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  • Qure Water

    Qure Water

    Qure Water believes that an active lifestyle, proper hydration, and natural nutrition are crucial to good health, happiness, and a balanced life. Thus, Qure set out to achieve an exceptional pH of 10, allowing one to completely hydrate, restore, and re-energize oneself. Qure is the ultimate alkaline water, as the pH of 10 has many health and hydration benefits.

    Qure’s hydration concept is simple: to make a high pH water that is only made with super clean base water and infused with natural ionic alkaline minerals. They decided that the best way to do this would be to research how Mother Nature naturally mineralizes it’s spring water and replicate this process. By creating a big portable clean room with reenacting rain and the pressure, Qure figured out a way to simulate nature in a large box. This Quration process is something that has never been done before in the water industry and thus sets them apart from their competitors.

    Qure constantly strives to provide optimal health benefits, as well as a consistent pure, clean, and refreshing taste.

    Come into any one of our Basil Bandwagon Natural Market locations to Qure Your Thirst – on sale through July 31, 2021. For more information on Qure Alkaline Water, please visit https://qurealkalinewater.com/ .

    Resources:
    https://qurealkalinewater.com/
    https://qurealkalinewater.com/who-we-are/
    https://qurealkalinewater.com/explore-qure/the-science/
    https://qurealkalinewater.com/qure-alkaline/

  • Why We Love Hardy Nutritionals

    Why We Love Hardy Nutritionals

    Hardy Nutritionals Daily Essential Nutrients is a unique micronutrient formula that consists of 16 minerals, 13 vitamins, 4 amino acids, and 4 antioxidants/botanicals. One unique factor of the Daily Essential Nutrients is that organic molecules and micronized minerals are combined to maximize mineral absorption and delivery to cells. It is also clinically proven to help improve mood, focus, mental clarity, emotional stability, and sleep quality.

    Their products are readily available at all Basil Bandwagon Natural Market locations, in both clinical strength and regular strength –

    • Clinical Strength: (Daily Essential Nutrients with Added Vitamers) A broad-spectrum micronutrient formulation. It is specifically formulated for individuals with certain genetic variations of Vitamin B6 and Folate metabolism.
    • Regular Strength: (Optimal Balance for Women or Men) An excellent daily micronutrient formulation for adults and children who don’t need the clinical levels found in the Daily Essential Nutrients.

    If you wish to learn more about Hardy Nutritionals and their supplements, we recommend visiting their website https://www.hardynutritionals.com/ .

    Resources:
    https://www.hardynutritionals.com/products/optimal-balance-for-women
    https://www.hardynutritionals.com/products/optimal-balance-for-men
    https://www.hardynutritionals.com/products/daily-essential-nutrients-with-added-vitamers-120
    https://www.hardynutritionals.com/article/clinical-reference/about-hardy-nutritionals

  • Spring Run Dairy Meets Basil Bandwagon

    Spring Run Dairy Meets Basil Bandwagon

    Basil Bandwagon Natural Market is proud to offer delicious, fresh and local milk from Spring Run Dairy Farm of Pittstown, NJ. Daniel Lyness, owner and operator, efficiently runs this dairy farm with the help of his family. Spring Run’s property is absolutely breathtaking, as the 126 acre farm contains plenty of pastures for the cows to graze on, a garden to grow crops, as well as picturesque views of the land surrounding the farm. The cows themselves are incredibly joyful and friendly, as the Lyness family works around-the-clock to make sure that they have an enriching life beyond producing milk. They do this by making sure that the cows have plenty of time to relax and graze freely in the pastures, consistent cleanliness of the cows and their barns, and that they have abundant amounts of nourishing foods. The beautiful farm in combination with the nurturing results in a farm containing cheerful and carefree cows.

    One of the most notable aspects is the careful control over farm operations especially with the cows that inhabit it. Dan’s process begins with planting and harvesting the crops that feed the cows. Spring Run ensures that everything their cows ingest is up to their high standards. The feed they grow is stored for the winter as well, to ensure that the calves and cows are getting the essential nutrients they need all year round. Spring Run believes that in order to have high quality milk, you need cows that are nutritionally balanced as well as clean, happy, and healthy. As Dan says, “the cleaner, the better!”

    Spring Run has two distinct breeds of cows, the Jersey Cow and the Holstein Cow, each with their own specific characteristics. The Jersey Cow is brown in color and much smaller than the Holstein, your classic black and white cow. The Jersey Cow produces much less milk than the Holstein, but that milk is higher in fat and protein than the milk from a Holstein. The combination of milk from the two breeds results in a flavorful and creamy whole milk.

    The pasteurization and bottling process is done completely contactless to ensure that it’s sanitary and free from outside contaminants. As soon as the raw milk is collected from the cows, it is immediately kept at 35°F, filtered out for any contaminants, and put into a pasteurizer to be cleaned and bottled. To further maintain high quality, they pasteurize at the minimum required temperature to preserve vital nutrients from being removed. The NJ State Department of Health comes once a month to analyze and test Spring Run’s milk in a laboratory, and every 3 months to inspect the condition of the cows and the pastures. To ensure that everything is properly sterilized, they made all their machines in the process completely stainless steel, as this is the easiest to keep sanitary. Everything that is used in the pasteurization and bottling process is sanitized thoroughly twice a day to ensure no bacteria is present anywhere in the facility.

    Their facility is fairly new, as the barns were built by Dan in 2013 and they have been bottling their own milk on-site since February 2021. Spring Run has streamlined their milk pasteurization and bottling processes to be as efficient as possible to continuously produce high quality dairy products. Spring Run’s self-serve farm store is open every Saturday and Sunday from 10AM-4PM for customers to purchase milk and see the cows grazing in the pastures that made it all possible.

    Resources:
    https://www.facebook.com/springrundairy

  • A Delicious New Partnership with Unionville Vineyards

    A Delicious New Partnership with Unionville Vineyards

    If you’ve never had the Buffalo Tofu at Basil Bandwagon Natural Market with a glass of Unionville’s Estate Blush, you are missing out on one of the great food & wine pairings of the world! I’m really excited to share the news that almost the full portfolio of Unionville wines can be purchased now at each of the Basil Bandwagon locations- Lambertville, Flemington, and Clinton. These are terrific places, equal parts grocer, prepared foods counter, and vitamin & supplement shop. The stores focus on organic, local, fresh, and healthy foods. Their Farm to Market Café always has amazing offerings, and their specialty juices and smoothies are always rotating and delicious. You could visit for a sandwich, a cup of coffee, a pint of local ice cream (I’ve spied offerings from The Bent Spoon in the freezer), or do your entire week of grocery shopping. Now, you can stock up on wine for dinner or the weekend too.

    Here are a few pairings that Purchasing Director Katrin Alampi and I pondered upon. You can find these items at the Café counter in each store, and these wines are all stocked there too. Enjoy! 
    – John Cifelli, GM

    Mushroom Turkey Burgers: local turkey, mushrooms, onions, garlic, oats
    pair these with the Silver Lining Cabernet Franc. This fruity, medium-bodied red will bounce off the savory, umami flavors of the burger. Skip the ketchup, let the wine play that role.

    Lemon Kale Quinoa Salad: quinoa, root vegetables, kale, olive oil, lemon juice
    pair with Pinot Grigio. This is a fun one because root veggies and kale are challenging wine pairing partners. Our Pinot Grigio is textured and zippy, the acidity acts to wash and refresh the palate. 

    Falafel with Tahini: spicy chickpea patty served with housemade tahini
    pair with Estate Blush. When you build a cheese board, you often find fruits and nuts together as accompaniment. The fruity blush wine and the nutty character of falafel and tahini are lovely together, and the touch of sweetness to the wine balances the spice of the dish.

    Black Bean Burger: black beans, brown rice, corn, bell peppers, onion, garlic, cumin 
    Pair with Revolutionary Red. This burger packs a punch of flavor, and the medium to full bodied Revolutionary Red matches it in weight, fruitiness, and intensity.

    Chicken Salad: shredded organic chicken, mayo, celery, onions, stoneground mustard
    Pair with Estate Chardonnay. I consider myself to be somewhat of a chicken salad aficionado. Why most places want to clobber theirs with mayonnaise confounds me. Basil’s is perfectly balanced, and the sweet, salty, and savory flavors are wonderfully complimented by the tropical and citrus fruit character of our Chardonnay. Have this on toasted multi-grain to take it to the next level!

  • Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day

    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!

    Print Pin

    Frozen Chocolate-Covered Bananas

    Course Appetizer, Dessert, Snack
    Keyword appetizer, Bananas, Chocolate, Chocolate chips, dessert, Kid snacks, Kids, snack
    Servings 8

    Equipment

    • 8 popsicle sticks (wooden or plastic)

    Ingredients

    • 4 Ripe bananas peeled
    • 1 cup (8 oz.) chocolate chips or carob chips
    • 2 tablespoons coconut oil

    Toppings of your choice, such as

    • Shredded coconut
    • Flaked sea salt
    • Naturally-colored sprinkles
    • Freeze-dried raspberries
    • Dried apple chips ground up
    • Roasted nuts (pecans or pistachios)

    Instructions

    • Cut the bananas in half lengthwise. Place each banana half (wider end) on a popsicle stick. Place the banana halves on a parchment-lined plate or container. Freeze for a minimum of 2 hours.
    • Arrange your toppings in little bowls. Melt the chocolate chips in a double boiler or a stainless steel bowl placed on top of a saucepan filled with simmering hot water on medium heat. Add the coconut oil. Whisk occasionally until melted.
    • Use a silicone brush to brush the melted chocolate onto the frozen bananas. While the chocolate is still soft, sprinkle with any toppings of your choice. Work quickly as the chocolate freezes quickly. Place on parchment or wax paper to set. Refreeze the bananas, storing in an air-tight container.
    • Enjoy!

    Notes

    Note: Instead of putting the bananas on sticks, you can just slice them before coating with melted chocolate and toppings.
    Print Pin

    Vegan Cookie Dough Truffles

    Course Dessert, Snack
    Keyword dessert, kid friendly, Kid snacks, vegan
    Servings 8

    Ingredients

    • 1 cup gluten-free oat flour
    • 2 tablespoons maple syrup
    • 1 tablespoon coconut oil softened
    • 1 tablespoon almond butter
    • 1 teaspoon pure vanilla extract
    • 1 pinch sea salt
    • 8 oz. chocolate chips or carob chips divided
    • 2 tablespoons chocolate chips or carob chips divided
    • flaked sea salt optional

    Instructions

    • In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
    • Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again 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!

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    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!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

    Print Pin

    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
    Print Pin

    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    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!

  • “Spring” into a Better Skincare Routine with evanhealy

    “Spring” into a Better Skincare Routine with evanhealy

    Meet evanhealy

    evanhealy is a holistic skin care line created and formulated to work with the rhythms and physiology of the body, and to support long-term skin health and radiance.

    Holistic skin + body + cosmetics that go beyond organic

    Whole plant oils, waters and butters, as well as earthen clays, are our tools and allies. They source them directly from small family farms, women’s co-operatives and co-operative villages around the world.

    Inspired by ancient beauty practices, nature and its cycles, ayurveda, homeopathy and traditional western herbalism, their approach is a fusion of modalities centered around the goal of realigning skin with its highest potential and awakening its innate resilient, adaptable nature.

    The act of engaging in truly holistic beauty is an intimate one and through it we are working to transform, evolve, and reshape the modern perception of beauty, as well as our individual relationships with our skin and ourselves.

    Daily Spring Skin Ritual

    Cleanse

    • Begin by moistening your skin with three to four splashes of warm water.
    • Mix one pump of cleanser with a couple dribbles of warm water to dilute. Blend in your palms and then massage all over the skin, working in upward circular motions. 
    • Rinse with cool water and pat dry.

    Hydrate & Nourish

    • After cleansing, saturate your face with Rose Geranium HydroSoul.
    • In the palm of your hand, combine one to three pumps of Neem Immortelle Purifying Infusion with a couple of sprays of the HydroSoul. Blend the two together, then gently and slowly press the warmed emulsion into your skin.
    • Mist face with HydroSol and press in again

    Are you a visual person? Check out their YouTube page for how-to’s, product reviews, and more! https://www.youtube.com/c/evanhealyskin/videos

    Interested? Purchase any of their products for 20% OFF before this sale expires May 31st, 2021! Available in-store or online!

    Resources:

    https://www.evanhealy.com/

    https://www.evanhealy.com/pages/our-mission

    https://www.evanhealy.com/blogs/stories/springtime-skin?fbclid=IwAR1Ofc7Z7RD_PAbcGiJQO6DT0LPp4y7SmQsZUSopaAueQjkTGeHkiG9t3xA

  • Plant Beautiful Skincare Thanks To Pranarom

    Plant Beautiful Skincare Thanks To Pranarom

    Plant Beautiful Skincare – A Holistic Experience for Mind & Body

    Essential oils and beauty go together like peanut butter and jelly, grilled cheese and tomato soup, April showers and May flowers… well you get the point. According to Pranarom’s National Educator, Amy Galper, B.A. MA. Certified Aromatherapist, “a great clean beauty facial care product needs to nourish us in 3 ways: physically, emotionally and psycho-spiritually. Applying product to our faces is a deeply personal experience, and can help us be more present, foster self-reflection and confidence, and just make us feel really good.” And we all could use more of that!

    Simple. Effective. 100% Organic.

    Your skincare routine just got easier! Here are a few tips and suggestions for using Pranarom’s Plant Beautiful skincare and creating your own beauty ritual to nourish your skin and soul:

    1. Try cleansing your face with oil, rather than soap, and take note of how gently this lifts away dirt and grime without stripping your skin. The Pure Facial Cleansing Oil is perfect for this, as it’s easy to use and leaves a non-greasy feeling after rinsing.
    2. Use floral waters to tone and soothe sensitivity. After cleansing and patting your face dry, try misting with one of Pranarom’s Facial Mists – beautiful blends of a few different hydrosols and soothing aloe vera. They feel light and clean while imparting nuanced aromas that immediately calm both mind and skin. 
    3. After cleansing and toning, feed the skin with one of the deeply nutritive Treatment Moisture Oils, massaging gently for best results.
    4. Pay attention to the scent of the essential oils and how well they partner and align with the plant oils, and how the scent makes you feel.

    Stock up on your favorite products before their 20% off sale ends 4/30/2021!

    Looking for more unique products to add to your every day routines?

    Check out these great DIY recipes below!

    DIY Calming Meditation Spray

    Set the perfect atmosphere to get yourself ready for your daily skincare routine! This simple DIY room spray is a relaxing blend for de-stressing and calming the mind.

    Ingredients

    – 1 oz. spray bottle

    – 10 drops of Pranarom Bergamot essential oil

    – 6 drops of Pranarom Lavender essential oil

    – 4 teaspoons witch hazel

    – 4 teaspoons distilled water

    Method

    1. Mix witch hazel and distilled water in a glass pourable container. Add essential oils. Mix until oils are well incorporated. Pour into spray bottle. Voila! Relax into your day.

    Luxurious DIY Roller

    Apply directly to dry skin or mix with your favorite moisturizer for some extra hydration – the perfect addition all year-round!

    Ingredients

    – 8 ml. roller bottle

    – 10 drops of Pranarom Frankincense essential oil

    – 10 drops of Pranarom Lavender essential oil

    – 5 drops of Pranarom Helichrysum essential oil

    – Pranarom Rosehip Extra Virgin Plant Oil (to fill)

    Method

    1. Add essential oils to a roller bottle. Fill the remainder of the bottle with Rosehip oil and voila!

    DIY Immune Boosting Foot Roller

    Does your immune system need a little boost? Made with their immune boosting wellness formula of Lavender, Eucalyptus radiata, and tea tree, this kid friendly recipe is great to keep on hand (or foot!)

    Ingredients

    – 8 ml. roller bottle

    – 30 drops of Pranarom Immunity Boost essential oil blend

    – Jojoba Oil (to fill)

    Method

    1. Add essential oil to a roller bottle. Fill the remainder of the bottle with Jojoba oil. Rub on bottoms of feet or pulse points for an extra Immunity Boost!

    Resources:

    http://veriditasblog.blogspot.com/2020/01/1.html

    https://pranarom.us/products/plant-beautiful-skincare/

    https://pranarom.us/

    https://www.instagram.com/p/CNAr8hxgK65/

    https://www.instagram.com/p/CMh3Jt2giyi/

    https://www.instagram.com/p/CMzv2rbHNFw/?epik=dj0yJnU9ZjFFYTRyM0JFUldjeGJ2OWNEZHZ2N1dCVFdtM0MxN2wmcD0wJm49anBfY1FxWFJIeWpwUTNBRTQzdnNhZyZ0PUFBQUFBR0JzWTBz

  • Oranges, Strawberries and Raisins, OH MY!

    Oranges, Strawberries and Raisins, OH MY!

    Oranges, Strawberries and Raisins, OH MY!

    Please note: ALL produce available at Basil Bandwagon Natural Market is ORGANIC.

    The following information was provided by the Environmental Working Group (EWG) and pertains only to NON-ORGANIC produce.

    Raisins didn’t qualify for the Dirty Dozen™, since we don’t include processed foods in the list, but if they did, they would top the list by a mile. Ninety-nine percent of conventional raisins tested positive for at least two pesticides, including some that can harm kids’ developing brains!

    Click the image to learn more!

    Strawberries are once again at the top of this year’s Dirty Dozen™ list, taking first place for produce with the highest levels of pesticide residues. Ninety-nine percent of strawberries have pesticide residues, and up to 22 different pesticides were found on a single strawberry!

    Click the image to learn more!

    Many Americans enjoy starting their day with a healthy serving of citrus fruits, but they may be unknowingly getting a side of cancer-linked chemical. EWG scientists discovered cancer-linked imazalil on nearly 90 percent of non-organic citrus samples!

    Even after the fruit is peeled, the average concentration of imazalil was about 20 times higher than EWG’s recommended limit to protect children’s health! See the full results HERE.

    Click the image to sign the EWG’s petition to BAN imazalil!

    Resources:

    https://www.ewg.org/?gclid=Cj0KCQjwo-aCBhC-ARIsAAkNQisjbwcNiZlHOZAOGL3qCYkyK6KmBK0AScpklOZ-30BY2Qp9Ovi2vJQaAmCPEALw_wcB

    https://act.ewg.org/UOUNqQZubEqMFeX_xZjwTg2?sourceid=1020179&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

    https://www.ewg.org/foodnews/citrus.php?utm_source=newsletter&utm_campaign=202103FoodNewsLaunch&utm_medium=email&utm_content=pesticides&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

    https://www.ewg.org/foodnews/raisins.php?utm_source=newsletter&utm_campaign=202103FoodNewsLaunch&utm_medium=email&utm_content=pesticides&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

    https://www.ewg.org/foodnews/strawberries.php?utm_source=newsletter&utm_campaign=202103FoodNewsLaunch&utm_medium=email&utm_content=pesticides&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

  • Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Quinoa Power Bowl with Orange Tahini Dressing

    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!

    What comes to mind when you think about the first day of spring? For us, it’s bright, fresh, fruits and vegetables to help energize us through the day. Thanks to Christine Waltermyer, we can combine all of that into a delicious & nutritious power bowl that’s perfect for lunch or dinner! Check out the recipe below…

    Print Pin

    Quinoa Power Bowl with Orange Tahini Dressing

    Course Main Course
    Keyword dressing, power bowl, quinoa, vegan

    Equipment

    • Baking pan
    • Small saucepan
    • Large skillet
    • Medium bowl

    Ingredients

    • 1 large sweet potato or yam peeled and diced (½-inch dices)
    • 2 tablespoons avocado oil (or vinegar or vegetable broth)
    • Sea salt and black pepper to taste
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 cup quinoa (I used the pre-rinsed kind)
    • 2 cloves garlic minced
    • ½ red onion thinly sliced
    • 16 ounces sliced button mushrooms
    • 1 medium zucchini cut into half moons
    • ½ cup corn kernels
    • 2-4 tablespoons sesame tahini
    • 2 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • The juice of one orange
    • 1 avocado pitted and diced
    • 13 ounces cooked kidney beans (I used the Jovial brand)
    • Fresh parsley chopped, as a garnish (optional)

    Instructions

    • Preheat the oven to 425 degrees F.
    • Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 30 to 40 minutes, or until fork-tender.
    • Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.
    • Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.
    • Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.
    • Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Whisk together and add more tahini if a thicker consistency is desired.
    • Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.
    • Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sautéed mushrooms, zucchini and corn. Add some avocado as well.
      Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.
    • Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.

    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!