Zevia - A Healthy Soda

Let me tell you a true story. I'll make it quick. I received a Sodastream as a gift last year. I loved it, and used it constantly. I made all kinds of sodas (diet only!). However, after several months of drinking way too much of the stuff, I started to get very dizzy, once even falling into the door of the Radiologist's reading room! Um, embarrassing. My hands were abnormally shaky (even for me) and I started getting regular headaches. It got so debilitating that I  finally had to drag myself in to see my primary care doctor. God forbid I had some sort of mysterious disease, people! She took a bunch of blood and asked me question after question and finally when my appointment was almost over she asked if I drank diet soda. I said, "Yes." She asked, "How much?" I said, "Um...a lot." I told her it didn't really count since it was diet Sodastream. She told me that it did infact count and that I was to stop drinking diet soda, or at least so much, and see if my condition improved. I thought it was very interesting to hear that she said she'd been seeing many patients with neurological issues linked to artificial sweeteners .

So, I packed up my Sodastream (not really, I just stopped using the syrups) and after a few days I felt completely better. All skeptical, like I am, I thought that it wouldn't last, but it did! I haven't had any issues at all and it was such a stark contrast to really having some pretty intense side effects.

This brings me to the topic of my post today. You see, I love sweets. Anything sweet! "But Katie, you rarely post any desserts here on Produce On Parade." Yes, and there is a reason for that. It's the same reason I can't have Oreo's, Reese's Puffs Cereal or chocolate bars in the house.

Anyway, most everyone agrees that soda is okay to have in moderation, I realize this not only because my doctor told me so. Yet, I still couldn't bring myself to feeling okay making a Sodastream drink with the syrup or buying a diet soda from the store. However, one day whilst strolling through the hippie section in our local store, as I do, I discovered Zevia! What is Zevia you ask?

Well, it's an all natural, zero calorie soda made primarily of erythritol! Remember our little chat about erythritol? If not check out this video. Seriously, check it out. If you want to learn more about the only soda I ever buy now that I am older and wiser...check out my review below and enter to win four coupons for up 40% off Zevia. Three lucky people will win four coupons each!

What: Zevia is an all natural soda that has zero calories, only natural flavors and no dyes.  They have 15 flavors too! How awesome is that!? There are a few flavors with caffeine, but most do not have caffeine.

The flavors available are as follows: Cola, Lime Cola, Cherry Cola, Caffeine Free Cola, Lemon Lime Twist, Cream Soda, Orange, Grapefruit Citrus, Dr. Zevia, Black Cherry, Strawberry, Grape, Mountain Zevia, Ginger Ale and Ginger Root Beer.

Why: Because children, diabetics and pregnant women want soda too! And some of us just need to start saying no to artificial flavors, dyes and sweeteners...just ask your physician. Although really, do we need to be told? Apparently, yes. I'm not saying anyone should pound Zevia, but a healthy soda alternative in moderation is much better than what comes in that bottle of Coke or Coke Zero.

How: Zevia is made without artificial sweeteners, is GMO-Free, Kosher, gluten free, vegan and free from dyes as well. Zevia is made with stevia and erythritol which is derived from fruits and actually contains antioxidants!  They implement natural flavors like nutmeg, wintergreen, and lemon oil, ginger extract, and cherry essence, as well as many others to obtain natural, wholesome soda flavors.

Where: Zevia can be found in the United States and Canada at stores such as Safeway, Whole Foods, Target, Albertsons, Giant Eagle, Walgreens, and many more. To see if a store in your area carries Zevia look here.

Cost: The cost of a 6-pack of Zevia ranges from $4.99 - $5.99

Recurrence: Like I said before, Zevia really is the only soda I buy now. I haven't tasted all the flavors as our local store doesn't carry all 15, but my favorites are Cherry Cola, Dr. Zevia, Grape and my most favorite is Strawberry. I love how crisp and fresh they taste! If you're used to a sugar laden soda or aspartame, Zevia might take a little getting used to depending on your palate. Some of the flavors are an acquired taste, but if you're used to stevia or erythritol then you should be used to that unique flavor stevia can impart.

Enter below to win four 40% off coupons! Three different lucky people will win!

Congratulations to Alison, Brandi and Ann! They are our winners!

***This giveaway is now closed, thank you!***

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*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THIS PRODUCT WAS SUPPLIED TO US AS A GIFT BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE ARE MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.

Soba Noodle Stir-Fry

I have news that is almost as awesome-sauce as this recipe. I mean just look at this.

Oh yes. Anyway, I've discovered an online language learning program. Maybe you've heard of it (apparently I live in a cave...oh wait, no, just Alaska...) it's called Duolingo. Think of it like a free "Rosetta Stone"...and It.Is.Awesome. No ads either and Ashton Kutcher invested in them, oh la la! Meh, he actually doesn't do much for me.

But Duolingo does! I'm seriously addicted to it! You can learn English, Spanish, German, French, Italian or Portuguese. My bestest friend, Gracie, told me about it on Saturday and I have been non-stop Duolingo-ing it all weekend! I'm learning German because I've always wanted to go to Germany and Switzerland. Todd is learning Spanish, and I have a couple other friends learning Spanish and French! You can also connect to Facebook and compete with your buds, which of course I love. Unfortunately for me I have a friend who is pretty much fluent in all of them...you know who you are. I'll never beat him. He's unstoppable.

Seriously, it's crazy addictive and insanely fun! So stop spending all your free time playing Candy Crush, whatever that is (I still don't know) and learn a new language instead! When I am fluent in German, Todd and I are going to reward said awesomeness by vacationing in Germany (or should I say Deutschland! Hah!)...so needless to say I've put the track shoes on for this one. I can't stop learning German! It's a good problem to have, I suppose, so seriously go check it out. Just look at the little Duolingo owl!

I know it seems like I am probably being compensated for this, because I am so super psyched about it (and there is nothing I hate more than shamelessly plugging something for your own personal gain). However, I want to reassure you that infact, that is not the case. I have not been contacted by the Duolingo people, nor have I contacted them. I just freaking love it. Can't a girl be obsessed with learning? You'll see what I mean.

Anyways, that was kind of off topic and yes, maybe I had to give myself a pep talk to do this post because I couldn't pry myself away from Duolingo...but, I'm almost a level 5, you guys! Seriously. Don't worry though I still love you all.

Anyway...what can I say about this Soba Noodle Stir-Fry? Not only is it gorgeous but it's super healthy and super delicious, especially because it's made with soba noodles and love.  I mean really, who is hating on soba noodles? No one. I have yet to meet someone who hates soba noodles, and if it's you...don't you dare comment on this post. Just kidding. This stir-fry's got tofu too, broccoli and carrots, spinach, mint and basil, garlic, ginger and a whole bunch of other nutritious goodies! So go make it! Then go to Duolingo and try learning a new language. You'll feel so smart. So, so smart.

Isn't it lovely? It tastes lovely too!

Soba Noodle Stir-Fry

Inspired by the beautiful Simple Veganista

Serves 4

• -- For the Dish --
• 12 oz. extra firm tofu, drained, pressed and cubed
• 1 small head of broccoli
• 2 large carrots, sliced on the diagonal
• 3 scallions, sliced
• fresh mint , small handful
• fresh basil, small handful
• 1 -2 giant handfuls of spinach
• 1/2 Tbsp. sesame oil
• 12 oz. soba noodles
• sprinkle of sesame seeds, for garnish
• -- For the Marinade --
• 1/4 cup soy sauce
• 2 Tbsp. water
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. pure maple syrup
• 1 Tbsp. sesame oil
• 3 garlic cloves, minced
• 2 inch knob ginger, grated
• 1/2 tsp. red pepper flakes
• 1/4 tsp. fresh chili paste

First, press the tofu. I know, I know...but seriously, just do it. The tofu will soak up the marinade much better if it's pressed. Here's an easy way to do it and you don't even need any fanciness! Get a clean dish towel, a paper towel, a cutting board and a heavy book. Place the tofu (uncut!) on one half of the paper towel and fold it over. Place the paper towel wrapped tofu on one half of the dish towel and fold over. Place the bundle of tofu on an even table or counter, place the board atop it and then on top of that set something heavy.

I like to use a giant book or two...I have also been known to use a potted house plant...this is dangerous and I simply cannot recommend it. Use a book, trust me. Allow the tofu to press for about 30 minutes. Take this time to cut up the broccoli and carrots, gather the fresh herbs and prepare the marinade.

To prep the marinade, just combine all of the marinade ingredients in a medium bowl. Once to tofu is done pressing, cube it up and add it to the bowl. Ensure that all the cubes are submerged and allow to sit for about 30 minutes. Cover and refrigerate if you wish.

Whew! Now that that's out of the way, bring a large pot of water to boil. Once boiling, add the soba noodles. They only take about 5 minutes (check your noodle package) so put them in at the very end! Boil for the directed time, and then drain.

While the water comes to a boil, heat the sesame oil in a medium frying pan. Add the carrots, broccoli and spinach and saute for about 5 minutes. After the 5 minutes, add in a couple tablespoons of the marinade and continue to cook for another couple of minutes, ensuring that the marinade doesn't burn and stick to the bottom of the pan.

Once the veggies are cooked and the pasta is done and drained, add everything into the pasta pot with the noodles including the veggies, tofu, herbs and the remaining marinade. Stir well to combine. Serve warm and garnish with sesame seeds and fresh herbs.

Soba Noodle Stir-Fry

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Ingredients

• -- For the Dish --
• 12 oz. extra firm tofu, drained, pressed and cubed
• 1 small head of broccoli
• 2 large carrots, sliced on the diagonal
• 3 scallions, sliced
• fresh mint , small handful
• fresh basil, small handful
• 1 -2 giant handfuls of spinach
• 1/2 Tbsp. sesame oil
• 12 oz. soba noodles
• sprinkle of sesame seeds, for garnish
• -- For the Marinade --
• 1/4 cup soy sauce
• 2 Tbsp. water
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. pure maple syrup
• 1 Tbsp. sesame oil
• 3 garlic cloves, minced
• 2 inch knob ginger, grated
• 1/2 tsp. red pepper flakes
• 1/4 tsp. fresh chili paste

Instructions

1. First, allow the tofu to press for about 30 minutes.Take this time to cut up the broccoli and carrots, gather the fresh herbs and prepare the marinade.
2. To prep the marinade, combine all of the marinade ingredients in a medium bowl.
3. Once to tofu is done pressing, cube it up and add it to the bowl. Ensure that all the cubes are submerged and allow to sit for about 30 minutes.
4. Bring a large pot of water to boil. Once boiling, add the soba noodles and cook according to package. They don't take very long so add them at the end. Drain.
5. While the water comes to a boil, heat the sesame oil in a medium frying pan. Add the carrots, broccoli and spinach and saute for about 5 minutes.
6. After the 5 minutes, add in a couple tablespoons of the marinade and continue to cook for another couple of minutes.
7. Once the veggies are cooked and the pasta is done, add everything to the pasta pot with the noodles including the veggies, tofu, herbs and the marinade.
8. Stir well to combine. Serve warm and garnish with sesame seeds and fresh herbs.

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This post may have been crafted super fast in order to return to Duolingo as quick as possible. I'm so sorry. Please forgive me.

Southwestern Avocado Ranch Salad

You guys! Produce On Parade has over 100 email subscribers! Am I unnecessarily excited by this? Yes, it's possible, but it's so super exciting! Okay, okay, I'll stop being a 12 year old girl...I just can't imagine there's that many people that get emails every time I post some vegan craziness. Whoopie! Okay, now for the good stuff. This recipe seriously couldn't be easier. The only work that's needed is a little chopping and a little blending. Quick and simple! Great for those times you forgot about the family BBQ (ummm...I brought a bag of chips?) Plus, people will appreciate a salad...trust me. Especially those of the vegan variety! One can only eat so many veggie hot dogs, okay?

Leave the bag of chips at home. Instead bring this Southwestern Avocado Ranch Salad to the next surprise gathering and be the Veggie BBQ Superstar!

Southwestern Avocado Ranch Salad

Inspired by the magnificent Girl Makes Food

Serves 4-6

• -- For the Salad --
• 1 head of lettuce, washed and chopped
• 1/2 large cucumber, diced
• 2 vine-ripened tomatoes, diced
• 1 red bell pepper, diced
• 1/2 cup frozen sweet corn
• 1 15 oz. can black beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• crushed tortilla chips, for topping
• vegan shredded mozzarella cheese, for topping
• chopped cilantro, for garnish
• squeeze of fresh lime juice
• -- For the Avocado Ranch Dressing --
• 2 large avocados
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. fresh dill, chopped or freeze dried dill (1/4 Tbsp. dried)
• 1/4 cup. fresh parsley, chopped (1 Tbsp. dried)
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 green onions, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper

-- For the Salad --

Combine everything excluding the toppings in a large salad bowl. Mix well.

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-- For the Avocado Ranch Dressing--

Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.

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-- Combining the Salad and the Dressing --

I won't have leftovers: This is important and I cannot stress this enough...if you know all this delicious salad is going to be gobbled up as soon as you make it and it WILL NOT be left sitting, overnight in the fridge as leftovers then feel free to combine the dressing and the salad. Just be sure to mix the two well. However, it's a big salad and you'll probably have leftovers, especially if you're not bringing it to a gathering.

I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad. No bueno! I learned this lesson the hard way a while back! So, if it's not all eaten up, store the two separately and the salad should last for several days. The dressing might turn brown on top after a couple days but its' just the avocados and it's perfectly fine. Don't freak out, yo! It ain't no thang!

Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice! And be sure leave that bag of chips at home...

Southwestern Avocado Ranch Salad

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

Leave the bag of chips at home. Instead bring this salad to the next surprise gathering and be the Veggie BBQ Superstar! Quick and easy to make.

Ingredients

• -- For the Salad --
• 1 head of lettuce, washed and chopped
• 1/2 large cucumber, diced
• 2 vine-ripened tomatoes, diced
• 1 red bell pepper, diced
• 1/2 cup frozen sweet corn
• 1 15 oz. can black beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• crushed tortilla chips, for topping
• vegan shredded mozzarella cheese, for topping
• chopped cilantro, for garnish
• squeeze of fresh lime juice
• -- For the Avocado Ranch Dressing --
• 2 large avocados
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. fresh dill, chopped or freeze dried dill (1/4 Tbsp. dried)
• 1/4 cup. fresh parsley, chopped (1 Tbsp. dried)
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 green onions, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

1. -- For the Salad --
2. Combine everything excluding the toppings in a large salad bowl. Mix well.
3. -- For the Avocado Ranch Dressing--
4. Combine all ingredients in a food processor and blend until smooth, scraping down sides as necessary.
5. -- Combining the Salad and the Dressing --
6. I won't have leftovers: Mix the salad and the dressing together.
7. I will have leftovers: If you think you might have leftovers, DO NOT combine the salad and dressing. Just use the dressing as a condiment and add it to each serving. If the two were combined and left to sit, you'd end up with one big, mushy, watery salad.
8. Serve topped with crushed tortilla chips, shredded mozzarella cheese, chopped cilantro and a squeeze of fresh lime juice!

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