Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This Sparkling Spiced Cider is easy enough to pull off for unexpected guests. Don’t forget the sliced fruit for the punch bowl. It takes it to the next level! Serving this punch warm is a nod to mulled wine and the chillier temps. The addition of sparkling wine or juice keeps it festive.
Sparkling Spiced Cider
Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This sparkling spiced cider is easy enough to pull off for unexpected guests.
In a 6-quart stockpot, bring apple cider, pear juice, half of the orange slices, cinnamon sticks, cloves, and star anise to just under a simmer and cook for 15 minutes.
Remove from heat and carefully strain into a large serving vessel, top with prosecco or sparkling pear juice. Serve warm, garnish with remaining orange slices, apple slices, and fresh thyme sprigs.
This three sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, but they also actually help one another grow! Corn stalks form a trellis that the beans can climb. Squash leaves help shade the soil and reduce evaporation, so the plants need less water. The beans deposit nitrogen back into the soil that the corn needs. It’s a wonderful system where each piece plays an important part to benefit the whole. This Three Sisters Stew is a warm bowl of simple veggie stew that is sure to keep you satisfied.
Three Sisters Stew
This Three Sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, they actually help one another grow!
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
Cinnamon Apple Chunk Cake
Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
Bake 40-45 minutes or until a tester inserted in the center comes out clean.
Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Do you ever feel like when the seasons change, you change slightly, too? First of all, that’s totally normal! But you can help yourself feel more like yourself again. Check out a few of our favorite LifeSeasons products to help you get back to feeling like yourself again.
Anxie-T
A better you starts with a better mood – staying cool, calm, and collected should be a part of your routine. A massage, facial, and Anxie-T is a great way to start your self care stress relief – and all it takes is 30 minutes!
Breathe-X
With cooler outdoor temperatures, means warmer indoor temperatures. This can cause some stress on your sinuses and respiratory tract. Breathe-X helps manage that healthy tissue and promotes normal immune function. Keep those germs out and good vibes in!
Inflamma-X
Maybe you’re feeling a little sore and achey? Inflamma-X helps soothe discomfort and inflammation from everyday aches and pains. Made with Meriva® Turmeric, your body can absorb the all of the healthy benefits of turmeric without the harsher effects some people feel from black pepper.
Digestivi-T
The holidays are coming and you know what that means – the holiday bloat is upon us! Digestivi-T focuses on balancing your gut microbiome and helps ease digestion. So you can enjoy your pie and not worry about unbuttoning your pants to make room for your food-baby afterwards.
All LifeSeasons supplements are 25% OFF all month long!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
Enjoy!
Notes
Leftover pumpkin custard will keep in the refrigerator for up to 4 days.
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!
We can #TrustInSomethingGood with all of MadeGood’s products! MadeGood snacks are baked with good intentions with organic ingredients, whole grains, and veggies.
Their snacks check all of the boxes:
– Have 6 hidden veggies in every snack
– Free from the most common allergens
– Certified organic, vegan, and gluten free
– Non-GMO Project certified
– Safe for schools
– Super delicious
No wonder why their snacks are loved by kids and grown-ups!
Stock up on MadeGood Crispy Squares and Granola Minis before their 2 for $7 sale ends on September 30th, 2020!
Check out these simple recipes you can make at home with MadeGood snacks!
All ingredients can be found in all Basil Bandwagon Natural Market locations.
Morning Breakfast Parfait
Whether you or your kids are going to school virtually or in person, this recipe is the perfect start to your day! The best part – it can be customized to fit everyone’s needs and likings.
Watching your serving sizes? Pro tip – stock up on your favorite yogurt or yogurt alternative cups and use one per parfait. Now you can mix and match all of your favorite flavors!
Ingredients for 1 Serving
-1 MadeGood Granola Minis packet
-Your favorite fresh fruit
-1 cup of your favorite yogurt
Method
1. Alternate layers of fruit and granola with yogurt until your glass is full. Serve parfaits immediately.
2. Enjoy!
Granola Stuffed Baked Apples
Looking for a warm and cozy fall dessert? We found the perfect one – Granola Stuffed Baked Apples!
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.”
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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!
On sale this week (9/16-9/22): Organic Cluster Tomatoes $1.99 lb!
Don’t want summer to end? Are you sad it’s the end of tomato season in Jersey? Celebrate with this amazing recipe featuring our farm-to-market cafe’s orzo salad and organic tomatoes!
Ingredients
1 1/2 Cups Orzo Salad from Basil Bandwagon Cafe
6 Tomatoes on the Vine
Pinch of Parsley
Shredded Cheese, optional
Method
1. Preheat oven to 350 degrees F.
2. Cut tops off tomatoes and scoop out pulp.
3. Warm orzo salad in microwave or stove top.
4. Fill tomatoes with orzo salad and top with cheese if preferred. Bake for 15 minutes.
5. Take out of oven, sprinkle with a little parsley and enjoy!
Before you enjoy your incredible orzo stuffed tomatoes, 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
