Casa de Sante makes all-natural vegan, gluten-free, certified low-FODMAP foods. Inspired by the holistic teachings of Ayurveda, traditional Chinese medicine, and other herbal traditions, they offer some spectacularly unique seasoning mixes, salad dressings, and savory granolas that will knock your socks off.
UPDATE: The giveaway contest is now closed.
To inspire you in the kitchen, Case de Sante is generously offering a giveaway of an amazing variety pack that contains five (yes, five!) vegan, certified low-FODMAP, no-onion, no-garlic spice blends to one lucky winner. What do you need to do to participate in the giveaway?
One lucky winner will be selected at random. (Note: We can only ship within the contiguous United States and Canada.) Good luck!
Pineapple Fried Rice
Makes 2 servings
1 fresh pineapple, halved, hollowed (keep the shells intact), and the fruit diced
2 cups cooked rice
1 tablespoon coconut oil
1 to 2 teaspoons Casa de Sante Lemon Herb Seasoning
Garnishes (such as butter lettuce, red bell pepper strips, thinly sliced carrots, thinly sliced radishes, thinly sliced cucumber)
Put the pineapple, rice, coconut oil, and seasoning in a large saucepan and heat over medium-low heat, stirring frequently, until steaming hot. Spoon into the hollowed-out pineapple halves. Garnish as desired.
Tuscan Herb Baked Potatoes with Quinoa Salad
Makes 2 servings
5 small potatoes
2 teaspoons olive oil
1 1/2 teaspoons Casa de Sante Low-FODMAP Tuscan Herb Mix
1 cup cooked quinoa
1/2 red bell pepper, julienned
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup diced cucumber
1/4 cup sliced radishes
8 pitted olives, sliced
3 Brazil nuts, coarsely chopped
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons cooked or canned corn
1 tablespoon olive oil
Juice of 1/2 lemon (2 tablespoons)
Freshly ground black pepper
Preheat the oven to 350 degrees F. Cut the potatoes in half and arrange them in single layer in a medium baking pan. Drizzle with the oil, then sprinkle with the Tuscan Herb Mix. Bake for 40 to 45 minutes, until tender.
While the potatoes are baking, make the salad. Put the quinoa, bell pepper, cabbage, carrot, cucumber, radishes, Brazil nuts, pumpkin seeds, sunflower seeds, and corn in a medium bowl and toss until well combined. Add the olive oil and lemon juice and toss again. Season with salt and pepper to taste.
To serve, arrange the potatoes on a plate with the salad on the side.