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  • Vegan Charcuterie Board

    Vegan Charcuterie Board

    Vegan Charcuterie Board

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Friday, February 18th is National Drink Wine Day and what better way to celebrate than pairing your favorite wine with a Vegan Charcuterie Board! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to put together the perfect selection of fresh fruits, vegetables, vegan cheeses, crackers, and savory & sweet accompaniments. Looking for an extra special item to wow your guests? Check out our vegan meat selection – including vegan fig salami! All ingredients – including almost the entire portfolio of local Unionville Vineyard wines – are available at your favorite local Basil Bandwagon Natural Market location.

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    Vegan Charcuterie Board

    Ingredients

    Hummus

    Raw Vegetables

    • Red radishes
    • Snap peas
    • Celery
    • Carrots
    • Endive
    • Fennel bulb

    Fresh Fruit

    • Strawberries
    • Orange Segments
    • Apple slices

    Dried Fruit

    • Dates
    • Apple chips

    Nuts & Seeds

    • Macadamia nuts
    • Almonds
    • Toasted pumpkin seeds

    Nut Cheeses & Spreads or Other Spreadable Cheese of Your Choice

    Jams

    • All-fruit raspberry jam
    • All-fruit apricot jam

    Black Olives

    Crackers

    Gluten-Free Pita Bread

    Parsley Sprigs

    Instructions

    • Prep ahead: Use a cutting board that you will not be using as your presentation board. Cut up all of the fruit and vegetables. Place the hummus, olives and jams in serving bowls. Pre-slice any block cheeses.
    • Assemble the board: Wipe down a large wooden cutting board. Place the bowls onto the board. Next, add the sliced fruits and vegetables, building around the bowls. Arrange the crackers as well.
    • Fill in the gaps: Add little piles of nuts, seeds and dried fruits in any open areas. Place garnishes of fresh parsley sprigs as the final touch. Serve right away or cover the board with plastic wrap and refrigerate.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Valentine’s Day Snacks in 5 Minutes or Less

    Valentine’s Day Snacks in 5 Minutes or Less

    Valentine’s Day Snacks in 5 Minutes or Less

    thanks to Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Are you looking for sweets and treats for your Valentine this year? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, here are three simple better-for-you snack recipes that you can make in 5 minutes or less! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.

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    Strawberry Avocado Sorbet

    Course Dessert, Snack
    Keyword dessert, plant based, valentine’s day, vegan

    Ingredients

    • 1 10 oz. bag frozen strawberries
    • ½ ripe avocado
    • 1-2 tablespoons pure maple syrup OR stevia to taste
    • Juice of 1 mandarin orange or 1 lime
    • Pinch of sea salt
    • 1 teaspoon pure vanilla extract optional

    Instructions

    • Place all of the ingredients in a food processor and blend until creamy. Serve as is or topped with your favorite toppings such as chocolate chips and fresh sliced strawberries.
    • Store leftovers in the freezer. Before serving, let the strawberry sorbet at room temperature for at least 30 minutes to help it soften. It becomes very hard when frozen!
    • Enjoy!
    Print Pin

    Hummus Sandwiches

    Course dinner, Lunch, Snack
    Keyword dinner, lunch, plant based, sandwich, snack, vegan
    Servings 2 sandwiches

    Ingredients

    • 4 slices your favorite bread
    • 6 tablespoons hummus
    • 1 cup lettuce
    • ½ cup shredded carrots
    • ½ cup sliced avocado
    • Olive oil to brush the bread slices optional

    Instructions

    • Lightly toast or grill the bread slices. If using a grill pan you can brush with olive oil.
    • Cut the grilled bread into heart shapes using a sandwich cutter: Line up the sandwich cutter in the center of a slice of bread. Press down firmly, until it cuts through completely, leaving you with a heart-shaped piece of bread.
    • Spread one slice of the prepared bread with 3 tablespoons of the hummus. Layer on top half of the lettuce, carrots and avocado. Repeat with the remaining ingredients.
    • Enjoy!
    Print Pin

    Beet Hummus

    Course Appetizer, Snack
    Keyword appetizer, plant based, snack, valentine’s day, vegan
    Servings 4

    Ingredients

    • 3 medium size cooked beets chopped
    • ¼ cup tahini
    • 2 tablespoons lemon juice
    • ½ teaspoon sea salt
    • 1 teaspoon chopped scallions (only the white bottom part)
    • 2 tablespoons water
    • Olive oil for drizzling

    Optional garnishes for serving

    • Chopped parsley
    • Chopped pistachios
    • Fresh lemon zest
    • Za'atar
    • Flaked sea salt

    Instructions

    • Place the cooked beets in a food processor.
    • Add the tahini, lemon juice, sea salt and scallions. Blend until smooth, adding just enough of the water to reach desired consistency.
    • Serve drizzled with olive oil and sprinkled with any garnishes you like, such as chopped parsley, chopped pistachios, fresh lemon zest, za’atar, and/or flaked sea salt.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Holiday Mocktails

    Holiday Mocktails

    Holiday Mocktails

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Holidays can be hectic, which is why we love these easy MOCKTAIL recipes thanks to Christine Waltermyer and the Natural Kitchen Cooking School. Featuring ingredients found at your local Basil Bandwagon Natural Market, these recipes can be enjoyed all year round!

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    Cranberry Pomegranate Cosmo

    Course Drinks
    Keyword cosmo, drinks, holiday, mocktail

    Ingredients

    • ⅓ cup pomegranate juice
    • Juice of ½ orange
    • Pink food coloring (I used 1 teaspoon of Supernatural food colors pink shade)
    • 16 ounces Mingle Mocktails Cranberry Cosmo

    Garnishes

    • ⅓ cup fresh pomegranate seeds
    • ½ cup fresh cranberries
    • A few fresh rosemary sprigs
    • 2-4 strips orange peel curled around a chopstick

    Instructions

    • In a glass jar, combine the pomegranate juice, orange juice and food coloring. Shake well to combine. Add to the Mingle Mocktails Cranberry Cosmo and stir well. Pour into two martini glasses. To each glass add a few pomegranate seeds, some cranberries, a rosemary sprig and fresh orange peel.
    • Enjoy!
    Print Pin

    Blueberry Basil Bellini

    Course Drinks
    Keyword bellini, drinks, holiday, mocktail

    Ingredients

    • 16 ounces + ½ cup Mingle Mocktails Blackberry Hibiscus Bellini
    • Juice of one lime
    • 1-2 tablespoons pure maple syrup
    • Purple or blue food coloring (I used 1 teaspoon of Supernatural food colors purple shade)

    Garnishes

    • ½ cup fresh blueberries
    • A few fresh basil sprigs
    • Fresh lime wedges
    • Colorful straws

    Instructions

    • In a glass measuring cup, combine 16 ounces of the Mingle Mocktails Blackberry Hibiscus Bellini with the lime juice and maple syrup. Stir to combine.
    • Add some ice to two glasses. Pour in enough of the mocktail to fill two third’s full.
    • In a glass jar combine another ½ cup of the Mingle Mocktails Blackberry Hibiscus Bellini with the food coloring. Stir well or place a lid on the jar and shake well. Divide this mixture evenly between the two glasses. Stir to combine.
    • Garnish the glasses with the fresh blueberries, basil sprigs, lime wedges and colorful straws.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • 2021 Holiday Gift Guide

    2021 Holiday Gift Guide

    2021 Holiday Gift Guide

    with Basil Bandwagon Natural Market

    Happy Holidays! We have gifts for everyone on your list this holiday season – kids, parents, grandparents, uncles, aunts, pets – you name it!

  • Holiday Stuffed Mushroom Appetizer

    Holiday Stuffed Mushroom Appetizer

    Stuffed Mushroom Appetizer

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    ‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.

    Print Pin

    Stuffed Mushroom Appetizer

    Course Appetizer, Snack
    Keyword appetizer, holiday, snack
    Servings 12

    Ingredients

    • 16 ounces button mushrooms cleaned and stems removed
    • ¼ cup avocado oil
    • 1 tablespoon olive oil
    • ¼ cup diced shallot
    • ½ cup finely diced carrot (about 1 medium carrot)
    • Sea salt
    • ⅓ cup mushroom jerky (or sun-dried tomatoes) finely chopped
    • 2 tablespoons minced parsley
    • ¾ cup walnuts finely chopped
    • ½ cup cooked black rice
    • 1 tablespoon Annie's Worcestershire Sauce
    • Freshly ground black pepper
    • ⅓ cup scallions thinly sliced

    Instructions

    • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    • Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
    • Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
    • Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
    • Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Give the Gift of Aromatherapy with Pranarom

    Give the Gift of Aromatherapy with Pranarom

    Give the gift of aromatherapy – but with a personal touch ✨🎁 The thought of taking time to make something with your hands makes the idea of gift giving so much more special. Check out fun, simple DIY recipes featuring Pranarom organic aromatherapy products ❤️

    Stock up on their products in any of our locations while they’re 20% off all December long!

    DIY AROMATHERAPY CANDLE

    Ingredients:

    • 6 oz Glass Jar
    • 7.5 oz. Beeswax
    • 40-50 Drops of Essential Oils
    • 1 Wick

    Instructions:

    1. Stick the wick to the bottom of jar using a little melted wax.
    2. Hold wick up using two sticks tied together at each end, with your wick in the middle
    3. Place beeswax in a double broiler on stovetop
    4. Melt beeswax until completely dissolved
    5. Remove from stove
    6. Let cool slightly
    7. Stir in essential oils
    8. Pour into jar
    9. Let cool

    *If layering the two waxes, follow the steps above but use half the amount of wax for each color. Pour the first color and let sit until set and then follow with the next color.


    One thing to keep in mind when making candles with essential oils is that the fragrance is subtle. If you are looking for a stronger scent, you may want to diffuse your oils. Or better yet, a combination of the two. Who doesn’t love the beautiful scent of diffused oils while enjoying the flicker of a candle? A powerful relaxing combo indeed!

    Feel free to make it your own combinations and make sure to have some fun!

    DIY Honey Bath

    Ingredients:

    • 1 Tablespoon Honey
    • 3 Drops of Pranarom Essential Oil
    • ¼-1 Cup of Pranarom Hydrosol

    Instructions:

    1. Add honey to a jar, add the essential oil and mix well. Then add hydrosol and mix until the honey has dissolved. Pour directly into your bath water.

    Honey is a humectant, giving this combination a moisturizing effect. It also works as a dispersant for the essential oils (which is furthered by mixing with the hydrosol) so that it seamlessly integrates with the bath water.

    This will make your skin feel SO soft and luxurious!

    DIY Essential Oil Clay Diffuser

    Ingredients:

    • Airdry clay (they used Terracotta for an organic feel)
    • Hemp Cording
    • Wooden Beads (wide hole)
    • Essential Oil (like Pranarom Zen diffusion blend)
    • Rubber Stamp (or household items to make patterns)
    • Circle Cutter
    • Drinking Straw or Large Skewer (to make hole)
    • Rolling Pin

    Instructions:

    1. Roll out clay into a slab about ¼” thick. Stamp design into clay.
    2. Cut out clay into circles and make hole at the top using a straw or skewer.
    3. Set aside to dry for 24-48 hours, until fully hardened. Flip pieces occasionally to dry both sides.
    4. Once dry, cut a piece of hemp cord approximately 18 inches and thread through hole.
    5. Add beads and tie a knot at the top of your last bead.
    6. Add an additional knot at the end of the two pieces of cord.
    7. Add a few drops of your favorite essential oil and enjoy the beautiful aroma.

    You can make these as elaborate as you want. Add some metal embellishments, join a couple shapes together, etc. This diffuser can be hung in a car, closet, or anywhere you want to aromatize your space.

    DIY Valencia Bath Salts

    Ingredients:

    • 1 Cup Epsom Salts
    • ¼ Cup Coarse Sea Salt
    • 7 Drops of Valencia Diffusion Blend
    • Zest of 1 Orange

    Instructions:

    1. In a medium-sized glass mixing bowl, add sea salt and Epsom salt. Do not use plastic (the essential oils will absorb into the bowl).
    2. Mix the salts until well combined.
    3. Add essential oils and mix again.
    4. Store in an airtight glass container until ready to use.
    5. When ready, add to bath and enjoy!

    DIY Oh So Luxurious Skincare Roller

    Ingredients:

    10 Drops of Pranarom Frankincense Essential Oil
    10 Drops of Lavender Essential Oil
    5  Drops of Helichrysum Essential Oil
    Pranarom Rosehip Extra Virgin Plant Oil (to fill)
    Roller Bottle


    Instructions:

    1. Add essential oils to a roller bottle. Fill the remainder of the bottle with Rosehip oil and voila!
    2. Apply to directly to dry skin or mix with your favorite moisturizer for some extra hydration.

    These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not intended to diagnose, treat, cure or prevent any diseases.

    Resources:

    http://veriditasblog.blogspot.com/2021/11/handmade-for-holidays.html

    http://veriditasblog.blogspot.com/2021/06/aromatherapy-candle-diy.html

    https://www.instagram.com/p/CMzv2rbHNFw/?epik=dj0yJnU9dFBNZUpfOThLMDg4N3hoRHVJX193elUwLUdpQXlfV3gmcD0wJm49TWhGVFhGbGtPc3BoMTRzaTVQazNEQSZ0PUFBQUFBR0dlZ180

    http://veriditasblog.blogspot.com/2021/01/new-destination-diffusion-blends-diy.html

    https://www.instagram.com/p/COI2OHxrp6A/?epik=dj0yJnU9QURJdnJEazhVSGpsYXV0TzZHU2ZuVVV3bnZ4YTVQcDYmcD0wJm49eDMzcmpsM3BwR2FZYzV5dGFkUGdnQSZ0PUFBQUFBR0dlZ3Vj

    https://www.instagram.com/p/CW_IO1uMgPX/?utm_source=ig_web_copy_link

    https://basilbandwagon.com/2020/12/08/peace-love-joy-with-pranarom/

    https://basilbandwagon.com/2021/04/06/plant-beautiful-skincare-thanks-to-pranarom/

    https://www.instagram.com/p/CS7cze1gint/

  • Vegan Potato Soup

    Vegan Potato Soup

    Vegan Potato Soup

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Soups’ on! How do you keep yourself warm during the colder months? There are plenty of different ways – like warm sweaters, cozy blankets, and sitting by the fireplace. But our favorite way is enjoying a delicious hot soup with family and friends. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we may have found our next favorite soup recipe – and it’s vegan! Featuring all products that can be found at Basil Bandwagon Natural Market 😊

    Print Pin

    Vegan Potato Soup

    Course Lunch, Main Course, Soup
    Keyword dinner, lunch, main course, soup
    Servings 4

    Ingredients

    • 3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes peeled (or an equivalent amount of white potatoes)
    • 1 tablespoon olive oil
    • 1 cup onion diced (about 1 medium onion)
    • Sea salt
    • 2 stalks celery diced
    • 2 carrots peeled and diced
    • 4 cups vegetable broth
    • 1 6 oz package Lightlife Tempeh Smoky Bacon
    • Avocado oil
    • 1 cup thinly sliced leeks
    • ½ cup coconut cream

    Instructions

    • Peel the sweet potatoes. Cut into small dice pieces and place them in a pot of cold, salted water.
    • Heat a large skillet or large soup pot over medium high heat. Add the olive oil, onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the carrots, celery and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
    • Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
    • Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
    • To the soup pot, add the coconut cream, 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Puree one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
    • In the large skillet, heat another 2 teaspoons of the avocado oil. Add the leeks, a pinch of sea salt and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!

    Share your special creations by tagging us on social media:

    Instagram – @basilbandwagon & @naturalkitchenschool

    Facebook – @BasilBandwagonOfficial & @NaturalKitchenCookingSchool

    Find these ingredients at your local Basil Bandwagon Natural Market today!

    Print Pin

    Holiday Frosted Sugar Cookies

    Course Dessert
    Keyword cookies, dessert, holiday
    Servings 24 cookies

    Ingredients

    • ¼ cup ghee or butter of your choice
    • 6 tablespoons maple syrup
    • 1 room temperature egg
    • 1 teaspoon pure vanilla extract
    • 1 ¾ cup fine almond flour
    • ¼ cup arrowroot flour
    • ¼ cup cassava flour
    • ¼ teaspoon sea salt
    • ½ teaspoon cream of tartar

    Toppings

    • Simple Mills frosting
    • sprinkles of your choice (I used Supernatural Sprinkles)
    • colored sugar
    • coconut sugar
    • cinnamon

    Instructions

    • In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
    • Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
    • Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
    • Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
    • Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • DIY Headquarters with Wyndmere Naturals!

    DIY Headquarters with Wyndmere Naturals!

    Whether you’re looking to revamp your skincare routine (maybe a new, glowing face mask), mix up your natural cleaning products (you can never go wrong with hand sanitizer) or are shopping early for holiday gifts, Wyndmere Naturals is here to help! Keep scrolling for new DIY recipes – featuring products you can find at Basil Bandwagon Natural Market today.

    Have you ever wondered why they package their essential oils in cobalt blue bottles? It’s because the colored bottles help keep out deteriorating sunlight which helps allow each product to stay fresh longer!

    ALL Wyndmere Naturals products are 20% off!

    Sale ends November 30th, 2021.

    References:

    https://wyndmerenaturals.com/pages/blog

    https://www.instagram.com/wyndmerenaturals/

  • Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!

    Print Pin

    Paleo Pumpkin Pudding

    Course Appetizer, Breakfast, Dessert, Snack
    Keyword appetizer, breakfast, custard, dessert, egg free, fall, gluten free, paleo, pudding, pumpkin, snack

    Ingredients

    • 1 small pumpkin to make ¾ cup pumpkin puree from scratch, or use canned
    • ½ teaspoon agar powder
    • 2 tablespoons warm water
    • ¾ cup cooked pumpkin purée
    • 1 ½ cups full-fat coconut milk
    • ¼ cup maple syrup
    • 1 tablespoon creamy almond butter
    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon sea salt
    • ½ teaspoon vanilla bean powder

    Coconut Whipped Cream

    • 1 (13.5 oz.) can heavy coconut cream refrigerated overnight
    • 2 tablespoons powdered monkfruit sweetener
    • ¼ teaspoon vanilla bean powder
    • nutmeg for garnish

    Instructions

    • Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
    • In a small bowl, mix together the agar powder and warm water.
    • In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
    • Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
    • Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
    • Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
    • Enjoy!

    Notes

    Leftover pumpkin custard will keep in the refrigerator for up to 4 days.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!