Check out our NEW products this week!
Blog
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RECAP: NEW PRODUCT WEDNESDAY 4/24/19
Alden’s Ice Cream: So many NEW flavors! Conscious Cutlery Basil Bandwagon Imported Gorgonzola Cheese Hyggelight Growing Candles OHI Superfood Bars: Double Chocolate & Coconut Macadamia Puremedy: New packaging salves and Deodorants! Terry Naturally Saffron Lift Stream2Sea Sunscreen: Tinted, Non-Tinted, & Relief Gel Sunwarrior Collagen Building Proteins & Magnesium The Real Co.: Coconut Sugar and Himalayan Pink Salt -
PRODUCE RECIPE OF THE WEEK: ROASTED WHOLE CAULIFLOWER
On sale this week (4/23-4/28): Organic Cauliflower $2.99 each!
Roasted Whole Cauliflower is so simple that it’s crazy not to try it! You can make it as a whole dish or even just as a side- perfect to bring to all of the spring parties this year!
Ingredients
1 Large Cauliflower Head
4 Tablespoons Butter, softened to room temperature
2 Tablespoons Olive Oil
Lemon, cut into wedges
Coarse Sea Salt, for seasoning
Method
1. If needed, trim some leaves off cauliflower head, leaving most intact. Preheat oven to 350 degrees F.
2. Fill large pot with salted water, enough to cover the cauliflower head and bring water to boil. Once boiling, place cauliflower head down in water. Bring back to a boil and cook for 6 minutes.
3. Once done, transfer cauliflower to colander, place head down to drain and cool for 10 minutes.
4. Mix softened butter and oil. Place cauliflower head up in baking tray and spread mixture over it. Season with sea salt.
5. Roast cauliflower at 350 degrees F for 1.5 to 2 hours, basting several times. Take out of oven when cauliflower is golden brown and leaves are crisp.
6. Serve with your favorite sauce, lemon wedges and enjoy!
Before you enjoy your delicious roasted whole cauliflower, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
For more ideas and photos of this recipe, check out: https://vegeyum.wordpress.com/2018/10/10/roasted-whole-cauliflower/
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Spring Fever Cooking with Christine Waltermyer
Spring Fever Cooking
with Christine Waltermyer
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
MENU:
Arugula Beet Salad with Fennel
Spring Quinoa with Chickpeas
Spring Roasted Vegetables
Gluten Free Vegan Carrot Cake Cupcakes
Arugula Beet Salad with Fennel
If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.
Ingredients
Salad:
3 Red Beets, boiled and peeled
1 Pink Lady Apple, cored and diced
1 Endive, core removed and sliced
1 Fennel Bulb, core removed and sliced
1 Head Radicchio, cored and sliced
1 Pack Baby Arugula (I love Olivia Organic pre-washed)
Dressing:
Juice of 1 Orange
1/4 Cup Olive Oil
1/4 Teaspoon Sea Salt
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Maple Syrup
Optional: 1 teaspoon prepared mustard
Method
1. Peel beets and dice. Place all salad ingredients in a large salad bowl.
2. Separately, combine all salad dressing ingredients and whisk together.
3. When ready to serve, pour the dressing over the salad and toss.
Spring Quinoa with Chickpeas
This is a light and lovely side dish to serve at your favorite gatherings!
Ingredients
5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)
4 Tablespoons Olive Oil
1 Leek, sliced thinly (just the white bottom part)
8 Ounces Shiitake Mushrooms, destemmed and sliced
1 Bunch Dandelion Greens, chopped (just the leafy part)
Water
13 Ounces Cooked Chickpeas (Jovial brand is great)
1 Generous Handful of Fresh Parsley, destemmed and chopped
2-3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Sea Salt
Optional: Black pepper and crushed red pepper flakes
Method
1. Place the quinoa in a large bowl and set aside.
2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.
3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.
4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.
5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.
Spring Roasted Vegetables
What a nice combination of vegetables, just in time for Spring celebrations!
Ingredients
1/2 Medium Size Celery Root
8 Carrots
8 Ounces Baby Bella Mushrooms
1 Cup Brussels Spouts, sliced in half
10 Ounces Trimmed Green Beans
1-2 Tablespoons Avocado Oil
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Teaspoon Minced Fresh Rosemary
Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)
Balsamic Glaze
Method
1. Preheat oven to 350 degrees F.
2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes
3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.
4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.
Gluten Free Vegan Carrot Cake Cupcakes
Ingredients
Dry:
2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Brown Sugar
1/2 Teaspoon Sea Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
Wet:
1/3 Cup Plant-Based Milk (i.e. coconut milk)
1/2 Cup Maple Syrup
1/2 Cup Avocado Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Applesauce
2 Teaspoons Vanilla Extract
2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)
Add:
1 Cup Coarsely Shredded Carrots
1/4 Cup Currants
Vegan Cream Cheese Frosting:
1 8-oz. Container Vegan Cream Cheese
1 Container Simple Mills Organic Vanilla Frosting
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Method
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.
3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.
4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.
5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.
6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
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RECAP: NEW PRODUCT WEDNESDAY 4/17/19
Check out our NEW products this week!
Equal Exchange Chocolate Bars: Panama, Total Eclipse, Caramel, and Almond & Sea Salt 
Feel Good Foods: Chicken Potstickers 
Host Defense Mushrooms & Myco Botanicals: Lion’s Mane, Stamets 7, Reishi, Cordyceps, Turkey Tail, Brain & Body, and Brain Energy 
Matr Boomie Jewelry 
One Village Coffee: Decaf, Legend, & Artist -
RECAP: NEW PRODUCT WEDNESDAY 4/10/19
Check out our NEW products this week!
Acure: Seriously Soothing Solid Serum 3in1 
Basil Bandwagon: Algae Based Calcium (180 tablets) 
Basil Bandwagon Bone Broth Protein Powder: Vanilla & Chocolate (1lb & 2lb) 
Earth Mama Sunscreen: Mineral Lotion, Baby Face Mineral Stick, Baby Mineral Lotion, & Kids Uber-Sensitive Mineral Lotion 
Flackers Toasted Seed Crisps: Quinoa and Black Sesame Seed & Black Pepper 
Good Paper Cards 
Helps Teas: Digest, Breathe, & MORE! 
Hydro Flask: Spring Colors! 
Madecasse: Sea Salt & Nibs Dark Chocolate 
MIXT Studios: So many new bags! 
No Cow Protein & Energy Bars: In so many flavors! 
UPrise Foods: Nooch It! 
Purely Elizabeth Grain-Free Bars: Banana Nut Butter & Chocolate Sea Salt 
Rise Relief: Dark & Salty 
SmartyPants: Kids Probiotic Complete Gummies 
Solar Recover: Every Day Moisturizer 
Spero Foods: Chevre & Scramblit 
Worthington: Plant Powered Sausage & Deli Slices -
Produce Recipe of the Week: Vegan Kale Pesto
On sale this week (4/8-4/14): Organic Green Kale $0.99 each!
Who doesn’t love pesto?! Especially since it’s nice to have all year-round! Not only does it go well with pretty much EVERYTHING, but it’s very quick and easy to make. You can also freeze it in an ice cube tray and use them in future recipes to come!
Ingredients
2 Cups Kale, stemmed
1 Cup Parsley, picked
1 Cup Basil, picked
1/4 Cup Raw Sunflower Seeds (we also have this in our bulk section!)
3 Cloves Garlic
3 Tablespoons Olive Oil
1/4 Cup Nutritional Yeast (we also have this in our bulk section!)
Salt, to taste
Method
1. If desired, toast sunflower seeds for 8 minutes at 325 degrees F. They will brown quickly so make sure you keep an eye on them.
2. Add dry ingredients together into a food processor and puree. If herbs and kale do not fit together all at once, add these in batches.
3. While pureeing greens after all have been added, drizzle in oil and lemon juice.
4. Taste and season as desired.
5. After 5 days, freeze in ice trays for convenience.
6. Serve with pasta, bread, or any other ingredient to create a wonderful masterpiece, and enjoy!
Before you enjoy your vegan kale pesto, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
For more ideas and photos of this recipe, check out:https://paleoglutenfree.com/recipes/instant-kale-pesto-to-die-for/
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Loving Your Furry Friends is a Walk in the Park!
We love our furry friends so much, that we’ve made today Furry Friend Friday! Our furry friends deserve the best- inside and out. We’ve compiled the top products for 6 different categories that you should be looking deep into to make sure you give your pet nothing but the best. BONUS– this Thursday (4/11/19) is National Pet Day! Make sure you keep an eye out on our social media pages for all of the great pictures of our Basil Furry Friends. DOUBLE BONUS- Our baker, Allie, is making pet friendly treats that will be available at both cafes on Thursday only!
Bath Time
No matter what pet you have, bath time is a necessity (especially during the upcoming rainy season). kin+kind has a variety of products that are very clean (literally and figuratively)! Made with natural and organic ingredients, they have waterless bath shampoos for both cats and dogs, healing clay shampoos for the itchy dog, and for those pets who happen to run across the unfriendly skunk, a shampoo to help de-stink them!
Time to Eat
We all know that when your furry friend is hungry, they’ll tell you. They’ll also tell us if they like what your giving them or not. Thankfully for them (and us too), we have a wide range of both dog and cat food. From dry food to wet food, we have it all. Some brands that we love to give our Basil Furry Friends are Stella & Chewy’s, Tender & True, PetGuard, and Castor & Pollux. Each brand has their own unique quality to them, but every brand is safe to feed your loved ones and keep them by your side for many years to come.
Health Bonus
It’s extremely important to give your pets an added health perk to their diet. Health supplements not only keep them healthy and living a long, loving life, but it also keeps them active and wanting to play with you more! Some supplements that we carry are similar to treats like Happy Hips Jerky and NaturVet’s Omegas so your pets won’t know the difference! We also carry powders that you can sprinkle on their daily meals like Enzymedica’s GI Recovery and kin+kind’s Hip & Joint care.
Ticks Be Gone
‘Tis the season for ticks and we’re prepared. Nantucket Spider and kin+kind have pet friendly flea and tick spray that is not only deet-free but they’re also made with essential oils that are safe! Spray your loved ones from head to paw and worry less!
Play Time
This is everyones favorite time of day. We carry both cat and dog toys that they will fall in love with (but don’t worry, they’ll still love you more than their new favorite toys). Some of our pet toys that we carry are Throwbowl from Paww, Hedgehog from Spot, and catnip monsters from OurPets.
Treats for All
No matter the time of day, make sure you show your pet how much you love them with some treats! No matter the size of your furry friend, we have your perfect, all-natural pet treats ranging in many different flavors! A couple of our favorites are MyDoggy soft baked cookies, Castor & Pollux rawhides, and Buddy Biscuits for cats and dogs!
Regardless of which product you get your furry loved one, make sure you tell us how much you’re in love with your product! Leave us a note, email us, or tell us in person! #basilbandwagoncares
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RECAP: NEW PRODUCT WEDNESDAY 4/3/19
Check out our NEW products this week!
Buddha Teas: Lavender & Ginger Root 
Fountain of Health CBD Smaller Bottles: Tropical Mango, Unflavored, Mint Chocolate, & Blood Orange 
kin+kind pet care: Waterless Bath, Flea & Tick Spray, Itchy Dog Shampoo, Deep Clean Dog Shampoo, Clean Ears, and Hip & Joint Supplement 
Genius Juice Whole Coconut Smoothie: The Original & Turmeric 
Maggie’s Organics Cush Footies (socks) 
Nantucket Spider: Extra Strength Tick, Summer Camp, & Adult 
NatureZway: Bamboo Toilet Paper 
Olivina Men: Shave Cream, Body Moisturizer, All-In-One Body Wash, Shave Gel, Charcoal Face Scrub, and 2-in-1 Shave Prep and Beard Oil 
Oxylent 5-1 Multivitamin Supplement Drink Packets: Sparkling Blackberry Pomegranate, Sparkling Berries, & Sparkling Mandarin 
Desert Essence Toothpaste: Pink Himalayan Salt 
Que Bottle 
Stasher Reusable Storage Bags 
Yooga Superfoods: Strawberry, Blueberry, Vanilla Bean, & Sea Salt Chocolate -
PRODUCE RECIPE OF THE WEEK: COLD SESAME NOODLES WITH BROCCOLI & KALE
On sale this week (4/1-4/7): Organic Broccoli $2.99 each & Green Kale $1.99 each!
Spring time is the perfect season for new and refreshing recipes, just like this one! BONUS– Not only is it healthy and organic, but there are more savings on top of our produce sales! Also on sale this month, Sky Valley Sriracha for $4.79 each and Lotus Foods Rice Ramen Packets (3oz.) for $1.29 each! DOUBLE BONUS– If you don’t want to buy the large bag of sesame seeds from Shiloh Farms, we also carry them in our bulk section; you can even use your own containers from home too!
Ingredients
1 Large Head of Broccoli, cut into large florets
2 Garlic Cloves, 1 grated finely, 1 sliced thin
1 1/2 Teaspoons Sriracha (we used Sky Valley)
1 Tablespoon Plus 1/2 Cup Red Wine Vinegar (we used Napa Valley)
3/4 Cup Avocado Oil (we used Spectrum)
Salt
Black Pepper
3 Scallions, sliced thin
1 3-inch Piece Ginger, peeled, cut into 1-inch matchsticks
4 Cups Kale, chopped
2 Packages (3oz.) Dried Ramen Noodles (we used Lotus Foods)
Mint Leaves, torn
Sesame Seeds, toasted (we used Shiloh Farms but they’re also in our bulk section)
Method
1. Preheat oven to 450 degrees F.
2. Toss broccoli with grated garlic, sriracha, 1 tablespoon vinegar, and 1/4 cup avocado oil on rimmed baking sheet.
3. Season with salt and pepper. Roast, toss occasionally, until tender and browned in spots (about 20-25 minutes).
4. Mix scallions, ginger, sliced garlic, salt, pepper, and remaining 1/2 cup vinegar and 1/2 cup avocado oil in large bowl.
5. Add kale and toss to coat thoroughly. Let sit at room temperature at least 15 minutes.
6. Cook noodles according to package directions. Drain and rinse under cold water.
7. Add noodles and warm broccoli to kale and toss to coat entirely.
8. Divide among bowls and top with mint, sesame seeds, and more scallions.
9. Enjoy!
Before you enjoy your refreshing cold sesame noodles with broccoli & kale, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
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Natural Men’s Care for ALL Men!
Natural men’s care is hard to come by- but we have some! We’ve “covered all your bases” (apologies for the baseball pun) with different options of beard care, total body care, hair care, and facial care. So to help “you guys,” we’ve picked a couple products from four of our men’s care line to make it a little easier to decide what to get yourself (or for the women reading this who want to make their man smell divine).
Make your skin care a ritual, not an obligation!
This brand is EWG verified which means it meets a very high standard. Environmental Working Group (EWG) has a website called Skin Deep where you can get a true rating of all the ingredients in your skin care. In essence, these products are very clean (physically and literally)!
The men’s care products from this company are not only rated well on SkinDeep.com but they work like magic! They cover everything from head-to-toe which is what every man needs!
If you love beer, then here’s a brew for you! What’s cool about these soaps is not only are they made with beer but they can be used for your body, face and hair (“just don’t drink it”)!
This line of men’s care is not only clean but they smell incredible! We carry a wide range of their products like their charcoal face scrub, foaming shave gel, shave cream, all-in-one body wash and more!
Regardless of which product you use, make sure you tell us how much you’re in love with your product! Leave us a note, email us, or tell us in person! #basilbandwagoncares