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Himalayan Crystal Salt

Himalayan Crystal Salt

Organic Popping Corn

Organic Popping Corn

Organic Fair Trade Cocoa Powder

Organic Fair Trade Cocoa Powder

Everland Organic Raspberry Vinegar

Everland Organic Raspberry Vinegar

Everland Organic Raspberry Vinegar

Everland Organic Raspberry Vinegar is a premium quality 100% pure vinegar made from the pure juice of organic apples naturally fermented in wooden casks until honey-hued. It is blended with organic raspberries to create a full-flavoured vinegar that is one of a kind.

Everland Foods - raspberry vinegar nutrition info
Everland Sunflower Oil

Everland Sunflower Oil

Everland Sunflower Oil

Everland Organic Sunflower Oil is a premium quality oil naturally processed from organically grown sunflower seeds. It is 100% pure, expeller-pressed, and naturally refined. It is free of chemical additives and preservatives and is a good source of monounsaturated fats.

Everland Foods - sunflower oil nutrition info
Everland Organic Black Chia Seeds

Everland Organic Black Chia Seeds

Everland Organic Black Chia Seeds

Everland Organic Black Chia Seeds are grown in vital soil on family farms by those committed to the environment and the safest, most nourishing food. They are a great source of dietary fiber, protein and essential fatty acids.

Everland - black chia seeds nutrition
Everland Organic Coconut Palm Sugar

Everland Organic Coconut Palm Sugar

Everland Organic Coconut Palm Sugar

Everland Organic Coconut Palm Sugar is 100% pure and natural and made from the sap of a coconut. Use as a one-for-one replacement for refined white sugar in any recipe that calls for deep, rich taste, and colour. It is ideal for baking, cooking, drinks, and as a topping for your favourite foods.

Everland Foods - coconut palm sugar nutrition
Everland Coconut Water

Everland Coconut Water

Everland Coconut Water

Everland Coconut Water is from fresh coconuts and is rich in potassium, natural electrolytes, and low in sodium, free from cholesterol, gluten free, BPA free and has no preservatives or artificial flavouring.

Everland Foods - coconut water nutrition
Everland Coconut Milk

Everland Coconut Milk

Everland Coconut Milk

Everland Coconut Milk is naturally creamy with a rich flavour of coconuts. It can be used for making coconut beverages, cakes, ice cream and curries.

Everland - coconut milk nutrition
Annar Pomegranate Blueberry Juice

Annar Pomegranate Blueberry Juice

Annar Pomegranate Blueberry Juice

Annar Pomegranate Blueberry Juice is deliciously made with high quality ingredients, free from any artificial flavours, colours and preservatives.

Anaar - pomegranate blueberrry juice nutrition
Everland Virgin Coconut Oil

Everland Virgin Coconut Oil

Everland Virgin Coconut Oil

Everland Virgin Coconut Oil is an excellent alternative to butter or margarine and is best for panfrying, sautéing, or baking. It is naturally saturated, non-hydrogenated, expeller pressed and refined.

Everland Foods - virgin coconut oil nutrition
Everland Organic Shredded Coconut

Everland Organic Shredded Coconut

Everland Organic Shredded Coconut

Everland Organic Shredded Coconut is grown in vital soil on family farms by those committed to the environment and the safest, most nourishing food. It is perfect for baking, cooking, granola, or anything that required coconut.

Everland - organic shredded coconut nutrition
Everland Maple Syrup

Everland Maple Syrup

Everland Maple Syrup

Everland Certified Organic Maple Syrup is organically harvested in Canada and is free from artificial flavour, colouring and chemical additives. Its amber colour and delicate taste make it an ideal sweetener for drinks, fine baking, and cooking.

Everland Foods - maple syrup nutrition
Anaar Pomegranate Juice

Anaar Pomegranate Juice

Anaar Pomegranate Juice

Annar Pomegranate Juice is deliciously made with high quality ingredients, free from any artificial flavours, colours and preservatives.

Everland Foods - pomegranate juice nutrition
Organic Oats & Banana Cookies

Organic Oats & Banana Cookies

Organic Oats & Banana Cookies

ingredients

  • 1 large banana, mashed (½ cup)
  • ½ cup Everland Organic Crunchy Peanut Butter
  • ½ cup Everland Raw Honey
  • 1 tsp Everland Pure Vanilla
  • 1 cup Everland Organic rolled oats
  • ½ cup Everland Whole Wheat Flour
  • ¼ cup non-fat dry milk powder
  • 2 tsp ground cinnamon
  • ¼ tsp Everland Baking Soda
  • ⅔ cup Everland Organic Cranberries

directions

Servings: 20 cookies

  1. Preheat oven to 350 °F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in cranberries.

  2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.

  3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely.

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

ingredients

  • 7–8 Sweet peppers (red, orange and yellow)
  • 1 cup Everland Organic Medley Quinoa
  • 1 tbsp Everland Organic Olive Oil
  • 1 cup diced sweet onion
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 cup Everland Organic black figs, roughly chopped
  • 1/2 cup Everland Organic cashews, roughly chopped
  • 3/4 tsp Everland Sea Salt
  • 1/4 tbsp pepper

directions

Servings: 4 / Prep Time: 10 mins.

  1. Heat oven to 375 °F. Seed and dice 1 of the cooked peppers. Slice remaining 6 peppers from stem to bottom; seed.

  2. In a medium lidded pot, bring 2 cups water to a boil. Add quinoa; return to a boil. Cover and reduce to medium-low and cook for 10 minutes. Drain; set aside.

  3. Return the pot to stove and place over medium heat. Add olive oil. Stir in the 1 diced pepper and onion. Cook 5 minutes. Mix in cumin and cinnamon; cook 1 more minute. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9 x 13-inch baking dish. Cover with foil and bake at 375 °F for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.

Eggplant Rollatini

Eggplant Rollatini

Eggplant Rollatini

ingredients

  • 2 medium-size eggplant (about 2¼ pounds total)
  • ½ tsp Everland Sea Salt
  • 18 teaspoon dried Italian seasoning
  • 18 teaspoon ground black pepper
  • 1 12 ounce jar roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
  • 1 ½ cups Tomato Garden Vegetable Pasta Sauce

directions

Servings: 4 / Prep Time: 25 mins.

  1. Trim tops and bottoms from eggplant. Cut each into 6 lengthwise slices and spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with ¼ teaspoon of the salt, then turn slices over and sprinkle with remaining ¼ tsp salt. Let stand 15 minutes, flipping slices halfway.
  2. Heat pan to medium-high heat. Quickly rinse eggplant slices under running water; pat dry. Grill slices until softened and nicely marked (about 4 minutes per side). Return slices (do not overlap) to large cookie sheets (without paper towels).
  3. Heat oven to 350 ° F and coat baking dish with nonstick cooking spray. In a small bowl, stir together Italian seasoning, and pepper. Stir until well combined.
  4. Divide red pepper pieces evenly among eggplant slices, placing them on the wider end of each slice. Top each pepper with a heaping tablespoon of cheese filling. Place ½ cup of the marinara sauce on the bottom of the prepared dish. Roll up eggplant slices, starting at the wide end and enclosing filling. Place in dish. Top with remaining 1 cup marinara sauce.
  5. Bake at 350 ° F for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste.
Tuscan Pasta

Tuscan Pasta

Tuscan Pasta

ingredients

  • 1 28 ounce can diced tomatoes, undrained
  • 1 8 ounce Everland Organic Italian Herb Pasta Sauce
  • 2 tsp garlic powder
  • ½ tsp black pepper, ground
  • ½ tsp Everland Sea Salt
  • 2 tbsp Everland Organic Olive Oil
  • 1 pound zucchini and/or yellow squash, sliced
  • 1 8 ounce package sliced mushrooms
  • 1 small onion, chopped
  • 6 ounces pasta, such as spaghetti or linguine

directions

Servings: 6 / Prep Time: 15 mins. / Total Time: 40 mins.

  1. Mix tomatoes, tomato sauce, sugar and seasonings in a medium saucepan and bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.

  2. Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.

  3. Meanwhile, cook pasta and drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.

​Blueberry Oatmeal Pancakes

​Blueberry Oatmeal Pancakes

​Blueberry Oatmeal Pancakes

ingredients

  • 1 tablespoon freshly ground flaxseed meal
  • 3 tablespoons warm water
  • ½ cup Everland brown flour
  • ½ cup Everland quick cooking oats
  • 1 tablespoon Sweetcane agave nectar
  • 1 teaspoon Everland baking powder
  • ½ teaspoon Everland baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • about ¾ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Everland organic coconut oil, melted
  • about 1 cup blueberries
  • ​Everland ​maple syrup, to serve

directions

Servings: 8 / Yield: 16 pancakes / Prep Time: 25 minutes

  1. Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey.
  2. In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
  3. In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
  4. Heat a lightly oiled skillet over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with maple syrup.
Quinoa Salad with Sesame Vinaigrette

Quinoa Salad with Sesame Vinaigrette

Quinoa Salad with Sesame Vinaigrette

ingredients

  • ½ cup water
  • ¼ cup Everland Organic White quinoa, rinsed
  • 1 tbsp Everland Rice Vinegar
  • 2 tsp Everland Organic Toasted Sesame Oil
  • &18 tsp Everland Sea Salt
  • &18 tsp crushed red pepper
  • &⅓ cup chopped red or yellow sweet pepper
  • &⅓ cup coarsely shredded or thinly sliced carrots
  • &1 green onion, bias-sliced

directions

Servings: 2 / Serving size: ¾ cup / Prep Time: 20 minutes

  1. In a small saucepan, combine the water and quinoa. Bring to boiling and reduce heat. Cover and simmer about 15 minutes or until water is absorbed. Remove from heat and set aside to cool completely.

  2. Meanwhile, in a small bowl whisk together vinegar, oil, salt, and crushed red pepper. Stir in sweet pepper, carrots, zucchini and green onion. Add cooled quinoa; toss to coat. Serve immediately or cover and chill up to 24 hours before serving.

Coconut Waffles

Coconut Waffles

Coconut Waffles

ingredients

  • 1¾ cups Everland Whole wheat flour
  • 2 tbsp Sweetcane Organic sugar
  • 1 tbsp Everland baking powder
  • 3 eggs
  • 1 14 ounce can Everland Organic Fair Trade coconut milk
  • 6 tbsp butter, melted
  • ¾ cup Everland Organic Shredded coconut
  • ½ cup chopped Everland Organic almonds
  • sweetened whipped cream or powdered sugar (optional)

directions

Servings: 8 / Yield: 8 waffles

  1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

  2. Pour batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake for 3 minutes or until golden brown. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

Coconut Curried Tofu & Spinach Salad

Coconut Curried Tofu & Spinach Salad

Coconut Curried Tofu & Spinach Salad

ingredients

  • 2 tbsp Everland Cornstarch
  • 1 cup low-sodium vegetable broth
  • ¼ cup Everland Organic Unsalted Peanut Butter
  • 1 tsp red curry paste
  • 2 tbsp Sweetcane Best Brown Sugar
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp minced ginger
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 14 ounce package firm tofu, cut into 1-inch cubes
  • 6 ounces shiitake mushrooms, sliced
  • 1 cup Organic Fair Trade Coconut Milk
  • 1 tbsp freshly squeezed lime juice
  • 6 cups baby spinach
  • ¾ cup instant brown rice

directions

Servings: 4 / Prep Time: 25 minutes

  1. Coat the inside of the slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add bell pepper, tofu and mushrooms and toss gently. Cook on low for 4 hours.

  2. Stir in coconut milk, lime juice, and spinach, turn slow cooker to high; cook 15 minutes more.

  3. Cook rice and then serve curry over rice. Garnish with lime wedges if desired.

Maca Chocolate Power Shake

Maca Chocolate Power Shake

Maca Chocolate Power Shake

ingredients

Batter

WHY IT’S GOOD:
Bananas and dates for natural sweetness and fibres, almond butter for good fats, maca for some superfood magic and hemp protein for… protein!

 

Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

ingredients

  • ½ cup chopped fresh onion
  • ½ cup chopped fresh green pepper
  • ½ cup Everland Coconut Oil
  • ½ cup yellow cornmeal
  • ½ cup Everland Whole Wheat Flour
  • 2 tsp Everland baking powder
  • ½ tsp Everland Sea Salt
  • ¾ cup Everland Organic Coconut Milk
  • 4–8 cabbage leaves, depending on size
  • 12 ounces Tomato Garden Vegetable Pasta Sauce

directions

Servings: 2 / Preheat oven to 425 °F

  1. Cast iron skillet, sauté onion and green pepper in coconut oil.
  2. Stuffing: In a large bowl combine cornmeal, flour, baking powder, and salt. Add coconut milk, onion, pepper, and coconut oil and mix.
  3. While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.
  4. Pour the dry ingredients into the wet and stir to combine.
  5. Cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.