Tag: plant based

  • 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!

  • 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!

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    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!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

    Print Pin

    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
    Print Pin

    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    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!

  • Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Quinoa Power Bowl with Orange Tahini Dressing

    thanks to 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!

    What comes to mind when you think about the first day of spring? For us, it’s bright, fresh, fruits and vegetables to help energize us through the day. Thanks to Christine Waltermyer, we can combine all of that into a delicious & nutritious power bowl that’s perfect for lunch or dinner! Check out the recipe below…

    Print Pin

    Quinoa Power Bowl with Orange Tahini Dressing

    Course Main Course
    Keyword dressing, power bowl, quinoa, vegan

    Equipment

    • Baking pan
    • Small saucepan
    • Large skillet
    • Medium bowl

    Ingredients

    • 1 large sweet potato or yam peeled and diced (½-inch dices)
    • 2 tablespoons avocado oil (or vinegar or vegetable broth)
    • Sea salt and black pepper to taste
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 cup quinoa (I used the pre-rinsed kind)
    • 2 cloves garlic minced
    • ½ red onion thinly sliced
    • 16 ounces sliced button mushrooms
    • 1 medium zucchini cut into half moons
    • ½ cup corn kernels
    • 2-4 tablespoons sesame tahini
    • 2 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • The juice of one orange
    • 1 avocado pitted and diced
    • 13 ounces cooked kidney beans (I used the Jovial brand)
    • Fresh parsley chopped, as a garnish (optional)

    Instructions

    • Preheat the oven to 425 degrees F.
    • Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 30 to 40 minutes, or until fork-tender.
    • Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.
    • Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.
    • Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.
    • Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Whisk together and add more tahini if a thicker consistency is desired.
    • Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.
    • Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sautéed mushrooms, zucchini and corn. Add some avocado as well.
      Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.
    • Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.

    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 Meal Prep with Christine Waltermyer

    Plant-Based Meal Prep with Christine Waltermyer

    Plant-Based Meal Prep – What to Eat in A Day

    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.”

    BREAKFAST

    Creamy Brown Rice Cereal with Apple Pear Compote

    Serves 1

    Ingredients

    1 cup cooked brown rice

    1 cup water

    1 pear, cored and chopped

    1 apple, cored and chopped

    Small handful of walnuts

    Cinnamon

    1-2 tablespoons maple syrup, plus extra for drizzling

    Method

    1. Chop up the fruit and place in a small pot with a pinch of sea salt. Add 1 to 2 tablespoons of the maple syrup, and ½ teaspoon of cinnamon. Bring to a gentle boil, then lower to simmer for 20 to 25 minutes. 

    2. Place the brown rice and water in a small pot. Bring to a boil over medium high heat. Reduce the heat to simmer on low for 20 minutes or so, tilting the lid to avoid cookovers.

    3. Chop the walnuts. Using a potato masher, you can partly mash the rice at this point.

    4. Place the cooked brown rice cereal in a bowl. Top with desired amount of apple pear compote and walnuts, adding extra maple syrup if you wish.

    LUNCH

    Vegetarian Sushi

    Serves 1-2

    Ingredients

    1 cup cooked brown rice

    1 sheet sushi nori

    1 package Pumfu or firm tofu, cut into long strips

    1-2 tablespoons almond butter (or peanut butter) – I used the sprouted kind

    2 tablespoons raw sauerkraut, drained and pressed to remove liquid

    3-4 long thin carrot strips

    2 cups kale leaves, chopped up

    Coconut aminos or soy sauce 

    Equipment: bamboo sushi mat

    Method

    1. Steam the carrot strips and kale in a steamer basket over boiling water, covered, for 5 minutes or until the carrots and kale are tender but still brightly colored. 

    2. Place the pumfu or tofu strips in a frypan with a ¼ cup water and 1 tablespoon of coconut aminos or soy sauce. Bring to a boil over medium high heat, then reduce heat to simmer on medium low for about 15 minutes, or until the water has cooked off. Transfer the pumpfu or tofu to a plate to cool.

    3. Place the nori on a sushi mat. Cover most of the lower portion of the nori sheet with rice, leaving about an inch on top that is uncovered. Add a horizontal line of the almond butter, then add the carrots, pumfu and kale. Using your thumbs, lift the sushi mat up and over the fillings. Tuck the nori and rice over them and roll forward, pulling out the mat. Tightly tuck the roll, then roll all the way forward and tuck again. Using a sawing motion, carefully slice the sushi roll in half, and then into about 8 pieces. Serve with coconut aminos or soy sauce.

    DINNER

    Mexican Buddha Bowl

    Serves 1-2

    Ingredients

    2 – 4 tortillas of your choice (I love the Siete brand almond flour tortillas)

    1 13-oz.  jar or can kidney beans, black beans or pinto beans (Jovial brand is great)

    1 medium red onion, diced

    3 cloves garlic, minced

    cumin

    Cilantro

    ½ teaspoon apple cider vinegar

    2 carrots, peeled and diced

    Olive oil

    Japanese yams

    Avocados

    1 to 2 limes

    Shredded lettuce

    1 cup cooked quinoa

    Dressing:

    3 tablespoons olive oil

    1 – 2 tablespoons lime juice

    ¼ teaspoon sea salt

    1-2 teaspoons chopped cilantro

    Optional: 1 – 2 teaspoons maple syrup

    Method

    1. In a small pot, cover the carrots with water. Bring to a boil over medium high heat, then reduce heat to simmer on medium until soft. Drain and set aside. 

    2. Place the sweet potatoes in a small pot and cover with water. Boil for about 20 minutes, or until soft. When finished 

    3. Place about ⅓ cup of the diced onion in a bowl to save for later to cook with the beans. Place the remaining diced onion in a bowl and add ¼ teaspoon of the sea salt and ½ teaspoon of apple cider vinegar. Let it sit for 15 minutes.

    4. To cook the beans: Heat a small pan over medium heat. Add 1 or 2 teaspoons of the olive oil. Add the ⅓ cup diced onion, 2 cloves minced garlic and a pinch of salt. Cook and stir for 8 to 10 minutes, or until the onion has softened. 

    5. Meanwhile, make the carrot salsa: Add 1 tablespoon of apple cider vinegar or lime juice to the cooked carrots. Add 2-3 tablespoons chopped cilantro and 1-2 teaspoons of the marinated red onion. Stir to combine.

    6. To the cooking onion and garlic add the beans, cumin and sea salt to taste. Feel free to add cayenne, chopped jalapeno etc. if you like it hot. Cook for 5 to 10 minutes.

    7. Make the guacamole: Chop up a few more tablespoons of cilantro and place in a bowl. Remove the pits from 2 avocados. Score the avocado flesh into little squares and scoop out the contents into the bowl. Add 1 clove minced garlic, juice of one lime and ½ teaspoon of sea salt, or to taste. Stir together, partly mashing the avocado to make it a little creamy.

    8. Check on the sweet potatoes and beans. Cook longer if needed.

    9. Briefly warm the tortillas on a warm cast iron skillet, a few minutes on each side over medium heat. Keep the tortillas warm under a towel.

    10. When the sweet potatoes have finished cooking, peel them and slice them.

    11. In a large shallow bowl, arrange equal portions of the beans, quinoa, sweet potatoes, guacamole, lettuce, and carrot salsa. Drizzle evenly with the dressing and serve.

    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!

  • Introducing Sunscoop – From the Earth, But Out of This World.

    Introducing Sunscoop – From the Earth, But Out of This World.

    “We are powered by the sun to make the most delicious plant-based ice cream from organic coconut cream, superfoods, and no refined sugar.”

    They’re taking over the freezer aisle with a plant-based ice cream that is absolutely delicious, allergen-friendly, and makes you feel good. Their flavors are reimagined classics with a superfood twist. They’ve sourced the highest quality ingredients and let their tastes and nutrients shine.

    From the Founder Carli Blum

    Eat, Pray, Sneeze. Story of my life. Being born with food allergies is not easy. I love food, I celebrate with food, and I am endlessly inspired by it. Food for me is both my hardest challenge and biggest blessing. Being allergic to dairy, gluten, nuts, soy, eggs, and sensitive to refined sugar, I’ve struggled with inflammation and fatigue my whole life.

    In the journey of discovering what foods triggered me I also found the foods that healed. Being a lover of ice cream, I was never able to find a brand that was allergen-friendly and tasted good. One day I asked myself, why can’t dairy-free ice cream taste insanely delicious, have clean ingredients, and make your body feel good? From that point on I knew I wanted to bring Sunscoop to the world. 

    I hope you and your body feel the love and intention in every bite. Most importantly I hope you can truly enjoy the indulgence and feel great afterwards.  


    Love & Light,
    Carli

    They Are Proudly

    ☑️ Dairy-Free

    ☑️ Plant-Based

    ☑️ Vegan

    ☑️ Refined Sugar-Free

    ☑️ Gluten-Free

    ☑️ Nut-Free

    ☑️ Soy-Free

    ☑️ Allergen Friendly

    Pure Sun in A Mug Cake

    Gluten-Free & Vegan ~ Serves 1

    This is the perfect recipe for when you don’t feel like making a whole cake, cleaning a mound of dishes, or worrying about eating an entire batch of sweets. Not only is it OUT OF THIS WORLD but it’s packed with superfoods!

    Ingredients

    1/4 cup gluten free flour

    2 tablespoons coconut sugar

    1/4 teaspoon cinnamon

    1/4 teaspoon baking soda

    1 tablespoon plant-based milk

    1 tablespoon melted coconut oil

    1 scoop of your favorite Sunscoop flavor!

    Method

    1. Whisk all ingredients in a small bowl

    2. Coat a mug with a thin layer of coconut oil.

    3. Pour batter into mug.

    4. Microwave for 2 minutes.

    5. Add scoop of Sunscoop.

    6. Enjoy!

    References:

    https://sunscoop.com/

    https://www.instagram.com/p/CHOCYHmJ9BO/?hl=en

  • Introducing MUSH – The New Way to Eat Breakfast in 2021

    Introducing MUSH – The New Way to Eat Breakfast in 2021

    Cold. Creamy. Like Pudding.

    Just what you were looking for – an easy, healthy breakfast that’s perfect on-the-go. They make healthy food convenient and delicious so that you can incorporate more of it into your life. Because after all, you are what you eat.

    Why Overnight Oats?

    All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down the acid and helps increase the absorption of nutrients, like zinc and iron.

    Soaking the oats also facilitates the break down of the natural starches, a type of complex carbohydrate, found in oats. This helps to improve digestion, aid in weight loss, and increase feelings of fullness.

    Better absorption. Better digestion. BETTER YOU.

    “Mushy. In all the right ways.”

    Made with simple, whole food ingredients, each Mush Overnight Oats product contains 8 or less real ingredients. Available in these amazing flavors year-round: Apple Pie, Coffee + Coconut Cream, Dark Chocolate, Strawberry, Vanilla Bean, & Wild Blueberry. If you love these, keep your eye out for their fun seasonal flavors available for limited times!

    Did we mention how healthy their overnight oats actually are?

    No heat pasteurization. No preservatives. No fillers. No artificial flavors or colors. Gluten free. Dairy free. Non-GMO. Protein rich. High in fiber. Plant-based.

    Save $1 on 5oz. MUSH Overnight Oats during the month of January – try them all!

    Overnight Oats Smoothie

    Vegan ~ Serves 1

    Making healthy on-the-go breakfast smoothies is now even easier! Mix up your morning smoothie everyday of the week without the worry of buying so many ingredients.

    Ingredients

    1 5oz Mush tub – any flavor you like!

    1/2 cup of plant-based milk – almond milk, oat milk, hemp milk, etc.

    A handful of fresh fruit – will vary depending on the flavor of Mush you’d like to pair with

    Optional Toppings: fresh fruit, honey, maple syrup, chia seeds, etc. – the possibilities are endless!

    Method

    Combine all ingredients in a blender and blend until you’ve reached your favorite smoothie consistency. Pour into glass, add toppings if you prefer and enjoy!

    References:

    https://eatmush.com/

    https://www.instagram.com/p/CGu-Qw1D6Hg/

  • Celebrate National Soup Month with Christine Waltmyer

    Celebrate National Soup Month with Christine Waltmyer

    Celebrate National Soup Month

    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.”

    Vegetable Soup

    Serves 8-10

    Ingredients

    1 tablespoon olive oil

    ½ onion, chopped

    2 cloves minced garlic

    3 carrots, sliced

    3 – 4 ribs celery, sliced

    1 cup chopped potatoes (I used baby heirloom potatoes but you could use red-skinned potatoes)

    1 medium red beet, peeled and diced

    8 cups vegetable broth

    13 ounces cooked kidney beans

    ¼ cup wild rice, soaked in water to cover for several hours, then drained

    2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme 

    1 cup chopped green beans, trimmed and cut into 1-inch pieces

    4 scallions, chopped

    1 cup baby bok choy, chopped

    1 small zucchini, chopped

    1 small bunch parsley, stems removed and chopped

    1 cup corn kernels

    1 teaspoon sea salt, or more to taste

    Optional: Black pepper

    Method

    1. In an Instant Pot, pressure cooker or large soup pot, heat the olive oil over medium heat. Add the onion and garlic. Cook and stir for five minutes. Add the carrots, celery, beets and potatoes. Add 4 cups of the vegetable broth, along with the kidney beans, drained wild rice and thyme.

    2. Place the lid on your cooking pot of choice. 

    3. If using an Instant Pot or pressure cooker, bring up to full pressure. Once full pressure is achieved, reduce heat to cook for 10 minutes. Then turn off or remove from heat to allow pressure to drop naturally.

    4. If using a regular soup pot, bring to a boil over medium high heat. Reduce heat to cook on low, covered, for 30 minutes.

    5. Add the green beans, scallions, baby bok choy, zucchini, parsley, corn kernels, sea salt and enough vegetable broth to cover everything. If your Instant Pot or pressure cooker is too full you can cook in two batches.

    6. For Instant Pot or pressure cooker bring back up to full pressure. Reduce heat to cook on low for 5 more minutes.

    7. If using a regular soup pot, bring back to a boil over medium high heat, then reduce the heat to cook on low for 10 to 15 more minutes.

    8. Season with black pepper if desired, and additional sea salt to taste. I like to serve with a drizzle of olive oil as well. If a tart taste is desired you can add a splash of apple cider vinegar as well.

    9. Store leftover soup in a covered glass container in the refrigerator for up to 3 days, or freeze leftovers for up to a month.

    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/

  • 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!