Monday, August 30, 2010

Go Nuts for Corn Nuts

I am a child of the 70's, and sometimes I get a hankering for nostalgic foods from my childhood. Finally, there is a non-GMO option to the corn-nuts of my youth, Inka Corn. These crunchy treats are made in Peru and are never made with hydrogenated oils (No Trans Fats) or ingredients that were produced using biotechnology. Now available at Mana Foods in a variety of flavors.

Wednesday, August 25, 2010

Plush Puffs: Marshmallows for grown ups!

Mana Foods now carries the best marshmallow in the world! Don't mistake these for "plain" marshmallows. The Vanilla Bean Plush Puffs are fluffy and soft and made with real vanilla beans! The "Cadillac Marshmallow" is the classic for tasting and toasting, and is wonderful when melted into a coffee or hot chocolate. And like all Plush Puffs, they're equally yummy right out of the package. All natural ingredients.


Other flavors available: Caramel Swirl, Simply S’mores and Toasty Coconut.

Monday, August 23, 2010

The Freshest Produce News

Mahalo for Shopping the Produce department at Mana Foods!
Have you had any great nectarines, mangoes, cherries, apricots, figs, local carrots, local greens, or incredible coconuts lately? New, exciting, noteworthy things are always going down in the produce aisle at Mana and lots of loyal customers have been requesting regular updates on whats new and fresh or on the horizon. They want to be in the inner circle and have a closer connection to their food.
Are you concerned about who grows your your food and how its grown and how fresh it is? Do you like to know what the hottest fresh organic and or local produce items are today or this week? Maybe it helps to have this information for meal planning. A lot of times rare, special, limited, items come and go in a matter of hours or days and perhaps you'd like to know when killer lychee, mango, avocados, figs, dates, tomatoes etc are coming or when they are almost done so you can shop earlier or later and stock up on your favorites -

You can tap into this info by following us on twitter:

Mahalo for all your support and thanks for supporting small local family owned business' and farmers!

Ryan Earehart
Produce Manger, Mana Foods, Paia, Maui

Friday, August 20, 2010

Back to Scool Snack!

New rice snack treats for back to school!
J1 Crunchy Rice Rolls are a slightly sweet tasty treat in a fun tubular shape that kids will love. Rice rolls are like rice cakes and are offered in white/black rice and white/brown rice. Look for them in the cracker section.

Wednesday, August 18, 2010

Fresh & Organic: Pink Pearl Apples

Don't judge an apple by it's peel! The Pink Pearl has a humble and ordinary appearance, with it's dull beige-y skin with light light pink undertones and conical shape. But, once you cut into the flesh, you are treated to a showy flash of hot pink flesh!

The Pink Pearl is among hundreds of heirloom varieties that is near extinction. Only a handful of farmers in the U.S. are still growing and harvesting them and we are lucky to have the new crop from California, here at Mana Foods.

Pink Pearl is a wonderful table apple, sweet and mouth puckering tart at the same time. They are tarter than the Granny Smith and Pippin varieties, so they are fantastic for making PINK apple tarts, apple sauce, and apple appetizers.

Simple Homemade Apple Sauce
4 apples, peeled, cored & chopped
3 tbsp. honey
Cinnamon to taste
1/2 inch water

Boil chopped apples until tender.
Add honey.
Mash or blend with mixer.
Add cinnamon.

Wednesday, August 11, 2010

Sunday, August 8, 2010

New Back to School Hours

Starting Monday, August 8th, Mana Foods will open at 8AM. Our new back to school hours are 8am - 8:30pm every day.

Friday, August 6, 2010

Fresh & Organic: Plumarines

Plumarine (sounds better that a nectalum, right?) are a delicious cross between a nectarine and a plum. They are more nectarine flavored, with super juicy white flesh and a free stone, meaning the pit comes out easily. Sampling these out in the produce aisle has made for some funny overheards. "Oh my God, these are freakin' good" and "Holy Sh_t that's tasty!"

Get 'em while they are here, because this is the last week for plumarines grown by Ferrari Farms , a 300 acre family owned & operated farm in San Joaquin Valley.

Monday, August 2, 2010

Gluten Freedom: Baking for Brunch

Baking for Brunch
Oats are usually listed on the do not eat list for people suffering Celiac and others avoiding gluten. It turns out that oats do not actually contain gluten, but most oat products on the market have been cross-contaminated with wheat, barley and/or rye. This contamination occurs during harvesting, transportation, storage, milling, processing and packaging.
Bob’s Red Mill makes many Gluten Free products, including Gluten free oats. All of their Gluten Free products are produced in a dedicated facility that is free from wheat and other gluten-containing grains or derivatives. While there is no recognized standard, any Bob’s Red Mill product that has their gluten free symbol, has been tested to ensure that there is no more than 20 parts of gluten per million. Each product is tested twice, before milling and after packaging. The professional advisory board of the Canadian Celiac Association, in consultation with Health Canada, has developed a position statement on using pure, uncontaminated oats. It says that adults with celiac disease can safely eat half to three-quarters of a cup (50 to 70 grams) of dry rolled oats per day. For kids, it’s one-quarter of a cup (20 to 25 grams) per day.

Homemade Granola
2 cups old-fashioned oats
1/2 cup flax meal
1 Tbs. dark brown sugar
1/4 tsp. salt
1/4 cup maple syrup
3 Tbs. coconut oil
1 Tb. Water
1/2 cup chopped roasted pistachios
1/4 cup chopped dates
1/4 cup chopped dried mangos
1/2 tsp. finely grated orange zest
1/4 tsp. ground ginger

Preheat the oven to 275 degrees.
Oil a 9-by-13-inch metal pan, set aside.
Mix oats, flax meal, brown sugar, salt and pistachios in a bowl.
Bring syrup, oil, water, orange zest and ginger to a simmer in a saucepan over low heat.
Drizzle the liquid over oat mixture, and stir to combine.
Pour mixture onto prepared pan.
Working a handful at a time, squeeze cereal to form small clumps.
Bake for 30 minutes.
Stir in dates & dried mangoes.
Continue to bake until golden brown, about 15 minutes longer. Let cool.
Granola can be stored in an airtight tin for up to two weeks.
Serve with yogurt and fresh fruit.

Elena’s Honey Muffins
3 eggs
2 Tbs melted butter or coconut oil
2 Tbs milk or non-dairy substitute
3 Tbs honey
¼ tsp salt
½ tsp vanilla extract
¼ cup sifted coconut flour
¼ teaspoon baking powder

Blend together eggs, butter or coconut oil, milk, honey, salt and vanilla.
Combine coconut flour with baking powder and thoroughly mix until smooth.
Pour batter into greased muffin cups.
Bake at 400F for 15 minutes.
Makes 6 muffins.

Crustless Quiche
a splash of Olive Oil
½ yellow onion, diced
1 clove garlic, minced
1 C broccoli, chopped
1 small red bell pepper
salt & pepper to taste
½ cup shredded cheddar
4 eggs
¾ C milk
Preheat oven 375F.
Sauté onion until translucent, add garlic and cook for another minute.
Add broccoli and red pepper, cook until they begin to soften.
Put vegetables into a 9 inch deep-dish pie pan.
Sprinkle shredded cheese over veggie blend.
In a separate bowl, whisk eggs & milk.
Pour this mixture into the pan covering veggies & cheese.
Bake for 30-45 minutes, until done.