Check out our NEW products this week!
Tag: lunch
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RECAP: New Product Thursday 2/27/2020
Bluebonnet: Intimate Essentials Line (Maca, For Him, For Her, LJ100) & Apple Cider Vinegar Capsules Gabriella’s Kitchen Hemp Bowls: Fabulous Farro & Tuscan Style Veg, Chunky Chickpea & Squash, and Loaded Lentil & Mushroom Basil Bandwagon Natural Market: Elderberry Syrup (larger size), Melatonin 10mg, & Berberine Everyone Products: Hand Soap, Foaming Hand Soap, Kids Foaming Wash, and Essential Oil Roll-Ons (Uplift, Revive, Focus, Relax, Calm, & Sleep) Mestemacher Protein Bread: Almond, Carrot, & Walnut Rhythm Cauliflower Bites: Buffalo Ranch, Sea Salt, & White Cheddar Valley Shepherd Creamery: Black Truffle Goat Cheese, Sheep Yogurt (Strawberry, Vanilla, & Plain), & Vat Cultured Butter Whole Life Pet: Pure Chicken Breast Cat Treats Wholesun Wellness: Lions Mane, Real Energy, Deep Immune Health, Deep Digestive Health, Reishi, Turkey Tail, Cordyceps, Chaga, Shiitake, & Maitake -
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!
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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!
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PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK
On sale this week (8/26-9/1): Organic Raspberries $3.99 each!
This quick and easy chocolate raspberry bark recipe is just what you need this school year! It’s the snack that every kid will want to trade their whole lunch for. The added benefit- you can enjoy it so many ways! Use as an edible decoration, eat it by itself, or add to your favorite dessert for a bonus treat.
Bonus- Justin’s Almond Butter (16oz jar) is also on sale until the end of this month for $8.99 each!
Ingredients
3/4 Cup Cacao Butter
1/4 Cup Maple Syrup
1 lb. Dark Chocolate, chopped
1/4 Cup Unsweetened Almond Milk
2 Tablespoons Almond Butter (also found in our bulk section!)
6 Ounces Raspberries
Flaky Salt
Method
1. Line a baking pan with parchment paper.
2. Combine cacao butter and maple syrup in small saucepan and warm over medium heat until completely melted.
3. Add chocolate and stir until incorporated. Once combined, remove from heat.
4. Add almond milk and nut butter into mixture and whisk until smooth and glossy.
5. Pour chocolate mixture into prepared pan and spread into an even layer.
6. Sprinkle with raspberries and flaky salt and freeze for about 1 hour or until set.
7. Once set, take out of freezer and allow to come to room temperature.
8. Break or cut chocolate bark into pieces and enjoy!
Before you enjoy your quick and easy chocolate raspberry bark, 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 fun ideas and recipes like this one, click here: https://www.driscolls.com/recipes
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PRODUCE RECIPE OF THE WEEK: LOCAL LETTUCE & ROASTED ASPARAGUS SALAD
On sale this week (6/10-6/16): Organic Asparagus $4.99 lb!
In this week’s recipe, we use New York Grown Asparagus from our weekly produce specials and Oak Leaf Lettuce from our friends Dean and Emily at Cabbage Throw Farm in Asbury, NJ.
Ingredients
1 Pound Asparagus, clean and trimmed
1/3 Cup Plus 1 Tablespoon Olive Oil
1/2 Teaspoon Lemon Zest
Salt and Pepper, to taste
1 1/2 Tablespoon Lemon Juice
1 Tablespoon Dijon Mustard
1 Head Cabbage Throw Farm Oak Leaf Lettuce, picked and cleaned
2 Ounces Parmesan Cheese, shaved
Method
1. Preheat oven to 450 degrees F. On a rimmed baking sheet, toss asparagus with 1 tablespoon of olive oil, the lemon zest, and season with salt and pepper. Roast asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
2. In a small bowl, whisk lemon juice with dijon mustard and the remaining 1/3 cup olive oil. Season with salt and pepper.
3. In a large bowl, toss the lettuce with all but 2 tablespoons of homemade dressing. Arrange the salad on plates and top with the roasted asparagus and cheese.
4. Drizzle remaining dressing over asparagus, serve, and enjoy!
Before you enjoy your delicious local lettuce and roasted asparagus 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