Spice Up Your Life with New Swanson Organic Spices by Red Monkey™
|Jeff Brinkhoff, Founder of Red Monkey Foods|
Swanson Health Products® is proud to announce a new line of Certified Organic Spices produced through a partnership with Red Monkey Organic Foods. Red Monkey is a growing Midwestern company located in Mount Vernon, MO that shares our values of customer commitment, pristine product quality and good health through natural living. Following is a brief interview with Red Monkey’s young founder and president, Jeff Brinkhoff.
SWANSON: You founded Red Monkey just seven years ago and you’re now a recognized leader in the organic spice arena. How did you get started?
Brinkhoff: I have always had a passion for cooking and mixing various spices together for seasonings and rubs. Prior to founding Red Monkey I worked in the pharmaceutical and disease management fields. But I always felt I could make a positive contribution to health in a more natural way. I truly believed there was a forthcoming change in spices that would increase the demand for upscale, high-quality, certified organic herbs and spices; and I was certain that the entire “Organic Movement” was more than just a phase.
SWANSON: Do you grow the herbs that are used in your spices, or do you source them from around the world?
Brinkhoff: We do not grow our herbs or spices ourselves; however, we are extremely involved in the selection of certified organic farms that supply our herbs and spices. We work with multiple farms, which ensures that we always have access to the finest and freshest certified organic herbs in the world.
SWANSON: How do you control quality and ensure a truly organic product?
Brinkhoff: At Red Monkey Foods we are focused on and dedicated to our quality-control programs above all else. While all product we source has been tested for related pathogens, we also cross-check through independent testing. In addition, we work with our suppliers all the way back to the farm to ensure all parties involved are abiding by the NOP (National Organic Program) to guarantee that our products are free of chemicals and that all other criteria required by the NOP is met.
SWANSON: Is there one spice that is your personal favorite?
Brinkhoff: My personal favorite is cumin, which is central to most curry dishes. I enjoy its flavor and versatility. Cumin can be used with various proteins and is known to draw out the natural sweetness of foods. It’s also very good for you.
SWANSON: Can you share a favorite healthy recipe?
Brinkhoff: Sure! I absolutely love this recipe for red snapper. While not as rich in omega-3s as salmon, snapper is still a good source and a healthy, mildly-flavored fish. The spices really snap it up.
Recipe for Baked Tomato Snapper
• 4 snapper fillets, 4-6 oz each, washed and patted dry
• 1 medium onion, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced mushrooms
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1-16 oz can stewed tomatoes
• Himalayan Crystal Salt and pepper to taste (optional)
Preheat oven to 375° F (190° C). Lay fish fillets in a 9"x13" baking dish and cover with the chopped vegetables. Sprinkle the herbs over the vegetables and top with tomatoes. Bake for 30-40 minutes, until fish is opaque inside and the sauce has thickened a bit. Sprinkle with salt and pepper, if using, and serve hot.
Cooking Time: 30-40 minutes
Nutritional Breakdown (per serving):
Fat 2.0 grams
Protein 45 grams
Sodium 855 mg
Carbohydrates 34 grams
Cholesterol 73 mg
Saturated Fat 0.1%
Calories Fat 8%