Tag: paleo

  • Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    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!

    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!

    Print Pin

    Paleo Pumpkin Pudding

    Course Appetizer, Breakfast, Dessert, Snack
    Keyword appetizer, breakfast, custard, dessert, egg free, fall, gluten free, paleo, pudding, pumpkin, snack

    Ingredients

    • 1 small pumpkin to make ¾ cup pumpkin puree from scratch, or use canned
    • ½ teaspoon agar powder
    • 2 tablespoons warm water
    • ¾ cup cooked pumpkin purée
    • 1 ½ cups full-fat coconut milk
    • ¼ cup maple syrup
    • 1 tablespoon creamy almond butter
    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon sea salt
    • ½ teaspoon vanilla bean powder

    Coconut Whipped Cream

    • 1 (13.5 oz.) can heavy coconut cream refrigerated overnight
    • 2 tablespoons powdered monkfruit sweetener
    • ¼ teaspoon vanilla bean powder
    • nutmeg for garnish

    Instructions

    • 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!

  • Meet Hemp’s Biggest Fan: Manitoba Harvest!

    Meet Hemp’s Biggest Fan: Manitoba Harvest!

    Manitoba Harvest’s mission to transform consumer health starts simply and sustainably: with hemp. Since 1998, they’ve grown their portfolio of hemp products with a dedication to quality, sustainability, and consumer wellness that has positioned the company as the global leader in hemp foods.

    They’re Hemp’s Biggest Fan

    Their passion for hemp foods is rooted in their founder Mike Fata’s personal transformation. He used to weigh over 300 pounds and was sick and tired of being sick and tired. When he decided it was time for a change, he overhauled his diet, focusing on protein, healthy fats, and fiber – all nutrients found in hemp foods!

    Since hemp foods played such an essential role in Mike’s health transformation, he wanted everyone to be able to try them.

    Shop Hemp

    We’ve have them in all shapes, sizes, and flavors: Hemp Yeah! granola, Hemp Yeah! milk*, Hemp Yeah! snack bars, hemp hearts, Hemp Yeah! protein, hemp seed oil and capsules!

    *not pictured

    There are so many ways to add their products in your everyday meals! We’ve added their Organic Hemp Hearts in our October Smoothie of the Month – Caramel Craze! It’s everything we would imagine fall to be with bananas, dry oats, local apple butter, almonds, seasonal spices, apple juice, almondmilk, & a vegan caramel drizzle!

    Check out a few of these creative recipes that you can use Manitoba Harvest’s Hemp Hearts at home!

    Hemp Crusted Tofu

    from Dixya at Food, Pleasure, and Health

    Ingredients

    -1-16 oz. firm, tofu block

    -1 tablespoon sesame oil (or use olive, canola oil)

    -1 tablespoon soy sauce (or tamari for a gluten free option)

    -2 tablespoons almond flour

    -3 tablespoons hemp hearts

    Method

    1. Drain water from tofu and gently squeeze as much water as possible using your palms.

    2. Place tofu on a plate and place another plate over it. Then place a heavy object (i.e. a book, canned goods, or a skillet) to help squeeze additional water for 30 minutes or so. Drain water in between that accumulates on plate.

    3. Cut tofu into cubes and use a paper towel to absorb additional moisture and pat dry. You may have to repeat process a couple of times.

    4. Preheat oven to 400° F.

    5. Line a baking sheet with parchment paper or silicon mat.

    6. In a medium bowl, combine tofu with sesame oil, soy sauce, and combine well.

    7. Mix in almond flour and hemp seeds until tofu is evenly coated.

    8. Arrange tofu in an even layer on a baking sheet.

    9. Bake for 30-35 minutes. Toss it half way and continue baking until it looks golden brown.

    10. Enjoy by itself or mix with your favorite salad!

    Creamy Chai Hemp Latte

    from Half Baked Harvest

    Ingredients

    -1 cup water

    -1-2 chai tea bags

    -1/4 teaspoon ground cinnamon

    -1/8 teaspoon ground ginger

    -1/2 teaspoon vanilla

    -1-2 tablespoons honey or maple syrup

    -2 tablespoons raw hemp seeds

    -1 rounded tablespoon roasted cashews

    Method

    1. Bring water to a boil over high heat. Add the tea bags, cover and steep for 10 minutes.

    2. In a high power blender, combine the cinnamon, ginger, vanilla, honey, hemp seeds, cashews, and steeped tea. Blen on medium for 2 minutes, then blend on high for about 1 minute – or until the drink is smooth and frothy. Pour into a mug. If desired, top with a sprinkle of cinnamon and hemp seeds. Enjoy!

    Chocolate Superfood Energy Balls

    from Deryn Macey at Running on Real Food

    Ingredients

    -1 cup packed, pitted dates

    -1 1/2 cups raw walnuts

    -2 tablespoons chia seeds

    -2 tablespoons hemp seeds

    -1 tablespoon ground flax seeds

    -2 tablespoons hemp protein powder

    -2 tablespoons cacao powder

    -2 tablespoons cinnamon

    -1/2 teaspoon unrefinded sea salt

    -2 tablespoons water

    Method

    1. Blend walnuts for a minute or so until they’re broken down.

    2. Add the rest of the ingredients and blend until a dough forms.

    3. Roll into approximately 16 balls and let them set in the freezer for a couple hours. These can be stored in the fridge for at least a week or in the freezer for up to 3 months.

    4. Enjoy!

    NOTE: You can roll them in a mixture of coconut sugar and cinnamon for an extra treat, or you can roll them in hemp seeds, chia seeds, coconut or cacao powder for an extra treat!

    References:

    https://manitobaharvest.com/

    https://www.foodpleasureandhealth.com/blog/2016/07/hemp-crusted-tofu.html

    https://runningonrealfood.com/chocolate-superfood-energy-balls/

    https://www.halfbakedharvest.com/chai-cashew-and-hemp-latte/

  • RECAP: New Product Friday 2/21/2020

    RECAP: New Product Friday 2/21/2020

    Check out our NEW products this week!

    ACURE: Shampoo/Conditioner Package Change, Dry Shampoo, & Ultra Hydrating Overnight Dream Cream
    Counter Culture: Probiotic Dish Soap, Probiotic All Purple Organic Cleaner, & Probiotic Cleaning Wipes (all different scents)
    Chameleon Cold Brew: Oat Milk Lattes (Maple & Dark Chocolate)
    Kite Hill: Sour Cream Alternative
    Garden of Life: Stronger Bones, Organic Prenatal Multi Gummies, Organic Kids Multi Gummies (Cherry & Fruit Flavors), & their shaker bottle promotion!
    New York Natto
    Osso Good: Sippable Bone Broths (Signature, Chicken, & Beef) & Paleo Soups (Tomato Basil, Thai Coconut, & Butternut Squash)
    Superieur Electrolytes: Red Raspberry (tub & packets) & Concord Grape (tub)
    Sprout Living: Pea Protein (unflavored)
  • Triple Layer Carob Cake with Christine Waltermyer

    Triple Layer Carob Cake with Christine Waltermyer

    Triple Layer Carob 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.”

    Triple Layer Carob Cake

    Makes One 2-Layer Cake

    This paleo cake is refined sugar-free, grain-free and decadent!

    Ingredients

    Frosting:

    ¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)

    ½ cup carob powder

    ½ cup refined coconut oil

    ½ cup almond butter (I used sprouted almond butter)

    Cake (Dry Ingredients):

    2 cup Bob’s Red Mill Paleo Flour

    ½ cup carob powder

    1 teaspoon baking soda

    ¼ teaspoon sea salt

    ½ teaspoon cinnamon

    Cake (Wet Ingredients):

    4 pastured eggs

    ½ cup avocado oil

    1 teaspoon vanilla extract

    ½ cup pure maple syrup

    For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt

    Method

    To make the frosting:

    In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.

    To make the cake:

    1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.

    2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.

    3. Remove the frosting from the refrigerator to come to room temperature. 

    4. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate. 

    5. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.

    6. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.

    7. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.

    Optional Raspberry Sauce Recipe

    Ingredients:

    1 10-ounce bag frozen raspberries

    2 to 3 tablespoons maple syrup

    Equipment: plastic squirt bottle with nozzle

    Method:

    Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium-low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.

    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!

  • Fall Favorites with Christine Waltermyer

    Fall Favorites with Christine Waltermyer

    FALL FAVORITES

    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.”

    MENU

    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!

  • RECAP: New Product Wednesday 11/13/19

    RECAP: New Product Wednesday 11/13/19

    Check out our NEW products this week!

    ALPS+MD: Bamboo-Charcoal Floss Picks, Charcoal Powder, Activated Charcoal Toothpaste, & Charcoal Infused Bamboo Toothbrush
    Lake Champlain Chocolates: Peppermint Cream Jubilees & Mixed Jubilee Sleeve
    Ocho: Peppermint, Caramel Trees, & Peanut Butter
    Cocojune: Strawberry Rhubarb & Lemon Elderflower
    Purequosa: Pits + Privates (Lemon Tea Tree/Sage & Grapefruit/Orange) & Pits + Package (Cedarwood/Vetiver)
    Third Child Wellness Boutique: 2oz Espress Yo-Self Coffee Oil (Lavender and Grapefruit)
    Terry Naturally: Red Ginseng Male Sexual Enhancement & Red Ginseng Energy
    Thayers: Aftershave Balm, Aftershave Lotion, & Shave Cream
    Thunderbird: Texas Maple Pecan
    Vitamin Sea Dulce: Whole Leaf & Flakes
    Hydro Flask: NEW WINTER COLORS!
    YumEarth: Organic Candy Canes (including minis!)
  • RECAP: NEW PRODUCT TUESDAY 9/10/19

    RECAP: NEW PRODUCT TUESDAY 9/10/19

    Check out our NEW products this week!

    Acure: Hemp Seed Oil & Castor Oil
    Base Culture: Mini Nutty Pumpkin Bread
    HempFusion: Hemp Balm & Cream
    Lakanto: Sugar Free Chocolate Chips
    Lesser Evil Popcorn: “No Cheese” Cheesiness
    Natural Hope Herbals: Tasty Attention, Tasty Calm, Tasty Elderberry Immune, & Herb Calc
    Matr Boomie: New Bags & Jewelry
    Palmini Pasta: Hearts of Palm Linguine
    Quantum Health Lozenges: Cough Relief (Meyer Lemon & Honey) and TheraZinc (Elderberry Raspberry and Blood Orange)
    Rad Soap Co: New soaps & deodorants!
    Savannah Bee Company: Rosemary Lavender Body Butter
    Strong Roots: Spinach Bites, Mixed Root Vegetable Fries, & Cauliflower Hash Browns
  • RECAP: NEW PRODUCT WEDNESDAY 8/28/19

    RECAP: NEW PRODUCT WEDNESDAY 8/28/19

    Check out our NEW products this week!

    Farmwise: Veggie Skins and Mozzarella & Broccoli Bites
    Fountain of Health CBD: Cool Aid Muscle Roll-On & Paw Power
    Garden of Life: Elderberry Syrup & Gummies and Turmeric Tablets & Gummies
    Haring Family Farm Pasture Raised Eggs
    Navitas Organics: Matcha Latte, Turmeric Latte, & Cacao Latte Packets
    NEW BOOKS!
    Penstock Coffee Roasters: The Tulgey Wood & Kayon Mountain Farm
    Pukka: Supreme Matcha Green Tea
    Rhythm Superfoods: Organic Crunchy Pineapple
    Tierra Farms: Everything But The Bagel Cashews
    Unreal: Dark Chocolate Coconut Bars
  • RECAP: NEW PRODUCT WEDNESDAY 8/7/19

    RECAP: NEW PRODUCT WEDNESDAY 8/7/19

    Check out our NEW products this week!

    Annie’s Rich & Creamy Mac & Cheese: Gluten Free & Original
    Egregio Organic Extra Virgin Olive Oil
    Emerald Labs: Thyroid Health, Blood Pressure Health, & Cholesterol Health
    Garden of Life: So many new products!
    Koia: Keto Chocolate Brownie
    Maggie’s Organics: Classic Crew Socks
    RenewLife: 3-Day Liver Cleanse
    Teaonic MOJOs: Digestion, Relax, & Revive
    Keto Unbuns
    Vegan Rob’s: Spinach Puffs & Turmeric Puffs
  • RECAP: NEW PRODUCT FRIDAY 7/5/19

    RECAP: NEW PRODUCT FRIDAY 7/5/19

    Check out our NEW products this week!

    Wedderspoon: Apple Cider Vinegar Drink with Manuka Honey
    Ambrosia Honey Co: Amber Harvest
    La Dolce Vita: Almond Biscotti
    Califia FarmS: Ubermilk
    Cappello’s: Chocolate Chip Cookie Dough
    Core Bar Overnight Oat Bar + Probiotics: SO MANY FLAVORS!
    Creative Energy Candles: Mountain Grove & Tarocco Orange
    Booda Butter Eco Balms: Cocoa, Naked, & Mint
    Good To Go Keto Bars: Raspberry Lemon, Vanilla Almond, & Cinnamon Pecan
    Birch Benders: Keto Pancake Mix
    Natural Hope Herbals: Jewelweed Spray and Chickweed & Plantain Salve
    Big Dipper Wax Works Candles: Forest, Meadow, & Desert