Category: Recipes

  • Easter Egg Cupcakes with Lake Champlain Chocolate!

    Easter Egg Cupcakes with Lake Champlain Chocolate!

    Quarantine is the perfect time to try those recipes that you’ve been meaning to get to! Since the kids are home, you can get them to help you too (but we can’t say they’ll help with the cleaning part). Check out this perfect cupcake recipe that is not only fun to make but will help you get Easter-ready for this Sunday.

    Lake Champlain makes it easy to make holidays festive and delicious with their holiday chocolate bunnies, eggs, and more!

    Ingredients

    1 box cupcake mix (you will need more ingredients to make this but they will vary per brand)

    1 container vanilla frosting

    1 packet of blue food coloring

    1 packet of yellow food coloring

    Lake Champlain Chocolate eggs (pick your favorite flavor or pick them all!)

    Method:

    1. Follow the instructions on the box to make cupcakes.

    2. Once cupcakes are finished baking, place in refrigerator to cool cupcakes completely before covering with icing to keep the tops from becoming sticky, about 30 minutes.

    3. While cupcakes are cooling, mix the yellow and blue coloring packets in the white icing. Use as little or as much coloring as you desire!

    4. Once the cupcakes are cooled, it’s time to ice them. Time to let your creativity flow! Use a piping bag, plastic bag, fork and knife, or whichever tools you have in order to make the icing grass. After cupcakes are completely covered in icing, add a Lake Champlain chocolate egg (you may have to add more icing around the eggs to create a “hidden egg” effect).

    5. Serve to your cupcake lovers and enjoy!

    Before you enjoy your Easter Egg Cupcakes, 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 amazing recipes featuring Lake Champlain chocolates, visit: https://www.lakechamplainchocolates.com/recipes?p=3&product_list_limit=all

  • 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!

  • Tips for Staying Healthy This Flu Season

    Tips for Staying Healthy This Flu Season

    UPDATE 5/5/2020: Here is the latest important information:

    • Due to supply issues, we are limiting certain items as follows (we are unavailable to special order these items as well):
      • LIMIT 2 PER CUSTOMER:
        • Yeast
      • LIMIT 4 PER CUSTOMER:
        • Eggs

    UPDATE 4/30/2020: Here is the latest important information:

    • Due to high demand with curbside orders, our phone extensions have changed! Please listen to our NEW phone menu as they have changed for ALL stores.

    UPDATE 4/17/2020: Here is the latest important information:

    • Due to supply issues, we are limiting certain items as follows (we are also unavailable to special order these items as well):
      • LIMIT 1 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
        • Whole chickens
      • LIMIT 2 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
        • Protein staples, and beef products
        • Chicken, eggs, milk
        • Yeast
      • LIMIT 4 PER CUSTOMER:
        • Cascade toilet paper

    UPDATE 4/15/2020: Here is the latest important information:

    • In order to shop inside all of our stores, state mandated masks must be worn inside.
    • The coffee/tea stations and nut butter machines are no longer self-service. To use these areas, please ask an associate for help.
    • Want to change up your routine at home, check out our blog, social media accounts and our Pinterest page for fun ideas! There is something new everyday! Make sure you check out Women’s Voice magazine & the Non-GMO Project’s streaming of the award-winning documentary film Modified, available for FREE until April 22nd! For more information, check out our social media pages (Facebook and Instagram).

    UPDATE 4/11/2020: Here is the latest important information:

    • Please wear a mask if you leave your house. All of our team members are wearing masks and we are encouraging all customers to wear masks when they shop inside with us.
    • All stores will be closed tomorrow for Easter and we will reopen on Monday.
    • Our Curbside Pick-Up program will be unavailable from 6pm tonight until Monday morning. If you have a Curbside order in process or ready for pick-up, you must come get it before 8pm on Saturday as we will be CLOSED on Sunday for Easter and you will have to wait to pick-up on Monday. However, all stores will remain open until 8pm tonight if you need to grab a couple of last minute groceries for tomorrow!
    • Regarding our Curbside Pick-Up program, orders may take more than 24 hours to fulfill. Please check your email for receipt of order and kindly DO NOT place a repeat order to insure we got your first one- it confuses the system too much. Thanks for your patience.

    UPDATE 4/9/2020: Here is the latest important information:

    • Please be patient with us! In order to practice proper social distancing, we are limiting the number of customers in the store at a given time.
    • Curbside orders may take extra time to be fulfilled – we thank you for your patience and cooperation. Our stores are still open for walk-in business but please practice proper social distancing.

    UPDATE 4/7/2020: Here is the latest important information:

    • Effective today, 4/7/2020, our cafe hours have changed! Cafes will be open from 9am-4pm everyday. If you would like to place an order, you can place the order inside, call or order online through www.shopbasil.com.
    • Please be aware of certain policies for our Curbside Pick-Up program:
      • We will process orders as quickly as possible, but please understand that it might take us several hours (or longer) before your order is ready for pick up.
      • Depending on volume, some orders may not be available for collection until the following day.
      • Orders placed after 6pm will ONLY be available for collection the following day.
      • Orders are available for pickup from 9am-7pm daily.
      • All orders are final. We currently do not have the ability to revise the order after it is submitted.

    UPDATE 3/31/2020: Here is the latest important information:

    • We’re online! You can now place your orders for our Curbside Pick-Up program online through our website by clicking here or visiting www.basilbandwagon.com/curbside-pick-up/.
    • Need a quick and easy dinner for two? We now offer F2M Dinner for 2 for only $19.99! To see what’s on the menu, please call the stores directly:
      • Flemington: 908-788-5737
      • Clinton: 908-735-3822
      • Lambertville: 609-460-4500

    UPDATE 3/23/2020: Here is the latest important information:

    • Regarding our Curbside Pick-Up program, your tips are applied to our round-up program as generous gift to our local organizations. Each of our stores are “rounding-up” at the registers for different local groups (as follows):
      • Flemington = The Flemington Food Pantry
      • Clinton = The Open Cupboard Food Pantry
      • Lambertville = Fisherman’s Mark
    • Our cafés are still open! To order from the café, you can come in, call ahead, or order online by visiting www.shopbasil.com!
    • We are asking all customers to follow these guidelines in order to help our staff and community stay as healthy as possible:
      1. Practice social distancing (6 feet) at all times (and when possible)
      2. Shop quickly
      3. Please limit shopping to one family member when possible
    • Due to supply issues, we are limiting certain items as follows (we are also unavailable to special order these items as well):
      • LIMIT 1 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
        • Whole chickens
      • LIMIT 2 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
        • Protein staples, and beef products
        • Chicken, eggs, milk
      • LIMIT 4 PER CUSTOMER:
        • Cascade toilet paper
    • We’re working on our checkout terminals so that physical touching of pinpads are limited. What do we mean by this? When paying with a card (debit or credit), all cards are to run as credit. This means that for debit transactions, customers must press ENTER when prompted for a pin (but DO NOT enter your pin).
    • Until further notice, CASH BACK IS SUSPENDED.

    UPDATE 3/20/2020: Here is the latest important information:

    • Starting Saturday 3/21/2020, the first hour (8am-9am) of all stores will be open solely to seniors (62+), pregnant mothers and immunocompromised individuals. If you do not fit under any of these, please wait to shop until after 9am!
    • In an effort to protect our most vulnerable Community Members, we are now offering curbside pick-up. Please call us directly at the following numbers to place a phone order:
      • Flemington: 908-788-5737
      • Clinton: 908-735-3822
      • Lambertville: 609-460-4500
    • Unfortunately, we do not have our catalogue online currently available. However, you can place a cafe order for pick-up at shopbasil.com. We are working on getting the rest of our catalogue online.
    • Our curbside pick-up is a work in progress and we greatly appreciate your support and patience with us as we work through the “kinks” of this program! We are trying to process orders within a timely manner.
    • We are not selling self-serve kombucha until further notice.
    • We are also “rounding up” at the registers for local food pantries in the area. The following stores that we are “rounding up” are for the following food pantries:
      • Flemington = Flemington Food Pantry
      • Clinton = Open Cupboard Food Pantry
      • Lambertville = Fisherman’s Mark

    UPDATE 3/19/2020: In support of a healthy community, we are updating some store policies:

    • Please be expedient with your purchases and exit the building. While you are shopping in the building, we appreciate the practice of social distancing (maintaining a distance of about 6 feet from others) when possible.
      • To limit the time it takes to wait for your cafe orders, you can place your order, pay for it, and select a pick-up time online! To do so, please visit www.shopbasil.com. Please make sure that you select the correct store before ordering!
    • If you’re feeling “under the weather,” please be mindful of others and stay home.
    • We have temporarily suspended our refund and return policies. To ensure the health and safety of our employees and customers, ALL sales are final.
    • In order to reduce the spread of germs, we are asking that all customers and staff to not bring in any reusable containers, drinkware, or bags. However, if you are using a reusable bag, we would like to ask you to bag your own items.
    • Due to supply issues, we are limiting certain items as follows (we are also limiting special orders of these items as well):
      • LIMIT 1 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
      • LIMIT 2 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
        • Whole chickens, protein staples, and beef products
        • Chicken, eggs, milk

    If you’re staying home and would like to invest in a future purchase with us (once we all nip this thing in the behind), please consider ordering a gift card! You can purchase a gift card at shopbasil.com!

    We appreciate your cooperations and your local support!

    UPDATE 3/17/2020: This is an evolving situation that we will continue to closely monitor on a daily basis. When updates arise, we will notify our staff and customers as soon as possible. We want to thank our staff and customers for the endless love and support that we have received over the past couple of days. We appreciate your understanding of our various supply issues and our constant updates. Here are the updates as of today:

    • We have sent out a company wide update informing all team members of CDC recommendations for preventing the spread of germs. In that same communication we are putting a strong emphasis on team members adhering to the Basil Bandwagon Handbook sick policy, which reiterates many of the CDC’s recommendations.
    • As always, our team members will continue to frequently wash their hands and will be wearing gloves at checkout lanes. Cashiers will also have cleaning supplies at the registers to frequently wipe down checkout lanes, pin pads and other frequently touched surfaces.  Our teams will also be wiping down frequently touched surfaces throughout the store, including doorknobs and handles.
    • All seating areas have been removed.
    • All cafés will continue to have take-away service.
    • We will not be offering any food samples and all vendor demos have been cancelled in an effort to reduce the spread of germs and reduce person-to-person contact. We have also removed all testers (grocery, wellness, and beauty areas) from the shelves and will replace with new ones in the future.
    • All kombucha stations are no longer self-serve. We ask that all customers do not refill your personal growlers at this time. Please ask an associate to fill a growler or cup. We will be providing free growlers soon- until then, please use to-go cups only.
    • Our staff is working hard to keep the store fully stocked as possible. We are working with our distributors to maintain inventory, although we may experience temporary out of stock issues with some essentials. This is an unprecedented event and volume of sales.
    • Due to supply issues, we are limiting certain items as follows (we are also limiting special orders of these items as well):
      • LIMIT 2 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
      • LIMIT 3 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
      • LIMIT 4 PER CUSTOMER:
        • All meat and protein staples, eggs, milk

    UPDATE 3/7/2020: Hey there Basil Bandwagon shoppers! We know coronavirus is the talk of the town lately and while we don’t want to make light of it, we want to remind everyone that there’s no reason to panic! Even in China where most cases have occurred, there is only 1 case for every 85,000 residents that live there. And the other good news is that in 80% or more of those cases, symptoms are like a bad cold.

    How is Basil Bandwagon Natural Market Doing Their Part to Limit the Spread of Germs?

    Cashiers have wipes at the registers to frequently wipe anything that may be touched by our shoppers (keypad, register belts, etc.). As always, our employees will continue to frequently wash their hands with hot water and soap, and we will continue to make sure that café tables and other frequently touched areas of the store will be washed and disinfected to help avoid the spread of germs.    

    Tips for Staying Healthy in General:

    • Wash Your Hands – Frequent hand washing with just soap and warm water is important for protecting against all infectious diseases and use hand sanitizers and disinfectants when soap and water are not available. Hand sanitizer is becoming harder to find as distributors cannot keep up with such high demands. Click here for some DIY recipes you can make at home!
    • Disinfect Surfaces – Coronaviruses can persist on surfaces for up to 9 days! Make sure you disinfect surfaces in your home, especially if you think someone might be infected.
    • Strengthen Immunity – Unfortunately those folks who are older and/or are immune compromised have a much higher rate of death from all viruses, and so doing what you can to strengthen your immune system is vital.

    Strategies to Boost your Immune System

    Exercise, stress relief, a balanced diet and certain supplements are all effective ways to boost your immune system:

    • Exercise – Regular exercise mobilizes T cells, a type of white blood cells which guard the body against infection. However, continuous rigorous workouts can actually weaken the immune system, so moderation is a key.  
    • Sleep – A solid 7-8 hours is needed to avoid reducing the activities of T cells in your body.
    • Less Stress – Stress can release the hormone cortisol, which negatively affects T cell reproduction. Try yoga, meditation or deep breathing each day to reduce your stress levels. If you would like some recommendations, ask some of our staff members – there are lots of local businesses who would love to work with you!
    • Moderate Alcohol Intake – while moderate consumption of alcohol can positively affect overall health, excess intake (more than 2 drinks/day) can negatively affect the immune system.
    • Stop Smoking – Smoking impairs the immune system, and you have a significantly higher chance of being seriously affected by virus infections.
    • Healthier Diet – Vegetables, fruits, seeds and nuts are loaded with nutrients essential to immune health. A diet rich in colorful food typically will be higher in valuable vitamins. These foods all can help you strengthen your immune system: citrus, red bell peppers, broccoli, garlic, ginger, spinach, yogurt, almonds, turmeric, green tea, kiwi, poultry, and sunflower seeds to name a few!
    • Herbs, Vitamins and Supplements – While the hope is you can get many needed nutrients from your diet, supplementing can help improve your immune system.  Here are just a few things you may want to include in your daily regime:
      • Echinacea, Elderberry, Andrographis, Colloidal Silver, Monolaurin & Zinc
      • Vitamins A, B6, C, D & E all help strengthen your immune system, and especially Vitamin C, which you can get from citrus fruits, spinach and strawberries. And although it’s cold here now, consider getting outside during sunny days to help your body produce more Vitamin D. Even just 15 minutes in the sunlight will help!
      • Mushrooms and mushroom supplements – rich in essential nutrients and very good for your immune system.
    • Herbs, Vitamins, & Supplements
    • Household Cleaners
    • Healthier Diet

    We all hope that the spread of Covid-19 is curtailed as soon as possible and if so, great, but if not, we look forward to helping you as you reduce stress, improve your diet and strengthen the ever important immunity system.  All of which is good regardless of what season we are in!    

    For more information:

    https://www.cdc.gov/handwashing/when-how-handwashing.html

    https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html

    https://www.who.int/gpsc/5may/Guide_to_Local_Production.pdf

    https://www.cdc.gov/coronavirus/2019-ncov/index.html

    https://www.lifeextension.com/protocols/infections/2019-novel-coronavirus-sars-cov2-covid-19

    https://www.npr.org/2020/02/27/810016611/coronavirus-101-what-you-need-to-know-to-prepare-and-prevent

    https://www.washingtonpost.com/health/2020/02/26/how-to-prepare-for-coronavirus/?arc404=true

    https://healthcareinamerica.us/for-a-stronger-immunity-natural-ways-to-boost-the-immune-system-d7aba9ae599b

    https://www.cdc.gov/coronavirus/2019-ncov/index.html?utm_source=Good+Harvest+Contact+List&utm_campaign=407de02845-EMAIL_CAMPAIGN_2018_06_05_08_19_COPY_01&utm_medium=email&utm_term=0_ae16396593-407de02845-109654375

  • Heart-Healthy Curried Pumfu Stir-Fry with Christine Waltermyer

    Heart-Healthy Curried Pumfu Stir-Fry with Christine Waltermyer

    Heart-Healthy Curried Pumfu Stir-Fry

    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.”

    Serves 4

    Ingredients

    1 tablespoon olive oil

    1 medium onion, chopped

    3 cloves garlic minced

    ½ teaspoon sea salt, or to taste

    2 cups sliced mushrooms

    1 teaspoon curry powder, or to taste

    ½ teaspoon turmeric

    3 heirloom carrots, peeled and sliced

    1 container CocoJune Organic cultured coconut yogurt

    1 8-oz. pack Pumfu pumpkin seed tofu, cubed

    ¼ small head green cabbage, chopped

    2-3 cups broccoli spears

    Method

    1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.

    2. Cook and stir for 3 to 5 minutes, or until the onions have softened. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.

    3. Cook and stir for a few minutes, then cover for a few more minutes.

    4. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.

    5. Add the cabbage, Pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green. Serve hot, over cooked quinoa or rice. 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!

  • Winter Crunch Salad with Christine Waltermyer

    Winter Crunch Salad with Christine Waltermyer

    Winter Crunch Salad

    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.”

    Serves 4-6

    A colorful, heart-healthy salad that highlights seasonal vegetables.

    Ingredients

    Salad:

    ½ head radicchio, chopped

    ½ cup chopped fennel bulb

    1 mandarin orange, sliced

    2 tablespoons sliced almonds

    2 heads Belgian endive, cored and sliced

    3 heirloom rainbow carrots, peeled and diced

    5 cups chopped romaine lettuce

    Dressing:

    ½ cup olive oil

    ⅓ champagne vinegar

    1 tablespoon maple sugar

    ½ teaspoon sea salt

    1 teaspoon prepared yellow mustard

    Juice of one small orange 

    Method

    1. Combine all salad ingredients in a large bowl.

    2. In a small bowl, combine all dressing ingredients. Whisk well to blend.

    3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. 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!

  • Triple Layer Carob Cake with Christine Waltermyer

    Triple Layer Carob Cake with Christine Waltermyer

    Triple Layer Carob 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.”

    Triple Layer Carob Cake

    Makes One 2-Layer Cake

    This paleo cake is refined sugar-free, grain-free and decadent!

    Ingredients

    Frosting:

    ¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)

    ½ cup carob powder

    ½ cup refined coconut oil

    ½ cup almond butter (I used sprouted almond butter)

    Cake (Dry Ingredients):

    2 cup Bob’s Red Mill Paleo Flour

    ½ cup carob powder

    1 teaspoon baking soda

    ¼ teaspoon sea salt

    ½ teaspoon cinnamon

    Cake (Wet Ingredients):

    4 pastured eggs

    ½ cup avocado oil

    1 teaspoon vanilla extract

    ½ cup pure maple syrup

    For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt

    Method

    To make the frosting:

    In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.

    To make the cake:

    1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.

    2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.

    3. Remove the frosting from the refrigerator to come to room temperature. 

    4. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate. 

    5. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.

    6. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.

    7. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.

    Optional Raspberry Sauce Recipe

    Ingredients:

    1 10-ounce bag frozen raspberries

    2 to 3 tablespoons maple syrup

    Equipment: plastic squirt bottle with nozzle

    Method:

    Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium-low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.

    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!

  • DIY Valentine’s Day Gift Ideas with Christine Waltermyer

    DIY Valentine’s Day Gift Ideas with Christine Waltermyer

    DIY Valentine’s Day Gift Ideas

    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 White Chocolate Bark

    with dried cranberries

    Makes 16 Hearts

    Ingredients

    6 oz Sunfood organic cacao butter, melted

    ⅓ cup vegan vanilla protein powder

    2 tablespoons dried cranberries (sugar free if possible)

    2 tablespoons hemp hearts 

    2 tablespoons chopped goji berries

    ¼  teaspoon sea salt

    ¼ teaspoon vanilla extract

    A few drops – ½ teaspoon SweetLeaf Sweet Drops Vanilla Creme Sweetener

    Equipment: Silicone heart-shaped molds (or you can just make bark in an 8 x 8-inch pan lined with parchment paper), pretty boxes for packaging

    Method

    1. Heat an inch of water in a saucepan. Place a metal bowl over it. Add the cacao and heat until melted.

    2. Add the protein powder, vanilla, sea salt, and stevia drops. Whisk to blend.

    3. Working quickly, use an immersion blender to blend smooth.

    4. Pour into silicone molds or an 8 x 8-inch dish lined with parchment paper.

    5. Sprinkle the hemp hearts, dried cranberries and chopped goji berries across the tops.

    6. Place in the refrigerator to set for 2 to 4 hours.

    7. Carefully release the chilled hearts from the mold (or break the bark into random pieces). Place the chocolate in gift box of choice. The white chocolate will keep at room temperature for up to 2 weeks. Or you can store in the refrigerator for a firmer texture.

    Homemade Natural Bath Bombs

    with Essential Oils

    Makes 2 Medium Size Bath Bombs

    Ingredients

    ½ cup baking soda

    ¼ cup organic cornstarch

    ¼ cup epsom salts

    ¼ teaspoon Decorative Food Colors from Nature (color of choice) or other natural powdered food coloring

    2 ½ teaspoons jojoba oil (or castor oil, almond oil or melted coconut oil)

    ½ teaspoon water

    ½ teaspoon essential oil of your choice (lemon, grapefruit, lavender, etc.)

    ¼ cup citric acid

    Equipment: Bath bomb mold

    Method

    1. In a medium size bowl, combine the baking soda, cornstarch, epsom salts, and food coloring. Whisk to blend.

    2. In a small glass jar, combine the jojoba oil, water, and essential oil. Place the lid on the jar and shake well. Add the wet mixture to the dry ingredients in the bowl. It should be the consistency of slightly wet, crumbly beach sand. It should stick together and you should be able to form a small ball with it. If it seems too dry, you can add a few drops more of the jojoba oil, just enough to achieve the right consistency.

    3. Add the citric acid, working it in quickly.

    4. Using a bath bomb mold, scoop up a generous amount of the bath bomb mixture and press the two halves of the mold together. Press the two halves together firmly, then lightly tap the mold to release it. Place the finished bath bomb on a plastic tray lined with parchment paper.

    Herb-Infused Massage Oil

    Ingredients

    4 or 5 sprigs of your favorite dried herb such as rosemary or lavender

    Enough almond oil combined with a neutral oil like avocado oil to fill a medium size glass jar

    6 drops essential oil such as clary sage, rosemary or lavender

    Equipment: A pretty gift bottle and ribbon

    Method

    1. Fill a medium size glass jar with the oil. Place the dried herbs in the oil. Cover the jar and place in a cool, dark place for 2 to 4 weeks. Strain out the oil, removing the herbs, and pour the oil into the gift bottle, adding 1-2 new sprigs of the dried herb. At this point you can add a few drops of essential oil such as clary sage. Place the lid on the bottle and add some ribbon for the perfect Valentine’s gift!

    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 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.

  • Homemade Salted Caramel Hot Chocolate featuring Lake Champlain Chocolate

    Homemade Salted Caramel Hot Chocolate featuring Lake Champlain Chocolate

    Want to celebrate the new year with a sweet treat? This delicious homemade salted caramel hot chocolate featuring Lake Champlain filled chocolate is how we want to celebrate the end of a year and a decade! Simple and sweet- what else could we ask for?!

    Ingredients

    1 bar Lake Champlain caramel filled chocolate bar, chopped

    1 cup almond milk, or more to taste

    Marshmallows, optional

    Method

    1. In a saucepan, continuously stir almond milk over medium-low heat.

    2. Add chocolate and continue to stir until chocolate is melted and well blended, about 5 minutes. Make sure you don’t boil your milk! Remove from heat and add more milk if desired.

    3. Serve in a mug and add marshmallows if desired. Enjoy!

    Before you enjoy your homemade salted caramel hot chocolate, 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 amazing recipes featuring Lake Champlain chocolates, visit: https://www.lakechamplainchocolates.com/recipes?p=3&product_list_limit=all

  • 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!