Tag: organic

  • Snacking Made Simple with MadeGood!

    Snacking Made Simple with MadeGood!

    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!

    For a quick step-by-step video, visit:

    https://www.instagram.com/tv/CEWnpcmFVmv/

    Ingredients for 4 Servings

    -2 MadeGood Apple Cinnamon Granola Minis packets

    -2/3 cup gluten free rolled oats

    -1 tablespoon maple syrup

    -1/4 teaspoon ground cinnamon

    -1/4 cup dairy-free milk (I used oat milk)

    -4 Honeycrisp Apples

    Method

    1. Preheat oven to 375° F.

    2. Remove the MadeGood granola minis and crumble them into a medium bowl.

    3. In the same medium bowl, combine crumble granola minis, oats, maple syrup, ground cinnamon, and milk. Stir until fully mixed and set aside.

    4. Remove stem and core from the apples. Using a small spoon, remove a little more of the core in order to have enough room to fill apples.

    5. Generously fill the cored apples with the granola mixture.

    6. Place granola filled apples in an 8×8 baking pan and add 1 cup water into pan.

    7. Bake apples for 30 minutes or until apples are tender.

    8. Let cool for 5 minutes before serving. Serve with caramel drizzle, a scoop of your favorite ice cream, or just with a utensil.

    9. Enjoy!

    References: Baked Apple Recipe found on MadeGood’s Instagram

  • Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    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.”

    Simple School-Night Fried Rice

    Serves 4

    Ingredients

    2 teaspoons sesame oil

    ½ onion, chopped

    1 large carrot, diced

    8 oz mushrooms, sliced

    2 ½ cups cooked rice (I used red rice)

    1 tablespoon Coconut Aminos

    ½ cup peas

    1 baby bok choy, chopped

    Method

    1. Warm a large skillet over medium heat. Add the sesame oil and onion. Cook and stir for 1 minute. Add the carrots and mushrooms. Cook for 3 to 4 minutes, stirring occasionally.  Add the rice and the coconut aminos.  Stir and cook for 5 more minutes. You can cover the pot if you want, to help the vegetables to soften. Last, add the bok choy, and cook for one more minute.

    2. Season with extra Coconut Aminos, if desired.

    3. Enjoy!

    Note: Chopped garlic and ginger can also be added to this dish when cooking the onions.

    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!

  • Vegan Peach Coffee Cake

    Vegan Peach Coffee Cake

    Vegan Peach Coffee 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.”

    Vegan Peach Coffee Cake

    Makes 9 squares

    Ingredients

    Cake:

    1 ¼ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)

    ½ cup maple sugar

    1 teaspoon cinnamon

    1 teaspoon baking powder

    ¼ teaspoon sea salt

    Pinch of nutmeg

    1 cup almond milk

    1 teaspoon apple cider vinegar

    ⅓ cup refined coconut oil

    1 teaspoon vanilla

    1 cup diced peaches

    Topping:

    ¾ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)

    ⅓ cup chopped walnuts or pecans

    ⅓ cup packed brown sugar

    ¼ teaspoon sea salt

    1 teaspoon cinnamon

    Pinch nutmeg

    ¼ cup refined coconut oil

    Powdered sugar

    Method

    1. Preheat the oven to 350 degrees F. Lightly brush or spray an 8 x 8-inch baking dish with refined coconut oil.

    2. To make the cake: In a large bowl, mix together the 1 ¼ cup of the einkorn flour, maple sugar, cinnamon, baking powder, sea salt, and nutmeg. In a small pot, place the almond milk and apple cider vinegar. Stir and let sit for a few minutes. Add the coconut oil and warm the mixture on low heat until the oil melts. Whisk to blend. Pour the almond milk mixture into the einkorn flour mixture. Whisk to combine. Stir in the vanilla. Fold in the peaches.

    3. To make the crumb topping: In a medium mixing bowl, stir together the ¾ cup of the einkorn flour, walnuts, brown sugar, sea salt, cinnamon, and nutmeg.  Add the melted coconut oil and mix until well combined and a nice crumbly texture. Use your hands if needed. Set aside.

    4. Pour the cake batter into the prepared pan and spread evenly.

    5. Gently sprinkle the crumb topping evenly over the cake batter.  Bake for 45 to 50 minutes, or until the center of the cake springs back to the touch.  Let the cake cool, then dust with the powdered sugar by sifting it through a sieve over the cake. Cut into squares.

    6. 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!

  • Comfort Food Classics

    Comfort Food Classics

    Comfort Food Classics

    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 Cinnamon Rolls

    Makes 6 to 8

    Ingredients

    1 cup almond milk + 1 tablespoon almond milk reserved for glaze (I used the Three Trees brand)

    1/4 cup vegan butter + 1/3 cup vegan butter reserved for filling (I used Miyoko’s brand) 

    2 Tablespoons organic raw sugar

    1/2 packet Red Star active dry yeast

    1/2 teaspoon sea salt

    2 ¼ cups unbleached flour

    1 Tablespoon ground cinnamon

    1/2 cup powdered sugar

    1/3 cup brown sugar

    1/2 teaspoon vanilla extract

    You will need: An 8-inch round cake pan, lightly oiled with rice bran oil (I used a stainless steel one)

    Method

    1. In a small saucepan, warm the almond milk, 1/4 cup butter and 2 tablespoons of sugar until the butter has melted. The mixture should be warm like bath water, not too hot, around 100 degrees F. Stir with a wooden spoon and add the active dry yeast. Let sit for 10 minutes until foamy.

    2. In a mixing bowl, place the powdered sugar, vanilla, and one tablespoon of almond milk. Stir together until you reach a glazed consistency.

    3. In a large mixing bowl, place the flour and sea salt. Add the yeast mixture. Mix thoroughly until combined. Cover the bowl with a damp towel or plastic wrap. Set aside in a warm place or at room temperature for 1 hour.

    4. Add the remaining 1/4 cup of flour to your dough and mix until well combined. On a floured board, form the dough into a big rectangle.

    5. Melt the remaining 1/3 cup vegan butter. Evenly brush the rectangle of dough with the melted butter. Sprinkle the brown sugar in an even layer over the dough. Sprinkle evenly with cinnamon.

    6. Roll the coated dough into a log and cut into 7 or 8 slices. Place one cinnamon roll in the center of the cake pan. Add the other slices around it. Cover with a damp towel or plastic wrap and let rise for another 30 minutes.

    7. Bake at 350 degrees F for 30 minutes. Remove the rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

    Homemade Pizza

    Makes 2 pizzas

    Ingredients

    1 1/4 cup warm water 

    2 Tablespoons raw sugar

    1 ½ teaspoons active dry yeast

    1 teaspoon sea salt

    2 Tablespoons rice bran oil

    3 cups unbleached all purpose flour (plus extra for rolling out the pizza dough)

    1 jar pitted black olives

    1 can of pizza sauce (or homemade carrot sauce)

    Fresh basil leaves

    Shredded vegan Mozzarella

    Method

    1. In a small glass measuring cup, combine the warm water and sugar. Sprinkle the active dry yeast over the surface of the water. Let sit for a few minutes (up to 10  minutes) until foamy and activated. If you want to gently stir it, use a wooden spoon.

    2. In a large mixing bowl, combine the flour and sea salt. 

    3. In a food processor, add the yeast-sugar water mixture, rice bran oil and flour. Process until all ingredients are combined. The dough will be sticky. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature (in a warm place) for 1 hour.

    4. Once the dough has doubled in size, place it on a lightly floured surface. Sprinkle with some flour and work the flour into the dough with your hands. Add just enough extra flour to achieve a smooth dough.  

    5. Cut the dough in half. Set one dough ball aside and place the other on a piece of parchment paper. Roll the dough flat, stretching gently as needed. Flatten into a circle. Keep the edges a little thicker.

    6. Preheat the oven to 465 degrees F. Place a stainless baking sheet or pizza pan on the bottom shelf of the oven to warm it for a few minutes. Remove from the oven and quickly place the parchment paper with pizza dough on top of the warmed baking sheet.

    7. Top the dough with an even thin layer of pizza sauce, shredded mozzarella cheese and black olives. You can add whatever toppings you like. Bake for about 12 minutes, or until desired doneness.

    8. Serve topped with some chopped fresh basil leaves. 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!

  • Plant-Based Taco Tuesday with Christine Waltermyer!

    Plant-Based Taco Tuesday with Christine Waltermyer!

    Plant-Based Taco Tuesday

    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.”

    https://www.youtube.com/watch?v=v1Itki8wDu8

    Jackfruit Tacos

    Serves 4

    Ingredients

    1/2 red onion

    1 avocado

    1 package Siete brand Almond Flour Grain-free Tortillas

    Olive oil

    1 package Jackfruit Company Pulled Pork (vegan & gluten free)

    Juice of 1/2 lime 

    2 Tablespoons maple syrup

    1 teaspoon Dijon mustard 

    2 teaspoons of your favorite mayonnaise

    1/4 cup cilantro or parsley, chopped

    3 cups green cabbage, shredded

    Method

    1. In a small bowl place a couple tablespoons of the onion. Add 1 tablespoon of the lime juice and a pinch of salt. Rub with your fingers and set aside.

    2. Make the cabbage slaw: In a medium size bowl, place the shredded green cabbage, mustard, maple syrup, remaining lime juice and mayo. Mix together and set aside.

    3. In a heated skillet, over medium heat, add a teaspoon or two of the olive oil and the remaining onion. Cook and stir for 5 minutes. 

    4. Add the Jackfruit pulled pork. Cook and stir until fully heated and a little browned.

    5. Heat the tortillas: Warm a cast iron skillet over low heat. Once the skillet is hot you can add a tortilla, flipping frequently to prevent burning. Note: Almond flour tortillas burn more easily than traditional tortillas.  Once the tortilla has been warmed evenly on both sides, place it on a plate and cover with a towel. Continue until you have warmed all of the tortillas.

    6. Assemble the tacos: Place a tortilla on a plate. Add some of the Jackfruit pulled pork, a little cabbage slaw, a few slices of avocado, a pinch of marinated red onions and cilantro or parsley. Repeat with remaining ingredients. Serve topped with lime wedges. 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!

  • Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day

    with

    Homemade Veggie Burgers

    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.”

    Veggie Burgers

    Makes 4 burgers

    Ingredients

    2 teaspoons olive oil

    1 red onion, chopped

    1 cup mushrooms, sliced

    1/2 teaspoon sea salt

    1 cup cooked kidney beans

    1/2 cup carrots, diced and boiled

    2 Tablespoons oat bran

    1/3 cup gluten free oat flour

    1/3 cup ground flax seed meal

    2 Tablespoons fresh parsley, chopped

    1 teaspoon water

    1/2 teaspoon garlic powder

    1 teaspoon dried basil

    Black pepper

    Optional: Smoked paprika to taste

    Method

    1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.

    2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.

    3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet. 

    4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.

    5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. 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!

  • Continuing Mother’s Day Traditions Thanks to Made Good

    Continuing Mother’s Day Traditions Thanks to Made Good

    We all wanted Mother’s Day to be different this year, but we didn’t think it would be this different- thanks to COVID-19.

    Thankfully, Basil Bandwagon and Made Good helped me keep my family’s traditions alive and well. Growing up, my mom would always make rice cereal treats. Creating them with different cereals, fun colors and shapes; you name it and she did it.

    Well a couple of months ago, I moved into my own home. It was a difficult adjustment to not annoy her with videos or pictures to show her from social media, hug her every chance I could get, or ask her “what’s for dinner?” Because let’s be honest, when you try to make food living on your own, it never tastes as good as if your parents made it. So to save myself the time (and my mom from tasting poorly made food), I was able to grab a box of Vanilla Crispy Squares from Made Good.

    My mom isn’t a huge fan of sugary foods or anything that tastes like butter, and with having a compromised immune system, I knew that having the individually wrapped squares inside was perfect for her (plus, I can hear about when my dad will eat one and blame my younger sister for leaving the wrapper around. As an older sibling, you have to take every chance to torture your younger siblings, especially when you’re not living at home).

    So not only was I able to give my mom something that I knew she’d enjoy, but we were able to keep our tradition going during these tough times (all while staying 6 feet apart). Added bonus- the selfie photo shoot with her because we never take pictures together since we both hate it. Thanks Mom!

    Check out some of Made Good products on sale this month!

    Feel up to the challenge to make your own cereal squares?

    Check out this recipe featuring Made Good granola:

    Ingredients:

    2 Tablespoons + 2 teaspoons butter

    2-2/3 cups mini marshmallows

    3-1/3 cups granola

    Method:

    1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

    2. Add granola. Stir until well coated.

    3. Using buttered spatula or waxed paper, press mixture evenly and firmly into 13×9 inch pan. Cut into 2×2 inch squares or in different shapes when cool. Enjoy!

    Here are some more delicious recipes featuring Made Good products*:

    Banana Chia Oats Pudding

    Ingredients:

    2/3 cup old-fashioned oats

    1-1/3 cups unsweetened almond milk

    1 tablespoon chia seeds

    pure vanilla extract

    1 large banana, mashed

    2 tablespoons unsweetened creamy no-nut butter

    Method:

    1. In a jar combine old-fashioned oats, unsweetened almond milk, chia seeds, splash of pure vanilla extract, mashed banana, and unsweetened creamy no nut butter.
    2. Stir well. Refrigerate overnight.
    3. In the morning split into 2 bowls. Top with sliced banana, and Made Good granola (any flavor). Enjoy!

    Tropical Smoothie Bowl

    Ingredients:

    3/4 cup pineapple juice

    1 cup frozen mango

    1 cup blackberries

    1 banana

    1/4 cup shredded coconut (if you’re not allergic)

    Method:

    1. Combine pineapple juice, frozen mango, blackberries, banana & shredded coconut in a blender.

    2. Add into bowl. Top with granola, more coconut & fresh fruit. Enjoy!

    “Hey there, teddy bear!”

    My parents also thought it would be fun to join in on the ‘bear hunt’ for the neighborhood kids! Make sure you check out your neighbor’s windows and see if you can find some.

    If you have no idea what I mean about ‘bear hunt,’ check out this article from the NY Times:

    https://www.nytimes.com/2020/04/03/style/teddy-bear-scavenger-hunt.html

    *Recipes found on Made Good Instagram account

  • Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch

    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.”

    Avocado Sourdough Toast

    An Easy, Healthy Breakfast or Snack!

    Serves 2-3

    Ingredients

    1 teaspoon lemon juice (about the juice of ½ lemon)

    1 avocado, pitted

    Sea salt

    3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)

    Optional: black pepper or cayenne

    Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt

    Method

    1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.

    2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.

    3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.

    4. Enjoy!

    Pantry Granola

    Kid-Friendly & No Refined Sugar!

    Makes about 6 cups

    Ingredients

    1/2 teaspoon cinnamon

    1/2 cup barley flour (or other flour of your choice)

    1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)

    ⅓ cup avocado oil (or coconut oil)

    1 teaspoon pure vanilla extract

    1/2 cup chopped walnuts

    4 cups rolled oats

    ⅓ cup currants or any other dried fruit of your choice

    Method

    1. Preheat the oven to 350 degrees F.

    2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well. 

    3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.

    4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.

    5. Enjoy this granola with your favorite yogurt or milk.

    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!

  • 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!

  • RECAP: New Product Thursday 3/12/2020

    RECAP: New Product Thursday 3/12/2020

    Check out our NEW products this week!

    Ancient Nutrition: Multi Collagen Protein Single Serve Packets, Multi Collagen Capsules, SBO Probiotics (Ultimate & Gut Restore)
    Bjorn Qorn: Spicy
    Bucklebury: Silver Solution & Soothing Silver Lozenges
    The Coconut Cult Ice Cream: Top Secret Vanilla Recipe & Great Balls of Gluten-Free Cookie Dough
    Desert Essence: Activated Charcoal Toothpaste
    Natural Factors: Phosphatidylserine
    Roots: Oil-Free Kalamata Olive Hummus
    Spinster Sisters Co.: Body Butter (Oatmeal Milk & Honey, Lemongrass Sage, and Lavender), Shampoo Bar (Coconut Lime & Rosemary Mint), and Conditioner Bar (Coconut Lime & Rosemary Mint)
    Trace Minerals: Magnesium Gummies, Magnesium Effervescent Tablets, Pure Magnesium Flakes, Magnesium Chewables, & Magnesium Lotion