Co-op Blog

Paleo Spice Cave Blends

Get adventurous with a new line of SPICE CAVE Certified Paleo, non-GMO, Whole30 approved flavor blends. Use these carefully crafted combinations of herbs and spices to elevate your cuisine everyday. SPICE CAVE seasonings are non-irradiated, gluten free and lightly seasoned with Himalayan Pink Salt. Try their versatile themed blends:

  • Fire – Sweet & Spicy: smoky paprika and sweet coconut palm sugar combine savory and sweet with a mix of warm chiles. Use alone or in combination with Land, Sea or Wind for a spicy kick.
  • Land – Savory Garlic: perk up any land roaming foods with this earthy blend of garlic, cumin, mustard, and fennel.
  • Sea– Peppery Citrus: loaded with lemon peel, freshly ground peppercorns and savory onion, these seasonings compliment meals with creatures who swim in the sea.
  • Wind – Herbaceous: packed with rosemary, oregano, garlic, onion and a hint of orange peel. Designed to be used with poultry and all things that fly with the wind.

Read on for a protein-packed Epic Paleo Burger recipe from thespicecave.com:

Epic Paleo Burger 

Makes 1 serving

Ingredients:

  • 1/4 lb grass-fed ground beef or bison
  • 1 teaspoon Fire – Spicy & Sweet Seasoning
  • 1 teaspoon Land – Savory Garlic Seasoning
  • 1 egg
  • 1/2 cup guacamole
  • crumbled bacon pieces
  • 1/2 cup arugula

Directions:  Preheat grill or grill pan to medium-high heat.  Spray with cooking spray just before adding beef patty.  In a medium bowl add the ground beef, Fire and Land.  Mix to combine.  Place on the hot grill/grill pan and sear to you liking.  In a clean skillet set over medium-high heat, add the egg and fry to your liking.  Remove from heat.  To assemble: put arugula on a plate or bowl, top with beef patty, guacamole, fried egg, sprinkle bacon pieces over and add a couple shakes of Fire and serve immediately.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.