Wildtree Cooking with Robin

Wednesday, April 13, 2011

April News

Spring Fever

Fill your cupboards with Wildtree…
and you'll be able to make this delicious Crispy Ranch Chicken in no time! Ever wondered how to fill your pantry for free? Host a Wildtree Tasting and do just that! Gather your family & friends for a fun filled and informative evening complete with food and wine if you like! And get your grocery shopping done...for free! What could be better?

April’s Guest Special

Incredible opportunity this month!!!
Anyone who purchases $50 worth of products is eligible to receive one of the following catalog items at 50% off:

~ Large 64 oz. Grapeseed Oil – Natural, Roasted Garlic, or Butter

~ Family Basic Bundle

~ Family Favorite Bundle

~ Infused Oil Set

~ Best of Wildtree – 8 Pack

April's Host Special
Host a Wildtree Tasting and you could earn the NEW Sunny Citrus Bar Mix AND Lemon GSO in addition to your grocery shopping spree as a thank you from Wildtree.

Freezer Meal Workshop

Freezer Meal Workshops will be back on Sunday, May 15th at 10am or 2:30 pm. Sign up ASAP to save your spot.

Some of the meals we are making include:

Pesto Fettuccini with Chicken

Pacific Skirt Steak

Hawaiian Chicken

Smoked Mozzarella & Broccoli Calzone

Jambalaya

Bolognese Sauce

Arroz Con Pollo Verde

Meatloaf

Greek Style Skillet Supper

And more…

New Products

Just in Time for Spring!

Wildtree is about to release their Spring products and they are perfect for summer bbq's & entertaining. Book a Tasting in April or May and you may win all of these delicious ingredients! I want to go out with a bang for April…so all orders for $50 or more during the month of April will be entered in a raffle for NEW products. Three winners will be chosen to pick one of the new products. (remember the great customer special mentioned above)

Sunny Citrus Bar Mix

They’re easy to prepare and you can have a tart summer dessert on the table in no time! These bars are like sunshine in a box!

Garden Vegetable Blend

This blend is chock full of vegetables and herbs, and it’s so versatile! You can use it to make a hearty pasta sauce, mild salsa, gazpacho, and even a veggie cream cheese spread.

Cactus Pete’s Agave BBQ Sauce

This is the barbecue sauce we have all been waiting for! It features agave nectar, a natural sweetener that is derived from a cactus.

Smoky Chipotle Hot Sauce

Add some zing to any dish with this smoky hot sauce!

Sweet & Savory Pineapple Sauce

This tropical sauce is the perfect accompaniment to grilled seafood and chicken. It’s also great as a salad dressing, stir-fry sauce, and as a base for a fruity salsa.

Watermelon Lime Frozen Drink Mix

A refreshing frozen drink mix that can jazz up any summer BBQ!

Easy Re-Ordering
Have you ever wondered how to re-order your Wildtree groceries? It's super simple! You can either host a tasting and earn them for free or place an order from the comfort of your home. Just go to www.robinstuessi.mywildtree.com and click on 'Events’, then click on ‘once-a-month ordering’ your order will become part of my tasting party (select 'ship to host' to have your order come to me for the discounted party rate of $5.75, or have it direct shipped to you at regular web rates). If you are a Culinary Club Member you can go to www.wildtreeclub.com

Join Wildtree Today!
Wildtree truly is an amazing business opportunity. It is a pure pleasure to help families eat healthier meals as well as make some extra money. Many people have made New Year resolutions to eat healthier and Wildtree can make it possible to accomplish. Click here for more information or contact me today.

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Come follow me...

Please come follow my Facebook fan page at Facebook Fan Page at Wildtree Cooking with Robin and check out my blog at www.wildtreecookingwithrobin.blogspot.com

My business is successful due to the wonderful recommendations my customers give to friends and family - so please feel free to share my info with anyone whom you think may benefit and enjoy! No matter where you live, I can help you with all your Wildtree needs.

Eat Well

Robin

Wildtree Representative

508-993-3622
robinstuessi98@gmail.com
www.wildtreecookingwithrobin.blogspot.com

www.robinstuessi.mywildtree.com

Wildtree products contain NO additives, preservatives, food dyes, MSG, high fructose corn syrup, use minimal or no salt & sugar and are 100% PEANUT-FREE. Wildtree is committed to using ingredients with no GMOs and their Grapeseed Oils are expeller pressed.

Sunday, March 20, 2011

A Food Manifesto for the Future

February 1, 2011, 10:28 pm

A Food Manifesto for the Future

By MARK BITTMAN

Mark Bittman on food and all things related.

For decades, Americans believed that we had the world’s healthiest and safest diet. We worried little about this diet’s effect on the environment or on the lives of the animals (or even the workers) it relies upon. Nor did we worry about its ability to endure — that is, its sustainability.
That didn’t mean all was well. And we’ve come to recognize that our diet is unhealthful and unsafe. Many food production workers labor in difficult, even deplorable, conditions, and animals are produced as if they were widgets. It would be hard to devise a more wasteful, damaging, unsustainable system.
Here are some ideas — frequently discussed, but sadly not yet implemented — that would make the growing, preparation and consumption of food healthier, saner, more productive, less damaging and more enduring. In no particular order:

End government subsidies to processed food. We grow more corn for livestock and cars than for humans, and it’s subsidized by more than $3 billion annually; most of it is processed beyond recognition. The story is similar for other crops, including soy: 98 percent of soybean meal becomes livestock feed, while most soybean oil is used in processed foods. Meanwhile, the marketers of the junk food made from these crops receive tax write-offs for the costs of promoting their wares. Total agricultural subsidies in 2009 were around $16 billion, which would pay for a great many of the ideas that follow.

Begin subsidies to those who produce and sell actual food for direct consumption. Small farmers and their employees need to make living wages. Markets — from super- to farmers’ — should be supported when they open in so-called food deserts and when they focus on real food rather than junk food. And, of course, we should immediately increase subsidies for school lunches so we can feed our youth more real food.

Break up the U.S. Department of Agriculture and empower the Food and Drug Administration. Currently, the U.S.D.A. counts among its missions both expanding markets for agricultural products (like corn and soy!) and providing nutrition education. These goals are at odds with each other; you can’t sell garbage while telling people not to eat it, and we need an agency devoted to encouraging sane eating. Meanwhile, the F.D.A. must be given expanded powers to ensure the safety of our food supply. (Food-related deaths are far more common than those resulting from terrorism, yet the F.D.A.’s budget is about one-fifteenth that of Homeland Security.)

Outlaw concentrated animal feeding operations and encourage the development of sustainable animal husbandry. The concentrated system degrades the environment, directly and indirectly, while torturing animals and producing tainted meat, poultry, eggs, and, more recently, fish. Sustainable methods of producing meat for consumption exist. At the same time, we must educate and encourage Americans to eat differently. It’s difficult to find a principled nutrition and health expert who doesn’t believe that a largely plant-based diet is the way to promote health and attack chronic diseases, which are now bigger killers, worldwide, than communicable ones. Furthermore, plant-based diets ease environmental stress, including global warming.

Encourage and subsidize home cooking. (Someday soon, I’ll write about my idea for a new Civilian Cooking Corps.) When people cook their own food, they make better choices. When families eat together, they’re more stable. We should provide food education for children (a new form of home ec, anyone?), cooking classes for anyone who wants them and even cooking assistance for those unable to cook for themselves.

Tax the marketing and sale of unhealthful foods. Another budget booster. This isn’t nanny-state paternalism but an accepted role of government: public health. If you support seat-belt, tobacco and alcohol laws, sewer systems and traffic lights, you should support legislation curbing the relentless marketing of soda and other foods that are hazardous to our health — including the sacred cheeseburger and fries.

Reduce waste and encourage recycling. The environmental stress incurred by unabsorbed fertilizer cannot be overestimated, and has caused, for example, a 6,000-square-mile dead zone in the Gulf of Mexico that is probably more damaging than the BP oil spill. And some estimates indicate that we waste half the food that’s grown. A careful look at ways to reduce waste and promote recycling is in order.

Mandate truth in labeling. Nearly everything labeled “healthy” or “natural” is not. It’s probably too much to ask that “vitamin water” be called “sugar water with vitamins,” but that’s precisely what real truth in labeling would mean.

Reinvest in research geared toward leading a global movement in sustainable agriculture, combining technology and tradition to create a new and meaningful Green Revolution.

I’ll expand on these issues (and more) in the future, but the essential message is this: food and everything surrounding it is a crucial matter of personal and public health, of national and global security. At stake is not only the health of humans but that of the earth.
This column appeared in print on February 2, 2011. It will appear in Opinionator regularly.

Friday, March 18, 2011

Taco Soup

Taco Soup

1# cooked extra lean ground beef

1 TBSP Taco Seasoning

1 TBSP Guacamole Blend

1 14.5 oz can diced tomatoes

½ Cup chopped onion

3 C of chicken stock

1 15oz. can of black beans (drained and rinsed)

1 C of frozen corn

Instructions: Brown ground beef. Drain fat. Add remaining ingredients to dutch oven or large sauce pan. Add black beans, and corn. Simmer on med. heat for 20-25 minutes.

Suggested side dish: Wildtree’s Texas Cornbread (2 bags to a box)

Sunday, March 13, 2011

March Guest Special

Ordering is so easy check out the products at my website www.robinstuessi.mywildtree.com. To place your order either email me or place your order directly on the website by clicking on 'Events’, then click on ‘once-a-month ordering’ your order will become part of my tasting party (select 'ship to host' to have your order come to me for the discounted party rate of $5.75, or have it direct shipped to you at regular web rates). I will be closing this order on Wednesday March 16th.

Created by L.Delaney March 2011

Thursday, March 10, 2011

March Newsletter

March Madness

What's for dinner?

It's the question of the hour. Too many busy moms (and dads) look for answers in the supermarket at 5 p.m. Harried, harassed by hungry children, they rack their brains for an answer to the dinner-hour question. Often this can lead to unhealthy food choices-take out, frozen dinners, hamburger helper, etc.

What's the answer? A menu plan!

Menu planning doesn't have to be complicated. A small investment of time can reap great rewards:

A menu plan saves money. Reducing trips to the supermarket, a menu plan reduces impulse spending. Using leftovers efficiently cuts food waste, while planned buying in bulk makes it easy to stockpile freezer meals at reduced prices.
A menu plan saves time. No dash to the neighbors for a missing ingredient, no frantic searches through the freezer for something, anything to thaw for dinner. It allows you to plan when you going to use your freezer meals, giving you adequate time to defrost them and have everything on hand to prepare them.
A menu plan improves nutrition. Without the daily dash to the supermarket, there's time to prepare side dishes and salads to complement the main dish, increasing the family's consumption of fruits and vegetables.

Freezer Meal Workshop

Freezer Meal Workshops will be back on Sunday, April 3rd at 10am or 3pm. Sign up ASAP to save your spot.

Some of the meals we are making include:

Wildtree de Milo Soup

Salisbury Steak

Lemon Rosemary Chicken (crock pot)

Garlic Pepper Steak

Chicken & Onion Stew

Garlic Galore Chicken (crock pot)

Curry Peach Glazed Pork Loin

Cheesy Noodle Bake

Greek Pork Chops

Breaded Onion Chive Rotisserie Chicken

March Specials

Incredible opportunity this month!!!
Guests ~ Spend $50...receive any product ½ off. Spend $100 get 2 products for ½ off, etc!!!

Hosts ~ Host a $400 tasting party and receive the 12.7 oz Roasted Garlic Grapeseed Oil. (In addition the $80 in FREE groceries you would receive!!!)

Host a $500 tasting party and receive the 64 oz Roasted Garlic Grapeseed Oil. (In addition the $100 or more in FREE groceries

you would receive!!!)

There is no better time to host a Wildtree Party. Your guests will be eager to spend $50 on groceries to receive ½ off on a fabulous Family Favorites Bundle which retails at $81.25 for only $40.63! Or a 64 oz Grapeseed Oil for only $25. What other party could you host where the food is practically done for you?

Call me today to schedule your tasting.

Let me know if you have any questions or need any help!

Come join my Facebook Fan Page at Wildtree Cooking with Robin and check out my blog at www.wildtreecookingwithrobin.blogspot.com

Eat Well

Robin

Wildtree Representative

508-993-3622
robinstuessi98@gmail.com
www.wildtreecookingwithrobin.blogspot.com

www.robinstuessi.mywildtree.com

Thursday, February 3, 2011

Yummy Recipes Featuring New Wildtree Products

Let me know if you are interested in placing an order for these or any of our other delicious products. Email or order directly from my website.

Fiesta Cheddar Soup
Serves 4
2 cups low-fat milk
2 cups prepared Wildtree Bouillon Soup Base or water
2 tablespoons Wildtree Natural Grapeseed Oil
1 pkg. Wildtree Cheesy Cheddar Soup Mix
1 tablespoon Wildtree Fiesta Salsa Mix

Bring milk, water and Grapeseed Oil to a boil in a medium saucepan over medium-high heat. Whisk in Cheddar Soup Mix and Salsa Mix, and bring to a simmer. Lower heat and continue to simmer for 5 minutes. Stir occasionally.
Roast Beef Sandwiches
Serves 4

2 teaspoons Wildtree Beef Bouillon Soup Base
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Preheat oven to 350 degrees F. Open the hoagie rolls and lay out on a baking sheet.

Heat Wildtree Beef Bouillon and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.

Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Garlic and Herb Mashed Potatoes
Serves 6-8

3 pounds russet potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt, plus more as needed
3/4 cup milk
1/4 cup unsalted butter
1 tablespoon Wildtree Garlic and Herb Blend
Freshly ground black pepper

In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to a simmer and cook until fork tender, about 10 minutes.

Drain the potatoes and return to the pan. Put the milk, butter and Wildtree Garlic and Herb blend in the pan and mash the potatoes. Stir to combine and season with salt and pepper.
Sauteed Rotisserie Chicken with Soffrito
Serves 6

6 chicken breast halves
1 1/2 tablespoons Wildtree Rotisserie Chicken Blend
2 tablespoons Wildtree Savory Soffrito Sauce
3/4 cup all purpose flour
1/4 cup Wildtree Natural Grapeseed Oil

Preheat oven to 375 degrees F.

Place the flour and Wildtree Rotisserie Chicken Blend in a medium bowl and dredge the chicken. Tap off any excess.

Heat the oil in a large skillet and saute chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet, brush on Wildtree Savory Soffrito Sauce and finish cooking in the oven, about 8 to 10 minutes.

Sunday, January 2, 2011

January Newsletter

Happy New Year
Cheers to a happy, healthy 2011!

I hope everyone had a wonderful holiday with their family and friends. December was a very busy month. We celebrated (my Assistant Manager) Ali’s 9^th birthday, I made my radio debut preparing a Wildtree Breakfast on a local internet radio show (something I never would have imagined doing), enjoyed a wonderful Christmas before getting out of Logan just a few hours before the airports were closed due to the blizzard, spent a week in Ft. Myers with family we haven’t seen since our wedding, and returned home to a New Year. Phewww, no wonder I didn’t have time for much else.

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Freezer Meal Workshop

We took a break in December but are back this month-just in time to restock your freezers with healthy meals! Workshops will resume on Sunday, January 23^rd at 10 am or 3 pm. Cost is $35 ($30 if you are one of my Culinary Club Members). Remember space is limited to 10 per workshop so reserve your spot soon by either emailing me or on Events on my Facebook page

Wildtree Cooking with Robin. Stay tuned for the menu.
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New Products for a New Year

I can’t wait to try these new products-especially the bases-remember Wildtree has NO MSG!!! and the Cheesy Cheddar Soup Mix. I am sure there will be some new family favorites to replace some of those recently discontinued products.

Cheesy Cheddar Soup Mix 4.2 oz box for $7.50
Sweet Onion Spread 11.1 oz jar for $8.00
Savory Sofrito Cooking Base 9.6 oz jar for $8.00
Perfect Pizza Sauce Seasoning 3 oz jar for $8.00
Chicken Bouillon Soup Base 4 oz jar for $11.50
Vegetable Bouillon Soup Base 4.1 oz jar for $11.50
Beef Bouillon Soup Base 3.75 oz jar for $11.50

Creamy Ranch Dressing & Dip Mix 3.75 oz box for $7.50
Create-A-Cookie Mix 17.85 oz box for $9.00
Sunday Morning Cinnamon Rolls 17.9 oz box for $9.00
Healthy & Hearty Lentil Soup Mix 5.14 oz box for $7.50

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Easy Re-Ordering
Have you ever wondered how to re-order your Wildtree groceries? It's super simple! You can either host a tasting and earn them for free or place an order from the comfort of your home. Just go to www.mywildtree.com/RobinStuessi and click on 'SHOP', then click on 'SHOP NOW' next to 'Re-Orders', your order will become part of my tasting party (select 'ship to host' to have your order come to me for the discounted party rate of $5.50, or have it direct shipped to you at regular web rates). If you are a Culinary Club Member you can go to www.wildtreeclub.com or to save on shipping use the directions above.

This virtual tasting will close on January 12^th.
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Become a Wildtree Host

There is no better time then January to host a WIldtree tasting party. Call or email me asap to schedule your party and take advantage of this months host special:

Host a $400 party and receive 1.5X free in Host Credits (aka free groceries)

Host a $600 party and receive 2X in Host Credits.

January Specials
For Customers ~ Spend $60...receive our Robust Tortilla Soup (an $8 value)

For Culinary Club Members ~ Spend $75 now until January 15th...receive our NEW Perfect Pizza Sauce Seasoning (an $8 value) Spend $125 and ALSO get So Quick and Easy Pizza Dough Mix (combined value of $14)

Come join my Facebook Fan Page at Wildtree Cooking with Robin and check out my blog at www.wildtreecookingwithrobin.blogspot.com

Wildtree Representative

508-993-3622
robinstuessi98@gmail.com
www.wildtreecookingwithrobin.blogspot.com

www.robinstuessi.mywildtree.com