Tag: quinoa

  • Flower power

    Flower power

    Flower power

    Cook with edible flowers

    Look to edible flowers to add beauty, flavor, and elegance to healthy seasonal dishes. These recipes will help you create not only pretty plates but delectable meals, perfectly suited for summer eating.

    Whether you find them in your own garden or at the farmers’ market, make sure you’re using edible flowers that are grown specifically for eating. Avoid ornamental flower nurseries and seek out a reputable edible flower grower; ask them how they treat flowers to make sure they’re not sprayed or treated with chemicals of any kind. While “found” flowers can be both beautiful and tempting, leave them for looking at, unless you’re sure of their origins.

    Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons

    Pretty on the plate, this salad of delicate greens contains bright, juicy, tart sorrel; crisp radish; and delicate bachelor’s buttons. If you can’t find bachelor’s buttons, you can use nasturtium or violas.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Bachelor's button vinegar
    • 8-10 bachelor's button flower heads
    • ⅓ cup apple cider vinegar
    • 1 tablespoon Bachelor's Button Vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon honey or maple syrup
    • 20 young asparagus spears
    • 5 oz mixed seasonal baby greens
    • 10-15 sorrel leaves (optional)
    • 1 cup sliced radish
    • 1 cup snap peas
    • 15-20 bachelor's buttons or other edible flowers such as violas for garnish

    Method
     

    1. For Bachelor’s Button Vinegar, in Mason jar, combine bachelor’s buttons and vinegar. Close lid and store in a cool, dark place for 24 hours.
    2. For dressing, in small Mason jar, combine 1 Tbsp of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
    3. In large pot of boiling water, blanch asparagus spears for 2 minutes and remove to large bowl of ice water to stop the cooking process. Drain and dry thoroughly. Cut each spear into 2 inch pieces.
    4. In large bowl, combine greens, sorrel (if using), radish, snap peas, and dressing. Arrange on large platter with asparagus, strewing bachelor’s button flowers overtop.

    Notes

    Each serving contains: 121 calories; 4 g protein; 7 g total fat (1 g sat. fat); 12 g total carbohydrates (5 g sugars, 4 g fiber); 25 mg sodium

    Tomato, Watermelon, and Marigold Gazpacho

    When the heat of summer has you ready to wilt, this refreshing summer gazpacho with watermelon, tomatoes, and almond is guaranteed to cool you down. Avoid the bases or “heels” of marigold flowers, as they can be quite bitter.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 10 marigold or calendula flowers
    • ¼ cup + 2 tablespoons olive oil divided
    • 15 oz very ripe tomatoes (about 2-3 large)
    • 2 inch piece of dry baguette crust removed
    • ½ small red onion
    • ¼ cup almond flour
    • 2 teaspoon sherry vinegar
    • ½ cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 13 oz watermelon (about 3 cups) diced
    • Marigold blossoms for garnish

    Method
     

    1. Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool completely.
    2. Once cool, blend oil in food processor on low speed to chop marigold leaves. Into Mason jar, pour marigold oil, close lid, and set aside in a cool, dark place overnight.
    3. In medium-sized bowl, combine tomatoes, baguette, onion, 2 Tbsp olive oil, 2 Tbsp marigold oil, almond flour, vinegar, water, salt, and pepper. Allow to stand at room temperature for 30 minutes, stirring occasionally.
    4. Into blender container, pour contents of bowl and puree. Add watermelon and blend on highest speed until smooth. Pour into individual serving glasses; garnish with a few drops of remaining marigold oil and a few marigold blossoms.

    Notes

    Each serving contains: 176 calories; 2 g protein; 15 g total fat (2 g sat. fat); 12 g total carbohydrates (6 g sugars, 2 g fiber); 233 mg sodium

    Saffron Quinoa with Almonds and Currants

    There’s one flower you may already have in your pantry. The thin red threads we know as saffron are the stigmas pulled from the center of the saffron crocus. Saffron brings bright color and subtle earthy and slightly grassy floral flavors to dishes and is frequently used in rice dishes of all kinds.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • ⅓ cup blanched, slivered almonds
    • ⅓ cup just boiled water + additional 1 cup water
    • ½ teaspoon saffron threads
    • 1 tablespoon olive oil
    • ¾ cup chopped shallot
    • 2 garlic cloves peeled and crushed
    • ½ cup grated carrot
    • ¼ teaspoon ground cloves
    • ¼ teaspoon cinnamon
    • ⅓ cup white quinoa rinsed and drained
    • ½ teaspoon salt
    • ¼ cup currants
    • 1 teaspoon orange zest

    Method
     

    1. In dry saucepan, lightly toast slivered almonds until golden brown, stirring frequently. Pour onto plate to cool and set aside.
    2. In kettle, heat water to 170°F, using green tea setting. In small bowl, pour 1/3 cup over saffron threads to make a saffron tea. If your kettle doesn’t have a temperature setting, allow a just-boiled kettle to stand for 5 minutes to cool the water slightly. Allow saffron to infuse for 10 minutes while you prepare remaining ingredients.
    3. In medium saucepan, add olive oil and gently saute shallots and garlic on medium heat until soft and translucent, about 5 minutes. Add carrot, cloves, and cinnamon, and stir to combine. Add rinsed and drained quinoa to pot and stir for a few minutes to incorporate. Add salt, 1 cup water, and saffron tea; turn up heat and bring to a boil. Reduce to low and cook, uncovered, for 10 minutes, or until holes appear in the surface of quinoa. Add almonds and currants in a single layer over quinoa; cover and cook for a further 5 minutes, or until white endosperm of quinoa emerges. Remove from heat and let stand, covered, for a further 5 minutes.
    4. When ready to serve, add orange zest, fluff with fork, stir gently to combine all ingredients, and serve on large, flat platter.

    Notes

    Each serving contains: 83 calories; 2 g protein; 5 g total fat (1 g sat. fat); 8 g total carbohydrates (1 g sugars, 1 g fiber); 205 mg sodium

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Roasted Butternut Squash and Quinoa Salad

    Roasted Butternut Squash and Quinoa Salad

    Roasted Butternut Squash and Quinoa Salad

    As Thanksgiving approaches, it’s essential to have some healthier options on the menu. This Roasted Butternut Squash and Quinoa Salad is not only delicious but also packed with nutrients. It’s a perfect side dish to balance out the indulgent treats on your Thanksgiving table.

    Elisa Franco

    Roasted Butternut Squash and Quinoa Salad

    This Roasted Butternut Squash and Quinoa Salad is a delightful addition to your Thanksgiving spread. It's not only a treat for your taste buds but also a nourishing choice for your body. Enjoy this healthy, colorful dish as you celebrate gratitude and good food this Thanksgiving!
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 small butternut squash peeled and diced
    • 1 cup quinoa rinsed
    • 1 cup kale chopped
    • 2 cups vegetable broth
    • 1/2 cup pomegranate seeds
    • 1/4 cup fresh parsley chopped
    • 1/4 cup pecans chopped
    • 2 tbsp olive oil
    • salt and pepper to taste

    Method
     

    1. Preheat your oven to 400°F.
    2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
    3. While the squash is roasting, rinse the quinoa thoroughly and cook it in vegetable broth according to package instructions.
    4. Once the quinoa and butternut squash are ready, combine them in a large bowl.
    5. Add pomegranate seeds, chopped parsley, chopped kale and chopped pecans. Mix well.
    6. Season with salt and pepper to taste.
    7. Serve warm or at room temperature.
  • Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry! 

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 large eggs
    • 4 large garlic cloves grated or finely minced
    • 2 tablespoons beef-less vegetarian soup base
    • 2 ½ cups cooked quinoa
    • 2 15-ounce cans chickpeas drained and mashed
    • ½ cup panko breadcrumbs
    • 3 tablespoons avocado oil
    • 8 burger buns
    • 8 slices plant-based Swiss cheese (Chao)
    • 8 ounces crimini mushrooms sliced
    • 4 romaine leaves
    • 1 beefsteak tomato sliced
    • 1 small red onion thinly sliced
    • Ketchup
    • Mustard

    Method
     

    1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
    2. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
    3. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.
    4. Enjoy!

    Recipe Provided by INFRA

  • 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!

  • Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

    Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

    Quinoa & Kale Stem Pesto

    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.”

    Quinoa & Kale Stem Pesto

    Ingredients

    1 cup Ancient Harvest quinoa, cooked according to package directions

    2 cups water or vegetable broth

    Sea salt

    1/2 cup scallions (white part), chopped 

    3 kale stems

    1 sweet potato

    2/3 cup fresh basil leaves, chopped 

    3 tablespoons pine nuts (lightly toasted)

    1/4 cup olive oil

    Method

    1. Place the quinoa in a small pot with the water or broth and pinch of sea salt.  Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.

    2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.

    3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.

    4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.

    5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. 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!

  • RECAP: New Product Thursday 2/13/2020

    RECAP: New Product Thursday 2/13/2020

    Check out our NEW products this week!

    Manitoba Harvest Hemp Yeah Hemp Milks: Unsweetened Original, Original, & Unsweetened Vanilla
    Justin’s: Peanut Butter Cups with Crispy Quinoa
    Kastania: Organic Extra Virgin Olive Oil
    Little Secrets Cookie Bars: Dark Chocolate with Salted Caramel
    PlantFusion: Elite Activated Peptide Protein & Inspire for Women (both come in vanilla and chocolate)
    Rishi: Chaga Chai Concentrate
    Basil Bandwagon Natural Market: Collagen Peptides in larger size!
    Desert Essence Probiotic Hand Sanitizer: Tea Tree Oil with Lemongrass, Tea Tree Oil with Lavender, & Tea Tree Oil
    The Hemp Division Drinks: Recover, Siesta, & Calm
    Silk: Dairy Free Heavy Whipping Cream
  • Spring Fever Cooking with Christine Waltermyer

    Spring Fever Cooking with Christine Waltermyer

    Spring Fever Cooking

    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:

    Arugula Beet Salad with Fennel

    Spring Quinoa with Chickpeas

    Spring Roasted Vegetables

    Gluten Free Vegan Carrot Cake Cupcakes

    https://vimeo.com/331080882

    Arugula Beet Salad with Fennel

    If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.

    Ingredients

    Salad:

    3 Red Beets, boiled and peeled

    1 Pink Lady Apple, cored and diced

    1 Endive, core removed and sliced

    1 Fennel Bulb, core removed and sliced

    1 Head Radicchio, cored and sliced

    1 Pack Baby Arugula (I love Olivia Organic pre-washed)

    Dressing:

    Juice of 1 Orange

    1/4 Cup Olive Oil

    1/4 Teaspoon Sea Salt

    3 Tablespoons Apple Cider Vinegar

    1 Tablespoon Maple Syrup

    Optional: 1 teaspoon prepared mustard

    Method

    1. Peel beets and dice. Place all salad ingredients in a large salad bowl.

    2. Separately, combine all salad dressing ingredients and whisk together.

    3. When ready to serve, pour the dressing over the salad and toss.

    https://vimeo.com/330827631

    Spring Quinoa with Chickpeas

    This is a light and lovely side dish to serve at your favorite gatherings!

    Ingredients

    5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)

    4 Tablespoons Olive Oil

    1 Leek, sliced thinly (just the white bottom part)

    8 Ounces Shiitake Mushrooms, destemmed and sliced

    1 Bunch Dandelion Greens, chopped (just the leafy part)

    Water

    13 Ounces Cooked Chickpeas (Jovial brand is great)

    1 Generous Handful of Fresh Parsley, destemmed and chopped

    2-3 Tablespoons Fresh Lemon Juice

    1/2 Teaspoon Sea Salt

    Optional: Black pepper and crushed red pepper flakes

    Method

    1. Place the quinoa in a large bowl and set aside.

    2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.

    3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.

    4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.

    5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.

    https://vimeo.com/330175843

    Spring Roasted Vegetables

    What a nice combination of vegetables, just in time for Spring celebrations!

    Ingredients

    1/2 Medium Size Celery Root

    8 Carrots

    8 Ounces Baby Bella Mushrooms

    1 Cup Brussels Spouts, sliced in half

    10 Ounces Trimmed Green Beans

    1-2 Tablespoons Avocado Oil

    1 Teaspoon Sea Salt

    1 Teaspoon Onion Powder

    1 Teaspoon Minced Fresh Rosemary

    Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)

    Balsamic Glaze

    Method

    1. Preheat oven to 350 degrees F.

    2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes

    3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.

    4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.

    https://vimeo.com/330162124

    Gluten Free Vegan Carrot Cake Cupcakes

    Ingredients

    Dry:

    2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)

    2 Teaspoons Cinnamon

    1/4 Teaspoon Nutmeg

    1/4 Cup Brown Sugar

    1/2 Teaspoon Sea Salt

    1 1/2 Teaspoons Baking Powder

    1 1/2 Teaspoons Baking Soda

    Wet:

    1/3 Cup Plant-Based Milk (i.e. coconut milk)

    1/2 Cup Maple Syrup

    1/2 Cup Avocado Oil

    1 Tablespoon Apple Cider Vinegar

    2 Tablespoons Applesauce

    2 Teaspoons Vanilla Extract

    2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)

    Add:

    1 Cup Coarsely Shredded Carrots

    1/4 Cup Currants

    Vegan Cream Cheese Frosting:

    1 8-oz. Container Vegan Cream Cheese

    1 Container Simple Mills Organic Vanilla Frosting

    1/4 Cup Maple Syrup

    1 Teaspoon Vanilla Extract

    Method

    1. Preheat oven to 350 degrees F.

    2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.

    3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.

    4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.

    5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.

    6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).

    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 9/12/2018

    RECAP: New Product Wednesday 9/12/2018

    Check out this week’s NEW products!

    Maddalena’s KETO Cheesecake

     

    Purple Prairie Botanicals Ginger Clove Essential Oil Soap

     

    Locally Made Vegan Huney

    Lundberg Family Farms Rice & Quinoa Bowls in assorted flavors (flavors vary by location)

    Birch Benders Paleo Toaster Waffles

    Nutrigold One Daily Multi’s

    Milkadamia Unsweetened Vanilla Creamer

    Snorestop Starter Kits (back in stock!)

    Fountain of Health CBD in 1 oz. Bottles

    Califia Farms Dairy Free Yogurt Drink

    Eating Evolved Keto Cups:  Coffee flavor

    Luke’s Organic Kettle Style Sea Salt & Vinegar, and White Truffle & Sea Salt Chips

    Limitless Sparkling Water in Watermelon and Grapefruit Hibiscus