When you look at our labels on most of our products, as most conscientiousness consumers do, you may notice a variety of special seals representing a range of certifications such as Gluten Free, Kosher, Vegan, Organic and of course Non-GMO. Click hereto see which certifications your favorite products have obtained.
We are mindful of special dietary needs and the simple desire to live a healthier lifestyle which is one of the reasons we use ingredients free from any genetically modified organism, and all suppliers provide a written guarantee.
We are proud to bear the “Non-GMO Project Verified seal” which indicates that our products have gone through a rigorous verification process by the Non-GMO Project, a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices.
It is the ONLY organization offering independent verification of testing and GMO controls for products in the U.S. and Canada. Buying products that are verified through this program is the best way to support the sustained availability of non-GMO choices in North America.
The following Jeff’s Naturals products are currently non-GMO verifiedand allother products are in the verification process:
Super Bowl Sunday is a great excuse to gather friends and enjoy some great food! Here are some recipes for crowd pleasing snacks and easy bites for your big bash using Jeff’s Naturals non-GMO products:
Preheat oven to 400º F. In a large mixing bowl, combine all the ingredients.
Place into an 8×8 baking dish and bake for about 15 minutes or until bubbly around the edges. Serve hot with pita chips or bread cubes.
No Super Bowl party would be complete without classic chips & dip! Set out this Jalapeño Guacamole made with our famous Tamed Sliced Jalapeño Pepperswith your favorite tortilla chips and watch it disappear!
1 1/2 lbs. firm, ripe avocados, peeled, pitted and diced
1/3 c.Jeff’s Naturals Tamed Sliced Jalapeño Peppers, chopped roughly
1 Tbsp. of salsa
4 Tbsp. fresh lemon juice
¼ tsp. cumin, ground
¼ tsp. crushed garlic
Salt and pepper to taste
Combine all ingredients in a large bowl and mix thoroughly. Add more salsa to suit spiciness level. Add salt and pepper to taste. Serve with tortilla chips.
1 c. sliced onion
1 jar of Jeff’s Naturals Roasted Bell Pepper Strips, drained
3 minced Garlic
5 Tbsp. olive oil, divided
2 tsp. fresh basil, julienned
1/2 tsp. garlic salt
1 loaf (1 pound) French bread
1 c. (4 oz.) shredded mozzarella cheese
In a skillet, sauté onion, Roasted Bell Pepper Strips, garlic and olive oil. Add basil and garlic salt set aside. Cut bread into 1-in. slices and place on an ungreased baking sheet. Broil each side for 1-2 minutes or until lightly browned. Brush remaining oil on one side of bread. Top with pepper mixture and cheese. Broil for 2-3 minutes or until cheese is bubbly and your toasty appetizer is ready!
Preheat oven to 425 degrees. Prep a muffin tin by lightly oiling the inside of every other cup. Divide pizza dough into 6 pieces. Lightly dust kitchen counter with flour and roll out each piece of dough to about 6 inch rounds. Line every other muffin cup with the dough and press into the molds around the sides and bottom.
Drizzle olive oil to coat a sauté pan on medium high heat. When hot, onion, mushrooms, and garlic; sauté about 7 minutes or until vegetables are tender. Drain vegetables of any excess liquid.
To prevent mini deep dish pizzas from being soggy on the bottom, first sprinkle mozzarella cheese, then add Roasted Bell Pepper Strips, Kalamata Olives and sautéed vegetables. Next, spoon some pizza sauce inside the cup and top with a few more pieces or shredded mozzarella, if you choose.
Use a pastry brush and lightly oil the edges of the pizza crust. Place into the oven and cook about 15 minutes or until crust is golden brown. Remove from cups when cool enough to handle.