California Herban Life

Category: Recipes

  • Summer Freedom Protein Shake

    Summer Freedom Protein Shake

    Summer Freedom Protein Shake
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    Summer Freedom Protein Shake

    Course: Drinks
    Servings

    1

    servings
    Prep time

    5

    minutes
    Cooking timeminutes
    Calorieskcal
    Total time

    5

    minutes

    This “Summer Freedom Protein Shake” is a delicious and effective way to feel energized and well-nourished as you celebrate your health and freedom!

    Ingredients

    • 1 scoop Sunwarrior Mango Lemonade Active Energy & Hydration

    • 1 cup (8 oz) cold water or unsweetened coconut water (for extra hydration)

    • 1/2 cup frozen mango chunks

    • 1/4 cup frozen pineapple chunks (optional, for extra tropical zest)

    • 1/2 ripe banana (fresh or frozen for creaminess)

    • 1 tablespoon Simply Organic Chia Seeds or Frontier Co-op Hemp Seeds (for omega-3s and fiber)

    • Optional: A few fresh mint leaves for garnish and extra freshness

    Directions

    • Combine Ingredients: Add the Sunwarrior Mango Lemonade powder, cold water (or coconut water), frozen mango chunks, optional pineapple, banana, and chia/hemp seeds to a blender.
    • Blend Until Smooth: Blend on high speed until all ingredients are thoroughly combined and the shake is creamy and smooth. If it’s too thick, add a splash more water or coconut water until desired consistency is reached.
    • Pour and Enjoy: Pour into a glass. Garnish with a few fresh mint leaves if desired for an extra burst of summer freshness.

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  • Zesty Grilled Chicken Skewers with Smoked Paprika Marinade

    Zesty Grilled Chicken Skewers with Smoked Paprika Marinade

    Zesty Grilled Chicken Skewers with Smoked Paprika Marinade
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    Zesty Grilled Chicken Skewers with Smoked Paprika Marinade

    Servings

    6

    servings
    Prep time

    50

    minutes
    Cooking time

    12

    minutes
    Calorieskcal
    Total time

    1

    hour 

    2

    minutes

    These flavorful skewers are perfect for the grill, offering a smoky and zesty kick that embodies summer cookouts.

    Ingredients

    • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

    • 1 red bell pepper, cut into 1-inch pieces

    • 1 yellow bell pepper, cut into 1-inch pieces

    • 1 red onion, cut into 1-inch pieces

    • Wooden skewers, soaked in water for 30 minutes (if using)

    • For the Marinade:

    • 1/4 cup olive oil

    • 2 tablespoons fresh lime juice

    • 1 tablespoon Frontier Co-op Smoked Paprika

    • 1 teaspoon Frontier Co-op Garlic Powder

    • 1/2 teaspoon Frontier Co-op Cumin Powder

    • 1/2 teaspoon Frontier Co-op Chili Powder

    • 1/2 teaspoon sea salt

    • 1/4 teaspoon Frontier Co-op Black Pepper

    Directions

    • Prepare Marinade: In a medium bowl, whisk together all marinade ingredients.
    • Marinate Chicken: Add chicken cubes to the marinade, toss to coat thoroughly, and refrigerate for at least 30 minutes, or up to 2 hours.
    • Assemble Skewers: Thread chicken and vegetables alternately onto the soaked wooden skewers.
    • Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates.
    • Cook Skewers: Place skewers on the hot grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender-crisp with nice grill marks.
    • Serve: Serve hot, perhaps with a side of quinoa or rice.

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  • Herbed Potato Salad with Tangy Mustard Dressing

    Herbed Potato Salad with Tangy Mustard Dressing

    Herbed Potato Salad with Tangy Mustard Dressing
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    Herbed Potato Salad with Tangy Mustard Dressing

    Servings

    6

    servings
    Prep time

    15

    minutes
    Cooking time

    15

    minutes
    Calories

    300

    kcal
    Total time

    30

    minutes

    A classic Fourth of July side, reinvented with fresh herbs and a lighter, tangier dressing.

    Ingredients

    • 2 lbs small red potatoes, scrubbed and quartered

    • 1/2 cup finely chopped celery

    • 1/4 cup finely chopped red onion

    • 2 hard-boiled eggs, chopped (optional)

    • 2 tablespoons chopped fresh dill

    • 1 tablespoon chopped fresh chives

    • For the Tangy Mustard Dressing:

    • 1/2 cup Greek yogurt (plain, full-fat recommended) or vegan mayo for dairy-free

    • 2 tablespoons Dijon mustard

    • 1 tablespoon apple cider vinegar

    • 1 teaspoon Simply Organic Onion Powder

    • 1/2 teaspoon Simply Organic Celery Seed

    • 1/4 teaspoon Simply Organic White Pepper

    • Salt to taste

    Directions

    • Cook Potatoes: Place quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well and let cool slightly.
    • Prepare Dressing: While potatoes are cooking, whisk together all dressing ingredients in a medium bowl until smooth.
    • Combine: In a large bowl, gently combine the warm potatoes, celery, red onion, chopped hard-boiled eggs (if using), fresh dill, and fresh chives.
    • Dress and Chill: Pour the dressing over the potato mixture and gently fold to coat evenly. Taste and adjust salt if needed.
    • Serve: Cover and chill for at least 30 minutes before serving. This allows the flavors to meld beautifully.

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  • Spiced Peach & Blueberry Crumble

    Spiced Peach & Blueberry Crumble

    Spiced Peach & Blueberry Crumble
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    Spiced Peach & Blueberry Crumble

    Servings

    8

    servings
    Prep time

    20

    minutes
    Cooking time

    40

    minutes
    Calorieskcal
    Total time

    1

    hour 

    A warm, comforting dessert with a patriotic color scheme and aromatic spices.

    Ingredients

    • 4 cups sliced ripe peaches (about 4-5 medium peaches)

    • 1 cup fresh blueberries

    • 1/4 cup granulated sugar

    • 1 tablespoon cornstarch

    • 1 teaspoon Frontier Co-op Ground Cinnamon

    • 1/2 teaspoon Frontier Co-op Ground Ginger

    • 1/4 teaspoon Frontier Co-op Ground Nutmeg

    • 1 tablespoon lemon juice

    • For the Crumble Topping:

    • 1 cup all-purpose flour

    • 1/2 cup rolled oats

    • 1/2 cup packed light brown sugar

    • 1/2 teaspoon Frontier Co-op Ground Allspice

    • 1/4 teaspoon salt

    • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

    Directions

    • Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or 9-inch pie plate.
    • Prepare Filling: In a large bowl, combine sliced peaches and blueberries. In a small bowl, whisk together granulated sugar, cornstarch, cinnamon, ginger, and nutmeg. Sprinkle this mixture over the fruit, then add lemon juice and toss gently to coat. Pour the fruit mixture into the prepared baking dish.
    • Make Crumble Topping: In a separate medium bowl, combine flour, rolled oats, brown sugar, allspice, and salt. Add the cold butter pieces. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
    • Assemble and Bake: Sprinkle the crumble topping evenly over the fruit filling.
    • Bake: Bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbly.
    • Serve: Let cool slightly before serving warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

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  • Chili Lime Watermelon Salad

    Chili Lime Watermelon Salad

    Chili Lime Watermelon Salad
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    Chili Lime Watermelon Salad

    Servings

    4

    servings
    Prep time

    10

    minutes

    Take refreshing, juicy watermelon up a notch with a dusting of chili powder and fresh jalapeño for a hint of spicy heat, freshly squeezed lime juice for a pop of acidity, and salty cotija cheese for topping. This is an unexpected combination that will have you coming back for more!

    Ingredients

    • 4 cups watermelon, cut into 1-inch cubes

    • Zest and juice of one lime

    • 1 jalapeño, thinly sliced

    • 1/2 teaspoon Simply Organic® Chili Powder

    • 1 tablespoon finely chopped fresh cilantro

    • 2 tablespoons crumbled cotija cheese, for topping

    Directions

    • In a bowl or on a platter, place watermelon cubes. Squeeze lime juice and grate lime zest over top and gently toss to coat.

    • Top with jalapeño slices, then sprinkle evenly with chili powder, cilantro and cotija cheese. Serve immediately.

    Recipe Tip

    • If you like smoky heat, try Simply Organic® Ancho Chili Powder.
  • Citrus Pepper Grilled Shrimp

    Citrus Pepper Grilled Shrimp

    Citrus Pepper Grilled Shrimp
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    Citrus Pepper Grilled Shrimp

    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    5

    minutes

    If you’re looking for the ultimate grilled shrimp recipe, this one’s a total flavor bomb! Fresh shrimp meet the bold, citrusy punch of our Organic Prime Cuts Citrus Pepper Blend — a vibrant mix of lemon and orange peels, cracked black pepper, and parsley that was practically made for seafood. Whether you’re using a gas grill, charcoal, or a pellet setup, the key to perfectly grilled shrimp is simple: high heat, quick cooking, and spot-on seasoning. This recipe is summer on a skewer — fresh, fast, and seriously satisfying.

    Ingredients

    • 1 pound raw shrimp

    • Cooking oil with a high-smoking point (we recommend avocado oil)

    • 1-3 tablespoons Frontier Co-op® Prime Cuts Citrus Pepper Blend

    • Metal or wooden skewers (soak wooden skewers in water for 30 minutes prior to using)

    • 1 lemon, cut in half (optional)

    Directions

    • Peel and de-vein shrimp, keeping tails on. Toss into a large bowl.

    • Drizzle shrimp with cooking oil, sprinkle Prime Cuts Blend over shrimp and toss until well coated.

    • String shrimp onto skewers.

    • Grill shrimp until they reach an opaque pinkish-white color and an internal temperature of 120 degrees. Do not overcook. See below for time and temperature based on grill type.

    • For an extra pop of flavor, grill lemon cut side down and squeeze generously over finished grilled shrimp.

    Grilling Guide

    • For Gas Grills: Grill shrimp at 450 degrees for 2 to 3 minutes per side.
    • For Charcoal Grills: Cook over direct heat for 2 to 5 minutes, flipping kabobs about halfway through.
    • For Pellet Grills: Add shrimp kabobs to a pellet grill heated to 375 degrees. Close lid and cook for 4 minutes. Open, flip skewers and reclose the lid. Cook for another 4 minutes.
  • Salt & Pepper Grilled Steak

    Salt & Pepper Grilled Steak

    Salt & Pepper Grilled Steak
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    Salt & Pepper Grilled Steak

    Servings

    2

    servings
    Prep time

    15

    minutes
    Cooking time

    30

    minutes

    Sometimes, the best steak is the simplest one. When you’re working with a quality cut of beef, all you really need is salt, pepper, and fire. Our Organic Prime Cuts Salt & Pepper Blend delivers exactly that — a bold, no-nonsense combo of coarsely ground salt and pepper that enhances natural flavor and adds the perfect touch of texture. This recipe is a go-to for steak purists who know that sometimes, less really is more. It’s the perfect way to showcase great beef — simple, smoky, and absolutely unforgettable.

    Ingredients

    Directions

    • Lightly brush steak with olive oil.

    • Coat steak and olive oil with an even layer of Salt & Pepper Blend. Let sit for at least 30 minutes; 1 to 2 hours is ideal.

    • Grill until steak reaches the internal temperature for desired doneness. See guidelines below.

    • Directions Step

    Special Cooking Guielines

    • Internal Temperature Guidelines: For medium rare, cook to 130 degrees; for medium, cook to 145 degrees; for medium-well, cook to 155 degrees; for well-done, cook to 165 degrees. If well-done is your preference, you can turn the temperature down and lengthen the cooking time to prevent it from becoming too tough.
    • Grill Type Cooking Guide: 1. For Gas or Pellet Grills: Preheat to 500 degrees, add steak and sear for roughly 3 minutes per side. Close lid, reduce heat to medium-low and cook to your desired doneness. 2. For Charcoal Grills: Sear over direct heat for about 10 minutes, flipping halfway through. Finish grilling over indirect heat until steak reaches the desired doneness (anywhere from 5 to 15 minutes, depending on the thickness of the steak and your personal preference).
  • Savory Pepper & Herb Grilled Chicken

    Savory Pepper & Herb Grilled Chicken

    Savory Pepper & Herb Grilled Chicken
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    Savory Pepper & Herb Grilled Chicken

    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Chicken may be a blank canvas, but that’s exactly what makes it so versatile. And with the right seasoning, it becomes something truly unforgettable. Whether you’re throwing drumsticks, thighs, or breasts on the grill, this recipe guarantees a juicy, flavorful result that goes way beyond basic, thanks to our Organic Prime Cuts Savory Pepper Blend — a bold, aromatic mix of 10 organic spices including garlic, coriander, dill and chili pepper. Pair it with grilled vegetables or a fresh summer salad for a satisfying, balanced meal.

    Ingredients

    Directions

    • Evenly coat chicken with Savory Blend.

    • Drizzle with olive oil and rub onto both sides to create an evenly distributed wet rub.

    • Preheat gas, charcoal or pellet grill to 400 degrees, place chicken over direct heat and close lid.

    • Cook for 6 to 8 minutes, flip and repeat.

    • Move chicken to indirect heat and cook until internal temperature reaches 165 degrees.

    • Spicy Pepper Grilled Salmon

      Spicy Pepper Grilled Salmon

      Spicy Pepper Grilled Salmon
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      Spicy Pepper Grilled Salmon

      Servings

      4

      servings
      Prep time

      10

      minutes
      Cooking time

      20

      minutes

      If you’re looking for a way to give grilled salmon a bold new twist, this recipe delivers a spicy upgrade that’s anything but ordinary. Salmon is the perfect partner for our Organic Prime Cuts Spicy Pepper Blend — a vibrant mix of garlic, chili pepper, and jalapeño that brings just the right amount of kick. Cooking your salmon in a foil packet helps seal in moisture while gently infusing it with heat and spice — and makes for easy cleanup! This easy grilled salmon recipe is perfect for a summer dinner on the patio or a weeknight meal that tastes like something special.

      Ingredients

      Directions

      • Lightly coat a large piece of heavy-duty aluminum foil with olive oil and place salmon in the center.

      • Lift edges of foil to create a loose bowl.

      • Add water or white wine and butter or avocado oil

      • Sprinkle in Spicy Pepper Blend.

      • For an extra bright, citrusy flavor, add a few lemon slices and dill, if desired.

      • Close foil packet by gently folding edges of foil together. Leave small opening at top to allow steam to escape.

      • Bring gas, charcoal or pellet grill to medium heat, around 375 to 400 degrees.

      • Place foil packet onto grill, close lid and cook 14 to 18 minutes.

      • Open lid, unfold foil packet so fish is uncovered, and cook a few more minutes until internal temperature reaches 145 degrees.

      • Lavender Pistachio Coconut Cream Puffs

        Lavender Pistachio Coconut Cream Puffs

        Lavender Pistachio Coconut Cream Puffs




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        Lavender Pistachio Coconut Cream Puffs

        Course: Dessert

        Servings

        20

        servings

        Prep time

        30

        minutes

        Cooking time

        32

        minutes

        Calorieskcal
        Total time

        1

        hour 

        2

        minutes

        Indulge in the ethereal elegance of our Lavender Pistachio Coconut Cream Puffs. This recipe crafts delicate, airy cream puffs filled with a luscious, naturally colored coconut cream. We achieve vibrant hues using Color Kitchen's dye-free color packets, blending the calming floral notes of lavender with the rich, nutty essence of pistachio.

        Ingredients

        • CRAQUELIN TOPPING

        • butter, softened

        • All-Purpose Flour

        • Brown Sugar

        • CHOUX PASTRY

        • whole milk

        • water

        • unsalted butter

        • salt

        • sugar

        • All-Purpose Flour

        • eggs

        • COCONUT CREAM FILLING

        • coconut cream, chilled overnight

        • confectioners’ sugar

        • lavender extract

        • pistachio extract

        • Color Kitchen Green Food Color packet

        • Color Kitchen Pink Food Color packet

        • Color Kitchen Blue Food Color packet

        Directions

        • Make the craquelin topping.
        • Using a stand mixer or hand mixer, mix the butter, flour, and brown sugar until they come together into a dough. 
        • Form the dough into a ball, then sandwich it between two sheets of parchment paper.  Roll out the dough to be about â…› inch thick, then place it in the freezer while you prepare the pastry.
        • Make the choux pastry. 
        • Place the water, milk, butter, sugar, and salt in a medium saucepan over medium heat, and bring to a boil.  Once boiling, add the flour to the pot and stir vigorously for two minutes.  The ingredients should come together into a ball of dough.
        • Transfer the dough to a stand mixer with a paddle attachment and beat for 30 seconds to a minute to cool.  Add the eggs to the dough, one at a time, to create a thick batter.  The batter has the correct consistency when you can lift up the paddle, and the batter drips off in a V-shape.  If the batter is too thick and does not create a V-shape, add one additional egg.
        • Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
        • Spoon the batter into a piping bag with a large round tip.  Pipe 1 ½ inch rounds onto the baking sheets.  Cut 1 ½ inch rounds from the craquelin topping.  Press a craquelin round onto each piped cream puff.
        • Bake the cream puffs at 425 degrees for 10 minutes, then turn the oven temperature down to 325 degrees and bake for an additional 22 minutes, until golden brown.  Let cool for at least 15 minutes.
        • coconut cream filling
        • Open the chilled cans of coconut cream and scoop out the cream from the top of the can. Discard the coconut water that has settled to the bottom of the cans.  Place the cream in the bowl of a stand mixer with a whisk attachment and add the confectioner’s sugar.  Whisk on high speed for 1 minute, until smooth and fluffy. 
        • Divide the coconut cream between 2 bowls.  In one bowl, fold the lavender extract, blue color packet, and pink color packet into the cream.  In the other bowl, fold in the pistachio extract and green color packet.
        • Combine the two coconut creams in a piping bag with a star tip.  Cut each cream puff in half.  Pipe the coconut cream into the bottom half of each cream puff, then sandwich the two halves together.

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