Category: Nourish

  • Switch Up Your Quarantine Meals with Christine Waltermyer!

    Switch Up Your Quarantine Meals with Christine Waltermyer!

    Switch Up Your Quarantine Meals

    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.”

    During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!

    Immunity Broth

    Makes about 12 cups

    Ingredients

    2 6-inch pieces of kombu seaweed

    8 ounces fresh shiitake mushrooms

    1 – 2 teaspoons dried astragalus root

    3 cloves garlic

    A few sprigs fresh thyme

    1 onion (red or yellow), chopped into 4 pieces

    1 burdock root, cut into a few pieces

    4 small carrots, chopped in half

    3 stalks celery, chopped in half

    1 bunch parsley

    Fresh ginger (about 3 inches) (optional)

    Sea salt (optional)

    Water to cover everything

    Method

    1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!

    Creamy Carrot Soup

    Serves 6

    Ingredients

    2 parsnips, peeled and chopped

    5 carrots, scrubbed really well and/or peeled

    1 bunch scallions

    20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)

    13.66 ounce can coconut milk

    Vegetable broth to cover the vegetables, or about 5 cups 

    1 teaspoon sea salt

    Equipment: Immersion blender or regular blender

    Method

    1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them. 

    2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.

    3. Chop the green part of the scallions to use for a soup garnish. 

    4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.

    Mixed Leafy Greens Stir-Fry

    Serves 6-8

    Ingredients

    1 small head napa cabbage, cut in half length-wise

    1 bunch scallions

    1 leek

    1 baby bok choy

    5 leaves green kale

    1 tablespoon olive oil

    Splash of water

    Sea salt

    Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor

    Method

    1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock. 

    2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.

    3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.

    4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.

    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!

  • Winter Holiday Heroes with Christine Waltermyer

    Winter Holiday Heroes with Christine Waltermyer

    WINTER HOLIDAY HEROES

    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

    Immunity Soup

    Keto Refrigerator Fudge

    Pomegranate Sweet Potato Bruschetta

    Loaded Sweet Potatoes

    Immunity Soup

    Serves 2-3

    Ingredients

    2 tablespoons olive oil

    1 onion, diced (1 1/2 cups)

    Sea salt

    1 teaspoon fresh ginger root, peeled and minced

    2-3 cloves garlic, minced

    3/4 cup fresh maitake mushrooms, chopped

    2 stalks celery, chopped

    2 small carrots, chopped

    1-inch piece kombu, soaked in cold water to cover for 10 minutes

    4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

    2 bay leaves

    4 cups vegetable broth* (recipe below: astragalus, kombu, veg scraps)

    A pinch ground turmeric

    2 cups chopped kale

    1 13-oz. jar Jovial brand chickpeas, drained

    2-3 tablespoons light colored miso (such as South River Chickpea miso)

    Lotus Foods brown rice ramen noodles (2 cakes), cooked

    Method

    *If making vegetable broth from scratch, use the recipe below.

    1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.

    2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.

    3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.

    4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!

    *Immune-Boosting Vegetable Broth Recipe*

    1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.

    2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.

    3. Add 4 cups of water.

    4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.

    Keto Refrigerator Fudge

    Serves 8

    Ingredients

    1/2 cup carob powder OR cocoa powder OR cacao powder

    1/2 teaspoon Sweetleaf Sweet Drops liquid stevia – Vanilla Creme Flavor

    1/2 cup virgin coconut oil, softened

    1/2 cup sprouted almond butter

    1/8 teaspoon sea salt

    Topping:

    2 tablespoons coconut oil, softened

    2 tablespoons almond butter

    Flaked sea salt (optional)

    Method

    1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.

    2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.

    3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!

    Pomegranate Sweet Potato Bruschetta

    Serves 8

    Ingredients

    1 16oz bag Caulipower Frozen Sweet PotaTOASTS (frozen Sweet Potato slices)

    Sunflower seed “cheese” spread:

    1/2 cup sunflower seeds

    1/4 cup water

    1/4 cup chopped scallions

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/4 – 1/2 teaspoon sea salt

    1 tablespoon lemon juice

    1 tablespoon miso

    Garnish:

    D’Vash sweet potato nectar

    The seeds of 1 pomegranate

    1/2 cup chopped walnuts

    Fresh sprigs of thyme or rosemary

    Method

    1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.

    2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.

    3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!

    Loaded Sweet Potatoes

    Serves 4

    Ingredients

    2 sweet potatoes or yams

    Olive oil

    One onion, diced

    8 ounces mushrooms, sliced

    2 cloves garlic, minced

    Sea salt and pepper

    White wine

    1/2 teaspoon dried thyme

    4 cups chopped kale

    2 teaspoons maple syrup

    1 teaspoon prepared mustard

    1 teaspoon Worcestershire sauce

    Squeeze of lemon juice or balsamic vinegar

    Sauce:

    1/4 cup sesame tahini

    2 tablespoons apple cider vinegar

    1 tablespoon maple syrup

    A few pinches sea salt

    3-5 tablespoons water

    Garnish:

    Fresh chives, chopped

    Method

    1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.

    2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.

    3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.

    4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.

    5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!

    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!

  • Fall Favorites with Christine Waltermyer

    Fall Favorites with Christine Waltermyer

    FALL FAVORITES

    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

    Creamy Squash Apple Soup

    Healthy Organic Pumpkin Pie with Einkorn Crust

    Butternut Squash Ravioli

    Paleo Pumpkin Pie

    Creamy Squash Apple Soup

    Serves 4

    Ingredients

    2 cups vegetable broth

    1 onion, diced

    1/2 teaspoon sea salt, or to taste

    1 large butternut squash, peeled and cut into 1/2 inch chunks

    13.5 oz can full fat coconut milk

    2 apples, cored, peeled and chopped

    1/4 teaspoon nutmeg

    A few grinds of cracked black pepper

    Apple cider

    Toasted pumpkin seeds, to garnish

    Method

    1. Heat a soup pot over medium heat. Add a splash of vegetable broth.

    2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.

    3. Add the squash and apple and stir. Pour in the coconut milk.

    4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.

    5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.

    6. Shut off the heat. Using an immersion blender, carefully puree the soup.

    7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!

    Healthy Organic Pumpkin Pie with Einkorn Crust

    Serves 8

    Ingredients

    FILLING:

    2 teaspoons pumpkin pie spice

    2 tablespoons Einkorn flour or unbleached white flour

    1/2 cup organic sugar

    1/2 cup organic brown sugar

    15 oz organic pumpkin puree

    1 1/4 cup almond milk

    1 whole egg, at room temperature

    3 egg yolks, at room temperature

    PIE CRUST:

    1 1/2 cups Einkorn flour

    8 tablespoons cold butter

    1/2 teaspoon sea salt

    1 tablespoon sugar

    4 tablespoons ice cold water

    Method

    1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.

    2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)

    3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.

    4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!

    Butternut Squash Ravioli

    Serves 4

    Ingredients

    2 packs Rising Moon Butternut Squash Ravioli

    Olive oil

    1 pack of your favorite sausage (lots of great plant-based options out there!)

    1 onion, diced

    2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender

    1/4 cup your favorite pesto

    1 teaspoon minced garlic

    Mirin rice wine or white wine

    1 tablespoon currants

    1/2 teaspoon sea salt

    Black pepper to taste

    1/4 cup toasted pine nuts

    Method

    1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

    2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.

    3. Serve topped with lightly toasted pine nuts. Enjoy!

    Paleo Vegan Pumpkin Pie with a Keto Option

    Makes one 8 or 9-inch pie

    Ingredients

    CRUST:

    1 cup almond flour

    2 tablespoons coconut flour

    2/3 cup tapioca flour/starch (or arrowroot flour)

    1 tablespoon coconut sugar or maple sugar

    1/2 teaspoon baking powder

    1/2 cup palm oil shortening

    1/4 cup ice water

    FILLING:

    15 oz can pumpkin puree

    2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)

    1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)

    4 teaspoons olive oil (or a neutral oil such as avocado oil)

    1 teaspoon vanilla extract

    1-2 teaspoons pumpkin pie spice

    1/2 teaspoon sea salt

    1 1/2 teaspoons agar powder

    3 tablespoons cornstarch

    OPTIONAL WHIPPED TOPPING:

    1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight

    1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar

    TO SERVE:

    ground nutmeg

    Method

    1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.

    2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)

    3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.

    4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.

    5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.

    6. Enjoy!

    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!

  • DEADLINE EXTENDED to Pre-Order Thanksgiving Sides & Pies!

    DEADLINE EXTENDED to Pre-Order Thanksgiving Sides & Pies!

    Good Morning Basil Shoppers!

    We have extended our deadline to pre-order your Thanksgiving sides & pies, so make sure you get your orders in by 8pm on Thursday 11/15! And if you haven’t ordered your turkey yet, make sure you do so. They are sold on a first come, first serve basis- so once they’re gone, they’re gone!

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    We are 2 weeks away from announcing our Gratefulness Shout Out Campaign winner! Make sure you submit your shout outs soon! One winner will be drawn at 8pm on November 30th!

    Click here to print our Thanksgiving Coloring Page to keep your loved ones busy as you make your Basil Bandwagon turkey!

     

     

  • RECAP: NEW PRODUCT WEDNESDAY 11/7/18

    RECAP: NEW PRODUCT WEDNESDAY 11/7/18

    Check out our NEW products this week!

    The Bent Spoon: New flavors every week!

    Lake Champlain Chocolates: Marshmallow Hot Chocolate

    Macie’s Own: TurDucKen Jerky

    Keys Care PurPlay Personal Lubricants: Classic & Surf

    Sunwarrior: Digestive Enzymes & Probiotics

    Truce: All-Purpose Cleaner

    UnReal Candy: Dark Chocolate Almond Butter Cups

    Natural Factors Whole Earth & Sea: Greens & Horseradish Respiratory Support

  • Gratefulness Shout Out Campaign Starts!

    Gratefulness Shout Out Campaign Starts!

    Happy November Basil Shoppers!

    This year, Basil Bandwagon is starting a new tradition, our Gratefulness Shout Out Campaign! For the entire month of November, we will be collecting gratefulness shout outs from our customers and will be announcing them live each week. There’s an added bonus- once you submit a shout out, you automatically are placed in a drawing for a $100 Basil Bandwagon gift card! Just think of how many winter gifts you can buy!

    Click here to download the Gratefulness Shout Out Campaign Entry Cards!

    Here’s how it works:

    1. COMPLETELY fill out the Gratefulness Shout Out entry card- please write neatly!
    2. Submit your entry card- there are submission boxes in both of our locations, or you can email them to: outreach@basilbandwagon.com (please write down all information that would be on the entry card in the email)
    3. Be on the lookout for your shout out on our Instagram and our Facebook pages- LIVE weekly!

     

    One winner will be picked on November 30th at 8pm!

    While you wait to hear your shout out, make sure you order your Thanksgiving turkeys, sides, and pies!

  • RECAP: NEW PRODUCT WEDNESDAY 10/31/18

    RECAP: NEW PRODUCT WEDNESDAY 10/31/18

    Check out our NEW products this week!

    The Honey Pot Company: So many new feminine products to choose from!

    Kooshoo: Hair Ties & Headbands

    Nush Foods: Carrot Spice Cake, Banana Nut Cake, & Blueberry Cake

    Truce: Odor Remover, Wood Cleaner, Scouring Powder, and Room & Pillow Sprays

     

  • It’s Non-GMO Month: Part 4

    It’s Non-GMO Month: Part 4

    Happy Halloween Everyone!

     

    Thank you to everyone who came in this past Saturday and celebrated Non-GMO Month with us! We had such a great outcome for our Round-Up Donation Day and our Non-GMOnsters event that we are ready to make it even better next year.

    We are so excited to announce that through your generosity, our total donation to the Non-GMO Project is $89.38! We appreciate how much you rounded up your totals and we would like to give you a “round” of applause!

    We can’t wait to beat our record next year!

    Even though October is over, make sure you continue to look for the Non-GMO Project label as you shop!

  • RECAP: NEW PRODUCT WEDNESDAY 10/24/18

    RECAP: NEW PRODUCT WEDNESDAY 10/24/18

    Check out our NEW products this week!

    Ancient Nutrition Multi Collagen Protein: Strawberry Lemonade

    Hawthorne Valley: Curtido, Kimchi, & Ruby Sauerkraut

    Jack  N’ Jill: So many NEW products!

    Lightlife Meatless Pasta: Wild Mushroom Ravioli

    Matr Boomie Jewelry

    Parmela Creamery: Aged NutCheeses & NutCheese Alfredo Sauces

    Primal Kitchen: Spicy Brown Mustard, Unsweetened Ketchup, & Garlic Aioli Mayo

    SKOY Kitchenware: Kitchen Towels, Scrubs, & more!

    Swerve Sweets: Vanilla and Chocolate Cake Mixes, Pancake and Waffle Mixes, & Brown Sugar

     

  • It’s Non-GMO Month: Part 3

    It’s Non-GMO Month: Part 3

    Since it’s getting so cold outside very quickly, why not feature our Non-GMO Project verified health & beauty products!

    Around our Basil Bandwagon locations, we have quite the assortment of health and beauty products that are Non-GMO Project verified. Whether you’re looking for soaps, lotions, deodorants, toothpastes, lip balms, carrier oils, vitamins or supplements, we’ve got you covered! Below are some of our featured products!

     

     

     

     

     

     

     

     

     

    Round-Up Donation Day & Non-GMOnsters Event: October 27, 2018

    As a part of our contribution to the Non-GMO Project, we are hosting a Round-Up Donation Day and a Non-GMOnsters event in both of our locations! At checkout, you can “round-up” your total purchase to the next whole dollar as a donation to the Non-GMO Project. Our goal is to donate at least $500 dollars! Make sure you stop by and donate to a great project- every penny counts!

    Before you donate at our checkout registers, make sure you try some of our non-GMO candy from UnReal! The parents/guardians who are shopping with their “little monsters” can treat themselves with $2 off of our smoothie of the month, the Hempchata Smoothie! We can’t wait to see you there!

    Click here to print our Non-GMOnsters Coloring pages!