Category: Food & Farms

  • Meet Hemp’s Biggest Fan: Manitoba Harvest!

    Meet Hemp’s Biggest Fan: Manitoba Harvest!

    Manitoba Harvest’s mission to transform consumer health starts simply and sustainably: with hemp. Since 1998, they’ve grown their portfolio of hemp products with a dedication to quality, sustainability, and consumer wellness that has positioned the company as the global leader in hemp foods.

    They’re Hemp’s Biggest Fan

    Their passion for hemp foods is rooted in their founder Mike Fata’s personal transformation. He used to weigh over 300 pounds and was sick and tired of being sick and tired. When he decided it was time for a change, he overhauled his diet, focusing on protein, healthy fats, and fiber – all nutrients found in hemp foods!

    Since hemp foods played such an essential role in Mike’s health transformation, he wanted everyone to be able to try them.

    Shop Hemp

    We’ve have them in all shapes, sizes, and flavors: Hemp Yeah! granola, Hemp Yeah! milk*, Hemp Yeah! snack bars, hemp hearts, Hemp Yeah! protein, hemp seed oil and capsules!

    *not pictured

    There are so many ways to add their products in your everyday meals! We’ve added their Organic Hemp Hearts in our October Smoothie of the Month – Caramel Craze! It’s everything we would imagine fall to be with bananas, dry oats, local apple butter, almonds, seasonal spices, apple juice, almondmilk, & a vegan caramel drizzle!

    Check out a few of these creative recipes that you can use Manitoba Harvest’s Hemp Hearts at home!

    Hemp Crusted Tofu

    from Dixya at Food, Pleasure, and Health

    Ingredients

    -1-16 oz. firm, tofu block

    -1 tablespoon sesame oil (or use olive, canola oil)

    -1 tablespoon soy sauce (or tamari for a gluten free option)

    -2 tablespoons almond flour

    -3 tablespoons hemp hearts

    Method

    1. Drain water from tofu and gently squeeze as much water as possible using your palms.

    2. Place tofu on a plate and place another plate over it. Then place a heavy object (i.e. a book, canned goods, or a skillet) to help squeeze additional water for 30 minutes or so. Drain water in between that accumulates on plate.

    3. Cut tofu into cubes and use a paper towel to absorb additional moisture and pat dry. You may have to repeat process a couple of times.

    4. Preheat oven to 400° F.

    5. Line a baking sheet with parchment paper or silicon mat.

    6. In a medium bowl, combine tofu with sesame oil, soy sauce, and combine well.

    7. Mix in almond flour and hemp seeds until tofu is evenly coated.

    8. Arrange tofu in an even layer on a baking sheet.

    9. Bake for 30-35 minutes. Toss it half way and continue baking until it looks golden brown.

    10. Enjoy by itself or mix with your favorite salad!

    Creamy Chai Hemp Latte

    from Half Baked Harvest

    Ingredients

    -1 cup water

    -1-2 chai tea bags

    -1/4 teaspoon ground cinnamon

    -1/8 teaspoon ground ginger

    -1/2 teaspoon vanilla

    -1-2 tablespoons honey or maple syrup

    -2 tablespoons raw hemp seeds

    -1 rounded tablespoon roasted cashews

    Method

    1. Bring water to a boil over high heat. Add the tea bags, cover and steep for 10 minutes.

    2. In a high power blender, combine the cinnamon, ginger, vanilla, honey, hemp seeds, cashews, and steeped tea. Blen on medium for 2 minutes, then blend on high for about 1 minute – or until the drink is smooth and frothy. Pour into a mug. If desired, top with a sprinkle of cinnamon and hemp seeds. Enjoy!

    Chocolate Superfood Energy Balls

    from Deryn Macey at Running on Real Food

    Ingredients

    -1 cup packed, pitted dates

    -1 1/2 cups raw walnuts

    -2 tablespoons chia seeds

    -2 tablespoons hemp seeds

    -1 tablespoon ground flax seeds

    -2 tablespoons hemp protein powder

    -2 tablespoons cacao powder

    -2 tablespoons cinnamon

    -1/2 teaspoon unrefinded sea salt

    -2 tablespoons water

    Method

    1. Blend walnuts for a minute or so until they’re broken down.

    2. Add the rest of the ingredients and blend until a dough forms.

    3. Roll into approximately 16 balls and let them set in the freezer for a couple hours. These can be stored in the fridge for at least a week or in the freezer for up to 3 months.

    4. Enjoy!

    NOTE: You can roll them in a mixture of coconut sugar and cinnamon for an extra treat, or you can roll them in hemp seeds, chia seeds, coconut or cacao powder for an extra treat!

    References:

    https://manitobaharvest.com/

    https://www.foodpleasureandhealth.com/blog/2016/07/hemp-crusted-tofu.html

    https://runningonrealfood.com/chocolate-superfood-energy-balls/

    https://www.halfbakedharvest.com/chai-cashew-and-hemp-latte/

  • Snacking Made Simple with MadeGood!

    Snacking Made Simple with MadeGood!

    We can #TrustInSomethingGood with all of MadeGood’s products! MadeGood snacks are baked with good intentions with organic ingredients, whole grains, and veggies.

    Their snacks check all of the boxes:

    – Have 6 hidden veggies in every snack

    – Free from the most common allergens

    – Certified organic, vegan, and gluten free

    – Non-GMO Project certified

    – Safe for schools

    – Super delicious

    No wonder why their snacks are loved by kids and grown-ups!

    Stock up on MadeGood Crispy Squares and Granola Minis before their 2 for $7 sale ends on September 30th, 2020!

    Check out these simple recipes you can make at home with MadeGood snacks!

    All ingredients can be found in all Basil Bandwagon Natural Market locations.

    Morning Breakfast Parfait

    Whether you or your kids are going to school virtually or in person, this recipe is the perfect start to your day! The best part – it can be customized to fit everyone’s needs and likings.

    Watching your serving sizes? Pro tip – stock up on your favorite yogurt or yogurt alternative cups and use one per parfait. Now you can mix and match all of your favorite flavors!

    Ingredients for 1 Serving

    -1 MadeGood Granola Minis packet

    -Your favorite fresh fruit

    -1 cup of your favorite yogurt

    Method

    1. Alternate layers of fruit and granola with yogurt until your glass is full. Serve parfaits immediately.

    2. Enjoy!

    Granola Stuffed Baked Apples

    Looking for a warm and cozy fall dessert? We found the perfect one – Granola Stuffed Baked Apples!

    For a quick step-by-step video, visit:

    https://www.instagram.com/tv/CEWnpcmFVmv/

    Ingredients for 4 Servings

    -2 MadeGood Apple Cinnamon Granola Minis packets

    -2/3 cup gluten free rolled oats

    -1 tablespoon maple syrup

    -1/4 teaspoon ground cinnamon

    -1/4 cup dairy-free milk (I used oat milk)

    -4 Honeycrisp Apples

    Method

    1. Preheat oven to 375° F.

    2. Remove the MadeGood granola minis and crumble them into a medium bowl.

    3. In the same medium bowl, combine crumble granola minis, oats, maple syrup, ground cinnamon, and milk. Stir until fully mixed and set aside.

    4. Remove stem and core from the apples. Using a small spoon, remove a little more of the core in order to have enough room to fill apples.

    5. Generously fill the cored apples with the granola mixture.

    6. Place granola filled apples in an 8×8 baking pan and add 1 cup water into pan.

    7. Bake apples for 30 minutes or until apples are tender.

    8. Let cool for 5 minutes before serving. Serve with caramel drizzle, a scoop of your favorite ice cream, or just with a utensil.

    9. Enjoy!

    References: Baked Apple Recipe found on MadeGood’s Instagram

  • Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    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.”

    Simple School-Night Fried Rice

    Serves 4

    Ingredients

    2 teaspoons sesame oil

    ½ onion, chopped

    1 large carrot, diced

    8 oz mushrooms, sliced

    2 ½ cups cooked rice (I used red rice)

    1 tablespoon Coconut Aminos

    ½ cup peas

    1 baby bok choy, chopped

    Method

    1. Warm a large skillet over medium heat. Add the sesame oil and onion. Cook and stir for 1 minute. Add the carrots and mushrooms. Cook for 3 to 4 minutes, stirring occasionally.  Add the rice and the coconut aminos.  Stir and cook for 5 more minutes. You can cover the pot if you want, to help the vegetables to soften. Last, add the bok choy, and cook for one more minute.

    2. Season with extra Coconut Aminos, if desired.

    3. Enjoy!

    Note: Chopped garlic and ginger can also be added to this dish when cooking the onions.

    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!

  • How to Cook Corn on the Cob 3 Ways

    How to Cook Corn on the Cob 3 Ways

    Corn on the Cob 3 Ways

    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.”

    Ingredients

    Serves 4

    4 ears of fresh corn on the cob

    Optional: Vegan butter, olive oil or butter of your choice, Sea salt

    Boiled Corn on the Cob Method:

    1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.

    2. Bring a large pot of water to a boil, covered, over high heat. Salt the water if you want. Add the corn. Cook for 6 to 8 minutes. Use tongs to carefully remove from the water. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.

    3. Enjoy!

    Steamed Corn Method:

    1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.

    2. Add about ½ inch of water on the bottom of a medium size pot. Place a steamer basket inside. Bring the water to a boil over medium high heat. Add the corn to the pot, on top of the steamer basket. Cover the pot and cook for 4-6 minutes. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.

    3. Enjoy!

    Pressure Cooked or Instant Pot Corn Method:

    1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.

    2. Place ½-inch of water on the bottom of a pressure cooker or an Instant Pot. You can place a trivet on top if you want.

    3. Place the corn in the pressure cooker or Instant Pot. Cover with lid and seal it. Bring up to pressure over medium high heat. Once the pressure is high you can reduce the heat but keep it high enough to maintain pressure for 2 minutes. Turn off the heat. Transfer the pressure cooker from the heat to a trivet to cool and let the pressure reduce naturally.

    4. Once the pressure has fully released, carefully remove the lid and serve. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.

    5. 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!

  • Vegan Peach Coffee Cake

    Vegan Peach Coffee Cake

    Vegan Peach Coffee Cake

    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.”

    Vegan Peach Coffee Cake

    Makes 9 squares

    Ingredients

    Cake:

    1 ¼ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)

    ½ cup maple sugar

    1 teaspoon cinnamon

    1 teaspoon baking powder

    ¼ teaspoon sea salt

    Pinch of nutmeg

    1 cup almond milk

    1 teaspoon apple cider vinegar

    ⅓ cup refined coconut oil

    1 teaspoon vanilla

    1 cup diced peaches

    Topping:

    ¾ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)

    ⅓ cup chopped walnuts or pecans

    ⅓ cup packed brown sugar

    ¼ teaspoon sea salt

    1 teaspoon cinnamon

    Pinch nutmeg

    ¼ cup refined coconut oil

    Powdered sugar

    Method

    1. Preheat the oven to 350 degrees F. Lightly brush or spray an 8 x 8-inch baking dish with refined coconut oil.

    2. To make the cake: In a large bowl, mix together the 1 ¼ cup of the einkorn flour, maple sugar, cinnamon, baking powder, sea salt, and nutmeg. In a small pot, place the almond milk and apple cider vinegar. Stir and let sit for a few minutes. Add the coconut oil and warm the mixture on low heat until the oil melts. Whisk to blend. Pour the almond milk mixture into the einkorn flour mixture. Whisk to combine. Stir in the vanilla. Fold in the peaches.

    3. To make the crumb topping: In a medium mixing bowl, stir together the ¾ cup of the einkorn flour, walnuts, brown sugar, sea salt, cinnamon, and nutmeg.  Add the melted coconut oil and mix until well combined and a nice crumbly texture. Use your hands if needed. Set aside.

    4. Pour the cake batter into the prepared pan and spread evenly.

    5. Gently sprinkle the crumb topping evenly over the cake batter.  Bake for 45 to 50 minutes, or until the center of the cake springs back to the touch.  Let the cake cool, then dust with the powdered sugar by sifting it through a sieve over the cake. Cut into squares.

    6. 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!

  • Continuing Mother’s Day Traditions Thanks to Made Good

    Continuing Mother’s Day Traditions Thanks to Made Good

    We all wanted Mother’s Day to be different this year, but we didn’t think it would be this different- thanks to COVID-19.

    Thankfully, Basil Bandwagon and Made Good helped me keep my family’s traditions alive and well. Growing up, my mom would always make rice cereal treats. Creating them with different cereals, fun colors and shapes; you name it and she did it.

    Well a couple of months ago, I moved into my own home. It was a difficult adjustment to not annoy her with videos or pictures to show her from social media, hug her every chance I could get, or ask her “what’s for dinner?” Because let’s be honest, when you try to make food living on your own, it never tastes as good as if your parents made it. So to save myself the time (and my mom from tasting poorly made food), I was able to grab a box of Vanilla Crispy Squares from Made Good.

    My mom isn’t a huge fan of sugary foods or anything that tastes like butter, and with having a compromised immune system, I knew that having the individually wrapped squares inside was perfect for her (plus, I can hear about when my dad will eat one and blame my younger sister for leaving the wrapper around. As an older sibling, you have to take every chance to torture your younger siblings, especially when you’re not living at home).

    So not only was I able to give my mom something that I knew she’d enjoy, but we were able to keep our tradition going during these tough times (all while staying 6 feet apart). Added bonus- the selfie photo shoot with her because we never take pictures together since we both hate it. Thanks Mom!

    Check out some of Made Good products on sale this month!

    Feel up to the challenge to make your own cereal squares?

    Check out this recipe featuring Made Good granola:

    Ingredients:

    2 Tablespoons + 2 teaspoons butter

    2-2/3 cups mini marshmallows

    3-1/3 cups granola

    Method:

    1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

    2. Add granola. Stir until well coated.

    3. Using buttered spatula or waxed paper, press mixture evenly and firmly into 13×9 inch pan. Cut into 2×2 inch squares or in different shapes when cool. Enjoy!

    Here are some more delicious recipes featuring Made Good products*:

    Banana Chia Oats Pudding

    Ingredients:

    2/3 cup old-fashioned oats

    1-1/3 cups unsweetened almond milk

    1 tablespoon chia seeds

    pure vanilla extract

    1 large banana, mashed

    2 tablespoons unsweetened creamy no-nut butter

    Method:

    1. In a jar combine old-fashioned oats, unsweetened almond milk, chia seeds, splash of pure vanilla extract, mashed banana, and unsweetened creamy no nut butter.
    2. Stir well. Refrigerate overnight.
    3. In the morning split into 2 bowls. Top with sliced banana, and Made Good granola (any flavor). Enjoy!

    Tropical Smoothie Bowl

    Ingredients:

    3/4 cup pineapple juice

    1 cup frozen mango

    1 cup blackberries

    1 banana

    1/4 cup shredded coconut (if you’re not allergic)

    Method:

    1. Combine pineapple juice, frozen mango, blackberries, banana & shredded coconut in a blender.

    2. Add into bowl. Top with granola, more coconut & fresh fruit. Enjoy!

    “Hey there, teddy bear!”

    My parents also thought it would be fun to join in on the ‘bear hunt’ for the neighborhood kids! Make sure you check out your neighbor’s windows and see if you can find some.

    If you have no idea what I mean about ‘bear hunt,’ check out this article from the NY Times:

    https://www.nytimes.com/2020/04/03/style/teddy-bear-scavenger-hunt.html

    *Recipes found on Made Good Instagram account

  • Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

    Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

    ALL Health-Ade Kombucha on sale this month (1/1/2020-1/31/2020) 2 for $6!

    Yields one small jar of dressing

    INGREDIENTS

    1/4 cup Health-Ade Blood Orange Carrot Ginger Kombucha

    3/4 cup olive oil

    1 teaspoon raw honey

    1/2 teaspoon sea salt

    1/4 teaspoon black pepper

    1 clove garlic, finely minced

    METHOD

    1. Combine all ingredients in a small jar and whisk vigorously to combine.

    2. Taste dressing and season with more salt and pepper, if desired.

    3. Dressing will keep in an airtight jar in the refrigerator for up to five days.

    Yields 4 servings

    INGREDIENTS

    1 bottle (1 pint) Health-Ade Cayenne Cleanse

    Juice from 4 blood oranges, plus 1 sliced blood orange for garnish

    1 cup carrots, peeled and chopped

    Juice from 1/2 lemon plus zest for garnish

    1 cup ice cubes

    Cayenne pepper, for sprinkling

    METHOD

    1. Combine Cayenne Cleanse, orange juice, carrots, lemon juice, and ice into a high-powered blender. Blend on low, slowly increasing to high speed. Blend on high for 1 minute or until smooth consistency is reached.

    2. Strain drink through a fine mesh sieve once or twice. Divide drink equally between 4 cocktail glasses. Pour over ice if desired.

    3. Use a vegetable peeler to peel 4 long ribbons of lemon zest. Place 1 ribbon into each glass.

    4. Slice remaining blood orange in wheels and place one face up in each glass.

    5. Sprinkle a pinch of cayenne pepper into each glass. Enjoy cold. Refrigerate up to 2 days.

    Yields 1 serving

    INGREDIENTS

    1/4 cup crystallized ginger, for rim

    2 teaspoons sea salt, for rim

    2 ounces grapefruit juice

    1 ounce freshly squeezed lemon juice (from 1 large lemon)

    4 ounces Health-Ade Ginger Lemon Kombucha

    2 ounces club soda (optional)

    Grapefruit wheel or wedge, for garnish

    METHOD

    1. Place candied ginger and sea salt in the bowl of a food processor. Give it a few good pulses, until ginger and salt are combined and powder-like.

    2. Run a lemon wedge around the rim of a chilled highball glass. Dip glass in ginger-salt mixture to coat. Fill glass with a handful of ice cubes.

    3. In a cocktail shaker, add grapefruit juice, lemon juice, Ginger Lemon Kombucha, and a handful of crushed ice. Very gently shake and strain into a prepared glass. Top with club soda if desired.

    4. Garnish with a grapefruit wheel or wedge and serve.

    Yields 2 servings

    INGREDIENTS

    1.5 cups diced mango (about 1 mango)

    1 cup dried pineapple

    1/2 cup cold water

    1 cup Health-Ade Ginger Lemon Kombucha

    2-3 ounces rum or vodka (optional)

    METHOD

    1. Add mango, pineapple, and water to a blender and blend until smooth.

    2. Strain mixture through a mesh strainer, scraping with the back of a spatula to get all of the juice.

    3. Mix fruit puree with kombucha and optional alcohol, and serve over ice.

    4. Garnish with sliced pineapple and basil.

    All recipes and information above are provided from INFRA and Health-Ade Kombucha.

    Independent Natural Food Retailers Association (INFRA) is a purchasing cooperative owned and governed by independent natural and organic food retailers of all sizes working together to leverage our voice in the industry. They unite their members for the purpose of providing operational support, leveraging purchasing power, and engaging in shared marketing activities.

    Working together is how we compete and differentiate ourselves in the marketplace, and gives us a higher chance of success. The level of integrity and commitment of the retailers who are INFRA members helps us shape a future together where we will be able to continue to bring high quality organic food to our individual communities, because we have a shared vision and commitment.

  • Dark Chocolate Caramel Shortbread Cookies

    Dark Chocolate Caramel Shortbread Cookies

    Dairy-Free, Gluten-Free, Soy-Free, & Vegan – *Contains Coconut*

    Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the holiday season! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy.

    BONUS SALES IN RECIPE: Coomb’s Maple Syrup $7.99; Wholesome Powdered Sugar $3.29; & Enjoy Life Chocolate Chips $4.29!

    Ingredients

    Shortbread Cookie:

    • 1 Cup Butter
    • 1/2 Cup Powdered Sugar
    • 1/4 Cup Maple Syrup
    • 1 Teaspoon Vanilla
    • 2 1/4 Cup Flour
    • Salt

    Caramel Layer:

    • 2 3.5oz Bags of Cocomels, unwrapped (mix up the flavors!)
    • 1 Tablespoon Milk

    Chocolate Layer:

    • 1 Cup Chocolate Chips
    • 1 Teaspoon Coconut Oil

    Method

    A. To make the Shortbread Cookies:

    1. Preheat oven to 350 degrees F.
    2. In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
    3. Add flour and salt and mix until a dough forms.
    4. Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
    5. Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
    6. Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
    7. Move cookies to cooling rack.

    B. To make the Caramel Layer:

    1. Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
    2. Microwave in 20 second intervals, stirring after each time, until they are completely melted.
    3. Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
    4. Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.

    C. To make the Chocolate Layer:

    1. While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
    2. Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
    3. Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.

    D. Once cookies are complete, ENJOY!

    Before you enjoy your incredible Dark Chocolate Caramel Shortbread Cookies, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon

    For more information about Cocomels, visit this link: https://jjssweets.com/

    Adapted from: https://justwhatweeat.com/coconut-caramel-twix-cookies/

  • PRODUCE RECIPE OF THE WEEK: Lemon Blueberry Loaf Cake

    PRODUCE RECIPE OF THE WEEK: Lemon Blueberry Loaf Cake

    On sale this week (8/5-8/11): Organic Lemons 5 for $5!

    Your perfect dessert is right here! Made with fresh blueberries and lemons, this light and tasty loaf cake will be the “talk of the dessert table.” We’ve made this recipe to be gluten free, dairy free, nut free, and soy free too!

    Bonus- Garden of Life’s Unflavored Collagen is on BOGO! Buy one, get one free while supplies last!

    Ingredients

    ½ Cup Granulated Sugar

    ½ Cup Dark or Light Brown Sugar

    1 Egg + 1 Egg White

    ½ Cup Melted Coconut Oil

    ¾ Cup Unsweetened Applesauce

    1 ½ Cup Gluten Free Flour or All-Purpose Flour (preferably Bob’s 1-to-1 GF flour)

    ½ Teaspoon Baking Powder

    ½ Teaspoon Baking Soda

    Pinch Salt

    ½ Cup Milk; any plant based or whole milk

    ½ Cup Fresh Blueberries

    Zest 1 Lemon

    3 Tablespoons Lemon Juice

    2 Teaspoons Vanilla

    2 Scoops Garden of Life Unflavored Collagen Peptides (BOGO for a limited time!)

    Method

    1. Beat together sugars and eggs. Add in oil and applesauce.

    2. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

    3. Add in milk, lemon zest, lemon juice, & vanilla to the egg/sugar mixture. Stir to combine.

    4. Add in dry ingredients & mix until fully incorporated.

    5. Fold in fresh blueberries.

    6. Grease and line a loaf pan (8”x4”) with parchment paper.

    7. Pour in batter and smooth out evenly.

    8. Bake @ 350 degrees F for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.

    9. Cool completely before slicing.

    10. Enjoy!

    Before you enjoy your perfect lemon blueberry loaf cake, 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

  • RECAP: NEW PRODUCT WEDNESDAY 7/31/19

    RECAP: NEW PRODUCT WEDNESDAY 7/31/19

    Check out our NEW products this week!

    Basil Bandwagon Natural Market: MCT Oil Powder, Collagen Peptides Powder, and Whey+MCT
    Blackbird Foods Authentic Pizza: Pizza Margherita and Kale & Mushroom
    Garden of Life Whole Hemp Extracts: 10mg, 50mg, Inflammation, Relax, & Sleep (droppers and softgels)
    Halsa Oatgurt: Mango Pear & Blueberry
    HealthDirect Collagen & Collagen Energy: new sizes and flavors!
    Pure Indian Foods: Best Hing Ever
    WYLD CBD gummies: Huckleberry, Lemon, Blackberry, & Raspberry
    Yellowbird Sauce: Jalapeno & Habanero