that leaves you tired in a few moments.

2.     Drinking hot or cold beverage in which some sugar  is dissolved produces a calming effect on the brain, while increasing stamina. Drinking a glass of "yogurt" mixed with some sugar is also beneficial in both providing energy at the same time providing relief for an over active intestinal system.
 
3.     Drinking water mixed with sugar, brings quick relief in dysentery. 
  • Of course the excessive use of sugar is harmful. It causes many complications in the body like acidity, inflammation, swelling, diabetes and rheumatism..
 GET YOUR HEALTHY SUGAR FIX - HERE: