Natures Path is a family run, independent company that prides itself on making and selling the very best nutritious and organic food products. I tried some of the cereals that they offer.
Qi’a Superfood Cereal
Qi’a is a chia, buckwheat and hemp cereal that is gluten free and high in protein, fiber and essential omega 3’s. I tried the original flavour, which is sugar free!
And also, I tried the vanilla, cranberry mix which contained vanilla dusted cranberries and almonds. I added the cereal to my porridge (oatmeal) but it could be added to yogurt, smoothies, or salads. Also, bear in mind, you don’t need much to gain lots nutritionally, as a 30g serving provides 4g fibre, and 6g of protein. Although this doesn’t seem like much, the chia expands to 16x its volume, which fills you up. In addition to the range of macro nutrients it provides, each serving of this unique the cereal provides 12% of your daily requirement of iron. These factors make it an excellent choice for active and healthy people.
In addition to the traditional ways of serving cereal, you could also use Qi’a in your cooking. Natures Path has some great recipes on their website. Here are a couple of the ones that I thought looked easy and yum!
- 12 ounces (340g) quality dark chocolate, finely chopped
- 3/4 cup (10 tbsp) Nature’s Path Qi’a (Cranberry Vanilla)
- 1 cup (16 tbsp) sliced almonds, toasted
- Line a 9 x 13-inch pan with parchment paper, make sure it overhangs the ends.
- Place the chocolate in heatproof bowl set over a saucepan of barely simmering water. Stir occasionally, and continue until melted.
- Remove from heat. Stir in the Qi’a and almonds (Keep 2 tbsp Qi’a for sprinkling on top of the chocolate)
- Pour onto the prepared pan and spread evenly.
- Sprinkle with the reserved Qi’a.
- Refrigerate for 1 hour or until chocolate is set.
- Remove from pan and peel off the parchment paper. Break into pieces.
- Store in airtight container for up to 1 week.
Gluten Free Qi’a and Veg Burgers
- 3 tbsp oil, divided
- 3/4 cup onion, finely chopped
- 1 cup packed grated carrot
- 1 cup packed grated courgette/ zucchini
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano leaves
- 1/4 cup pumpkin seeds
- 1/4 cup finely chopped fresh parsley
- 3 tbsp lemon juice
- 1 tbsp tahini paste
- 1 tbsp tamari
- 1/2 cup Nature’s Path Qi’a (Original)
- 2 cups cooked white kidney beans
- Heat 2 tbsp oil in a pan on a medium heat.
- Add onion, carrot, courgette/zucchini, cumin, coriander and oregano.
- Cook, stirring occasionally, for about 5 minutes or until vegetables are softened.
- Stir in pumpkin seeds, parsley, lemon juice, tahini paste, and tamari.
- Remove from heat and cool slightly.
- Stir in Qi’a and beans. Let stand for 10 minutes.
- Add mixture to food processor; pulse until ground.
- Preheat the oven to 425˚F (220 Celsius)
- Line a baking sheet with parchment paper. Divide the mixture into 6 portions. Shape into patties and brush with remaining oil.
- Bake, turning once, for 18 to 20 minutes or until golden and heated through.
Honey Almond Granola
Natures path Honey Almond Granola was the next cereal I tried. This gluten and wheat free crunchy granola cereal also contains chia, which added to the nutritiousness of the cereal. The granola, because it is made by natures path, is made from real ingredients that are organic and free of synthetic preservatives and additives. Additionally, each 30g serving provides over 16g of whole-grains!
I really enjoyed the crunchy granola and I had it as an evening snack with a banana, greek yogurt, and peanut butter. However, this flavorsome crunchy granola could be enjoyed on its own, used as an ice cream or frozen yogurt topping or added to cooked fruit for a delicious desert.
Granola Breakfast Muffins
- 150g (2 1/3 cups) Nature’s Path Granola
- 200g all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 large eggs
- 1 cup Vanilla Low-Fat Yogurt
- 1/2 cup (125ml) vegetable oil, plus 1 tsp. for greasing muffin tins
- 3 tbsp agave nectar or maple syrup
- 100g (1/2 cup) dried blueberries or cranberries
- Set oven rack in middle and preheat to 400 degrees (180 celcius).
- Grease 12 standard muffin tins lightly with oil.
- Put 100g granola into a large bowl. Break up any massive clumps.
- Use a fork to stir in flour, baking powder and baking soda.
- In a medium bowl, lightly beat eggs.
- Thoroughly blend in yogurt, oil, and agave nectar/ syrup.
- Stir liquid and blueberries into dry ingredients to create a lumpy batter; do not over mix.
- Distribute batter among prepared muffin cups. Sprinkle remaining granola on top of each muffin.
- Bake for 7 minutes, then turn muffin tin back to front. Continue baking until muffins spring back to a gentle touch and a cake tester inserted into center comes out clean, 4 to 5 minutes more.
- With a fork and oven mitt, immediately pry hot muffins gently from pan, and set on a cooling rack.
- Eat warm or at room temperature within a few hours, or freeze cooled muffin in an airtight container for up to 3 months.
Sunrise, Crunchy Cinnamon
The final cereal I tried form Natures Path was their new Sunrise Crunchy Cinnamon variety. This mix of corn, quinoa, flax, buckwheat and amaranth is gluten free and truly delicious. The cereal, of course, only contains natural ingredients, so you can be sure that you are only eating real ingredients.
I enjoyed the cereal on its own as a snack and also with milk at breakfast. I particularly enjoyed adding the crunchy cinnamon cereal to yogurt as an evening snack before bed. However, I am sure that the cereal would be great to add extra crunch to pancakes, or sprinkled over yogurt, or ice cream.