This June, celebrate the 10th Annual of Hemp History Week with Return of the Plant! Demand for hemp extracts (CBD), foods, and body care products continue to grow. The plant’s ability to regenerate soil is motivating more farmers to grow hemp in the United States. With hemp’s return to U.S. soil through passage of the 2018 Farm Bill coinciding with the campaign’s 10th year, it’s time to make 2019 the Year of Hemp together! Visit HempHistoryWeek.com to learn more!
Don’t like the taste of hemp but want the healthy benefits? Try these hemp products that you can use as a substitute for your favorite drinks- water, tea, coffee additions, smoothies, juices, and more!
Eat Up
Hemp comes in all different shapes and sizes- granola, crackers, seeds, oils and more! It’s high in protein and omegas which makes it the perfect addition to your healthy lifestyle.
Spread It Everywhere
Everyone needs to spread a little love! Grab some hemp butters to spread on your morning toast or some hemp honey for your cup of tea throughout the day!
Support your body’s natural endocannabinoid system with hemp extracts! We carry different formulas such as capsules, drops, salves, proteins, and more!
Treat Yourself
Are you always on-the-go? Grab a hemp bar from Evo Hemp or a cannabinoid rich morsel from Rise Relief!
Regardless of how you celebrate hemp history week or what hemp products you use, let us know! Leave us a note, email us, tag us on social media, or tell us in person! #basilbandwagoncares #hemphistoryweek2019
On sale this week (6/3-6/9): Organic Blueberries (pint) $4.99 each!
Happy Hemp History Week! To celebrate #ReturnOfThePlant, we decided to make a light and refreshing blueberry hemp vinaigrette to pair with our local greens salad. This vinaigrette is not only light, sweet, and refreshing, but it pairs perfectly with a veggie or fruit salad. So we thought, why not combine it with the AMAZING spring greens mix from our local Cabbage Throw Farm right here in Hunterdon County!
BONUS SALE– Manitoba Harvest Shelled Hemp Hearts (7oz) bag is on sale this month for $6.29!
Ingredients
Vinaigrette
-1/2 Cup Blueberries
-1/2 Cup Shelled Hemp Seeds
-1/2 Cup Water
-4 Tablespoons Turbinado Sugar (or Agave Nectar)
-2 Tablespoons Balsamic Vinegar
-1/2 Teaspoon Salt
Salad
-5 Ounces Spring Mix (Buy Local! We used spring mix from Cabbage Throw Farm)
-1 Cup Blueberries
-3/4 Cup Pecans, chopped
-4 Ounces Feta Cheese, chopped small or grated
Method
1. In a high speed blender, mix all vinaigrette ingredients together and blend to a smooth and creamy texture.
2. In a large bowl, mix all salad ingredients together.
3. Drizzle vinaigrette onto salad mix and enjoy!
Before you enjoy your light and refreshing local greens salad with blueberry hemp vinaigrette, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
Summertime calls for fresh, clean scents- even though our homes may not be. Check out these clean and safe cleaning recipes made with Aura Cacia Essential Oils!
Air Freshening Spray
Ingredients
-12 drops Aura Cacia Lemon Essential Oil
-12 drops Aura Cacia Tea Tree Essential Oil
-2 Ounce Mist Bottle
-2 Fluid Ounces Water
Method
1. Into bottle, combine all ingredients, replace lid and shake until well blended.
2. To use, shake bottle and spray into airspace.
General Cleaning Spray
Ingredients
-1/2 Teaspoon Aura Cacia Lavender Essential Oil
-1/2 Teaspoon Aura Cacia Tea Tree Essential Oil
-1 Teaspoon Unscented Liquid Soap
-15 Fluid Ounces Water
-16 Ounce Spray Bottle
Method
1. In bottle, combine soap and essential oils.
2. Top with water, replace lid and shake until well blended.
3. To use, spray on surface and wipe clean with damp cloth.
On sale this week (5/27-6/2): Organic Heirloom Tomatoes $3.99 lb. and Organic Mangoes 4 for $5!
‘Tis the season for salads! This simple, refreshing tomato-mango salad is not only healthy and light, but it’s the perfect addition to any summer party or bbq- or even just a side at the dinner table! What makes it special is the local basil leaves from Sandbrook Meadow Farm! Buy yours today and plant in your garden this spring.
Ingredients
2 Large Heirloom Tomatoes
1 Large Ripe Mango
1 1/2 Tablespoons Olive Oil
1 Teaspoon Rice Wine Vinegar
Pinch of Curry Powder
6 Basil Leaves
Salt and Pepper, to taste
Method
1. Core tomatoes and slice into 1″ cubes.
2. Remove the mango from the pit and cut in 1″ cubes.
3. Combine tomatoes and mangoes in a medium sized bowl.
4. In a food processor, combine oil, basil leaves, curry powder, vinegar and seasoning. Puree until thoroughly blended.
5. Drizzle the dressing over the mixed mango and tomato salad, top with additional chopped basil leaves (if desired) and enjoy!
Before you enjoy your refreshing tomato-mango salad, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On Sale This Month: One Village Coffee (Artist, Legend, & Decaf) for $11.99 each!
One Village Coffee is a specialty coffee company that packages their fair trade and certified USDA organic coffee beans in a compostable bag! Their flavors range from light to dark roasted coffees, focusing on balance and sweetness. We all love to start our days with a large cup of joe but this decadent mocha mug recipe is a heavenly cup of deliciousness to end your day with.
Ingredients
3 Tablespoons Flour
2 Tablespoons Sugar
1 Tablespoon Baking Chocolate, chopped
1/4 Teaspoon Baking Powder
3/4 Tablespoon Coconut Oil (Basil Bandwagon Brand is on sale for 25% off!)
1 Tablespoon Brewed One Village Coffee
2 Tablespoons Milk
1/4 Teaspoon Vanilla
Method
1. In a Basil Bandwagon ceramic mug, combine chopped chocolate and coconut oil. Microwave in 15 second intervals until fully melted.
2. Add brewed coffee, milk, and vanilla into mug. Stir and microwave for additional 15 seconds (microwaved mixture should look like chocolate milk).
3. Add sugar to hot mug and stir until sugar is completely dissolved.
4. Add baking powder and flour and stir until there are no lumps.
5. Microwave for 45-75 seconds.
6. Let cool for 2 minutes and enjoy!
Before you enjoy your decadent, organic mocha mug cake featuring One Village Coffee, 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
Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the summer picnics and barbecues! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy. BONUS- they are on sale for the entire month of May!
Ingredients
1 10-Ounce Bag Dandies Marshmallows
5 Cups Erewhon Crispy Brown Rice Cereal
4 Tablespoons Basil Bandwagon Coconut Oil
1 3.5-Ounce Bag Cocomels Sea Salt Coconut Milk Caramels
Method
1. Unwrap Cocomels and chop up into smaller pieces.
2. In a large pot, combine coconut oil and marshmallows. Place on very low heat.
3. Stir until fully broken down (about 7-8 minutes).
4. Once fully melted, remove from heat and mix in cereal and chopped Cocomels. Stir until evenly coated with marshmallow mixture.
5. Press mixture into a parchment lined 9×9 inch pan.
6. Once cooled, cut into squares and enjoy!
Before you enjoy your amazing salted caramel rice cereal squares, 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
On sale this week (5/6-5/12): Organic Vidalia Onions $1.29 lb!
Grown near Vidalia, Georgia, Vidalia onions are considered the “worlds sweetest onion.” The sweetness comes from the soil in the area which is naturally low in sulfur. Roasting with olive oil (Napa Valley Organic Olive Oil is on sale this month for $9.99!) intensifies the sweetness and creates a versatile ingredient that stays fresh for several days in the refrigerator. Use them for pizza toppings, salads, sandwiches, sauces, salad dressings and more! It’s the perfect addition to your table this summer!
3 Pounds Vidalia Onions (about 5 or 6), slice in half from stem to root
1 Teaspoon Sherry Vinegar or White Balsamic Vinegar
1 Teaspoon Sea Salt
1 Teaspoon Thyme, chopped
1/2 Teaspoon Granulated Sugar (Optional)
Method
1. Heat oven to 400 degrees F.
2. Place large skillet over medium-high heat for 30 seconds. Add in olive oil and unsalted butter.
3. When butter foams or browns slightly, add onions with cut side up. Cook until onions are browned slightly (about 3 minutes).
4. Flip them so cut sides are face down and place skillet in oven.
5. Roast until onions are very tender and dark golden brown (about 50-60 minutes).
6. Remove from oven and sprinkle with vinegar, salt, and thyme.
7. Let cool to room temperature and then slice into thin strips.
8. Pour any juices from pan over them and mix together.
9. Add to any dish or use them as a side and enjoy!
Before you enjoy your delicious roasted vidalia onions, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
Celebrate this weekend with Cinco De Mayo Salmon Tacos! Made with organic and local ingredients, your tacos will be the talk of the town.
Ingredients
2 Tablespoons Vegenaise
1 Teaspoon Lime Juice
2 Teaspoons Chipotle Chile Powder
2 Teaspoons Orange Zest
2 Teaspoons Sugar
1 Pound Skinless Salmon Fillet, cut into 4 pieces
1 Tablespoon Plus 1 Teaspoon Extra Virgin Olive Oil
8 Corn Tortillas
Salt
1 Avocado, mashed
Anita’s Mango Salsa
1 Cup Finely Shredded Cabbage
Method
1. Preheat oven to 350 degrees F. In small bowl, whisk vegenaise with lime juice. In another small bowl, combine chipotle powder with orange zest and sugar.
2. Rub each piece of salmon with 1 teaspoon of olive oil and then with the chipotle-orange zest mixture. Let stand for 5 minutes.
3. Wrap tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
4. Meanwhile, heat a grill pan. Season salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
5. Gently break each piece of salmon in half. Spread mashed avocado on warm tortillas and top with salmon, mango salsa, and cabbage.
6. Drizzle each taco with lime vegenaise and serve immediately. Enjoy!
Before you enjoy your Cinco De Mayo salmon tacos, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On sale this week (4/23-4/28): Organic Cauliflower $2.99 each!
Roasted Whole Cauliflower is so simple that it’s crazy not to try it! You can make it as a whole dish or even just as a side- perfect to bring to all of the spring parties this year!
Ingredients
1 Large Cauliflower Head
4 Tablespoons Butter, softened to room temperature
2 Tablespoons Olive Oil
Lemon, cut into wedges
Coarse Sea Salt, for seasoning
Method
1. If needed, trim some leaves off cauliflower head, leaving most intact. Preheat oven to 350 degrees F.
2. Fill large pot with salted water, enough to cover the cauliflower head and bring water to boil. Once boiling, place cauliflower head down in water. Bring back to a boil and cook for 6 minutes.
3. Once done, transfer cauliflower to colander, place head down to drain and cool for 10 minutes.
4. Mix softened butter and oil. Place cauliflower head up in baking tray and spread mixture over it. Season with sea salt.
5. Roast cauliflower at 350 degrees F for 1.5 to 2 hours, basting several times. Take out of oven when cauliflower is golden brown and leaves are crisp.
6. Serve with your favorite sauce, lemon wedges and enjoy!
Before you enjoy your delicious roasted whole cauliflower, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
For more ideas and photos of this recipe, check out: https://vegeyum.wordpress.com/2018/10/10/roasted-whole-cauliflower/
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
MENU:
Arugula Beet Salad with Fennel
Spring Quinoa with Chickpeas
Spring Roasted Vegetables
Gluten Free Vegan Carrot Cake Cupcakes
https://vimeo.com/331080882
Arugula Beet Salad with Fennel
If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.
Ingredients
Salad:
3 Red Beets, boiled and peeled
1 Pink Lady Apple, cored and diced
1 Endive, core removed and sliced
1 Fennel Bulb, core removed and sliced
1 Head Radicchio, cored and sliced
1 Pack Baby Arugula (I love Olivia Organic pre-washed)
Dressing:
Juice of 1 Orange
1/4 Cup Olive Oil
1/4 Teaspoon Sea Salt
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Maple Syrup
Optional: 1 teaspoon prepared mustard
Method
1. Peel beets and dice. Place all salad ingredients in a large salad bowl.
2. Separately, combine all salad dressing ingredients and whisk together.
3. When ready to serve, pour the dressing over the salad and toss.
https://vimeo.com/330827631
Spring Quinoa with Chickpeas
This is a light and lovely side dish to serve at your favorite gatherings!
Ingredients
5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)
4 Tablespoons Olive Oil
1 Leek, sliced thinly (just the white bottom part)
8 Ounces Shiitake Mushrooms, destemmed and sliced
1 Bunch Dandelion Greens, chopped (just the leafy part)
Water
13 Ounces Cooked Chickpeas (Jovial brand is great)
1 Generous Handful of Fresh Parsley, destemmed and chopped
2-3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Sea Salt
Optional: Black pepper and crushed red pepper flakes
Method
1. Place the quinoa in a large bowl and set aside.
2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.
3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.
4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.
5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.
https://vimeo.com/330175843
Spring Roasted Vegetables
What a nice combination of vegetables, just in time for Spring celebrations!
Ingredients
1/2 Medium Size Celery Root
8 Carrots
8 Ounces Baby Bella Mushrooms
1 Cup Brussels Spouts, sliced in half
10 Ounces Trimmed Green Beans
1-2 Tablespoons Avocado Oil
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Teaspoon Minced Fresh Rosemary
Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)
Balsamic Glaze
Method
1. Preheat oven to 350 degrees F.
2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes
3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.
4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.
https://vimeo.com/330162124
Gluten Free Vegan Carrot Cake Cupcakes
Ingredients
Dry:
2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Brown Sugar
1/2 Teaspoon Sea Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
Wet:
1/3 Cup Plant-Based Milk (i.e. coconut milk)
1/2 Cup Maple Syrup
1/2 Cup Avocado Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Applesauce
2 Teaspoons Vanilla Extract
2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)
Add:
1 Cup Coarsely Shredded Carrots
1/4 Cup Currants
Vegan Cream Cheese Frosting:
1 8-oz. Container Vegan Cream Cheese
1 Container Simple Mills Organic Vanilla Frosting
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Method
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.
3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.
4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.
5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.
6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
