Three Continent Blend Recipes


Continent Blend Fiesta Salad

3 Continent Blend Fiesta Salad

1 cup of Continent Blend ancient grains from Nature's Earthly Choice
2 cups of chicken or vegetable broth
1 15oz can of corn, drains
1 red pepper, chopped
3 scallions, chopped
¾ cup dried cranberries
¾ cup carrots chopped
3 Tablespoons fresh cilantro
4 Tablespoons red onion, divided
3 cloves garlic, minced
4 T soy sauce
2 T lemon juice
½ cup olive oil
1 teaspoon cumin
⅛ teaspoon dried chipotle pepper
¼ cup raw almonds, chopped and toasted (or pine nuts)
¼ cup roasted pumpkin seeds



  • Cook the Continent Blend using the stove top steaming method. Bring the broth to a boil and add in Continent Blend and salt to taste. Boil for 20-22 minutes. Drain the grains and rinse with cool water.
  • Meanwhile, in a large bowl, mix together corn, red pepper, scallions, cranberries, carrots, cilantro and 2 T of the red onion.
  • In your blender combine remaining 1 T of red onion, garlic, soy sauce, lemon juice, olive oil, cumin and dried chipotle pepper. Pulse until well combined.
  • Combine grains and vegetable mixture and toss with dressing. Top with almonds and pumpkin seeds.

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Continent Grain Salad

3 Continent Grain Salad

1 cup Continent Grains
1 ½ cups cold water
½ teaspoon salt
1 cup snow peas, shell peas, celery, or green beans
1 - 2 small carrots, peeled and sliced thin
½ green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
¼ cup chopped fresh parsley, cilantro, or basil
½ cup chopped walnuts, toasted sunflower seeds or toasted cashews
Options: Chopped scallions, dried unsweetened cranberries, raisins or apricots, Greek olives, minced jalapeno pepper, fresh mint


2 tbsp freshly squeezed lemon juice
¼ cup olive oil
½ teaspoon salt
Fresh ground pepper
Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger



  • The grains can be made ahead of time and refrigerated if you like
  • Place in 2 qt pot with the water, salt and oil
  • Bring to a full boil
  • Cover the pot, let boil another minute, turn the heat down to very low, and cook for 20-25 minutes
  • Remove from heat and allow to sit five minutes with lid on
  • Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools the grains quickly
  • Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
  • Chop the tomatoes, herb and cucumber
  • Blend dressing ingredients with a whisk or shake in a jar
  • Gently combine veggies, walnuts, grains and dressing in a large bowl, cover and chill

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Sweet Potato Burrito Bowl With Avocado Salsa
Sweet Potato Burrito Bowl With Avocado Salsa

Sweet Potato Burrito Bowl With Avocado Salsa

1 tablespoon olive oil
1 medium sweet potato, cubed
1 avocado, cubed
1 small tomato, cubed
¼ red onion, chopped
1 teaspoon dried cilantro
1 tablespoon lemon juice
Kosher salt
Freshly ground black pepper
½ cup canned black beans
1 cup cooked Nature's Earthly Choice Three Continent Blend



  • Preheat the oven to 425°F and line a baking sheet with foil.
  • Toss the sweet potato cubes in olive oil. Sprinkle with salt and pepper to taste.
  • Place the sweet potato on the sheet. Bake for 20 to 25 minute or until crispy.
  • Combine the avocado, tomato, red onion, cilantro, and lemon juice. Add salt and pepper to taste.
  • Top the three continent blend with sweet potato, black beans, and avocado salsa.

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