Monday, October 6, 2008
Why I Want to Work for Kashi
I want to work for Kashi. Take a look at their part of their mission statement:
Everyone has the right to healthy food... We love being able to give people all-natural, minimally processed foods that are free of highly refined sugars, artificial additives, and preservatives. Because when we eat well, we feel well....
What's not to like about that? Kashi makes good-for-you-food that actually tastes good. And if you've lived through the Snackwell's and rice cake (aka styrofoam circles) mania of the '90s, then you know that's no easy task.
My current favorite Kashi product is 7 Whole Grain Pilaf, which is great any time of the day. Not only is it deliciously chewy, nutty, and satisfying, but it's super healthy too: 1 cup of this pilaf has twice the fiber and protein of brown rice. In this recipe for Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad, succulent shrimp, sweet pineapple, creamy mango, and chewy Kashi are tossed in an addictive sweet and sour dressing. Topped with crunchy cashews and toasted sesame seeds, this salad has it all.
I'm not receiving any free products or money for this post. However, if any Kashi people are reading this, I wouldn't turn my nose up at a coupon for Heart to Heart cereal -- I'm currently all out. And if you're from the Kashi Human Resources department, I have a discernible palate, get along well with people, know all 19 whole grains, and own a pair of well-worn Birkenstocks. I'm available for part-time work.
Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad
Makes 2 main or 4 side servings.
Print recipe only here.
1 cup cooked Kashi 7 grain pilaf**
12 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons sesame oil, divided
1 large celery stalk, julienned
1 large carrot, peeled and julienned
1/2 cup fresh pineapple, diced
2 tablespoons each Thai basil, mint, and cilantro
1 tablespoon cashews, coarsely chopped
1 teaspoon toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
4 teaspoons low-sodium soy sauce
1 teaspoon light brown sugar
2 teaspoons minced fresh ginger
1 Thai chile, finely chopped (with as many seeds as you'd like)
Following cooking instructions for the Kashi pilaf or grain of your choice.
Place the shrimp in a medium bowl with 1 teaspoon sesame oil, salt and pepper. Toss well to coat, and set aside for 5-10 minutes.
Meanwhile, place all other salad ingredients (except sesame seeds) in a bowl, and toss gently.
To make the dressing, whisk all ingredients together in a small bowl and set aside.
Heat remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides.
In a large bowl, combine cooked pilaf, vegetables, and shrimp. Pour dressing evenly over the salad and toss well to coat. Garnish with toasted sesame seeds.
**Kashi 7 Whole Grain Pilaf is available at most major supermarkets and specialty markets such as Whole Foods. Other chewy whole grains such as barley, brown rice, or wheatberries can be substituted.
You might also like:
Asian Noodle Salad with Tofu and Mango
String Beans and Tofu with Thai Peanut Butter Sauce
Grilled Shrimp Skewers with Fresh Pineapple Chutney
Mediterranean Wheatberry Salad with Lentils and Chickpeas
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