Category: Guest Post

  • How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    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!

    Did you know Collard greens are the oldest leafy green within the cabbage family dating back 2000 years, originally grown by the ancient Greeks and Romans! This low calorie vegetable is packed with many nutrients like Vitamins K, C, A, calcium and folate. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn how to properly sauté these greens so that your whole family will love them, too!

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    How-To: Sauté Collard Greens

    Course Side Dish
    Keyword collard greens, collards, how-to, sauté, side
    Servings 8

    Ingredients

    • ½ to 1 cup water
    • 1 bunch collard greens stems trimmed and leaves cut into small pieces
    • 1 cup sliced scallions
    • Sea salt and pepper to taste
    • Splash lemon juice

    Instructions

    • Place the water in a large skillet and heat on medium high heat. Add the collard greens, scallions, sea salt, pepper and lemon juice.
    • Cover and cook on high for 3 to 5 minutes. Stir occasionally. Serve as is or with your favorite dressing.
    • 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!

  • Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    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!

    Happy Earth Month! Let’s talk about food waste. Did you know every year, each American throws out about 1,200 pounds of organic garbage that could be composted? There are other ways to decrease this amount (other than simply composting). One way is to use your food scraps to make another recipe! Check out this Earth friendly Broccoli Stem Stir Fry recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School. All ingredients can be found at your local Basil Bandwagon Natural Market.

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    Broccoli Stem Stir Fry

    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, stir fry
    Servings 4

    Ingredients

    • 2 cups carrots sliced into rounds or "lozenges" (I refer to this as the ribbon cut in my video)
    • 2 cups peeled broccoli stems sliced
    • ½ cup scallions sliced
    • ¼ cup broth
    • 2 tablespoons coconut aminos
    • 2 teaspoons lemon juice
    • 1 tablespoon maple syrup
    • Sea salt to taste

    Instructions

    • Heat a large skillet over medium high heat. Add the broth and heat it briefly.
    • Add the carrots and a few drops of the coconut aminos. Cook and stir for a minute or two. Add the broccoli stems. Cook and stir for another minute or two.
    • Add the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending how long you cook this, you may need to add a splash of water or more coconut aminos to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.
    • Plate and serve warm. 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!

  • Dairy Free Carrot Cake

    Dairy Free Carrot Cake

    Dairy Free Carrot Cake

    Thanks to Christine Waltermyer, The Natural Kitchen Cooking School & MUSH Overnight Oats!

    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’s one of your favorite Easter desserts? One of ours is carrot cake! However, we like to make it with a fun, healthy twist – including MUSH Overnight Oats!

    Why add MUSH Overnight Oats? It gives a moist, flavorful texture to the cake while adding even more health benefits! All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down this acid and helps increase the absorption of nutrients, like zinc, iron, calcium and magnesium. Since carrots are loaded with vitamins and minerals, such as calcium, adding MUSH can even help absorb it!

    We’re not saying that you have to add them to your carrot cake – you can just eat these overnight oats straight out of the container with a spoon. Or add them to your morning smoothie. The possibilities are endless – go try all of their flavors!

    Keep scrolling to learn how to make this Dairy Free Carrot Cake with MUSH Overnight Oats thanks to Christine Waltermyer and the Natural Kitchen Cooking School. All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.

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    Dairy Free Carrot Cake

    Course Dessert
    Keyword cake, dairy free, dessert, easter

    Ingredients

    DRY

    • 2½ cups Bob's Red Mill Paleo Baking Flour
    • ½ teaspoon sea salt
    • 2 teaspoons cinnamon
    • ¼ teaspoon nutmeg
    • 1 teaspoon baking soda
    • ¼ cup maple sugar

    WET

    • 4 eggs
    • ¼ cup almond milk
    • 1 teaspoon vanilla extract
    • ¼ cup fresh orange juice
    • ½ cup maple syrup
    • ⅓ cup melted coconut oil cooled
    • ⅓ cup MUSH brand overnight oats or cooked oatmeal (or almond butter)
    • 3 cups coarsely grated carrots
    • ½ cup chopped walnuts

    CREAM CHEESE FROSTING

    • 1 stick dairy-free butter or butter of your choice
    • 8 oz. Kite Hill cream cheese or other cream cheese of your choice
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar
    • 1 cup monkfruit sweetener (or 1 more cup of powdered sugar)

    DECORATION

    • Shredded coconut
    • Edible flowers

    Instructions

    • Preheat the oven to 350 degrees F. In a large bowl, combine all of the dry ingredients.
    • In a separate bowl, combine all of the wet ingredients. Combine the wet and dry ingredients together. Fold in the MUSH overnight oats, carrots and walnuts.
    • Divide the batter between two lightly oiled 8-inch cake pans lined with parchment paper on the bottoms. Bake at 350 degrees F. for 35 minutes, or when the cakes spring back to the touch in the center. Check them after 30 minutes to avoid overbaking.
    • While the cakes are baking, prepare the frosting. Place all of the frosting ingredients in a food processor or stand mixer. Blend until smooth.
    • Remove finished cakes from the oven. Use a wet knife to loosen the sides of the cakes. Carefully flip the cakes onto cake cardboards or directly on cooling racks to cool. Once completely cool, frost the top of one cake. Place the other cake on top. Frost the top and sides of the cake.
    • Decorate with shredded coconut pressed into the sides of the cake and around the top in a circle. Add edible flowers for a pretty touch.
    • 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!

    Resources:

    https://eatmush.com/pages/whats-mush

  • Chipotle-Inspired Vegan Bowl

    Chipotle-Inspired Vegan Bowl

    Chipotle-Inspired Vegan Bowl

    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!

    Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!

    What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!

    All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.

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    Chipotle-Inspired Vegan Bowl

    Course dinner, Lunch, Main Course
    Keyword chipotle, dinner, lunch, vegan
    Servings 4

    Ingredients

    • 1 cup dried black beans

    Cilantro Lime Rice

    • 1 cup Lotus Foods pink rice or other uncooked rice of your choice
    • 1 tablespoon lime juice
    • 1 tablespoon sliced scallion
    • 3 tablespoons chopped cilantro

    Carrot Pico De Gallo

    • 2 large carrots diced (about 2 cups)
    • ¼ cup diced red onion
    • Sea salt to taste
    • 1 tablespoon lime juice

    Guacamole

    • 2 avocados
    • 2 teaspoons lime juice
    • 1 tablespoon diced red onion
    • 2 teaspoons chopped cilantro
    • Sea salt

    Pumfu & Mushrooms

    • 1 tablespoon olive oil
    • 8 ounces button mushrooms sliced
    • 8 ounces Pumfu diced

    For The Bowls

    • Shredded lettuce
    • 8 ounces dairy-free sour cream (I used Kite Hill)
    • 4 ounces shredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
    • Fresh cilantro chopped
    • Primal Kitchen Cilantro Lime

    Instructions

    • Cook the black beans according to package directions.
    • Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
    • Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
    • Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
    • Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
    • Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.
    • 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!

  • Celebrate National Strawberry Day

    Celebrate National Strawberry Day

    Celebrate National Strawberry 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!

    Did you know: strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols. They are a sodium-free, fat-free, cholesterol-free, low-calorie food AND they’re a good source of manganese and potassium. How cool is that!

    Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re passing along a delicious and nutritious Strawberry Pie recipe to help celebrate these incredible fruits on National Strawberry Day! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.

    Want to know another fun fact about strawberries? The average strawberry contains 200 seeds!

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    Strawberry Pie

    Course Dessert
    Keyword dessert, pie
    Servings 8 servings

    Ingredients

    • 1 gluten free frozen 9-inch pie shell
    • ¾ cup Lakanto sugar free powdered monkfruit sweetener with erythritol
    • 2 tablespoons arrowroot flour
    • 1 cup water
    • 1 0.7 oz. package Simply Delish strawberry jel dessert
    • 3 cups sliced strawberries
    • 1 cup red raspberries
    • Dairy-free whipped topping

    Instructions

    • Preheat the oven to 425° F. Line the unpricked crust with a piece of parchment paper. Fill with pie weights or dried beans to cover the bottom. Bake for 9 minutes. Remove the parchment paper. If you wish, you can bake for a few more minutes to make the bottom more crisp. Cool the baked pie shell on a wire rack.
    • In a small saucepan, combine the powdered monkfruit sweetener, arrowroot flour and water. Stir with a whisk until smooth. Bring to a boil over medium high heat, stirring frequently. Cook for about 2 minutes. Remove the mixture from the heat. Stir in the Simply Delish strawberry jel dessert powder until dissolved. Set aside to cool.
    • Add the strawberries and raspberries to the strawberry jel mixture. Carefully fold them in. Pour into the prepared crust. Arrange the berries in a pretty pattern, adding extra fresh berries on top if you wish. Refrigerate until set. Serve with optional whipped topping.
    • 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!

  • How-To: Cut Butternut Squash

    How-To: Cut Butternut Squash

    How-To: Cut Butternut Squash

    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!

    Did you know that squash and melons are related? Although related, cutting them is slightly different! Thankfully, Christine Waltermyer and The Natural Kitchen Cooking School has perfected how to cut a butternut squash – and created a how-to video for us. The next time you shop at Basil Bandwagon Natural Market, pick up a fresh, organic butternut squash, practice your cutting skills, and add it into your favorite recipe!

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    How-To: Cut Butternut Squash

    Keyword butternut squash, how-to

    Ingredients

    • 1 butternut squash

    Instructions

    • Place the butternut squash on a cutting board. Using a sharp knife, carefully remove any bad spots. Carefully slice off both ends of the squash.
    • If you want to peel the squash, use a peeler to remove the skin. Note that the peeled squash is slippery. So if you find it difficult to hold onto, you can use a paper towel to dry it off a bit.
    • Cut the length of the squash in half, separating the part that contains the seeds from the “neck” of the squash.
    • Use a spoon to remove any seeds from the neck of the squash. Place on the cutting board the flat cut side of the half containing the seeds. Cut this in half. Use a large spoon to remove the seeds.
    • Decide what size pieces you want to cut: fine dice, small dice, medium dice, large dices, etc. If cutting into fine diced pieces, slice the squash into very thin pieces. Then cut those pieces into long thin sticks. Cut the other direction to make small dices. If making big chunks, cut into roughly ½-inch size long pieces, then cut them into long strips and cut the other direction to make ½-inch squares. Use in your favorite recipes.

    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 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!
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    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!

  • 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!