Tag: holiday

  • Holiday Mocktails

    Holiday Mocktails

    Holiday Mocktails

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Holidays can be hectic, which is why we love these easy MOCKTAIL recipes thanks to Christine Waltermyer and the Natural Kitchen Cooking School. Featuring ingredients found at your local Basil Bandwagon Natural Market, these recipes can be enjoyed all year round!

    Print Pin

    Cranberry Pomegranate Cosmo

    Course Drinks
    Keyword cosmo, drinks, holiday, mocktail

    Ingredients

    • ⅓ cup pomegranate juice
    • Juice of ½ orange
    • Pink food coloring (I used 1 teaspoon of Supernatural food colors pink shade)
    • 16 ounces Mingle Mocktails Cranberry Cosmo

    Garnishes

    • ⅓ cup fresh pomegranate seeds
    • ½ cup fresh cranberries
    • A few fresh rosemary sprigs
    • 2-4 strips orange peel curled around a chopstick

    Instructions

    • In a glass jar, combine the pomegranate juice, orange juice and food coloring. Shake well to combine. Add to the Mingle Mocktails Cranberry Cosmo and stir well. Pour into two martini glasses. To each glass add a few pomegranate seeds, some cranberries, a rosemary sprig and fresh orange peel.
    • Enjoy!
    Print Pin

    Blueberry Basil Bellini

    Course Drinks
    Keyword bellini, drinks, holiday, mocktail

    Ingredients

    • 16 ounces + ½ cup Mingle Mocktails Blackberry Hibiscus Bellini
    • Juice of one lime
    • 1-2 tablespoons pure maple syrup
    • Purple or blue food coloring (I used 1 teaspoon of Supernatural food colors purple shade)

    Garnishes

    • ½ cup fresh blueberries
    • A few fresh basil sprigs
    • Fresh lime wedges
    • Colorful straws

    Instructions

    • In a glass measuring cup, combine 16 ounces of the Mingle Mocktails Blackberry Hibiscus Bellini with the lime juice and maple syrup. Stir to combine.
    • Add some ice to two glasses. Pour in enough of the mocktail to fill two third’s full.
    • In a glass jar combine another ½ cup of the Mingle Mocktails Blackberry Hibiscus Bellini with the food coloring. Stir well or place a lid on the jar and shake well. Divide this mixture evenly between the two glasses. Stir to combine.
    • Garnish the glasses with the fresh blueberries, basil sprigs, lime wedges and colorful straws.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • 2021 Holiday Gift Guide

    2021 Holiday Gift Guide

    2021 Holiday Gift Guide

    with Basil Bandwagon Natural Market

    Happy Holidays! We have gifts for everyone on your list this holiday season – kids, parents, grandparents, uncles, aunts, pets – you name it!

  • Holiday Stuffed Mushroom Appetizer

    Holiday Stuffed Mushroom Appetizer

    Stuffed Mushroom Appetizer

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    ‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.

    Print Pin

    Stuffed Mushroom Appetizer

    Course Appetizer, Snack
    Keyword appetizer, holiday, snack
    Servings 12

    Ingredients

    • 16 ounces button mushrooms cleaned and stems removed
    • ¼ cup avocado oil
    • 1 tablespoon olive oil
    • ¼ cup diced shallot
    • ½ cup finely diced carrot (about 1 medium carrot)
    • Sea salt
    • ⅓ cup mushroom jerky (or sun-dried tomatoes) finely chopped
    • 2 tablespoons minced parsley
    • ¾ cup walnuts finely chopped
    • ½ cup cooked black rice
    • 1 tablespoon Annie's Worcestershire Sauce
    • Freshly ground black pepper
    • ⅓ cup scallions thinly sliced

    Instructions

    • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    • Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
    • Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
    • Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
    • Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!

    Share your special creations by tagging us on social media:

    Instagram – @basilbandwagon & @naturalkitchenschool

    Facebook – @BasilBandwagonOfficial & @NaturalKitchenCookingSchool

    Find these ingredients at your local Basil Bandwagon Natural Market today!

    Print Pin

    Holiday Frosted Sugar Cookies

    Course Dessert
    Keyword cookies, dessert, holiday
    Servings 24 cookies

    Ingredients

    • ¼ cup ghee or butter of your choice
    • 6 tablespoons maple syrup
    • 1 room temperature egg
    • 1 teaspoon pure vanilla extract
    • 1 ¾ cup fine almond flour
    • ¼ cup arrowroot flour
    • ¼ cup cassava flour
    • ¼ teaspoon sea salt
    • ½ teaspoon cream of tartar

    Toppings

    • Simple Mills frosting
    • sprinkles of your choice (I used Supernatural Sprinkles)
    • colored sugar
    • coconut sugar
    • cinnamon

    Instructions

    • In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
    • Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
    • Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
    • Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
    • Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
    • 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!

  • DIY Headquarters with Wyndmere Naturals!

    DIY Headquarters with Wyndmere Naturals!

    Whether you’re looking to revamp your skincare routine (maybe a new, glowing face mask), mix up your natural cleaning products (you can never go wrong with hand sanitizer) or are shopping early for holiday gifts, Wyndmere Naturals is here to help! Keep scrolling for new DIY recipes – featuring products you can find at Basil Bandwagon Natural Market today.

    Have you ever wondered why they package their essential oils in cobalt blue bottles? It’s because the colored bottles help keep out deteriorating sunlight which helps allow each product to stay fresh longer!

    ALL Wyndmere Naturals products are 20% off!

    Sale ends November 30th, 2021.

    References:

    https://wyndmerenaturals.com/pages/blog

    https://www.instagram.com/wyndmerenaturals/

  • Better-For-You Thanksgiving Recipes with Christine Waltermyer!

    Better-For-You Thanksgiving Recipes with Christine Waltermyer!

    Better-For-You Thanksgiving Recipes

    with Christine Waltermyer

    MENU:

    Lentil Loaf

    Vegan Scalloped Potatoes

    Vegan Green Bean Casserole

    Vegan Squash Pie

    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!

  • 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

  • RECAP: New Product Thursday 12/5/19

    RECAP: New Product Thursday 12/5/19

    Check out our NEW products this week!

    Dragonfly Effect Naturals: Lyme Tonic
    Dry Sparkling Soda: Cranberry
    Endangered Species Holiday Chocolates: Caramel Spiced Apple, Peppermint Crunch, and more!
    Hyggelight Holiday Candles: Chai, Christmas & Thyme, and Cinnamon Apple
    Intelligent Elixirs: Brightening Serum, Botanical A Night Serum, Pure Squalane, Refining Gel Cleanser, Rose Foaming Cream Cleanser, Citrus Facial Scrub, Vitamin B5 Hydrating Serum, Anti-Aging Serum, Total Eye Repair, Antioxidant Moisturizer, and Ultra Restorative Moisturizer
    Lake Champlain Holiday Chocolates
    Little Secrets: Holiday Peppermint Chocolate Pieces
    Maggie’s Organics: Wool Snuggle & Sweater Socks!
    Theo Holiday Chocolates: Gingerbread Spice, Cranberry Orange, and more!
  • Dark Chocolate Caramel Shortbread Cookies

    Dark Chocolate Caramel Shortbread Cookies

    Dairy-Free, Gluten-Free, Soy-Free, & Vegan – *Contains Coconut*

    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 holiday season! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy.

    BONUS SALES IN RECIPE: Coomb’s Maple Syrup $7.99; Wholesome Powdered Sugar $3.29; & Enjoy Life Chocolate Chips $4.29!

    Ingredients

    Shortbread Cookie:

    • 1 Cup Butter
    • 1/2 Cup Powdered Sugar
    • 1/4 Cup Maple Syrup
    • 1 Teaspoon Vanilla
    • 2 1/4 Cup Flour
    • Salt

    Caramel Layer:

    • 2 3.5oz Bags of Cocomels, unwrapped (mix up the flavors!)
    • 1 Tablespoon Milk

    Chocolate Layer:

    • 1 Cup Chocolate Chips
    • 1 Teaspoon Coconut Oil

    Method

    A. To make the Shortbread Cookies:

    1. Preheat oven to 350 degrees F.
    2. In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
    3. Add flour and salt and mix until a dough forms.
    4. Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
    5. Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
    6. Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
    7. Move cookies to cooling rack.

    B. To make the Caramel Layer:

    1. Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
    2. Microwave in 20 second intervals, stirring after each time, until they are completely melted.
    3. Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
    4. Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.

    C. To make the Chocolate Layer:

    1. While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
    2. Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
    3. Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.

    D. Once cookies are complete, ENJOY!

    Before you enjoy your incredible Dark Chocolate Caramel Shortbread Cookies, 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 information about Cocomels, visit this link: https://jjssweets.com/

    Adapted from: https://justwhatweeat.com/coconut-caramel-twix-cookies/

  • RECAP: New Product Wednesday 10/30/19

    RECAP: New Product Wednesday 10/30/19

    Check out our NEW products this week!

    Best in Bloom: Amaryllis and Paperwhite bulbs
    Comvita Kids: Night-time & Day-time Manuka Honey Supplements
    Desert Essence: Prebiotic Plant-Based Toothpaste & Mouthwash
    Hyalogic: HA Lip Balm
    Mrs. Meyer’s Clean Day Holiday Soaps: Peppermint, Iowa Pine, & Orange Clove
    Natural Hope Herbals: Throat & Tonsil Spray, Herbal Throat, and Elderberry Honey Syrup
    No Tox Life: Vegan Dish Washing Block, Dish Brush, Bamboo Soap Shelf, & Dish Block Flakes Bag
    Foodies Vegan: Pumfu
    Shoyeido Incense: New Incense Kits